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Topped avocado halves

familywellnesswanderers
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0
Topped avocado halves

These topped avocado halves are easy to make and need very few ingredients. They can be prepped ahead of a trip away in the van. If you want to make your own sauerkraut, there is a great recipe right here, it only needs 2 ingredients. The great thing with these is that you can add whatever toppings you like!

 

Topped avocado halves

familywellnesswanderers
Vegetarian
This is a fun and yummy meal on the go. The avocado halves are easy to make and don’t require much to make. We bring them along in a container on picnics or on long drives.
5 from 1 vote
5 ingredients or less - No water - Prep ahead - Solo travel
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Brunch, Lunch, Snack
Servings 1
Diet Vegetarian

Ingredients
  

  • 1 Avocado
  • 1 cup Sauerkraut
  • 1 egg

Instructions
 

  • Cut the avocado in half and take out the pit.
  • Next, set on a plate and bring out the filling. You can use almost anything you want. We like sauerkraut.
  • Or if you would like to use an egg, set oven at 350.
  • Crack the raw egg in the avocado and set it in the oven. After about 10 min. bring it out of the over, sprinkle with salt and enjoy! To bring with you put in a container.

Nutrition

Calories: 412kcalCarbohydrates: 24gProtein: 11gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.02gCholesterol: 164mgSodium: 1015mgPotassium: 1277mgFiber: 18gSugar: 4gVitamin A: 557IUVitamin C: 41mgCalcium: 91mgIron: 4mg
Keyword gluten free, picnic, Snack, vegetarian
Tried this recipe?Let us know how it was!

Crunchy Chocolate Bark

familywellnesswanderers
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0
Crunchy Chocolate Bark

Crunchy Chocolate Bark

@wellnesswanderersyoga
Vegetarian
Our family loves chocolate! And we also take it on the road. We find the best local chocolate wherever we happen to be and then use it to create this delicious on-the-go treat.
5 from 1 vote
5 ingredients or less - Family friendly - Less washing-up - Stove top meal
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Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Course Baking, Dessert, Snack
Servings 5
Diet Vegetarian

Equipment

  • Freezer

Ingredients
  

  • 2 Chocolate Bars
  • 1 handful Nuts & Seeds
  • 1 tbsp Coconut Oil

Instructions
 

  • Set a small saucepan on a burner at medium high heat.
  • Unpack the chocolate and put it on the stove with the oil.
  • Once it becomes liquid, cover a small glass container with oil and pour into a container.
  • Then top with your favorite toppings and set in the freezer for 30 mins and enjoy!
  • P.S. They do melt, so make sure to keep them frozen.

Nutrition

Calories: 126kcalCarbohydrates: 7gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 0.3mgSodium: 3mgPotassium: 116mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 0.02mgCalcium: 12mgIron: 2mg
Keyword chocolate, dessert, Easy, picnic, Simple, Snack, treat
Tried this recipe?Let us know how it was!

Easy Berry Oats – VEGAN

LauraAndBenedict
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0
Easy Berry Oats – VEGAN

Easy Berry Oats – VEGAN

LauraAndBenedict
Vegan, Vegetarian
These vegan oats are full of yumminess and guaranteed to get you ready for a busy day of adventuring.
5 from 1 vote
5 ingredients or less - Family friendly - Stove top meal
Print Recipe Pin Recipe
Cook Time 10 minutes
Total Time 10 minutes
Course Breakfast
Servings 2
Diet Vegan, Vegetarian

Equipment

  • Stove-top
  • Pans

Ingredients
  

  • 120 g Oats
  • 120 g Water or any plant based milk
  • 1-2 drops Flavouring extract
  • 2 cup Frozen Berries
  • 1 tbsp Chia Seeds

Instructions
 

  • Add the oats, liquid and flavouring extract to one pan and the frozen berries and chia seeds to another. If you have only one hob, allow the oats to soak whilst cooking the fruit down first.
  • Stir both pans continuously on a low heat as they cook.
  • Once the fruit has boiled down and turned into a jammy consistency, allow to cool.
  • Once the oat consistency is thick and creamy (or you feel like you’re doing an arm workout). Serve up.
  • Add all and any extra toppings you desire alongside the freshly boiled down jam.

Nutrition

Calories: 267kcalCarbohydrates: 21gProtein: 13gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 28mgSodium: 226mgPotassium: 124mgFiber: 6gSugar: 14gVitamin A: 694IUVitamin C: 4mgCalcium: 136mgIron: 2mg
Keyword breakfast, Nutrition, Oats, Van Life, vegan, wholesome
Tried this recipe?Let us know how it was!

