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!
Beer Stuffed Mushrooms

INGREDIENTS
20 large white mushrooms (about 2 inches diameter)
2 cups cubed bread crumbs (I use a mix of white and WW)
2 cloves garlic, minced
1 medium onion, finely minced
1/2 cup strong ale  
2 ribs celery, finely minced
2 tbsp finely shredded carrot
1 1/2 tsp salad herbs (mix of parsley, majoram, etc.)
salt/pepper to taste

Oil a large casserole dish and fill it with the sliced potatoes. Set aside.
Remove mushroom stems.
Chop and reserve stems.
Bring a large pot of water to boil and add mushrooms.
Cook for a couple minutes or until they start to shrink.
Drain and place the mushrooms into a pan of cold water for a minute
Drain mushrooms.

Preheat oven to 350F.
In a large  pan, saute the onions, mushroom stems, garlic
and celery in the strong ale
When vegetables are tender, add the carrot and herbs.
Add bread crumbs and mix well.
Add salt/pep and adjust seasonings to taste.
Fill mushrooms with a heaping tablespoon of the mixture,
place on a lightly sprayed baking sheet and cook for 10-12 minutes
or until lightly browned on top
Beer Shepard Pie

INGREDIENTS
5 garlic cloves -- crushed
1 red bell pepper -- chopped
1 green bell pepper -- chopped
2 medium zucchini -- thinly sliced
1 cup pale ale or stout
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups pinto beans, cooked -- drained
1 1/3 cups black beans, cooked -- drained
1 1/3 cups chickpeas, cooked -- drained
3 cups mashed potatoes
1/4 teaspoon paprika
Preheat the Oven to 375 degreesF.

Saute 2 cloves garlic for 1 min.
Add the red and green peppers, and zuccini and saute,
stirring occasionally for 4 minutes, or until tender.
Add beer, salt, and black pepper,
and cook uncovered three minutes longer.

Place the Pinto beans, Black Beans, Chickpeas, remaining garlic
in food processor, and puree until smooth.

Spoon the puree into a lightly greased 9" pie plan.
Top with the skillet mixture.
Then spoon the mashed potatoes on top.

Bake uncovered for 25 minutes, or until the potatoes are lightly browned.
Sprinkle with paprika if desired.
Serves 4
Beer Quiche

INGREDIENTS
1 teaspoon canola oil
2 cups finely chopped onions
2 cups chopped fresh mushrooms, plus sliced mushrooms for garnish
1 1/2 cups egg substitute
1/4 cup low-fat soy milk
1/4 cup light lager beer
1 package (10 1/2 ozs.) firm low-fat tofu
3 ounces grated reduced-fat Jarlsberg or cheese substitute


Preheat the oven to 350 degrees F.
In a large nonstick frying pan, heat the oil & cook the onions
until lightly browned, about 5 minutes.
Add the chopped mushrooms & cook over high heat - 3 minutes.
Cook until the mushroom mixture is almost dry.
Remove from pan & set aside.
In a food processor, blend the egg substitute, milk, beer & tofu.
Add the cheese & mushroom mixture & stir well.
Spray a 10" quiche dish or pie pan with nonstick spray.
Pour the mixture into the prepared pan
and decorate the top with mushroom slices.
Bake for 40 minutes or until set.
Let rest for 5 minutes before slicing.
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 vegetarian food J.R. Attamante recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ
J.R. Attamante  -  wine, beer and culinary writer
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