Welcome!


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!


Saturday, May 19, 2012

Roasted Carrots

While this recipe from Dash magazine looks too simple to be very exciting, this is a case where looks are deceiving.  Even if you are just so-so on carrots, give this recipe a chance.  Carrots don't usually make me feel much one way or the other, but Scott and I were scrapping for the last of this bunch!



Ingredients:
2 lbs. carrots, peeled, ends trimmed, and halved lengthwise (Believe me:  You want to make the whole 2 lbs.  I made just over 1 lb., and I was sorry!)
3 T. extra-virgin olive oil
1 t. salt
1/4 t. freshly-ground black pepper

Method:
Preheat oven to 450 degrees F.  In a shallow baking dish, toss the carrots in the olive oil, salt, and pepper so that the carrots are coated.  Roast the carrots at 450 degrees F for 15 minutes.  Reduce heat to 325 degrees F, and carefully toss the carrots in the oil again.  Continue to cook at 325 degrees F until carrots are soft and browned.  Voila!

Monday, May 14, 2012

Dilly Spinach Dip

A big thank-you to my neighbor Kim who gave me this recipe from Real Simple magazine.  I've made some minor tweaks, but it's pretty much as originally given to me.  This vegan dip is delicious, healthy, and filling.  Spread it on crackers or crostini, dip it with tortilla chips or pita chips, or do like I did today and spread it onto crusty European bread with sliced tomatoes and roasted red peppers for a delicious vegan lunch.



Ingredients:
1/4 c. extra-virgin olive oil
1 clove garlic, coarsley chopped
1 15.5-oz. can white beans (cannellini, Great Northern, etc.), rinsed and drained
1 12-oz. bag frozen chopped spinach, thawed
1/4 c. fresh dill sprigs (or to taste)
juice from 1/2 juicy lemon
3/4 t. salt
1/4 t. freshly ground black pepper

Method:
1.  In a small saucepan, heat the oil with the chopped garlic over medium heat until fragrant, 2 - 3 minutes.  Let cool.
2.  Squeeze the excess water from the thawed spinach.
3.  In a food processor, combine the garlic, oil, beans, spinach, dill, and lemon juice.  Season with salt and pepper, and purée until smooth.