The U.S. Department of Energy estimates that cooking alone generally accounts for 4 to 5% of total home energy use, and this figure doesn’t include the energy costs associated with refrigeration, hot water heating, and dishwashing. Added together, these costs mean that as much as 15% of the energy in the average American home is used in the kitchen.

However, two of my favorite ways of cooking just so happens to help conserve energy: Cooking in big batches (4-8 servings per meal) and/or having little to none cooking involved (oven, stovetop, slow-cooker, etc.), while still maintaining a filling, nutrient-packed meal.

Here are some of my favorite, low-energy use recipes:

Overnight Buckwheat & Chia Seed Pudding (vegan)- 6 Servings

2½ Cups Dairy-free Milk

½ Cup Chia Seeds

4 Tbsp Raw, Hulled Buckwheat

2-4 Tbsp Maple Syrup (to your likeness)

Optional Serving toppings

Fresh/Frozen Fruit

Hemp Seeds

Nuts

Nut Butter

Granola

Instructions

1. In a mixing bowl add dairy free milk, chia seeds, buckwheat, and maple syrup. Whisk to combine.
2. Cover and refrigerate overnight (or at least 6 hours). The pudding should be thick and creamy. If not, add more chia seeds and/or milk, stir, and refrigerate for another hour or so.
3. Enjoy as is, or top/layer with the optional toppings!

Leftovers can be stored in the fridge for up to 5 days.

Salmon and Kale Caesar Wraps-

6 servings

7 Cups shredded kale

¾ Cups shredded parmesan cheese

3/4 Cup Caesar Dressing (Recipe below)

3 (6 oz.) Cans Wild Salmon, Drained (or you can cook your own salmon prior)

6 Large Flour Tortillas (sub Casava or Chickpea tortillas for more protein/fiber)

Ingredients for Cesar Dressing

2 Cloves minced Garlic

2 Tbsp fresh lemon juice

1 Tbsp Extra Virgin Olive Oil

1 Tsp Anchovy Paste

2 Tsp Worcestershire sauce

½ Cup Plain Greek Yogurt

1 Tsp Dijon Mustard

¼ Cup Grated Parmesan Cheese

½ Tsp Fine Sea Salt

¼ Tsp Ground Pepper

1-2 Tbsp Water (as needed, to thin)

Add all ingredients, besides water, to a blend and mix for a few seconds. Slowly add waterto blender and mix until you get a consistency that you like.

Instructions

1. Shred salmon using a fork. Set aside.
2. Place the kale, parmesan, and caesar dressing in a large bowl and toss until the leaves are evenly coated with the dressing. Toss in shredded Salmon to combine.
3. Place 1 tortilla on a clean work surface. Spread a quarter of the filling to the center of the tortilla. Roll the wrap tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with the remaining 5 tortillas. Serve immediately.

Leftovers can be stored in the fridge for up to 2 days.

Creamy Sesame Noodles (vegan)-

6 servings

8 oz. Brown Rice Udon Noodles

1 Large Cucumber, chopped or thinly sliced

1/2 Cup thinly sliced green onion

1/2 Cup chopped cilantro

1/3 cup chopped roasted peanuts or cashews(lightly salted or unsalted)

1 Tbsp Sesame Seeds (brown or white)

Sesame Dressing Ingredients

1/4 Cup Liquid Aminos

3 Tbsp Tahini

2 Tbsp Rice Vinegar

1 ½ Tbsp Maple Syrup

1 Tbsp Toasted Sesame Oil

1 Tbsp Fresh Lime Juice

1 Tbsp Minced Ginger

2 Tsp Minced Garlic

Instructions

1. Cook noodles according to package instructions then rinse in cold water to cool them. Set aside to drain.
2. Whisk together all the sesame dressing ingredients in a large mixing bowl. Set aside.
3. Chop or thinly slice the Cucumber (remove seeds).
4. Add the drained noodles and 3/4 of the sliced cucumbers to the dressing bowl and stir well to combine.
5. Top with the remaining cucumber, green onions, cilantro, and chopped nuts. Garnish with extra lime.
6. Enjoy right away or chill for 30 minutes before serving.

Leftovers can be stored in the fridge for up to 2 days.

Cashew-Curry Chicken Salad-

6 servings

2/3 Cup Greek Yogurt

4 Tsp Lemon Juice

4 Tsp Honey

1 Tsp Curry Powder

1/4 Tsp Salt

1/4 Tsp Garlic Powder

1/4 Tsp Pepper

1/8 Tsp Ground Ginger

3 Cups Cubed Cooked Chicken Breast

4 Celery Ribs, chopped

2 Medium Carrots, chopped

1/2 Cup Chopped Cashews

Instructions

1. In a large bowl, combine the first eight ingredients.
2. Add the remaining ingredients, toss to coat.
3. Serve as is, or make a sandwich. 

Leftovers can be stored in the fridge for up to 2-3 days.

Cold Lentil, Olive, and Cucumber Salad (Vegetarian/Vegan)-6 servings

Ingredients

2 Cups French Lentils

2 Cloves Garlic

2 Bay Leaves

1/2 Tbsp Mustard

1/2 Tsp Salt

2 Tbsp Rice Vinegar

6 Tbsp Extra-Virgin Olive Oil

2 Medium Cucumbers, chopped into 1/2-inch pieces

1 Cup Pitted Kalamata Olives, chopped

3/4 Cup Mint, chopped

1 Cup Ricotta or Feta cheese (leave out or sub with vegan cheese to keep recipe vegan)

Instructions

1. Combine the lentils, garlic, and bay leaves in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 15 minutes.
2. Drain the water and pull out the garlic and bay leaves. Refrigerate until cold.
3. In a small bowl, whisk together the mustard, salt, and vinegar. Drizzle in the olive oil, whisking constantly until the dressing has emulsified.
4. Combine the lentils, cucumbers, olives in a large bowl. Pour over the vinaigrette and toss to evenly coat.
5. Top with mint and ricotta or crumbled feta just before serving.

Leftovers can be stored in the fridge for up to 2-3 days.

Find all of the ingredients for these recipes at your Davis Food Co-op!