Three Bean Portobello Chili
Give chile a makeover using portobello
mushrooms instead of meat. The
mushrooms add a rich, earthy flavor to
this quick-to-make one-pot meal.

INGREDIENTS:
Tbs. olive oil
2 medium onions, chopped (2 cups
2 medium carrots, peeled and chopped
(1 cup)
3 medium portobello mushrooms,
stemmed and chopped (4 cups
1 14.5-oz. can diced tomatoes
1 12-oz. bottle dark beer
1 Tbs. vegetarian Worcestershire sauce
1 tsp. chili powder
1 tsp. ground coriander
1 Tbs. maple syrup
1 15-oz. can black soybeans, rinsed and
drained
1 15-oz. can white kidney beans, rinsed
and drained
1 15-oz. can pinto beans, rinsed and
drained
4 scallions (white and light green parts),
chopped (3/4 cup)
1 to 2 Tbs. chopped cilantro, for garnish
(optional)
Jalapeño soy jack cheese, grated, for
garnish (optional)

Directions:
In large pot, heat oil over medium heat.
Add onions and cook, stirring often, until
softened, 6 to 8 minutes. Add carrots and
cook, stirring often, 3 minutes. Add
mushrooms and cook, stirring
occasionally, 4 to 5 minutes.

Add tomatoes, beer, Worcestershire
sauce, chili powder, coriander and maple
syrup, and mix well. Increase heat and
bring mixture to a gentle boil. Reduce
heat and simmer, uncovered, 5 minutes.

Stir in soybeans, kidney and pinto beans.
Season with salt and freshly ground
black pepper to taste, and simmer 5 to 7
minutes. Stir in scallions. Ladle chili into
serving bowls and garnish with cilantro
and grated soy cheese

------------------------------------
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 to her column.  Cheers!
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
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
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
Chef Soboti is busy working on her new book
of recipes and nutritional guidance.  Her 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.
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THREE-PEPPER "BURGER" FAJITAS,  is a
quick and easy way to enjoy the fun of Mexican
cuisine in a tasty vegetarian dish.  In this recipe,I
use Morning Star Grillers Crumbles instead of beef.
This will serve 4 and is Vegan.
Be sure to taste
your spice blend before adding it—some are
hotter than others. Warm tortillas alongside
packets during the last 10 minutes of cooking
time.

INGREDIENTS:
2 large bell peppers (1 red, 1 yellow), seeded and cut
into 1/4-inch-thick strips
4 flame-grilled meatless burgers, cut into 1/2-inch
strips
1 large Vidalia onion, sliced
2 jalapeño or serrano chiles, seeded and thinly sliced
3 cloves garlic, minced 1/2 cup coarsely chopped
cilantro
2 Tbs. olive oil 2 to 3 tsp. Southwestern or fajita spice
blend, to taste
2 Tbs. fresh lime juice

1. Preheat baking sheet in 450F oven. Cut four 20-
inch sheets of heavy-duty foil.

2. Toss all ingredients in bowl. Spoon 1/4 mixture on
one half of foil sheet. Fold foil over, and crimp edges
to seal. Repeat with remaining ingredients and foil.

3. Set packets on heated baking sheet. Reduce oven
to 400F. Bake 30 minutes, or until vegetables are
tender. (Pierce packet with knife to test.) Let stand 5
minutes.

4. To serve: place packets on plates, slit tops, fold
back foil and salute your handiwork with a beer!