Mouthwatering Boat Recipes (mainly plant based)

[Sailormantx]

I will have to try this. My experience making yoghurt, which is similar, is that UHT product make a very thin watery yoghurt. The best I have found is powdered whole milk. I have never tried fresh, since I don't drink the stuff, only use it for cooking.

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[Polux]

Not a vegetable one but one that can be stored in a boat for many weeks even months: Dried cod fish.

It is mainly a Portuguese thing: You cannot imagine the quantity of dried cod fish Portuguese eat. It is a cultural thing and Portuguese fishermen used to cross the Atlantic to fish them on the shores of Canada and Greenland. That is how Labrador was discovered...by fishermen.

I post about that because I found out that you can find it in Greece too. Ridiculous small for what we are used in Portugal but even so dried cod fish.

The good thing about it, besides being a natural conserve, is that there are hundreds of ways you can do it. The more difficult part, for the ones that are not used, is to prepare it for cooking. For that you should put it already cut inside fresh water for one day to two days depending on how thick it is.

The Greek will only need 24 hours (it is not thick - small cod) but you have to change that water several times a day. The objective is to take away the excess of salt.

For recipes you can search the net. Here some:
Video: Salt Cod Fish Onions and Potatoes Recipe | Martha Stewart

https://www.youtube.com/watch?v=6Ff72QbMgFo

https://www.youtube.com/watch?v=eSAI28mZen8

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

https://www.youtube.com/watch?v=jYk8EaYfY4Q

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

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

https://www.youtube.com/watch?v=oPm_3LAdTwY

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

But off course there hundreds of ways to do it. If I think I am exaggerating look here:
Bacalhau - 2141 Receitas CyberCook - Página 3

[NornaBiron]

Originally Posted by NornaBiron

I made paneer again today. This time I used 1 litre of UHT whole milk and yielded 170g. The only other difference was that I allowed the milk and lemon juice to sit undisturbed for 10 minutes (off the heat) before pouring into the straining cloth.

I'll try again with fresh milk to see if I can get a better yield.

The latest yield for paneer was 200g from 1 litre pasteurised whole milk. Semi-skimmed left to try later this week.

So far I've had the following results:

UHT semi-skimmed - 130g
UHT whole - 170g
Pasteurised whole - 200g

[Weyalan]

I have to "bump" this - its way too good a thread to fall of the first page....

[Seaworthy Lass]

Hi Weyalan
I've had little time for playing with new recipes lately, so I have mainly been relying on all the old favourites.

Blueberry jam has been made several times in the last few months though and it has been crowned the best jam ever . It is scrumptious on toasted muffins, fresh bread, scones .... Wickedly so .

I will take a photo and post the recipe in the next few days.

SWL x

[Seaworthy Lass]

Here is the "wickedly good" jam recipe, as promised :

BLUEBERRY JAM

1 kg blueberries
1 kg sugar
¼ - ½ cup lemon or lime juice
rind of each citrus cut in one long thick strip (use a bread knife)

- Combine blueberries, sugar and lemon and leave several hours, crushing the berries a bit to release some juice.
- Stir occasionally to make sure all the sugar dissolves
- Pour berry mix into a large saucepan and bring to the boil
- Meanwhile sterilize jars by heating in an oven at about 100°C and pour boiling water on lids
- Boil the jam approx 20 - 25 min stirring frequently until a few drops tested on a cold saucer start to look less runny.
- Remove strips of rind
- Ladle into jars and immediately seal

This is NOTHING like the bought stuff:

[JohnT]

VEGETABLE CURRY
Note: 1 teaspoon = 5ml & 1 tablespoon = 15ml

Ingredients:
1 small cauliflower, divided into florets
2 medium zucchini, diced
2 medium carrots, diced
2 sticks celery, chopped
225g green beans, sliced
1 green pepper, cut into small chunks
2 medium onions, chopped
4 tablespoons vegetable oil
2 Granny Smith apples, cored and chopped
1 tablespoon turmeric
3 tablespoons curry powder (medium)
1 tablespoon flour
1 400g can chopped tomatoes with juice
1 teaspoon ground coriander
1 heaped teaspoon salt

Method:
Fry the prepared vegetables in the oil for about 4 minutes then remove all the vegetables from the pan with a slotted spoon and keep in a separate bowl.

Add the apples to the pan and cook gently for 5 minutes.

Add the turmeric, flour and curry powder and continue to cook for about 3 more minutes.

Add the coriander, salt, tomatoes with their juice and the vegetables and continue to cook, on a low heat, for 30 minutes or until the vegetables are cooked, stirring every now and then - they should still be crisp!

Add a bit of water if the sauce becomes too thick.

[JohnT]

The following makes a magic salad that can be eaten on its own or as an accompaniment to a meat or fish dish, for those that prefer a bit of "something else" with their salad. It actually goes down very well with a "door-stop" chunk of bread just out of the oven.

CURRY GREEN BEAN SALAD

Ingredients:
1kg green beans, cut into 2cm lengths
750 grams onions, roughly diced
2 cups of sugar
2 tablespoons of curry powder
1.5 tablespoons salt
2 cups white wine vinegar
3 tablespoons corn starch

Method:
Place the onions and sliced beans in a large pot and pour sufficient water for half the volume of bean and onion mixture.

Boil onions and green beans till tender, adding a bit of extra water if needed.

Add the rest of the ingredients and cook through for an extra few minutes until the sugar is fully dissolved - then simmer for an extra three minutes, stirring to ensure the bottom does not burn.

Bottle hot in hot sterilised bottles and seal.

Refrigerate once opened.

