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nikki wynn in the galley of s/v curiosity cooking up pasta

What We Eat When There’s No Fresh Food

We’re sailing one of the most remote archipelagos in the world and we’re down to a couple of bendy carrots along with a few cloves of garlic.  I knew we were going to run out of fresh foods eventually…and today is that day.

The Tuamotus are tiny, remote rings sitting just above sea level.  Not much grows on these atolls and supply ships are infrequent…as are the fresh foods.  So, the mantra is: If you want something good to eat, ya best bring it with you.

Food storage is fun challenge for us at the moment.  Our fridge died on us and we’re down to a small 12v cooler.  It gets the job done but it holds no more than a week’s worth of food (and you can forget about keeping the beers cold!).  But that’s ok.  I’ve prepared for this!

I have a collection of go-to meals that require no fresh foods at all, but they’re still delightful (according to us).  And each week we get more than a few dozen requests for recipes, so I hope this one tickles your taste buds.

Join us as we sail to Fakarava. I whip up some grub while mother nature whips up a storm!

I could have watched that sunrise forever.  It’s one of my favorite things about being at sea.  I look forward to each sunrise and sunset, especially after crazy weather.  There’s just something about the 360 views of watching the sky light up with color, it’s simply spectacular.

Speaking of things less spectacular…but still good…what did you think of the cooking “show”.  Ha, I am no Julia Child.  We get sooo many requests for recipes that I am very curious to hear your feedback.  Would you like us to share more from in the galley?  Was it fun, but not something you’d tune-in for?  Would you rather just have a cook book full of my fave recipes?  Let me know in the comments.

Stay tuned! Fakarava is on the horizon and spoiler alert, it’s home to a few hundred sharks!

sunrise at sea in the tuamotu french polynesia

 

Sea Salted Hummus

So we didn’t gather sea salt off the deck…but we totally could in a pinch.  I went for a classic lemon/garlic hummus but you can toss in just about anything you think sounds good.  Roasted red peppers, jalapeno-cilantro (Jason’s Fav), smoked paprika…you get the idea.

Ingredients

  • 1.5 cups of garbanzo beans (15 oz can)
  • 1/4 cup lemon juice (Fresh or shelf stable juice)
  • 1 or more garlic cloves (or add dried garlic as you cook your dried beans)
  • 1 tablespoon tahini (if you can’t find some where you are, just omit it)
  • ¾ tsp. or more of sea salt

Equipment

Food Processor – gonewiththewynns.com/product/ninja-master-prep

Directions

Put the chickpeas, lemon juice, oil, tahini, and garlic into a food processor and pulse until smooth.  Taste, add salt to taste and puree until very smooth. If the mixture is too thick, add a touch of water until the desired consistency is reached.

fresh made hummus in food processor

 

Sun-dried Tomato, Artichoke & Mushroom Pearl Pasta

Ingredients

Equipment

Directions

Soak mushrooms in balsamic vinegar and water to cover.  Chop garlic, sun-dried tomatoes, artichokes and (once hydrated) mushrooms.  Cook the pearl pasta, strain and set aside.  Sauté mushrooms and garlic in olive oil for about 3-5 min on medium heat (power setting 3 on induction cook top).  Mix pasta and pesto together.  Mix mushrooms, garlic, sun dried tomatoes and artichokes.  Garnish with salt, pepper, and red chili flakes if you want some heat.  It’s also nice with a fresh squeeze of lemon.

fresh pearl pasta dish with mushroom and sun dried tomatoes

🍳Fave kitchen Gadgets

🎥 CAMERA GEAR USED IN THIS VIDEO  📷

⛵SAILING SPECIFIC GEAR

🎶AWESOME tunes:

⛵ SAILING REPORT

To see our full map with interactive pins, click here: gonewiththewynns.com/map

sailing tuamotu map with pins

  • Nautical Miles Sailed: 140
  • Date:  March 2019

🙏 THANK YOU!

Sharing this lifestyle and what we learn along the way is possible because of viewers like you.  If you like what you see, there are lots of FREE ways you can show your support.  Thank you for being a part of the journey.

