VIP Member Login
type here...
sponsored by ridgemonkey cobb omnia silwy. The best brands for outdoor cooking
Join our Facebook Group and Share your own Vanlife Eats
Home Blog Page 17

Egg Mcmuffins

agathapockett
-
0
Egg Mcmuffins

bacon and egg mcmuffins

Egg Mcmuffins

agathapockett
Meat Based
We are all partial to a cheeky Maccy's breakfast. This recipe is a healthier tasty version. A perfect vanlife breakfast
5 from 1 vote
30 minute meal - Family friendly - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Servings 2
Diet Meat Based

Ingredients
  

  • 4 Eggs
  • 1 Avocado
  • Spinach
  • 1 Tomato
  • 1/2 Cucumber
  • 4 rashers Bacon
  • 1/2 cup Pepper Jack Cheese
  • 4 English muffins
  • 4 tsp Mayonnaise

Instructions
 

  • Fry bacon. However you choose to. Take off stove. Place on a plate or something. Fry up your eggs, take off stove. Also put on a plate or something.
  • While these are cooking, slice the tomato and cucumber, put on a plate. Or a bowl. Or wherever. Take however much spinach you please. Placing it in the same place as other veggies.
  • Mash up avocado, add mayonaise.
  • Toast your McMuffins on the stove, turning them over every few minutes, until they’re lightly toasted. Now all your ingredients are ready.
  • Using a knife/spoon/fork, spread avocado mash on McMuffins. Add cheese, eggs, bacon, tomato, cucumber and spinach on bottom McMuffin. Place other McMuffin on top of all of it.

Nutrition

Calories: 918kcalCarbohydrates: 66gProtein: 35gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 385mgSodium: 1177mgPotassium: 1118mgFiber: 11gSugar: 4gVitamin A: 1427IUVitamin C: 21mgCalcium: 351mgIron: 4mg
Keyword breakfast, brunch, Easy, fakeaway, Meat based, savoury, stove top
Tried this recipe?Let us know how it was!

Biscuits with cocoa & hazelnut hearts

vwt4_furbone_
-
0
Biscuits with cocoa & hazelnut hearts

Biscuits with cocoa & hazelnut hearts

@vwt4_furbone_
Vegetarian
These delicious biscuits have a surprise filling inside. So moreish it's hard to stop at one!
5 from 1 vote
10 Ingredients or less - Family friendly - Quick cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Total Time 55 minutes
Course Baking
Servings 20 Biscuits
Diet Vegetarian

Ingredients
  

  • 300 g Flour
  • 125 g Butter
  • 125 g Sugar
  • 2 Eggs
  • 1/2 tsp Baking powder
  • 1 pinch Salt
  • 1 Lemon zest only
  • 20 tsp Cocoa & Hazelnut spread

Instructions
 

  • Mix everything apart from the cocoa spread in a bowl.
  • Form a ball and leave it to rest for 30 minutes.
  • After the necessary time, roll out the dough 1/2 cm thick.
  • Shape into 20 biscuits, stuff with 1tsp of hazelnut butter in each. Bake at 180 degrees for about 10/15 minutes

Notes

A delicious treat for all the family!

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 30mgSodium: 61mgPotassium: 52mgFiber: 1gSugar: 9gVitamin A: 181IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword Baking, biscuits, Easy, hazelnut, Simple
Tried this recipe?Let us know how it was!

Blackened Crappie salad

TheBeardedVan
-
0
Blackened Crappie salad

If you love to fish then this blackened crappie salad could be an ideal meal for you. Super quick to cook, and refreshing with a salad.

blackened crappie salad

Blackened Crappie salad

TheBeardedVan
Pescatarian
A crappie is a North American freshwater fish, and taste best when caught and cooked fresh! Especially in this salad
5 from 1 vote
30 minute meal – One-pan – Open fire – Quick cook – Solo travel – Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch
Servings 2
Diet Pescatarian

Equipment

Ingredients
  

For the crappie

  • 2 Crappie
  • 1/2 tsp Salt
  • 1/2 tsp Dried onions
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Cajun seasoning
  • 1/2 tsp Black pepper
  • 2 tbsp butter

For the salad

  • 1 bag Salad leaves or lettuce heads if preferred
  • 1 Red onion
  • 100 g Mushrooms
  • 1 Avocado
  • 1 handful Cilantro
  • 1/2 Lime juice

Instructions
 

  • catch crappie in a clean lake.
  • Mix spices onto a plate. Season the fish on both sides. Add 2 tbsp of butter and melt in a cast iron skillet. Over medium heat, sear the fish on each side for about 3-4 to four minutes.
  • To make the salad we like a mixture of butter crunch and romaine lettuce. Top with sliced red onion, mushrooms, cilantro, and avocado.
  • Remove the fish from the heat, leave it resting in the pan for a minute or two.

