Extra Garlicky Aglio e Olio
Cook Time: 20 MINUTES
Serves: 4-6 PEOPLE
INGREDIENTS: 7
Ingredients
Directions
Spaghetti
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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
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.
30 min cook time
Mediterranean Pasta Salad by @Grossypelosi
If a trip to the Mediterranean isn't in your summer plans, this pasta salad by @grossypelosi can be! Ingredients 1 8oz. box Banza gemelli 1 8oz package of halloumi 1 cup seeded and diced cumber 1 cup halved kalamata olives 1 cup quartered cherry tomatoes 1 medium red onion, thinly sliced and diced 1 cup red wine vinegar 1/2 cup torn fresh mint leaves 1 cup arugula Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 tablespoon dijon mustard 1 teaspoon honey Kosher salt, black pepper and red pepper flakes to taste Directions Marinate onions: Place red onion in a small bowl and submerge in red wine vinegar. Let sit, uncovered, for the length of the rest of the recipe to allow the onions to marinate. Fry Halloumi: Place a non-stick frying pan over medium heat. Slice halloumi into 1/8 inch thick pieces, lengthwise. Place slices into pan and fry them for 2-3 minutes on each side, until they are deeply browned. Place fried slices on to a plate to cool down. Cook Banza: Add Banza to pot with boiling water and season generously with kosher salt. Cook according to package directions. Strain pasta and spread it out on a tray to cool down. Make Dressing: Add olive oil, red wine vinegar, dijon mustard and honey to a small bowl and whisk until well combined. Add kosher salt, black pepper and red pepper flakes to taste. Assemble Salad: Add cooled pasta, cooled halloumi, cucumber, olives, tomatoes, mint leaves and dressing to bowl and mix to combine. Refridgerate: Cover bowl and place in fridge for minimum 4 hours. Overnight works well. The longer it sits the more the flavors develop! Serve: Remove pasta salad from fridge, add in arugula and toss to combine. Enjoy!