Beat the eggs really hard. I find my Hell’s Handle fish slice (Mercer) is ideal whisk/beater.
Slowly add in the milk and stir, then whisk/beat hard, you need to see bubbles in the mixture.
Sift in the flour, I use my tea strainer, (I don’t have a large one), whilst still whisking or beating. It takes a while but it is worth it, you need a smooth batter.
Add your Gin and splash of tonic during this process.
(Have one yourself)
Leave mixture covered for 45 minutes.
Now the dangerous bit.
Put the oil in the Omnia and get the oil hot. Remembering never to take your eye off it, if you are doing this in your Van or Motorhome, never, ever, not even for a second, take your eye off it. Don’t start a conversation on your phone, fluffing up the cushions, or re-levelling the van....
I use virgin olive oil for cooking, but in this instance, you must use vegetable or sunflower. I now know why they put the smoke alarm directly above the kitchen area. Mine works effectively, I talk too much…...
Once oil is hot, (on high gas) pour in the mixture, it should sizzle, put the lid on and wait 20 minutes.
Only after 20 minutes have a "Sneaky Pete” peep, if the lid rises a few centimetres, you are going to hit the jackpot.
If looks a bit under done, leave a minute or two, but after 20 minutes it should be cooked. Take off stove, let it cool for a minute with the lid on.
Take the lid off your Omnia and with all the utensils in your drawer, get it out. My fish slice works well with a wooden spatula.
Then serve with ice cream, jam, fruit, cream, sausages, onion gravy, or even chilli con-carne, Yorkshire Pudding goes well as an accompaniment to sweet or savoury dishes.
Swedish, Gin & Tonic infused Yorkshire Pudding
Enjoy, and don’t wander off to do other things, whilst you make this recipe..
HOT FAT!
A campervan recipe every vegan should know! These pancakes (or vancakes as we call them) are fluffy and light and we top them with either berries and syrup or nutella and banana! What is your favourite pancake topping?
In a bowl mix together the flour, baking powder, sugar and salt.We use and love our collapsible silicone bowl.
In a separate bowl mix the milk, vanilla essence and cider vinegar.
Leave for 5 minutes to infuse.
Combine the liquid with the dry mix and whisk until you have an airy batter with bubbles.
Leave to rest for 5 minutes.
Heat a pan over a medium heat on your stove. No need for any oil, just make sure the pan is non-stick.
Pour half a ladle at a time in the centre of your pan. The mixture should be nice and thick. After one minute the batter should start bubbling and this means it is time to turn the pancake over. Cook for another minute on this side and then transfer the pancke to a plate, starting the stack. Repeat until the mixture has finished.
Drench the pancake stack in syrup, chocolate sauce, lemon or any topping that you love the most,
Enjoy!
Many things can happen when travelling on the road as a vanlifer, this includes falling in love. They met in 2018 whilst travelling separately in their vans and eventually reunited to join forces.
Meet the vanlifers..
Alex
Alex is better known as KiteVanMan, he has a big following on both Instagram @kitevanman and YouTube. A vanlifer keen on adventure, in particular kite surfing, vanlife is the perfect solution for being able to experience life to the fullest.
Alex became a vanlifer in 2017 and began travelling in his self converted van Joyce. In 2018 someone very special joined him on his vanlife adventures, and she has been by his side ever since. His beautiful dog Sen. They have travelled far and wide, visiting around 26 countries. These include Greece, Albania, Croatia, Sicily and Sardinia. On one of his most recent escapades to Morocco, Covid meant he was unable to leave! Based in a camp, food was limited at times. This meant Alex had to resort to catching his own food. That is sustainability at it’s finest right there! The experience has not deterred him though and it is a place he would like to go back to.
Alex and Sen finally managed to get back into Europe after a few setbacks. Once back in Spain they met back up with Amy and the trio are now planning many more adventures together.
Amy
Amy also a keen adventurer, has been experiencing vanlife and the adventures that can bring. She documents her travels on Insta @abundant.adventures She has a focus on health and has a plant based diet as well as being a fan of water fasting. Cooking in the van is something she enjoys, and clearly has a lot of patience for. She once cooked an apple and cinnamon cake over candlelight! It took 4 hours which we imagine made it taste all the better when ready.
The Van
A featured vanlifer article wouldn’t be the same without having a nosey into what they like to cook and eat…
The couple are currently travelling in Alex’s van Joyce. Their van kitchen is well equipped for knocking up some awesome vanlife meals. The van has hot running water, a definite luxury in a travelling home. The cooking set-up includes a twin burner hob and an oven with a grill – no more need for cooking by candlelight for Amy. All of these run off LPG, and their 12v compressor fridge runs off solar power. Amy’s favourite part of the van kitchen is the spice rack. Spices are a definite vanlife essential, they can improve even the most basic meal.
Meals that feature in these vanlifers diet?
Amy is vegan meaning their van pantry is always stocked up with fresh fruit and vegetables. They also like to make sure they always have nutritional yeast, garam masala and coconut milk.
Their go to meal has been bean wraps, and Alex would eat these for lunch and dinner every day if he could. Luckily Alex’s diet comprises more than just beans. This is just as well living in an enclosed space! One of their favourite meals to make in their van is their Butternut & Chickpea stew, the recipe can be found right here!
