When the July Sun bursts forth (finally) on Beautiful Vancouver Island, out comes my American Sun Oven and then we get creative-- no more HOT kitchen cooking.
Today's recipe is for our favourite veggie recipe (and we are vegan, so you know that it's gotta be good to be Top of the Faves, eh?
Pretty easy. Pretty flexible. VERY colorful. (or colourful as I usually write it, being a Canadian and all)
I make a double recipe and put one in the fridge for the next day if it is also going to be sunny and nice. You could just make a half the recipe if you only want it for one day.
Here are some of the vegetables you might choose to add into the pot:
*Aubergine, or eggplant, small-- sliced or chopped
*Chickpeas (a can, because you are going to use the juice (aquafaba) as well
*Mushrooms (1/2 a little container, any kind you like)
*Sweet Potatoes (sweet! Colourful!)
*Tomatoes- 2-4, chopped, or 10 mini tomatoes, cut in half
*Zucchini or other summer squash (sliced in quarters and chopped)
*Red bell pepper (or orange or ?), seeded and chopped
* Onion, yellow or red or ??
*Russet potato or Yukon Gold? Baby potatoes?
*A leek? Why not?
*Turnip (I wouldn't, but others might)
*Broccoli or cauliflower head, cut into florets
*Something that is getting a little stale, feeling a little neglected in your fridge-- brussel's sprouts? carrots? You get the picture!
And all ingredients:
in a large bowl, whisk together:
=Aquafaba from the chickpeas (strain it into the bowl)
=2 T. Extra Virgin Olive Oil (optional)
=4-8 minced garlic cloves
=3 teaspoons Cinnamon powder
=2 tablespoons Cumin powder
=2 teaspoons Chipotle powder (or Harissa)
=2 teaspoons Salt
=2 teaspoons Italian Spice mix (or your fave spices)
=3 teaspoons Smoked Paprika
=1 teaspoon Tumeric
Whisk the above until it is pretty thick and smooth.
MAKE SURE YOUR SUN OVEN IS SET UP AND POSITIONED TO THE SUN, HEATING UP, GETTING READY FOR THE VEGGIES TO START COOKING
(Take a glimpse into how easy it is to make a meal in your backyard)
If you want to make 2 recipes, just divide your liquids, above, in half. Put half aside for now.
Choose the veggies you want and how many you want. Today I went with (and remember, this is a double recipe for my husband and I x 2):
- 3 small zucchini, quartered and chopped
-1 large red bell pepper, seeded and chopped
-1 long sweet potato, peeled and chopped
-1 large onion, halved, quartered, and then chopped roughly
-1 container of sliced Baby Bella mushrooms
-1 can of chickpeas, drained
-4-8 plump, soft, dates (or equal amount of fat raisins), chopped and with nut removed
Juice from 2 lemons, half added to each of the liquid mixes
I had put the half recipe of sauce to the side, and I added half of each vegetables above to the large bowl and put aside for the second recipe.
Gently toss the vegetables and dates in the liquid mix.
Put the lid on one of the containers (navy granite lacquered pots came with the Sun Oven) and put outside in the Sun Oven. Position for the sun.
Put the other recipe (if you are doing two) in the large bowl, toss, and stretch plastic wrap over it.
Let the Sun do its work. Hang out your laundry. Sun dry some oregano. Position the oven to heat to about 300 degrees Fahrenheit
Probably ready to eat in an hour plus, but you can let it sit outside and keep hot until your usual dinner time or whatever. I reposition about every 1/2 hour- 1 hour and wipe any extra moisture off. Remember to wear oven mitts. But don't worry about kids or pets falling into a fire-- and if they do touch the oven, it will be a "oh oh" flash and that will be the last time they do that until you teach them (about age 12) to use the solar oven themselves.
Serve with some Tzatziki or yogurt or with rice... however you generally eat it!
No heat is pumped up to your sleeping quarters with this recipe.
MORE SOLAR RECIPES FROM OG'S BACKYARD OVEN: