Michael’s Hearty Breakfast Oatmeal

Sonsie_life
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Michael’s Hearty Breakfast Oatmeal

Michael’s Hearty Breakfast Oatmeal

@sonsie_life
Vegan, Vegetarian
Cold winter mornings call for giant bowls of oatmeal with all the topping. This simple oatmeal is sure to keep you feeling satisfied all the way till lunch!
5 from 1 vote
30 minute meal - 5 ingredients or less - No fridge - One-pan - Stove top meal
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Cook Time 10 minutes
Total Time 10 minutes
Course Breakfast
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Rolled Oats
  • 1/2 cup Desiccated Coconut
  • 1 1/2 cup Water
  • 1/4 cup Sultana

Instructions
 

  • Place the oats, coconut, water and sultanas in a saucepan and heat on a medium heat until the water is absorbed and the oats are creamy
  • Place into a bowl and top with all your favourites
  • Top with peanut butter / fresh fruit / nuts & seeds
  • The perfect start to your day when you’ve got a full day of driving or exploring to do. Serves 2 – or one very hungry Michael!

Nutrition

Calories: 348kcalCarbohydrates: 47gProtein: 7gFat: 16gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 21mgPotassium: 397mgFiber: 8gSugar: 13gVitamin C: 1mgCalcium: 42mgIron: 3mg
Keyword breakfast, Easy, Oats, vegan
Tried this recipe?Let us know how it was!

Vegan Chilli with Dressed Green Beans

Vanoraks
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0
Vegan Chilli with Dressed Green Beans

Vegan Chilli with Dressed Green Beans

Vegan, Vegetarian
This is a perfect vegan winter warmer recipe. There is nothing better than returning to the warmth of the van after a long walk and warming your tum up with a scrummy chilli.
5 from 1 vote
30 minute meal - Leftovers
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

For the chilli

  • 2 sticks Celery
  • 1 Carrot
  • 1 Onion
  • 1 Red pepper
  • 1 Courgette
  • 100 g Mushrooms
  • 250 g Soy mince
  • 1 can Kidney beans
  • 1 can Chopped tomatoes
  • 1 tbsp Tomato Puree
  • 1 tbsp Rapeseed / Olive Oil
  • 2 Garlic cloves
  • 1 tsp Cumin
  • 1 tsp Hot Chilli Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/4 tsp All spice
  • 1 Vegetable stock cube
  • Salt & pepper
  • Jalapeno chillies

For the dressed beans

  • 200 g Green beans
  • 1 tbsp Rapeseed / Olive Oil
  • 1 tsp Maple Syrup
  • 2 tsp Apple cider vinegar
  • 1 tsp Tahini
  • 1/2 Lime or lemon juice
  • Mint
  • Salt & pepper

Instructions
 

For the chilli

  • Prepare the vegetables before starting – I like to finely chop the celery, carrot and onion whilst keeping the other vegetables a little chunkier.
  • Add the oil to a large pan and sweat the onion, carrot and celery for a few minutes until they start to soften. After this, add the mushrooms followed by the courgette and pepper and sweat for a few minutes.
  • Add the tomato puree and crushed garlic cloves to the pan, stir and cook out for 2-3 minutes (make sure the garlic doesn’t burn)
  • Following this, add the herbs and spices and crumble in the stock cube. Stir in for 1-2 minutes to bring out the flavour of the spices.
  • Add the soya mince followed by the can of chopped tomatoes and kidney beans. You may need to add some water at this point to thin out the sauce to a consistency of your liking.
  • Simmer for at least 15 minutes, but ideally for 25 -30 minutes to really bring out the flavours.
  • Add salt/pepper to taste, before serving with a few jalapenos sprinkled on top. Goes well with brown rice/tortilla chips/green beans/flatbreads.

For the beans

  • The easiest way to make the dressing is to add the ingredients to an empty jar with a lid and shake until mixed. Alternatively, whisk the ingredients together in a large dish. Steam/simmer the green beans until tender but with a little bite and drizzle over dressing before serving.

Notes

Save any leftovers in the fridge – it tastes even better the next day! Alternatively use lentils or extra vegetables to replace soya mince.
The recipe for the green beans works well with other green vegetables e.g. broccoli/kale/peas.

