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Banza chickpea pasta

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Banza Recipe #6: Roasted Veggie Pasta

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A few months ago, I received six complimentary boxes of Banza chickpea pasta. Since then, I've put the pasta to use in a variety of ways. If you missed my earlier posts, here they are now:

Banza Recipe #1: Creamy Avocado Pasta 
Banza Recipe #2: Mediterranean Pasta
Banza Recipe #3: Vegan Macaroni and Cheese With Roasted Tomatoes and Crushed Crispy Kale Chips
From Krike's Kitchen: Banza Recipe #4, Spicy Pesto Pasta with Roasted Tomatoes and Nectarines
Banza Recipe #5: Vegan Mushroom Stroganoff

Today I'm using my last free box to show you a simple recipe I adapted from the Food Network. It involves roasted veggies, an easy tomato sauce, and a minimal amount of ingredients and prep work. 

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I thought you said minimal prep work?! I did, and I didn't lie. There is no way to make a pasta with veggies without spending a few minutes chopping said veggies (though I suppose if you were in a real pinch you could grab a frozen version). Years ago, a situation like this would have scared me off. Who wants to spend that much time cutting things up with a knife? At this point I've cooked so many dishes and I can say with confidence: CHOPPING VEGGIES ONLY TAKES A FEW MINUTES. I promise. Get everything chopped and prepped BEFORE you start the recipe and the recipe itself will fly by. Trust me. For this dish I chopped zucchini and asparagus as suggested in the Food Network recipe, but I also added some cherry tomatoes. I can't resist a good roasted tomato. 

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I roasted the cherry tomatoes for 10 minutes at 425 degrees. I roasted the asparagus and zucchini for 20, flipping halfway through. Olive oil, salt and pepper are all you need for flavor in a good roasted vegetable. 

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While the vegetables were roasting, I cooked my pasta. The ingredients in Banza are chickpeas, tapioca, pea protein and xantham gum. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza contains two times the protein, four times the fiber, and half the net carbs of regular pasta. (I'm telling you all this because they're facts. I am not paid by Banza.) To find out more, including where Banza is sold, visit eatbanza.com

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Next I sautéed onion in olive oil for about 8 minutes over medium heat. Onions start to break down and get soft when they've been cooked long enough. If you don't wait to that point, you'll get a weird raw onion flavor. Be patient and stir occasionally. When they were good to go, I added a little minced garlic. 

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Let's check in on that pasta. I say this every time I use Banza, but it really is remarkable how much it looks, feels, and tastes just like regular pasta. When done cooking, be sure to rinse off the pasta after draining to avoid gumminess. 

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I love a good homemade tomato sauce as much as anyone, but sometimes it's nice to just throw a 28-ounce can of crushed tomatoes in with some onions and garlic and call it a day. The Food Network recipe suggested adding 1/2 cup of cooking water, but I didn't do that. I just simmered the onion, garlic and crushed tomatoes for about 15 minutes. 

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Easy as pie. 

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While the sauce was simmering, I cut up some fresh basil. I don't know if you guys have ever compared dried basil to fresh basil, but: there is no comparison. Fresh basil is always worth the few extra dollars it costs, in my opinion. 

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Optional ingredient: parmesan cheese. I don't eat dairy every day. In fact, I don't eat dairy MOST days. My body generally feels better when I keep my dairy consumption minimal. I do love cheese and eggs, though, and therefore will never become a full-blown vegan. I've found that it works well for me on a personal level to maintain a vegan diet about 75% of the time. This is just what works for me and I think everyone needs to find what works for them. For this dish, I definitely wanted to go all in, so I added parmesan. On another day if I wasn't feeling as cheesy, I could easily skip it. 

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The sauce came together beautifully after simmering. At this point all the components were finished and I just needed to combine everything. 

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Here come the veggies ...

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Here comes the pasta ...

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A little bit of cheese ...

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Some basil and voila! We have ourselves a meal that is delicious, nutritious, filling, and perfect for the changing weather. 

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It's just as yummy for lunch the next day and took 40 minutes in and out to make. Thanks for joining along for all these Banza recipes. Pasta is a beautiful thing. 

