Vegetarian Cooking With Beer
Here's my take on some healthy food that packs
plenty of flavor.  Try these easy to cook recipes
and you won't be disappointed.  And of course,
don't forget our golden rule -
when in doubt use more beer!
Setain - Mushroom Stroganoff

Vegetable cooking spray
1/2 cup of beer
1 Tablespoon oil
1 onion, chopped
8-12 ounces seitan cutlets, cut into chunks
1 carrot, finely cut or shredded
1 clove garlic, minced
1 cup sliced button mushrooms
6 to 10 dried or fresh shiitake mushrooms (If dried they need to be soaked for at
least 30 minutes and then drained.), sliced
1 Tablespoon Bragg liquid amino acids, lite tamari, or soy sauce
5 ounces silken lite firm or extra firm tofu
1 Tablespoon lemon juice
1 Tablespoon arrowroot
1 teaspoon sweetener
Freshly ground pepper, to taste
1/4 cup chopped parsley, for garnish

Spray a wok or large sauté pan with cooking spray. Add the oil and heat. When
the oil is hot, add the onion and seitan and sauté for 2 to 3 minutes. Add the
carrot, garlic, and mushrooms. Cook until mushrooms release their water. Add
liquid aminos and beer.  Cook until almost all absorbed.

While the mushroom mixture is cooking blend the tofu, lemon juice, arrowroot,
and sweetener in a blender or food processor until smooth.

Turn off heat and add the tofu mixture. Stir to combine. If heat is too high the tofu
mixture will break apart and curdle. Add freshly ground pepper. Top with parsley
and serve over hot noodles.
Spinach, Rice,  & Beer Soup

One 10-ounce box frozen chopped spinach
1 cup basmati rice
1 small onion, finely chopped
1 cup vegetable broth
5 cups water
3 cups strong ale
1/2 teaspoon garlic powder
Pepper to taste
6 ounces plain or lemon soy yogurt (about 3/4 cup)

Place all the ingredients, except the soy yogurt, in a large pot and cook over
medium heat for 30 minutes. Add yogurt and cook another 5 minutes. Serve warm.
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 superb vegetarian food Elaine recommends the award winning
Gaslight Brewery and Restaurant,
15 So. Orange Ave, South Orange, NJ
Lentil Stuffed Tomatoes

1/2 cup uncooked white rice
1/2 cup red lentils
1/2 cup boiling water
1/2 cup of beer (lager)
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped fresh mint
salt to taste
ground black pepper to taste
8 medium tomatoes
2 tablespoons vegetable oil
1 clove crushed garlic


Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling
water. Cover. Cook for 10 minutes over medium heat.
Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until
golden brown over medium low heat. Stir in lentil mixture and beer.
Season generously with salt and pepper.
Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve.
Fill tomato shells with lentil mixture, and replace the tops.
Stand in a baking dish.
Chop reserved tomato middles, and place in a small bowl.
Mix in oil and garlic. Pour around the stuffed tomatoes.
Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes.
Remove from oven, and serve.
Elaine Alexander -  wine, beer and culinary writer
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