Pancakes are a definite favourite in any van kitchen. These protein pancakes give you the fuel you need for your adventures! Just add whichever toppings you choose
This delicious vegan shepherds pie recipe is cooked in the Omnia! A great recipe from Brown bird and company. Shepherds pie doesn’t need to be off the menu just because you’re cooking in a van with no oven. The Omnia stove top oven means recipes like this shepherds pie can be cooking away in your home on wheels.
If you are thinking of buying an Omnia oven, this article may be of use to you.
Peel and chop all potatoes into roughly 2cm chunks. Place the white potatoes in a pan of cold salted water and bring to the boil. Simmer for 10-15 minutes
Add the sweet potatoes in after 5 minutes
Drain and then add the margarine in with a pinch of salt and black pepper. Mash until smooth and set aside
Peel and finely slice the onion and the carrots. Fry with a splash of oil for 10 minutes until softened on a medium heat
Meanwhile roughly chop the mushrooms and then add to the pan with the garlic paste, soy sauce and tomato paste. Cook for a further 10 minutes
Add into the vegetable stock (50 ml), lentils and chickpeas (with the juice) and allow to simmer for 5-10 minutes
Stir in the rosemary and thyme and then add into the Omnia
Spread the mash over the top and sprinkle the panko breadcrumbs on top
Since we are two huge pizza fanatics, this was the ultimate criteria for our vanlife. If we can’t make a pizza without an oven or Omnia, then we would be forced to let our dream of vanlife die. But we wanted to travel so badly! So we sat down, tinkered and finally developed a really cool recipe, which we would like to share with you. And we can now rightly say, especially since we now have an Omnia, that we stick to the pan-pizza method. It is the best pizza you can make in a van!If you want, you can watch our pan pizza tutorial on YouTube in advance (german, English subs are following):
Pan-pizza recipe, without an oven and OMNIA. Only one pan is required, but then with a lid. If you don’t have a proper lid for your pan your can consider taking aluminium foil or a big plate that fits the pan.
Dough prep
The dough can be prepared in two different ways: the quick or short version. The long variant would be preferable so that the dough can rise properly and the digestibility after eating is better.
Long version: Put the flour and salt in a bowl and mix well. Make a hole in the middle with a spoon, add a large sip of warm water and stir sugar and dry yeast in it. Wait 10min so that the yeast can react with the sugar, then add the olive oil and begin to stir the dough. Add water in sips until there is still more flour than water. Now start kneading the dough by hand until all ingredients have been mixed well and the dough has achieved a homogeneous appearance. It should then no longer stick to the hand. Then covered for two hours with a damp towel so that the dough doesn’t get a thick skin and put it in a warm place. In summertime it works very well behind the car windows.
Short version: Put ALL ingredients in a bowl, stir, let the dough stand for 10 minutes, then process further. Here the fresh yeast as well as the sugar and warm water are not essential, as they would not have time to rise anyway. The (dry) yeast and olive oil could certainly be left out if necessary.
The golden craft: It is best to have the dough and topping ingredients ready together when the pan is placed on the stove. Allow it to heat up on a high setting with the lid on the pan. Now shred a handful of the prepared dough and shape the pizza out of it. Have the floured plate ready for temporary storage. When the pan is hot, turn down the heat to the medium setting, add the pizza –dough WITHOUT oil to the pan and bake for about 3-4 minutes, with the lid on. After that, turn the pizza to the other side, put one big tablespoon of the spread on it and add the ingredients you want. Add the cheese last, put the lid back on and bake for another 3-4 minutes.
In a small saucepan over medium heat, combine tahini, coconut oil, honey and a pinch of sea salt. Taste and add more honey if you prefer a sweeter treat.
In the mean time, line a tupperware or baking pan with parchment paper or foil.
Fill the bottom with a layer of chocolate chips – add more if necessary to fill bottom of pan.
Once tahini mixture is warm, pour over chocolate chips.
The sauce is the boss! My favorite way to make sauces and dressings is to shake it in a mason jar to combine the ingredients thoroughly and easily store the leftovers.
This recipe is great if you want a quick meal, you could even use left-over pasta sauce to make it even quicker.
However if you feel like being a little more extravagant – why not make your own flatbread for the base. Only 2 ingredients required, recipe right here!
Simple Flat Bread Pizza
Vegan, Vegetarian
This is one of my favourite quick lunches to have in the van. Personally I love the simple margarita but you have endless options to add for additional toppings
If you use fresh tomatoes, first boil them for a few moments in salted boiling water, drain and cool them under running water. After peeling them, remove the seeds and cut them into strips.
In a pan (preferably iron) heat the oil and add the bacon cut into strips about a couple of centimetres long. When it has started to melt add the chilli. Cook the bacon until it has browned, then add the white wine. Let it evaporate, drain the bacon and keep aside in the heat.
In the same pan put the crushed peeled tomatoes (or the fresh ones previously prepared), season with salt and cook for the cooking time of the pasta, which in the meantime you will have thrown into a saucepan with boiling salted water.
When it is almost cooked, add the bacon to the seasoning and remove the chilli pepper. Drain the pasta al dente and transfer it to the pan with the sauce. Off the heat, add the grated pecorino and season with pepper to taste.
Mix well and serve immediately, completing your amatriciana pasta with more pecorino
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