Vegetarian Cooking With Beer
| Here's my take on some healthy foods that pack plenty of flavor. Try these easy to cook recipes and you won't be disappointed. And of course, don't forget my golden rule - when in doubt use more beer! |
| Gorgonzola Cheese Soup (serves 10-12) INGREDIENTS 1 small red onion · 3 medium cloves garlic · 1 chipotle pepper · 2 Tbsp. olive oil · 1 pound gorgonzola cheese · 16 oz. Ale · 1 quart heavy cream · 1 gallon whole milk · Salt and pepper to taste Puree onion, garlic and chipotle in food processor. Heat oil over medium heat in stock pot. Add onion mixture. With hands, crumble in gorgonzola. Heat just until cheese is halfway melted. Stir in beer. Bring to boiling point. Gradually add cream and milk. Heat just to boiling point. Do not boil or soup will scorch. Whisk occasionally. (Beer and cheese should incorporate on their own so do not overwhisk or soup will foam up). Add salt and pepper to taste. |
| Vegetarian Jambalaya (serves 10) INGREDIENTS 1/2 stick margarine 1 cup ale 1 1/2 green bell peppers -- chopped 1 large onion -- chopped 1 large tomato -- chopped 1 cup mixed fresh seasonal vegetables(see note) -- cut in chunks 2 cups tofu -- tempeh, seitan or other meat alternatives (see note) -- cut in chunks 2 teaspoons seasoned salt 1/4 teaspoon cayenne pepper -- up to 1/2t 1 tablespoon vegetarian chicken flavored powdered seasoning 8 cups cooked brown rice 1 cup tomato paste 1/2 cup shredded carrots 1/2 cup chopped scallions In medium pot over low heat, melt margarine. Add ale, pepper, onion, tomato and mixed fresh seasonal vegetables. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add tofu, tempeh, seitan, and/or meat alternatives and seasonings; cook 5 more minutes. Stir in rice and tomato past; continue stirring until mixture is thoroughly blended. Serve hot garnished with carrot and scallions and crusty French bread or even cornbread. |
| Mushroom and Seitan Stroganoff (serves 4) INGREDIENTS 1 tablespoon oil 1 medium onion -- chopped 2 cloves garlic -- minced 4 cups mushrooms -- thinly sliced 3 tablespoons lemon juice 1 teaspoon tarragon 1/2 teaspoon sweet paprika 1 cups vegetable broth 1 cup beer 2 tablespoons tahini 1/2 teaspoon pepper 1 tomato, peeled, seeded and diced -- optional 2 tablespoons fresh minced parsley 1/2 pound dried shiitake mushrooms 12 ounces seitan -- cut into strips 8 ounces fettucine Heat oil in a large skillet and saute the onion, garlic and seitan, until onions are translucent. Add mushrooms and continue cooking until mushrooms soften. Add lemon juice and spices and mix well. Mix broth and tahini and add to mushroom mixture, and cook until it thickens. Add tomato. Remove from heat. Season to taste with pepper. Spoon mixture over hot noodles. Garnish with parsley. |
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Give these recipes a try and you won't be
disappointed. They are quick, easy, and fun to cook.
And remember, when in doubt just use more beer!
Be seeing you.....
Elaine
disappointed. They are quick, easy, and fun to cook.
And remember, when in doubt just use more beer!
Be seeing you.....
Elaine
| For good beer and superb vegetarian food Elaine recommends the award winning Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ |
| More Great Recipes click HERE |
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