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, July 19, 2015

Grits with Spinach and Summer Tomatoes

Here's a non-traditional and delicious breakfast that makes use of all those wonderful summer tomatoes...a bowl of grits (prepared according to package directions) topped with chopped spinach (which the hot grits will wilt without any effort from you) and chopped summer tomatoes.  Outstanding!

Heck, this could also be a light lunch or dinner.  Have fun!

Saturday, July 18, 2015

Braised Cabbage with Red Beans

This lovely recipe is another barely modified dish from Donna Klein's book The Mediterranean Vegan Kitchen.  It's got a creamy, soft taste, and it's easy enough for a weeknight.  Serve with crusty bread for a complete meal.

2 T. extra-virgin olive oil
1 small onion, chopped
1 medium carrot, peeled and chopped
1/2 - 3/4 head shredded green cabbage (enough for about 8 c.)
4 c. vegetable broth
1 c. arborio rice (It's important to use this specific variety of rice for this dish.)
salt and freshly-ground pepper, to taste
2 15-oz. cans red kidney beans, drained and rinsed

In a medium stockpot with a lid, heat the oil over medium-low heat.  Add the onion and carrot and cook, stirring occasionally, until softened (about 10 minutes).
Add the cabbage and 1 c. broth, tossing to combine.  Cover and cook over medium-low heat for 20 minutes, stirring a few times.  Add the remaining broth, and bring to a boil over high heat.  Add the rice, salt (I used 3/4 t.), and pepper.  Reduce the heat to medium-low, cover, and cook until the rice is tender and most of the broth has been absorbed (15 - 20 minutes).
Add the beans and cook, uncovered, stirring occasionally, until heated through (about 5 minutes).  Serve warm.
Serves 4.

Saturday, July 11, 2015

Spinach and Red Pepper Quiche

If you're having company for breakfast or brunch, I highly recommend this outstanding spinach and red pepper quiche (recipe here).  It's beautiful, and my guests always go crazy for it.
You're welcome!  ;)