Mouthwatering Boat Recipes (mainly plant based)

[NornaBiron]

I think it's about time that this thread got back to its origins. Has anyone got any new vegan recipes?

[Coops]

Sorry, one more that is not a recipe because I just found this. After trying all the recipes you could hope to do this.

Vegan bodybuilder shows off his superhuman strength. [VIDEO]

I can't hope, only dream.

Coops.

[bfloyd4445]

Originally Posted by NornaBiron

In response to the questions about honey not being allowed in a vegan lifestyle I have done some online research and posted links to vegan sites. The Vegan Society states that honey is not allowed, as they are the founders of true veganism, I don't think you can argue with what I have been saying. I am not trying to advocate a vegan lifestyle, just trying to explain my original statement.

You were quoting the "Vegan Society", I was quoting science which is not based upon opinions like Vegan Society policies are. According to every analysis of honey I have ever reviewed there has never been a single animal component listed unless one considers enzymes produced by plants and probiotic sources as animal in nature. And if we do that then most foods are not vegan.

Best wishes
Britt

[Seaworthy Lass]

Back to recipes .

l have just tried a tweaked version of NornaBiron's recipe for granola (given in post #316). The ingredients were almost the same, but the method of preparation different. Interestingly, the loose granola clumped together as it cooled, making me think if you pressed it together while hot, it would make fabulous energy bars.

If you don't eat honey for whatever reason, substitute it for maple syrup .

I can only echo what NornaBiron said a few posts back: it "makes shop bought cereal taste of cardboard". NB, thanks for sharing the recipe!

GRANOLA (oven baked)

3 cups rolled oats
1 cup mixed nuts (eg cashews and hazelnuts)
1 cup mixed seeds (eg pumpkin and sunflower)
½ cup shredded, desiccated or flaked coconut
½ cup honey (or maple syrup if you don't eat honey)
¼ cup extra virgin olive oil
1 tsp vanilla extract
1 cup mixed dried fruit (eg cranberries and sultanas)

- Combine the oats, nuts, seeds and coconut in a large bowl
- Whisk together the honey, oil and vanilla
- Pour the liquid into the dry ingredients and mix really well to give an even coat
- Spread out on a tray lined with non stick baking paper
- Bake at about 160°C for 15-20 minutes
- Stir well, repeat for 5 more minutes and again for 5 (it browns easily). Mine needed 30 minutes in total to brown evenly.
- Add dried fruit and cool. Break up and store in an airtight container.

Serve with cold milk (almond or soy if vegan) or munch on dry as a snack (it would be even better with chocolate chunks added ).

Both recipes have been added to the index in post #1.

Breakfast this morning before fresh fruit was added. The sun has just risen. Start of another gorgeous day, all the better for being fueled with homemade granola :

[Seaworthy Lass]

Originally Posted by NornaBiron

Has anyone got any new vegan recipes?

Not entirely new as I have already posted a recipe using a similar dressing, but this is how I used the second batch of barley I cooked in the thermos. I love barley's chewy texture and the way it absorbs dressing beautifully. It keeps for ages in its dry state (this is still part of the lot I bought with you in Crete). Carrots lend themselves particularly well to orange and ginger and honey, so I added lots.

Salads like this are so easy and are a good mix of flavours, textures and colour and nutrients. The only cooking needed was boiling a couple of cups of water in a kettle .

BARLEY SALAD WITH ORANGE GINGER DRESSING

1 cup pearl barley
2 cups boiling water

400 g can chickpeas, well rinsed and drained
½ cup sultanas

1 red capsicum, quartered and sliced
4 small carrots, grated
1 cup parsley, chopped

1 small red onion, peeled and cut in wedges
½ cup walnut halves
Few extra parsley leaves

DRESSING:
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
rind and juice 1 orange
2 cloves garlic, crushed
1 tbsp fresh ginger, peeled and grated
1 tsp honey
½ tsp each freshly ground salt and pepper

- Mix dressing in a glass jar, shake well, pour over chickpeas and sultanas
- Meanwhile cook barley (my current method is simply to pop it into a 710ml wide mouthed thermos, pour in the boiling liquid, seal, wrap it in a blanket and leave it for a 1.5 hours)
- Drain away excess water and mix the barley in with the chickpeas to absorb some of the dressing and let the mixture cool
- Just before serving add the capsicum, carrot and parsley and mix well
- Scatter with the red onion, walnuts and reserved parsley and drizzle on a little extra oil.

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

[Blue Crab]

Here's a pleasant, short read:

10 Signs You're A Hardcore Vegan (Funny)

[bfloyd4445]

Originally Posted by Blue Crab

Here's a pleasant, short read:

10 Signs You're A Hardcore Vegan (Funny)

....I do most of those things except for the shoe one and I am not vegan or even vegetarian.
If your buying different kinds of kale that all taste the same then your buying kale raised on land that was previously under chemical cultivation< conventional agriculture>. Kale varieties grown on real soil enriched with a full range of organic materials, compost, from sources grown on the same clean organically enriched soil are definitely full flavored and distinctly different. Much of so called "organic" in stores is grown on land converted from conventional farming and even if truly farmed organically will take years before the soil balance is returned to provide flavorful veggies.

Best wishes and good eating all

[Seaworthy Lass]

Playing with porridge made in a thermos .

The combination of ingredients came from the Oh She Glows site that SailFastTri posted a link to earlier:
Early Morning Peanut Butter Banana Oatmeal — Oh She Glows

PEANUT BUTTER OATMEAL

For two big serves:

1 cup rolled oats
2.5 cups boiling water
2 bananas
1 tblsp peanut butter
1 tsp ground cinnamon
1 tsp vanilla extract
Brown sugar and nuts for topping

- Tip the oats into a wide mouthed 710 ml thermos (does not need to be preheated)
- Add boiling water, seal, shake a few times, wrap in a blanket and leave an hour (can be prepared the night before probably)
- Mash the bananas, peanut butter, cinnamon and vanilla
- Stir into the oats
- Serve sprinkled with brown sugar and nuts

The recipe has been added to the index in post #1.

Not a lot to look at, but tastes yum. Fresh fruit would be good added too. This is going to keep me well fuelled until dinner time today:

[Seaworthy Lass]

The carrot version of this dish did the rounds amongst food bloggers during the last year or two.
Here are a few links:
Carrot Cake Baked Oatmeal - The Roasted Root
Heavenly Carrot Cake Baked Oatmeal — Oh She Glows
Green Kitchen Stories » Baked Carrot Cake Oatmeal

This morning I looked at the ingredients others had used and decided on the mix below. Problem was, I was fired up with enthusiasm to try it and I had no carrots left on board. Apples seems like a good substitute, but grating them makes a mushy mix, so instead I simply peeled and finely chopped them. I'll try carrot next time, although I can't imagine it would be any nicer. This was delicious .

CARROT APPLE 'CAKE' BAKED OATMEAL

2 cups rolled oats
¼ cup raisins or sultanas
1 heaped teaspoon ground cinnamon
1 flat teaspoon baking powder
2 cups milk (almond or soy if vegan)
⅓ cup honey (or maple syrup)
Rind and juice 1 orange
1 tsp pure vanilla extract
1 heaped tsp freshly grated ginger
2 medium apples, peeled, cored and diced
(or for the carrot version finely grate 4 to make up about 200 g)
½ cup walnuts, roughly chopped
Extra ¼ cup raisins or sultanas
1 tblsp brown sugar

- Combine the oats, sultanas, cinnamon and baking powder
- Whisk together the milk, honey, orange, vanilla and ginger
- Mix together these two lots and let this stand while preparing the apples or carrots
- Mix in the apple/carrot and spoon into a greased baking dish
- Press down to even out the surface and moisten all the mix evenly
- Top with the walnuts, extra sultanas and finally the brown sugar
- Bake at 180 C for about 35 minutes
- Let rest for 5-10 minutes to firm it up a little
- Serve hot with milk or yoghurt or if making this as a dessert, custard would be a perfect addition.

I tossed on a couple of tablespoons of sunflowers seeds this time, but would omit them next time. The walnuts were just right.

Absolutely perfect for leisurely breakfasts at anchor . See if you can stop at one serve. We couldn't. It has all the classic flavours that make apple cake so good. It was also excellent cut into squares when cold and munched on as a snack.

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

[bfloyd4445]

Originally Posted by Seaworthy Lass

The carrot version of this dish did the rounds amongst food bloggers during the last year or two.
Here are a few links:
Carrot Cake Baked Oatmeal - The Roasted Root
Heavenly Carrot Cake Baked Oatmeal — Oh She Glows
Green Kitchen Stories » Baked Carrot Cake Oatmeal

This morning I looked at the ingredients others had used and decided on the mix below. Problem was, I was fired up with enthusiasm to try it and I had no carrots left on board. Apples seems like a good substitute, but grating them makes a mushy mix, so instead I simply peeled and finely chopped them. I'll try carrot next time, although I can't imagine it would be any nicer. This was delicious .

CARROT APPLE 'CAKE' BAKED OATMEAL

2 cups rolled oats
¼ cup raisins or sultanas
1 heaped teaspoon ground cinnamon
1 flat teaspoon baking powder
2 cups milk (almond or soy if vegan)
⅓ cup honey (or maple syrup)
Rind and juice 1 orange
1 tsp pure vanilla extract
1 heaped tsp freshly grated ginger
2 medium apples, peeled, cored and diced
(or for the carrot version finely grate 4 to make up about 200 g)
½ cup walnuts, roughly chopped
Extra ¼ cup raisins or sultanas
1 tblsp brown sugar

- Combine the oats, sultanas, cinnamon and baking powder
- Whisk together the milk, honey, orange, vanilla and ginger
- Mix together these two lots and let this stand while preparing the apples or carrots
- Mix in the apple/carrot and spoon into a greased baking dish
- Press down to even out the surface and moisten all the mix evenly
- Top with the walnuts, extra sultanas and finally the brown sugar
- Bake at 180 C for about 35 minutes
- Let rest for 5-10 minutes to firm it up a little
- Serve hot with milk or yoghurt or if making this as a dessert, custard would be a perfect addition.

I tossed on a couple of tablespoons of sunflowers seeds this time, but would omit them next time. The walnuts were just right.

Absolutely perfect for leisurely breakfasts at anchor . See if you can stop at one serve. We couldn't. It has all the classic flavours that make apple cake so good. It was also excellent cut into squares when cold and munched on as a snack.

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

This recipe except for the apples, carrots for me, is close to one I have been using forever and I give it a tastiness rating of 9 on a scale of one to ten. any kind of nuts work well better broken up

[Seaworthy Lass]

Originally Posted by bfloyd4445

This recipe except for the apples, carrots for me, is close to one I have been using forever and I give it a tastiness rating of 9 on a scale of one to ten. any kind of nuts work well better broken up

Try it with a couple of chopped apples added. It is scrumptious. I plan to make the carrot version later in the week and will report back. None of the apple one was left after we both kept reaching for pieces during the day .

I imagine it would be lovely with diced fresh apricots too, or blueberries or even peaches or nectarines. Not long now before these make an appearance and I can test it out.

[bfloyd4445]

Originally Posted by Seaworthy Lass

Try it with a couple of chopped apples added. It is scrumptious. I plan to make the carrot version later in the week and will report back. None of the apple one was left after we both kept reaching for pieces during the day .

