This boat-friendly recipe perfectly illustrates how I think about substitutions. On one hand, I almost hate to call it a “recipe” — there are so many options for each of the ingredients. But I hope it’s a good way for cooks who might be a little intimidated by making changes to recipes to see the variety of things you can do with a basic recipe, depending on what you happen to have available. And there are plenty of variations even if you don’t have any fresh foods!
This is also a great make-ahead recipe for a passage or a potluck— just make three or four times as much. Be sure to put it in a bowl with a really tight-sealing lid (see my favorite big storage/serving bowl)—it makes a big mess if the lid pops off!
Vegetable Salad a la Que Tal
- 1 cup cooked brown rice (OR any other type of cooked rice, pasta, cous cous, diced potatoes or barley, crumbled ramen noodles, cooked or uncooked, without flavor packet)
- 1 can green beans, drained (OR any other canned beans or peas, spinach–fresh or frozen, or drained, canned or marinated artichoke hearts)
- 1/2 can corn, drained
- 1/2 can kidney beans, drained
- 2 tablespoons chopped onion
- 1 medium tomato, diced (OR Cherry or grape tomatoes, canned diced tomatoes, diced peppers (sweet or hot depending on your taste), mushrooms (fresh are great, canned OK), black olives, diced avocado)
- 10 grapes, halved and seeded (OR bite-sized pieces of fresh oranges, mangoes, papaya, apples, pineapple, strawberries, or canned peaches, mandarin oranges, or pineapple)
- 2 tablespoons sliced almonds (OR cashews, walnuts, pecans; raw chopped carrot, jicama, broccoli or cauliflower)
- 4 dried apricots, quartered (OR Almost any other dried fruit, such as raisins, cranberries, dates, or bananas)
- 1/2 teaspoon Mrs. Dash (OR Curry, cinnamon (use a little more sugar), chili powder/cumin mix, garlic, soy sauce, Italian seasoning, tarragon – all to taste as strengths of spices can vary greatly)
- 1 teaspoon sugar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar (OR Wine vinegar, cider vinegar, white vinegar, lemon or lime juice (start with 1 tablespoon and add more to taste)
- Combine rice, vegetables, fruits and nuts in bowl. Sprinkle seasonings over the top, then drizzle with the oil and mix gently. Add the vinegar and again mix gently.
- Serve immediately or place in refrigerator or other cool place until ready to serve. It will last 2 to 3 days in the refrigerator, so it’s good to make ahead.
Our fridge is practically dead on our boat & I was looking for ways to reduce my cooling needs. Your site has been a Godsend! Many thanks for sharing it. Next time we’ll be in port for any length of time, I’ll be sure to order your book. Bet it’s full of useful information.
Carolyn Shearlock says
Really glad that it’s been helpful!
The cookbook won’t be out until late spring 2012, so look for it then. We really tried to include info that is useful on a boat, and particularly recipes that are boat-friendly.
Thanks for writing!
Candy Ann Williams on Facebook says
Edward Popka says
Have you tried adding the vinegar first and then the oil?
The Boat Galley says
If you add the vinegar first, the oil just sits on top.
D Wogaman says
CAROLYN – this reminds me of my Barnacle BIll’s Boat Salad that has oodles of substitutions options. I am looking forward to trying your recipe. Thanks for sharing.
D and Don Wogaman
aboard SOUTHERN CROSS
currently in Key West, FL