Mouthwatering Boat Recipes (mainly plant based)

[DoubleWhisky]

Originally Posted by Seaworthy Lass

We haven't been to Kos (too touristy ).

It is really, but there are some reasons for a visit (early or late of season)

1. Mountains - You can rent a 4X4 and go uphill. There are pathways accesible by 4X4 and the views are really breathtaking.
2. Food - You need to make a local query about it, but there are really good spots outside the Kos town - visited only by locals, and sometime like miraclously transferred just from sixty years ago
3. SPICES - the town market hall in Kos town is well worth some time - not completely out of season, unhappily.
4. Asklepeion - first of all, established by Nothing exceptional, but worth one visit on occasion

You can moor at Kamari (west part of island, southern shore, near Kefalos village). At the beginning and at the ending of the season You can be on Your own there if You are lucky enough. Delivery and return of rented car can be arranged by internet or phone.

[Seaworthy Lass]

A platter of houmous served with crudités, semi dried tomatoes and watercrackers is good in hot weather. No cooking is required if you use tinned chickpeas . Make double the quantity, store refrigerated in glass jar topped with a little olive oil and use it in sandwiches, pita pockets (goes really well with DoubleWhiskey's falafel), tortillas etc. It us also good to have extra on hand if you have hungry guests .

I find chilies and coriander add oomph to the more traditional version:

HOUMOUS

2 cloves garlic, crushed
Rind and juice 1 lemon
1 tbsp tahini
1 tbsp extra virgin olive oil
1/2 tsp each freshly ground salt and pepper
400 g tin chickpeas, drained and well rinsed
A little soy milk if the mixture is too thick
Optional:
2 red chilies, deseeded and finely chopped
Small bunch coriander or parsley leaves, finely chopped

- Puree the the first 6 ingredients with a stick mixer
- Add a little soy milk (or just water) if the mixture is too thick
- Add chili and coriander
- Refrigerate a few hours before serving (flavour develops)

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

[Seaworthy Lass]

This one is for ginger lovers . It goes well with a crisp, cold white wine. The quinoa can be substituted with cooked rice or barley. I served this with baby spinach leaves last night.

GINGER AND ORANGE QUINOA SALAD
1 cup quinoa
2 cups water or vegetable stock

½ cup sultanas
1 yellow capsicum, halved and sliced
½ cup walnuts or macadamias, roughly chopped
8 spring onions, whites left long and about ½ cup of the greens sliced
1 orange, peeled and sliced into rounds
¼ cup toasted pine nuts

400 g can chickpeas, well rinsed and drained

DRESSING:
¼ cup walnut oil or e.v. olive oil
rind and juice 1 orange
2 tbsp apple cider vinegar
2 cloves crushed garlic
1 tbsp fresh ginger, peeled and grated
2 tbsp sliced crystallised ginger (I get beautifully hot stuff in Greece near Turkey, Aussie ginger is pathetically weak in comparison)
1 tsp honey
½ tsp each freshly ground salt and pepper

- Mix dressing in a glass jar, shake well, pour over chickpeas and refrigerate several hours or overnight
- Cook quinoa in the water or stock
- Cool and then spread out flat for any excess water to evaporate
- Cut the whites off the spring onions and slice about ½ cup of the greens
- Combine the quinoa, sultanas, capsicum, nuts, spring onion greens and chickpeas
- Spoon into a serving dish, decorate with orange rings and spring onion whites and finally scatter with the pine nuts

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

[Seaworthy Lass]

I like meals like this that can be partially preprepared, leaving minimal time required in the galley when I would prefer to be relaxing in the cockpit. Although the list of ingredients looks complicated for this recipe, if you prepare the spice mix in bigger quantities (or buy it) it considerably simplifies things.

You could substitute the quinoa with rice or barley, or use lentils instead of chickpeas. The flavour is just lovely.

MOROCCAN RED QUINOA AND CHICKPEA SALAD

1 cup red quinoa
2 cups vegetable stock or water
400 g cans of chickpeas, well rinsed & drained
½ cup mint, tips reserved and the rest chopped
1 red onion, peeled and cut in thin wedges
½ cup pistachios, toasted

Dressing:
Rind and juice of 1 lemon
1 tbsp apple cider vinegar
¼ cup e.v. olive oil
1 tsp honey
2 cloves garlic, minced
1 cup dried cranberries

1 heaped tbsp Moroccan 'Ras El Hanout' spice mix
or:
1 tsp freshly ground black pepper
1 tsp cumin seeds
½ tsp cardamon
½ tsp smoky paprika
½ tsp ground ginger
½ tsp cinnamon
½ tsp turmeric
½ tsp coriander seeds
¼ tsp cayenne pepper
¼ tsp nutmeg
½ tsp fresh ground salt

If making up the spice mix:
- Toast the spices in a dry skillet for a couple of minutes until fragrant
- Cool and grind with a mortar and pestle
- Add the salt

- Shake the dressing and spices in a glass jar
- Combine the dressing and chickpeas and marinate refrigerated several hours or overnight
- Cook quinoa and when cool spread flat to dry slightly (can be prepared the day before and refrigerated as well)
- Combine the quinoa and chickpeas (can be hours beforehand)
- Just before serving toss through the chopped mint, spoon into a serving dish and add red onion, mint tips and pistachios.

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

[Seaworthy Lass]

I've been super busy, so have not posted any new recipes for a while.
Anyone miss me?

