Ed's Favorite Recipes
After the airing of “Ed’s Perfect Birthday” – the episode where
I cook on my solar oven – many of you have asked for those recipes. Below are those and more of my favorite foods:
Ed’s Lentil Soup
4 cups water
1 cup lentils
1 onion, chopped
1 carrot, chopped
10 broccoli florets
1 tsp ginger, chopped
1 tbsp garlic, chopped
1/2 tsp hot pepper, chopped
1 tsp salt
In large pot, bring water to a boil.
Add lentils, onion, carrot, broccoli, ginger, garlic, hot pepper
Cook for 45 min over medium heat in either conventional or solar oven. Add 1 tsp salt and stir in.
Ed’s Vegan Birthday Brownies
1 cup soft to medium tofu
1 cup dry sweetener
2 tsp vanilla extract
4 tbsp oil
4 tbsp coca or carob powder
1 1/3 cup whole wheat pastry flour
2 tsp baking powder
3/4 cup pecans, chopped
8 x 8 cake pan
Preheat oven at 350° F.
In a blender or food processor, blend tofu, sweetener, vanilla, oil and coca powder until smooth and creamy. In a large bowl, sift together the flour and baking powder, Add pecans and tofu mixture, and mix together gently until “just mixed”, If batter is too dry, add a splash of water, Spoon the batter into a lightly oiled 8x8 cake pan.
Bake for 20-25 minutes
Test with a knife to see if done.Let cool in pan for 5 minutes before cutting into squares. Makes 6 large brownies.
Ed’s Spicy Thai Basil Eggplant
1 lb. eggplant
1 ½ tbsp brown sugar
2 tbsp brown rice vinegar
1 tbsp soy sauce
1 Serrano chile pepper (minced)
3 tbsp toasted sesame oil
3 garlic cloves (minced)
3 tbsp chopped basil
2 tbsp sesame seeds (toasted)
Preheat oven at 425° F.
Slash the eggplant in several places, so it won’t explode
Bake for 30 minutes
Let cool for 15 minutes
Chop up eggplant
Sauce: (Make while eggplant is cooking and cooling)
Mix vinegar, sugar, soy sauce and chile peppers together. Heat wok over high heat and add oil. When oil is hot, add garlic. Cook for 30 seconds.
Add eggplant, cook for 2 minutes
Add sauce, cook for 1 minute
Remove from heat, add basil, top with sesame seeds.
Vingar or lemon juice
3 days in water, change the water ever day.
On third day, drain the olives and then put them back in jar in layers: 3 cups of olives, then 4 tablespoons of rock salt in a layer, then again and again
Put a lid on it. Gently shake to mix salt and olives every day, drain excess liquid. Taste after 8 or 10 days. Rinse the olives.
Put in boiled water for 5 minutes, drain.
Put in jar with a few spoonfuls of olive oil and either vinegar or lemon juice. You can add slices of garlic or herbs as well. Finish olives should be stored in refrigerator and should be turned once a week.