This Biscoff pudding jar just needs to be eaten…NOW! , It’s made for every occasion at any time of the year at any point of the day.
Don’t like Biscoff? No problem, swap out the biscoff for cookie dough or even chocolate spread.
Biscoff & popcorn pudding jar
Vegetarian
This Biscoff and popcorn pudding jar is an EPIC treat that combines the caramelized sweetness of Biscoff cookies with the light, fluffy texture of popcorn. It's perfect for a cozy evening in your campervan, or like Wilderness Robbo, why not climb a mountain and it one at the top!
5 from 2 votes
10 Ingredients or less – Family friendly – Less washing-up – No water – One-pan – Prep ahead – Quick cook – Solo travel – Stove top meal
Roughly break up your biscuits or smash with a rolling pin into a mixing bowl. Break your cupcakes into small bite size pieces and add them to the bowl.
Using a pan on a medium heat or two sieves clipped together over, and open fire add the nub of butter and your kernels and toast until they have all popped, you will need to constantly shake the pan/sieve so not to burn the popcorn.
Take off the heat and leave to one side. Gently toast in a dry pan your almonds and pistachios then add to the popcorn to cool.
Peel and slice your banana.
Take your bowl of cakes and biscuits and add the nuts, banana, most of the popcorn and gently mix together so you don’t mush the banana.
Place the mixture into your jar but make sure you don’t compress it as it will need some gaps. In a saucepan add 3 to 4 generous tablespoons of the spread and heat very gently until it has become a liquid.
Pour most of the sauce gently over your mix, add some more popcorn then drizzle with a little more sauce.
Video
Notes
“You can eat this while It’s still warm or leave to cool, either way it’s delicious!
This is the best vegan ragu recipe, adapted from our family authentic Neapolitan style of adding a little parcel full of flavour that erupts into the sauce.
The flavour bomb adds a deep flavour full of fruitiness, tanginess and richness from the vegan cheese.
This one is worth making up in batches so that you save some for days to follow. Trust me you will want to smother everything in this sauce!
Vegan Ragu – Neapolitan Style with a Flavour Bomb
Vegan, Vegetarian
Vegan Ragu Neapolitan style. The best vegan ragu you will ever come across! Rich, vibrant, tangy and fresh.
5 from 1 vote
Family friendly – Less washing-up – No fridge – One-pan – Prep ahead – Solo travel – Stove top meal – Tinned food
Chop up the carrot, celery and onion. I use the Zyliss food chopper to chop it all mess free and easily.
Add a good drizzle of olive oil to the pan and add the sofrito veg mix. Cook over a medium heat so the veg softens and becomes aromatic.
Take 2 portobello mushrooms and pull the large stalks out of the middle.
Load up one mushroom with pine nuts, cheese and sultanas.
Place the other mushroom on top to form a burger. Use butchers string to tie the mushroom together. Be aware that the mushroom will shrink when cooking so make sure it is tight.
Place the mushroom bomb in with the sofrito.
Pour over a glass of wine and simmer until the wine has evaporated.
Add the passata, sugar, salt, basil and the tomato puree and give it all a good mix.
Turn the heat down as low as it goes, place the lid on and leave to simmer for 2 hours. After 1 hour 45 minutes take the lid off to let the sauce thicken.
Serve with pasta or just about any dish that needs a rich vibrant tomato sauce.
This Potato Gnocchi recipe is a total game changer! If you thought the store bought stuff was good then this will be a reality check for you.
I am not going to lie, this can be a messy recpe and it is hard to get the right consistency so that the dumpling doesnt have too much flour and does not stick to everything. Practice with a left over potato sometime by adding a little flour until you form a fluffy non sticky dough.
The less flour means the fluffier the dumpling but the less flour also means the harder it is handle the dumplings!
The other thing to be prepared for is the amount of space you will need. When sperating the dumplings you do not want them to touch one another as they will stick together easily. I often find it easier to place the dumplings on a tea towel so its easier to to tip them into the water to cook.
Once you get the nack you will thoroughly enjoy making these!
Potato Gnocchi
Vegan, Vegetarian
Some store bought pasta isn't bad. However, store bought Gnocchi doesnt cut the grade for me! This is because I know what it is supposed to taste like. Try this recipe and you will too :)
No ratings yet
10 Ingredients or less – 5 ingredients or less – Family friendly – Leftovers – Less washing-up – No water – One-pan – Quick cook – Solo travel – Stove top meal
Peel and boil the two potatoes in seasoned water. You could always use some leftover mash if you have some.
When the potatoes are soft, remove from the boiling water, mash and allow to cool. Keep the potato water.
When the mash is cool spread it out on a tray or worksurface.
Add some of the flour and combine it together. Keep adding the flour until the potato forms a dough like consistancy. You want to use as little flour as you can but make sure the dough is not too sticky or else you will not be able to work it into dumplings.
Seperate the dough into 8 and take each portion and roll it into a finger width sausage. You probably want to do this one at a time if you are limited on worktop space.
Cut each sausage into section about the size of a fingernail. Use plemty of flour to stop them sticking to each other and the worksurface.
Take your pasta board if you have one and roll each little pillow across the board pressing with your thumb to form some grooves and a curl in the pillow. You will end up with many grooved little dumplings everywhere. You may find it easier to place the dumplings on a tea towl or two. This stops them sticking and also helps off loading them into the water.
Boil the potato water you saved earlier and when it reaches boiling point you can add the gnocchi. You will know when it is cooked because the gnocchi will rise to the surface of the water.
Scoop or drain the gnocchi from the water and serve on a plate.
The popular and delightful sauce known as Pesto alla Genovese comes from Genoa in Italy and has found a cherished place in the heart of Italian culinary traditions as well as finding popularity in every country in the world. Even kids love pesto!
Among the various types of “pesto” found throughout Italy, the basil variation has become the most well known, securing its position as the King of pesto.
This recipe is the most popular amongst Italians and is a stand out winner amongst other variations.
If you are familier with the store bought pesto then this will blow your pallet away! It is far more superior and I can’t stress enough the importance of using the best quality olive oil you can afford.
Pesto alla Genovese
Vegetarian
Pesto alla Genovese is the best pesto on the planet. Feel free to carry on using the supermarket jarred (made with sunflow oil)… err.. stuff! But if you are a fan of pesto then you must try this simple quick easy recipe. Trust me, its a game changer for your menu.
5 from 1 vote
10 Ingredients or less – Family friendly – Leftovers – Less washing-up – No cook – No water – Prep ahead – Solo travel
When I said I was going to make a cake in the Omnia, everyone was shocked! However, my cakes are not quite the same.. trust me.
I chose to make a savoury cake made of creamy cheesey mash potato filled with salty prosciutto ham and with a crunchy top. YUM!
This is a take on an Italian cake called Gattò di patate. Of course cooking in a tiny kitchen like that of a campervan has its limitations and one of ours is that we have no oven.
We do have and love our trusty Omnia stovetop oven that keeps dishes such as this on our van menu!
By the way, if you do have an oven then simply use a deep oven dish and make the layers in that.
Omnia Mashed Potato Cake
Meat Based
Here is an awesome recipe for a savoury cake using mashed potato, cheese and ham. The Omnia allows you to bake the cake until crispy on top with runny cheese running through the middle. This is also a great recipe if you have left over mash from the day before.
5 from 1 vote
10 Ingredients or less – Family friendly – Leftovers – Stove top meal
On February 22nd 2024, we were lucky enough to be presenting at Vanlife summit about vanlife cooking tips and hacks. For any of you that tuned in you will know there was a lot of information and gadgets that we shared. Although we were available to answer any questions during the session we decided to create this page full of all the relevant information. Access to vanlife summit was free and meant you could view any of the live sessions. If you missed out this time, be sure you don’t miss out in the future!
If you would like to try the recipe we made, you can find it here!
Please note: this article contains affiliate links. When you purchase via these links there is no additional charge to you but we receive a small commission.
Vanlife gadgets demonstrated at vanlife summit
If you were impressed with our manual hand held food processor, you are not alone. We quite often whip our Zyliss Easy Pull when we do cooking demos. At one event Mark almost got a standing ovation! This bad boy can blitz vegetables in seconds, and is great for chopping onions, carrots and other veg.
We talked about our pan, the Flavorstone was an impulse buy from a TV shopping channel that Mark couldn’t resist at 1am one morning! The flavorstone is a great vanlife gadget as it is multi-purpose, light-weight and works on gas and induction hobs. It can also be used in an oven if you have one.
One of our smallest and cheapest gadgets in our van is a blowtorch. We use this to light our hob as we have never connected the ignition, and also for many meals in the van. It is the best gadget for perfecting pan pizzas as it means you can get the bubbly crispy crust without an oven.
We also spoke about our Ridgemonkey sandwich toaster. We actually have quite a few products from Ridgemonkey as they are good quality & well suited to vanlife. The XL compact we showed you in the video
Mark is a one pan man in a van and so we do not have an oven. Another gadget we spoke about at vanlife summit was our Omnia oven. This has enable me to bake cakes, bread and pies when in our van. It means I can still do the baking I love. You can see our Omnia recipes here.
Gadgets, gadgets and more gadgets
The vanlife gadget list continues. We have room to sit and eat in our van with all these gadgets, I promise! Which leads is on nicely to our next gadget, the wonderbag! This thermal slow cooker is a great way of cooking meals without using gas. Simply get your meal to a heat where it’s cooking on the gas and then place it in the wonderbag. A few hours later you will have a deliciously cooked meal. However, it is quite bulky, so it has its advantages and disadvantages in vanlife.
Next up is a great gadget for meat lovers. Meater is a wireless thermometer. Pop this little gadget into the meat you’re cooking and bring up the app on your phone. Select which meat you are cooking and how you like it and this clever thermometer will send you a notification when your meal is ready.
Do you know what goes well with steak? Wine! We love our Silwy wine glasses and they have really stood the test of time. These glasses have a magnet in the bottom which allows them to be hung upside down using the magnetic strip they come with. We have travelled down the bumpiest of roads and they have stayed stuck! It’s also a great party trick to stick them on the van when empty but don’t forget to take them off before you drive away!
Ice, ice baby. You may have seen us use ice cube trays for something other than you expected. We use silicone ice cube trays to store van made curry paste, or pancake mixture. This divides it into portion sizes ready for use. This is great for solo vanlifers as it helps use only what you need.
Cooking hacks and tips for vanlife
Ventilate
Be less like us, and make sure you ventilate properly when cooking. If you saw our video you will know we didn’t think ahead when cooking onions 😭. We have a really useful article on how to ventilate your van, ideally you need to get good airflow. We have a window by the kitchen and a ceiling van to create a good airflow and ventilate the van. If you aren’t stealth camping and the weather is good then you can open the doors, otherwise the window and fan work well. These may need to be things you need to consider when converting your van.
If like us you aren’t prepared and need to get rid of cooking smells, we’ve got you covered too, with this article.
Clean & tidy
In small spaces mess can build up quickly. None of us vanlifers want any friends of the scurrying, squeaky, furry, four-legged variety. It is really important to tidy up as you go along. Not only does this make it easier at the end allowing you to enjoy your meal, it also clears up counter space for you to use. We use an enamel tray in our van to put all our peelings etc on so we can tip it in the bin at the end. Being enamel it doesn’t matter if it drops on the floor when driving!
Happy knife, happy life
A good quality sharp knife can really help when cooking in a van. When using a sharp knife it is actually less likely to make mess with bits of chopped food flicking off in all directions. We like to use our custom Savernake knife. Password is vanlifeknife if you use this link for a secret discount :-)
Space savers
Any space saving products can be great for vanlife. We like to use collapsible measuring cups that can store safely on the wall. We also have a collapsible mixing bowl, which again hangs on the wall. If you home base you may want to consider leaving some things there, do you really need a full cutlery set or 6 plates?
If you are a part-time vanlifer consider partially prepping meals and ingredients in advance. For example, if I know I am going to be baking while we are away in the van I will often weigh the dry ingredients out at home. I put them in a tub or ziploc bag rather than bringing a handful of ingredients which can be bulky.
Multi-purpose
We have already mentioned our Flavorstone pan. This is a great multi-purpose gadget in the van as it can be used for a number of things such as shallow frying, deep frying and steaming. This has meant we got rid of second pan in our van, saving on space and weight. Any products that can be used for multiple things are great vanlife gadgets. It can even be as simple as using a wine bottle as a rolling pin!
Finally…
One of our favourite vanlife cooking hacks is to make some recipes from this very website. There are recipes from vanlifers from around the world
Share your favourite vanlife cooking tips and hacks with fellow vanlifers in the comments below. You can also add your favourite thing to cook in your van so that other vanlifers can try it.
When we were asked to do a cooking demo for Vanlife Summit 2024 we were over the moon! However, I have to confess, I was just as excited to know we have pasta fagioli for dinner!
We made pasta fagioli whilst chatting about cooking in our van and showing off our favourite cooking gadgets. Whilst finishing up sitting down at the table having pasta fagioli and a glass of pinot grigio. Heaven!
This is one of those southern Italian dinners families go crazy for! Its simple, nutritious and delicious.
It is a perfect vanlife recipe as it uses little resources and cooks in one pan and certainly puts a smile on your face…or is that just the beans whispering. 🤔
This recipe is for 4 but you can halve it if its just the two of you but trust me, its worth saving an extra couple of portions for lunch the next day. Hot or cold it just seems to taste even better the following day.
This is also easily adaptable for vegan diets just replace the cheese.
Pasta Fagioli
Vegetarian
One pan, minimal mess, quick cook and little water…could this be the perfect Vanlife recipe? Its certainly one of the most delicious!
5 from 1 vote
10 Ingredients or less – 30 minute meal – Family friendly – Less washing-up – One-pan – Stove top meal
Transport yourself to Northern Africa and make yourself some Moroccan Msemen Flaky Pancakes.
These flaky, golden pancakes are a perfect alternative to traditional pancakes yet they also work as a delicious alternative to flat breads. The crispy flaky layers are ready to soak up all the sweet or savoury goodness you desire.
This ain’t your average pancake. Msemen has a unique texture, crispy and flaky on the outside and impossibly light within, thanks to a special folding technique that traps sprinkles of semolina between each layer.
If you’ve ever been to Morocco you will see this popular street food in every food market. It is classically served with a butter, honey and lemon syrup and served as a popular breakfast or as a snack.
Sweet or savoury? The world is your oyster (or, well, pancake). Drizzle msemen with honey, or go full-on wanderlust with a dollop of harissa and a sprinkle of za’atar. Feeling adventurous? Stuff your pancakes with spiced lamb, creamy avocado, or tangy olives – the possibilities are endless.
Msemen Moroccan Pancakes
Vegan, Vegetarian
These authentic Moroccan streetfood snacks are a must try! Fluffy, flaky pancakes cooked to golden perfection, ready to be dipped in honey, drizzled with melted butter, or stuffed with any sweet or savory delight you can think up.
5 from 1 vote
10 Ingredients or less – Less washing-up – One-pan – Prep ahead – Quick cook
4tbspSunflower OilFor the pan and for the rolling surface
4tbspExtra Semolina FlourTo sprinkle in between folds
1/4tspBaking Powder
Instructions
Mix the plain flour, semolina flour, salt, sugar and yeast in bowl.
3/4 cup Fine Semolina Flour, 1/4 tsp Dry Active Yeast, 1/2 tsp Salt, 1 tsp Sugar, 1 cup Plain Flour
Gradually mix in the water. Be very careful here as you do not want the dough to be sticky. I mix with a spoon until the dough has formed and then I can start kneading with my hands. If it ends up being sticky then add a little more flour.
1.25 cup Warm Water
Lightly flour your work surface and start kneading the dough for a good 5 minutes. The dough should feel smooth, soft and springy.
Extra Flour
Divide the dough into 6 balls and leave to prove on a lightly oiled surface for 30 minutes. Cover with a damp tea towl to stop the dough drying out.
4 tbsp Sunflower Oil
Mix the small amount of baking powder into a little bowl of semolina. This is to sprinkle in between layers and is the key to getting flakey layers in your pancakes.
4 tbsp Extra Semolina Flour, 1/4 tsp Baking Powder
The dough should have slighly increased in size and now you can take each ball at a time and on a lighly oiled surface press or roll it into a super thin rectangle.
4 tbsp Sunflower Oil
Spot a little butter onto the surface. (about 6 spots each the size of a pea).
2 tbsp Butter
Lightly sprinkle on a small amount of the semolina and baking powder mix.
1/4 tsp Baking Powder, 4 tbsp Extra Semolina Flour
Fold the top long side to the middle of the shape and then fold the bottom longside so that it overlaps the middle. It should look like an envelope.
Sprinkle with some more semolina.
4 tbsp Extra Semolina Flour, 1/4 tsp Baking Powder
Fold in the first side so that it covers to half way and then fold in the other side so that it layers over the top. You should have a small square parcel.
Repeat this process for each ball of dough until you have a pile of 6 parcels. Cover to keep them from drying out.
Heat a pan to medium heat and add a splash of oil.
Take one parcel at a time, and on a lightly oiled surface press it out to form a larger pan sized square. Sprinkle the last of the semolina over the top.
1/4 tsp Baking Powder, 4 tbsp Extra Semolina Flour
Fry on one side for 2 minutes and then flip and fry the other side for 2 minutes. I often flip these again so they get an extra minute on each side. They should puff up and go golden on the top. Keep an eye on them so they do not burn!
4 tbsp Sunflower Oil
Repeat the process for each pancake until you have your stack of crispy, flaky, layered pancakes.
Traditionally these are served with a butter and honey syrup but you will find that they go with just about anything.
As 2024 begins so does veganuary, we have lots of exciting vegan recipes for veganuary. Vegan cooking doesn’t have to be bland and boring. The vegan recipes in this article are packed full of flavour and colour. Veganuary can be a great opportunity to try new meals and ingredients you may not have tried before. Let’s delve into these exciting vegan recipes then!
1. West African peanut stew
This vegan West African peanut stew is hearty and delicious, with a little heat from the chilli and the tang of the lemon. The sauce is so good you will definitely want to mop it up with some bread. We serve ours with some flatbreads, you could also serve it with some rice which would mop it up beautifully too! The great thing is that it can be cooked in one pan, reducing the washing up. A blender is needed for the curry paste, a great tip is to make this in bulk and freeze it.
2. Spiced red lentil mini burgers
These mini lentil burgers are great for making ahead of time. They are perfect for making ahead and reheating when required, and can be a great snack or as part of a main meal. They can be cooked in an oven or a frying pan, making them a versatile vanlife dish.
3. Raw chocolate & peppermint tarts
What better vegan dish for vanlife, than one that doesn’t require cooking?! These raw chocolate & peppermint tarts are incredible. This recipe requires a blender or food processor for the base, as well as a fridge for it to set. If you have these in your van then this is a recipe you will not regret trying it.
4. Everything tofu sauce
Ready to get saucy? This tofu sauce is a great recipe to try this veganuary. You can serve it with pasta, use it in a lasagna or even use it as a dip! It’s versatile and super, super easy! You don’t even need to cook it. You do need a blender though, so if you don’t have one, this recipe may be the inspiration you need to buy one.
5. Butternut squash, apricot, chickpea and chard curry
The next exciting vegan recipe for veganuary is another delicious curry! Curry is a vanlife staple for many so we just had to have 2 on the list. This butternut squash curry is full of colour and flavour and can be cooked in just one pan. Less washing up is always a winner in our van, especially when you get a delicious meal at the end of it.
6. Bejewelled couscous salad
What could be better than a couscous salad? A bejewelled couscous salad of course! As with some other vegan recipes featured here this recipe is no-cook. All you need is a kettle. Another great thing about this recipe is that it is delicious warm or cold. This is great if you want to make a big batch and have leftovers the next day. It’s also good for taking on picnics, hikes etc.
7. Orange Omnia cake
We have to finish this round-up of exciting vegan recipes with this orange Omnia cake. We do not have an oven in our van, and I couldn’t give up baking. So baking in my Omnia stove top oven has meant we can still have cake on the menu. I actually prefer baking vegan cakes now as I find they come out perfectly every time!
Well vanlifers, there we have it. 7 exciting vegan recipes for you to try this veganuary. Let us know in the comments which one you want to try. You can find more vegan recipes here. If you want to share your own vegan recipe you can do that right here and share what you like to cook in your van with others.
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Italy is a beautiful country with an outstanding cuisine, and a haven for cheese lovers. Among the plethora of Italian cheeses, some stand out for their unique flavors, textures, and rich histories. So, if you’re planning to roam the Italian streets in awe of culinary delights, make sure to keep an eye out for these eight remarkable Italian cheeses. Trust me, they’re worth every bit of fridge space!
1. Caciocavallo: The Hanging Cheese
Origin: Southern Italy
Caciocavallo is a peculiar sight in Italian markets, often seen hanging in pairs like saddlebags. This cheese has a smooth, hard rind and a firm texture. When young, it’s mild and milky, but with age, it develops a sharper taste. It’s perfect for slicing over a simple bruschetta or grilling. This cheese earns its nickname “hanging cheese” from its unique aging process. The name “Caciocavallo” literally translates to “cheese on horseback,” which is a nod to the traditional method of hanging the cheese during its aging phase.
2. Burrata
Origin: Apulia
Burrata might look like mozzarella at first glance, but inside, it’s a whole different story. This cheese is filled with cream and stracciatella (shreds of mozzarella), offering a rich, buttery flavor. Spread it on crusty bread or pair it with fresh tomatoes for an indulgent snack. Dont be shy to eat a whole one… I do!
3. Robiola
Origin: Piedmont and Lombardy
Robiola is a soft, creamy cheese that can be made from cow, sheep, or goat milk, or a blend of all three. It has a tangy, slightly sweet flavor and a smooth texture. It’s fantastic spread on crackers or melted into a risotto, adding a luxurious and decadent touch to your dish.
4. Scamorza
Origin: Central and Southern Italy
Scamorza is similar to mozzarella but with a twist – it’s often smoked, giving it a distinctive flavor. This pear-shaped cheese has a chewy texture and is excellent for melting. Try it in your campervan grilled sandwiches or sliced on top of a fresh salad for a smoky kick.
5. Fontina
Origin: Valle d’Aosta
Fontina, produced in the Italian Alps, is a semi-soft cheese with a strong, nutty flavor and a hint of honey. It melts beautifully, making it perfect for a quick fonduta (Italian fondue) or as a topping on your polenta.
6. Stracchino
Origin: Lombardy
Stracchino is a soft cheese with a mild, slightly acidic flavor. Its creamy texture spreads easily, making it a great addition to a sandwich or as a base for some creative pizza toppings. It’s a cheese that proves simplicity often wins the flavor game.
7. Caprino
Origin: All over Italy
Caprino, made from goat’s milk, varies from soft and spreadable to firm and tangy, depending on the aging. It’s perfect for a cheese board or crumbled over a salad. Plus, its distinct flavor can elevate even the most straightforward pasta dish.
I LOVE this cheese! Provolone Valpadana is a semi-hard cheese from Northern Italy comes in two varieties: Dolce (sweet) and Piccante (sharp). Whether you’re slicing it for a sandwich, grating it over pizza, or snacking on it with some fruit, Provolone Valpadana adds a delightful Italian twist to your meal.
These eight unique Italian cheeses are a must try during a journey across Italy. Each cheese tells a story of regional traditions and artisanal craftsmanship. As you travel, indulge in these cheesy delights and remember, every cheese you taste is a part of Italy’s rich culinary history!
Transform traditional lasagne by replacing pasta with tortillas, infusing each layer with bold Mexican flavors. This dish is a perfect blend of convenience and taste, ideal for vanlife cooking. It layers soft tortillas with a rich mixture of seasoned ground meat, beans, corn, and a blend of cheeses, all topped with a zesty tomato sauce.
Thanks to most supermarkets, you can easily find a plethora of spices that bring Indian dishes to life. Staples like cumin, coriander, turmeric, cloves, cinnamon, cardamom, nutmeg, black pepper, bay leaves, ginger, paprika, and cayenne pepper are usually on the shelves. For more exotic spices, a quick trip to an Indian or Pakistani grocery store or a simple online search will do the trick.
Whole Spices or Jarred Spices?
Whilst not essential buying whole spices can be a smart move, especially when you’re limited on space and resources. Whole spices last longer when stored in cool, dry places away from light. Plus, grinding them fresh right before cooking unlocks an aroma and flavor that pre-ground spices can’t match. You can use a handy electric grinder or go old school with a pestle and mortar.
Don’t have a spice grinder or pestle and mortar? There is nothing wrong with jarred herbs and spices at all. We use them often and the taste difference is minimal. However, once the spices are ground down they do tend to lose flavour quickly. Also be aware that jarred herbs and spices do not seem to last that long and its always that day you go to use them that you notice something is out of date!
Remember, when you transfer spices from plastic packets to jars, labeling is crucial. This is especially true for spices bought from ethnic groceries – you don’t want to mistake ground cumin for coriander!
The Four Classic Heroes of Indian Cooking: Cumin, Coriander, Turmeric, and Chili Powder
Indian cuisine, renowned for its vibrant flavors and aromatic spices, often hinges on four key players: cumin, coriander, turmeric, and chili powder. These spices are the foundation of countless Indian dishes, each bringing its unique characteristics to the table. Understanding how to use these “four classic heroes” is essential for any campervan chef looking to infuse their meals with authentic Indian flavors.
1. Cumin: The Flavor Powerhouse
Cumin seeds, known for their distinctive earthy and slightly bitter taste, are a cornerstone in Indian spice blends. This spice brings a depth of flavor that is unmistakable and irreplaceable.
Usage Tips: Toast the seeds to release their aromatic oils before grinding them into a fine powder. Cumin is versatile – use it in curries, lentil soups, and vegetable dishes. It pairs exceptionally well with pulses and root vegetables.
2. Coriander: The Fresh Balancer
Coriander, often used in its seed form, offers a sweet, floral, and citrusy flavor. It’s the perfect counterbalance to the robustness of cumin and is essential in many spice blends, including garam masala.
Usage Tips: Like cumin, toasting coriander seeds before grinding them can enhance their flavor. Coriander powder is a staple in marinades, gravies, and vegetable dishes. It’s also sprinkled in at the end of cooking for a burst of fresh flavor.
3. Turmeric: The Golden Healer
Turmeric is famed not just for its culinary uses but also for its medicinal properties. It imparts a warm, mildly aromatic flavor and a characteristic golden hue to dishes.
Usage Tips: A little goes a long way with turmeric. It’s used primarily for its color and health benefits, so use it sparingly to avoid overpowering other flavors. Turmeric is a staple in almost all curry preparations, lentil dishes, and rice.
4. Chili Powder: The Heat Element
Chili powder adds the quintessential heat that Indian cuisine is famous for. It can range from mildly spicy to intensely hot, depending on the type of chili powder used.
Usage Tips: Adjust the amount of chili powder according to your heat tolerance. It’s used in curries, meat dishes, and even in some spice-infused drinks. Remember, the heat of chili powder can intensify during cooking, so it’s best to start with less and add more if needed.
These four spices – cumin, coriander, turmeric, and chili powder – form the backbone of many Indian dishes. They each have unique flavors and properties that, when combined, create a symphony of taste. In a campervan kitchen, mastering these spices means you can bring the essence of Indian cuisine to your mobile dining experience. Experiment with these heroes of Indian cooking, and watch as they transform simple ingredients into exotic and flavorful meals.
Refining the Balance: Double Coriander to Cumin
In the harmony of spices, coriander often takes a lead role, with cumin providing a supportive base. The 2:1 ratio of coriander to cumin is a classic in Indian cooking, creating a balanced, rounded flavor profile in dishes.
Refined Tips for Using Cumin and Coriander:
Use Twice as Much Coriander: For every part of cumin, use two parts of coriander. This ratio ensures that the citrusy, sweet notes of coriander soften the intense, earthy flavor of cumin.
Adjust According to the Dish: While the 2:1 ratio works well in most cases, feel free to tweak it based on the specific requirements of the dish or your personal taste preferences.
Taste and Adjust: As always, the key to perfect seasoning is tasting and adjusting as you cook. Depending on factors like the freshness of your spices and the other ingredients in your dish, you might find that slightly altering this ratio works better for you.
The 2:1 ratio of coriander to cumin is a tried and true guideline in Indian cooking, offering a well-rounded flavor profile. In your campervan kitchen, embracing this ratio can elevate your cooking, bringing a touch of traditional Indian culinary wisdom to your mobile dining experiences. Remember, cooking is as much an art as it is a science, so don’t hesitate to experiment and find the balance that works best for your palate.
Garlic and Ginger: That deep curry base flavour
Garlic and ginger are more than just ingredients; they’re the deep flavour at the heart of many curry bases. These two components, often used together, are fundamental in creating the depth and complexity that characterizes Indian curries. Their relationship in Indian cuisine is akin to that of salt and pepper in Western cooking – essential and transformative.
Garlic
Garlic, with its pungent and robust flavor, is a cornerstone in Indian cooking. It adds a depth of flavor that is both earthy and aromatic. In curry bases, garlic is often the first layer of flavor, setting the stage for spices and other ingredients.
Usage Tips: To mellow its intensity and bring out its sweetness, garlic is usually finely chopped or crushed into a paste and then sautéed. It’s important to cook garlic just right – undercooking leaves it raw and overpowering, while overcooking can make it bitter.
Ginger
Ginger offers a sharp, slightly biting flavor with a hint of lemony sweetness. In curries, it complements garlic by adding its own unique deep warmth and zest.
Usage Tips: Fresh ginger is typically peeled, minced, or grated into a paste. It’s often added to the pan shortly after the garlic, allowing its flavor to meld with the garlic and other spices.
The Garlic-Ginger Paste: A Curry Essential
In many Indian recipes, garlic and ginger are used together in the form of a paste. This paste forms the backbone of numerous curry bases, imparting a rich and layered flavor profile.
How to Make Garlic-Ginger Paste: Combine equal parts of garlic and ginger with a little water and grind them to a smooth paste. You can make this in bulk and store it in the refrigerator for ease of use.
Versatility in Use: Garlic-ginger paste is used in marinades, as a base for sautéing onions and spices, and as a flavor enhancer in sauces and gravies. It infuses dishes with a distinctive aroma and taste that is quintessentially Indian.
Garlic and ginger are not just ingredients but the essence of Indian curry bases. They create a harmonious blend that serves as a foundation for building complex flavors. For chefs, mastering the use of this dynamic duo can significantly elevate the quality of their Indian dishes. It allows for an exploration into the depths of Indian culinary traditions, bringing authentic tastes and aromas right into your kitchen. Its imperitive that you do not mask the flavour of the garlic and ginger by adding too much spice to your dish. Experiment with this powerful combination, and discover how they can transform simple ingredients into extraordinary Indian curries.
This potent resin, traditionally from Afghanistan and Western Kashmir, has a unique smell that has been compared to truffles. It’s a powerful digestive aid used in minuscule amounts. Asafoetida can be a bit hard to find, so feel free to skip it in recipes or buy a small quantity if you do find it.
Cardamom (Elaichi)
Cardamom pods, found in white or green, are treasure chests of aromatic seeds. The white ones are bleached and less flavorful than the green. Use them whole for flavor and aroma, but don’t eat them – they’re like bay leaves.
Cayenne Pepper (Pisi hui lal mirch)
A key ingredient in Indian cooking, cayenne pepper can be adjusted to taste. Kashmiri chili powder is a great alternative with its vibrant color and flavor.
Fresh, Hot, Green Chillies (Hari mirch)
These vitamin-rich chillies add a unique flavor to Indian dishes. If you can’t find them, increase the cayenne pepper slightly in your recipe. Store them unwashed and wrapped in the fridge, and handle with care.
Whole, Dried, Hot, Red Chillies (Sabut lal mirch)
Used for their skin’s flavor, these chillies are fried in oil until they puff up. Be cautious when handling them, and remove seeds if you want less heat.
Cinnamon (Dar cheeni)
Cinnamon sticks are a staple in many meat and rice dishes, used for flavor and not typically consumed.
Cloves, Whole (Long)
Like cinnamon, whole cloves add flavor and aroma to dishes but aren’t meant to be eaten.
Fresh Grated Coconut (Nariyal)
A fresh coconut should be heavy with liquid and crack-free. Use the grated flesh in Indian dishes for a burst of flavor.
Fresh Green Coriander (Hara dhania or kothmir)
A favorite Indian herb, it’s used for both flavor and garnish. Store it in a container with water, like flowers, in the fridge.
Coriander, Seeds and Ground (Dhania, sabut and pisa)
These seeds are widely used in Indian cooking. Freshly ground coriander seeds have a more potent flavor than pre-ground versions.
Cumin, Seeds and Ground (Zeera, sabut and pisa)
A staple in Indian cuisine, cumin is used in both whole and ground forms. Whole seeds retain flavor longer and can be easily ground.
Fennel Seeds (Sonf)
These seeds have a milder, liquorice-like flavor compared to anise seeds. They’re great in meat and vegetable dishes.
Garam Masala
A blend of warming spices like cardamom, cinnamon, cloves, and nutmeg. This mixture adds a final aromatic touch to dishes. Homemade blends often surpass store-bought in flavor.
Ginger, Dried and Fresh
Dried ginger is used in sweet dishes while fresh ginger adds a pungent flavor to many Indian recipes. Fresh ginger should be stored in a cool, airy place or in the fridge.
Mustard Oil (Sarson ka tel)
Distinctly pungent when raw and sweet when heated, mustard oil is used for cooking vegetables and fish, especially in Bengal and Kashmir.
Mustard Seeds, Whole Black (Sarson)
These seeds add a nutty flavor when cooked in oil. They’re a staple in many Indian dishes.
Nigella (Kalonji)
These teardrop-shaped seeds have a unique, earthy aroma and are used in vegetable, fish dishes, and pickling.
Nutmeg (Jaiphal)
Buy whole for the freshest flavor. Nutmeg is soft and easily broken for use in recipes.
Saffron (Zaafraan or kesar)
This expensive spice adds color and aroma to festive dishes. For a cheaper alternative, a pinch of turmeric can substitute, though it lacks the distinct saffron flavor.
Sesame Seeds (Til)
Unhulled sesame seeds, particularly roasted, add a nutty flavor to dishes.
Silver Leaf (Vark)
Used for garnishing sweets and festive dishes, this edible silver tissue should be stored carefully to avoid tarnishing.
Turmeric (Haldi)
A key spice in Indian cooking, turmeric adds color and an earthy flavor. It’s also known for its digestive and antiseptic properties.
Incorporating these spices into your Indian cooking routine can transform simple ingredients into vibrant, flavor-packed dishes. Remember, the key is to start with small quantities and adjust to your taste. So, fire up that campervan stove and let the magic of Indian spices elevate your meals to a whole new level!
This Omnia vegan orange cake was demonstrated by me (Sophie) at Vanlife Eats 2023. This vegan orange cake is moist and packed full of flavour. The vinegar mixes with the baking soda to help the cake rise beautifully. Being as we do not have an oven in the van we always bake in the Omnia but this can be made in a conventional oven too.
When using non-dairy milk in the van we love to use Overherd powdered oat milk. Being powdered means it stores well in the van. You can make up what you need so there’s no waste. It’s really easy to mix up too! We love it.
Please rate this recipe if you try it, and feel free to leave a comment too. We would love to know if you like it 🙏
Omnia vegan orange cake
Vegan
This delicious vegan orange cake was a demo dish at Vanlife Eats 2023. Baked in the Omnia oven. Not only is it tasty, but it's moist and fluffy too!
Orange zestof one orange (save some for the frosting)
For the icing
1tubVanilla flavour frosting
1tspOrange extract
Orange zest
Instructions
For the cake
If you like to pre-heat your Omnia, now is a good time to do that. Leave the silicone mould out of the oven.
In a large bowl add the dry ingredients and mix together.
If using powdered milk mix this with your water now following the instructions on the packet.
Zest the orange
Pour in the milk, oil, vinegar, vanilla extract and orange extract to the dry ingredients. Mix through but do not over-mix or you will knock out the air from the vinegar and baking soda combination.
Gently mix the orange zest through the batter.
Pour into the silicone mould and place into the Omnia oven over a low/medium flame.
Bake for 30 minutes or until cooked through
Leave to cool for a couple of hours in the mould.
Mix in the orange extract & orange zest to the tub of frosting. When the cake is cool, remove from the mould and add the frosting on top of the cake.
Notes
If you are using a conventional oven bake at gas mark 4 (180c).You can bake using 2 8 inch round cake tins.
Our unique Lemon Mascarpone Mince Pies offer a delightful twist on the classic holiday treat. These pies add a new layer of zesty lemon infused mascarpone cheese to sit above the fruity mincemeat layer, creating a unique flavor profile that’s both refreshing and indulgent.
Ideal for campervan cooking, this recipe is designed for simplicity and convenience with a mass of decadance. The mincemeat, paired with a lemon infused mascarpone topping, sits inside a buttery, flaky crust, making each bite a perfect balance of tart, sweet, and creamy textures.
Perfect for festive gatherings or cozy nights in your campervan, these pies will be a memorable addition to your holiday spread.
Lemon Mascarpone Mince Pies
Vegetarian
Enjoy the unique blend of zesty lemon and creamy mascarpone in these easy-to-make Lemon Mascarpone Mince Pies, perfect for campervan cooking at Christmas.
Begin by preparing the pastry. Rub the butter into the flour, then stir in the golden caster sugar and a pinch of salt until well combined.
Form the mixture into a ball. There's no need to add any liquid. The dough should be quite solid, resembling the texture of shortbread. It's ready to use immediately, but you can also refrigerate it for later use.
Instead of heating an oven, set up your Omnia stove top oven ring on the hob. Shape the dough into small, walnut-sized balls and press them into the holes of your Omnia muffin mould to form the base of the pies. They are quite deep pies these! Oh and dont forget to save some dough for the lids!
Create smaller balls of dough, flatten them between your palms to form lids that are just large enough to cover the pies.
Filling
In a small bowl mix together the Mascarpone, the Lemon Curd and grate in the rind of 1 Lemon.
Fill each pastry base with a layer of mincemeat and a layer of cheese.
