Featured Vanlifers – Xanthe & Martin

Meet featured vanlifers Xanthe, Martin and Reggie of @rvhomesoon.

The trio have been exploring Europe in their van Pablo. Be sure to follow them on Insta @rvhomesoon and their blog https://rvhomesoon.com to keep up-to-date with their adventures. Also make sure to check out their ‘review my shower’ features on Insta and TikTok to see the best and worst campsite showers.

Why did our featured vanlifers Xanthe & Martin decide to live the vanlife?

The couple really loved the idea of leading a minimalist lifestyle. One where they could roam anywhere with their home on wheels seemed pretty ideal to them. Just like any true Brit, they knew living this way would mean they were never too far from a perfectly brewed cuppa either.

The other main reason they wanted to travel and explore in this way is their beloved dog Reggie. Those of you with pets appreciate what a massive role they have in your life. Xanthe and Martin didn’t want to be without him, so the best solution was to take him along too! This way their 4 legged friend is with them every step of the way and can join the vanlifers on their adventures.

Experiences of our featured vanlifers…

Well these guys had been travelling full-time across Europe in their van. They returned to the UK to get Pablo his MOT and some repairs completed. Until the situation with the pandemic eases they are pretty much grounded, but are eager to get back on the road to adventure as soon as they are able to.

The highlights of their vanlife travels so far include visiting Scotland. When here they were brave enough to swim in freezing cold fairy pools at sunrise on the Isle of Skye. They also visited the Smoo caves in the Scottish Highlands. The pair managed to enjoy them completely to themselves as due to the torrential rain, there was nobody else brave enough to venture out!

Another highlight for Xanthe and Martin was parking up lakeside at Lac d’Annecy and debuting their paddleboard.

One thing we think may not be on their highlight list however, was trying to find an open launderette on a Sunday! The couple noticed a nasty smell in their van one Sunday morning in France. Originally they thought it was the filter in the air vents. Much to their horror, they soon realised cutie Reggie was the culprit! Turns out the little fella had decided to cover himself in fox poo – that stuff is like nectar to pooches. He then decided he loved it so much he wanted to share it with his adoring hoomans – ALL OVER THE VAN! Reggie was promptly rushed out for a sponge and bucket bath, much to his disgust. Poor Xanthe & Martin had to wait until first thing the next day for the launderette to wash everything they owned – oops!

During their adventures to Spain they met up with previous featured vanlifers Laura & Benedict! They enjoyed morning yoga sessions, hiking in the afternoon and toasted marshmallows over a campfire in the evenings. (Knowing Laura & Benedict we can imagine there were oats involved at some point too!)

We spied on their Instagram they found an abandoned gold mine in Rodalquilar to park up which looked awesome. Abandoned buildings always have such an air of mystery surrounding them.

What do these featured vanlifers like to eat?

Martin & Xanthe are vegetarian and enjoy a variety of vegetarian and vegan meals when on their travels. One of their recipes was very popular on Instagram with others attempting it. This recipe is on their blog and we are very pleased they decided to share it with us. Keep an eye on their blog for new recipes (there is a dedicated page for them!) For now though, here is how you can recreate their Vegan Mushroom & ale pie – Omnia style.

Taken with permission from rvhomesoon.com

This recipe is a favourite for them to make together. Martin deals with the complicated pastry cutting, not an easy thing to manage with the Omnia oven. Xanthe is in charge of the delicious filling. Another favourite meal Xanthe likes to make is Sweet Potato Risotto. It’s her go-to meal in the van and she says she has made it so many times she could manage it with her eyes closed.

That doesn’t mean the duo have escaped their share of cooking disasters. Once Xanthe decided to ‘wing it’ when baking some banana bread. She didn’t use any scales for measuring. This unfortunately resulted in a volcano of banana bread all over the van kitchen.

Xanthe & Martin’s van kitchen…

When preparing to move into a home on wheels, the couple realised it would be difficult to fit all their kitchen items into their new home. They came up with a plan to reduce the items they planned to take on their travels. When cooking at home they looked at the items they didn’t use on a day to day basis such a blender, slow cooker, many pans etc. From this they were able to strip back and decide on the things that were essential for them to take with them.