Tuscan Ribollita Stew

the_peri_pot
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0
Tuscan Ribollita Stew

Tuscan Ribollita Stew

the_peri_pot
Vegan, Vegetarian
Although this recipe has a lot of ingredients, it is definitely worth the effort. Best of all you can use up any leftover veg and mix it up whenever you want. Us vanlifers are entitled to a gourmet lifestyle too!
5 from 1 vote
Leftovers - Stove top meal
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

For the soup

  • 1 tbsp Olive Oil
  • 1 Large Onion
  • 2 Large Carrot
  • 3 Celery Stalks
  • 4 Garlic Cloves
  • 1/2 cup Red Wine
  • 2 cup Vegetable Stock
  • 1 Tin of Tomatoes
  • 1 Kale
  • 1 Tin Canellini Beans
  • 1 /2 cup bread
  • 1/2 cup Parmasan
  • 1/2 tsp Chilli Flakes
  • 1 Fresh Basil
  • 2 Fresh Thyme Sprigs

For the gremolata

  • 2 cup Olive Oil
  • 4 Lemons zest only
  • 1 cup Fresh Parsley
  • 1/2 cup Fresh Basil
  • 1 Garlic Clove
  • Salt & Pepper to taste

Instructions
 

  • Start by heating oil in a large pot and add onions, carrots, celery and garlic.
  • Leave to sweat for around 10 mins.
  • Add the red wine and cook until reduced, about 10 mins.
  • Then add the stock and tin tomatoes.
  • Add in the fresh herbs and chilli flakes. Leave to cool for around 20 – 25 mins.
  • Once this has cooked add in the Tin of drained cannellini beans, kale, rip up the bread into small pieces and add this in along with the parmesan.
  • Cook until heated all the way through and bread has softened.

For the gremolata

  • Put all gremolata ingredients in a blender and blitz until smooth. Season the Italian Ribollita stew and serve with a small amount of grated parmesan and a swirl of gremolata.

Nutrition

Calories: 2603kcalCarbohydrates: 99gProtein: 28gFat: 236gSaturated Fat: 36gPolyunsaturated Fat: 26gMonounsaturated Fat: 166gTrans Fat: 0.04gCholesterol: 17mgSodium: 2003mgPotassium: 1187mgFiber: 16gSugar: 21gVitamin A: 16863IUVitamin C: 194mgCalcium: 687mgIron: 10mg
Keyword hearty, italian, Stew, vegan, vegetarian
Tried this recipe?Let us know how it was!

Sundried Tomato Chicken

IreneIronFitness
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0
Sundried Tomato Chicken

Sundried

Sundried Tomato Chicken

Meat Based
A great tasting dish with the flavour of sun dried tomatoes bringing a little bit of Summer to your mouth
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 4
Diet Meat Based

Equipment

  • Skillet

Ingredients
  

  • 1 lb Chicken breast or thighs, boneless & skinless
  • 1 pinch Salt
  • 1 pinch Pepper
  • Dried Oregano
  • 4 tsp Extra Virgin Olive Oil
  • 1/4 cup Red Onion, Diced
  • 3 Garlic Cloves, Minced
  • 2 tbsp Tomato Paste
  • 8 oz Chicken Stock or Broth
  • 1/2 cup Canned Lite Coconut Milk
  • 1/2 cup Sundried Tomatoes
  • 14 oz Quartered Artichokes
  • 1 tbsp Capers
  • 1 tbsp Apple Cider Vinegar

Instructions
 

  • Season both sides of chicken with salt, pepper, and oregano.
  • Heat medium/large skillet over medium/high heat. Add 2 tsp olive oil and heat until hot. Sear both sides of chicken, then transfer chicken to a different plate.
  • Add remaining 2 tsp olive oil to the same pan and add onions, cooking a few minutes until soft. Add garlic and cook another minute. Next, add tomato paste and combine it into the onion and garlic mixture.
  • Add the chicken bone broth or stock and the coconut milk and heat until soft boil. Reduce heat to simmer and simmer and let reduce down 5 minutes
  • Add in the sundried tomatoes, artichokes, capers, vinegar, chicken, and any juices. Let simmer about 5 minutes until warmed and fully cooked through.

Nutrition

Calories: 291kcalCarbohydrates: 24gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 397mgPotassium: 1109mgFiber: 8gSugar: 8gVitamin A: 336IUVitamin C: 21mgCalcium: 77mgIron: 3mg
Keyword chicken, Easy, one pan, summer, SundriedTomato
Tried this recipe?Let us know how it was!