Hello there! I honestly don’t know what to say, so I am going to tell you a bunch of random facts instead. I'm a fish eating vegetarian who hates spiders and loves snakes. I almost never took vacations growing up. I wanted to be Pippi Longstocking (still do). I misspell about every other word I write and still struggle with grammar. I love splurging on a good high tea (which is really hard to find these days). And whatever you do, don’t tell me I can’t do something, because then I'll HAVE to do it!

Comments (63)

  • Venice Scherer

    Don’t have time to read the comments right now, but I did make your pasta recipe and it was awesome!!! The leftovers were even better just like you said ~ better cold! Thanks so much for this no refrigerator gem of a recipe!!! Works for our motor home which has a 50 degree frig., which we are trying to diagnosis.

    reply
  • Michelle

    I thinks cooking segment now and then is a great idea! My husband has bad IBS and I have hashimotos. Both would do better on a vegetarian lifestyle, our doctors have told us. Its overwhelming and I don’t even know where to begin to make sure we have all that we need to balance. Any pointers.
    Also are their kids in your future?

    reply
  • dick akers

    Just Curious about what you both think you may want to do, where you want to do it, how you want to do your life 5 to 10 years from now? I am sure when RV’ing at first you may not have thought about sailing at first. Is there anything inspiring you for future lifestyle adventure that you often think about? The cooking part of this video was really good enough to have a cooking show even while sailing.
    I do not cook, my wife does and i learned alot watching how you made food and your thoughts on preparing it.

    reply
    • Curious Minion

      Nikki and Jason are up to their eyeballs in life at the moment, so I thought I’d at least give you a partial answer so you’re not stuck waiting. Nikki and Jason say they aren’t sure what the future will bring, but right now they are sure it will involve travel of some kind! They bought Curiosity so that they could sail around the world, and right now they’re over half-way around. Nikki has commented that they would love to do some sailing in colder climates, but Curiosity isn’t a good boat for that so there may be a slightly different boat in their future. And they admit that RVing will probably happen again at some point in their lives (maybe even to explore some of the countries they are sailing to), so who knows where the Wynns will blow them next??

      Glad you’re enjoying the adventures and even the cooking. Thanks for being a part of the crew.
      Curious Minion

      reply
  • Norman Frenk

    I haven’t tried making any of your recipes but i’m “gonna”! You two always leave me smiling! Hugs!

    reply
  • MaryGrace

    Why not publish the cookbook but throw in the occasional cooking vlog as well. Then you can say, “This is the X recipe you will find in the “No Fresh Produce” section of our cookbook.” As a fellow cruiser, I am not able to watch you vlogs all the time, but I can look through the book anytime. AND I am trying to incorporate more vegetarian meals so this would help me a bunch. (Can you publish it before we leave for Mexico in 8 weeks? 😉 )

    reply
  • Marsha

    Never buying hummus again!

    reply
  • Tito

    Sorry Nicky, but being a hummus maker, and fan, I think that there are two ingredients that are necessary for your recipe. Either tahini, or as Annette suggests, some sesame oil, and you must have (being a spicy food kind of couple) some smoked paprika. Try it, and you’ll see! 😉
    Now, I have a question fir the both of you: while taping this video, I noticed that during the rainfall you were motoring instead of sailing reefed. It was only later that you guys tried sailing, but the 25 knot winds were gone! Why didn’t you try to sail earlier? Or Were conditions too rough for it?

    reply
  • Valerie Coffey

    Love every recipe every time you cook, Nikki! I’m a fellow vegetarian for 29 years and even so I get new ideas from YOU — out in the middle of the South Pacific! With no supermarket, no refrigerator and a tiny galley kitchen! Amazing!

    Oh my, that storm that popped up in Fakarava was exactly what we experienced there. Our little cruise ship got caught in a rough unexpected storm while most of the 330 guests were on excursions. My fiance was diving the pass and had a dangerous experience helping all the divers including the dive master back onto the dive boat, which was pitching and threatening to capsize.

