Mouthwatering Boat Recipes (mainly plant based)

[bfloyd4445]

Originally Posted by Seaworthy Lass

Well, a lot of members do seem to be selling their boats .

yeah but that may be influenced by gas going up $00.50 the first of the year in the USA. I've trimmed down to two tiny boats and am shopping for a trailerable boat for albacore fishing. Kinda like grady's and in particular the 268-270 model.

[Seaworthy Lass]

Originally Posted by bfloyd4445

yeah but that may be influenced by gas going up $00.50 the first of the year in the USA. I've trimmed down to two tiny boats and am shopping for a trailerable boat for albacore fishing. Kinda like grady's and in particular the 268-270 model.

Well, my theory is that with little alcohol as lubrication they are hitting that perfect score of 10 which is "I would sell not just my soul, but my boat for another experience like that" .

[Wotname]

Originally Posted by bfloyd4445

no that won't work. a person to qualify must be one or the other for at least a year so that bodies will have adjusted to the new diet. However, this dosent mean one cant sneak in a nice porterhouse steak every few months nor does it mean that once you have become a data point and are no longer a man or woman you need to limit or abstain from sex. You will be free to enjoy your sexuality with yourself and others as often as you so desire. However, being the data coordinator and researcher I will require a full report and if I think you have violated any of the conditions of this experiment you will have to submit to whatever discipline or punishment I decide is appropriate for the infraction. The conditions which you will have agreed to when you check the little box and say ok will be in my head and subject to revision as I fan....deem necessary for the well being of all data points. I will not bother typing out all the conditions because no one reads them anyway they just check the box and say yes. Anyone wishing to know what today's conditions are may email me and I will be happy to send them a copy of the current days conditions.

hummm......

Hmm... this is getting way too hard

[Seaworthy Lass]

Another cabbage made its way into my backpack. I am experimenting with a few recipes .

COLESLAW WITH PEANUT & SESAME DRESSING

Dressing:
3 flat tablespoons 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

½ medium cabbage, cored and very thinly sliced
4 carrots, shaved in long strips
2 capsicum, halved and thinly sliced
400g tin beans or chick peas, rinsed and drained
1 tblspn sesame seeds

- Mix the dressing in a glass jar and shake well (can be made well beforehand and refrigerated
- Combine the vegetables and beans
- Pour over the dressing and toss well
- Serve sprinkled with sesame seeds

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

[onestepcsy37]

Originally Posted by bfloyd4445

yeah but that may be influenced by gas going up $00.50 the first of the year in the USA.

Where did you get that from? I'm well invested in energy stocks so I keep an eye on that market. I've heard nothing along those lines.

[Seaworthy Lass]

I am still experimenting a bit with the humble cabbage.

This dish isn't much to look at, but the flavour is simply superb. It will be made often over the coming winter .

CABBAGE WITH GINGER AND COCONUT MILK

2 tbspns extra virgin olive oil
2 onions, chopped
2 cloves garlic, very finely chopped
1 medium cabbage, cored and finely shredded
2 heaped tbspns grated fresh ginger
400 ml tin coconut milk

- Sauté garlic
- Add onion and continue cooking until soft
- Add cabbage and stir fry about 10 minutes
- Add ginger and coconut milk and simmer a couple of minutes
- Tip into a lightly greased baking dish
- Bake in a moderate oven half an hour

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

[MooseMarine]

Hi Seaworthy Lass,

Your thread has been my cruising fix since Jan, whilst we are in that "in between" mode, refitting our next boat. Its been my antidote to researching thru-hulls, manifolds, boatyard, LED lighting and the 9-5 world of the salarywomen. Another cruising adventure will be our reward and I've got my new cooker to look forward to . In the meantime keep the posts coming to remind me of the lovely local markets, characters and produce that are out there...

I haven't weaned myself off dairy and eggs so most of my veggie recipes do not count as vegan. The one below is a rare vegan offering from me - you've already covered houmous....

Autumn in the UK means that mushrooms are plentiful and when I came across a whole load cheap, mushroom soup came to mind. Not sure of the availablilty where you are.

Mushroom Soup

1 leek, chopped
1 tablespoon sunflower oil (or butter for a non vegan version)
300g mushrooms, sliced - whatever available I used chestnut
3 cloves garlic sliced
Thyme, leaves only from one fresh stalk or 1 tsp dried
600ml veg stock, fresh, cube or Marigold Bouillion

Gently saute the leek so that it is soft, but hasn't coloured yet
Add the rest of the ingredients, bring to the boil, then turn down to gently simmer for 12-15 minutes until the mushrooms are just cooked. Allow to cool then blitz with a handheld blender. Reheat to serve with crusty bread. Non vegans can garnish with a swirl of cream of choice. The flavour should be strong mushroom with a slight kick of garlic and a hint of the thyme coming through.

MooseMarine

[Seaworthy Lass]

Originally Posted by MooseMarine

Hi Seaworthy Lass,

Your thread has been my cruising fix since Jan, whilst we are in that "in between" mode, refitting our next boat. Its been my antidote to researching thru-hulls, manifolds, boatyard, LED lighting and the 9-5 world of the salarywomen. Another cruising adventure will be our reward and I've got my new cooker to look forward to . In the meantime keep the posts coming to remind me of the lovely local markets, characters and produce that are out there...

I haven't weaned myself off dairy and eggs so most of my veggie recipes do not count as vegan. The one below is a rare vegan offering from me - you've already covered houmous....

Hi MooseMarine
Many thanks for the feedback. It is so good to hear someone is enjoying the thread .