The flavours and texture and colour of Vietnamese rolls are so good that last night I made a salad based on the same ingredients (without the wrapping) and it worked beautifully. Add whatever vegetables you like and vary the quantity of herbs to suit your taste.

VIETNAMESE NOODLE SALAD

200 g rice vermicelli
1 tbl extra virgin olive oil

Handful mint leaves, coarsely chopped
Handful coriander leaves, coarsely chopped
Handful basil leaves, coarsely chopped
2 carrots, cut in matchsticks
1 lebanese cucumber, sliced
1 yellow capsicum
200 g sugar peas, topped and tailed and blanched
200g cherry tomatoes, halved

Dressing:
2 tbl water
1 tbsp sweet chilli sauce
1 tsp caster sugar
juice of 2 limes (or lemons)
2 cloves garlic, crushed
1-2 red chillies, seeded and finely diced
(1 tbsp fish sauce if not vegan)

- Break the noodles in four to make serving easier and pop them in a pot of boiling water for about 2 min until al dente, forking them apart
- Rinse with cold water to prevent sticking and to cool rapidly
- Drain well, then drizzle the oil through and toss
- Mix the dressing in a glass jar and shake well
- Just before serving reserve some of the vegetables and the tips of the herbs to scatter on top, and toss the rest in with the noodles
- Top with the remaining herbs and veg
- Drizzle the dressing over the salad (do not toss it through as it discolours the pure white of the noodles)

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

[Seaworthy Lass]

This is one of those super easy, tasty recipes that is worth sharing. Just four ingredients. Anything else, including pepper, only detracts. It takes minutes to prepare and to cook and is lovely hot or cold.

I am finally back on board and meals are again dependant on what I can source. Brown mushroom looked appealing today, and I didn't feel like doing anything too complicated with them, so this old standby recipe was perfect.

MUSHROOMS WITH SOY

2 tblsps extra virgin olive oil
2 onions, peeled and chopped
approx 8 large brown mushrooms
approx 2 tblsps soy sauce

- Sauté the onions in the oil while slicing the mushrooms
- Add mushrooms and stir until cooked
- Slash in soy to taste and cook for a few extra minutes
- Good on bruschetta or serve as as a side dish

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

[SailFastTri]

This week we tried the Vegan Fajitas from Oh She Glows.com Excellent!
Vegan Fajitas and a Valentine’s Day Gone Wrong — Oh She Glows

[Seaworthy Lass]

Originally Posted by SailFastTri

This week we tried the Vegan Fajitas from Oh She Glows.com Excellent!
Vegan Fajitas and a Valentine’s Day Gone Wrong — Oh She Glows

I have just had dinner, but my mouth still watered looking at the photo of those . The lentil and walnut substitute for meat sounded good too.

(The whole blog was interesting actually - Blissful buckwheat granola clusters caught my eye )

[avb3]

I had a whole wheat toasted sandwich using half an avocado as spread, topped with thin sliced onions, kosher salt, swiss cheese for lunch. And some black berries.

My son says he's got a moose steak waiting for me when I get back to Canada.

Yum.

Sent from my Nexus 5 using Cruisers Sailing Forum mobile app

[bfloyd4445]

Originally Posted by Seaworthy Lass

This is one of those super easy, tasty recipes that is worth sharing. Just four ingredients. Anything else, including pepper, only detracts. It takes minutes to prepare and to cook and is lovely hot or cold.

I am finally back on board and meals are again dependant on what I can source. Brown mushroom looked appealing today, and I didn't feel like doing anything too complicated with them, so this old standby recipe was perfect.

MUSHROOMS WITH SOY

2 tblsps extra virgin olive oil
2 onions, peeled and chopped
approx 8 large brown mushrooms
approx 2 tblsps soy sauce

- Sauté the onions in the oil while slicing the mushrooms
- Add mushrooms and stir until cooked
- Slash in soy to taste and cook for a few extra minutes
- Good on bruschetta or serve as as a side dish

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

I do something similar with mushrooms. I powder some oatmeal in a flour mill or nutriblast then add unbromated whole wheat flour, sea salt, a little water till its about thick enough to stick to a fork then let it sit on the counter for a week with a cloth over the top to allow air circulation. After the mix ripens in a few days I add more flour to thicken it,then dip the mushrooms and sauté them. Adds a nice crunchy crust and flavor to the dish. Save a little of the ripe flour mix to start another batch as this stuff is great for making pancakes etc...even sourdough bread. This is a great way to add a probiotic touch to your cooking.
Oh, don't forget to stir your mix each day until you use it.

[DSDman]

I love vegetarians, they taste great!

Sent from my XT1030 using Cruisers Sailing Forum mobile app

[bfloyd4445]

Originally Posted by DSDman

I love vegetarians, they taste great!

Sent from my XT1030 using Cruisers Sailing Forum mobile app

watch out everyone!...there is a carnivore amongst us

Do you have any preferences or do you enjoy all equally

[DSDman]

I will pretty much eat anything that don't eat me first!

Sent from my XT1030 using Cruisers Sailing Forum mobile app

[frank_f]

Originally Posted by DSDman

I love vegetarians, they taste great!

Sent from my XT1030 using Cruisers Sailing Forum mobile app

I've never been able to finish a whole one by myself.

[SailFastTri]

Originally Posted by DSDman

I love vegetarians, they taste great!

Sent from my XT1030 using Cruisers Sailing Forum mobile app

They stink less too