Famine food comes in so many varieties, and as you all know by now, I love to harvest from Nature’s Pantry!

For this solar cooker casserole, which was served on Thanksgiving, I started out with lots of Eden leaves, which I crushed in a black pan (which is a must when it comes to solar cooking).

I added two curry flavoured stock cubes and some filtered water,

…cabbage, carrots, zucchini, green beans and fresh ginger,

…and set it out in the solar oven, before conveniently heading off to work.

Once back, I took it out and added solar cooked sorghum (whole), Eden nuts, more spices (lots of curry and ginger), milk powder (to make it creamy) and two big spoons of locally made peanut butter.

I mixed it all up,

…and voilà, there you have it! The very dish that was served on Thanksgiving.