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Crumpet Avo Sunshine

gourmettravelcook
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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
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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
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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
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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!

Date Bites

biwakkitchen
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0
Date Bites

stuffed dates

Date Bites

biwakkitchen
Vegetarian
Easy to make snacks for a little sweet treat.
5 from 1 vote
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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
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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
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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!

Aquafaba Chocolate Mousse

gourmettravelcook
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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
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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
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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
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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!

Typical Slovak dish

bevanslovakia
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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
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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!

Caramelized Fennel, Apple & Blue Cheese Frittata

the_peri_pot
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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
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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!

Feta Orzo Salad

gourmettravelcook
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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
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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!

Mushroom Stroganoff

vanlife_recipes_
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0
Mushroom Stroganoff

A classic recipe of mushroom stroganoff with some adaptions to make it perfect for vanlife. I used to make this one all the time back home, when I fancied something creamy and comforting.

Here however, fresh mushrooms aren’t so easy to find, plus they aren’t cheap either.​ If you’re in the south at the right time of year, you may be able to get your hands on some cheap wild mushrooms in the markets. The ones you want are the impressive Loyo mushrooms, from the porcini family.​ For the most part, we ended up using tinned mushrooms. I won’t try and claim that these are the real thing, however they do have the advantage of being cheap, easy to find, and of course, lasting forever. By all means, use fresh if you can, but if not don’t be afraid to give these a go, you may be surprised.

All the other ingredients for this recipe are also long life, so you can think about this one in the supermarket, and then forget about it till a rainy day.​

Mushroom stroganoff

Mushroom Stroganoff

vanlife_recipes_
Vegetarian
A quick recipe of mushroom stroganoff, using long life items, which makes it ideal for vanlife!
5 from 1 vote
30 minute meal - Family friendly - No fridge - Stove top meal - Tinned food
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Dinner
Servings 4
Diet Vegetarian

Ingredients
  

  • 400 g Pasta
  • 200 ml Long Life Cream
  • 1 tbsp Provencal herb mix or dried thyme
  • 1 tin Mushrooms
  • 1 cube stock
  • 1/2 tbsp Lemon Juice
  • 1 tbsp Butter or Oil
  • Dehydrated Parmesan
  • 1 tbsp Olive oil
  • salt and pepper to taste

Instructions
 

  • Half-open the mushrooms and drain them well, then fully open them and cut them into slices.
  • Put your frying pan on high heat.
  • While it’s heating up, put your water on for the pasta.
  • Next, add the butter and oil to your pan, the butter will give the mushrooms a great flavour, and the oil will stop the butter from burning. Give the mushrooms a good squeeze to get rid of the remaining water, and drop them in, along with a pinch of salt.
  • Stir, but only occasionally, so as to get a nice colouring.
  • After 5 minutes or so the mushrooms should have reduced significantly, and have started to brown. At this stage add your stock and coat the mushrooms. If you’re using a stock cube, you can put it in the corner of the pan with a quarter cup of water from the pasta and mash it into a paste with your spatula or a fork. Then let the mushrooms cook for a further 2 minutes.
  • Next, add the cream to your mushrooms and let it reduce on low heat. When the cream has reached a nice saucy consistency, add the Provençal mix or thyme and turn of the heat.
  • Drain your pasta, and mix it into your sauce, along with a squeeze of lemon juice and black pepper.

Nutrition

Calories: 601kcalCarbohydrates: 77gProtein: 15gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 64mgSodium: 44mgPotassium: 283mgFiber: 4gSugar: 4gVitamin A: 866IUVitamin C: 2mgCalcium: 74mgIron: 3mg
Keyword cream, Easy, mushroom, pasta, quick, Simple, tinned food
Tried this recipe?Let us know how it was!

One-pot Jollof Rice

vanlife_recipes_
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0
One-pot Jollof Rice

This one pot jollof rice is a great African dish. Depending on which rice you use in the pot depends whether you are making it the Nigerian or Ghanaian way. This vegetarian jollof rice uses dried herbs and spices like curry powder as it is easier for vanlife. If you have fresh chilli’s then you can substitute these for the curry powder.

