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In a large skillet over medium heat,
combine first 7 ingredients, bringing the
mixture to a boil.  Reduce heat and
simmer uncovered for 5 minutes.  

Stir in beans.  Spread 1/3 of the bean
mixture over the bottom of a 13x9 pan.  
Top that with half of the tortillas,
overlapping as necessary and half of the
cheese.  Add another 1/3 of the bean
mixture, then remaining tortillas and
bean mixture.  Cover and bake at 350 for
30 minutes or until heated through.  
Sprinkle with remaining cheese and let
stand for 10 minutes.  

Garnish with shredded lettuce and
chopped tomatoes.  For more of a
Mexican flair, add slices of avocado on
top or your favorite guacamole.


Beer Falafels

1 lb bag of garbanzos
2 medium potatoes, peeled
1 medium onion, peeled
2 cloves of garlic
1-2 tablespoon curry powder
1-2 tablespoon chili powder
salt and pepper to taste
2-3 tablespoon of flour
1 tablespoon baking soda
1/2 cup beer

Soak the garbanzos overnight in water  
When ready to prepare, drain them and
put them through a food grinder with the
onion, potato and garlic. Add the
seasoning, beer, and flour, mix and let sit
for about 2-3 hours.

When you are ready to deep fry, add the
baking soda and mix again. Heat about
2-3 inches of Canola oil in a deep, heavy
frying pan to just below smoke point.
Form mixture into patties about the size
of a golf ball, flatten slightly, and place in
the oil for about 2 minutes, turning a
couple of times. Remove with slotted
spoon and drain on paper.
Serve on warm pita
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
How about one more recipe? This is a quick and easy to make tasty dish .

Freedom Fried 'Chicken'
A vegetarian version of a Southern favorite - perfect for July 4th!
. Serve it with freshly baked biscuits and mashed potatoes for a complete meal.

This recipe is a nutritional winner and good for any type diet.

1 tsp. salt
1/2 tsp. onion powder
1 tsp. pepper
1 tsp. garlic powder
2 cups unbleached white flour
4 Tbsp. nutritional yeast (optional)
3 Tbsp. yellow mustard
1/2 cup water
2 Tbsp. baking powder
1 lb. mock chicken (try Worthington Chic-Ketts or White Wave wheat meat)
3 1/2 cups vegetable oil

Mix together the salt, onion powder, pepper, garlic powder, flour,
and nutritional yeast in a deep bowl.
• In a separate bowl, dilute the mustard with 1/2 cup water.
• Add 1/3 cup of the flour mixture to the mustard mixture and stir.
Add the baking powder to the dry flour mixture and mix.
• Dip chunks of the mock chicken into the mustard batter,
then drop each chunk into the flour mixture and coat with the desired amount of “crust.”
• Fry the chunks in hot oil on medium-high heat in a large skillet or
deep fryer until crispy and golden brown, turning as needed.

Makes 4 servings


From J.R. Attamante:  Thanks to BeerNexus and to Chef Soboti for allowing me to
contribute to this July issue.  See you at my favorite place to eat -
award winning Gaslight Brewery and Restaurant.  Cheers!

and as always,......remember you can do it!
Just read the recipe twice and go slow
So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
BeerNexus wine/beer expert and nationally known
culinary writer
Elaine Alexandergives us
several more of his cooking with beer vegetarian
recipes as he files a special July column.  Enjoy
these dishes and remember cooking with beer
makes everything better
Beer and Cheddar Risotto

½ a small onion, diced
1-2 cloves garlic, minced
1 Tbls un-salted butter
2 Tbls olive oil
2 cups Arborio rice
1 12-oz bottle beer
1 49.5-oz can vegetable broth
5 oz medium or sharp cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1/3 cup parmesan cheese, shredded
¼ tsp cayenne
Ground pepper to taste

Heat pot over med-low heat. Add butter and 2
tablespoons olive oil; heat until butter just starts to
brown. Add onion and sauté for 3-5 minutes, allowing
them to get soft and translucent. Turn down the heat if
they start to brown. Add the minced garlic, turn up
heat to med-high, and sauté for 1 minute. Add rice and
sauté for 2 minutes, stirring constantly, adding more
olive oil as necessary to coat the rice. Pour in beer,
turn heat up to high, and wait for it to start to simmer.
Add the chicken broth ½ cups at a time, stirring for
about 5 minutes between each addition. This should
take about 25 minutes.
Stir in the cheeses, cayenne, and extra ground pepper
to taste.

Number of Servings: 6

Tortilla-Black Bean Casserole

2 cup chopped onion
1 1/3 cup chopped green pepper
10 oz can stewed tomatoes
3/4 cup salsa
1/2 cup of beer
1/2 tablespoon garlic
2 tablespoon cumin
2 15-oz cans black beans, drained
8 corn tortillas
1 1/2 cup shredded vegan cheese

(continued top of next column)
July 2008
With special
contributions from
J.R. Attamante