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Sunday, December 12, 2010

A Warm Welcome to the Vegan Galley

Merilee Nyland
Chief Cook, Bob Barker

Merilee NylandAs we prepare the ship for Operation No Compromise, the galley brings aboard our last provisions to feed a hungry crew of 36 for what will potentially be months at sea.  We must be ready to stay with the criminal whaling fleet for as long as possible—and we will need plenty of food to assure that it will happen. What we have now, is all that we will have during campaign months.

What do we have?  Imagine all that a family of four would eat in a year—that is approximately what we have in our stores.  For example, we have: 500L of soymilk, 20 tubs of vegemite, 400kg of rice, 30 bottles of hot sauce, 500kg of flour, 50 bars of chocolate, 200L of oil, 100 blocks of tofu, and two walk-in fridges (that could easily hold two elephants) full of fresh produce.  And the list goes on.

Where did it all come from?  Generous donors from Melbourne, Hobart, really all over Australia, and even worldwide: big private donations, as well as little donations, cash, filled grocery bags, fresh garden produce by the truckload, large corporate donations and sponsored shopping trips.  All of this has added up to be able to feed our hardworking crew and fuel them for saving the whales.  Thank you all so very much.

In honor of our first mate, Peter Hammarstedt, I am sharing with you the recipe of his favorite meal, which we coincidentally had for his recent birthday:

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Japanese pancakes with Satay Sauce

Japanese Pancakes:

1 small cabbage, finely sliced
2 teaspoons sea salt
2 cups flour
4 tablespoons soy flour (optional)
2 ½ cups water
2 tablespoons oil for pan-frying

-Mix the flours together, then slowly add the water while whisking vigorously to avoid clumps.  The consistency should be similar to a crepe, but runnier than a pancake.  Whisk in more water, if needed, to create the desired consistency.

-In a separate bowl toss the cabbage with the sea salt.
-Heat a skillet on high with a little oil.  Place ¼ cup batter in the skillet.  On top of the batter, sprinkle a handful of cabbage and then drizzle with ¼ cup more batter.  When the underside is cooked, flip, and cook through on the other side.

Satay Sauce:

2 cloves of garlic
1 2” piece of fresh ginger
1 can of coconut milk
1/3 cup lime juice
6 tablespoons soy sauce
2 cups of peanut butter
1 ½ teaspoons of crushed red chilies
3 tablespoons raw sugar
2 tablespoons rice vinegar
¾ cups rice milk

In a food processor or blender mince garlic and ginger.  Add the lime juice, soy sauce, sugar, rice vinegar, and crushed red chilies to make a wet paste.  Then add the peanut butter and coconut milk and blend well.  While blending, slowly add in the rice milk.

Once blended, pour mixture into medium saucepan and heat on the stove over medium heat, stirring well to prevent burning on the bottom.

Serve on the side to be poured over Japanese Pancakes.

Note:  Satay sauce is a crew-favorite and can be served as a warm, hearty sauce with just about any meal!  Serve with rice, noodles, or stir-fry.  Or, you can serve it cold as a salad dressing or dipping sauce for spring rolls, salad rolls, or kebabs.

Enjoy!