Nutrition

Calories: 375kcalCarbohydrates: 49gProtein: 31gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1248mgPotassium: 1771mgFiber: 17gSugar: 23gVitamin A: 8815IUVitamin C: 135mgCalcium: 189mgIron: 12mg
Keyword chilli, intermediate, plant based, spicy, vegan, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Easy peanut butter cookies

cquinz4
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0
Easy peanut butter cookies

Easy peanut butter cookies

Vegetarian
Super quick and easy to make. Perfect treat for enjoying with a cup of tea!
5 from 1 vote
30 minute meal - 5 ingredients or less - No fridge
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Baking
Servings 10
Diet Vegetarian

Equipment

  • Oven

Ingredients
  

  • 1 cup Peanut butter ( smooth or crunchy)
  • 1 cup Granulated sugar
  • 1 Egg
  • 1/4 tsp Salt
  • Chocolate buttons (optional)

Instructions
 

  • Preheat oven to 350F (175C).
  • Line two baking sheets with parchment paper
  • Combine peanut butter, pinch of salt, sugar and egg, mix until smooth.
  • Drop spoonfuls of mixture onto prepared baking sheets, press down a little with a fork.
  • Bake for 6-8 mins.
  • Remove from oven and pop a chocolate button onto each biscuit while still hot.
  • Leave to cool and enjoy !!!

Nutrition

Calories: 235kcalCarbohydrates: 25gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 16mgSodium: 125mgPotassium: 174mgFiber: 2gSugar: 22gVitamin A: 24IUCalcium: 14mgIron: 1mg
Keyword Baking, biscuits, Snack, sweet, vegetarian
Tried this recipe?Let us know how it was!

Lasagna in the Omnia Oven

vwt4_furbone_
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0
Lasagna in the Omnia Oven

Lasagna in the Omnia Oven

Meat Based
Not having an oven doesn't mean lasagna is off the menu. Especially with the Omnia oven. This super quick and easy recipe uses pre-made ingredients so you can stick everything in the oven and relax
3.10 from 10 votes
30 minute meal - 5 ingredients or less - Stove top meal
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Servings 2
Diet Meat Based

Equipment

Ingredients
  

  • 11-12 pasta sheets
  • 100 ml Bechamel sauce Pre-made
  • 1 tub Ragu sauce Pre-made
  • 40 g Grated cheese

Instructions
 

  • Dip the lasagna sheets one at a time for 15 seconds in boiling water.
  • Layer the sheets in the Omnia
  • Pour over the bechamel and ragù
  • Add another layer of pasta sheets
  • Repeat the layers until the pan is filled!!
  • Cover the last layer to taste with grated cheese
  • Cook in the Omnia oven over the stove top for 15 to 20 minutes. Enjoy

Nutrition

Calories: 652kcalCarbohydrates: 115gProtein: 25gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 133mgPotassium: 363mgFiber: 5gSugar: 4gVitamin A: 200IUCalcium: 177mgIron: 2mg
Keyword Easy, italian, lasagne, no prep, omnia, pasta, quick, Simple
Tried this recipe?Let us know how it was!

Omnia Spinach and Ricotta Rolls

vwt4_furbone_
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0
Omnia Spinach and Ricotta Rolls

These spinach and ricotta rolls put a twist on a classic italian dish. Instead of using pasta, this dish uses pastry. In this case they are cooked in the Omnia oven, but they could be cooked in a conventional oven or pan instead.

omnia spinache ricotta

Spinach and Ricotta Rolls Omnia edition

vwt4_furbone
Vegetarian
These spinach and ricotta rolls can be cooked in a conventional oven, Omnia oven or even a pan
5 from 1 vote
10 Ingredients or less - 30 minute meal - Stove top meal
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 4
Diet Vegetarian

Equipment

Ingredients
  

For the pastry

  • 150 g flour
  • 100 g butter cubed
  • 3-4 tbsp water

For the filling

  • 200 g ricotta cheese
  • 1 bag spinach
  • 1 tbsp oil
  • 2 tsp parmesan grated
  • 1 egg
  • 1 pinch salt

Instructions
 

The pastry

  • Mix the butter and flour until like breadcrumbs. Slowly add in water to bind all together.
  • Let it rest

The filling

  • In the meantime cook the spinach with a drizzle of oil
  • Once cooked (mince if you want) add together with ricotta, egg and grated cheese.
  • Then roll out the dough, roll out the filling and create a roll, cut it and put it in the stove, cook 15 minutes, turn them after the first 5 minutes.
  • Let it cool down and enjoy it

Notes

You can also add a basic tomato sauce (maybe leftover pasta sauce) over the top, and add some extra grated cheese for a really extravagent dish.
You may need to cook in batches if they are not packed tightly in the Omnia oven (they may take longer to cook if more in the oven though!)

Nutrition

Calories: 468kcalCarbohydrates: 33gProtein: 13gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 293mgPotassium: 510mgFiber: 3gSugar: 1gVitamin A: 7568IUVitamin C: 20mgCalcium: 198mgIron: 4mg
Keyword italian, omnia, pasta, vegetarian
Tried this recipe?Let us know how it was!

Traditional Slovak Fresh Curd Cheese Spread

bevanslovakia
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0
Traditional Slovak Fresh Curd Cheese Spread

Traditional Slovak Fresh Curd Cheese Spread

bevanslovakia
Vegetarian
This traditional slovakian spread is super simple to make, ideal for a picnic!
5 from 1 vote
5 ingredients or less - No cook - No water
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Prep Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Course Lunch, Outdoor, Snacks
Servings 6
Diet Vegetarian

Equipment

  • Large bowl
  • Fridge

Ingredients
  

  • 250 g Curd cheese or hard cottage cheese
  • 80 g Butter / Buttermilk or Vegetable spread
  • 1 tsp Salt
  • 1 handful Chives
  • 1 tsp Red dry paprika

Instructions
 

  • Take a medium size bowl and mixed together cheese, soften butter (spread), chives, salt and spices all together with fork till you have a smooth consistency of spread.
  • This can be eaten straight away or for better flavor put to the fridge for couple hours.
  • You can spread it on slice of bread, toast or any kind of bread. Best together with fresh tomatoes, radish or cucumber. Good appetite.

Nutrition

Calories: 50kcalCarbohydrates: 2gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 553mgPotassium: 71mgFiber: 1gSugar: 2gVitamin A: 274IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword curd cheese spread, easy recipe, no cook, picnic, slovak cuisine
Tried this recipe?Let us know how it was!

Raw coconut cheesecake bars with rum flambe bananas

the_peri_pot
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0
Raw coconut cheesecake bars with rum flambe bananas

Raw coconut cheesecake bars with rum flambe bananas

Vegan, Vegetarian
Not only is this recipe delicious and full of flavour, it's a no-bake recipe too. No oven required. Be careful not to set your van on fire with this one though, may require some outdoor cooking!
5 from 1 vote
Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling time 12 hours
Total Time 12 hours 10 minutes
Course Baking, Dessert
Servings 8
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 cup Pitted medjool dates
  • 1 cup Walnuts
  • 1/4 tsp Salt
  • 1/3 cup Coconut oil
  • 1 cup Cashews
  • 1 Full fat coconut milk
  • 3 tbsp Cornflour
  • 2 tbsp Maple Syrup
  • 2 Banana
  • 2 tbsp Vegan margarine
  • 1/4 cup Brown sugar
  • 1/2 cup Dark rum
  • 1 tsp Vanilla extract

Instructions
 

For the base

  • First pit cashew nuts in a bowl, boil kettle and pour over cashews. Leave to soak for 2-4 hours. To make the base – Line a 9 inch cake pan. Put medjool dates, coconut oil, salt and walnuts in a food processor and pulse untill fully combined. Pour into lined cake pan, press down with damp fingers to evenly cover the bottom. Leave to chill for 1 hour.

For the cheesecake

  • To make the coconut cheesecake– drain cashew nuts and pat dry. Add coconut milk, vanilla extract, maple syrup ( add more if you desire) and cashews to a blender. Blitz untill smooth. Tip into a medium pan and heat gently over medium heat. Add cornflour a tablespoon at a time whisking in-between well. Heat gently until you have a very thick consistency. Pour this over chilled cake base and give a wee shake to even out. Leave to chill until firm.

