Tomato Basil Cream Penne

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.

02/08/26

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!  

01/15/26

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.

12/16/25