Welcome!


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!


Friday, September 11, 2015

Warm Kale and Potato Salad with Mustard-Lemon Dressing

It's been a while since we had this delicious, warm salad (recipe here).  I think it's time again!
 
 


 

Wednesday, September 9, 2015

Beet Risotto with Greens


This exquisite dish is from Deborah Madison's cookbook Vegetarian Cooking for Everyone.  Her description of the "jewel-toned" dish intrigued me, and I'm kind of a sucker for beets anyway, so I had to try it.  Scott, on the other hand, is a hard sell on beets, but even he liked this unusual and lovely dish.  The color is brilliant!



Ingredients:
5.5 - 6.5 c. vegetable stock or bouillon
3 T. butter or a mixture of butter and olive oil (I always use vegan margarine in place of butter.)
1/2 c. finely diced onion
1.5 c. Arborio rice (It's important to use this type of rice, which gives risotto its creamy texture.)
1/2 c. dry white wine
2 T. chopped parsley
2 T. chopped basil or 1 T. dried basil
2 - 3 medium beets, peeled and grated, about 2 cups
2 - 3 c. greens (beet greens, chard, kale, spinach, or collards - stems removed, finely chopped)
salt and freshly ground pepper
grated zest and juice of 1 lemon
1/2 c. freshly grated Parmesan cheese (optional - I didn't use the cheese, but Scott did.)

Method:
Have the stock simmering on the stove.  Heat the butter in a wide, deep pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently.  Add the rice, stir to coat it well, and cook for 1 minute.  Add the wine and simmer until it's absorbed, then stir in half of the parsley and all of the basil, the grated beets, and the chard, kale, or collard greens (if using...if using beet greens or spinach, wait).  Add 2 c. stock, cover, and cook at a lively simmer until the stock is absorbed.  Begin adding the remaining stock in 1/2-cup increments, stirring constantly until each addition is absorbed before adding the next.  When there is 1 c. of stock left, add the beet greens or spinach, if using.  Taste for salt (I'm generous with this maligned seasoning.), season with pepper, then stir in the lemon zest and juice to taste.  Serve dusted with the cheese (if using) and the remaining parsley.


Saturday, September 5, 2015

Broccoli Cornbread

This recipe is modified from a couple of recipes that appear in a cookbook my extended family put together for a family reunion.  I love this as a hearty snack or as an entrée served with a big pot of beans.  I think you'll love it, too.
 
Adventurous vegans could try substituting Ener-G's Egg Replacer and maybe either vegan cheese or - get this great idea - Kalamata olives for the cheese.  Let me know how it turns out!
 

Ingredients:
1 stick vegan margarine (I like Earth Balance.)
2 c. yellow cornmeal, plus more for dusting the skillet
1 c. flour
1.5 T. baking powder
1.25 t. salt
2 T. sugar
3 eggs, beaten
1.5 c. rice milk, almond milk, or milk of your choice
1 medium onion, chopped
1 10-oz. bag frozen broccoli
4 oz. cheese (I used a combination of cheddar and feta.)

Method:
Preheat the oven to 400 degrees F.  During the preheat, melt the vegan margarine in a 10-inch ovenproof skillet in the oven.  (Cast iron is traditional for cornbread, people!)

In a large bowl, mix the dry ingredients together with a fork.  Stir in the eggs and milk.  When well mixed, stir in the melted butter until well blended.  Stir in the cheese and chopped onion.  Finally, stir in the broccoli.

In the butter-coated skillet, sprinkle cornmeal to cover the bottom, then pour the batter over the cornmeal.  Bake until the cornbread is golden and the sides of the bread start pulling away from the skillet (45 - 60 minutes).  Serve huge, delicious chunks with a side of beans, if desired.