Grimgrains

This is a recipe we developed this summer to cook some of our favorite legumes and grains faster.

We once had a vegetarian cookbook aboard by Louise Hagler that mentioned coffee made from soybeans, although their recipe was very short and devoid of detail.

In the winter aboard Pino we add soymilk to our morning oatmeal so we stay full longer, we don't have a fridge but the area under the sink is cold during that time of year.

Rek's dad has always been a huge fan of the Nestle chocolate turtles.

We like to prepare pancakes aboard Pino, especially when we run out of bread for our morning peanut butter toast ritual.

Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative.

When we visit our parents out east during the holiday season, we like to prepare millet tourtières(millet pot pies).

This recipe is a mixture between two things, Japanese kare(カレー) a milder and more basic version of Indian-style curry, and a poutine roux; ca parait qu'on est Québécois, right?

Meals with faux-cheese doesn't always have to include nutritional yeast.

A simple dish that we prepare in the winter time a lot.

There are now many good vegan cheese options to choose from, varying in complexity and cost, but we like to prepare a simple 'cheese-like' mixture when making a grilled-cheese.

A hearty, warm dish.

Corn pone has been part of our diet since 2016, ever since our good friend Claudia from the sailboat Essencia made some for us.

Over the years, we've experimented with various ways of making tofu, our favourite recipe is made from milling, and then soaking, the ground soy beans for a short time.

Every fall we volunteer with a local organization to pick apples on private property that would normally go to waste.

In British Columbia, we like to walk around to pick blackberries in the summer.

A recipe for the March 2021 Merveilles Cooking Jam.

Sourdough flatbreads are the more complex version of my quick flat bread recipe.

These days, I've been experimenting with baking without an oven.

A recipe we've prepared several times on long ocean passages, it's a one-pot recipe that is very versatile, filling and quick to prepare.

Sourdough bread has been around for a long time.

A quick no-yeast flat bread recipe, ideal when you want bread but don't want to wait.

In Quebec we call french toast 'pain doré', which translates to 'golden bread'.

While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans.

A simple recipe, for people with an allergy to tree nuts.

Végé pâté is Quebec staple food.

Making tzatziki is easy.

Making mayo is easy.

We've been making chocolate chip cookies for a while, but never thought it worthy of a recipe because there are so many online already.

A friend from Japan gave us some soba cha そば茶 last month, it's something we've had before but that we never thought of making ourselves.

If someone was to ask us which food we could eat forever without stopping, we'd answer chickpeas.

An ingredient that is important in our galley, is chickpea flour, also known as garbanzo flour, gram flour and besan flour.

This is a quick, nut-free cheese recipe, that you can add onto if you want different flavors.

In our galley we have a few recipes that we consider staples, that we're always in the mood to eat.

Coffee jelly is a popular dessert and drink (you could say) that is served in coffee shops in Japan.

Okonomiyaki (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients.

No knead bread is the easiest kind of artisan-style bread you can make at home, it requires little effort and absolutely no kneading what-so-ever.

Seitan (say-tan) or wheat meat, is very meat-like, it's prepared using a variation of spices and other seasonings.

Making crackers is simple.

We always try our hardest to buy as few packaged foods as we can, and if we do buy pre-made goods we aim for glass, this too through isn't always possible.

We arrived in the Marshall Islands 3 weeks ago.

Yes, another breadfruit recipe!

Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there.

We are about to leave Tonga, the tropics and the land of bountiful breadfruit.

We have arrived in New Zealand, the land of plenty.

This recipe is typically done using masa, but it is not easy for us to source and so we use cornmeal.

Making popcorn on the stovetop is not a recipe perse, it's a reminder that it's easy to do and that it doesn't require any specialized tools or ingredients.

Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick.

In the last couple of years, we've removed most pre-made cleaning and hygiene products from our lives.

The idea of making beer bread came from a book written by Lin Pardey called "The Care and Feeding of the Offshore Crew".