Vegetarian Cooking With Beer
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!
Beer Mushroom Bourguignon

2 Tbsp. olive oil
1/4 cup flour
Dry seasonings (such as salt, seasoned salt, pepper, dried herbs,
or spices), to taste
4 large Portobello mushroom caps, quartered
2 medium onions, quartered
3 carrots, cut into 2-inch pieces
3 medium potatoes, scrubbed and quartered
2 bay leaves
2 sprigs of fresh rosemary
1/2 cup Barley Wine
1/2 cup English Best Bitter
1 vegetable bouillon cube
1/2 cup soy sauce
1/2 cup  Liquid Aminos
Water, if needed
Parmesan cheese

Heat the olive oil in a large skillet over medium heat.
In a bowl, combine the flour and dry seasonings.
Dredge the mushrooms in the flour mixture then sauté them
in the olive oil until browned.
Place the mushrooms in a large baking dish with a lid.
. Add the onions, carrots, potatoes, bay leaves, and rosemary and set aside.
•Using the same skillet that you used to sauté the mushrooms, bring the
beers , bouillon cube, soy sauce, and liquid aminos to a boil. The liquid
should be slightly thickened by the flour that was left in the skillet
after sautéing the mushrooms.
Reduce the heat and simmer for 5 to 10 minutes. If the gravy is too thick or
strong in flavor, add some water or beer.
Allow the gravy to cool for 20 minutes.
• Pour the gravy over the mushrooms and other vegetables in the baking dish.
Cover and bake at 325˚F for 1 hour or until the vegetables are tender.
• Remove the bay leaves and sprinkle the parmesan “cheese” over the top.
Serve immediately.
Try serving with crusty bread or over wide noodles.

Makes 4 servings.
Slow Cooker Beer Mein

1 lb. vegetarian chicken, chopped
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
6 scallions, chopped
2 1/2 cups strong ale
1/3 cup soy sauce
1/4 tsp. red pepper flakes
1/2 tsp. ginger
1 can bean sprouts, drained
8-oz. can sliced water chestnuts
1/4 cup cornstarch
1/3 cup of water

Combine all the ingredients, except the cornstarch and water  in the slow
cooker. Cover and cook on low for 6 to 7 hours.
In a small bowl, mix the cornstarch and water until smooth.
Stir into the slow cooker. Cook, leaving the lid askew to allow steam to escape,
for 20 minutes, or until thickened.
• Serve with rice.

Makes 4 to 6 servings.
Double IPA Pepper Steak

2 Tbsp. garlic
1 cup julienned yellow onion
1/2 cup julienned red bell pepper
1/2 cup julienned green bell pepper
1/2 cup olive oil
2 cups sliced seitan
3 Tbsp. miso
3/4 cup Double (or Imperial) IPA
1 Tbsp. ta mari
1 Tbsp. tomato paste
1/4 cup cornstarch mixed with 1/4 cup water
Salt and pepper, to taste
1 bunch basil, shredded

Sauté the garlic, onion, and peppers in the olive oil for approximately 2 minutes.
Add the seitan and cook for an additional 5 minutes.
Mix the miso with the IPA and add to the seitan mixture.
Add the tamari, and tomato paste.
When bubbling, add the cornstarch mixture.
Return to a boil, then remove from the heat.
•Add the salt and pepper and garnish with the basil

Makes 4 to 5 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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