For the bananas

  • This needs to be done either outside or in a space that is not near anything flammable! Be careful.– slice bananas anyway you want, I sliced them into discs. Add margarine to a large non stick fry pan, add brown sugar and stir until sugar is dissolved. Add bananas, cook for 2 mins each side. Take pan off the heat, and pour rum into it from a measuring jug. Return to heat and stand back. Shake pan to ignite rum, it will be a big flame but this will die down, leave until alcohol has burned off, shake pan again to coat bananas and cook untill glazed. Leave to cool for a bit.Top chilled cheesecake with bananas and serve immediately 👌

Nutrition

Calories: 448kcalCarbohydrates: 40gProtein: 6gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 101mgPotassium: 427mgFiber: 4gSugar: 27gVitamin A: 183IUVitamin C: 3mgCalcium: 45mgIron: 2mg
Keyword cheesecake, coconut, dessert, gluten free, raw, vegan
Tried this recipe?Let us know how it was!

Easy Chicken Ramen

florencetheambulance
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0
Easy Chicken Ramen

Easy Chicken Ramen

Vanlife Eats
Meat Based
When travelling in a van you want to be out seeing what the big wide world has to offer not cooking in the van for hours at a time. This recipe is fairly quick to make without compromising any of the delicious flavours associated with a good ramen dish.
Try different toppings depending what you have in your van kitchen
5 from 1 vote
30 minute meal - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

For the Soup

  • 1 tbsp Oil
  • 1/2 Onion chopped
  • 1/2 tbsp Ginger grated
  • 2 Garlic Cloves
  • 1/2 tbsp Chilli sauce
  • 1 tbsp Oyster sauce
  • 1/2 tbsp Fish sauce
  • 1/2 cup Soy sauce
  • 1/4 Rice vinegar
  • 50 g Shiitake Mushrooms
  • 100 g Bok choy
  • 250 g Chicken thighs
  • 3 cup Chicken Stock
  • 2 packs Fresh Noodles

For the egg

  • 2 Eggs
  • 1/4 cup Soy sauce
  • 1/4 cup Rice vinegar
  • 1 cup water

Toppings

  • 1 bunch Spring onions
  • 1 tbsp Sesame seeds

Instructions
 

For the eggs

  • Prepare the eggs first as these ideally need to marinate, otherwise just top with a regular soft boiled egg.
  • Bring a saucepan of water to the boil. Lower the eggs in and ensure the water is barely boiling. Cook for 7 minutes, remove and place under cold running water.
  • Mix the other ingredients for the eggs in a bowl. Peel the eggs, place them in this marinade and put them to one side.

For the soup

  • Add the onion to a pan and saute til soft.
  • Add the garlic and ginger and cook for 30 seconds
  • Add the chicken stock, water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring to a simmer.
  • When simmering add the chicken thighs and cook for 20 minutes or chicken is cooked through.
  • Remove the chicken and shred. Add back to the pan along with the bok choy and cook for a further 3-5 minutes.

For the noodles

  • Cook the noodles for 3 minutes in boiling water. Remove and rinse with cold water, leave to one side. (If the noodles are sticky, add a little oil to them)
  • When ready to serve place half the noodles in a bowl, pour half the soup on the top. Add an egg sliced in half and add the spring onions and sesame seeds.

Nutrition

Calories: 647kcalCarbohydrates: 29gProtein: 47gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 297mgSodium: 6226mgPotassium: 1195mgFiber: 3gSugar: 12gVitamin A: 2701IUVitamin C: 28mgCalcium: 170mgIron: 6mg
Keyword Easy, noodles, quick, Ramen, Simple, soup
Tried this recipe?Let us know how it was!

