Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

Originally Posted by Auspicious

Momos are great little foods that can be an app or a main. What follows is what I learned from Tibetan Buddhists. You can replace the meat with anything. Beans, mirepoix, whatever. Rolling out the dough is the hardest part. Note the video link for closing up the momo. These are just dumplings that go by various names throughout Southeast Asia.

Oh, if you stumble across yak meat I highly recommend it.

Momos

1 c flour
3/8 c water - too much water
1/4# meat
1/4 c cilantro
1/4 c onions
1 T garlic
1 T ginger
1/2 T cumin
1/4 t cinnamon
S&P

Mix together the flour and room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour. Meanwhile, mix together the cooked meat, cilantro, onions, garlic, ginger, cumin, cinnamon, salt, and pepper. I prefer to cook the meat with onions and garlic and stir in the spices at the end. You can use beef, lamb, chicken, or--if you can get it--yak.

To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin.

Repeat with the remaining dough.

Place a tablespoon of the filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Here is a great video: .....

Oil a steamer. I use a hand-pump oil sprayer that I use in lieu of cooking spray.

Place the momos in the prepared steamer pan. Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

What beautiful wrapping!
Not to be underestimated, as I think we feast with our eyes and noses first, then our taste buds .

They look very much like Chinese or Japanese dumplings and are essentially just another version of ravioli or pierogi/vareniki. They are popular for good reason .

I would replace the meat with vegetables (and maybe pulses) as well though .
Meat does not turn me on at all.

I will give these a go in a week or two, particularly as I know my other half will enjoy these as well. I am just on a mini detox at the moment with minimal carbs (particularly no refined ones and no added sugars of any kind and zero dairy). I have been at it a week and feeling fantastic so I have lots of incentive to keep it up. My taste buds are surprisingly particularly appreciating it. All the other normal things I eat just taste extra, extra good and I feel very satiated. I will eventually introduce small amounts of my homemade bread and pizza and these dumplings later as occasional treats.

Does it take long to learn how to seal the wrapping? I think the YouTube just makes it look deceptively easy. I will enjoy playing with getting the hang of this, so thanks for the link.

SWL

[Auspicious]

Originally Posted by Seaworthy Lass

I would replace the meat with vegetables (and maybe pulses) as well though .
Meat does not turn me on at all.

/snip/

Does it take long to learn how to seal the wrapping? I think the YouTube just makes it look deceptively easy. I will enjoy playing with getting the hang of this, so thanks for the link.

I figured y'all would be better at converting to plant-based than I so I shared the recipe as I learned it. Another thought is to use anything you might put in a summer roll: slivered cabbage, shaved carrot, julienned celery, finely diced mushroom.

For those more ambidextrously inclined with respect to food sources I really do recommend yak. That was not a joke.

I found folding and sealing the dumplings to be quite straightforward. I remain much slower than the video but they come out very nice. Rolling out the dough for the wrappers is the hard part. I keep wrapping the dough around the rolling pin.

[Seaworthy Lass]

Originally Posted by Auspicious

I figured y'all would be better at converting to plant-based than I so I shared the recipe as I learned it. Another thought is to use anything you might put in a summer roll: slivered cabbage, shaved carrot, julienned celery, finely diced mushroom.

I was think along similar lines (just omitting the celery), softening the above, with the addition of ginger and garlic and sesame oil. That will taste wonderful in these .

Originally Posted by Auspicious

I found folding and sealing the dumplings to be quite straightforward. I remain much slower than the video but they come out very nice. Rolling out the dough for the wrappers is the hard part. I keep wrapping the dough around the rolling pin.

I may try rolling the dough between two sheets of baking paper. That works very well for any pastry. My rolling pin is the most recent wine bottle .

I have been enjoying exploring other recipes for this online. The dough apparently benefits from longer resting, so I will try that.

SWL

[Auspicious]

Originally Posted by Seaworthy Lass

I may try rolling the dough between two sheets of baking paper. That works very well for any pastry. My rolling pin is the most recent wine bottle

I'll have to save a wine bottle and try that. I've been using a fancy marble pastry pin that spends time in the freezer before use. Maybe I'm overthinking it.

The recipe is from observation of the Tibetan Buddhists and they did fine with wooden rolling pins that had to be a hundred years old after the rest period listed. I suspect skill and practice. Just the right amount of pressure, the right speed. I'll have to go back to visit when such travel is responsible.

