Vegetarian Cooking With Beer
Here's my take on some healthy food that packs
plenty of flavor.  Try these easy to cook recipes
and you won't be disappointed.  And of course,
don't forget our golden rule -
when in doubt use more beer!
SHEPARD'S PIE

2 cups water
2 cups of beer- pilsner or light lager
2 cups brown lentils
1 medium onion
2 cloves of garlic
12 oz frozen corn
8 large potatoes
2 Tbs. margarine of vegetable oil
1 cup soy milk
2 tsp salt
1 tsp. cumin
2 cups grated carrot


Directions

Soak the lentils for 1 - 2 hours before cooking. Drain and boil with the 4 cups of
water. Mince the onion and garlic, add to the boiling lentils with the cumin. boil for
1 hour or until all the water has been absorbed. Peel the potatoes cover with
water and boil for 45 minutes. Drain and then mash the potatoes with the salt,
margarine or oil, and soy milk. Spread the lentils into an 8 X 10 baking pan.
Spread the corn over the lentils and the carrots over the corn. Spread the mashed
potatoes over top everything and place in the oven. cook at 350° for 15 - 20
minutes or until the top is golden. Serve hot.
Vegetarian Alphabet Soup

1 cup onion, chopped
1 cup carrot, finely chopped
4 garlic cloves, minced
3 1/2 cups vegetarian chicken broth or chicken broth
3 cups beer-  lager or pale ale
1 cup dried white bean, rinsed
1 (398 ml) can tomatoes, cut up
1 teaspoon dried Italian herb seasoning or dried oregano
1/8 teaspoon cayenne
1 cup dry alphabet pasta

Combine first five ingredients; boil.
Add next four ingredients; boil; reduce heat, cover and simmer stirring
occasionally for 1 1/2 hours until beans are tender.
Using a slotted spoon, remove most of the beans and transfer remaining liquid to
a blender; process till smooth.
Return mixture and beans back to the pot; Stir in alphabet pasta.
Boil then reduce hear; cover and simmer 8 minutes until pasta is tender but firm.

Yield: 6 - 1 1/2 cup servings.
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 good beer and superb vegetarian food J.R. Attamante recommends the award winning
Gaslight Brewery and Restaurant,
15 So. Orange Ave, South Orange, NJ
Seitan Au Jus Sandwiches

INGREDIENTS
1 Tbsp. olive oil
1/4 tsp. liquid smoke
10 thinly sliced pieces cooked seitan
Salt and pepper, to taste
1 cup faux-beef broth
1 clove garlic, minced
1/2 Tbsp. flour
1/2 Tbsp. vegan margarine
4 slices bread
2/3 cup of beer- stout or ESB

Directions

For the sandwich, take thinly sliced pieces of cooked seitan and heat them in a
mixture of olive oil, liquid smoke, salt, and pepper until they're nice and warm.
You then make the dipping sauce in the same pan so that the leftover oil
mixture is incorporated. The final sauce is rich, salty, and surprisingly
indulgent for so few ingredients.

In a medium sauté pan, bring the oil and liquid smoke to medium heat. Add the
seitan to the pan five slices at a time, season with salt and pepper, and cook
until just heated (about 1 to 2 minutes). Repeat until all seitan is cooked and
then set it aside.

•Add the faux-beef broth, beer, and garlic to the sauté pan and simmer until the
mixture is reduced by half. Add the flour and margarine and then season with
pepper, if desired.

Place five slices of seitan on one piece of bread, top with the au jus sauce, and
cover with an additional piece of bread. Serve extra au jus on the side

note: you can buy prepared seitan at your grocery store to make this recipe
even easier.

Makes 2 sandwiches
J.R. Attamante  -  wine, beer and culinary writer
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