15 min cook time
Conchas y queso cheddar blanco con guisantes frescos
Isn't it cute when a pea goes right into a shell? We sure think so! Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 4 Ingredients 1 box Banza Shells & White Cheddar Mac & Cheese ¼ cup milk 2 tbsp butter 1 cup fresh or frozen peas Directions Cook Banza: Bring a medium pot of water to a boil. Add Banza and cook according to package directions. Strain pasta, rinse, and return to warm pot off heat. Make Sauce: Add milk and butter according to package directions, then sprinkle cheese overtop. Mix well, then stir in peas. Enjoy!
15 min cook time
Codos y Cheddar Clásico con Brócoli
We know mac & cheese doesn't need additions, but who said broccoli can't join the party? Ingredients 1 box Banza Elbows & Classic Cheddar Mac & Cheese 1 cup broccoli florets, cut into 1” pieces ¼ cup milk 2 tbsp butter Directions Cook Banza & Broccoli: Bring a medium pot of water to a boil. Add Banza and cook according to package directions. During the last 2 minutes of pasta cooking time, add broccoli to pot with pasta. Strain broccoli and pasta, rinse, and return to warm pot off heat. Make Sauce: Add milk and butter according to package directions, then sprinkle cheese overtop. Mix well, and garnish with fresh cracked pepper. Enjoy!
60 min cook time
Relleno vegetariano con corteza Banza
Is it stuffing? Is it dressing? It’s Banza pizza crusts! This gluten-free stuffing made with Banza is the perfect addition to your Friendsgiving table. Cook Time: 60 MINUTES Serves: 4 PEOPLE INGREDIENTS: 8 Ingredients 1 box Banza pizza crusts (2 crusts) 6 tbsp unsalted butter, divided 1 yellow onion, cut into .25” pieces 4 stalks celery, cut into .25” pieces 2 large carrots, cut into .25” pieces 1 sweet potato, peeled and cut into .25” pieces 2 cups vegetable broth 2 tbsp herbs (rosemary, sage, and/or thyme), finely chopped Directions Bake Crusts: Preheat oven to 400°F. Unwrap Banza pizza crusts and place directly on middle oven rack. Bake for about 10 minutes, or until light golden. Set aside to cool. Saute Vegetables: While crusts bake, heat 4 tbsp butter in a large pan over medium-low heat. When butter is foamy, add onion, celery, carrots and sweet potato. Cook until vegetables are softened but not browned, 10-12 minutes. Mix Stuffing: Once crusts have cooled, tear into 1” pieces. In a large bowl combine crusts, sauteed vegetables, vegetable stock, herbs, 1 teaspoon salt and pepper as desired. Gently toss to coat, then transfer to a baking dish. Cube remaining 2 tbsp butter and dot the top of the stuffing. Bake Stuffing: Transfer stuffing to the oven, then lower the temperature to 350°F. Bake for 35-45 minutes, or until stuffing is golden brown and warmed through. NotesEquipment: 9x9in baking dish, or similar
10 min cook time
Penne de mantequilla marrón balsámico
NotesTopping Ideas: freshly cracked black pepper, extra Parmesan, and toasted walnuts. Save time by using swapping in 1-2 cups of frozen butternut squash chunks for the fresh butternut squash. Feel free to substitute your favorite hearty veggies like cauliflower, sweet potato, kale, or delicata squash.