Though this is by no means a Chilean recipe, it was the rice dish we made the most in Chile by far, as it uses ingredients which are easy to find all over the country, and only requires one pan. It’s also delicious cold, so we always make double portions, to avoid having to worry about lunch the next day.

One pot jollof rice

One-pot Jollof Rice

vanlife_recipes_
Vegetarian
Who doesn't love a one pan dish? This Jollof rice dish doesn't disappoint
5 from 1 vote
30 minute meal – Less washing-up – One-pan – Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Servings 4
Diet Vegetarian

Ingredients
  

  • 1 1/2 cup Rice
  • 1/2 Red Pepper
  • 1 Small Onion
  • 1 clove Garlic
  • Fresh Coriander
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Powder
  • 1 tsp Curry Powder
  • 1 tin whole Tomatoes
  • 1 Vegetable Stock Cube
  • 1 tbsp Lemon Juice
  • 1 tbsp olive oil
  • 4 Egg
  • 1 cup Creme Fraiche

Instructions
 

  • Dice the pepper and onion, and fry in an oiled saucepan at medium heat with coriander seeds, until the onions start to brown.
  • Add thinly minced garlic, cumin powder, curry powder, tinned tomato, stock, rice and thinly sliced coriander stalks. Mix for a minute or so, then add water to cover and put the lid on.
  • Leave to cook on low heat stirring every 3 minutes or so.
  • After 10 minutes the rice should be almost cooked (hard but no longer crunchy). Make sure there is not too much liquid left, the top of the rice should be out of the liquid.
  • Make sure the lid is on properly, turn off the heat, and leave to sit for minimum 5 minutes, while you deal with the eggs. This will allow the rice time to soak up more of the liquid and finish cooking, without the bottom of the rice burning.
  • If you’re having eggs, fry them in a separate pan.
  • When you’re ready with the eggs, mix the chopped coriander into the rice, and plate. Serve with crème fraîche and the egg on top, drizzle with olive oil and lemon juice.

Nutrition

Calories: 469kcalCarbohydrates: 63gProtein: 13gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 164mgSodium: 299mgPotassium: 244mgFiber: 2gSugar: 4gVitamin A: 716IUVitamin C: 23mgCalcium: 64mgIron: 2mg
Keyword african, Easy, easy prep, egg, jollof, one pan, rice, Simple, vegetarian
Tried this recipe?Let us know how it was!

Cook Free Couscous Salad

vanlife_recipes_
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0
Cook Free Couscous Salad

No cook Couscous Salad

Vegetarian
Couscous is readily available throughout Chile, and is also the only carbohydrate I know of that doesn’t need to be heated. This comes in handy if you’re looking to save on gas, or if you don’t have a cooker.
5 from 1 vote
No cook - Prep ahead - Solo travel
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch, Salad
Servings 2
Diet Vegetarian

Ingredients
  

  • 250 g Couscous
  • 1/2 cup Olives
  • Fresh herbs (parsley, coriander, basil and mint are all good options)
  • 100 g Soft Cheese - (queso fresco)
  • 1/2 Cucumber
  • 1 cup Cherry Tomatoes
  • 1 tsp Balsamic Vinegar
  • 1/2 Vegetable stock Cube
  • 1/2 Lemon
  • 3 tbsp Olive Oil
  • Salt to taste
  • Pepper to taste

Instructions
 

  • In a Tupperware, mix the lemon juice, 2 tablespoons of the olive oil, balsamic vinegar and the crumbled stock cube. Then, mash the stock cube with a fork to make a paste.
  • Next, add the couscous, and pour in just enough water to submerge the grains.
  • When the couscous is almost ready, slice the olives, and cut the cheese and cucumber into cubes (roughly 1cm squared). If using cherry tomatoes cut into four, if using regular tomatoes cut into similar cubes to the cucumber.
  • Finally, chop the herbs, then add everything to a container, drizzle with the remaining olive oil and mix well.

Notes

This no cook recipe is ideal when travelling through hot countries, as there is no need feel the heat with the hobs on. Use whatever leftovers you have to make make this meal.

