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!
Vegetarian Beer Bolognese Pasta

INGREDIENTS
1/4  cup  dried porcini mushrooms (about 1/4 ounce)
1  tablespoon  olive oil
1 1/2  cups  finely chopped onion
1/2  cup  finely chopped carrot
1/2  cup  finely chopped celery
1  (8-ounce) package cremini mushrooms, finely chopped
1/4  cup  dry red wine
1/2  cup  strong ale room temperature
1/2  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
1  (28-ounce) can organic crushed tomatoes with basil, undrained
1  (2-inch) piece Parmigiano-Reggiano cheese rind
12  ounces  uncooked whole-wheat penne (tube-shaped pasta)
1/2  cup  (2 ounces) shaved Parmigiano-Reggiano cheese

Place dried mushrooms in a spice or coffee grinder;
process until finely ground.
Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery,
and mushrooms; sauté 10 minutes.
Add wine and beer; simmer 1 1/2-2 minutes
Add the next 4 ingredients (through cheese rind) to onion mixture.
Stir in ground porcini.
Cover, reduce heat, and simmer 40 minutes. Keep warm.
Remove rind; discard.

Cook pasta according to package directions, omitting salt and fat.
Place 1 cup of pasta in each of 6 bowls.
Top each portion with 3/4 cup sauce and about 1 tablespoon cheese
Beer & "Chicken" Divan Pot Pie

INGREDIENTS
4 cups broccoli florets (halved if large)
3/4 cups prepared creamy portobello mushroom soup
1/2 cup  strong ale or imperial stout
3/4 cup light mayonnaise or soy mayonnaise
1/8 tsp. each ground thyme and ground sage)
1 lb. seitan, cut into bite-sized pieces
1/2 cup freshly grated Parmesan cheese or
shredded vegan cheese of choice
2/3 sheet (1/3 of 17.3-oz. pkg.) frozen puff pastry, thawed


Preheat oven to 425F, and place oven rack in bottom third of oven.
Coat 13- x 9-inch baking dish or oval casserole with cooking spray.

Place broccoli florets in microwave-safe casserole with lid, and add 3 Tbs.
water. Cover, and microwave on high power 2 minutes. Stir, cover, and
microwave 2 minutes more, or until broccoli is tender. Drain, and set aside.

Meanwhile, whisk together soup, beer, mayonnaise,and poultry seasoning in
large bowl. Season with salt and pepper.

Add seitan and broccoli florets; stir to combine. Transfer broccoli-seitan
mixture to prepared baking dish, and sprinkle with Parmesan cheese, if using.

Cut pastry into 6 equal squares. Place squares evenly over seitan mixture.
(Filling does not need to be completely covered by squares.)

5. Bake 20 minutes, or until pastry is puffed and golden and filling is hot
Barbecue Southern Sandwiches


INGREDIENTS
1/2 cup apple cider vinegar
1/2 cup Imperial IPA
2/3 cup no-salt-added ketchup, such as Heinz
1/4 cup yellow mustard
3 Tbs. dark brown sugar
1 Tbs. molasses
2 tsp. Louisiana-style hot sauce
2 tsp. black pepper
1 tsp. salt
12 oz. seitan, cut into thin strips
4 hamburger-style buns
12 pickle chips, optional
1 cup prepared coleslaw, optional


Bring vinegar, ketchup, mustard, brown sugar, molasses, hot sauce, beer, black
pepper, and salt to a simmer in saucepan over medium heat. Cook 4 minutes.

Transfer 1 cup sauce to bowl, and set aside.
Add seitan to saucepan, and cook 10 minutes.
Divide among buns. S
erve with pickle chips, coleslaw, and extra sauce, if using.
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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