Operation No Compromise
Crew Blog

December 31, 2010

The Bob Barker’s Daily Menu

Merilee Nyland
Chief Cook, Bob Barker

Merilee NylandWith Christmas behind us, we move forward to find the fleet hoping no harm will befall the whales before the New Year. No matter the icy Antarctic waters and the frigid cold on deck, the galley is always warm, providing for those working hard around the clock to uphold the law and the wishes from so many people around the world - the protection of whales.

Today’s vegan and whale-friendly menu:
Breakfast: Zucchini pancakes with coriander maple butter and herb roasted potatoes
Lunch: Roasted red pepper and tomato soup with garlic-dill bread rolls and green salad (recipe to follow)
Dinner:  Sweet and sour tofu with brown rice and Chinese dumplings (recipe to follow)


Roasted Red Pepper and Tomato Soup, serves 7-10

3 Red bell peppers (Capsicums)
1 Fresh chili pepper
10 Cloves garlic
1 Large yellow onion
1/3 Cup olive oil
2 Teaspoons salt

Teaspoons pepper
2 Teaspoons paprika
16oz Can of tomatoes, Diced
3 Cups water
3 Cups rice milk
1/3 Cup tomato paste

Preheat oven to 180C/400F. Chop bell pepper and onion into large pieces (2” chunks).  Place in a deep baking dish with whole garlic cloves, whole fresh chili pepper, olive oil, salt, pepper, and paprika.  Mix to coat vegetables with oil and spices.  Place in the oven for about 20 minutes or until vegetables are tender and turning black around the edges.  Transfer entire contents of baking dish (including oil) into a medium pot on medium heat. Add rest of ingredients and bring to a boil.  Remove from heat and blend well (I prefer using an immersion blender directly in the pot, but a regular blender is ok so long as soup is not so hot to pose a safety hazard).  Soup should be rich and creamy.  Reheat if necessary and serve!


Sweet and sour tofu, Serves 7-10

2 Onions (cut into large, 1” chunks)
3 Bell peppers (Capsicums cut into
      large, 1” chunks)
1 Block firm tofu
1 8oz Can of pineapple (and
      the juice)
3 medium tomatoes (cut into six
      large sections)
4 Cloves garlic, minced

1” Piece of ginger, minced
1 Fresh chili (or 1 teaspoon
      crushed red chili)
2 Tablespoons of oil
3/4 Cup of tomato paste
1/3 Cup of apple cider vinegar
 1/4 Cup of soy sauce
2 Tablespoons of water
1 1/2 Teaspoon of cornstarch

Preheat oven to 180C /400F.  Drain tofu by wrapping it in a clean kitchen towel and pressing between two plates or chopping boards.  Cut into 1” squares or triangles, place in a baking dish, drizzle with ¼ cup oil.  Place in oven for 15 minutes, flip, and cook for another 15 minutes or until tofu is golden and crispy. While tofu is cooking, mix together the tomato paste, apple cider vinegar, soy sauce, and water.  Slowly add the cornstarch whisking vigorously to prevent lumps. Set aside.  In a medium saucepan on medium-high heat, sauté garlic, ginger, and chili in oil for one minute.  Add the liquid mixture, stirring constantly.  Bring to a boil.  Add onions, bell peppers, tomatoes, and the can of pineapple with its juice.  Reduce heat to low. When tofu is ready, add it to the pot and cook together until vegetables are just cooked! Serve with rice.


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