Sun Oven Veggie Patties

S.P.B.B. Patties

If you use your Sun Oven to make big batches of basics like beans, rice, and potatoes you’ll always have good, solar cooked ingredients on hand. From there, the possibilities are endless.

Sweet Potato Black Bean Patties

(adapted for the Sun Oven from the Minimalist Baker)


1 cup previously cooked black beans, rinsed and drained

2 cups previously cooked sweet potato, mashed

1 – 1 1/2 cups previously cooked brown rice

1/2 cup finely ground nuts, walnuts, pecans, or almonds

5 green onions, finely chopped (about 1/2 cup)

2 1/2 teaspoons ground cumin

1 teaspoon smoked paprika

salt and pepper to taste

1 tablespoon brown sugar (optional)


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

In a large bowl, coarsely mash the beans leaving about 1/2 un-mashed. Stir in the sweet potato, 1 cup of the rice, the nuts, onions, cumin, paprika, salt, pepper and sugar (if using). If the mixture seems too moist add more rice or ground nuts. Form 12 patties and place them on the prepared baking racks. Bake in the Sun Oven until firm, about 45 minutes. Serve on slider buns or with a salad. Garnish with avocado, thinly sliced red onion, salsa, or spicy bbq sauce.

Makes 4 to 6 servings.


Solar Mashed Potatoes


Cook the potatoes while the sun is shining then finish up stove top just before serving. Use any excess cooking liquid to make some soup.

Garlic Mashed Potatoes


1 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces

3 cloves garlic, peeled and cut in half

2 cups chicken or vegetable broth

1/4 cup olive oil

1/2 cup freshly grated Romano cheese

salt and pepper to taste


Set Sun Oven out to preheat.

Put the potatoes and garlic in a large pot with the broth. Cover and transfer to the Sun Oven. Cook until the potatoes are soft. Drain in a colander over a pot to catch the cooking liquid; keep warm. Return the potato mixture to the pot and mash with a potato masher. Stir in the oil and enough of the cooking liquid to obtain the desired consistency. Stir in the cheese. Season to taste with salt and pepper.

Makes 6 servings.


Solar Baked Wild Rice

New Sun Oven

Wild rice makes a great side dish to poultry and other roasts and is easy to prepare in the Sun Oven.

Sun Oven Wild Rice

(adapted for the Sun Oven from Better Homes and Gardens Ultimate Slow Cooker)


2 cups chicken or vegetable broth

3/4 cup wild rice, rinsed and drained

1 carrot, shredded

1 tablespoon olive or coconut oil

1 teaspoon dried marjoram

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup dried tart cherries

3 green onion, thinly sliced

1/4 cup pecans, toasted and coarsely chopped


Set Sun Oven out to preheat.

In a large pot, combine broth, rice, carrot, oil, marjoram, salt, and pepper. Cover and transfer to the Sun Oven. Cook until the rice kernels pop open, 45 minutes to 1 hour. Remove pot from Sun Oven. Stir in dried cherries and green onions. Replace lid and let stand for 10 minutes. Sprinkle with chopped pecans just before serving.

Solar Simmered Vegetarian Chili with Tempeh

Dutch Oven

I’m not a big fan of most meat substitutes but tempeh has a pleasant texture and absorbs the flavors of whatever it’s cooked with. Look for it in the produce section of your grocery store near the tofu.

Vegetarian Chili with Tempeh

(adapted for the Sun Oven from America’s Test Kitchen Healthy Family Cookbook)


4 teaspoons vegetable oil

1 (8-ounce) package tempeh, crumbled

1 tablespoon cumin seeds

2 carrots, peeled and cut into 1/2-inch pieces

1 onion, minced

1 red bell pepper, seeded and cut into 1/2-inch pieces

9 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon minced canned chipotle chile in adobo sauce (optional)

3 cups water

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can red kidney beans, drained and rinsed

1 teaspoon dried oregano

1 cup frozen corn

1 zucchini, seeded and cut into 1/2-inch pieces

1/2 cup minced fresh cilantro

2 tablespoons fresh lime juice

Salt and pepper to taste

Sour cream for serving


Set Sun Oven out to preheat.

