Vegetarian at Sea

Food Glorious Food

March 2017

 

P1020397

Typical Caribbean Market

Waiting for spare parts there have been few excitements in recent boat life. Boaty chores, cleaning/tidying/fixing, doing odds and ends, some social life and sorting photos. And then, this morning it occurred to me, I thought you should know more about food – and tell you that a vegetarian eats very well on ocean crossings. Furthermore, it saves a pig and also reduces risk of food poisoning that goes with eating long-stored dead animal flesh!

Essentially my seafaring diet is always vegetable with something. Something such as lentil, bean, nuts, egg or cheese. Doesn’t sound exciting? Read on!

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Market veg is usually better than supermarket veg. It lasts better if it’s not been chilled (which most supermarket veg is). Staples are the usual: rice, pasta, potato et al. And I have a pressure cooker for the pulses and beans, and after soaking, it’s only five to ten minutes under pressure. (Lucky the pressure cooker was rescued before it went to a local museum). Herbs and spices are colourful, varied and wonderful, and readily available almost everywhere.

P1020485

Colourful Spices and Magic Extras

Gas is always at a premium so cooking has to be done on hob. No oven or grill except for holiday or birthday treats, or with special visitors.

Finally, and most important, give all dishes a French title. (Or Italian if you must)  Any meal is effortlessly transformed and elevated with exotic French words. The French realised a long time ago that food could only be eaten if it had a French name (pizza being  an exception). That’s also why Michelin is the bee’s knees; and Tripadvisor so unreliable. For example, if my meal is with lentils or beans, it’s quelque chose ‘au vent’. Without the lentils or beans, it’s the same thing but ‘sans vent’. You may guess why. Culinary disasters like burnt bread can be transformed as ‘pain de la nuit’. (The wonders of French ‘O’ level a long time ago!). (Incidentally, lawyers use Latin for much the same reason as cooks use French: it adds exclusivity! It might impress some of us too.)

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“Pain de la Nuit”

In a nutshell then; herbs, spices and French title, and you may consider you live like royalty!
Here are some more pictures of a few of this year’s Atlantic meals.P1020170

 

About michaelsweet50

Another happy sailor...........
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2 Responses to Vegetarian at Sea

  1. Hugh Bartlett says:

    Hi Mike Enjoyed your Sailor.s Kitchen though I would miss the animal flesh Terrible I know! great to relax in the warmth of Martinique after your Atlantic crossing. Very well done. Do hope you get your parts soon. Wonder where the wind will take you next?
    Good to be far away this month as we formally launch the mad Brexit. Hope all the boys are well. I just got older as I have been told I am going to be a Grandfather in September. That’s a surprise.
    All the Best
    Hugh

    Like

  2. Richard Dean says:

    Mike Great to hear as ever. Pain de nuit does sound so much better than burned bread and it sounds like yu rescued it befor it became Pain aux charbonne. Marine Taffic a good way to keep track of your travels, so than you for your sbscription to this, if that is what it is. Regards Richard

    On Mon, Mar 13, 2017 at 3:25 PM, Sailing Henrietta wrote:

    > michaelsweet50 posted: “Food Glorious Food March 2017 Waiting for spare > parts there have been few excitements in recent boat life. Boaty chores, > cleaning/tidying/fixing, doing odds and ends, some social life and sorting > photos. And then, this morning it occurred to m” >

    Like

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