Solar Cooking – Coq au Vin

I had chicken in the freezer & bacon to use up. Checked out Solavore’s recipes for a chicken recipe. I found Coq au Vin. I basically had everything but the red wine. Cooked in 4.5 hrs. I did run into a rain cloud for about 10-15m & I doubled the recipe and filled both pots up with food to solar cook.

Find the recipe here: Coq au Vin


The meat just fell off the bone! It was yummy!



Solar Cooking: Black Bean Burger Chili

So I’m looking into my freezer and notice I bag full of broken pieces. As I examine closer I figured out I smooshed a bag of black bean burger patties. 

I know I’ll make chili in my new solar oven.

Here are the ingredients I thru together. I didn’t measure anything but I will guess.

• 4-6 broken up black bean burgers

• 2 cans of diced tomatoes w/ juice

• 1 can of black beans w/ juice

• 1 onion chopped

• 1-2 tbl Worcestershire sauce

• 1 tsp chili powder

• palm full fresh minced oregano, basil & parsley

• salt & pepper to taste
Preheat solar oven for 15-20m.

Cook & break up black bean burgers in a skillet with a little bit of oil until unthawed.

Toss everything in a 4qrt black pot with lid and combine well.

Place pot In solar oven for 3-4hrs. Mine was done in 3.5hrs.

Tacos is what’s for dinner!



• seasoned turkey/beef

• cilantro

• shredded cheese

• black bean corn salsa

• sour cream

• grilled red & yellow bell peppers

• shredded spinach

• seasoned black beans

• Spanish brown rice

I came across these cool little taco shell holders in the annex. They work pretty well!



Now it’s Time to stuff ourselves silly!

Creamy-N-Soft Cauliflower Soup – RAW!

Creamy-N-Soft Cauliflower Soup.jpg

I started from the recipe in Kristin Suzanne’s Easy Raw Vegan Soups book. A few things I didn’t have so replaced with other ingredients, also added some new ones.

Kristen’s Original Recipe:

1 cup water
2 cups cauliflower, chopped
2/3 pine nuts
2 teaspoons onion powder
3 tablespoons fresh lemon juice
1 teaspoon raw agave nector
pinch white pepper
Himalayan crystal salt, to taste

My Version:

1 cup water
2 cups cauliflower, chopped (I weighted 16 oz)
1 cup cashews soaked for 1 hour
2 teaspoons onion powder
3 tablespoons fresh lemon juice
2 large medjool dates
1 large spoon or fork full of sauerkraut
coarse black pepper
Trocomare Herb Seasoning Salt, to taste
Garnish with cilantro & sprouts of your choice

Sauerkraut & Medjool Dates
Place everything into the blender
Blend all the ingredients until velvety smooth!

Soak pine nuts/cashews in water for at least an hour. Add everything to your blender (vita-mix preferred) and blend until velvety smooth. You can also use the vita-mix blender to warm up the soup. Just make sure not to heat over 115 degrees!

This tasted amazing, I had 2 bowls! A girlfriend stopped by and she had a bowl too. She liked it! Yeah!

Zucchini Pasta Surprise!

I was starving for a yummy dinner a few weeks ago. I looked and saw what I had and then tossed together this amazingly tasty pasta salad in about 5-10 minutes!

Zucchini Pasta Surprise!

Toss everything into a bowl!

•  1 Zucchini Spiralized into Angel Hair Pasta
•  1 Tomato Chopped
•  Handful of Chopped Parsley
•  1 cup Steamed or Raw Sprouted Beans, I suggest Steaming a little!
•  Juice of 1 Orange
•  5 Olives like Kalamata or Green Marinated Olives
•  Olive Oil, drizzle over to slightly coat
Trocomaré Zesty Herb Seasoning Salt, or something similar

Tofu Turkey Homemade!!!


•  Three 20 oz blocks of Wildwood Organics
High Protein Tofu Super Firm
(you can use another very firm tofu but you might

need to let it sit longer to drain)
•  3/4 c Organic Soymilk divided
•  3 tbsp packed minced fresh Organic Oregano
(if you only have dried use this equation 3 part fresh = 1 part dried)
•  3 tbsp packed minced fresh Organic Basil
•  3 tbsp packed minced fresh Organic marjoram
•  2 tbsp packed minced fresh Organic Thyme
•  2 tbsp packed minced fresh Organic Rosemary
•  1/2 c packed minced fresh Organic Parsley
•  1 tbsp Gluten Free Broth of your choice
•  1 tbsp Gluten Free Mustard Powder
•  3 tbsp Tamari Sauce or Bragg’s Amino Acids
•  1 tsp Celtic Salt fine
•  1/4 – 1/2 c Honey
•  Cheese Cloth & a Colander


•  1/4 c Organic Balsamic Vinegar
•  1/4 c Organic Olive Oil
•  2 tbsp GF Worcestershire Sauce (Lea & Perrins)
•  1/2 tsp Celtic Salt
•  1/4 c Honey – to taste
•  2 full heads of Garlic minced
•  1 c packed minced fresh Organic Parsley


1) In a food processor fitted w/ the “S” blade blend 1 block of Tofu at a time w/ 1/4 c Soymilk. If you are using a Tofu that when opened is soaking in a lot of water you most likely do not need to add the soymilk to get a smooth texture. To be safe blend a block of tofu first and see if you need to add any liquid. Pour into a large mixing bowl. Repeat w/ the next 2 blocks of Tofu.

2) Once you have all the Tofu in a smooth but thick consistency, mix in well the Broth, Mustard Powder, Tamari Sauce, Salt & Honey. Then mix in the fresh herbs; Oregano, Basil, marjoram, Thyme, Rosemary & Parsley.

3) Line the Colander w/ the Cheese Cloth and transfer the Tofu Mixture in to the Colander. Fold over the extra Cheese Cloth to completely wrap the Tofu Turkey mixture.

4) Now you want to press the extra moisture out of the mixture. I placed a plate that fit within the colander and (2) 5lb bags of potatoes on top. You want to refrigerate & let sit for at least an hour. If you are using a tofu that I described in the first step you might need to let it drain 2-5hrs.

5) Now we want to stuff the Tofu Turkey w/ stuffing. Remove the weight & the plate & unwrap the top of the mixture. Scoop out a nice large hole but still leaving plenty of mixture on all sides. Se the first picture above. Pat down your hole then fill w/ your GF Bread Stuffing (see my post “GF Bread Stuffing”). Cover the stuffing w/ the extra Tofu. Pat down the top to an even surface and place the colander upside down on a non-stick baking sheet. Once the mold hits the baking sheet remove the colander and take the cheese cloth off. Now you are ready for the marinade.

Tofu Turkey Mold

6) Add all the ingredients for the marinade and whisk together until well blended.


7) Use a brush and put your first layer of marinade on the Tofu Turkey mold. Place in a 375º preheated oven. I cook my Tofu Turkey from 2.5 – 4hrs, depending how crispy I want the outer layer to be. Every 30 – 45m marinade the Tofu Turkey until all the mixture is gone.

Ist Marinade
2nd Marinade
3rd Marinade