Although I’ve never watched Whale Wars, I am familiar with The Sea Shepherd, so I was interested to to take a look at Cookin’ Up a Storm when a review copy was offered to me.
Cookin’ Up a Storm was written by Laura Dakin, the cook on the ship Steve Irwin. In between recipes, there are tails from the sea from the ship’s crew, and Laura also shares anecdotes about the ship’s galley (that’s the kitchen to us landlubbers). Life and food at sea are things I hadn’t put too much thought into before reading Cookin’ Up a Storm, and now I have a tremendous amount of respect for those who spend any amount of time at sea.
In the mission recounted in the book, Laura was responsible for feeding 50 crew members on a 100 day mission at sea. The work actually began well before the ship set sail, as preparation for a campaign that large takes quite a long time. I can’t imagine how difficult it must be to cook three meals a day for 5o people on dry land, let alone when faced with cramped quarters and rocky waves.
In Cookin’ Up a Storm, Laura shares the recipes she cooks for the crew, from breakfast through dessert. There are recipes for soups, snacks, sauces, and breads as well. Since fresh veggies are scarce in the middle of the ocean, you’re not going to find any massaged kale salads here (although there are some salad recipes), but you will find recipes for delicious and hearty meals cooked with vegetables, beans, and grains, such as Rockin’ the Boat Risotto, Old Salt (and Pepper) Tofu, and Chickpea Curry for a Courageous Crew. The Sea Shepherd’s signature dish the Sea Shepherd Pie – a vegan take on the traditional meaty dish. I made it for a recent potluck and watched my guests devour it!
I have a copy of Cookin’ Up a Storm for one lucky winner. Follow the instructions after the recipe to enter.
Sea Shepherd’s Pie
- 1 tablespoon 15 ml vegetable oil
- 1 tablespoon 15 ml vegan butter
- 3 cups 750 ml sliced button mushrooms
- 1 leek thinly sliced (tender green parts only)
- 1 onion diced
- 1 carrot peeled and diced
- 1 stalk celery finely diced
- 3 cloves garlic minced
- 3 tablespoons 45 ml reduced-sodium tamari
- 1 teaspoon 5 ml freshly ground black pepper
- 3 cups 750 ml no-salt-added vegetable broth or water, plus more as needed
- 3 cups 750 ml dried French lentils, picked over, rinsed, and drained
- 2 to matoes finely diced
- 1 tablespoon 15 ml cider vinegar
- 1 tablespoon 15 ml nutritional yeast flakes
- 4 potatoes peeled and diced
- 1 tablespoon 15 ml olive oil, plus more for drizzling
- Pinch salt
- 1 tablespoon 15 ml thinly sliced fresh chives
To make the filling, put the oil and butter in a large soup pot over medium-high heat until the butter is melted. Decrease the heat to medium and add the mushrooms, leek, onion, carrot, celery, and garlic and cook, stirring frequently, until soft, about 10 minutes.
Add the tamari and pepper and cook, stirring occasionally, for 8 minutes.
Add the broth, lentils, and tomatoes and bring to a boil over medium-high heat.
Decrease the heat to medium, partially cover, and cook, stirring occasionally, until the lentils are tender, about 25 minutes. If necessary, add more broth as the lentils cook so they don’t become dry. Stir in the vinegar and nutritional yeast. Transfer to a 4-quart (4 L) casserole.
Preheat the oven to 400 degrees F (205 degrees C).
While the lentils cook, prepare the topping. Fill a medium saucepan with water and bring to a boil over high heat. Add the potatoes, partially cover, and cook until soft, about 15 minutes. Drain. Add the oil and salt and mash until the potatoes are smooth and creamy.
Spread the topping evenly over the filling. Sprinkle the chives evenly over the topping and drizzle with olive oil. Bake for 20 minutes, until golden brown and bubbly.
I have a copy of Cookin’ Up a Storm by Laura Dakin for one lucky winner. Follow the instructions below to enter. U.S. resident’s only, please. Contest ends at midnight eastern time on March 29, 2015. Good Luck!