Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

I was curious about brown vs white sugar. It is clear that using a darker sugar produces a darker end product with a slight caramel flavour and a slightly softer texture, but how do the two actually differ?

I thought I would share my findings .

Brown sugar is simply brown due to the presence of molasses. This may be natural molasses content (before the sugar is centrifuged, or only lightly centrifuged) or molasses added to refined white sugar, as is most common for commercial brown sugar.

Molasses retains more water, so this is why both brown sugar and baked goods using it are softer.

If you want the naturally brown product, here are the names to look for. I have always looked at these without really knowing what they were. Nice to solve mysteries :

Natural brown sugars only mildly centrifuged or non centrifuged (darker):
panela
rapadura
jaggery
muscovado
pilconcillo

Natural brown sugars centrifuged to a large degree (paler):
turbinado
demerara
Barbados sugar
raw sugar

Anyway, the main relevance for cruisers is that there is no need to keep an assortment of sugars, as I have been doing. Simply keep a tin of molasses (a little goes a long way and seems to keep indefinitely) and add this to white sugar whenever brown is needed. Use a tablespoon of molasses per cup of white sugar to make light brown sugar, or two tablespoons for dark brown.

I will have to try and source some next winter .

SWL

[weavis]

Originally Posted by Seaworthy Lass

Anyway, the main relevance for cruisers is that there is no need to keep an assortment of sugars, as I have been doing. Simply keep a tin of molasses (a little goes a long way and seems to keep indefinitely) and add this to white sugar whenever brown is needed. Use a tablespoon of molasses per cup of white sugar to make light brown sugar, or two tablespoons for dark brown.

I will have to try and source some next winter .

SWL

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.......}

[Seaworthy Lass]

Originally Posted by weavis

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.......}

For some recipes I like the caramel flavour imparted and the extra moistness in cakes.

The difference was staggeringly noticeable using raw sugar (only lightly brown) when I mixed my first batch of tonic syrup. The amount of molasses in that that would only have been tiny, but it sang out. Caramel was not the flavour I wanted there, so I used white sugar the next time around.

If you sipped on enough Bacardi, I guess it would make no difference what sugar was used in baked goods .

SWL

[weavis]

Originally Posted by Seaworthy Lass

For some recipes I like the caramel flavour imparted and the extra moistness in cakes.

The difference was staggeringly noticeable using raw sugar (only lightly tinted) when I mixed my first batch of tonic syrup. The amount of molasses in that that would only have been a tiny, but it sang out. Caramel was not the flavour I wanted there, so I used white sugar the next time around.

If you sipped on enough Bacardi, I guess it would make no difference what sugar was used in baked goods .

SWL

Sip?
Sipping is for amateurs.......

[Seaworthy Lass]

A perfect antidote for all that sugar .

I posted my recipe for Tabbouleh ages ago, but it lends itself so well to any kind of pulses being added and is such a good summer meal or side dish, that I am including it again.

Today's version is a very early dinner (breakfast and lunch were skipped as we were busy).

I used a little oil from a jar of harissa, as chilli and lemon flirt beautifully with each other. The harissa I made a few weeks ago has been brilliant for this. I keep topping up the covering layer of extra virgin olive oil and I have a never ending supply of fragrant chilli oil for when recipes need a more subtle dose than the harissa itself.

TABBOULEH

1 cup quinoa (any combination of white, red and black)
2 cups boiling water
450 g can kidney beans or chickpeas, drained and well rinsed (I prefer chickpeas here)
300 g 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 (optional)

Dressing:
¼ cup extra virgin olive oil
¼ cup lemon juice
Rind 1 lemon
½ teaspoon freshly ground Himalayan pink rock salt
1 teaspoon freshly ground pepper
1 teaspoon chilli oil

- Rinse quinoa add water and cook. I used the thermos technique (thanks Blue Crab for teaching me this)
- Drain and spread on paper towel to cool
- Whisk the dressing ingredients or combine in a glass jar and shake well
- If you have time marinate the pulses in the dressing for a few hours
- Combine all the ingredients and toss gently to combine.

Dead easy to make, full of things good for you and easy on the eye (I am not usually fond of brown food, gingernuts excluded ):

[Seaworthy Lass]

Don't let looks deceive you. This is a little jar of magic, lifting almost anything into a gourmet treat .

101 uses for tomato and walnut pesto:

Pasta is the obvious, but pesto goes way beyond that:
Slather it on bruschetta
and toast
and crackers
and scones
and flatbread
and pizza.
Any favourite toppings can be added above, but it is scrumptious melting cheese over the top.

It is fantastic in bread dough.

Mix with butter, smear on cut slices of French bread stick and bake.

Or use it as a dip mixed with:
Hoummos
or Greek yoghurt
or sour cream
or mayonnaise
or simply extra virgin olive oil.

Mixed with a simple vinaigrette it makes a rich dressing.
Use the dressing on salads
or grains
or marinade pulses in it.

Mix it into patties
or savoury fried "cakes"
or keftedes.

Add it to roasted veggies just before they come out of the oven.

Dollop it on lentil burgers
or on falafel
or any kind of burger.

You get the general idea .

