When I first contacted Sara for an interview for the Small Vegan Kitchen Newsletter, I was immediately struck by her enthusiasm for good food. Her passion for culinary creation, life in the galley, and the delicious dishes she serves are evident in every word she speaks, all delivered with an infectious smile that radiates positivity.
What I hadn’t realized before speaking with Sara is that she’s been vegan since she was 19. Growing up in rural Galicia, in northeastern Spain, where meat, fish, and dairy are staples, Sara was something of an outlier. In 2006, when veganism was still relatively unknown, especially in her village, Sara embraced the lifestyle with determination. She dove into extensive research to understand plant-based nutrition and began experimenting with creating vegan versions of her family’s traditional recipes. Sara relished the creative challenge, making everything from scratch, with millet and quinoa becoming staples in her diet—long before she knew they were nutritional powerhouses.
When I asked Sara what motivated her to become vegan, she said, “I just love animals, and I was continually shocked by the lack of compassion and concern for animal welfare.” One day, it just clicked for her. She decided, almost overnight, to eliminate meat and dairy from her diet. For her, the change was liberating. As a child, she had never been fond of Spain’s typical cured meats like chorizo and jamón serrano. Her aversion to these foods, so deeply rooted in Spanish culture and tradition, made her seem “strange” to those around her. It was a difficult time—her convictions often led to arguments, and people sometimes interpreted her choices as a personal attack or criticism.
But food has a unique way of bringing people together. Sara’s culinary creations began to spark curiosity and interest. Friends loved coming over to her house to try her dishes, fascinated by how delicious plant-based food could be. Her then-boyfriend owned a bar in town, and as is common in Spain, tapas—small plates of homemade cuisine—were a highlight of the menu. Their friends insisted she make her vegan recipes as tapas, and that’s how the world—or at least Pontevedra—got its first taste of Sara’s exquisite meals.
At the time, Sara was working in media, a world apart from the bustling kitchen of a tapas bar. Yet, her food became so popular that mothers concerned about food allergies and people seeking healthier alternatives began asking her to offer cooking courses and workshops—not just on plant-based meals, but also on gluten-free and allergy-friendly options. Her courses were so well-received that the local government contracted her to run a three-month program for the community, providing a kitchen and classrooms so that she could share her valuable knowledge. She also started cooking at festivals, where her vegan and vegetarian alternatives to hot dogs and hamburgers were a welcome change. These projects remained a fulfilling side hustle while she continued her 9-to-5 career in media and videography.
In 2018, Sara decided to fulfil a lifelong ambition to travel and work, finding a job as a videographer on a cruise ship. She loved the cosmopolitan vibe of the international crew and, as a passionate foodie, was struck by the cultural significance of food. Each crew member brought with them their own food traditions, from her Hindu colleagues eating with their hands to the Southeast Asian crew searching for familiar snacks. This experience deepened her understanding of how food is more than just taste—it’s about familiarity, comfort, and a connection to home. “In Spain,” Sara says, “bread is a big part of our diet, and I realised that it was much the same for other cultures, but with rice.”
Sara’s love for the ocean grew during her two years on cruise ships. She decided to pursue sailing courses and entered the superyacht industry as a deckhand. Her first job was on a 16m private motorboat in Greece. Her dream was to gain as much experience as possible and eventually become a captain. Sara laughed as she recounted this, saying, “It’s funny how life chooses for you what you will do.”
The boat didn’t require a full-time chef when the owners weren’t onboard, but Sara preferred to cook healthy plant-based meals rather than dine out daily, even though everything was paid for. The crew became intrigued by her cooking style and were impressed by the quality and flavour of her dishes. Soon, they started staying on the boat for meals cooked by Sara.
After the season ended, she joined another motorboat with a Spanish family, transitioning from deck work to her first official role as a chef. Here, she realised just how food means something different to everyone. The family provided her with a set menu for the week, leaving little room for creativity, especially when anchoring in remote areas. Sara found this method of cooking less enjoyable. She much preferred buying local, seasonal produce and getting creative with what she found in markets, not only for the creative challenge but also for its environmental benefits. After the season ended, she left the boat, deciding to return to her deck duties.
Sara was then offered a job on a 75m motor yacht with an itinerary that took her through Italy and France. Although her role was on deck, she quickly befriended the chef, who shared his recipes and techniques with her. In her free time, she assisted in meal preparation and was even called in over Christmas to prepare guest and crew meals. This experience allowed her to fine-tune her skills and explore new culinary techniques.
