Regularly I get questions about what I eat during my adventures. In this blog I share my favorite recipes. The recipes are for two people or when you are really hungry you just eat it all by yourself. You can make the recipes more simple by omitting ingredients, but you might miss some taste, it’s up to you.
All recipes are without meat and with as few animal products as possible.
Overnight oats with banana
Breakfast time! Some preparations you take the night before.
What are you taking with you?
- 150 grams of oat flakes
- 300 ml plant-based milk
- 2 tbsp chia seeds
- 1 banana
- 75 grams of nuts
- 1 tsp honey
Optional
- Mint leaves
- 100 ml (Greek) yogurt
- Chocolate flakes
- Tablespoon peanut butter
How do you prepare it?
- Put the oats in a large bowl, add the water or almond milk, add the (Greek) yogurt, mash the banana and add it, add the chia seeds and honey and stir, put it covered and cool until the next morning.
- Stir it together, toss and toss.
- Sprinkle some mint leaves and nuts over it.
- You can combine this recipe with other ingredients such as apple and cinnamon. The summer is also perfect for making this breakfast with wild blackberries and turmeric or wild blueberries. You naturally pick these from nature. Or in winter with dried fruit.
Menemen (Turkish scrambled eggs)
An amazing idea for lunch! Turkish inspired.
What are you taking with you?
- 2 eggs
- 3 tomatoes
- 0.5 onion
- 1 clove of garlic
- 1 green pepper (red is also fine)
- 1/2 teaspoon sambal or paprika powder
- Salt and pepper
- 3 tablespoons olive oil or butter
Optional
- Some chili flakes
How do you prepare it?
- Chop the onion and garlic. Remove the seeds and seeds from the green pepper and chop these too. Wash the tomatoes and cut them into small cubes.
Heat the oil in a large frying pan and fry the onion and green pepper. Add the garlic and let it cook for half a minute. - Add the tomatoes and sprinkle with salt and pepper. Wait for it to thicken slightly, this will take about 5 minutes. Now add extra ingredients such as sausage or cheese. Also add the sambal or paprika powder.
- Break the eggs and stir them into the tomato mixture. Let it solidify over low heat. Keep stirring occasionally, being careful not to let it get too dry. The whole should remain a bit lobed.
- Sprinkle with some chili flakes or cheese and serve with delicious fresh Turkish bread or a thick brown slice of bread.
Spicy chili
A great meal! Mexican inspired.
What are you taking with you?
- 1 red onion
- 1 red bell pepper
- 1 large or 2 small tomatoes
- 1 small can of corn
- 1 small can of kidney beans
- 1 garlic clove
- 1 piece ginger root
- 1 half red pepper
- 70 g tomato paste (small can)
- 2 tbsp olive oil
- Splash of lemon juice
- Pinch paprika powder
- Pinch cumin
- Pinch of chili powder
- Pinch of black pepper
- Pinch of salt
- 2 (whole wheat) wraps
Optional
- lemon zest
- Eggplant
- 1 tsp coconut sugar
- Cheese
- Creme fraiche
How do you prepare it?
- Peel the out. Wash the peppers, halve and remove the seeds. Wash the tomato and red pepper. Peel the garlic. Cut the onion, red pepper, tomato, red pepper and garlic into small pieces.
- Heat the olive oil in a pan and fry the onion, red pepper, ginger and garlic with the paprika, chili and cumin powder for 3 minutes. Add the bell pepper, tomato and red pepper and fry for 8 minutes over medium heat.
- Then add the tomato paste, corn, lemon juice and all the beans. Let it simmer on low heat for another 5 minutes.
- Use the (heated and/or crispy) wraps to serve the recipe. Delicious with cheese and crème fraise.
Stuffed sweet potato (prepared in a campfire)
Nothing is more wonderful than the great taste of a meal cooked on a campfire, isn’t that true?
What are you taking with you?
