This is a healthy one pot dish ideal for solar cooking. The curry sauce is simply whipped up in the blender then poured over the veggies before cooking. In a pinch you could always use a jar of pre-made curry.
Here is a healthy, warm breakfast that takes approximately an hour to cook. Add your favorite toppings and you're ready for the day.
Once in awhile you find a recipe that works so much better in a solar oven than it ever could on a stovetop. This is one of those recipes, the slow cooked flavor is truly delicious. If you can find canned roasted tomatoes, it adds even deeper flavor. We made this as accompaniment for tamales on New Years Eve; just be sure to get it started early if you're making it in the winter. This side dish needs about four hours to cook.
This is a kid friendly set-it-and-forget-it recipe. Let your apples cook all day and you'll have a fantastic fresh tasting snack or a side dish to serve with pork chops.
With Hurricane Matthew threatening much of the US last week, we challenged ourselves to come up with a recipe that can be made with just pantry items. In times of a disaster or emergency, you may have to feed your family with just what you have on hand. This recipe cooked all day and made a high protein, flavorful dinner that everyone enjoyed.
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 jar of roasted red bell peppers, chopped
- 1 15 oz can diced tomatoes
- 4 cups vegetable broth
- 1 cup dried lentils
- 1 15 oz can black or pinto beans
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 tablespoon oregano
- 1/2 cup uncooked quinoa
- 1 teaspoon salt
Place all ingredients in your graniteware pot and stir well. Place the covered pot in the preheated Solavore Sport. Let the chili cook all day, do not use reflectors if you have a lot of sun. Slow cooking temperatures between 200 and 250 degrees are ideal for this recipe. Ours cooked from 10:30 to about 5:00.
Serve chili with your favorite toppings: shredded cheese, sour cream, avocado, green onion, cilantro.
Adapted for solar cooking from the Healthy Slow Cooking blog, this recipe walks you through the steps of making homemade molé sauce from scratch in a conventional kitchen, You will need a blender, etc. You could always purchase pre-made molé if you wanted to go strictly solar.
This solar oven recipe comes courtesy of Marissa Monmaerts at Transitions US. Read the original post on her blog here.
Made with the recipe on the Bob's Red Mill lentil package, we simply reduced the liquid by 25 percent. Set it out in the Solavore Sport for a couple hours and voila!
2T olive oil
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 t salt
2 1/2 cup lentils
15 oz canned diced tomatoes
6 cups vegetable broth
1/2 t ground cumin
1/2 t ground coriander
1/4 t black pepper
1/4 t ground cardamom
Heat oil in a soup pot over medium heat. Add onion, carrot, celery and salt. Let cook until soft, about 5 minutes. As always, if you wish to do this step in the solar oven, just add the first five ingredients in your graniteware pot and let cook in the preheated Solavore Sport for approximately 30 minutes.
Sort and rinse lentils, then add the onion mixture, lentils, tomatoes, broth and spices to the graniteware pot. Cover and place in the Sport to cook. The soup will be done in approximately 2-3 hours depending on conditions. To test for doneness, make sure your lentils are tender.