|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 and Veggie Gumbo
1 dried chipotle chili, soaked in very hot water to cover for 30 minutes
1 Tbsp. olive oil
1 large onion, diced
1 medium green bell pepper, seeded and diced
1/2 cup chopped celery
2 garlic cloves, minced
3 cups vegetable stock or water
3 cups Imperial IPA or Strong Ale
1 14.5-oz. can diced tomatoes, undrained
1 1/2 cups fresh or frozen sliced okra
1 1/2 tsp. filé powder
1 tsp. dried thyme
Salt and freshly ground black pepper, to taste
1 Tbsp. barley miso paste (optional)
1 cup fresh or frozen corn kernels
1 tsp. Tabasco sauce, or to taste
2 to 3 cups cooked long-grain white rice
Drain the chipotle, mince, and set aside.
Heat the olive oil in a large pot over medium heat.
Add the onion, bell pepper, celery, and garlic.
Cover and cook until softened, about 5 minutes.
Add the beer, vegetable stock, tomatoes with their juice,
okra, filé, thyme, salt, and pepper.
Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Place the miso, if using, in a small bowl.
Add 2 Tbsp. of the hot broth and stir to thin the miso,
then add it to the gumbo along with the corn, Tabasco, and minced chipotle.
Taste and adjust the seasonings, then cook for 10 minutes.
•To serve, spoon about 1/2 cup of the cooked rice into each soup bowl
and top with the gumbo. Serve hot.
Makes 4 to 6 servings.
|Ale & Hearty Soy Chicken Taquitos
1 lb. vegetarian chicken, torn into small pieces
3 Tbsp. canola oil, plus additional oil for frying the taquitos
1 medium onion, diced
2 medium Anaheim peppers
2 cloves garlic, minced
1 28-oz. can crushed tomatoes
2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. oregano
1 cups fvegetable broth
1 cup Pale Ale
Salt, to taste
18 to 24 corn tortillas
Heat the oil in large sauce pan and add the onion, peppers, and garlic.
Sauté for 2 to 3 minutes.
Add the vegetarian chicken and continue cooking for 3 more minutes.
•Blend the crushed tomatoes, chili powder, garlic powder, cumin, cayenne
pepper, and oregano in a blender and pour the mixture into a pan.
Bring to a boil and add the beer and broth.
Cover the pan and simmer over medium heat about 25 minutes.
Season with salt to taste.
•Wrap the tortillas in a damp cloth, place in the oven, and heat
through, until soft, under low heat.
Strain the sauce and place 1 Tbsp. of the mixture in the center of each tortilla.
Roll the tortilla tightly and use a toothpick to hold it.
Repeat for the remaining tortillas.
In a medium sauté pan, heat enough oil to cover the taquitos two-thirds deep.
Fry the taquitos for 2 to 3 minutes.
Remove from the pan and drain on a paper towel.
•Remove the toothpicks and serve with your favorite salsa,
nondairy sour cream, and guacamole on the side.
Makes 8-10 servings
|Florentine Guinness Cookies
2/3 cup vegetarian margarine, melted
2 cups quick-cooking oats
1 cup sugar
2/3 cup flour
1/2 cup Guinness
1 tsp. vanilla extract
1/4 tsp. salt
2 bags dark chocolate chips
Heat the oven to 375°F.
Combine the vegan margarine, oats, sugar, flour, beer, vanilla extract, and salt.
Drop the dough by teaspoonfuls 3 inches apart on a
foil-lined baking sheet, then flatten.
Bake for 6 to 8 minutes, or until browned.
Allow to cool, then remove from the baking sheet and set aside.
•Gently melt the chocolate.
Spread on half of the cookies.
Top with the remaining cookie halves and
refrigerate until the chocolate hardens.
Makes 3 1/2 dozen
|For good beer and vegetarian food J.R. Attamante recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ
For great vegertarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ
|More Great Recipes