Heat a deep saucepan over a medium heat and add a splash of olive oil followed by the diced onion. Cook for around 7 minutes.
Add the garlic, ginger, garam masala, sugar and stir. Once the onion is coated add the tomato puree and the bay leaf and continue to combine the mixture.
Add the chickpeas, aubergine, courgette, chopped tomatoes, the chopped chilli’s and the stock. Bring to a simmer and stir stir stir.
Reduce the heat and continue to stir it until the juices thicken up.
Meanwhile, slice the halloumi and in a different pan and griddle over a high heat, fry each side of each slice for about 3 minutes until golden brown. Remove from the heat and slice into bite size chunks.
Remove the bay leaf and add the halloumi cheese.
Add a squeeze of lime, a crack of salt and pepper and a handful of chopped coriander.
Dish up!
Heat oil in cast iron skillet or Dutch oven over medium heat. If using ground lamb add it to the pan, cook until done then remove from pan using a slotted spoon and set aside.
In remaining oil add sliced onions and bell pepper. Sauté until onion becomes translucent, then add in minced garlic. Cook until vegetables are soft and caramelized.
Add the cooked ground lamb back to the pan. Add in spices, stir and let cook for 1 min. Add canned tomatoes and simmer for about 10 min, until it starts to thicken.
Make small indentations in the sauce to prepare space for the eggs in your pan. Crack eggs into each indentation and cover your pan or Dutch oven with a lid or tin foil.
Simmer covered until eggs are set and whites are full cooked. About 7-10 min.
Crumble feta on top (if using), garnish with cilantro and serve with crusty bread.
Start by putting flour and salt in a large mixing bowl. Cube the cold butter and add to the bowl and rub between fingers until you reach a bread crumb texture.
Slightly beat the egg and add to the flour mixture. Add the olive oil and mix until well incorporated.
Turn the dough out on to a slightly floured surface and knead for a couple of minutes then tightly wrap and place in fridge to rest for at least one hour.
For the chutney
To make the chutney, add a little oil to a medium size pot, heat gently over a medium heat and add all the spices. Cook until fragrant. Then add 1 diced onion and sauté for 2 mins. Add ginger, one garlic clove, cider vinegar, sugar, blueberries, lime zest and juice. Bring to boil and leave to simmer for half an hour. Season to taste. Give the chutney a blast through the blender when cooked.
For the filing
In the meantime make the feta filling. Add feta, cannellini beans, yogurt, garlic clove and salt and pepper to a blender and blend until smooth. Take pastry dough out of the fridge and roll out into a circle on a flour surface. It should be a uniform thickness of around a one pound coin.
To assemble slice one onion into half cm slices and arrange on top of pastry leaving a border of around 2 inches. This will be folded over the top of filling. Then add the feta mixture, fold the excess pastry up and over the filling. Sprinkle the top with grated cheese and bake in the oven at 180 degrees Celsius for around 35 mins of until the top is golden.
Take the galette out the oven and top with blueberry chutney and serve immediately. Although this dish is delicious cold too.
In a large mixing bowl, add the shrimp, pork, ginger, garlic, chicken broth, soy sauce, mirin, salt, sugar, 1 tsp cornstarch, sesame oil, and pepper.
Mix with a pair of chopsticks in one circular direction.
Add scallions and mix well.
Put one dumpling wrapper in your palm, and have a small bowl of water to use, wetting the wrapper edges with your finger
Put about 1 Tbsp filling in the middle, fold as a half moon shape. Use your index finger to push the filling down, and both thumbs to fold a small crease on one side of the wrapper, pressing the edges together and repeat until the dumpling is completely sealed.
Place on a plate so the dumplings are not touching. You can make as many as you will eat, and put the filling away for the next night, or continue wrapping and freeze the dumplings before putting them in a ziplock bag.
Add 1 Tbsp of oil to a skillet and place dumplings in two rows (8-12 at a time depending on skillet size).
Mix 2/3 cup of cold water and 1 tsp cornstarch in a medium size bowl to make a slurry and pour into the skillet. Turn the heat to medium high heat, cover with a lid and let it cook for 6 minutes or until there is no moisture in the pan. The cornstarch helps to create a nice, crispy bottom to the dumplings!
Mix soy sauce and vinegar for the dipping sauce (add chili oil if you want it spicy). Serve and enjoy!
Heat the coconut oil in a large non-stick pan and fry the chillis, turmeric and cumin. Add the greens, peas, beans a pinch of salt and a splash of water.
Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice and ground coriander for a further minute before serving.
In a small dry sautè pan, toast the cumin and coriander seeds. Remove from pan and blend in grinder or crush with back of pan.
Melt coconut oil in pan and add all ingredients until well combined. This is your soyrizo paste/mix.
