I have been drooling over some of the recipes in Vanlife Cookbook. This is a great one pot wonder cookbook that inspires a taste for travel and the simple life.
Tomorrow night I am going to try out the Plátano & Cheese Omelet. I have cut and paste the recipe as I found it (below). I figure I will use farm fresh eggs, a plantain banana, organic yellow onion sauteed in butter and topped with goat cheese, salt and pepper. My mouth waters just thinking about it.
Plátano & Cheese Omelet
1 Small onion
Panela or brown sugar
Cut onion into little squares and fry it with a bit of oil in a non-sticking pan until golden. You can also caramelize the onion with the panela or brown sugar if you like. Cut the 2-3 plantains* into little squares and add them to the pan. Add a bit of salt and pepper. (*The quantity depends on the size of the pan. The onion plus the plantain squares should take around ¾ of the pan.) When it has soften up and it is almost cooked, add the cheese* into little squares so it melts (*I recommend any kind of soft taste cheese will do.) In a cup/bowl/sauce pan beat all the eggs together and add the mixture to the pan. Let it cook for around 3 minutes and with a wooden fork or any other cutlery go around the border to unstuck it. Put a flat plate on top of the pan so that it covers it and flip it over quickly. Add the omelet back in the pan with a bit more oil and cook the other side for a couple of minutes. Put the plate on top of it and flip it over again. It’s ready!! TIP: If you have the space, time or energy for washing up I would beat the eggs in a sauce pan or big bowl so that you can pour in it the onion, cheese and plantain before cooking the omelet as it would mix better with the egg.
The other recipe I cannot stop thinking about is the Grilled PBBJ. I keep imagining eating this beneath the stars, curled up in a sleeping bag next to a lake.
2 slices of bread
Jelly or jam of choice
1 tbsp butter
Assemble peanut butter and jelly sandwich like a boss (aka: don’t skimp). Slice up a banana inside. Slather outside of sandwich with butter and grill in a skillet until golden brown and the inside is soft and gooey. TIP: Eat with a towel for a napkin. Make sure you have some baby wipes on hand for facial cleanup.
Other than the fact the the recipes in this book are easy and fun, I love that there is a great balance of vegan, vegetarian, and meat based meals that can all be adapted for almost any dietary requirements!
I received fennel in my CSA box this week and I am hoping I can forage for a few apples to make Shaved Fennel and Apple Salad later this week. I am out of lemon juice and I am not sure I have sunflower seeds but I will finagle something to make this recipe work.
Shaved Fennel and Apple Salad
2 bulbs of fennel
2 apples (Gala or Fuji are good, the crispier the better)
Salt and Pepper
1/2 cup sunflower seeds
Slice the fennel as thin as possible, using the whole bulb, as well as the stalks and some of the greens. Slice the apple to the same thickness, thin strips, and combine in a bowl with the fennel. Squeeze the juice of an entire lemon into the bowl, and drizzle with a few tablespoons of olive oil. Season with salt and ground pepper, and add in the sunflower seeds. Mix all ingredients well and then allow the salad to chill for at least a ½ hour. Serve with a cooked grain, or over greens
I hope this easy and fanciful little cookbook brings you as much joy and inspiration on the go or in your downsized and simplified lives as it has brought me.
By the way I am totally looking into Colombian Recipes courtesy of this little book!