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40 min cook time
Vegetarian Chickpea Pot Pie
This vegetarian chickpea pot pie is cozy, creamy, and perfect for any celebration! Cook Time: 40 MINUTES Serves: 4-6 PEOPLE INGREDIENTS: 11 Ingredients 1 box Banza pizza crust (2 crusts) 1 leek, whites and light greens thinly sliced 1 yellow onion, roughly chopped 2 large carrots, cut into .5” pieces 1 cup canned chickpeas, drained, rinsed & patted dry ¼ cup (4 tbsp) salted butter 3 cloves garlic, thinly sliced 2 tbsp sage, rosemary, and/or thyme, finely chopped ¼ cup gluten free AP flour 1 cup milk 2.5 cups vegetable broth ½ cup green peas Directions Prepare ingredients: Preheat oven to 450°F. Set Banza pizza crusts out to thaw at room temperature. Saute Aromatics: Heat a large oven-safe high-sided pan over medium-high heat with 2 tbsp olive oil. When oil is shimmering, add leek, onion and carrot. Cook, stirring frequently until softened but not browned, 7-9 minutes. Season with salt and pepper as desired. Transfer veggies to a plate and set aside, reserving pan for next step. Crisp chickpeas: Return pan to medium-high heat with 2 tbsp olive oil. When oil is shimmering, add chickpeas. Cook without stirring until starting to crisp, about 3 minutes. Stir and continue to cook until light golden on all sides, 2-3 minutes more. Transfer to a paper towel lined plate and season with salt and pepper as desired. Make Sauce: Add butter to pan and return to medium heat. Once butter is melted, add garlic, herbs and flour. Whisk until mixture is smooth and flour is lightly toasted, 1-2 minutes. Slowly add milk, while still whisking, and then broth. Increase heat to high and bring mixture to a boil. Once boiling, reduce to a simmer and continue to cook, whisking, until sauce is thickened by about half, another 5-6 minutes. Finish Sauce: Once sauce has thickened, remove from heat and gently fold in sautéed vegetables, chickpeas and green peas. Taste and season with salt and pepper as desired. Top Pot Pie: Tear Banza crust into 2-3” pieces and layer over top of sauce, making sure all sauce is covered. Drizzle with olive oil, sprinkle with salt and place in oven. Bake Pot Pie: Bake until crust is golden brown and sauce is warmed through, about 15-20 minutes. Let cool slightly before slicing and serving. Notes Hacks/Recipe Notes: Leftover leek greens, carrot tops & herb stems can be bagged up and frozen for a future stock. You can brush the crust with egg wash (1 egg whisked with 1 tbsp water) for extra deep golden color! You can also skip crisping up the chickpeas and just mix them into the sauce with the peas.
30 min cook time
Kale, Bean, & Tomato Soup
Ingredients 2 tbsp extra virgin olive oil 1 yellow onion, diced 3 garlic cloves, minced 1 large carrot, diced 2 celery stalks, diced 1 tsp dried thyme 1 bay leaf ¼ tsp red pepper flakes 1 tsp oregano 1 tbsp tomato paste 1 can crushed tomatoes (28 oz) 6-8 cups of vegetable stock (plus more as needed) 1 can cannellini beans (15 oz), drained and rinsed 1 can kidney beans (15 oz), drained and rinsed 3 cups Tuscan kale, chopped, stems removed 1 ½ cups Banza Brown Rice elbows 1-2 tsp lemon juice Salt & pepper to taste Optional: freshly grated parmesan and lemon zest, for garnish Directions Saute Mirepoix: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot. Saute for 6-8 minutes until softened. Add garlic and cook for 1 minute more. Cook Aromatics & Spices: Stir in the tomato paste, thyme, oregano, red pepper flakes, bay leaf, salt and pepper. Cook 1-2 minutes, stirring, until fragrant and the paste darkens slightly. Simmer Soup: Add the crushed tomatoes and stock. Bring to a gentle boil, then reduce to a steady simmer for 10-15 minutes. Cook Pasta: Add Banza Brown Rice elbows, stirring often so they don’t stick. Cook for about 8 minutes. Add Beans & Kale: Stir in the beans and kale. Simmer 5 minutes more, until kale is tender and pasta is al dente. Finish: Remove bay leaf. Stir in lemon juice, then adjust salt and pepper. Garnish with parmesan and lemon zest if you like. Serve and enjoy! Notes Brown rice pasta tends to absorb excess broth over time. When reheating, add a splash of stock to loosen and it’ll be good as new!
20 min cook time
Extra Garlicky Aglio e Olio
This dish calls for 6 cloves of garlic, so, y'know, you could do at least 12. Ingredients 1 box Banza spaghetti ¼ cup Graza Sizzle olive oil 6 cloves garlic, thinly sliced 3 ramps, leaves and stem thinly sliced (can substitute with 1 leek) ½ cup Parmesan cheese, grated 1 teaspoon crushed red pepper flakes Zest from 1 lemon 2 tbsp Graza Drizzle olive oil Directions Prepare Ingredients: Bring a large pot of water to a boil. Fry Garlic: In a high sided pan (large enough to hold pasta) add Graza Sizzle olive oil and place over medium,-high heat. When oil is shimmering, add garlic. Fry until golden, 1-2 minutes. Using a slotted spoon, remove garlic and place on a paper towel lined plate to drain. Season with a pinch of salt. Infuse Olive Oil: Remove oil from heat and add ramps. Set aside to infuse while pasta cooks. Cook Banza: Add Banza to pot with boiling water and season generously with salt. Cook according to package directions. Once cooked, reserve ¼ cup pasta water. Finish Pasta: Transfer Banza to pot with infused oil. Add Parmesan and 1 tbsp pasta water at a time, tossing gently until sauce is coated. Taste and season with salt and pepper as desired. Garnish with fried garlic, crushed red pepper flakes, zest from 1 lemon and a drizzle of Graza olive oil. Enjoy!
30 min cook time
Vegan Squash Pizza with Rosemary Tahini
This easy vegan pizza is the perfect winter weeknight dinner. Cook Time: 30 MINUTES Serves: 2 PEOPLE INGREDIENTS: 9 Ingredients 1 Banza pizza crust 1 cup butternut squash, cut into .5” pieces (or sweet potato 1 tbsp maple syrup ½ tsp nutmeg ¼ cup pecans, roughly chopped ¼ cup tahini 1 tbsp fresh rosemary, minced 2 tbsp fresh squeeze lemon juice (about 1 lemon) ¼ cup pomegranate seeds Small handful of micro greens, arugula or herbs Directions Prepare Ingredients: Preheat oven to 400°F. Saute Aromatics: Heat 1 tbsp olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add squash and cook until beginning to soften, 6-8 minutes. Add maple syrup, nutmeg and 1 tsp salt and continue to cook until squash is coated and lightly caramelized, 3-5 minutes more. Remove from heat and gently mash half of the squash with a fork. Bake Pizza: Spread butternut squash over pizza crust. Top with pecans. Bake pizza directly on middle oven rack for 10-15 minutes, or until crust is golden. Make Rosemary Tahini: While pizza bakes, in a small bowl combine tahini, rosemary, lemon juice and 2 tbsp water. Whisk until it softens, adding up to 1 more tbsp water as needed. It should be thick but drizzle consistency. Finish Pizza: Top flatbread with greens, rosemary tahini drizzle, and pomegranate seeds.
60 min cook time
Baked Rotini (Lentil Bolognese with Ricotta)
Ingredients 1 box (10 oz.) Banza Brown Rice rotini 1 tbsp olive oil 1 small yellow onion, chopped 2 large carrots, chopped 2 stalks celery, chopped 3 garlic cloves, minced 1 tsp dried oregano ½ tsp dried thyme ¼ cup tomato paste 1 can (28 oz.) crushed tomatoes ½ cup cooked brown lentils (¾ cup dry). To save time: buy pre-cooked Salt and pepper to taste ¾ cup ricotta 1 ½ cups shredded low-moisture mozzarella ¼ cup grated parmesan cheese Freshly chopped basil or parsley for garnish Directions Prepare Ingredients: Bring a medium pot of water to a boil. Preheat the oven to 375°F. Saute Veggies & Cook Sauce: Heat 1 tbsp olive oil in a large non-stick pan over medium heat. Add onion, carrots and celery and saute for 8-10 minutes or until soft. Add minced garlic, dried oregano and dry thyme, cook for 30 more seconds before adding in tomato paste. Cook for 2-3 minutes until the tomato paste slightly darkens. Add crushed tomatoes and simmer for 10-15 minutes. Can add some pasta water to the sauce to reach desired consistency and then combine with cooked lentils. Cook Banza: While sauce is cooking, add Banza Brown Rice rotini to boiling water and cook according to package directions. Combine Ingredients: Add sauce mixture to a blender and blend until smooth. To save time, skip the blending for a chunkier sauce. Add sauce to a bowl, stir in ricotta until well combined and then add rotini. Finish Baked Rotini: Add sauce and pasta into a 9x9 oven-safe greased dish and top with mozzarella and parmesan cheese. Cover with aluminum foil and bake at 375°F for 15 minutes. Uncover and cook for an additional 10-15 minutes. Optional to broil for 2-3 extra minutes. Garnish with chopped basil or parsley and enjoy!
25 min cook time
Spaghetti Pomodoro
Cook Time: 25 MINUTES Serves: 5 PEOPLE INGREDIENTS: 8 Ingredients 1 box (10 oz.) Banza Brown Rice spaghetti 2 tbsp olive oil 3 large garlic cloves, minced 1 can (28 oz.) whole peeled tomatoes Optional: ⅛ tsp red pepper flakes Optional: 1-2 bay leaves Handful of torn fresh basil leaves Salt to taste Bocconcini (mozzarella pearls) ¼ cup shredded parmesan cheese Freshly chopped basil for garnish Directions Prepare Ingredients: Bring a large pot of water to a boil. Saute Sauce: Heat 2 tbsp olive oil in a large non-stick pan over medium heat. Add garlic and saute for 1 minute or until slightly golden. Add crushed tomatoes, basil, red pepper flakes (optional) and bay leaves (optional) and simmer for 15-20 minutes. Can add some pasta water to the sauce to reach desired consistency. Cook Banza: While sauce cooks, add Banza Brown Rice spaghetti to boiling water and cook according to package directions. Finish Spaghetti Pomodoro: Remove bay leaves, if used, and mix the pasta into the sauce. Garnish with grated parmesan cheese, bocconcini and basil. Enjoy! NotesWant some more added protein? Pair with your favorite chicken, ground turkey, or sautéed crumbled tempeh!
25 min cook time
Penne Alla Vodka
Cook Time: 25 MINUTES Serves: 5 PEOPLE INGREDIENTS: 11 Ingredients 1 box (10 oz.) Banza Brown Rice Penne 1 tbsp olive oil 1.5 tbsp butter 1 shallot, finely chopped 2-3 garlic cloves, minced Optional: ⅛ tsp red pepper flakes ½ cup tomato paste ¼ cup vodka ½ cup heavy cream 1/3 cup grated parmesan cheese (plus extra for garnish) Salt to taste Freshly chopped basil or parsley for garnish Directions Prepare Ingredients: Bring a medium pot of water to a boil. Saute Sauce: Heat olive oil and butter in a large non-stick pan over medium heat. Add chopped shallots and saute for 3-4 minutes until soft and translucent. Add minced garlic and red pepper flakes (optional), cook for 30 more seconds before adding in tomato paste. Cook for 2-3 minutes until the tomato paste slightly darkens. Reduce to a simmer, add the vodka and cook for another 2-3 minutes. Add some pasta water to the sauce to reach desired consistency. Simmer for 5 more minutes. To save time, use your favorite jarred vodka sauce instead! Cook Banza: While the sauce cooks, add Banza Brown Rice penne to boiling water and cook according to package directions. Finish Penne Alla Vodka: Take sauce off heat and slowly add in the heavy cream and parmesan to avoid curdling. Mix until well-combined and then add Banza Brown Rice penne. Top with chopped basil or parsley and more grated parmesan cheese. Enjoy! Notes Want some more added protein? Include ½ cup of room-temperature, full-fat whipped cottage cheese. Ensure this has completely reached room temperature and is added slowly to avoid curdling! If you add cottage cheese, you can reduce the heavy cream to 3 tbsp.
