Mouthwatering Boat Recipes (mainly plant based)

[Coops]

Just for fun, how about a stuffed turkey, vegan style?

http://media-cache-ec0.pinimg.com/73...61c72d660e.jpg

Made from rice crispies and M and M's.

Coops.

[Seaworthy Lass]

Originally Posted by Coops

Just for fun, how about a stuffed turkey, vegan style?

http://media-cache-ec0.pinimg.com/73...61c72d660e.jpg

Made from rice crispies and M and M's.

Coops.

Chocaholic and expert here. They are Smarties, not M&Ms .

[Coops]

Originally Posted by Seaworthy Lass

Chocaholic and expert here. They are Smarties, not M&Ms .

You are the smartie then.

Coops.

[Seaworthy Lass]

Here in the Aegean, beetroot is as much of a staple in winter as cabbage. It packs a punch with nutrients and with a mild flavour lends itself to lots of dishes. It can substitute grated carrots raw in just about any recipe, it makes a good addition to soups and substitutes cucumber in tsatziki to make a beautiful pink dip (they call that "beetroot salad" in Greece). Apart from Borscht, this simple soup recipe is one of my favourite ways of using beetroot.

It is the last day of autumn and the Med has yet to throw any ferocious weather at us. At the moment we are sitting in a protected bay with just a solitary monastery ashore. Had a wonderful sail here. Bells greeted us joyously as we came in . Just goats and finches for company otherwise. It is unlikely we will see too many other boats for the next five months.

BEETROOT SOUP

2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 onions, chopped
4 medium beetroot (approx 600g), peeled and grated or finely diced
4 carrots, peeled and sliced
1 sweet potato, peeled and chopped
800g tin tomatoes
1 litre stock (or water and 2 stock cubes)
Freshly ground black pepper

To serve:
Few tablespoons brandy
Basil
(If not vegan: Goat's cheese, crumbled)

- Sauté garlic
- Add onions and cook until golden
- Stir in beetroot and continue stirring occasionally while chopping the potato and carrot
- Add everything else
- Bring to pressure, turn off heat and allow to sit for an hour to cook
- Puree with a stick mixer
- Bring back to boil and seal in 4 x 750 ml glass jars
- When reheating add a splash of brandy
- Serve topped with basil and crumbled goat cheese

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

[Buzzman]

For an alternative to the above, try adding watermelon before pureeing, and just a dash of thick cream.

Mmmmmmmmmmmmmmmmmmmmm....................

XX
M

[Seaworthy Lass]

The addition of feta disqualifies Greek salad as a vegan dish, but I am posting a photo of the one I was served yesterday as it was an interesting regional variation. If you commited the sin of leaving off the cheese it would be vegan .

The usual tomatoes, cucumber, capsicum, red onion, olives, feta and oregano came topped with a few tablespoons of pickled caper leaves and chillies:

[Seaworthy Lass]

The beautiful location:

[Seaworthy Lass]

Soup season is here, aka winter . With lots of warm southerlies recently blowing straight from Egypt (just 300nm away) that heartwarming hit hasn't been quite as essential as usual, but a bowl generally makes its way onto the menu most nights at this time of year.

For any "non cook", soup would have to be the easiest and most fool proof thing to make. It does improve if you sauté any garlic cloves or onions first, but this is not essential so don't let this step phase you. Just throw a couple in with whatever chopped veg take your fancy to half fill a pot (let your imagination run wild or reach for whatever you have on hand), add stock, possibly a tin of tomatoes or some concentrate, herbs or spices, and for a decent hit of low fat protein include lentils or cooked chickpeas or beans (tinned will do), then cook until veg are soft. A pressure cooker works brilliantly for this. Just bring it to pressure, turn off the heat and let it sit an hour or so.

Using homemade stock makes a big difference only when the broth features as in French Onion or Chicken Noodle soup, otherwise stock cubes are fine. To retain the bright green colour of greens, add these at the end and simmer just long enough to cook. Season to taste when done. Hot sauce or coconut cream etc can really lift the final result. Like most stews and casseroles the flavours improve with standing.

