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Beer Irish Bread goes great with
the vegetarian beer stew. This is a
quick and easy recipe which will
bring tasty results!
INGREDIENTS:
2 1/2 cups flour
1 tsp baking powder
3/4 cup brown sugar
12 oz stout beer (take a small sip first,
otherwise, there's just a bit too much!)
1/2 cup raisins
2/3 cup walnuts, chopped
1 tsp cinnamon
dash nutmeg (optional)
PREPARATION:
Combine all ingredients and mix well.
Pour into a greased loaf pan and bake for
50 minutes at 350 degrees. It couldn't be
easier!
To complete this meal try some of
my favorite Irish Colcannon
potatoes. Colcannon is a
traditional Irish side dish, and this
version is both vegetarian and
vegan.
INGREDIENTS:
water for boiling
5 large potatoes
1 head green cabbage, chopped
3 leeks, sliced
1 cup soy milk
1/4 tsp nutmeg (optional)
salt and pepper to taste
PREPARATION:
Place potatoes in a large pot and add
enough water to cover the potatoes.
Bring to a boil and cook for at least 20
minutes, or until potatoes are tender.
In a separate pot, boil the cabbage in
water for 15 minutes. Drain and set
aside.
In another pot or skillet, cook leeks in
soy milk until tender, about 15 minutes.
When potatoes are done cooking, mash
them together with leeks, soy milk,
nutmeg, salt and pepper. Add cabbage
and stir to combine. Add more salt and
pepper to taste and enjoy.
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From JR Attamante: Thanks to BeerNexus
for asking me to pinch hit for Chef Soboti.
I'm a huge fan of her work and was honored
to contribute in her stead. I join her legion of
readers in saying I can't wait for her next
column.
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15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
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and as always,......remember you can do it!
Just read the recipe twice and go slow.
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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
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Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
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Chef Soboti is on a working vacation as she
is introducuting her new custom-designed, luxury
wedding cake enterprise (for more information
contact u-brew@gaslight brewery.com). Cynthia's
column will return next month. This month the
popular BeerNexus wine expert J.R. Attamante
switches gears and gives us several of his cooking
with beer vegetarian recipes with an eye towards
St. Patrick's Day.
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Vegetarian Beef and Guinness stew, is a
traditional Irish pub favorite which can easily
become a tasty vegetarian dish.. In this recipe,I
use Morning Star Meal Starters Steak Strips
instead of beef to absorb all that rich stout flavor.
Yum! The flavor of the beer is very strong in this
recipe, so I've suggest using half the amount of
Guinness and adding an equal amount of
vegetable broth if you aren't a Guinness fan.
INGREDIENTS:
Approx 2 -8 oz. bags of Morning Star Steak Strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2
cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
PREPARATION:
Sautee the Morning Star strips in olive oil and soy
sauce until slightly warmed, about 2 minutes. Reduce
heat, add steak sauce and stir until strips are lightly
coated. Remove from heat and aside.
In a large pot, sautee onions, celery, carrots, potatoes
and garlic in butter or margarine for 3-5 minutes, or
until onions are slightly soft. Reduce heat and slowly
add Guinness, gently stirring to combine.
Add flour, thyme, sugar, salt and pepper and stir well.
Add steak stripsand allow stew to simmer until
Guinness reduces and stew thickens, about 40-50
minutes.
