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!
Stout -Mushroom- Seitan Cutlets
Seitan, a vegetarian protein  If you can’t find large seitan slabs
for cutlets, simply use smaller pieces: dust them in flour, sauté,
then add to sauce before serving.  

1 8-oz. pkg. seitan, drained and halved into 2 thin cutlets
1 Tbs. unbleached flour
1 Tbs. olive oil
1/4 lb. mushrooms, sliced
1/4 cup chopped onion
2 cloves garlic, minced (2 tsp.)
1/2 cup  Stout  
1 tsp. Dijon mustard
1/2 tsp. thyme
1 tsp. cornstarch
1/2 cup low-sodium vegetable broth
1/4 cup chopped parsley


Directions
Coat seitan pieces in flour. Heat oil in large skillet or Dutch oven over medium-
high heat. Add seitan, and cook 1 to 2 minutes on each side, pressing pieces
down to brown evenly.
Remove seitan from skillet, and keep warm.

Add mushrooms, onion, and garlic to skillet. Sauté 7 to 10 minutes, or until
softened and lightly browned.

Whisk together stout, mustard, and thyme in measuring cup. Add to mushroom
mixture; season with salt and pepper, if desired; and cook 2 to 3 minutes,
or until slightly thickened.

Whisk together cornstarch and vegetable broth in same measuring cup, then add
to mushroom mixture. Simmer 2 to 3 minutes, or until thickened,
stirring constantly.

Place seitan cutlets on plates, top with mushroom sauce, and sprinkle with
parsley.
Creole-style Seitan

3 cloves garlic, minced
2 cups seitan, sliced into small pieces
1 onion, diced
1 tbsp olive oil
1 red or green bell pepper, diced
3 tbsp soy sauce
1 28 ounce can diced tomatoes
1/4 tsp cayenne pepper
1 1/2 cups chopped okra
dash Tabasco sauce (optional)
1/2 cup of strong ale
Rice, to serve

Sautee the onion, garlic and bell pepper in olive oil until onion turns soft, about 3 to
five minutes. Add the soy sauce, tomatoes and cayenne pepper and bring to a
slow simmer.
Add seitan, then cover and allow to cook for 20 minutes. Add the okra and a dash
of Tabasco sauce. Cover and cook for 5 to 10 more minutes, until okra is done.

Serve over rice with additional Tabasco sauce if desired.
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
Vegetarian Beer Chicken

INGREDIENTS
1 Bag frozen Morningstar Farms®
Meal Starters™ Chik'n Strips
Bottle of hickory barbecue sauce
Can of  beer (Pilsner or light lager)
Salt
Pepper
Tablespoon Garlic

Directions

First thaw out frozen Fake Chicken strips in the fridge

Prepare all other ingredients by pouring the whole bottle of barbecue sauce,
about 3/4 can beer, salt, pepper, and garlic into a zip-lock bag and shake until
thoroughly mixed.

Now place the whole bag of thawed "chicken" in the marinade, close the
ziplock and shake until all "chicken" is coated set bag in fridge and let
marinate for at least a half an hour.

Take out the marinaded chicken and pull strips out and put on grill or barbecue.
(On barbecue use foil and put it over grill top so the strips wont fall through.)
Cook until hot. and serve immediately
.
This is a quick and easy dish to make.  
You can substitute extra- firm tofu, seitan or soy strips for the Morning Star.
J.R. Attamante  -  wine, beer and culinary writer
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