Mouthwatering Boat Recipes (mainly plant based)

[bfloyd4445]

Originally Posted by manitu

Is honey vegan food?? I believe it comes from farmed bees, no?

Still, way better than "ethical" vegetarians who drinks milk, and eat eggs, or farmed fish,and whatnot..

"It's wrong to hunt, but breeding entire populations who live and dies just for their products is aye'OK"??

.manitu

Honey is made from the nectar from flowers and contains simple sugars vitamins minerals antioxidents and nothing else. No animal component at all.

" breeding entire populations who live and die for products"?....sounds like goverment

[manitu]

Originally Posted by bfloyd4445

" breeding entire populations who live and die for products"?....sounds like goverment

SPOT ON!

[Seaworthy Lass]

I am temporarily back in Australia, so suddenly a whole range of enticing food is accessible. My favourite breakfast can be made once more. It is packed with vitamins and antioxidants and tastes scrumptious and it just happens to be vegan .

BREAKFAST SUPER SMOOTHIE
Makes 4 glasses (we have 2 each)

200g blueberries
2 bananas
2 kiwi
(add anything else that is seasonal and takes your fancy, such as apricot or peach or mango)
1 cup almond milk
1 cup soy milk
1/2 teaspoon turmeric (I like throwing it in as it is a powerful antioxidant and anti-inflammatory agent you won't taste it in this mix)

Use a stick mixer or blender to puree the mix. Drink immediately. Yummmmmmm.

[bfloyd4445]

Originally Posted by Seaworthy Lass

I am temporarily back in Australia, so suddenly a whole range of enticing food is accessible. My favourite breakfast can be made once more. It is packed with vitamins and antioxidants and tastes scrumptious and it just happens to be vegan .

BREAKFAST SUPER SMOOTHIE
Makes 4 glasses (we have 2 each)

200g blueberries
2 bananas
2 kiwi
(add anything else that is seasonal and takes your fancy, such as apricot or peach or mango)
1 cup almond milk
1 cup soy milk
1/2 teaspoon turmeric (I like throwing it in as it is a powerful antioxidant and anti-inflammatory agent you won't taste it in this mix)

Use a stick mixer or blender to puree the mix. Drink immediately. Yummmmmmm.

Looks good. Our here blueberries are done for the year all we have are apples, oranges, and a gazillion mushrooms mostly chantrelles. You can gather them by the bushel if you can climb through steep rain forest canyons. What can we do with all these? The guy isn't me he is a Hot Shot fireman and smoke jumper visting and he picked these in a two hour walk straight up then down into the forest at the edge of my farm

[Seaworthy Lass]

Originally Posted by bfloyd4445

Looks good. Our here blueberries are done for the year all we have are apples, oranges, and a gazillion mushrooms mostly chantrelles. You can gather them by the bushel if you can climb through steep rain forest canyons. What can we do with all these?

WOW! I love mushrooms. I would have a field day with these.

I would suggest freezing them (single layer to prevent them sticking, then store in a plastic bag). Drying them may be an option if their water content is not too high. Preserving them in vinegar with garlic and spices is another alternative.

Meanwhile just enjoy them fresh in salads, sauces, soup (mushroom soup is lovely), mushroom and nut burgers, risotto ...... The list is endless. Wish you could transport some over .

[Seaworthy Lass]

Arriving back in Australia I finally had a chance to try quinoa. In the two years since I have been home it has become the latest trendy ingredient and I found it popping up on menu after menu. Thanks CruiserMom for posting a recipe (post #107) and sparking my curiosity.

I can see why it is popular! Apart from the little swirls looking fascinating, it is tasty. Tastier than rice or bulgar or cracked wheat. It occurred to me that it would substitute well in most recipes calling for these, so I thought I would give it a go with tabbouleh. I made a lemony, very minty version last night using quinoa and adding chick peas. Yum! I can say it was the best tabbouleh I have tasted . I have not seen quinoa for sale in Greece, but it is apparently readily available in Turkey and I can of course purchase it easily online from the UK, so it will be featuring on board next year.

