Recipes

Vegetable Soup with Green Lentils

Today we were supposed to apply the first of the two last coats of our new nonskid, which included not only painting but also dusting with Intergrip. Of course, when we least needed it, contrary to the calm that prevailed the last couple of days, we’ve been harassed by quite a breeze since the previous evening. Nevertheless, the spirits were still high and we hoped that by noon the wind might calm down and we would be able to finish the job after all. So we needed something to satisfy our hungry stomachs but at the same time something light, in case the weather really started to cooperate. Apart from that, we were left with an oddly shaped, slightly stale piece of bread, so it was decided that for today’s lunch we would have a quick soup with bread croutons. The following recipe was adapted from the previously praised The Bean Book.

PS: The nonskid post will follow up soon!

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Banana Bread

By Jana Benešová

I guess, for most our English speaking friends, there’s nothing so revolutionary about the good old banana bread. However, since it’s so popular with our Taiwanese friends and so very useful if you are suddenly left with too many overripe bananas, here is a very easy variation that works every single time:

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Tomatoes Stuffed with Chick Peas

By Jana Benešová

Back in 2008 when we were preparing to set out on our very first voyage from Singapore to Langkawi, we decided to follow the example of our role models Lin and Larry Pardey as well as Annie Hill, who claims in her Voyaging on a Small Income, that since they eat well not only while in the port but also while at sea, unlike other cruisers who are fed up by constant diet of canned goods, they are not tempted to stop in every port on the way, in order to just enjoy some nice meal. Therefore when we left Singapore, I decided that as our first proper meal underway, I would prepare a recipe from our “bean bible” aka The Bean Book by English vegetarian cook Rose Elliot, a cookbook masterpiece, that we actually picked up after reading Annie Hill’s book. Not accidentally, this very book later became our favorite present to fellow cruisers. Of course, we didn’t forget to add a useful dedication: Lentils and beans give you fair winds!

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Vegetable Chilli

By Jana Benešová

One day, after having spent the whole day sailing in our Mirror dinghy, we came home starving and wanted to eat as soon as possible. Also we were in a mood for something substantial, not only a slice of bread with something. And so I came up with this recipe that has become (in various modifications) one of our favorite “mexican” dishes.

Ingredients (2-4 servings):

1 onion
1-2 green peppers
3-4 tbs of corn
1/2 can of beans (baked, in tomato sauce, in chilli sauce, whichever is currently available)
optional: 1/2 can of chickpeas
1 can of tomatoes
salt, pepper and chilli powder

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Salad with chickpeas

By Jana Benešová

We love salads. We can have them in almost any way. The following recipe was inspired by a dish by Jamie Oliver and it’s not only delicious but super quick – it won’t take more than 10 minutes to make.

Ingredients:

1 cup chickpeas
cherry tomatoes or tomatoes
1 quarter red onion pealed and finely sliced
cucumber
salad leaves
sprouts of any kind
herbs (eg. basil, mint…)
…

In fact anything you like or have available at the moment. The most important ingredient is chickpeas.
For the dressing: salt, pepper, lemon juice, olive oil (mix using the ratio 3:1)

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