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Easy Chicken Ramen

florencetheambulance
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0
Easy Chicken Ramen

Easy Chicken Ramen

Vanlife Eats
Meat Based
When travelling in a van you want to be out seeing what the big wide world has to offer not cooking in the van for hours at a time. This recipe is fairly quick to make without compromising any of the delicious flavours associated with a good ramen dish.
Try different toppings depending what you have in your van kitchen
5 from 1 vote
30 minute meal - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

For the Soup

  • 1 tbsp Oil
  • 1/2 Onion chopped
  • 1/2 tbsp Ginger grated
  • 2 Garlic Cloves
  • 1/2 tbsp Chilli sauce
  • 1 tbsp Oyster sauce
  • 1/2 tbsp Fish sauce
  • 1/2 cup Soy sauce
  • 1/4 Rice vinegar
  • 50 g Shiitake Mushrooms
  • 100 g Bok choy
  • 250 g Chicken thighs
  • 3 cup Chicken Stock
  • 2 packs Fresh Noodles

For the egg

  • 2 Eggs
  • 1/4 cup Soy sauce
  • 1/4 cup Rice vinegar
  • 1 cup water

Toppings

  • 1 bunch Spring onions
  • 1 tbsp Sesame seeds

Instructions
 

For the eggs

  • Prepare the eggs first as these ideally need to marinate, otherwise just top with a regular soft boiled egg.
  • Bring a saucepan of water to the boil. Lower the eggs in and ensure the water is barely boiling. Cook for 7 minutes, remove and place under cold running water.
  • Mix the other ingredients for the eggs in a bowl. Peel the eggs, place them in this marinade and put them to one side.

For the soup

  • Add the onion to a pan and saute til soft.
  • Add the garlic and ginger and cook for 30 seconds
  • Add the chicken stock, water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring to a simmer.
  • When simmering add the chicken thighs and cook for 20 minutes or chicken is cooked through.
  • Remove the chicken and shred. Add back to the pan along with the bok choy and cook for a further 3-5 minutes.

For the noodles

  • Cook the noodles for 3 minutes in boiling water. Remove and rinse with cold water, leave to one side. (If the noodles are sticky, add a little oil to them)
  • When ready to serve place half the noodles in a bowl, pour half the soup on the top. Add an egg sliced in half and add the spring onions and sesame seeds.

Nutrition

Calories: 647kcalCarbohydrates: 29gProtein: 47gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 297mgSodium: 6226mgPotassium: 1195mgFiber: 3gSugar: 12gVitamin A: 2701IUVitamin C: 28mgCalcium: 170mgIron: 6mg
Keyword Easy, noodles, quick, Ramen, Simple, soup
Tried this recipe?Let us know how it was!

Raw coconut cheesecake bars with rum flambe bananas

the_peri_pot
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0
Raw coconut cheesecake bars with rum flambe bananas

Raw coconut cheesecake bars with rum flambe bananas

Vegan, Vegetarian
Not only is this recipe delicious and full of flavour, it's a no-bake recipe too. No oven required. Be careful not to set your van on fire with this one though, may require some outdoor cooking!
5 from 1 vote
Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling time 12 hours
Total Time 12 hours 10 minutes
Course Baking, Dessert
Servings 8
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 cup Pitted medjool dates
  • 1 cup Walnuts
  • 1/4 tsp Salt
  • 1/3 cup Coconut oil
  • 1 cup Cashews
  • 1 Full fat coconut milk
  • 3 tbsp Cornflour
  • 2 tbsp Maple Syrup
  • 2 Banana
  • 2 tbsp Vegan margarine
  • 1/4 cup Brown sugar
  • 1/2 cup Dark rum
  • 1 tsp Vanilla extract

Instructions
 

For the base

  • First pit cashew nuts in a bowl, boil kettle and pour over cashews. Leave to soak for 2-4 hours. To make the base – Line a 9 inch cake pan. Put medjool dates, coconut oil, salt and walnuts in a food processor and pulse untill fully combined. Pour into lined cake pan, press down with damp fingers to evenly cover the bottom. Leave to chill for 1 hour.

For the cheesecake

  • To make the coconut cheesecake– drain cashew nuts and pat dry. Add coconut milk, vanilla extract, maple syrup ( add more if you desire) and cashews to a blender. Blitz untill smooth. Tip into a medium pan and heat gently over medium heat. Add cornflour a tablespoon at a time whisking in-between well. Heat gently until you have a very thick consistency. Pour this over chilled cake base and give a wee shake to even out. Leave to chill until firm.

For the bananas

  • This needs to be done either outside or in a space that is not near anything flammable! Be careful.– slice bananas anyway you want, I sliced them into discs. Add margarine to a large non stick fry pan, add brown sugar and stir until sugar is dissolved. Add bananas, cook for 2 mins each side. Take pan off the heat, and pour rum into it from a measuring jug. Return to heat and stand back. Shake pan to ignite rum, it will be a big flame but this will die down, leave until alcohol has burned off, shake pan again to coat bananas and cook untill glazed. Leave to cool for a bit.Top chilled cheesecake with bananas and serve immediately 👌

Nutrition

Calories: 448kcalCarbohydrates: 40gProtein: 6gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 101mgPotassium: 427mgFiber: 4gSugar: 27gVitamin A: 183IUVitamin C: 3mgCalcium: 45mgIron: 2mg
Keyword cheesecake, coconut, dessert, gluten free, raw, vegan
Tried this recipe?Let us know how it was!