One of their favourite features in their van kitchen is the slide-out pantry. They do confess it is more of a pull out pantry rather than a sliding one these days and may benefit from a little WD40. Their favourite kitchen accessory is their stove top coffee maker which helps them get a kick start to the day. Although it takes a while to perfect their coffee they say it is definitely worth it.

Xanthe says that her favourite thing about cooking in the van is that there is always a new view to look at whilst cooking. A vanlife perk for sure! She also likes to be the one to cook because it means Martin has to do the washing up.

What’s in these vanlifer’s pantry?

We always like to know what are our featured vanlifers essential food items they make sure are well stocked. Here’s what Xanthe & Martin like to make sure they have in their van:

Garlic

Risotto Rice

Coffee

Peanut butter

Biscoff spread

Oatly Milk

What’s next for Xanthe & Martin?

Both are keen to get back to adventuring with Reggie in Pablo. On their list of places to visit are Scandinavia & Greece. We are sure there are also many showers to be rated along the way. As well as morning yoga sessions with Laura & Benedict – even if they have to be virtual for now. Be sure to follow them to see where they head to next and what they think of the showers…

What advice do our featured vanlifers have for fellow vanlifers?

Xanthe & Martin recommend getting a good dustpan and brush – vanlife essential. When parked by the beach they said they would easily sweep 6 times a day.

Always double check everything is strapped down before setting off. They have had their fair share of the contents of their cupboards spilling out as they’re driving.

Finally, the unplanned adventures are often the best ones!!

Find our featured vanlifers here:

Instagram: @rvhomesoon

Blog: http://rvhomesoon.com

Vegan Mushroom & Ale Pie – Omnia

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Vegan Mushroom Omnia Pie

Vegan Mushroom & Ale Pie - Omnia

rvhomesoon
Vegan, Vegetarian
This vegan mushroom & ale pie is a team effort from our featured vanlifers @rvhomesoon. No oven? No problem. The Omnia oven means pie is definitely on the menu in this campervan.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Baking, Dinner
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 Medium Onion
  • 3 Garlic cloves
  • 1 tbsp thyme (fresh/dried)
  • 150 g Shiitake mushrooms
  • 250 g Chestnut mushrooms
  • 1 Vegetable stock cube
  • 1 cup Boiling water
  • 2 tbsp Tomato puree
  • 1 tbsp Brown sugar
  • 2 tbsp Cornflour
  • 15 ml Soy sauce
  • Salt & Pepper to season
  • Vegan ale
  • 400 g Vegan ready rolled pastry
  • Olive Oil for frying

Instructions
 

  • Chop the mushrooms, onion & garlic
  • Heat some olive oil in a pan & add the onion. Cook until softened and lightly brown (around 5mins). Add the mushrooms and cook for another 5 minutes
  • Add the garlic, brown sugar and thyme. After 30 seconds add a glug of the vegan ale, tomato puree, soy sauce and boiling water. Crumble in the stock cube
  • Season well and bring to a gentle simmer. Cook for 15 minutes stirring occasionally.
  • Add in the cornflour and stir until the sauce thickens.
  • Expertly line the Omnia with the ready rolled pastry - no easy feat
  • Spoon the filling into the Omnia, and add the pastry lid.
  • Cook over a low/medium flame for 45 minutes or until beautifully golden brown.

Nutrition

Calories: 1070kcalCarbohydrates: 131gProtein: 19gFat: 53gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gSodium: 1607mgPotassium: 1196mgFiber: 10gSugar: 13gVitamin A: 251IUVitamin C: 13mgCalcium: 110mgIron: 7mg
Keyword mushrooms, omnia, pastry, pie, stove top, vegan
Tried this recipe?Let us know how it was!

Omnia Cannelloni

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Omnia Cannelloni

vwt4_furbone_
Vegetarian
Cannelloni with ricotta and spinach!!....simple to do in our van. The bechamel can be substituted with cooking cream. The meat sauce can be replaced with a vegetarian sauce
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Servings 2
Diet Vegetarian

Equipment

Ingredients
  

  • 300-400 g spinach
  • 250 g fresh pasta for lasagna
  • 100 g ricotta cheese
  • 125 g cooking cream or bechamel
  • 400 g meat sauce
  • 2 tbsp grated cheese

