You’d be surprised by the variety of what you can cook in a solar oven! It’s definitely an art, and there are a few nuances that make it different from cooking on a conventional stove. Here are a few tips and recipes to help you get started.
To begin, Solavore has a wonderful website full of tips and gourmet recipes. Check it out: http://www.solavore.com/
Here are a few of my favorite recipes:
Roasted Beet Hummus (This version calls for canned chickpeas – I’m working on a version that uses raw/sprouted or solar-cooked chickpeas)
A few other tips…
You can cook soups and other liquid-y items in a solar oven if you first bring it to a boil on your kitchen stove, then put it in the pre-heated solar oven to simmer. I’ve made some delicious solar-infused vegetable broth this way.
I’ve had success cooking hard-boiled eggs in the Solavore Sport Oven without any water – I just set the pot lid upside down inside the cooking pot and let the eggs cook for about an hour and a half (I’m at a higher elevation so it could be less – I’ve read 45 minutes works for some people).
You can also bake in the oven – I’ve made delicious banana bread in the Solavore but ended up throwing it in the conventional oven for a few minutes at the end because I got a late start and ran out of sun. Solavore has a carrot cake recipe they strongly recommend, which I’ve yet to try (I’ll probably try a reduced-sugar version!).
Overall, I’m stoked to be cooking with the Solavore Sport Oven and looking forward to fine-tuning my craft! I love cooking for dinner parties and potlucks in the solar oven because people are so curious and often surprised by what’s possible. Next up: granola (with no processed sugar), lentil soup (a staple), garden veggie frittata (with eggs fresh from the chicken coop) and scalloped potatoes (a decadent Thanksgiving treat for my family).
This article is Part 4 in a 4-part series: Adventures in Off-the-Grid Cooking with a Solar Oven. The rest of the series is linked below:
Part 1: Why Go Solar?
Part 2: Choosing a Solar Oven