I imagine it would be lovely with diced fresh apricots too, or blueberries or even peaches or nectarines. Not long now before these make an appearance and I can test it out.

just what I need <smile>....my belly will be getting even bigger!. When the apples in my orchard, no spray organically grown, are ready I look forward to trying it this way. Blueberries???....good idea

[Seaworthy Lass]

This is an interesting combination of fresh flavours. I hadn't used strawberries in a savoury salad before, although in summer nectarines are lovely, particularly with chili. This is another recipe inspired by Oh She Glows:
Warm Spring Salad — Oh She Glows

I played with proportions a bit (irresistible ), decided cool would be better than warm, included some kidney beans for the colour, texture and protein content, chargrilled the asparagus (definitely worth doing as it adds a lot to the flavour) and added a little chili to give it some oomph. This was the final result:

STRAWBERRY SPRING SALAD

1 cup uncooked quinoa
1 tblsp extra virgin olive oil
2 leeks, sliced into rounds
2 cloves garlic, finely chopped
500 g asparagus, ends snapped off
1 cup fresh parsley, roughly chopped
½ cup dill, roughly chopped
1 cup strawberries, halved

440 g tin red kidney beans, rinsed and well drained

Dressing:
2 tblsp extra virgin olive oil
rind and juice 1 lemon
1 tblsp white wine vinegar
1 tsp chili flakes
1 tsp honey (or pure maple syrup)
¼ tsp freshly ground salt
1 tsp freshly ground pepper

- Mix dressing, pour over beans and let them marinade an hour or more
- Prepare quinoa using your preferred method (for me recently that involves rinsing it, spooning into a wide mouthed thermos, pouring on 2 cups of boiling water, sealing and leaving for at least an hour)
- Spread out the cooked quinoa to cool and dry out slightly and then mix in with the beans
- Sauté leeks with oil and garlic for about 10 minutes until tender. Cool.
- Chargrill asparagus on a cast iron griddle and cool
- Toss the leeks and bean mix together with the parsley
- Just before serving spoon onto a serving dish and top with asparagus and strawberries and dill.

Has this for dinner with sweet potato and red lentil soup, the recipe for which was the very first one I posted on the thread seven months ago. A good mix .

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

[Seaworthy Lass]

This is the carrot version of baked oatmeal with apple.

CARROT 'CAKE' BAKED OATMEAL

Same ingredients as in the apple baked oatmeal recipe in post #339, but use 4 medium carrots instead of the apple. I shaved the carrots on the same grater I use for parmesan, as I didn't want chewy bits of raw carrot in the finished dish and I knew half an hour of cooking time would not be enough to soften coarsely grated carrot. Using four carrots it made about 4 cups of very loose shavings, which looked like heaps, but was a perfect amount when combined with the oats.

I baked it for just half an hour this time and then turned the oven off and let it sit in there for another ten minutes.

Although it is unconventional, nothing to say you can't have carrots for breakfast . "Even better than the apple" was my better half's verdict. A chocolate almond version will be experimented with next. Variety is the spice of life .

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

[bfloyd4445]

Originally Posted by Seaworthy Lass

This is the carrot version of baked oatmeal with apple.

CARROT 'CAKE' BAKED OATMEAL

Same ingredients as in the apple baked oatmeal recipe in post #339, but use 4 medium carrots instead of the apple. I shaved the carrots on the same grater I use for parmesan, as I didn't want chewy bits of raw carrot in the finished dish and I knew half an hour of cooking time would not be enough to soften coarsely grated carrot. Using four carrots it made about 4 cups of very loose shavings, which looked like heaps, but was a perfect amount when combined with the oats.

I baked it for just half an hour this time and then turned the oven off and let it sit in there for another ten minutes.

Although it is unconventional, nothing to say you can't have carrots for breakfast . "Even better than the apple" was my better half's verdict. A chocolate almond version will be experimented with next. Variety is the spice of life .

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

chocolate almond???......that's decadent and here goes my waistline again. I wonder if the originator of this thread gets a kick back from the clothing stores....