Guenevere's Galley



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please note, most of the recipes we have made ourselfs, but some are from other cruising boats we have met along our travels. Where the receipe comes from another boat, we will clearly give them credit. We also want you to know that ALL of the recipes you find on our pages actually work aboard a cruising boat! We will NOT post any recipe that has not been prepared aboard a cruising boat and found to work well in the cruising envirement.

Thai Chickpeas
From S/V Encanto

1 C. Dried chickpeas, soaked overnight
3 C. Coconut milk
1 tea. Minced garlic
# Sweet potatoes, peeled and cut in 1 in. chunks
1 C. Coarsely chopped tomatoes
1 Tbsp. Curry powder
2 teas. Dried basil
C. minced cilantro
1-2 Tbsp. Soy sauce

Add last: C. minced fresh basil, if available.

In pressure cooker, combine drained chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder and cilantro. After it comes to pressure, cook 15-18 min. Let pressure come down naturally. May be served on a bed of lettuce with a side of rice or pasta.
Tofu Loaf
From S/V Encanto

10 oz. Carton tofu, dried
1 large onion, finely chopped
1 C. carrots, finely chopped
2 Tbsp. Butter
C. celery or jicama, diced
3 Tbsp. Olives, chopped (black or green)
1 egg
C whole wheat flour
2 Tbsp. Oyster sauce

Drain and pat dry tofu.
Fry onion and carrots in butter till soft and caramelized, about 8 minutes. Let cool.
Mix in bowl, celery, olives, egg, flour and oyster sauce. Stir in onion and carrot mixture. Crumble in tofu. Blend.
Shape into patties and fry or bake in greased loaf pan at 350 deg. For 30 minutes.

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