Fall 2014 Vegetarian Beer Dinner

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It’s that time again! Sixteen foodies and beer lovers gathered last weekend at our house for the fifth potluck Vegetarian Beer Dinner. I know I say this every time, but I think this was the best one yet!

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This was our first October beer dinner and there was a great summer-into-fall theme. October is my favorite month, so naturally I feel that there is a lot to about this season to celebrate. Kyle and I were married two Octobers ago and while I was setting up chalkboard signs and table linens last weekend, I definitely felt like I was preparing our wedding venue all over again. The weather was beautiful and the leaves on the trees in our neighborhood were just starting to turn colors. We were so lucky with the weather that with a few patio heaters, we were able to host the dinner outside in our backyard.

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We tried out a new game this time to greet guests while they arrived. We wrapped three bottles of brown ale in Halloween themed craft tape to cover the labels. Each guest had three numbers to correspond with the numbered bottles, and there were three jars with the names of the beers we were blind tasting: Legend Brown Ale, Smuttynose Old Brown Dog Ale, and Rogue Hazelnut Brown Ale. Taking turns, we tasted all three beers and then tried to guess which beer was in each bottle. Guests voted by placing their numbers in the jars that they thought matched their beers. We didn’t track individual answers so there were no winners or losers, but by counting the numbers in each jar we could tell that most of the crowd correctly guessed the Rogue ale, and most of the crowd mixed up the Legend and Smuttynose beers.

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We provided eight ounce jars for tasting throughout the dinner and I wrote each guest’s name on a chalk label on each jar. The graduated ounce marks on the glassware helped for measuring tasting portions for those of us who were trying to stay relatively sober through the whole dinner!

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Guests were paired up and each group explained their food and beer pairing. All dishes were vegetarian and beers were seasonal. We had several vegan and gluten-free dishes so that there was a little something for everyone. The more competitive groups campaigned for their dishes to be voted the best dish of the night during after-dinner discussion. I couldn’t choose a favorite. They were all so different and delicious.

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The lineup is as follows, and I will link up to recipes as I get them.

Vegan Meatballs in a Sweet and Spicy Mole Sauce, with Xocoveza Mocha Stout, paired by Lauren and Kyle

Tomato & Mozzarella Caprese Skewers, with Bison Honey Basil Ale, paired by Carissa, Mike and Jess

Watermelon Radishes with Burrata, with Anderson Valley The Kimmie, The Yink & The Holy Gose, paired by Paul and Leah

Channa Masala, with Hardywood RVA IPA, paired by Liz (I Heart Vegetables) and Alex

Vegetarian Pigs in a Blanket with Gourmet Mustard, paired with Lost Rhino Rhino Chasers Pilsner, paired by Lindsay (Neat As You Please) and AJ

Roasted Corn Salad from Terry Walters’ Clean Start, paired with Sierra Nevada Flipside Red IPA, paired by Adrienne (Sit Pretty Design) and Al

Apple Crisp (recipe coming soon to the EBF Blog), paired with Lickinghole Creek Brewery Virginia Black Bear Russian Imperial Stout, paired by Brittany (Eating Bird Food) and Isaac

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I can’t choose a favorite pairing for this one because everyone brought their A game and it was a truly wonderful dinner. Much thanks to Alyssa, Morgan and Isaac for bringing additional beers to share. Thanks to Jess for helping me set up the dreamy fall patio décor. And thank you, of course, to Kyle, who consistently puts up with my bite-off-more-than-I-can-chew syndrome when it comes to entertaining. But who else would bring you a seven course vegetarian beer dinner, outdoors, at the end of October, but the type of person who bites off more than she can chew?

If seven courses weren’t enough, there were s’mores waiting at the fire pit after dinner. Which brings me to one more thank you – thanks Al for sharing your amazing fire-building skills with us once again!

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Thanks to a combination of designated drivers, self control, and Uber ridesharing service (for those who lacked both), everyone got home safely, full, and happy.