Traditional Slovak Fresh Curd Cheese Spread

bevanslovakia
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0
Traditional Slovak Fresh Curd Cheese Spread

Traditional Slovak Fresh Curd Cheese Spread

bevanslovakia
Vegetarian
This traditional slovakian spread is super simple to make, ideal for a picnic!
5 from 1 vote
5 ingredients or less - No cook - No water
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Course Lunch, Outdoor, Snacks
Servings 6
Diet Vegetarian

Equipment

  • Large bowl
  • Fridge

Ingredients
  

  • 250 g Curd cheese or hard cottage cheese
  • 80 g Butter / Buttermilk or Vegetable spread
  • 1 tsp Salt
  • 1 handful Chives
  • 1 tsp Red dry paprika

Instructions
 

  • Take a medium size bowl and mixed together cheese, soften butter (spread), chives, salt and spices all together with fork till you have a smooth consistency of spread.
  • This can be eaten straight away or for better flavor put to the fridge for couple hours.
  • You can spread it on slice of bread, toast or any kind of bread. Best together with fresh tomatoes, radish or cucumber. Good appetite.

Nutrition

Calories: 50kcalCarbohydrates: 2gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 553mgPotassium: 71mgFiber: 1gSugar: 2gVitamin A: 274IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword curd cheese spread, easy recipe, no cook, picnic, slovak cuisine
Tried this recipe?Let us know how it was!

Omnia Spinach and Ricotta Rolls

vwt4_furbone_
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0
Omnia Spinach and Ricotta Rolls

These spinach and ricotta rolls put a twist on a classic italian dish. Instead of using pasta, this dish uses pastry. In this case they are cooked in the Omnia oven, but they could be cooked in a conventional oven or pan instead.

omnia spinache ricotta

Spinach and Ricotta Rolls Omnia edition

vwt4_furbone
Vegetarian
These spinach and ricotta rolls can be cooked in a conventional oven, Omnia oven or even a pan
5 from 1 vote
10 Ingredients or less - 30 minute meal - Stove top meal
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 4
Diet Vegetarian

Equipment

Ingredients
  

For the pastry

  • 150 g flour
  • 100 g butter cubed
  • 3-4 tbsp water

For the filling

  • 200 g ricotta cheese
  • 1 bag spinach
  • 1 tbsp oil
  • 2 tsp parmesan grated
  • 1 egg
  • 1 pinch salt

Instructions
 

The pastry

  • Mix the butter and flour until like breadcrumbs. Slowly add in water to bind all together.
  • Let it rest

The filling

  • In the meantime cook the spinach with a drizzle of oil
  • Once cooked (mince if you want) add together with ricotta, egg and grated cheese.
  • Then roll out the dough, roll out the filling and create a roll, cut it and put it in the stove, cook 15 minutes, turn them after the first 5 minutes.
  • Let it cool down and enjoy it

Notes

You can also add a basic tomato sauce (maybe leftover pasta sauce) over the top, and add some extra grated cheese for a really extravagent dish.
You may need to cook in batches if they are not packed tightly in the Omnia oven (they may take longer to cook if more in the oven though!)

Nutrition

Calories: 468kcalCarbohydrates: 33gProtein: 13gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 293mgPotassium: 510mgFiber: 3gSugar: 1gVitamin A: 7568IUVitamin C: 20mgCalcium: 198mgIron: 4mg
Keyword italian, omnia, pasta, vegetarian
Tried this recipe?Let us know how it was!

Lamb Shakshuka

kateanddans_excellentadventure
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0
Lamb Shakshuka

Lamb Shakshuka

Meat Based
This one pan dish is perfect for a vanlife breakfast and can even be cooked over an open fire.
5 from 1 vote
No water - One-pan - Open fire - Stove top meal
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Servings 2
Diet Meat Based

Equipment

  • Cast iron pan

Ingredients
  

  • 4 Eggs
  • 2 tbsp Oil
  • 1/2 Onion Sliced
  • 1 Red bell pepper Sliced
  • 1 tsp Ground cumin
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Paprika
  • 1 tsp Salt
  • Ground black pepper
  • 14 oz Can of fire roasted tomatoes
  • 1/2 cup Feta
  • Ground lamb
  • 1 lb Cilantro for garnish

Instructions
 

  • Heat oil in cast iron skillet or Dutch oven over medium heat. If using ground lamb add it to the pan, cook until done then remove from pan using a slotted spoon and set aside.
  • In remaining oil add sliced onions and bell pepper. Sauté until onion becomes translucent, then add in minced garlic. Cook until vegetables are soft and caramelized.
  • Add the cooked ground lamb back to the pan. Add in spices, stir and let cook for 1 min. Add canned tomatoes and simmer for about 10 min, until it starts to thicken.
  • Make small indentations in the sauce to prepare space for the eggs in your pan. Crack eggs into each indentation and cover your pan or Dutch oven with a lid or tin foil.
  • Simmer covered until eggs are set and whites are full cooked. About 7-10 min.
  • Crumble feta on top (if using), garnish with cilantro and serve with crusty bread.

