Welcome!

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!

Saturday, July 15, 2017

Southwestern Stew with Coconut Quinoa

This special-tasting stew is slightly modified from Anna Lappé and Bryant Terry's (He's from Memphis!) recipe in their cookbook named deliciously Grub.
This is definitely a weekend dish, because it takes a while to make, but it's not difficult...and it's very tasty!
 
 
Ingredients:
2 T. extra-virgin olive oil
1 c. sliced red onion
1 (or try 2 for more smoke and spice) chipotle chile in adobo sauce, finely chopped (Remove the seeds if you want to tame the heat.  Leave them if you want to keep it spicy.  They'll be puréed anyway.)
10 garlic cloves, coarsely chopped  (Yes:  10!)
one 28-oz can whole tomatoes, drained, juice reserved
2 bay leaves
up to 4 c. vegetable broth/stock
salt, to taste
2 medium white potatoes, peeled and cut into 1/3-inch chunks
2 medium sweet potatoes, peeled and cut into 1/2-inch chunks
1 15-oz can coconut milk
1.5 c. quinoa, rinsed
3 T. dried unsweetened coconut
2 cans black beans, drained and rinsed
1 can corn kernels, drained
 
Method:
Heat the olive oil over medium-high heat in a large, deep skillet that has a lid.  Add the onion and chipotle, and cook 2 minutes, stirring frequently.  Reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally.  Add the garlic, and cook uncovered for 5 more minutes, stirring occasionally.  Remove from heat.

In a blender, puree the drained tomatoes along with the onion and chipotle until smooth.  Pour the mixture back into the large skillet.  Add the bay leaves and cook over medium heat, stirring constantly, until it reaches a thick consistency (about 10 mins).

Add enough vegetable broth/stock to the reserved tomato juice to make 4 cups, then add to the puréed tomato mixture with 1 t. salt (or to taste).  Add the potato chunks, bring to a boil, cover the pot, reduce heat to low, and simmer until potatoes are softened (about 40-45 minutes).

While the potatoes are cooking, combine the coconut milk with 1.5 cups water and 3/4 t. salt in a large saucepan, and bring to a boil.  Add the quinoa and dried coconut, return to a boil, reduce heat, cover, and simmer for 20 minutes.  Remove from heat.  Allow the quinoa to rest, covered, for another 5 minutes, then uncover and fluff with a fork.

When the potatoes are soft, remove the bay leaves from the stew and stir in the black beans and corn.  Serve the stew over the quinoa.  Serves 4 - 5.
 

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