This is my recipe:

TABBOULEH WITH QUINOA & CHICK PEAS

1 cup quinoa (any combination of white, red and black)
2 cups water
¼ cup extra virgin olive oil
¼ cup lemon juice
Rind 1 lemon
Big pinch of freshly ground Himalayan pink rock salt
Freshly ground pepper to taste
Pinch chilli powder
450 g can chickpeas, drained and well rinsed
250 g punnet cherry tomatoes, halved (the flavour is usually more intense than ordinary tomatoes)
1 bunch (approx 6) spring onions, sliced to include a little of the greens
1 bunch parsley, finely sliced (discard the thicker stalks)
1 small bunch mint leaves, finely sliced

- Rinse quinoa, add water and cook. I microwaved it on high for 10 minutes. On board I would simmer until the water was absorbed
- Cool and fluff up
- Whisk the oil, lemon juice, rind, salt, pepper and chili
- Combine all the ingredients and pour the dressing over and toss to combine.

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

[avb3]

Has an interesting vegan type burger this week at the Vinoy in St. Petersburg while showing friends around who also are down from cold country ( northern Canada).

It was a mix of primarily quiona, black beans and some corn. Not sure of all the ingredients but it was quite well done. Done well enough that this venison eater would have it again

[Seaworthy Lass]

Originally Posted by avb3

Has an interesting vegan type burger this week at the Vinoy in St. Petersburg while showing friends around who also are down from cold country ( northern Canada).

It was a mix of primarily quiona, black beans and some corn. Not sure of all the ingredients but it was quite well done. Done well enough that this venison eater would have it again

Well, if a hardcore venison eater was impressed I thought I would give these a go .

I looked at a few recipes yesterday and put together a version I liked the sound of. Although an egg was used in most recipes I found it totally unnecessary. In fact I think it would have made the burgers too mushy.

I did not use corn, opting to make a fresh corn salsa to have with them instead. They do need crunch to improve the texture though, so the capsicum is vital if corn is being omitted.

Verdict: very moreish .

QUINOA AND BLACK BEAN BURGERS/RISSOLES

½ cup raw quinoa
1 cup water
(or 2 cups cooked quinoa)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, very finely diced
1 heaped tsp cumin
1 heaped tsp paprika
1 small hot red chili, deseeded and very finely diced
1 finely diced red capsicum (bell pepper)
400 g can black or kidney beans, drained and rinsed well
Freshly ground rock salt and pepper to taste
½ cup instant oats
1 small bunch coriander, thinly sliced

- Rinse quinoa and cook according to instructions. Leave covered 5 minutes and then fluff with a fork.
- Sauté onion and garlic until golden
- Add cumin, paprika and chili and stir a few minutes
- Mash beans with a fork (do not process or puree, they need to have a little texture)
- Add beans to onion with capsicum and cook a few minutes, stirring well to combine
- Season with salt and pepper
- Add to quinoa with oats and coriander
- Mix well and form into 8 burgers
- Shallow fry in a little olive oil for about 5 minutes each side

Serve as a burger with tomato, lettuce, avocado, relish, chutney etc or with corn salsa and baby spinach leaves as I did.

CORN SALSA

2 cups fresh corn kernels (from 3 cooked ears)
1 small red onion, diced
1 green capsicum (bell pepper,) white bits removed, diced
1 small red chili (hotness to suit), seeded and finely diced
Rind and juice of 1 lime
Equal quantity of extra virgin olive oil
Freshly ground rock salt and pepper to taste
1 small bunch coriander (cilantro), finely sliced

- Mix everything but the coriander while the corn is still warm and the flavours will infuse beautifully.
- Add coriander just before serving (the warmth wilts it).

Note: I would personally not use tinned corn in this recipe. It is the fresh sweetness that really makes this work. It only takes a few minutes to boil the cobs. Strip the corn with a sharp knife (there should be little resistance, do not cut into the husk).