Instructions
 

  • Cook the spinach, and drain the excess water, if desired, it can also be minced.
  • Mix until all the ingredients are well blended
  • Boil the water and immerse the pasta for 15/20 seconds. Dry slightly to drain excess water. Roll up as if to form a tube. Arrange Omnia on the stove, spread the meat sauce, béchamel sauce and a little grated cheese on the surface.
  • Cook over low heat for about 20 minutes and enjoy hot! slurp

Nutrition

Calories: 1239kcalCarbohydrates: 77gProtein: 62gFat: 76gSaturated Fat: 36gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 2gCholesterol: 353mgSodium: 404mgPotassium: 1708mgFiber: 3gSugar: 1gVitamin A: 15351IUVitamin C: 43mgCalcium: 409mgIron: 12mg
Keyword omnia, pasta, quick, Simple, stove top
Tried this recipe?Let us know how it was!

Swedish G&T Yorkshire Pudding

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Swedish G&T Yorkshire Pudding

motorhominglife
Vegetarian
Yorkshire Pudding cooked in a Swedish Omnia, with a Gin & Tonic Twist
5 from 1 vote
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dinner, Other
Servings 4
Diet Vegetarian

Equipment

Ingredients
  

  • 2-3 Eggs
  • 200 ml milk
  • 200 g Plain Flour
  • 4 tsp Sunflower or Vegetable oil
  • 1 Dessert spoon Gin
  • 1 Splash of Tonic

Instructions
 

  • Beat the eggs really hard. I find my Hell’s Handle fish slice (Mercer) is ideal whisk/beater.
  • Slowly add in the milk and stir, then whisk/beat hard, you need to see bubbles in the mixture.
  • Sift in the flour, I use my tea strainer, (I don’t have a large one), whilst still whisking or beating. It takes a while but it is worth it, you need a smooth batter.
  • Add your Gin and splash of tonic during this process. (Have one yourself)
  • Leave mixture covered for 45 minutes.
  • Now the dangerous bit. Put the oil in the Omnia and get the oil hot. Remembering never to take your eye off it, if you are doing this in your Van or Motorhome, never, ever, not even for a second, take your eye off it. Don’t start a conversation on your phone, fluffing up the cushions, or re-levelling the van.... I use virgin olive oil for cooking, but in this instance, you must use vegetable or sunflower. I now know why they put the smoke alarm directly above the kitchen area. Mine works effectively, I talk too much…...
  • Once oil is hot, (on high gas) pour in the mixture, it should sizzle, put the lid on and wait 20 minutes.
  • Only after 20 minutes have a "Sneaky Pete” peep, if the lid rises a few centimetres, you are going to hit the jackpot. If looks a bit under done, leave a minute or two, but after 20 minutes it should be cooked. Take off stove, let it cool for a minute with the lid on.
  • Take the lid off your Omnia and with all the utensils in your drawer, get it out. My fish slice works well with a wooden spatula. Then serve with ice cream, jam, fruit, cream, sausages, onion gravy, or even chilli con-carne, Yorkshire Pudding goes well as an accompaniment to sweet or savoury dishes. Swedish, Gin & Tonic infused Yorkshire Pudding Enjoy, and don’t wander off to do other things, whilst you make this recipe.. HOT FAT!

Nutrition

Calories: 280kcalCarbohydrates: 41gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 87mgSodium: 54mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 200IUCalcium: 76mgIron: 3mg
Keyword omnia, roast, stove top, vegetarian
Tried this recipe?Let us know how it was!

Fluffy Vegan Vancakes

vegan pancake recipe

Fluffy Vegan Vancakes

Vegan, Vegetarian
A campervan recipe every vegan should know! These pancakes (or vancakes as we call them) are fluffy and light and we top them with either berries and syrup or nutella and banana! What is your favourite pancake topping?
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Baking, Breakfast, Dessert
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Self Raising Flour
  • 1 cup Oat Milk
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 1 tbsp Baking Powder

Instructions
 

  • In a bowl mix together the flour, baking powder, sugar and salt. We use and love our collapsable silicone bowl from Just Smart Kitchenware.
  • In a separate bowl mix the milk, vanilla essence and cider vinegar. Leave for 5 minutes to infuse.
  • Combine the liquid with the dry mix and whisk until you have an airy batter with bubbles. Leave to rest for 5 minutes.
  • Heat a pan over a medium heat on your stove. No need for any oil, just make sure the pan is non-stick.
  • Pour half a ladle at a time in the centre of your pan. The mixture should be nice and thick. After one minute the batter should start bubbling and this means it is time to turn the pancake over. Cook for another minute on this side and then transfer the pancke to a plate, starting the stack. Repeat until the mixture has finished.
  • Drench the pancake stack in syrup, chocolate sauce, lemon or any topping that you love the most, Enjoy!