Pizza Protein Bowl

IreneIronFitness
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0
Pizza Protein Bowl

Pizza Protein Bowl

Meat Based
Fancy a pizza without the carbs, make this pizza bowl to get the flavour you require without the extra calories.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner
Servings 4
Diet Meat Based

Equipment

  • Skillet

Ingredients
  

  • 2 tsp Extra Virgin Olive Oil
  • 8 oz Cremini or Bella mushrooms, sliced
  • 5 oz Turkey pepperoni, quartered
  • 1 Small Onion, chopped
  • 3 Garlic cloves, minced
  • 2 lb Lean ground beef or turkey
  • 1 Green bell pepper, chopped
  • 4 tbsp Tomato paste
  • 1/4 cup Chicken stock or water, as needed
  • 2 tsp Salt
  • 2 tsp Pepper
  • 2 tsp Dried basil
  • 1 tsp Dried fennel
  • 1 tsp Dried Oregano
  • 1 tsp Dried red pepper flakes
  • 20 Olives, sliced vertically (black, green, or kalamata)

Instructions
 

  • Heat a large 12” nonstick skillet over medium-high heat and add 1 tsp of olive oil. Add the mushrooms and season with salt. Sautee for a couple of minutes then transfer to a holding plate.
  • Return the skillet to the heat and Sautee the pepperoni for a couple of minutes, careful not to burn. Transfer to the same plate as the mushrooms.
  • Return the skillet to the heat and add the remaining 1 tsp of olive oil, then add the onions along with salt for seasoning. After sautéing the onions for a few minutes add the garlic and cook for another minute or so. Next, add in the ground meat and mix well to combine with the onion and garlic mixture. Continue to brown the meat, mixing often, until cooked through.
  • Add the tomato paste and seasoning into the meat mixture and mix to combine. You may need to add a touch of water here to help the seasonings distribute (especially if your meat is very lean). Add the green peppers and cook for 1-2 minutes.
  • Add the pepperonis, mushrooms, and olives to the pan. Stir well to combine and let everything heat through.

Nutrition

Calories: 36kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1298mgPotassium: 199mgFiber: 1gSugar: 2gVitamin A: 401IUVitamin C: 4mgCalcium: 24mgIron: 1mg
Keyword one pan, pizza, singleskilletmeal
Tried this recipe?Let us know how it was!

Low FODMAP Baked Lemon Sole

CookauVan
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1
Low FODMAP Baked Lemon Sole

Low FODMAP Baked Lemon Sole

Pescatarian
Great recipe for those following a low FODMAP diet
5 from 1 vote
10 Ingredients or less - Open fire
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Servings 6
Diet Pescatarian

Equipment

  • Oven

Ingredients
  

  • 6 Lemon Sole
  • 2 Lemon
  • 1/2 cup Garlic Infused Olive Oil
  • 3 tbsp Butter
  • 6 Spring Onions
  • 1/2 cup Parsley

Instructions
 

  • Pre-heat oven to gas mark 7 / 425F/ 220C.
  • Place fish fillets in baking tray.
  • In a small bowl, whisk together juice of one lemon, garlic oil and melted butter. Season with salt and pepper.
  • Chop the green parts of two spring onions and stir into the sauce.
  • Pour the sauce over the fish. Slice one lemon place on top. Slice the rest of the spring onions greens lengthways and lay over the fish.
  • Bake in the oven for 15-20 mins but keep checking to make sure the fish doesn’t overcook.
  • Remove from oven and garnish with chopped parsley.
  • Serve with rice and a gorgeous green salad.

Nutrition

Calories: 810kcalCarbohydrates: 5gProtein: 113gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 406mgSodium: 2678mgPotassium: 1561mgFiber: 1gSugar: 2gVitamin A: 858IUVitamin C: 28mgCalcium: 223mgIron: 2mg
Keyword Baked, dinner, Fish, Lemon Sole, Low FODMAP, oven
Tried this recipe?Let us know how it was!

Purple Cabbage Slaw

IreneIronFitness
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0
Purple Cabbage Slaw

Purple Cabbage Slaw

Vegan, Vegetarian
This recipe is light and fresh, and the perfect accompaniment to most Summer dishes
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Outdoor, Salad, Side Dish
Servings 6
Diet Vegan, Vegetarian

Ingredients
  

  • 20 oz Purple cabbage core removed and shredded
  • 9 oz Snap peas sliced on a bias
  • 1 oz Green onion stalks sliced on a bias
  • 15 g Jalapeno pepper seeds removed and minced
  • 3 tbsp Extra Virgin Olive Oil
  • 5 tbsp Fresh lime juice
  • 2 tsp Ground coriander
  • 1 1/2 tsp Ground cumin
  • 1 1/2 tsp Salt
  • 1/2 tsp Fresh cracked black pepper

Instructions
 

  • In a small airtight container, combine the olive oil, lime juice, salt, pepper, cumin, and coriander. Mix vigorously until well combined.
  • Place the shredded cabbage in a large mixing bowl along with the snap peas (reserving the garnish pieces), green onion, jalapeno, and dressing. Mix to combine and coat all of the vegetables with the dressing
  • Transfer to a serving bowl and garnish with the halved snap peas

Nutrition

Calories: 119kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 611mgPotassium: 368mgFiber: 4gSugar: 6gVitamin A: 1604IUVitamin C: 87mgCalcium: 77mgIron: 2mg
Keyword asian noodle salad, cabbage, coleslaw, lime, peas, side, vegan, vegetables
Tried this recipe?Let us know how it was!

