Galley Recipes

INTRO

Yes.. we are vegan. Essentially, that means we do not eat any meat, dairy, or eggs. We eat a diet based solely in plants and plant proteins! We are healthy, fit, and love this choice we have made. No- we don't judge or resent anyone who chooses to consume animal products. We just feel that we don't need those things. It is no secret that animals are not treated very nicely in the food industry (to say the least). And, YES it is possible to get all the nutrients your body needs from plants! Even protein!

But enough about us... this page is about the FOOD. We love food. We would marry it if that was a socially acceptable or practical thing to do.

RECIPES

All of the recipes below can be done with one or two burners, thus making them great recipes for making on a boat!

Thai-Canuck Coconut Stirfry

1/2 finely chopped medium red onion

3 cloves of garlic (garlic should be your best friend)

Small piece of ginger, chopped up

1 small-medium sized carrot, sliced or shredded

4-5 mushrooms of your choice, diced up

1 small zucchini, sliced into half circle shapes

1/2 Red or green pepper, diced

About 1 cup of snow peas

1/2 cup of coconut milk

3 T. of vegetable stock

Juice from half of a lime

1/3 t. crushed chilies/ chili flakes

1 T. soy sauce ( we use Braggs Liquid Aminos.. YUM)

1T. Maple Syrup (This is the Canuck part... hehehe)

 fresh basil or cilantro, optional

Coconut oil to fry in.

Small amount of flour or corn starch to thicken the sauce if need be.

You will probably want to serve this over rice, so start making some rice on one of the burners now. OR if you have a rice-cooker in your galley.. that would be cool too. Prepare all of your ingredients first. Combine the stock, coconut milk, lime juice, soy sauce, and maple syrup together and stir well. Add the coconut oil to your frying pan on low-medium heat, and toss in the onion, garlic, ginger, and chilies if you have them. Fry these for a few minutes. Next add the mushrooms and carrots, plus about half of your sauce mix. Stir-fry these for another couple of minutes. Add the other veggies and the rest of the sauce. Lower the heat a bit and simmer the veggies in the sauce until they are cooked but not soggy. You want them to still be a bit crispy and colorful! Add a bit of the flour or cornstarch is you want a nice, thick sauce. Taste test throughout this whole time, and add whatever other spices you desire. I love to add a bit of cumin or turmeric! Serve over rice and garnish with basil or cilantro.