Nutrition

Calories: 873kcalCarbohydrates: 108gProtein: 25gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 45mgSodium: 1290mgPotassium: 557mgFiber: 9gSugar: 4gVitamin A: 768IUVitamin C: 34mgCalcium: 321mgIron: 3mg
Keyword couscous, leftovers, no cook, olives, salad
Tried this recipe?Let us know how it was!

Llajua Hot Sauce

vanlife_recipes_
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0
Llajua Hot Sauce

This llajua hot sauce is the hot sauce that you’ll see on every Bolivian table. It is traditionally served with savoury meals. It’s dead simple, fresh and delicious. It is made with huacatay leaves, a Bolivian herb with quite a unique flavour. Traditionally this sauce is made with a special hand blender, that gives the sauce a chunky blended texture. However, I was shown it can also be made with a grater, which is what we will do for this recipe.

Llajua Hot Sauce

vanlife_recipes_
Vegan, Vegetarian
A delicious hot sauce that is easy to make in the van with limited equipment!
5 from 1 vote
5 ingredients or less – No cook – No fridge – No water
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 1 cup
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 2 Tomatoes
  • 1 Whole Chilli
  • 1 tbsp Huacatay leaves

Instructions
 

  • Cut tomatoes in half sidewise and remove the core, seeds and juice.
  • Grate chillies and tomatoes into a bowl.
  • Then thinly slice the huacatay and add it in.

Notes

If you have a fridge this sauce will store for up to 5 days

Nutrition

Calories: 62kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 16mgPotassium: 728mgFiber: 4gSugar: 9gVitamin A: 2478IUVitamin C: 98mgCalcium: 31mgIron: 1mg
Keyword dip, dressing, Easy, hot, quick, sauce, Simple, spicy, zyliss easy pull
Tried this recipe?Let us know how it was!

Van-Made Pesto

Vanlife Eats
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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!

Easy Pizza Dough

happy_vagabonds
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2
Easy Pizza Dough

Easy Pizza Dough

Vegetarian
I have been using this pizza dough recipe for years! I’ve tried new dough recipes since, but I always come back to this one. It is so simple and always turns out great! Imagine my delight when I realized I could make homemade pizza on our propane stove top in the van! When I photographed this recipe, it was during the COVID-19 quarantine, so the grocery store was out of organic all-purpose flour. I tried making it with organic quinoa flour, instead. I didn’t realize quinoa flour is like a whole wheat flour. That’s why the crust has a darker color. I do NOT recommend using a non-white flour with this recipe! The quinoa flour made the dough difficult to work with, and the crust too crumbly. Plus, the flavor was blah at best. This recipe works best with white flour, and turns out ah-mazing every time with it!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner
Servings 4
Diet Vegetarian

Ingredients
  

  • 1 cup Warm Water
  • 1 tbsp Baking Powder (or yeast)
  • 1 tbsp Olive Oil (or avocado oil)
  • 1 tbsp Honey
  • 1 tsp Salt
  • 3 cup All-purpose white flour (set aside 1/2 cup for kneading)

Instructions
 

  • Add the warm water to a mixing bowl. Next, add the baking soda, olive oil, and honey (in that exact order, if you want the ingredients to roll right off the measuring spoon well). Then, add the salt, and mix until well combined. Finally, add 2 ½ flour, and stir until it begins to form a ball of dough.
  • I usually knead the dough for a few minutes by hand, adding flour until it stops sticking to my fingers. This is when you will start adding in the ½ cup of flour that you set aside. You may not need the full ½ cup. Just add flour and keep kneading until the dough doesn’t stick to your fingers any more.
  • At this point, I usually split the dough in two, and save half of it for a second night of personal pizzas, since there are only two of us. ¼ of the dough will make one personal pan pizza.
  • Now is the time to add your sauce, cheese, and toppings. Let cook until the cheese melts, and the crust firms up on the bottom. If you like a crispier crust, you may want to turn up the flame a bit on the stove to crisp it.The pizza should slide right out of the pan and onto your plate. Slice it up and enjoy!
    Adapted from Life in the Lofthouse

Nutrition

Calories: 16kcalCarbohydrates: 4gProtein: 1gSodium: 582mgPotassium: 3mgFiber: 1gSugar: 4gVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword dough, italian, pizza, stove top
Tried this recipe?Let us know how it was!