Did you miss the recaps of the first four vegetarian beer dinners? Check them out here:

Vegetarian Beer Dinner I – August 2012

Vegetarian Beer Dinner II – December 2012

Vegetarian Beer Dinner III – April 2013

Vegetarian Beer Dinner IV – September 2013

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Vegan Meatballs in a Sweet and Spicy Mole Sauce

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Ever since Brittany and I brought home a second place win at the Richmond Vegetarian Festival Food Fight Iron Chef style cooking competition, I’ve been thinking about how to make our vegan nut meat into meatballs. I have to give Brittany credit for introducing me to nut meat, which is basically coarsely ground walnuts, seasoned to taste like ground beef. All alone, nut meat probably isn’t fooling anyone into thinking they’re eating real meat. However, the taste and texture definitely resemble meat when you use this ingredient in tacos, casseroles, and anything with a sauce.

I did some research on nut meatballs (hehe) but wasn’t quite ready to pull the trigger on recipe testing until I settled on a creative sauce. It all came together for me when I planned the next vegetarian beer dinner in the same week that I tasted Xocoveza Mocha Stout. This beer smells remarkably like Mexican hot chocolate, and I could not get enough of the smooth, rich taste when I tried it on draft at The Beer Mongers in Portland, Oregon last month. I was immediately inspired to pair this delicious Mexican Chocolate Stout with Meatballs in a Mole Sauce at our next beer dinner.

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Xocoveza Mocha Stout is a collaboration between Stone Brewing, Cervezeria Insurgente, and home brewer Chris Banker. I’ve tried a few different attempts at a Mexican Chocolate Stout, including Kyle’s own winter 2012 home brew, which was a Mexican chocolate milk stout, as well as some variations from popular microbreweries that have hit the market over the last two years. This is the only one that I have tasted that really nailed the aroma and taste of Mexican hot chocolate with a hint of coffee.

For the food pairing, I wanted to make sure that I brought in the same chili and chocolate flavors in the sauce as well as the meatballs themselves. I used Annette Ramke and Kendall Scott’s Walnut Meat-Less Balls recipe posted on Nava Atlas’ VegKitchen as a base recipe, then I gave it my own twist. I recommend you do the same, swapping spices to get different flavors and to put your own spin on this great base recipe for vegan nut meatballs.

Vegan Meatballs in a Sweet and Spicy Mole Sauce

Ingredients:

  • 2 Tablespoons vegetable oil
  • 1/2 medium yellow onion, chopped
  • 1 cup baby bella mushrooms, chopped
  • 1 clove of garlic, chopped
  • 1 cup chopped walnuts
  • 2 Tablespoons tomato paste
  • 1/4 cup fresh parsley, chopped
  • 2 Tablespoons wheat germ
  • 3 Tablespoons rolled oats
  • 1 Tablespoon nutritional yeast
  • 2 Tablespoons tamari
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon cocoa powder
  • 1/2 teaspoon ground black pepper

Sauce:

  • 2 cups marinara sauce
  • 1/4 cup vegan dark chocolate chips
  • 4 teaspoons chili powder
  • 1/2 teaspoon cocoa powder

Preparation:

  1. In a medium sauce pan, heat oil over medium heat. Saute onions, mushrooms, and garlic for 4-5 minutes, until soft. Set aside to cool.
  2. Preheat oven to 375 degrees F and line a cookie sheet with parchment paper.
  3. When cooled, add onions, mushrooms and garlic to a food processor. Add remaining meatball ingredients (walnuts through black pepper) to the food processor and blend until smooth.
  4. Form mixture into small balls and place on cookie sheet. Cover with aluminum foil and bake for 30 minutes at 375 degrees F. Uncover, flip meatballs and bake for an additional 10 minutes.
  5. While meatballs are baking, make the mole sauce. Heat all ingredients in medium sauce pan for 10 minutes on low-medium until chocolate is melted and sauce is bubbling. Ladle over meatballs and serve warm.