Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

Originally Posted by NornaBiron

That looks good, will give it a go as the weather cools :-)

Vegans skip this bit:

NB, it is also lovely with cream instead of coconut cream and a generous amount of freshly shaved parmesan.

At home I added some bok choy (microwaved to preserve the bright green colour and only added when pureeing). Equally good both ways.

[NornaBiron]

Originally Posted by Seaworthy Lass

Vegans skip this bit:

NB, it is also lovely with cream instead of coconut cream and a generous amount of freshly shaved parmesan.

At home I added some bok choy (microwaved to preserve the bright green colour and only added when pureeing). Equally good both ways.

Mmmmmmmmmm

[Seaworthy Lass]

This is a favourite on board, my darling hubbie having grown up with a version of it. I usually make it with skimmed conventional milk, but it works well with almond milk too. Any vegetables can be added: pumpkin, potato, peas etc. it is even lovely with cabbage that has been sautéed first. I put this dish firmly in the "comfort food" category.

If you are not vegan, add a layer of sliced/grated or roughly chopped nuggets of your favourite cheese under the breadcrumbs.

CAULIFLOWER AU GRATIN

1 medium cauliflower
¼ cup extra virgin olive oil (best possible quality - low acidity)
¾ cup plain flour
1 litre milk of choice
1 stock cube
white pepper
2 cup soft white breadcrumbs (I use the inside of about half a loaf of stale bread)
2 extra tbsp extra virgin olive oil

- Cut cauliflower into large flowerettes and steam until just tender (I prefer it with a slight bite, definitely don't overcook, as it turns to mush and smells odd)
- Heat oil
- Sift in flour
- Stir on low heat for 2 min (watch as it burns easily)
- Take off heat and slowly add milk and stock cube, whisking continually (the scary looking lumps come out completely)
- Return to the heat, continuing to whisk until mixture thickens
- Add white pepper to taste
- Place cauliflower in a greased dish and pour sauce over
- Drizzle extra oil over breadcrumbs and toss well
- Top cauliflower with breadcrumbs
- Bake until golden

This recipe has been added to the index in post #1.

[nigel1]

Just my take on this.

Allow the oil/flour mix to cool a bit before adding the milk, and warm the milk before adding, does help with the mixing.

Adding nutmeg to the mix gives a nice flavour, oh, and not being vegan, a shed load of cheese.

My alternative to cauliflower is to use celery (blanched)

[NornaBiron]

Originally Posted by nigel1

Just my take on this.

Allow the oil/flour mix to cool a bit before adding the milk, and warm the milk before adding, does help with the mixing.

Adding nutmeg to the mix gives a nice favour, oh, and not being vegan, a shed load of cheese.

My alternative to cauliflower is to use celery (blanched)

Yep, warming the milk really does help.

We're not vegan either so as well as the cheese we add chopped up bits of crispy bacon and top with a light scattering of cayenne pepper. I'd already planned this for dinner tonight before I saw your post SWL - great minds think alike! ;-)

[Seaworthy Lass]

Originally Posted by nigel1

Allow the oil/flour mix to cool a bit before adding the milk, and warm the milk before adding, does help with the mixing.

Originally Posted by NornaBiron

Yep, warming the milk really does help.

I am just plain lazy . Anything to avoid an extra pot to wash . Whisking it off the heat does produce a silky texture and not much effort is needed.

Originally Posted by nigel1

Adding nutmeg to the mix gives a nice flavour, oh, and not being vegan, a shed load of cheese.

I'll try nutmeg next time. It is a very Greek thing to do. They grate it into béchamel sauce for moussaka. Whole nutmegs are readily available in even the tiniest grocery stores.

I add freshly shaved parmesan to white sauce. For Cauliflower Cheese I love having bits of melted cheese between the sauce and breadcrumbs, so extra is sliced on at that stage. My mouth is watering just thinking about it. It's been a few hours since brekkie .

[Seaworthy Lass]

On the weekend we had the first rain for four months, accompanied by a spectacular lightning display lasting hours. The temperature in the cabin also correspondingly dropped below 20°C for the first time since spring. Autumn has arrived and with it an appetite for soup .

BUTTERNUT PUMPKIN & GINGER SOUP

2 tablespoons extra virgin olive oil
2 onions, chopped
1 medium butternut pumpkin
4 mugs water (approx 1.5 litres)
2 stock cubes
(or fresh stock)
1 cup red lentils, rinsed
½ tsp turmeric
1 tablespoon fresh ginger, finely grated

- Sauté onions
- Add everything else
- Bring to pressure, turn off heat and allow to sit for an hour
- Puree with a stick mixer

I topped it with parmesan, but chopped nuts and herbs are good alternatives:

[oldragbaggers]

I do not know why it took me so long to investigate this thread as we eat vegetarian a lot, but I am LOVING IT!!!

