Pizza vegana de calabaza con tahini al romero

20 min cook time

Chickpea Cavatappi

Ingredients 1 box Banza Chickpea Cavatappi 1 tbsp EVOO 2 Garlic Cloves, minced 1/4 tsp red crushed pepper ½ cup sundried tomato (in oil), roughly chopped 1 ½ tbsp Tomato Paste 1 1/4 cup milk of choice ¼ cup shredded parmesan cheese ¾ tsp Italian Seasoning Salt & Pepper to taste 1 ½ cups spinach and/or roughly chopped kale Directions Cook Banza: Bring a large pot of water to a boil. Add pasta and cook according to package directions. Strain pasta, (rinse with water if using chickpea)and set aside. Make Sauce: While pasta cooks, saute garlic and red pepper in olive oil over medium low heat for 2 minutes, or until garlic is lightly golden. Add sundried tomatoes, herbs, and tomato paste to the pan and stir for 1-2 minutes. Finish Sauce: Slowly add in your milk of choice and simmer for 4-5 minutes until thickened. Add spinach/kale and parmesan cheese, stirring until the cheese is fully melted and the greens are wilted. Ensure milk and cheese are close to room temperature to avoid curdling Finish Pasta: Once pasta is cooked, add to sauce and mix until well combined. Add some pasta water to thin sauce if needed. Garnish with additional parmesan cheese, serve, & enjoy!  

08/12/26

50 min cook time

Lasaña Clásica

Lasaña Clásica BUENO PARA: Aprender que tu cuñada es vegetariana durante los entremeses, grabar la primera lasaña de tu sobrino y organizar una noche de juegos con 30 minutos de antelación. Ingredientes 1 caja de lasaña Banza 3 tazas (un frasco de 24 oz) de salsa marinara 16 onzas de queso ricota 1/2 taza de parmesano rallado 1/4 taza de albahaca picada 1 1/2 libra de mozzarella fresca, en rodajas Instrucciones Precaliente el horno a 375 F. En un tazón pequeño, combine la ricota, 1/4 taza de parmesano y la albahaca picada. Sazone con sal + pimienta. Unte 1 taza de salsa marinara en una fuente para hornear de 9x13 pulgadas. Coloque 4 hojas secas de Banza Lasagna sobre la salsa, dejando espacio entre cada hoja, ya que se expandirán durante la cocción. Agrega una capa de ricotta, 1/2 taza de salsa y una capa de mozzarella. Repita dos veces más (fideos, ricotta, salsa, mozz), cubriendo la última capa con el parmesano restante. Cubra y hornee por 45 minutos. Si lo desea, retire el papel de aluminio después de 40 minutos, encienda el horno para asar y deje que el queso superior se dore durante ~5 minutos. Vigílelo de cerca ya que puede quemarse rápidamente. Notas Para agregar vegetales a esta receta; simplemente píquelos muy pequeños, saltee en 2 cucharadas de aceite de oliva, sazone con sal y cocine hasta que se ablanden. Agrega entre capas de ricotta y mozzarella. 3.5.3251

05/11/26

40 min cook time

Pastel de garbanzos vegetariano

This vegetarian chickpea pot pie is cozy, creamy, and perfect for any celebration!  Cook Time: 40 MINUTES Serves: 4-6 PEOPLE INGREDIENTS: 12 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