40 min cook time
Linguine with Radicchio & Ricotta
LINGUINE WITH RADICCHIO & RICOTTA Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 Ingredients 1 box of Banza Linguine 2 tbsp olive oil 1 cloves garlic, minced 1/4 cup flat leaved parsley, finely chopped 1/2 cup plain breadcrumbs 4 oz. ricotta cheese 1 head radicchio, quartered, cored, thinly sliced crosswise Salt and pepper to taste Instructions Bring a pot of salted water to a rolling boil. Add pasta and cook to desired firmness. Drain, saving 1 cup of cooking water. While pasta is cooking, heat 2 tbsp oil in a skillet over medium heat. Add garlic and cook until soft, roughly 2 mins. Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, roughly 3 mins. Transfer to a bowl, and set aside. Return pasta and 1 cup pasta water to pot. Add ricotta and remaining 2 tbsp oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper to taste. Toss to combine. Garnish with remaining breadcrumb mixture. 3.5.3226
1 min read
Banza Chickpea Pasta Is Worth the Gluten-Free Hype
This pasta is worth the gluten-free hype. And we’ve tried a lot of alt-pastas
30 min cook time
Ramen-Inspired Noodle Soup
Ramen-Inspired Noodle Soup Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4 Ingredients 6 oz. Banza spaghetti 4 tsp. sesame oil, divided 2 large garlic cloves, minced 2 tsp. minced ginger 32 oz. unsalted chicken and/or vegetable stock 3 Tlbs. Tamari 1 Tlbs. Rice vinegar 2 cups sliced mushrooms 2 cups baby spinach ½ cup sliced green onion 4 eggs Instructions Bring a large pot of water to a rolling boil. Season with salt. Cook spaghetti according to package directions. Place another large pot over a medium heat. Add 2t tsp. sesame oil, garlic, and ginger. Sauté for 30 seconds to one minute until fragrant and slightly softened. Add chicken stock, tamari, rice vinegar, sliced mushrooms, and spinach. Bring to a boil and then reduce to a simmer until mushrooms are softened, and spinach has wilted, about 3-4 minutes. Add eggs to a medium pot. Fill with enough water to cover the eggs by 1 inch. Bring to a boil, and then reduce to a simmer for 6 ½ minutes for a soft-cooked egg. Drain water and cool eggs under running cold water. Let rest for a few minutes. Peel and half. Divide pasta between four bowls. Evenly divide green onions between four bowls, and then finally, evenly divide broth between four bowls. Top each bowl with two halved eggs. 3.5.3208
45 min cook time
Carbonara with Roasted Balsamic Brussels
Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 4 Ingredients ¾ lb Brussels sprouts, trimmed and halved 2 tsp. olive oil 2 Tlbs. Balsamic vinegar 2 tsp. brown sugar ¾ tsp. salt, divided 1 box Banza spaghetti 4 slices bacon 4 egg yolks ¾ grated parmesan cheese ¼ cup heavy cream Instructions Preheat oven to 375F. Add Brussels spouts to a medium bowl and toss with olive oil, balsamic vinegar, brown sugar, and ¼ tsp. salt. Spread on a large, rimmed baking sheet. Roast until slightly charred and crisp, about 20 minutes. Bring a large pot of water to a rolling boil when Brussels sprouts are about halfway done. Season liberally with salt. Cook spaghetti according to package directions. Reserve ½ cup of starchy pasta water. Whisk egg yolk, parmesan cheese, cream, remaining salt, and ¼ cup of pasta water together in a small bowl. While the pasta cooks, add bacon to a large skillet. Turn the heat on medium and cook until crisp. Remove bacon from pan and leave grease. Roughly chop bacon. Add noodles to the pot and toss in the bacon fat. Remove from heat and add in yolk and cheese mixture. Toss until cheese melts. If needed add remaining pasta water. Add roasted Brussels sprouts and bacon back to the spaghetti, toss. Season to taste with salt and pepper. Garnish with grated parmesan cheese. 3.5.3208
45 min cook time
Caramelized Onion and Gouda Mac
Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 4 Ingredients 1 box Banza shells 2 tablespoons butter, divided 1 large onion, sliced ½ teaspoon salt, divided 1 tablespoon olive oil 2 tablespoons gluten free flour 2 cups hot whole milk ¼ teaspoon dry mustard 8 ounces shredded gouda cheese Instructions Bring a large pot of water to a rolling boil. Season with salt. It should taste like the sea. Cook pasta until aldente. In a medium skillet, set over a medium-low heat, add one tablespoon butter. Melt and add onions and ¼ teaspoon salt. Stir to combine. Cook onions until caramelized and brown, stirring occasionally. It should take 15-20 minutes. In another medium saucepan, melt remaining butter and olive oil over a medium heat. Add flour, whisk and cook for one minute. Slowly whisk in hot milk, remaining salt, and remaining cheese. Bring to a boil and reduce to a simmer until thickened, about 5-7 minutes. Turn the heat down to low, and slowly stir in shredded cheese. Add cooked pasta and caramelized onions. Season to taste with salt and pepper. 3.5.3208
19 min read
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55 min cook time
Baked Ziti
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: 6 Ingredients 1 box Banza penne 1 teaspoon olive oil ½ cup diced onion 2 garlic cloves, minced 1 14-ounce can crushed tomatoes ¼ teaspoon salt ½ teaspoon sugar 1 teaspoon Italian seasoning 8 ounces fresh mozzarella cheese, cut into ¼-inch cubes Instructions Preheat oven to 350 degrees. Grease a deep square or 7x9 baking dish. Heat a large sauce pan or skillet to a medium heat. Add olive oil, onion and garlic. Cook until onion and garlic are slightly softened, about 2-3 minutes. Add crushed tomatoes, salt, sugar and Italian seasoning. Bring to a boil and reduce to a simmer for 8-10 minutes. While sauce is simmering, cook the penne to just under aldente. (It will finish cooking the oven) Spread 1/3 cup of sauce on the bottom of the pan. Spoon 1/3 of the pasta over the bottom. Top with half of the sauce and half of the cheese. Repeat. Cover with foil and bake until hot and the cheese is melted, about 20-25 minutes. 3.5.3208
1 min read
Banza Rice Meal Prep Salad
Banza Rice Meal Prep Salad Ingredients 1 bag Banza Chickpea Rice 3 English cucumbers 1/2 red onion Basil, to taste Mint, to taste 1/4 cup olive oil Juice from 1 lemon Salt + pepper, to taste 1 cup crumbled Feta cheese 2 cups arugula Instructions Cook Banza Chickpea Rice according to package instructions. Strain, rinse, and set aside. Finely chop English cucumbers, red onion, basil, and mint. In a large bowl, mix veggies with the olive oil, lemon juice, crumbled Feta, salt, and pepper. Stir until veggies are evenly coated. Distribute Banza Rice evenly among salad containers. Then, add veggie + cheese mixture. Top with arugula. When ready to eat, pour contents of container into a bowl and mix thoroughly. Enjoy! 3.5.3251
45 min cook time
Sweet Potato Avocado Rice Bowl
Mexican-Inspired Vegetable Rice Bowl Serves: 4 This slightly Mexican-inspired bowl is completely vegetarian and packed with protein thanks for the Banza chickpea rice. Make sure to finish your bowl with a squeeze of fresh lime juice to balance out the sweetness of the feta and potatoes. Ingredients 1 bag Banza chickpea rice 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes 4 tablespoons olive oil, divided, plus more for serving Salt & pepper 4 ounces feta cheese, drained 1/4 cup pumpkin seeds 1/2 cup coarsely-chopped fresh cilantro leaves Finely grated zest of 2 medium limes Juice of 2 medium limes, plus more wedges for serving 1 medium avocado, pitted and quartered Instructions Arrange 2 racks to divide the oven into thirds and heat to 425F. Place the sweet potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, then season with 1/2 teaspoon of the salt and several grinds of black pepper. Toss to combine, then arrange into an even layer. Roast on the lower rack until beginning to brown, about 20 minutes. Flip the sweet potatoes and push them to one side. Add the pumpkin seeds to the now-empty portion of the baking sheet and crumble the feta into large pieces over the sweet potatoes. Roast until the pumpkin seeds are toasted, the sweet potatoes are golden-brown, and the feta is warmed through, 7 to 10 minutes more. Meanwhile, cook Banza rice and strain. Add back to pot and add cilantro, lime zest, lime juice, remaining 1 tablespoon oil, salt and several grinds of black pepper. Toss until evenly coated; set aside. For each serving: Transfer 1/4 of the rice and 1/4 of the sweet potato and feta mixture. Sprinkle with 1/4 of the pepitas and top with a piece of the avocado (peel the avocado if eating immediately). Drizzle with more olive oil and season with salt and pepper as needed. Serve with a lime wedge. 3.5.3251