Nutrition

Serving: 3gCalories: 341kcalCarbohydrates: 71gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1276mgPotassium: 129mgFiber: 2gSugar: 22gVitamin A: 247IUCalcium: 535mgIron: 2mg
Keyword breakfast, diary free, pancake, vegan
Tried this recipe?Let us know how it was!

Featured Vanlifers – Alex & Amy

Meet Featured Vanlifers Alex and Amy..

Many things can happen when travelling on the road as a vanlifer, this includes falling in love. They met in 2018 whilst travelling separately in their vans and eventually reunited to join forces.

Meet the vanlifers..

Alex

Alex is better known as KiteVanMan, he has a big following on both Instagram @kitevanman and YouTube. A vanlifer keen on adventure, in particular kite surfing, vanlife is the perfect solution for being able to experience life to the fullest.

Alex became a vanlifer in 2017 and began travelling in his self converted van Joyce. In 2018 someone very special joined him on his vanlife adventures, and she has been by his side ever since. His beautiful dog Sen. They have travelled far and wide, visiting around 26 countries. These include Greece, Albania, Croatia, Sicily and Sardinia. On one of his most recent escapades to Morocco, Covid meant he was unable to leave! Based in a camp, food was limited at times. This meant Alex had to resort to catching his own food. That is sustainability at it’s finest right there! The experience has not deterred him though and it is a place he would like to go back to.

Alex and Sen finally managed to get back into Europe after a few setbacks. Once back in Spain they met back up with Amy and the trio are now planning many more adventures together.

Amy

Amy also a keen adventurer, has been experiencing vanlife and the adventures that can bring. She documents her travels on Insta @abundant.adventures She has a focus on health and has a plant based diet as well as being a fan of water fasting. Cooking in the van is something she enjoys, and clearly has a lot of patience for. She once cooked an apple and cinnamon cake over candlelight! It took 4 hours which we imagine made it taste all the better when ready.

The Van

A featured vanlifer article wouldn’t be the same without having a nosey into what they like to cook and eat…

The couple are currently travelling in Alex’s van Joyce. Their van kitchen is well equipped for knocking up some awesome vanlife meals. The van has hot running water, a definite luxury in a travelling home. The cooking set-up includes a twin burner hob and an oven with a grill – no more need for cooking by candlelight for Amy. All of these run off LPG, and their 12v compressor fridge runs off solar power. Amy’s favourite part of the van kitchen is the spice rack. Spices are a definite vanlife essential, they can improve even the most basic meal.

Meals that feature in these vanlifers diet?

Amy is vegan meaning their van pantry is always stocked up with fresh fruit and vegetables. They also like to make sure they always have nutritional yeast, garam masala and coconut milk.

Their go to meal has been bean wraps, and Alex would eat these for lunch and dinner every day if he could. Luckily Alex’s diet comprises more than just beans. This is just as well living in an enclosed space! One of their favourite meals to make in their van is their Butternut & Chickpea stew, the recipe can be found right here!

Campervan Moroccan Inspired Stew

They have had their share of cooking disasters including charcoal cake and exploding peppers, and are open to trying new things with cooking and food.

What’s next for our featured vanlifers Alex & Amy?

At the moment they are enjoying life in Spain. It has enough variety to keep the adventurers inside of them happy with beautiful beaches, great spots for kiting, mountain ranges and being able to take part in winter sports such as snowboarding. This is also where they met, so holds a special place in their hearts. They are planning many more travels and adventures though, with Alex’s favourite places including Albania and of course Morocco!

On future travels they may be quick to rectify any issues. When travelling Alex got his van stuck in sand one night. He drifted off to sleep in his pants, woke up the next morning and threw open Joyce’s doors to try and see what the issue was the night before… Only to find himself on a beach surrounded by sunbathers – unsurprisingly he described the experience as awkward.

