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!
Potato Beer Casserole

4 large potatoes, thinly sliced
1/2 cup (1 stick) margarine
1/2 cup flour
2 1/2 cups boiling water
1 cup IPA or ESB
1 1/2 tsp. garlic powder
1/4 tsp. turmeric
Salt, to taste
1/4 cup vegetable oil
1 cup nutritional yeast flakes or standard yeast flakes
1 4 oz.-can diced green chilies, optional Paprika

Oil a large casserole dish and fill it with the sliced potatoes. Set aside.

In a medium saucepan, melt the margarine over low heat.
Add the flour and whisk it continuously to form a roux.
Add the boiling water, soy sauce, garlic powder, turmeric, and salt, whisking
continuously for 1 to 2 minutes until the sauce is thick and bubbly.
Add the beer
Add the oil and yeast and whip again until smooth.
Stir in the green chilies, if desired.

Pour the sauce over the potatoes and stir thoroughly to coat. Sprinkle the top
with paprika. Bake, covered, for 30 minutes, then bake, uncovered, for 30
minutes more, or until the potatoes are tender and the top is browned.
Ale Spice "Roast"

2 cups vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon thyme
1 teaspoon marjoram
1 cup vegetable broth
1 cup pale ale
1 small onion, sliced
2 cups hot water
2 tablespoon soy sauce
1 Golden Gravy (recipe follows)
Golden Gravy
2 tablespoons safflower oil
1/4 cup flour
2 tablespoons nutritional yeast
1cup vegetable broth
1 cup pale ale
black pepper to taste

Add safflower oil to saucepan. Place over medium heat until hot.
Add flour and yeast, stirring constantly until mixture starts to bubble.
Whisk in vegetable broth and beer.
Stir until mixture thickens and comes to a boil.
Reduce heat and simmer 1-2 minutes, stirring occasionally.
Add black pepper to taste
Two-Bean Tempeh Stout Chili

1 can (14oz.) diced  tomatoes
1  can (14 oz.) kidney beans
1 can (14 oz.) black beans
1  can 4 oz.)diced green chilies
1 8-oz package tempeh
1 jar traditional style vegan spaghetti sauce
1/4 teaspoon dried cilantro
2 tablespoons crushed red pepper flakes (more or less, to taste)
1 cup stout or porter
1 tbs of olive oil

Cube the tempeh and fry in oil until crisp
Add the tomatoes, chilies, and spices to tempeh
Sauté until tomatoes are "reduced" to semi-thick consistency
Rinse and drain the beans, place in a large pot coated with  oil,
Stir in the sauce, beer, and wine
Add in tempeh mix
Cook over low heat for an hour, stirring occasionally
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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