Nutrition

Calories: 478kcalCarbohydrates: 20gProtein: 40gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 115mgSodium: 789mgPotassium: 1409mgFiber: 9gSugar: 5gVitamin A: 1539IUVitamin C: 32mgCalcium: 64mgIron: 2mg
Keyword Easy, Fish, fishing, quick, Simple, summer
Tried this recipe?Let us know how it was!

Walleye lettuce wraps

TheBeardedVan
-
0
Walleye lettuce wraps

vanlife-Walleye lettuce wraps

Walleye lettuce wraps

TheBeardedVan
Pescatarian
Super fresh & super tasty! What better way to enjoy your catch of the day by frying it up and serving with some fresh salad.
5 from 1 vote
One-pan - Open fire - Stove top meal
Print Recipe Pin Recipe
Prep Time 3 hours 15 minutes
Cook Time 10 minutes
Total Time 3 hours 25 minutes
Course Salad
Servings 2
Diet Pescatarian

Equipment

Ingredients
  

For the coleslaw

  • 1/2 Cabbage
  • 1/4 cup Sweet onion
  • 1/4 cup Cilantro
  • Salt & pepper to taste
  • Sugar / stevia

To serve

  • 1 Walleye Cut into bitesize chunks
  • 1 Avocado
  • 1 Lime to garnish

Instructions
 

  • Go to Lake Erie and catch walleye. Then clean. Wash and crisp Buttercrunch lettuce.
  • Mix the coleslaw ingredients and let sit for a few hours to let the flavors blend.
  • Have your cast iron skillet on medium heat
  • Fry the walleye until golden brown. Sharon likes hers crispy and Anthony likes his softer
  • Add coleslaw to lettuce leaves
  • Add small slices of avocado
  • Top with your delicious fish
  • Spritz a tiny squeeze of lime over all of it.

Notes

Walleye is a firmer fish so it holds up well for tacos and wraps.

Nutrition

Calories: 235kcalCarbohydrates: 27gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 0.3mgSodium: 51mgPotassium: 943mgFiber: 14gSugar: 10gVitamin A: 521IUVitamin C: 104mgCalcium: 119mgIron: 2mg
Keyword Fish, one pan, salad, summer
Tried this recipe?Let us know how it was!

Carrot Greens Pesto

asobolife
-
0
Carrot Greens Pesto

pesto pasta1

Carrot Greens Pesto

asobolife
Vegetarian
Why not try this different take on pesto by using carrot tops rather than traditional basil leaves - it's a great way to use up food waste! It's great to add to pasta to make a quick dinner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dinner, Dips / Sauces, Lunch
Servings 4
Diet Vegetarian

Equipment

Ingredients
  

  • 1 cup Carrot leaves
  • 2 cloves Garlic
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Honey
  • Salt & Pepper to taste
  • Some Herbs
  • 1/2 cup Olive oil

Instructions
 

  • Blend all of above with a blender!
  • You can basically use any leftover vegetable greens, I sometimes use spinach or red radish leaves etc.
  • It is a very good way to get rid of old green veggies, and it lasts considerably longer once the ingredients are blended together and kept in the fridge.
  • We use this pesto for lots of different cooking ideas, like pasta, BBQ, stir-fry, even for taco fillings 🙂

Nutrition

Calories: 269kcalCarbohydrates: 7gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 12mgCalcium: 55mgIron: 2mg
Keyword 10 ingredient or less, dip, dressing, Easy, no cook, pasta sauce, pesto, quick, Simple
Tried this recipe?Let us know how it was!