They have had their share of cooking disasters including charcoal cake and exploding peppers, and are open to trying new things with cooking and food.
What’s next for our featured vanlifers Alex & Amy?
At the moment they are enjoying life in Spain. It has enough variety to keep the adventurers inside of them happy with beautiful beaches, great spots for kiting, mountain ranges and being able to take part in winter sports such as snowboarding. This is also where they met, so holds a special place in their hearts. They are planning many more travels and adventures though, with Alex’s favourite places including Albania and of course Morocco!
On future travels they may be quick to rectify any issues. When travelling Alex got his van stuck in sand one night. He drifted off to sleep in his pants, woke up the next morning and threw open Joyce’s doors to try and see what the issue was the night before… Only to find himself on a beach surrounded by sunbathers – unsurprisingly he described the experience as awkward.
The pair run a Van Life Digital Nomad group on Facebook – you can find the link here
Tips for fellow vanlifers
With all the inpirational van build videos on Alex’s kitevanman YouTube it is only appropriate to ask for any advice to future or fellow vanlifers.
If converting the van yourself, build it around you! Think about what is important to you and prioritise that in the build. Really think about your personal needs when designing the layout
Also, a word of warning for those considering a fruit hammock. Hang it as far from the wall as possible unless you like mashed mangoes and bruised apples. Plus a sticky wall!
Want to follow our featured vanlifers adventures?
Who wouldn’t want to see what these guys get up to on their travels? Here are all the links to our featured vanlifers socials, click on the links to head straight to their page.
What do you do when stranded in Portugal during lockdown? Cook a german recipe on the beach of course! Here is a recipe from featured vanlifers @motorhominglife read their feature here.
Kaiser Otto Kartofflesalad
motorhominglife
Meat Based
King of Potato Salads. A recipe dating back to when Germany had a king. It has developed over generations, as ingredients were discovered and became available. (This was made with salad cream in the 70's), before mayonnaise became known. Each Otto generation added their own touch. It's still a good salad using salad cream and plain yogurt. But that's another time.It's a great dish on its own, or as an accompaniment to a cold buffet, or BBQ with those over cooked sausages, or under cooked chicken?
You can use new or old potatoes.If new, rub down with water, and remove any black or bruised bits, slice in half. If old, peel and cut into quarters. Place into cold water and bring to the boil. Each type and variety of potato has a different cooking time. You can use my method to test. (Ask Sally-Anne). After about 10 minutes, Take a knife and stab a potato, and pull it out. If the potato comes out of the water, then it's not done. If it falls off the knife, it's done. If you break the potato, then they are over-done, but don’t panic they are OK, just a bit mushy when making Otto. When they are cooked, drain and allow to cool. Keep the hot water.
Put the water back on to boil, and gently lay your eggs in the hot water. Please use room temperature eggs. How long do you boil an egg to get a good sliceable egg, (not the runny type, the ones you dip your toasted solders in, sort of thing you have for breakfast).
I boil mine for 15 minutes (take out with a big spoon and straight into cold water).
While the eggs are cooking, heat a skillet or small frying pan. Add in the bacon, or you can use pancetta, if you feel your budget can cope with it. A small win on the Euro lotto gives me pancetta in my Otto. Relax the use of salt during the recipe if using pancetta.
Fry until really crispy, then let them cool down in kitchen towel. Important.
Multitasking is the key, because, as this is all going on, take on other tasks, fast but precise and use the “knuckle method chopping”. Google it.
Celery, cut off top and bottom of each piece, wash and cut each piece longways 4-5 times. Hold together and slice into very small pieces, you need the crunch not the celery.
Then put in bowl, dollop of mayonnaise, and stir until all is coated. Add a pinch of salt, and a few turns of your black pepper mill.
Chives, just bunch up and chop according to your mood. No worries, place in the bowl and stir. That’s the colour.
Onions, peel, slice and chop very fine. Add to bowl, with a dollop of mayonnaise, and stir in to coat. If looking a bit dry, adding another dollop of mayonnaise is OK.
Slice the salami into long steps, put in bowl and stir.
Time to check the bacon (pancetta), if cool, keep in the kitchen roll, and bash with a wooded spoon. Add to the bowl with a dollop of mayonnaise. By doing, this you have just more added salt.
Now, can you see how you’re building up the flavour and texture.
Now to add some pickle flavour, take the gherkins, and slice off any stems. Then slice long ways, and slice into pieces, not too small, you need the crunch, and the tang.
Meanwhile, as the eggs are cooling, place your Frankfurters into the hot water, and simmer for 2 minutes longer than on the instructions on the packet.
Add a pinch of pollen to the bowl and mix. You should have a jar in the cupboard, if not, why not? It gives you wings, a pinch every day in your yoghurt, or even in your coffee (not red hot coffee). Google it. Trust me.
By now your potatoes should be cool. Add to the bowl and fold in, you don’t want to break them up, yet. Big dollop of mayonnaise or even two, to cover potatoes liberally.
Shell the eggs and slice, put into bowl and fold in.
Add a pinch of salt, then pretend you are the pizza waiter in your local pizzeria, grind that black pepper. Now black pepper is important, and even though I’ve made Otto since the dinosaurs ruled the earth, I never put enough in, and I end up adding more when I have a portion. Probably better to do this the first time to gauge the pepper.
Remove the Frankfurters from the simmering water, and let them cool, it doesn’t take long. Add washing up liquid to the water and place to one side.
Once the Frankfurters are cooled, slice, and add to bowl, then add another dollop of mayonnaise and another pinch of salt.
Grand finale, get your big wooden spoon and stir. The potatoes shouldn’t break down. If they do, don’t boil them for as long next time, which will be almost impossible as they will be different potatoes… Not to worry.
Add more mayonnaise if it looks dry, and a few more grinds of black pepper.
Decant into rectangular Tupperware type containers (other brands are available), seal and put in the fridge upside down over night.
Use square and rectangle containers, as round bowls play havoc with the trigonometry of the fridge.
Use the water with the washing up liquid in, to wash your utensils.
Next morning turn over the containers.
You can serve straight from fridge.
Its all about taste, creat your own signature dish, Queen Otto or King Otto the third. Maybe you want more of a pickle taste, add more gherkins; more crunch, more crispy bacon or celery. I have used Bratwust in the past, gives it a more meaty taste. Add chilli or capers, shallots instead of onions to tone the harshness down. King Otto isn’t a dictator, he wants you to enjoy the process, as enjoying the process enhances the flavour. And maybe some more salt and black pepper when you serve a portion.Ask first.Garnish with cherry tomatoes, cucumber and basil.Thank you for having a go. Descendant of King Otto
Here is featured Vanlifers Alex & Amy’s recipe for Moroccan Inspired Stew.
This is what they have to say. ‘Our favourite meal to make in the van is a butternut and chickpea stew, or as we like to call it – our No Tagine, Tagine. Inspired by all the flavours of the Moroccan dish and served with almond and coriander couscous. It takes a while to cook, and uses lot’s of different ingredients, but the end result is SO worth it. We usually batch cook and eat it for a couple of days afterwards; it’s even better the next day!’
To make this a one-pot wonder you can cook the butternut and potatoes in the stew, but this can take a while so we prefer to bake in the oven for 25 mins to make sure they’re extra soft. Or parboil them for 5-8 mins if an oven isn’t available.
Heat up the oil in a heavy-bottomed pot that you have a lid for.
Add the chopped onion and fry on a low-medium heat until they turn almost translucent (8-10 minutes), stirring occasionally.
Add the chopped garlic. Keep frying gently until the garlic softens completely (about 5 minutes).
Stir in all of the ground spices as well as the fresh chilli, coriander and ginger. Fry them off on a low heat for a minute or two (stirring the whole time – if they burn they’ll taste bitter).
Add the fresh tomatoes and squeeze the slice of lemon over the mixture. after a few minutes stir in the chopped tomatoes & 2 tins worth of water, also throw in the cardamom pods, bay leaves, raisins and salt. Cover and simmer, until the tomato chunks fall apart and become part of the sauce (about 45 minutes).
Remove the lid and add the butternut, potato and chickpeas. Keep cooking the stew on low-medium heat to allow excess water to evaporate so that it thickens.
Once the sauce thickens, taste it and season with black pepper, more salt if needed and add the chopped dates/date syrup.
Chuck in the spinach and almond halves for the last 10 minutes and cover the pot with a lid to allow them to cook into the sauce.
Serve over cooked couscous (which we make with a good shake of cinnamon and left over coriander almonds and raisins.
As true Genoese here is the true recipe for an authentic pesto!!
Attention!!! Add one ingredient at a time. It is very important not to put all the ingredients together.
Boil water with sugar and lemon juice, in the meantime peel and cut the apples into cubes. Add them to the pot and cook for about 5/10 minutes, blend everything, let it cool and it's ready.
We have the 5ml steel campfire from Primus.
The intermediate step.
Here is my juice bottle ready to drink!
If you want to put them under vacuum in the bottle or glass jar remember to put them to boil to sterilize them and then put the content still hot inside and put it upside down and let it cool.
We see many different campervan conversions on our Insta every day. Our favourite ones by far are the upcycled campervan kitchens, so inspirational! So sit back, relax and enjoy taking a peek into these inspirational upcycled campervan kitchens.
Using recycled and upcycled items in your van build can save on cost. It is beneficial in other ways too. Using recycled items and upcycling them saves perfectly good items from landfill. Like many other vanlifers, we try to look for ways to live sustainably. Reusing items and reducing waste (ours or someone else’s) is all a move in the right direction for this movement.
We love the sentimentality upcycled items have associated with them. It’s so fab when parts of your campervan conversions have their own stories to tell. Looking at them can remind you of a certain time, place or person instantly and that’s a lovely feeling.
That leads us on to the 7 inspirational upcycled campervan kitchens in this article. We hope that you enjoy them too.
Recycle Inn
Yasmine & Rene specialise in converting vans into campervans using recycled materials. The couple are are based in France, and promote living in a sustainable way. They do this by using as many upcycled items as possible in their builds. Reducing plastic use in their van and often participating in beach clean ups are other ways.
They have converted a number of vans, and we will be focusing on one in this article. This van is a long wheelbase, high top Renault Master 2. Everything in this campervan kitchen has been upcycled using recycled materials, and they love that each item has a story attached to it. A lot of the wood used in the van is pallet wood which they obtained for free. They lovingly took the time to sand all the pieces down to create the look you now see. The worktop was created from an old wardrobe door. The cupboards were also created from upcycled furniture.