In a large pot, add mix and toast for a few minutes on medium heat. Add soy crumbles. Stir until combined. Add veg stock or water until “meat” is covered. Cover and simmer for 20-25 mins until soy has absorbed all liquid. Adjust seasoning and liquid as needed.
The soyrizo paste mix can be used to flavor meat, soy crumbles, tempeh, tofu, or veggies. Store in fridge for up to 4 weeks.
Why not have dessert at breakfast with this tasty granola. Guaranteed to get your day off to a good start, and no hidden nasties. Just healthy ingredients.
5 from 1 vote
10 Ingredients or less - Less washing-up - One-pan - Quick cook - Stove top meal
In a large mixing bowl, combine dry ingredients; nuts, meal, salt and cinnamon.
Melt the coconut oil in a skillet or a large frypan.
Remove from heat and stir in honey until combined and then mix in with the dry nut mix until small clumps form.
Return to medium-low heat, stirring frequently until granola is golden and toasty (about 5-10 minutes). Be careful it doesn’t burn!
When done, slide onto a plate or a wide shallow bowl to cool. Break it up with a fork if it dries into a huge biscuit.
Serve with coconut yoghurt, fruit, or plant based milk or eat as a snack on its own. Layer it in a jar with vanilla yogurt and fruit compote to make a healthy dessert or a decadent breakfast that tastes like dessert!
A burger-less burger. That’s my idea of heaven. I’m a vegetarian and I don’t eat bread so I am just used to avoiding burgers altogether. These little micro burgers are so useful for bite sized sustenance you can grab and eat when you are busy. They can be made ahead of time and store well in the fridge. Likewise you can freeze the ‘dough’ to make them quickly at will, handy for spontaneous camping trips or BBQs. The addition of quinoa makes them hearty and filling, and their size makes them versatile for snack boards or picnics or sliders.
They make a great lunch spread with Handmade Hummus, Summer Tomato Salad and Golden Flatbreads.
Mix linseeds in a small bowl with 2-3 tablespoons of water, and set aside.
Over a low heat cook lentils, tomatoes, water, spices and a pinch of salt in a medium saucepan until fragrant, the liquid is absorbed and lentils are soft, about 20 minutes (add more water as you cook if necessary, little by little). Add linseed mixture and stir well.
Cook quinoa as per packet instructions while the lentils are on, then sautée carrots and garlic together in a fry pan or skillet that you will use later to fry the burgers in.
Add all ingredients (except sesame seeds) while still hot to a large bowl and mash with a fork or a potato masher. Mix well until thoroughly combined and a thick dough is formed.
Allow to cool before you make into burgers. If the mixture is too wet, add a little more flour, if too dry, add a drizzle of olive oil.With wet hands, take heaped tablespoon sized scoops and roll into a firm ball, then flatten and place on a baking sheet or large board. You can make larger burgers but then I recommend baking them (they are gorgeous), they are delicate to flip when larger.
Once you have a tray full of little burgers, sprinkle with sesame seeds and press them on a little bit.
You can either bake or fry these guys:
Bake in the oven at 200ºC/Gas mark 6/ 395ºF for 15 minutes, turning burgers over half way.
If frying, using a skillet or fry pan, fry in a little olive oil, over medium heat, 2-3 minutes each side, until crispy and golden brown and firm to touch. (Frying method tip: Fry sesame side down and sprinkle more on the other side while you cook)
Cook in small batches so you have room in the pan to move them around and flip over.
Notes
Serve with a spicy, sweet chutney, sriracha mayo or your favourite hummus and some salad leaves or put in a burger bun, lightly toasted and top with some salad, sliced tomato and chutney for a very flavourful, moorish veggie burger situation.
Fry shallots in a medium saucepan over low heat until soft but not brown. Add garlic and fry for 30 seconds.
Add mushrooms and fry until liquid is cooked out and mushrooms look browned and soft. Add tomatoes, stock and beans and cook on a low simmer for 15-20 minutes.
Add broccoli/asparagus and macaroni and nutritional yeast and cook until macaroni is done (about 3-4 minutes).
Top with chopped chives or any fresh herbs you have on hand. Dig in!
What do you do in the middle of a pandemic in your van in the middle of nowhere? You make an epic feast with all the items from your pantry, that’s what. Head down to the bottom of the page for a link to @letsplayrideandseek YouTube video showing how they made it!
