Need help cooking on the high seas ... with a twist.

January 7, 2023 8:47 AM

I need ideas for what to cook on a boat for people with certain dietary requirements.

Shortly, my wife and I will be joining some friends for a week-long sailing trip. Yay! We'll be sleeping and eating on the boat. Accordingly, my wife and I are responsible for provisioning and preparing a breakfast and a pair of lunches and dinners for our group of seven. Here's the twist: In the group there is one strict vegan (nothing with eyes, we've been told) and another person who is gluten free. My wife and I are pretty good cooks but this has us perplexed as something as simple as fish and rice seems to be a no go. We'll need to provision before we head out so I need some ideas of what we could provision/make while respecting all dietary requirements/preferences. Can you folks point us in the right direction with some ideas and/or recipes. The boat has a well-stocked galley, and we'll be in the Caribbean if that helps.

posted by lpsguy to Food & Drink (15 answers total)

Oatmeal with a variety of toppings: fruit, yogurt, peanut butter, nuts, etc
posted by pseudostrabismus at 9:08 AM on January 7, 2023

Best answer: With an onion, canned tomatoes, coconut milk, garlic, canned chickpeas, cumin, curry powder and turmeric you can make a lovely chickpea curry. Stir in kale and lemon juice and it's a delightful, filling, gluten free vegan meal. You can add peas, cauliflower, potatoes, you name it. A can of veggie stock can work wonders in flavoring it up too.

Similarly, lentil daal is a great meal, lots of great vegan recipes on the internet.

I love a black bean and sweet potato chili. Or with plantains!

You can make a delicious GF pad Thai with tofu and rice noodles.

There are some pretty yummy GF pastas on the market. Lentil and Chickpea pastas are pretty tasty with a good pesto!

Mushroom risotto is pretty filling and delicious too and can be made vegan or gf no problem.

Most of these can be made on a stove in a Dutch oven!
posted by pazazygeek at 9:12 AM on January 7, 2023 [2 favorites]

If you swap out the fish for vegetables, you have vegetables and rice, which will work for both your vegan and your gluten-free guest. You can add tofu if you worry about protein or think your guests might. I'm vegan, and I eat a lot of beans and rice, which would also work for your gluten-free person.

For lunch, you can make sandwiches, but read the ingredients on the bread very carefully to check for both gluten and animal products. Lots of commercial bread has milk or milk products in it. I love a sandwich with cucumbers, red peppers, and avocado with barbecue sauce or mustard (those condiments are usually vegan - mayonnaise is not unless it says it's vegan). I don't need vegan lunchmeat with that - I'd ask your vegan friend before buying it. Some vegans avoid foods that are that heavily processed.

I know lots of sites with vegan baking, but I can't vouch for whether their gluten-free recipes are good. Fruit is a good snack for everyone though.

For breakfast, oatmeal will work, but you would need to either buy gluten-free oats or ask your gluten-free guest if that's necessary. (Oatmeal doesn't have gluten, but is sometimes processed in a way so that it gets contaminated.)

If your gluten-free guest has celiac, you will need to be much more careful because of contamination concerns, and I'd strongly suggest talking to that person about what you need to do. I've read on this site that a lot of people with celiac rely on commercial products because it's so hard to avoid contamination in a home (or boat) kitchen.
posted by FencingGal at 9:13 AM on January 7, 2023

Have a look at the recipes on this web site: The Dirty Gourmet. That's a collection of recipes specifically catered to "outdoor cooking" - backpacking, car camping, and picnics. They have LOADS of advice about how to shop and pack for cooking outside a kitchen, and many of them are vegan-friendly. You may want to focus on the "backpacking" section in particular; you're not backpacking, but you're still going to be on a boat where food storage space will be at a premium, just like it is with backpacking. Some recipes may call for you to do some advance prep (I'm looking at the pasta with vegan tomato cream sauce recipe now, and that uses a dehydrator), but not all; I actually have made the coconut couscous lentil stew when a vegetarian friend and I went camping once and it was DELICIOUS. I also made the chana masala from this page of "five-ingredient one-pot meals".

