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!
Saucy "Chicken" Delight

INGREDIENTS

1 x 6 Ounce Package of Smart Strips - Chick'n or similar
1 Cup of a Imperial IPA or barleywine
1 Tablespoon Brown Sugar
1 Tablespoon Lemon Juice
1 Tablespoon Margarine
1 Tablespoon Olive Oil

Add the beer, sugar, margarine, and lemon juice together in a pot. Cook on
medium to medium high heat until reduced by half. Be careful to not cook too
long.  Saute the smart strips until well browned then pour half of the sauce
over it and continue to saute until the sauce has disappeared.

Serve the rest of the sauce over the Smart Strips and your side dish (try
sauteed Green Beans with Baby Red Potatoes).
Sweet Potato and Lentil Burgers

INGREDIENTS

1/2 cup brown lentils
3 cups pale ale  
1 carrot
1 lb sweet potato, peeled
1 onion, finely diced
2 t soy sauce (or tamari)
1 T tahini
2 T finely chopped fresh coriander, chives or parsley
Freshly ground black pepper
1 cup wheat germ

Wash lentils thoroughly, cover with beer and bring to the boil. Remove any
foam that rises to the top and simmer for 25-30 minutes, or until soft.
Drain well.
Boil carrot and sweet potato until soft. Drain well and mash.
Add onion, soy sauce, tahini, herbs and pepper.

Shape into round burgers and roll in wheatgerm. Place burgers on a tray and
refrigerate for at least 2 hours.

Lightly oil a frying pan and heat until very hot, cook burgers on
both sides until brown.
Butter Bean and Smoked Pepper Sausages

INGREDIENTS

1 tablespoon sunflower oil
1 red capsicum, de-seeded and finely chopped
1 yellow capsicum, de-seeded and finely chopped
2 garlic cloves, crushed
2 teaspoons pimenton (spanish smoked paprika)
14 ounces can butter beans, drained and rinsed
3-4 tablespoon tahini
2 1/2 ounces fresh white bread crumbs
1/2 cup strong ale
Sunflower oil, for shallow frying
Seasoning

Heat the oil in a large frying pan and fry the diced capsicum over a high heat for 5
minutes. Reduce the heat, add the garlic and fry for another 2 minutes.

Stir in the pimenton and cook for 1 minute. Remove from heat and allow to cool.

Place the butter beans in a large bowl and mash roughly. Add the cooled
capsicum mixture along with the tahini, beer, and white bread crumbs.

Season well and then combine thoroughly. Shape into patties or links.
Stout Kettle Stew

INGREDIENTS

1 cup chopped onions
1 large garlic clove, pressed
2 T minced chilies
3 T olive oil
1/2 t ground cinnamon
1/4 t ground cloves
4 small potatoes, cubed
3 cups drained canned tomatoes, chopped
2 cups cut green beans
1 small zucchini, sliced
2 cups corn
1 T cilantro
1/2 cup stout
Salt

Directions:
In a stew pot, saute onion, garlic, chilies in the oil for 5 minutes. Add cinnamon,
cloves, potatoes and cook for another 5 minutes, covered. Stir in tomatoes, green
beans & cover & cook for 5 minutes more. Add the beer,zucchini and corn.
Simmer, covered on low heat till the vegetables are tender.
Add cilantro and salt to taste. Serve with cornbread

Recipe makes four 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
J.R. Attamante  -  wine, beer and culinary writer
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