When it comes to kicking ass for the animals (and the environment), the Sea Shepherd crew is everything. These folks troll the high seas for months at a time, constantly putting themselves in danger, all to protect marine wildlife and fulfill their voluntary role as guardians of the oceans.
In addition to taking a stand (float?) against whaling and other such ugliness, they’re also dedicated to a plant-based lifestyle. To share the group’s favorite adventurous edibles with the world, Sea Shepherd’s chief cook (aka galley slave) Laura Dakin just released a new vegan cookbook, Cookin’ Up a Storm: Sea Stories and Recipes from Sea Shepherd’s Anti-Whaling Campaigns.
The book is chock full of wildly entertaining stories about the crew’s amazing exploits, plus easy vegan recipes. Seriously now, if Dakin can do it on a choppy sea, you can definitely do it in your stationary kitchen.
The cookbook is packed with satisfying recipes—the perfect kind of cuisine for reluctant omnivores or hearty eaters; think Hot and Hearty Hash Browns (page 17), Creamy Coconut Oatmeal (page 24), Chickpea Noodle Soup for the Vegan Soul (page 40), Fish-Free Cakes (page 64), Cashew and Macadamia Cheese Sauce (page 104) and tons more. It’s divided up into sections: Morning Starters; Soups; Mains; Salads and Sides; Sauces, Spreads and Condiments; Breads; and Sweets and Treats. Basically, it’s an arsenal of options for every occasion.
The fact that sailors can eat so well is a tribute to the power of vegan cooking—and the talents of Dakin. Btw, when she’s not on the ship, she’s head chef at a non-profit pay-as-you-feel vegan restaurant in Newtown, New South Wales. How awesome is that?