Add the rice and curry powder. Cook, stirring constantly, until the grains of rice are translucent around the edges. Then add water (preferably hot) to rice in ½ cup increments, stirring constantly and allowing the liquid to absorb fully before adding more, until the rice is al dente and creamy.
Stir in the peas and corn. Taste with salt and pepper.
Cut a slit in each date and remove the pit. In place of the pit press in one or two peanuts.
Melt the chocolate and coconut oil in a heatproof bowl over a pan containing a little water (bain-marie) or directly in a small saucepan on a very low heat. When melting it directly you have to be very careful it doesn’t burn.
Once the chocolate has melted, carefully take the stuffed date and drop it (cut side up) into the melted chocolate and roll gently to coat the date. Remove with a spoon and set on a plate. Wait until the chocolate has hardened.
In a bowl mix the yeast cube with a cup (warm) water and 1 tsp sugar. Stir until the yeast has dissolved. Add it to a bowl with the flour, 1 tbsp olive oil, 1 tsp oregano and 1 tsp rosemary.
Knead for a few minutes. Cover the bowl and let the dough rise in a warm place (for example next to the campfire) until it has doubled in size – at least half an hour.
Divide the dough into pieces and then gently roll it into long sausage shapes around the sticks. Keep rotating the bread over the hot embers until all sides are browned.
Crumpet avo sunshine: This is a great breakfast dish. Looks fancy but it’s dead simple, it’s just more appetising some times when you put some effort for the plating.
For a breakfast hash, I like to cut my potato into the smallest possible cubes so that they get nice and crispy. Chop the onion as well.
Fry both with olive oil until the potato is crispy looking (usually I put the potato on a min before the onion as it takes more time to cook). Add the garlic and mixed herbs at the end, and mix. Cook another minute.
Push the hash aside in the pan, crack the egg and put the crumpet in the pan as well. Cover with lid and cook until the egg are cooked the way you like it. I like a soft yolk.
Cut the pepper into strips. Don’t cook them. Place them on the plate as shown.
Put the crumpet in the middle and mush some avocado on it. Sprinkle salt on the avocado.
Put the hash between the pepper slices.
Place the egg on the Avocado. Season the rest with salt and pepper to taste
This feta orzo salad is great for prepping in advance. Ideal for taking on picnics or trips to the beach. The feta and orzo work really well together and the pepper, onion and cucumber give it a lovely crunch and some colour.
Feta Orzo Salad
gourmettravelcook
Vegetarian
Just an amazing summer cold dish, full of fresh/raw ingredients prepared in absolutely no time. The main ingredient is orzo, which is basically pasta in the shape of rice, which pairs perfectly with the vinaigrette & fresh veggies.
5 from 1 vote
30 minute meal – Leftovers – Less washing-up – No fridge – One-pan – Prep ahead – Stove top meal
Not sure what to do with the water from your chickpeas? Make it into aquafaba chocolate mousse of course! The thought of using aquafaba in something sweet like chocolate mousse can seem strange. It is in fact delicious, and makes great use of something that would be tipped away.
This aquafaba chocolate mousse is not only great for vegan vanlifers, but also those who have an egg allergy.
Aquafaba Chocolate Mousse
gourmettravelcook
Vegan, Vegetarian
This one is a delicious and easy to make 2 ingredient chocolate mousse that also happens to be vegan (if you use vegan chocolate & milk)
The catch: you need an electric mixer. So if you are a normal person and don’t have an electric mixer in your van, this might not be for you.
5 from 1 vote
10 Ingredients or less – Family friendly – Prep ahead
In a double boiler, melt the chocolate. Add a splash of water or milk, it is not necessary but I recommend it for the chocolate consistency when mixing with the chickpea foam.
Meanwhile, drain the chickpea water from the can into a big bowl. I highly recommend adding a tsp of acid (lemon juice) into it as well, it will help the foam stabilize and reduce the whipping time.
