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!

Wednesday, March 21, 2012

Sweet Potato and Black Bean Tacos

A big fat THANK YOU! to my very good friend Christa who turned me on to this recipe from Oprah's website.  It is, in a word, outrageously delicious.  OK, that's 2 words.  And not only does it taste great, it includes sweet potatoes, which I'm trying to work into my diet more frequently.  Yay!  This recipe can easily be made vegan by omitting the cheese from the corn toritllas.  Just brush both sides of the tortilla with oil (instead of only one, as in the instructions), and brown both sides.  Either way, it makes 12 6-inch really yummy tacos.


Ingredients:
1.5 T. canola oil, divided
1 onion, peeled and diced
2 chipotles (from a can and in adobo sauce), minced
2 cloves garlic, peeled and minced
1 + 1/4 t. salt, divided
1 medium sweet potato, peeled and cut into 1/2-inch dice
12 (6-inch) corn toritllas
additional canola oil
2 c. cheddar cheese, shredded (omit if making vegan tacos - I used Organic Valley brand.)
1 can black beans, drained and rinsed
1/4 t. ground black pepper (optional - I didn't use it.)
salsa, for serving

Method:
Preheat the oven to 400 degrees F.  Heat a large cast-iron skillet over medium-high heat.  Add 1 T. canola oil, then diced onion.  Cook, stirring occasionally, until transparent.  Stir in chipotles, garlic, and 1/2 t. salt.  Add sweet potato, remaining 1/2 T. canola oil, and another 1/2 t. salt, and stir to coat the potatoes with oil.  Cook one minute, then move the skillet to the oven and roast potatoes 20 minutes.

Meanwhile, prepare the tortillas.  Heat a frying pan or griddle (I used another cast-iron one.) over medium-high heat.  Brush 1 side of a tortilla lightly with oil, and place the oil side down in the pan.  Scatter a generous spoonful of shredded cheese over the center of the tortilla, and cook until cheese is melted and tortilla is lightly golden brown on the underside but still flexible.  (NOTE:  If making vegan tacos, omit the cheese, and cook the other side of the tortilla in the same manner.)  Place the tortilla on a cookie sheet, and repeat with the remaining tortillas.  If the potatoes are still cooking when you are done with the tortillas, lightly oil a piece of foil and use it to cover the cookie sheet and tortillas.

Remove the skillet from the oven and immediately stir in the black beans, black pepper, if using, and up to 1/4 t. salt, to taste.  Top each tortilla with the sweet potato mixture and a spoonful of salsa.  Try not to eat too many!

Wednesday, March 14, 2012

Vegetarian/Vegan Event at Felicia Suzanne's in Memphis

According to Jennifer Biggs in the local Commercial Appeal paper, Felicia Suzanne's in Memphis is celebrating their 10th annivesary with several events including a vegan/vegetarian dinner on March 22nd.  Here are the details from today's paper:

At 7 p.m. March 22, the dinner is vegan/vegetarian and features an optional pairing of sustainably grown wines from A to Z in Oregon, Paul Dolan in California, and Rex Hill, also from Oregon. $55; $35 for wine pairing. Ten percent of proceeds will be donated to Project Green Fork.

It's not often enough that local restaurants have vegetarian and especially vegan events!  Take advantage of a good one while it's around.

Tuesday, March 13, 2012

Cha-Cha!

Introducing the newest member of the Today Tomorrow family:  Cha-Cha!  Pictured here with Elvis...


This precious girl was found on the mean streets of Memphis.  She was homeless, pregnant, and hungry, but her story has a happy ending.  She was rescued and put up for adoption through Streetdog Foundation, and now she has a permanent home with us!  If you think you have room in your family for a rescued canine, click on Streetdog Foundation's link in my Links list to see all the angels that need homes.

Saturday, March 10, 2012

Spinach and Potato Soup

Remember when I said I was trying to incorporate more sweet potatoes into my diet?  Well, ditto for leafy greens.  This recipe has both, and I am able to take credit for this one myself.  It's been a fairly warm spring in Memphis, but we had a cold snap last night.  Soup was a warm and comforting supper, and this recipe is super easy!


Ingredients:
2 T. extra-virgin olive oil
1/2 onion, peeled and chopped
3 large cloves garlic, minced
1 large sweet potato, peeled and cut into 1/2-inch dice
1 large baking potato, peeled and cut into 1/2-inch dice
water or vegetable broth (I used water plus some leek broth I had in the freezer.)
salt and freshly-ground pepper, to taste
1 12-oz. package frozen crowder peas
1 can diced tomatoes (with juice)
1 12-oz. package chopped frozen spinach


Method:
In a stockpot, heat the olive oil over medium heat.  Sauté the onion until transluscent.  Add the garlic, and sauté a minute more.  Add the diced potatoes plus water/broth to cover.  Add 1 t. salt and freshly-ground black pepper to taste.


Raise heat to high and bring the water/broth to a boil. Add the frozen crowder peas plus additional salt, if desired (I used anotehr 1/2 t. and honestly could have used a little more.), and return to a boil. When the potatoes are tender when pierced with a fork and the crowder peas have a proper cooked texture when bitten, add the can of diced tomatoes with juice and the frozen chopped spinach.  Add more water/broth, if necessary.  (The soup will be very spinach-y.)  Bring the soup briefly back to a boil to ensure all soup (including frozen spinach) is thawed and warm.  Adjust salt/pepper to taste, and serve warm with crackers, cornbread, or some other tasty bread.