This quick creamy salmon pasta is a quick, simple dish for vanlife. We all know vanlifers love a pasta dish!
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
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.
Mix together the the crushed biscuits and melted butter then press into a 10″ cake tin. Loose bottom tins are easier for serving but I don't have one in my van and find my silicone one works just fine.
Combine the condensed milk, cream, lemon juice and grated rind. Just a little stir, nothing more is needed. Pour on top of the biscuit base and leave in fridge or a cool place to set.
Peel the potatoes and grate finely. Rinse in a colander, press out excess water and put in a bowl. Peel and grate the onions. Mix with the potatoes. Salt and pepper to taste.
Melt the butter and oil in the pan. Spoon the potatoes into the pan in a single layer or separate into four smaller patties. Cover and bake at high heat.
When the potatoes have begun to brown on the bottom, turn and brown on the other side. Cooking time will depend on the thick-ness of the potato patties, but around 30 minutes total.
Melt the butter and chocolate in a saucepan (or directly in the Omnia pan)
Combine the sugar, flour and baking powder in a bowl. Add the melted butter, chocolate and vanilla. Stir into a smooth batter. Add one egg at a time and stir until smooth.
Pour the batter into the pan (preferably use the silicone mold, but if you do not have one, grease and flour the pan first). Bake at low heat for about 20 minutes. Test for doneness with a toothpick (there should be no wet batter). If necessary, bake for a minute or two more.
This recipe for Omnia pulled pork burgers gives 2 options. A quick version for those of us who want to eat quickly, and a slow version for those who want to cook from scratch. Both pulled pork burger options feature the Omnia oven.
Omnia pulled pork burgers
Omnia Sweden
Meat Based
This recipe has 2 options. A slow or quick version for those of us who are a little impatient!
Pull apart the ready-made pulled pork so that it fits in the Omnia. Bake about 30 minutes at low heat.
When the meat is done, shred with a fork and mix with the barbecue sauce
Divide among the hamburger buns and serve.
Slow burgers
Cut the meat into two or three smaller pieces so that it will fit in the Omnia. Season with salt and pepper on all sides. Put into the pan. Cover and bake about 3 hours at low heat until the meat is tender.
When the meat is done, shred with a fork and mix with the barbecue sauce
Divide among the hamburger buns and serve.
Delicious served with coleslaw and pickled red onions.
Peel the potatoes, carrots and parsnips and dice or julienne. Remove seeds from bell peppers and chop into 1-inch pieces. Peel the red onions and slice into wedges.
Put all the vegetables in a bowl. Drizzle over the oil and season with rosemary, salt and black pepper. Pour the vegetables into the Omnia pan.
Cover and bake on medium heat for about 25 minutes. Check the vegetables and turn gently now and then.
This spicy garlicky avocado hummus is packed full of flavor. It’s so good you may just want to eat it with a spoon!
Spicy Garlicky Avocado Hummus
myvanchef
Vegan
This Spicy Garlicky Avocado Hummus is sooo yummy and healthy. It’s loaded with protein, fiber, and healthy fats which make it the all around snack. On top of that, paired with some healthy low carb options like carrots and cucumbers, it really is the ultimate power snack.
Put all into a High Powered blender (if it works it will do, though I use a Vitamix or equivalent to really make it into a smooth pancake batter)
Add frozen berries and/or chocolate (optional but highly recommended)
Let sit for 10-15 minutes to let it all come together and to let the chia seeds bloom
Heat skillet to more or less medium heat (seriously I don’t know the ideal heat for pancakes, it’s a consistent dance between low, medium, & high to keep them consistent- not burnt & not mushy).
Coat pan with coconut oil (or oil of your choice). Drop a 1/4-1/2 cup of batter. (I usually do a small test pancake for heat & consistency & cook time).
Let cook until bubbles come through the middle of the pancake! It won’t come off the pan easily until that side is sufficiently cooked. Turn down heat if burning.
Flip & cook for half the time. Remove from pan & store in covered plate/pan/or in the oven.
Taste Test is always required as the chef! I’m sure you’re hungry by now.
Repeat Steps 4-6 until done!
Serve with maple syrup and nut butter
Repeat Steps 1-7 every Sunday! (or any day of the week your heart desires.)
This Moroccan style beef curry is a delicious recipe that can be enjoyed at any time of the year. Sometimes we serve it with rice, other times with a flatbread.
Moroccan Style Beef Curry
Meat Based
A simple and easy take on a beef curry with Moroccan seasoning. We love the flavour of this and it has become a regular meal all year round.