- 2 large sweet potatoes
- 50 g kidney beans
- 50 g corn
- 0.5 red onion
- 1 garlic
- 2 tomatoes
- 20 g cheddar cheese
- Pinch of pepper
- Pinch of salt
- 1 tbsp olive oil
Optional
- Creme fraiche
How do you prepare it?
- Make a campfire with a minimum number of glowing coals. Wash the sweet potatoes thoroughly and prick them with a fork, for example. Those in aluminum foil and put them in the coals. This will take about 30-45 minutes depending on the size of the potatoes. The potato is done when you can easily pull it apart with 2 forks.
- In the meantime, make the filling. Drain the corn and wash the kidney beans. Peel and chop the onion and garlic and fry them in olive oil for a few minutes. Cut the tomatoes into small pieces. Mix this with the beans and fry for 5 minutes.
- Season the filling with salt and pepper and stuff it into the cavities of the potato. Cut the cheddar into cubes and divide this over the stuffed sweet potato and let it melt for a while, possibly close to the fire.
- Garnish the Mexican potato with a tablespoon of crème frache or sour cream.
Pumpkinsoup
You might want to buy a bag of soup put it in your pan, warm and eat it. But hey, what about delayed gratification while you sniff al that flavors before finally eating that meal. It’s the art of making yourself happy.
What are you taking with you?
- 750 g (bottle) pumpkin
- 1 medium onion
- 1 garlic clove
- 125 g carrot
- 2 tbsp olive oil
- 1 dried bay leaf
- 1 tsp ground cumin
- 0.5 vegetable stock tablet
- 0.5 liter tap water
- Pinch of pepper
- Pinch of salt
Optional
- 1 teaspoon tabasco
- 125 g crème frache
How do you prepare it?
- Cut the pumpkin in half and remove the seeds and stringy insides with a spoon. Cut the flesh into pieces. Roughly chop the onions and garlic and the carrots into slices.
Heat the oil in a pan (large enough). Add the pumpkin, onion, garlic and carrot and fry for 5 minutes over medium heat. Stir regularly. - Add the bay leaf and cumin and fry for 1 minute. Add the stock cube and the water and bring to the boil. Lower the heat and let it simmer for 30 minutes.
- Remove the bay leaf. Stir the soup as smooth as possible (normally you puree the soup but that might be a bit tricky). Season with Tabasco, pepper and salt if desired.
- Divide between deep plates or bowls and spoon a spoonful of crème frache on each portion.
Sweet potato stew
One for wintertime with many great calories to fuel your adventure.
What are you taking with you?
- 1.5 medium sweet potatoes
- 0.5 bell pepper
- 0.5 winter carrot
- 0.5 red onion
- 2 cloves of garlic
- 1 tbsp coconut oil
- 1 tsp turmeric, ground
- 1 tsp cumin, ground
- Pinch of chili powder or
- Chili flakes
- 25 g tomato paste
- 200 ml coconut milk
- 200 g canned tomatoes
- 200 g red lentils
- 150 g brown rice or quinoa
- 200 grams chickpeas, drained
Optional
- 2 tbsp (apple cider) vinegar
- 2.5 large handfuls of leaf spinach
How to make it?
- Peel the sweet potatoes and cut into small pieces. Boil them for 10 minutes.
Wash the peppers, halve and remove the seeds. Peel the winter carrot. Peel the onion and garlic. Cut the bell pepper, winter carrot, onion and garlic into small pieces.
Heat the coconut oil in a large pan. Fry the onion, garlic, turmeric, cumin and chili powder for 2 minutes, then add the tomato puree. Stir well. - Pour in the coconut milk and add the diced tomatoes, followed by the bell pepper, winter carrot, red lentils and sweet potato. Bring your stew to a boil, reduce the heat and let it simmer on low heat for another 30 minutes.
- Cook the rice or quinoa according to package instructions. Add the chickpeas and apple cider vinegar to the stew, stir and serve with the brown rice and fresh spinach leaves.
Cooking is an art. Outdoor cooking is wholeness, becoming one with all ingredients and tastes.
One with your adventurous spirit.
