Delicious Sun Baked Granola


Granola sounds healthy but I consider it a treat. Its high fat and sugar content make it more of a deconstructed cookie than a breakfast cereal. That said, it’s delicious as a topping for ice-cream or baked fruit, mixed into yogurt, or on its own as a snack. And it can be stored in gift jars for your friends and family.

This recipe yields about 8 cups of granola and needs to be baked in two batches so start early in the day (unless your lucky enough to own two Sun Ovens).

Sun Baked Coconut Oil Granola

(adapted from the New York Times)


3 cups old-fashioned rolled oats

1 1/2 cups raw almonds, coarsely chopped

1 cup unsweetened coconut flakes

1/2 cup raw pumpkin seeds (pepitas)

1/2 cup raw sunflower seeds

1/2 cup pure maple syrup (preferably grade B)

1/4 cup packed brown sugar

1/2 cup coconut oil

1 teaspoon kosher salt

1/2 teaspoon ground cardamom

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg


1 cup dried cranberries, raisins, or cherries



Set Sun Oven out to preheat. Line two baking pans with parchment paper.

In a large bowl, toss together the oats, almonds, coconut flakes, pumpkin seeds, and sunflower seeds. In a small bowl, whisk the maple syrup, brown sugar, coconut oil, salt, cardamom, cinnamon, and nutmeg. Add the maple mixture to the oat mix, stirring well. Spread 1/4 of the mixture into each baking pan (set aside the rest for the second batch) cross stack the pans bake in the Sun Oven.  After 30 minutes start checking every 10 minutes or so to prevent burning and remove when golden and fragrant, about 1 hour. Transfer granola, in a single layer, to a large tray to cool, use the same parchment paper for the second batch. Let the granola cool completely (it will also dry out a bit) before stirring in the dried fruit. Store in airtight containers for up to 2 months.

Moroccan Style Sun Braised Carrots

Moroccan Carrots

You’ll never serve boring steamed carrots again once you taste these, and they’re just as easy to make.

Solar Braised Moroccan Carrots

1 pound carrots, peeled and sliced into rounds

4 tablespoons maple syrup

2 tablespoons water

2 tablespoons orange juice

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon cumin


Set Sun Oven out to preheat.

Combine all the ingredients in a pot. Cover and cook until the carrots are soft but not mushy, 30 to 45 minutes. Serve with juices.

Makes 4 servings.

Sun, Lentils, Maple

Maple Lentils

Maple syrup is one the best foods native to North America. It’s simply too good to be enjoyed only at breakfast. These lentils, paired with rice, make a delicious, savory, maple infused dinner. Grade B syrup works best in this recipe as grade A’s more delicate flavor will get lost in the shuffle.

Solar Lentils with Maple Syrup


1 1/2 cups dried green lentils

3 1/2 cups water

2 medium potatoes, peeled and diced

2 carrots, peeled and chopped

1 onion, finely chopped

4 cloves garlic, minced

4 tablespoons tomato paste, diluted in 1/2 cup water

6 tablespoons maple syrup (preferably grade B)

2 tablespoons soy sauce

2 tablespoons oil oil

1 teaspoon ground ginger

1 teaspoon cumin

1 teaspoon dried majoram

1/4 teaspoon cayenne

Additional oil for serving


Set Sun Oven out to preheat.

Ptu all the ingredients in a large pot. Mix well. Cover and cook in the Sun Oven until the lentils are soft, 1 to 1 1/2 hours*. Season to taste with salt. Ladle in to bowls and drizzle each serving with olive oil.

Makes 4 servings.

*cooking time will be longer if you’re cooking a pot of rice along with the lentils.



Spaghetti Squash Curry

New Sun Oven

This is a tasty side dish that goes well with Indian style lentil soup or grilled meats.

Curried Spaghetti Squash


3 to 4 cups cooked spaghetti squash

1 tablespoon olive oil

2 teaspoons finely grated fresh ginger

1 teaspoon garam masala

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

1/4 teaspoon salt

1/2 cup chopped fresh cilantro


Set Sun Oven out to preheat.

Cut squash in half lengthwise, scoop out the seeds and discard. Place the squash, cut side down in a baking pan. Add 1/2 cup water and cook in the Sun Oven until soft, about 1 hour. Remove the squash from the oven (leave the Sun Oven out) and when cool enough to handle but still warm scrape the pulp out into a large bowl. You may have more than needed for this recipe. Store leftover squash in the fridge in an airtight container for other uses.

Heat the oil in a large skillet. Add the ginger and garam masala and cook until fragrant, about 2 minutes. Add the lemon juice, honey, and salt. Remove from heat and add the warm spaghetti squash, tossing to coat. Adjust for salt and toss with the cilantro.

Makes 4 servings.


Surprise Squash

Chili Squash

Stuffed squash is one of my favorite lunches. I really don’t follow a recipe when I make it. I just go with whatever leftovers I have in my fridge. It comes out different ever time. Today’s combo was surprisingly good.

Chili Stuffed Squash


1 tablespoon olive oil


1 medium Kabocha squash

1/2 can (14-ounce) vegetarian chili

1/2 can (14-ounce) diced tomatoes with green chiles with juices

1/2 packet (3-ounce) tempeh, crumbled

1/4 cup frozen corn kernels

2 cloves garlic, minced

5 tablespoons orzo shaped pasta

1/4 cup water


Set Sun Oven out to preheat.

Cut off the top of the squash to make a lid. Scrape out and discard the seeds. Rub the inside of the squash with the olive oil, season with salt. Place the squash in a pot, set aside. In a large bowl combine the chili, diced tomatoes, tempeh, corn, garlic, and pasta. Spoon the mixture into the prepared squash. Pour in the water. Cover with the top part of the squash. Cook in the Sun Oven until tender, 1 1/2 to 2 hours. Use a large spoon to scoop filling and squash onto plates.

