|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!
|Cuban Black Bean and Sausage Soup
1 cup onion,
1 cup carrot,
4 cloves garlic,
1 tablespoon vegetable oil
1/2 teaspoon fennel seeds,
2 cans (15 ounce each) black beans,
2 cups pale ale
1 can (14 1/2 ounce) tomatoes,
1 teaspoon oregano leaves,
1/8 teaspoon ground red pepper
6 Veggie Sausage Patties
1 cup roma tomatoes (optional),
1. In nonstick Dutch oven cook onion, carrot and garlic in oil over
medium heat until onion is tender, stirring frequently.
Stir in fennel seeds. Cook and stir about 1 minute more
or until fennel is fragrant.
2. Stir in beans, beer, undrained tomatoes, oregano and red pepper.
Bring to boiling. add frozen veggie sausage patties pushing
patties down into soup. Return to boiling. Reduce heat.
Simmer, covered, for 5 minutes.
Uncover. With spoon break up sausage patties.
Simmer, uncovered, for 5 minutes more.
3. Ladle into serving bowls. Sprinkle roma tomatoes (if desired)
on each serving. S
|Ale Hummus Cucumber Rounds
1 (14-oz.) can chickpeas, rinsed and drained
2 chipotle peppers canned in adobo sauce, stemmed, plus 1 tsp. sauce
1 large clove garlic, coarsely chopped
3 Tbsp. fresh lemon juice
3 Tbsp. tahini (mix well before measuring)
2 Tbsp. extra virgin olive oil
1/2 cup strong (Imperial) ale
1 tsp. ground cumin
1/4 tsp. kosher salt, plus extra for sprinkling
1 large English (seedless) cucumber
1 Tbsp. sesame seeds, toasted in a dry skillet until just golden
1. In a medium bowl, place the chickpeas, chipotles with reserved sauce,
garlic, lemon juice, tahini, olive oil, ale, cumin, and salt.
2. Purée with an immersion or a standing blender
scraping down the sides of the bowl as necessary—
about 2 minutes, until the mixture is smooth and fluffy.
3. With a vegetable peeler, peel the cucumber skin lengthwise at 1/4-inch
intervals to create a striped pattern around the circumference and slice it
crosswise into 1/4-inch rounds. (If the cucumber skin is tough, peel it entirely.)
4. Arrange the rounds on a platter.
Lightly salt the rounds.
5. Top each with a generous teaspoonful of hummus.
Sprinkle with sesame seeds.
Makes approximately 35 hors d'œuvres
|Pan-Seared Seitan With Mushroom Gravy
1/2 lb. cooked seitan
4 Tbsp. vegan margarine
1/4 cup sliced onions
1/4 cup sliced mushrooms
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
2 Tbsp. flour
1/2 cup stout
1. Slice seitan into 1/2-inch-thick pieces and set aside.
2. Heat one tablespoonful of the margarine in a skillet over medium-high heat.
Add half the sliced seitan, onions, and mushrooms and
sprinkle with half the salt, pepper, and thyme.
3. Cook the seitan for 3 minutes on each side, spooning the
melted margarine on top throughout cooking.
4. Remove the seitan and vegetables and set aside.
Repeat with the remaining seitan and vegetables.
5. Once all the seitan is cooked and set aside, heat the remaining two
tablespoonfuls of margarine in the skillet and add the flour to make a roux.
Stir continuously until it begins to brown.
6. Slowly add the stout and the cooked vegetables, stirring continuously.
If the gravy is too thick, add water. Season with salt and pepper if desired.
7. Spoon the gravy over the cooked seitan and serve.
Makes 2 to 4 servings
|For good beer and vegetarian food Elaine, South Orange, NJ
For great vegertarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ
|More Great Recipes