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
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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
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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
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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
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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!

Lamb Shakshuka

kateanddans_excellentadventure
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0
Lamb Shakshuka

Lamb Shakshuka

Meat Based
This one pan dish is perfect for a vanlife breakfast and can even be cooked over an open fire.
5 from 1 vote
No water - One-pan - Open fire - Stove top meal
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Servings 2
Diet Meat Based

Equipment

  • Cast iron pan

Ingredients
  

  • 4 Eggs
  • 2 tbsp Oil
  • 1/2 Onion Sliced
  • 1 Red bell pepper Sliced
  • 1 tsp Ground cumin
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Paprika
  • 1 tsp Salt
  • Ground black pepper
  • 14 oz Can of fire roasted tomatoes
  • 1/2 cup Feta
  • Ground lamb
  • 1 lb Cilantro for garnish

Instructions
 

  • Heat oil in cast iron skillet or Dutch oven over medium heat. If using ground lamb add it to the pan, cook until done then remove from pan using a slotted spoon and set aside.
  • In remaining oil add sliced onions and bell pepper. Sauté until onion becomes translucent, then add in minced garlic. Cook until vegetables are soft and caramelized.
  • Add the cooked ground lamb back to the pan. Add in spices, stir and let cook for 1 min. Add canned tomatoes and simmer for about 10 min, until it starts to thicken.
  • Make small indentations in the sauce to prepare space for the eggs in your pan. Crack eggs into each indentation and cover your pan or Dutch oven with a lid or tin foil.
  • Simmer covered until eggs are set and whites are full cooked. About 7-10 min.
  • Crumble feta on top (if using), garnish with cilantro and serve with crusty bread.

Nutrition

Calories: 497kcalCarbohydrates: 32gProtein: 26gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 361mgSodium: 2087mgPotassium: 2107mgFiber: 12gSugar: 15gVitamin A: 18526IUVitamin C: 161mgCalcium: 475mgIron: 9mg
Keyword Campfire, egg, lamb, paprika, shakshuka
Tried this recipe?Let us know how it was!

HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

florencetheambulance
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0
HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

Vegetarian
A hearty full flavoured Halloumi curry to die for! Bursting with zing and zang and leaving you nice and full.
5 from 1 vote
30 minute meal - Family friendly
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 tbsp Olive Oil
  • 1/2 Yellow Onion
  • 1 tsp Fresh Ginger
  • 2 Garlic cloves
  • 1 tsp Garam Masala
  • 1 tsp Sugar - light brown
  • Salt
  • 1 Bay Leaf
  • 1 1/2 tbsp Tomato Puree
  • 200 g Chopped Tomatoes
  • 200 g Chickpeas
  • 1 Aubergine ( eggplant)
  • 1 Courgette (zucchini)
  • 1/2 Vegetable Stock
  • 1 tsp Chopped chili
  • 1 Lime
  • 100 g Halloumi Cheese
  • 1 Coriander

Instructions
 

  • Heat a deep saucepan over a medium heat and add a splash of olive oil followed by the diced onion. Cook for around 7 minutes.
  • Add the garlic, ginger, garam masala, sugar and stir. Once the onion is coated add the tomato puree and the bay leaf and continue to combine the mixture.
  • Add the chickpeas, aubergine, courgette, chopped tomatoes, the chopped chilli’s and the stock. Bring to a simmer and stir stir stir.
  • Reduce the heat and continue to stir it until the juices thicken up.
  • Meanwhile, slice the halloumi and in a different pan and griddle over a high heat, fry each side of each slice for about 3 minutes until golden brown. Remove from the heat and slice into bite size chunks.
  • Remove the bay leaf and add the halloumi cheese.
  • Add a squeeze of lime, a crack of salt and pepper and a handful of chopped coriander. Dish up!

Nutrition

Calories: 519kcalCarbohydrates: 59gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 771mgPotassium: 1419mgFiber: 19gSugar: 22gVitamin A: 566IUVitamin C: 51mgCalcium: 645mgIron: 5mg
Keyword cheese, Curry, Halloumi, healthy, hearty, vegetarian
Tried this recipe?Let us know how it was!