Creamy Chicken and Corn Chowder

happy_vagabonds
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0
Creamy Chicken and Corn Chowder

Creamy Chicken and Corn Chowder

happy_vagabonds
Meat Based
This soup is pure comfort food, and perfect for a cold night in the van! I love making a big pot of soup, and having the leftovers the next night. I always serve this soup with homemade garlic toast, which I make by toasting bread slices in a pan, buttering them, and sprinkling them with Garlic Salt. Bon Appétit!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Meat Based

Equipment

  • Large pot

Ingredients
  

  • 4 tbsp Butter
  • 1 Yellow Onion
  • 1/3 cup Flour
  • 6 Garlic Cloves
  • 6 cup Chicken Broth
  • 1 lb Pre-cooked Chicken
  • 1 Bell Pepper
  • 6 Russet Potatoes
  • 2-3 cup Corn
  • 1 pt Heavy Whipping Cream
  • 2 Bay Leaves
  • 2 Limes
  • Cheddar Cheese for Garnish
  • Salt & Pepper to taste

Instructions
 

  • In a large pot, melt the butter over medium heat. Add the onions and peppers, and sauté until tender. Add garlic and cook 30 seconds longer. Stir in flour, and cook for a couple of minutes, stirring constantly.
  • Add chicken broth, potatoes, and bay leaves. Season with salt and pepper. Bring to a boil. Then, reduce heat to medium low and cook until potatoes are tender.
  • While the soup is cooking, fry up the bacon, and set aside.
  • Once the potatoes are tender, add in the chicken, corn and heavy whipping cream. Simmer for 15 minutes or so, letting the flavors meld.
  • Serve soup topped with crumbled bacon, freshly squeezed lime, and cheddar cheese. Yum! Adapted with some changes from Cooking Classy

Nutrition

Calories: 2089kcalCarbohydrates: 192gProtein: 52gFat: 132gSaturated Fat: 74gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 466mgSodium: 2988mgPotassium: 4287mgFiber: 17gSugar: 17gVitamin A: 6660IUVitamin C: 200mgCalcium: 362mgIron: 11mg
Keyword chicken, chowder, comfort food, winter
Tried this recipe?Let us know how it was!

Guacamole loaded Sweet Potatoes

happy_vagabonds
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3
Guacamole loaded Sweet Potatoes

This super simple recipe of guacamole loaded sweet potatoes is a great recipe for campervans everywhere. There is no requirement of an oven, and can all be cooked on a single stove. We all know this is ideal for vanlife. This meal is a great vegan main that can be served with a side salad, or reduce the portions and use it as a side.

Avocado’s are one of those things that seems to take forever to ripen and then suddenly it’s ready and then goes overripe! If you are looking for a recipe to use up ripe avocado then this is great as it uses a lot of ingredients you may already have in your van.

This recipe is a favourite of featured @happy_vagabonds you can read their feature right here. They took inspiration for this recipe from Food with feeling and made it vanlife friendly. We love this! You can still eat what you want when cooking in a campervan or any tiny home for that matter. Sometimes you may just need a little creativity and a few tweaks. That is one of the many exciting aspects of vanlife!

If you try this recipe be sure to rate it below and leave a comment.

Guacamole loaded Sweet Potatoes

@happy_vagabonds
Vegan, Vegetarian
I never would have thought of combining sweet potatoes and guacamole until I saw the idea on Pinterest! The flavors pair together really well, and we love this meal! It’s quick and easy to make on a week night after work. And it’s quite filling, especially with a salad. But, I will sometimes serve it with a side of quinoa, as well.
5 from 1 vote
10 Ingredients or less – 30 minute meal – One-pan – Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 4 Sweet Potatoes
  • 4 Avocado peeled and pitted
  • 1 Tomato chopped
  • 1 Small Yellow Onion
  • 3 Garlic Cloves minced
  • 1 Juice of Lime
  • 1 can Black Beans
  • Salt & Pepper to taste
  • Cilantro (corriander)

Instructions
 

  • Wash and chop up the sweet potatoes into 1 inch chunks, or so.
  • Place the sweet potatoes in a medium pan, cover them with water, and bring to a boil. Simmer for around 15 minutes
  • While the potatoes cook, make your guacamole. Chop up the onion and tomato, and mince the garlic.
  • In a medium bowl, mash up the avocados. Mix in the onion, tomato, garlic, and lime juice. Season with salt and pepper to taste.
  • When the sweet potatoes are fully cooked, spoon them onto plates, adding salt and pepper if you’d like. Then, top the sweet potatoes with the guacamole and black beans.
  • Garnish with cilantro, and voila! You’re ready to dig in!