30 min cook time
Pizza De Cazuela De Calabaza
Cook Time: 30 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 10 Ingredients 1 Banza frozen pizza crust 2 tablespoons plus 1 teaspoon extra-virgin olive oil ¾ cup shredded white cheddar cheese ½ cup shredded mozzarella cheese 1 medium yellow squash, as thinly sliced as possible ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 3 tablespoons grated Parmesan cheese 2 garlic cloves, thinly sliced ¼ cup fresh basil, thinly sliced Directions Preheat: Set your oven to 400°F. Prepare your crust: Place 1 frozen pizza crust on a cookie sheet or onto an upside down baking sheet. Drizzle with 1 tablespoon extra virgin-olive oil, then evenly distribute the cheddar and mozzarella cheeses over top, all the way to the edges. Cover the pizza completely with thinly sliced squash, overlapping it. Season with salt. Drizzle with the remaining 1 tablespoon olive oil, then sprinkle 2 tablespoons of parmesan and garlic slices over top. Bake the crust: Slide the pizza off of the baking sheet and directly onto the center rack of the oven. Bake for 15 minutes, or until the crust is light golden and the cheese is melted. Cool and slice: Allow the pizza to cool for 3 minutes. Scatter the remaining 1 tablespoon parmesan and sliced basil over top, slice and serve!
20 min cook time
Pizza para perritos calientes con salsa de tomate y plátano
As a kid growing up in the Philippines one of the treats we got during birthday parties was a pasta my brother and I called Pink Spaghetti. It was essentially a Spaghetti Bolonages made Filipino style using Banana Ketchup as a base (which colored the sauce a light pink) and then it was topped with hot dogs and a nice sprinkling of cheddar cheese. I wanted to make it in pizza form, replacing the minced beef with minced mushrooms and walnuts in Banana Ketchup. It’s topped with slices of cheddar cheese and hot dogs (but this time they are vegan)! Right out of the oven more banana ketchup is drizzled on top with more shredded cheddar cheese. It’s a bite right into my childhood. Ingredients 2 Plain Banza Pizza Crusts 2 Cups Walnuts 1 Large Portobellow Mushroom Cut into Chunks 1/4 Red Onion Cut into small Chunks 2 Cloves of Garlic, sliced 2 Tablespoons Olive Oil 1 1/2 Cup Banana Ketchup 1 Teaspoon Salt 1 Teaspoon Black Pepper 4 Slices of Cheddar Cheese 2 Vegan Hot Dog Links Cut thinly 1 Cup Shredded Cheddar Cheese 1 Tablespoon Chopped Chives Extra Banana Ketchup for Drizzle Directions Pre-heat: Set your oven to 400º F. Prepare the topping: Put the walnuts, mushroom, onion and garlic in a food processor. Pulse about 6-7 times until all the ingredients are minced, but not mushy. Cook the topping: In a large pan heat up the olive oil on medium heat until its shimmering. Add in the mushroom walnut mixture. Cook for 7 minutes until the onions are translucent and the mushrooms have lost its moister. Stir constantly too evenly cook. Take off the heat and add in the Banana Ketchup. Mix well. Top the crusts: Evenly divide between the pizza crusts smoothing until the boarder. Top each crust with 2 slices of cheddar cheese. Arrange the vegan hot dog slices on the top. Bake pizza: Place on the oven rack directly and bake for 10 minutes. Take the pizzas out of the oven and place on a serving platter. Drizzle with the extra banana ketchup and top with shredded cheddar cheese and chives. Notes If you don’t have a food processor, chop the mushrooms and walnuts very fine on a cutting board. Fine dice the onions and garlic. You can purchase Banana Ketchup online.
30 min cook time
Pizza de durazno a la parrilla y halloumi
Ingredients 1 Banza pizza crust Neutral cooking oil 1 small peach 1 package halloumi cheese - usually found in 7 oz packages Fresh mint 3-4 tablespoons pomegranate syrup Directions Prepare Ingredients: Lightly oil your grill pan and preheat over medium high heat. Take Banza pizza out of the package and leave on the counter to come to room temperature for 10-15 minutes. Slice peaches into ½ inch pieces and remove the pit. If not already sliced, slice halloumi into ½ inch thick slices. Pick about a tablespoon of fresh mint leaves from the stems. Grill Pizza: Once the crust has come to room temperature, rub each side with 1 tsp of cooking oil. Reduce the grill pan heat to medium and add crust to the pan. Grill for 5 minutes per side until the crust is evenly charred and warmed through. Grill Peaches & Halloumi: While the crust cooks, lightly oil the extra space on the grill pan not taken up by the pizza crust. Grill sliced halloumi and peaches for 3 minutes per side, flipping once. If you don’t have space in your grill pan you can also cook them over medium in a flat pan that’s been lightly oiled. Assemble Pizza: Once the halloumi is golden brown on both sides, and the peaches and pizza crust grilled, assemble the pizza. Spread a thin layer of pomegranate syrup over the crust. Top with the grilled peach and halloumi slices and sprinkle with fresh mint leaves. Enjoy! Notes This recipe is great for those super hot summer days when you don’t want to turn on the oven or stand over a hot grill outside! With just a grill pan on your stove this comes together super simply. You may have leftover peach slices, halloumi, and mint after making this. Don’t fret! They make great toppings for a salad or you can easily double the rest of the ingredients to make two pizzas.
20 min cook time
Pizza de queso y chile
A childhood favorite brought back to life on Banza Pizza Crust! Ingredients 1 Banza pizza crust ⅔ cup of store-bought or leftover vegetarian chili ¼ cup shredded cheddar cheese ¼ cup shredded Monterey Jack cheese Fresh Topping Ideas: sliced green onions, sliced fresh jalapeños, sliced avocado, chopped fresh cilantro, sour cream or Mexican cream Directions Preheat oven to 400°F. Add Chili: Remove Banza pizza crust from plastic packaging and spoon chili onto crust. Spread evenly, leaving a ½ inch border around the edge of the crust. Add Cheese: Sprinkle shredded cheddar and Monterey Jack evenly over chili. Bake pizza directly on oven rack for 15 minutes, or until crust is golden brown and cheese is melted. Remove from oven and serve immediately, topped with the fresh toppings of your choice. NotesUse a can of your favorite store-bought chili or repurpose leftover homemade chili. Feel free to use your favorite cheese or cheese blend in place of the cheddar and Monterey Jack. Make a sour cream drizzle by combining sour cream and freshly squeezed lime juice to achieve a pourable consistency. To accommodate different tastes, serve toppings on the side to make a chili cheese pizza bar!
20 min cook time
Pesto Rotini con tomates ampollados
Cook Time: 20 MINUTES Serves: 2 PEOPLE INGREDIENTS: 7 Ingredients 1 box Banza rotini 1½ cups tightly packed basil leaves, plus additional for garnish ½ cup tightly packed spinach leaves ¼ cup pine nuts 1 garlic clove ½ cup olive oil ¾ cup grated Parmesan, plus additional for garnish Juice of 1 lemon 1 pint multi-colored cherry tomatoes, quartered lengthwise Toasted pine nuts, for garnish Directions Blanch Greens: Bring a large pot of water to a boil. Season generously with salt. Add basil and spinach leaves, and cook for 10 seconds, or until bright green in color. Remove with tongs or a strainer, reserving water for next step. Rinse under cold water until cool, then squeeze out excess water between towels. Cook Banza: Add Banza to boiling water and cook according to package directions. Strain pasta with cold water to stop cooking and set aside. Make Pesto: While pasta cooks, in a blender or food processor pulse pine nuts and garlic until finely chopped. Add blanched greens and olive oil and puree until completely smooth. Then add lemon juice and Parmesan. Puree again until combined. Taste and season with salt and pepper as desired. Finish Pasta: In a large bowl, combine Banza and pesto and toss until pasta is coated. Stir in tomatoes, and garnish with extra basil leaves or grated Parmesan. NotesNote: this is meant to be served cold
