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!
Layered Vegetable Casserole

INGREDIENTS

potatoes
carrots
green Peppers
mushrooms
celery
onions
1/2 can tomato soup
2/3 cup stout
spices (basil, parsley, oregano, garlic whatever you prefer)


Wash, peel and slice veggies, then layer in a casserole. Fill dish to capacity.

Between each layer, pour soup and beer then sprinkle with spices.

Cover and cook in the oven
at 350F for 40-50 minutes
Mushroom Tofu and Pumpkin Bake

INGREDIENTS

2 1/2 cups cooked brown rice
1 tablespoon poppy seeds
100 - 150g shitake or oyster mushrooms
olive oil
1 knob of ginger
1 clove of garlic
1 leek
tamari soy sauce
1/2cup pale ale
1 block regular, firm tofu
250g pumpkin
salt and pepper


Fry sliced leek, crushed garlic and crushed or chopped
ginger in oil over medium heat, add sliced mushrooms and fry
until soft. Add cooked rice (slightly overdone works best),
tamari soy sauce to taste and poppy seeds. Stir together to
heat through, press into bottom of baking dish

Cook and mash pumpkin. Stir together with mashed tofu,
beer, salt and pepper
Spoon onto rice mixture in dish

Bake for 20 minutes at 350F
Spicy Brown Ale Brined Faux-Chicken

INGREDIENTS

½ cup brown sugar
½ cup kosher salt
24 ounces brown ale
5 pounds vegetarian Korn "Naked Chicken"
1 cup butter
2 tablespoons minced garlic
¼ cup minced fresh jalapeños (or a mix of habaneros and jalapeños)
½ cup (or more) hot pepper sauce
½ cup Sriracha or Asian sweet-hot chile sauce
Pinch ground cinnamon
1 teaspoon finely ground black pepper
24 bamboo skewers, at least 10 inches long, soaked in water
2 tablespoons black or toasted sesame seeds for garnish (optional)


Mix brown sugar, salt and ale in a large gallon bowl and whisk until dissolved to
make a brine. Place "chicken" in bowl and stir to coat.
Cover and chill for 1 hour.

Melt butter in large skillet, and add garlic and jalapeños.
Sauté over low heat until jalapeños are tender, about 6 minutes.
Add hot pepper sauce, Sriracha, cinnamon and pepper.
Mix well and simmer 3 minutes.
Place in blender and purée until smooth.

Prepare grill. Drain "chicken" from brine, pat dry with paper towels.
Cut into cubes and thread on skewers, 3 to 4 pieces per skewer.
Keep pieces of similar sizes together so "chicken" will cook evenly.

Place skewers on grill over indirect heat or use a grill basket. Cook 25 minutes or
until very brown and crispy, turning every 5 minutes.

Arrange cooked wings on platter, spoon prepared chile sauce over evenly and
sprinkle with sesame seeds.

Serves six.
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.....
J. R.  Attamante
For good beer and superb vegetarian food J.R. Attamante recommends the award winning
Gaslight Brewery and Restaurant,
15 So. Orange Ave, South Orange, NJ
J.R. Attamante  -  wine, beer and culinary writer
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