Lentil, Chickpea, nettle & coconut curry

TravelTrio_plusone
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0
Lentil, Chickpea, nettle & coconut curry

This lentil, chickpea and nettle stew is cooked in the Wonderbag. This handy piece of cooking equipment acts like a slow cooker and means you can use less gas when cooking in your van. You can read all about it right here. Here is the link to some recipes you can cook with one, let us know if you have any to add.

Lentil, Chickpea, nettle & coconut curry

traveltrio_plusone
Vegan, Vegetarian
Cooking with foraged ingredients can make a dish extra special. This recipe is made using the wonderbag
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Servings 3
Diet Vegan, Vegetarian

Equipment

  • Wonderbag

Ingredients
  

  • 1 Red Onion
  • 1 Chilli
  • 3 Garlic Cloves
  • 2 tbsp Olive Oil
  • 1 can Green lentils
  • 1 tbsp Curry powder
  • 250 ml Water
  • 1 can Coconut milk
  • 1 can Chickpeas
  • 1 pack Vietnamese noodles
  • 1 handful Nettles

Instructions
 

  • Start by frying the onion, chilli and garlic in olive oil for a few minutes. Add the lentils and curry powder and add a little more olive oil, cook for a few minutes.
  • Add the water, coconut milk and chickpeas and bring to the boil for about 5 minutes.
  • Put in the wonderbag for 15-20 mins. Take out and put back on the stove, add noodles and nettles then bring to the boil for 3-5 minutes.

Nutrition

Calories: 1140kcalCarbohydrates: 158gProtein: 43gFat: 39gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 171mgPotassium: 1803mgFiber: 46gSugar: 5gVitamin A: 226IUVitamin C: 33mgCalcium: 146mgIron: 16mg
Keyword Curry, Easy, foraged, Foraging, Simple, slow cooker, vegan, Wonderbag
Tried this recipe?Let us know how it was!

Chickpea, sweet potato & nettle stew

TravelTrio_plusone
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0
Chickpea, sweet potato & nettle stew

This Chickpea, sweet potato and nettle stew is cooked in the Wonderbag. This handy piece of cooking equipment acts like a slow cooker and means you can use less gas when cooking in your van. You can read all about it right here. Here is the link to some recipes you can cook with one, let us know if you have any to add.

Chickpea, sweet potato and nettle stew

Chickpea, sweet potato & nettle stew

traveltrio_plusone
Vegan, Vegetarian
This turned out amazing when I missed the shops and just had to make something good from what I had in. A true vanlife recipe, making the most of what's in the cupboards. Perfect served with some fresh bread
4.50 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Wonderbag time 20 minutes
Total Time 35 minutes
Course Dinner
Servings 3
Diet Vegan, Vegetarian

Equipment

  • Wonderbag

Ingredients
  

  • 1 Sweet potato
  • 1 Red onion
  • 4 cloves Garlic
  • 1 tsp Ginger
  • 1 handful Nettles/ spinach
  • 1 can Chickpeas
  • 1 can Chopped tomatoes
  • 250 ml Vegetable Stock
  • 1 tbsp Paprika
  • 1 Chilli

Instructions
 

  • Start by frying garlic, ginger and onion in olive oil in a deep pan. Cook until brown, then add the paprika and chilli.
  • Next add chick peas and sweet potato. Add tomatoes and vegetable stock and bring to the boil. Let it boil for a few mins then place in the wonderbag for 20 minutes.
  • Take the pan out and add the nettles after washing them first (I like adding foraged items to my food). Put back on the hob for about 3-5 mins as this takes the sting out of the nettles and makes food piping hot.

Nutrition

Calories: 121kcalCarbohydrates: 28gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 574mgPotassium: 641mgFiber: 5gSugar: 10gVitamin A: 11273IUVitamin C: 44mgCalcium: 85mgIron: 2mg
Keyword autumnal, foraged, Foraging, slow cooker, Stew, vegan, vegetarian, Wonderbag
Tried this recipe?Let us know how it was!

Van Bake off Battenburg

freespirit_c_g
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0
Van Bake off Battenburg

This battenburg cake was made in a motorhome for cake week in van bake off 2020. This recipe does require an oven.

Battenburg cake

Van Bake off Battenburg cake

freespirit_c_g
Vegetarian
This fabulous recipe won the first week of our van bake off competition 2020 and became our first star baker.
5 from 1 vote
Family friendly
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Baking, Dessert, Snacks
Servings 8
Diet Vegetarian

Equipment

Ingredients
  

For the cake

  • 175 g Butter
  • 175 g Golden Caster sugar
  • 3 Eggs
  • 175 g Self-raising flour
  • 1/2 tsp Vanilla extract
  • 3 tbsp Passionfruit curd
  • 3 tbsp Raspberry curd

To cover

  • 6 tbsp Raspberry jam
  • 500 g Ready made marzipan
  • 3 tbsp Icing sugar

Instructions
 

  • Preheat oven to gas Mark 5 / 190C / 375F.
  • Grease a 20cm square cake tin. Using some baking parchment to separate the 2 mixtures means you can save time and gas in the oven and bake both mixtures at the same time. Use the baking parchment to line the base of the tin and create a 3-4 inch fold in the middle to separate the 2 mixtures.
  • Mix the butter, sugar, eggs, flour and vanilla together.
  • Split the mixture in half. Add the passionfruit curd to one half and the raspberry curd to the other half.
  • Place one half of the mixture in one side of the tin and the other half on the other side ensuring the baking parchment separates them.
  • Bake in the centre of the oven for 25 minutes or until cooked through.
  • Turn out and leave to cool completely.
  • Lay one sponge on top of the other and cut off any crusty edges. Cut them to ensure they are the same size. Cut lengthways so you end up with 4 rectangles. Warm up the jam and put through a sieve.
  • Brush the jam along one of the long sides of sponge. Stick to a sponge of the opposite colour. Repeat with second layer and add jam between the 2 layers and stick together.
  • Cover an area with icing sugar to roll out the marzipan to around 40 x 20cm.
  • Cover the top edge of the cake with jam and place onto the marzipan. Cover the rest of the cake with the jam and fold the marzipan around so that the join sits at the bottom. Press the edges of the join together firmly before placing up the right way.

Nutrition

Calories: 730kcalCarbohydrates: 87gProtein: 13gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 131mgSodium: 217mgPotassium: 231mgFiber: 3gSugar: 62gVitamin A: 645IUVitamin C: 3mgCalcium: 58mgIron: 2mg
Keyword Baking, battenburg, Cake, star baker, van bake off
Tried this recipe?Let us know how it was!

Tuscan Ribollita Stew

the_peri_pot
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0
Tuscan Ribollita Stew

Tuscan Ribollita Stew

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

Equipment

Ingredients
  

For the soup

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

For the gremolata

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

Instructions
 

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

For the gremolata

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

Nutrition

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

Easy Berry Oats – VEGAN

LauraAndBenedict
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0
Easy Berry Oats – VEGAN

Easy Berry Oats – VEGAN

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

Equipment

  • Stove-top
  • Pans

Ingredients
  

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

Instructions
 

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

Nutrition

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

Crunchy Chocolate Bark

familywellnesswanderers
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0
Crunchy Chocolate Bark

Crunchy Chocolate Bark

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

Equipment

  • Freezer

Ingredients
  

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

Instructions
 

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

Nutrition

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

Topped avocado halves

familywellnesswanderers
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0
Topped avocado halves

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

 

Topped avocado halves

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

Ingredients
  

  • 1 Avocado
  • 1 cup Sauerkraut
  • 1 egg

Instructions
 

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

Nutrition

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

Charming chia pudding

familywellnesswanderers
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0
Charming chia pudding

Looking for a super easy versatile dessert or breakfast? Look no further than this charming chia pudding. Top with whatever you fancy, or whatever you have in the van. Most fruits are a definite winner! This vegan friendly recipe is ideal for vanlife as it only needs 3 ingredients. Chia seeds are also really easy to store in the van, and have a good shelf life.

Charming chia pudding

familywellnesswanderers
Vegan, Vegetarian
This is a fun and easy treat you can eat for a breakfast or as a dessert. And its super healthy, with no added sweetener. We used to buy this from our favorite café. But it is really simple to make which is great if you don’t have any extra time.
5 from 1 vote
5 ingredients or less – Family friendly – Less washing-up – No cook – No water
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Prep Time 2 minutes
Resting time 30 minutes
Total Time 32 minutes
Course Breakfast
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Almond milk
  • 1/4 cup Chia seeds
  • Your favourite toppings We usually use fruit!

Instructions
 

  • Get a 16oz mason jar or cup and put in the chia seeds.
  • Pour the almond milk in and stir.
  • Let it sit for 30 min. to one hour depending on how thick you would like it.
  • When it is done you can top with any type of fruit or sweetener.

Nutrition

Calories: 242kcalCarbohydrates: 19gProtein: 8gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 12gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 332mgPotassium: 173mgFiber: 15gSugar: 0.3gVitamin A: 23IUVitamin C: 1mgCalcium: 568mgIron: 3mg
Keyword breakfast, chia, dairy free, dessert, Easy, gluten free, no cook, Simple, vegan
Tried this recipe?Let us know how it was!

Creamy pepper sauce with mushrooms

Forest Food Stories
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2
Creamy pepper sauce with mushrooms

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

Creamy Pepper Sauce

Creamy pepper sauce with mushrooms

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

Equipment

Ingredients
  

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

Instructions
 

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

Notes

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

Nutrition

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

Purple Cabbage Slaw

IreneIronFitness
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0
Purple Cabbage Slaw

Purple Cabbage Slaw

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

Ingredients
  

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

Instructions
 

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

Nutrition

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

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