Recipe – Page 4 – SV Blue Sky

CHOCOLATE COCONUT TRUFFLES

We enjoyed these truffles with friends on Rum Runner one night while in Nonsuch Bay, Antigua. I loved that Judy said, ‘Let’s start with dessert’ and everyone raved at the taste. So easy to make as well.

INGREDIENTS
1 (8 oz) package of pitted dates (approx. 1 ¾ cups)
1 (6 oz) package of pecans, soaked 2-4 hours and drained (approx. 1 ½ cups)
1 TBSP organic cacao powder
1 tsp pure vanilla extract
½ cups dried, shredded coconut (divided)

DIRECTIONS
-Partially chop dates
-Add all ingredients (except ½ the coconut) into a blender or food processor and blend until the mixture forms a ball
-Roll mixture into bite size balls and roll each one in remaining shredded coconut for coating
-Refrigerate until ready to serve

JAMBALAYA

This dish can be prepared in one pot. On the boat we like to use the pressure to reduce our cooking time.

Ingredients

2 TBSP olive oil
1 package (8 oz.) vegan sausage links, cut into ¼” slices
1 yellow onion, peeled and chopped
1 green bell pepper, deseeded and chopped
1 celery rib, chopped
3 cloves garlic, minced
1 cup jasmine rice
2 (14 oz) cans diced tomatoes, including juice
1 ½ cups home cooked dark red kidney beans, or 1 (15 oz) can drained and rinsed
1 (4 oz) can chopped green chilies, hot or mild, drained
2 cups vegetable broth
1 tsp dried marjoram
½ tsp dried oregano
1 tsp salt
¼ tsp black pepper
Tobasco sauce (to taste) – at least 5 drops

Directions

In a large, deep pan, heat 1 TBSP oil over medium heat, add the vegan sausage and cook until browned, stirring occasionally, about 5 minutes. Remove from pot and set aside.
Use the same pot, heat remaining 1 TBSP olive oil, add the onion, bell pepper, celery and garlic. Cover and cook until softened, about 7 minutes.
Stir in the rice, tomatoes, beans, chilies, broth, marjoram, oregano, salt, pepper, tabasco and the cooked vegan sausage and mix well.
Cover tightly and cook on low heat until the rice and vegetables are tender, about 1 hour (or 20 minutes in a pressure cooker, letting the tab release naturally).
Serve hot.

HUMMUS

Hummus is a staple for us. Love it as a dip with pita and all sorts of veggies. It is something that can be made to your own taste. We like ours lemony, so we often add more lemon if it’s available. You can also substitute cilantro for the parsley if you like.

Ingredients

2 cups home cooked chickpeas or 2 (15 oz)cans, drained and rinsed
1-2 cloves garlic, minced
3-4 TBSP tahini
½ tsp cumin
½ tsp ground corriander
Juice of 2 lemons
1 cup chopped parsley
3-4 TBSP olive oil
Sea salt to taste
Dash of cayenne (optional, if you like a little more zip)
Paprika for garnish

Directions

In a food processor puree all ingredients until, smooth and creamy
The more olive oil you add, the creamier it will be
Top with paprika, chill in the refrigerator for 1 hour prior to serving to allow flavors to blend.

COCONUT-CURRY CHICKPEAS AND CAULIFLOWER

This is one of our favorite dinners when we can find cauliflower.

Ingredients

1 TBSP vegetable oil (can be omitted if you sauté onions in a little water)
1 small yellow onion, chopped small
1 carrot, peeled and diced
1 small cauliflower cut into small florets
2 heaping TBSP curry powder or more to taste (brand will determine heat)
1 (14.5 oz) can diced tomatoes
1 cup vegetable broth
1 ½ cup home cooked chickpeas, or 1 (15 oz) can, drained and rinsed (Note: 1 cup dry = 1 ½ cooked)
1 cup frozen peas
1 (14 oz) can unsweetened coconut milk
½ tsp salt
Freshly ground black pepper (to taste)

Directions

Hint: measure out and chop everything in advance before you start cooking to make this super easy

Heat oil over medium heat, add the onion, cover and cook until softened, about 5 minutes
Stir in the carrot, cauliflower and curry, and cook about 1 minute
Add tomatoes and broth, cover and cook until the vegetables are softened, about 10 minutes
Stir in the chick peas, peas, coconut milk, salt and pepper. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 more minutes.
Serve hot over cooked basmati or jasmine rice.