Nutrition

Calories: 497kcalCarbohydrates: 32gProtein: 26gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 361mgSodium: 2087mgPotassium: 2107mgFiber: 12gSugar: 15gVitamin A: 18526IUVitamin C: 161mgCalcium: 475mgIron: 9mg
Keyword Campfire, egg, lamb, paprika, shakshuka
Tried this recipe?Let us know how it was!

Summer salad with soy

thedayweranaway
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0
Summer salad with soy

Summer salad with soy

thedayweranaway
Vegan, Vegetarian
Ideal for the Summer, very few ingredients, and super fresh. Also a great way to use up vegetables that need to be used up
5 from 1 vote
30 minute meal - One-pan
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Buckwheat
  • 1 handful Tenderstem Broccoli
  • 1 cup Red cabbage
  • 2 Tomato
  • 1/2 Cucumber
  • 1 tbsp Soy sauce
  • Salt & pepper to season

Instructions
 

  • Bring the buckwheat to the boil, simmer for 15 mins, drain and put aside to cool.
  • At the same time fry the tenderstem broccoli in some oil, salt and pepper for 15 minutes.
  • Chop the remaining salad and add together the ingredients with a drizzle of soy sauce before serving.

Nutrition

Calories: 342kcalCarbohydrates: 71gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 523mgPotassium: 912mgFiber: 12gSugar: 6gVitamin A: 1584IUVitamin C: 45mgCalcium: 60mgIron: 3mg
Keyword healthy, lunch, salad, vegan, vegetables
Tried this recipe?Let us know how it was!

Shroom & Crab Spring Rolls

TheBeardedVan
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0
Shroom & Crab Spring Rolls

Shroom & Crab Spring Rolls

thebeardedvan
Pescatarian
If you love seafood then this is the perfect meal for you!
5 from 1 vote
10 Ingredients or less - 30 minute meal
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch
Servings 2
Diet Pescatarian

Ingredients
  

  • 1 cup Spring mix lettuce
  • 1 Carrot
  • 2 Green onion
  • 4 Baby portobello mushrooms
  • 1 cup Bean-sprouts.
  • 2 GF Spring Roll Wrapper
  • 2 Imitation Crab Meat
  • 4 tbsp Soy Free Stir Fry Sauce

Instructions
 

  • Soak GF Spring Roll Wrapper in water till soft.Gently wash the spring mix lettuce
  • Cut Crab into long, narrow strips. Julienne the carrots, green onion, mushrooms.
  • Add everything to the wrapper. Top with bean-sprouts.
  • Add a small amount of Soy-free stir fry sauce on top of the veggies. Gently roll them up. Enjoy!

Nutrition

Calories: 147kcalCarbohydrates: 28gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 1226mgPotassium: 944mgFiber: 5gSugar: 9gVitamin A: 5409IUVitamin C: 12mgCalcium: 51mgIron: 3mg
Keyword crab, gluten free, sea food, Soyfree, Springroll
Tried this recipe?Let us know how it was!

HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

florencetheambulance
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0
HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

Vegetarian
A hearty full flavoured Halloumi curry to die for! Bursting with zing and zang and leaving you nice and full.
5 from 1 vote
30 minute meal - Family friendly
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 tbsp Olive Oil
  • 1/2 Yellow Onion
  • 1 tsp Fresh Ginger
  • 2 Garlic cloves
  • 1 tsp Garam Masala
  • 1 tsp Sugar - light brown
  • Salt
  • 1 Bay Leaf
  • 1 1/2 tbsp Tomato Puree
  • 200 g Chopped Tomatoes
  • 200 g Chickpeas
  • 1 Aubergine ( eggplant)
  • 1 Courgette (zucchini)
  • 1/2 Vegetable Stock
  • 1 tsp Chopped chili
  • 1 Lime
  • 100 g Halloumi Cheese
  • 1 Coriander

Instructions
 

  • Heat a deep saucepan over a medium heat and add a splash of olive oil followed by the diced onion. Cook for around 7 minutes.
  • Add the garlic, ginger, garam masala, sugar and stir. Once the onion is coated add the tomato puree and the bay leaf and continue to combine the mixture.
  • Add the chickpeas, aubergine, courgette, chopped tomatoes, the chopped chilli’s and the stock. Bring to a simmer and stir stir stir.
  • Reduce the heat and continue to stir it until the juices thicken up.
  • Meanwhile, slice the halloumi and in a different pan and griddle over a high heat, fry each side of each slice for about 3 minutes until golden brown. Remove from the heat and slice into bite size chunks.
  • Remove the bay leaf and add the halloumi cheese.
  • Add a squeeze of lime, a crack of salt and pepper and a handful of chopped coriander. Dish up!

