Vegan Recipe from Tami Ayers

'Dehydrated gazpacho', Tami told me, handing me a strip of red from the dehydrator sitting on the galley bench.   

The chef on S/Y Marie recently won 3rd place in the Concours de Chef culinary competition at the 2013 Antigua Yacht Show for yachts in the 160ft+ category, organised by Jan Robinson. (For full roundup of competition winners and judges, click here.)

'It was a new challenge for me, this competition', she told me, 'I'd never done raw food before. I learnt so much.  I wish I'd won, of course', she said, smiling. 'But there's always next year.'

This yacht chef, like all others competing in the competition, had to do her research. It was a tough challenge- all entries had to be 100% plant-based (even honey was forbidden as it is an animal derivative) and she chose to make it even tougher by making her menu raw, which meant that nothing could be heated over 45 degrees. (There are differing beliefs within the raw food movement on the maximum temperatures allowed.)

Below Tami has kindly shared one of the recipes she used in her 4-course competition entry.

Marinated Portobello Cashew Cheeseburger with Tomato and Herb

Mushrooms

10 portobello

4 Tbls olive oil

4 Tbls tamari

2 Tbls miso

Combine all ingredients to marinate Portobello.  Dehydrate Portobello at lowest temp possible for 3 to 4 hours.

Cut portobello with cookie cutter to desired size.

Build burger with mushroom, cashew cheese, sliced tomato, herbs and avocado spread.

 

Cashew cheese

1 ¾ cups of cashews

¾ cups of water

1/3 cup nutritional yeast

juice from 1 lemon

2 peeled garlic cloves

2 Tbls miso

2 Tbls irish moss paste

2 pinches herbes de provence and salt

Soak cashews 8hrs / dehydrated 10hrs.

In food processor combine all ingredients until smooth.

 

Avocado Green Onion Spread

1 avocado

3 green onion

juice of 1 lime

2 Tbls parsley

tsp Salt

Combine all ingredients in food processor until chunky. 

 

Apple Fennel Fries

2 apples, julienned

1 fennel bulb, thinly sliced on a mandolin

1 tsp lime juice

2 tsp sesame oil

¼ tsp salt

pinch of chili flakes 

Combine all ingredients, then arrange on plate.

 
Zucchini Wrap with Spicy Sambal

(Serve on the plate with the portobello burger.) 

Filling:

5 cups white cabbage shredded

6 spring onions (green onions)

1 carrot shredded

½ bunch cilantro chopped

2 tsp cumin

2 tsp ground coriander

¼ cup cold pressed sesame oil

1 Tbls toasted sesame oil

1 tsp salt

2 Tbls tamari

2 tsp lime juice

2 cloves garlic, crushed or minced

2 red Thai chilies deseeded and minced

2 Tbls agave nectar

3 Tbls tamarind paste

2 Tbls peanut butter

1 cup fresh coriander roughly chopped

2 Tbls grape seed oil

Combine all ingredients. Set aside to put into wrap.

 

Wrappers:

5 cups peeled courgette

3 Tbls olive oil

2 tsp lime juice

½ tsp cayenne

1 tsp ground coriander

½ tsp salt

½ cup flax meal 

Blend until smooth. Poor onto non-stick sheet and dehydrate at 105 F until pliable.  Store in air-tight container with silia to prevent drying out.

 

Spicy Tomato Sambal

3 tomatos

5 jalapenos

10 Thai chillis

2 cloves garlic

1 Tbls rice wine vinegar

1 Tbls honey

grated ginger and lemon grass

juic of 1 lime

salt to taste

Combine all ingredients and allow to sit one day.
 

*Many thanks to Anne Vandromme-Hood of Yacht Insider's Guide for providing the photo.