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!
Thursday, August 16, 2012
Today is the anniversary of Elvis Presley's death. In his honor, why not have grilled peanut butter and banana sandwiches for dinner tonight? Make it with vegan margarine, and you have a vegan treat fit for The King!
Monday, August 6, 2012
Here's a photo of the very delicious cold Asian noodle salad recipe I posted last year (recipe here).
Unlike the original recipe, here I used soba noodles instead of regular Italian-type pasta, but they both work fine. Also, instead of shredded carrots, I used larger cuts of carrots, blanched for about 40 seconds in the boiling pasta water. I served it with tempeh sautéed in oil and soy sauce then sprinkled with sesame seeds and with iced green tea for a very satisfyingly cool summer meal.
Thursday, August 2, 2012
Ever wonder what all is in commercially available "veggie burgers"? Me, too. The ingredient lists are not short, either. If you're looking for something a little more identifiable, this recipe that my neighbor shared from Taste of Home is a good place to start. You can make them spicy or plain, vegetarian or vegan. I served them dressed with avocado, lettuce, and tomato with a side of onion rings. Perfect!
1 c. canned pinto beans, rinsed and drained
1 c. canned black beans, rinsed and drained
1/2 c. shredded carrots
1 fresh jalapeno, destemmed (optional - omit if you don't want them to be spicy)
2 T. minced cilantro (optional)
1 1/2 t. dried minced onion
1 1/2 t. lime juice
1 1/2 t. chili powder
2 small garlic cloves, peeled and minced
1/2 t. ground cumin
1/4 t. salt
1/4 t. freshly ground black pepper
1/2 c. soft bread crumbs (Just put the bread in a food processor and whirl it around if you don't have any crumbs.)
1 large egg, lightly beaten, or 4 T. vegan egg substitute (like Ener-G Egg Replacer)
cornmeal to coat burgers (maybe use the cornmeal leftover from frying okra in the previous recipe?)
canola oil for frying burgers
In a food processor, combine the first 12 ingredients; cover and pulse until blended. Stir in bread crumbs and egg or egg substitute. Refrigerate 30 minutes.
Shape bean mixture into thin patties (I was able to make 8 or 9.) Put cornmeal in a small plate and lay one patty in meal. Turn patty over to coat.
In a large nonstick skillet, cook the patties in oil for 4-5 minutes on each side or until lightly browned. Drain on paper towels, and serve warm, dressed as you like. Serves 4 - 8 people, depending on how hungry you all are!