Blackened Crappie salad

TheBeardedVan
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0
Blackened Crappie salad

If you love to fish then this blackened crappie salad could be an ideal meal for you. Super quick to cook, and refreshing with a salad.

blackened crappie salad

Blackened Crappie salad

TheBeardedVan
Pescatarian
A crappie is a North American freshwater fish, and taste best when caught and cooked fresh! Especially in this salad
5 from 1 vote
30 minute meal – One-pan – Open fire – Quick cook – Solo travel – Stove top meal
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch
Servings 2
Diet Pescatarian

Equipment

Ingredients
  

For the crappie

  • 2 Crappie
  • 1/2 tsp Salt
  • 1/2 tsp Dried onions
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Cajun seasoning
  • 1/2 tsp Black pepper
  • 2 tbsp butter

For the salad

  • 1 bag Salad leaves or lettuce heads if preferred
  • 1 Red onion
  • 100 g Mushrooms
  • 1 Avocado
  • 1 handful Cilantro
  • 1/2 Lime juice

Instructions
 

  • catch crappie in a clean lake.
  • Mix spices onto a plate. Season the fish on both sides. Add 2 tbsp of butter and melt in a cast iron skillet. Over medium heat, sear the fish on each side for about 3-4 to four minutes.
  • To make the salad we like a mixture of butter crunch and romaine lettuce. Top with sliced red onion, mushrooms, cilantro, and avocado.
  • Remove the fish from the heat, leave it resting in the pan for a minute or two.

Nutrition

Calories: 478kcalCarbohydrates: 20gProtein: 40gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 115mgSodium: 789mgPotassium: 1409mgFiber: 9gSugar: 5gVitamin A: 1539IUVitamin C: 32mgCalcium: 64mgIron: 2mg
Keyword Easy, Fish, fishing, quick, Simple, summer
Tried this recipe?Let us know how it was!

Loaded Chorizo Burgers & Sweet Potato Fries with Maple Aioli. Margarita flavored watermelon for dessert

TheBeardedVan
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0
Loaded Chorizo Burgers & Sweet Potato Fries with Maple Aioli. Margarita flavored watermelon for dessert

Loaded Chorizo Burgers & Sweet Potato Fries with Maple Aioli. Margarita flavored watermelon for dessert

Meat Based
This is a great meal that we made over Memorial Day weekend while family camping. Recipe by Anthony’s sister Monica Naude
No ratings yet
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Course Dessert
Servings 1
Diet Meat Based

Ingredients
  

  • For the burgers
  • 2 lb Grass fed burger
  • 1 lb Chorizo
  • 3 Eggs
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Pepper
  • For the fries
  • 6 Sweet potatoes
  • Oil Avocado
  • Salt & pepper
  • Chilli powder
  • Dip for
  • 4 Mayonnaise
  • 4 Balsamic Vinegar
  • 4 Maple syrup
  • For the margarita watermelon
  • 1 Watermelon
  • 1 Lime
  • Salt

Instructions
 

  • Burgers Whisk together eggs and seasonings. Add chorizo to the burger meat.
  • Add the eggs to meat mixture
  • Mix â…“ cup with hands and form patties.
  • Put a small dent in each. That will keep them from getting so fat in the middle.
  • For best flavor grill over a campfire until done the way you like them.
  • Top with: Fried eggs. We love to leave a little yolk in the middle so it runs out over the burger when you eat it. Sliced avocado.
  • Fries Clean the sweet potatoes, leave peeling.
  • Cut lengthwise
  • Coat with avocado oil
  • Season with Salt pepper chili powder
  • Lay single layer
  • Roast on a cast iron skillet till the middle is soft and the sides have crispy edges.
  • We like our edges charred.
  • Dip for sweet potatoes
  • Mix all ingredients together
  • Margarita flavored Watermelon
  • Slice the watermelon into wedges
  • Roll one lime.
  • Zest one lime, set aside
  • Juice the lime
  • Spritz lime juice over watermelon
  • Mix salt and lime zest (equal amounts) and muddle together.
  • To finish, sprinkle the desired amount on top of watermelon
Keyword bbq, fruit, Outdoor, party
Tried this recipe?Let us know how it was!

