Cooking on two plates - living in a small camper van

I fry schnitzel and boil potatoes, you buy sauce in a glass jar, gypsy sauce and as a salad you have Puszta salad and brown beans, it's easier to live abroad because such things are not available in Sweden, unfortunately.

We have a pressure cooker and so we also cook veal stew etc. Otherwise chicken, steak, sausages, puddings etc. We live 8 months/year in the country!

The only thing we miss is the oven from before the car. But there is no difference in the cooking. We make kalops, dill meat, I buy whole chicken and ribs and put them in the pressure cooker. Fry fish and other things in the pan. Whip up the sauce! The bag of rice is just right for two people, but so are potatoes and pasta,
We now have only two plates.

I only have experience from a motorhome in New Zealand and we didn't really cook in the car but ate outside. We organised breakfast and lunch but nothing was cooked. In the boat we had two plates but no oven, but a charcoal grill was used. And there was a lot of fresh potatoitis that was boiled and then fried or became potato salad. The small charcoal grill was perfect for salmon, fish and meat. Easy to put ashore or on deck - Rice in a bag was sometimes used, but the Swedish fresh potatoes were a favourite. Minced meat steaks were fried or put on the grill and worked well cold for lunch the next day. Fish soup/fish stew is also practical and good to make a double batch. I think you got it right, but if you have a small plot of land, many may also bring a grill. Then it is perhaps not everywhere it can be used.
I have hiked a lot in the mountains and then a flame has been used and a lot of freeze-dried food has been carried.

When we car camp, we have two hotplates that run on propane, a coleman two burner. We also sometimes take our cast iron frying pan with us, it is so good when you fry in it. We cook everything between heaven and earth, the only limitation is that it takes a little longer. This weekend we made burritos with meat, beans and olives for one dinner, and pasta with sausage, tomato sauce and olives for another.

We have three plates but have never used them all at once. Usually I only use one... I eat a lot of raw vegetables and for that you don't need a plate at all. But the dish that requires the most plates is probably Mujdarrah. (boil lentils, boil rice and fry onions and mix with spices). Otherwise there is a lot of grilling and we have a paella plate for the grill on which I like to make fried rice with vegetables. Then it is good to always have pasta and rice at home, and preferably a jar of pesto in the fridge and some pine nuts in the pantry. Then there's always food 🙂 I never use the oven... we have a gas oven, but I don't really know what to use it for, as I think it's too slow, I'll have to explore more.

We have now had Our Vantastic for about 4 weeks and must consider that as you say a hob less no oven with grill. However, we bought an Omni oven that we have not yet used, also have a small electric oven, but it requires electricity. There is a lot of pasta with various pasta sauces that have a base consisting of frozen fish, chicken or minced meat which is usually prepared at home. It is important to have many different spices to vary the flavour. We think it goes better and better every time we go out. Next week our European tour starts and we hope that we will have a more varied cooking with suggestions for dishes from different countries. Otherwise, there will probably be a lot of restaurant visits, that's fine too!