Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Monday, January 21, 2008

Vegetarian Paella

(This is a vegan dish I tweaked from a Peta's The Compassionate Cook cookbook...Is that how you spell tweak? Anyway...) This dish has a long list of ingredients, but it's very easy to make. And the result looks more wow-y than you expect. It's a rich yellow color! I usually serve it with refried beans and tortilla chips.

1 cup white rice
2 cups boiling water
1 T. extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 bell pepper, sliced (although I have used one chopped, deseeded chipotle in a pinch)
1 ripe tomato, chopped (although, again, I have just dumped a drained can of chopped tomatoes in when I didn't have any fresh)
2 cups vegetable broth (or water if need be)
1 t. salt
1 T. paprika
1 t. turmeric
1 can quartered artichoke hearts
1 small jar chopped or sliced pimentos (optional)

Mix the rice and boiling water, and let stand for 20 minutes. Then, pour off the water.

In the meantime, heat the oil in a large skillet (that has a lid) over medium heat. Saute the onion and bell pepper until the onion is transparent (about 5 mins). Add the garlic, and saute another 3 minutes. Add the rice and broth (or water), bring to a boil, then reduce heat to a simmer. Stir in the salt, paprika, and turmeric. Cover and simmer until the rice is tender, about 20 minutes (but check after about 15...different rices cook at different speeds).

Once the rice is tender, stir in the tomato and artichoke hearts. Turn out onto a serving dish and garnish with pimentos, if using.

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