Nutrition

Calories: 919kcalCarbohydrates: 148gProtein: 24gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 270mgPotassium: 3203mgFiber: 40gSugar: 24gVitamin A: 64947IUVitamin C: 49mgCalcium: 223mgIron: 7mg
Keyword fresh, guacamole, healthy, no oven, nutritious, sweet potato
Tried this recipe?Let us know how it was!

Southwest Salad with Sweet and Spicy Chicken

happy_vagabonds
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0
Southwest Salad with Sweet and Spicy Chicken

This southwest salad with sweet and spicy chicken is a great vanlife recipe. It takes hardly any cooking, and if you use pre-cooked chicken it’s even quicker. A great way to use up leftovers.

I was playing with seasonings one night as I cooked chicken to put in a salad for dinner, and I loved the sweet and savoury heat it added to our salad! The tortilla chips and Ranch really compliment the flavors of this dish. You can modify this chicken salad to your own tastes! Perhaps you’re not a broccoli fan, or you hate black beans. That’s fine! The beauty of a salad is you can toss it together your own way! Play with it, and have fun! If you don’t have all of the ingredients, use what you do have! I often make a simplified version with no black beans, corn, tomato, or avocado-just a simple salad with chicken and tortilla chips on top.

Southwest Salad with Sweet and Spicy Chicken

happy_vagabonds
Meat Based
This has been a go-to meal for years for us, and it has translated really well into Vanlife.
5 from 1 vote
30 minute meal - No water - Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Salad
Servings 2
Diet Meat Based

Ingredients
  

  • 1/2 lb Chicken Shredded or Sliced
  • 1/2 tbsp Avocado Oil
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 2-3 tbsp Honey
  • 1/4 tsp Red Pepper Flakes
  • Salt & Pepper to taste
  • 2 Romaine Lettuce Heads
  • 4 Large Kale Leaves
  • 2 cup Spinach
  • 1 cup Broccoli Florets
  • 1 Cucumber
  • 1 can Black Beans
  • 1 can Corn
  • 1 Roma Tomato
  • 2 tbsp Ranch Dressing
  • 2 handfuls Tortilla Chips

Instructions
 

  • Cook the chicken over medium heat with the avocado oil, seasoning to taste with the paprika, garlic powder, honey, red pepper flakes, salt, and pepper. The above measurements are estimates. I usually play with the amounts of spices and flavors, tasting as I go.
  • While the chicken is cooking, you can prep your salads. Chop up the romaine lettuce, kale, roma tomato, broccoli, cucumber, and avocado. We are big eaters, so I serve the salads in mixing bowls. I put half of the romaine lettuce, spinach, kale, cucumber, and broccoli in each bowl.
  • Top each salad with tomato, black beans, corn, avocado, the cooked chicken, and Ranch dressing. Here is a tip I often forget: To keep them crunchy, save the tortilla chips for last (after you add the dressing), and crush them over the tops of the salads. Enjoy!

Notes

You can use pre-cooked chicken in this recipe to make it even quicker! If the chicken is already cooked (like a Rotisserie chicken), I still fry it up in the pan with the oil and the seasonings so it really takes on that sweet, spicy, savory flavor.

Nutrition

Calories: 998kcalCarbohydrates: 148gProtein: 49gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 62mgSodium: 1606mgPotassium: 2495mgFiber: 28gSugar: 34gVitamin A: 17967IUVitamin C: 179mgCalcium: 494mgIron: 9mg
Keyword avocado, chicken, healthy, protein, quick and easy, quick cook, salad, Simple
Tried this recipe?Let us know how it was!

Peanut Butter Chocolate Chip Cookies

happy_vagabonds
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0
Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

happy_vagabonds
Vegetarian
This is our absolute favorite cookie recipe! I made it all the time in the early years of our marriage, before we left for Vanlife. And I was delighted to learn that I could make cookies on a propane stove top with a covered pan! If you are like us, and don’t have an oven in your van, you will need a lidded pan to make these cookies. It creates an oven effect on your stove top. If you don’t have a pan lid, perhaps you could try a dinner plate! If you have an electric mixer, you would be fine just using softened butter. I melt my butter to make mixing easier. I didn’t bring my hand mixer, since we boondock most of the time, and rely completely on our solar panels and battery bank. Fellow boondockers, I know you understand!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Baking, Dessert, Snacks
Servings 10
Diet Vegetarian

Ingredients
  

  • 1/2 cup Butter melted
  • 1/2 cup Peanut Butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Packed Brown Sugar
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 Egg
  • 1/2 tsp Vanilla Extract (or Maple Syrup)
  • 1 1/4 cup All-purpose Flour
  • 1 cup Semi-sweet Chocolate Chips

Instructions
 

  • Melt the butter in the pan you will be using to bake the cookies on. Yay for less dishes! Once the butter is melted, use a scraping spatula to get all of the butter into a mixing bowl. Stir the peanut butter into the butter until well blended.
  • Add the granulated sugar, brown sugar, baking soda, and baking powder. Mix until well combined.
  • Whisk in the egg and vanilla extract until combined
  • Add flour and mix until well combined.
  • Finally, stir in your chocolate chips. The dough should be thick, and the chocolate chips might fall off a bit to the bottom of the bowl. That’s okay! Fold in the chip stragglers as you roll your dough into 1 ½ inch balls and place those balls in your pan, spaced at least an inch apart.
  • Cover the pan, and cook on the lowest flame possible without your propane stove going out (see picture for reference). The lower the flame, the more evenly they will cook. We don’t want burnt-bottom cookies!
  • Bake for about 40 minutes, or until they firm up, and are no longer doughy. The time could be shorter or longer for you, depending on your stove. Keep an eye on them.

Nutrition

Calories: 406kcalCarbohydrates: 45gProtein: 7gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 228mgPotassium: 226mgFiber: 3gSugar: 29gVitamin A: 316IUCalcium: 45mgIron: 2mg
Keyword biscuits, cookies, nibbles, sweet, treats
Tried this recipe?Let us know how it was!

RASPBERRY CHIA CHEESECAKE BALLS

easyeatsandexercise
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0
RASPBERRY CHIA CHEESECAKE BALLS

These raspberry chia cheesecake balls are divine! So easy to make, and you can mix them up with whatever ingredients you choose!

raspberry cheesecake chia balls

RASPBERRY CHIA CHEESECAKE BALLS

Vegetarian
These protein balls are a great energy source, with the delicious flavour of raspberry cheesecake.
5 from 1 vote
No cook – Prep ahead
Print Recipe Pin Recipe
Cook Time 5 minutes
Chilling time 30 minutes
Total Time 35 minutes
Course Dessert, Outdoor, Snacks
Servings 6
Diet Vegetarian

Ingredients
  

  • 1/2 cup Shredded Coconut
  • 1/2 cup Almond Meal
  • 1/3 cup Raspberries
  • 125 g Low Fat Cream Cheese
  • 1 tbsp Chia Seeds
  • 2 tbsp Honey
  • 2 tsp Vanilla Essence

Instructions
 

  • Place all ingredients into a bowl and mix well.
  • Roll into balls (about 2-3 tbsp of mix each). Should make about 6-7 balls approximately.
  • Roll into extra coconut or finely grated almonds.
  • Refridgerate for at least 30 minutes before serving. Enjoy!

Nutrition

Calories: 170kcalCarbohydrates: 15gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 118mgPotassium: 101mgFiber: 2gSugar: 11gVitamin A: 118IUVitamin C: 2mgCalcium: 66mgIron: 1mg
Keyword chia, hiking, pudding, Snack, sweet, treat
Tried this recipe?Let us know how it was!
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