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!
Ale & Roasted Red Pepper Soup

INGREDIENTS
1/2 cup vegan margarine
1 large white onion, minced
2 carrots, peeled and finely chopped
2 celery stalks, thinly sliced
2 garlic cloves, minced
3 roasted red peppers, seeded and chopped
1 cup vegetable stock
2 cups Pale Ale
Salt and pepper, to taste
Fresh basil for garnish




Directions
1. In a medium pot over medium-high heat, melt the margarine.
2. Add the onion, carrots, and celery. Sauté until slightly softened.
3. Reduce the heat to medium and add the garlic.
4. Continue cooking, stirring often, until the vegetables are soft.
5. Add the peppers and cook for another 10 minutes.
6. Add the vegetable stock and ale
7. Season with salt and pepper.
8.  Purée in a blender until smooth.  Cook until warm.
Divide evenly into 4 bowls and garnish with the basil.
IPA - Dijon Seitan Sausage


INGREDIENTS

2 cups vital wheat gluten
1/2 cup soy flour
2 cups IPA or Pale Ale
1/4 tsp orange zest
2-3 Tbsp Dijon mustard
2 Tbsp extra virgin olive oil
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp paprika


Directions

1. Combine all dry ingredients in a bowl. Then fold in the remaining ingredients.
2. Your mixture will soon form into a ball. Knead the ball in the bowl for a minute.
3. Place the ball in a large piece of foil. Roll out into a sausage shape and roll up
in the foil – twisting the ends tightly. Poke a vent for steam in foil.
4. You can steam for 30 minutes then bake for the remaining 15 minutes
– or do all baking for about 35 minutes.)
If steaming, preheat oven to 350 degrees and place foil packet in steamer for
about 30 minutes. Then bake for another 15-20 minutes at 350 degrees. You
can also just bake the seitan but steamed seitan comes out a bit more tender.
IPA Pot Pie

INGREDIENTS
3 cups IPA or strong ale
1/2 cup nutritional yeast flakes
1/2 cup flour
1/2 cup oil
1 tsp. garlic salt
1/2 tsp. pepper
1 15.5-oz. can white potatoes, drained and cut into small pieces
1 1/2 cups frozen or canned and drained mixed corn kernels,
peas, and diced carrots
1/2  lb. faux chicken, cut into tiny cubes
1 box puff pastry sheets

Directions
1. Preheat the oven to 400°F.
2. Combine the nutritional yeast and flour in a large pot and stir constantly over
low heat until lightly toasted.
3. Add the oil, stirring to make a roux. Slowly whisk in the beer, garlic salt,
and pepper. Add the vegetables and faux chicken.
4. Cook for 5 to 10 minutes or until heated through.

Roll out one sheet of puff pastry and place in a 9-inch pie dish, trimming to fit.
Place the pastry in the oven for 5 to 10 minutes or until it starts to puff. Remove
the pastry from the oven, pour the filling into it, and place the other sheet of puff
pastry on top, cutting and pressing together the edges and making several 1-inch
slices on top to allow the steam to escape. Continue baking for approximately 20
minutes or until the pastry is golden and puffed.
Serves 6
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
J.R. Attamante  -  wine, beer and culinary writer
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