At this time of year, the south-facing area in front of my front door and side garage door is the best location for solar cooking. In fact, it’s quite a bit hotter than the microclimate on my south-facing balcony in Flagstaff was, so everything cooks significantly faster and I am having to adjust some of my cooking times and adding extra liquid to the cooking pot.
I cooked garbanzo/chick pea flour (besan in Hindi) polenta in the Sun Oven, and then baked the French fry-like slices in my indoor oven after it cooled; I basted the slices with olive oil before baking. After cooking the polenta, I cooked some brown rice and wild rice to go with the fries. The “fries” were a hit with my wife, LynnAnnRose, a relatively new vegan.
We’ve been doing some kitchen remodeling. My Santa Fe kitchen had no stove vent. One has finally been installed by bartering baked goods and other vegan goodies with a friend who is good at home remodeling. I put the iron stove grills on this 50 lb wheat bag from my local food cooperative to keep them out of the way. Pablo decided this would be a good place to sit, naturally.
Spring has arrived a few week early, thanks to climate change. This past weekend I’ve started gardening at my neighborhood community garden and have also been using my solar cooker. I need to work on posting up some new blog posts this week.
Most of my new backyard faces west and north and is heavily shaded by trees. However, a strip of land along the northern side of the house receives plenty of sunlight between the morning and early afternoon during the couple of months on either side of the summer solstice. I’ve decided to use my solar cooker there, directly on the ground, for now. Monsoon clouds and rain tend to appear in the afternoons when that piece of land is shaded by the house anyway. I like this location because there is easy access to the kitchen through the patio door and the dining room. I am storing the cooker uncovered underneath the patio overhang to protect it from rain. During late fall, winter, and early spring, I’ll have to use the cooker in front of my house, which faces south; that location will require carrying food up and down half a flight of stairs, and through the front door and front gate, and storing the cooker in the garage.
I’ve been packing up all of my kitchen and cooking tools and equipment in stages. I packed my Global Sun Oven in a large box using the blanket pieces from my fireless cooker as padding. The Sun Oven reflectors fold up neatly across the oven door, and there is a latch that holds the reflector snugly against the oven body. I placed a piece of bubble wrap in between the glass door and the reflectors to protect the glass.
I’m in the process of packing for our move to Santa Fe, New Mexico. One thing I’m doing is cooking remaining foods in storage so that there is less stuff to move. I found this several-year-old jar of brown lentils in the pantry. Lentils last forever, at least in terms of human lifetimes, making them good for long-term/emergency storage.
I decided to cook the entire jar. Now that the summer solstice is fast approaching, the rod at the back of my solar cooker is adjusted so that the cooker face is almost horizontal to capture the most sunlight during the middle of the day when the sun is almost directly overhead. Lentils are quick-cooking legumes and don’t need pre-soaking.
Lentils are cool season legumes that grows well at high altitudes. In hot climates like the Middle East, Ethiopia and India, where they are staples of local cuisines, they are grown during the cooler months. In my climate, however, they are grown during the summer.
Well, a few days from the start of spring. I solar cooked some long grain brown rice with turmeric to eat with stir-fry leftovers. Afternoon temperatures have been in the mid-60s, so I’m putting the fig tree on the balcony for a few hours every day. I also baked another loaf of whole wheat bread and soaked soy beans for making soy milk in the evening.
Normally, my cooking and baking is spread out throughout the week. I bake two loaves of bread and one batch of cookies a week, and make two batches of soy milk and two dinners with leftovers each week. Sometimes, however, there is a confluence of events and I have a day spent largely cooking and baking. I had to bake a loaf of my 100% whole bread for myself, make milk, make cookies, and cook a pot of chili for dinner. I had spent an hour the day before grinding flour so I wouldn’t have to grind flour on baking day. I’ve been using a cup of whole wheat flour in my cookies lately, so I ground extra for that purpose.
I solar cooked pinto beans with dried whole red chiles I grew on my south facing balcony. Recently, I bought a copy of the new book The Homemade Vegan Pantry, which provides homemade alternatives to commercial staples like milk, cream, butter, bacon (really) and much, much more. I learned that the beany flavor of homemade soy milk can be removed by quick-soaking the beans by pouring boiling water over them and letting them sit for as little as an hour, rather than letting the soak in cool water for eight hours. I tried it; it does work as the author says but we are so used to our homemade soy milk that it didn’t really make a significant difference in taste to us. I will probably only use the quick-soaking method when we forget to soak the beans overnight or in the morning to make milk in the evening.
I made the milk, strained out the okara (Japanese word for soy pulp) and let it cool in the refrigerator, then baked my loaf of bread. I ran some errands on foot during the afternoon. In the evening, I baked my peppermint chocolate chip okara cookies and added the beans to a pot of vegan chili with diced tomatoes, corn, and fresh cilantro. The next day, Dan packaged some of the chili into individual serving portions and put the bags in the freezer.