Crock Pot Beer Stew

Slow cookers are a great way to make
nutritious, healthy meals without much
fuss.  Here is one of my favorite dishes.

1 pound extra firm regular tofu
1 large onion chopped
1 quart vegetable broth
5 tablespoons Worcestershire sauce
1 tablespoon tamari
2 cloves garlic finely chopped
4 of each large carrots and large peeled
potatoes coarsely chopped
1 tomato seeded and diced
1/2 cup of strong ale
2 teaspoons salt
1 teaspoon each of pepper and basil
3 tablespoons soybean margarine
5 tablespoons cornstarch mixed with
beer until not lumpy


Freeze the tofu and then let it
thaw completely.  Drain the water
from the tofu, and cut into slices
and squeeze more water out.  
Then cut the slices into chunks and
bake at 200 degrees on an
ungreased cookie sheet while
chopping the rest of the
ingredients (check the tofu about
every 10-15 minutes so that it
doesn't get browned - it should
just be dried out, not burned).  
The tofu should be well dried out,
like croutons.  Place all of the
prepared ingredients into a
crockpot, stir well, and cook on
high for at least 6-8 hours, stirring
occasionally.  The stew is ready
when it is thick and brown.
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
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
Back again as pinch hitter for Chef Soboti  the
popular BeerNexus wine expert
J.R. Attamante
gives us several more of his cooking with beer
vegetarian recipes.  And for the record, if you're
not a vegetarian don't worry, these are still some
of the most tasty items you can imagine!
from the editor)
Three Bean Portobello Chili,  is a quick and
easy way to enjoy healthy eating with some
great beer flavor.  You can easily substitute
Veat, extra firm tofu, or tempura for the

1 1/2 cups of beer (a light ale will do fine)
2 cups white flour
2 eggs
1 cup whole milk
Salt and pepper
2 cups canola or safflower oil
1 carrot, cut into thick strips
1 onion, sliced into rings
1 green bell pepper, sliced in rings
1 small zucchini, sliced in thin discs
12 fresh button mushrooms

Mix 1 1/2 cup flour with the beer and let stand for at
least 3 hours at room temperature.

Mix eggs and milk, then in a separate bowl mix
together 1/2 cup flour and salt and pepper to taste.

Heat oil to 375 degrees F (190 degrees C) in a deep
skillet or frying pot.

Dip each vegetable in the egg and milk mixture, fully
covering each piece. Dip the vegetable into the flour
and seasoning mixture, then dip the vegetable in the
beer and flour mixture. Carefully place the vegetables
into the oil, fry until golden brown.
Beer Battered Deep Fried Eggplant

How about one more recipe? Eggplant is one of my favorite things as is beer.  It only
makes sense to combine them into this tasty, easy to make treat.

2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
1 cup beer
1 large eggplant in 1/4 inch slices
1 cup oil for frying


In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add
beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of
the batter.

In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a
couple of inches of oil) over medium-high heat. When oil is hot, dip eggplant in batter and fry, turning
once to brown evenly on both sides. Drain on paper towels.

From JR Attamante:  Thanks to BeerNexus for asking me to step in again for Chef Soboti.  I'm a huge
fan of her work and sincerely thank her for allowing me to contribute to her column this month.