For those of you who are not fans of veggies or pulses, pureed soup is the least painful way to get a good dose of goodness particularly if you disguise it with toppings such as shaved cheese, grilled bacon or prosciutto, buttery croutons, fresh herbs and nuts . I would say nothing warms you up faster or feels more comforting (food wise that is ) in winter than soup.

Tonight's treat was a very filling bean and mushroom combo. With garlic and rosemary studded warm focaccia it made a meal in itself:

WHITE BEAN & MUSHROOM SOUP

500g navy (=haricot) or cannellini beans
2 tablespoons extra virgin olive oil
700g mushrooms (white or brown or portobello)
another 2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
2 onions, peeled and chopped
4 potatoes, peeled and diced
4 mugs water
2 stock cubes
1 heaped tablespoon fresh oregano leaves (or thyme or sage)
1 tsp freshly ground black pepper
salt to taste

200 ml milk of choice (or a carton of cream)
basil
pistachio or pine nuts

- Soak beans overnight
- Drain, cover with water and bring to pressure
- Turn off heat and leave to sit for an hour
- Drain beans and put aside
- Sauté mushrooms and put aside
- Sauté garlic and onion until soft
- Add potato, water, stock cubes, herbs, pepper and beans
- Bring to pressure, turn off heat and leave at least half an hour
- Puree with stick mixer
- Add mushrooms and milk/cream
- Dilute if needed with extra milk
- Serve sprinkled with basil (or parsley or coriander) and pistachio or pine nuts.

Perfect with crusty, hot garlic bread or focaccia or bruschetta or ....

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

[Sailor g]

That soup sounds so good. It reminds me of my favorite soup, Tuscan Cannellini Beans and Kale Soup (which usually has ham or Italian sausage but can easily be left out with a good veggie stock).

2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
4 cups/1 liter (vegetable stock
Handful of kale, remove stems and chop
1 (14.5 ounce) can Italian-style diced tomatoes
1 cannellini beans , drained and rinsed
2 large carrots, peeled and sliced

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, tomatoes, carrots, and cover. Cook until carrots are just getting tender. Add the kale and beans cook 5 minutes or until kale is tender. Enjoy!

[Sailor g]

Oops. My photo ended up in wrong place. Sorry!

[Seaworthy Lass]

Would you like me to try fixing it?
It looks very artistic as is though

[Sailor g]

That would be great! I really appreciate your help

[td0tz]

NOT pretending to be something other than what it is, here's a worthy Thanksgiving entree/centerpiece, and it's even vegan:

THE VEGGIEDUCKEN!
Banana Squash and Yams with vege filling!


Whole description and recipe:
Veggieducken: Step-by-Step Recipe and Photos «

[Seaworthy Lass]

Originally Posted by td0tz

NOT pretending to be something other than what it is, here's a worthy Thanksgiving entree/centerpiece, and it's even vegan:

THE VEGGIEDUCKEN!
Banana Squash and Yams with vege filling!

Oh, roasted squash with herb and yam stuffing sounds just lovely. My mouth is watering . I roasted most weekends at home (too time consuming mid week after work) and the flavours of vegetables is fabulous doing this. Adding sprigs of rosemary and unpeeled garlic cloves makes it smell heavenly while cooking.

On board I am really conscious of gas usage and running the oven for an hour to roast veggies is something I only indulge in in winter if gas is easy to replace. Not the case at the moment .

I have added your recipe to the index and Sailor G's too.

Thanks to both of you for new ideas.
SWL x

[weavis]

Not Vegan.

Fresh tuna. Sear on each side for 2 minutes.

Let stand for 5 minutes.

Slice thinly.

Fine grate garlic and ginger. Mix with Ponzu Soy sauce.

Pour over Tuna.

Best ever Tuna dish.