Mouthwatering Boat Recipes (mainly plant based)

[weavis]

Suprise guests from Australia tonight.

My quick Pizza base.

I cup of plain Yogurt.
I cup self raising flour.

Mix and knead. Whilst kneading, throw in extra flour and knead for 3 minutes.

Roll to pizza size

add ingredients

cook like normal pizza for 8-13 minutes as required.

[Seaworthy Lass]

Originally Posted by weavis

Suprise guests from Australia tonight.

My quick Pizza base.

I cup of plain Yogurt.
I cup self raising flour.

Mix and knead. Whilst kneading, throw in extra flour and knead for 3 minutes.
Roll to pizza size
add ingredients
cook like normal pizza for 8-13 minutes as required.

Yoghurt lightens up anything made with flour - cakes, muffins, fluffy pancakes, even tortillas etc .
Beer does too:

BEER BREAD PIZZA BASE

2 cups self raising flour, sifted
½ teaspoon salt
1 teaspoon sugar
Small can beer

- Mix the dry ingredients and carefully fold in enough beer to make a soft dough (don't overwork the dough)
- Divide into balls (any size you like) and roll or simply pat into thin rounds
- Top with whatever takes your fancy and bake in a hot oven until underside is slightly browned

SWL

[Seaworthy Lass]

Originally Posted by Sailor g

I was somewhat joking but found online a vegetarian Eggplant Stroganoff that I changed up a bit. I'm not sure when I will be at a place to try it but it sounds interesting!

Eggplant Stroganoff

12 ounces egg noodles
12 ounces sliced cremini mushrooms
1 cup chopped onion
1 medium eggplant (12 oz.), cut into 1-in. cubes
About 2 tbsp. vegan butter
About 2 tbsp. olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
1 3/4 cups vegetable broth
1 1/4 cup mushroom purée
1/4 teaspoon nutmeg
2 tablespoons chopped flat-leaf parsley

1. Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.

2. Meanwhile, in a large wide pot over high heat, cook mushrooms, onion, and eggplant in 2 tbsp. each vegan butter and oil, stirring often, until softened, about 5 minutes, adding a little more oil if needed.

3. Stir in salt, pepper, and flour and cook 1 minute. Add broth and reduce heat, and simmer 5 minutes.

4. Put mushroom purée, and nutmeg in a bowl. Stir in hot broth mixture 1/4 cup at a time, then return to pot. Spoon eggplant sauce over noodles and sprinkle with parsley.

I think pureed cashews enrich sauces beautifully, so I used these instead of flour in your recipe Sailor G, but otherwise basically followed the same idea of combining aubergines and mushrooms in a creamy sauce. This was the final mix:

EGGPLANT IN MUSHROOM & CASHEW SAUCE

1 cup raw cashews plus water
1 kg mushrooms
1 tsp sweet paprika
¼ teaspoon nutmeg
Juice of ½ a lemon
3 tablespoons brandy
1+ cups stock (add enough to get a thick, but creamy texture)

2 tablespoons extra virgin olive oil
1 clove of garlic, finely sliced
1 red onion, finely chopped
1 medium eggplant, cut in thin slices lengthwise, then cross wise in strips
1 teaspoon salt
½ teaspoon pepper
handful of parsley, chopped

- Soak cashews in water for about 4 hours and drain
- Remove the mushroom stalks, discard the very ends and chop the stalks
- Roughly chop a third of the caps and slice the rest
- Combine the cashews, mushroom stalks and chopped caps, paprika, nutmeg, lemon, brandy and stock and puree until smooth
- Sauté the onion and garlic until golden
- Add eggplant and sliced mushrooms and cook, stirring frequently until soft (the quantity looks like a lot initially, but it reduces down dramatically)
- Add the cashew puree and simmer a few minutes
- Season to taste, stir in parsley and serve tossed through warm pasta

This is a rich sauce. If you are not avoiding dairy or extra calories, enhance it further by adding a few dollops of cream just before tossing, and top with freshly shaved parmesan and more parsley.

There is another reason for adding parmesan. Without it disguising the dish, it looks a totally unappetising grey-brown concoction . And brown is my least favourite colour at the best of times . Such a pity, as it tastes good. I suggest you eat this one lit by soft candlelight and simply savour the aroma and taste:

[weavis]

Originally Posted by Seaworthy Lass

Yoghurt lightens up anything made with flour - cakes, muffins, fluffy pancakes, even tortillas etc .
Beer does too:

BEER BREAD PIZZA BASE

2 cups self raising flour, sifted
½ teaspoon salt
1 teaspoon sugar
Small can beer

- Mix the dry ingredients and carefully fold in enough beer to make a soft dough (don't overwork the dough)
- Divide into balls (any size you like) and roll or simply pat into thin rounds
- Top with whatever takes your fancy and bake in a hot oven until underside is slightly browned

SWL

I find these alternative recipes amazing for the ability to produce a Pizza immediately. Normally It takes several hours for a dough to be ready.

