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Sea Shepherd Recipes

Sustainable September
This is a past event
Sustainable September

Dates

1 September 2020 - 30 September 2020
Daily
24 Hours

Our friends at Sea Shepherd have kindly provided us with some recipes of the dishes that their crews prepare and enjoy when on the high seas, and perfect for a #MeatFreeMonday.  

Try your hand at these meals, and while you tuck in have a look at how you can get involved in the Sea Shepherd movement by visiting seashepherd.org.au/get-involved.

Basil and spinach pesto – for beginner cooks 

  • 1 cup baby spinach 
  • 1 cup basil (stems removed) 
  • 3 cloves garlic 
  • ½ cup raw pine nuts or cashews 
  • 1 tbsp lemon juice 
  • 2 tbsp nutritional yeast (available in the health food aisle of your supermarket) 
  • ½ tsp salt 
  • ½ tsp pepper 
  • 3 tbsp good quality olive oil  

Place the basil and spinach leaves and nuts into the bowl of a food processor and pulse several times. 

Add the garlic, lemon juice and nutritional yeast and pulse several more times. Scrape down the sides of the food processor with a rubber spatula. 

While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. 

Season with the salt and pepper and serve with pasta, roast vegetables or eat on a sandwich or burger.  

Greek Lentil Soup – for beginner cooks 

  • 2 cups of red lentils washed and soaked.  
  • 3 cups of water 
  • A nice big slog of olive oil (about 1/4 cup) 
  • One head of garlic, finely chopped 
  • 1 tin of tomatoes 
  • 2 fresh tomatoes 
  • A few big handfuls of fresh greens 
  • Salt and pepper  

Wash and rinse the lentils, and set aside in three cups of water. 

In a large pot, heat the olive oil and add the garlic. Fry over a low heat until it begins to go golden brown, then add the fresh and tinned tomatoes. Season with salt and pepper. 

Add the lentils and water to the tomatoes and garlic and simmer slowly adding more water if necessary until the lentils are cooked through. Be careful not to let the lentils stick to the bottom and burn (soaking them first, or stirring frequently helps to prevent this). Season with salt and pepper.  

Add the green at the end just a few mins before serving. 

Vegan Lemon Meringue Pie – for capable cooks 

Shortcrust Pastry 

  • 300 g plain flour 
  • 2 tbsp icing sugar 
  • 1/2 tsp salt 
  • 150g vegan butter 
  • 3 tbsp water ice cold 
  • 3 tbsp vegetable oil 

Filling: 

  • ¼ cups sugar 
  • ½ cup cornstarch 
  • ¼ tsp agar agar (available at Asian grocers) 
  • ¼ tsp salt 
  • ¼  cups of plant based milk 
  • 1 cup water 
  • ¾ cup lemon juice 
  • 2 tbsp lemon zest  

Meringue (optional): 

  • ½ cup + 2 tbsp sugar 
  • can  of chickpeas 
  • ½ tsp xanthan gum 
  • 1 tsp vanilla essence  

 

To make the pastry: 

Have all ingredients in the fridge cold including your mixing bowl 

Using a food processor, pulse flour, salt and butter until crumbly and fine 

Add to cold bowl from fridge, add sugar and give a quick stir 

Using your hands make a well in the middle and pour in cold water and oil 

Using your hands make a twisting motion and blend flour and liquid together until it starts to stick together between your fingers 

Tip dough onto a floured surface and quickly knead together until it’s smooth 

Place into a lightly oiled bowl and leave to rest for a minimum of 1 hour.  

Once the pastry has rested, grease a fluted pie tin with some vegan butter. Lightly dust your kitchen counter with flour and roll out the pastry to about 4mm thick. Gently roll the pastry over your rolling pin, then unroll it over the pie tin and use your fingers to press the pastry into the dish. Carefully trim any excess. 

Preheat the oven to 160 degrees celsius and line the pastry with some baking paper. Fill the base with baking beads or any dried legumes. Blind-bake for 20 minutes then allow to cool before adding the filling.  

 

To make the filling:  

Add cornstarch to a medium sized and slowly add all other ingredients except the lemon juice and agar agar, whisking constantly to avoid any lumps. Gently heat until the mixture is thick, then add the lemon and agar agar 

Pour into base and let set for a minimum of four hours.  

If leaving off the meringue, decorate with fresh strawberries.  

 

To make the meringue:  

Grind sugar in a blender until it is a very fine powder. Strain the liquid from the can of chickpeas and whip this with the xanthan gum in the bowl of a freestanding electric mixer fitted with the whisk attachment for 3 minutes or until it forms stiff peaks. Gradually add the sugar, in increments and add vanilla essence. The meringue should be thick and glossy. 

Use a spatula or piping bag to spread the meringue over the tart and toast the meringue with a blow torch until golden brown.  

Get Involved 

Whether you join a campaign on the high seas, volunteer in your hometown, help keep our shores clean and safe, or contribute the funds and equipment that keep our ships running, there are many ways you can be a part of the Sea Shepherd movement to defend, conserve and protect our oceans. 

Here are some of the ways you can become a part of the Sea Shepherd movement:  

  • Make a donation today 
  • Become part of our Direct Action Crew  
  • Volunteer onshore
  • Join a beach clean-up
  • Volunteer on our ships  
  • Shop to support by purchasing merchandise from our online store 

Visit www.seashepherd.org.au/get-involved to find out more .

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