Since we have embarked on our meatless/vegan-ish journey and since putting my request out there for my readers to send in their favourite recipes to challenge me in my little galley, I have received almost exclusively vegan recipes. It would seem that a good number of you are pursuing life with the same mind set as we are…that is…reducing animal protein, eating less meat, while doing our part for the planet. This is really a good thing, so thank you…
This feels like a celebration and I have been saving today’s post for just this special occasion. Omnia…you know those genius stove top oven folks?…well, they sent me one of their new products to try out. The Muffin Ring…I’ve just finished using it for the first time and I absolutely LOVE it! The design is really very smart. Silicone construction, which makes clean up a breeze, and the six muffin wells collapse which allow for easy storage inside the baking…
There was something about this recipe that had my husband saying..’this is THE ONE’…and I’m not sure why. It’s not the vegan thing because my Frenchman is…well…French.. and loves anything bread-related no matter the ingredients. I think it was the texture…smooth with a little chew and there is a new technique I’ve learned to make the pita separate in the centre, perfect for filling with my favourite chickpea sandwich mix. Or maybe it’s simply that I’m getting so much better…
This was fun to put together. We love Mexican cuisine and when I received this recipe from one of my Galley Peeps, Jeanne, I thought it would be the perfect dish to prepare in my Omnia stove top oven. The fact that it is vegetarian made it the perfect fit for our current dining life style. As Jeanne mentioned in her note to me, you can also make it vegan if you wish by swapping out the cheddar for a…
A while ago now during a family gathering, we were treated to a wonderful buffet. One dish immediately caught my attention. A tangy, creamy side dish with a light crunch and subtle hint of Dijon. It was love at first bite. What is this, I asked? The response… rémoulade de céleri-rave…from a local catering service. English translation…celery root salad. Once we returned home I immediately went to our local market in search of this new-to-me vegetable. Celery root or celeriac…
Melanie’s Meatless ‘Meatloaf’! How’s that for alliteration? I swear I don’t pair reader’s submissions with names of the recipes. It really was Melanie who sent me her meatless meatloaf recipe…which by the way is also gluten free, grain free and egg free…as well as being, of course, meat free. This new trend, shall I call it, on Sea Salt Galley Kat, has sparked some very interesting vegan/vegetarian recipes for me to try…and couldn’t we all benefit from less animal protein…
This meatless journey just keeps getting better and better. But with this next recipe, I may have finally been stumped as far as being able to reproduce it in my little oven-less galley. My first batch of Fakin’ Bacon was a huge success done in a conventional land oven. The rice paper you use isn’t important but I found the square sheets meant less waste and it was easier to create a more authentic bacon look. Super crunchy and oh…
Remember when I posted about some diet changes we have been working on and how I suggested you save the juice (aka aquafaba) from canned chickpeas? Well this next recipe from the same Galley Peep that sent me her fabulous falafel recipe will make that wee effort worth your while. Her recipe was a huge hit at a recent gathering (that recipe can be found here Jesses’s Fabulous Falafel). I tweaked her mayo recipe ever so slightly for a less…
We’ve recently made some changes to our diets. I’m not exactly sure how to label it or if I should even be concerned about labels. It’s our business after all…and it’s our bodies we’re filling…but dietary labels are a thing I guess, so let’s call it vegan (imagine me cringing here). Nothing with a face or mother or their byproducts. Apparently I can’t call it whole food or plant-based…or what’s the latest?…WFPB!…or the WFPBNO…because they exclude things like my awesome…
Have you ever tried to make your own pasta? Friends have told me it’s super easy. Recent guests to our humble seaside home said they make pasta for lobster filled ravioli….oh, be still my seafood loving beating heart! And recently someone from social media posted a picture of his outdoor pasta making. So, I thought to myself, if he can easily make it in a camping environment, I can certainly make it in my teeny tiny galley. Then low and…