The Wonderful World of Beer

 

Beer is really my number one indulgence, and it couldn’t be a better time to indulge. It seems like every day brings new breweries and styles to explore. Last week we had some stout left in a growler that was a little past its prime, such a crime!   Wanderlust Pan American Stout is so delicious I had to think of something wonderful to do with it. Besides enjoying the occasional happy hour, post run refreshment, and pairing a cold one with dinner, I have been known to experiment in the kitchen with beer as well. A bottle in a pot of chili or in a marinade for tacos adds so much flavor.  Braising tempe in the stout for some veggie tacos with garlicky greens and fresh toppings seemed just the ticket.

Beer Braising Liquid

Mix the following ingredients together in a small bowl:

  • 4 cups Stout (or 2 cups stout and 2 cups broth)
  • Around 1/4 cup Apple Cider Vinegar
  • Around 1/4 cup Tamari Soy Sauce
  • 2-4 chipotle peppers & a couple teaspoons adobo sauce

Beer Braised Tempeh

  • 2 packages tempeh split in half widthwise and then cut in half again
  • Beer Braising Liquid
  1. Heat a few tablespoons of oil in a large saute pan, brown the tempeh on both sides
  2. Pour in the braising liquid
  3. Bring to a boil, cover and simmer on low for about an hour photo 1
  4. If the pan starts to get dry add some stock or water, cook until almost all liquid is goneImage

Garlicky Greens

  • Two bunches of Swiss Chard
  • 4 cloves of garlic
  • Salt and pepper to taste
  1. photo 2Pull the large ribs out of the swiss chard
  2. Roll up the leaves and slice into ribbons
  3. Heat a few tablespoons of oil in a large pan
  4. Saute greens until bright green and wilted
  5. Add garlic and saute for a couple more minutes
  6. Cover until ready to usephoto 2

 

 

 

 

 

 

Yoghurt-Cilantro Sauce

  • 1 bunch cilantro
  • 1 cup of plain yoghurt
  • Salt and pepper to taste

Using a blender or food processor  to combine the ingredients, or chop the cilantro and mix into yoghurt

Tacosphoto 5

  • Corn Tortillas
  • Toppings – thinly sliced radishes, diced avocado, crumbled cotija cheese, cilantro-yoghurt sauce
  1. Slice the tempeh thinly
  2. Heat tortillas in a skillet or the oven
  3. Layer tempeh and greens in warm tortillas
  4. Add toppings

 

 

 

 

We served these with a black bean puree and a pint of Wanderlust Chateau Americana

 

photo 5

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