|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!
|Beer Mushroom Bourguignon
2 Tbsp. olive oil
1/4 cup flour
Dry seasonings (such as salt, seasoned salt, pepper, dried herbs,
or spices), to taste
4 large Portobello mushroom caps, quartered
2 medium onions, quartered
3 carrots, cut into 2-inch pieces
3 medium potatoes, scrubbed and quartered
2 bay leaves
2 sprigs of fresh rosemary
1/2 cup Barley Wine
1/2 cup English Best Bitter
1 vegetable bouillon cube
1/2 cup soy sauce
1/2 cup Liquid Aminos
Water, if needed
Heat the olive oil in a large skillet over medium heat.
In a bowl, combine the flour and dry seasonings.
Dredge the mushrooms in the flour mixture then sauté them
in the olive oil until browned.
Place the mushrooms in a large baking dish with a lid.
. Add the onions, carrots, potatoes, bay leaves, and rosemary and set aside.
•Using the same skillet that you used to sauté the mushrooms, bring the
beers , bouillon cube, soy sauce, and liquid aminos to a boil. The liquid
should be slightly thickened by the flour that was left in the skillet
after sautéing the mushrooms.
Reduce the heat and simmer for 5 to 10 minutes. If the gravy is too thick or
strong in flavor, add some water or beer.
Allow the gravy to cool for 20 minutes.
• Pour the gravy over the mushrooms and other vegetables in the baking dish.
Cover and bake at 325˚F for 1 hour or until the vegetables are tender.
• Remove the bay leaves and sprinkle the parmesan “cheese” over the top.
Try serving with crusty bread or over wide noodles.
Makes 4 servings.
|Slow Cooker Beer Mein
1 lb. vegetarian chicken, chopped
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
6 scallions, chopped
2 1/2 cups strong ale
1/3 cup soy sauce
1/4 tsp. red pepper flakes
1/2 tsp. ginger
1 can bean sprouts, drained
8-oz. can sliced water chestnuts
1/4 cup cornstarch
1/3 cup of water
Combine all the ingredients, except the cornstarch and water in the slow
cooker. Cover and cook on low for 6 to 7 hours.
In a small bowl, mix the cornstarch and water until smooth.
Stir into the slow cooker. Cook, leaving the lid askew to allow steam to escape,
for 20 minutes, or until thickened.
• Serve with rice.
Makes 4 to 6 servings.
|Double IPA Pepper Steak
2 Tbsp. garlic
1 cup julienned yellow onion
1/2 cup julienned red bell pepper
1/2 cup julienned green bell pepper
1/2 cup olive oil
2 cups sliced seitan
3 Tbsp. miso
3/4 cup Double (or Imperial) IPA
1 Tbsp. ta mari
1 Tbsp. tomato paste
1/4 cup cornstarch mixed with 1/4 cup water
Salt and pepper, to taste
1 bunch basil, shredded
Sauté the garlic, onion, and peppers in the olive oil for approximately 2 minutes.
Add the seitan and cook for an additional 5 minutes.
Mix the miso with the IPA and add to the seitan mixture.
Add the tamari, and tomato paste.
When bubbling, add the cornstarch mixture.
Return to a boil, then remove from the heat.
•Add the salt and pepper and garnish with the basil
Makes 4 to 5 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 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