Creamy pepper sauce with mushrooms

Forest Food Stories
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3
Creamy pepper sauce with mushrooms

I like to serve this creamy pepper sauce with mushrooms over a freshly roasted piece of beef. However, the sauce itself is vegetarian. You can put it over pretty much anything. In fact it’s so tasty you may want to even eat it on it’s own! You can find my other recipes here.

Creamy Pepper Sauce

Creamy pepper sauce with mushrooms

@forestfoodstories
Vegetarian
This goes well with with a meaty dish The key to getting the most “pepperiness” from your peppercorn sauce is to toast the pepper gently with the mushrooms and garlic before adding the cream. Fresh thyme, bay and a squeeze of lemon add all the right flavours and you’re done.
5 from 1 vote
Family friendly – Open fire – Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dips / Sauces, Side Dish
Servings 2
Diet Vegetarian

Equipment

Ingredients
  

  • 2 tbsp Butter
  • 2 Garlic cloves finely chopped
  • Mushrooms
  • 2 tbsp black pepper fresh cracked
  • 1 Bay leaf
  • 2 Sprigs fresh thyme
  • 2 cup Whipping/heavy cream
  • 1/2 lemon juice only
  • Salt to taste

Instructions
 

  • Melt the butter in a frying pan then add the mushrooms and saute until soft.
  • Add the garlic and cook for another 30 seconds before adding the pepper and herbs.
  • Gently toast the pepper until fragrant then pour in the cream.
  • Season with lemon juice and salt and allow to simmer gently for 10-15 minutes until the sauce has reduced and thickened to your preference.
  • I serve this with meat, so roast a piece of meat of your choice, I prefer beef. Serve.

Notes

Don’t let that lemon rind go to waste once juiced. Use it to clean your stove top, add to water for some flavour or even clean tea / coffee pots.

Nutrition

Calories: 938kcalCarbohydrates: 14gProtein: 8gFat: 98gSaturated Fat: 62gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gTrans Fat: 0.5gCholesterol: 299mgSodium: 157mgPotassium: 365mgFiber: 2gSugar: 8gVitamin A: 3938IUVitamin C: 18mgCalcium: 204mgIron: 1mg
Keyword autumn, fall recipe, marinara sauce, meatsauce, mushroom, outdoor cooking, stove top, vegetarian
Tried this recipe?Let us know how it was!

Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

florencetheambulance
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0
Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

This masala veggie curry is a firm favourite in our van kitchen! We serve this veggie curry with our 2 ingredient flatbread, the recipe is right here!

Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

Vegetarian
One of the tastiest curries we make in our van! Sophie actually said it’s the tastiest meal I’ve ever made her 😏
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 1/2 Butternut Squash
  • 200 g Chick Peas
  • 200 ml Vegetable Stock
  • 200 g Chopped Tomatoes
  • 1/2 Onion
  • 1 Garlic Clove
  • 1 Coriander
  • 2 tbsp Pumpkin Seeds
  • 2 tbsp Sesame Oil
  • 1 tsp Dried Chili Flakes
  • 200 g Greek Yoghurt
  • 1/2 Mint Leaves
  • 1 Lemon Wedge
  • 1 tbsp Garam Masala
  • Salt & Pepper

Instructions
 

  • Add a spalsh of sesame oil to a medium pan and add the chopped onion. Cook for about 5 minutes until soft.
  • Add the sliced garlic.
  • Add 1 tablespoon of garam Masala powder.
  • Add the diced butternut squash and give everything a good stir to make sure the veg is coated in spice.
  • Add the chopped tomatoes, the stock and the chickpeas and stir.
  • Drop the pan to a low heat and leave to simmer for 20 minutes.
  • In a small pan over your second hob, add 1 table spoon of sesame oil on a low heat.
  • Add the pumpkin seeds and the chili flakes.
  • Toast for about 5-7 minutes
  • Whilst the curry is simmering and the seeds toasting, in a manual blender add the yoghurt, the mint leaves, squeeze the lemon wedge and season with salt and pepper. Blend it up with around 20 pulls.
  • For the last 5 minutes of the curry cooking, throw in a handful of fresh coriander.
  • Serve the curry in a bowl, the seeds in a separate bowl along with another bowl for the riata.
  • Sprinkle the desired amount of seeds in each serving bowl to add a little heat and some crunch.

Nutrition

Calories: 556kcalCarbohydrates: 65gProtein: 26gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 6mgSodium: 618mgPotassium: 1305mgFiber: 15gSugar: 18gVitamin A: 20725IUVitamin C: 58mgCalcium: 308mgIron: 6mg
Keyword Curry, Indian, vegetables
Tried this recipe?Let us know how it was!

Veggie Van Curry for Two (V, GF)

2kooks1van
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0
Veggie Van Curry for Two (V, GF)

Veggie Van Curry

Vegan, Vegetarian
This recipe is really all about the timing! It took some experimentation but we finally got it down to perfection. We use one pot and a 18″ cast iron skillet to whip up this delicious van favorite. Perfect for 2 and vegan and gluten free!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Equipment

  • Skillet

Ingredients
  

  • 1 Sweet Potato Medium-Sized
  • 2 Carrots
  • 1 head Broccoli
  • 1/2 cup Lentils
  • 1/2 cup Quinoa
  • 1 tin Coconut Milk
  • 2 tbsp Water
  • 3 tbsp Curry Powder
  • 4 pinches Himalayan Salt

Instructions
 

  • Begin cooking the quinoa (1/2 cup grain to 1 cup of water) in a separate pot first and it should be done just after your skillet of curried veggies.
  • Add coconut milk, lentils and 2 tbsp of water to the cast iron skillet and bring to a boil before reducing heat.
  • Chop carrots into large pieces and add them to the cast iron with the lentils. Set timer for 20 minutes.
  • While the carrots and lentils cook, chop large pieces of sweet potato and broccoli and add to skillet when the 20 minute timer is up. Set a timer for an additional 10 minutes.

Nutrition

Calories: 582kcalCarbohydrates: 110gProtein: 30gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 990mgPotassium: 2374mgFiber: 34gSugar: 14gVitamin A: 28229IUVitamin C: 281mgCalcium: 288mgIron: 11mg
Keyword coconut, Curry, dairy free, gluten free, healthy, vegan, vegan dinner, vegetarian, whole grain
Tried this recipe?Let us know how it was!

Seafood feast.

shanti_nomads_
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0
Seafood feast.

Seafood Feast

Pescatarian
Back home we have amazing seafood since we are on an island in the Mediterranean and sometimes we crave some prawns and mussels so we decided to head to a fish shop.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Servings 2
Diet Pescatarian

Ingredients
  

Prawns

  • 1 kg Prawns
  • 1/2 Onion
  • 2 Garlic cloves
  • Chilli flakes
  • Whisky 3 shots

Mussels

  • 1 kg Mussels
  • 25 g Butter
  • 1/2 Onion
  • 2 Garlic cloves
  • 1 splash White wine
  • 1 tin Diced tomatoes
  • Mixed herbs

Instructions
 

Prawns

  • In a pan, heat some butter and fry the garlic and onions till golden. Then throw the prawns and sprinkle the chilli flakes until the prawns turn pink.
  • Then for the flambe : Pour the shots of whisky and use a lighter to light the whisky and you have few seconds of flambe. (Try it it’s fun)

Mussels

  • Mussels in tomato sauce and white wine. Heat some butter and throw the onions and garlic till golden.
  • Pour the diced tomatoes and wine and the mixed herbs. Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)

Nutrition

Calories: 718kcalCarbohydrates: 25gProtein: 134gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 878mgSodium: 1361mgPotassium: 2644mgFiber: 3gSugar: 8gVitamin A: 671IUVitamin C: 45mgCalcium: 488mgIron: 15mg
Keyword Mediterranean, mussels, prawns, seafood
Tried this recipe?Let us know how it was!

PUMPKIN RAVIOLI WITH SAGE BUTTER

Forest Food Stories
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0
PUMPKIN RAVIOLI WITH SAGE BUTTER

PUMPKIN RAVIOLI WITH SAGE BUTTER

Vegetarian
Delicious recipe that can be cooked over an open fire
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Cooling time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

Pasta dough

  • 250 g Flour
  • 2 Egg yolk
  • 2 tsp Olive oil
  • Salt
  • 60 ml Water

Ravioli filling

  • 1 onion small
  • 2 tsp Olive oil
  • 1 Garlic clove
  • 600 g Pumpkin
  • 60 ml Dry white wine
  • Sage
  • Salt
  • Pepper
  • Lemon juice
  • Creme cheese
  • 60 g Parmesan
  • Butter and sage

Instructions
 

Egg pasta dough

  • For egg pasta dough, combine flour and 1 tsp salt. Add egg yolk and olive oil, and process until dough comes together. Add water and knead to a smooth dough, dusting with extra flour if a little sticky. Set aside to rest.

