Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is 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 FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. 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!

Tuesday, October 8, 2013

Roasted Okra

Here's another okra recipe to help use this summer's bumper crop, and happily it's something a little different.  This recipe comes from www.allrecipes.com, and I made a couple of small adjustments.
about 18 - 25 tender okra pods, 2-3 inches long, capped (larger okra can be used but should be cut into 1/3-inch lengths)
1 T. olive oil
1/2 t. salt
1/2 t. freshly ground black pepper
Preheat the oven to 425 degrees F.  Line a rimmed baking sheet with aluminum foil.
Add the okra, olive oil, salt, and pepper to the baking sheet, and toss to coat.  Arrange the okra on a single layer, and roast in the preheated oven 10 - 15 minutes or until desired texture.  Serve warm.
Serves 2 - 3 as a side dish.


Thursday, October 3, 2013

Cornbread Pancakes

Cornbread without having to make an entire skillet of cornbread!  This is perfect for me and Scott so we don't have to struggle to eat an entire skillet of cornbread between just 2 people before it goes bad.  This recipe came from www.simpledailyrecipes.com, and I made only minimal adjustment to the post.  And, oh yeah, it's vegan!  Woot!
1/2 c. yellow cornmeal (not cornbread mix)
1/2 c. unbleached AP flour
2 1/4 t. baking powder
3/4 t. salt
3/4 c. rice milk or almond milk
2 T. canola oil
1 T. white vinegar
1 T. vegan margarine (I like Earth Balance brand.)
In a medium bowl, mix the cornmeal, flour, baking powder, and salt together.  Add the milk, oil, and vinegar and stir until mixed.
Heat a griddle (I use cast iron.) over medium heat.  Put 1 t. vegan margarine on the griddle and melt to coat.  Add 1/4 c. of the batter to the griddle, and cook 1 - 2 minutes (until golden on the bottom and dry-ish on top), then flip.  Cook until the other side is golden and the cake is cooked through.  Repeat with remaining batter, refreshing the melted margarine as needed.  Serve hot.
Makes 5 - 6 pancakes.  Doubles easily.