|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!
|Pale Ale Sweet Potato-Leek Casserole
1 lb. leeks
Cold water sufficient to cover the leeks and potatoes
1 1/4 lbs. potatoes, peeled
1 lb. sweet potatoes, peeled
2 Tbsp. vegan margarine
2 Tbsp. extra virgin olive oil
1/4 cup minced garlic
2 cups Pale Ale
2/3 cup dried currants
1/4 cup fresh thyme
Salt and pepper, to taste
1. Trim the leeks and halve lengthwise. Slice crosswise into
1/4-inch pieces and soak in cold water for 10 to 15 minutes.
•2.Soak the potatoes and sweet potatoes in a separate bowl of
cold water for 10 to 15 minutes.
3. Remove the leeks from the water.
4. In a large saucepan over medium heat, melt the margarine
with the olive oil. Add the leeks and garlic. Reduce the heat and cook,
stirring often, for 5 minutes, or until the leeks are softened.
5. Add the Pale Ale and bring to a simmer.
6. Cook for another 5 minutes.
7. Stir in the currants, thyme, salt, and pepper. Set aside.
8. Preheat the oven to 350°F. Lightly grease a 5-quart casserole dish.
9. Slice the potatoes and sweet potatoes into 1/4-inch-thick rounds.
10. Arrange a layer of the potatoes on the bottom of the casserole dish and
season with the salt and pepper.
11. Spoon 2 Tbsp. of the leek mixture on top. Repeat the process with the
sweet potatoes. Continue to alternate until all the potatoes have been used.
12. Press the top of the casserole down and drizzle with
the remaining leek mixture.
13. Bake for approximately 50 to 60 minutes, or until the casserole is bubbling
around the edges and the potatoes are cooked.
14. Cook for 10 minutes before serving.
Serves 8 - 10
|Seared Seitan With Stout-Mushroom Gravy
1/2 lb. cooked seitan
4 Tbsp. vegan margarine
1/4 cup sliced onions
1/4 cup sliced mushrooms
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
2 Tbsp. flour
1/2 cup Guinness
1/4 cut vegetable broth
1. Slice seitan into 1/2-inch-thick pieces and set aside.
2. Heat one tablespoonful of the margarine in a skillet over medium-high heat.
3. Add half the sliced seitan, onions, and mushrooms and
sprinkle with half the salt, pepper, and thyme.
4. Cook the seitan for 3 minutes on each side, spooning the melted
margarine on top throughout cooking.
5.Remove the seitan and vegetables and set aside.
Repeat with the remaining seitan and vegetables.
6. Once all the seitan is cooked and set aside, heat the remaining two
tablespoonfuls of margarine in the skillet and add the flour to make a roux.
7. Stir continuously until it begins to brown.
8. Slowly add the stout and vegetable broth and the cooked vegetables, stirring
9. Season with salt and pepper if desired.
10Spoon the gravy over the cooked seitan and serve.
Serves 2 - 4
For the Chili Layer:
4 15 1/2-oz. cans kidney beans, drained
2 12-oz. pkgs. burger crumbles
1 cup canned or frozen corn kernels
1 15-oz. cans tomato sauce
12 ounces of India Pale Ale
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. onion powder
1 tsp. cumin
For the Cornbread Layer:
2 cups yellow cornmeal
1 1/2 cups whole-wheat flour
1 Tbsp. baking powder
1 tsp. salt
2 cups soy milk, original flavor
4 Tbsp. vegetable oil
1 Tbsp. maple syrup
1 4-oz. can green chilies, drained (optional)
1. Mix all the ingredients for the chili layer together and spread into
a 9"x3" baking dish. Set aside.
2. In a bowl, combine all the dry ingredients for the cornbread layer.
3. In a separate bowl, combine the wet ingredients.
4. Add the liquid mixture to the dry mixture and stir until just blended.
5. Pour this cornbread batter over the chili mixture and
spread to the edges of the dish.
6. Bake at 375°F for 20 to 25 minutes, until a toothpick inserted
into the cornbread comes out dry.
Makes 6 to 8 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 outstanding beer and vegetarian food Elaine recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ
For vegertarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ
|More Great Recipes