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Cheesy Curried Butterbeans on Sourdough Toast
This is an easy and delicious treat for lunch or dinner. The creamy butterbean sauce smothered in cheese is the perfect texture for crispy sourdough toast.
Featured Vanlifers – The Howls
We are very excited to feature our first family of vanlifers! What could be more exciting for children than camping every day in their very own...
Omnia roasted squash with mango, lime & Chilli Dressing
Some really yummy dishes can be created from ingredients that do not need to be refrigerated.
This meal has some simple but really tasty elements.
Roasted butternut squash & Cavolo Nero, served with vegan ‘cheesy’ mash & Mango, lime & chilli dressing
Ultimate Vanlife Vegan Chilli
The ultimate comfort food and this recipe is bursting full of rich zingy flavour that will leave you drooling away whilst it bubbles away on your van stove.
Van-Made Guacamole
This guacamole recipe is ideal for a campervan kitchen. No cooking required and using the manual blender, means no power required either! It tastes delicious too, win win!
King Prawn & Tomato Fregola
During our vanlife adventure in Sardinia we discovered Fregola, tiny pearls of pasta made by hand which originate from the Italian island. Fregola is a very versatile ingredient and can be used in soups, stews, salads and in this recipe made into a risotto-like pasta dish.
It is one of our favourite campervan kitchen staples. So much so we brought plenty back with us! However, you can find it online (amazon), in posh supermarkets and Italian delis. Although you could substitute it for Orzo or Arborio rice, you may need to add more stock/water.
This recipe can be easily adapted to suit your tastes, camper kitchen supplies and diets – it can be made totally vegetarian and vegan.
Recipe from Meg, from Flora & the Novice Explorers
Banana & Nutella Omnia cake
We love using leftover bananas to make cakes. Without an oven in our van, the Omnia oven makes that all possible. In this one I decided to swirl some nutella through it for extra indulgence (not sure our waistlines appreciate it though!)
Firey Avocado Eggs
Looking for a low carb breakfast or lunch that’s high in healthy fats? I’m sure that’s why this recipe was invented! Egg and avocado are a match made in heaven and in this simple recipe we fire things up with some cayenne pepper and paprika!
Curried Tofu Noodles
This little bowl just bursts with coconut curry flavours. It’s quick and easy to make and use your favourite stir-fry veggies or whatever veggies you have leftover in the fridge. Our version here is protein packed and makes two medium bowls.
Omnia Butternut Squash Vegan Lasagne
After cooking this, we sat and ate it in silence! We scoffed it down! So tasty! Definitely one of our new favourites!
Frittata – Using up your veggies
Fritatta’s are a great way to use up any leftover veg.
Choose any toppings as you like, but remember, the softer the toppings, the quicker the meal.
Some topping combos we like:
* Mushroom, Broccoli and Feta.
* Tomato, Mushroom and red onion.
* Cherry Tomatoes, Onion and Basil.
* Multicoloured Peppers and Feta.
Bruschetta meets Pico de Gallo
When Italy meets Mexico.
I like to do Bruschetta with Pico de Gallo on top. Quite similar but it is a little different.