For entertainment value, the American Buddhists at my sister's monastery are picky with all sorts of restrictions. The Tibetan Buddhists will eat pretty much anything that doesn't move very fast. The Tibetans scarf down my mac & cheese with bacon while the vegan Americans look on in horror. Chinese incursions have put a dent in the whole pacifism thing as well. I've gone shooting with a couple of Rinpoches that led to interesting stories.

I think you can infer where the name of my boat came from. *grin*

[Seaworthy Lass]

Originally Posted by Auspicious

I'll have to save a wine bottle and try that. I've been using a fancy marble pastry pin that spends time in the freezer before use. Maybe I'm overthinking it.

I don’t think there is much benefit to that in this instance, as the dough contains no added fat. It is useful when the pastry is laden with solid fat eg butter or lard. Keeping absolutely everything cold then (all the ingredients and the rolling surface as well) is beneficial.

Originally Posted by Auspicious

The recipe is from observation of the Tibetan Buddhists and they did fine with wooden rolling pins that had to be a hundred years old after the rest period listed. I suspect skill and practice. Just the right amount of pressure, the right speed. I'll have to go back to visit when such travel is responsible.

For entertainment value, the American Buddhists at my sister's monastery are picky with all sorts of restrictions. The Tibetan Buddhists will eat pretty much anything that doesn't move very fast. The Tibetans scarf down my mac & cheese with bacon while the vegan Americans look on in horror. Chinese incursions have put a dent in the whole pacifism thing as well. I've gone shooting with a couple of Rinpoches that led to interesting stories.

My only personal contact with orange clothed Buddhist monks was in Sri Lanka. It must have been a huge novelty for the young ones seeing a Westerner in native tunic and pants at the top of Sigiriya out of season, as they asked for a photo to be taken with me .

A Greek monk did make me pan fried fish he had caught and horta, but that is another story .

SWL

[Auspicious]

Originally Posted by Seaworthy Lass

My only personal contact with orange clothed Buddhist monks was in Sri Lanka. It must have been a huge novelty for the young ones seeing a Westerner in native tunic and pants at the top of Sigiriya out of season, as they asked for a photo to be taken with me

My sister entered Tibetan Buddhism in 1985. She is now a lama in Karmapa. I've had the privilege of meeting many interesting people. Tai Situ Rinpoche painted the ideograph for Auspicious as a gift and a digitized rendition now flies on a battle flag on my boat.

Their entourages have taught me a great deal in a number of kitchens. For example, I learned from a wizened monk that they usually put yogurt under a saddle blanket over a yak but in Western countries leaving it atop a water heater or in a cold oven with the light turned on works fine. *grin* I came up with culturing in a warm engine room on my own.

Burgundy robes, golden under tunic, shaved heads is what I'm used to.

Oh - I can crank out butter lamps at a high rate. I'm apparently trainable. The trick is not overthinking it. Cup, wick, butter. Move on. The Buddhists were not impressed by streaming Netflix so I just think about other things.

[Seaworthy Lass]

Originally Posted by Auspicious

My sister entered Tibetan Buddhism in 1985. She is now a lama in Karmapa. I've had the privilege of meeting many interesting people. Tai Situ Rinpoche painted the ideograph for Auspicious as a gift and a digitized rendition now flies on a battle flag on my boat.

Their entourages have taught me a great deal in a number of kitchens. For example, I learned from a wizened monk that they usually put yogurt under a saddle blanket over a yak but in Western countries leaving it atop a water heater or in a cold oven with the light turned on works fine. *grin* I came up with culturing in a warm engine room on my own.

Burgundy robes, golden under tunic, shaved heads is what I'm used to.

Oh - I can crank out butter lamps at a high rate. I'm apparently trainable. The trick is not overthinking it. Cup, wick, butter. Move on. The Buddhists were not impressed by streaming Netflix so I just think about other things.

Priceless experience for you!

[Auspicious]

Tibet is mostly high altitude so foods such as rice, tea, and flour come from lower elevations. Barley grows okay. Eating tends toward meat from animals that fend for themselves. This is quite different than the Western perception of gentle vegetarians.

