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.
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.
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.
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!
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.
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.
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.
This recipe for Omnia pulled pork burgers gives 2 options. A quick version for those of us who want to eat quickly, and a slow version for those who want to cook from scratch. Both pulled pork burger options feature the Omnia oven.
Omnia pulled pork burgers
Omnia Sweden
Meat Based
This recipe has 2 options. A slow or quick version for those of us who are a little impatient!
Pull apart the ready-made pulled pork so that it fits in the Omnia. Bake about 30 minutes at low heat.
When the meat is done, shred with a fork and mix with the barbecue sauce
Divide among the hamburger buns and serve.
Slow burgers
Cut the meat into two or three smaller pieces so that it will fit in the Omnia. Season with salt and pepper on all sides. Put into the pan. Cover and bake about 3 hours at low heat until the meat is tender.
When the meat is done, shred with a fork and mix with the barbecue sauce
Divide among the hamburger buns and serve.
Delicious served with coleslaw and pickled red onions.
Peel the potatoes and grate finely. Rinse in a colander, press out excess water and put in a bowl. Peel and grate the onions. Mix with the potatoes. Salt and pepper to taste.
Melt the butter and oil in the pan. Spoon the potatoes into the pan in a single layer or separate into four smaller patties. Cover and bake at high heat.
When the potatoes have begun to brown on the bottom, turn and brown on the other side. Cooking time will depend on the thick-ness of the potato patties, but around 30 minutes total.
Melt the butter and chocolate in a saucepan (or directly in the Omnia pan)
Combine the sugar, flour and baking powder in a bowl. Add the melted butter, chocolate and vanilla. Stir into a smooth batter. Add one egg at a time and stir until smooth.
Pour the batter into the pan (preferably use the silicone mold, but if you do not have one, grease and flour the pan first). Bake at low heat for about 20 minutes. Test for doneness with a toothpick (there should be no wet batter). If necessary, bake for a minute or two more.
This spicy garlicky avocado hummus is packed full of flavor. It’s so good you may just want to eat it with a spoon!
Spicy Garlicky Avocado Hummus
myvanchef
Vegan
This Spicy Garlicky Avocado Hummus is sooo yummy and healthy. It’s loaded with protein, fiber, and healthy fats which make it the all around snack. On top of that, paired with some healthy low carb options like carrots and cucumbers, it really is the ultimate power snack.
Put all into a High Powered blender (if it works it will do, though I use a Vitamix or equivalent to really make it into a smooth pancake batter)
Add frozen berries and/or chocolate (optional but highly recommended)
Let sit for 10-15 minutes to let it all come together and to let the chia seeds bloom
Heat skillet to more or less medium heat (seriously I don’t know the ideal heat for pancakes, it’s a consistent dance between low, medium, & high to keep them consistent- not burnt & not mushy).
Coat pan with coconut oil (or oil of your choice). Drop a 1/4-1/2 cup of batter. (I usually do a small test pancake for heat & consistency & cook time).
Let cook until bubbles come through the middle of the pancake! It won’t come off the pan easily until that side is sufficiently cooked. Turn down heat if burning.
Flip & cook for half the time. Remove from pan & store in covered plate/pan/or in the oven.
Taste Test is always required as the chef! I’m sure you’re hungry by now.
Repeat Steps 4-6 until done!
Serve with maple syrup and nut butter
Repeat Steps 1-7 every Sunday! (or any day of the week your heart desires.)
This Moroccan style beef curry is a delicious recipe that can be enjoyed at any time of the year. Sometimes we serve it with rice, other times with a flatbread.
Moroccan Style Beef Curry
Meat Based
A simple and easy take on a beef curry with Moroccan seasoning. We love the flavour of this and it has become a regular meal all year round.
Pre-heat oven to 350° F (175° C). Line an 8×8 in tray with parchment paper. (Sometimes you have to improvise – I had an 8x13ish tray and put a pyrex tupperware in one side to shorten the baking area which works for this!)
Mix all shortbread layer ingredients together thoroughly.
Press into tray evenly. Poke holes with a fork a few times.
Bake for 10-12 minutes. You are looking for a light golden color. Let cool
Middle layer
In a pot combine all gooey nut butter layer ingredients over medium heat. Stir until incorporated and just starts to bubble (keep stirring).
Pour over cooled base layer.
Place in fridge for 1 hour or freezer for 20-30 minutes. (I prefer the fridge)
For the top layer
Chocolate gems and coconut oil in pot over medium heat, stir until melted and combined.
Pour over chilled layers and return to fridge.
Remove when cooled. Pull out of tray with parchment and cut into thin rectangles! (slice the whole thing in 1/2 and then slice 8 ish times)
Chop the onion finely. Drain and rinse the beans. Drizzle the oil in the pan and heat. Add the chopped onion and sauté for a few minutes at medium heat.
Mix the tomatoes, ½ cup of barbecue sauce, mustard, beans and ½ cup of water in a bowl. Pour the mixture into the pan. Cover and simmer for 30-40 minutes at low heat. Add a little more water if needed.
Season with salt, pepper, more barbecue sauce and (if using) smoked paprika, to taste.
Serve with barbecued chicken or ribs and coleslaw. Also delicious on toast with eggs and bacon.
If you are looking for an easy cake recipe, this could be it. Using a cake mix and crockpot means baking doesn’t have to be hard work. Why not wow your guests in your van with this beauty. It stores well for up to 3 days in an airtight container.
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