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! |
| Layered Vegetable Casserole INGREDIENTS potatoes carrots green Peppers mushrooms celery onions 1/2 can tomato soup 2/3 cup stout spices (basil, parsley, oregano, garlic whatever you prefer) Wash, peel and slice veggies, then layer in a casserole. Fill dish to capacity. Between each layer, pour soup and beer then sprinkle with spices. Cover and cook in the oven at 350F for 40-50 minutes |
| Mushroom Tofu and Pumpkin Bake INGREDIENTS 2 1/2 cups cooked brown rice 1 tablespoon poppy seeds 100 - 150g shitake or oyster mushrooms olive oil 1 knob of ginger 1 clove of garlic 1 leek tamari soy sauce 1/2cup pale ale 1 block regular, firm tofu 250g pumpkin salt and pepper Fry sliced leek, crushed garlic and crushed or chopped ginger in oil over medium heat, add sliced mushrooms and fry until soft. Add cooked rice (slightly overdone works best), tamari soy sauce to taste and poppy seeds. Stir together to heat through, press into bottom of baking dish Cook and mash pumpkin. Stir together with mashed tofu, beer, salt and pepper Spoon onto rice mixture in dish Bake for 20 minutes at 350F |
| Spicy Brown Ale Brined Faux-Chicken INGREDIENTS ½ cup brown sugar ½ cup kosher salt 24 ounces brown ale 5 pounds vegetarian Korn "Naked Chicken" 1 cup butter 2 tablespoons minced garlic ¼ cup minced fresh jalapeños (or a mix of habaneros and jalapeños) ½ cup (or more) hot pepper sauce ½ cup Sriracha or Asian sweet-hot chile sauce Pinch ground cinnamon 1 teaspoon finely ground black pepper 24 bamboo skewers, at least 10 inches long, soaked in water 2 tablespoons black or toasted sesame seeds for garnish (optional) Mix brown sugar, salt and ale in a large gallon bowl and whisk until dissolved to make a brine. Place "chicken" in bowl and stir to coat. Cover and chill for 1 hour. Melt butter in large skillet, and add garlic and jalapeños. Sauté over low heat until jalapeños are tender, about 6 minutes. Add hot pepper sauce, Sriracha, cinnamon and pepper. Mix well and simmer 3 minutes. Place in blender and purée until smooth. Prepare grill. Drain "chicken" from brine, pat dry with paper towels. Cut into cubes and thread on skewers, 3 to 4 pieces per skewer. Keep pieces of similar sizes together so "chicken" will cook evenly. Place skewers on grill over indirect heat or use a grill basket. Cook 25 minutes or until very brown and crispy, turning every 5 minutes. Arrange cooked wings on platter, spoon prepared chile sauce over evenly and sprinkle with sesame seeds. Serves six. |
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
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| 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 |
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