Measure out all ingredients and add everything except for the dates into a large mixing bowl.
Chop the dates into the small pieces. This is where things can get a bit sticky…try to make the pieces as small as possible.
Pull the date pieces apart and spread evenly across the top of the other ingredients in the bowl (this will make mixing all ingredients together easier).
Mix all ingredients together using your hands until you’ve achieved an even consistency and ingredients have been thoroughly blended together. Prepare to get a little messy.
Roll the mixture into small balls and place in a container to cool in the fridge or cooler (or just eat them now like raw cookie dough).
This vegan Moroccan tajine is a great way of using up leftovers, as you can add anything you want! This recipe is vegan but being as you can add what you want it can be meat based also.
Vegan Moroccan Tagine
@atlantic_coast_nomads
Vegan, Vegetarian
It very much depends on the size of your tagine and your personal taste to the amounts you use. This recipe is a vegan recipe but meat and fish can be added if desired.
Put a layer of olive oil in the base of the tagine.
Cut up enough onions to cover the base. Don’t cut the onions too finely, nice and chunky is good!
Cover onions in good amount of Cumin.
Cover the onions with some potatoes, keep them a good size unless you want to cook the tagine as quickly as possible in which case cut them up into small pieces. Add some more olive oil.
Take a bulb of garlic and separate all the cloves and place them around the outside of the potatoes.
In the middle of the tagine make a pile of first olives then prunes and then almonds.
Sprinkle some chilli powder over the fruit and nuts.
Cut carrots into sticks and lean them up against your pile of fruit and nuts to create what looks a bit like a teepee.
Place slices of pepper around the carrots. Add some more olive oil.
Sprinkle the lot with Coriander powder.
Take a whole lemon and cut into quarters and place on top of your ingredients. Cover with more cumin powder.
Add some water, not too much! People often add too much water, we prefer more oil, less water. Half a cup full for a small to medium tagine and three quarters of a cup for a large tagine should be plenty.
You should have piled your ingredients up so as it fits inside the conical lid of the tajine.
Put the lid on and cook on the coals of an open fire or gas burner for around three quarters of an hour on gas but up to a couple of hours on coals. Test potatoes and carrots during cooking with a sharp knife to know when they are soft enough to eat.
This incredible triple chocolate orange drizzle cake was a winner in the 2020 Van Bake off. With good reason, what an amazing cake. All made in a motorhome, and ideal to enjoy with a cup of tea! The baker Carrie and her husband Glyn went on to be featured on our website, which you can read right here!
Van Bake off Triple Chocolate Orange Drizzle Cake
freespirit_c_g
Vegetarian
This recipe was selected as star baker for chocolate week in van bake off 2020. It certainly has the wow factor!!
An Italian classic of spaghetti and meatballs! Great tasting dish, if you don't have an oven or the time to make your own meatballs, grab some shop bought ones and add them to the sauce in the pan!
Pre heat the oven to 180C or gas mark 7. In a large bowl mix the meat, egg, breadcrumbs, herbs, salt, pepper, carrot and courgette. With wet hands take a small handful and smush into a ball slightly larger than a golf ball size. You should be able to make 12.
Place onto an oiled baking dish/casserole pot and pop in the oven.
For the Sauce
Dice the onion and chuck into a pan with a splash of olive oil. Once the onions have started to go translucent add the garlic and a sprinkle of oregano and basil. After a couple of minutes add a splash of Balsamic (you can use red wine instead). Add the tin of tomatoes and then fill the tin 3/4 with water and add to the pan. Crumble in the stock cube and bring to the boil.
Once boiling reduce to a simmer and sprinkle in the sugar.
Leave to simmer for about 20minutes and the sauce should have thickened up.
Take the meatballs out the oven and turn them over to help them cook evenly. Add the thickened sauce to the meatball dish and grate some parmesan on top. Pop it back in the oven for another 10 minutes.
Whilst the meatballs are finishing up in the oven bring a pan of salted water to the boil and cook your spaghetti as per the instructions.
Serve up the pasta and spoon on the meatballs and sauce. Enjoy!
Notes
If you would like to make a vegetarian version of this recipe then blitz harricot beans and add instead of the meat, you may need to add more breadcrumbs if its too sloppy.
Does exactly what is says on the tin - fresh & simple! Use up your favourite vegetables, and a great way to use up leftovers. This recipe uses broccoli, onions, chickpeas & water chestnuts.
Next the veggies. Heat up a wok or large pan and add a splash of cooking oil (we use avocado oil). Add the onions and let them cook a minute before mixing in the rest of your veggies.
In a cast iron pan heat cooking oil on medium and add the cubed tofu. Flip the tofu on all sides if you desire browning.
Make the dressing while everything is cooking: Finely chop up ginger, garlic and shallot and place it in a small bowl. Mix in a generous portion of soy sauce and ~2tsp of sesame oil (add optional chili spice).
Once the tofu is browned and cooked to your liking and veggies are nearly done, add the tofu and dressing to the veggies.
Serve veggies and tofu on top of rice. Top with sesame seeds.
Notes
Fancy additions- (ok, they’re not too fancy.. but some variations)– add pineapple for additional sweetness or try water chestnuts for some extra crunch. We will also top the stir fry with roasted chickpeas for more protein.
Prep your noodle salad before you hit the road! Boil the angel hair pasta until it is cooked al dente (not mushy!). TIP: Rinse the pasta in cold water to keep it from sticking together (thanks Nana D’Alessio)
You can make your dressing while the pasta is cooking. Mince or finely chop fresh garlic and ginger and put it in the bottom of a small glass container. Add a teaspoon or two of olive oil (add sesame and chili oil to taste) and top it off with a generous portion of soy sauce.
Put your cooked noodles into a large glass storage container. Add some olive oil and chopped peppers and green onion. You can also add half of the dressing here if you would like.
Slice up cucumber and chop fresh purple cabbage and store them for later.
On the road: We love this salad because it is a simple, healthy meal that we can grab quickly on a long driving day. We pop the salad out of the fridge, dish out our portions and then top them off with fresh veggies (cucumbers and cabbage), some sesame seeds and a little extra dressing.We hope you enjoy!
We always seem to buy bananas, they don’t get eaten and end up looking sad and brown on the side. We wouldn’t want to waste them so using them up in cakes is ideal!
In a separate bowl mash the banana and mix in the sugar. Then add the oil until combined.
Add the egg and vanilla. Do not over-mix, just let the mixture combine.
Stir in the dry ingredients, again taking care not to over mix.
Fold in 60g of the chocolate chips and the chopped banana.
You will need to cook in 2 batches if using the Omnia oven. We did 5 at a time. Use the silicone mould, we used muffin cases also.
Fill the cases about 3/4 full. Sprinkle some of the chocolate chunks on the top of each muffin (reserving some to put in your mouth while baking 😉 )
Put the Omnia over a high flame for 5 minutes. Reduce the heat and cook for a further 15-20 minutes. Once the first batch is cooked switch the flame off, take the lid off the Omnia and leave for 10 minutes. The muffins will continue to cook during this time.
For the second batch the oven will still be hot, so you may need to reduce the baking time, still bake for 5 minutes over a high flame initially as this helps your muffin get it’s dome.
This recipe is vegan, and uses all raw natural ingredients. A fabulous recipe from our featured @vinny_the_van_diesel, read their feature right here!
Raw chocolate and peppermint tarts
vinnythevandiesel
Vegan, Vegetarian
These indulgent yet super healthy sweet treats are so easy to make. Even better they are vegan, which means no-one has to miss out on these tasty treats.
Soak sunflower seeds and dates separately overnight at room temp.
Blend cashews and Pepitas till ground and add desicated coconut and 1 tblspn raw cacao powder. 3.5 tblspn coconut oil and 2 tblspn rice malt syrup.
Smoosh together with your hands with a pinch of salt and press into tart moulds or line a tray (to make into a slice)
Set in fridge
Blend together drained sunflower seeds, 1 Tablespn raw cacao powder and drained soaked dates (adding one tablespoon of date soaking liquid)
Over a double boiler slowly melt coconut oil, cacao butter, rice malt syrup and 2 Tblspn coconut oil.
Blend into date mixture and add 2 drops of peppermint oil.
Layer onto the set base mixture and set in fridge over night.
These awesome burger buns were the winners of bake off 2020, week 3, bread week. Although they take a little time, they are worth it! Here’s what the chefs in question had to say…
‘I organized myself in order to have freshly baked buns for lunch. I started at 2.30 pm the day before in order to use less yeast and make these buns easier to digest. You can double the amount of yeast and start early in the morning. It is up to you. It all depends on whether or not you have access to a fridge for an overnight rest’.
Van Bake off Burger buns
Vegetarian
This recipe is a winning star baker recipe for Van Bake Off 2020. These burger buns take a while to prove, but the end result is definitely worth it! This burger bun recipe makes 9-10 buns
Slowly pour the wet ingredients into the bowl, stirring energetically with your hands to avoid lumps. Start with the milk, then the oil, the whisked eggs, and the soft butter for last. The mixture will be wet, but don’t worry! On the contrary… the hydration of the dough will give the bun its softness. If you have trouble handling it, wet your hands with a little bit of oil and keep working.
Transfer the dough to your work surface, knead for a couple of minutes and let it rest for 5 in order to reach a less tenacious and more elastic dough. You will find it easier to handle. Make the reinforcement folds and let it rest again, this time for 30 minutes, covered with plastic wrap to prevent the surface from drying out and creating an annoying crust. Make another round of folds (the last one, I promise) and place in the refrigerator in a lightly oiled container, with an airtight lid, to rest overnight (16 hours in total). I use Sistema, but the only important thing is that the dough will rise even at 4C therefore the container must be large enough to allow the increase in volume
At 7.30 am (the next morning), make your 9 | 10 balls and let them rise at room temperature on top of your baking tray lined with baking paper. The buns will keep rising, even during cooking, and for such reason, you should leave enough space between them so they don’t join together. I organised 2 trays, one with 4 buns and the other with 5.
After 3 hours (should be around 11 am), whisk another egg, gently brush your buns and sprinkle with sesame seeds. Bake in a static oven at 200 degrees C for 14/16 minutes (depending on the size of the bun you have chosen).
I have the compact Breville Smart Oven Pro and I usually start cooking in the middle rack and then move the tray to the lowest level for the last 3/4 minutes. Leave the bread rolls to rest on a wire rack and enjoy.
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