Caution and general disclaimer to avoid lawsuitsEdit
Do not follow these recipes. Consume the resulting product at your own risk!
To prepare food and drink, be mindful that a small transport won't have much by way of growing green things - Tarragon Hunters Gro-bags notwithstanding. So there should be many shortcuts used. This shopping list is a fairly good indication of the kind of ingredients that would be on hand. A transport also won't have much space, so keep things on hand that don't take up much room.
- Nutritional Yeast. Extremely high in protein, two tablespoons of this is an entire day's portion. Used to add a cheesy flavor.
- Soy Sauce / Tamari Sauce.
- TVP. Textured Vegetable Protein. Just add hot water. Soaks up flavors.
- Dried Vegetable Flakes. With storage tight, one cup of these = three cups of fresh.
- Dried Noodles. Various types.
- Dried onion flakes.
- Flour. Probably rice flour, since it's easily home made
- Rice. Probably brown. It would be cheaper than the white, processed stuff eaten by the snobs.
- Powdered milk.
- Various spices. The worlds of The Verse seem to be more dry than moist. Spices would be much easier to grow.
- Marmite. Or equivalent. This is Yeast extract. It's highly flavorful, and a tiny amount makes any dish seem rich in taste. Used for sauces and stews.
A specialty from Canton on the outer planet called Higgin’s Moon – where mud is a major export. Mudding’s hard work and this potable is sure to satisfy – all the protein, vitamins and carbs of your grandma’s best turkey dinner.
The ancient Egyptians, back on Earth-That-Was used a similar form of beer that they fed the slaves to build their pyramids. It’s liquid bread. Kept them from starving and knocked them out at night so they wouldn’t be inclined to insurrection.
In Canton is appropriate to raise a toast to the Mudders before downing a glass.
- 3 “High Protein” Tiger’s Milk bars
- 1/3 c. unmilled, or Irish, oatmeal
- 1 c. sarsaparilla (unspiced, unless you are brave)
- 1/3 c. of the sarsaparilla (for later)
- 2 bottles of root beer
- 1 bottle of Yoo-hoo
1. Unwrap and cut Tiger’s Milk bars into “pinkie-width” pieces. Put pieces and oatmeal into bowl with sarsaparilla and stir. Cover and refrigerate overnight. 2. Once sarsaparilla and bits are soaked overnight, take one bottle of root beer and pour into saucepan.
3. Heat to a role-player. Pour in contents of soaking bowl. Bring back to role-player, stirring until Tiger’s Milk bits soften. Take off heat. Pour in second root beer.
4. When lukewarm to the touch, pour into blender and purée until smooth. Refrigerate for at least three hours.
5. To serve, pour in Yoo-hoo, stir lightly, and pour into glasses. Serves three curious individuals, two nutty drunks, or one bloody nutter of a Reaver, who will ask for seconds...
Mudders Milk, Alcoholic versionEdit
- 1 liter (1 quart) soy milk, plain
- 360ml (12 oz) stout such as Guinness, or other dark, full bodied beer
- 64g (1/2 cup) wheat germ
- 112g (1/2 cup) brewers yeast
- 180ml (6 oz) grain alcohol or vodka to taste
1. Mix the soy milk, stout beer, wheat germ and brewers yeast in a 2 litre/quart pitcher, stirring well.
2. Chill before serving.
3. Now, either add the grain alcohol to the whole batch to achieve the 15% alcohol that Jayne mentions or mix the "milk" with vodka to taste.
4. Serve in rustic pottery mugs and get ready to sing "The Hero of Canton"!
Recipe by Clay McClure
Mudders Milk, Alcoholic version 2Edit
- 1 part coffee liqueur (Kahlua)
- 1 part irish creme (Bailey’s)
- 1 part vodka (Smirnoff Triple Distilled)
- 2 parts milk
1. Mix all the ingredients and pour over ice.
1a. Alternative: Blend with ice and enjoy!
Lentil Rice LoafEdit
- 1 cup cooked brown rice
- 1 cup cooked lentils
- 1/4 cup egg beaters=AE 99% egg substitute (or one egg)
- 1 teaspoon salt
- 1/2 cup finely chopped onion
- 2 tablespoons water
- 1 cup croutons (highly seasoned)
- 1 cup tomatoes (pasta style), canned
- 1/4 teaspoon thyme
1. Put all ingredients into casserole and bake at 350 degrees for 35 minutes.
(Casserole can be sprayed with garlic flavored vegetable oil, if desired.)
- 2-3 cloves garlic, minced
- 1 large onion, coarsely chopped
- water or broth for sauteeing
- 1 large green bell pepper, coarsely chopped
- 1 medium red bell pepper, coarsely chopped
- 1 large (4-6" diameter) portobello mushroom or a few shitake mushrooms, slice the mushrooms into 2" long by 1/2 wide by 1/8 inch thickpieces
- 2 Tbsp no salt added tomato paste
- Low sodium soy sauce to taste (I used about 1 Tbsp, I think)
- hot sauce, cayenne pepper or hot pepper oil to taste
- freshly ground black pepper to taste
1. In a large non-stick skillet over medium high heat, saute the minced garlic and onion in broth or water until onions are translucent.