Makes 4 servings.



Super Simple Solar Vegetarian Chili

New Sun Oven

The cocoa powder gives this easy to prepare chili a depth of flavor that store bought brands lack. Previously cooked legumes can also be used in place of canned for some or all of the beans in this recipe.

Easy Vegetarian Chili


1 tablespoon olive oil

1 small onion, finely chopped

1 red bell pepper, seeded and finely chopped

1 can (14 1/2-ounce) red kidney beans, drained and rinsed

1 can (14 1/2-ounce) black beans, drained and rinsed

1 can (14 1/2-ounce), drained and rinsed

1 can (14 1/2-ounce), stewed tomatoes

1 can (8-ounce) tomato sauce

2 tablespoons New Mexican chili powder

2 tablespoons unsweetened cocoa powder

Sour cream and hot sauce for serving


Set Sun Oven out to preheat.

Combine all the ingredients in a large pot, cover and cook in the Sun Oven until the flavors have blended, about 1 hour. Ladle in to bowls and top each serving with a dollop of sour cream and a dash of sour cream.

Makes 4 to 6 servings.

Solar Braised Cabbage

Red Cabbage

An easy to prepare side that pairs perfectly with pork or poultry.

Sun Braised Cabbage and Apples


1 tablespoon butter

1 onion, thinly sliced

1 apple, cored, peeled, and thinly sliced

1 head red cabbage (about 2 pounds), cored and shredded

3 tablespoons apple cider vinegar

1 tablespoon sugar

salt and pepper to taste

1/2 cup water


Set Sun Oven out to preheat.

Melt the butter in a pot large enough to hold all the ingredients. Add the remaining ingredients to the pot, tossing to combine. Cover and cook until the cabbage is tender, about 4o minutes. Adjust for salt, pepper, and sugar.

Makes 4 to 6 servings.

Sun Oven Pumpkin Pasta Bake

Pumpkin Lasagna

This easy to assemble vegetarian lasagna is bursting with fall colors and flavors.

Pumpkin and Mushroom Lasagna


1 tablespoon olive oil

1 small onion

8 ounces fresh mushroom, sliced

2 cups baby spinach, washed and dried

1/2 teaspoon salt, divided

1 cup canned pumpkin

2/3 cup evaporated milk

1/4 teaspoon pepper

1 teaspoon dried sage

pinch of ground nutmeg

6 no-boil lasagna noodles

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese plus additional for serving


Set Sun Oven out to preheat. Spray an 8-inch square baking dish with cooking spray; set aside.

Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, stirring often, until softened; about 5 minutes. Stir in the spinach and cook until wilted. Season with 1/4 teaspoon of the salt. Remove pan from heat and set aside.

In a large bowl, mix together the pumpkin, evaporated milk, remaining 1/4 teaspoon salt, pepper, sage and nutmeg. Spread 1/4 cup of the pumpkin mixture over the bottom of the prepared dish and top with 2 noodles. Spread 1/2 cup of the pumpkin over the noodles. Top with 1/2 of the mushroom mixture, 1/2 cup of the mozzarella, 1/2 cup of the ricotta, and 1/4 cup of the Parmesan. Repeat layers. Top with the remaining 2 noodles and pumpkin sauce. Cover and bake in the Sun Oven for 1 to 1 1/2 hours. Dust with additional Parmesan. Let rest 10 minutes before serving.

Makes 6 servings.


Sun Dried Apple Snacks

Dried Apples

Dried fruit is great as a snack on their own or chop it up for use in oatmeal and baked goods.

Cinnamon-Apple Slices


4 small apples, cored, peeled, and cut into 1/8-inch slices

sugar (optional)



Set Sun Oven out to preheat. Line 3 baking racks with parchment paper or silicone mats.

Arrange the apple slices in a single layer on the prepared baking racks. Sprinkle sugar (if using) and cinnamon evenly over the apple slices. Stack the racks in the Sun Oven. Close the glass door but leave it unlatched to allow the steam to escape. Remove the apples when they are dehydrated. Store in an airtight container.


Indian Spiced Chickpea and Squash Bake

Chickpea Bake

Have a slice of this eggless frittata for lunch and it will tide you over until dinner. Like traditional frittatas, the possibilities are endless. Experiment with different spices and vegetables and you’ll never get bored with your lunch again. Leftovers keep well in the fridge and are great for quick weekday meals.

Sun Oven Chickpea Spaghetti Squash Frittata


1 tablespoon olive oil

1 onion, thinly sliced

2 cups cooked spaghetti squash, drained

1/2 cup frozen peas, thawed

1 carrot, shredded

1 cup chickpea flour

1 teaspoon salt

1 tablespoon garam masala or curry powder

1 1/2 to 2 cups water

Tahini for serving


Set Sun Oven out to preheat. Line a baking pan with parchment paper; set aside.

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft; about 5 minutes. In a large bowl, combine the squash, peas, carrot, and cooked onion. Set aside. In another large bowl, whisk together the chickpea flour, salt, and garam masala. Continue whisking as you pour in enough water to obtain a consistency slightly thicker than salad dressing. Stir the vegetable mixture into the chickpea mixture then pour it into the prepared baking pan. Cover and bake in the Sun Oven until firm and golden, 1 1/2 to 2 hours. Let cool 5 minutes before serving. Cut into squares  and drizzle each serving with tahini. Serve warm or at room temperature.

Makes 6 to 8 servings.


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