|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!
|Lemon "Chicken" and Barleywine
2 Tbsp. olive oil
1 lb. vegan chicken strips, chopped
(try Morningstar Farms Meal Starters Chick’n Strips)
1 lb. button mushrooms, sliced
6 fresh large basil leaves, thinly sliced
1 lemon, sliced into thin wedges
2 Tbsp. chopped chives
1/4 cup light colored barleywine (beer)
1 cup tomato sauce
Salt and pepper, to taste
Heat the oil in a large pan over medium heat. Add the “chicken,” mushrooms,
basil, lemon, chives, and half of the beer.
Sauté for 5 minutes, or until the “chicken” is heated through.
Add the tomato sauce and the remaining beer. Simmer, covered, over medium-
low heat for 20 minutes, or until thickened, stirring occasionally.
Taste and season with the salt and pepper.
Serve over rice.
Makes 4 to 6 servings
|Grilled Leek and Ale Polenta
2 Tbsp. vegan butter/margarine
3 large leeks, cleaned and thinly sliced
1 cup pale ale
2 cups vegetable broth
1 bay leaf
1 cup coarse cornmeal
Salt and pepper, to taste
Melt 1 Tbsp. of the margarine in a large saucepan over medium heat.
Stir in the leeks. Cook, covered, for 10 minutes,stirring occasionally.
Add the beer, broth, and bay leaf. Bring to a boil.
Gradually whisk in the cornmeal.
Reduce the heat and cook, stirring often and adding beer (or water)
as needed, for 30 minutes, or until thick.
Discard the bay leaf and stir in the remaining 1 Tbsp. of margarine.
Season with the salt and pepper.
Brush an 11x7x2-inch dish with oil. Spread the polenta in the dish.
Cool completely. (Can be made a day ahead. Just cover and chill.)
Prepare the barbecue (medium-high heat). Brush the grill with oil.
Cut the polenta into 12 squares or triangles.
Brush both sides with oil. Place on the grill and cover.
Grill until golden brown, about 3 minutes per side. Serve hot.
Makes 4 servings
|Creamy Stout Potato Salad
3 lbs. Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise
1 cup Guinness or other stout
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1-2 Tbsp. Dijon mustard
Place the potatoes in a large pot and fill with beer and water to cover completely.
Add some salt and bring to a boil. Cook for 20 to 25 minutes,
until just tender but not falling apart.
Drain the potatoes in a colander and let cool.
Combine all the remaining ingredients in a large bowl.
Cut the cooled potatoes into 1-inch cubes and add them to the bowl,
stirring carefully until coated.
|For good beer and vegetarian food Elaine recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