This recipe was adapted for solar cooking from Allrecipes.com. In order to get the crust just right, we used a conventional oven at 425 degrees to pre-cook the crust for just 10 minutes. After that, the baking goes all solar for a delicious result.
Solavore, LLC, a women-owned social enterprise committed to the manufacture and global distribution of 100% fuel-free, clean cooking technology, announced today that it was named one of the best privately-owned companies in America by Entrepreneur Magazine's Entrepreneur 360™ List. The Entrepreneur 360™ Ranking delivers the most comprehensive analysis of private companies in America.
This recipe was adapted for solar cooking from the Malibu Farm Cookbook: Recipes from the California Coast. It's a perfect candidate for the solar oven. You can use sweet cherries, tart cherries, or a mixture of both.
2 tablespoons butter
2 tablespoons agave syrup
2 tablespoons pomegranate molasses
5 cups pitted cherries
3/4 cup flour
1/3 cup cornmeal
Pinch of salt
1 1/2 teaspoons baking powder
1 stick salted butter
3/4 cup sugar
1 teaspoon vanilla
1/3 cup buttermilk or kefir
Whipped cream or powdered sugar (optional)
1. In a saute pan, melt the butter with the agave and pomegranate molasses. Add the cherries. Combine, and spread the cherry mixture in the bottom of your Graniteware pan.
2. In a small bowl, stir together flour, cornmeal, salt, and baking powder. Set aside.
3. In a mixer, combine the butter and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, then the vanilla and buttermilk. Once you add the buttermilk, the wet mixture will curdle -- not to worry. Add the dry mixture and mix just until combined. Do not over mix.
4. Pour this combined wet-and- dry mixture over the cherry mixture. Place the cover on the Graniteware pot.
5. Bake the cake in a preheated Solavore Sport for 60-90 minutes or until just baked through and a skewer inserted in the center comes out clean. Let cool for a few minutes, and then turn the cake upside down. Do not let the cake cool completely before releasing it from the skillet, as the cherry mixture will become too sticky to release. When the cake is still warm, it will come out more easily.
6. Serve with whipped cream or powdered sugar, if desired.
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.
This article was written and published by the Social Enterprise Alliance. Thanks for the great article, Joe!
A social enterprise based in Saint Paul, MN, Solavore manufactures and sells solar ovens to families in the developed and developing world.
Solavore customers in developed economies unlock the earth-friendly and cost-effective magic of solar cooking, and their purchase subsidizes the distribution of this clean-cooking technology to the 2.7 billion people in the developing world for whom wood fire is the only cooking option. In developing countries, cooking over an open fire not only causes lung damage (there are four million respiratory deaths a year of women who cook over an open fire), but also rampant deforestation. One example is Kenya, where charcoal burning has been named the biggest threat to the country’s forests, which have dwindled to only two percent of their original size. Solar cooking, meanwhile, relies solely on the energy of the sun. This simple, effective and reliable solution can feed a family for decades.
Launched in January of 2015, Solavore came about when Anne Patterson and her partners reinvigorated the nonprofit Solar Oven Society, which had halted operation in 2012. Their Solavore Sport Oven, based on technology first introduced by solar engineers from 3M Corporation and the University of Arizona fifteen years ago, ships ready for the sun, including the solar oven, detachable reflectors, two 3-quart GraniteWare pots and other accessories. Cooking within a 225-300 degree range, Solavore users can slow-cook, bake and dehydrate food in their ovens. The Solavore oven weighs only nine pounds, allowing for easy transport to campsites or rural areas.
A women-owned business, Solavore works to empower women in the developing world by reducing their dependence on woodfire cooking (and therefore improve their respiratory health), minimizing their time spent looking for fuel and generating income by giving them the opportunity to sell baked goods in the marketplace. In addition, the ovens are assembled and distributed locally, allowing for job creation.
There are indeed other alternatives to woodfire cooking, such as biomass and liquid petroleum gas (LPG) cookstoves. Patterson argues that these options might be best in the city where population density makes solar cooking less viable and where propane distribution can be maximized. Solar cooking is the perfect option for rural areas, where sunshine is abundant and propane distribution might be challenging. By partnering with Solar Cookers International, an industry consortium, the organization is working to constantly measure, evaluate and improve its product, getting real-time feedback from project managers.
“If your diet includes meat you’re a carnivore. Herbivores consume plants only. Both? You’re an omnivore. But if you’re a solavore that must mean that you eat ‘of the sun.’ Creating solavores the world over – that’s my goal,” says Patterson. As innovative solutions to poverty and environmental degradation become ever more necessary, solar cooking has emerged as a viable option. Solavore aims to bring this technology to families in developed and developing economies – empowering women, fighting deforestation and igniting local economies in the process.
This delicious, hearty soup solar oven recipe is from thewanderlustkitchen.com. In addition to a complex spice mixture, the recipe calls for apples, which bring a nice fruitiness and make it a perfect Fall meal.
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.
Adapting this Family Circle recipe for solar cooking was simple, we just doubled the baking time and it came out perfectly.