Here's a delicious Mexican lunch of quesadillas (recipe here) and vegan tostadas with refried black beans, coarsely chopped pico de gallo, homegrown lettuce, and guacamole (recipe here). Top it off with a Mexican Coke, you're all set!
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, June 27, 2013
Wednesday, June 19, 2013
Here's a recipe that's half me (the cherries) and half Dash magazine (the toast). We've had a lot of fun with cherries this season. I'll be sorry to see them go!
1 loaf French or Italian bread
3 free-range eggs
3/4 c. almond milk
5 T. sugar, separated
1 t. almond extract
1/4 t. salt
3 T. vegan margarine, separated
2 c. fresh Bing or sour cherries, washed and pitted
1/4 t. cornstarch
pinch of salt
maple syrup, to taste
Spritz a 9"x13" baking pan with non-stick cooking spray. Slice the bread into 12 pieces. Arrange the bread slices in the baking pan.
In a medium bowl, beat eggs, almond milk, 3 T. sugar, almond extract, and 1/4 t. salt. Pour over the bread slices, turning each slice to coat. Cover the pan and chill in fridge for at least 1/2 hour but no longer than 24 hours.
Preheat the oven to 425 degrees F. Melt 2 T. vegan margarine in microwave. Drizzle the slices with the 2 T. margarine, and bake the slices (uncovered) for 25 minutes or until golden brown.
While the toast is baking, melt the remaining 1 T. vegan margarine in a medium non-stick skillet over medium heat. Add the remaining 2 T. sugar, the cornstarch, and pinch of salt. Stir in the cherries, and cook until the cherries are soft and coated in a syrupy cherry mixture (about 12 - 15 minutes).
Serve the toast hot from the oven with maple syrup and warm cherries.
Friday, June 14, 2013
Remember when Scott and I went to NOLA for his birthday (see post here)? I was so impressed by the food at The Gumbo Shop that I bought their cookbook at a lovely little cookbook shop (called Kitchen Witch) in the French Quarter.
The Gumbo Shop is one of the few places in NOLA I've found where I can get local flavor that's vegetarian. The food there is good. I finally got around to making one of their recipes from the cookbook last week, so I'm sharing it with you here. I've adjusted the seasoning only slightly. The dish is served over steamed rice, so prepare that when the time is right.
1 lb. dried black-eyed peas
2 qts. water
1 bay leaf
1/4 c. olive oil
1 3/4 c. finely chopped onion
1 1/4 c. finely chopped yellow bell pepper
3/4 c. finely chopped shallot
1 T. minced garlic
1/2 t. freshly-ground black pepper (or more, to taste)
1/4 t. cayenne pepper (or more, to taste)
1/2 t. sage
1/2 t. thyme
1 1/2 c. celery, sliced into 1/2-inch slices
1/2 lb. carrots, peeled and sliced into 1/2-inch thick rounds
2 t. salt (or more or less, to taste)
1 1/2 t. Balsalmic vinegar
1 1/2 t. Tabasco sauce (or more or less, to taste)
1/3 c. sliced green onions (green and white parts)
Sort through the dried peas, removing any small rocks or other foreign objects, then rinse the peas well. Place them in a large pot, cover with the water, and soak in the fridge for at least 8 hrs.
Set the pot over medium heat, add the bay leaf, and slowly bring to a boil. Reduce heat to a simmer. Meanwhile, heat the olive oil in a large heavy skillet, add the chopped onions, peppers, garlic, and shallots, and sauté until lightly brown. (Use the stick and scrape method: let the vegetables brown and somewhat stick to the bottom of the pan, then scrape them off and incorporate the brown scrapings into the dish.) Add the black pepper, cayenne pepper, sage, thyme, celery, and carrots, and sauté for 5 minutes. Stir the entire contents of the skillet into the pot of simmering peas and continue cooking until the peas, celery, and carrots are tender.
Add the salt, vinegar, Tabasco, and green onions and simmer for an additional 10 minutes. Adjust the seasoning and serve over white rice. Greens or spinach make a nice side dish.
Serves 6 - 8.