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Old 08-09-2015, 09:08   #1051
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re: Mouthwatering Boat Recipes (mainly plant based)

I told my sister about this thread...
She supplied a Salad recipe for you.

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Old 08-09-2015, 10:27   #1052
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re: Mouthwatering Boat Recipes (mainly plant based)

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I told my sister about this thread...
She supplied a Salad recipe for you.

LOL, are they Kit Kats? (possibly not as they look a bit too skinny to this connoisseur)

A timely recipe suggestion as we are about to crack a block of Greek chocolate .

SWL
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Old 08-09-2015, 19:54   #1053
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Vegans Make Good Lovers aka Good Boat Recipes

SWL~Just catching up & had to laugh at the review you posted:

https://chillikebab.wordpress.com/20...inger-nut-nsw/

Aussies are very serious about those Ginger Nuts. Pillage & rioting, oh my!

We have something that sounds similar in the U.S. called Ginger Snaps. They are pretty hard and so gingery they hurt the tongue if you eat too many. They can be a bit habit-forming too but I'm not sure worth civil unrest.
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Old 08-09-2015, 22:33   #1054
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re: Mouthwatering Boat Recipes (mainly plant based)

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SWL~Just catching up & had to laugh at the review you posted:

https://chillikebab.wordpress.com/20...inger-nut-nsw/

Aussies are very serious about those Ginger Nuts. Pillage & rioting, oh my!

We have something that sounds similar in the U.S. called Ginger Snaps. They are pretty hard and so gingery they hurt the tongue if you eat too many. They can be a bit habit-forming too but I'm not sure worth civil unrest.
A little known fact, but the Eureka Stockade rebellion actually started over inferior quality gingernuts being provided for elevenses .

SWL
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Old 10-09-2015, 06:31   #1055
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re: Mouthwatering Boat Recipes (mainly plant based)

LOL! I will definitely take note & never mess with a man's Ginger Nuts!
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Old 10-09-2015, 08:10   #1056
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Lemon ginger drops

This morning I ruthlessly modified the gingernut recipe to produce a chewy beautifully flavoured biscuit (translation = cookie), simply by eliminating a cup of refined sugar from the recipe and substituting the two cups of white flour with a cup each of ground almonds and oats. Nothing like gingernuts, but perfect with coffee and no teeth need be sacrificed .

Lemon dominates initially, then zing of ginger follows through. Yum . You could add some freshly grated ginger or extra powder for a more potent dose.

LEMON GINGER DROPS

½ cup honey (pure maple syrup would substitute well if you are avoiding honey)
1 tsp vanilla extract
¼ cup extra virgin olive oil
Rind and juice (¼ cup) of 1 lemon
1 cup coarsely ground almonds
1 cup instant oats
1 flat tablespoon ginger powder

- Whisk together the first 4 ingredients
- Toss together the 3 dry ingredients and stir into the wet mix
- Let it sit about 5 minutes for the oats to absorb most of the liquid and stir again
- Drop heaped teaspoons on a tray lined with baking paper (makes about 20-24 )
- Bake at about 175°C for 10 minutes. They will be super soft at this stage, but will firm up when left 10 minutes on the tray to cool. Don't overcook them, as they will end up dry.
- Dust with icing sugar.

These have been added to the index in post #1:

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Old 11-09-2015, 20:42   #1057
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re: Mouthwatering Boat Recipes (mainly plant based)

Those look delicious! But aren't you risking riots on your boat by changing up the formula?
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Old 11-09-2015, 21:11   #1058
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Re: Brown vs white sugar

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Im not a lover of molasses, or even the dark brown sugar. If a recipe calls for it, I have used the much lighter variant and the cakes or bakes turn out ok.

I might try a teaspoonful of molasses with a cup of white sugar, or find a substitute........Bacardi and coke for example.......

(Its an in house joke. I used to add coke for the caramel and colour to the sugar, and then added Bacardi to a glass of it as well.......}
Weavis in your part of the world you probably only have access to re-constutited raw sugar (not the real thing). It is fine for cooking.

All I can say a a sugar cane grower who buys real raw sugar direct from the sugar mill is that it is so much better and tastier than any of the highly refined sugars. Never had the need to add molasses. As a kid I had plenty of exposure to molasses feeding it daily to milking cows and horses.

Cheers
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Old 11-09-2015, 22:54   #1059
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Re: Brown vs white sugar

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As a kid I had plenty of exposure to molasses feeding it daily to milking cows and horses.
Obviously originally a city girl here before I took to the water , but I had never heard of feeding molasses to cows so I looked it up.