Biscuits with cocoa & hazelnut hearts

vwt4_furbone_
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0
Biscuits with cocoa & hazelnut hearts

Biscuits with cocoa & hazelnut hearts

@vwt4_furbone_
Vegetarian
These delicious biscuits have a surprise filling inside. So moreish it's hard to stop at one!
5 from 1 vote
10 Ingredients or less - Family friendly - Quick cook
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Total Time 55 minutes
Course Baking
Servings 20 Biscuits
Diet Vegetarian

Ingredients
  

  • 300 g Flour
  • 125 g Butter
  • 125 g Sugar
  • 2 Eggs
  • 1/2 tsp Baking powder
  • 1 pinch Salt
  • 1 Lemon zest only
  • 20 tsp Cocoa & Hazelnut spread

Instructions
 

  • Mix everything apart from the cocoa spread in a bowl.
  • Form a ball and leave it to rest for 30 minutes.
  • After the necessary time, roll out the dough 1/2 cm thick.
  • Shape into 20 biscuits, stuff with 1tsp of hazelnut butter in each. Bake at 180 degrees for about 10/15 minutes

Notes

A delicious treat for all the family!

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 30mgSodium: 61mgPotassium: 52mgFiber: 1gSugar: 9gVitamin A: 181IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword Baking, biscuits, Easy, hazelnut, Simple
Tried this recipe?Let us know how it was!

Egg Mcmuffins

agathapockett
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0
Egg Mcmuffins

bacon and egg mcmuffins

Egg Mcmuffins

agathapockett
Meat Based
We are all partial to a cheeky Maccy's breakfast. This recipe is a healthier tasty version. A perfect vanlife breakfast
5 from 1 vote
30 minute meal - Family friendly - Stove top meal
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Servings 2
Diet Meat Based

Ingredients
  

  • 4 Eggs
  • 1 Avocado
  • Spinach
  • 1 Tomato
  • 1/2 Cucumber
  • 4 rashers Bacon
  • 1/2 cup Pepper Jack Cheese
  • 4 English muffins
  • 4 tsp Mayonnaise

Instructions
 

  • Fry bacon. However you choose to. Take off stove. Place on a plate or something. Fry up your eggs, take off stove. Also put on a plate or something.
  • While these are cooking, slice the tomato and cucumber, put on a plate. Or a bowl. Or wherever. Take however much spinach you please. Placing it in the same place as other veggies.
  • Mash up avocado, add mayonaise.
  • Toast your McMuffins on the stove, turning them over every few minutes, until they’re lightly toasted. Now all your ingredients are ready.
  • Using a knife/spoon/fork, spread avocado mash on McMuffins. Add cheese, eggs, bacon, tomato, cucumber and spinach on bottom McMuffin. Place other McMuffin on top of all of it.

Nutrition

Calories: 918kcalCarbohydrates: 66gProtein: 35gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 385mgSodium: 1177mgPotassium: 1118mgFiber: 11gSugar: 4gVitamin A: 1427IUVitamin C: 21mgCalcium: 351mgIron: 4mg
Keyword breakfast, brunch, Easy, fakeaway, Meat based, savoury, stove top
Tried this recipe?Let us know how it was!

Carrot Greens Pesto

asobolife
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0
Carrot Greens Pesto

pesto pasta1

Carrot Greens Pesto

asobolife
Vegetarian
Why not try this different take on pesto by using carrot tops rather than traditional basil leaves - it's a great way to use up food waste! It's great to add to pasta to make a quick dinner.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Dinner, Dips / Sauces, Lunch
Servings 4
Diet Vegetarian

Equipment

Ingredients
  

  • 1 cup Carrot leaves
  • 2 cloves Garlic
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Honey
  • Salt & Pepper to taste
  • Some Herbs
  • 1/2 cup Olive oil

Instructions
 

  • Blend all of above with a blender!
  • You can basically use any leftover vegetable greens, I sometimes use spinach or red radish leaves etc.
  • It is a very good way to get rid of old green veggies, and it lasts considerably longer once the ingredients are blended together and kept in the fridge.
  • We use this pesto for lots of different cooking ideas, like pasta, BBQ, stir-fry, even for taco fillings 🙂

Nutrition

Calories: 269kcalCarbohydrates: 7gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 12mgCalcium: 55mgIron: 2mg
Keyword 10 ingredient or less, dip, dressing, Easy, no cook, pasta sauce, pesto, quick, Simple
Tried this recipe?Let us know how it was!

Frying pan crumble

enjoyyourmiles
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0
Frying pan crumble

What could be better than apple crumble? Frying pan crumble. All the deliciousness of a conventional apple crumble baked in the oven but in a frying pan. You can try this with any fruit you usually enjoy in a crumble.

vanlife-Frying pan crumble

Frying pan crumble

enjoyyourmiles
Vegetarian
Craving an apple crumble, but have no oven? Look no further than this frying pan recipe
4.34 from 3 votes
10 Ingredients or less – 30 minute meal – Family friendly – No water – One-pan – Open fire
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Servings 2
Diet Vegetarian

Ingredients
  

  • 4 Apples
  • 100 g Flour
  • 50 g Sugar
  • 75 g Butter
  • 1/2 Lemon
  • 1/2 tsp Cinnamon

Instructions
 

  • In a bowl, mix the flour, sugar and butter (cut into small cubes) with hands to form a sandy dough. Pour into a pan/pot and brown over low heat, stirring constantly, then set aside.
    frying pan crumble mix
  • Peel, core and cut the apples into large pieces. Cook them in the pan/pot over low heat with a knob of butter. Drizzle with lemon juice and sprinkle with cinnamon. Pour apples into the container(s) of your choice and top it with the dough. Take your spoon, no need to wait, it’s better hot!

Nutrition

Calories: 745kcalCarbohydrates: 116gProtein: 7gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 247mgPotassium: 492mgFiber: 11gSugar: 64gVitamin A: 1141IUVitamin C: 31mgCalcium: 51mgIron: 3mg
Keyword apple, comfort food, one pan, pudding, vegetarian
Tried this recipe?Let us know how it was!

Quinoa salad bowl

enjoyyourmiles
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0
Quinoa salad bowl

Quinoa salad bowl

enjoyyourmiles
Vegetarian
A great vegetarian salad, easy to put together and delicious!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Salad
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 cup Quinoa
  • 2 Red beetroot
  • 2 Carrots
  • 1/2 Onion
  • Salad leaves
  • 1 Chickpeas
  • 2 Eggs
  • Balsamic vinegar
  • Olive Oil
  • Salt
  • Pepper

Instructions
 

  • Rinse the quinoa and cook it with 2 cups of water. When all the water is absorbed (about 15 minutes), fluff with a fork and let it cool down.
  • Cook the eggs until it is soft (6 min) or hard (9 min) according to your taste.
  • Peel and cut the vegetables. Assemble the bowls with a few spoons of quinoa, pieces of beetroot, carrot, salad, onion and chickpeas. Shell the eggs, cut in half and place them on top. Put salt, pepper, add a drizzle of olive oil and balsamic vinegar or a vinaigrette. Enjoy your meal !

Nutrition

Calories: 448kcalCarbohydrates: 71gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 164mgSodium: 174mgPotassium: 1043mgFiber: 10gSugar: 10gVitamin A: 10468IUVitamin C: 10mgCalcium: 104mgIron: 6mg
Keyword picnic, quinoa, salad, summer, vegetarian
Tried this recipe?Let us know how it was!

Red Lentil Dahl

enjoyyourmiles
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0
Red Lentil Dahl

vanlife-Red Lentil Dahl

Red Lentil Dahl

enjoyyormiles
Vegan, Vegetarian
This curry is quick and simple to make, to make vegan just substitute the butter for a vegan alternative.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 300 g Red Lentils
  • 4 Potatoes
  • 20 ml Coconut Milk
  • 20 g Ginger
  • 1 Onion
  • 1 tbsp Tomato puree
  • 4 Cloves of Garlic
  • 1 Small red pepper
  • 1 tsp Garam Masala
  • 2 tbsp Olive oil
  • 20 g Butter
  • 2-3 cups Water
  • Salt to taste

Instructions
 

  • Cut the potatoes and onion into large pieces, mince the garlic and grate the ginger.
  • Heat the oil and the butter in a saucepan. Cook the onion, garlic, ginger and garam masala. Add the potatoes, lentils, coconut milk, tomato puree, water and salt. Cook 15-20min and that’s it!
  • Serve with basmati rice, chapati breads & coriander leaves,

Nutrition

Calories: 1138kcalCarbohydrates: 178gProtein: 50gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 22mgSodium: 129mgPotassium: 3557mgFiber: 58gSugar: 12gVitamin A: 2222IUVitamin C: 174mgCalcium: 177mgIron: 16mg
Keyword Curry, lentil, Simple, spice, vegetarian
Tried this recipe?Let us know how it was!

