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!

Monday, September 29, 2014

Tempeh Breakfast Sandwich

I am not really a huge fan of traditional breakfast fare.  Too starchy, meaty, eggy, or sweet, in general, for my tastes.  Don't get me wrong, I love homemade biscuits (I'm from the Southern U.S., so I have them nearly every weekend.  Recipe here.), and I definitely want pancakes or waffles every once in a while, but usually I'm looking for something off the beaten path.

One of my new favorites is this breakfast sandwich, which I guess you could really eat at any meal.  It's filling and tasty!  Fry up the whole package of tempeh, and you'll have sandwich fixin's for the week.

canola oil
soy sauce
smoked paprika
tempeh (I love the Lightlife "Garden Veggie" variety.), cut into 1/4-inch strips
avocado slices
roasted red peppers (from a jar or from your grocer's olive bar)

In a non-stick skillet, heat the canola oil over medium heat.  Add soy sauce and smoked paprika to taste, then add the strips of tempeh.  Fry the tempeh until browned on the bottom, then flip and fry the other side until browned as well.  Remove from pain and drain on paper towels.
NOTE:  I usually fry up a whole 8-oz. package of tempeh at a time, which takes about 3 T. canola oil and maybe 1/2 t. of soy sauce and a heaping 1/4 t. smoked paprika.  I'm guessing, but the amounts are flexible.

Toast both halves of the bagel in a toaster.  Sandwich tempeh strips with avocado slices and roasted red pepper, and enjoy.

Saturday, September 27, 2014

Southwestern Succotash with Barley

Years ago my good friend, Elaine, gave me a cookbook by Crescent Dragonwagon called Passionate Vegetarian, and I'm just getting around to exploring the recipes in this book.

This one is a great vegan main dish, perfect for impending autumn weather, and I believe it would lend itself well to experimentation.  Maybe chipotles or smoked paprika in the mix?  And this dish is easy enough for a weeknight meal.

1/8 t. salt, plus more to taste
3/4 c. pearled barley
1 T. canola or olive oil
1 medium onion, chopped
1.5 t. cumin seeds
large pinch cayenne pepper
1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 cloves garlic, minced
1 small can green chiles
1 10-oz. package frozen lima beans
freshly ground black pepper, to taste
1 1/2 c. frozen corn kernels
3 T. (fresh) or 1.5 t. (dried) parsley, minced if using fresh
3 T. (fresh) or 1.5 t. (dried) cilantro, minced if using fresh

In a medium saucepan, bring 1 7/8 c. water and 1/8 t. salt to a boil.  Add the pearled barley, reduce heat to low, and simmer uncovered for 45 minutes until the grains are tender but still chewy.

Meanwhile, heat the canola or olive oil in a large pan over medium heat.  Add the onion and cumin seeds, and sauté until the onion is softened and translucent, about 5 minutes.  Stir in the cayenne pepper, butternut squash, garlic, green chiles, lima beans, freshly ground pepper to taste, and salt to taste.  (I used about 1 t. salt.  If you final product tastes dull, you probably just need to add salt.)

Raise the heat on the lima bean mixture to high, heat everything through, then lower back to medium heat.  Cover, and let the vegetables steam until the squash and limas are fairly tender, about 10 - 12 minutes.  Add the corn, and cook for 5 minutes more.

Stir the herbs and cooked barley into the succotash, and serve hot for a warming one-dish meal.  Serves 4.