(I have added this to the recipe index in post #1)

[Irish rambler]

Seaworthylass, Love the recipes honestly,(which is why I need a diet) I have a wee problem with a combination of boiled rice and FASOLADA. However I've got it sorted now,,,either sleep with the windows open or get divorced !
Being Irish I miss the thick cut dry cured back bacon and the oul spuds.
Great recipes, well done.

[Seaworthy Lass]

Originally Posted by Irish rambler

Seaworthylass, Love the recipes honestly,(which is why I need a diet) I have a wee problem with a combination of boiled rice and FASOLADA. However I've got it sorted now,,,either sleep with the windows open or get divorced !
Being Irish I miss the thick cut dry cured back bacon and the oul spuds.
Great recipes, well done.

Easy solution: skip the rice

I have a killer recipe for Potatoes Dauphinoise, that you would probably love (sorry, forgot for a moment this was a vegan thread)

Glad you are enjoying the recipes, it's really nice to get feedback .
Thank you x.

[Seaworthy Lass]

No Christmas is complete for me without this classic Christmas cake, made by the Italians for at least the last millennia and by me for the last few decades, including the years we have celebrated Christmas on board .

It does contain honey, and as seen from the above posts the use of this is contentious for vegans. If you don't eat honey, use maple syrup or bump up the sugar and add some water to make the toffee syrup.

I have given this year's version an Aussie touch by adding macadamias and pineapple.

PANFORTE

500 g nuts, for example:
300 g whole almonds
100 g whole brazil nuts
100 g macadamia nuts
(also good with hazelnuts or pistachios)

500 g dried fruit, for example:
200 g coarsely chopped dried figs
100 g mixed peel
100 g raisins
100 g coarsely chopped crystallised pineapple

1 cup plain flour
1 cup Dutch cocoa (at least 80% cocoa, unsweetened)
1 tsp ground cinnamon
1/2 tsp mixed spice

500 g honey (1.25 cups)
1 cup very firmly packed soft brown sugar

- Preheat oven to 160°C.
- Line a round 20cm cake pan with non-stick baking paper.
- Combine the nuts and dried fruit.
- Combine the flour, cocoa, cinnamon and mixed spice, sift over nuts & fruit and toss together.
- Place the honey and sugar in a small saucepan over low heat. Heat, stirring, for 5-10 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Reduce heat to low and simmer, without stirring, for 3 minutes or until a candy thermometer reaches 118°C or "soft ball stage". (If you don't have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup can be rolled into a soft ball it's at soft ball stage, that is all I do now).
- Pour the hot honey mixture into the nut mixture and, working very quickly, stir with a wooden spoon until combined. Spoon into the prepared pan, then pat down and smooth the surface with a wet hand.
- Bake in preheated oven for 1 hour or until just firm. Set aside for a couple of hours to cool.
- Cut into wedges dust with icing sugar or cocoa and wrap in cellophane if gift giving. It is lovely sharing this with friends . Slice thinly when serving.

Merry Christmas and happy holidays everyone! xxx

[boatman61]

Originally Posted by Seaworthy Lass

WOW! I love mushrooms. .

Me toooooooo.....
I looked in the sky
where an elephants eye.. was looking at me
from a bubble gum tree..
and all I could see was.. the hole in my shoe..
Was letting in water.. letting in water...

[Coops]

Oh Oh! Boatie's playing in the Traffic again.

Coops.

[boatman61]

Well... I coulda said.. 'Here we all are sitting on a rainbow..' but it was just not mushroomy enuf..
Jeez... I loved my misspent youth.. mind.. the old age is pretty damn nice as well..


Uhhoh.. might have blown a couple of jobs there... AWTF..

[StuM]

Picture yourself in a boat on a river,
With tangerine trees and marmalade skies.
...
Newspaper taxis appear on the shore,
Waiting to take you away.
Climb in the back with your head in the clouds,
And you’re gone.