Welcome to Romeo's Food Lady! This blog mainly 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, sometimes tweaked to my taste. 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. In addition to recipes, you may occasionally have to tolerate musings and rants as well. Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!
Sunday, September 11, 2011
Here's a simple summer fruit salad that was inspired by a couple of recipes I saw (one in Southern Living magazine and one in Martha Stewart's Living magazine). They were both twists on the same idea, so I just took it down to the bare bones. It's delicious! This recipe serves 2.
1 mango, peeled, pitted, and chopped
1 pink grapfruit, halved crosswise (This way each section will be exposed in each half. It will have the design of a sunburst, if you're not familiar with grapefruit. Hey, some people aren't!)
1 avocado, peeled, pitted, and chopped
1/2 juicy lime, juiced
In a medium bowl, mix the mango, avocado, and lime juice. Using a paring knife, make a circular cut so separate the grapefruit meat away from the peel.
Now, hovering over the salad bowl, use the same paring knife to slice each section away from the membrane. You'll have to cut on each side of each section's membrane. Let the grapefruit meat and juices fall into the bowl.
Mix and enjoy!
I previously posted the recipe for vegan Southern-style biscuits (link here). Scott loves it when I serve them with Morningstar Farms vegetarian sausage. Unfortunately, the sausage is not vegan, but if you put vegan margarine (I like Earth Balance vegan margarine.) and/or fruit preserves on them, it is still delicious! You can serve them with pan-fried potatoes for a REAL Southern breakfast, vegan-style.
Remember when I forgot to take a photo of the Italian bread pizza (recipe here)? Well here are some photos now! I made it again recently, and I made the point to photograph. This dinner is so easy! Omit the cheese and add other vegan toppings of your choice (onion? peppers? black olives? capers? Get creative!) to make it a vegan meal.
Just add some pepperoncini peppers and pimento-stuffed green olives on top, and it gets exciting: