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.
Tamalè Pie combines the heartiness of traditional tamales with the ease of a pie. Ideal for vanlife cooking, this recipe layers cornbread with a savoury filling of spiced meat and cheese, baked together until bubbly and golden. Prepare the cornbread from scratch or use ready-made for convenience. The filling, customisable with your choice of meat or vegetarian options, simmers to perfection on a portable stove. Topped with melted cheese, this Tamalè Pie is a comforting, one-dish meal perfect after a day of adventures, easily cooked and enjoyed in the cosy confines of your campervan.
Serve with your choice of my guacamole dip or sour cream, re-fried beans or even a green salad if your feeling healthy. Quick instructions are:Make a batch of your favourite chilli, pour into a baking dish or Omnia, top with grated cheddar cheese and my cornbread recipe. Bake at about 180c until cornbread is brown & done. (When a knife comes out clean after poking)That’s it! Hope you like and enjoy. Please leave a comment if you try this recipe.
Cornbread recipetop chilli and cheese with enough mix to leave room for cornbread to rise and bake
Jalapeño to top if desired
Instructions
Make a batch of your favourite chili, pour into a baking dish or Omnia, top with grated cheddar cheese and my cornbread recipe. Bake at about 180c until cornbread is done…that’s it.
“MeShell’s Diner Tex-Mex Chilli con Carne” is a hearty and flavorful dish perfect for campervan cooking. This recipe is perfect for those craving a hearty, flavorful dish while on the road. Packed with rich spices, tender meat, and a variety of beans, it’s a one-pot wonder that’s easy to whip up in a campervan kitchen. The blend of Tex-Mex flavors ensures each bite is bursting with taste, making it an ideal meal for chilly evenings or a comforting lunch. Serve this chili with a side of cornbread or over rice, and you’ve got a satisfying meal that brings a touch of home wherever your travels take you.
Heat the vegetable oil in a large Dutch Oven or pot over medium-high heat.
Add the beef to the pot and brown in batches so as not to overcrowd the pot.
Once browned, add the onion and bell pepper, stirring and cooking until they are soft.
Reduce the heat to low and add the garlic, chili powder, ground cumin, smoked paprika, cocoa powder, marjoram, and cayenne pepper.
Cook for 1 minute while stirring constantly.
Add the beef broth and bay leaves, cover, and simmer for about one hour.
Add the can tomatoes, red kidney/ black beans, Cover and simmer for about 2 more hours or until desired consistency. Make sure to stir often to avoid sticking to bottom of pan.
Ladle into bowls and garnish with sour cream, minced jalapeno, and cheddar cheese.
This kashmiri banana curry was demonstrated at the 2023 Vanlife Eats big picnic. The Kashmiri banana curry was demonstrated by Shelley of you.trition. Shelley has worked hard to create an amazing recipe book, In celebration of food. This recipe book has 30 incredible recipes (including this curry!). It has a range of dishes to suit most dietary requirements and tastes. Meals range from a quick 20 minute dish, to a showstopper if you have the time. The main thing is that it celebrates the joy that food can bring. If you would like to buy a copy of Shelley’s recipe book (and let’s face it – who wouldn’t?!) you can buy it from here.
In the meantime, if you have overripe bananas that need using up, give the banana bread a miss and make this beauty instead!
Peel and dice the onion. Crush or finely dice the garlic. Finely dice the green chilli. Peel and thinly slice the bananas. Drain the chickpeas.
In a frying pan, fry the onions in the ghee over a medium heat for 8-10 minutes, stirring regularly, until soft and slightly browned. Add the garlic and green chilli and fry for a further minute. Add the cumin seeds and fry for 2 minutes. Add the turmeric and curry powder and fry for a further minute, adding a drop of water to loosen if needed.
Add the sliced bananas to the spices and stir to coat. Cook for 4-6 minutes until they have broken down into the sauce. Add the coconut milk, ½ tin water and chickpeas and cook for 10-15 minutes, until the chickpeas have softened slightly and the sauce has thickened.
Remove from the heat, then stir through the garam masala and salt to taste. To serve, scatter with the toasted flaked almonds, green chilli and freshly chopped coriander.
Notes
Be sure to use super ripe bananas in this dish – the ones that are going brown on the kitchen counter are perfect! These are much sweeter than yellow bananas and give the curry its moreish flavour and silky texture
This Ligurian stockfish stew is a simple one pot dish, making it ideal for vanlife. Liguria is a region in North-West Italy. Liguria is the birthplace of pesto. Stockfish is usually made from cod, but can be other kinds of white fish also.
In Liguria this stew is called Stoccafisso Accomodato Alla Ligurie. You can find our other recipes here.
Liquria stockfish stew
vwt4_furbone
Pescatarian
A Fish-based recipe, which is very simple to prepare
Vanlife is all about embracing the simple joys of life on the road, and that includes enjoying delicious homemade meals from the comfort of your campervan.
Simplicity
One of the key appeals of cooking in a campervan is the simplicity it brings to your culinary adventures. Limited space and resources can inspire creativity, and the Tagliatelle Carbonara is a perfect example of how a few quality ingredients can come together to create something truly remarkable.
Minimal Ingredients, Maximum Flavor
With just a handful of key ingredients – pasta, eggs, pancetta, Parmesan cheese, and black pepper – you can create a dish that bursts with flavour. This simplicity not only makes it easy to prepare in the compact kitchen of your campervan but also allows you to fully appreciate the quality of each component.
Time-Efficient Cooking
When you’re on the road, time is often of the essence. The Tagliatelle Carbonara recipe is a blessing for vanlife enthusiasts because it’s quick to prepare. In under 15 minutes, you can have a steaming plate of creamy pasta ready to enjoy by the campfire or under the stars.
The Ultimate Comfort Food
Campervan living can be both adventurous and exhausting, and sometimes all you crave is a comforting, hearty meal. Tagliatelle Carbonara fits the bill perfectly. Its rich and creamy sauce combined with the satisfying chew of fresh pasta makes it the ultimate comfort food, helping you recharge after a day of exploration.
Embracing Authenticity
While campervan cooking often involves making do with what you have, there’s something special about treating yourself to an authentic dish like Tagliatelle Carbonara. It’s a reminder that even in the simplicity of vanlife, you can savor the tastes of distant places and cultures.
Tagliatelle Carbonara is the perfect addition to your vanlife menu. Its simplicity, quick preparation, and comforting appeal make it an ideal choice for campervan cooking. So, as you embark on your next adventure, don’t forget to pack those essential ingredients and savor a taste of Italy while living the vanlife dream.
Tagliatelle Carbonara
Meat Based
Indulge in the rustic charm of Italian cuisine on the road with our authentic Tagliatelle Carbonara. Cooked to perfection in the cozy confines of a campervan kitchen, this classic dish combines creamy egg, crispy pancetta, and al dente pasta for a taste of Italy wherever your adventure takes you.
5 from 1 vote
10 Ingredients or less – 30 minute meal – 5 ingredients or less – Family friendly – Less washing-up – One-pan – Quick cook – Stove top meal
Yet another Vanlife Eats Big Picnic passes and the new ideas are already flooding our minds for our 2024 event!
This year we had incredible cooking demos, frustratingly inspiring vanlife adventure tales, priceless social media tips, legendary van build advice as well as pet activities, a hand picked craft market, an awesome variety of caterers, the LARGEST fire pit in Vanlife history, the LARGEST vanlife banquet in history, the LARGEST vanlife picnic in history, dance lessons from around the world, incredibly talented music acts all set on the beautiful farmland in the rolling hills of Hampshire.
We have been flooded with emails stating that it was their favourite vanlife event of the year yet again. 😊 But we wont take all that credit, its the amazing vanlife community that make it. Amazing people, inspirational vans and a deep respect for one another. ❤️
Here are some photos of the event to relive the fun..
Want to know when tickets go on sale for 2024?
We owe a HUGE thank you to everyone who helped make this year so amazing as well as to you guys who attended. You are all so incredible and make the whole Vanlife community just the best!
The ultimate campsite gnocchi is the perfect dish for when you want something warming and satisfying but really don’t want the dishes that come along with a vancooked meal! It’s one pot, uses minimal tools and can be ready in about half an hour. This ultimate gnocchi is one of our favourites for using up leftover vegetables and it uses so much cheese that it’s a great way to get children to eat their greens! You can switch it up to make it vegetarian friendly or it works for a group of meat eaters and vegetarians. You can also switch out the vegetables depending on what you have in your fridge or what you need to use up – gnocchi keeps well in the fridge so you can have this recipe on the backburner for a night towards the end of a trip when you’re not sure what you’re going to have to hand.
The Ultimate Campsite Gnocchi
@lifeinthebricklane
Meat Based
All you need is a decent frying pan (a cast iron pan is our favourite) and a wooden spoon, some gnocchi, parmesan and spare veg and you’ve got yourself a winning campsite supper.
Ingredients (serves two, scale up for more people):
Olive oil
250ggnocchishop bought is absolutely fine
6rasherssmoked streaky baconignore if vegetarian!
2clovesgarlic
2shallots
1bunchfresh thyme
3medium sized tomatoesthe fresher the better; or switch out the medium sized tomatoes for a good handful of cherry tomatoes
1courgette
Chicken stocka stock pot or cube is fine
Water
50gParmesana small handful is just right
150gSpinach
125gmozzarella(1 ball)
1sprinkleChilli flakes
Salt and pepperto taste
Instructions
This looks like lots of stages, but it’s very easy…
The first stage depends on whether you’re cooking for meateaters or vegetarians or both. If you’re cooking for vegetarians, skip to stage 2! If you’re solely cooking for meateaters, start by splashing some olive/rapeseed oil into your frying pan, let it heat through slowly and chop your bacon into 1cm cubes. Fry the bacon in the pan until it’s crispy. Remove and set aside. (If you’re cooking for a combination, do the bacon in a separate pan at the same time as step 2.)
If you’re cooking for vegetarians, the first stage will be softening your shallots. Add your oil, shallots and a sprinkle of salt, but don’t be too generous with the salt as the later ingredients are quite salty. Finely chop the shallots and cook slowly on a low heat, for 5-7 minutes or until translucent.
Finely chop your garlic and add it to the pan. Rustic chopping is fine – we are in a most likely to be in a field, after all!
After a minute or two, when the garlic is fragrant, add some fresh thyme leaves and cook for a few seconds.
Chop your tomatoes as the garlic is cooking and add them to the pan. They can be fairly chunky, as they’re going to cook down as you move through the recipe.
As the tomatoes are cooking, chop your courgette into 2-3cm chunks and fry it off so it’s slightly golden. You’ll want to turn the heat up to medium for this stage. It will soften as you continue to cook, so if it’s any smaller it will start to disintegrate and you’ll lose the fresh courgette flavour in the finished dish.
Once you’ve got your golden courgette (don’t cook for any longer than 5 minutes!) add your gnocchi. Make sure you stir well but also allow the gnocchi to brown and crisp slightly. This will add some fun texture to the gnocchi for later.
If you’ve cooked bacon, add half of your cooked bacon to the pan and stir in with the gnocchi. If you haven’t – ignore this step…
When your gnocchi is starting to turn golden (after 3-5 minutes), add your stock cube and enough water to cover the ingredients in the pan by about 2/3s. Bring to the boil quickly before bringing to a simmer and then turn right down.
Add your spinach. Stir well, so the spinach wilts in the pan. It will look like you’re adding way too much spinach to start, but wait until it’s wilted and then you’ll have the perfect balance.
Grate in your parmesan. Mix well as you’re grating it in and you will see the parmesan melt and the sauce start to thicken.
Rip the mozzarella into small balls and push into the gnocchi mix. Try to spread it out around the pan.
Simmer on a low heat for a few minutes, as the mozzarella melts and does its gooey mozzarella thing in the pan. Check for seasoning and add more salt if it requires.
Finish by sprinkling some chilli flakes, black pepper and fresh thyme on top.
Serve, and enjoy! If you’re cooking for a group, add a fresh green salad and some French baguette to keep it simple but tasty.
Notes
If you don’t quite have the same ingredients but want to try something similar, use the following guidelines to adapt the recipe:• If you have firm vegetables, fry them off before you add the gnocchi – at the same stage as the courgette.• If you have leafy veg, add them at the same stage as the courgette.• If you don’t have bacon but have sausages, take the sausages out of their skin and follow the same steps above with the sausage meat as with the bacon.Essential tip:Don’t forget the Parmesan!😉
I love mexican food and cooking it. MeShell’s kick a** guacamole is a great edition to any mexican meal. This guacamole is chunky, and perfect for dipping tortilla chips into.
The beloved Tex-Mex starter or side dish originated with the Aztecs. It is hard to pinpoint the exact birth date for guacamole but there are records that it has existed for over half a millennium. During the 1500s, Spaniards were introduced to avocado mixtures that appeared to be extremely similar to guacamole during their explorations of the new world from the Aztecs. The Spaniards thought that the creation would be a huge hit back home, so they brought the concept back to Spain.
The mixture originally included avocados, tomatoes, and chili’s since those ingredients were native to the Americas. Over the years, Spaniards started adding their own ingredients and spin on the recipe, like onions, cilantro, and lime juice.
MeShell’s Kick A** Guacamole
amerimanx_travels
Vegan
I love to cook and eat Mexican food. This guacamole is the perfect side dish. Tip – I add the Avocados last as I like my Guacamole a bit chunky and not to pureed.
5 from 1 vote
Family friendly – Less washing-up – No cook – Prep ahead
This bejewelled couscous salad is the perfect side dish to so many different main meals. It’s versatile and looks gorgeous so it’s great to share with others. This is a vegan recipe but can also be an accompaniment to many dishes. This bejewelled couscous salad is no-cook and can be made using a kettle, you can boil water on the stove instead. A great recipe for if you are low on gas, or it’s too hot to cook.
This bejewelled couscous salad is great for solo vanlifers too as it stores well in the fridge in an airtight container. It can be packed up for a picnic lunch too! Check out my other recipes here.
MeShell’s Diner Bejewelled Couscous Salad
amerimanx_travels
Vegan
When you're looking for the perfect side for a BBQ, a Curry or even on it's own, this cous cous salad is it. It's better left overnight to chill and the flavours and aroma to mingle.You can also add additional dried fruit to your taste such as dried cherries, dates, sultanas. The choice is up to you. Initial purchase of ingredients may seem a lot but I guarantee having them on hand is worth it. 👌Serve with grilled chicken, fish or even halloumi. This is a winner all round.
5 from 1 vote
Less washing-up – No cook – Prep ahead – Solo travel
Place couscous in mixing bowl, pour hot water till it slightly covers the couscous, cover with tea towel.
Dice apricots to small chunks
Roughly chop Coriander
Finally chop Mint
Toast almonds
Wash the insides of the green stems of the spring onions to remove any dirt. Shake and pat dry, remove any wilted stems. Slice stems about the width of a pound coin.
Cut and juice lemon
Remove tea towel, fluff couscous with a fork, generous drizzle of olive oil, mix to coat couscous, add lemon juice and stir, add all the ingredients you’ve prepared and throughly combine, taste at this point, you may need more olive oil or lemon juice, add salt and pepper.
Place in air tight container in fridge.
Notes
If you are travelling solo this will store well in an airtight container for 3-4 days.
This Omnia vegan carrot cake proved very popular at Camp Quirky 2023. Vegan cakes can be difficult to make as it can be difficult to get them to rise. The mixture of baking powder and vinegar in this recipe is the key to a well risen vegan cake. The acid from the vinegar interacts with the baking powder and forms bubbles, don’t worry you can’t taste the vinegar in it. It is important to wait until you are ready to put the cake into the oven before adding the wet ingredients because of this process. If you really don’t like the idea of adding vinegar in your cake you can use lemon juice instead.
This vegan omnia carrot cake can be made with the addition of chopped walnuts for some texture. You can also add some cinnamon for an extra depth of flavour.
As always with the Omnia, we would advise cooking this carrot cake low and slow, but in the case of this cake giving it a quick blast at the beginning can really help with the rise. If you would like any tips when cooking with the Omnia oven we share them here.
We used pre-made icing for ease when making this carrot cake, especially when at a festival. However, vegan frosting is pretty easy to make. It cooks quickly and stores well in an air tight container for a couple of days. Great for sharing with friends when at events and get togethers.
If you try this recipe be sure to rate it for us, and we would love if you took the time to comment too. If you have any great vegan recipes you can share and inspire others here.
Vegan Omnia carrot cake
Vegan, Vegetarian
We baked this vegan carrot cake in our Omnia stove top oven at Camp Quirky 2023. We have to say it went down a treat, and so now we're doing what we do best, sharing the recipe with you!
Pre-heat the Omnia without the silicone mould in, while mixing the dry ingredients together in a bowl. Mix the flour, sugar, baking powder, salt, ginger and nutmeg.
When the oven is hot add in the wet ingredients to the bowl. Mix in the plant based milk, oil, vinegar and vanilla extract. The mixture will begin fizzing which is normal. try to mix the ingredients through without over beating.
Fold through the grated carrot & raisins. You can also add chopped walnuts at this point if you would like to.
Pour into the mould and then place into the Omnia oven.
Bake on a medium / high flame for the first 5 minutes to help the cake rise. Then turn down to a low medium heat and bake for the remaining 20 minutes, or until a skewer comes out clean.
Take the mould out the oven and leave to cool for 10-15 minutes until cool enough to turn out.
When cool, ice with the pre-made vegan frosting, or make your own! See the recipe notes for a link.
Featured vanlifer Tasha Kiff aka Miss Kiff, shares the amazing support of the vanlife community and the support offered by fellow vanlifers. This is a wonderful feature of the vanlife community coming together to help support Tasha build her van Luna for full time vanlife while living in there!
How did Miss Kiff become a vanlifer?
As with many vanlifers Tasha found herself living full time in a van due to homelessness. In Tasha’s case she sadly lost her Mother and within less than a month, she had to leave her uni accommodation. Although many would worry in this situation, Tasha felt excitement. She had been watching Nic Roams on YouTube and had to begun to manifest getting a van and living vanlife.
Knowing she had to find somewhere to live, Tasha made the decision to look for a small van, she had a very limited budget and felt this would be more manageable for not only her handiwork skills but also her funds. With this in mind, she found a Vauxhall Vivaro for sale only 15 minutes down the road, and within her budget. Fate! She used half her tuition fee money to buy it. It was an empty van, and on her first night she had no option to sleep on the floor on top of a broken Ikea cupboard. Being due at work in 48 hours time, Tasha didn’t have long to make her van more comfortable. During this time she managed to get the van insulated and a floor down, and at 2am one morning a friend helped her screw her bed into place.
Converting a van with little experience, few tools and nowhere to complete the work is a massive challenge as Tasha experienced. Luck was on Tasha’s side once more and her friend no longer able to make the Vanlife Eats big picnic gifted Tasha her ticket. This helped Tasha to meet some amazing members of the vanlife community who would go on to help her continue with her van build.
The van build
Having seen some vanlifers on YouTube Tasha had a sense of the community, but she had no idea just how supportive they would be. She met several vanlifers at the big picnic who put in place support to help with her van build. Simon, Tom, Darren and Liam the Terrible were some of the community who offered support initially.
After trading tips and advice, when the event finished Tasha headed up north where Liam helped show her how to drill into metal, and how to complete her roof. From there Tasha headed to the Peak district. This is where she painted her ceiling, and added some curtains.
Darren had previously told Tasha about the South central van build meets. These are events when the community come together and exchange help and support. It’s a fantastic way to get jobs completed on your van and help others. Everyone in the community has different skills and being able to share these with one another really demonstrates the great sense of community. At this meet up the van got the addition of some tongue and groove, as well as a solar panel and charge controller. From there the van build continued with the diesel heater installation on the Isle of Wight and the electrics completed at Stonehenge. Luna had cupboards installed in the Brecon beacons, and a kitchen cupboard added while on a campsite in Swindon. Slowly vanlifer Miss Kiff is making the van more homely although it is still not yet fully complete – as with many vans!
Vanlife adventures
Over a year later, feeling happy with her home on wheels, Tasha feels very proud of what she has achieved. She says the van feels cosy, has a homely feel and she absolutely loves it. Living vanlife has opened up many opportunities, not only to be a part of an amazing community, but also to see some incredible places and enjoy them in a way that isn’t possible for others.
A highlight for Tasha so far has been spending New Years eve in the Brecon beacons, including a cold water swimming session in 3 degrees 🥶. Obviously not afraid of the cold, Tasha also scaled Pen Y fan in -8 degrees Celsius. Of course she also adds the Vanlife eats big picnic to one of her highlights, where she fully submerged into the sense of community. She also learnt one of her new regular go to meals in the van of one pan Turkish eggs from The vanlife cookbook.
There are more exciting adventures ahead, Tasha has managed to get seasonal work on a beautiful campsite. It is at this campsite that she plans to run some wellness retreats for vanlifers you can find out more on her Instagram @kiffcampoutretreats. After this she plans on heading to Scotland, and next year a 3 month trip exploring food, champagne and vineyards in France.
Not all adventure
With the good often comes the bad, in this case it is no different. It’s time for some vanlife reality. As a solo female vanlifer, life on the road can sometimes be scary. Tasha spent 7 months stealth camping in Cardiff which overall she enjoyed. However, being in a big city can sometimes be intimidating when in a van on your own and she said she often spent nights unable to sleep in ‘fight or flight’ mode.
There have been difficult times in winter where she has found it too cold to get to sleep, but one of the most difficult times is losing her van, even though it was brief. As with many vanlifers, if your van needs repairs, it often means you have nowhere to stay. Unfortunately this happened to Tasha and she ended up being without a van or home for 3 weeks. One of her tips for fellow vanlifers is to make sure you put aside some money for accommodation, for if/when this happens.
On a brighter note, if you end up sitting with Tasha round a campfire, be sure to ask her about the time she got back to the van slightly worse for wear with a full bladder…..
Luna the van
Tasha loves the van and the cosy feeling she has in there, there’s a definite sense of pride and achievement when she describes it. As time goes on she is realising things that work well and things that could be better. As with any tiny home, space is crucial, and so Tash will be making some improvements with the cupboards in her van for more space. Organisation is also key, and having little boxes to be able to organise teas, nuts, oils etc has been a game changer for her. Having a portable hob means Tasha can cook inside or outside if the weather is good and the mood takes her.
Tasha loves a van kitchen gadget and has an Omnia, a blender for perfect lattes and smoothies, plus she’s planning on getting an electric oven. All of this is made possible by her 300w inverter, she says it’s one thing she can’t live without.
Tasha loves to cook in her van and often makes protein pancakes, ramen and of course the turkish one pan eggs. Obviously she loves to make her black bean nachos, the recipe can be found here. Sometimes cooking can impact on her other hobbies though, and she once ended up with her podcast mic covered in pancake batter. Miss Kiff’s podcast provides truthful experiences about her life on the road which you can find on Spotify, it’s called My Van Life Perspective Podcast‘.
If you would like to hear more about Tasha’s vanlife experiences, and living in a van full-time while converting it, then you are in luck. She is currently writing an ebook all about her experiences, and it will be available very soon.
Advice for fellow vanlifers
Do it! Life is too short to wonder, it’s tougher than it looks. Van Community is Everything! Start trusting strangers (the right ones of course), go to van festivals to meet like minded people. Even if you have no skill or resources it can be done. The first year will be testing you to the limit, take your van to a mechanic before you start converting it. And get a reliable mechanic!
To apply for a featured post on vanlifeeats.com simply follow this link and fill out the application form. We promote all featured van lifers across all our social media networks, we send out a “featured Van Lifer” sticker for your van as well as awarding you a prestigious badge for your profile on our website.
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