I had the dough and toppings cut in the time it took to heat the oven. A perfectly acceptable pizza base with pizzas made how everyone wanted on the table within an hour. A huge bowl of salad, garlic bread and plenty of wine.

The night before, my sister had guests, again from Australia, and we went to the local steak house-it was nice but this was better!

I will try the beer recipe at some stage.

[Seaworthy Lass]

Originally Posted by Seaworthy Lass

I will also scout out some more cold soup recipes that use raw ingredients. Carsten posted a recipe for cold cucumber soup back in post #4 that I must try out now (I am thinking mint and ginger would go really well in this).

I am in recovery mode here .
I can't recall ever having tasted something so awful, let alone made it. This was an all time spectacular failure .

Who would have thought combining such a totally innocent lineup of ingredients could produce something so inedible? It was mostly the aftertaste I think that was so bad. I managed to consume close to a glass before it hit me quite how bad it was. I drank several glasses of water to try and wash the taste away, cleaned my teeth, tried a sweet apricot and in the end resorted to chocolate to drown out the effect.

Was was the combo? I'll list the ingredients just so none of you are tempted to reproduce this:
4 telegraph cucumbers, peeled
½ clove garlic (this was a clove of a bulb I had bought freshly dug up a month ago and it packs a powerful punch and I suspect even half a clove was way too much here and the biggest culprit)
½ a chilli
Salt and pepper
1 teaspoon freshly grated ginger
A few sprigs of mint and parsley

The chocolate is finally succeeding in driving the aftertaste away .

Not to be daunted, I will try another another mix in a day or two.

SWL

[Seaworthy Lass]

Originally Posted by weavis

I find these alternative recipes amazing for the ability to produce a Pizza immediately. Normally It takes several hours for a dough to be ready.

I had the dough and toppings cut in the time it took to heat the oven. A perfectly acceptable pizza base with pizzas made how everyone wanted on the table within an hour. A huge bowl of salad, garlic bread and plenty of wine.

The night before, my sister had guests, again from Australia, and we went to the local steak house-it was nice but this was better!

I will try the beer recipe at some stage.

I made quick pizzas using beer bread base tonight. I have a pizza fan on board . These were non vegan (tuna, cheese, capers, black olives, cherry tomatoes and thyme served topped with basil), but choice of topping is limited only by imagination.

They went down very nicely .

By the way, I started using teflon baking sheets about a year ago and can highly recommend them. They are advertised as having about 300 uses. No sign of any wear yet. I place them on my metal baking tray. Nothing sticks to them and they simply wipe clean easily with a damp cloth. Brilliant for boat use!

[Sailor g]

LOL. We had a pizza today as well using a flatbread for the base. It was delicious and so quick! We did 'go rogue' also with mozzarella and Italian sausage

I hope this hasn't been on here already-I did a look though the index but didn't see it. So, here is a delicious alternative for those being good.

Pizza Bianca

Using whatever pizza dough you prefer, use a fork to prick hole over the bottom of the crust.

Drizzle the Olive Oil over the dough. Sprinkle with the thyme or Rosemary now or add torn basil after it comes out.

Add salt. Bake until crust is golden.

[weavis]

Originally Posted by Sailor g

LOL. We had a pizza today as well using a flatbread for the base. It was delicious and so quick! We did 'go rogue' also with mozzarella and Italian sausage

I hope this hasn't been on here already-I did a look though the index but didn't see it. So, here is a delicious alternative for those being good.

Pizza Bianca

Using whatever pizza dough you prefer, use a fork to prick hole over the bottom of the crust.

Drizzle the Olive Oil over the dough. Sprinkle with the thyme or Rosemary now or add torn basil after it comes out.

Add salt. Bake until crust is golden.


Attachment 105291

That is similar to what I do. EXCEPT:-need to add some garlic to the recipe!

[Sailor g]

Garlic is essential. I can't believe I left it out! I'm Italian so leaving out garlic is a Cardinal Sin!

[Seaworthy Lass]

Originally Posted by weavis

I was thinking.
You could also add a 1/4 Watermelon to the blend. It makes it sweeter and lifts it a whole notch.

Originally Posted by Ham and Eggs

I don’t have exact amounts for many of this summer soup’s ingredients, because that’s how I operate, but if you taste it toward the end you can make easy adjustments to correct the heat, sweetness, acidity or viscosity by adding, for example, more jalapeno, watermelon, vinegar or…more watermelon.

Pour the last of the pina colada out of the blender and drink it, because it is hot outside.
Rinse it out.
Toss the following into it:

• 2 tomatoes, cored and peeled
• A small jalapeno, de-seeded and de-membraned (depending on your heat tolerance)
• A nice fat chunk of seedless watermelon, cut into manageable sized cubes…1 ½-2 cups
• 1/2 cucumber, peeled, de-seeded and cut into chunks
• 1 T sherry vinegar (almost any kind will do, but sherry is my favorite)
• A small shallot (or ¼ white onion), peeled and roughly chopped
• 1 tablespoon Italian parsley, chopped
• Salt and pepper (sea salt is best, followed by Kosher, followed by iodized table salt)

Put the lid on the blender, puree on slow speed, remove the lid and emulsify in while running:

• 1/3 C extra virgin olive oil

Pour into bowls and garnish with any or all of the following:

• Watermelon, small dice
• The remaining cucumber, small dice
• Croutons
• Chopped parsley
• Goat cheese
• A quick drizzle of the olive oil

Very refreshing.
Hope you like it.

