PUMPKIN RAVIOLI WITH SAGE BUTTER

Forest Food Stories
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PUMPKIN RAVIOLI WITH SAGE BUTTER

PUMPKIN RAVIOLI WITH SAGE BUTTER

Vegetarian
Delicious recipe that can be cooked over an open fire
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Cooling time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

Pasta dough

  • 250 g Flour
  • 2 Egg yolk
  • 2 tsp Olive oil
  • Salt
  • 60 ml Water

Ravioli filling

  • 1 onion small
  • 2 tsp Olive oil
  • 1 Garlic clove
  • 600 g Pumpkin
  • 60 ml Dry white wine
  • Sage
  • Salt
  • Pepper
  • Lemon juice
  • Creme cheese
  • 60 g Parmesan
  • Butter and sage

Instructions
 

Egg pasta dough

  • For egg pasta dough, combine flour and 1 tsp salt. Add egg yolk and olive oil, and process until dough comes together. Add water and knead to a smooth dough, dusting with extra flour if a little sticky. Set aside to rest.

For the filling

  • Sauté onion in oil and half the butter in a pan over medium heat until onion is tender and starting to caramelise (10-15 minutes). Add garlic, stir until fragrant (1 minute), then remove mixture from pan and set aside. Add remaining butter and pumpkin to pan, and cook uncovered until just tender add water if needed (8-10 minutes).
  • Add wine and 100ml water, and simmer, stirring occasionally, until liquid has evaporated and pumpkin is very tender (5-8 minutes). Add sage and salt n pepper, return onion and garlic to pan, then set aside to cool (30 minutes). Add parmesan, creme cheese, lemon juice, season to taste and stir to combine.
  • Roll out the pasta dough into thin sheets. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling.
  • Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Sage brown butter * butter * sage leaves For sage butter, melt butter in a saucepan until brown (1-2 minutes). Add sage, remove from heat and stir gently until crisp (10 seconds). Transfer to a bowl.
  • Cook ravioli in batches in a large pan of boiling salted water until al dente (2-4 minutes).
  • Transfer with a slotted spoon to warm bowls. Drizzle with sage brown butter, scatter with parmesan and serve immediately.

Notes

If you have an oven then you could use the leftover egg white to make meringues. Otherwise why not make a fluffy egg white omelette for a tasty breakfast or snack

Nutrition

Calories: 828kcalCarbohydrates: 123gProtein: 30gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 216mgSodium: 500mgPotassium: 1309mgFiber: 6gSugar: 12gVitamin A: 26034IUVitamin C: 32mgCalcium: 479mgIron: 9mg
Keyword autumn recipe, fall recipe, over the fire cooking, pasta, pumpkin, pumpkin ravioli, pumpkin recipe, pumpkin season, ravioli
Tried this recipe?Let us know how it was!

Seafood feast.

shanti_nomads_
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Seafood feast.

Seafood Feast

Pescatarian
Back home we have amazing seafood since we are on an island in the Mediterranean and sometimes we crave some prawns and mussels so we decided to head to a fish shop.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Servings 2
Diet Pescatarian

Ingredients
  

Prawns

  • 1 kg Prawns
  • 1/2 Onion
  • 2 Garlic cloves
  • Chilli flakes
  • Whisky 3 shots

Mussels

  • 1 kg Mussels
  • 25 g Butter
  • 1/2 Onion
  • 2 Garlic cloves
  • 1 splash White wine
  • 1 tin Diced tomatoes
  • Mixed herbs

Instructions
 

Prawns

  • In a pan, heat some butter and fry the garlic and onions till golden. Then throw the prawns and sprinkle the chilli flakes until the prawns turn pink.
  • Then for the flambe : Pour the shots of whisky and use a lighter to light the whisky and you have few seconds of flambe. (Try it it’s fun)

Mussels

  • Mussels in tomato sauce and white wine. Heat some butter and throw the onions and garlic till golden.
  • Pour the diced tomatoes and wine and the mixed herbs. Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)

Nutrition

Calories: 718kcalCarbohydrates: 25gProtein: 134gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 878mgSodium: 1361mgPotassium: 2644mgFiber: 3gSugar: 8gVitamin A: 671IUVitamin C: 45mgCalcium: 488mgIron: 15mg
Keyword Mediterranean, mussels, prawns, seafood
Tried this recipe?Let us know how it was!

Veggie Van Curry for Two (V, GF)

2kooks1van
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Veggie Van Curry for Two (V, GF)

Veggie Van Curry

Vegan, Vegetarian
This recipe is really all about the timing! It took some experimentation but we finally got it down to perfection. We use one pot and a 18″ cast iron skillet to whip up this delicious van favorite. Perfect for 2 and vegan and gluten free!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Equipment

  • Skillet

Ingredients
  

  • 1 Sweet Potato Medium-Sized
  • 2 Carrots
  • 1 head Broccoli
  • 1/2 cup Lentils
  • 1/2 cup Quinoa
  • 1 tin Coconut Milk
  • 2 tbsp Water
  • 3 tbsp Curry Powder
  • 4 pinches Himalayan Salt

Instructions
 

  • Begin cooking the quinoa (1/2 cup grain to 1 cup of water) in a separate pot first and it should be done just after your skillet of curried veggies.
  • Add coconut milk, lentils and 2 tbsp of water to the cast iron skillet and bring to a boil before reducing heat.
  • Chop carrots into large pieces and add them to the cast iron with the lentils. Set timer for 20 minutes.
  • While the carrots and lentils cook, chop large pieces of sweet potato and broccoli and add to skillet when the 20 minute timer is up. Set a timer for an additional 10 minutes.

Nutrition

Calories: 582kcalCarbohydrates: 110gProtein: 30gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 990mgPotassium: 2374mgFiber: 34gSugar: 14gVitamin A: 28229IUVitamin C: 281mgCalcium: 288mgIron: 11mg
Keyword coconut, Curry, dairy free, gluten free, healthy, vegan, vegan dinner, vegetarian, whole grain
Tried this recipe?Let us know how it was!

Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

florencetheambulance
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Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

This masala veggie curry is a firm favourite in our van kitchen! We serve this veggie curry with our 2 ingredient flatbread, the recipe is right here!

Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

Vegetarian
One of the tastiest curries we make in our van! Sophie actually said it’s the tastiest meal I’ve ever made her 😏
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 1/2 Butternut Squash
  • 200 g Chick Peas
  • 200 ml Vegetable Stock
  • 200 g Chopped Tomatoes
  • 1/2 Onion
  • 1 Garlic Clove
  • 1 Coriander
  • 2 tbsp Pumpkin Seeds
  • 2 tbsp Sesame Oil
  • 1 tsp Dried Chili Flakes
  • 200 g Greek Yoghurt
  • 1/2 Mint Leaves
  • 1 Lemon Wedge
  • 1 tbsp Garam Masala
  • Salt & Pepper

Instructions
 

  • Add a spalsh of sesame oil to a medium pan and add the chopped onion. Cook for about 5 minutes until soft.
  • Add the sliced garlic.
  • Add 1 tablespoon of garam Masala powder.
  • Add the diced butternut squash and give everything a good stir to make sure the veg is coated in spice.
  • Add the chopped tomatoes, the stock and the chickpeas and stir.
  • Drop the pan to a low heat and leave to simmer for 20 minutes.
  • In a small pan over your second hob, add 1 table spoon of sesame oil on a low heat.
  • Add the pumpkin seeds and the chili flakes.
  • Toast for about 5-7 minutes
  • Whilst the curry is simmering and the seeds toasting, in a manual blender add the yoghurt, the mint leaves, squeeze the lemon wedge and season with salt and pepper. Blend it up with around 20 pulls.
  • For the last 5 minutes of the curry cooking, throw in a handful of fresh coriander.
  • Serve the curry in a bowl, the seeds in a separate bowl along with another bowl for the riata.
  • Sprinkle the desired amount of seeds in each serving bowl to add a little heat and some crunch.

Nutrition

Calories: 556kcalCarbohydrates: 65gProtein: 26gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 6mgSodium: 618mgPotassium: 1305mgFiber: 15gSugar: 18gVitamin A: 20725IUVitamin C: 58mgCalcium: 308mgIron: 6mg
Keyword Curry, Indian, vegetables
Tried this recipe?Let us know how it was!

Asturian bean stew

kuquii
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Asturian bean stew

asturian bean stew

Quick Asturian bean stew

Meat Based
One of our favourites! This quick version of the classic dish makes it ideal for vanlife, if you use tinned beans you can speed up the meal even more!
5 from 1 vote
10 Ingredients or less - One-pan
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Prep Time 5 hours
Cook Time 40 minutes
Total Time 5 hours 40 minutes
Course Dinner, Soup
Servings 2
Diet Meat Based

Ingredients
  

  • 2 Onions
  • 2 Garlic cloves
  • 1 Long piece of Black Pudding
  • 1 Chorizo sausage
  • 1 cup White Beans
  • 2 Stock Cubes

Instructions
 

  • If using dried beans, soak them for at least 5 hours beforehand. Drain when ready to use.
  • Fry some onion and garlic in a large pan or pressure cooker.
  • Add the sliced chorizo and black pudding and continue to cook.
  • Throw in the presoaked beans, the stock cubes, cover with water and cook for 30 mins.
  • Season to taste.

Nutrition

Calories: 240kcalCarbohydrates: 31gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 33mgSodium: 690mgPotassium: 579mgFiber: 6gSugar: 5gVitamin A: 239IUVitamin C: 18mgCalcium: 106mgIron: 3mg
Keyword beans, hearty, Meat based, one pan, Spanish, Stew
Tried this recipe?Let us know how it was!

Bacon and Pesto Pasta salad

shanti_nomads_
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Bacon and Pesto Pasta salad

Bacon and Pesto Pasta salad

Meat Based
A super simple but filling salad with bacon & pesto. Ideal for lunch on a Summer's day.
5 from 1 vote
30 minute meal - Prep ahead - Stove top meal
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch
Servings 2
Diet Meat Based

Equipment

  • Stove-top
  • Salad bowl

Ingredients
  

  • 125 g Spiral Pasta
  • 200 g Bacon
  • 1 cup Cherry tomatoes
  • 2 cup Baby spinach
  • 2-3 tbsp Pesto
  • 1 splash Balsamic glaze
  • 1 tbsp Parmesan flakes/grated
  • 1 pinch Basil
  • 1 pinch Oregano
  • Olive oil

Instructions
 

  • Cook the pasta until al dente. While waiting for the pasta to cook, in a non stick pan, fry the bacon until crispy.
  • Next thing is to chop the cherry tomatoes in halves.
  • When the bacon is ready, mix all the ingredients altogether, throw in the spinach, basil, herbs, pesto and some olive oil.
  • Last step is to sprinkle the parmesan flakes and splash the balsamic glaze.

Nutrition

Calories: 738kcalCarbohydrates: 54gProtein: 24gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 69mgSodium: 878mgPotassium: 672mgFiber: 3gSugar: 4gVitamin A: 3564IUVitamin C: 26mgCalcium: 111mgIron: 3mg
Keyword bacon, easy prep, food, lunch, pasta salad, pesto, quick, salad
Tried this recipe?Let us know how it was!

VAN PAN PIZZA

adventures.of.the.yellow.bus
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VAN PAN PIZZA

van pan pizza

VAN PAN PIZZA

Vegetarian
This pizza dough is super quick to make. Easy to cook in a pan so you can even cook outside - no oven required. This Van Pan Pizza can have whichever toppings you choose, so load it up and enjoy!
5 from 1 vote
30 minute meal - Leftovers - Stove top meal
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Servings 2
Diet Vegetarian

Ingredients
  

  • 200 g Self Raising Flour
  • 150 g Yogurt
  • 2 Garlic Cloves
  • Salt & Pepper
  • Toppings of your choice