Heat 1 teaspoon of the oil in a large pot or Dutch oven over medium heat. Add the tempeh and cook, stirring often, until browned, about 5 minutes. Transfer to a plate and set aside.  Add the cumin seed to the pot and cook, stirring often, until toasted, about 1 minute. Add the remaining tablespoon oil, carrots, onion, bell pepper, garlic, chili powder, and chipotles. Continue cooking, stirring occasionally,  until the vegetables begin to soften, 5 to 10 minutes. Add the water, tomatoes, beans, and oregano. Stir to scrape up any browned bits. Cover and transfer to the Sun Oven. Cook until the chili is slightly thickened, about 1 hour. Stir in the corn, zucchini, and reserved tempeh. Replace the lid leave the pot in the Sun Oven until the zucchini is tender, about 30 more minutes. Just before serving, stir in the cilantro and lime juice. Season to taste with salt and pepper. Serve with sour cream.

Makes 6 servings.


Curried Quinoa


Curried Quinoa1/4 cup unsalted pistachio nuts, chopped

1 cup very hot vegetable broth or water

salt and pepper to taste

1 teaspoon Garam Masala


Set Sun Oven out to preheat. Have handy two sheets of aluminum foil, a dark dish towel, and a lid.

Melt the coconut oil over medium heat in a large pot. Add the cumin seeds and sauté until lightly toasted, about 2 minutes. Add the coriander and the turmeric and sauté for about 1 minute. Stir in the onion and cook stirring often until softened, about three minutes. Do the same with the carrot followed by the quinoa. Stir in the pistachios, season with salt and pepper. Pour the hot broth or water over the quinoa, stir quickly to combine. Cover with the sheets of aluminum foil, dish towel, and lid. Transfer immediately to the Sun Oven an cook until the liquid has be absorbed, about 40 minutes. Remove the pot from the Sun Oven. Remove the foil. Cover the pot with the dish towel and lid and let rest for 10 minutes. Sprinkle with Garam Masala and fluff with a fork before serving.

Makes 4 servings.

Sun Baked Apple Topping

Cinnamon Apples

These baked apples are easy to prepare and can be enjoyed on their own as a dessert. They also make a great topping for ice-cream or mix-in for oatmeal. And It’s a good way to make use of any excess apples you might have on hand.

Solar Baked Cinnamon Apples


1/3 cup brown sugar, packed

2 teaspoons ground cinnamon

the juice of 1 lemon

6 apples (about 2 pounds) peeled, cored, and cut into chunks


Set Sun Oven out to preheat.

In a glass or ceramic baking dish, mix together the sugar, cinnamon, and lemon juice. Add the apple chunks and toss to coat evenly. Cover with aluminum foil and a dark kitchen towel and transfer to the Sun Oven. Cook until the apples are soft, 1 to 1 1/2 hours. Serve warm or at room temperature. Can be stored in the refrigerator in airtight containers for up to 5 days.


Solar Squash Gratin

Squash Gratin

This colorful side dish goes well with chicken, pork, or even eggs. If you sauté the onions it the baking pan while you peel and cut up the squash you’ll have fewer pans to wash – and that’s always a good thing.

Sun Baked Squash Gratin


2 tablespoons olive oil, divided

1 onion, thinly sliced

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes

4 teaspoons chopped fresh sage, divided

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup corn meal

1/2 cup freshly grated Parmesan cheese


Set Sun Oven out to preheat.

Pour 1 tablespoon of the oil into a baking pan and toss with the onion. Cover with a second baking pan and cook in the Sun Oven until the onion begins to soften, about 20 minutes. Peel and cut the squash while the onion is cooking. Add the squash, 1 tablespoon of the sage, salt, and pepper to the onions. Toss to combine. In a small bowl, mix together the corn meal, Parmesan cheese, and the remaining teaspoon of sage. Sprinkle the mixture over the squash. Replace the cover and continue cooking in the Sun Oven until the squash is soft, 1 t0 1 1/2 hours.

Makes 6 servings.