Nutrition

Calories: 519kcalCarbohydrates: 59gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 771mgPotassium: 1419mgFiber: 19gSugar: 22gVitamin A: 566IUVitamin C: 51mgCalcium: 645mgIron: 5mg
Keyword cheese, Curry, Halloumi, healthy, hearty, vegetarian
Tried this recipe?Let us know how it was!

Whipped feta, onion and spicy blueberry chutney galette

the_peri_pot
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0
Whipped feta, onion and spicy blueberry chutney galette

Whipped feta, onion and spicy blueberry chutney galette

@the_peri_pot
Vegetarian
This decadent recipe can be made in a van and definitely gives the wow factor. Great for entertaining at meet-ups or festivals over the summer.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling time 1 hour
Total Time 2 hours 25 minutes
Course Baking
Servings 6
Diet Vegetarian

Equipment

Ingredients
  

For the pastry

  • 2 1/4 cup Flour
  • 1/3 cup Butter
  • 1 Egg
  • 1 pinch Salt

For the Chutney

  • 2 tbsp Olive oil
  • 1 Onion diced
  • 1 tbsp Mustard seeds
  • 1/2 tsp Cumin
  • 1/2 tsp Cayenne pepper
  • Ginger
  • 1 Garlic clove
  • 3 tbsp Cider vinegar
  • 2 cup Blueberries
  • 1 Lime Zest & juice
  • 2 tbsp Brown sugar

For the filing

  • 2 tbsp Plain yoghurt
  • 1 Feta cheese
  • 1 Cannellini beans
  • 1 Garlic clove
  • 1/2 cup Cheese grated
  • 1 onion

Instructions
 

For the pastry

  • Start by putting flour and salt in a large mixing bowl. Cube the cold butter and add to the bowl and rub between fingers until you reach a bread crumb texture.
  • Slightly beat the egg and add to the flour mixture. Add the olive oil and mix until well incorporated.
  • Turn the dough out on to a slightly floured surface and knead for a couple of minutes then tightly wrap and place in fridge to rest for at least one hour.

For the chutney

  • To make the chutney, add a little oil to a medium size pot, heat gently over a medium heat and add all the spices. Cook until fragrant. Then add 1 diced onion and sauté for 2 mins. Add ginger, one garlic clove, cider vinegar, sugar, blueberries, lime zest and juice. Bring to boil and leave to simmer for half an hour. Season to taste. Give the chutney a blast through the blender when cooked.

For the filing

  • In the meantime make the feta filling. Add feta, cannellini beans, yogurt, garlic clove and salt and pepper to a blender and blend until smooth. Take pastry dough out of the fridge and roll out into a circle on a flour surface. It should be a uniform thickness of around a one pound coin.
  • To assemble slice one onion into half cm slices and arrange on top of pastry leaving a border of around 2 inches. This will be folded over the top of filling. Then add the feta mixture, fold the excess pastry up and over the filling. Sprinkle the top with grated cheese and bake in the oven at 180 degrees Celsius for around 35 mins of until the top is golden.
  • Take the galette out the oven and top with blueberry chutney and serve immediately. Although this dish is delicious cold too.

Nutrition

Calories: 424kcalCarbohydrates: 53gProtein: 10gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 248mgPotassium: 216mgFiber: 3gSugar: 11gVitamin A: 534IUVitamin C: 8mgCalcium: 121mgIron: 3mg
Keyword advanced, Baking, galette, oven, vegetarian
Tried this recipe?Let us know how it was!

Paprika Hummus

thedayweranaway
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0
Paprika Hummus

Paprika Hummus

thedayweranaway
Vegan, Vegetarian
A great thing to mix together in your campervan kitchen. It can be used for many different meals and recipes
5 from 1 vote
10 Ingredients or less - 30 minute meal - No cook - No fridge
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 15
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 200 g Chickpeas
  • 2 tbsp Tahini
  • 2 tbsp Lemon juice
  • 1 tsp Cumin
  • 1/2 tsp Garlic Flakes
  • 1 tsp Smoked Paprika
  • 2 tbsp Olive oil

Instructions
 

  • Rinse the chickpeas and tip into a large bowl along with the oil.
  • Add the garlic, cumin, paprika, lemon and tahini along with 20ml water. Blitz with an electric whisk until smooth.

Nutrition

Calories: 52kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 73IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword dips, Easy, gluten free, healthy, hummus, no cook, Simple, tahini, vegan
Tried this recipe?Let us know how it was!

Vegan cashew ricotta

letsplayrideandseek
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0
Vegan cashew ricotta

Vegan cashew ricotta

Vegan, Vegetarian
Are you vegan and missing cheese? This vegan cashew risotto has your back!
5 from 1 vote
10 Ingredients or less - Less washing-up - No cook
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 4
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 cup Raw cashews
  • 1/2 block Firm tofu
  • 1 lemon juice of
  • 1 tbsp Nutritional yeast
  • 1 White pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

Instructions
 

  • Blend all ingredients in blender until creamy. Makes approx 2-3 cups.
  • Store in fridge up to a week. Add to pizza, pasta, veggies etc.

Nutrition

Calories: 240kcalCarbohydrates: 15gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 7mgPotassium: 302mgFiber: 3gSugar: 3gVitamin A: 6IUVitamin C: 15mgCalcium: 84mgIron: 3mg
Keyword no cook, nuts, Simple, vegan, vegetarian
Tried this recipe?Let us know how it was!

Dumplings

bitesizetravels
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0
Dumplings

Vietnamese Dumplings

bitesizetravels
Meat Based
An amazing tradition veitnamese dish - Although fiddly, they are definitely worth re-creating in any van kitchen
5 from 1 vote
One-pan - Stove top meal
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Course Dinner, Side Dish, Snacks
Servings 24
Diet Meat Based

Equipment

  • Skillet

Ingredients
  

  • 8 oz Shrimp
  • 8 oz Ground pork
  • 1 1/2 tsp Grated ginger
  • 2 Garlic cloves minced
  • 4 tbsp Chicken broth
  • 2 tsp Soy sauce
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tsp Cornstarch
  • 1/2 tsp Sesame oil
  • 1 tbsp Mirin
  • 1/8 tsp Pepper
  • 4 Scallions
  • Dumpling wrappers
  • Cooking oil
  • 1 Dipping sauce

Instructions
 

  • In a large mixing bowl, add the shrimp, pork, ginger, garlic, chicken broth, soy sauce, mirin, salt, sugar, 1 tsp cornstarch, sesame oil, and pepper.
  • Mix with a pair of chopsticks in one circular direction.
  • Add scallions and mix well.
  • Put one dumpling wrapper in your palm, and have a small bowl of water to use, wetting the wrapper edges with your finger
  • Put about 1 Tbsp filling in the middle, fold as a half moon shape. Use your index finger to push the filling down, and both thumbs to fold a small crease on one side of the wrapper, pressing the edges together and repeat until the dumpling is completely sealed.
  • Place on a plate so the dumplings are not touching. You can make as many as you will eat, and put the filling away for the next night, or continue wrapping and freeze the dumplings before putting them in a ziplock bag.
  • Add 1 Tbsp of oil to a skillet and place dumplings in two rows (8-12 at a time depending on skillet size).
  • Mix 2/3 cup of cold water and 1 tsp cornstarch in a medium size bowl to make a slurry and pour into the skillet. Turn the heat to medium high heat, cover with a lid and let it cook for 6 minutes or until there is no moisture in the pan. The cornstarch helps to create a nice, crispy bottom to the dumplings!
  • Mix soy sauce and vinegar for the dipping sauce (add chili oil if you want it spicy). Serve and enjoy!

Nutrition

Calories: 38kcalCarbohydrates: 1gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 157mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword advanced, Dumpling, skillet, Snack, Vietnamese
Tried this recipe?Let us know how it was!

Curried Greens

thedayweranaway
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0
Curried Greens

Curried Greens

thedayweranaway
Vegan, Vegetarian
A super, quick easy side dish to make, uses hardly any gas. Full of flavour and cooks on a stove top so perfect for cooking in any campervan kitchen!
4.50 from 2 votes
30 minute meal - Less washing-up - One-pan - Quick cook - Stove top meal
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Dinner, Side Dish
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • Green beans
  • Peas
  • Shredded Greens
  • Spinach
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1 tsp Coconut oil
  • 2 Red chillies
  • 2 tbsp Lemon juice
  • Coriander (chopped)

Instructions
 

  • Heat the coconut oil in a large non-stick pan and fry the chillis, turmeric and cumin. Add the greens, peas, beans a pinch of salt and a splash of water.
  • Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice and ground coriander for a further minute before serving.

Nutrition

Calories: 47kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 208mgFiber: 1gSugar: 3gVitamin A: 444IUVitamin C: 73mgCalcium: 21mgIron: 2mg
Keyword Curry, Easy, Indian, quick, Simple, spiced salad, spicy, stove top, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Sautéed Apple Oats

thedayweranaway
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0
Sautéed Apple Oats

Sautéed Apple Oats

thedayweranaway
Vegan, Vegetarian
A great breakfast for any campervan. Quick, tasty and warming, plus one of your 5 a day - what are you waiting for?
5 from 1 vote
10 Ingredients or less - No fridge - No water - One-pan - Quick cook - Solo travel
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Breakfast
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • 45 g Rolled oats
  • 1 cup Oat milk
  • 1 tsp Spiced cinnamon
  • 1 Apple
  • 1 tsp Honey
  • 1 tsp Coconut oil

Instructions
 

  • Heat up the coconut oil in a pan and fry the sliced apple drizzled in a bit of honey until lightly brown.
  • Bring the oats and oat milk to the boil, add in the cinnamon and simmer for 10 minutes.
  • Serve with the sautéed apple with a drizzle of honey and sprinkle of cinnamon. You can add almonds on the top too for extra crunch and flavour

Nutrition

Calories: 454kcalCarbohydrates: 87gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 118mgPotassium: 488mgFiber: 12gSugar: 44gVitamin A: 596IUVitamin C: 8mgCalcium: 400mgIron: 4mg
Keyword breakfast, healthy, low calorie, Oats, porridge, vegan
Tried this recipe?Let us know how it was!