Instructions
 

  • Mix all the ingredients for the dough together.
  • Knead into an elastic, soft ball and divide this ball into four smaller balls. Take a piece of aluminium foil and sprinkle with a little bit of self-raising flour.
  • Press each ball to an approx 0.5cm flat naan bread. Heat a dry frying pan on high heat and put the naan bread in it.
  • Bake for two minutes on 1 side and flip it over to the other side and bake for 1 minute. Heat all the sliced veggies
  • Then it is time to decorate your pizza with whatever you like. You start with the tomato sauce, followed by the cheese and add as many veggies you like.
  • Topping ideas:-1 jar or homemade tomato sauce-6 mushrooms-1 hand of spinach-1 onion-1 paprika-a piece of leek-1 small can corn-1 small can of tuna-150gr grated cheese

Nutrition

Calories: 411kcalCarbohydrates: 77gProtein: 15gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 37mgPotassium: 228mgFiber: 2gSugar: 4gVitamin A: 77IUVitamin C: 1mgCalcium: 111mgIron: 1mg
Keyword bread, dough, italian, no oven, pizza, stove top
Tried this recipe?Let us know how it was!

Mexican pulled chicken tortilla wrap

derwegvan
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Mexican pulled chicken tortilla wrap

Mexican pulled chicken tortilla wrap

derwegvan
Meat Based
Making wraps in your van is easy, and definitely worth doing! Top with whatever you like or salad items you have in your fridge
5 from 1 vote
Leftovers - Stove top meal - Tinned food
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour
Course Dinner
Servings 2
Diet Meat Based

Equipment

  • Large bowl

Ingredients
  

For the tortillas

  • 200-250 g Plain Flour
  • 1 tbsp Oil
  • 125 ml Water
  • 1 pinch Salt
  • 1/2 tsp Garlic powder optional

For the mexican chicken

  • 2 Chicken breasts or thighs
  • 1 clove Garlic
  • 1 pinch Cumin large
  • 1 Chilli Pepper
  • 2-3 tsp Paprika Powder
  • 2 tbsp Tomato Sauce ready made

Toppings

  • 2 tbsp Corn
  • 2 tbsp Beans
  • 1 handful Lettuce
  • 1 drizzle Spicy Sauce

Instructions
 

For the tortillas

  • You need:200-250 grams of flour, 1 tbsp of oil, 125ml water, some salt and if you like you can add garlic powder. You need a big bowl and a little wet towel
  • Basically you mix all the ingredients in the bowl and mix them up! Be prepared to get messy hands. Sometimes if the dough is too wet just add more flour.
  • Mix it until it’s a big ball. Let it rest for 30 min under the wet towel. In the meantime make the filling. We explain it below.
  • After 30 min, you divide the big ball of dough into little ones. Make them as small or as big as you like. (We made little ones). You roll them out we don’t have a rolling pin so we use a soda can!
  • Then you heat up a pan or a cooking plate and bake the dough for about 1 min each side. Turn when they get bubbles.

For the fillings

  • Time to make the filling! This time we made pulled chicken. But you can also make it with other meat or even fish. We eat tortilla wraps at least 2 times a week because it’s easy and you have a lot of options.
  • You can boil the chicken for 12-15 min. After that let it cool down before you start pulling. We use 2 forks to pull it.
  • After you mix it with some Mexican spices. We used: 1 clove of garlic, pinch of salt, good pinch of cumin powder, a little bit of chilli pepper and lots of paprika powder.
  • After mixing we heat up a different pan with some oil. Mix the chicken with some corn, beans and a little tomato sauce. Put the filling in the tortilla with some lettuce and spicy sauce!
  • Time to enjoy! Greetings Bryan, Manouk and Pietje

Nutrition

Calories: 748kcalCarbohydrates: 86gProtein: 62gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 145mgSodium: 402mgPotassium: 1231mgFiber: 5gSugar: 4gVitamin A: 1376IUVitamin C: 38mgCalcium: 57mgIron: 7mg
Keyword chicken, Mexican, spicy, tortilla, wraps
Tried this recipe?Let us know how it was!

Chilaquiles with Homemade Salsa Verde

vanessachav
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Chilaquiles with Homemade Salsa Verde

Chilaquiles with Homemade Salsa Verde

vanessachav
Vegan, Vegetarian
This recipe for van made salsa verde makes this dish even more special.
5 from 1 vote
30 minute meal - Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dips / Sauces
Servings 8
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 2 lb Tomatillos
  • 4 Garlic Cloves
  • 1/2 Onion
  • 2 Serrano Chile
  • Salt to taste
  • 1 tbsp Olive Oil
  • 1 handful Cilantro

Instructions
 

Salsa Verde

  • Bring a pot of water to a boil. Husk the tomatillos and place them in the boiling water along with the chiles. Cook for about 10 minutes, or until the tomatillos change from bright green to yellow green.
  • While the tomatillos are boiling, sauté half of the garlic and onion with olive oil in a hot pan. You can also sauté a minced jalapeño for a little extra spice. This will be added to your salsa verde after it is blended.
  • Once the tomatillos and chiles are cooked, blend them with the remaining half of the raw onion and garlic. Add water to the salsa if it is too thick. Add cilantro if desired and salt to taste. In the van I use a small hand blender and blend everything directly inside a wide-mouth mason jar. This method works really well, just be mindful of the occasional splash.
  • Once the sauce is fully blended, add the sautéed garlic and onion from the pan. Store in a mason jar for 2 weeks maximum.

Chilaquiles

  • Start with a bed of tortillas chips.
  • Add your desired protein: eggs, chicken, tofu.
  • Pour salsa verde over the entire plate. Don’t be afraid to smother them! The more sauce the better.
  • Garnish with a side of beans, queso fresco, onions, or avocado.

Nutrition

Calories: 57kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 327mgFiber: 2gSugar: 5gVitamin A: 177IUVitamin C: 15mgCalcium: 13mgIron: 1mg
Keyword breakfast, chiles, Mexican, salsa, salsa verde, vegan, vegetarian
Tried this recipe?Let us know how it was!

Garlic Damper

jens_caravan_camp_kitchen
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Garlic Damper

Garlic Damper | Campfire cooking

jens_caravan_camp_kitchen
Vegetarian
As a Australian school kid I remember being taken to the local park and learning how to make Damper and Billy Tea, there are many recipes, some use milk, even lemonade or beer, this is a simple one with only water. They are traditionally baked in a Camp Oven in the coals of a open fire. The addition of garlic powder makes it a perfect accompaniment to pasta
5 from 1 vote
5 ingredients or less - Family friendly - One-pan - Open fire
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Baking, Outdoor
Servings 4
Diet Vegetarian

Equipment

  • Dutch Oven
  • Oven

Ingredients
  

  • 2 cup Self Raising Flour
  • 40 g Butter
  • 1 tsp Garlic Powder
  • 1 Salt
  • Water

Instructions
 

  • Rub the butter into the flour until it resembles breadcrumbs, add the garlic powder and salt
  • Add the water gradually, incorporating with the blade of a knife until a dough can be formed, lightly knead on a floured board for a only a minute or two and form into a ball, the top can be scored with the knife
  • Line the Camp Oven with baking paper and spray with oil or flour, place the damper in and place lid on top, set into coals, and also place a few coals on top on Oven, the damper will normally be ready in 30 mins
  • The damper can also be placed on a paper lined tray in a pre-heated conventional oven for 30 min on 200 c
  • At home, before you go camping, process the flour, butter, garlic powder and salt in a food processor until all combined
  • Place all in the zip-lock bag or container and refrigerate. When the damper is required, as water and follow instructions as above

Nutrition

Calories: 300kcalCarbohydrates: 46gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 73mgPotassium: 74mgFiber: 2gSugar: 1gVitamin A: 251IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword bread, Campfire, camping, dutch oven, outdoor cooking
Tried this recipe?Let us know how it was!

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