There are some foods that are or can be plant-based. Thukpa is noodles with just about anything in hand - what I call refrigerator scraping. Sha phaley is much like an English pasty. You can put anything in it. Laping is a spicy cold mung bean noodle dish. Honestly I mostly just make momos. *grin* Sometimes Laping as I enjoy growing my own sprouts, mung among them.

Vegetarians who interact with Tibetans should be thoughtful of the altitude of the country. High altitude is cold. People who live in cold climes tend toward consumption of fats. Nothing is safe. Tibetans put a large knob of butter in their tea, conventionally yak butter but they are quite happy with Land O' Lakes. It's pretty vile.

[Heilanlad]

Originally Posted by Seaworthy Lass

INDEX OF MAINLY PLANT BASED BOAT RECIPES
Send me a PM if I have missed including any of the recipes in this thread. The # refers to the post number. Enjoy .

Notes: It is much easier scooping or spooning ingredients out on a boat rather than weighing them, so over the years I have converted most of my recipes for this reason.
In my recipes 1 cup = 250 ml (a standard metric one)
A US cup is only about 240 ml. None of my recipes require a great degree of precision, so this difference in cup size will matter little.

Soup is made to fill a 3 litre pressure cooker to the maximum line.

I season dishes with freshly ground salt and pepper to taste. Himalayan pink rock salt is a favourite. Quantities specified are only approximate (I use minimal salt, so you may need more than the recipes specify). Generally when I use stock cubes or soy or capers, added salt is reduced or omitted.

I use extra virgin olive oil almost exclusively for cooking instead of butter. Try and source the best possible quality (low acidity). Aim for 0.2-0.3 %. The flavour is superb then and the oil lends itself well to cakes, sauces, dips and dressings. The oil also then has a higher smoke point and can also be used for stir frying if the temperature is not super hot (don't let the oil smoke). Stored in a dark cool spot (I use the bilge) it will keep happily for a couple of years.

These are mainly plant based recipes, but occasionally dairy products have been used. They are generally only optional extras, so if you are vegan please turn a blind eye and just omit these .
Where a recipe specifies 'milk', this can generally be whatever you prefer: almond, rice, soy etc. Honey can be substituted with pure maple syrup.

CONDIMENTS, PRESERVES etc
Apricot jam #811
Apricot, nectarine and lime jam #1214
Banana chutney #118
Beetroot chutney #406
Blueberry jam #1181
Harissa (chilli paste) #976
Lemon extract #629 & 631 & 646 & 647 (continuation)
Mandarin & ruby grapefruit marmalade #531
Mango chutney #410
Moroccan lemons #692
Moroccan spice mix #379
Nutritional yeast feedback #1087 & 1096
Peach and apricot jam #964
Peach chutney #428
Preserved lemon juice #648
Rempah #1042 (not vegetarian)
Tomato and walnut pesto #1041
Sweet chilli sauce #685
Vanilla extract #629 & 646 & 680 & 773

SAUCES & DRESSINGS
Huevos rancheros sauce #994
Lemon tahini dressing #756
"Monkey gland" sauce for burgers #1199
Orange tahini dressing #790
Rempah (spice paste) #1042 (not vegetarian)
Teriyaki sauce #582
Tomato and walnut pesto #1041

BREAKFAST
Apple almond-oat crumble #644
Apple 'cake' baked oatmeal #339
Bircher muesli #67 and 69
Carrot 'cake' baked oatmeal #344
Chocolate almond baked oatmeal #356
Granola (stove top) #316
Granola (oven baked) #334
Granola (tropical) #1206
Mixed grain breakfast pudding #357 & 358
Muesli bars (chewy) #438
Paleo porridge #392
Peanut butter oatmeal #338
Super smoothie #258
Weyalan's breakfast of champions #682 (vegetarian, not vegan)

SOUPS
Apple curry garlic & onion soup #8
Beetroot soup #514
Borscht #110
Brussels sprouts soup #1107 (vegetarian)
Butternut pumpkin & ginger soup #472
Carrot & ginger soup #542
Cream of broccoli soup #564 & 569
Cucumber soup #4
Ecuadorean style quinoa and vegetable soup #568
Fasolada (Greek bean soup) #3
Gazpacho (very easy and very good) #563
Gazpacho (gourmet) #855 & 858 & 863
Green pea and split pea soup #780
Lentil & orange soup #1099
Mexican gazpacho #860
Mulligatawny #161
Mushroom soup #502 & 507
Pea soup #464
Peruvian quinoa soup #619
Potato & leek soup #510
Pumpkin & red lentil soup #2
Tom Yum Kung (hot sour Thai prawn soup) #828 (not vegetarian)
Tomato soup #26 and 82
Tuscan cannellini beans and kale soup #519
Watermelon gazpacho #283 & 880
White bean & mushroom soup #518