For the filling

  • Sauté onion in oil and half the butter in a pan over medium heat until onion is tender and starting to caramelise (10-15 minutes). Add garlic, stir until fragrant (1 minute), then remove mixture from pan and set aside. Add remaining butter and pumpkin to pan, and cook uncovered until just tender add water if needed (8-10 minutes).
  • Add wine and 100ml water, and simmer, stirring occasionally, until liquid has evaporated and pumpkin is very tender (5-8 minutes). Add sage and salt n pepper, return onion and garlic to pan, then set aside to cool (30 minutes). Add parmesan, creme cheese, lemon juice, season to taste and stir to combine.
  • Roll out the pasta dough into thin sheets. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling.
  • Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Sage brown butter * butter * sage leaves For sage butter, melt butter in a saucepan until brown (1-2 minutes). Add sage, remove from heat and stir gently until crisp (10 seconds). Transfer to a bowl.
  • Cook ravioli in batches in a large pan of boiling salted water until al dente (2-4 minutes).
  • Transfer with a slotted spoon to warm bowls. Drizzle with sage brown butter, scatter with parmesan and serve immediately.

Notes

If you have an oven then you could use the leftover egg white to make meringues. Otherwise why not make a fluffy egg white omelette for a tasty breakfast or snack

Nutrition

Calories: 828kcalCarbohydrates: 123gProtein: 30gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 216mgSodium: 500mgPotassium: 1309mgFiber: 6gSugar: 12gVitamin A: 26034IUVitamin C: 32mgCalcium: 479mgIron: 9mg
Keyword autumn recipe, fall recipe, over the fire cooking, pasta, pumpkin, pumpkin ravioli, pumpkin recipe, pumpkin season, ravioli
Tried this recipe?Let us know how it was!

Cheesy Tomato Risotto

silverjaney
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0
Cheesy Tomato Risotto

This cheesey and tomato risotto is a great recipe from one of our featured vanlifers @silverjaney. As well as this risotto recipe, Janey has been featured on our website which you can read here. She also wrote a step-by-step guide for how to sprout in your van, which you can read right here!

Cheesy Tomato Risotto

silverjaney
Vegetarian
My guest blog post on here explains how easy it is to sprout beans when on the road, this is one of the many recipes I include them in.
5 from 1 vote
One-pan – Stove top meal
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

For the risotto

  • 50 g Sun-dried tomatoes
  • 450 ml Vegetable stock
  • 8 Baby plum tomatoes
  • 1 Shallot
  • 1 clove Garlic
  • 1 tbsp Tomato puree
  • 175 g Arborio rice
  • 80 g Parmesan cheese

For the garnish

  • 2 handfuls Watercress
  • 4-5 handfuls Rocket
  • 2 tbsp Sprouted mung beans
  • 1 drizzle Truffle oil

Instructions
 

  • Soak the dried sun-dried tomatoes in the veg stock cube and water and add the plum tomatoes. Leave to one side.
  • Heat a drizzle of oil in a pan and fry the onion. Add the garlic, tomato puree and cook for about 1 min.
  • Stir in the rice and cook for 4-5 mins.
  • Slowly and gradually add the tomato stock water stirring until all the water has been absorbed allowing the soaked sun-dried tomatoes and baby plum tomatoes to mix with the risotto.
  • Toss the watercress, rocket and mung beans in some truffle oil and serve on the side.

Nutrition

Calories: 671kcalCarbohydrates: 111gProtein: 31gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 1594mgPotassium: 1782mgFiber: 11gSugar: 21gVitamin A: 4124IUVitamin C: 53mgCalcium: 608mgIron: 8mg
Keyword cheese, Easy, Simple, sprout, vegetarian
Tried this recipe?Let us know how it was!

Chilaquiles with Homemade Salsa Verde

vanessachav
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0
Chilaquiles with Homemade Salsa Verde

Chilaquiles with Homemade Salsa Verde

vanessachav
Vegan, Vegetarian
This recipe for van made salsa verde makes this dish even more special.
5 from 1 vote
30 minute meal - Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dips / Sauces
Servings 8
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 2 lb Tomatillos
  • 4 Garlic Cloves
  • 1/2 Onion
  • 2 Serrano Chile
  • Salt to taste
  • 1 tbsp Olive Oil
  • 1 handful Cilantro

Instructions
 

Salsa Verde

  • Bring a pot of water to a boil. Husk the tomatillos and place them in the boiling water along with the chiles. Cook for about 10 minutes, or until the tomatillos change from bright green to yellow green.
  • While the tomatillos are boiling, sauté half of the garlic and onion with olive oil in a hot pan. You can also sauté a minced jalapeño for a little extra spice. This will be added to your salsa verde after it is blended.
  • Once the tomatillos and chiles are cooked, blend them with the remaining half of the raw onion and garlic. Add water to the salsa if it is too thick. Add cilantro if desired and salt to taste. In the van I use a small hand blender and blend everything directly inside a wide-mouth mason jar. This method works really well, just be mindful of the occasional splash.
  • Once the sauce is fully blended, add the sautéed garlic and onion from the pan. Store in a mason jar for 2 weeks maximum.

Chilaquiles

  • Start with a bed of tortillas chips.
  • Add your desired protein: eggs, chicken, tofu.
  • Pour salsa verde over the entire plate. Don’t be afraid to smother them! The more sauce the better.
  • Garnish with a side of beans, queso fresco, onions, or avocado.

Nutrition

Calories: 57kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 327mgFiber: 2gSugar: 5gVitamin A: 177IUVitamin C: 15mgCalcium: 13mgIron: 1mg
Keyword breakfast, chiles, Mexican, salsa, salsa verde, vegan, vegetarian
Tried this recipe?Let us know how it was!

Mexican pulled chicken tortilla wrap

derwegvan
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0
Mexican pulled chicken tortilla wrap

Mexican pulled chicken tortilla wrap

derwegvan
Meat Based
Making wraps in your van is easy, and definitely worth doing! Top with whatever you like or salad items you have in your fridge
5 from 1 vote
Leftovers - Stove top meal - Tinned food
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour
Course Dinner
Servings 2
Diet Meat Based

Equipment

  • Large bowl

Ingredients
  

For the tortillas

  • 200-250 g Plain Flour
  • 1 tbsp Oil
  • 125 ml Water
  • 1 pinch Salt
  • 1/2 tsp Garlic powder optional

For the mexican chicken

  • 2 Chicken breasts or thighs
  • 1 clove Garlic
  • 1 pinch Cumin large
  • 1 Chilli Pepper
  • 2-3 tsp Paprika Powder
  • 2 tbsp Tomato Sauce ready made

Toppings

  • 2 tbsp Corn
  • 2 tbsp Beans
  • 1 handful Lettuce
  • 1 drizzle Spicy Sauce

Instructions
 

For the tortillas

  • You need:200-250 grams of flour, 1 tbsp of oil, 125ml water, some salt and if you like you can add garlic powder. You need a big bowl and a little wet towel
  • Basically you mix all the ingredients in the bowl and mix them up! Be prepared to get messy hands. Sometimes if the dough is too wet just add more flour.
  • Mix it until it’s a big ball. Let it rest for 30 min under the wet towel. In the meantime make the filling. We explain it below.
  • After 30 min, you divide the big ball of dough into little ones. Make them as small or as big as you like. (We made little ones). You roll them out we don’t have a rolling pin so we use a soda can!
  • Then you heat up a pan or a cooking plate and bake the dough for about 1 min each side. Turn when they get bubbles.

For the fillings

  • Time to make the filling! This time we made pulled chicken. But you can also make it with other meat or even fish. We eat tortilla wraps at least 2 times a week because it’s easy and you have a lot of options.
  • You can boil the chicken for 12-15 min. After that let it cool down before you start pulling. We use 2 forks to pull it.
  • After you mix it with some Mexican spices. We used: 1 clove of garlic, pinch of salt, good pinch of cumin powder, a little bit of chilli pepper and lots of paprika powder.
  • After mixing we heat up a different pan with some oil. Mix the chicken with some corn, beans and a little tomato sauce. Put the filling in the tortilla with some lettuce and spicy sauce!
  • Time to enjoy! Greetings Bryan, Manouk and Pietje

Nutrition

Calories: 748kcalCarbohydrates: 86gProtein: 62gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 145mgSodium: 402mgPotassium: 1231mgFiber: 5gSugar: 4gVitamin A: 1376IUVitamin C: 38mgCalcium: 57mgIron: 7mg
Keyword chicken, Mexican, spicy, tortilla, wraps
Tried this recipe?Let us know how it was!

VAN PAN PIZZA

adventures.of.the.yellow.bus
-
0
VAN PAN PIZZA

van pan pizza

VAN PAN PIZZA

Vegetarian
This pizza dough is super quick to make. Easy to cook in a pan so you can even cook outside - no oven required. This Van Pan Pizza can have whichever toppings you choose, so load it up and enjoy!
5 from 1 vote
30 minute meal - Leftovers - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Servings 2
Diet Vegetarian

Ingredients
  

  • 200 g Self Raising Flour
  • 150 g Yogurt
  • 2 Garlic Cloves
  • Salt & Pepper
  • Toppings of your choice

Instructions
 

  • Mix all the ingredients for the dough together.
  • Knead into an elastic, soft ball and divide this ball into four smaller balls. Take a piece of aluminium foil and sprinkle with a little bit of self-raising flour.
  • Press each ball to an approx 0.5cm flat naan bread. Heat a dry frying pan on high heat and put the naan bread in it.
  • Bake for two minutes on 1 side and flip it over to the other side and bake for 1 minute. Heat all the sliced veggies
  • Then it is time to decorate your pizza with whatever you like. You start with the tomato sauce, followed by the cheese and add as many veggies you like.
  • Topping ideas:-1 jar or homemade tomato sauce-6 mushrooms-1 hand of spinach-1 onion-1 paprika-a piece of leek-1 small can corn-1 small can of tuna-150gr grated cheese

Nutrition

Calories: 411kcalCarbohydrates: 77gProtein: 15gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 37mgPotassium: 228mgFiber: 2gSugar: 4gVitamin A: 77IUVitamin C: 1mgCalcium: 111mgIron: 1mg
Keyword bread, dough, italian, no oven, pizza, stove top
Tried this recipe?Let us know how it was!

