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.
7 min read
New study from Banza reveals 1 in 3 U.S. parents are stressed out when their kids ask 'what's for dinner?'
NEW YORK, Aug. 4, 2021 /PRNewswire/ -- A new study by Banza, the rapidly-growing maker of chickpea-based comfort foods, digs into the realities and daily obstacles that make dinnertime stressful for parents. Between meal prep, clean-up, busy schedules, picky eaters, and the pressure to serve nutritious meals, it's easy for what should be families' most-beloved time of day to quickly become the most stressful one. Banza's Dinnertime Confessions Survey found that nearly all parents (89%) say there is at least one thing that causes them stress when it comes to dinnertime—including the inevitable "what's for dinner?" question, which 1 in 3 (35%) parents admit is stressful. As fall approaches and routines begin to shift, finding time to sit down together as a family for a quick, stress-free meal will be more important than ever. Banza's Dinnertime Confessions Survey spoke to parents across the U.S. to figure out what's causing all this stress, and to help identify ways to make it more enjoyable. A new study by Banza, the rapidly-growing maker of chickpea-based comfort foods, digs into the realities and daily obstacles that make dinnertime stressful for parents. For parents across the country, dinnertime is one of the most stressful times of the day. Despite this, more than half of parents agree that sitting down with their family is one of the most cherished and important moments of their week. Through the use of chickpeas, Banza’s pasta, pizza, mac & cheese and rice provide a taste and texture that’s authentic to the traditional versions while being higher in protein and fiber. It's confirmed: For parents across the country, dinnertime is one of the most stressful and time-consuming parts of their day. Even with all the stress that comes with dinnertime, serving meals that give kids the nutrients they need—like protein and fiber—is still a priority for many parents. More than 2 in 5 (44%) parents always try to serve healthy meals to their families, even when it doesn't seem possible. Parents today are more strapped for time than ever—and if dinnertime was more efficient, they'd get more time back in their day. 2 in 5 (43%) parents report they'd take any time saved during dinnertime and use it to spend more time with loved ones. Others would use the time to focus on themselves: watch a TV show or read a book (36%), take some much needed alone time (31%) or just get some work done (27%). 1 in 4 parents (25%) parents say they sometimes have to cook multiple different dishes per meal to keep the whole family satisfied, adding to the overall time spent preparing for and cleaning-up from dinner. The most stressful thing about dinnertime for parents is coming up with meals that are quick and healthy, but still something their kids will actually eat. Getting down to the root of the problem, the study analyzed what exactly is causing the stress. Striking a balance between nutrient-dense foods and ones kids love and are excited to eat—like pizza, pasta and mac & cheese—can often be one of the biggest challenges, considering an overwhelming majority (86%) of parents say they have at least one picky eater in the family. Picky eating can cause even more stress for parents who are already feeling pressure to serve nutritious meals. Nearly 2 in 5 (39%) parents say accommodating their kids' picky eating habits causes stress, and more than 1 in 4 (27%) parents are worried they are not giving their children proper nutrition because of their picky eating. 64% of parents would do just about anything to not have to deal with dinnertime drama caused by picky eating habits—like scrub all the toilets in their house, wait in line at the DMV, give up sweets or booze for the next year, or do their taxes. At the end of the day, when parents are strapped for time or exhausted, getting kids to eat the healthy foods they should be eating sometimes falls to the wayside. 1 in 5 (20%) parents confess they sometimes feel like they don't have the time or energy to encourage their kids to try new foods. This can often lead them to serving the tried and true foods that kids know and love, but 1 in 3 (36%) parents say they don't feel great about frequently serving their kids pizza, pasta and mac & cheese. As routines change this fall, parents anticipate eating fewer dinners together as a family, yet feel it's now more important than ever to do so. The study explored how parents anticipate dinnertime evolving as schedules adjust this fall—for many, it's the first time schedules are changing in 18 months. Parents anticipate they'll eat fewer dinners with their families—52 less per year—as schedules get hectic again this fall. Yet, 83% of parents say there's something that could be done to make them eat dinner together more often such as getting all family members on the same schedule and having kids satisfied with the meal. Despite stress that comes with family dinnertime, more than half of parents agree that sitting down with their family is one of the most cherished (52%) and important (51%) moments of their week. 70% of parents anticipate their routines to be impacted in some way this fall, and say these changes mean they'll have less time to spend with the family and less time and energy to cook dinner. Making dinnertime more efficient and less stressful will be a priority for parents. 