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!
"Sausage" and Beer Grits

INGREDIENTS

¼ cup|60 ml olive oil
4 links vegan breakfast sausage, casings removed
1 large red bell pepper, stemmed, seeded, and diced
1 large yellow onion, diced
3 garlic cloves, minced
1 large jalapeno pepper, stemmed and diced
1 pint of Pale Ale
kosher salt and freshly ground black pepper, to taste
2 scallions, thinly sliced, for garnish
hot sauce, to serve

Granishes: optional -Shredded cabbage, chopped cilantro, chopped avocado,
queso fresco, tomatillo salsa and lime wedges

Directions
1.  Make the sausage and peppers: Heat the oil in a large skillet over
medium-high. Add the sausage and cook, breaking up with a wooden spoon,
until browned, 6 to 7 minutes. Add the bell pepper and onion and cook until
lightly golden and soft, 5 to 6 minutes, then add the garlic and jalapeno. Cook
for 2 minutes more, then add the vinegar and soy sauce and cook until
absorbed. Season with salt and pepper and keep warm.
Make the grits:
1.  Bring 1 pint of beer and 2 cups of water and the salt to a boil in a medium
saucepan over high. Stir in the grits and reduce the heat to medium-low.
2. Cook, stirring occasionally, until thick and smooth, about 6 to 7 minutes.
Cover, turn off the heat, and let sit for 5 minutes.
3. Stir inthe veggie cheese and butter until melted.
Season with salt and pepper.
4. To serve, top the grits with the sausage mixture and garnish
with the scallions. Serve with hot sauce on the side
Easy Leek Beer Pasta

Ingredients
3 tablespoons olive oil
1 garlic clove, peeled and smashed
3 large leeks, white parts only, halved and cleaned, then thinly sliced
⅓ cup| Imperial IPA or Old Ale
kosher salt and freshly ground black pepper, to taste
8 ounces linguine
1 lemon
2 tablespoons|8 grams chopped parsley
Parmesan veggie cheese, to serve

Directions

1.  Heat the oil in a large skillet over medium.
2. Add the garlic and cook until lightly infused, about 1 minute,
then stir in the leeks.
3.  Cook, stirring, until jammy and soft, 8 to 10 minutes.
4.  Add the beer and bring to a simmer.
5. Cook until the wine has reduced by half, 1 to 2 minutes.
Keep warm over medium-low.
6.  Meanwhile, bring a large pot of generously salted water to a boil.
Add the pasta and cook until just al dente, 8 to 9 minutes.
Drain, reserving ½ cup of the cooking liquid.
7. Add the pasta to the skillet with the leeks and toss to combine.
8.  Zest in the lemon and squeeze in the juice.
9. Add the reserved pasta water and cook, tossing, to achieve a creamy
texture, 2 to 3 minutes, then toss in the parsley.
10. Season with salt and pepper and serve with freshly grated cheese.
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...
Elaine
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
Elaine Alexander  -  wine, beer and culinary writer
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Quick and Easy Beer "Brats"

INGREDIENTS

2 teaspoons olive oil (or butter, divided)
6 veggie bratwursts or veggie sausages
1 large sweet onion (sliced into 1/4-inch rings)
6 ounces beer

Directions

1. In a large Dutch oven, heat 1 teaspoon of olive oil or butter.
2.  Brown the bratwurst until they're brown  Remove to a platter.
3.  Add the remaining teaspoon of olive oil or butter and the sweet
onion rings. Toss the onions to coat them with the oil.
4. Cook, stirring often until onions are limp and golden, but not brown.
5,Return the bratwurst to the onions and add the beer.
6. Cook over medium heat, turning midway through until the beer
has cooked down to a syrup (6 to 8 min.)
Read First
Cooking with wine may be
common practice, but many
cooks overlook the flavor-
enhancing potential of beer
in all its myriad varieties.
Lagers, pilsners, pale ales,
brown ales, stouts—each
offers a distinctive blend of
grains, yeast, water, and
flavorings, and can be used
in recipes for results that
range from subtle to
surprising.  The bottom line
- beer can be used with
most any recipe to bring
the dish to unexpected
heights.  Beer rules!