Eggless Sun Baked “Omelette”

Vegan Frittata

Chickpea flour is a high protein, high fiber, nutritional powerhouse.

Vegan “Omelette”*

Ingredients

1/2 cup chickpea flour

1/4 cup masa harina

1 teaspoon curry powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsweetened almond milk

1 tablespoon sesame seed oil

1 cup canned pumpkin

1 cup frozen chopped spinach, thawed, excess water squeezed out

For serving:

Tahini

hot sauce

Preparation

Set Sun Oven out to preheat. Line a pie tin with parchment paper, set aside.

In a large bowl, whisk together the chickpea flour, masa harina, curry powder, baking powder, and salt. Add the almond milk and oil; whisk until smooth. In a medium bowl, stir together the pumpkin and the spinach. Using a rubber spatula, fold the pumpkin mixture into the flour mixture. Spread the batter out into the prepared pie plate. Bake the omelette in the Sun Oven until golden and set, 45 minutes to 1 hour. Let cool slightly. Cut into wedges. Drizzle each serving with tahini and hot sauce.

Makes 4 servings.

It’s also gluten free.

Solar Braised Carrots

Honey Carrots

This colorful side dish can be tossed together in no time and is a good way to make use of any excess carrots you might have on hand. Let the carrots cook in the Sun Oven as long as possible. The slow, gentle solar heat brings out all their flavor and sweetness.

Sun Braised Carrots with Honey

Ingredients

4 tablespoons unsalted butter

1 tablespoon honey

1 pound carrots, peeled and cut into rounds

salt

chopped fresh flat-leaf parsley

Preparation

Set Sun Oven out to preheat.

In a medium pot, melt the butter over low heat. Remove from heat and stir in the honey. Add the carrots, tossing to coat. Season with salt, cover and cook in the Sun Oven until the carrots are very tender, 1 1/2 to 2 hours. Sprinkle with parsley just before serving.

Makes 4 servings.

Meatless Monday Pasta Sauce

Lentil Sauce

This easy to prepare vegetarian pasta topping is a good alternative to traditional meat sauce. Unlike most pasta sauces, it tastes better when served over whole wheat pasta than white.

Easy Sun Oven Lentil Pasta Sauce

Ingredients

1 cup dried green lentils, picked over and rinsed

2 1/2 cups water

1 tablespoon olive oil

2 cloves garlic, minced

1 (8-ounce) can tomato sauce

Salt and pepper to taste

Optional topping

freshly grated Parmesan cheese

chopped flat-leaf parsley

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the lentils and water. Cover and cook in the Sun Oven until the lentils are tender but not falling apart, 45 minutes to 1 hour. Remove the lentils from the Sun Oven and drain. In the same pot, combine the oil, garlic, and tomato sauce. Stir in the cooked lentils. Cover and return the pot to the Sun Oven. Continue cooking until heated through and the flavors have blended. Season to taste with salt and pepper. Serve over whole wheat pasta or brown rice.

Makes 4 to 6 servings.

 

Vegan Pumpkin Bread

Vegan Pumpkin BreadPumpkin Bread Baked in the Sun Oven

Every day the sun shines in Florida’s panhandle, I cook in our All American Sun Oven. For this recipe we used frozen pumpkin, but any pureed pumpkin or winter squash will work. This bread was so yummy, everyone wanted second slices.

Ingredients

1 TBS oatmeal ground
1 TBS raw sunflower seeds ground
1 1/2 cup whole wheat flour
1/2 cup natural granulated sugar
1-2 tsp ground ginger
2 tsp cinnamon
1 tsp West Indies allspice
2 tsp baking powder
1/2 tsp baking soda
1 cup pureed pumpkin
2 TBS molasses
1 TBS olive oil
1 TBS sesame oil
1/2 cup walnuts optional
1/2 cup raisins

Directions

Preheat the sun oven. Grind the oatmeal and sunflower seeds and add whole wheat flour to make up the 1 1/2 cups volume. Mix the dry ingredients in a large bowl. In another bowl, whisk the pumpkin, molasses, and oils together. Fold into the dry mixture and blend until thoroughly mixed.  Stir in the raisins and walnuts. Pour into a loaf pan and bake for 50 minutes.

 

 

Savory Solar Vegan Veggie Fritters

Vegan Fritters

These savory vegan treats can be whipped up in no time. Try different vegetables and spices to make them your own.

Vegan Veggie Fritters

Ingredients

1/2 cup chickpea flour

1/3 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon curry powder

Read more »

Sun Baked Vegetarian Pot Pie

New Sun Oven

A vegetarian twist on a comfort food classic.

Chickpea Pot Pie

Ingredients

1 tablespoon olive oil

1/2 pound white mushrooms, coarsely chopped

2 carrots, diced

2 stalks celery, diced

1 onion, finely chopped

Read more »

Split Pea Soup – Bacon Optional

Dutch Oven

This soup is good with or without the optional bacon. Plus, the bacon isn’t added until the end so everyone can make their own choice.

Have it Your Way Split Pea Soup

Ingredients

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

1 large carrot, diced

2 stalks celery, diced

1 tablespoon dried marjoram

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Solar Braised Beet Salad

AA Oval Roasting Pan

Since discovering solar cooking, beets have become one of my favorite vegetables and this is one of my favorite ways to enjoy them.

Sun Oven Braised Beets with Horseradish Sauce

Ingredients

6 medium beets, peeled and quartered

2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon red wine vinegar

Read more »

Solar Southwest Spaghetti Squash

roaster-broaster

This is a fun, healthy side dish that goes great with tacos or other “south of the border” fare.

Sun Oven Southwest Spaghetti Squash Bake

Ingredients

1 spaghetti squash (about 3 pounds), cut in half length-wise, seeds discarded

1 (14-0unce) can Mexican-style diced tomatoes

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

3/4 cup shredded Monterey Jack cheese, divided

1/4 cup cilantro, finely chopped (optional)

Read more »

Solar Beets with Horseradish

New Sun Oven

Before using the Sun Oven I never cooked beets. Now they’re one of my favorite vegetables.

Sun Oven Braised Beets

Ingredients

6 medium beets, peeled and quartered

2 tablespoons sugar

1/4 teaspoon salt

Read more »

corin