1 in 4 (24%) parents believe that finding time to eat dinner together as a family will be more important than ever this fall. "Chickpeas, and more broadly beans, are one of the best foods for human health and the environment," said Brian Rudolph, co-founder and CEO of Banza. "We've reimagined our favorite foods, like pasta, pizza, and mac & cheese, using chickpeas so parents can feel good about serving their kids foods they love." With the explosive growth of better-for-you comfort foods among U.S. consumers, the study confirms parents are seeking more dinnertime options for kids. Through the use of chickpeas, Banza's pasta, pizza, mac & cheese and rice provide a taste and texture that's authentic to the traditional versions while being higher in protein and fiber. Simple, delicious and nutrient-rich foods help parents serve their kids better-for-you versions of the foods they love. This helps to eliminate dinnertime fights with picky eaters, mitigate worries about children not eating enough healthy foods, and give parents more time back in their day. "This new study from Banza highlights many of the issues parents face around dinnertime. Parents understand the benefits of family meals, but our new normal has left many of us with cooking fatigue and concerns over whether we're providing nutritious meals," said Frances Largeman-Roth, Registered Dietitian Nutritionist and author. "As a working mom with three school-aged children, I know the challenge of making healthy, balanced meals for my family that don't consume too many hours of my day, which is why I lean on better-for-you options I know my kids will be excited to eat like Banza's pizza, pasta and mac & cheese." To see all of the survey findings and learn more about the methodology, click here. Study MethodologyThe Dinnertime Confessions Survey was commissioned by Banza and conducted by Kelton Global, a Material Company, between June 7 and June 14, 2021 among 1,014 U.S. citizens ages 18+ with at least one child under the age of 18 who lives with them at least part of the time. About BanzaBanza makes comfort foods out of chickpeas, including pasta, pizza, rice, and mac & cheese. Since 2014, Banza has been on a mission to inspire people to eat more chickpeas and other beans because of their positive impact on human and environmental health. Today, Banza's chickpea products are available in 17,000 stores nationwide, and it is the fastest-growing pasta brand in the country. For more information about Banza, please visit www.eatbanza.com. *According to the U.S. Census Bureau**Based on population of 63 million parents cited from U.S. Census Bureau SOURCE Banza
30 min cook time
Pizza de verano a la parrilla
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 and uses some great summer produce. Ingredients 1 Banza pizza crust Neutral cooking oil 3-4 tablespoons pesto 1 small summer squash 1 small heirloom tomato 2-3 tablespoons crumbled goat cheese Black pepper 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. Thinly slice the heirloom tomato. Slice the summer squash into rounds about ⅛ of an inch thick. 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. Prepare Squash: While the crust cooks, if you have extra space in the grill pan throw your summer squash on there to grill. If you don’t have space in the grill pan you can also quickly sauté them in a pan over medium with a touch of oil until softened. Assemble Pizza: Once the squash is softened and the crust grilled, assemble the pizza. Spread the pesto on the crush and layer on sliced tomatoes and squash for toppings. Finish with black pepper and the crumbled goat cheese! NotesDepending on the size of your produce you may have leftover tomatoes and zucchini 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.
15 min cook time
Chips de pasta bulgogi picantes
We teamed up with our friends at Omsom to bring you this absolutely delicious, crispy snack. Grab some Banza and a pack of Spicy Bulgogi, it's time to cook! Cook Time: 15 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 7 Ingredients 1 box of Banza Bowties 1 Omsom Korean Spicy Bulgogi Starter Sesame oil Salt 1 scallion, chopped 1 tsp. black sesame seeds Kimchi mayo Directions Cook Banza Bowties according to the package. Once cooked, drain, rinse with water and place in a large mixing bowl. Loosen the Omsom starter with a splash of sesame oil and toss with the cooked noodles. Add salt to taste. Put noodles in your air fryer for 8-10 minutes. Toss and continue to cook for another couple of minutes until noodles are browned and crispy. Top with chopped scallions and black sesame seeds. Dip in kimchi mayo and enjoy!
4 min read
Banza Partners with Oath Pizza to Bring Its Chickpea Pizza Crust to Restaurants for the First Time Ever
Banza Partners with Oath Pizza to Bring Its Chickpea Pizza Crust to Restaurants for the First Time Ever