For a period of time, when I ate eggs, egg salad was pretty much my “go to” for lunch.  And I really liked it.  When Marty stoppedeating meat he followed along as an egg salad lover and it’s something he would like to eat on our passages as it was easy to grab and provided some protein.  We’ve had to adapt and now tofu salad is the new egg salad.  
 
*For Cruisers: This will be good in the fridge for several days
(like 5) and I make a batch or two of this before we take off. 
But for long range passages, if I make this underway there is no way I add all these ingredients- b/c we don’t have them and if we did preparing it would exceed my galley limit while underway! JSo don’t fret; you can still make plain tofu salad with mustard, vegan mayo, and spices!

What you’ll need:
-12 oz. Extra Firm Tofu (preferrable organic)
-1/3 cup vegan mayo (I make my own, see recipe at the end)
-2 tbls. mustard (I use spicy brown but any kind you like/have will work)
-1/3 cup carrots, grated
-1/3 cup bok choy steams (substitute celery or something else crunchy)
-3 green onions, chopped
-3 tbls. fresh parsley, chopped
-1/2 tsp. turmeric
-1/2 tsp. cayenne
-1/4 tsp. cumin
-salt & pepper to taste
-1-2 tbls. nutritional yeast (optional)

What’s Next:
-Drain, rinse, and pat dry the tofu
-Add all the ingredients except the tofu into a bowl and mix to incorporate
-Chop or mince the tofu (whatever consistency you like it) and fold it in to the bowl of ingredients.
-We eat it like a sandwich with tomato, lettuce or whatever 
 
*Makes 4 good size Sandwiches*

Vegan Mayo: We can’t buy vegan mayo in these parts but now that I know how to make it I don’t think I’d buy if we could!  Just don’t expect this mayo to be quite as thick as the store bought version

What you’ll need:
-3 tbls. lemon juice
-1/3 cup soy milk
-1/2 tsp. mustard
-1/4 tsp. paprika
-1/4 tsp. salt
-6 tbls. canola or vegetable oil

What’s Next:
-Put all ingredients except oil in a blender and mix on low speed until all blended.
-A bit at a time add the oil- blending between additions.  The mixture should thicken and be smooth.  If it’s not totally thick don’t worry it will thicken up in the fridge.
-Refrigerate or use within the day

We had two other couples over from different
boats for pizza night on Santosha.  Everyone made pizzas- we had a lot and ate a lot!  My contribution was a pesto pizza (this recipe) and tomato vegetable. 

This is really a recipe for the pesto; you can use any pizza crust you like (or try this one from me.)  This time I used a fresh pita that I frequently buy from the bakery but if fresh pitas aren’t an option for you I suggest making a crust or you can always buy crust or pitas….

These ingredients will work for 4, 10” round pizzas
Start preheating the oven at 375

What you’ll need (for the pesto):
-1/3 cup pine nuts
-1/2 cup olive oil
-1/4 cup nutritional yeast
-1 tbls. lemon juice
-1 ½ cups basil leaves (no stems)
-3 cloves of garlic (leave it out if you’re on a more satvic diet)
-salt & pepper to taste

What’s Next (for the pesto):
-Toast the pine nuts in a pan for a couple minutes
-In a food processor mix all the ingredients (including the pine nuts) until well blended
*If it’s too chunky/thick for your taste add a bit more olive oil.  If it’s not thick enough add more basil

What you’ll need (for the toppings)
-Nut Cheese (click for recipe)
-1 cup green pepper (thinly sliced)
-1 cup spinach leaves
-1 cup zucchini (sliced in half moons)
-16 tomato slices (4 for each pizza)
-4 pitas or pizza crusts

What’s Next:
-I always prebake my crust or pitas until spots of light brown start to show before I put on any toppings
-In a pan with a splash of olive oil sauté all the vegetables except the tomatoes- not for long just til the spinach is wilted
-Put plenty of pesto on your pre-baked crusts/pitas
-Use a fork to drag the nut cheese on top (it will get mixed in with the pesto but it’s fine)
-Arrange the vegetable toppings as you desire and put back in the oven for about 10-15 minutes, or a bit longer if you’re using a thicker crust

Enjoy pizza night!
*Feeds 4 Martys*

Falafel wraps are awesome.  It’s something I make for lunch not regularly but frequently and Marty gets very excited each time like he is getting some sort of reward or something.  Sometimes I make these on pitas which are sometimes better- it’s really whichever I can find fresh at the store.  Not that the falafel isn’t good on its own but what really makes it great are the accouchements and of course the love that goes into making it.  I always use a hummus spread on the wrap and add chopped up cucumber, tomato, and sometimes avocado to the inside with the falafel.  It’s a real crowd pleaser even for non-vegans!