Upcycled Campervan Kitchen Features
There are many features in this beautiful campervan kitchen that immediately catch your eye, the first being the eye shaped window. This unique feature is felt to protect them on their travels, and even has an ‘eyelid’ to block out the light at night time.
The couple really wanted some authentic Portuguese tiles in their campervan kitchen. They struggled to find any on their travels. Eventually they found these lovely tiles and upcycled them to create their splashback. The colours complement their build perfectly.
Some more beautiful upcycled items include the tap. The tap was was originally from a wine barrel obtained during their travels through Bordeaux. Two old biscuit tins are now used as overhead storage. The second hand map of Spain & Portugal helps them document their travels. All of these help to create a cosy campervan kitchen, with lots of memories and personal touches.
Favourite campervan kitchen gadget
They confess to keeping life simple with no gadgets, however, they do love their stove top. Plus having the ability to cook a variety of meals with their oven. The oven was also second hand for $30 and has been given a new lease of life in their campervan.
Favourite campervan meal
Their favourite thing to make in their campervan kitchen is fresh bread or vegetarian lasagna.
What better way to start an upcycled campervan renovation than with an upcycled van? Let’s show you Dan’s ex police van, now inspirational campervan! This van is a full-time home on wheels, and a lot of the conversion was completed using recycled and upcycled items.
This was a true labour of love, all of the wood in the kitchen is reclaimed. Dan helped tidy up the local area by collecting any crates at the side of the road. These were then cleaned up ready to use in the van. The majority of the screws and nails used were either reclaimed from old pieces of wood or from junk stores.
That isn’t the only recycled thing in this campervan kitchen. The cutlery, pots and pans are all second hand too.
Dan is a fan of old style cabins which may be where the inspiration came from. Converting a campervan yourself means you can get exactly what you want. Travelling in the van full time Dan felt it was important for it to feel homely and is very happy with the end result.
The kitchen is fitted out with a cast iron dual gas stove, a water pump and a cooler. The electrics run off solar power allowing them to stay off grid and reduce their carbon footprint.
The set-up of their kitchen means there is no need to set anything up, it’s all ready to go. They considered this an important factor when planning their kitchen.
A favourite feature in the van is their stove. This not only warms up the van while boiling water for a morning coffee, but also allows them to make awesome Cuban sandwiches!
Favourite campervan kitchen gadget
A hand blender, which comes in handy for smoothies, soups & curries.
Favourite campervan meal
It was too hard pick one! They said they enjoy making broccoli soup, pumpkin soup, steak burritos and curries, and they love Mexican nights in the van too!
As their Insta name may suggest, Jonny & Megan are enjoying vanlife in Ireland. They have a Toyota Hiace. It may be small but that doesn’t mean they can’t have everything they want in their home on wheels.
Surfing plays an important part in their life and they even have storage for their surfboard in the van! Their van is colourful and cosy, plus it has a rooftop garden. The upcycled kitchen is made with some reclaimed wood that has a very special story behind it. The kitchen units are made from Jonny’s Dad’s old garden fence!
“Almost the full kitchen is reclaimed, the wood is all reclaimed wood panels from a fence. It’s cool because I remember helping my dad build that fence when I was a kid. He would always have me out helping him with little jobs like that when I was younger. I definitely gained my skills and love for wood working from him. It’s nice being able to use those skills, especially repurposing something that we both built together“
Upcycled and recycled items, full of memories, can make your campervan even more magical inside. Meaning you can take your memories from home on your travels with you.
They describe their own kitchen as basic but functional. There is a 2 burner hob with a grill. If extra space is required, the end of the cupboard folds up to create extra worktop space. These space-saving ideas are total campervan kitchen inspiration.
The reclaimed wood sets off the teal coloured tiles, which happens to be one of their favourite features, alongside the cupboard door knobs.
The hose linking the water tank to the tap is another recycled item in their van kitchen. This was originally a garden hose which has been thoroughly cleaned.
Favourite campervan meal
Jonny admits that Megan is the one with the culinary skills. He does however, make a mean cheese toastie & the world’s best cup of tea!
Their advice to anyone embarking on a van build…
Anyone thinking about embarking on a van build, it’s the best thing you’ll do! The enjoyment of building the van alone is amazing. The best bit about it is that you can build it to your exact specifications, to suit your needs. There aren’t really any rules when it comes to putting a van together. That reflects nicely on the life you can live with a van too, a never ending exploration in your home on wheels.
Vanoraks are made up of Jess & Darren. In September 2019 they purchased an old window fitters van and decided to convert it into a mini home on wheels. The global pandemic arrived not long after they bought the van. Lockdown provided the time to work on the van. It is now ready for adventure, as soon as they’re allowed to.
Many of the items in the campervan kitchen are upcycled. This meant the couple could use the money elsewhere for all their homely comforts. They found the upcycling process fun, enjoyed putting unwanted items to good use, and felt it added character to the interior of the campervan.
Upcycled Campervan Kitchen Features
Some of the upcycled items came from the previous owner. The window fitter racking was used as the internal frame for the kitchen, shower and bed. The worktop in the kitchen is made from upcycled scaffolding boards. They spent time sanding the boards, waxing and sealing them to make them suitable for use.