Sara’s current role is aboard Rock, a 22m motor yacht she joined in Sardinia. The boat was advertised for a deck role, but given her previous experience, the owners asked if she could also take charge of provisioning for the crew. When the owners were onboard, they enjoyed dining out at local restaurants, but the crew preferred Sara’s cooking. Impressed by her culinary expertise, the owners proposed she become the official chef onboard. Sara was flattered but quickly explained that she didn’t cook meat and had never learned how. They decided to give it a try, and the rest is history.
While her role is now full-time chef, Sara still does watches when on passage, something she has always enjoyed. For Sara, food is undeniably important—it takes her home when she cooks. She loves that food brings people together, creating a sense of community and a place to recharge. No matter what has happened during the day, when everyone gathers around a home-cooked meal, it unites them. Sara is also committed to sustainability, managing waste, and striving to maintain a green galley.
So without further ado let's find out more about the galley Sara calls home aboard MY Rock.
Can you tell us about your galley?
The galley on Rock is truly the heart of the boat! It’s where everyone naturally gathers. Even though there’s no thoroughfare, the crew and owners often pop in throughout the day, curious about what’s cooking. The galley is incredibly well-designed and spacious, with an L-shape layout on the port side covering about 15m². The large windows flood the space with natural light, creating a bright and inviting atmosphere.
One of my favourite features is the breakfast bar, which can seat three people comfortably. It’s the perfect spot for coffee breaks, where the crew and owners often join me while I’m prepping meals. We have a barista-style coffee machine, and there’s always a lively chat going on in the galley during these breaks. The marble-style countertops provide ample space for meal prep and serving, which is essential since the owners prefer a buffet-style, help-yourself lunch. I’ve also added a few succulents to bring some greenery into the space—it’s a small touch, but it makes a big difference in creating a pleasant environment.
If you could change one thing about your galley, what would it be?
I’m quite happy with the galley on Rock but if I could change one thing, I’d create more seating space. The breakfast bar seats three, but there are five of us onboard, so we can’t all eat together in the galley. I know both the owners and crew would enjoy having a communal space where we could all dine together.
What are your three favourite ingredients?
Paprika: I use paprika in almost everything! It’s fantastic for adding colour and flavour, whether I’m sprinkling it on hummus, roasting potatoes, or seasoning cauliflower. I’ve even used it to top a “Bizcocho,” a traditional Galician sponge cake often served with coffee. Paprika is a staple in Spanish cuisine, especially in Galicia, where I grew up.
Garlic: Garlic is incredibly versatile and healthy. I use it in salad dressings, roasted vegetable dishes, and sauces. I always roast a head of garlic when the oven is on, and I make a homemade roasted garlic puree that’s a great addition to many dishes. When I’m feeling under the weather, I make a garlic, onion, ginger, and potato soup—it’s not the most delicious, but it works wonders! One of my favourite garlic recipes is Ajoarriero, a garlic and paprika dressing that I drizzle over green beans, steamed vegetables, and protein dishes.
Mushrooms: Dried mushrooms are a must-have on the boat. They add depth and richness to dishes without needing meat, making them perfect for remote areas where fresh ingredients might be scarce.
Leeks: I prefer leeks over onions for their milder flavor and quicker cooking time. They’re a key ingredient in my leek soup, which I serve hot or cold depending on the weather—it’s always a hit!
Have you ever provisioned for a long passage? What did you learn, and would you do anything differently?
The longest I’ve provisioned for was a three-month cruise on a 22m motor yacht with Spanish owners. They pre-planned every meal, which made the provisioning straightforward but left little room for creativity. I found it restrictive, especially when passing through amazing markets in Italy, France, and Morocco, where I wanted to experiment with local ingredients.
On Rock, the longest provision I’ve done so far is for a five-day passage. I usually prepare meals the day before we set sail, and I have a mid-passage tradition that everyone loves: homemade pizza. I make four different types: artichoke with cheese and tomato, mozzarella with homemade pesto and plant-based mince, and zucchini with eggplant slices.
What equipment can you not live without?
I can’t live without my handheld blender—it’s essential for soups, hummus, and sauces. I also use my grater almost every day for various ingredients like tofu, tomatoes, cauliflower, garlic, and carrots.
Where has been the most difficult place for you to provision?
Morocco was probably the most challenging place for me to provision. I prefer to buy organic produce, but I didn’t feel confident that what I was purchasing was truly organic. Additionally, the way meat is stored in the markets, hanging on racks rather than being refrigerated, was another concern. Luckily, I don’t cook meat, so I didn’t have to deal with that.
What’s your most loved recipe that you cook onboard?
The owners love healthy meals, and while I do prepare fish for them occasionally, they usually eat meat when dining out. They enjoy trying different cuisines, and the flavour is key. The current favourites onboard are:
- Spanish Tortilla
- Russian Salad
- Minestrone Soup made with durum wheat
- Falafel, which I serve in wraps or in bowls packed with healthy grains and vegetables.
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