Frying pan crumble

enjoyyourmiles
-
0
Frying pan crumble

What could be better than apple crumble? Frying pan crumble. All the deliciousness of a conventional apple crumble baked in the oven but in a frying pan. You can try this with any fruit you usually enjoy in a crumble.

vanlife-Frying pan crumble

Frying pan crumble

enjoyyourmiles
Vegetarian
Craving an apple crumble, but have no oven? Look no further than this frying pan recipe
4.34 from 3 votes
10 Ingredients or less – 30 minute meal – Family friendly – No water – One-pan – Open fire
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Servings 2
Diet Vegetarian

Ingredients
  

  • 4 Apples
  • 100 g Flour
  • 50 g Sugar
  • 75 g Butter
  • 1/2 Lemon
  • 1/2 tsp Cinnamon

Instructions
 

  • In a bowl, mix the flour, sugar and butter (cut into small cubes) with hands to form a sandy dough. Pour into a pan/pot and brown over low heat, stirring constantly, then set aside.
    frying pan crumble mix
  • Peel, core and cut the apples into large pieces. Cook them in the pan/pot over low heat with a knob of butter. Drizzle with lemon juice and sprinkle with cinnamon. Pour apples into the container(s) of your choice and top it with the dough. Take your spoon, no need to wait, it’s better hot!

Nutrition

Calories: 745kcalCarbohydrates: 116gProtein: 7gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 247mgPotassium: 492mgFiber: 11gSugar: 64gVitamin A: 1141IUVitamin C: 31mgCalcium: 51mgIron: 3mg
Keyword apple, comfort food, one pan, pudding, vegetarian
Tried this recipe?Let us know how it was!

Quinoa salad bowl

enjoyyourmiles
-
0
Quinoa salad bowl

Quinoa salad bowl

enjoyyourmiles
Vegetarian
A great vegetarian salad, easy to put together and delicious!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Salad
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 cup Quinoa
  • 2 Red beetroot
  • 2 Carrots
  • 1/2 Onion
  • Salad leaves
  • 1 Chickpeas
  • 2 Eggs
  • Balsamic vinegar
  • Olive Oil
  • Salt
  • Pepper

Instructions
 

  • Rinse the quinoa and cook it with 2 cups of water. When all the water is absorbed (about 15 minutes), fluff with a fork and let it cool down.
  • Cook the eggs until it is soft (6 min) or hard (9 min) according to your taste.
  • Peel and cut the vegetables. Assemble the bowls with a few spoons of quinoa, pieces of beetroot, carrot, salad, onion and chickpeas. Shell the eggs, cut in half and place them on top. Put salt, pepper, add a drizzle of olive oil and balsamic vinegar or a vinaigrette. Enjoy your meal !

Nutrition

Calories: 448kcalCarbohydrates: 71gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 164mgSodium: 174mgPotassium: 1043mgFiber: 10gSugar: 10gVitamin A: 10468IUVitamin C: 10mgCalcium: 104mgIron: 6mg
Keyword picnic, quinoa, salad, summer, vegetarian
Tried this recipe?Let us know how it was!

Red Lentil Dahl

enjoyyourmiles
-
0
Red Lentil Dahl

vanlife-Red Lentil Dahl

Red Lentil Dahl

enjoyyormiles
Vegan, Vegetarian
This curry is quick and simple to make, to make vegan just substitute the butter for a vegan alternative.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 300 g Red Lentils
  • 4 Potatoes
  • 20 ml Coconut Milk
  • 20 g Ginger
  • 1 Onion
  • 1 tbsp Tomato puree
  • 4 Cloves of Garlic
  • 1 Small red pepper
  • 1 tsp Garam Masala
  • 2 tbsp Olive oil
  • 20 g Butter
  • 2-3 cups Water
  • Salt to taste

Instructions
 

  • Cut the potatoes and onion into large pieces, mince the garlic and grate the ginger.
  • Heat the oil and the butter in a saucepan. Cook the onion, garlic, ginger and garam masala. Add the potatoes, lentils, coconut milk, tomato puree, water and salt. Cook 15-20min and that’s it!
  • Serve with basmati rice, chapati breads & coriander leaves,

Nutrition

Calories: 1138kcalCarbohydrates: 178gProtein: 50gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 22mgSodium: 129mgPotassium: 3557mgFiber: 58gSugar: 12gVitamin A: 2222IUVitamin C: 174mgCalcium: 177mgIron: 16mg
Keyword Curry, lentil, Simple, spice, vegetarian
Tried this recipe?Let us know how it was!