Soyrizo aka Vegan Chorizo

letsplayrideandseek
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0
Soyrizo aka Vegan Chorizo

Soyrizo aka Vegan Chorizo

letsplayrideandseek
Vegan, Vegetarian
If you miss the flavours of chorizo then why not make your own meat free version, just like this one made over the camp fire.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Outdoor
Servings 8
Diet Vegan, Vegetarian

Ingredients
  

  • 16 oz Meat substitute
  • 2 tbsp Coconut oil
  • 1 tbsp Cumin seeds
  • 1 tsp Coriander seeds
  • 4 Cloves
  • 3 Bay leaves
  • 1/4 tsp Cinnamon
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1 tbsp Garlic powder
  • 1/2 tbsp Onion powder
  • 2 tbsp Smoked paprika
  • 1/4 tsp Cayenne
  • 1 tbsp Apple cider vinegar
  • Salt & pepper

Instructions
 

  • In a small dry sautè pan, toast the cumin and coriander seeds. Remove from pan and blend in grinder or crush with back of pan.
  • Melt coconut oil in pan and add all ingredients until well combined. This is your soyrizo paste/mix.
  • In a large pot, add mix and toast for a few minutes on medium heat. Add soy crumbles. Stir until combined. Add veg stock or water until “meat” is covered. Cover and simmer for 20-25 mins until soy has absorbed all liquid. Adjust seasoning and liquid as needed.
  • The soyrizo paste mix can be used to flavor meat, soy crumbles, tempeh, tofu, or veggies. Store in fridge for up to 4 weeks.

Nutrition

Calories: 124kcalCarbohydrates: 8gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 246mgPotassium: 186mgFiber: 4gSugar: 1gVitamin A: 908IUVitamin C: 1mgCalcium: 20mgIron: 4mg
Keyword low washing up, one pan, Outdoor, Simple, skillet, vegan, vegetarian
Tried this recipe?Let us know how it was!

Shiitake & Mac Minestrone Soup

wonderlandfood
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0
Shiitake & Mac Minestrone Soup

Shiitake & Mac Minestrone Soup

wonderlandfood
Vegan, Vegetarian
This vegan soup is packed full of healthy goodness and tastes incredible too!
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Soup
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 3 Shallots
  • 2 Garlic cloves
  • 250 g Shiitake mushrooms
  • 100 g Button mushrooms
  • 200 g Cannellini beans
  • 400 g Chopped tomatoes
  • 250 ml Vegetable stock
  • 2 tbsp Nutritional yeast
  • 1 portion Broccoli stems / asparagus spears
  • 250 g Quinoa macaroni tubes
  • Chopped chives to garnish

Instructions
 

  • Fry shallots in a medium saucepan over low heat until soft but not brown. Add garlic and fry for 30 seconds.
  • Add mushrooms and fry until liquid is cooked out and mushrooms look browned and soft. Add tomatoes, stock and beans and cook on a low simmer for 15-20 minutes.
  • Add broccoli/asparagus and macaroni and nutritional yeast and cook until macaroni is done (about 3-4 minutes).
  • Top with chopped chives or any fresh herbs you have on hand. Dig in!

Nutrition

Calories: 642kcalCarbohydrates: 116gProtein: 47gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1152mgPotassium: 1204mgFiber: 31gSugar: 24gVitamin A: 505IUVitamin C: 24mgCalcium: 233mgIron: 18mg
Keyword low washing up, no water, one pan, soup, stove top, vegan, vegetarian
Tried this recipe?Let us know how it was!

Spiced Red Lentil Mini Burgers

wonderlandfood
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0
Spiced Red Lentil Mini Burgers

Spiced Red Lentil Mini Burgers

wonderlandfood
Vegan, Vegetarian
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner, Lunch, Snacks
Servings 8
Diet Vegan, Vegetarian

Ingredients
  

  • 2 cup Cooked quinoa
  • 1 cup Cashews & sultanas
  • 2 tbsp Golden linseeds/ flaxseeds
  • 150 g Red lentils
  • 400 g Chopped tomatoes
  • Water
  • 1 tsp Curry powder
  • 1 tsp Cumin
  • 1 tsp Sea salt
  • 1 tsp Coriander
  • 1 sprinkle Ground pepper
  • 2 Grated carrots
  • 2 Garlic cloves
  • 1/2 cup Chickpea flour
  • 1/2 tsp Garlic powder
  • 3 tbsp Nutritional yeast
  • Olive oil
  • White sesame seeds

