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, October 13, 2013

Vegan Chocolate Banana Peanut Butter Milkshake

Really, I pretty much gave you the recipe in the title of the post!  Here's a vegan "milk" shake healthy enough to have for breakfast (which I just did).  Sorry I didn't take a photo.  I tasted it to see if it was good, and then it was gone before I could photograph it:  Yes, it was good!

1 ripe banana, peeled
1 - 2 T. creamy peanut butter, to taste
chocolate soymilk or almond milk

Wrap the peeled banana in plastic wrap and freeze overnight.

The next day, unwrap the banana and cut into 1-inch chunks.  Add the banana, peanut butter, and about 1/2 c. of the soymilk or almond milk to the jar of a blender.  Start blending, then add soymilk as necessary to get the desired consistency.  Pour into a glass, and enjoy!

Serves 1.

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.