The pair run a Van Life Digital Nomad group on Facebook – you can find the link here

Tips for fellow vanlifers

With all the inpirational van build videos on Alex’s kitevanman YouTube it is only appropriate to ask for any advice to future or fellow vanlifers.

  1. If converting the van yourself, build it around you! Think about what is important to you and prioritise that in the build. Really think about your personal needs when designing the layout
  2. Also, a word of warning for those considering a fruit hammock. Hang it as far from the wall as possible unless you like mashed mangoes and bruised apples. Plus a sticky wall!
cake

Want to follow our featured vanlifers adventures?

Who wouldn’t want to see what these guys get up to on their travels? Here are all the links to our featured vanlifers socials, click on the links to head straight to their page.

Amy’s Insta: @abundant.adventures

Alex’s Insta: @kitevanman

Website: beacons.ai/kitevanman

YouTube:

Kaiser Otto Kartofflesalad

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What do you do when stranded in Portugal during lockdown? Cook a german recipe on the beach of course! Here is a recipe from featured vanlifers @motorhominglife read their feature here.

Kaiser Otto Kartofflesalad

motorhominglife
Meat Based
King of Potato Salads. A recipe dating back to when Germany had a king. It has developed over generations, as ingredients were discovered and became available. (This was made with salad cream in the 70's), before mayonnaise became known. Each Otto generation added their own touch. It's still a good salad using salad cream and plain yogurt. But that's another time.It's a great dish on its own, or as an accompaniment to a cold buffet, or BBQ with those over cooked sausages, or under cooked chicken?
4.50 from 2 votes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Outdoor, Salad
Servings 4
Diet Meat Based

Ingredients
  

  • a good few handfuls of New or Old Potatoes
  • 2 medium White Onions
  • 6 slices Salami
  • 4 stick Celery
  • 6 medium sized Pickled Gherkin
  • 4 Frankfurters
  • 1 pinch Bee Pollen
  • 2 medium sized Eggs
  • 4 slices streaky smoked Bacon.
  • 1 bunch of Chives
  • Salt
  • Black pepper
  • 1 tbsp Mayonnaise heaped