Instructions
 

  • Mix linseeds in a small bowl with 2-3 tablespoons of water, and set aside.
  • Over a low heat cook lentils, tomatoes, water, spices and a pinch of salt in a medium saucepan until fragrant, the liquid is absorbed and lentils are soft, about 20 minutes (add more water as you cook if necessary, little by little). Add linseed mixture and stir well.
  • Cook quinoa as per packet instructions while the lentils are on, then sautée carrots and garlic together in a fry pan or skillet that you will use later to fry the burgers in.
  • Add all ingredients (except sesame seeds) while still hot to a large bowl and mash with a fork or a potato masher. Mix well until thoroughly combined and a thick dough is formed.
  • Allow to cool before you make into burgers. If the mixture is too wet, add a little more flour, if too dry, add a drizzle of olive oil.With wet hands, take heaped tablespoon sized scoops and roll into a firm ball, then flatten and place on a baking sheet or large board. You can make larger burgers but then I recommend baking them (they are gorgeous), they are delicate to flip when larger.
  • Once you have a tray full of little burgers, sprinkle with sesame seeds and press them on a little bit. You can either bake or fry these guys: Bake in the oven at 200ºC/Gas mark 6/ 395ºF for 15 minutes, turning burgers over half way. If frying, using a skillet or fry pan, fry in a little olive oil, over medium heat, 2-3 minutes each side, until crispy and golden brown and firm to touch. (Frying method tip: Fry sesame side down and sprinkle more on the other side while you cook)
  • Cook in small batches so you have room in the pan to move them around and flip over.

Notes

Serve with a spicy, sweet chutney, sriracha mayo or your favourite hummus and some salad leaves or put in a burger bun, lightly toasted and top with some salad, sliced tomato and chutney for a very flavourful, moorish veggie burger situation.

Nutrition

Calories: 282kcalCarbohydrates: 36gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 385mgPotassium: 663mgFiber: 11gSugar: 5gVitamin A: 2626IUVitamin C: 7mgCalcium: 60mgIron: 5mg
Keyword bbq, burgers, healthy, picnic, vegan, vegetarian
Tried this recipe?Let us know how it was!

Hazelnut and Honey Skillet Granola

wonderlandfood
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0
Hazelnut and Honey Skillet Granola
vanlife-Hazelnut and Honey Skillet Granola

Hazelnut and Honey Skillet Granola

Vegetarian
Why not have dessert at breakfast with this tasty granola. Guaranteed to get your day off to a good start, and no hidden nasties. Just healthy ingredients.
5 from 1 vote
10 Ingredients or less - Less washing-up - One-pan - Quick cook - Stove top meal
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 13 minutes
Cooling time 3 hours
Total Time 3 hours 15 minutes
Course Breakfast
Servings 4
Diet Vegetarian

Equipment

  • Skillet

Ingredients
  

  • 2 cup Gluten free steel cut or rolled oats
  • 3/4 cup Toasted hazelnut meal
  • 3/4 cup Chopped nuts
  • 3/4 cup Desiccated coconut
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 150 ml Honey
  • 4 tbsp Coconut oil

Instructions
 

  • In a large mixing bowl, combine dry ingredients; nuts, meal, salt and cinnamon.
  • Melt the coconut oil in a skillet or a large frypan.
  • Remove from heat and stir in honey until combined and then mix in with the dry nut mix until small clumps form.
  • Return to medium-low heat, stirring frequently until granola is golden and toasty (about 5-10 minutes). Be careful it doesn’t burn!
  • When done, slide onto a plate or a wide shallow bowl to cool. Break it up with a fork if it dries into a huge biscuit.
  • Serve with coconut yoghurt, fruit, or plant based milk or eat as a snack on its own. Layer it in a jar with vanilla yogurt and fruit compote to make a healthy dessert or a decadent breakfast that tastes like dessert!

Nutrition

Calories: 817kcalCarbohydrates: 83gProtein: 13gFat: 54gSaturated Fat: 23gPolyunsaturated Fat: 12gMonounsaturated Fat: 4gSodium: 592mgPotassium: 360mgFiber: 11gSugar: 47gVitamin A: 6IUVitamin C: 2mgCalcium: 85mgIron: 4mg
Keyword breakfast, granola, Simple, skillet, stove top
Tried this recipe?Let us know how it was!

Chef Natalie’s pandemic survival meal

letsplayrideandseek
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0
Chef Natalie’s pandemic survival meal

What do you do in the middle of a pandemic in your van in the middle of nowhere? You make an epic feast with all the items from your pantry, that’s what. Head down to the bottom of the page for a link to @letsplayrideandseek YouTube video showing how they made it!

