Food and menu for 7+ day voyage, for vegans AND carnivores

Currently in progress 

Premise and philosophy:
We, Rus and I, are on our 46’ sailing catamaran, and we’ve invited two friends to join us as we wail from Gulfport, FL to marathon key. We expect it to take 7 days, +/- 2 days.

I stocked up at an Asian grocery store and Aldi. My philosophy was to cook a pot of gluten-free grains each day, along with a vegan side dish, like grilled or sautéed veggies. I varied the spices of the side dishes each day, from black bean and garlic (Chinese) to simple olive oil and lemon, to warm Moroccan spices, to Thai. 

Our friends are vegan, and they brought snacks and food, like hummus and almond Bitcoin’ sauce, along with bunches of apples and clementines. Breakfast and lunch were largely self directed. I would start making some sort of shared food in the afternoon, somewhere between 3 and 5 depending on how the sailing for the day was going and our hunger. 

Dinner leftovers carried into lunch the following day. 

I brought 3 dozen eggs on board, so we could have a hearty breakfast if we were heading out later in the day. Generally, we pulled anchor between 8 and 9 am and set anchor between 4 and 7pm. Sunrise was at 6:45am and sunset was at 6:45pm. The winds were light so our sails would generate up to 3 knots of speed, but we kept the engines idling (our starter wasn’t 100% so it was troublesome to restart the engine underway.) 

Day 1/Monday:
Chrysanthemum green salad with chick peas
Black bean veggies: Snow peas, baby corn, and lotus root
Buckwheat

Day 2/Tuesday:
Lunch: Grilled chicken, black bean, and avocado, mixed together and put in a naan or pita

Steam a whole bag of kale, all leftover become kimchi for later in the voyage.
Steamed kale + two large cloves of garlic, shredded, 1tbs soy sauce, 1 teaspoon Korean chili flake, 2 teaspoons sugar, three chopped green onions (this is vegan kimchi, for more umami, add 1/2 tbs fish sauce and reduce soy sauce by 1/2 tbs. 
Grilled skirt steak
Grilled broccoli 
Black rice

Day 3/Wednesday
Grilled Italian chicken sausages
Lemony warm potato salad: Toss just-cooked potato pieces with a green (Chrysanthemum greens/ fresh spinach/ arugula) and dressing: lemon, olive oil, sesame seeds, teaspoon of sugar, salt to taste. 
Buckwheat

Day 4/Thursday
Chrysanthemum green salad with beets, shredded carrots, and goat cheese
Vegan Black bean and Szechwan peppercorn broccoli
Cooked separately: Grilled ribeye steak, marinated for 4 hours in Worcester sauce, garlic. 4 
Brown rice

Day 5/Friday
Steak omelette for breakfast, French press coffee
Leftover salad/rice from dinner the night before 
Mushroom Quinoa - Dried mushrooms, garlic, onion, quinoa mix
Veggie Moroccan stew - Sautéd onion and cauliflower, 1/2 bag shredded carrots, can of garbanzo beams, 2/3 jar of roasted garlic tomato sauce. Smoked paprika, cumin, and a dash of cinnamon to taste. 
Shredded cabbage with lime juice and salt to go on top

Ground turkey on the side, with the remaining 1/3 of the jar of tomato sauce… to be added to the stew for the carnivores.


Saturday
Brunch: Oatmeal with nuts and apples
Dinner: Leftover Moroccan stew, leftover ribeye steak from Thursday
Fresh black rice
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