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!
Vegetable Paella

tablespoons fruity green olive oil
2 onions, chopped
2 garlic cloves, crushed
1 red pepper, seeded and sliced in rings
1 yellow pepper, seeded and sliced in rings
1lb tomatoes, skinned and chopped
8oz thin green beans, trimmed
1lb peas in their pods, shelled
1lb Valencia or Arborio rice
1 teaspoon paprika
8 oz.  India Pale Ale
1/2 teaspoon saffron
900ml/11/2 pints boiling vegetable stock
salt and freshly ground black pepper
3 tablespoons chopped parsley


1 Heat the olive oil in a paellera or large shallow frying pan. Fry the onions and
garlic gently until soft and golden. Add the peppers and fry for 4~5 minutes. Then
add the tomatoes, beans and peas and cook for another 5 minutes.

2 Add the rice and paprika and stir well. Pour in the beer and bring to the boil. Mix
the saffron with the boiling stock and pour into the pan. Reduce the heat a little
and simmer for five minutes.

3 Cover the pan with a lid or some foil and place in the bottom of a preheated oven
at 180C/ 350F, Gas Mark 4 for 30~40 minutes, until the rice is tender and has
absorbed all the stock. Alternatively, simmer on top of the stove in the same way
as you would cook a rissotto. Season to taste and stand, covered, for five minutes
before serving sprinkled with parsley. Serves four to 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.....
For good beer and superb vegetarian food Elaine recommends the award winning
Gaslight Brewery and Restaurant,
15 So. Orange Ave, South Orange, NJ
Veggie Stuffed Shells

12 oz box large pasta shells
10 oz package frozen spinach
1 Tablespoon olive oil
1 medium onion, diced
4 cloves garlic, crushed
8 oz mushrooms, sliced
12.3 oz box extra firm Silken Tofu, drained
2-3 Tablespoons lemon juice
3.8 oz can sliced black olives, drained
1/2 cup basil, chopped
1/2 teaspoon salt
1/8 teaspoon coarse ground black pepper
2 1/2 cups prepared spaghetti sauce
4 Tablespoons pine nuts
1 can of beer- you're favorite style


Bring a large stockpot of salted water to a boil and cook pasta shells al dente,
according to the package directions (usually 12 minutes.) Meanwhile, put
frozen spinach in a microwave-safe dish with a lid. Cover and microwave on
high about 5 minutes. Remove lid and set aside to cool. In a non-stick skillet
with a lid, heat olive oil on medium. Saute onion for 2 minutes, until brown on
edges. Reduce heat to low. Stir in garlic and mushrooms. Cover and let simmer
for 10 minutes. Place tofu in a medium-size mixing bowl. Sprinkle lemon juice
over tofu and stir with a fork, crumbling tofu into small curds that resemble
ricotta cheese. While tofu marinates in juice, drain the spinach. Squeeze all the
excess water out of the spinach, one handful at a time. Once mushrooms have
sauteed 10 minutes, stir in tofu, spinach, olives, basil, salt and pepper. Simmer
over low heat another 10 minutes. Preheat oven to 375. Spread spaghetti
sauce in the bottom of a 12x8" baking dish. Gently spoon vegetable-tofu filling
into the shells. Arrange in tight rows on top of the sauce. Bake for 15 minutes
on the middle rack. Raise oven heat to broil. Sprinkle shells with pine nuts and
broil (still on middle rack) for 5 minutes. Drink one can of beer while waiting.
Serve warm with garlic bread and a green salad.  
Elaine Alexander -  wine, beer and culinary writer
click HERE