Using upcycled items can be a conversation starter too, the lamp above the kitchen hob is actually an upcycled blowtorch from Darren’s Grandfather’s garage. It proves to be a talking point when they have visitors in the van. There are many more gorgeous talking points in this campervan. One being the beautiful copper sink which actually started life as a pan. The wind deflector behind the hob was created using a copper sheet from a skip.
The eco-friendly aspects of the van don’t end there. The van runs off solar panels which provide enough energy for all their internal electrics and gadgets. Their water tanks have sensors to monitor the water usage in the van. The shower head contains beads to improve water pressure and reduce the amount of water they use. This is handy when there isn’t an unlimited supply of water!
Favourite campervan kitchen gadget
We have another fan of the hand blender. These guys like to make soup, dressings and use it for chopping herbs. Their wall mounted bottle opener has come in useful too!
Favourite campervan meal
They love to enjoy a breakfast treat of vegan pancakes. After a long walk one of their favourite ways to warm up is with a warming vegan chilli. The recipe is right here for you to recreate it yourself.
Watch as many YouTube van build/conversions to get an idea of the style and layout that will work for you. Don’t be afraid to ask other vanlife/van builders questions, even if they seem simple.
These guys love using reclaimed items so much, they even made a business from it! They create beautiful wooden home decor using reclaimed timber. The campervan kitchen is no exception. They have used upcycled items to create their perfect living space.
They have used reclaimed wood in their build which is included in their table, worktop and light piece. Upcycled roofing battens were used to make their table and chairs. Another upcycled feature is their tap. They made this themselves from industrial pipe work.
This campervan kitchen has a twin hob burner, jetboil and portable gas bbq. They make the most of the sun by having a solar shower in the van, A portable solar pack means they can charge smaller items without using energy from the van batteries.
Favourite campervan kitchen gadget
Having a hob as the main way to cook meals in their campervan, their favourite gadget is a vanlife necessity. A high quality non-stick pan can be versatile and is easy to wipe down when doing the washing up in a campervan.
Favourite campervan meal
Their favourite meal is a veggie burger. This has the versatility of going with many different things to make a meal. On special occasions they like to make pan pizza!
Their advice to anyone embarking on a van build…
Be true to your own. It’s great to get inspiration from other van lifers but you will never recreate something they have made. Be unique and think outside the box. Make it around your own needs.
If you are looking for an inspirational upcycled campervan kitchen – look no further. We see this campervan kitchen attracting attention on Instagram frequently.
These UK vanlifers travel in their van full-time and have recently been enjoying Scotland. At the beginning of their build they knew they wanted to try to make it as environmentally friendly as possible.
They have done this by using as many recycled and upcycled items as possible, and installing a solar powered system to make sure they can camp off grid.
Upcycled Campervan Kitchen Features
Their kitchen was structured around some second hand cabinets they found. As many recycled and free items as possible were used, to minimise the cost and effects on the environment. Upcycled pallet wood was used to create their countertops & all their crockery and cutlery is second hand. They found a store which makes use of paints and varnish that would otherwise be thrown away and used these in their build.
The couple would have loved a live edge worktop in their campervan kitchen. This would not have been within their budget though. Luckily they found some long slats of wood in a skip. Some of these had live edges, and so they combined them together. After sanding and oiling them, they managed to get the worktop they desired.
The single ring camping stove is perfect for cooking inside and outside the van. This was also upcycled by using coach enamel to paint it a soft gold colour. They have been having issues with condensation in their van. This means they are braving cooking outside as much as possible, or making some fab one-pot pasta to minimise cooking time. Having over 40 jars of condiments in their van means they are never going to be eating a bland meal!
Upcycling your van isn’t limited just to the interior. Laura & Aaron upcycled the outside of their campervan too – by painting it themselves!
Laura & Aaron don’t limit their upcycling just to their van, all of their clothes are from thrift stores too. One of their favourite things about buying second hand items is imagining the history of the item and they characters that owned it before.
Why use upcycled items?
The couple like to be conscious of the environment around them and trying to protect and preserve it. Buying new items made them cringe knowing that there was likely little consideration for the workers or environment in production. This is one reason they decided to create an upcycled campervan, plus the lack of funds! Upcycling and recycling items meant they managed to keep the cost of their conversion low.
The couple like to travel extremely slowly on their travels, take it all in and be considerate about the amount of fuel they use. The tap is operated via a pump to minimise water use (and it’s fun to pump!). A solar power system set up in their van to help with energy supply.
Favourite campervan kitchen gadget
Their favourite gadget is their carbon monoxide detector. Cooking in a small space can be risky if not well ventilated. Having a carbon monoxide detector means Laura & Aaron can sleep soundly knowing there are no dangerous gases in the van.
Favourite campervan meal
Part of wanting to live a more environmentally friendly lifestyle is eating a vegan diet. The couple like to make hearty italian meals with lentils, courgette and wayyyy too much garlic!
Their advice to anyone embarking on a van build…
The main thing is to not let ‘lack of knowledge’ hold you back, you can learn it all!!
Their van may currently be off the road, but that is not going to stop us including it in our inspirational upcycled campervan kitchens. Louise, Emily & AJ the dog are all fine and hopefully will soon be back on their adventures.