VEGETABLE/NUT/GRAINS BASED DISHES
Aloo (spicy potatoes) #36
Aloo gobi (spicy potatoes with cauliflower) #575 & 663
Aloo mutter gobi (spicy cauliflower and potatoes with peas) #703
Aubergine curry #795 & 861
Bagna cauda (Italian garlic dip, non vegan) #548
Bean sprouts #606 & 1165 (translation of Jedi's method)
Beetroot stew a’la bourguignon #777
Beetroot with walnut pesto #277
Bhindi masala (okra curry) #687
Broccoli Chinese style #1070
Cabbage & onion curry #689 & 693
Cabbage baked with thyme #479
Cabbage in tomato #132
Cabbage with ginger and coconut milk #501
Cauliflower au gratin #468
Cauliflower cashew topping for casseroles #659
Cauliflower roasted with Buffalo sauce #555 & 572
Cauliflower roasted with lime and curry #621
Cauliflower roasted with teriyaki sauce #554
Chestnut stifado #1149
Chinese chop suey #1162
Chinese stir fry #734
Chinese style fried quinoa #282
Corn Chinese style #1064
Corn quinoa cakes #1075 (not vegan)
Crispy smashed potatoes #543
Curried veggies #136
Curry green bean salad #1193
Easiest way to cook wheatberries, farro, barley etc #766
Eggplant in mushroom and cashew sauce #873
Eggplant stroganoff # 844 & 845
French grated carrot salad with lemon Dijon vinaigrette #847 & 850 & 851
Greek salad #418 (not vegan)
Greek vegetable dip #354
Greens with sumac #627
Guacamole #543
Huevos rancheros #723 & 726 & 994 (vegetarian)
Horta #711
Imam bayildi (baked eggplant) #836
Mango coconut chutney dip (vegetarian) #409
Meatless meatballs (mushroom and nut) #129
Mediterranean quinoa salad #1073
Middle Eastern stuffed cabbage roll #672
Moroccan stuffed tomatoes #1098
Mushroom & caramelised onions with grains #1093
Mushroom and tomato topping for bread #162
Mushroom quinoa burgers #458
Mushrooms - roasted escargot-style #546
Mushrooms with soy #306
Olives marinated with rosemary #660 (leave out anchovies if vegan)
Onion bhaji #695
Pan roasted tomatoes #1019
Pasta Alfredo, cauliflower based #1080
Radicchio, pear and walnut salad #285
Red pepper and aubergine curry #657 & 658
Ruby coleslaw #971
Sage and onion bake #505 & 506
Simple cucumber salad #393
Sprouting instructions #605 & 606 & 1165 (translation of Jedi's method)
Stroganoff #936 (not vegan)
Sushi #540
Sweet and sour courgettes #383
Sweet & sour stir fry #615
Sweet potato with burnt sage butter #558 & 587
Thai crunchy salad #1050
Thai green ginger curry #735 (not vegan)
Thai peanut butter dipping sauce #405
Thai "Stroganoff" #947
Tomato medley #281
Vegetable curry #1192
Vegetable risotto #491
Vegetables au gratin #1121
Vegetarian paella #1139
Veggie burgers #1198
Veggieducken #523
Vietnamese noodle salad #305
Vietnamese rice paper rolls #286
Waldorf inspired salad #279
Walnut and paprika sauce #186
Watermelon salad #437
Wild rice salad with radicchio, apricots and walnuts #593 & 897
Zucchini/eggplant (courgette/aubergine) crisps # 956 & 978

