|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!
|Big Beer Mac & Cheese
12 oz Cavatappi Pasta
12 oz fresh spinach
Vegan “Cheese” Sauce
1 1/4 cup Raw Cashews, soaked*
1/4 cup Nutritional Yeast
3 garlic cloves
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Turmeric
1/4 tsp mustard powder
1/2 cup barleywine or Triple IPA
(*Cover cashews in water and soak for a minimum of two hours prior to
making the sauce. Drain and rinse thoroughly.)
1. To cook pasta, bring 4-5 quarts of lightly salted water to a boil.
2. Add the white elbow pasta and stir for one minute. Lightly boil for 8-10
minutes or until “al dente.” Set aside.
3. Place the vegan cheese ingredients in your food processor and pulse
until you obtain a smooth, even consistency. If you find that the mixture
is too dry, you can add more beer.
4. Place fresh spinach in a large mixing bowl and add the cooked pasta
as well as the vegan cheese sauce. Mix thoroughly and serve.
|No Bake Pumpkin Cheesecake Bites
1 cup Pitted Dates
1/2 cup Almond Flour
1 tbsp Organic Cacao Powder
2 tsp vanilla extract
1 tbsp almond milk
1/4 cup Pale Ale
1 1/2 cups Raw Cashews
1/3 cup maple syrup
1/3 cup canned pumpkin
1 tsp Pumpkin Spice Blend
1. Soak the cashews in water for 1 hour. Discard the water.
2. Line a loaf baking pan with parchment paper and set aside.
3. Place the crust ingredients in your blender and pulse until the mixture
comes together; this should take about 1 minute.
4. Press this mixture evenly onto the bottom of the prepared loaf baking pan
and place it in the freezer while you prepare the cheesecake topping.
5. Place the cheesecake ingredients in your food processor and pulse
6. Pour the cheesecake mixture over the crust in the baking pan and spread
it evenly. Freeze the dessert for at least 2 hours.
7. Cut the cheesecake into squares before serving. Keep leftovers covered
in the freezer for up to 3 months.
|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 Elaine recommends the Gaslight Brewery
and Restaurant, 15 So. Orange Ave, South Orange, NJ
For vegetarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ
| Quinoa Ale Casserole Recipe
2 cups pre-rinsed quinoa, uncooked
1/3 cup pale ale or India Pale Lager
16 oz extra firm tofu, cubed
3 colored bell peppers, sliced
1 cup cherry tomatoes, sliced
2 tbsp olive oil
2 tsp paprika
2 tsp cumin
1 tsp oregano
1 tsp thyme
1 tsp salt
1. I n a large non-stick pan, over medium to high heat, combine the olive oil
ale, and cubed tofu. Cook until the tofu starts to become brown.
2. Add the chopped bell peppers and cook further for 2-3 minutes until the
peppers begin to soften. Add the spices, chopped tomatoes and salt, and stir.
3. Add the rinsed quinoa with 4 cups of hot water and stir.
4. Turn the heat down to medium low and cook until theliquid is absorbed. At
this stage, the quinoa should be cooked but if you find that it is still hard, add
1/2 cup extra ale and cook until ready.
5.Turn the heat off, stir and serve while hot. Enjoy!