Sunday 10th June 2018
We had a lazy start to our Sunday and why-ever not? The point of dropping off the radar and disappearing into the outbacks of France is to relax. We have enough high energy ventures looming so we wanted to enjoy time out. Churchbells from all corners of Roanne were ringing out by 10.00am calling the faithful to do their thing. My other half had been wanting to do a paint job on the deck. Painting is never simple. There’s scraping and sanding and buffing that must all happen first. The weather vacilated between too hot or too wet. Since we were leaving the following day, this had to be done.
We had a double social day. A couple from another boat had promised to show us the best mooring spots on our map and they popped past. Roanne is their regular winter mooring spot. They’ve had their boat almost two decades. Unfortunately the French Waterways map books are not a great tool for finding great spots to stop. They pointed out a bunch of mooring spots with bollards that weren’t even marked on the maps. Our maps are new! They also told us which moorings are best avoided. Some places have been invaded by homeless people who occupy unattended boats. Also thieves come at night to steal fuel and other valuables off boats.
That evening we went across the marina to have drinks with another couple who have also been boating for eons. They also regularly tie up for the winter in Roanne. I guess the low price is a big attraction. This couple have a massive great Dutch barge. I absolutely love stories of characters on the waterways and the history of places we’ve been to. Wish they would all have blogs as these people have so much to say. They had also read the Gerald Morgan-Grenville books and that’s not all, they had actually skippered the Virginia Anne for a bit near Tournus. Apparently an American actor now owns the boat. Between the two couples we heard about various characters who had lived and worked on the waterways, about places they had been to, things that had gone spectacularly wrong and so much more. Makes my blog positively boring.
I’d heard they get squalls in Roanne but never experienced one. While we were chatting the weather took a dramatic turn and the next thing the wind came up to an almighty speed. The couple quickly took down flags and anything that could blow away and closed all their windows and doors. The heavens opened and the rain came pounding down. It even hailed. We could barely hear them speaking. And not 20 minutes later – it was all over. As if nothing ever happened.
Saturday 9th June 2018
A pair of Belgian blokes came past our boat 8.50am to move us away from the quay so we could double bank on the outside of them. They were heading back to Belgium for 2 months. The mooring arrangements get decided by Herve who manages the port and obviously knows the long-term comings and goings. We were leaving Monday so all good with that. We hardly tied up when a bunch of boats started hooting and tooting. Eendracht, a long-time resident at Roanne, and a massive Dutch barge, was leaving. The New Zealand owners had sold to an American couple and they were all saying Good Bye. Quite touching that.
We had a lovely evening with the fellow South Africans the night before. I can understand why expats seek each other out. Although my French vocabulary isn’t terrible, the French speak so fast that my brain can’t engage quickly enough to translate what they have said back into English. It’s just so much easier speaking English. And even better to someone who understands our slang and humour.
There are a lot of boats in Roanne as it’s quite a bit cheaper than other marinas. It can accomodate very big boats, so a few permanent residents occupy space. Their boats even have their own post boxes! And a right mix of people as I discovered at the Thursday social evening. A good few Brits, a fair number of New Zealanders, an Australian couple as well as a couple from America and one from Canada. And a Chinese woman. Then French and Belgians made up the rest of the group. Only thing is there are not a lot of services in Roanne. It’s also at the end of Canal de Roanne a Digoin and has no passing boat traffic.
Roanne is quite a big place so getting there by bus or train isn’t too much of a challenge. Also has plenty shops which is really handy. It’s not industrial or bleak – like some places along the waterways. The marina itself is a draw card for locals who come to canoe and play boules or sit on deck chairs next to the water’s edge. There’s a fountain where children can cool off. The tow path attracts cyclists, runners and walkers as it’s pretty. Next to the marina is the river Loire which is beautiful. So overall, it’s a nice place to stay for a few days and a popular choice for long-term mooring.
The South Africans invited us to a reciprocal dinner as we were leaving shortly. Excellent meal and all 100% vegan, including a hazelnut creme with peaches and dark chocolate. Always so nice that people make an effort to accomodate us and they are always surprised by how easy it is to make a plant-based meal. It stays light until late so although we left to go back to our boat around 21.30pm, people were still strolling next to the boats. Even jogging at 22.00pm!
Friday 8th June 2018 Port Roanne We had invited the South African girl and her family for tapas on our boat. Since my better half and I are vegan chefs we always feel a bit of self-imposed pressure to make sure we serve something a bit nicer than nice. We also tend to make a lot of our food from scratch as it really does taste better and cleaner. Both of us enjoy cooking so it’s not a hardship. My husband made a carrot “smoked salmon” the day before which he partially air dried as we don’t have a dehydrator on board. I wanted to make a vegan mozzarella cheese and a vegan cream cheese. (check out our food on Green & Vegan)
We’re exceptionally lucky to have a nice kitchen (galley) on Shangri La, except for one thing – it doesn’t have an oven. That’s not been a problem as we do pot roasts and have a ceramic pan that as good as bakes. I make chickpea frittatas in it by covering the pan with a plate and leaving it to cook for about half an hour. We also have a mini BBQ which we use to bake and grill veggies on the back deck. The kitchen has an array of herbs and spices, heavy chopping boards, good quality knives, etc.