Bacon and Pesto Pasta salad

shanti_nomads_
-
0
Bacon and Pesto Pasta salad

Bacon and Pesto Pasta salad

Meat Based
A super simple but filling salad with bacon & pesto. Ideal for lunch on a Summer's day.
5 from 1 vote
30 minute meal - Prep ahead - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch
Servings 2
Diet Meat Based

Equipment

  • Stove-top
  • Salad bowl

Ingredients
  

  • 125 g Spiral Pasta
  • 200 g Bacon
  • 1 cup Cherry tomatoes
  • 2 cup Baby spinach
  • 2-3 tbsp Pesto
  • 1 splash Balsamic glaze
  • 1 tbsp Parmesan flakes/grated
  • 1 pinch Basil
  • 1 pinch Oregano
  • Olive oil

Instructions
 

  • Cook the pasta until al dente. While waiting for the pasta to cook, in a non stick pan, fry the bacon until crispy.
  • Next thing is to chop the cherry tomatoes in halves.
  • When the bacon is ready, mix all the ingredients altogether, throw in the spinach, basil, herbs, pesto and some olive oil.
  • Last step is to sprinkle the parmesan flakes and splash the balsamic glaze.

Nutrition

Calories: 738kcalCarbohydrates: 54gProtein: 24gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 69mgSodium: 878mgPotassium: 672mgFiber: 3gSugar: 4gVitamin A: 3564IUVitamin C: 26mgCalcium: 111mgIron: 3mg
Keyword bacon, easy prep, food, lunch, pasta salad, pesto, quick, salad
Tried this recipe?Let us know how it was!

Asturian bean stew

kuquii
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0
Asturian bean stew

asturian bean stew

Quick Asturian bean stew

Meat Based
One of our favourites! This quick version of the classic dish makes it ideal for vanlife, if you use tinned beans you can speed up the meal even more!
5 from 1 vote
10 Ingredients or less - One-pan
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 40 minutes
Total Time 5 hours 40 minutes
Course Dinner, Soup
Servings 2
Diet Meat Based

Ingredients
  

  • 2 Onions
  • 2 Garlic cloves
  • 1 Long piece of Black Pudding
  • 1 Chorizo sausage
  • 1 cup White Beans
  • 2 Stock Cubes

Instructions
 

  • If using dried beans, soak them for at least 5 hours beforehand. Drain when ready to use.
  • Fry some onion and garlic in a large pan or pressure cooker.
  • Add the sliced chorizo and black pudding and continue to cook.
  • Throw in the presoaked beans, the stock cubes, cover with water and cook for 30 mins.
  • Season to taste.

Nutrition

Calories: 240kcalCarbohydrates: 31gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 33mgSodium: 690mgPotassium: 579mgFiber: 6gSugar: 5gVitamin A: 239IUVitamin C: 18mgCalcium: 106mgIron: 3mg
Keyword beans, hearty, Meat based, one pan, Spanish, Stew
Tried this recipe?Let us know how it was!

Veggie Frittata

jens_caravan_camp_kitchen
-
0
Veggie Frittata

Veggie Frittata

jens_caravan_camp_kitchen
Vegetarian
Ideal breakfast for using up leftover veg! The beauty of this is you can add whatever you want and it's a one pan dish, so less washing up!
5 from 1 vote
Leftovers - Less washing-up - One-pan
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Breakfast, Lunch
Servings 2
Diet Vegetarian

Ingredients
  

  • 2 Eggs
  • 1/2 cup Milk
  • 1/2 cup Flour
  • 1 Bag Prepared Beet Coleslaw
  • 1 Carrot
  • 1 Zucchini
  • 1 Corn
  • 1 tsp Curry powder

Instructions
 

  • This recipe can be made with zucchini, carrot and corn, however I have found that when traveling we can buy a pre-made bag of coleslaw (sold without the dressing) and that works really well
  • Combine all the ingredients in a bowl, add to pre-heated frypan and fry on a low temp til set, then flip to brown both sides

Nutrition

Calories: 494kcalCarbohydrates: 68gProtein: 25gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 340mgSodium: 238mgPotassium: 1091mgFiber: 6gSugar: 15gVitamin A: 11289IUVitamin C: 39mgCalcium: 258mgIron: 6mg
Keyword Eggs, one pan, quick, Simple, stove top, vegetarian
Tried this recipe?Let us know how it was!

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