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!
Pale Ale "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
2 cups 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 pale ale.
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.  Serves 8
2 Beer and 3 Bean "Chicken" Chowder

1 Tbsp. olive oil
1 onion, finely chopped
8 garlic cloves, minced
Salt and pepper, to taste
1  bottle (12 oz)   India Pale Ale
1/2 cup vegan chicken broth
14-oz. can red kidney beans
14-oz. can black beans
14-oz. bag frozen speckled butter beans
1 cup frozen corn
1 pkg. vegan chicken, cubed
1/2 bottle Guinness Export Stout
1 tsp. cumin
1 tsp. coriander
1/2 tsp. cayenne pepper

Heat the oil in a large stockpot over medium heat.
Sauté the onion and garlic until the onion is translucent.
Season with the salt and pepper.
• Add the remaining ingredients.
Reduce the heat to medium-low and simmer for 1 hour.
Adjust the seasonings.
• Serve with crusty bread.
Serves 6-7
Beer and Peanut Soup

1 medium onion, chopped
2 stalks celery, chopped
1/4 cup margarine
3 Tbsp. flour
1&1/2 quarts vegetable stock
2 cups smooth peanut butter
3 cups lager beer
Peanuts, finely chopped

Sauté onion and celery in margarine until soft.
Stir in flour until well blended.
• Add stock and beer stirring constantly and bringing to a boil.
Remove from heat and purée in food processor or blender.
Blend in peanut butter  
Return to heat and warm.
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.....
For outstanding beer and vegetarian food Elaine 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
Elaine Alexander -  wine, beer and culinary writer
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