Place the lids on the pies, gently pressing the edges together to seal, they will naturally adhere.
Break and beat an egg into a bowl or cup and brush each pie. This will add a golden finish to the pie.
Omnia Cooking
They Omnia should be preheated for 5 minutes prior to cooking but briefly turn off the gas so that the flame doesnt burn you through the centre hole!
Add the fully loaded muffin ring to the Omnia, place the lid on top and turn the flame back on to a low heat. The flame should be contained in the centre of the Omnia and not burning over the outer ring.
Cook for 40 minutes until the tops look golden. Serve warm or cold!
Have you ever been put off frying in a campervan? When you see all those trending recipes on TikTok and Insta they often involve frying and naturally you wouldnt want it to stink out your van. There is nothing worse that the smell of fried food on your clothes and worse of all in your bed sheets!
Lucky for you we’ve learnt the hard way and we’ve done some experiments for you. We’ve even found an awesome vanlife hack! I am going to talk about our go-to pan, managing those pesky frying smells, and ensuring a safe and enjoyable cooking experience.
First things first, let’s talk about the equipment we use. During our vanlife journey, we’ve tried various pans, but one has become our favourite – the Flavorstone Pan. This pan replaced at least 3 pans in our limited space van cupboards; our frying pan, a saucepan, our deep pan and our wok. It’s also incredibly light in weight. Its deep sides make it ideal for both shallow and deep frying, and the included frying basket is awesome for frying! I dont mean to make this a sales pitch but this pan really is one we rave about and everyone we have recomended it to has thanked us.
Tackling Frying Smells in a Confined Space
Now, let’s address the elephant in the room – frying smells. We all love the aroma of frying bacon or onions, but in a confined campervan space, it can quickly become overwhelming. Our solution? Proper ventilation.
We highly recommend installing a ventilation fan that pulls clean air in and extracts the stale air out. This ensures perfect air circulation, keeping your van smelling fresh.
It is also beneficial for your health as well as for climate control to keep a clean circulation of air. An essential consideration when planning your van build.
Choosing the Right Ventilation Fan
When selecting a ventilation fan, consider one with variable speed settings. This way, you can control the airflow based on your cooking needs and they can be quite noisy on full power. The known brand is Maxxair who make AMAZING fans but they can be quite expensive. For our van build we have installed a generic one from Amazon and its perfect for us. The only downside is that you can not have it running when it is raining – unlinke the Maxxair.
Vanlife Hack
This is a know kitchen hack and and perfect for a campervan. Its that magic dust Baking Soda! This stuff seems to have a multitude of uses and soaking up odars is one!
Baking soda works well for removing bad smells because it’s a basic substance that reacts with the acids in the odors. This reaction changes the smelly stuff, making it less stinky. It’s a handy and simple way to keep your van smelling nice, thanks to a bit of science!
We use these small muslin bags and fill them with baking soda and scatter them around the van. They are small and descreet and they help in nuturalising the odors in the van.
Frying Techniques and Tips
Heat Management
In a campervan, managing your energy resources is crucial. When frying, start with a medium heat to warm up your Flavorstone pan. This gradual heating helps in energy conservation. Plus, it gives you better control over the cooking process.
Oil Choices
Selecting the right oil is another key aspect. We prefer oils with a high smoke point, like canola, sunflower or peanut oil. These oils can handle the heat without burning, ensuring a tasty and non-toxic meal. Olive oil is ok for shallow frying but it can be expensive to use in a deeper fry! Personally I like to use avocado oil but again it can be expensive so sunflower is an ideal oil.
Safety First
Frying in a small space requires caution. Safety should always be your top priority!
Water is often a reason that oil starts to spit and can cause an accident such as burns or even the pan catching on fire. Make sure your utensils are all clean and dry and ensure there is adiquate space around your cooking area should an accident happen. Having a damp towel to hand is useful so that you can cover the pan and cut off the oxygen should the pan catch fire.
Make sure you do not pour that hot oil down the sink! The best way to deal with the pan of oil is to let it cool completely. Place the lid on the pan and remove the handle or twist it out of the way so it can not be knocked. When the oil is cool, pour it into a sturdy, sealable container, like an old jar or a milk jug. It’s a smart and safe way to store used oil, especially on the move. If you can, recycle the oil at a designated disposal site, or use it for another round of cooking if it’s still clean. Remember, disposing of oil correctly is not only eco-friendly but also keeps your van’s plumbing from clogging up.
Wrap-Up
Frying in a campervan doesn’t have to be a concern and certainly shouldnt be avoided. There are so many quick, easy and delicious fried food recipes to cook in your campervan. With the right equipment, techniques, and a bit of practice, you can whip up delicious fried meals wherever your travels take you.
Like we do often, are you craving a quick and tasty snack during your vanlife adventures? This Easy Onion Ring recipe is just perfect! Made with minimal ingredients and requiring just a simple campervan kitchen setup, they’re surprisingly simple to whip up. All you need are onions, a simple batter, and oil for frying.
These Easy Onion Rings come out crispy and delicious, ideal for an evening snack by the campfire or a fun side dish with your meals. This recipe is a surefire way to add some extra crunch and flavor to your vanlife cooking repertoire.
Easy Onion Rings
Vegetarian
These onion rings are a fantastic way to indulge in some classic comfort food while on the road. Enjoy them as a standalone snack or as an accompaniment to your main dishes. Happy cooking!
5 from 1 vote
10 Ingredients or less – Leftovers – No water – One-pan – Quick cook – Solo travel
1CupSunflower Oilor any alternive oil of your choice
1 1/4CupPlain Flour
1tspBaking Powder
1tspSalt
1CupMilk
1EggLarge
3/4CupBreadcrumbs
Instructions
Begin by slicing your onion into 1/4-inch-thick rings. This size is perfect for getting that ideal balance of onion and crispy coating.
Heat your oil in a deep-fryer until it looks seriously hot!
Set up your breading station with three shallow dishes. In the first, whisk together flour, baking powder, and salt. In the second, blend the milk and egg. Place the bread crumbs in the third.
Coat each onion ring in the flour mixture, ensuring it's fully covered. Then, dip it into the egg mixture, letting the excess drip off. Finally, coat it well in the bread crumbs.
Fry the onion rings in batches of 3-4 at a time until they're golden brown, which should take about 2-3 minutes. Drain them on paper towels.Finish by sprinkling with seasoned salt to taste.
This campervan curry lesson is a must know recipe for any vanlife curry lover. This is the magic key to unlocking over 100 Indian recipes – a robust, aromatic curry base.
