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! |
| Sliders with Beer-Glazed Caramelized Onions INGREDIENTS For the onions: 2 tsp olive oil 1 large white or yellow onion 1/2 cup beer (I used an amber ale) For the sliders 6 slider buns 6 grilled veggie patties (~2 1/2 oz precooked) veggie cheese, sliced (optional) Directions 1. Heat olive oil in a large pan over medium-high heat. 2. Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds. 3. Add all at once to the pan, reduce heat to medium, and let cook stirring occasionally. 4. If the onions get too dry before completely browning, add a couple Tbsp water and reduce heat even more. 5. When the onions have browned to your liking, add the beer and let simmer until the beer reduces to a nice, syrupy glaze for the onions. 6. To build the sliders, spread preserves onto the buns and top with aveggie burger patty, slices of cheese cut to fit the slider), and a spoon of the onions. Serve warm. |
| "Drunk" Sausage and Rice Ingredients 1 cup jasmine rice 2 cups IPA or craft lager 1 small roasted tomato 1/4 cup canola oil 3 ounces vegetarian sausage, pulled into small pieces 2 garlic cloves, diced 1 rib celery, diced 1/2 sweet white onion, diced 2 tablespoons Portuguese allspice 2 large eggs (or the vegan Just Egg), into a bowl 2 scallions, thinly sliced Directions 1. Heat the oven to 400°F/200°C. In a deep rectangular dish, add the rice, onion, beer, roasted tomato, and Portuguese allspice. Cover with plastic wrap, then foil, and bake for about 30 minutes. Let the rice cool completely before frying it. 2. Heat half of the oil in a 12-inch cast-iron skillet over medium-high. Add the sausage and cook until crispy, about 5 minutes. Using a slotted spoon, remove thesausage and add the remaining oil, garlic, celery, and onion. Season with salt and pepper and cook until just done, 5 to 7 minutes, then add the rice. 3. Fry the rice and vegetables, stirring gently, until a crust forms on the bottom of the pan, about 5 minutes, then add the sausage back to the pan. Gently fold the rice over itself to include thesausage then put eggs on top. 4. Pop it back in the oven and cook it until the whites are set but the yolks still runny, about 3 minutes. Garnish with sliced scallions. |
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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 Elaine recommends the Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ For vegetarian 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 |
| Vegan Beer Brats INGREDIENTS 1 Tablespoon Vegan Butter 1 Large Yellow Onion, thinly sliced 4 Beyond Meat or other Vegan Brats 2- 12 Ounce Cans Beer 4 Buns Mustard Salt and Pepper to taste Directions 1. In a large, deep sided skillet heat the vegan butter over medium heat. Once hot, add the onion; stir. Cook until the onion is soft and translucent, 7-10 minutes. 2. Add the vegan brats. Pour enough beer to cover the brats. 3. Bring to a simmer; then reduce heat to low. Cover and cook 15 minutes. 4. Heat a grill pan or cast iron skillet over medium-high heat. Use tongs to remove the brats and place onto the heated skillet. I like to saute some of the cooked onions along with the brats. 5. Flip the brats after 4-5 minutes or cooking. Cook for another 3-4 minutes, or until the brats are lightly browned. 6. Serve each brat on a toasted bun. Top with onions and mustard. You can also add sauerkraut if you'd like! |
| Read First Cooking with wine may be common practice, but many cooks overlook the flavor- enhancing potential of beer in all its myriad varieties. Lagers, pilsners, pale ales, brown ales, stouts—each offers a distinctive blend of grains, yeast, water, and flavorings, and can be used in recipes for results that range from subtle to surprising. The bottom line - beer can be used with most any recipe to bring the dish to unexpected heights. Beer rules! |
