Vegan Stuffed Squash

T-Day SquashA tempeh stuffed squash can be a protein packed main course for any vegetarians that might be guests at your Thanksgiving dinner.

Hearty Vegan Stuffed Squash

Ingredients

1 acorn squash, halved and seeded

2 tablespoons olive oil, divided

4 ounces (1/2 package) tempeh, crumbled

1/4 cup finely chopped onion

1 clove garlic, minced

1 tablespoon soy sauce

1/2 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon chili powder

1/2 cup cooked beans

3 tablespoons whole wheat 0r regular pastina (orzo, acini di pepe, stelline)

1/2 cup vegetable broth or water

Preparation

Set Sun Oven out to preheat. Place a rack in a baking pan.

Rub the inside of the squash with 1 tablespoon of the olive oil, season with salt; set aside.

Heat the remaining tablespoon of oli in a skillet over medium-high heat. Add the onion and garlic and cook, stirring, until just softened; about 1 minute. Stir in the the tempeh and continue cooking, stirring often until the tempeh begins to brown, about 4 more minutes. Add the soy sauce, cumin, paprika, and chili powder. Remove from heat and stir in the beans then the pastina. Spoon the mixture into the squash halves. Set the squash on the rack in the baking pan. Pour 1/4 cup of broth or water into each half. Cover the pan with a second baking pan and bake in the Sun Oven until the squash is tender, 1 to 1 1/2 hours. Let rest 5 minutes before serving.

Makes 4 servings.

 

 

Slow Cooked Sun Oven Green Beans

Green Beans

This twist on the traditional green bean casserole is ideal for solar cooking. The longer it cooks, the more meltingly delicious it gets.

Solar Stewed Green Beans

(adapted for the Sun Oven from Mark Bittman’s Holiday Cooking)

Ingredients

1 1/2 pounds green beans, washed and trimmed

1/4 cup olive oil

1 onion, minced (about 1 cup)

1 can (14 1/2-ounce) diced tomatoes, drained or 1 cup peeled, seeded, and chopped fresh tomatoes

1/2 cup water

Salt and pepper to taste

1 tablespoon freshly squeezed lemon juice

Preparation

Set Sun Oven out to preheat.

Toss all the ingredients in an oven-to-table deep casserole dish or large pot. Cover and cook in the Sun Oven until the beans are very soft and the flavors have blended, at least 1 1/2 half hours.

Makes 4 to 6 servings.

Split Pea and Sweet Potato Soup

Chunky SP SoupI usually use a white potato for this colorful vegetarian soup but I had just over half a sweet potato left over from yesterday’s gratin so into the soup it went.

Chunky Vegetable Split Pea Soup

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 leek, halved lengthwise and thinly sliced

3 carrots, diced

2 stalks celery, thinly sliced

2 cloves garlic, minced

1 teaspoon dried oregano

1 pound dried split peas, picked over, rinsed, and drained

1 small sweet potato, peeled and diced

8 cups vegetable broth

2 bay leaves

salt and pepper to taste

sour cream for serving (optional)

Preparation

Set Sun Oven out to preheat.

In a large pot, heat the oil over medium heat. Add the onion, leek, carrots, celery, garlic, and oregano. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the split peas, broth, and bay leaves. Cover and transfer the pot to the Sun Oven until the peas are tender, 1 to 1 1/2 hours. Remove and discard the bay leaves. Season to taste with salt and pepper. Ladle into bowls and top each serving with a dollop of sour cream.

Makes 8 servings.

 

Caribbean Sweet Potato Gratin

SP Gratin

This vegetarian gratin is hearty enough to be served as a main course.