They worked within a budget and did their best to stick to it all the way through. With the pandemic, the uncertainty made them more determined to stick to their budget. This is one of the main reasons they decided to use reclaimed items in their van.
Upcycled Campervan Kitchen Features
Louise built the kitchen cupboards and drawers using reclaimed wood. The wood used, was made up of pallet wood and wood that was leftover from their build. They feel the use of these upcycled cupboards reflect their personalities, ‘not perfect, but does the job’
The coffee sacks used in their kitchen are from a small coffee distributor they found on a campsite. These fit in with the decor, and can bring back memories of their trip.
Their build shows that you can incorporate some reclaimed materials in your build, no matter how big or small.
Favourite Campervan Kitchen Feature
Their favourites are the blackboard where they can leave notes to each other and their cactus shelf. Emily likes the tiniest draining board, and Louise loves the worktop
Favourite campervan meal
They love one pot meals, and who doesn’t less washing up, woo-hoo! Their particular favourite is a vegetable Jambalaya.
Their advice to anyone embarking on a van build…
Take your time on the planning. It really is the most important part and don’t be afraid to have a nose in other people’s vans, we still do now. Don’t rush it, speak to as many people as you can who have done it already to get multiple opinions (of which you will get MANY). Use this knowledge to make your decisions based on your needs. Every van builder has made a few mistakes try and learn from as many of theirs, but no matter what you will make some of your own.
We hope seeing these inspirational upcycled campervan kitchens has given you some ideas. There are many reasons to use upcycled items in your van build:
Save on cost
Give a new lease of life to unwanted items
Save items going to landfill
Fill your van with memories
No matter how many upcycled items you choose to use, it can provide those finishing touches to your campervan kitchen.
Want to see more inspirational campervan kitchens? Be sure to check out our other article showcasing 10 of the best van kitchen designs right here!
Let us know in the comments if you have any upcycled items in your campervan!
As good Italians we couldn't help but try to make pizza !! Super easy to do, and super fast!
Only 1 hour of leavening/proving.
The video can be found on our Instagram page! @vwt4_furbone_
Remember to grease the stove well with oil, so it will come off perfectly, at least if you have no silicone element.
Put the yeast with warm water, mix, add flour and oil, knead until a loaf is created.
Let it rest for 1 hour.
Roll out the dough to create the right width of our omnia,season to taste!
Over low heat, cook for about 15/20 minutes depending on how crunchy you want to make it!
I used all organic, and I used type 2 flour, but better to use Manitoba flour and type 00 flour and mixing them.
The dough will come like this, and you will make two pizzas with it.
Fried Tagliatelle with Chickpeas and Tomatoes in Cajun Oil
Vegan, Vegetarian
Where Italy meets Louisana. This simple, hearty and flavoursome campervan recipe will knock your socks off and leave you comfortably warm on the inside.
Heat the oil in a pan over a medium heat. Add the finely chopped garlic along with all the spices. (Smoked Paprika, Cayenne Pepper, Onion Powder and Oregano)
Season with Salt and Pepper and continuously stirring cook the spices for about 2 minutes.
Add the Tagliatelle nests into the pan and give them a good coat in all the oil.
Fry away stirring often for 5 minutes.
Add the chickpeas to the pan (including the water in the tin) and add the tomatoes, a cup of water and crumble the stock cube into the juices.
Stir it all up and cook for another 5 minutes until the sauce thickens.
Using a fork squash each and every tomato in the pan. It should be easy as they will be soft and juicy.
Stir in the fresh coriander and squeeze in the lemon juice.
By now the tagliatelle should be al dente and ready to serve.
Enjoy!
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.
In a bowl add the sliced red onion, sliced chilli and sugar. Season with salt and drizzle the apple cider vinegar over the top and give it a good stir with a teaspoon.
Leave to one side to soften up.
Add a tablespoon of olive oil to a pan on medium heat.
Finely chop the ginger and garlic and add to a pan along with 1/2 teaspoon of ground cumin and 1 teaspoon of medium curry powder.
It is important to cook out the spices to bring out the flavour yet take extra care not to burn the garlic.
Cook for about 1 minute.
Add the butterbeans and the cheese to the mixture and season generously with salt and pepper.
When the cheese starts to melt remove from the heat and allow to cool for 2 minutes.
Stir through the cream and chopped coriander.
If you have a grill, toast a couple of slices of sourdough bread under it or if not use a pan and fry the bread with a little olive oil.
Make your toast and place on a plate.
Pour your butterbean mixture over the toast and top with a generous amount of the pickled onion and chilli.
Add extra salt and pepper.
Yum!
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 campervan. Make sure to follow the families adventures on Insta @van_chula_travels
Meet the vanlifers…
A pretty certain thing about a home on wheels is that it is a tiny home. However, that doesn’t mean it is filled with any less love than a home made of bricks. Meet our featured vanlifers, The Howls. Annie, Luke, Hugo & Sacha have given us some insight to their home on wheels and their family experiences living in their self built campervan.
The family live full-time in their van Chula, and are based in the UK. They originally decided to travel full-time in their van but currently to allow their children to attend school they limit their travelling to the weekends and holidays but enjoy full-time vanlife nonetheless. They make the most of having their home on wheels by parking up at local beauty spots during the week, close enough to do the school run. Then at the weekend, the world is their oyster!
One of their favourite places to visit is Cornwall. A particular place they recommend is St Michael’s Mount. It is a great place to visit with children, and there is something magical about being able to cross a stone path which is only there when the tide is low.
Their van kitchen
The family eat an almost vegan diet, with a few dairy products. Due to this type of diet they manage without a fridge in their campervan. They have an emphasis on eating fresh meals, little convenience food & minimal washing up! Sounds perfect for vanlife. The family plan meals ensuring the fresh products are used up first after a shop, and adapt their meals towards the end of the week to use up leftovers and other remaining items.
Mum Annie, likes to cook meals requiring one pan so the family tend to eat meals such as vegetable stews, curries etc. Washing up after 4 is never fun even with a large sink and unlimited hot water, so it makes perfect sense to keep washing up limited in a family home on wheels.
Some of the family favourite meals include, risotto, soup and pasta. They enjoy cooking curries but eat them with naan bread rather than rice to save on pots and pans. One of their favourite family meals to make in their campervan is cheesy mashed potato, roasted butternut squash and gravy. Ultimate comfort food!
Family vanlife meals
One of the family’s most memorable meals in Chula was on a cold winter’s day in Snowdonia National Park. Their diesel heater had broken and what better way to heat up than a big bowl of soup. A bowl of hot sweet potato & lentil soup soon worked it’s magic and was declared the best soup ever!
See The Howls Vanlife recipe here. Omnia Roasted Butternut squash & Cavolo Nero, served with cheesy vegan mash and Mango, chilli dressing.
There are a few essentials in this van family’s pantry. Being as the family like to use up leftovers as the week progresses, gravy granules are classed as a definite essential. They can turn some leftover roasted vegetables into a yummy meal. Hugo & Sacha love overnight oats for breakfast with some ginger marmalade, nuts and seeds. This makes porridge oats another essential in this family’s van kitchen. Finally which UK pantry would be complete without baked beans!
Of course cooking in a tiny home doesn’t come without it’s share of disasters. Annie admits that cooking in a small space with children around can come with it’s challenges. One of the most memorable mishaps happened when cooking a family favourite, curry. A pan full of chickpea curry not only ended up on their new rug, but the children also ended up wearing it.
Tips for future vanlifers
What tips do The Howls have for families about to embark on a vanlife adventure?
Keep things simple, minimal and as easy as possible.
2 pairs of shoes each are enough. Only pack what you need and wear.
Have a box for muddy things so they can be dealt with later on (tiny living = easy mess!)
If meat & dairy are not a big part of your diet, then a fridge is not always required in a van build.
Finally…..
We all know vanlife doesn’t come without a few hiccups, and this was no different for The Howls. They were so excited to set off for their full-time adventure that they forgot one thing…… their toilet! Their first week was spent in a remote location, needless to say the children were not impressed with having to poop outside. Stories like this is what makes the vanlife experience and it has not hindered the families enjoyment of it at all.
This vegan Omnia roasted squash with mango, lime and chilli dressing is a great stove top meal. This is perfect for meat free Monday, or any other day of the week. With the squash roasted to perfection in the Omnia and cheesy mash, that’s vegan too! The lime and chilli dressing adds a sharp, spicy flavour that cuts through the sweetness of the roasted squash.
A great dinner for the family, full of nutrients and good flavours. You can vary the level of spiciness to adapt to smaller taste buds if required. A great thing with this recipe is that you can add whatever you want, a great way to use up leftovers.
Omnia roasted squash with lime & chilli dressing
van_chula_travels
Vegan, Vegetarian
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
Peel the butternut squash and cut into 2cm cubes. Peel and cube the potatoes.
Put the potatoes in a pan of water and bring to the boil, leave to cook for 20 minutes or until soft
Meanwhile coat the cubed butternut squash in a small amount of oil and sprinkle with the cumin and paprika. Season with salt & pepper
Place the squash into the Omnia oven and roast over a medium heat for around 20 minutes
While the squash and potatoes are cooking make the dressing. To make this blend the mango, apple cider vinegar, a dash of oil and the juice of the lime. Add as much chilli as you like depending on the spice level required.
After 10 minutes add the cavolo nero to the butternut squash and cook for a further 10 minutes.
When the potatoes are soft, pour away the water and mash. Add vegan butter and cheese plus seasoning.
Place the mash on the plate. Place the roasted butternut squash and cavolo nero on the top. Drizzle the dressing and voila!
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.
Use your Zyliss Easy Pull to blend up the mushrooms until they are finely minced.
With a splash of olive oil in a pan add the mushrooms and season with salt and pepper. Fry stirring constantly for 5 minutes and then remove from the pan and set aside.
Use the Zyliss to blend the Onion, the garlic cloves, the chilli and only the stalks from the fresh coriander. Add a little more oil to the pan and add the red onion, garlic, chilli and coriander stalks. Cook for about 5 minutes.
Roughly chop the celery and the red pepper and add to the pan and stir up the mixture.
Add the spices (chilli flakes, bay leaf, oregano, cumin, star anise, paprika, cayenne pepper, salt and pepper) and mix everything up so the veg is coated in the spices.
Add the red wine, soy sauce, tomato puree and balsamic vinegar and reduce the liquid down by leaving the lid off the pan. When the liquid has reduced right down add the tomatoes and cook for about 5 minutes until the sauce thickens up.