Shroom & Crab Spring Rolls

TheBeardedVan
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0
Shroom & Crab Spring Rolls

Shroom & Crab Spring Rolls

thebeardedvan
Pescatarian
If you love seafood then this is the perfect meal for you!
5 from 1 vote
10 Ingredients or less - 30 minute meal
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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch
Servings 2
Diet Pescatarian

Ingredients
  

  • 1 cup Spring mix lettuce
  • 1 Carrot
  • 2 Green onion
  • 4 Baby portobello mushrooms
  • 1 cup Bean-sprouts.
  • 2 GF Spring Roll Wrapper
  • 2 Imitation Crab Meat
  • 4 tbsp Soy Free Stir Fry Sauce

Instructions
 

  • Soak GF Spring Roll Wrapper in water till soft.Gently wash the spring mix lettuce
  • Cut Crab into long, narrow strips. Julienne the carrots, green onion, mushrooms.
  • Add everything to the wrapper. Top with bean-sprouts.
  • Add a small amount of Soy-free stir fry sauce on top of the veggies. Gently roll them up. Enjoy!

Nutrition

Calories: 147kcalCarbohydrates: 28gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 1226mgPotassium: 944mgFiber: 5gSugar: 9gVitamin A: 5409IUVitamin C: 12mgCalcium: 51mgIron: 3mg
Keyword crab, gluten free, sea food, Soyfree, Springroll
Tried this recipe?Let us know how it was!

Summer salad with soy

thedayweranaway
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0
Summer salad with soy

Summer salad with soy

thedayweranaway
Vegan, Vegetarian
Ideal for the Summer, very few ingredients, and super fresh. Also a great way to use up vegetables that need to be used up
5 from 1 vote
30 minute meal - One-pan
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Buckwheat
  • 1 handful Tenderstem Broccoli
  • 1 cup Red cabbage
  • 2 Tomato
  • 1/2 Cucumber
  • 1 tbsp Soy sauce
  • Salt & pepper to season

Instructions
 

  • Bring the buckwheat to the boil, simmer for 15 mins, drain and put aside to cool.
  • At the same time fry the tenderstem broccoli in some oil, salt and pepper for 15 minutes.
  • Chop the remaining salad and add together the ingredients with a drizzle of soy sauce before serving.

Nutrition

Calories: 342kcalCarbohydrates: 71gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 523mgPotassium: 912mgFiber: 12gSugar: 6gVitamin A: 1584IUVitamin C: 45mgCalcium: 60mgIron: 3mg
Keyword healthy, lunch, salad, vegan, vegetables
Tried this recipe?Let us know how it was!

Paprika Hummus

thedayweranaway
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0
Paprika Hummus

Paprika Hummus

thedayweranaway
Vegan, Vegetarian
A great thing to mix together in your campervan kitchen. It can be used for many different meals and recipes
5 from 1 vote
10 Ingredients or less - 30 minute meal - No cook - No fridge
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 15
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 200 g Chickpeas
  • 2 tbsp Tahini
  • 2 tbsp Lemon juice
  • 1 tsp Cumin
  • 1/2 tsp Garlic Flakes
  • 1 tsp Smoked Paprika
  • 2 tbsp Olive oil

Instructions
 

  • Rinse the chickpeas and tip into a large bowl along with the oil.
  • Add the garlic, cumin, paprika, lemon and tahini along with 20ml water. Blitz with an electric whisk until smooth.

Nutrition

Calories: 52kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 73IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword dips, Easy, gluten free, healthy, hummus, no cook, Simple, tahini, vegan
Tried this recipe?Let us know how it was!

Sautéed Apple Oats

thedayweranaway
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0
Sautéed Apple Oats

Sautéed Apple Oats

thedayweranaway
Vegan, Vegetarian
A great breakfast for any campervan. Quick, tasty and warming, plus one of your 5 a day - what are you waiting for?
5 from 1 vote
10 Ingredients or less - No fridge - No water - One-pan - Quick cook - Solo travel
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Breakfast
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • 45 g Rolled oats
  • 1 cup Oat milk
  • 1 tsp Spiced cinnamon
  • 1 Apple
  • 1 tsp Honey
  • 1 tsp Coconut oil

Instructions
 

  • Heat up the coconut oil in a pan and fry the sliced apple drizzled in a bit of honey until lightly brown.
  • Bring the oats and oat milk to the boil, add in the cinnamon and simmer for 10 minutes.
  • Serve with the sautéed apple with a drizzle of honey and sprinkle of cinnamon. You can add almonds on the top too for extra crunch and flavour

Nutrition

Calories: 454kcalCarbohydrates: 87gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 118mgPotassium: 488mgFiber: 12gSugar: 44gVitamin A: 596IUVitamin C: 8mgCalcium: 400mgIron: 4mg
Keyword breakfast, healthy, low calorie, Oats, porridge, vegan
Tried this recipe?Let us know how it was!
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