Bright Red Solar Beet Pilaf

Beet Pilaf

Beets and butternut squash were all I had left from last week’s vegetable delivery. I’m still deciding what to do with the squash. The beets I used to make the colorful rice pilaf. The recipe is a combination of a couple I found on line, one for pasta and one for rice, plus a few touches of my own. It can be served as a side dish or topped with a spoonful of goat cheese or sour cream as main course.

Sun Oven Beet and Poppy Seed Rice Pilaf


2 tablespoons unsalted butter

1/2 onion, finely chopped

3 cups vegetable or chicken broth

1 tablespoon poppy seeds

1 cup arborio rice

1/2 cup dry white wine

3 small beets, peeled and shredded*

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup freshly grated Parmesan cheese


In a sauce pan heat the broth until very hot. Keep the broth hot while preparing the rice.

Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until soft, about 5 minutes. Add the poppy seeds followed by the rice stirring to coat. Pour in the wine and continue stirring until it evaporates, about 1 minute. Add the beets, salt, and pepper stirring well to combine. Add the broth, stir quickly, cover, and transfer to the Sun Oven. Cook until the liquid has been absorbed, 40 minutes to 1 hour.  Stir in cheese and serve.

Makes 4 main course servings or 6 side servings.

*I used the shred disc of my food processor. If you don’t have a food processor I’d recommend using previously roasted beets that have been mashed.

Solar Roasted Cabbage

Roast Cabbage

I’m still working my way through last week’s box of vegetables. Today I sliced up the cabbage, roasted it in the Sun Oven, and enjoyed it with lunch. Now all that’s left are the beets and the butternut squash. I’m ready for another box.

Sun Roasted Green Cabbage

(adapted for the Sun Oven from Martha Stewart)


1 head green cabbage

1 teaspoon olive oil

kosher salt

freshly ground pepper

freshly squeezed lemon juice


Set Sun Oven out to preheat.

Cut cabbage into 8 wedges. Brush both sides with olive oil. Arrange the slices on a baking rack or in a baking pan. Sprinkle with salt and pepper. Roast, uncovered, in the Sun Oven until edges are brown, about 45 minutes. Squeeze lemon juice over the cabbage and serve.

Black Bean and Sweet Potato Burritos


The vegetable box I had delivered last week included a pound of fingerling sweet potatoes which are not one of my favorite things. This came as a bit of a surprise to me because when I initially read the contents my brain skipped over the word sweet – I was expecting regular fingerling potatoes which are one of my favorite things. In any case, these burritos were pretty good.

Sweet Potato Burritos

(adapted for the Sun Oven from


1 pound sweet potatoes, peeled or scrubbed clean, cut into 1-inch chunks

2 tablespoons coconut oil or vegetable oil, divided’

1 teaspoon kosher salt

1/2 onion, finely chopped

1 clove garlic, minced

1 teaspoon ground cumin

2 teaspoons chili powder

pinch cayenne pepper

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

1 teaspoon mustard

1 tablespoon soy sauce

2 to 3 tablespoons water.

1/2 cup shredded Cheddar cheese

4 burrito size flour tortillas, warmed


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

Melt 1 tablespoon of the coconut oil in a baking pan over medium heat. Remove from heat and add the sweet potatoes to the pan, tossing to coat. Sprinkle with salt, cover with another baking pan, and transfer to the Sun Oven. Bake until the potatoes are soft, about 45 minutes. Mash the potatoes in the pan with a fork; set aside. Leave the oven out.

Heat the remaining tablespoon of the oil in a skillet over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic followed by the cumin, chili powder, and cayenne. Stir in the mashed beans, mustard, and soy sauce. Add water, a tablespoon at a time, to reach the consistency of refried beans. Removed from heat and let cool slightly.

Spread 1/4 of the mashed sweet potatoes in the center of a tortilla. Top with 1/4 of the beans and 1/4 of the cheese. Fold the tortilla into a burrito and place it, seam side down, in the prepared baking dish. Repeat with the remaining 3 tortillas. Transfer the baking pan to the Sun Oven and bake until the burritos are heated through, about 30 minutes.



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