Mouthwatering Boat Recipes (mainly plant based)

[Sailor g]

The sushi rolls look so good (both tasty and how professional they look)! I've always been such a coward to try making sushi so we just end up making sashimi. I have all the ingredients. I think I may have to try it this weekend!

[Seaworthy Lass]

Soup season is in full swing here .
I usually don't follow any specific recipe, I just sauté a couple of onions, add about 1.5 kilos (3 lbs) of whatever veggies I have on hand, and some red lentils or pre-cooked beans or chickpeas for a good dose of protein and flavour it with herbs or spices as the mood strikes. It can be served as is or pureed and with warm homemade bread makes a meal in itself. The options are limitless.

Last night's combo was very yummy and worth making again. The curry flavour is very subtle. The coconut milk adds a creamy texture and combines beautifully with the ginger. A generous amount of buttery pine nuts goes well tossed on top.

CARROT AND GINGER SOUP

2 onions, peeled and roughly chopped
2 tbsp extra virgin olive oil
1 kg carrots
2 medium sweet potatoes
800 g tin whole tomatoes
1 mug (8oz) red lentils, rinsed
2 heaped tsp curry powder
2 heaped tablespoons grated ginger
1 tsp freshly ground pepper
2 stock cubes
3 mugs of water approximately
200 ml coconut milk

Pinenuts and herbs for topping

- Sauté onions
- Peel and chop carrots and sweet potato and add
- Add the rest of the ingredients except for the coconut milk, using enough water to fill a 3 litre pressure cooker to the max mark
- Bring to pressure, turn off and leave an hour
- Add coconut milk and a little extra water if too thick and puree with a stick mixer
- Bring back to the boil and simmer a few minutes
- Seal in 750 ml glass jars while simmering (it will keeps several days easily)
- Serve topped with pinenuts and fresh herbs.

I used the young tips of oregano which is growing prolifically here. Coriander would go particularly well with the ginger and coconut milk.

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

[Seaworthy Lass]

Yeah! Gas bottles were refilled last week (it involved two 50km round trips), so I no longer need to be frugal with gas and roasting veggies is back on the agenda this winter .

Crispy smashed potatoes are a firm favourite and highly addictive. They get wolfed down in next to no time, usually with dollops of thick Greek yoghurt (sometimes flavoured with lemon or lime rind and mint or parsley or coriander). Last night I served them topped with Guacamole as well.

CRISPY SMASHED POTATOES

1 kg potatoes (or sweet potatoes), scrubbed
Extra virgin olive oil
Freshly cracked salt and pepper to taste (Himalayan pink salt is especially good in this recipe)
Parsley

- Boil or steam potatoes until tender
- Drain well
- Press down on each one gently until flattened desired amount (I use the base of a glass jar). The flatter, the bigger the area to crispen.
- Place on baking sheet and drizzle with oil
- Grind on salt and pepper
- Bake in a hot oven about 20 minutes
- Flip and bake a further 20 minutes or until the bottom is crispy
- Sprinkle with chopped parsley and serve with sour cream or thick Greek yoghurt or Guacamole

GUACAMOLE

The version I now make is based on Carsten's "Damn Good Guacamole" recipe. My minor variations include adding freshly cracked salt and pepper and if I can get hold of any, coriander (= cilantro). I also like leaving the avocado slightly chunky and I don't use the seeds and watery pulp of the tomato, just the flesh. Sometimes I use fresh chili instead of preserved. It is a very versatile recipe - if you don't have all the ingredients on hand, you can really skip anything other than the avocado. And yes, it is damn good .

2 ripe avocados, lightly mashed so still slightly chunky
Juice of 1 lime or lemon
Chopped chili or pickled jalapeno peppers to taste, finely chopped
½ small red onion, finely chopped
½ small garlic clove, crushed (go easy or it will overwhelm)
1 ripe tomato (or handful cherry tomatotes), seeds and pulp discarded, finely chopped
Freshly cracked salt and pepper to taste
Few tablespoons finely chopped coriander

Combine all ingredients (room temperature is best) and serve.

Crispy smashed potatoes with Guacamole is one of those matches made in heaven .

[Wotname]

Originally Posted by Seaworthy Lass

Yeah! Gas bottles were refilled last week (it involved two 50km round trips), so I no longer need to be frugal with gas and roasting veggies is back on the agenda this winter .

Crispy smashed potatoes are a firm favourite and highly addictive. They get wolfed down in next to no time, usually with dollops of thick Greek yoghurt (sometimes flavoured with lemon or lime rind and mint or parsley or coriander). Last night I served them topped with Guacamole as well.