2 ingredient Flatbreads

pompomcooks
-
0
2 ingredient Flatbreads

2 ingredient Flatbreads

Vegan, Vegetarian
Yes you read that correctly, 2 ingredient Flatbread, yep, just 2! All you need to cook it is some heat and a pan! In a van kitchen storage, ingredients and cooking facilities can be limited so recipes with minimal ingredients are ideal. You can vary the flavours in this and there are optional extras to make it even more tasty. Plus it can be cooked on an open fire so even those with no cooking facilities can enjoy this meal.This is recipe is a Turkish flatbread known as Bazlama and it’s about to rock your world! Serves 4-6
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Course Baking
Servings 4
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Self raising flour
  • 1 cup Natural yoghurt

Instructions
 

  • In a large bowl, mix together the flour and yogurt with the salt and seeds (if using). Then generously cover your hands in flour and bring the dough together, whilst still in the bowl.
  • Dust a work surface with flour then tip the dough out onto it. Knead the dough for around a minute, adding more flour to your hands if it is still sticky. The aim here is just to bring it together.
  • Dust the inside of the bowl you just used with flour then pop the dough back in, cover with a tea towel or plate and leave for 10 minutes.
  • Transfer the dough to a floured surface and divide into 4 equal-ish parts. You could do 6 if you wanted smaller flatbreads or to stretch the recipe a little further.
  • Roll out each piece of dough using a rolling pin (or wine bottle), using plenty of flour to stop it sticking. I roll them to around the size of a side plate.
  • Heat the pan to a medium-high heat and cook each side for around 1-2 minutes. Flip once when you see the first side beginning to bubble a little.
  • Finish with a drizzle of oil, smearing of butter, ghee or coconut oil, a sprinkling of fresh herbs, chilli flakes or choose to rub a sliced clove of garlic across it’s glisteningly buttered surface. Enjoy!

Nutrition

Calories: 150kcalCarbohydrates: 26gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 29mgPotassium: 126mgFiber: 1gSugar: 3gVitamin A: 61IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Keyword bread, quick, sharing, Simple, vegan, vegetarian
Tried this recipe?Let us know how it was!

Crumpet Avo Sunshine

gourmettravelcook
-
0
Crumpet Avo Sunshine

Crumpet avo sunshine

Crumpet Avo Sunshine

gourmettravelcook
Vegetarian
Crumpet avo sunshine: This is a great breakfast dish. Looks fancy but it’s dead simple, it’s just more appetising some times when you put some effort for the plating.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Outdoor
Servings 1
Diet Vegetarian

Ingredients
  

  • 1 Crumpet / English Muffin
  • 1 Egg
  • 1 Pepper
  • 1 Potato
  • 1 Avocado
  • 1 Onion
  • 4 cloves Garlic
  • 1/2 tsp Mixed herbs
  • Salt and pepper

Instructions
 

  • For a breakfast hash, I like to cut my potato into the smallest possible cubes so that they get nice and crispy. Chop the onion as well.
  • Fry both with olive oil until the potato is crispy looking (usually I put the potato on a min before the onion as it takes more time to cook). Add the garlic and mixed herbs at the end, and mix. Cook another minute.
  • Push the hash aside in the pan, crack the egg and put the crumpet in the pan as well. Cover with lid and cook until the egg are cooked the way you like it. I like a soft yolk.
  • Cut the pepper into strips. Don’t cook them. Place them on the plate as shown.
  • Put the crumpet in the middle and mush some avocado on it. Sprinkle salt on the avocado.
  • Put the hash between the pepper slices.
  • Place the egg on the Avocado. Season the rest with salt and pepper to taste

Nutrition

Calories: 747kcalCarbohydrates: 96gProtein: 20gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 164mgSodium: 360mgPotassium: 2229mgFiber: 22gSugar: 8gVitamin A: 548IUVitamin C: 74mgCalcium: 155mgIron: 5mg
Keyword 10 ingredient or less, breakfast, Easy, hash, one pan, Simple, Stovetop, vegetarian
Tried this recipe?Let us know how it was!

Pizza Bread

biwakkitchen
-
0
Pizza Bread

pizza dough outdoors

Pizza Bread

Vegan, Vegetarian
Pizza with a difference, this is cooked over an open fire giving it a nice crisp texture & smoky flavour
5 from 1 vote
Family friendly - Less washing-up - Open fire
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Outdoor
Servings 4
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup warm water
  • 1 Fresh yeast cube
  • 1 1/2 cup Wholemeal spelt flour
  • 1 cup Wholemeal wheat flour
  • 1 tbsp Olive Oil
  • 1 tsp Cane Sugar
  • 1 tsp Rosemary
  • 1 tsp Oregano

Instructions
 

  • In a bowl mix the yeast cube with a cup (warm) water and 1 tsp sugar. Stir until the yeast has dissolved. Add it to a bowl with the flour, 1 tbsp olive oil, 1 tsp oregano and 1 tsp rosemary.
  • Knead for a few minutes. Cover the bowl and let the dough rise in a warm place (for example next to the campfire) until it has doubled in size – at least half an hour.
  • Divide the dough into pieces and then gently roll it into long sausage shapes around the sticks. Keep rotating the bread over the hot embers until all sides are browned.

