|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!
|Gorgonzola Cheese Soup
1 small red onion ·
3 medium cloves garlic ·
1 chipotle pepper ·
2 Tbsp. olive oil ·
1 pound gorgonzola cheese ·
16 oz. Ale ·
1 quart heavy cream ·
1 gallon whole milk ·
Salt and pepper to taste
Puree onion, garlic and chipotle in food processor. Heat oil over medium heat in
stock pot. Add onion mixture. With hands, crumble in gorgonzola. Heat just until
cheese is halfway melted. Stir in beer. Bring to boiling point. Gradually add
cream and milk. Heat just to boiling point. Do not boil or soup will scorch. Whisk
occasionally. (Beer and cheese should incorporate on their own so do not
overwhisk or soup will foam up). Add salt and pepper to taste.
1/2 stick margarine
1 cup ale
1 1/2 green bell peppers -- chopped
1 large onion -- chopped
1 large tomato -- chopped
1 cup mixed fresh seasonal vegetables(see note) -- cut in chunks
2 cups tofu -- tempeh, seitan or other meat alternatives (see note) -- cut in
2 teaspoons seasoned salt
1/4 teaspoon cayenne pepper -- up to 1/2t
1 tablespoon vegetarian chicken flavored powdered seasoning
8 cups cooked brown rice
1 cup tomato paste
1/2 cup shredded carrots
1/2 cup chopped scallions
In medium pot over low heat, melt margarine.
Add ale, pepper, onion, tomato and mixed fresh seasonal vegetables.
Simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
Add tofu, tempeh, seitan, and/or meat alternatives and seasonings;
cook 5 more minutes.
Stir in rice and tomato past; continue stirring until mixture
is thoroughly blended.
Serve hot garnished with carrot and scallions and
crusty French bread or even cornbread.
|Mushroom and Seitan Stroganoff
1 tablespoon oil
1 medium onion -- chopped
2 cloves garlic -- minced
4 cups mushrooms -- thinly sliced
3 tablespoons lemon juice
1 teaspoon tarragon
1/2 teaspoon sweet paprika
1 cups vegetable broth
1 cup beer
2 tablespoons tahini
1/2 teaspoon pepper
1 tomato, peeled, seeded and diced -- optional
2 tablespoons fresh minced parsley
1/2 pound dried shiitake mushrooms
12 ounces seitan -- cut into strips
8 ounces fettucine
Heat oil in a large skillet and saute the onion, garlic and seitan, until onions are
Add mushrooms and continue cooking until mushrooms soften.
Add lemon juice and spices and mix well.
Mix broth and tahini and add to mushroom mixture, and cook until it thickens. Add
Remove from heat.
Season to taste with pepper.
Spoon mixture over hot noodles.
Garnish with parsley.
|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