60 min cook time
Vegan Poke Bowl
Vegan Poke Bowl This simple vegan poke bowl still packs tons of plant-based protein thanks to the Banza chickpea rice! Ingredients 3 medium red beets 4 Tbsp. freshly squeezed lime juice 4 Tbsp. olive oil 1 tbsp finely grated ginger pinch fine sea salt 1 cup / 250g edamame beans, thawed 1 avocado, thinly sliced 2 medium carrots, shaved into long strands 3 Tbsp. nori flakes Banza Chickpea Rice Instructions Preheat oven to 400F. Wrap beets in aluminum foil and place on a baking sheet in the oven. Roast until tender, about 45 minutes. Peel back foil from each beet and let cool slightly. While the beets are roasting, make the Banza rice. Drain and rinse well. In a medium bowl, whisk together the lime juice, olive oil, ginger and salt. Slip the skins off the cooled beets. Cut the beets into cubes and toss in the half of the dressing. Let sit for at least 10 minutes. Meanwhile, shave the carrots into thin, long strips. To assemble, divide the rice among the bowls. Add the marinated beets, edamame, carrots and pour lemon ginger dressing over top. Sprinkle with nori flakes. 3.5.3251
40 min cook time
Mediterranean Banza Chickpea Rice Bowl
Mediterranean Rice Bowl Serves: 4 This simple rice bowl is made using fresh ingredients and takes cues from the mediterranean diet. Make it for 4 people or save each serving as lunch for the week! Ingredients Yogurt Dill Dressing 1/2 cup non-fat plain greek yogurt 3 tbsp olive oil 1 tbsp fresh dill 1 tablespoon lemon juice 1 tsp minced garlic For the bowls: 4 chicken thighs 1/2 medium red onion, thinly sliced (about 1/2 cup) 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (from 2 medium lemons), divided 2 teaspoons dried oregano Salt & pepper 2 Persian cucumbers or 1/2 English cucumber, sliced into thin rounds 1 cup grape or cherry tomatoes, halved or quartered if large 1/2 cup pitted Kalamata olives 1 bag Banza chickpea rice Instructions Mix all dressing ingredients together and set aside. Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with aluminum foil; set aside. Place the onion and 1 tablespoon of apple cider vinegar in a shallow bowl. Cover and let sit. Place the oregano, salt, pepper, and the remaining 1/4 cup of lemon juice in a large bowl and stir to combine. Add the chicken and toss to coat. Place the chicken on the prepared baking sheet. Roast until the chicken is cooked through and juices run clear, 18 to 20 minutes. Meanwhile, cook the Banza rice according to package instructions. To assemble, divide the rice between 4 bowls. Top each bowl with a chicken thigh. Divide the red onion, cucumbers, tomatoes, and olives between the bowls. Drizzle with the yogurt dill dressing and serve. 3.5.3251
25 min cook time
Pumpkin Mac and Cheese
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 4 Ingredients 1 box Banza shells 1 teaspoon olive oil 1 garlic clove, minced ½ cup pumpkin puree ½ cup cream ½ cup whole milk ¾ cup parmesan cheese, plus more for garnish ½ teaspoon salt ⅛ teaspoon cinnamon Instructions Cook pasta according to package directions. Heat a medium skillet to a medium heat. Add olive and garlic. Cook until fragrant, about 1 minute. Add pumpkin puree, cream, milk, cheese, salt and cinnamon. Whisk until smooth. Reduce heat to medium-low and stir until cheese is melted, 1-2 minutes. Add cooked pasta. Toss in sauce. Season to taste with salt and pepper. Garnish with parmesan cheese. 3.5.3208