One of the mechanisms of bumping up milk production by increasing ingested sugar is that it leads to an increase of proteins produced by microbes in the rumen. These proteins are required for milk production. Studies have shown 6% sugar in a dairy cow's diet is optimal, milk dropping off if it is bumped up further.

I would extrapolate this finding to propose a bit of sugar may well have some benefits for non lactating humans as well. At least that's my excuse for having a couple of extra bikkies with my morning coffee today .

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Old 11-09-2015, 23:56   #1060
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Re: Brown vs white sugar

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Originally Posted by Seaworthy Lass View Post

I would extrapolate this finding to propose a bit of sugar may well have some benefits for non lactating humans as well.

SWL
I lactate daily.

Oh wait........... lactate.....

er.. perhaps not.
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Old 11-09-2015, 23:58   #1061
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re: Mouthwatering Boat Recipes (mainly plant based)

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A little known fact, but the Eureka Stockade rebellion actually started over inferior quality gingernuts being provided for elevenses .

SWL

Ands they were Sydney NSW "Arnotts" factory ones..!!!!

LOL

BTW, used to live on a dairt farm in another life and the cows LOVED their molasses dosage.

We had to put the molasses barel away in a locked room after they got into the bails and knocked the drum off its stand, which inadvertently knocked the pouring lever open. [Drum was on it's side, not upright, for pouring from).

Man, was that dairy floor *clean*....

Molasses = Cow nip

Molasses = Cow 'crack'

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Old 12-09-2015, 00:01   #1062
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re: Mouthwatering Boat Recipes (mainly plant based)

Quote:
Originally Posted by Seaworthy Lass View Post
LOL, are they Kit Kats? (possibly not as they look a bit too skinny to this connoisseur)

A timely recipe suggestion as we are about to crack a block of Greek chocolate .

SWL
yep-afraid all chocolate stuff has got leaner over the years...... That is Kit-Kat.
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10% of conflicts are due to different opinions. 90% by the tone of voice.
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Old 12-09-2015, 06:19   #1063
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re: Mouthwatering Boat Recipes (mainly plant based)

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Those look delicious! But aren't you risking riots on your boat by changing up the formula?
I was super careful to avoid calling them anything that hinted they were imposters .

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Old 13-09-2015, 07:55   #1064
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Corn Chinese style

Corn and tomatoes (technically fruit) are the only tinned vegetables I keep on board. Both make excellent staples. Tinned tomatoes substitute fresh ones extremely well in cooked dishes. Corn retains its crunch, colour and taste, a rare exception when it comes to canned veggies.

This recipe is full of flavour, the ingredients keep for ages unrefrigerated, it is inexpensive and takes only about 10 minutes to make. Perfect boat food . Fresh corn cut off the cob is always better, but I think only marginally so in this instance.

CORN CHINESE STYLE

1 teaspoon sesame oil
2 tablespoons extra virgin olive oil
4 cloves garlic, finely chopped
1 heaped tablespoon finely grated fresh ginger
1 teaspoon chopped chilli or harissa (to taste)
2 tablespoons soy sauce
2 tins (600-800g in total) corn kernels, drained
1 red onion, cut in wedges
1 red capsicum, cored, halved and sliced (optional)
few tablespoons chopped parsley (optional)

- Heat oils and sauté garlic until golden (it loses its bite and develops a rich mellowness so don't be scared to use lots)
- Add ginger, chili and soy sauce and stir to combine
- Add corn, onion and red pepper and stir until just heated through. You could add the onion earlier, but I like it crunchy in this recipe.
- Toss through parsley if using

The harissa, by the way, is keeping well. I keep the jar topped up with fresh extra virgin olive oil as I use it. It is diminishing only slowly as with the seeds incorporated, it is hot, hot, hot and only a little is needed. A complex flavour has developed beautifully (garlic, cumin, coriander, mint and caraway were blended in) and I am starting to prefer this homemade mix even when fresh chillies are available.

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Old 13-09-2015, 15:56   #1065
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re: Mouthwatering Boat Recipes (mainly plant based)

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I really think that anyone who eats meat or flesh, and I am one of them, also has to face the reality of doing the deed from the first step. For crab prep, I make sure the crab is dead before cooking.
I hear you this has always bothered me ad i have yet to find a good way to kill them. Any ideas?
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