Vegetarian Cooking With Beer
Here's my take on some healthy foods that pack
plenty of flavor.  Try these easy to cook recipes
don't forget my golden rule -
when in doubt use more beer!
Imperial Vegetable Gumbo

1 dried chipotle chili, soaked in very hot water to cover for 30 minutes
1 Tbsp. olive oil
1 large onion, diced
1 medium green bell pepper, seeded and diced
1/2 cup chopped celery
2 garlic cloves, minced
3 cups vegetable stock or water
3 cups Imperial Pale Ale
1 - 14.5-oz. can diced tomatoes, undrained
1 tsp. dried thyme
Salt and freshly ground black pepper, to taste
1 Tbsp. barley miso paste (optional)
1 cup fresh or frozen corn kernels
1 tsp. Tabasco sauce, or to taste
2 to 3 cups cooked long-grain white rice

• Drain the chipotle and set aside.
• Heat the olive oil in a large pot over medium heat.
Add the onion, bell pepper, celery, and garlic.
Cover and cook until softened, about 5 minutes.
Add the vegetable stock, Imerial Pale Ale, tomatoes with their juice,
okra,  thyme, salt, and pepper.
Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
• Place the miso, if using, in a small bowl. Add 2 Tbsp. of the hot broth and stir
to thin the miso, then add it to the gumbo along with the corn, Tabasco, and
minced chipotle. Taste and adjust the seasonings, then cook for 10 minutes.
• To serve, spoon about 1/2 cup of the cooked rice into each soup bowl
and top with the gumbo. Serve hot.

Makes 4 to 6 servings.
Red Beans, Beer, and Rice-  New Orleans Style

1 lb. dried red kidney beans
3 Tbsp. vegan margarine
1 large onion, diced
1 bell pepper, diced
5 ribs celery, diced
2 cloves garlic, minced
3 cups vegetable broth
3 cups pale ale or light lager
1/2 tsp. vegan Worcestershire sauce
1 tsp. hot sauce (or more if desired)
1/2 tsp. dried thyme
1 tsp. cayenne pepper
2 bay leaves
Salt, to taste
Long-grain white rice

In a large pot filled with water, soak the red beans overnight
(or at least for a few hours).
Drain and rinse, then put back into the pot
and cover with fresh water.
Bring the beans to a boil over high heat and cook for 45 to 60 minutes,
or until the beans are tender. Drain.
•In a large pot over medium-low heat,
melt the vegan margarine and add the onion, bell pepper, and celery.
Cook until the onions are translucent.
•Add the garlic and sauté for one more minute.
•Add the cooked beans, vegetable broth, beer,
Worcestershire sauce, hot sauce, thyme,
cayenne pepper, and bay leaves, then bring to a boil.
Reduce the heat to low and let simmer for 3 to 4 hours.
Add more water if necessary.
•Before serving, season with additional salt if necessary.
Serve over long-grain white rice prepared according to package directions.
Makes 8 servings
Beer - Lime - "Chicken" Soup

Tbsp. olive oil
1 small white onion, thinly sliced
10 garlic cloves, minced
1 serrano or jalapeño pepper, seeded and thinly sliced
2 cups vegetable stock
4 cups light lager
12 oz. vegan chicken
1 large tomato, peeled, seeded, and diced
2 Tbsp. green hot sauce
1/3 cup fresh lime juice
Black pepper, to taste
Cayenne pepper, to taste
1/3 cup chopped fresh cilantro
4 corn tortillas, cut into strips

Heat the oil in a large saucepan, add the onion, garlic,
and hot pepper, and cook for about 5 minutes, or until lightly browned.
• Stir in the stock, beer, vegan chicken, tomato, hot sauce, lime juice, pepper,
and cayenne. Simmer until the "chicken" is cooked, about 5 to 7 minutes.
Stir in the cilantro and adjust the seasonings as needed.*
• While the soup is cooking, preheat the oven to 350°F.
Spread the tortilla strips on a baking sheet and bake for
about 8 to 10 minutes or until lightly browned and crispy.
• Top the soup with the tortilla strips.
*For a spicier soup, use 2 peppers and 1/4 cup hot sauce .
Makes 4 to 6 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
Elaine Alexander -  wine, beer and culinary writer
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