|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!
|Southern Style Tofu
3 tablespoons butter
1 pound firm tofu, sliced into 1/4 inch slices
2 cups whole wheat flour
1 cup beer (Maibock if available)
1/4 cup dry white wine
2 cubes vegetable bouillon
4 tablespoons prepared mustard
1/4 cup honey
Melt butter in a medium skillet over medium-high heat. Dredge tofu slices in
flour and place in hot butter. Brown slightly, then turn over and brown the other
side. Add beer, wine and bouillon cubes; simmer for 10 minutes, or until
bouillon completely dissolves. Stir in mustard and honey.
Simmer until thickened.
1 tablespoon butter
1/2 yellow onion, thinly sliced
1 shallot, minced
1 clove garlic, peeled and minced
1 tablespoon tomato paste
1/4 cup Burgundy wine
3/4 cup strong beer (Imperial IPA/barleywine)
1 dash soy sauce
1 bay leaf
1 dash dried thyme
2 (8 ounce) containers of seitan cut into 1/2 inch strips
1 tomato, seeded and coarsely chopped
1/4 cup sliced fresh mushrooms
Melt the butter in a large skillet over medium heat, and saute onion, shallot,
and garlic until lightly browned.
Stir in tomato paste. Pour in the wine, beer and stir, scraping up browned bits
from the bottom of the skillet.
Bring to a boil, and cook about 1 minute. Mix in soy sauce, bay leaf, and thyme.
Reduce heat to low, and place seitan, tomato, and mushrooms into the mixture.
Cover, and simmer 15 to 20 minutes, until sauce is thickened.
|Beer- Artichoke Soup
Makes about 5 cups
6 artichoke hearts (fresh, frozen, or jarred)
3 cloves garlic, chopped
3 T butter
1 potato, peeled (optional) and diced
2 c vegetable stock
2 cups beer (lager)
Heat T butter over medium heat, and sauté the artichoke hearts and garlic,
stirring frequently, until golden.
Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10
minutes, until the veggies are tender.
Blend potato and artichokes with a little bit of the cooking liquid until smooth.
Transfer back to the pan, season with salt and pepper, stir the purée into the
remaining liquid, and reheat.
|Dark Ale Chili
2 chipotle chiles in adobo sauce, drained and minced
2 Tbs. olive oil
2 Tbs. ground cumin
1 large onion, finely chopped (1 1/2 cups)
1 medium red bell pepper, diced (1 cup)
5 cloves garlic, minced (5 tsp.)
2 14-oz. cans black beans, rinsed and drained
24 oz. dark beer(Imperial Stout or Porter)
1 14-oz. can diced tomatoes
1 cup fresh or frozen corn
Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt,
if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic.
Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes,
and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer,
uncovered, 45 minutes, or until thick.
Recipe makes six to eight servings.
|For good beer and superb vegetarian food Elaine recommends the award winning
Gaslight Brewery and Restaurant,
15 So. Orange Ave, South Orange, NJ