CRISPY SMASHED POTATOES

1 kg potatoes (or sweet potatoes), scrubbed
Extra virgin olive oil
Freshly cracked salt and pepper to taste (Himalayan pink salt is especially good in this recipe)
Parsley

- Boil or steam potatoes until tender
- Drain well
- Press down on each one gently until flattened desired amount (I use the base of a glass jar). The flatter, the bigger the area to crispen.
- Place on baking sheet and drizzle with oil
- Grind on salt and pepper
- Bake in a hot oven about 20 minutes
- Flip and bake a further 20 minutes or until the bottom is crispy
- Sprinkle with chopped parsley and serve with sour cream or thick Greek yoghurt or Guacamole

GUACAMOLE

The version I now make is based on Carsten's "Damn Good Guacamole" recipe. My minor variations include adding freshly cracked salt and pepper and if I can get hold of any, coriander (= cilantro). I also like leaving the avocado slightly chunky and I don't use the seeds and watery pulp of the tomato, just the flesh. Sometimes I use fresh chili instead of preserved. It is a very versatile recipe - if you don't have all the ingredients on hand, you can really skip anything other than the avocado. And yes, it is damn good .

2 ripe avocados, lightly mashed so still slightly chunky
Juice of 1 lime or lemon
Chopped chili or pickled jalapeno peppers to taste, finely chopped
½ small red onion, finely chopped
½ small garlic clove, crushed (go easy or it will overwhelm)
1 ripe tomato (or handful cherry tomatotes), seeds and pulp discarded, finely chopped
Freshly cracked salt and pepper to taste
Few tablespoons finely chopped coriander
/
Combine all ingredients (room temperature is best) and serve.

Crispy smashed potatoes with Guacamole is one of those matches made in heaven .

Nice potato recipe

As for the Guacamole, yep, seeded tomato is better but chilli or jalapeno is - try wasabi instead. I'm not sure why it tastes better but somehow wasabi seems to compliment the avocado a little better than the chilli etc - maybe because it's green . Use whatever amount suits your palate.

If no wasabi, then I suppose you are stuck with chilli or jalapeno

[Seaworthy Lass]

Originally Posted by Wotname

As for the Guacamole, yep, seeded tomato is better but chilli or jalapeno is - try wasabi instead. I'm not sure why it tastes better but somehow wasabi seems to compliment the avocado a little better than the chilli etc - maybe because it's green . Use whatever amount suits your palate.

That sounds like a great idea! Thanks for the tip. I will try it next time .

I personally add very little chili to guacamole, although I love hot stuff in general. Chili (and too much garlic) tend to kill the delicate flavour of the avocado, leaving only the texture to enjoy. I like both .

SWL x

[Seaworthy Lass]

This smells heavenly baking and the flavour is to die for. If you are vegan then skip the butter, but it does elevate the dish from great to sublime .

This recipe was taken almost directly from here:
Roasted Mushrooms Escargot-Style: 2000s Recipes + Menus : gourmet.com

Unless button mushrooms are used, I have found that if the butter is added initially, the mushrooms will absorb it unevenly. It is best just to melt it in at the end. I find it needs no salt, the capers provide plenty. Pepper just detracts. I skip both.

MUSHROOMS - ROASTED ESCARGOT-STYLE

500g mushrooms (button white or brown best, but if larger are used, remove stalks and halve or quarter to give bite sized pieces)
3 large garlic cloves, crushed
3 tablespoons extra virgin oil
2 tablespoons capers, rinsed, drained well and chopped

Dressing:
60g (2oz) butter (can be omitted if vegan)
2 teaspoons fresh lemon juice (half a lemon)
¼ cup chopped flat-leaf parsley

- Place mushrooms in a shallow baking dish
- Combine oil and garlic and drizzle over mushrooms
- Toss well
- Sprinkle on capers
- Bake in a medium oven about half an hour, stirring occasionally
- Add butter if using, allow to melt and toss well
- Add lemon juice and parsley
- Serve with warm crusty bread or as a side dish

I served this with pre dinner drinks last night while we were playing backgammon. The mmmmm sounds didn't stop until the entire lot had disappeared .

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

The dish was still sizzling from the hit of lemon juice when this photo was taken:

[NornaBiron]

We fancied a pie today but I had no butter spare for pastry making so.........

Olive Oil Pastry

1 cup plain (all purpose) flour
Pinch salt
2 tbsp olive oil
4 tbsp chilled water (or an egg for non vegans)

Sift flour and salt together
Add olive oil and mix with a fork (or food processor or electric whisk with dough hooks) until resembles breadcrumbs
Add water little by little and keep mixing until a ball is formed
Gently press together to remove cracks, place in plastic bag in fridge for at least 30 minutes.

I was pleasantly surprised by this pastry. I made it with an egg and it was slightly crisper than normal pastry but was easy to handle and had a good flavour.

[weavis]

One of my favourite dips to have with crudites or a salad is Bagna Cauda. Its an Italian staple.

There are a few variants, however I go for the creamy version,

3 Heads of Garlic. Peel and chop in quarters.

Add to 1 pint of milk and bring to the boil then simmer for 30-40 minutes till soft. Use blender or stick blender to smooth.

