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! |
| Southern Style Tofu INGREDIENTS 3 tablespoons butter 1 pound firm tofu, sliced into 1/4 inch slices 2 cups whole wheat flour 1 cup beer (Maibock if available) 1/4 cup dry white wine 2 cubes vegetable bouillon 4 tablespoons prepared mustard 1/4 cup honey Melt butter in a medium skillet over medium-high heat. Dredge tofu slices in flour and place in hot butter. Brown slightly, then turn over and brown the other side. Add beer, wine and bouillon cubes; simmer for 10 minutes, or until bouillon completely dissolves. Stir in mustard and honey. Simmer until thickened. |
| Seitan Bourguignonne 1 tablespoon butter 1/2 yellow onion, thinly sliced 1 shallot, minced 1 clove garlic, peeled and minced 1 tablespoon tomato paste 1/4 cup Burgundy wine 3/4 cup strong beer (Imperial IPA/barleywine) 1 dash soy sauce 1 bay leaf 1 dash dried thyme 2 (8 ounce) containers of seitan cut into 1/2 inch strips 1 tomato, seeded and coarsely chopped 1/4 cup sliced fresh mushrooms Melt the butter in a large skillet over medium heat, and saute onion, shallot, and garlic until lightly browned. Stir in tomato paste. Pour in the wine, beer and stir, scraping up browned bits from the bottom of the skillet. Bring to a boil, and cook about 1 minute. Mix in soy sauce, bay leaf, and thyme. Reduce heat to low, and place seitan, tomato, and mushrooms into the mixture. Cover, and simmer 15 to 20 minutes, until sauce is thickened. |
| Beer- Artichoke Soup Makes about 5 cups 6 artichoke hearts (fresh, frozen, or jarred) 3 cloves garlic, chopped 3 T butter 1 potato, peeled (optional) and diced 2 c vegetable stock 2 cups beer (lager) salt pepper Heat T butter over medium heat, and sauté the artichoke hearts and garlic, stirring frequently, until golden. Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender. Blend potato and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper, stir the purée into the remaining liquid, and reheat. Serve immediately. |
| Dark Ale Chili Ingredients: 2 chipotle chiles in adobo sauce, drained and minced 2 Tbs. olive oil 2 Tbs. ground cumin 1 large onion, finely chopped (1 1/2 cups) 1 medium red bell pepper, diced (1 cup) 5 cloves garlic, minced (5 tsp.) 2 14-oz. cans black beans, rinsed and drained 24 oz. dark beer(Imperial Stout or Porter) 1 14-oz. can diced tomatoes 1 cup fresh or frozen corn Directions: Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick. Recipe makes six to eight servings. |
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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.....
Elaine
disappointed. They are quick, easy, and fun to cook.
And remember, when in doubt just use more beer!
Be seeing you.....
Elaine
| For good beer and superb vegetarian food Elaine recommends the award winning Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ |
| More Great Recipes click HERE |