Shangri La is a lovely boat. She’s 12.60 metres long, which means she can fit into most marinas, but she’s big enough that we have room to move about inside. She’s 3.60 metres wide which again, gives extra room, but allows us to fit side by side in a lock with another boat. Her depth is 1.15, metres so we’re able to travel on most canals in France, only one or two exceptions, and there are other ways to get to those places. Her maximum height is 5.50 metres but if we drop all her gear she goes down to 2.75 metres. So again, she fits under most bridges. Being on the tall side is great as we have much better and wider views than a low boat.
One thing we particularly like is she has separate toilet (heads) and shower. The toilet is accessible via the lounge (saloon) meaning guests don’t have to come into our room at night to use the loo. She has nice big water and fuel tanks – both 750 litres. We’ve never run out of water no matter how much we use. And can top up with fuel when we find bargain prices so we always have an ample supply.
Shangri La was built in 1992 and we’re only her third owners. Here’s what we know about her. The original owner was a Belgian ship captain and he had her custom built by Gys Van Der Valk in the Netherlands. The Van Der Valk brothers used to work together but Wim Van Der Valk went on his own to build a different type of boat. Our boat is a Dutch steel motor cruiser. Inside there are lovely brass nautical touches. A clock that chimes the bells at four-hour periods which is unique to boats. We’ve gotten used to it and can tell the time by hearing the clock. There’s a hanging brass lamp in the kitchen (galley). The whole interior has walnut paneling and the attention to detail is evident when you look at the cupboards – the wood grains line up. Shangri La has heaps of storage space and cupboards.
The Belgian chap sold to a German couple who spent many happy years on Shangri La. She went all over France, Germany, Austria and the Netherlands. I wasn’t present when the boat was handed over, but my other half says it was emotional. They have followed our blogs and commented on our adventures. The German couple left lots of maps, good quality tools and kitchenware on the boat which we were happy to have. My husband bought Shangri La in 2012. Our reason for wanting to sell is we live in South Africa and frankly it’s too far to get the most out of having a boat. Plus, I have a South African passport and thus a limit on the amount of time I can spend in the EU. We can only hope Shangri La is as loved by her next owners as she has been by the previous owners and by us. I always feel happy in our boat. As if there was always a lot of love and joy associated with her.
Wednesday 6th June 2018 Roanne Fuelled by my fear of having too much I did a drastic detox of what was on the boat and even of some things I brought with me. My other half felt my panic and did the same. Although he had a fraction of what I had to discard. English books and magazines are hard to come by in France and we had a South African friend in the port who was happy to take them, even though they were well thumbed.
My husband was doing mini fix-it jobs like touching up paint or sanding and treating small rust spots. He tried to replace the impellor in the toilet but gave up, as it was well and truly wedged in a casing. He feared he might cause harm to it. Shangri La had held up pretty well the year we were away. She is a beautiful boat.
It’s a lovely time of year to be in the middle of France. The weather is warm but not hot. Can get a bit humid but not unbearably so. They have cool mornings warming up nicely by lunch time. The afternoons were punctuated with showers. I ventured out and did a bit of shopping at the local Auchan. Gosh the world is fast becoming a fabulous place for vegans like us. Of course, the food in France has always been exceptional. I can happily wander around and do nothing more than gaze at food.
Gorgeous juicy peaches, thick fat asparagus, myriad coloured tomatoes, crusty breads, apple sorbet, cassis sorbet, delicious mustards, Champagne vinegar, herbes de Provence, I could go on and on. The French, being French, make vegan food like Provencal galettes and Lyonnaise Lentil salad. My daily staple is their carottes rappee (grated carrot salad). It’s dead cheap and it is without doubt the best salad I have ever eaten! I love that the French love food so much.
We found a fabulous organic wine for €4.20 so bought the last three bottles of that. Didn’t take long and our wheeler was full, we walked back to our boat to have a nice hot shower and sit on the back deck watching the world go by.
Thursday 7th June 2018
I had allowed myself two laid back days in a row of late starts and not too much action. By now I had to get my wiggle on and actually do something. The first thing we had to do was a decent shop-up at the local health shop or bio shop as they call them in France. That’s where we find tofu, cashew nuts, nutritional yeast, tapioca flour and other vegan staples. It wasn’t hard to spend €140.00.
My other half had a last few paint jobs he wanted to do but you need good weather. This was another typical day of cool morning, warm midday and intermittent showers in the afternoon. Not the best weather for paint to dry. So he decided to join me shopping.