Pre-heat oven to 350° F (175° C). Line an 8×8 in tray with parchment paper. (Sometimes you have to improvise – I had an 8x13ish tray and put a pyrex tupperware in one side to shorten the baking area which works for this!)
Mix all shortbread layer ingredients together thoroughly.
Press into tray evenly. Poke holes with a fork a few times.
Bake for 10-12 minutes. You are looking for a light golden color. Let cool
Middle layer
In a pot combine all gooey nut butter layer ingredients over medium heat. Stir until incorporated and just starts to bubble (keep stirring).
Pour over cooled base layer.
Place in fridge for 1 hour or freezer for 20-30 minutes. (I prefer the fridge)
For the top layer
Chocolate gems and coconut oil in pot over medium heat, stir until melted and combined.
Pour over chilled layers and return to fridge.
Remove when cooled. Pull out of tray with parchment and cut into thin rectangles! (slice the whole thing in 1/2 and then slice 8 ish times)
Chop the onion finely. Drain and rinse the beans. Drizzle the oil in the pan and heat. Add the chopped onion and sauté for a few minutes at medium heat.
Mix the tomatoes, ½ cup of barbecue sauce, mustard, beans and ½ cup of water in a bowl. Pour the mixture into the pan. Cover and simmer for 30-40 minutes at low heat. Add a little more water if needed.
Season with salt, pepper, more barbecue sauce and (if using) smoked paprika, to taste.
Serve with barbecued chicken or ribs and coleslaw. Also delicious on toast with eggs and bacon.
I take back what I said about eggs being the perfect food. In fact, burritos are the perfect food First of all, you can make ANYTHING into a burrito. I’ve even made burritos out of peanut butter, apples, and trail mix. Because let’s face it, everything tastes better when it’s wrapped in a delicious flour tortilla. Pre-made burritos are an excellent trail food because they are super filling, very portable, and pretty cheap depending on what you put in them. A basic rice, veggie & cheese burrito can cost less $3 per portion and is one of the most nutritious meals you can eat. They can be made in one pot and enjoyed immediately, or wrapped up in tin foil for a summit snack. You can also easily modify this recipe to make tacos instead!
Vegetable Burritos
Vegetarian
These vegetable burritos are great for using up leftover veggies!
5 from 1 vote
30 minute meal – Leftovers – Open fire – Stove top meal
1/2cupColby Jack or Monterey Jack Cheesefor topping
Hot sauceto taste
Pre-made salsa
Instructions
Prepare all of your vegetables by slicing the carrots and zucchini squash into bite-size pieces.
Add carrots into a pot with a pat of butter and cook on medium-high heat for about 5 minutes, stirring occasionally.
Add sliced zucchini to the pot, along with salt and pepper to your liking, and stir it all together. Cover with a lid, stirring occasionally until vegetables are almost done.
Turn the heat down to medium. Add ½ can of drained black beans and the entire bag of Uncle Ben’s pre-cooked spanish rice, stirring it all together. Cover and let cook, stirring occasionally until everything is incorporated and hot. Remove from heat.
Layout the tortillas on plates, spreading the shredded cheese out on each tortilla. Dish veggie/rice mixture out onto each tortilla, then roll into a burrito.
Top with hot sauce, salsa, and avocado to taste. Enjoy!
The best ever chicken and cheese empanada recipe! We’ve had who knows how many empanadas in the past year. And while most are good, there’s those few that go beyond good to “Oh wow, this is incredible! I’ll have 4 at once…”And these are just like that! Sooo much flavor in these little guys that you won’t be able to stop at eating just a couple.
Best Ever Chicken and Cheese Empanadas
Meat Based
We’ve had who knows how many empanadas in the past year. And while most are good, there’s those few that go beyond good to “Oh wow, this is incredible! I’ll have 4 at once…”And these are just like that! Sooo much flavor in these little guys that you won’t be able to stop at eating just a couple
6-8tbspAchiote oil / oil infused with peppers /vegetable oil
Salsa / guacamole / sour creamto serve
Instructions
Season chicken on both sides with 1 Tbsp Cajun seasoning per breast.
Sauté chicken in 1.5 Tbsp olive oil over medium high heat until cooked through. Remove from heat and let cool.
Once cooled, shred chicken into small pieces and place in large bowl.
Sauté peppers and onions in 1 Tbsp olive oil over medium high heat about 5 min or until softened and just starting to brown.
Add peppers and onions to bowl with chicken.