Chef Natalie’s pandemic survival meal

letsplayrideandseek
Vegan, Vegetarian
Coconut & Sofrito Black-eyed Peas, smothered in Umami Tomatoes, topped with Blood Orange Slaw and served over Puerto Rican Fry BreadThis dish features a number of smaller dishes combined to make Chef Natalie’s Pandemic survival meal, the video can be seen on YouTube below.We love this low-cost meal because it uses mostly non-refrigerated, long-lasting pantry ingredients, so it’s perfect for when you’re trying to stay at a camp as long as possible during a pandemic. It also happens to be protein packed and VEGAN. Win win
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner, Outdoor
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

For the fry bread

  • 2 cup All purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 tsp Anatto
  • 1 cup Canned coconut milk

For the sofrito

  • 1 Bell pepper
  • 1 Tomato
  • 1 Yellow onion
  • 3 Garlic cloves
  • 1 Cilantro
  • 1 Hot pepper
  • Salt & pepper

For the coconut black eyed peas

  • 8 oz Dried black eye peas
  • 1 Coconut milk
  • 1/2 cup Sofrito
  • 1 tbsp Oil

For the umami potatoes

  • 4 Roma tomatoes
  • 1/2 Garlic
  • Marinade
  • 1 tbsp Oil
  • 1 tbsp Liquid aminos / soy sauce
  • 1/2 tsp Apple cider vinegar
  • 1 tsp Maple syrup
  • 1/4 tsp Liquid smoke
  • Salt & pepper
  • 1/8 tsp Paprika
  • 1/8 tsp Dried porcini mushroom powder

For the fresh crunch slaw

  • 1 1/2 cup Purple cabbage
  • 1 tbsp Cilantro
  • 1/2 Blood orange
  • Salt

Instructions
 

For the Fry bread

  • Mix dry ingredients, add coconut milk, combine to form a ball, knead for a few minutes. Place damp towel over bowl. Rest for 30 minutes. On lightly floured clean surface, roll the dough out until thin. Cut the dough using a round cookie cutter (or cup, whatever you have on hand). Add a generous amount of oil to a shallow sauce pan or cast iron, heat to 350f (med-high). Once the oil is hot, drop the dough circles into the pan. Fry on each side 2-3 minutes or until golden brown. They should puff slightly. After removing them from the pan, place them on a towel to dry. Add a pinch salt while they are still hot

For the sofrito

  • Option 1: Chop all ingredients roughly, then add to blender and purèe
  • Option 2: Mince all ingredients until close to purèe textureAdd the mixture to a storage container of choice, store in the fridge. Use 1-3 tbsp to flavor your rice, pasta, stews, soups, etc..

For the coconut black eyed peas

  • Add oil and sofrito to pan and sautè for a few minutes. Add the peas and coconut milk and simmer 10-15 minutes or until creamy texture is achieved. Add salt to taste.

For the umami tomatoes

  • Preheat oven to 375f. Line baking pan with aluminum foil. Mix marinade ingredients in a bowl. Add tomatoes and garlic cloves to marinade and mix until well coated. Place mixture into foil lined pan. Cook 25-30 minutes or until tomatoes are blistered and garlic is soft.

For the fresh crunch slaw

  • Add ingredients to a bowl and mix until combined.

Nutrition

Calories: 1367kcalCarbohydrates: 199gProtein: 48gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 975mgPotassium: 2658mgFiber: 25gSugar: 28gVitamin A: 4523IUVitamin C: 185mgCalcium: 308mgIron: 19mg
Keyword advanced, complex, pantry essentials, vegan, vegetarian
Tried this recipe?Let us know how it was!

Quick creamy salmon pasta

freespirit_c_g
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0
Quick creamy salmon pasta

This quick creamy salmon pasta is a quick, simple dish for vanlife. We all know vanlifers love a pasta dish!

vanlife-Quick creamy salmon pasta

Quick creamy salmon pasta

freespirit_c_g
Pescatarian
This is a really simple dish to add more or less of the main ingredients, such as the pasta and smoked salmon, you can also fry different mushrooms with a little garlic paste to make it a veggie dish. I use different veg depending what I have, such as green beans, peas and sweetcorn
5 from 1 vote
10 Ingredients or less – 30 minute meal – Stove top meal
Print Recipe Pin Recipe
Cook Time 15 minutes
Total Time 15 minutes
Course Dinner
Servings 2
Diet Pescatarian

Ingredients
  

  • 150 g Pasta
  • 10 Asparagus spears
  • 200 g Smoked salmon
  • 1 Lemon
  • 1 tbsp Creme fraiche
  • 2 tbsp Water
  • 2 tbsp Parmesan

Instructions
 

  • Cook 150g pasta.
  • While that’s cooking chop a handful of asparagus and fry in a little oil. Chop the smoked salmon into approx 1″ pieces and add to frying pan.
  • Grate the rind of the lemon into pan and squeeze 1/2 of the lemon in too along with a heaped spoonful of creme fraiche and 2 tablespoons of the water the pasta has cooked in, gently stir
  • Drain pasta, add to pan of other ingredients and mix together.
  • Divide into two bowls and top with some freshly grated parmesan.

Nutrition

Calories: 459kcalCarbohydrates: 65gProtein: 32gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 879mgPotassium: 583mgFiber: 6gSugar: 5gVitamin A: 743IUVitamin C: 33mgCalcium: 120mgIron: 4mg
Keyword pasta, quick, salmon, Simple, stove top
Tried this recipe?Let us know how it was!
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