45-50 min cook time
Baked Vegan Mac & Cheese
Ingredients 1 box (10 oz.) Banza Brown Rice elbows 1 block (16 oz) silken tofu 1 cup unsweetened soy milk (or other high-protein plant milk) ¼ cup nutritional yeast (2-3 extra tbsp optional for added cheesiness) 2 ½ tbsp lemon juice 2 ½ tbsp miso paste 1 tsp garlic powder ½ tsp onion powder 1 tsp dijon mustard Optional: Pinch of nutmeg 2 tbsp olive oil ¼ cup raw cashews Salt and pepper to taste 1 ½ cups gluten free breadcrumbs (optional: tossed with olive oil, smoked paprika, garlic powder, and salt to taste) Optional: almond parmesan ¾ cups raw almonds 3 tbsp nutritional yeast ½ tsp garlic powder ½ tsp salt Freshly chopped parsley for garnish Directions Prepare Ingredients: Bring a medium pot of water to a boil. Preheat the oven to 375°F. Combine silken tofu, soy milk, nutritional yeast, lemon juice, miso paste, dijon mustard, olive oil, raw cashews, garlic powder and onion powder in a blender and blend until sauce is smooth and creamy. Season with salt and pepper to taste. Optional to add a pinch of nutmeg. Cook Banza: add Banza Brown Rice elbows to boiling water and cook according to package directions. Make Toppings (optional for added flavor): Mix gluten free breadcrumbs with olive oil, paprika, garlic powder, and salt in a bowl until breadcrumbs are well-coated. In a food processor, pulse together raw or blanched almonds, nutritional yeast, garlic powder and salt until the mixture is coarse for optional almond parmesan. Do not over-blend. Finish Baked Mac & Cheese: Combine the cheese sauce with Banza Brown Rice elbows until pasta is well-coated. Add into a 9x9 oven-safe greased dish and top with breadcrumbs. If using, top with almond parmesan. Cover with aluminum foil and bake at 375°F for 15 minutes. Uncover and cook for an additional 10-15 minutes. Optional to broil for 2-3 minutes. Garnish with chopped parsley and enjoy!
25 min cook time
Vegetarian Bucatini Amatriciana
Cook Time: 25 MINUTES Serves: 2 PEOPLE INGREDIENTS: 7 Ingredients 1 box Banza bucatini 2 tbsp butter 1 shallot, roughly chopped 3 cloves garlic, roughly chopped 1 tbsp crushed red pepper flakes, plus extra for garnish 1 jar arrabiata sauce 1/3 cup parmesan or pecorino romano cheese, grated Fresh basil leaves, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza bucatini and season generously with salt. Cook according to package directions. Saute Aromatics: While pasta cooks, heat butter in a medium pan over medium-high heat. When butter is melted, add shallot and garlic. Cook until fragrant, about 3 minutes. Build Sauce: To pan with aromatics, add crushed red pepper flakes and jarred sauce. Bring to a simmer and cook for 2-3 minutes, or until flavors meld. Finish Pasta: Add bucatini and parmesan cheese to pot with sauce and toss gently to coat. Garnish with crushed red pepper flakes and basil. Enjoy!
25 min cook time
Herbed Orzo + Halloumi Mediterranean Bowl
Ingredients 1 box Banza orzo 2 tbsp apple cider vinegar 2 tsp Dijon mustard 1/4 cup roughly chopped red onion 1/2 cucumber, roughly chopped 1/4 cup roughly chopped parsley 1/2 cup cherry tomatoes 7 oz halloumi 2 oz hummus or tzatziki Directions Prepare Ingredients: Bring a medium pot of water to a boil. In a large bowl, whisk together apple cider vinegar, mustard, and 3 tbsp olive oil until combined. Season with salt and pepper to taste, then add red onion and set aside to pickle until Step 4. Sauté Tomatoes & Halloumi: Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. Add halloumi to the center and tomatoes around the edges, and cook, flipping halfway through, until halloumi is golden and tomatoes are blistered, about 6-8 minutes. Cook Banza: While tomatoes and halloumi cook, add Banza orzo to boiling water and cook according to package directions. Finish Orzo Bowl: To a bowl with pickled onions, add cucumbers, parsley, and tomatoes. Mix in Banza orzo, then taste and season with salt and pepper as desired. Garnish with halloumi and a dollop of hummus or tzatziki. Enjoy!