Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

WARNING: Wear disposable gloves when handling chillies!

I was cutting up some long pale green Greek chillies (extremely mild) not that long ago and as they were so mild tasting I didn't bother with gloves. Did I ever pay the price! About 10 minutes later my hands started to burn and I immediately went for a dive thinking an hour in the water would soak away all the capsaicin. No luck. They were still on fire when I hopped out.
Milk with ice relieved the pain while the mix was cold, but provided no subsequent relief. I tried all the other internet suggestions of vaseline and baking powder and oil. No joy. It took nearly six hours to start settling. Lesson learned the hard way .

Harissa is my favourite way of adding heat to a dish, but it is rare as hen's teeth on Greek islands, so I have made up a batch. Hoping for extra longevity from the mix, I dried the chillies slightly first to get rid of most of the moisture and used a fair bit of oil. This mix is divine. The heat will depend on the chillies selected and whether or not you choose to include their seeds.

I will reach for this whenever a recipe calls for chiilies. It is also excellent added to extra virgin olive oil and drizzled over olives (or feta) and left to marinate a couple of hours or longer.

HARISSA

20 (approx 600g) long fresh red chillies, end cut off and split lengthwise
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
4 garlic cloves, peeled and sliced roughly
1 teaspoon rock salt, ground
1 tablespoon crushed dried mint leaves, stems discarded
1 cup extra virgin olive oil (reserve a bit for topping)

- Lay the chillies cut side up on a lined tray and leave to dry a day or two (until most of the moisture is out, but they are not bone dry) and roughly chop them
- Grind the coriander, cumin and caraway seeds
- Lightly heat the seeds with a couple of tablespoons of the oil to help release the flavour
- Combine all the ingredients and process with a stick mixer
- Store in a glass jar with the reserved olive oil on the top

Makes one 400g jar:

[Sailor g]

I thought I was on the wrong thread when I saw the WARNING! LOL!!

Ouch! That was one bad reaction! I have never had any problems-that must have been one bad pepper. Nature had some mad ways to keep us from its bounty. I just picked blackberries and look like I've been through a shredder. But 6 hrs without relief is really bad! So glad it's finally better and you can eat what caused it. Enjoy!!

[Sailor g]

Originally Posted by NornaBiron

These would be wonderful made with aubergine too, yum!

I made the zucchini/corgette crisps with aubergine and they were amazing! I think I like them better even. They would be great as a lunch or even a side dish. Thanks for the suggestion!

[NornaBiron]

Originally Posted by Sailor g

I made the zucchini/corgette crisps with aubergine and they were amazing! I think I like them better even. They would be great as a lunch or even a side dish. Thanks for the suggestion!

Attachment 106913

They do look good, may give them a go next week.

[Seaworthy Lass]

Originally Posted by Sailor g

I made the zucchini/corgette crisps with aubergine and they were amazing! I think I like them better even. They would be great as a lunch or even a side dish.

I will have to give them a go after that recommendation.
They would be good as part of a mezze platter. I love grazing .

Hope your blackberry scrapes stop hurting soon. What did you do with all the berries you couldn't eat?

SWL

[Sailor g]

We are freezing them. I am also going to try to make the jam you gave the recipe as soon as I can get jars. The berries are giant & so sweet.

[Seaworthy Lass]

Oh, ouch!

Surface cuts like that are awful.
Sending hugs xxx

[weavis]

Sister discovered a stash of blackberries in her garden. I put 4 large in a cup of home made yogurt and stirred in. Did not even require sugar-so naturally sweet.

I manage to make my yogurt on the firm side, not Greek solid but not all runny either.......... its just how I like it.

[Sailor g]

I had only had blackberries from the store which they pick when they are not ripe and are horribly tart. These are amazingly sweet. I pick these from my kayak so I don't get scratched as much (and know they aren't sprayed with chemicals).

I went with friends and found some by the side of a road but paid for them with blood (slight exaggeration). They did hurt some but itched worse-must have been some chemical the thorns released. Smart plant. I used Neosporin type cream & the cuts healed remarkably fast.

Warning-Vegans cover your eyes 🙀
We have had them on ice cream that was so decadent! I will try on yogurt too! Mostly, I eat them as is, plain berries-frozen. A nice summer treat.

[Seaworthy Lass]

Originally Posted by Sailor g

Warning-Vegans cover your eyes ��
We have had them on ice cream that was so decadent! I will try on yogurt too! Mostly, I eat them as is, plain berries-frozen. A nice summer treat.

LOL, my thoughts went straight to icecream too .

The year before last, Ocean Girl suggested trying avocado icecream and I posted this on the "Let us eat cake" thread.

This is a vegan version of icecream and so I will reproduce it here. If you click on the little blue arrow next to my name it will take you directly to the thread:

Originally Posted by Seaworthy Lass

AVOCADO ICECREAM

Ocean Girl's recipe attracted my attention! I love experimenting .
Close friends were coming for lunch yesterday, so it was a perfect opportunity to test it out .

I used:
2 avocado
Juice of one lemon
2 mangoes
½ cup almond milk
1 tablespoon castor sugar

The lemon juice was thrown in to help prevent the avocado from discolouring.
I scooped out the flesh of the avocado and mango halves, whizzed it all with a stick mixer, refrigerated it for an hour or so to get it cold, then popped it into a hand cranked icecream maker.

The avocado simply provided a creamy texture and of course the green tinge. It tasted predominantly of mango.

I served it with Almond Bread (recipe in post #48) and macadamia nuts.

Thanks for the great suggestion Erika! xxx

Although the colour combination would be "interesting", I think this would go well with blackberries.

SWL

[Sailor g]

Yeah, that color is scary!
I have to keep thinking pistachio.... Not working yet. Does it taste like avocados?

I also am looking into making ice cream from almond milk. I'm not sure if all almond milk is vegan so I need to check that too. And I hear almond milk ice cream is delicious!

[s/v Jedi]

I have never actually seen somebody able to milk almonds. Until I see that happen, my position is that almond milk does not exist and people are being fooled.

[Seaworthy Lass]

Originally Posted by s/v Jedi

I have never actually seen somebody able to milk almonds. Until I see that happen, my position is that almond milk does not exist and people are being fooled.

Given people milk bank accounts, there is nothing strange about milking almonds .

SWL

[Seaworthy Lass]

Originally Posted by Sailor g

Yeah, that color is scary!
I have to keep thinking pistachio.... Not working yet. Does it taste like avocados?

I also am looking into making ice cream from almond milk. I'm not sure if all almond milk is vegan so I need to check that too. And I hear almond milk ice cream is delicious!

The ice cream tasted mango flavoured. Both mangoes and banana remain slightly soft to the bite when frozen, making them excellent in icecream. The avocado in the above recipe provides the fat content needed for the "creaminess", so the combo worked quite well.

I have never tried it, but I think full fat coconut milk cooked with a little cornflour/arrowroot to give it a custard like consistency (custard is the best base for the creamiest real icecream) would make fantastic icecream.

I found this recipe last year and will give it a go when I can use an icecream maker again:
Recipe: Vegan Coconut Almond Chocolate Chip Ice Cream — Recipes from The Kitchn | The Kitchn

SWL
PS At home I packed mango flesh in plastic bags and just cut off frozen slices in summer. The very simplest frozen treat .

[frank_f]

Originally Posted by s/v Jedi

I have never actually seen somebody able to milk almonds. Until I see that happen, my position is that almond milk does not exist and people are being fooled.

I think they call it that because nobody would buy it if they called it nut juice.