Are you making the mistake of overpowering your curries with spice? The balance of spice is crucial to making your curry taste nice. Dont mask the flavour of onion, garlic, tomato and ginger with too much spice, you need to learn the balance to let every ingredient burst in layers of flavour.
This is a perfect recipe for campervan cooking and dont miss the vanlife hack!
The balance of spice – Cumin, Coriander, Turmeric, and Chilli
Let’s start with the backbone of this campervan curry base – the four essential spices: cumin, coriander, turmeric, and chilli. These aren’t just spices; they’re the layers of flavor that define many North Indian dishes.
Cumin
Cumin brings a warm, earthy tone that’s unmistakable. It’s like the bass in your favorite track – you know when it’s there, and you miss it when it’s not.
Coriander
Coriander, often used in its ground form, offers a sweet, citrusy zing. It’s like adding a fresh perspective to a familiar scene.
Turmeric
Turmeric is the unsung hero, providing a mild, bitter flavor and a vibrant yellow color. It’s like sunshine in a bottle, brightening up any dish.
Chilli
Lastly, chilli. It’s all about personal preference here. Want a mild base? Go easy. If you’re like me and love a bit of adventure, turn up the heat!
North Indian Food vs South Indian Food
Before we share the recipe, let’s understand its roots. Northern Indian cooking, where this curry base is most at home, often features thick, moderately spicy curries and a lot of breads like naans and rotis. In contrast, Southern Indian cuisine is known for its hotter, rice-based dishes with an abundance of seafood.
What is your favoute curry? We will make it! Let us know in the comments :)
Best Indian Curry Paste – 1 paste for 100 curry recipes
Vanlife Eats
Vegan, Vegetarian
This simple curry paste recipe is perfect for campervan cooking. It is made with a few basic ingredients that can be easily stored and transported. The paste can be used to make a variety of Indian dishes, such as curries, stir-fries, and soups.This recipe makes 4 batches of curry paste to be frozen and stored. Each batch is a per person measurement. ie. If you are making a curry for 2 people use 2 batches.
5 from 1 vote
10 Ingredients or less – Leftovers – One-pan – Prep ahead – Quick cook
1 Large Ice Cube Container Or small containers to batch freeze
Ingredients
2Red OnionMedium
4tbspPassataMedium
2Garlic Clove
1tspFresh Ginger
1tspTurmeric
2tspRed Chilli Powder
1tbspCumin Powder
2tbspOilAny of your choice
2tbspCorriander Powder
Instructions
Prep
Finely chop your red onion. The finer you can chop the better. Alternatively this can be pureed or blitzed in a blender. We use our Zyliss easy pull.
Finely chop your tomatoes. As above, the finer the better and use the blender if preffered.
Combine and finely chop the garlic and ginger. Use a splash of water to blend/chop/mash into a paste.
Method
Add a splash of oil of your choice to a good quality pan. (not a cheap thin based pan!) We like to use Ghee. Heat to a medium heat.
Add the onion paste along with the ginger and garlic paste. Mix well for about 3-4 minutes until it starts to lightly brown.
Add 1 tbsp of corriander powder, 1/2 tbsp cumin powder, 1/2 tsp tummeric powder and 1 tsp of red chilli powder. Mix well and cook for about 1 minute and add a splash of water to loosen it up.
Add the 2 tbsp of passata and give everything a good mix and cook for 5 minutes until the mixture thickens.
Take off the pan and make sure the paste cools thoroughly before decanting into large ice cube containers and then frozen.
Use a base for just about any type of curry you choose.
Pesto pasta is a staple for us vanlifers. Why? Because it’s the trifecta of perfection: affordable, simple, and ready in a snap (15 minutes, to be exact). However, there’s a vast difference between a mundane jar of store-bought pesto and a vibrant, homemade version bursting with fresh basil, garlic, and those precious toasted pine nuts. Plus, let’s not forget a generous helping of parmesan and a good glug of peppery olive oil.
The Italian Secret to Perfect Pesto
In Italy, making pesto is almost a sacred art, complete with rules and traditions, including the correct way to use your pestle and mortar. The name ‘pesto’ itself comes from the Italian for ‘pounded’, and in its full glory, it’s known as ‘pesto alla Genovese’, hailing from Genoa. The traditional recipe features a medley of local ingredients: basil (preferably Genovese, kissed by the sea air), Vessalico garlic, top-notch extra-virgin olive oil, parmesan, and Sardinian pecorino.
In the UK, while you might not get your hands on all these specific ingredients without breaking the bank, the key lies in quality. Choose a fine bottle of extra-virgin olive oil, toast your pine nuts to avoid the stale pre-toasted variety, and use only the freshest basil. As for the cheese, go for a blend of two-thirds parmigiano reggiano and one-third pecorino romano – a perfect mix of sweet complexity and sharp saltiness.
To Pound or to Whizz?
When it comes to making pesto, you’ve got two choices: the traditional pestle and mortar or the modern food processor. If you’re not in a rush, try the old-school way. It’s not just about authenticity; there’s something almost meditative about crushing and grinding the ingredients by hand. But, let’s be real, we all love the convenience of a food processor and especially our favourite vanlife gadget the Zyliss manual food processor. Just remember to add your basil later in the process and drizzle in the oil gradually.
Cooking Pesto? No Way!
Here’s a golden rule: never cook your pesto. The magic of pesto lies in its raw, vibrant flavors. Once your pasta is cooked, let it cool for a bit before mixing in the pesto. This keeps the flavors intact without turning your dish into a flavorless mush.
The Perfect Pasta Shape
Now, about pasta shapes. Forget about penne; it’s just too mundane for a sublime sauce like pesto. Instead, look for Ligurian trofie – short, thin, and twisted, perfect for holding onto every bit of that pesto goodness. Can’t find trofie? No worries, try casarecce, strozzapreti, or fusilli – they all do a fine job.
Elevating Pesto Pasta
Pesto and pasta alone are fantastic, but why not jazz it up a bit? A traditional addition is green beans and potatoes, creating a dish known as pasta alla Liguria. This not only adds texture but also a satisfying starchiness. No potatoes? Try white beans like cannellini or butter beans. And if you’re deviating from tradition, frozen peas can be a great substitute for green beans.
The Bottom Line
We have a few pesto pasta recipes and every one is a winner for any vanlife foodie. It’s all about balancing simplicity with quality ingredients. Whether you’re a stickler for tradition or a fan of the food processor, the end goal is a delicious, easy-to-make dish that brings a touch of Italian flair to your vanlife kitchen adventures.
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