Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

Originally Posted by Weyalan

I think the thread has drifted from vegan, to vegetarian, to pretty much anything yummy that you can cook on a boat... I'd post the recipe and Seaworthy Lass can always moderate it out if she wants...

All threads evolve in time .
Anyway, it is not up to me to decide how this thread evolves LOL, I just initially opened up the discussion (and mods don't moderate threads they are participating significantly in).

I love food - I love dabbling in the kitchen/galley and playing with new combinations, and I particularly love eating . Meal times, just the two of us or shared with other cruisers are a huge pleasure on board.

The thread was started as I really struggled up until quite recently knowing what to cook if supplies of fresh stuff ran out (and this is generally animal produce and the more fragile vegetables & fruit). Good recipes that can be made from ingredients that can be stored unrefrigerated long term in hot conditions are worth their weight in saffron.

SWL

[Sailor g]

Originally Posted by s/v Jedi

I think I have perfected my Stroganoff sauce but don't think it'll do well in a vegan thread

I do love a good stroganoff!

[Sailor g]

Originally Posted by Sailor g

I do love a good stroganoff!

How 'bout Eggplant stroganoff?

[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.

[Sailor g]

Couldn't add picture to edit so will add the picture for Eggplant Stroganoff here!

[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.

Hi Sailor G
Well done for finding that! It sounds like a good mixture too .

Been flat out lately so I've been simply remaking favourite recipes rather than playing around with new ones and adding posts here. With warm weather and access again to shops, lots of salads have been featuring. I don't usually serve desserts regularly, but nectarines with muddled mint have been made lots - a winning combo.

SWL

[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!

[Sailor g]

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!

That sounds amazing. I am going to try it this week! I have all the fixings! Yay! Thank you!

[Sailor g]

Originally Posted by Seaworthy Lass

Hi Sailor G

Well done for finding that! It sounds like a good mixture too .



Been flat out lately so I've been simply remaking favourite recipes rather than playing around with new ones and adding posts here. With warm weather and access again to shops, lots of salads have been featuring. I don't usually serve desserts regularly, but nectarines with muddled mint have been made lots - a winning combo.



SWL

I had to find something after seeing Jedi's Stroganoff reference. Yum! So I did some searching and found a vegetarian recipe that sounded good-so I changed out the cream and sour cream for the mushroom purée. Anything with mushrooms works for me!

Glad you are having a good summer. It is wonderful and should be enjoyed every minute!

[Sailor g]

Originally Posted by Sailor g

That sounds amazing. I am going to try it this week! I have all the fixings! Yay! Thank you!

I tried the carrot salad and love it. I didn't have scallions but used a small amount of grated red onion (but think the scallions would give it a fresh flavor). I ran it through my calorie counter and it runs about 51 calories per half cup with lots of vitamin A,C, some Calcium and Iron.

This is really a winner! Thanks!!

[Seaworthy Lass]

Originally Posted by Sailor g

I tried the carrot salad and love it. I didn't have scallions but used a small amount of grated red onion (but think the scallions would give it a fresh flavor). I ran it through my calorie counter and it runs about 51 calories per half cup with lots of vitamin A,C, some Calcium and Iron.

This is really a winner! Thanks!!

Snap .

I made a double lot of this salad this last night and when I came to add a post here, I see you made it as well and used red onion too.

NornaB, thanks for sharing this little gem . The combination of flavours is just lovely. Half went in the fridge and I think a day marinating will improve it further.

The modifications made were:
- I added the zest of one lemon
- I used all extra virgin olive oil (the high grade oil here is fantastic)
- A finely chopped red onion was substituted for the scallions
- A handful of pine nuts was sprinkled on top.

To boost the protein content and make this a good light lunch dish, I will try adding chickpeas. They soak in the flavours of the marinade extra well if left several hours.

The recipe has been added to the index in post #1 (along with the Eggplant Stroganoff and Weyalan's Tom Yum Kung soup).

The carrot salad really is this amazing colour:

[Sailor g]

And I was thinking of putting a few sunflower seeds for the same reason. And to change it up since I made a ton of this and I will be the only one eating it! LOL!!

[Seaworthy Lass]

Originally Posted by Sailor g

And I was thinking of putting a few sunflower seeds for the same reason. And to change it up since I made a ton of this and I will be the only one eating it! LOL!!

Walnuts would go well too.

From someone who isn't a salad fan, the verdict was "good", which is actually a huge compliment LOL, so I will have to share this dish .

I tried Moose Marine's Eggplant curry bright and early this morning. A perfect time to cook while the boat is cool and I am as well. I made it in the pressure cooker, using my usual slow cook method of bringing it to pressure then turning the heat off. I will leave it sealed until dinner time, then add the juice, honey and fresh herbs. Leftover carrot salad will go well with this.

I like not fussing in the galley close to dinner time .

SWL

[NornaBiron]

Moroccan Carrot & Chickpea Salad - Once Upon a Chef

Glad you all enjoyed the carrot salad, it certainly is a winner.

How about this one? I haven't tried it yet but it's in this week's menu plan. The website has some lovely looking recipes to try.

[weavis]

Gazpacho this morning.

The Spanish are particular but not fussy over Gazpacho. I have had the soup that tastes like a vegetable drink and I have had it like a beautiful slightly spicy thickish gourmet treat.

This is what I made this morning.

20 vine tomatoes. (I prefer tomatillo for a more heavier rich taste)
1/2 a red bell pepper.
1/2 cucumber.
whole Lime squeezed juice
1 teaspoon of vinegar
handful of parsley
handful of Cilantro/Coriander
2 thai chilis
tablespoon of mayonaise
2 onions
2 cloves of garlic

I put them in the blender and added olive oil and 2 teaspoonfuls of salt and black pepper to taste. A lot of people add stale bread, Im ambivalent about that..... add whatever vegetables you like to it.
Some recipes call for removing the skin of the tomatoes, removing the inside of the cucumbers etc. As I strain it, I prefer to leave everything in the blender and get the goodness out of it.......

Mixture was blended to a pouring cream consistency and then strained. Too thick? add water.

In the fridge now chilling. I like it served cold in a glass and drunk rather than in a bowl.

The taste is full on vegetables with a mild heat kick.