2. Add the red and green bell peppers and mushroom slices and cook for about 5-10 minutes, or until mushrooms release their liquid and acquire a "meaty" texture.
3. Add the remaining ingredients and mix well.
4. Serve over hot rice.
Apple and Onion PieEdit
- 300 g (12 oz) shortcrust pastry
- 6 medium-sized potatoes
- 4 apples
- 4 eggs, hard-boiled
- 1 small glass white wine
- 4 large onions
- 7 g (1/4 oz) beaten mace
- 1/2 teaspoon grated nutmeg
- pinch black pepper
- 2/3 cup (150 ml) 1/4 pt cream
1. Roll out the pastry and line a deep pie dish. Reserve enough for the lid.
2. Peel the apples, potatoes and onions, and slice them very finely.
3. Arrange in alternate layers in the pie dish potatoes, apples, egg and onion.
4. Season with plenty of salt and pepper, add the spices.
5. Dot with butter over each layer. Moisten with a little white wine or water.
6. Cover with a good lid and seal well.
7. Bake for 40 - 45 minutes at 190 - 200°C, 380-400°F, mark 6.
8. When the pie is baked, carefully cut a hole out of the lid and pour in the cream.
9. Replace the pastry in the hole and warm for 5 minutes.
Mac 'N' Cheese (good for the long trips!)Edit
- 1 1/2 cups plain soymilk
- 1 cup water
- 1/3 cup tamari or soy sauce
- 1 1/2 cups nutritional yeast
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 3 ounces firm tofu
- 1 cup canola oil
- 1 1/2 lbs macaroni noodles
- 2 teaspoons mustard (optional)
1. Preheat oven to 350°F.
2. Boil water in a big pot for the pasta.
3. All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
4. Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
5. Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.
Chocolate Tofu CakeEdit
This recipe is eggless, since I'd be willing to bet it's hard to get eggs in the Black.
- All Purpose Flour – 2 cups
- Salt – 1 teaspoon
- Baking Powder – 1 teaspoon
- Baking Soda – 2 teaspoons
- Unsweetened Cocoa Powder – 3/4 cup
- Granulated Sugar – 2 cups
- Vegetable Oil – 1 cup (I used Canola Oil)
- Hot Coffee – 1 cup (I mixed 1.25 teaspoons of instant coffee powder with 1 cup of hot water)
- Milk – 1 cup (I used 2% milk)
- Silken Tofu, pureed – 1/2 cup
- Vanilla Extract – 1 teaspoon
1. Preheat the oven to 325F (160C).
2. Grease and flour (I used cocoa powder to flour the base of the pan because it’s a chocolate cake) two 9-inch cake pans.
3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
4. Make a well. Add the canola oil. Then the hot coffee decoction.
5. Add milk.
6. Add the pureed tofu. (Remove the silken tofu from the packet using a spoon add it to the blender and puree it to a creamy mixture)
7. And a couple of drops of vanilla essence.
8. With an electric mixer, beat at medium speed for 2-3 minutes. The batter will be thin.
9. Pour the batter evenly into both 9-inch cake pans. (or fill the 6 muffin cups halfway with batter and divide the remaining batter between both 8-inch pans).
10. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. (Check the cupcakes after 15 minutes). I placed 1 pan in the middle shelf and the another in the bottom shelf and set the timer for 25 minutes and switched the pans around 12 minutes. Switching the pan means moving the pan from the middle shelf to the bottom and the bottom shelf pan to the top. This is done to ensure even baking of both the cakes. One of my make was done exactly at 25 minutes and the other one took 30 minutes.
11. Let the cakes cool completely before removing them from the pans. The time mentioned in the original recipe was 15 minutes and so I tried to transfer the cake to a wire rack after 20 minutes and it was little messy. So I left the other cake in the pan itself for quite some time. Maybe after an hour I touched the bottom of that pan and found that it had cooled completely and so transferred it to the wire rack.
12. The cake should cool completely on the wire rack before frosting.
For those that have gone bibbledy at the edge of the 'Verse.
- Unwilling Rim Traveler
1. Find a wandering ship that has strayed too close to your Space, or has crossed your path when you're feeling a little peckish.
2. Kill the traveler and then cut pieces of flesh off their body and pin it to your clothing. NB: Feel free to mix up the above statement in an order you feel like at the time.
3. Remove skull at your own leisure.
4. Scoop brains out with closest implement or, barring tool use, hands.
5. Cook, or not as personal preference.
6. Hang body upside down for accidental discovery or strap to front of ship as a hood ornament.
What, brains were not enough?