With the electric mixer, mix until the chickpea water becomes a stiff peak. It should take at least 15min and you’ll know it’s ready when the foam doesn’t slide when the bowl is tipped. Don’t stop before that.
Cool the chocolate a bit, add the cayenne pepper (if using) and stir very gently.
Pour the chocolate in the foam and incorporate very delicately the foam to the chocolate. The more delicate you are the fluffier the mousse will be.
Distribute the mixture into containers. I recommend whisky glass size transparent glasses.
Refrigerate at least 3 hours or overnight (I used a cooler with ice on top)
This special extra starchy rice makes a delicious creamy meal that pairs perfectly with mushrooms. If you don’t like chicken then beets, shrimp or pumpkin squash can also be good options.
Dice the chicken roughly. Brown the chicken on each side with butter, salt and mixed herb. Inside should not be fully cooked.
In the same pan, sautè the mushrooms and diced onions in butter for 5min.
At the same time bring the stock to a boil in a different saucepan.
Add the rice and the wine to the mushrooms and reduce liquid by half.
Add simmered stock 1/2 cup at a time and wait until all the juice is almost all soaked up by the rice before the next 1/2 cup. This process should take about 25min.
Add chicken bits after the second cup of stock
Taste the rice. It should be still slightly chewy and not overcooked. When ready, turn off stove, put cheese in and 1/3 cup of stock. Add salt and pepper (I like it very peppery).
This typical Slovak dish would have been a regular weeknight meal in many houses. It doesn’t require many ingredients and it easy to cook in a van. We have seen this also topped with a fried egg. So you could try that instead of hard boiled eggs should you wish. If you try this typical slovak dish, be sure to rate it below.
Typical Slovak dish
bevanslovakia
Vegetarian
The recipe is for typical Slovak dish Spinach with potatoes and eggs. This is a vegetarian version, but by adding sausage fried on the pan you can make it more meat-eater friendly.
Peel the potatoes, wash them and quarter into equal size.
Put potatoes into a pot and pour cold water.
Add 1 tablespoon of salt and cover.
Boil the potatoes over medium-high heat and cook until the potatoes are tender about 15-20 minutes.
Drain well. And leave on the side.
Hard boil the eggs. After the eggs cool down, just peel them and slice. Whilst eggs are getting ready, you can start preparing the spinach and onion (if using)
If you decided to add onion, firstly chop it small and fry it on frying pan on oil until glossy
Add spinach (either fresh or frozen) to onion / if not using onion, just heat the oil and add spinach.
Simmer together until spinach is defrosted / or leaves of fresh spinach are soft.
Add garlic, pepper and salt and nutmeg, simmer until cooked. If needed, add some water. At the end when spinach is cooked, mix it with hand mixer if you want, until soft and creamy, some more water may be needed.
Serve with or without fried sausage on a plate or in a bowl.
This fancy frittata with caramelized fennel, apple and blue cheese definitely has the wow factor. An amazing combination of flavours! This recipe definitely demonstrates how well you can eat in a van. The quick method of getting the fennel caramelized is great for vanlife. This recipe is great to make ahead of time and take along to a picnic or get together.
This recipe is usually done using an oven or grill, but we’re sure you get could inventive and give it a go on the stove top. Let us know if you give this caramelized fennel, apple and blue cheese fritatta a go!
Caramelized Fennel, Apple & Blue Cheese Frittata
the_peri_pot
Vegetarian
Ok so here is one of my favourite recipes for living in a camper as it’s so quick easy and versatile! The great thing we love about frittata is we can make them anywhere with our gas stove and grill… You can add anything you want and it’s a great way of using stuff up.
Heat the pine nuts over a gentle heat in a frying pan until they turn golden in colour. Stir occasionally.
When the pine nuts are golden, place all the ingredients in to your blender and blend until smooth.
Notes
We use a manual food processor to make this pesto in our van, we use the Zyliss easy pull.If you don't fancy getting the pan out, you can always toast the pine nuts in the Ridgemonkey sandwich toaster.
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