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!
Quick & Easy Stout-Bean Soup

1 tsp. olive oil
1/4 cup minced white onion
2 cloves garlic, minced
2 cups vegetable stock
2 cups Imperial Stout
2 15-oz. cans black beans, drained
1/4 tsp. cumin
Red pepper flakes, to taste
Salt and pepper, to taste

  • In a saucepan (over medium heat), sauté the onions in the olive
oil until softened.
  • Add the garlic and sauté for another 2-3 minutes or
until the garlic browns slightly.
  • • Add the vegetable stock and stout.
  • Quickly stir to remove any of the onion or garlic that is
sticking to the bottom of the pan.
  • Add the remaining ingredients.
  • Cook until warm, approximately 5 minutes.
• Purée using an immersion blender
or purée in batches in a traditional blender.
  • Return the soup to the pot and heat for another 5 minutes or until hot.

Serve immediately.

Makes 4-6 servings
Ale Infused Stuffed Peppers

4 cup orzo pasta
1 cup ale
4 peppers (green, orange, red, or yellow)
2/3 cup tightly packed fresh parsley
1/4 cup soy parmesan “cheese”
2 Tbsp. chopped walnuts
1 1/2 tsp. dried basil
1 tsp. salt, divided
1 clove garlic
1/4 cup plus 1 Tbsp. olive oil, divided
12 oz. faux ground beef-style crumbles
1 medium tomato, seeded and chopped
1 12-oz. jar tomato sauce

  • Preheat the oven to 350°F.
  • Cook the orzo pasta. Drain and set aside.
  • • Fill a large pot with water and bring to a boil.
  • Cut the tops off the peppers (save them) and scrape out the
insides, removing the seeds.
  • Place the peppers into the boiling water
and simmer for 3 minutes,
  • Remove from the water, and invert them onto a paper towel to drain.
  • • Place the parsley, soy parmesan, walnuts, basil, 1/2 tsp. of the salt,
1cup of ale, and the garlic into a food processor and
pulse until blended.
  • With the food processor running, slowly add 1/4 cup of the olive oil and
    continue processing to form a smooth but liquid pesto.
  • • In a large skillet, brown the beef-style crumbles in the
remaining oil over medium heat.
  • Stir in the orzo, pesto, the remaining 1/2 tsp. of salt, and the chopped
    tomato. Continue cooking, stirring frequently, until the
mixture is fully heated
  • • Pour the tomato sauce into an 8-inch glass baking dish.
  • Fill the peppers with the “beef” mixture and place them into the baking
    dish. Put the pepper tops back on and bake for 20 minutes.

Makes 4 servings
Pad-Thai-IPA Style Noodles

For the Sauce:
1/4 cup smooth peanut butter
1 cup India Pale Ale
1/4 tsp. ground ginger
1 Tbsp. Sriracha sauce (or more, to taste)
2 Tbsp. sesame oil
2 Tbsp. flour

• Whisk all the ingredients together until smooth.

For the ‘Pad Thai’:
1 pkg. fettuccine noodles
2 Tbsp. extra virgin olive oil
1 1/2 Tbsp. minced garlic
1/3 cup sliced red onion
1 cup sliced mushrooms
1 broccoli crown, cut into florets
1/3 cup shredded carrots
1 yellow bell pepper, seeded and thinly sliced
1/4 cup crushed peanuts

Cook the pasta according to the package directions.
• Meanwhile, heat the oil in a wok or large sauté pan over medium heat.
Add the garlic and sauté for 1 minute, or until fragrant.
• Add the onion, mushrooms, and broccoli.
Sauté for 3 to 5 minutes, or until the onion has softened.
• Stir in the carrot, bell pepper, prepared sauce, and cooked pasta.
Sauté for 2 to 3 minutes, or until the sauce thickens and the dish is heated
• Top with the crushed peanuts before serving.

Makes 4 to 6 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.....
For good beer and vegetarian food Elaine recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ
Elaine Alexander -  wine, beer and culinary writer
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