PULSES (beans, lentils, chickpeas)
Baked beans (vegan if you leave out the bacon) #62
Barley salad with orange ginger dressing #335
Beans in lemon dressing #59 and 73
Cannellini beans with greens #671
Chakalaka (South African beans) #90
Chana de Gitana #1233
Chickpea and potato curry #19
Chickpea balls (falafel) on a salad bed #294 & 295
Chickpeas with tomato, peppers and basil #219
Chili con veggie #463
Chili with beans #1225
Coleslaw with peanut and sesame dressing #499
Dhal #21
Garbanzo-beet salad or "outoffreshveggiesbutiwantasalad" #354
Ginger and orange quinoa salad #303
Goof balls (vegetarian not vegan lentil rissoles) #175
Houmous #302
Italian stew #562
Lemon and leek barley #346
Lentil cacciatore #400
Lentil, herb and avocado salad #292
Mango and chickpea salad #278
Meatless meatloaf #122 and 145
Meatless loaf #883
Mexican black beans and quinoa #918
Mjadarah #382
Moroccan chickpeas with apricot and almonds #743
Moroccan lentil stew #381
Moroccan red quinoa and chickpea salad #304
Mung bean and potato curry #165 and 167
Potatoes with peas & mint & chickpeas # 280
Pumpkin chickpea curry #674
Punjabi rajma (kidney bean curry) #713 & 715
Quinoa and black beans #107
Quinoa & black bean burgers with corn salsa #263
Red cabbage and coconut coleslaw #276
Roasted sweet potato & chickpea salad #287
Spelt & chickpea salad #664 & #667
Strawberry spring salad #343
Summer salad #439 & #448 & #762
Tabbouleh with quinoa & chickpeas/beans #261 & 1040
Tasty oven chickpea snacks #288 and 289
Tofuken #1226
Tomato and lentil base #380
Vegan fajitas #307 and 308
Walnut falafel #403
West African peanut stew #35

MILK, CHEESE BASED
Paneer #1176 & 1185

FISH, CHICKEN, MEAT
Guisado tropical whimsy #1230
Nasi Goreng Jedi #1221
Dried cod fish recipes #1187
Sticky based chicken wings #1234

BREAD, PASTRY, PIZZA
Irish soda bread with sultanas #475 & 478
Jamaican roti #791
No knead bread (AKA best ever bread) #1231
Oatmeal bread #454
Olive oil pastry #547
Pizza #47 and 57
Pizza (easy version) #168
Pizza (gluten free) #150
Pizza toppings #166
Pizza base (quick with beer) # 872 & 876
Pizza base (quick with yoghurt) # 879 (not vegan)
Pizza base (with beer) #935
Pizza bianca #877
Rye bread #14
Sopapillas #793

CAKES, COOKIES, DESSERTS
Apple almond-oat crumble #644
Apple torte #9
Apricot delight #401
Avocado icecream # 985
Brown vs white sugar #1036
Brownies #104
Cardamom orange loaf #772
Choc-orange truffles #412
Chocolate almond cookies #182
Chocolate cake #973
Chocolate mess #15
Chocolate oatmeal raisin cookies #22
Coconut almond chocolate chip icecream #989
Cranberry choc jammies #291
Date, walnut & honey cake (for when you have fallen off the wagon) #364
Ginger snap cookies #995 & 1005 (not vegan)
Gingernut bikkies (a work in progress) #1018 & 1020-1027
Grilled nectarines with muddled mint #807
Healthy brownies #359
Lemon drizzle cake #111
Lemon ginger drops #1056
Lemony ginger cookies #78
No-bake peanut butter bites #424
Orange almond cookies #218
Panforte #266 & 1150
Peanut butter oatmeal cookies #430
Self raising flour #889
Stewed apple #5
Truffles #386

DRINKS
Crème de Cacao (chocolate liqueur) #669
Daiquiri #648
Kalhua (coffee liqueur) #636
Lemon Liqueur #629 & 631 & 646 & 647
Pinolillo (Pinole) #1229
Super smoothie #258
Tonic syrup #754

Note: The Lemon Drizzle cake and Zucchini Chocolate cake recipes were moved to another thread, as they were not vegan and mutiny was threatened . The yummy Beetroot chocolate cake is there as well:
https://www.cruisersforum.com/forums...ke-116488.html

This list looks amazing! Have you put all these recipes in an ebook yet??? I'd buy it!!! I'm joining a boat next month for a lengthy trip and I want to prove that vegan recipes can be good (as well as being able to feed myself!) I've been vegan for 4 years but I'm looking for tips about good and easy recipes onboard.