2 ingredient Flatbreads

pompomcooks
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0
2 ingredient Flatbreads

2 ingredient Flatbreads

Vegan, Vegetarian
Yes you read that correctly, 2 ingredient Flatbread, yep, just 2! All you need to cook it is some heat and a pan! In a van kitchen storage, ingredients and cooking facilities can be limited so recipes with minimal ingredients are ideal. You can vary the flavours in this and there are optional extras to make it even more tasty. Plus it can be cooked on an open fire so even those with no cooking facilities can enjoy this meal.This is recipe is a Turkish flatbread known as Bazlama and it’s about to rock your world! Serves 4-6
5 from 1 vote
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Prep Time 5 minutes
Cook Time 2 minutes
Course Baking
Servings 4
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Self raising flour
  • 1 cup Natural yoghurt

Instructions
 

  • In a large bowl, mix together the flour and yogurt with the salt and seeds (if using). Then generously cover your hands in flour and bring the dough together, whilst still in the bowl.
  • Dust a work surface with flour then tip the dough out onto it. Knead the dough for around a minute, adding more flour to your hands if it is still sticky. The aim here is just to bring it together.
  • Dust the inside of the bowl you just used with flour then pop the dough back in, cover with a tea towel or plate and leave for 10 minutes.
  • Transfer the dough to a floured surface and divide into 4 equal-ish parts. You could do 6 if you wanted smaller flatbreads or to stretch the recipe a little further.
  • Roll out each piece of dough using a rolling pin (or wine bottle), using plenty of flour to stop it sticking. I roll them to around the size of a side plate.
  • Heat the pan to a medium-high heat and cook each side for around 1-2 minutes. Flip once when you see the first side beginning to bubble a little.
  • Finish with a drizzle of oil, smearing of butter, ghee or coconut oil, a sprinkling of fresh herbs, chilli flakes or choose to rub a sliced clove of garlic across it’s glisteningly buttered surface. Enjoy!

Nutrition

Calories: 150kcalCarbohydrates: 26gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 29mgPotassium: 126mgFiber: 1gSugar: 3gVitamin A: 61IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Keyword bread, quick, sharing, Simple, vegan, vegetarian
Tried this recipe?Let us know how it was!

Dandelion salad

biwakkitchen
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0
Dandelion salad

Dandelion salad

Dandelion salad

biwakkitchen
Vegetarian
This simple salad is easy to make and the eggs could be cooked in a pan on an open fire if outdoors. Also, everyone loves to forage. A meal of dandelion salad is a dish that has been enjoyed before medieval times and it has lasted the time!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Outdoor
Servings 2
Diet Vegetarian

Ingredients
  

  • Dandelion leaves
  • 3 Potatoes
  • 2 Eggs
  • 1/4 cup White radish
  • Extra virgin olive oil
  • Vinegar
  • Salt & pepper

Instructions
 

  • This simple salad is easy to make and the eggs and potatoes could be cooked in a pan on an open fire if outdoors. Also, everyone loves to forage.
  • Heat water in a pot and cook the potatoes for 15 minutes or until soft. Add the eggs for the last 7-8 minutes.
  • Cut the potatoes and the eggs in slices, then finely mince the dandelion and radish. Now mix all together in a bowl.
  • Sprinkle with extra virgin olive oil and vinegar. Taste with salt and pepper.

Nutrition

Calories: 312kcalCarbohydrates: 57gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 85mgPotassium: 1439mgFiber: 7gSugar: 3gVitamin A: 244IUVitamin C: 66mgCalcium: 67mgIron: 3mg
Keyword Campfire, Foraging, outdoors, salad, summer, vegetarian
Tried this recipe?Let us know how it was!

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