Tag: Vegetarian

  
Spiced Cauliflower Taco: 3 Pairings Table Mates by

A taco without meat can be awesome, but a taco without beer? Not a chance! Discover three pairings for a cauliflower-based taco from Los Angeles-area breweries.

Cucumber Salad with Za’atar Cooking with Beer by

A twist on za’atar, the versatile Middle Eastern spice blend, brings hop aromatics from Noble and citrus-forward varieties to a fresh cucumber salad.

Hopped Strawberry Shortcake with Witbier Curd Cooking with Beer by

Barley flour, hopped strawberries, and Witbier curd boost the flavor in strawberry shortcake without sacrificing the classic dessert’s nostalgia factor.

Cornish Pasty: A Portable, Savory Hand Pie Cooking with Beer by

Baking a Cornish pasty’s filling and crust together seals savory flavors of Brown Ale and lamb or garden veggies and Pilsner into a crispy, portable meal.

Making Okonomiyaki, a Savory Japanese “Pancake” with Brown Ale Cooking with Beer by

Crispy on the outside and fluffy on the inside, Japanese Okonomiyaki becomes a perfect canvas for an endless number of topping combinations.

Where’s the Beef? Pub Food Takes a Healthier Turn The Business of Beer by

As interest in plant-based diets grows, pub grub has begun to change with the times, meaning beer has a few new healthier, meat-free dining companions.

Grilled Pimento Cheese Sandwich: 3 Pairings Table Mates by

At Hammer & Ale in Memphis, Tenn., owner David P. Smith pairs a twist on the classic Southern sandwich with three Southern brews.

Beer-Infused Egg Rolls Cooking with Beer by

Use one versatile recipe to make Chinese-style BBQ pork egg rolls with Imperial Stout, or braised duck egg rolls with Flanders Red.

Asian-Style Noodles Infused with Stout and Witbier Cooking with Beer by

A Stout-infused mushroom sauce and spicy seafood sauce with Witbier bring unique flavors to two Asian-style noodle dishes.

Celebrate Spring with an IPA Pesto Cooking with Beer by

A pesto-like sauce made with seasonal ingredients can work with many dishes, from a bright potato salad to a creamy pasta sauce.

Thai-Inspired Bière Cuisine Cooking with Beer by

Explore the depth of flavor in Thai curry paste by using Duvel and fresh farmers market vegetables to make a yellow curry soup or a sauce.

Smoked Carrots: 3 Pairings Table Mates by

Central Provisions chef and co-owner Christopher D. Gould pairs three beers with smoked heirloom carrots sautéed to order in brown butter with fresh thyme, alderwood-smoked sea salt and chives.

Mediterranean Stuffed Leg of Lamb in a Stout Marinade Cooking with Beer by

A Stout-based marinade brings Mediterranean flavor to a stuffed leg of lamb, while a citrusy IPA dressing brightens a cous cous salad.

Vermont Creamery Chèvre Gnocchi: 3 Pairings Table Mates by

At Hotel Vermont’s Juniper Bar in Burlington, pillowy handmade dumplings are browned in Vermont Creamery cultured butter and sautéed with freshly foraged wild mushrooms, roasted Jerusalem artichokes, black truffles and herbs from the hotel’s garden.

Croquettes From Around the World Part 3 Cooking with Beer by

These South American croquettes differ from those in other countries, as the coating is made with stock leftover from cooking the protein filling that’s incorporated with flour, salt and fat, much like a pâte à choux (a dough used to make sweet cream puffs, éclairs and savory cheesy gougères).

Summer Salads with Beer Dressings Cooking with Beer by

With summer’s long days and short nights, gardens pop with its colorful, flavorful bounty. Vegan and designed with nutrition and wellness in mind, these two salads are easy to make ahead for an outdoor picnic, potluck, or camping retreat.

Fried Cauliflower with Chermoula: 3 Pairings Table Mates by

This fried cauliflower dish pops with the lemon, garlic and cumin in chermoula, a marinade found in Moroccan and Tunisian cooking. It’s balanced by the sweetness of golden raisins and pistachios, making it a complex dish with acidity and a little heat.

Croquettes From Around the World Part 1 Cooking with Beer by

When was the last time you had a croquette? You know, those delicious fried balls of breaded goodness? Most cuisines have a fried appetizer that falls into this category but in the US, we don’t see croquettes on the menu too often. The tater tot is the closest relative.

Turkish Köfte with Stout or IPA Cooking with Beer by

Combine lamb with roasty Stout, cumin, parsley and sumac to create a delicious main course, or substitute Stout for a citrusy IPA in chicken and turkey köfte.

Winter Beer Soups Cooking with Beer by

The liquid that makes up the base of any soup comes from water or stock. Adding the right beer can enhance a soup’s flavor profile while the alcohol works to infuse the flavors across the palate.

Enhancing the Flavors of India with Beer Cooking with Beer by

Indian dishes exude exotic aromas and complex savory elements that can range from sour, bitter and astringent, to chili heat, to sweet, sometimes all within one single bite. Discover some of them with recipes for a mixed vegetable curry and an Indian rice pilaf.

Italian Comfort Food: Risotto Cooking with Beer by

This dish is so simple—just some sautéed vegetables, a short-grain rice and really good stock. Enhance the umami flavors of a mushroom risotto by adding miso, soy sauce and Stout, or use a Belgian Tripel to add flavors of peppercorn and citrus to a crab risotto.

Asian Noodle Salads Cooking with Beer by

This time of year, farmers markets are full of the season’s bounty. Grab what’s available and experiment with adding different flavors and textures to salads. Guided by an Asian-inspired muse, these recipes showcase a variety of noodle styles to mix up the routine and inspire new pairing combinations.

Middle Eastern Beer Cuisine Cooking with Beer by

Middle Eastern dishes are enjoyable in hot weather, perfect for the late summer months. Most of these recipes can be made in advance, pulled out at a moment’s notice, or packed up and brought to the beach, the park or a gathering with friends.