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!

Friday, February 28, 2014

Barley and Sprouts Salad

This amazing salad came from Food Network magazine, and it's equally delicious served warm or cold.  I served it warm with dinner, then ate leftovers cold for a snack at work the next day.  I'm nuts for Brussels sprouts anyway, and I was happy to find an interesting way to incorporate barely into my diet.  I'm always looking to make friends with new, healthy vegetarian foods!

2 c. vegetable broth
1 c. barley
1/2 t. salt, separated
2 t. olive oil
12 oz. Brussels sprouts, thinly sliced (about 3 c.)
grated lemon zest of one lemon

Bring the vegetable broth and 1/4 c. water to a boil in a medium saucepan.  Stir in the barley and 1/4 t. salt.  Cover and cook over medium heat until the liquid is absorbed.  (Check the barley package for times.)

Meanwhile, heat the olive oil  in a large skillet over medium-high heat.  Add the Brussels sprouts, lemon zest, and 1/4 t. salt to the skillet.  Cook, stirring occasionally, until the sprouts are the texture you like them.  (The recipe calls for "crisp-tender", but I like mine kind of soft so I cooked them longer.)

Toss the cooked barley with the cooked Brussels sprouts, and serve warm, room temperature, or even cold.  Serves 4 as a side dish.

Thursday, February 27, 2014

Apricot Oatmeal Muffins

I found this healthy recipe online at the Betty Crocker website while looking for something to do with the dried apricots I'd bought as a snack for Scott.  He didn't like them as much as the dried mangoes we had previously.  But after I chopped them up in muffins, everyone likes them!

3/4 c. AP flour
1/2 c. plus 1 T. old-fashioned oats, separated
1 t. baking powder
1/4 t. salt
1 egg (Vegans can use Ener-G's Egg Replacer product.)
1/2 c. packed brown sugar (I love brown sugar!)
1/3 c. almond milk
3 T. canola oil
1/2 t. almond extract
1/3 c. finely chopped dried apricots

Preheat the oven to 400 degrees F.  Grease only the bottoms of SIX regular-sized muffin cups OR line them with paper baking cups.

In a medium bowl, mix the flour, 1/2 c. oats, baking powder, and salt.  In a small bowl, beat the egg (or replacer).  Mix the brown sugar, almond milk, canola oil, and almond extract together with the egg (or replacer).  Stir the wet mixture into the dry mixture until the flour is just moistened.  Fold in the apricots.

Divide the muffin mixture evenly between the SIX muffin cups.  Sprinkle each with 1/2 t. oats.

Bake 23 - 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.  Remove from pan to cooling rack.  Serve warm.  Makes six healthy muffins.