For many, a cruise liner filled to the brim with food, fun, and and hot rocks treatments sounds like heaven. In addition to the exploitation of exotic animals, cruise liners can keep over than 60,000 pounds of meat for a single one-week journey, with over 30,000 pounds of food wasted per excursion. Not to mention the large amounts of pollutants cruise ships dump into aquatic ecosystems with every voyage, and certain cruise line’s frustrating reluctance to work with environmental regulators.
In short, cruises may not be the greenest way to go on vacation.
But all that might be changing. Oceania Cruises announced the launch of a new plant-based menu, available in their main dining room, cafes, and specialty restaurants. While the line already offered a smaller vegan menu beforehand, the new extensive menu features more than 200 selections. Included on the list are new creations and classic cruise favorites, including avocado toast, Pad Thai, cashew creme brulee, and, the Impossible Burger.
The menu features vegan selections from cuisines across the world. The menu was developed alongside ‘Superfoods’ author and 15-year vegan Christophe Berg, who has worked with plant-based restaurants from Greece to Thailand, helping to develop plant-based takes on cultural favorites.
“The offerings reflect passengers’ evolving palates and increased focus on wellness” said Bob Binder, president & CEO of Oceania Cruises.
Cruises are still a far cry from eco tourism, but it’s hard to understate just how much food cruise liners stock, and just how significant it is that they’ve made such a large investment in plant-based eaters. Like so many restaurants and travel industries before them, they’ve had to face the reality that veganism is here to stay, and only getting stronger. Even without sails, cruise liners have begun to see where the wind is blowing.
Cruise Favorites in Your Kitchen!
Of course, you don’t need to cruise to make all your cruise favorites port-side! Check out these cruise-tastic recipes, courtesy of the Food Monster App.
Source: “Tuna” Stuffed Avocados
These “Tuna” Stuffed Avocados by Molly Patrick are made with beans! White beans are pulsed into a crumbly, tuna-like consistency, slathered with vegan mayo, and given some seafood essence with dill and dulse flakes. From there, you can either pack this tuna in a sandwich or follow the recipe and stuff them into avocados for a visually-pleasing appetizer. Either way is delicious!
Banana Pudding Brûlée
Source: Banana Pudding Brûlée
A creamy and thick Banana Pudding Brûlée, sprinkled with a generous serving of sugar, which is then caramelized to create a deep and rich caramel film that makes the notorious shattering sound when broken. By Lauren Wright.
Source: Coconut-Crusted Fishless Sticks
Make these Coconut-Crusted Fishless Sticks with hearts of palm. The odd asparagus-like vegetable harvested from palm trees is easily found in tins, probably next to the artichoke hearts that also create that seafood texture. These sticks have a flaky texture that has the taste of the sea. For a more powerful taste of seafood, add kelp powder or finely chopped seaweed.
Love cruise favorites? Try the Food Monster App, over 15,000 in fact. It’s available for iPhone, and can also be found on Instagram and Facebook. Full of allergy-friendly recipes, subscribers gain access to new recipes every day. Check it out!
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