You can either fry these in a pan with a little oil or bake them. 

What you’ll need (for the falafel):
-1 cup cooked garbanzo beans (chick peas) if using canned drain and rinse first
-1 tbls. flour
-1/2 tsp. baking powder
-1 clove of garlic chopped
-1 tbls. chopped fresh parsley
-1 tbls. chopped fresh cilantro
-1 tsp. lemon juice (may need slightly more if mixture seems too dry)
-1/2 tsp. coriander
-1/2 tsp. cumin
-1/4 tsp. red pepper flakes
-salt and pepper to taste
-wraps or pitas

What’s Next:
-For baking, preheat oven to 375
-Place the beans in a medium sized bowl and mash up with a hand masher or fork
-In a smaller bowl combine all the dried spices then distribute over the beans and combine with a fork
-Add the remaining ingredients and mix together well
-Form the mixture into about 1 ½ inch balls then mash to flatten just a bit
-Place the balls on a lightly oiled baking sheet and bake for about 15 minutes on each side until lightly browned

Serve warm in pitas/wraps with tomato, cucumber, and hummus (click for recipe)

*Makes about 14 balls which is enough for at least 4 wraps/pitas*

Veggie Sandwiches/pitas/wraps are my favorite thing to eat for lunch.  Raw vegetables, especially local organic ones, taste earthy and also refreshing; a perfect energizing lunch!  You don't have to some sort of chef for this one you just need some raw veggies and your favorite bread/wrap/pita and some love and you’ve got it.  I spread hummus (we totally love hummus-recipe below) on  sprouted bread that I can buy on Grenada (where we are now) but in the states I would buy Ezekiel wraps.
What you’ll need:
-Bread/pita/wrap
-Raw Veggies cut up
-Hummus (recipe follows)

Hummus Ingredients:
- 1 ½  cups sprouted to ready or cooked (from raw)garbanzo beans/ chick peas*
- Juice of two lemons* (see note)
- 1 tbls. Tahini
- Tad of olive oil
- Water- enough to get the hummus to creamy consistency 
- Half a bell pepper, cut into chunks (optional)
- Salt/Pepper/Cumin/Cayenne to taste
*If you are using a can of chick peas they generally require alot less liquid (lemon juice & water) to get to a creamy consistency.  So start with juice of one lemon and see how much more you need to add.

What’s next:
-Add all ingredients to your food processor (except the bell pepper) and pulse, pausing to scrape the sides along the way.  Mix until smooth and creamy consistency (or the consistency you like).
-Add the bell pepper & continue to puree until well chopped and incorporated

Put together your sandwich:
- Brush the bread/pita/wrap with lots of hummus
 -Pile on your veggies- I generally use carrots, spinach (or some leafy greens), cucumber, bell pepper, sprouts, tomato, and avocado **use a longer cut for things like carrots and peppers- if they are chopped too small they’ll fall out**
-Cut in half

That’s it- Enjoy!

This is a recipe I came up with because I had some raw nut cheese left over from the Half Raw Pizza.  It’s really easy to make and served as a light and fabulously good lunch!


 
What you’ll need:
• Pitas
• Raw Neat (recipe below) **enough for 4 dinner plate size pitas**
• Raw Nut Cheese (click to view recipe)
• Raw veggies/herbs like: tomato, peppers, basil

Raw Neat Ingredients:
• ½  cup of raw walnuts 
• ½ cup loosely measured cilantro leaves
• 1 medium tomato (cut into fours)
• 1 stalk of corn destalked
• 1/8 cup raisins
• 1⁄4 of an onion (optional)
• garlic clove (optional)
• sea salt to taste

Next:
Add all ingredients to food processor and chop until well blended.  Set aside

Put it together:
I buy freshly made pitas here in Grenada and I use them for this recipe.  You can make your own, buy them, or do a dehydrated version for a full raw meal. 
If you’re using a cooked pita:
Drizzle olive oil on apan and heat on medium for a minute. Place a pita in the pan and heat for a
minute on each side, with the lid closed, or until crunchy but not totally hard.  Do this for as many pitas as you are making and set aside.

Next:
Spread raw nut cheese on each pita.  Over the nut cheese lightly spread the Raw Neat (nut meat.)  Then add your toppings.  Here I used all locally grown stuff: tomato, green pepper, and basil.