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, October 31, 2014

Happy Hallowe'en!

Romeo would like to wish you all a very happy Hallowe'en!

His food lady's menu for tonight is sweet potato lasagna (recipe here), roasted Brussels sprouts (recipe here) for the Food Lady, steamed broccoli for the Litter Box Guy, rightly spiced cranberry beans, crusty loaf of bread, sparkling spiders (recipe here), and port.


 Ghost-y Romeo

Saturday, October 18, 2014

Orzo with Cannellini Beans and Vegetables

This recipe is from a useful weeknight cookbook called Moosewood Restaurant Cooks at Home.  Most all of the recipes in this book are fast, easy, and vegetarian...necessary for today's busy cooks.

2 quarts water
3 T. olive oil, separated
1 large onion, chopped (about 1.5 c.)
2 - 3 carrots, peeled and diced (about 2 c.)
1 bell pepper
2 garlic cloves
1 c. orzo
1 6-inch zucchini
2 T. fresh basil, chopped (The recipe calls for a mixture of 1 T. mint, 1 t. dill, 1/2 t. marjoram.  I had basil on hand, so that's what I used.)
14-oz. can artichoke hearts, drained and chopped
15-oz. can cannellini beans (or other white beans)
14.5-oz. can Italian-style stewed tomatoes
salt and freshly ground black pepper, to taste

Bring the water to a boil in a large covered saucepan.

While the water heats, heat 2 T. olive oil in a large skillet over medium-high heat.  Sauté the chopped onion and carrots in the hot oil.  In the meantime, seed and chop the bell pepper, and peel and mince the garlic.  Add the pepper and garlic to the onions and carrots and stir.

When the water boils, add the orzo and cook according to package directions.  When al dente, drain and stir in the remaining 1 T. olive oil.

With the orzo cooking, dice the zucchini and stir it into the skillet of vegetables.  Add the basil and artichoke hearts to the vegetables.  Gently stir in the beans and tomatoes.  Simmer for several minutes, stirring occasionally.

When the vegetables are hot, stir in the orzo, then season with salt and pepper.  If you final dish tastes bland, you probably need to add more salt.  I usually use around 1 t.

Serves 4.

Wednesday, October 15, 2014

Roasted Vegetable Tacos

This is one I just threw together.  You could easily modify this...use smoked paprika instead of chipotles, stir in chopped fresh scallions instead of using onion, use refried beans instead of  black beans, add fresh jalapenos or minced garlic.  Use what you have on hand and what you like!

2 ears fresh corn, shucked and washed
1 lb. baby bell peppers, seeds and veins removed, sliced
1 onion, halved and sliced
2 chipotles in adobo sauce, seeded if desired, finely chopped
3 T. olive oil
1/2 t. salt or to taste
1 can black beans, drained and rinsed
non-stick spray
about 12 corn tortillas
1 lime, chopped into quarters
chopped lettuce

Preheat the oven to 450 degrees.
In a rimmed baking sheet, stand each ear of corn on its end, and cut the kernels away from the cob using a sharp knife.  Toss with the sliced bell peppers, onion, chipotles, olive oil, and salt until everything is coated.  Spread into an even layer, and roast in the preheated oven 20 - 30 minutes or until the vegetables are browning on the edges.  Remove from the oven and toss with the black beans while still hot.
While the vegetables are roasting, heat a skillet or griddle over medium-high heat.  Spray with non-stick spray, and add a corn tortilla to the skillet.  When lightly browned, flip, and cook until the second side is browned.  Repeat with remaining tortillas.
Top each tortilla with the roasted vegetable mixture, a generous squeeze of lime, and chopped lettuce.
Serves about 4.

Saturday, October 4, 2014

Mediterranean Lentil Salad

Here's another easy, healthy, and filling dish from the cookbook Moosewood Restaurant Cooks at Home by the Moosewood Collective.  Make this in advance, and you have an easy lunch to take to work that won't require you to stand in line for the microwave.

salad -
1 c. brown or green lentils (I like using the tiny black French lentils.)
4 c. water
2 bay leaves
1 t. fresh thyme or 1/2 t. dried thyme
2 garlic cloves, peeled
1/3 c. sun-dried tomatoes (not packed in oil), chopped
boiling water
1/2 c. diced celery
1/2 c. diced yellow bell pepper
1/4 c. minced red onion

dressing -
1/3 c. extra virgin olive oil
3 T. red wine vinegar
salt and freshly-ground black pepper

Rinse the lentils.  In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil.  Reduce the heat, and simmer until the lentils are tender, about 20 minutes, stirring occasionally.

While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl, soak for 2 minutes or until the tomatoes have softened but remain slightly chewy, and then drain.  Combine the tomatoes, celery, bell pepper, and onion in a large bowl.

In a separate bowl, whisk the dressing ingredients together.  (Alternatively, shake them together in a jar.)

Drain the lentils and discard the bay leaves.  Remove the garlic, mash it with a fork, and mix it back into the lentils.  Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.  Serve immediately or chill to serve later.  Serves 4.

Serving Notes:  We served this with washed baby lettuces, Kalamata olives, tomatoes, and crackers for a refreshing, light meal.