Nutrition

Calories: 494kcalCarbohydrates: 88gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 7mgPotassium: 118mgFiber: 15gSugar: 1gVitamin A: 12IUVitamin C: 0.03mgCalcium: 20mgIron: 6mg
Keyword Campfire, dough, no oven, open fire, outdoor cooking, pizza
Tried this recipe?Let us know how it was!

Curry Risotto

biwakkitchen
-
0
Curry Risotto

curry risotto

Curry Risotto

biwakkitchen
Vegan, Vegetarian
The curry flavour in this recipe gives a different take on a risotto, but it’s still just as delicious.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 25 minutes
Total Time 25 minutes
Course Dinner, Outdoor
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Risotto Rice
  • 1 Courgette
  • 2 cloves Garlic
  • 1/2 Onion
  • 1/2 cup Peas
  • 1/2 cup Corn
  • 1 tbsp Curry powder
  • Cooking Oil
  • Water

Instructions
 

  • Heat oil in a pan, and sautè the garlic and onion until slightly translucent. Add the sliced courgette and sauté for a few minutes.
  • Add the rice and curry powder. Cook, stirring constantly, until the grains of rice are translucent around the edges. Then add water (preferably hot) to rice in ½ cup increments, stirring constantly and allowing the liquid to absorb fully before adding more, until the rice is al dente and creamy.
  • Stir in the peas and corn. Taste with salt and pepper.

Nutrition

Calories: 466kcalCarbohydrates: 101gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 603mgFiber: 8gSugar: 8gVitamin A: 605IUVitamin C: 37mgCalcium: 55mgIron: 6mg
Keyword Curry, Easy, one pan, rice, risotto, vegan, vegetarian
Tried this recipe?Let us know how it was!

Date Bites

biwakkitchen
-
0
Date Bites

stuffed dates

Date Bites

biwakkitchen
Vegetarian
Easy to make snacks for a little sweet treat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 30 minutes
Total Time 40 minutes
Course Dessert, Outdoor, Snacks
Servings 15
Diet Vegetarian

Ingredients
  

  • 15 Dates
  • 30 Roasted & salted peanuts
  • 1/4 cup Dark Chocolate
  • 1 tsp Coconut Oil

Instructions
 

  • Cut a slit in each date and remove the pit. In place of the pit press in one or two peanuts.
  • Melt the chocolate and coconut oil in a heatproof bowl over a pan containing a little water (bain-marie) or directly in a small saucepan on a very low heat. When melting it directly you have to be very careful it doesn’t burn.
  • Once the chocolate has melted, carefully take the stuffed date and drop it (cut side up) into the melted chocolate and roll gently to coat the date. Remove with a spoon and set on a plate. Wait until the chocolate has hardened.

Nutrition

Calories: 51kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 82mgFiber: 1gSugar: 5gVitamin A: 2IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Keyword healthy, picnic, quick and easy, Snack, sweet, vegetarian
Tried this recipe?Let us know how it was!

Dandelion salad

biwakkitchen
-
0
Dandelion salad

Dandelion salad

Dandelion salad

biwakkitchen
Vegetarian
This simple salad is easy to make and the eggs could be cooked in a pan on an open fire if outdoors. Also, everyone loves to forage. A meal of dandelion salad is a dish that has been enjoyed before medieval times and it has lasted the time!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Outdoor
Servings 2
Diet Vegetarian

Ingredients
  

  • Dandelion leaves
  • 3 Potatoes
  • 2 Eggs
  • 1/4 cup White radish
  • Extra virgin olive oil
  • Vinegar
  • Salt & pepper

Instructions
 

  • This simple salad is easy to make and the eggs and potatoes could be cooked in a pan on an open fire if outdoors. Also, everyone loves to forage.
  • Heat water in a pot and cook the potatoes for 15 minutes or until soft. Add the eggs for the last 7-8 minutes.
  • Cut the potatoes and the eggs in slices, then finely mince the dandelion and radish. Now mix all together in a bowl.
  • Sprinkle with extra virgin olive oil and vinegar. Taste with salt and pepper.