Sweet Potato Gratin

(adapted for the Sun Oven from Moosewood New Classics)

Ingredients

2 1/2 cups coconut milk (unsweetened)

1 clove garlic, minced

1 1/2 teaspoons freshly grated lime zest

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped fresh cilantro

1/2 teaspoon dried thyme

1 1/2 teaspoons salt

2 sweet potatoes (about 1 1/2 pounds), peeled, halved lengthwise, and thinly sliced (4 cups)

1 cup cooked brown rice

1 1/2 cups cooked black beans (or 1 15-ounce can, drained)

1 1/2 cups fresh spinach, stemmed and chopped

Topping

3/4 cup cornmeal

1/2 teaspoon dried thyme

1/4 teaspoon ground cumin

1/4 teaspoon salt

1 tablespoon coconut oil, melted

Preparation

Set Sun Oven out to preheat. lightly coat a baking pan with cooking spray; set aside.

In a medium bowl, stir together the coconut milk, garlic, lime zest, lime juice, cilantro, 1/2 teaspoon thyme, 1 1/2 teaspoons salt. Spoon 1/3 of the coconut milk mixture onto the bottom of the prepared baking pan. Layer half of the sweet potato on top, slightly overlapping the slices. Top with half of the rice, half the beans, and half the spinach. Repeat, finishing with the last third of the coconut milk mixture.

In a small bowl, whisk together the cornmeal, thyme, cumin, and salt. Add the coconut oil and mix well. Sprinkle the topping over the gratin. Cover with a second baking pan and bake in the Sun Oven until the potatoes are tender, 1 1/2 to 2 hours. Let cool 5 minutes before serving.

Makes 6 to 8 servings.

SP Gratin Piece

Squash, Cranberries, Sun

Cranberry Squash

Colorful and easy to prepare, this side dish is sure to be a hit for the holidays.

Sun Roasted Squash with Cranberries

Ingredients

1 butternut squash, seeded, peeled, and cut into chunks

1 bag fresh cranberries, rinsed and picked over

3 tablespoons maple syrup

salt to taste

Preparation

Set Sun Oven out to preheat.

Spray a baking pan with cooking spray. In a large bowl, toss together the squash and the cranberries. Spread the mixture evenly in the prepared baking pan. Add 1/4 cup water. Cover and cook in the Sun Oven until the squash is tender, about 45 minutes. Drizzle with the maple syrup. Season to taste with salt, tossing to combine.

Makes 4 to 6 servings.

Fall Flavored Soup

S.P. Soup

This soup is so creamy and velvety that you’ll be surprised to learn it’s made with just a touch of olive oil and no cream or cheese at all.

Sun Roasted Sweet Potato Soup with Cranberry Relish

(adapted for the Sun Oven from Cooking Light)

Ingredients

Relish:

1/2 cup fresh cranberries, coarsely chopped

3 tablespoons orange juice

1 tablespoon chopped shallots

1/2 teaspoon sugar

Soup:

2 large carrots, peeled and cut into 2-inch pieces

1 onion, cut into wedges

1 large sweet potato, peeled and cut into 2-inch chunks

1 tablespoon olive oil

1/2 teaspoon kosher salt

1 carton (32-ounces) vegetables broth

1 teaspoon fresh ginger, finely grated

salt and pepper to taste

2 tablespoons flat-leaf parsley, chopped

Preparation

Set Sun Oven out to preheat.

In a large bowl, toss the carrots, onion, and sweet potato with the oil. Spread the vegetables out in a baking pan and season with the kosher salt. Cover and roast in the Sun Oven until soft, but still firm, abut 45 minutes. Prepare the relish while the vegetables are roasting.

In a small bowl, combine the cranberries, orange juice, shallots, and sugar; set aside.

Transfer the cooked vegetables to a large pot. Add the broth and ginger. Return the pot to the Sun Oven and cook until vegetables are very soft, about 1 hour. Use an immersion blender to puree the soup until smooth. Season to taste with salt and pepper. Ladle into bowls and top each serving with chopped parsley and cranberry relish.

Makes 4 servings

Roast S. Potatoes

Delicious Sun Baked Granola

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)

Ingredients

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

 

Preparation

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

Preparation

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

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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.

 

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