20 min cook time
Espaguetis Cacio y Pepe
Cook Time: 20 MINUTES Serves: 2 PEOPLE INGREDIENTS: 4 Ingredients 1 box Banza spaghetti ¼ cup olive oil Coarsely ground black pepper 2 tbsp butter ⅓ cup pasta water ¾ cup grated Parmesan and/or pecorino romano, plus additional for garnish Directions Make Sauce: Bring a large pot of water to a boil. Heat ¼ cup olive oil and 1 tsp coarsely ground black pepper in a large high-sided pan over medium-low heat. Cook until pepper begins to sizzle, 1-2 minutes. Remove from heat and add butter. Cook Banza: Add Banza to pot with boiling water and cook according to package directions, drain, but do not rinse pasta. Toss Pasta: Once pasta is almost cooked, reserve ½ cup pasta water (from pot with Banza) and add 3 tbsp of that to the pan with olive oil. Strain pasta (again, no need to rinse!), and immediately add it to the pan with olive oil. Finish Pasta: Sprinkle over cheese and 1 tbsp olive oil and using tongs, gently toss to coat until cheese is completely melted. Add a little more pasta water to adjust creaminess, reheating over very low heat as necessary, until the sauce is creamy and coats each strand of spaghetti. Garnish with more cheese and fresh cracked pepper. Notes When cheese is freshly grated vs. pre-grated it smooths out faster once melted into sauce. If you have the time, grate it on the smaller holes of a box grater yourself for added smoothness. For a touch of acid, garnish with lemon zest and a squeeze of juice to taste.
20 min cook time
Linguini con salsa de maní y jengibre
Ingredients 1 box Banza Linguine ½ cup purple cabbage, shredded ½ cup carrots, shredded ½ cup edamame, shelled ¼ cup mini tri-color bell peppers, thinly sliced 1 scallion, dark green thinly sliced on a bias 3 tbsp rice wine vinegar ⅓ cup peanut butter 2 cloves garlic, finely grated 2” piece of ginger, finely grated 3 tbsp tamari 1 tsp sesame oil 2 tbsp white sesame seeds, toasted Directions Season Vegetables: Bring a large pot of water to a boil. In a medium bowl, combine cabbage, carrots, edamame, bell peppers, scallions, 1 tbsp rice wine vinegar and ¼ tsp salt. Toss to combine, then set aside to pickle slightly. Cook Banza: Once water is boiling, add Banza and cook according to package directions. Strain pasta, rinse with cold water to stop cooking and set aside. Make Sauce: While pasta cooks, in a large bowl, combine remaining 2 tbsp rice wine vinegar, peanut butter, garlic, ginger, tamari, sesame oil and 1 tbsp water. Whisk until smooth. Alternatively, combine all sauce ingredients in a blender or food processor and puree until smooth. Finish Pasta: Add seasoned vegetables and Banza to bowl with sauce and toss to coat. Taste and season with salt and pepper as desired. Garnish with sesame seeds. Notes Note: this is meant to be served cold. Substitute sunflower seed butter for a nut-free alternative. Add finely diced fresh jalapeno or serrano to the quick-pickled vegetables for brightness and heat, if desired.
15 min cook time
Codos de brócoli y queso cheddar
Ingredients 1 box Banza Elbows 1½ cups broccoli florets, cut into .5” pieces ¾ cup heavy cream 1¼ cups sharp yellow cheddar cheese, shredded Directions Cook Banza: Bring a large pot of water to a boil. Add Banza Elbows and cook according to package directions. In the last 2 minutes of cooking, add broccoli to the pot with pasta. Strain, reserving the pot for the next step. Make Sauce: Add heavy cream to the still-warm pot from the pasta. Place over medium-high heat and bring to a simmer. Once simmering, remove from heat and mix in cheese and ½ tsp salt. Finish Pasta: Add pasta and broccoli to the pot with cheese sauce and toss gently to coat. Notes Turmeric can be added to the sauce base to brighten it up. Transfer to a skillet or oven-safe dish and broil for 3-5 minutes for a crispy top layer. Add hard herb sprigs (like thyme, rosemary, and sage) and/or grated garlic to the simmering cream for another layer of flavor. Remove herb stems before mixing in the cheese and salt. Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream.