Welcome!

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!

Saturday, January 27, 2018

Vegan Chocolate Milkshake

This "milkshake" is so sweet and delicious that I honestly feel guilty having it during our annual sugar fast...even though it does not break our rule that fresh and dried fruits are the only sugar allowed.  Taste it and see for yourself!  (PS - I like to credit recipes when I get them, or the basis of them, from somewhere else, but this one is all me.)


Ingredients:
2 bananas, peeled
unsweetened plant-based milk, variable amount
cocoa powder
2 big spoonfuls of unsweetened peanut butter

3 dates
handful of frozen mango

Method:
24 hours in advance, cut one banana into 4 pieces and freeze it.
When ready to make the "milkshake", put about 1/2 c. plant-based milk in a blender with the other banana.  Add the cocoa powder and peanut butter.  Blend until the banana is puréed, then add the dates, frozen banana pieces, and the frozen mango.  Blend until completely puréed, adding more milk as necessary to  keep the blender going but not so much that the shake loses its thickness (stir first, then only add more liquid if truly necessary).  Pour it out and freak out on its amazingness.

Sunday, January 14, 2018

Orange Tofu, Pepper, and Broccoli Stir-Fry

Another super yum recipe from Cooking Light magazine.  I added broccoli and sesame seeds and removed the sugar and cilantro, but the rest is mostly as they published it.
Be sure to take advance action on the tofu:  freezing it for 24 hours, then thawing before use, improves the texture.

 

Ingredients:
1.5 c. white basmati rice (Other rices are fine, but you may need to follow the package directions.  Basmati is my favorite white rice, so that's what I use for everything.)
 2 1/4 c. water
1 1/4 t. salt, divided
1/4 c. + 1 T. + 1 t. canola oil, divided
1 14-oz. package extra-firm Chinese-style (not the silken type) tofu 
6 T. cornstarch, divided
1 c. fresh orange juice (from about 2 juicy oranges)
6 T. soy sauce, tamari, or shoyu (NOTE:  If it is important that this dish is gluten-free, check the sauce.)
2 T. unseasoned rice vinegar
1 thinly sliced onion
2 green bell peppers, seeded, de-veined, and chopped (The photo has it sliced, but chopped works better.)
1 yellow bell pepper, seeded, de-veined, and chopped
1 orange bell pepper, seeded, de-veined, and chopped
20-oz. bag frozen broccoli
2 T. thinly sliced garlic
1 t. grated orange rind
1 t. crushed red pepper
2 T. sesame seeds 

Method:
Rinse the rice under cool water until the water runs clean.  In a large saucepan with a lid, bring the water, 1/4 t. salt, and 1 t. oil to a boil.  Add the rice, stir lightly, cover, and reduce heat to a low simmer.  Cook for 15 minutes, then turn off heat.  Let sit for 5 minutes, then fluff with a fork.

Meanwhile, squeeze as much water as possible out of the tofu block, and cut the tofu into 1/2-inch pieces.  Combine the tofu with 1/4 c. cornstarch in a medium bowl.  Toss so that the tofu is covered in the cornstarch.  Heat 3 T. oil over medium-high heat in a large skillet with deep sides.  Add tofu to the pan, and cook about 8 minutes or until golden brown.  Remove from pan.

Combine remaining 2 T. cornstarch, orange juice, soy sauce, vinegar, and remaining 1 t. salt in a bowl.  Heat remaining 2 T. oil in the pan over medium-high heat.  Add the onion, bell peppers, and broccoli, and cook about 5 minutes, stirring constantly.  Add the garlic, orange rind, and crushed red pepper and cook, still stirring, until everything is tender but with a slight crunch.  Add the orange juice mixture, and bring to a boil.  Stir in the tofu, and remove from heat.

Serve the tofu stir-fry over the cooked rice, topping each serving with 1/2 T. sesame seeds.

Serves 4.

Lentil Cakes with Salad and Yogurt

This delicious lentil cake recipe is from Cooking Light magazine. I only changed the oil a little and removed the dairy.

They suggested serving the cakes over a salad and topped with the minted yogurt sauce (as in the photo).  I like this combination of foods, but I enjoyed them more as 3 separate foods served together, not as one dish:  lentil cakes with a salad and raita-like yogurt both served on the side.  The lentil cakes would be fantastic stuffed into a pita, too! 

Ingredients:
2 t. plus 1.5 T. canola oil
3/4 c. chopped onion
1.5 T. minced garlic
1 c. plus 2 T. old-fashioned oats (not the quick-cooking kind - If it is important for this dish to be gluten-free, be sure your oats fit the bill.)
3 T. red wine vinegar, divided
1.5 t. salt, divided
3/4 t. freshly ground black pepper (or more, to taste)
3 large eggs
2 15-oz cans lentils, rinsed and drained
1 c. plain, unsweetened coconut milk yogurt
3 T. fresh lemon juice
3 T. finely chopped fresh mint leaves
1 T. extra virgin olive oil
2 c. (packed) baby arugula (or more, as desired)
2 c. (packed) baby spinach (or more, as desired)

Method:
Heat 2t. canola oil in a large non-stick or seasoned cast-iron skillet over medium heat.  Add onion and garlic, and sauté until onion is translucent.

In the bowl of a food processor, combine the onion mixture, oats, 1.5 T. vinegar, 1 1/8 t. salt, black pepper, eggs, and lentils.  Pulse 5 or 6 times.  (The mixture may seem wet, but it will firm up over the next few minutes.)  Shape the mixture into 3-inch patties.

Heat 1.5 t. canola oil in the same non-stick or cast-iron skillet over medium-high heat.  Add 6 or 7 patties to the pan, and cook until browned on one side.  Flip the patties, and cook until browned on the second side.  Remove patties, and repeat with another 1.5 t. oil and 6 - 7 patties.  Remove patties, and repeat with the last 1.5 t. oil and patties.

In a small bowl or measuring cup, mix the yogurt with the remaining salt, the lemon juice, and mint.  Divide between 4 small ramekins.

Combine the remaining 1.5 T. vinegar with the olive oil in a large bowl.  Add the arugula and spinach, and toss to coat.

Serve the lentil cakes with the salad and ramekins of minted yogurt on the side.

Serves 4.