The car camping and bike touring sections also have similarly ample veggie options that are cook-outside-a-kitchen friendly; the "car camping" section will include recipes that may assume you have a lot of room to pack, so consider your space.
posted by EmpressCallipygos at 9:23 AM on January 7, 2023 [1 favorite]

Oh, I finally found it - here are all the vegan recipes on The Dirty Gourmet site.
posted by EmpressCallipygos at 9:26 AM on January 7, 2023

A word of caution about trying to use gluten free bread—it is terrible, it is expensive, it is edible without toasting for a window of approximately 20 minutes after it leaves the oven, and it is nearly always of a shape and texture that makes sandwiches more theoretical than practical. It also keeps very poorly outside of a freezer, so factor that in.

I think tofu could do some heavy lifting here: tofu scrambles, tofu stir fry, grilled tofu with a marinade. If you need soy sauce, get something gluten free.

Vegan chili or lentil soup is easy. You can serve either one with baked potatoes, sweet potatoes, rice, or GF cornbread. If you do try any baking that is vegan and gluten free, (do people bake on boats?) do a test run at home first and try to find recipes that were specifically developed for GF-vegan diners. Not every swap will work successfully, no matter what chirpy recipe sites will tell you.
posted by corey flood at 9:48 AM on January 7, 2023 [5 favorites]

Here are 5 meals I've cooked for a large crowd that included gluten-free vegans. Items containing gluten or dairy are served on the side and ideally on a separate counter so everything on one side is gluten-free and vegan. All meals are assembled by the eater so can accommodate a lot of tastes though that may make it harder in a small kitchen, simplify by leaving things out. Many items can be made ahead or purchased (I put a p next to these items) especially if there is an available freezer (I put an f next to these items).

MIDDLE EASTERN
Falafel* (p f)
hummus (p)
pita
feta
olives
tomatoes, cucumbers
chickpeas, canned
rice
Marinated lightly cooked zucchini
hard seared mushrooms
chicken shawarma - marinated and baked chicken thighs (p f) optional

Falafel (multiply for larger group) (or buy a mix or buy frozen), makes about 12 small falafel balls
1 cup Garbanzo Bean Flour
1/2 tsp Sea Salt
1/4 tsp Baking Soda
1 tsp Parsley Flakes
1/2 tsp Ground Cumin
1/4 tsp Ground Coriander
1/2 tsp Garlic Granules
1/4 tsp Onion Powder
2 tsp Lemon Juice
1/2 cup Water (hot)
2 Tbsp Olive Oil for frying

MEXICAN
beans (p, f)
rice
pico de gallo salsa - jalapeno, onion, tomato, lime juice, salt
lettuce
tofu
ground beef with taco seasoning (optional)
hot sauces
cheese shredded
chips (optional) and Chips grain free
salsas
tortillas, flour (optional) and corn
guacamole
sour cream

CORN and STRAWBERRIES
(great lunch if you can get the corn and strawberries, alternately use frozen corn mixed with the esquites recipe with vegan mayo and cheese on the side and frozen strawberries sauteed with a bit of sugar)
Corn on the cob
Cheese topping from the non-corn ingredients for elotes
Biscuits (p)
Butter, vegan butter
Strawberries
Whipped cream (p)
Vegan whipped cream (p)

GRILL/BBQ
pulled chicken* (p, f)
jackfruit (heat up cans/pouches of bbq-seasoned) (p)
bbq sauce (p)
cole slaw
rolls (optional)
roasted veggies

pulled chicken thighs - 3 lbs
instant pot for 12 minutes or dutch oven
2 T. BBQ seasoning
1/2 Cup tomato sauce
1 T. cider vinegar
1 T honey
sprinkle of mustard powder
salt
(or just pour over a bbq sauce before cooking)

CHILI
Beyond meat with red lentils (almost indistinguishable from meat chili - use your regular recipe, sub beyond/impossible ground meat and add 1/2 c of red lentils per batch plus maybe some extra liquid) (f)
Sour cream
Corn chips
Other toppings: shredded cheese, pickled jalapenos, macaroni, hot sauce
Baked potatoes
posted by RoadScholar at 10:03 AM on January 7, 2023 [2 favorites]

Best answer: For at least one of the lunches or dinners, I'd suggest vegan chili (this is my base recipe) with "build your own bowl" options like chips (tortilla or original fritos should be good for both categories), cheese/sour cream real and/or fake, onions or green onions. I recommend using soyrizo in the chili, if you can get it, and then you can offer a side bowl of ground beef or diced grilled chicken if there are people who will object to vegan chili.

