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!

1 cup lentils, picked over and rinsed
2 3/4 cups low-sodium vegetable broth, divided
1/3 cup raisins
1 cup whole-wheat couscous
1 12-oz. jar chunky medium salsa or picante sauce
1/4 cup beer (IPA or Pale Ale)
1 cup chopped cilantro
3 Tbs. tomato paste
1 1/2 tsp. ground cumin
1 Tbs. olive oil
1 small onion, finely chopped (about 1 cup)
1 large carrot, diced (about 1/2 cup)
1 15.5-oz. can chickpeas, rinsed and drained
1 Tbs. chopped fresh mint
1/4 cup toasted pine nuts
Beer Veggie Loaf

2 tablespoons butter
1 small onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 cup skinned and chopped tomatoes
1 egg
1/2 cup beer (IPA or Pale Ale)
1 tablespoon chopped parsley
freshly ground black pepper
2 cups finely chopped nuts

Melt the butter in a pan, add the onion, carrot and celery and cook until
softened. Add the tomato paste and tomatoes and cook for 5 minutes. Put the
egg, beer, parsley and salt and pepper to taste in a bowl and beat well. Stir in
the nuts and vetetables. Transfer to a greased 900ml/1 1/2pint/3 3/4 cup
ovenproof dish, place in preheated hot oven (220C/425F) and bake for 30 to 35
minutes. Turn out and garnish with onion rings, parsley, and cucumber slices.
Serve hot with vegetables and sauce, or cold with salad.
Beer- Cheddar Spread
Makes about 2 cups

2 cups finely grated sharp Cheddar cheese (about 8 oz.)
4 oz. reduced-fat cream cheese
2 tsp. vegetarian Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. smoked or regular paprika
1/2 tsp. garlic powder
1/3 cup Pilsner beer, room temperature

Place cheeses in food processor. Add Worcestershire, mustard, paprika and
garlic powder. Process until blended.
Add beer slowly, blending until mixture is smooth and spreadable. Refrigerate,
covered, up to one week, until ready to use.
Beer Baked Beans

1 small onion, diced
2 tablespoons vegetable oil
2, 16-ounce cans vegetarian baked beans
1/2 cup  beer (stout)
1/4 cup BBQ sauce
1/2 teaspoon dry mustard
Pepper, freshly ground to taste

Cook onion in oil until tender. Add remaining ingredients. Heat to boiling; reduce
heat and simmer. Stir often until mixture is slightly thickened; about 20 minutes.

Recipe makes six to eight 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 good beer and superb vegetarian food Elaine recommends the award winning
Gaslight Brewery and Restaurant,
15 So. Orange Ave, South Orange, NJ
Elaine Alexander-  wine, beer and culinary writer
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