|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!
1 cup frozen okra
1 1/2 cup vital wheat gluten flour
1/4 cup nutritional yeast
1 1/2 tablespoon paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon salt
3/4 cup pale ale or light lager
1 teaspoon wet mustard
4 tablespoon tomato sauce or paste
2 tablespoon soy or tamari sauce
2 tablespoon canola oil
Preheat oven to 325 degrees F.
Mix dry ingredients together in a large bowl and let sit for 10 minutes.
In a separate bowel mix wet ingredients, then pour wet mixture into dry
mixture and combine thoroughly.
With your hands, form mixture into two 10-inch logs,
and wrap tightly in alumunin foil.
Bake for 70 minutes. Remove from oven, and let cool.
Makes two 10 inch logs.
|Butternut Squash Risotto
4 tablespoon grated vegan cheese
800 ml vegetable broth
1/3 cup India Pale Ale or Imperial IPA
2 teaspoon olive oil
1/4 teaspoon ground nutmeg
1/2 butternut squash, peeled and cubed
1 garlic clove, minced
1 bunch swiss chard or kale
200 g arborio rice
2 leeks, sliced
salt and pepper
Heat the vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss squash cubes with 1 teaspoon olive oil, dash of salt, pepper,
and minced garlic clove.
Roast about 20 minutes, until tender. Set aside.
Boil some water and cook greens for about 4 minutes.
Drain, cool, chop coarsely and set aside.
Heat 1 teaspoon oil in a heavy saute pan and saute the leeks for
a couple of minutes, until soften.
Add the rice and cook for another couple of minutes, stirring constantly.
Add beer and allow rice to absorb it. Add stock, slowly, 1 cup at a time,
continuing to stir gently and allowing rice to absorb stock before adding more.
Add two cups of broth in total.
Stir in the squash with the garlic and the greens.
Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time
until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese.
Adjust seasoning to taste. Serve immediately.
|Beer Polenta with Mushrooms
2 cup(s) medium-ground polenta
1 tablespoon(s) salt
1/4 cup ale or beer
1/2 teaspoon(s) ground black pepper
2 teaspoon(s) finely chopped fresh herbs, such as parsley, rosemary
Brush a 9- by 13-inch baking dish with butter.
Fill a large pot with 6 cups water and bring to a boil.
Bring a second saucepan with 4 cups ale/beer to a light simmer,
cover, and set aside.
Whisk polenta, salt, pepper, and herbs into the first pot of boiling water.
Reduce heat to medium-low and cook, stirring continually until
polenta thickens and begins to bubble.
Stir in a 1/4 cupful of the simmering beer to the polenta and
cook while continuing to stir until absorbed.
Repeat with remaining water until polenta is soft and creamy.
Cover polenta and keep warm over low heat under ready to serve
with Mushroom Mix below
2 tablespoon(s) olive oil
4 tablespoon(s) butter
2 shallots, thinly sliced
1 1/4 pound(s) mixed wild mushrooms
3/4 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1/4 cup(s) imperial stout
3 tablespoon(s) finely chopped parsley
1/4 cup(s) grated Parmesan
1/3 cup(s) blue cheese, crumbled
4 cups ale
Heat oil with 2 tablespoons butter in a large skillet over medium-high heat.
Once the butter is melted, add shallots and cook until soft, about 2 minutes.
Add mushrooms, salt, and pepper and cook, stirring
occasionally, until golden brown, about 8 minutes.
Add the ale/beer and parsley and cook until liquid is evaporated, about 3 minutes.
Stir remaining 2 tablespoons butter and Parmesan into polenta and
divide it among 4 bowls. Top with mushrooms and blue cheese. Serve hot.
|For good beer and vegetarian food J.R. Attamante recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ
|More Great Recipes