[Chotu]

Originally Posted by Heilanlad

This list looks amazing! Have you put all these recipes in an ebook yet??? I'd buy it!!! I'm joining a boat next month for a lengthy trip and I want to prove that vegan recipes can be good (as well as being able to feed myself!) I've been vegan for 4 years but I'm looking for tips about good and easy recipes onboard.

Can she PLEASE put this into an ebook???

I’ve been losing weight lately and I need some new recipes too.

I’m ready to buy an ebook with these recipes...

[Seaworthy Lass]

Originally Posted by Heilanlad

This list looks amazing! Have you put all these recipes in an ebook yet??? I'd buy it!!! I'm joining a boat next month for a lengthy trip and I want to prove that vegan recipes can be good (as well as being able to feed myself!) I've been vegan for 4 years but I'm looking for tips about good and easy recipes onboard.

Originally Posted by Chotu

Can she PLEASE put this into an ebook???

I’ve been losing weight lately and I need some new recipes too.

If I feel enthusiastic at any stage I will put together a pdf of my favourite vegan recipes that have been posted here and I will add it to the first post for you. There are some that are made over and over on board. Otherwise if I am feeling lazy I will simply highlight them in blue on the index.

It is interesting for me looking through this thread and seeing how my food choices have evolved over the 8 years since I first started this thread. Without being fanatical about it, my diet is almost entirely vegan now (seafood is occasionally eaten, and very rarely cheese on special occasions). I am feeling great, and not having to store animal products with a short shelf life lends itself so well to the cruising lifestyle.

[hzcruiser]

Originally Posted by Heilanlad

[..] I've been vegan for 4 years but I'm looking for tips about good and easy recipes onboard.

Welcome to the forum! Please try and trim the response if the original post is that long, it makes it much easier to read.

[Seaworthy Lass]

Originally Posted by Heilanlad

This list looks amazing! Have you put all these recipes in an ebook yet??? I'd buy it!!! I'm joining a boat next month for a lengthy trip and I want to prove that vegan recipes can be good (as well as being able to feed myself!) I've been vegan for 4 years but I'm looking for tips about good and easy recipes onboard.

Originally Posted by Chotu

Can she PLEASE put this into an ebook???

I’ve been losing weight lately and I need some new recipes too.

I’m ready to buy an ebook with these recipes...

Although I have no intention of writing a book, I have made a start with compiling these .

I have found I can’t attach large pdfs here, so I will do this bit by bit for each category. The only recipes included are “tried and true” ones that I currently make frequently on board. I have not bothered to format the document well, as this takes too long.

I have marked in red the recipes that use long life ingredients that need no refrigeration. The ones in blue use ingredients that at least keep for weeks unrefrigerated.

An easy one is first: Dressings.

When I am finished (or I should say if I finish ) I will create an introduction and full index and post them here.

[Seaworthy Lass]

Nest instalment: Soup

[Seaworthy Lass]

It has been a while since I posted any recipes here. Apart from occasional seafood, my diet is almost exclusively vegan now, so I am frequently exploring new recipes.

Unlike 8 years ago when I first started this thread, there are now thousands of online vegan recipes so there is less need for a boating thread of these, but it is always good to share.

Recently I discovered a YouTube channel that has provided lots of inspiration: Spain on a Fork. The dishes are simple, quick to prepare country style food, bursting with flavour and using easy to find ingredients. The last recipe I tried for Spanish Champiñones a la Andaluza was simply scrumptious. I served it with toasted bread to have as pre dinner nibbles:
https://youtu.be/IbxL3ugsNiA

Other consistent favourites are Nigel Slater’s recipes. He is not vegan or even vegetarian, but many of his dishes are. His writing oozes a love of food and inspires me to cook. In today’s edition of the Guardian there is a recipe for Carrots with cardamom, cream and cashews that I am eager to try although I plan to substitute the dairy with coconut cream.

Some flavour combinations are made in heaven. Cardamom, coriander and cumin is one, so I think this recipe will be enjoyed. The preamble starts: “A fat bunch of late summer carrots, long, slim and with feathery plumes, is a sight to lift the spirits” .
https://www.theguardian.com/food/202...th-basil-cream

The photo is from the above link.

Anyone with other good vegan recipes to share?