We went looking for a fresh produce store we had seen the previous year. It was a fair way away but still walking distance. No way could we find it. Gave up on that idea and headed to the town centre (centre ville). We really tried hard to find somewhere nice to eat. By nice, I mean a bit healthy with veggie options. There is a creperie place that was closed the previous year. We put that down to being in Roanne in the holiday season. But even in shoulder season a year later – it was closed. Have to hand it to them, they defo take life easy.
Back at the boat we unpacked and tried to get on top of comms. Internet at the Port de Plaisance in Roanne is a lot better than many places. The Internet drops and you struggle to get in a fair amount of the time but (with persistence) a person can actually get WiFi. Then we headed to the local meet-up group organised 18 years ago by an English couple at the local bar. Brilliant idea. We met people from Roanne as well as boaters from all over. Was so impressed by how well many expats speak French. I do think that it’s only right to try and speak a bit of French in France. I mean, it is France after all. No matter how many French lessons and CDs we’ve done, we’re no match for the ordinary French people who may well understand us, but parlay at break-neck speed. We have no idea what they are saying. Eish! We still have a long way to go.
Another French classic is Crème Brûlée. You can swerve eggs and cream to make a really nice vegan version. You need 200g to 400g of silken tofu, 1/2 to 1 whole can coconut cream, 1 – 2 Tablespoons GMO-free corn-flour, a pinch of turmeric (the depth of colour deepens as it heats so be shy with it), plus sweetener and vanilla to taste. Put all this in a pot. Add a plant milk to get it to a thick batter. Blend well with a stick blender. Get your pot up to medium heat and cook, stirring well, until it thickens. I stir with one of those heat-proof spatulas. Quickly pour into ramekins and allow to cool. When cool, move into fridge until ready to eat. Serve cold. Just before presenting, top with a generous layer of sugar and grill. Or use one of those French blow torch gadgets that do the job. If you can’t grill, like us on the boat, then two hours before, sprinkle with a caramely golden sugar like demarera sugar or coconut blossom sugar and allow to melt in the fridge.
Vegan creme brulee
You can turn this into a chocolate dessert by adding, cacao powder – might have to add extra liquid – and use chocolate shavings on top instead of sugar. Or – you can add a distinctive spice – such as ground cardamom or star anise (this is when your coffee grinder proves it’s worth), then garnish your dessert with sliced fruit like nectarines or melons – doused in agave nectar – and arranged in a circular decoration on top of the ramekins.
Stone fruit abound in France. I’ve encountered assorted peaches, nectarines and plums back in South Africa. But fresh prunes and mirabelles are new to me. They’re a great choice for parfaits and vegan cheeze platters – see earlier post for recipes – as they don’t oxidise (turn brown). Stone fruit also make pretty tarts. Who knew?
Raw stone fruit tart
Raw tarts are all the same – only different. Your base is going to be a ratio of approximately 2/3 mix of – neutral flavoured nuts, seeds or dessicated coconut (think ground almonds, desicated coconut, hazelnuts, seame seeds or chai seeds) to a 1/3 pre-soaked dates and coconut oil mix. Crush your 2/3 nuts, seeds and coconut mix either on a chopping board, a pestle and mortar or if you’re lucky enough to have one handy – a food processor. Finely ground is good, but chunky-ish is also OK. Now you want to add the 1/3 pre-soaked dates and coconut oil which will have been blended together. These last ingredients bind the base and help it set. If you can’t find dates, soaked dried figs or bananas are also good. Press into a tart base or mini tart bases and allow to set in the fridge.
Poached pears in red wine with soy creme anglaise
For a creamy fruit filling you’re wanting 1/3 soaked cashew nuts, 1/3 coconut oil and 1/3 fruit such as pineapple, mango or fresh berries. Plus sweeteners and maybe spices or vanilla for taste. If you add a touch of lemon juice it give more of a cheese cake flavour. Blend well and check the flavours before pouring into your base and allowing to set in the fridge. Garnish with fresh fruit.
I made a raw stone fruit tart using ground almonds, desicated coconut, dates and coconut oil for the base. Since we don’t have tart tins on the boat I pressed the base into a ring mould. For the filling I chopped stone fruit, tossed it in lemon juice and then drained it well. Next I added a small amount (too much and it’s gritty) of finely milled flaxseeds and placed the fruit over my bases. I used a knife to loosen the base from the mould and served it straight from the fridge.
I’m not able to say exactly which beers are safe. Most places in France have a large variety of Belgian beers. And we think that’s a good thing. Just like the French get wine. The Belgians, without doubt, make the best beer in the world. I know from drinking wine back home in South Africa that most red wines are vegan. As a rule I choose reds bit I also happen to prefer red wine. Even on a sweltering hot day. We love trying different wines and there are so many to choose from. We usually buy a few supermarket Own-Brand wines which are well priced. But we also look out for organic wines. You can find a nice organic wine for as little as €5 to €6. When eating out we ask for Vin Ordinaire which is usually a regional wine and have yet to be disappointed.
Beer and wine
The techniques mentioned here are simple. We aim to eat 50% raw food. Our experience, and that of those we’ve been on raw food courses with, is 100% raw includes far too many nuts which are heavy on the liver – and fattening. Legumes and soy products are excellent low calorie protein sources. I don’t believe you should avoid them, although they do need to be cooked well. If you’re cooking legumes from scratch – ignore the Old Wives Tale – DON’T add acids while cooking. No vinegar, lemon juuce or tomato puree. It inhibits the cooking of legumes causing them to be less digestible. Add those after cooking. And throw away the soaking water. The indigestibles go with that water making them much easier on the gut.
Hopefully you will be able to take what I have learned to make your own yummy food. At the very least, I hope I’ve helped you see how easy it is to make a vast range of vegan meals.
I always keep tins or jars of artichokes, pickles, sundried tomato and olives and various beans on hand to use in spreads or on top of salads. As well as a bag of brown rice and whole-wheat pasta. For a quick fresh pistou to go with soups, place the following into a tall jug and blend with a stick blender – spinach or any leafy greens, some basil or any fresh green herbs, garlic, salt and a splash of olive oil. For a more pesto like flavour add either raw or pan toasted nuts or seeds. Taste and add more of whatever you feel is missing. I add nutritional yeast for a parmesan like flavour. Great stirred through warm pasta.
Brown rice risotto
One other thing we really enjoy is a Brown Rice Risotto. Especially if I can lay my hands on asparagus. I always start the same method – sauté onions and garlic – then add veg such as green peas, mushrooms, asparagus, courgette and gently cook. Next mix a veggie stock cube or two with 1 Cup of water and soy cream (soy cuisine) and pour a little over the vegetables. Add the brown rice and a glug of white wine. Keep adding the rest of the liquid and more water if needed until the rice has swelled up and cooked.
We love, love love pan fried greens in olive oil and garlic. Whatever we find on Market Day goes in. Think green cabbage (choux vert), kale (choux kale) and spinach (epinard). Chop your greens and drizzle with fresh lemon juice, salt, cracked black pepper and nutmeg if you have it. The leaves will reduce a bit. Cook in a pan with a little olive oil until wilted. You may have to add your greens a little at a time but they reduce in volume fast. Heaven on a plate and leafy greens are so good for you.
Sauteed greens, ratatouille and grated carrot salad
To finish a meal you can serve a vegan cheezes platter. Artfully arrange vegan cheezes, preserves, fresh fruit such as figs, grapes or apple slices with cracker biscuits and French Bread.
Freshly brewed coffee and a few squares of chocolate make a great finale after a heavy meal. Vegans can eat dark (noir) chocolate. Côte d’Or is French and they usually list the ingredients people want to avoid in bold at the back of the pack. Look for the word LAIT to avoid milk chocolate and BEURRE to avoid butter in caramel varieties.
Stewed apricots, soy yogurt and crushed biscuit parfait
A really simple, attractive French style dessert is a parfait. You control how virtuous or decadent you want it to be. You’re going to create layers in pretty glasses. You want – something creamy, something tart and something crunchy. For something creamy, use either soy yogurt, a vegan custard, chocolate ganache (blend avocado, cacao and agave nectar with a stick blender); whipped coconut cream (the secret getting coconut cream to whip, is to keep a tin of coconut cream in the coldest part of your fridge, and whip when it’s cold) or a raw cream (blend soaked cashews with vanilla and a sweetener).
Champagne and peanuts on the back deck
Then you want something tart. I usually use chopped fresh fruit or a fruit puree. To make a puree add chopped fruit and very little liquid to a pot on low heat and allow it to soften. Then blitz with a stick blender until smooth. You can also add a sweetener and spices to taste. If you’ve added too much liquid, allow it to keep simmering to reduce. If it still won’t thicken, add a bit of GMO free corn-flour. I sometimes soak dried fruit like mango, banana or pineapple. Then blend.
For crunch consider chopped nuts, crushed biscuits, grated dark chocolate, nut brittle or a pan toasted oat crumble (mix coconut oil, sugar and oats in a pan and allow to carmelise – pour onto a board to cool and break into pieces). To assemble use a teaspoon add one layer creamy alternating with one layer fruit until you’ve used up your mixes. Then top with your crunch.
Some ideas for parfaits are:-
* vanilla custard, pear and dark chocolate
* chocolate ganache, red berries and toasted crushed almonds
* coconut cream, rhubarb and crumbed vegan ginger biscuits
* soy yogurt, mango and crunchy bits of peanut brittle.