Return the minced mushrooms to the pan along with the maple syrup, the chocolate, drained kidney and black beans. Reduce the heat to a gentle low simmer and cook for about 15 minutes until the sauce is a thick rich mixture.
Remove the bay leaf and the star anise, stir through the fresh coriander and serve with rice or nachos!
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!
Using your manual food processor (such as the Zyliss Easy Pull) finely chop the onion, chili and most of the coriander.
Squeeze the lime half into the mixture taking care not to get any pips into the mixture.
Cut the avocados in half, remove the skin and stones and scoop into the manual food processor. Use about 5 or 6 pulls on the cord to give a chunky blend of avocado.
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
Heat a saucepan (preferably heavy based) on a high heat and add a drizzle of olive oil.
Begin to sauté the prawns, onions and garlic, adding a little colour/caramelisation. Add a pinch of chilli flakes, healthy grind of salt & pepper and slowly allow the aromas to be released.
When the prawns are cooked and have turned pink remove from the pan and set aside.
Reduce the heat and add a tablespoon of tomato paste. Stir into the hot pan of onions and allow the paste to cook out for a few minutes. Add the jar of passata and chicken stock and bring to the boil.
Now add the Fregola to the pan and stir every few minutes - sometimes it has a tendency to sink to the bottom, stick and burn as it swells.
On a low heat, simmer for around 15 minutes, constantly stirring. The fregola is cooked when the tiny balls of pasta are soft but still have a little chew, or a little bite - “Al dente” as they say! Check for seasoning as the pasta itself is pretty bland - as most pasta is. It takes on the flavour of a punchy sauce!
Turn off the heat and allow it to rest for a few moments, as it soaks up any remaining liquid as it finishes cooking.
Whilst you are waiting, roughly chop the sun dried tomatoes and the capers, add them to the pan along with the previously cooked prawns.
Finely chop the fresh herb of choice and stir some into the tomato fregola and save the rest to scatter on the top.
Serve up, add a wedge of fresh lemon and enjoy a little taste of Sardinia. Perhaps with a glass of wine!
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!)
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!
Pre-heat your mini oven to a medium heat. (around 160 deg)
Evenly cut your avocado in half and remove the stone. Place face up on a baking tray. With a sharp knife score vertical and horizontal lines inside the avocado. This is so the egg can seep into the avocado.
Break an egg over the top of each avocado half, aiming for the yolks to sit in the stone cavities. Break into a cup first if this is easier for you.
Sprinkle with cayenne pepper, paprika, thyme and nutritional yeast flakes.
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.
Heat 1 tablespoon of oil in a nonstick pan over a medium heat. Add the diced tofu cubes into the pan and fry evenly on each side. Once golden brown remove from the heat and set aside on some kitchen paper.
To the pan add your selection of veggies or use a pre selected stir-fry pack if it's easier for you. Cook for 2-3 minutes and then remove from the pan.
Add another tablespoon of avocado oil to the pan and add the sliced garlic. Lightly fry for 1 minute and then add the curry powder, ground ginger and the tumeric. Stir continuously and cook the spices for 2 minutes and then add the coconut milk and bring to the boil.
Return the pre cooked veggies back into the pan and cook for a further 1-2 minutes. Taste the broth and add soy sauce and lime juice to your taste.
Remove from the heat.
In a second pan soak the vermicelli noodles in boiling water for 2-3 minutes until soft. Drain the water and split the noodles between the two bowls.
Add the veggies & coconut broth to the two bowls and top with the crispy tofu. Scatter a few cashew nuts on top of you like. You are salivating... Enjoy!
Add 1 tablespoon of olive oil to a pan and bring to a medium heat.
Add the can of chopped tomatoes, the tomato puree and the sugar, season with salt and pepper and give it a good stir and let simmer.
Meanwhile, peel and thinly slice the butternut squash. About 2mm slices or as thin as you can get it. Keep the slices and dispose of the peelings and seeds. Have a tidy up.
Finely chop an onion.
On your second hob, heat 1 tablespoon of oil and gently fry your onions until translucent.
Add the 2 minced garlic cloves.
Add the Vegan mince some salt and give it all a good stir. Cook for about 5 minutes.
Tip the pan of tomatoes into the mince mixture, add a handful of torn basil and let simmer.
Wash the pan that had tomato in it and then over a low heat combine 2 tablespoons of oil with 1/4 of a cup of flour. Mix for about 4 minutes into a paste.
Turn off the flame and add 1/3 of your milk to the paste and carefully stir until combined.
Turn the hob back on, add the next third of milk and switch to a whisk to stir the sauce. Once combined add the last third of milk and whisk until smooth and creamy.
Add the Vegan cheese to the sauce and give it a good mix until the cheese has melted into the sauce. It should be smooth and creamy. Add salt and pepper.
Remove the pan of meat sauce from the heat and drizzle some of the liquid into the bottom of the Omnia silicone insert.
Layer the bottom with your first layer of sliced of butternut squash.
Add your one layer of meat sauce.
Add a layer of cheese sauce.
Add a layer of butternut squash.
Add a layer of cheese sauce.
Sprinkle some dried herbs on the top and cook in your Omnia over a medium heat for 40 minutes.
We suggest serving with a peppery salad, flat bread or some garlic bread.
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