    On my excursion to the Blue Lagoon, the weather was overcast and drizzling when we arrived; we found the existing shelter rusting in a heap on the ground due to a previous storm, which didn’t seem alarming at first. Our crew set about making us lunch in the rain. But then the sky turned dark and all hell let loose. We sheltered from the wind together under our navy blue ship towels behind some bushes bc the boat was too dangerous and being under the coconut palms was deadly. We were all stained blue like Smurfs for days! It was NOT funny at the time, but it is funny that our cursing catchphrase for the next few weeks became, “Oh, FAKARAVA!”

    Our cruise ship was supposed to stay overnight inside the atoll but by 1pm the afternoon excursions were canceled and we hightailed it out of there as soon as all passengers were back on board. The weather back in the Socieities was much calmer the next day. We had the whole ship singing the theme to Gilligan’s Island! “Just…sit right back and you’ll hear a tale, a tale of a fateful ship…”

    Hope your adventure is less fateful!

    reply
  • Brad Peek

    Haha!!! We’re in the same ‘boat’… except have shorepower. DC Charger giving me fits. God Bless my neighbors for help. One had plugin fridge/freeze. The other has a CAR, dry ice is great if you can (NOT YOUR) hands on it.

    reply
  • Janaea Barnardd

    We loved your cooking videos too. I think you could do the greatest sailors cookbook! We enjoy very much your style. We live on our boat much of the year and are also pescatarians. Its one thing to run to the store but quite another to whip up something from almost nothing. You do an amazing job. I would love to see maybe an e-book of your recipes. I for sure would buy it. Thanks again.

    reply
  • Debbie V.

    Thank you so much! I absolutely love the cooking and recipe videos! Especially this one, Hummus IS so easy! I love all the other ones as well. Following you all for years and enjoy every minute. All the best!

    reply
  • MaineBob OConnor

    I became a “Sprout Farmah” after I followed Roz Savage, the woman who has rowed (ROWED!!?!) across the Atlantic, Pacific and Indian Oceans a few years back. One of her regular “fresh foods” were sprouts…
    Roz: “I also really enjoy growing my beansprouts. It really is dead easy. I use a Sproutamo pot, which I keep in a string bag tucked under the side deck in the rowing cockpit, secured to a D-ring with a lanyard. Soak the beans for 8 hours, drain them, then rinse with water twice a day. After 2-3 days you have fresh crunchy beansprouts, full of fibre, vitamins and enzymes. It’s really great to have fresh veg even while at sea, and growing your own gives a great sense of satisfaction.” I ended up using the “Easy Sprouter” (amazon) and I mostly do a sprout mix of broccoli, radish, alfalfa, and kale… There are many seeds that can be sprouted… but mix only when they have similar sprouting times. I buy them by the pound by Johnny’s selected Seeds…(local to me) and you can also get them on amazon… Here is a link to the comparisons: https://www.johnnyseeds.com/on/demandware.static/-/Library-Sites-JSSSharedLibrary/default/dw380c7a79/assets/information/sprouts-comparison-chart.pdf Love your Videos… Happy Sails to you! -MaineBob

    reply
  • Michael Magill

    Loved every minute of the video. I love the thunder and lightening show and you had a great storm to sail in. Love your recipes , have to try them out. Hope I have as much success s you did. Wasn’t that a beautiful sunrise, Wow. Look forward to these all week and you never disappoint. Please be safe and watch out for the storms!! Take care you two!!

    Regards

    Michael

    reply
  • Lion king

    hey, Nikki and Jason…..what’s the sound you played at the end of the video just before the beautiful sunrise. I found that music was very calm and beautiful. Can you please give the info. of that song.
    By the way, I am a very big fan of yours. Never miss a video of yours. Happy sailing

    reply
    • Curious Minion

      Nikki lists the artists at the end of each blog post. Check all the way at the end of the post.
      Curious Minion

      reply
  • Herbert Bell

    It may be hectic with break downs and supply issues , work etc. But, from where I’m sitting it seems like a very rich life, you’re together out there, every day not in some office of factory or dealing with government bureaucrats.

    reply
  • Alan Solomon

    Another great video. You continue to create a homey atmosphere on the high seas.

    In this video, at one moment, Cleo seems almost human. I copied your pasta recipe. Thx

    The storm was great. What a feeling it must be to be out there with a storm coming down like that.

