Green Galley

Cooking on a boat is difficult we don't always have the right ingredients or room for lots of fresh/pantry food.   I have learned to be a master of cooking what we have or what is on the verge of going bad on a pinch.   Before moving onto Illimite, one of my concerns was how Gary and I were going to get along in the galley.  I have a mostly plant based diet, Gary, on the hand is my opposite (politics too!).   Gary enjoys his breakfast and lunch and meets me for vegan dinners every night, compromise is not dead.  So far this has worked out fantastic he enjoys the fresh veggies and the vibrance my healthy meals brings. We occasional catch a fish, cook an omelette and dine out for variety. 

Spaghetti Squash with Roasted Eggplant and Mushroom  Tomato Sauce

Butternut Squash and Fennel Creamy Risotto

Illimite Fries

Better than Beef (per Gary) Eggplant Tacos

Breakfast Greens, Garlic, Chili and Turmeric

Breakfast Taters

Roasted Eggplant, Red Peppers and Avocado Sandwich

Gluten Free Cornbread

Gluten Free Quinoa Cookies

Veggie Stir Fry

Veggies and Pasta

Butternut squash Quinoa Risotto with Baby Rocket Salad and Pineapple

Black Eye Peas with Mushrooms, Greens and Farro

Spinach, Onion, Zucchini, Avocado, Pineapple and Omelette

Roasted Brussel Sprouts, Mushrooms and Quiona

Black Eye Peas with Bok Choy and Farro

Chili with Tofu Mince

Cajun Seafood

New Zealand Snapper, Veggies and Brown Rice

Green Curry Veggies with Rice

Eggplant Tacos, Refried Beans and Brown Rice

As Good as Pork (per Gary) - Jackfruit BBQ

Chili with Tofu Mince

Eggplant and White Bean Ragu

Kale, Chili, Garlic Saute

Pumpkin Curry Soup

Roasted Eggplant, Peppers, and Tomato Ragu with Pasta

Sauteed New Zealand Snapper,, Scallions, Rice and Pumpkin soup

Tuna Sushi

Vegan Sausages, Broccoli, Asparagus and Sweet Potato

Teriyaki Vegetables with Peanut Noodles

Red Curry Mahi with Lentils, Bok Choy, Roasted Garlic Breadfruit Mash