Pastel de garbanzos vegetariano

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

Pizza vegana de calabaza con tahini al romero

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

20 min cook time

Ensalada de arroz Maman x Banza

Ingredients 2 bags Banza Rice 1 tsp dijon mustard Juice from 2 lemons, plus extra wedges for garnish 1.5 cups tomatoes, diced 1 red bell pepper, diced 1 large cucumber, diced ½ large red onion, diced ½ cup fresh parsley leaves, finely chopped ½ cup fresh mint leaves, finely chopped ½ cup fresh cilantro leaves, finely chopped 8oz arugula Directions Cook Banza Rice: Bring a medium pot of water to a boil. Season generously with salt, then add Banza Rice and cook for 4-5 minutes. Strain, rinse and return to pot off heat.  Make Salad: In a large bowl, combine Banza Rice, tomatoes, bell pepper, cucumber, onion, ½ cup olive oil, ⅓ cup lemon juice (about 1 lemon), and toss to combine.  Make Vinaigrette: In a small bowl whisk together juice of 1 lemon (about ¼ cup), dijon mustard, a pinch of salt and pepper as desired. Add ¼ cup olive oil & continue to whisk until combined. Finish Salad: When ready to serve, add the parsley, mint, and cilantro to the salad. Taste and season with salt and pepper as desired. Plate salad on top of a bed of arugula, with lemon wedges to garnish. Serve with vinaigrette to drizzle on top.  NotesTry it topped with your favorite protein or some crumbled feta! 

07/08/22