Operation No Compromise
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Monday, February 28, 2011

A Final Reflection from the Bob Barker’s Vegan Galley

Merilee Nyland
Chief Cook, the Bob Barker

Merilee NylandThe Bob Barker is heading home! Towards Hobart. Towards supporters. Towards friends. Towards family. To the end of whaling!!!

I am thankful for a successful campaign. I look forward to returning home proud and valiant--yet humbled by three months at sea. This is the longest a Sea Shepherd ship has been at sea without restocking—creating quite the challenge for the galley. What we left port with is all we have had to sustain us through our trying campaign of three meals a day, for 36 people.

As I look back to the first blog I wrote as we were leaving Hobart, I can’t help but laugh longingly at our abundance!  We filled every inch of fridge and pantry with food. Now, our fridges look like this: EMPTY. We are eating from the bottoms of our freezers. We are rationing the remaining cans of fruit and vegetables. It is grim, to say the least. But our menus are creative and our spirits in the galley remain high. The meals keep coming. The crew keeps gathering. And plates are being cleaned and stomachs are being patted.

We eat burritos with black beans, rice, cabbage, salsa, and homemade vegan sour cream. We eat a spread of curries with homemade naan bread, hummus, and vegan dill aioli. We have sundried tomato and spinach pasta with garlic bread. And spinach and mushroom enchiladas with Spanish rice and refried beans. There is hot dog night. And lasagna. And pizza. And corn chowder. And Thai coconut soup. The list goes on. Believe it or not, we are still a well-fed vegan crew!

We did it! Three months. Over 800 whales saved. And an end of whaling in the Southern Ocean is in sight. Thank you all for your support—we couldn’t do it without loving friends, family, donors, dedicated on shore volunteers, and the moral support from around the world. In closing, I leave you with a final few recipes to try out from the Bob Barker’s vegan galley.

NUT-NUT Pate

6 Cloves Garlic
2T Olive Oil
2½ C Nuts and/or seeds
2C Soy Milk
1¼ C Nutritional Yeast
2½ t Salt
½t Pepper
2T Fresh or Dried Parsley
2T Agave (or other sweetener)
2T Lemon Juice

In blender or food processor, mince garlic. Add olive oil, agave, and lemon juice and blend until creamy. Add the nuts/seeds and blend well.  While blending, slowly add the soymilk. Once well combined, add the nutritional yeast, parsley, salt, and pepper and blend until smooth and creamy. Serve with crackers as a snack or spread on sandwiches for a savory, filling, and protein-rich meal!

Fudge (serves 40)

2 Bananas
8C Powdered Sugar
1lb. Melted Chocolate

*An option for parties or special occasions is to make this Whiskey Fudge, a true sailor's delight! Add ¾C whiskey (or to taste). For a more modest whiskey flavor, start with less and add to taste.

Melt chocolate in a double boiler or microwave, stirring regularly to prevent burning. Meanwhile, blend bananas, powdered sugar, (and optional whiskey) in a food processor. Add melted chocolate and blend until smooth. Spread mixture evenly into baking dishes lined with wax paper. Cool in the fridge for at least two hours, preferably overnight. Cut into 1-inch squares.

Enjoy and be merry!!!

 

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