Instructions
 

  • You can use new or old potatoes.If new, rub down with water, and remove any black or bruised bits, slice in half. If old, peel and cut into quarters. Place into cold water and bring to the boil. Each type and variety of potato has a different cooking time. You can use my method to test. (Ask Sally-Anne). After about 10 minutes, Take a knife and stab a potato, and pull it out. If the potato comes out of the water, then it's not done. If it falls off the knife, it's done. If you break the potato, then they are over-done, but don’t panic they are OK, just a bit mushy when making Otto. When they are cooked, drain and allow to cool. Keep the hot water.
  • Put the water back on to boil, and gently lay your eggs in the hot water. Please use room temperature eggs. How long do you boil an egg to get a good sliceable egg, (not the runny type, the ones you dip your toasted solders in, sort of thing you have for breakfast). I boil mine for 15 minutes (take out with a big spoon and straight into cold water).
  • While the eggs are cooking, heat a skillet or small frying pan. Add in the bacon, or you can use pancetta, if you feel your budget can cope with it. A small win on the Euro lotto gives me pancetta in my Otto. Relax the use of salt during the recipe if using pancetta.
  • Fry until really crispy, then let them cool down in kitchen towel. Important.
  • Multitasking is the key, because, as this is all going on, take on other tasks, fast but precise and use the “knuckle method chopping”. Google it.
  • Celery, cut off top and bottom of each piece, wash and cut each piece longways 4-5 times. Hold together and slice into very small pieces, you need the crunch not the celery.
  • Then put in bowl, dollop of mayonnaise, and stir until all is coated. Add a pinch of salt, and a few turns of your black pepper mill.
  • Chives, just bunch up and chop according to your mood. No worries, place in the bowl and stir. That’s the colour.
  • Onions, peel, slice and chop very fine. Add to bowl, with a dollop of mayonnaise, and stir in to coat. If looking a bit dry, adding another dollop of mayonnaise is OK.
  • Slice the salami into long steps, put in bowl and stir.
  • Time to check the bacon (pancetta), if cool, keep in the kitchen roll, and bash with a wooded spoon. Add to the bowl with a dollop of mayonnaise. By doing, this you have just more added salt. Now, can you see how you’re building up the flavour and texture.
  • Now to add some pickle flavour, take the gherkins, and slice off any stems. Then slice long ways, and slice into pieces, not too small, you need the crunch, and the tang.
  • Meanwhile, as the eggs are cooling, place your Frankfurters into the hot water, and simmer for 2 minutes longer than on the instructions on the packet.
  • Add a pinch of pollen to the bowl and mix. You should have a jar in the cupboard, if not, why not? It gives you wings, a pinch every day in your yoghurt, or even in your coffee (not red hot coffee). Google it. Trust me.
  • By now your potatoes should be cool. Add to the bowl and fold in, you don’t want to break them up, yet. Big dollop of mayonnaise or even two, to cover potatoes liberally.
  • Shell the eggs and slice, put into bowl and fold in.
  • Add a pinch of salt, then pretend you are the pizza waiter in your local pizzeria, grind that black pepper. Now black pepper is important, and even though I’ve made Otto since the dinosaurs ruled the earth, I never put enough in, and I end up adding more when I have a portion. Probably better to do this the first time to gauge the pepper.
  • Remove the Frankfurters from the simmering water, and let them cool, it doesn’t take long. Add washing up liquid to the water and place to one side.
  • Once the Frankfurters are cooled, slice, and add to bowl, then add another dollop of mayonnaise and another pinch of salt.
  • Grand finale, get your big wooden spoon and stir. The potatoes shouldn’t break down. If they do, don’t boil them for as long next time, which will be almost impossible as they will be different potatoes… Not to worry. Add more mayonnaise if it looks dry, and a few more grinds of black pepper.
  • Decant into rectangular Tupperware type containers (other brands are available), seal and put in the fridge upside down over night. Use square and rectangle containers, as round bowls play havoc with the trigonometry of the fridge. Use the water with the washing up liquid in, to wash your utensils. Next morning turn over the containers. You can serve straight from fridge.
  • Its all about taste, creat your own signature dish, Queen Otto or King Otto the third. Maybe you want more of a pickle taste, add more gherkins; more crunch, more crispy bacon or celery. I have used Bratwust in the past, gives it a more meaty taste. Add chilli or capers, shallots instead of onions to tone the harshness down. King Otto isn’t a dictator, he wants you to enjoy the process, as enjoying the process enhances the flavour. And maybe some more salt and black pepper when you serve a portion.Ask first.Garnish with cherry tomatoes, cucumber and basil.Thank you for having a go. Descendant of King Otto
    Kaiser otto Kartofflesalad

Nutrition

Calories: 343kcalCarbohydrates: 15gProtein: 14gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 129mgSodium: 865mgPotassium: 377mgFiber: 2gSugar: 3gVitamin A: 324IUVitamin C: 6mgCalcium: 55mgIron: 2mg
Keyword bbq, gathering, outdoors, potato, salad, summer
Tried this recipe?Let us know how it was!

Moroccan inspired stew

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Here is featured Vanlifers Alex & Amy’s recipe for Moroccan Inspired Stew.

This is what they have to say. ‘Our favourite meal to make in the van is a butternut and chickpea stew, or as we like to call it – our No Tagine, Tagine. Inspired by all the flavours of the Moroccan dish and served with almond and coriander couscous. It takes a while to cook, and uses lot’s of different ingredients, but the end result is SO worth it. We usually batch cook and eat it for a couple of days afterwards; it’s even better the next day!’

Read their feature here!

Campervan Moroccan Inspired Stew

Moroccan inspired stew

kitevanman
Vegan, Vegetarian
A delicious stew which is great for using up leftovers. Although it takes a while to cook, it's definitely worth it!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Course Dinner
Servings 4
Diet Vegan, Vegetarian

Equipment

  • Tagine

Ingredients
  

  • 2 tbsp Vegetable Oil
  • 1 Large Onion
  • 4 Cloves of garlic (finely chopped)
  • 1/2 tsp Ground Cumin
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Paprika
  • 1/4 tsp Ground All Spice
  • 1 tsp Fresh Ginger (finely chopped)
  • 1 tsp Fresh Coriander (finely chopped)
  • 1 fresh chilli
  • 2 large tomatoes
  • 1 Slice of lemon
  • 1 tin of tomatoes
  • 4 Cardamon Pods
  • 3 Bay leaves
  • 1/2 Butternut Squash
  • 1 Medium / large potato (cubed)
  • 1 Tin of chickpeas
  • 1/4 cup Raisins
  • 3 Chopped dates (can use date syrup instead)
  • 1/4 cup Almonds
  • 2 cup Fresh Spinach
  • Salt & Pepper to taste
  • Couscous to accompany

Instructions
 

  • To make this a one-pot wonder you can cook the butternut and potatoes in the stew, but this can take a while so we prefer to bake in the oven for 25 mins to make sure they’re extra soft. Or parboil them for 5-8 mins if an oven isn’t available.
  • Heat up the oil in a heavy-bottomed pot that you have a lid for.
  • Add the chopped onion and fry on a low-medium heat until they turn almost translucent (8-10 minutes), stirring occasionally.
  • Add the chopped garlic. Keep frying gently until the garlic softens completely (about 5 minutes).
  • Stir in all of the ground spices as well as the fresh chilli, coriander and ginger. Fry them off on a low heat for a minute or two (stirring the whole time – if they burn they’ll taste bitter).
  • Add the fresh tomatoes and squeeze the slice of lemon over the mixture. after a few minutes stir in the chopped tomatoes & 2 tins worth of water, also throw in the cardamom pods, bay leaves, raisins and salt. Cover and simmer, until the tomato chunks fall apart and become part of the sauce (about 45 minutes).
  • Remove the lid and add the butternut, potato and chickpeas. Keep cooking the stew on low-medium heat to allow excess water to evaporate so that it thickens.
  • Once the sauce thickens, taste it and season with black pepper, more salt if needed and add the chopped dates/date syrup.
  • Chuck in the spinach and almond halves for the last 10 minutes and cover the pot with a lid to allow them to cook into the sauce.
  • Serve over cooked couscous (which we make with a good shake of cinnamon and left over coriander almonds and raisins.

Nutrition

Calories: 285kcalCarbohydrates: 44gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 29mgPotassium: 1094mgFiber: 8gSugar: 10gVitamin A: 12132IUVitamin C: 65mgCalcium: 138mgIron: 3mg
Keyword batch cooking, Stew, tagine, vegan, vegetarian, winter
Tried this recipe?Let us know how it was!

True Pesto from Genoa

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True Pesto from Genoa

vwt4_furbone_
Vegetarian
As true Genoese here is the true recipe for an authentic pesto!! Attention!!! Add one ingredient at a time. It is very important not to put all the ingredients together.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Dips / Sauces
Servings 10
Diet Vegetarian

Equipment

Ingredients
  

  • 3 Basil Plants
  • 50 ml Olive Oil
  • 1 pinch Garlic
  • 50 g Grated Cheese
  • 30 g Grated Sheep Cheese
  • 2 pinch Salt
  • 16 g Pine Nuts

Instructions
 

  • Finely blend the basil leaves. Add cheese and blend, add salt and chop and so on, until all the ingredients are added.
  • Blend until creamy.
  • Your authentic Genoese Pesto is ready to taste!!

Nutrition

Calories: 83kcalCarbohydrates: 1gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 72mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 70IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword Blender, dips, no cook, pesto, sauce, vegetarian
Tried this recipe?Let us know how it was!

Van-made Apple juice

Van-made Apple juice

vwt4_furbone_
Vegan, Vegetarian
Simple and healthy, yummy and super quick to make!
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Drinks / Smoothies
Servings 12
Diet Vegan, Vegetarian

Ingredients
  

  • 1.5 kg apples
  • 1500 ml water
  • 500 g sugar
  • 1 qt lemon

Instructions
 

  • Boil water with sugar and lemon juice, in the meantime peel and cut the apples into cubes. Add them to the pot and cook for about 5/10 minutes, blend everything, let it cool and it's ready.
  • We have the 5ml steel campfire from Primus.
  • The intermediate step.
  • Here is my juice bottle ready to drink! If you want to put them under vacuum in the bottle or glass jar remember to put them to boil to sterilize them and then put the content still hot inside and put it upside down and let it cool.

Nutrition

Calories: 249kcalCarbohydrates: 66gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9mgPotassium: 243mgFiber: 5gSugar: 57gVitamin A: 85IUVitamin C: 48mgCalcium: 32mgIron: 1mg
Keyword apples, juice, summer, vegan, vegetarian
Tried this recipe?Let us know how it was!