Thank you, Lass, for putting this together. What a great resource of things to try.

[Seaworthy Lass]

Originally Posted by oldragbaggers

I do not know why it took me so long to investigate this thread as we eat vegetarian a lot, but I am LOVING IT!!!

Thank you, Lass, for putting this together. What a great resource of things to try.

I am so pleased to hear that Becky. Thanks for the feedback .

I was at a real loss when I first started cruising - like most boats I have very limited galley space, essentially just one burner and a small oven (with gas often being hard to replace), no electrical appliances (apart from a stick mixer), limited refrigeration, no freezer, and to top it off, sometimes long periods between hitting shops.

I had to find alternatives to meat (and cheese and eggs when I occasionally ran out) and new cooking techniques.

The thread has grown like Topsy . Cheese sneaks its way in often, but only as an optional additive. I just keep adding any dishes I make that don't need to include animal products hoping someone else will find them useful.

[weavis]

If you have an oven on board... try this.
I make this very often and yes..... its me making it........

https://www.youtube.com/watch?v=Bp8Q...50bt9Is2sZLrrQ

[avb3]

So I'm digging around in the fridge to see if I have any venison left and I spot an apple that might not be as fresh as it once was. I pull out the drawer, and it hits me, the aroma of not only ripe apples, but some that have some brown mushy outsides.... rotting in other words.

Oh JOY! I hate wasting food.

Soooo.... being inventive in the kitchen as I am, I decide, hey, we should be able to rescue some of these. I get busy, cut out the rotten parts, slice the rest, and now I am ready to bake them.

Into the cupboard for some whole wheat flour.

Well, we thought that's what we were going to do. But there is none.

Now what? Ahhhhh... brain wave. I have some scotch oats (think oatmeal finely ground up). Why don't we try it a little voice in my head says.

So, a cup of scotch oats, a 1/2 a cup of regular oats, baking powder, olive oil, an egg, some sweetener, salt, enough water that it looked good (what the heck is a recipe anyway), sprinkle some cinnamon on top, throw it in the oven at about 350 for, frigged if I know, so let's guess at it... 25 minutes seemed good to me, and at that point it was starting to smell good, so out she came.

Oh yeah, I had some crunchy style peanut butter, so I threw in a couple of spoons of that in the mixture.

Would I make it again? You bet! Would I have the same ingredients available? Probably not... but that's the fun of being inventive.

And here resides the last lonely piece.

[Seaworthy Lass]

Originally Posted by avb3

Would I make it again? You bet! Would I have the same ingredients available? Probably not... but that's the fun of being inventive.

Avb, you have the naming rights to this concoction culinary creation. What would you like me to put in the recipe index?

[Seaworthy Lass]

In case you are on limited internet usage and can't load YouTube videos, here is Weav's recipe:

IRISH SODA BREAD WITH SULTANAS

1 lb plain white flour
½ teaspoon salt
½ teaspoon sugar
1 oz baking powder
¾ pint room temperature milk
2 cups sultanas

- Sift dry ingredients
- Make a well in the centre and mix in milk, then sultanas
- Form a ball, dust in flour and cut an X in the top
- Bake 220°C for 35 minutes

I guess almond or rice milk would substitute reasonably if you are vegan .

This recipe has been added to the index in post #1.

[Seaworthy Lass]

Cabbage season is here. It is one of those unglamorous, unfashionable veg, but if you forget about boiling the life out of it, it has a huge amount going for it.

Cabbage stores well on board unrefrigerated (I use a brown paper bag). It is inexpensive, readily available in the Med and can be used anything from raw to baked until almost caramelised, as in this recipe.

This is one of my favourite ways of cooking it:

BAKED CABBAGE WITH THYME

2 tbsps extra virgin olive oil
2 onions, chopped
2 garlic cloves, finely diced
1 medium cabbage, cored and very finely shredded
1 cup water
1 stock cube
(or 1 cup stock)
1 heaped tsp thyme

- Lightly sauté garlic, stirring continually
- Add onion and cook until soft
- Add the cabbage and stir fry about 10 minutes until wilted
- Add stock cube and water and thyme and simmer a few minutes
- Spoon into an oiled baking dish
- Bake for about half an hour in a moderate oven.

If you are not vegan, stud the cabbage with small chunks of your favourite cheese about halfway through cooking time.

Not much to look at, but this simple dish is scrumptious:

[Wotname]

Originally Posted by Seaworthy Lass

Cabbage season is here. .....
Cabbage stores well on board unrefrigerated (I use a brown paper bag). .............

FWIW, I used to keep cabbages in the tropics (un-refrigerated) by storing them upside down, making a small depression in the stem and putting a teaspoon or so of salt in the depression. Add more salt everyday or so.

I think it kept them fresh longer but I never did a side by side comparison test.

SWL, maybe you could do such a test now it's cabbage season in the med!