Nutrition

Calories: 312kcalCarbohydrates: 57gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 85mgPotassium: 1439mgFiber: 7gSugar: 3gVitamin A: 244IUVitamin C: 66mgCalcium: 67mgIron: 3mg
Keyword Campfire, Foraging, outdoors, salad, summer, vegetarian
Tried this recipe?Let us know how it was!

Feta Orzo Salad

gourmettravelcook
-
0
Feta Orzo Salad

This feta orzo salad is great for prepping in advance. Ideal for taking on picnics or trips to the beach. The feta and orzo work really well together and the pepper, onion and cucumber give it a lovely crunch and some colour.

feta orzo salad on the beach

Feta Orzo Salad

gourmettravelcook
Vegetarian
Just an amazing summer cold dish, full of fresh/raw ingredients prepared in absolutely no time. The main ingredient is orzo, which is basically pasta in the shape of rice, which pairs perfectly with the vinaigrette & fresh veggies.
5 from 1 vote
30 minute meal – Leftovers – Less washing-up – No fridge – One-pan – Prep ahead – Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Outdoor, Salad
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 1/4 cup Orzo
  • 1 Red pepper
  • 1 Red onion
  • 1/2 Cucumber cubed
  • 1 cup Cherry Tomatoes
  • 200 g Feta
  • 1 cup Crushed Walnuts
  • 1/2 cup Balsamic Viniagrette
  • 2 tbsp Olive oil

Instructions
 

  • Cook Orzo like you would pasta (boil for 10min or so)
    feta orzo salad
  • Drain orzo, mix with a bit of olive oil so it doesn’t stick and let the orzo cool.
  • While cooling, chop your salad as desired. Put all the ingredients in a salad bowl and mix
    feta orzo salad
  • Enjoy with beers on the beach;-)

Nutrition

Calories: 1235kcalCarbohydrates: 106gProtein: 38gFat: 75gSaturated Fat: 19gPolyunsaturated Fat: 30gMonounsaturated Fat: 20gCholesterol: 89mgSodium: 1176mgPotassium: 1071mgFiber: 10gSugar: 21gVitamin A: 2716IUVitamin C: 100mgCalcium: 623mgIron: 5mg
Keyword Easy, easy prep, picnic, salad, summer
Tried this recipe?Let us know how it was!

Aquafaba Chocolate Mousse

gourmettravelcook
-
0
Aquafaba Chocolate Mousse

Not sure what to do with the water from your chickpeas? Make it into aquafaba chocolate mousse of course! The thought of using aquafaba in something sweet like chocolate mousse can seem strange. It is in fact delicious, and makes great use of something that would be tipped away.

This aquafaba chocolate mousse is not only great for vegan vanlifers, but also those who have an egg allergy.

Aquafaba chocolate mousse

Aquafaba Chocolate Mousse

gourmettravelcook
Vegan, Vegetarian
This one is a delicious and easy to make 2 ingredient chocolate mousse that also happens to be vegan (if you use vegan chocolate & milk) The catch: you need an electric mixer. So if you are a normal person and don’t have an electric mixer in your van, this might not be for you.
5 from 1 vote
10 Ingredients or less – Family friendly – Prep ahead
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Cooling time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Servings 6
Diet Vegan, Vegetarian

Ingredients
  

  • 150 ml Chickpea water
  • 150 g Chocolate vegan
  • 1 handful Walnuts chopped
  • 1 tbsp Sugar
  • 1 tsp Lemon juice or vinegar
  • 1 tsp Cayenne pepper
  • 1 tbsp Water or plant based milk

Instructions
 

  • In a double boiler, melt the chocolate. Add a splash of water or milk, it is not necessary but I recommend it for the chocolate consistency when mixing with the chickpea foam.
  • Meanwhile, drain the chickpea water from the can into a big bowl. I highly recommend adding a tsp of acid (lemon juice) into it as well, it will help the foam stabilize and reduce the whipping time.
  • With the electric mixer, mix until the chickpea water becomes a stiff peak. It should take at least 15min and you’ll know it’s ready when the foam doesn’t slide when the bowl is tipped. Don’t stop before that.
  • Cool the chocolate a bit, add the cayenne pepper (if using) and stir very gently.
  • Pour the chocolate in the foam and incorporate very delicately the foam to the chocolate. The more delicate you are the fluffier the mousse will be.
  • Distribute the mixture into containers. I recommend whisky glass size transparent glasses.
  • Refrigerate at least 3 hours or overnight (I used a cooler with ice on top)
  • Add nuts on the top for a crunch. Voila!