Chef Natalie’s pandemic survival meal
letsplayrideandseek
Vegan, Vegetarian
Coconut & Sofrito Black-eyed Peas, smothered in Umami Tomatoes, topped with Blood Orange Slaw and served over Puerto Rican Fry BreadThis dish features a number of smaller dishes combined to make Chef Natalie’s Pandemic survival meal, the video can be seen on YouTube below.We love this low-cost meal because it uses mostly non-refrigerated, long-lasting pantry ingredients, so it’s perfect for when you’re trying to stay at a camp as long as possible during a pandemic. It also happens to be protein packed and VEGAN. Win win
Mix dry ingredients, add coconut milk, combine to form a ball, knead for a few minutes. Place damp towel over bowl. Rest for 30 minutes. On lightly floured clean surface, roll the dough out until thin. Cut the dough using a round cookie cutter (or cup, whatever you have on hand). Add a generous amount of oil to a shallow sauce pan or cast iron, heat to 350f (med-high). Once the oil is hot, drop the dough circles into the pan. Fry on each side 2-3 minutes or until golden brown. They should puff slightly. After removing them from the pan, place them on a towel to dry. Add a pinch salt while they are still hot
For the sofrito
Option 1: Chop all ingredients roughly, then add to blender and purèe
Option 2: Mince all ingredients until close to purèe textureAdd the mixture to a storage container of choice, store in the fridge. Use 1-3 tbsp to flavor your rice, pasta, stews, soups, etc..
For the coconut black eyed peas
Add oil and sofrito to pan and sautè for a few minutes. Add the peas and coconut milk and simmer 10-15 minutes or until creamy texture is achieved. Add salt to taste.
For the umami tomatoes
Preheat oven to 375f. Line baking pan with aluminum foil. Mix marinade ingredients in a bowl. Add tomatoes and garlic cloves to marinade and mix until well coated. Place mixture into foil lined pan. Cook 25-30 minutes or until tomatoes are blistered and garlic is soft.
This quick creamy salmon pasta is a quick, simple dish for vanlife. We all know vanlifers love a pasta dish!
Quick creamy salmon pasta
freespirit_c_g
Pescatarian
This is a really simple dish to add more or less of the main ingredients, such as the pasta and smoked salmon, you can also fry different mushrooms with a little garlic paste to make it a veggie dish. I use different veg depending what I have, such as green beans, peas and sweetcorn
5 from 1 vote
10 Ingredients or less – 30 minute meal – Stove top meal
While that’s cooking chop a handful of asparagus and fry in a little oil. Chop the smoked salmon into approx 1″ pieces and add to frying pan.
Grate the rind of the lemon into pan and squeeze 1/2 of the lemon in too along with a heaped spoonful of creme fraiche and 2 tablespoons of the water the pasta has cooked in, gently stir
Drain pasta, add to pan of other ingredients and mix together.
Divide into two bowls and top with some freshly grated parmesan.
A delicious butternut squash, apricot, chickpea and chard curry by Martin Dorey. So many delicious flavours and colours. A fantastic vegan one pot curry. You can serve this curry with rice or bread, either way we guarantee you are going to be wanting to mop up the sauce.
This vegan butternut squash curry can be adapted to include whatever is in season. The fact that is all cooked in one pot is ideal for vanlife, as it means less washing up!
Butternut Squash, Apricot, Chick Pea and Chard curry
MartinDorey
Vegan, Vegetarian
This delicious vegan butternut squash curry is packed full of freshness and flavour. If you like creamy, hearty one pot wonders this one is for you. And the great thing about much of the ingredients is that you can often find it without packaging in the supermarket! Brilliant. If you can’t get chard, use spinach or green beans.
Heat a pan over a medium heat. Add the oil (I used rape seed oil) and the chopped onion. Add the butternut squash and chickpeas and stir so everything is coated with spices and onions.
When the onions are soft, add the garlic and chilli and cook for a minute or so. Add the spices, curry leaves and stir to cover the onions
Add the coconut milk and chopped apricots and bring to the boil before simmering for about 20 minutes, stirring occasionally to avoid sticking. Season.
After 20 minutes or when the squash is tender, remove from the heat and add the sliced chard leaves. Allow them to wilt before serving.
Serve with the chopped coriander leaves and a sprinkling of almond flakes.
Mix together the the crushed biscuits and melted butter then press into a 10″ cake tin. Loose bottom tins are easier for serving but I don't have one in my van and find my silicone one works just fine.
Combine the condensed milk, cream, lemon juice and grated rind. Just a little stir, nothing more is needed. Pour on top of the biscuit base and leave in fridge or a cool place to set.
Peel the potatoes, carrots and parsnips and dice or julienne. Remove seeds from bell peppers and chop into 1-inch pieces. Peel the red onions and slice into wedges.
Put all the vegetables in a bowl. Drizzle over the oil and season with rosemary, salt and black pepper. Pour the vegetables into the Omnia pan.
Cover and bake on medium heat for about 25 minutes. Check the vegetables and turn gently now and then.
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