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Old 13-09-2015, 19:22   #1066
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re: Mouthwatering Boat Recipes (mainly plant based)

Quote:
Originally Posted by bfloyd4445 View Post
I hear you this has always bothered me ad i have yet to find a good way to kill them. Any ideas?
This is a good way. The Chinese do it by cutting the parts our first in prep for steaming already quartered.

https://www.youtube.com/watch?t=148&v=jcpy06XHbPI
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Old 15-09-2015, 17:41   #1067
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re: Mouthwatering Boat Recipes (mainly plant based)

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Originally Posted by weavis View Post
This is a good way. The Chinese do it by cutting the parts our first in prep for steaming already quartered.

https://www.youtube.com/watch?t=148&v=jcpy06XHbPI
That video is a terrible way to kill a crab. It shows putting him in the pot with a bit of water then putting it on the stove. At least with boiling water they are dead in an instant.
I read that the best thing to do is hit them hard on their thoracic ganglion, which is located at the pointed end of the tail flap that lays against the crabs bottom side. This is like clubbing them on the head and results in instant death. I know pepole that clean them alive then cook latter. I could never do that

Sorry for going off topic but I logged on to post a recipe for deep fried zuchinni i just discovered and am eating this minute. I will post after dinner<smile>
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Old 15-09-2015, 23:08   #1068
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re: Mouthwatering Boat Recipes (mainly plant based)

Britt, there's a crab thread running at the moment. Could you please move your crab discussion there?

These last few posts are putting me off my food and putting me off reading this thread. I don't even feel like having breakfast after reading that last post. It's not a nice way to start the day . If they have that effect on me, it will probably be increased a thousand fold for any vegetarians let alone vegans . Have mercy on us, if not the crabs.

I am looking forward to your zucchini recipe.

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Old 16-09-2015, 00:44   #1069
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re: Mouthwatering Boat Recipes (mainly plant based)

Quote:
Originally Posted by bfloyd4445 View Post
That video is a terrible way to kill a crab. It shows putting him in the pot with a bit of water then putting it on the stove. At least with boiling water they are dead in an instant.

[/FONT]
Its really irritating when people comment on a video without watching it. The crab has long departed its mortal coil BEFORE touching water.

NO more comments regarding crabs on this thread from me. SWMBO has come over all swoony

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Old 19-09-2015, 03:15   #1070
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Broccoli Chinese style

Quote:
Originally Posted by weavis View Post
SWMBO has come over all swoony
I have finally been able to dispense with the smelling salts and think about food again .

Chinese style corn was made without corn last night, using mushroom and broccoli instead. This is my favourite way of having broccoli and a whole host of other veggies would probably work well too (I must try cauliflower like this some time).

Anyway, the recipe is just the same as in post # 1064, but the corn has been substituted. It is not quite a stir fry as super hot heat is not used. The only thing to watch here is not to overcook the broccoli as the colour amd texture and flavour deteriorate.

BROCCOLI 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
Approx 6 mushrooms
1 small head of broccoli
1 red onion, cut in wedges
1 red capsicum, cored, halved and sliced (optional)
few tablespoons chopped parsley (optional)

I usually scatter a few cashews on top, but I had run out so hazelnuts were used instead:

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Old 19-09-2015, 07:51   #1071
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re: Mouthwatering Boat Recipes (mainly plant based)

Broccoli Chinese Style sounds wonderful. In fact, it would make a great breakfast! Healthy start to the day. 🌞
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Old 21-09-2015, 18:34   #1072
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Vegans Make Good Lovers aka Good Boat Recipes

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Originally Posted by Buzzman View Post
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'


I used to LOVE the smell of horse & cattle feed with molasses. I've even tried it but the taste isn't as good as the smell! Moo! 🐮
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Old 21-09-2015, 18:40   #1073
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re: Mouthwatering Boat Recipes (mainly plant based)

I love Mediterranean Salads but this is a nice change & really ups the protein. I found this recipe and had to try it. So good! The recipe had Feta but it was good without it so I put it in [brackets] so you could take it out if desired.

Mediterranean Quinoa Salad

Ingredients

For the dressing:

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 tablespoon pure maple syrup
1/2 tablespoon dried oregano
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the salad:

1 1/2 cups uncooked quinoa (certified gluten-free if necessary)
2 1/2 cups water
1 medium cucumber, de-seeded and chopped
1 medium red bell pepper, chopped
1/2 large red onion, chopped
1 1/2 cups cherry tomatoes, chopped
[3/4 cup feta cheese-in recipe but not vegan]
3/4 cup Kalamata olives, pitted and halved
1 cup parsley, loosely packed and finely chopped

Directions

Rinse the quinoa under running water with a fine-meshed strainer and drain. Place the quinoa in water using a medium pot. Bring to a boil then reduce heat to low and simmer covered for about 15 minutes, or until quinoa is cooked through. Fluff with a fork.

Whisk together the dressing ingredients and set aside.

Place cucumber, pepper, red onion, tomatoes, [feta], olives, and parsley in a large bowl. Add cooked quinoa, stirring to combine. Pour dressing over salad and toss to combine. Serve!

Nutrition Information

Serves: 5 | Serving Size: 1/5 of dish

Per serving: Calories: 383;
Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 9g; Cholesterol: 12mg; Sodium: 674mg; Carbohydrate: 43g; Dietary Fiber: 6g; Sugar: 5g; Protein: 12g

Nutrition Bonus: Potassium: 443mg; Iron: 22%; Vitamin A: 33%; Vitamin C: 81%; Calcium: 11%

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Old 21-09-2015, 23:51   #1074
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re: Mouthwatering Boat Recipes (mainly plant based)

Quote:
Originally Posted by Sailor g View Post
I love Mediterranean Salads but this is a nice change & really ups the protein. I found this recipe and had to try it. So good! The recipe had Feta but it was good without it so I put it in [brackets] so you could take it out if desired.
That sounds like such a yummy combination. I will use the super easy thermos method for the quinoa when I try this recipe out.

