No-PowerPantry Recipes

NO POWER?NO PROBLEM!Here are a few tips to keep your pantry prepared and reduce food waste during a power outage.

Stock up on items that don’t require refrigeration or cooking.

Pick a cool, dark place in your home to store food.

Write down or print no-cook recipes to have on hand when the power goes out.

What to do when the power is out: Inventory your fridge and prioritize eating your most perishables.

Before throwing out your milk & vegetables consider starting a ferment. Kefir & sauerkraut can be made without power at room temperature.

Purchase fruit and vegetables that store at room temperature.

Melons, stone fruit, apples, citrus and avocados.

Cucumbers, tomatoes, peppers also do well at room temperature.

Jicama is a great snacking vegetable that can be stored at room temperature until cut (then requires refrigeration).

Kale and green onions do well on the counter in a glass of water like a bouquet of flowers.

Fresh fruits and vegetables purchased directly from local farms will last the longest without refrigeration.

FOOD TOO GOOD TO WASTE

NO-POWER PANTRY Canned and jarred foods

(homemade or store bought): nut & seed butters, honey, jam Beans — garbanzo, kidney, black, cannellini, lentils Vegetables — corn, peas, green beans Seafood — tuna, salmon, oysters, mussels, crab, sardines

Prepackaged foods: crackers, rice cakes, shelf stable non-dairy milk, granola, Tasty Bites entrée pouches, pre-cooked rice pouches Preserved meats — salami, prosciutto, pepperoni

Dry goods: rolled oats, dried fruit, chia seeds, nuts, pre-ground coffee

Seeds for sprouting

Culture for Health kefir grains

Hard cheeses such as parmesan and aged gouda

Bottled water

Check out our no-power recipes for other pantry staples

Overnight Oats and Chia BowlMakes 4

2 cups rolled oats

1 cup chia seeds

4 cups non-dairy milk (almond, coconut, hemp, etc.) or water

Pinches of salt and cinnamon

Maple syrup, or other sweetener, to taste

2 bananas

Nuts, granola and/or honey for topping

Place oats, seeds, non-dairy milk, salt and cinnamon in a jar with a lid. Let sit on kitchen counter overnight.

In the morning, cut up or mash the bananas for texture. Stir into oats and top with nuts, granola and/or honey.

Cold-Brew CoffeeMakes about 3 cups

⅓ cup ground coffee (medium-coarse grind is best)

Milk- dealer’s choice: condensed, coconut, oat, dairy, etc. (optional)

In a jar, stir together coffee and 1 ½ cups cold water. Cover and let rest at

room temperature overnight or up to 12 hours.

Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice (if available), mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Tuna and White Bean SaladServes 4

2 6-oz. cans tuna packed in oil

3 cups drained and rinsed canned white beans, preferably cannellini (from 2 15- oz. cans)

1 small-medium red onion, sliced thin

1 Tbsp drained capers

2 bunches watercress (about ¾ pound), tough stems removed and leaves chopped (about 2 cups) or a mix of greens and fresh herbs, such as arugula, basil, chives, mint, parsley, cilantro, dill, stems removed and leaves finely chopped

2 Tbsp olive oil

1 Tbsp red or white wine vinegar

¾ tsp salt

1 tsp freshly ground black pepper

Put tuna with its oil, beans, onion, capers, watercress/greens, olive oil, vinegar, salt and pepper in

a large bowl. Toss gently to combine. Note: You can also substitute sardines for the tuna.

Breakfast

Lunch

Chickpea “Chicken” Salad Serves 4

3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed

1 cup celery, diced

¼ cup diced red pepper

½ cup dried cranberries

½ cup walnuts or pecans, roughly chopped

½ cup scallions, thinly sliced, white & green parts

Salt & freshly ground pepper to taste (about ½ tsp each)

Dressing:

6 Tbsp tahini

4 Tbsp champagne, white wine or apple cider vinegar

2 Tbsp water (about this amount – as needed depending on how thick tahini is)

1 Tbsp pure maple syrup

In a small bowl combine tahini, vinegar, water and maple syrup. Add more water, or vinegar if you’re a vinegar lover, to thin out dressing as desired. Set aside for 30 minute to allow flavors to come together.

In a large bowl, add garbanzo beans and roughly mash with a strong fork or potato masher. Mash at least ¾ of the chickpeas so it binds well.

Add celery, red pepper, cranberries, nuts, scallions, salt, pepper and dressing, and mix well.

Serve on your favorite bread as a closed or open-faced sandwich with avocado slices and

tomatoes if you have them handy, or in one of these ways below:

• Salad: Serve on a bed of leafy greens.

• Wraps: Great for making tortilla wraps, tucking into pita bread or made into lettuce wraps.

• Crackers: Scoop up with variety of crackers, pita chips or rye crisps.

• Veggies: Delicious with fresh veggies for scooping. Use red bell pepper, jicama, celery or carrots, cucumber, zucchini, etc.

Snacks

Dinner

Easy Stuffed DatesMakes 12

12 medjool dates

¼ cup cacao nibs

¼ crystallized ginger bits

About ¼ cup shelled, unsalted pistachios

Slit dates open lengthwise and remove crowns and pits. Gently open dates up to prepare to stuff them. Put a little sprinkle of cacao nibs in each date, gently pressing them into date with the back of a spoon. Add a few crystallized ginger

bits to each date, and then two to three pistachios or about 1 tsp of pistachio bits to each date. Gently press the dates shut so all the goodies are secure and won’t fall out while you’re shoveling the dates into your mouth!

No-Bake Nut Butter BallsMakes about 12 balls

½ cup rolled oats

¼ cup natural peanut or almond butter

¼ cup peanut flour, almond flour, or protein powder

¼ cup honey or agave

3 Tbsp dried cranberries

1 tsp vanilla extract

Dash of sea salt

*If needed, depending on protein powder, add a few tablespoons of almond milk or water

Combine all ingredients in a bowl, and mix thoroughly. Roll into small balls, about one heaping tablespoon of “dough.” If dough is too moist to roll, add more flour. If it is too dry, add more nut butter or honey.

Store in cool spot if not eating right away.

Snacks

Dessert

Join BriarPatch Food Co-op for a year-long exploration to better understand the impact of food waste and what you can do to help reduce it. Throughout 2020, we’ll share resources, links, activities and recipes.

Go to briarpatch.coop/food-too-good-to-waste each month to learn more and get the tools you need to start your food waste journey.

FOOD TOO GOOD TO WASTE

Spicy Watermelon Serves 4

This spice powder and lime juice combo also works great on other fruits and veggies: mango, cucumber, sliced grapes, jicama, peaches!

4 generous slices watermelon

½ tsp ground cumin

½ tsp ground coriander

½ tsp chili powder

½ tsp salt

¼ tsp cayenne pepper

Lime wedges, for squeezing on watermelon slices

Mix cumin, coriander, chili powder, salt and cayenne pepper together in a bowl. Sprinkle spice mixture and squeeze lime juice on watermelon.

ETHYLENE-PRODUCING(mostly fruits)

NON ETHYLENE-PRODUCING(mostly vegetables)

Many fruits emit ethylene, an odorless,

colorless gas that will speed the

ripening of nearby ethylene-absorbing vegetables, leading

to premature spoilage.

Avoid storing fruits and vegetables

near one another for longer-lasting

produce.Go to briarpatch.coop/food-too-good-to-waste for a complete list.

HOW DO YOU MAKE YOUR PRODUCE LAST LONGER?