Summer solstice potluck

From the Fall 2010 issue of Coast&Kayak Magazine. Read the entire magazine online.

By Hilary Masson

On Gabriola Island the maritime culture is multigenerational and large crowds are drawn to events like the Silva Bay Solstice Paddle and Potluck. It is so nice, as a young person myself, to live in a community where kayakers of all ages and skill levels get together to celebrate summer and be on the water together for sunset. Sharing food on the beach is one of my favorite parts of being an expedition kayak guide for the past eight years. It is well known that food always tastes better outside, but it tastes even better when you’ve paddled with a group to an amazing location in nature!

The solstice paddle, an average Monday night on Gabriola, had a phenomenal turnout with about 35 people kayaking and three motorboats full of other friends who joined in the festivities. We paddled about 45 minutes outside of Silva Bay to a crescent shaped bay with sunset views, unloaded the picnic blankets, small cooler bags and mesh market bags full of tasty treats. There was an eclectic array of food, just like the mixed age range of the community!

Here are some of my favorite vegetarian potluck recipes for such occasions: a grilled eggplant parmesan appetizer and a vegetarian stuffed portobello mushroom dish. Both of these two dishes work well together because the same marinade can be used on both the eggplant and the portobello, and they can be grilled together over a fire, in an outback or Dutch oven or even barbequed.

Marinade

2 cloves of garlic crushed
¼ cup olive oil
4 tablespoons of balsamic vinegar
1 teaspoon tamari or soy sauce
Ground black pepper
Spice to taste with chili powder
Grilled Eggplant Parmesan
1 medium eggplant sliced
2 medium tomatoes sliced
¼ cup of fresh basil leaves
1 cup mozzarella cheese

Grilled Eggplant Parmesan

I look for the smaller in diameter eggplants to make bite-sized rounds for this appetizer. Wash the eggplant and slice in 1cm-thick slices. Let them soak in marinade for at least 15 minutes before grilling.

While the eggplant rounds are grilling, slice tomatoes in thin rounds, and grate one cup of mozzarella cheese. Bring fresh basil in a plastic bag with the stem wrapped in a moist paper towel so that the basil lasts during the transport by kayak.

When the eggplant is cooked and tender all the way through, place the tomatoes and cheese stacked on top, sprinkle with chili powder for garnish, and continue grilling until the cheese melts. Remove from heat and place a basil leaf on top. Let cool, then eat as finger food for a great appetizer over a small fire, or on a hibachi barbeque. Try these also in a sandwich with your favorite bread.

Vegetarian Stuffed Portobello Mushrooms

4 large Portobello Mushrooms
Marinade (see previous recipe)
1 teaspoon olive oil
2 cloves of garlic crushed
½ onion diced
1 small zucchini diced
¼ cup of fresh parsley chopped
1 cup panko bread crumbs
1 cup of grated mozzarella cheese
Salt and pepper to taste

Each of the portobello mushrooms needs to be cleaned and prepared by removing the stem and all the gills. Then marinate the mushroom caps for at least 15 minutes before placing them on a grill clean side facing down. The stuffing can be made in a frying pan separately, starting with the olive oil, garlic and onion. Once golden add diced zucchini. When this is tender, add parsley, and panko bread crumbs (which is a course Japanese bread crumb great for frying oysters and fish. It is also good to carry in your kayak for spontaneous seafood moments). Then stir in the cheese. Flip over the portobello mushroom and stuff with the vegetarian mix. Grill until the cheese is melted in the stuffing, remove from heat, and enjoy. I normally like to cut the mushrooms in half or quarters to share as an appetizer, or this can be eaten as a fancy vegetarian main dish with a knife, fork and a plate. Try adding canned crabmeat to the stuffing if you’re looking for protein after a long paddle.

Hilary Masson is part-owner and guide at Baja Kayak Adventure Tours and Silva Bay Kayak Adventures.