Add breadcrumbs to desired consistency. Blend.

Add 8 or 10 fillets of anchovies. Blend.

Gently pour in olive oil and blend till thickens to a pourable cream consistency. Add 2 teaspoonfuls of lemon juice.

Simmer for 10 minutes. I prefer to put through a strainer before serving.

Serve in bowl for dipping whilst hot to warm.

[Seaworthy Lass]

Originally Posted by Seaworthy Lass

Soup season is in full swing here .
I usually don't follow any specific recipe, I just sauté a couple of onions, add about 1.5 kilos (3 lbs) of whatever veggies I have on hand, and some red lentils or pre-cooked beans or chickpeas for a good dose of protein and flavour it with herbs or spices as the mood strikes. It can be served as is or pureed and with warm homemade bread makes a meal in itself. The options are limitless.

Nice enough in winter when snuggled down on the settee covered in a quilt, but a tum full of hot soup is even better when sailing .

This morning I filled our wide mouthed thermos with the contents of one of my jars of soup (the last batch was pumpkin and red lentil) and we have just had a big mug each. Just 9°C, but blazing sunshine out here and we are on a very pleasant broad reach dodging the occasional tanker or ferry. No yachts sighted for a couple of months now.

Soup season is definitely in full swing .

[weavis]

Originally Posted by Seaworthy Lass

Nice enough in winter when snuggled down on the settee covered in a quilt, but a tum full of hot soup is even better when sailing .

This morning I filled our wide mouthed thermos with the contents of one of my jars of soup (the last batch was pumpkin and red lentil) and we have just had a big mug each. Just 9°C, but blazing sunshine out here and we are on a very pleasant broad reach dodging the occasional tanker or ferry. No yachts sighted for a couple of months now.

Soup season is definitely in full swing .

Heading for a new location in the Islands?

[Seaworthy Lass]

Originally Posted by weavis

Heading for a new location in the Islands?

Yep . A week of stable weather coming up. Wind dropped off though, so it will be a long day. More soup will need to be pulled out before we get there .

[John Boor]

Seaworthy Lass
Just read your thread about recipes and need to know how to locate old posting to get recipes.
John

[Seaworthy Lass]

Originally Posted by John Boor

Seaworthy Lass
Just read your thread about recipes and need to know how to locate old posting to get recipes.
John

Hi John
Have a look at how many posts you have on each page (you can alter this in your control panel).

If a recipe is, for example, in post #215 according to the index in post #1 and you have 40 posts per page, then just go to page 6 and you will find it.

Cheers,
SWL

[Seaworthy Lass]

You can tell gas isn't a problem at the moment, all my favourite roasted veggie dishes are being made lately . This one isn't much to look at, but the flavour is excellent.

Roasting just adds a totally different dimension to vegetables, and not just the root ones. Almost all are good hot, warm or cold. They are great to have with drinks (often served with a dip) or with the main meal.

CAULIFLOWER ROASTED WITH TERIYAKI SAUCE

1 head medium cauliflower
few tablespoons extra virgin olive oil

Teriyaki sauce:
¼ cup soy sauce
¼ cup rice vinegar (or white balsamic vinegar)
1 tablespoon honey
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon ginger, finely grated
2 garlic cloves, crushed
½ teaspoon freshly ground pepper

- Cut cauli into flowerets
- Drizzle with oil and roast 20 min
- Meanwhile combine the sauce ingredients in a glass jar and shake well
- Pour over the cauli, toss well and bake another 10 minutes
- Leave to marinade until serving (the sauce is plentiful for this reason)

Leftover juices are excellent added to stir fry veggies.

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

[Sailor g]

Your cauliflower dish sounds wonderful! I saw this one online and love the Buffalo flavor (I love the spice). This is good to share with non-vegan spouse/friends. The cauliflower is great but I took out the butter and haven't tried the Blue cheese sauce-it seems too much and is left out for vegan recipes.

Even for meat eaters-this is so tasty, better for you and not near as greasy as buffalo wings.


Cheese Sauce:
1/3 cup nonfat sour cream
2 tablespoons crumbled blue cheese
1 tablespoon skim milk
2 teaspoons mayonnaise
Kosher salt and freshly ground black pepper

Buffalo Cauliflower:
1-2 tablespoons unsalted butter (leave out for vegan or use vegan butter)
1/4 cup hot sauce, such as Frank's
1 tablespoon freshly squeezed lemon juice
1-2 tablespoons olive oil
Kosher salt
8 cups cauliflower florets (from about 1 medium head

Directions:

Preheat the oven to 400 degrees F.
For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes

For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

Mix 1/2 cup water, olive oil and 1/4 teaspoon salt in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot.

The entire head of cauliflower with 1 Tbsp. of olive oil and no butter is about 400 calories-a great snack for two.