Prepper food is all about being able to eat when the grid is gone (and it can be easily knocked out by hurricanes or wildfires). Even if the grid is running, going to the store can be complicated by a global pandemic. That's why it pays to have emergency stocks of food available.
Most prepper guides focus on having plenty of non-perishable cans of food available. Such items are essential to have on hand, but what if you could eat freshly-baked food even if the grid is gone? After all, why eat unflavored rations when you don't have to?
That's what we believe at GoSun. Prepper food can be easy to make when you have a solar oven that can cook easy, delicious meals (the Go, Sport, and Fusion have you covered here). All you need is the right recipe. Below are some of our favorite dishes to get you through whatever situation you happen to be in.
A modern twist on traditional yams that unites the incredible spices of India with the taste palette of America. Fantastic as a warming meal on a cold day, or a wholesome dinner any day. If you’re feeling adventurous, mix it up with a variety of flavoured sausages.
1 Sweet potato (yam)
4 Tofurky dogs (Meat sausages work great also!)
1 Tsp curry powder
¼ Tsp cinnamon (optional)
Cut the sweet potatoes into cubes and place them in a bowl.
Stir the potatoes with olive oil and sprinkle in the salt, cinnamon and curry powder until they are covered equally.
Place the potatoes into the tray and cook until they begin to soften, stirring occasionally.
Once the potatoes are soft, add the sausages and return the tray to the stove until cooked thoroughly.
Serve with mixed lettuce and your favorite salad dressing.
Yield: 4 Servings (Add 20 minutes for a double recipe)
Start stove preheating to #3.
Blend filling ingredients together, reserving 1/2 cup parmesan and 1 tsp. parsley and set aside.
In greased pan spread 2 tbsp. sauce, then a layer of noodles. Spread an even amount of filling mixture over noodles, then layer with sausage, then cheese, dot with sauce and cover lightly with parmesan. Repeat until close to the top of the pan. Finish with mozzarella and parmesan, then sprinkle with parsley.
Rice and beans are a staple of the Latin kitchen, particularly Central America and the Latin Caribbean. In Cuba, this is called Moros y Cristianos (Moors and Christians) and is a very common side dish. Order it with Ropa Vieja, literally Dirty Clothes, and you’ve got the Cuban national dish.
Prep Time: 10 minutes
Cook Time: 35 Minutes
1/2 cup white rice
1 can black beans-you could sub other beans too if you like, and if you like more beans, go ahead and add another can. You could even go crazy and mix the types of beans
Just because you are making prepper food doesn't mean it has to come out of a can. When you have off-grid ovens, you can make anything as a prepper, including freshly baked bread.
The GoSun community has done an incredible job of coming up with recipes for their solar cookers. One of the most popular things to do has been baking bread with solar power. These recipes include everything from french bread to baguettes to white yeast loaf.
Scroll down to see some of the best recipes the community has put out.
1 teaspoon yeast
1 teaspoon sugar
Kneaded 10 minutes
30 minutes in Fusion, closed
50 minutes tube cracked open
175ml / 3/4 cup warm water
1 tsp sugar (if you like) I usually don’t
3 TBLSP yogurt plain
2 TBLSP olive oil
250g / flour (50% plain/ all-purpose & 50% strong white bread flour)
1 tsp salt
1/8 tsp baking powder
1. Activate yeast in warm water (& sugar if using)
2. Add yogurt & oil
3. Sift flours, salt & baking powder, and add yeast mix. It makes a wet mix so add more flour if you don’t like sticky fingers!
4. Knead bread for 10 mins
At this point, you can put it to rise or if I don’t need it I put it in the fridge and take out what I need as and when. I have left it up to 2 days in the fridge so far and it does a slow rise. This is for when I’m making naan. For the rolls, I made the mix yesterday and cooked for lunch today. Obviously, for the rolls I let them rise before cooking.
1 cup (6 ounces) raisins
1 cup (8 ounces) warm water
1 tablespoon active dry yeast
1 cup (8 ounces) milk, whole, 2%, or skim
1/4 cup (2 ounces) unsalted butter, melted
2 teaspoons salt
5 1/2 to 6 cups (1 pound, 11.5 ounces to 1 pound, 14 ounces) all-purpose flour
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 teaspoons warm water
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