Even better, if you have the ability to make a pretty substantial vat of it, make that for dinner one night and then make one of the following lunches baked potatoes dressed with chili OR taco/nacho bar with chili as a component.

I'd suggest a vegetable curry for another meal, and that way you can just riff with whatever really nice fresh veg you can get in the moment. No weird GF substitutes needed, as long as you make sure your curry base is GF. Serve with rice. If the boat has a grill (it's not unusual) you could grill some chicken or fish on the side for those who want it, or make some kofta-style meatballs.

You can also do exactly the same as above but basically with tomato sauce (either in an Italian/Mediterranean style, or SE Asian style), but still over rice instead of often-unpleasant GF pasta.

Any naturally-GF casserole could work, if the galley has an oven (and if not, most casseroles can be one-pot meals). Just about the only GF packaged product I think is worth it is breadcrumbs, if you want a crunchy top, but note also that Rice Chex, Corn Chex, and some store-brand version of puffed-rice cereal are also GF and probably vegan (check the label obvs).

Another option would be Thai-style meals with rice noodles. Watch your sauces, though, to make sure they're both vegan and GF - this isn't difficult, mostly, you just have to read labels.

I agree with the suggestions for oatmeal for breakfast, or savory congee made all-vegan with mostly vegan sides and some fish, chicken, or browned ground meat for the meat-eaters. Same warning on the sauces, but if you did make Thai one night and congee/jook one morning you'd be using most of the same sauces.

And of course, if dessert is also on your slate, vegan flourless chocolate cake with fruits on the side.
posted by Lyn Never at 10:16 AM on January 7, 2023

Just a note that this Schar gluten free bread is delicious enough that non-gluten free eaters are very happy with it. We have it in one of our local stores but you can also get it mail order. It comes presliced in packs of 5 slices and has a long shelf life as long as the pack is sealed (no refrigeration or special storage required). It toasts well and is good for breakfast or for sandwiches. I looked at a package I bought recently that I have in my cabinet and it does not expire till the end of March. If you would be able to bring any along, even one pack, that would open up some additional options. (It should work for the vegan also as a bonus.)
posted by gudrun at 11:06 AM on January 7, 2023

Best answer: I was in charge of provisioning for a bareboat charter last spring for four adults with similar dietary needs on a week-long sail and the plan was to eat almost all meals on the boat. No matter what menu options you decide on, here are some things that made it MUCH easier:
- I offered to be in charge of the master provisioning list and shopping for efficiency. No reason to have multiple lists and trips to the store when everyone wants to be out on the water as soon as possible. I took every meal option (including beverages) and wrote out each ingredient required, in the specific quantity required. Then I added up the quantities to get my total purchase/packing for that ingredient. This is a must do so that you don't over-buy or overlook a key ingredient. Spices are an easy thing to pack in small baggies/containers in your luggage and save money - you don't need to buy an entire jar of cumin if you only need a teaspoon of it for the whole trip. The more your recipes overlap in key ingredients, the better. Use convenience options if they make sense.
- Add ziploc bags to your provisioning list (quart and gallon sizes) or pack a dozen of each flat in your luggage. Your galley items may not include storage containers. They are also handy if you have wet swimsuits when you have to disembark and head straight to the airport to catch a flight.
- Plan for a two-burner propane stove unless you are 100% sure your boat has something different.
- Ditto for kettle and a french press, so plan for ground coffee instead of whole bean as there may not be a grinder.
- Consider specialty tools you might need. Mine was a specific wooden paddle I use for preparing sushi rice.
- Determine if you are personally shopping or using a provisioning service. Personal shopping requires a transportation plan (cab, dinghy, foot) and portage (bags, cooler). Those are extra costs to consider. I went with a provisioning service and it saved both time and money. I placed our order online and arranged for delivery to our slip. Totally worth it!
- Add ice to your provisioning list and know where to get it on your route. Boat drinks taste terrible served warm.
Fair winds to you!
posted by Lady Sugar Maple at 11:26 AM on January 7, 2023 [7 favorites]

Taco bowls! Easy to make gluten free, easy to customize, easy to eat (less messy than tacos). Rice, beans (I like them with onion powder and chipotle pepper), cilantro, veggies, avocados, salsa.

If the vegan is comfortable being around others eating meat, add a chicken option.

Breakfast - Tofu scramble with rice, beans, and salsa would be delicious, with avocado and tortillas. Sort of a huevos rancheros type thing.
posted by mai at 12:02 PM on January 7, 2023

I regularly feed gluten eaters Schar, Udi's, and Canyon Bakehouse gluten free bread and they all enjoy all three brands very much.
posted by joycehealy at 6:48 PM on January 7, 2023

Yesterday, I felt like making an Indian dinner, after listening to this week's Splendid Table. I couldn't find my Indian cookbooks, but found Swasti's Recipes online. I tried two of them, and they were very good (one with eggplant, and one with cauliflower). She has tons of recipes for foods that are naturally vegan and gluten free. Indian cuisine has a lot of vegan, glutenfree options and they are delicious, in my mind.
I actually timed the proces so I had the eggplant curry for lunch, but without the optional coconut milk. And then for dinner, I made the cauliflower curry, added coconut milk to the eggplant curry, and added rice and papadams to the dinner. There were no leftovers at all, even though I made a large portion of rice, thinking I would make fried rice for breakfast today. I tried shallow frying the papadams because we had run out of oil, and they didn't puff up as nicely, but the taste was fine. (They are made of chickpea flour, so naturally gluten free). I think on a boat, deep frying might not be optimal, but if you can bring a burner on land, do that.

Fried rice make a delicious gluten-free breakfast with some sliced tomatoes and cucumbers on the side and fruits for after. Or since you are in the Caribbean, it could be rice and beans in some form, like mai mentioned above.

Another nice gluten free option for breakfast or lunch could be some form of buckwheat pancakes, either French galettes or Russian blinis. I have successfully replaced eggs with aquafaba and milk with oat milk. (You'll get aquafaba from the beans for the rice and beans).

Buckwheat (soba) noodles are good, too. You may have to order them online to get the pure buckwheat noodles, often they have a bit of wheat mixed in. They are great for an easy meal, mixed with cucumber and sesame seeds and a feisty dressing.

Apart from rice, you can make polenta or grits. I prefer them made with water and olive oil, so mine are already vegan. The go well with a hearty stew. I really like an okra stew, but maybe you have to ask your fellow travellers about that. I personally don't like the instant polenta, but maybe you do, give it a try, it would be much more practical on a boat. And either way, make a lot, so you can grill some the next day. Grilled polenta would go well with a hearty beluga lentil stew.

For a one pot vegan meal, what about a Spanish stew with chickpeas for protein and potatoes for starch. I haven't tried this specific recipe, but I often make something similar with no recipe.

There is a reason sailors are associated with stews, but if you want to make something more special, Imam bayildi is a very fancy Turkish vegetarian dish, to be served as part of a meze or just with rice. You could have store bought items alongside it for a luxurious middle eastern spread: hummus, olives, stuffed peppers, stuffed wine leaves, tahin served with date syrup, pickled Lebanese wild cucumbers, maybe some ful medames. If you have a ME grocery store near you, all these things should be available, and they are usually very good value.

When you are meal planning for a larger group for a week, it makes a lot of sense to let each meal feed into the next: make enough rice for fried rice the next day, save chickpea water to make pancakes, make enough polenta to grill some, and generally, make enough of a dinner dish that it can become lunch the next day. I think the disregard for leftovers is because some foods are really not suited for it. But all of the above suggestions are at least as good or even better the next day.
posted by mumimor at 1:52 AM on January 8, 2023

I forgot to mention: one reason Indian food is a good idea is that there is a large Indian diaspora in the Caribbean and you can probably get everything you need there, if you have time before departure.
posted by mumimor at 3:06 AM on January 8, 2023

Get the best description of the galley and equipment that you can. You may find there are fewer burners on the stove, and they are too close to use a really big pot.

Breakfast tends to be a buffet-ish sort of meal. Think about what motels offer for free breakfast. I'd have fruit, various cereals, Maybe some Eggo waffles. A baked good like quick bread or some biscuits (Bisquick!).

For a dinner, I'd think about offering a choice of two curries or stews, one of which is Vegan.
posted by SemiSalt at 11:00 AM on January 9, 2023