by Melissa Reiss, Purchasing Assistant
To celebrate Earth Day this year, why not try to make more meals from the bulk aisle? You can help keep excessive waste out of the landfill, and save money while you’re at it. Here are some recipes to get you
Chewy Nut and Fruit Bars
The Bulk aisle is nut, seed, and dried fruit central. Feel free to get creative and experiment with substitutions here—sub cherries for the cranberries, double the almonds instead of the pecans if you wish. Just don’t sub out the Medjool dates—those are key for holding the bars together (along with the honey).
Try wrapping these dense bars individually (use Bee’s Wrap for a waste-free option!) and pack them along with you for long lasting energy on the go.
1/3 c. chopped almonds
1/3 c. chopped pecans
1/2 c. honey
3/4 c. Medjool dates, pitted
1 tsp. cinnamon
2 1/2 c. regular rolled oats
1/2 c. dried cranberries
1/2 c. chopped dried apples
Directions: Preheat oven to 325°F. Spread nuts on a rimmed baking sheet and bake until light golden, 10 to 12 minutes. Gently heat honey in a small pan over medium heat, stirring often, until the consistency of thin syrup. In a food processor, pulse honey, dates, cinnamon, and oats until oats are coarsely chopped.
Scrape oat mixture into a medium bowl. Break up any clumps of dates and, if needed, chop any large date chunks. Stir in nuts, cranberries, and apples. Squeeze mixture into a ball. Line baking sheet with foil and oil foil. Using damp hands, firmly pat mixture onto foil into a compact 6- by 12-in. rectangle.
Freeze until rectangle is firm enough to cut, about 20 minutes. Lift rectangle from foil to a work surface and cut into 16 bars. Wrap bars individually. They get chewier after standing at least a day.
Lentil and Walnut pâté
Here’s a great sandwich spread that’ll pack in some quality protein.
Recipe from Vegan Deli by Joanne Stepaniak
1 1/2 c. dry lentils
4 c. water
2 Tbs. extra virgin olive oil
2 large onions, chopped
1 c. finely chopped or ground walnuts
1 Tbs. soy sauce
Salt and pepper to taste
Directions: Rinse the lentils and place in a large saucepan with the water. Bring to a boil, reduce the heat, cover, and simmer for 45 minutes. Remove the cover and continue to simmer, stirring often, until any liquid has cooked off and the lentils are very tender.
Meanwhile, heat the oil in a large skillet. Add the onions and cook until very dark and caramelized, about 1 hour.
Place the lentils, onions, walnuts, soy sauce, salt, and pepper in a food processor, and puree into a thick paste. Chill thoroughly before serving. Makes 4 cups.