Coconut, mango & vanilla overnight oats

thedayweranaway
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0
Coconut, mango & vanilla overnight oats

Coconut, mango & vanilla overnight oats

Vegan, Vegetarian
Overnight oats are great to have a quick breakfast on the go! You can mix them up with whichever flavours you fancy
5 from 1 vote
10 Ingredients or less - No cook - No water
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • 45 g Rolled oats
  • 2 tsp Chia seeds
  • 2 tsp Desiccated Coconut
  • 1 tsp Vanilla extract
  • 1 handful Frozen mango
  • 1 handful Frozen raspberries
  • Coconut flakes
  • 1 cup Almond milk This depends on which fruit you use and how thick you would like your oats

Instructions
 

  • Mix all ingredients well in a jam jar. Add the mango, raspberries and coconut flakes to the top. Leave in the fridge overnight…..yum!
    For extra sweetness add a drizzle of honey (or vegan alternative).

Notes

If you want to make a batch of this delicious breakfast so you don't have to worry about breakfast prep for a few days then these will last in the fridge for up to 4 days

Nutrition

Calories: 234kcalCarbohydrates: 35gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 5mgPotassium: 212mgFiber: 8gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 75mgIron: 3mg
Keyword breakfast, coconut, Oats, vegan
Tried this recipe?Let us know how it was!

Whipped feta, onion and spicy blueberry chutney galette

the_peri_pot
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0
Whipped feta, onion and spicy blueberry chutney galette

Whipped feta, onion and spicy blueberry chutney galette

@the_peri_pot
Vegetarian
This decadent recipe can be made in a van and definitely gives the wow factor. Great for entertaining at meet-ups or festivals over the summer.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling time 1 hour
Total Time 2 hours 25 minutes
Course Baking
Servings 6
Diet Vegetarian

Equipment

Ingredients
  

For the pastry

  • 2 1/4 cup Flour
  • 1/3 cup Butter
  • 1 Egg
  • 1 pinch Salt

For the Chutney

  • 2 tbsp Olive oil
  • 1 Onion diced
  • 1 tbsp Mustard seeds
  • 1/2 tsp Cumin
  • 1/2 tsp Cayenne pepper
  • Ginger
  • 1 Garlic clove
  • 3 tbsp Cider vinegar
  • 2 cup Blueberries
  • 1 Lime Zest & juice
  • 2 tbsp Brown sugar

For the filing

  • 2 tbsp Plain yoghurt
  • 1 Feta cheese
  • 1 Cannellini beans
  • 1 Garlic clove
  • 1/2 cup Cheese grated
  • 1 onion

Instructions
 

For the pastry

  • Start by putting flour and salt in a large mixing bowl. Cube the cold butter and add to the bowl and rub between fingers until you reach a bread crumb texture.
  • Slightly beat the egg and add to the flour mixture. Add the olive oil and mix until well incorporated.
  • Turn the dough out on to a slightly floured surface and knead for a couple of minutes then tightly wrap and place in fridge to rest for at least one hour.

For the chutney

  • To make the chutney, add a little oil to a medium size pot, heat gently over a medium heat and add all the spices. Cook until fragrant. Then add 1 diced onion and sauté for 2 mins. Add ginger, one garlic clove, cider vinegar, sugar, blueberries, lime zest and juice. Bring to boil and leave to simmer for half an hour. Season to taste. Give the chutney a blast through the blender when cooked.

For the filing

  • In the meantime make the feta filling. Add feta, cannellini beans, yogurt, garlic clove and salt and pepper to a blender and blend until smooth. Take pastry dough out of the fridge and roll out into a circle on a flour surface. It should be a uniform thickness of around a one pound coin.
  • To assemble slice one onion into half cm slices and arrange on top of pastry leaving a border of around 2 inches. This will be folded over the top of filling. Then add the feta mixture, fold the excess pastry up and over the filling. Sprinkle the top with grated cheese and bake in the oven at 180 degrees Celsius for around 35 mins of until the top is golden.
  • Take the galette out the oven and top with blueberry chutney and serve immediately. Although this dish is delicious cold too.

Nutrition

Calories: 424kcalCarbohydrates: 53gProtein: 10gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 248mgPotassium: 216mgFiber: 3gSugar: 11gVitamin A: 534IUVitamin C: 8mgCalcium: 121mgIron: 3mg
Keyword advanced, Baking, galette, oven, vegetarian
Tried this recipe?Let us know how it was!
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