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!
Porter Glazed Beans

INGREDIENTS

1 tablespoon canola oil
1 small to medium onion, chopped
1 clove garlic, crushed
1 tablespoon chile powder
3 cups cooked beans, see recipe
1 cup corn, fresh or frozen
3/4 cup cherry tomatoes
1/2 teaspoon salt
1 cup Porter (or Stout)


Directions

1 Heat the oil in a skiller over medium-high heat; add onion. Cook until
translucent, about 5 minutes. Add garlic and chile powder; cook, 1 minute.
2 Stir in the beans, corn, tomatoes and salt. Pour over the beer and increase
the heat so the beer is bubbling. Add honey. Cook until the liquid has thickened.
3 Serve in a burrito or taco, or atop corncakes for a delicious hearty breakfast.

---------------------------
Oven-cooked dried beans (without soaking)
1. Heat oven to 325 degrees. Sort and rinse 1 pound dried beans, such as pinto
or cranberry. Place them in a Dutch oven or another oven-safe pot. Cover with
1 1/2 inches water. Add 2 cloves garlic, crushed, 1 bay leaf, 1 teaspoon dried
oregano, 2 teaspoons salt and 1 teaspoon pepper. (Feel free to substitute any
other herbs or aromatics you like for the garlic, bay leaf and oregano.) Stir,
cover and transfer to the oven; add 1 cup beer, cook until beans are
softened, at least 75 min.
Super Salad With  Beer Dressing

Ingredients

For the dressing:

4 ounces Indian Pale Ale or Watermelon Ale
1 tablespoon minced shallot
1 teaspoon finely grated orange zest
1 tablespoon honey
1 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

for the salad:
1 pound|450 grams peeled and cubed watermelon
2 avocados, halved, peeled, pitted, and cubed
2 Persian cucumbers, cut into half moons
anise hyssop flowers, to garnish
toasted sesame seeds, to garnish

Directions

1.  In a small bowl, whisk together the dressing ingredients.
2.  Make the salad: Gently toss ¼ cup|60 ml of the dressing with the
watermelon, avocados, and cucumbers. Transfer to a serving platter and
sprinkle with the anise hyssop flowers and the sesame seeds. If you don’t
have any anise hyssop, don’t worry about it. You could use some other
kind of edible flower or herb, like thyme flowers or mint. or just forget it.
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
More Great
Recipes click
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More Great
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Beer-battered tofu tacos

INGREDIENTS

14 ounces extra firm tofu
1 cup pale ale or light IPA
1 cup flour
1 tablespoon coriander
Pinch of salt
Canola oil
6 corn or flour tortillas
Granishes: Shredded cabbage, chopped cilantro, chopped avocado, queso
fresco, tomatillo salsa and lime wedges

Directions

1 Remove the tofu from the packaging; wrap it in a dishcloth. Place wrapped
tofu in a colandar in the sink; weight with something heavy, such as
cookbooks. Allow to rest and drain, at least 30 minutes. Once the tofu has
been pressed, cut it into 1/2- to 1-inch squares.
2 Meanwhile, whisk the beer, flour, coriander and salt in a bowl until a batter
comes together.
3 Heat a skillet with a ½ inch of vegetable oil over medium-high. Once the oil is
hot, dip tofu, in batches, into the batter, then fry in the oil. Once one side has
cooked, turn the tofu with a fork. Fry to cook the other side; transfer to paper
towels to drain. Season with salt. Repeat to cook remaining tofu.
4 Serve in warmed tortillas with the cabbage, cilantro, avocado, queso fresco
and tomatillo salsa. Pass lime wedges for spritzing over the filling.
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!