I haven't weaned myself off dairy or eggs (nor do I plan to), but I have found having options when supplies are running low is fantastic. Am I the only one that runs out of stuff? No one else has admitted this ever happens to them LOL.

Thanks for the recipe . With temperatures starting to drop, my thoughts are turning towards soup.

[NornaBiron]

Originally Posted by Seaworthy Lass

Am I the only one that runs out of stuff? No one else has admitted this ever happens to them LOL.

I tend to run out of veggies before I run out of dairy! Temps are increasing again for us so I think soups are out of the window for the time being.

[Seaworthy Lass]

More brown comfort food . Look to some of the earlier salad dishes if you need a dose of colour .

This one is a much loved autumn/winter recipe. The flavour is superb and it is fantastic for using up stale bread. I was reminded of making it again during my walk yesterday. No paths out of this anchorage - it is a cross country trek over sage and thyme covered rocky terrain. The sage is low growing, so treading on it was unavoidable and the fragrance simply heady. I picked a handful of new newly sprouted tips to make this for dinner.

SAGE & ONION BAKE

Approx 10 cherry tomatoes (optional)
​1 mug boiling water
​1 stock cube
​Handful of sage leaves very finely chopped (dry or fresh, the quantity is not critical and the intensity of flavour will depend on the source)
​Grated rind 1 lemon
​1 tsp freshly ground pepper
4-5 onions, peeled & roughly chopped
​2 tbsp extra virgin olive oil
Loaf of stale bread, tougher crusts removed, finely diced or crumbled
​2 eggs lightly beaten (omit if vegan, but much better with)
​More oil for drizzling

- Halve tomatoes, sprinkle with a little salt and place cut side down so that the juice runs out. If you have the time or enthusiasm, after half an hour pop them on a tray cut side up in the sunshine to dry them out a little and intensify the flavour even further
- Combine boiling water, stock cube, sage, lemon rind and pepper & boiling water and cool
- Sauté onions & cool slightly
- Pour liquid over bread and gently toss until moistened thoroughly
- Add onions
- Stir in egg if using
- Spoon into a shallow greased dish
- Stud with tomatoes, cut side up
- Drizzle with olive oil
- Bake approx 40 minutes

When baked in muffin tins, it makes a good snack to munch on when sailing.

The recipe has been added to the index in post #1, along with MooseMarine's mushroom soup and NornaBiron's risotto.

[Seaworthy Lass]

Sage & onion bake may contain the most basic ingredients, but the lovely flavour and contrasting textures (soft centre, crispy bottom), means they can double up as yummy hors d'oeuvres when made in muffin tins.

Cold bubbly and hot nibbles in the cockpit arriving in a new anchorage at close to sunset:

[Seaworthy Lass]

Originally Posted by MooseMarine

Mushroom Soup

1 leek, chopped
1 tablespoon sunflower oil (or butter for a non vegan version)
300g mushrooms, sliced - whatever available I used chestnut
3 cloves garlic sliced
Thyme, leaves only from one fresh stalk or 1 tsp dried
600ml veg stock, fresh, cube or Marigold Bouillion

Gently saute the leek so that it is soft, but hasn't coloured yet
Add the rest of the ingredients, bring to the boil, then turn down to gently simmer for 12-15 minutes until the mushrooms are just cooked. Allow to cool then blitz with a handheld blender. Reheat to serve with crusty bread. Non vegans can garnish with a swirl of cream of choice. The flavour should be strong mushroom with a slight kick of garlic and a hint of the thyme coming through.

Hi MooseMarine
I tried your mushroom soup today. Mushrooms used were Portobello and lacking leeks, I substituted an onion. A thermos was filled and I took this ashore for our campfire dinner tonight.

Bread rolls in foil were heated next to the coals. My hubbie gave the soup a 10/10 rating . Thanks for the recipe .

[MooseMarine]

Hi Seaworthy Lass,

Wow! What a location! Must add to the flavour! I bet that you had wild thyme too.

Glad that the recipe was a hit.

MooseMarine

[MooseMarine]

Hi Seaworthy Lass,

By the way you are not the only one who runs out of stuff. I'm an "inbetweenie" and shore based, but ran out of olive oil last week...

When cruising it's usually eggs and bread... whoops ... leading me to the vegan thread...

Fair winds and smooth seas,

MooseMarine

[Seaworthy Lass]

A classic favourite, but this time I substituted orange sweet potato for a change. I also took a shortcut and used stock cubes - with recipes like this that are heavy on the vegetables and are pureed, I find it makes little difference. The cream is optional, but as with all pureed soups it added a rich touch. Long life cream is easy to source here.

The ingredients can all just be tossed together initially, but I find sautéing the onions and leeks improves the flavour and is easy to do while I peel and chop the potatoes.

The quantities are uncritical and have just been estimated. I usually add enough veg and water to fill my 3 litre pressure cooker. If the soup ends up a bit thick, I just dilute it with milk when reheating.

POTATO AND LEEK SOUP

2 tablespoons extra virgin olive oil
2 onions, peeled and chopped
4 large leeks (white and very pale green portion only) outer layer removed and sliced
4 mugs water
2 stock cubes
(or 1.5 litres stock)
6 potatoes (or 2 medium sweet potato)
1 tsp thyme leaves
Freshly ground black pepper

To serve:
2 tablespoons chopped chives
(½ -1 cup cream, optional)

- Sauté onion until golden
- Add leeks and cook stirring frequently until softened
- Add stock, potatoes, thyme and pepper
- Bring to pressure, turn off and leave half an hour
- Puree with a stick mixer
- Bring back to boil and seal in glass jars (4 x 750 ml)
- To serve, heat, add cream to taste and sprinkle with chives

One of the jars cooling: