Cruising_World_2016-06-07

UNDERWAY

30

june/july 2016

cruisingworld.com

INGWORL

P ople &ople

GINGERY

CAULIFLOWER MIGUEL

3 cups rice

6 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

2 14.5-ounce cans stewed

or diced tomatoes

2 medium carrots,

julienned

1 medium head cauli-

fl ower, chopped into

bite-size fl orets

2 1 / 4 teaspoons turmeric

3 tablespoons apple cider

or rice vinegar (or lime

juice)

1 cup water

1 heaping tablespoon

fresh ginger, peeled

and grated (or gener-

ous teaspoon dried

ginger)

1 teaspoon salt

Parmesan cheese, grated

Prepare rice and set aside.

Place a clean kitchen towel over

the rice pan. Cover with lid or

plate to keep warm. In a sep-

arate pot or very deep skillet,

saute onions in olive oil over

medium heat until soft. Add

garlic and saute for one minute

longer. Add tomatoes and stir to

combine. Add carrots and cau-

lifl ower. Sprinkle turmeric over

the caulifl ower and stir to com-

bine. Add vinegar, water, ginger

and salt. Stir well to combine.

Bring to a boil. Reduce heat to

low, tightly cover pot or pan,

and simmer until vegetables

are al dente, about 15 to 20

minutes, stirring occasionally.

To serve, ladle over rice and

garnish liberally with Parmesan

cheese. Serves six.

PREPARATION:

AT ANCHOR & UNDERWAY

TIME: 1 HOUR

DIFFICULTY: EASY

LYNDA MORRIS CHILDRESS

GOT CAULIFLOWER?

Back in our conventional, land-based life, I prepared family meals in a well-

lit kitchen fi lled with every gadget and appliance. I could fi ll our large fridge

and pantry with any ingredients I needed to make whatever I wanted. Five

years of world cruising aboard Del Viento, our 1978 Fuji 40, have changed the

way I cook. § Our diminutive U-shaped galley and child-size fridge at fi rst

seemed restrictive, but now I appreciate them for the way they focus my

eff orts. I cook meals based on what’s at hand and what’s available. Rather

than buying ingredients to accommodate recipes, I seek or devise recipes

that use what I have. § Enter “caulifl ower Miguel,” a vegan-friendly two-

pot meal that’s a family favorite. Caulifl ower, carrots, ginger, onions and

garlic are available in markets around the world, and they keep well aboard.

The nonperishables included in this recipe are staples we always provision

for. We’ve found this healthy meal light enough to enjoy in the tropical

South Pacifi c and hearty enough to satisfy in Alaska. It’s a breeze to pre-

pare underway. Turmeric gives a lively color and vinegar contributes a note

of tartness. While the cheese may seem an unlikely ingredient paired with

ginger, it works; we wouldn’t make this dish without it. — Michael Robertson

A Perfect Use for Left over Ginger

One of my favorite ways to use leftover ginger is to make fresh ginger tea. It’s a pleasant hot drink on any

occasion, but it’s also a natural decongestant and nausea remedy. To make ginger tea: Peel and thinly

slice a 1^1 / 2 -inch piece of ginger. Place in a small saucepan. Add 1^1 / 2 cups of water. Bring to a boil. Add two

teaspoons natural cane or brown sugar (or to taste). Continue to boil, stirring occasionally, for about 20

minutes. Remove from heat. Pour tea into a mug through a small strainer. Inhale the aroma and enjoy!

Makes one mug. — Lynda Morris Childress