Weav, thanks so much for the watermelon suggestion and Ham and Eggs for the original recipe that I put on the back burner last year then forgot about.

This is scrumptious! The gazpacho I made based on Weav's recipe was perfect, so I used that as a starting point for this recipe, then I basically just added watermelon and omitted the garlic. Yum!!

WATERMELON GAZPACHO

4-6 medium tomatoes, cored
Approx 2 cups cubed watermelon, seeds removed
1 sweet red pepper, core removed
1 red chilli, deseeded
½ telegraph cucumber, peeled
½ red onion
½ handful basil
1 tablespoon of white balsamic vinegar
2 tablespoons lemon/lime extract (rind soaked in gin and filtered)
3 tablespoons extra virgin olive oil
½ teaspoon Himalayan rock salt, ground
½ teaspoon black pepper, ground

- Roughly chop vegetables
- Combine all ingredients and puree with a stick mixer or food processor
- Strain (pushing down to extract as much as possible, there should only be a couple of tablespoons left at the end). Serve chilled.

Garnish as in Ham and Eggs' recipe or simply with fragrant basil, as I did.

Fit for a queen :

[weavis]

Originally Posted by Seaworthy Lass

Weav, thanks so much for the watermelon suggestion and Ham and Eggs for the original recipe that I put on the back burner last year then forgot about.

This is scrumptious! The gazpacho I made based on Weav's recipe was perfect, so I used that as a starting point for this recipe, then I basically just added watermelon and omitted the garlic. Yum!!

WATERMELON GAZPACHO

4-6 medium tomatoes, cored
Approx 2 cups cubed watermelon, seeds removed
1 sweet red pepper, core removed
1 red chilli, deseeded
½ telegraph cucumber, peeled
½ red onion
½ handful basil
1 tablespoon of white balsamic vinegar
2 tablespoons lemon/lime extract (rind soaked in gin and filtered)
3 tablespoons extra virgin olive oil
½ teaspoon Himalayan rock salt, ground
½ teaspoon black pepper, ground

- Roughly chop vegetables
- Combine all ingredients and puree with a stick mixer or food processor
- Strain (pushing down to extract as much as possible, there should only be a couple of tablespoons left at the end). Serve chilled.

Garnish as in Ham and Eggs' recipe or simply with fragrant basil, as I did.

Fit for a queen :

Looks excellent!

[oldragbaggers]

Originally Posted by NornaBiron

French Grated Carrot Salad with Lemon Dijon Vinaigrette - Once Upon a Chef

This makes a great side dish and is very easy. I made it as part of a wedding buffet recently and it disappeared in seconds!

Can't wait to try this one. Oil is not part of my diet though so I hope it's good without it.

[oldragbaggers]

My favorite food, and a complete nutritious meal in itself. You'll need an oven for this one, and a little spare time, but so worth it.

https://www.oldragbaggers.com/the-wh...meatless-loaf/

[Seaworthy Lass]

Originally Posted by oldragbaggers

My favorite food, and a complete nutritious meal in itself. You'll need an oven for this one, and a little spare time, but so worth it.

https://www.oldragbaggers.com/the-wh...meatless-loaf/

Becky, I have yet to find a perfect meatless loaf, so thanks for posting that. Unfortunately the tofu and vegetable protein crumbles are unavailable here. You mention substituting lentils for the tofu, but I imagine not much will substitute the crumbles well?

I had a quick read about the WFPB diet and note oil is excluded. I am curious why. Not criticising, just puzzled. Cold pressed extra virgin olive oil is simply olives crushed and the resulting liquid filtered. The processing is absolutely minimal and nothing else is added. It is way less processed than many other plant based food.

Is there another reason why this is not suitable if following this food plan?

SWL

[oldragbaggers]

Originally Posted by Seaworthy Lass

Becky, I have yet to find a perfect meatless loaf, so thanks for posting that. Unfortunately the tofu and vegetable protein crumbles are unavailable here. You mention substituting lentils for the tofu, but I imagine not much will substitute the crumbles well?

I had a quick read about the WFPB diet and note oil is excluded. I am curious why. Not criticising, just puzzled. Cold pressed extra virgin olive oil is simply olives crushed and the resulting liquid filtered. The processing is absolutely minimal and nothing else is added. It is way less processed than many other plant based food.

Is there another reason why this is not suitable if following this food plan?

SWL

I have made the loaf with lentils and although it is not as tasty, in my opinion, as with the tofu and crumbles it is still quite good. But mostly it had a looser texture which I don't like.

I will send you a message with some resources about why I don't eat oil when I get home. I am using my iPhone right now.