Add cheeses through to hot sauce into bowl with chicken and veggies and mix thoroughly. Taste mixture and adjust spices as desired.
Place 1 empanada dough round at a time on flat surface.
Place about 1.5-2 Tbsp chicken filling in center of dough.
Dip finger into water and run along edges of empanada to dampen slightly (this helps dough to stick to itself).
Fold dough over filling and press edges together. Using a fork press down on edges all the way around the half moon to fully close empanada shell and give a decorative seal. Flip empanada over and repeat on other side to ensure a good seal.
Continue until you’ve made 24 empanadas or used all of your chicken.
Heat 2 Tbsp achiote oil over high heat until lightly bubbling.
Pan fry empanadas 3-4 at a time about 2 min on each side or until crunchy on both sides.
Remove and drain on paper towels.Continue until all empanadas are fried. Pour more oil in sauté pan as needed.
Serve with salsa, guacamole, and/or sour cream as desired
In this one pot dinner, Gouda and mushrooms come together with pasta in a creamy bechamel sauce all sprinkled with delectable truffle salt to make an irresistible bowl of the most heavenly, elevated, yet easily attainable Mac and Cheese you’ve ever had! It sounds complicated, fancy, and time consuming, but I swear it’s not! Only a handful of ingredients most of which you probably already have and only one stovetop pot and you’ll be in heaven in no time. Before I have baked the final pasta with a breadcrumb topping which I also highly recommend. However, stopping at the stovetop stage does keep the pasta at an incredibly delicious creamy stage that I honestly probably now prefer.
If you are looking for an easy cake recipe, this could be it. Using a cake mix and crockpot means baking doesn’t have to be hard work. Why not wow your guests in your van with this beauty. It stores well for up to 3 days in an airtight container.
6 Ingredient Healthy Crockpot Banana Bread with Peanut Butter
Vegetarian
It’s probably the most moist, sweet banana bread I’ve ever made which makes sense as the only dry ingredient besides baking soda is oatmeal. Otherwise, you’ve got sweetness from 3 ripe bananas and honey. A couple eggs to bind it together. And did I mention PEANUT BUTTER for an extra creamy sweetness and added protein. It’s honestly the banana bread that has it all…or rather it’s the stuff it doesn’t have that makes it so great… and it all comes together quickly in your blender or Magic Bullet!
Spray small bread pan (small enough to fit in your slow cooker).
Preheat slow cooker on high heat (the quickest time setting; mine is 4 hours)
Combine rest of ingredients except peanut butter in a blender until we’ll combined.
Pour ½ batter into pan.
Dot batter evenly with spoonfuls of peanut butter. Swirl a knife through the peanut butter to slightly spread peanut butter through batter.
Pour rest of batter on top. Place pan in slow cooker.
Roll up some aluminum foil to place underneath pan if needed to help hold pan up. Place lid on top but insert a rolled up napkin or piece of aluminum foil between lid and slow cooker to allow steam to escape.
Cook for 2-3 hours (will depend largely on the intensity of your slow cooker). Keep an eye on it and touch the top and do the toothpick test to check doneness.
While cooking do not allow too much water to build up underneath the lid. If that happens, place a thicker piece of napkin underneath the lid to allow more steam to escape.
Instant Ramen is not only incredibly cheap, but it’s durable, lasts forever, and those salty noodles are super satisfying. We’ve dressed it up a little to make it more filling and nutritious, but still kept the cost down with this recipe. You can use any instant ramen you prefer, and we recommend trying a brand from an Asian market, as the noodles are much better. Maybe you can even break out your chopsticks for this one!
1/2lbGround turkey or beefOptional (omit if vegetarian)
2Eggs
1patButter
Toppings
Sriracha
Soy sauce
Instructions
Prep the Baby Bok Choy by chopping off the base and pulling the stalks off individually. Chop the large stalks into quarters. Smaller stalks can be left as is.
Chop mushrooms into bite size pieces.
On a medium heat, saute Baby Bok Choy with mushrooms and a pat of butter. Add salt and pepper to taste. Stir occasionally. If you have a big enough pan you can fry the eggs in this pan, otherwise, use a seperate pan to fry them.
Soak the noodles in boiling hot water
Once noodles are soft, add the flavor packet, baby Bok choy & mushroom mixture to each bowl, stirring into the noodles.
If adding ground meat, add at this stage and stir into soup. (Only use cooked meat! If you don’t have cooked meat already, you’ll need to do so as a separate step while cooking your vegetables).
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