    Best time,

    reply
  • Brian

    What are your concerns when sailing in a thunderstorm as far as getting hit by lightning? I assume you have antennas and other electronics hooked to your mast, is their a concern that you could loose all that if the mast was hit by lightning? What precautions do you take to minimize damage from a lightning strike?
    Been following you two since you almost started posting RV vids, love following your adventures. Thanks for sharing.

    reply
  • Barbara Carlson

    Really enjoy the cooking videos. Perhaps a cookbook of the recipes you feature in the videos. Enjoy your videos very much!

    reply
  • Jana

    All your meals always look so yummy and nutritious!

    reply
  • K

    Loved the video and recipes! I have made your chocolate chip cookie recipe from before – yum. I appreciated seeing how you had to hold onto the pot with the pasta! Would the water boil more quickly to heat up if the lid was on? You are both creative in so many ways!

    reply
  • WILLIAM DOMB

    Take a look at the small battery operated mini-ozone generators that go in the fridge. Emit TINY amounts of O3, but celery leaves don’t turn brown, carrots don’t turn to rubber. Other stuff doesn’t turn green anywhere near so rapidly.

    Like https://www.amazon.com/O3-Pure-Deodorizer-Preserver-Purifier/dp/B007Y5B814/ref=sr_1_4?keywords=refrigerator+ozone+generator&qid=1566771841&s=gateway&sr=8-4

    reply
  • Peter Martin

    I enjoy you guys so much!!!! Love all of it… I watch a few videos every nite. Be safe enjoy!!!!

    reply
  • janie mcvicker

    We follow you guys each week..lovin the adeventure. cruisers as well, on our monohull S/V Onward, now laying Grenada.
    From the great state of Texas,! Kemah, Texas!!. Keep it up, squeeze every drop from life ,its too short. Fair winds. Autie and Janie McVicker

    reply
  • Danie Buckon

    I love the video! I would really like a cookbook – that includes some of you cooking idea from the camper with the convection oven too please.

    reply
  • Randall

    Hi, I’ve looked all over the screen(s) for the thumbs up symbol to post how much we like your video adventures. Can’t find it. I know I’m old, but that isn’t the reason. It’s just not there for me to click on.

    reply
    • Curious Minion

      The thumbs up button is only on YouTube, but you’ve posted a comment and that’s just as good! Thanks for sailing with us!

      reply
  • terry valentic

    Love the recipies, keep them coming!

    reply
  • Kelley

    When do you think you all will be able to replace your refrigerator? Is Fiji large enough to have what you need? You really need more room for beer and ice cream 🙂

    reply
    • Curious Minion

      Right now they have one 12v cooler as a fridge and a second for a freezer so they’re getting by. They don’t want to replace it in French Polynesia because the import tariffs are so high it makes everything super expensive.
      Curious Minion

      reply
  • Roger B

    I’m definitely not a cook, however, I do enjoy watching your food preparation.

    reply
  • Theresa Hill

    I’m going to make this tonight. Sounds delicious. Please keep the recipes coming please. I’m excited to expand my menu

    reply
  • Tracey

    Love the cooking videos. Any one can write a cookery book, if you know what j mean but seeing how you actually cook them at sea is fab. Please keep them coming.

    reply
  • Rochelle

    Please keep sharing more of this type of content. Recipes and “Home-life” etc. I was just thinking last week how much i missed seeing videos from the Galley, meal ideas and cocktail recipes and the fantastic time lapses of the rain and waves, best of both worlds. Great video as always. ♥️

    reply
  • Theresa Kovacs

    if you printed a cookbook, I’d surely purchase it! Love your recipes!

    reply
  • Della

    Love the video! I don’t know why that one person said he would just rather have the recipes. Heck no! Please keep the videos coming. 👏😁

    reply
  • Sandy Smith

    Looking forward to the day when you compile an awesome vegetarian cookbook and sell it in your Swag Shop. 🙂

    reply
  • Simonne

    Oh, and btw, I use peanut butter instead of the tahini in the hummmus.
    Even PB2 works great.

    reply
  • Simonne

    I love your cooking videos!
    Please keep them coming.

    reply
  • Bill

    I noticed you do most of your cooking with electric heating devices. I was just curious if that requires that you run your generator when cooking or can you power those devices off battery through your inverter.