[Seaworthy Lass]

Originally Posted by JohnT

VEGETABLE CURRY
Note: 1 teaspoon = 5ml & 1 tablespoon = 15ml

Ingredients:
1 small cauliflower, divided into florets
2 medium zucchini, diced
2 medium carrots, diced
2 sticks celery, chopped
225g green beans, sliced
1 green pepper, cut into small chunks
2 medium onions, chopped
4 tablespoons vegetable oil
2 Granny Smith apples, cored and chopped
1 tablespoon turmeric
3 tablespoons curry powder (medium)
1 tablespoon flour
1 400g can chopped tomatoes with juice
1 teaspoon ground coriander
1 heaped teaspoon salt

Hi John
That sounds like a good mix. I use the combination of apples, curry and tumeric in Bobotie, the South African classic recipe.

I will give this a go when back on board .

SWL

[glassgal]

How did I just find this thread? So excited to try some of these!


Dreaming of the good life

[Heg]

Love this thread. Hubby and me are vegan and were just commenting on how easy it will be to provision and cater for our diet. ( once we finally set off into the blue yonder). Some great recipes on here. Hopefully I can add some of ours too..

[Seaworthy Lass]

Originally Posted by glassgal

How did I just find this thread? So excited to try some of these!

Dreaming of the good life

Welcome to CF Glassgal .

Originally Posted by Heg

Love this thread. Hubby and me are vegan and were just commenting on how easy it will be to provision and cater for our diet. ( once we finally set off into the blue yonder). Some great recipes on here. Hopefully I can add some of ours too..

Hi Heg
It is incredibly easy . I am not actually vegan, but a plant based diet lends itself very well to cruising. Replacing animal protein with protein from pulses is especially useful, as even ignoring the additional health benefits, pulses keep for ages (at least a year or two), they don't need refrigeration, they are lightweight and low volume, easy to source and dirt cheap. Perfect boat food if you have some good recipes .

Looking forward to any recipes from you. I love experimenting .

SWL

[JohnT]

VEGGIE BURGERS

Ingredients:
For Burger Mix
1 cup French lentils
½ cup brown rice
¼ cup wild rice
2 teaspoons salt
8 cups cold water
Remaining Ingredients[
½ cup celery, sliced
½ cup white onions, diced
½ cup carrot, peeled and sliced thin
1 410g can corn
1 410g can black beans, drained and rinsed
¼ cup chopped cilantro (coriander)
¼ cup Tahini
1 cup quick cooking oats
1 tablespoon mixed herbs
1 teaspoon salt

Method:
Place "burger mix" ingredients in a pot and boil for 20 minutes. Drain and rinse.

Whilst the above are cooking, place the celery, onion and carrots into a food processor and pulse into small pieces. Place into a large mixing bowl.

Add the remaining ingredients into the bowl (including the warm burger mix).

Using your hands, mix well until well combined and all ingredients are well incorporated. Allow to cool in the fridge for at least 6 hours.

Cooking:
Measure 3/4 cup portions and form into patties by hand.

Heat a non-stick pan with a little oil to medium-high and place the patties in the pan. Cook for 3 minutes before flipping the patties with a spatula and cooking for a further 3 minutes. Place in a 180°C/350°F oven for 8 minutes.

Remove from oven and top with monkey gland sauce (and a bit of grated cheddar if you wish) and place back in the oven for a further 2 minutes.

Serve on a wholewheat bun with a side of salad.

Notes:
1. Monkey Gland Sauce is a fruity vegetarian BBQ type sauce - no monkeys are harmed in the making and the recipe is to follow.

2. The recipe makes 10 burgers so you can sear those not for immediate consumption and freeze them for later.

[JohnT]

MONKEY GLAND SAUCE
In Southern Africa we have a vast overpopulation of monkeys and a local pastime is to tranquillise them, remove their saliva glands and make a delicious sauce with them. only jokingly!

No, monkey gland sauce contains no animal products - it is made out of vegetarian products!

It is a sweet / sour sauce used on meats and a variety of dishes to bump up the character. And I have no idea where the name originates from. But it is darn good on a burger, even a veggie burger, or even a juicy steak. It is simple to make and lasts well in the locker.

Makes ± 500 ml sauce (2 cups)

Ingredients:
a dash olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
½ teaspoon grated ginger
½ cup brown sugar
½ cup water
1 x 410 g can chopped peeled tomatoes
½ cup tomato sauce (ketchup)
½ cup Worcestershire sauce
½ cup peach or mixed fruit chutney
2 tablespoons vinegar
1 teaspoon Tabasco sauce

Method:
Place the olive oil in a saucepan and place over medium heat.

Add the onions, garlic and ginger and cook until soft.

Add the rest of the ingredients and stir thoroughly to combine.

Reduce heat to low and simmer for 30 - 40 minutes in an uncovered pot.

Serve with your favourite steak or burger (meat or veggie).

[bfloyd4445]

Originally Posted by Seaworthy Lass

Welcome to CF Glassgal .



Hi Heg
It is incredibly easy . I am not actually vegan, but a plant based diet lends itself very well to cruising. Replacing animal protein with protein from pulses is especially useful, as even ignoring the additional health benefits, pulses keep for ages (at least a year or two), they don't need refrigeration, they are lightweight and low volume, easy to source and dirt cheap. Perfect boat food if you have some good recipes .

Looking forward to any recipes from you. I love experimenting .

SWL

This is one of my favorite three threads on the net because it's filled with hundreds of great recipes spawned from long experience and reality not fadish concoctions designed simply to sell advertising. This thread would make a wonderful cookbook for anyone and i wish to thank all for taking the time to post here.
Refrigeration??? I like to remind everyone that our ancestors were preserving every variety of food for thousands of years before refrigeration came along to spoil us. I cannot think of any food that cannot be preserved without the use of refrigeration. Can you?