We make this meal several times a week! Ground Turkey, pre-steamed rice, and any kind of veggies you want make this meal super versatile and easy to cook. As another one-pot meal, it’s incredibly simple to make, and relatively inexpensive. We like it because it’s really nutritious and also very filling. When we’re extra hungry, we just add more vegetables or meat.
The recipe is for typical Slovak dish Spinach with potatoes and eggs. This is a vegeterian version, but by adding sausage fried on the pan you can make it more meat-eaters friendly. Equipment needed – saucepan, pot, frying pan and hand mixer to mix the spinach.
This special extra starchy rice makes a delicious creamy meal that pairs perfectly with mushrooms. If you don’t like chicken then beets, shrimp or pumpkin squash can also be good options.
Ok so here is one of my favourite recipes for living in a camper as it’s so quick easy and versatile! The great thing we love about frittata is we can make them anywhere with our gas stove and grill… You can add anything you want and it’s a great way of using stuff up.
Though this is by no means a Chilean recipe, it was the rice dish we made the most in Chile by far, as it uses ingredients which are easy to find all over the country, and only requires one pan.
It’s also delicious cold, so we always make double portions, to avoid having to worry about lunch the next day.
I use to make this one all the time back home, when I fancied something creamy and comforting. Here however, fresh mushrooms aren’t so easy to find, plus they aren’t cheap either.
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If you’re in the south at the right time of year, you may be able to get your hands on some cheap wild mushrooms in the markets. The ones you want are the impressive Loyo mushrooms, from the porcini family.
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For the most part, we ended up using tinned mushrooms. I won’t try and claim that these are the real thing, however they do have the advantage of being cheap, easy to find, and of course, lasting forever.
By all means, use fresh if you can, but if not don’t be afraid to give these a go, you may be surprised.
All the other ingredients for this recipe are also long life, so you can think about this one in the supermarket, and then forget about it till a rainy day.​
I never would have thought of combining sweet potatoes and guacamole until I saw the idea on Pinterest! The flavors pair together really well, and we love this meal! It’s quick and easy to make on a week night after work. And it’s quite filling, especially with a salad. But, I will sometimes serve it with a side of quinoa, as well.
I have been using this pizza dough recipe for years! I’ve tried new dough recipes since, but I always come back to this one. It is so simple and always turns out great!
Imagine my delight when I realized I could make homemade pizza on our propane stove top in the van!
When I photographed this recipe, it was during the COVID-19 quarantine, so the grocery store was out of organic all-purpose flour. I tried making it with organic quinoa flour, instead. I didn’t realize quinoa flour is like a whole wheat flour. That’s why the crust has a darker color. I do NOT recommend using a non-white flour with this recipe! The quinoa flour made the dough difficult to work with, and the crust too crumbly. Plus, the flavor was blah at best. This recipe works best with white flour, and turns out ah-mazing every time with it!
Since we are two huge pizza fanatics, this was the ultimate criteria for our vanlife. If we can’t make a pizza without an oven or Omnia, then we would be forced to let our dream of vanlife die. But we wanted to travel so badly!
So we sat down, tinkered and finally developed a really cool recipe, which we would like to share with you. And we can now rightly say, especially since we now have an Omnia, that we stick to the pan-pizza method. It is the best pizza you can make in a van!
If you want, you can watch our pan pizza tutorial on YouTube in advance (german, English subs are following):
A burger-less burger. That’s my idea of heaven. I’m a vegetarian and I don’t eat bread so I am just used to avoiding burgers altogether. These little micro burgers are so useful for bite sized sustenance you can grab and eat when you are busy. They can be made ahead of time and store well in the fridge. Likewise you can freeze the ‘dough’ to make them quickly at will, handy for spontaneous camping trips or BBQs. The addition of quinoa makes them hearty and filling, and their size makes them versatile for snack boards or picnics or sliders.
They make a great lunch spread with Handmade Hummus, Summer Tomato Salad and Golden Flatbreads.