Nutrition

Calories: 168kcalCarbohydrates: 18gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 4mgPotassium: 102mgFiber: 2gSugar: 15gVitamin A: 140IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword chickpea, dessert, dinner party, pudding, vegan, vegetarian
Tried this recipe?Let us know how it was!

Chicken & Mushroom Risotto

gourmettravelcook
-
0
Chicken & Mushroom Risotto

Chicken & Mushroom Risotto

gourmettravelcook
Meat Based
This special extra starchy rice makes a delicious creamy meal that pairs perfectly with mushrooms. If you don’t like chicken then beets, shrimp or pumpkin squash can also be good options.
5 from 1 vote
Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner
Servings 4
Diet Meat Based

Ingredients
  

  • 400 g Chicken
  • 1 Onion
  • 1 cup Mushrooms
  • 1 3/4 cup Risotto (Arborio) Rice
  • 1 tbsp Butter
  • 5 cup Chicken Stock
  • 1 cup Dry white wine or brandy
  • 1/2 cup Sharp Cheese
  • Parsley to garnish
  • Salt & Pepper to taste

Instructions
 

  • Dice the chicken roughly. Brown the chicken on each side with butter, salt and mixed herb. Inside should not be fully cooked.
  • In the same pan, sautè the mushrooms and diced onions in butter for 5min.
  • At the same time bring the stock to a boil in a different saucepan.
  • Add the rice and the wine to the mushrooms and reduce liquid by half.
    chicken mushroom risotto cooking
  • Add simmered stock 1/2 cup at a time and wait until all the juice is almost all soaked up by the rice before the next 1/2 cup. This process should take about 25min.
  • Add chicken bits after the second cup of stock
  • Taste the rice. It should be still slightly chewy and not overcooked. When ready, turn off stove, put cheese in and 1/3 cup of stock. Add salt and pepper (I like it very peppery).
    chicken mushroom risotto in the pan
  • Mix well. Garnish with parsley if you have any.

Nutrition

Calories: 667kcalCarbohydrates: 88gProtein: 35gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 82mgSodium: 1580mgPotassium: 912mgFiber: 3gSugar: 8gVitamin A: 248IUVitamin C: 3mgCalcium: 136mgIron: 5mg
Keyword chicken, comfort food, rice, risotto, Stovetop
Tried this recipe?Let us know how it was!

Caramelized Fennel, Apple & Blue Cheese Frittata

the_peri_pot
-
0
Caramelized Fennel, Apple & Blue Cheese Frittata

This fancy frittata with caramelized fennel, apple and blue cheese definitely has the wow factor. An amazing combination of flavours! This recipe definitely demonstrates how well you can eat in a van. The quick method of getting the fennel caramelized is great for vanlife. This recipe is great to make ahead of time and take along to a picnic or get together.

This recipe is usually done using an oven or grill, but we’re sure you get could inventive and give it a go on the stove top. Let us know if you give this caramelized fennel, apple and blue cheese fritatta a go!

Caramelized fennel apple and goats cheese frittata

Caramelized Fennel, Apple & Blue Cheese Frittata

the_peri_pot
Vegetarian
Ok so here is one of my favourite recipes for living in a camper as it’s so quick easy and versatile! The great thing we love about frittata is we can make them anywhere with our gas stove and grill… You can add anything you want and it’s a great way of using stuff up.
5 from 1 vote
Less washing-up – One-pan – Prep ahead
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Lunch, Outdoor
Servings 2
Diet Vegetarian

Equipment

  • Oven or grill

Ingredients
  

  • 1/2 Fennel
  • 2 tbsp Butter
  • 1 tsp Caster Sugar
  • 1 tbsp Water
  • 1 Apple
  • 5 Eggs
  • 1/4 cup Milk or cream
  • 2 tbsp Blue Cheese
  • Salt & Pepper to taste

Instructions
 

  • To caramelize the fennel. First cut off the green bits and put them to the side.
  • You can use the fronds for a garnish. Then slice the very hard bottom off and slice the bulb length ways. Making sure it stays in tack.
  • Heat one tspn of butter in pan and add sliced fennel until brown on both sides.
  • Add the sugar and 1 tspn of water, shake the pan and leave to go a darkish brown.
  • Once it’s reached this point add the rest of butter. Whisk up the eggs with cream, salt and pepper and seasoning.
  • Slice apple and arrange over the fennel in the pan then pour over the egg mixture.
  • Crumble blue cheese and cook either under grill or in the oven until the frittata is set.
  • Serve with chopped fennel fronds over the top.

