Welcome to Romeo's Food Lady! This blog 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, usually tweaked just a little. 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.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Friday, March 11, 2016

Hearty Irish Lager Stew

Here's an Irish recipe vegetarians can enjoy on St. Patrick's Day next week, courtesy of Vegetarian Times.  I made this for the holiday last year, and it was a hit!

  • 1 T. vegetable oil, divided
  • 8 oz. button or shiitake mushrooms, halved
  • 2 cloves garlic, minced (2 t.)
  • 1 c. diced onion
  • 3 small red potatoes, cut into 1-inch cubes (1 ½ cups)
  • 3 medium carrots, peeled and sliced
  • 2 small parsnips, peeled and sliced
  • 1 ½ t. tomato paste
  • 1 15-oz. can crushed tomatoes
  • 1 ½ c. vegetable broth
  • 2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
  • ½ cup lager beer
  • 1 ½ T. all-purpose flour
  • 1 cup shredded cabbage
  • 2 Tbs. chopped parsley
1. Heat 1/2 T. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 T. oil to pot. Add onion, and cook 5 minutes or until translucent. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
2. Add lager, flour, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired. 

Serves 6.