    reply
  • Stuart Crabbe

    Does the pressure cooker work on the induction top?

    reply
    • Curious Minion

      Yes it does. Nikki doesn’t like using the propane stove for several reasons (adds heat & moisture, & hard to refill propane tanks).

      reply
  • Robin

    Well, I had everything on hand for the pasta so that’s what’s cooking now. And I made a batch of your chocolate chip cookies this week too. I guess that means you should keep the recipes coming! 😀

    reply
  • Elisa

    I’m not a vegetarian (vegetarian diet is not easy being hypoglycemic), but I enjoy vegetarian dishes when they’re tasty… and I do think I could do well the way y’all eat since eggs and fish are included! This looks like a really solid comfort food to me and will be trying soon! I had often wondered what you carry on board for times when the grocery shop just doesn’t pan out or in case you’re stranded some place longer than expected. Thank you for putting this together 🙂

    reply
  • Ron

    Looks like the pole is in the water are you guys getting any fish?
    It’s been along time since we have seen you catch anything

    reply
  • Art Greenlee

    I have enjoyed your travels since your motor home days, and love the content in your YouTube videos. You should consider cruising the San Juan Islands, and head North through the NW passage to Alaska. We live close to Port Townsend Washington where you could spend a few days and make any necessary repairs using the extensive marine trade craftsman in the area. Would live to meet you if you head out this way.
    Art and Jillian Greenlee
    503-880-7813

    reply
    • Curious Minion

      Nikki and Jason have said that they would love to do some cold-water sailing after they finish their circumnavigation, but Nikki says Curiosity isn’t the right boat for that. So when they start shopping for a cold water boat…..
      Curious Minion

      reply
  • Nancy Ruggeri

    love the music, meals…have you considered having a stock pile of freeze dried food, even a small one. I am distributor of a great line, its none gmo, complete organic, tells you where it was grown. If you become your own distributor, you get a discount on your purchase and you never have to have an inventory but you do have to buy minimum 50 dollars monthly worth of product. We organically freeze dry kale, broccoli, cauliflower, you name it we have it! please let me know , would love to sign you up or have you as a customer…oh did I mention it gets shipped anywhere in the world …..Hawaii, Alaska…yep no problem!

    reply
  • Kelly Crothers

    A sailing cook book is a brilliant idea!
    You could call it “Gone with the Wynn’s ~ Recipes from the Galley” or something like that.
    I really enjoy your recipes and try them to see if this something that I would like.
    Thanks for the great cooking inspiration Nikki! 🙂

    reply
  • James Cooper

    Another great video. You guys need to step up your fishing game……LOL. Safe travels, my friends.

    reply
  • Pam McClure

    That was fun. Thank you. And good luck today.

    reply
  • Sunny Harvy

    Keep the recipes coming, but video instructions probably not necessary.

    reply
    • Tom Fitch

      As somebody who is cooking challenged, I liked seeing Nikki do the food prep. A written recipe, for me, is a real snoozer. Not saying I’d tune in if this were a cooking show every week, but I really liked seeing this. Might even start making my own hummus. Who knew peeling garlic was so easy…I’ve been struggling with that for 50 years! Thanks, Nikki!

      reply
  • Lisa

    We tried the creptillas you posted awhile back… yum!!
    I had no idea coconut milk would be so fabulous!
    Hubby says it’s like having dezzert! 🙂

    reply
  • Brad Mottishaw

    I have been wondering what people cook in their galleys while underway. Thank you for sharing?

    reply
  • Jeanette Brennan

    Great job on the food prep and thanks for sharing the recipes. Stay safe and enjoy every minute!

    reply
  • Bonnie

    Yes please more cooking shows! They help me figure our to make better use of the small cooking space in our class C. Also I love your creative meals!

    reply
  • Lynn Woolard

    Love the hummus receipe and of course, the video and view! Would LOVE to see more cooking videos! We are soon to be full time RV’ers and you always give me lots of ideas for storage and food prep!

    reply
  • Annette

    How about a few drops of sesame oil to replace the tahini? Thanks for the recipes!

    reply

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