There’s something special about getting together with friends, family, and loved ones around a dinner table. Even more so when the setting is beyond exceptional. If you are also part of the growing community of people who have chosen to live a more intentional and mobile life, chances are you have found like-minded individuals who love to cook as much as you do. And if you get a group of these individuals together, they will probably come up with some pretty great ideas for what to eat next time you all get together again. We take pleasure in eating good food because it brings us strength and energy. Today we want to share with you some great VanLife dinner recipes that will make your taste buds tingle and keep your tummy satisfied for the rest of the day.
Delicious VanLife Dinners
If you want to create a memorable meal, you need to first select quality ingredients. This is the key to a delicious dish. We recommend you try out these ingredients the next time you are at the grocery store. Let us know how it goes!
Grilled Steak with Pesto, Arugula and Tomatoes
The best way to grill a steak is always to use a cast iron skillet. The thick and heavy pan will ensure even cooking while also adding a rustic and flavorful touch to the meal. For the tomatoes, choose smaller varieties like cherry tomatoes as they are less watery and will taste better.
Ingredients
For the Steak
- 1 sirloin or rib-eye steak (1 pound or 450 grams)
- 1 tablespoon salt
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh herbs, like parsley and oregano
- 1 teaspoon ground black pepper
- 2 tablespoons butter
For the Pesto
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/2 teaspoon salt For the Arugula Salad
- 1/2 cup arugula
- 1 cup cherry tomatoes, halved
- salt and pepper
- 3 tablespoons olive oil
Instructions For the Steak
- Season the steak with salt and let it rest for 30 minutes. This will help the steak absorb the salt and will result in a more flavorful steak.
- Preheat the cast iron skillet on medium-high heat and add the oil.
- Cook the steak on both sides until done, about 3 to 4 minutes per side.
- Remove the steak from the skillet and place it on a plate. Add the butter, herbs, and pepper and use a spoon to spread the butter mixture on the steak. Cover the plate with foil and let the steak rest for 5 to 7 minutes.
For the Pesto
- Add all the ingredients to a food processor and process until smooth. For the Arugula Salad
- Wash the arugula and dry it with a paper towel. Place the arugula in a bowl and add the tomatoes. Season with salt and pepper and drizzle with olive oil.
- Sprinkle the pesto over the steak and serve with the arugula salad and tomato slices.
Thai Salmon Bowls with Jasmine Rice
With the salmon, you can choose to either grill it or bake it. If you are baking it, make sure you wrap the salmon in aluminium foil so the salmon will not dry out. Top the salmon with a thai-inspired sauce and serve with jasmine rice.
Ingredients For the Salmon
- 1 tablespoon oil
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 1 teaspoon crushed red pepper
- 1 1/2 pounds salmon fillet, skin removed
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon black pepper
- 2 cups jasmine rice For the Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup sweet chilli sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon ground ginger
- 1 tablespoon chopped cilantro
- 1/4 teaspoon black pepper
- salt to taste
Instructions For the Salmon
- Preheat the oven to 425°F.
- Mix the oil, sugar, fish sauce, and red pepper in a bowl.
- Place the salmon in a foil-lined baking dish and pour the mixture over it.
- Bake the salmon until the fish flakes easily when pressed with a fork, about 20 to 25 minutes.
- Remove the salmon from the oven, and garnish with lime juice, cilantro, sesame seeds, and black pepper.
- While the salmon is cooking, cook the rice according to package instructions.
For the Sauce
- Mix all the ingredients for the sauce until smooth.
- Pour the sauce over the salmon, and serve with rice.
Creamy Garlic Pasta with Rainbow Chard
Pasta is one of the best comfort foods in the world. It will make you feel like you are home, even if you are miles away from your actual home. If you want to add a healthy twist to this pasta, try out some rainbow chard. It will add a beautiful pop of colour to the dish and will also provide you with antioxidants and vitamins.
Ingredients For the Pasta
- 2 tablespoons butter
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 8 ounces pasta, like fettuccine
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped cilantro
For the Chard
- 1 tablespoon oil
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 bunches rainbow chard
- 1 teaspoon honey Instructions
For the Pasta
- Cook the pasta according to package instructions.
- In a pan, melt the butter on medium heat.
- Add the red pepper, black pepper, paprika, salt, and garlic.
- Stir until the spices are fragrant, about 1 minute.
- Add the cream and stir until slightly thickened, about 2 minutes.
- Pour the sauce over the pasta and stir until the pasta is evenly coated.
- Serve the pasta topped with Parmesan cheese and cilantro.
For the Chard
- Preheat the pan on medium heat.
- Add the oil, red pepper, black pepper, salt, and garlic powder.
- Stir until the chard is slightly wilted, about 2 minutes.
- Add the honey and stir until the chard is fully cooked in about 2 minutes.
- Serve the chard with the pasta.
Toasted Sushi Bowls with Brown Rice and Tuna
Sushi is great for a couple of reasons. First, it is healthy, and second, it is really easy to make. If you are new to making sushi, don’t be intimidated. It is quite easy and fun to make. You can either make a regular sushi bowl or you can make a California roll bowl.
Ingredients For the Sushi Bowls
- 1 cup short-grain brown rice
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 sheet nori seaweed
- 1 cucumber, peeled, sliced into strips
- 1 avocado, peeled, sliced
- 1 cup cooked chicken, sliced into strips
- 1/2 cup thinly sliced scallion
- 1/2 cup sesame seeds
- 3 tablespoons tamari soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon toasted sesame oil
For the Tuna - 8 ounces sushi grade Tuna.