|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!
|Ultimate Stout Chili
1 large onion, chopped (2 cups)
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1½ cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 ½ tsp. chili powder
¾ tsp. celery salt
3 15-oz. cans chili beans, such as Bush's Best Chili Beans, partially drained, or
1 can each black beans, kidney beans, and pinto beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
1 cup of Guiness or similar stout
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
1. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10
minutes, or until beginning to brown, stirring often. Add garlic and chipotle
chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until
softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt,
and 1 cup stout; cook 3 to 4 minutes, stirring occasionally.
2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce
heat to medium-low. Simmer 1 hour, or until carrots are tender.
|Pale Ale Portobello-Stuffed Poblanos
large poblano chiles
1 Tbs. olive oil
1 large onion, diced (2 cups)
1 clove garlic, minced (1 tsp.)
2 large portobello mushrooms, coarsely grated (4 cups)
1 16-oz. can white hominy, rinsed and drained
1 14.5-oz. can diced tomatoes
⅓ cup IPA or Pale Ale
2 Tbs. brown rice syrup
1 Tbs. chipotle chiles in adobo sauce, diced, 1 Tbs. sauce reserved
¾ tsp. ground cumin
¼ tsp. ground coriander
½ cup chopped cilantro
¼ cup lime juice
¼ cup shredded vegan Cheddar cheese
1. Broil poblano chiles on baking sheet 15 minutes, or
until blackened, turning occasionally.
2. Cool, then rub off skins. Cut slit in side of each chile; remove seeds.
3. Heat oil in Dutch oven over medium heat. Add onion and garlic, and sauté 5
minutes. Fold in mushrooms; cook 2 minutes. Add hominy, tomatoes, Pale Ale,
brown rice syrup, chipotle and reserved sauce, cumin, and coriander.
4. Reduce heat to medium-low, and simmer 20 minutes. Remove from heat,
and stir in cilantro and lime juice.
5. Preheat oven to 400°F. Coat large baking dish with cooking spray.
6. Spoon 1 cup mushroom mixture into each poblano, and place in
prepared baking dish. Sprinkle each chile with 1 Tbs. cheese.
7.Cover with foil, and bake 15 minutes, or until cheese is
melted and chiles are hot.
|Imperial Quad Potatoes
1 ½ lb. red potatoes, cut into 1-inch-thick wedges
3 Tbs. olive oil, divided
3 tsp. minced garlic, divided
1 tsp. hot smoked paprika, or more to taste
¾ cup canned crushed tomatoes
1/2 cup of Belgium style Quad (such as St. Bernardus ABT12)
1. Preheat oven to 425°F. Toss potatoes with 2 Tbs. oil on large baking sheet.
Season with salt and pepper, if desired;
2. Cover tightly with foil; and roast 20 minutes. Remove foil, and continue
roasting 12 minutes, or until potatoes are golden on bottom.
3. Carefully turn potatoes, add the Quad, and roast
eight minutes more, or until browned.
4. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
5. . Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat.
Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant.
Add paprika, sauté 10 seconds, then stir in tomatoes.
Season with salt and pepper, if desired, and simmer
10 minutes. Serve potatoes with sauce.
|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 outstanding beer and vegetarian food J.R. Attamante recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ
For vegertarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