During our vanlife adventure in Sardinia we discovered Fregola, tiny pearls of pasta made by hand which originate from the Italian island. Fregola is a very versatile ingredient and can be used in soups, stews, salads and in this recipe made into a risotto-like pasta dish.
It is one of our favourite campervan kitchen staples. So much so we brought plenty back with us! However, you can find it online (amazon), in posh supermarkets and Italian delis. Although you could substitute it for Orzo or Arborio rice, you may need to add more stock/water.
This recipe can be easily adapted to suit your tastes, camper kitchen supplies and diets - it can be made totally vegetarian and vegan.
Recipe from Meg, from Flora & the Novice Explorers
We love using leftover bananas to make cakes. Without an oven in our van, the Omnia oven makes that all possible. In this one I decided to swirl some nutella through it for extra indulgence (not sure our waistlines appreciate it though!)
Looking for a low carb breakfast or lunch that's high in healthy fats? I'm sure that's why this recipe was invented! Egg and avocado are a match made in heaven and in this simple recipe we fire things up with some cayenne pepper and paprika!
This little bowl just bursts with coconut curry flavours. It's quick and easy to make and use your favourite stir-fry veggies or whatever veggies you have leftover in the fridge. Our version here is protein packed and makes two medium bowls.
Fritatta's are a great way to use up any leftover veg.
Choose any toppings as you like, but remember, the softer the toppings, the quicker the meal.
Some topping combos we like:
* Mushroom, Broccoli and Feta.
* Tomato, Mushroom and red onion.
* Cherry Tomatoes, Onion and Basil.
* Multicoloured Peppers and Feta.
A definite favourite when it comes to vanlife breakfast or brunch!
*You can use normal eggs, but they will take a bit longer to cook, and you won't need as many*
A delicious simple one-pot Vegan chilli with pretty much zero prep time. Easy to cook on a camping stove when hiking, climbing, or even camping! Plus one put means less washing up.
It very much depends on the size of your tajine and your personal taste to the amounts you use so I haven’t given amounts. This is a vegan recipe but you can add meat or fish as is often done in Morocco.
We always seem to buy bananas, they don’t get eaten and end up looking sad and brown on the side. We wouldn’t want to waste them so using them up in cakes is ideal!
This recipe is a winning star baker recipe for Van Bake Off 2020.
I organized myself in order to have freshly baked buns for lunch.
I started at 2.30 pm the day before in order to use less yeast and make these buns easier to digest. You can double the amount of yeast and start early in the morning. It is up to you. It all depends on whether or not you have access to a fridge for an overnight rest.
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