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!
Stout Yam Waffles

1-1/2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 eggs, separated
1/2 cup milk
1/2 cup Irish Stout
1/4 cup Imperial Stout
1 cup mashed cooked yams, cooled
2 Tablespoons melted butter
Pinch each nutmeg, cardamom, and ginger

Sift together the flour, baking powder, and salt. Beat the egg yolks and mix
them with the milk, Stouts, yams, melted butter, and spices. Beat the egg
whites until they form soft peaks and fold them into the batter. Cook like
ordinary waffles, following your waffle iron instructions.
Pour on plenty of good-quality maple syrup
Cheddar and Stout Fondue

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges

1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and
apples around edge of large platter.

Meanwhile, toss cheese with flour in large bowl.
Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large
saucepan over medium heat.
Gradually add cheese mixture, stirring constantly, until cheese is melted and
smooth, thinning with more stout, if desired.
Season to taste with salt and pepper. Transfer fondue to bowl.
Place in center of platter with vegetables.
Tex-Mex Bubble Pizza

12 oz. pkg. frozen meatless crumbles
2 Tbsp. taco seasoning mix OR 2 Tbsp. Homemade Taco Seasoning Mix
1 onion, chopped
3 cloves garlic, minced
3/4 cup pale ale
1 cup tomato salsa
1/4 cup tomato sauce
1 Tbsp. Dijon mustard
16 oz. can refrigerated corn biscuit

1-1/2 cups shredded Colby cheese
2 cups shredded lettuce
1 cup grape tomatoes
1 avocado, chopped
1 cup chunky salsa
1 cup Imperial India Pale Ale
1/4 cup chopped cilantro

Preheat oven to 375 degrees F. In large skillet, combine beef substitute, onion,
taco seasoning mix, onion, garlic,beer, salsa, and mustard. Stir to combine, then
simmer for 8 minutes until bubbly. Remove from heat.
Separate dough into 8 biscuits or breadsticks and cut each into 8 pieces. Add
biscuit pieces to hot 'beef' mixture and stir gently until evenly distributed.
Pour into 13x9" baking pan.

Bake at 375 degrees F. for 20-27 minutes until sauce bubbles around the edges
and biscuits are golden brown and baked through.
Remove from oven and sprinkle with cheese. Return to oven and bake 8-9
minutes longer until cheese is melted and bubbly.
Cut into 8 squares to serve. Top with lettuce, tomatoes, avocado, salsa, sour
cream, and cilantro.
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 Alexander-  wine, beer and culinary writer
click HERE