Nutrition

Calories: 374kcalCarbohydrates: 21gProtein: 17gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 448mgSodium: 370mgPotassium: 558mgFiber: 4gSugar: 16gVitamin A: 1174IUVitamin C: 11mgCalcium: 174mgIron: 2mg
Keyword Eggs, fennel, intermediate, one pan, picnic, vegetarian
Tried this recipe?Let us know how it was!

Typical Slovak dish

bevanslovakia
-
2
Typical Slovak dish

This typical Slovak dish would have been a regular weeknight meal in many houses. It doesn’t require many ingredients and it easy to cook in a van. We have seen this also topped with a fried egg. So you could try that instead of hard boiled eggs should you wish. If you try this typical slovak dish, be sure to rate it below.

Typical Slovak dish

Typical Slovak dish

bevanslovakia
Vegetarian
The recipe is for typical Slovak dish Spinach with potatoes and eggs. This is a vegetarian version, but by adding sausage fried on the pan you can make it more meat-eater friendly.
4.50 from 2 votes
Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 bag Fresh Spinach
  • 1 Onion
  • 3 Potatoes
  • 2 Eggs
  • 2 tbsp Oil
  • 2 cloves Garlic
  • Salt to taste
  • Pepper to taste
  • Nutmeg

Instructions
 

  • Peel the potatoes, wash them and quarter into equal size.
  • Put potatoes into a pot and pour cold water.
  • Add 1 tablespoon of salt and cover.
  • Boil the potatoes over medium-high heat and cook until the potatoes are tender about 15-20 minutes.
  • Drain well. And leave on the side.
  • Hard boil the eggs. After the eggs cool down, just peel them and slice. Whilst eggs are getting ready, you can start preparing the spinach and onion (if using)
  • If you decided to add onion, firstly chop it small and fry it on frying pan on oil until glossy
  • Add spinach (either fresh or frozen) to onion / if not using onion, just heat the oil and add spinach.
  • Simmer together until spinach is defrosted / or leaves of fresh spinach are soft.
  • Add garlic, pepper and salt and nutmeg, simmer until cooked. If needed, add some water. At the end when spinach is cooked, mix it with hand mixer if you want, until soft and creamy, some more water may be needed.
  • Serve with or without fried sausage on a plate or in a bowl.

Nutrition

Calories: 492kcalCarbohydrates: 67gProtein: 17gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 164mgSodium: 197mgPotassium: 2291mgFiber: 11gSugar: 6gVitamin A: 13561IUVitamin C: 108mgCalcium: 222mgIron: 7mg
Keyword Eggs, healthy, spinach, summer, vegetarian
Tried this recipe?Let us know how it was!

Van-Made Pesto

Vanlife Eats
-
0
Van-Made Pesto

vanlife-Van-Made Pesto

Van-Made Pesto

Vegetarian
The best simple and authentic pesto sauce. Use as a spread in a sandwich, a dressing for a salad or as a rich sauce for your pasta.
5 from 1 vote
10 Ingredients or less - 30 minute meal - 5 ingredients or less - Family friendly - No cook - No fridge - Quick cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dips / Sauces
Servings 8 portions
Diet Vegetarian

Ingredients
  

  • 50 g Pine Nuts
  • 80 g Basil Leaves
  • 150 ml Olive Oil
  • 2 Garlic Cloves
  • 50 g Parmesan Cheese

Instructions
 

  • Heat the pine nuts over a gentle heat in a frying pan until they turn golden in colour. Stir occasionally.
  • When the pine nuts are golden, place all the ingredients in to your blender and blend until smooth.

Notes

We use a manual food processor to make this pesto in our van, we use the Zyliss easy pull.
If you don't fancy getting the pan out, you can always toast the pine nuts in the Ridgemonkey sandwich toaster.

Nutrition

Calories: 221kcalCarbohydrates: 2gProtein: 3gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 4mgSodium: 101mgPotassium: 76mgFiber: 0.4gSugar: 0.3gVitamin A: 578IUVitamin C: 2mgCalcium: 94mgIron: 1mg
Keyword basil, dressing, olive oil, pasta sauce, pesto, vegetarian, zyliss easy pull
Tried this recipe?Let us know how it was!

1...161718...20Page 17 of 20
Looking for a foodie adventure? Check out some amazing culinary activities from our partners....

Subscribe to Vanlife Eats

Sign up to our newsletter for news on giveaways, events and to find out whats new in the culinary world of Vanlife Eats