Chickpea Rice Bowl with Shrimp & Oranges
Cook Time: 40 MINUTES
Serves: 2 to 4 PEOPLE
INGREDIENTS: 11
Ingredients
Directions
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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.
20 min cook time
Maman x Banza Rice Salad
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!
30 min cook time
Mediterranean Pasta Salad by @Grossypelosi
If a trip to the Mediterranean isn't in your summer plans, this pasta salad by @grossypelosi can be! Ingredients 1 8oz. box Banza gemelli 1 8oz package of halloumi 1 cup seeded and diced cumber 1 cup halved kalamata olives 1 cup quartered cherry tomatoes 1 medium red onion, thinly sliced and diced 1 cup red wine vinegar 1/2 cup torn fresh mint leaves 1 cup arugula Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 tablespoon dijon mustard 1 teaspoon honey Kosher salt, black pepper and red pepper flakes to taste Directions Marinate onions: Place red onion in a small bowl and submerge in red wine vinegar. Let sit, uncovered, for the length of the rest of the recipe to allow the onions to marinate. Fry Halloumi: Place a non-stick frying pan over medium heat. Slice halloumi into 1/8 inch thick pieces, lengthwise. Place slices into pan and fry them for 2-3 minutes on each side, until they are deeply browned. Place fried slices on to a plate to cool down. Cook Banza: Add Banza to pot with boiling water and season generously with kosher salt. Cook according to package directions. Strain pasta and spread it out on a tray to cool down. Make Dressing: Add olive oil, red wine vinegar, dijon mustard and honey to a small bowl and whisk until well combined. Add kosher salt, black pepper and red pepper flakes to taste. Assemble Salad: Add cooled pasta, cooled halloumi, cucumber, olives, tomatoes, mint leaves and dressing to bowl and mix to combine. Refridgerate: Cover bowl and place in fridge for minimum 4 hours. Overnight works well. The longer it sits the more the flavors develop! Serve: Remove pasta salad from fridge, add in arugula and toss to combine. Enjoy!