At the moment it is bucketing down for the first time since May. I love the sound of the rain drumming on the cabin top and I have missed this. We are late getting up, so my mouth is now watering reading recipes. It's a perfect day for breakfast in bed I think .

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Old 22-09-2015, 10:14   #1075
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Corn quinoa cakes

More quinoa .
Not quite vegan (eggs are used), but I am including the recipe here as it is such a good one and it can be made with limited fresh supplies.

CORN QUINOA CAKES

1 cup quinoa, rinsed and drained and cooked (I use the thermos method)
1 red onion, finely chopped
1 teaspoon salt
4 eggs
1 heaped teaspoon harissa or chopped chilli
½ teaspoon freshly ground pepper
½ cup self raising flour, sifted
340 - 425 g tin corn, drained

Optional (I used neither tonight, but they add a bit of colour):
couple of tablespoons parsley, finely chopped
1 red capsicum (bell pepper), finely chopped

3 tablespoons extra virgin olive oil

- Drain and cool cooked quinoa
- Toss onion and salt together and place on a couple of layers of paper towel to drain while preparing the rest. Squeeze out excess moisture (most of the salt will drain away with the bitter juices).
- Whisk eggs, harissa, pepper and flour
- Stir in corn, onion, and quinoa (and parsley and capsicum if using)
- Heat a tablespoon of oil in a non stick frying pan over a medium heat
- Cook heaped tablespoonfuls of the mixture turning once, until lightly browned and cooked through (makes approx 20 corn cakes).

Leftovers are good cold.

Serve with guacamole or thick Greek yoghurt or sour cream plus chutney or sweet chilli sauce .....

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Old 22-09-2015, 12:49   #1076
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re: Mouthwatering Boat Recipes (mainly plant based)

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Originally Posted by sailboat chef View Post
I love the Guinness addition to rye bread! Seems like a nod to local ingredients that gives birth to a new recipe.
I love this thread... but technically Guinness isn't vegan, they make it with fish bladders ...

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Old 22-09-2015, 14:00   #1077
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re: Mouthwatering Boat Recipes (mainly plant based)

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I love this thread... but technically Guinness isn't vegan, they make it with fish bladders ...

Interesting snippet. Fish bladders apparently serve as a finning agent. I had heard of fish skins used to brew Norwegian coffee, but I didn't know fish bits were used in beer production.

Apparently Guinness aren't alone in doing this. It is a common British practice. This site lists dozens of beers that are not vegan compatible:
Vegan beer directory A-F

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Old 22-09-2015, 15:14   #1078
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re: Mouthwatering Boat Recipes (mainly plant based)

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Apparently Guinness aren't alone in doing this. It is a common British practice.
I miss Guinness, can't they just find another way???

BTW...nice directory.

I like Fat Tire, from New Belgium Brewing Co... thankfully they are vegan.

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Old 24-09-2015, 01:14   #1079
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Top 5 plant based salads

The recipe index is building. Many thanks to everyone for all your contributions. There are some fantastic 100% plant based recipes that I now find myself making over and over, even when other ingredients are on hand.

I thought for the fun of it I would list my "Top 5" in a few categories. I'd love to hear about anyone else's Top 5 as well.

I will leave out favourite recipes where I think cheese is optional, but improves the dish a lot (eg pizza & cauliflower au gratin & risotto), or other recipes where using butter would have been better than olive oil (eg mushrooms escargot style & roasted sweet potato with sage butter). The recipes I will include stand alone as being excellent.

There are no pasta recipes listed, simply because I make my own on board with eggs using a hand cranked little Italian pasta machine (thanks Carsten for that tip). Also I think most pasta dishes benefit from the addition of cheese. Yes, it can be omitted, but for me these dishes would no longer rate as "best".

I will start with these beauties:

TOP 5 PLANT BASED SALADS

Mango salad (post #278)
A longstanding favourite. Originally I made this without chickpeas, but I tend to throw them in now simply to boost the protein content:




Ruby coleslaw (post #971)
A brand new recipe this summer. It has been my most repeated one this year, particularly as all the ingredients survive hot summer weather well unrefrigerated. It was inspired by Ocean G's recipe for radicchio with apricot dressing and is simply delicious. I occasionally throw in red kidney beans for the same reason as above. I usually now omit the peach:




Tomato medley (post #281)
A classic, teaming tomatoes, basil and olives with balsamic vinegar:




French grated carrot salad with lemon Dijon vinaigrette (posts #847 & 850 & 851)
Another new one. Thanks NornaBiron. It rates highly on board, as my other half loves carrots:




Vietnamese noodle salad (post #305)
Beautiful flavour:

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Old 24-09-2015, 20:12   #1080
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re: Mouthwatering Boat Recipes (mainly plant based)

I will have to think of my top 5. But this one I found may make it to #1! I've even been researching this site called the Vegan Lab. Im even using almond milk & making it-thanks to this thread.

Vegan Pasta Alfredo

1 clove of garlic
1 teaspoon extra virgin olive oil
1 cup cauliflower (100 grams)
¾ cup almond milk (175 milliliters)
Salt and freshly ground pepper, to taste
1 tablespoon nutritional yeast (optional)
½ tablespoon lemon juice
4,2 ounces gluten-free uncooked spaghetti (120 grams)

1. Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
2. Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it's soft, about 7 minutes.
3. Transfer to a blender and add the nutritional yeast, if using and lemon juice. Blend until smooth.
4. Cook the pasta al dente according to package directions.
5. Drain the pasta and pour it into the pan with the sauce. Stir and serve.

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