TOMATO WALNUT PESTO

1 cup (100 g) sundried tomatoes (these seem to keep indefinitely)
1 cup boiling water
1 cup (100 g) walnuts
2 garlic cloves, chopped
¾ cup extra virgin olive oil
½ teaspoon freshly ground salt

- Soak tomatoes in the boiling water for 10 minutes to soften
- Drain and discard the water
- Combine all ingredients and process until smooth. A stick mixer is fine, but a food processor would be quicker. If you have the time and energy do it the old fashioned way and use a mortar and pestle.
- Pack in a glass jar and top with a little extra oil
- Refrigerate

Without any basil or parmesan this keeps much longer than ordinary pesto. These can be added when serving, but are not essential.

No photo, as the image just doesn't do it justice .

SWL

[weavis]

Belachan is Shrimp Paste.
Rempah is a mix:
8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water to rehydrate
6-8 Fresh Red Chillies
8-10 Candlenuts (available in most Asian groceries)
3 Cloves of Garlic
10-15 Shallots (depending on the size, around 200g-250g)
2 tsp of Belachan (fermented shrimp paste – available in most Asian groceries. Usually comes in a rectangle block) – lightly toasted till fragrant
pinch of Sugar. Im lazy and instead of pounding in pestle and mortar, I tend to put in blender or food processor.

For those in Crab areas: I make this a lot and serve with boiled or fried Rice.

https://www.youtube.com/watch?v=NgkshE97_Hk

[StuM]

You should link this to the "Crabs" thread

[Seaworthy Lass]

Originally Posted by StuM

You should link this to the "Crabs" thread

Best to avoid linking the terms "lovers" and "crabs" .

[weavis]

Originally Posted by Seaworthy Lass

Best to avoid linking the terms "lovers" and "crabs" .

I did post the recipe over there. You have to read the thread to see the context

[Seaworthy Lass]

Originally Posted by weavis

I did post the recipe over there. You have to read the thread to see the context

Just caught up.
Great minds think alike .

SWL
PS Cooking live crabs is not something I have the stomach for . I would have to agree with vegans on this one.

[weavis]

Originally Posted by Seaworthy Lass

Just caught up.
Great minds think alike .

SWL
PS Cooking live crabs is not something I have the stomach for . I would have to agree with vegans on this one.

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.

[Seaworthy Lass]

Originally Posted by weavis

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.

Chickpeas looking better and better .

SWL

[Seaworthy Lass]

I have been a little very lazy lately and the index in post #1 has not been updated regularly. I have now caught up and included the latest batch of recipes:

Aubergine curry #795 & 861
Avocado icecream # 985
Brown vs white sugar #1036
Chocolate cake #973
Coconut almond chocolate chip icecream #989
Eggplant in mushroom and cashew sauce #873
Gingernut bikkies (a work in progress) #1018 & 1020-1027
Ginger snap cookies #995 & 1005 (not vegan)
Harissa (chilli paste) #976
Meatless loaf #883
Mexican black beans and quinoa #918
Mexican gazpacho #860
Pan roasted tomatoes #1019
Peach and apricot jam #964
Pizza base (quick with beer) # 872 & 876
Pizza base (quick with yoghurt) # 879 (not vegan)
Pizza base (with beer) #935
Pizza bianca #877
Rempah (spice paste) #1042 (not vegetarian)
Ruby coleslaw #971
Self raising flour #889
Thai "Stroganoff" #947
Tomato and walnut pesto #1041
Stroganoff sauce #936 (not vegan)
Zucchini/eggplant (courgette/aubergine) crisps # 956 & 978

SWL

[Seaworthy Lass]

After years of cruising I am still slowly adapting to cooking on board. I have been using cabbage more and more over this past year. It is another of those ingredients I bought rarely back home, but its longevity unrefrigerated even during the heat of summer makes it lend itself extremely well to boat life.

Last winter I preferred stir frying or baking cabbage. It is scrumptious with freshly grated ginger and coconut milk, or baked with thyme, a little stock and studded with melted cheese, or with red wine and apple...... Soups such as borscht almost make a meal in themselves with hot crusty bread (all these recipes can be found in this thread).

Come summer, I haven't contemplated cabbage anything other than raw. Various forms of "coleslaw" have been made often: ruby or apricot or coconut have become firm favourites. As an added bonus these improve if made several hours ahead of time, minimising time in the galley when there are sunsets to be enjoyed .

A version of sate dressing was used in tonight's cabbage salad. Yum:

THAI CRUNCHY SALAD

Dressing:
3 flat tablespoons (¼ cup) peanut butter
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon extra virgin olive oil
juice of 1 lemon or lime
1 tablespoon honey
1 tablespoon fresh ginger, peeled and grated
1 fresh red chilli, chopped (or harissa to taste)
1 clove garlic, crushed

½ small red or white cabbage, finely sliced
4 carrots, grated
1 red capsicum, halved cored and sliced
1 red onion cut in wedges
(and/or any crunchy raw vegetables)

Optional:
1 cup hard wheat (eg spelt) cooked with 2 cups boiling water (easiest with the thermos method)

- Mix dressing ingredients in a glass jar and shake well (can be made several hours ahead)
- Combine cabbage and carrot (and grains if using) and toss in dressing
- Serve with red pepper and onion scattered on top