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!


Sunday, July 28, 2013

Sweet Green Tomato Cornmeal Muffins

Leave it to Southern Living magazine to find a way to make something new from two Southern staples: green tomatoes and cornbread. These muffins are lemony and super sweet - so much so that you could have them with butter for breakfast. Reduce the sugar to make them more dinner-y, if desired.
 
 
Ingredients:
2 c. seeded, diced green tomatoes
1/2 c. sugar, divided
1/2 c. vegan margarine, melted and divided (I like Earth Balance brand.)
2 c. self-rising cornmeal mix
2 t. lemon zest
5 large eggs (or use Ener-G Egg Replacer to make vegan muffins)
1 16-oz. container tofu sour cream
vegetable cooking spray
 
 
Method:
Preheat the oven to 450 degrees F.
 
Sauté tomatoes and 2 T. sugar in 2 T. melted vegan margarine in a large skillet over medium-high heat for 10 - 12 minutes or until tomatoes begin to caramelize and turn light brown.
 
Stir together cornmeal mix, lemon zest, and remaining 6 T. sugar in a large bowl; make a well in the center of the mixture.  In a separate bowl, whisk together the eggs (or Ener-G Egg Replacer), tofu sour cream, and remaining 6 T. butter; add to cornmeal mixture and stir just until dry ingredients are moistened.  Fold in the tomatoes.
 
Generously coat a 12-muffin pan with vegetable cooking spray; spoon batter into the muffin tins, filling 2/3 full.  Bake at 450 degrees F for 15-17 minutes or until a wooden pick inserted into the center comes out clean.  Makes 12 muffins.

Friday, July 26, 2013

Peach Pie

Aaaaahhhhh, summer.  It's the only time of year I don't flat-out require my desserts to be chocolate (although I certainly don't turn down a delicious vegan chocolate sorbet).  For Independence Day this year, I made a peach pie, and it was completely gone two days later.  The recipe is from the seminal cookbook Joy of Cooking.



For the crust, use the same crust recipe previously posed with the cherry pie recipe (here), right up to the point where you put the 2 discs of dough into the fridge to rest for 20 - 30 minutes.  For the peach pie:

Ingredients:
3 lbs. peaches, peeled and sliced into 1/4-inch-thick slices
1/2 - 3/4 c. sugar (depending on how sweet the peaches are)
3 T. cornstarch
3 T. fresh lemon juice
1/4 t. almond extract
1/8 t. salt
2 T. vegan margarine (I like Earth Balance brand.), cut into small pieces
2 T. sugar


Method:
Preheat the oven to 425 degrees F.
 
Mix the peach slicees, 1/2 - 3/4 c. sugar, cornstarch, lemon juice, almond extract, and salt in a bowl.  Let the mixture stand for 15 minutes, stirring occasionally.
 
Meanwhile, roll out one disc of pie dough to line a 9- or 10-inch pie plate.  Line the plate.  Pour the filling into the bottom crust, and dot the filling with the vegan margarine pieces.
 
Roll the other disc of pie dough into a circle large enough to cover the pie, and lay it over the filling.  Use your fingers to pinch the top and bottom crusts together.  Cut vents into the top crust, and sprinkle with the remaining 2 T. sugar.
 
Bake 55 - 65 minutes or until the crust is golden brown.  Cool completely on a rack.

Thursday, July 25, 2013

Tomato-Ginger Couscous with Chickpeas

I was very happy to find this simple main dish, because I was in the mood for something new and different.  It easily pairs with the lemony cauliflower, previously posted.  The recipe is courtesy of Food Network Magazine, although I added the chickpeas.  These are optional and can be omitted for a side dish of "just" couscous.



Ingredients:
2 tomatoes, cored
2 T. tomato paste
2 T. water
1 T. red wine vinegar
fresh ginger, 1-inch to 2-inch piece (I used a 1-inch piece, but the recipe called for a 2-inch piece.  That seemed kind of intense to me, but you can be the judge.), peeled
1 garlic clove, peeled
3/4 t. salt
1/4 t. ground turmeric
2 T. olive oil
1 c. water
1 c. couscous
1 15-oz. can chickpeas, rinsed and drained (optional)
 
Method:
In a blender, purée the tomatoes, tomato paste, 2 T. water, red wine vinegar, ginger, garlic, salt, and turmeric.
In a skillet with a lid, heat the olive oil over medium heat.  Add the purée and cook, stirring, until thickened to a paste (about 12 minutes).  Add 1 c. water and bring to a simmer.  Remove from heat, stir in couscous, cover, and let sit 10 minutes.  Fluff with a fork and toss with chickpeas.  Season with additional salt, if desired, and serve warm.  Serves 3 - 5 as a main dish.

Wednesday, July 24, 2013

Lemony Cauliflower Sauté

This is a good side dish for Middle Eastern food OR for Italian food.  It's one I made up, so it's nice and simple.  The photo shows it with green bell pepper, because that's what I had tonight, but I think red looks prettier.



Ingredients:
1 T. olive oil
1 bell pepper, any color, deseeded and thinly sliced lengthwise
1/2 onion, thinly sliced
3 stalks celery, thinly sliced
salt and pepper, to taste
12-oz. bag frozen cauliflower
2 scallions, chopped
juice of one lemon
 
 
Method:
Heat the olive oil in a large skillet over medium heat.  Add the sliced bell pepper, onion, and celery with salt and pepper, to taste.  Sauté 5 minutes, then add the frozen cauliflower and additional salt, to taste.  Sauté until the onions are translucent and the cauliflower is soft to bite and lightly browned.  Add the chopped scallions and sauté 1 - 2 minutes more, then add the lemon juice and toss to coat.  Serve warm.  Serves 2 -4 as a side dish.

Monday, July 22, 2013

Spicy Green Tomato Salad

Looking for something to do with those green garden tomatoes until they turn red?  Me, too!  Enter Food Network Magazine with this fantastic recipe.  It allowed me to use some green tomatoes and a garden jalepeno.  Tell me what you think!


Ingredients:
1.5 lbs. green (unripe - not the kind that are SUPPOSED to be green) tomatoes, cut into thin wedges
1.5 t. salt, separated
juice of 1 lime
1 t. dijon mustard
1 T. honey (local honey is best)
1 small jalepeno pepper, deseeded and minced
1 T. fresh thyme (or 1 t. dried thyme)
freshly ground black pepper, to taste
1/4 c. extra-virgin olive oil
2 avocados
2 c. chopped lettuce leaves (or more, to taste)

Method:
Put the tomato wedges in a bowl and sprinkle with 1 t. salt.  Let set 30 minutes.
Meanwhile, whisk the lime juice, mustard, honey, jalepeno, thyme, 1/2 t. salt, and pepper, to taste, in a large bowl.  Gradually pour in the olive oil, whisking constantly until emulsified.

When ready to serve, half the avocados, remove the pits, peel, and thinly slice.  Add to the bowl with the dressing, then add the lettuce and tomatoes.  Gently toss to coat.  Season with additional salt and pepper, if desired, and serve immediately.

Serves 6 - 8.