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! |
| Beer Mushroom Bourguignon INGREDIENTS 2 Tbsp. olive oil 1/4 cup flour Dry seasonings (such as salt, seasoned salt, pepper, dried herbs, or spices), to taste 4 large Portobello mushroom caps, quartered 2 medium onions, quartered 3 carrots, cut into 2-inch pieces 3 medium potatoes, scrubbed and quartered 2 bay leaves 2 sprigs of fresh rosemary 1/2 cup Barley Wine 1/2 cup English Best Bitter 1 vegetable bouillon cube 1/2 cup soy sauce 1/2 cup Liquid Aminos Water, if needed Parmesan cheese Directions Heat the olive oil in a large skillet over medium heat. In a bowl, combine the flour and dry seasonings. Dredge the mushrooms in the flour mixture then sauté them in the olive oil until browned. Place the mushrooms in a large baking dish with a lid. . Add the onions, carrots, potatoes, bay leaves, and rosemary and set aside. •Using the same skillet that you used to sauté the mushrooms, bring the beers , bouillon cube, soy sauce, and liquid aminos to a boil. The liquid should be slightly thickened by the flour that was left in the skillet after sautéing the mushrooms. Reduce the heat and simmer for 5 to 10 minutes. If the gravy is too thick or strong in flavor, add some water or beer. Allow the gravy to cool for 20 minutes. • Pour the gravy over the mushrooms and other vegetables in the baking dish. Cover and bake at 325˚F for 1 hour or until the vegetables are tender. • Remove the bay leaves and sprinkle the parmesan “cheese” over the top. Serve immediately. Try serving with crusty bread or over wide noodles. Makes 4 servings. |
| Slow Cooker Beer Mein INGREDIENTS 1 lb. vegetarian chicken, chopped 1 1/2 cups chopped celery 1 1/2 cups chopped carrots 6 scallions, chopped 2 1/2 cups strong ale 1/3 cup soy sauce 1/4 tsp. red pepper flakes 1/2 tsp. ginger 1 can bean sprouts, drained 8-oz. can sliced water chestnuts 1/4 cup cornstarch 1/3 cup of water Directions Combine all the ingredients, except the cornstarch and water in the slow cooker. Cover and cook on low for 6 to 7 hours. In a small bowl, mix the cornstarch and water until smooth. Stir into the slow cooker. Cook, leaving the lid askew to allow steam to escape, for 20 minutes, or until thickened. • Serve with rice. Makes 4 to 6 servings. |
| Double IPA Pepper Steak INGREDIENTS 2 Tbsp. garlic 1 cup julienned yellow onion 1/2 cup julienned red bell pepper 1/2 cup julienned green bell pepper 1/2 cup olive oil 2 cups sliced seitan 3 Tbsp. miso 3/4 cup Double (or Imperial) IPA 1 Tbsp. ta mari 1 Tbsp. tomato paste 1/4 cup cornstarch mixed with 1/4 cup water Salt and pepper, to taste 1 bunch basil, shredded Directions Sauté the garlic, onion, and peppers in the olive oil for approximately 2 minutes. Add the seitan and cook for an additional 5 minutes. Mix the miso with the IPA and add to the seitan mixture. Add the tamari, and tomato paste. When bubbling, add the cornstarch mixture. Return to a boil, then remove from the heat. •Add the salt and pepper and garnish with the basil Makes 4 to 5 servings |
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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 |
| For outstanding beer and vegetarian food Elaine recommends the Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ For vegertarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ |
| More Great Recipes click HERE |
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| More Great Recipes click HERE |
| More Great Recipes click HERE |
| More Great Recipes click HERE |