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Banza Recipe #5: Vegan Mushroom Stronganoff

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This week I made my fifth recipe using Banza chickpea pasta. Banza does not pay me but they did send me six free boxes of pasta, which I really appreciate. The ingredients in Banza are chickpeas, tapioca, pea protein and xantham gum. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza contains two times the protein, four times the fiber, and half the net carbs of regular pasta. To find out more, including where it's sold and how to order, visit eatbanza.com.

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I am a pasta lover. Whether it's homemade white pasta at a restaurant or the heartier whole wheat pasta I typically make when cooking pasta at home, noodles plus sauce plus toppings will always be one of my favorite meals. The thing I love most about Banza pasta is that it TASTES LIKE PASTA. If you like the flavor of pasta, you'll like the flavor of Banza. There is no discernible difference. Getting a big protein and fiber boost is an absolute bonus, but first and foremost I care about flavor. 

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Speaking of flavor, to make my stroganoff I turned to a recipe that is creamy, luxurious, and full of rich mushroom flavor. Normally I like to tweak or change recipes, but I followed this one to a T and I'm so glad I did. In my opinion it's a flawless recipe. It was created by Molly Patrick, the co-founder of Clean Food Dirty Girl. She's badass and her recipes are delicious. This particular one was posted at One Green Planet and you can find it here: Vegan Mushroom Stroganoff. 

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I can tell I'm going to like a recipe because it's full of real ingredients like veggies and spices. What I gravitated to most in this recipe was the earthiness of two different kinds of mushrooms, the freshness of parsley, and the richness of veggie broth and a little vegan sour cream. 

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I cannot emphasize enough how much I am not paid by Banza despite the fact that I love pimping their product. 

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Look at the richness of this sauce! I made a special trip to the store yesterday when I realized I was out of onions because obviously there's no way to make this dish without a beautiful yellow onion. 

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Where are the chickpeas? Absolutely undetectable. Banza tastes, looks and feels just like regular pasta. Just don't forget to rinse it after it's cooked. If you do forget, there will be a gummy, starchy quality to the pasta. So don't forget. 

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I hated cooked mushrooms as a child. I would only eat white button mushrooms raw and dipped in A-I steak sauce. I couldn't handle the texture or flavor of cooked mushrooms. Then I grew up and everything changed. There are few things I like more than rich, sautéed mushrooms. 

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I love the simplicity of this dish. It shouldn't take a million ingredients to achieve a delicious flavor profile. I make some exceptions to this rule, but in general if I see lots of ingredients in a recipe, I run away and opt for something simpler instead. I have a big appreciation for people who make recipes that require minimal ingredients and time. 

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Stroganoff is the ultimate comfort food, especially now that the weather is turning cooler. I love that this dish is both classic American comfort food and also a super modern twist that can appeal to a variety of eaters. This dish is gluten-free, soy-free, egg-free, dairy-free, and nut-free. Yet at the end of the day, it's just simple, yummy, crowd-pleasing food.

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From Krike's Kitchen: Banza Recipe #4, Spicy Pesto Pasta with Roasted Tomatoes and Nectarines

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Today I'm making another pasta recipe using Banza chickpea pasta. If you haven't been following my previous posts, here's a quick recap: Banza contains two times the protein, four times the fiber, and half the net carbs of traditional pasta. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza is made from chickpeas, tapioca, pea protein and xantham gum. Banza is not paying me to speak on their behalf, but they did send me six free boxes of pasta. I have been using this free pasta to experiment with different recipes. In all previous weeks I've followed a recipe, but this week I challenged myself to create my own. I was inspired by recipes I've tried in the past but decided to go completely off-book and create everything from scratch in the moment. The result was a dish that has a creamy pesto sauce with a slight kick mixed with perfectly roasted savory tomatoes and sweet nectarines. 

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To me this dish screams summertime. I ended up using about a third of the tomatoes pictured here, plus two of the nectarines. While the oven preheated to 325, I sliced everything up and placed on a baking sheet covered with tin foil. 

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I sprayed everything with a little spray oil and sprinkled with a touch of sea salt. I baked for 15 minutes on one side, flipped everything over, and baked for 10 more.

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While those roasted, I assembled my pesto ingredients. I used 1 cup of soaked cashews (which I started soaking a few hours prior), 1/4 cup nutritional yeast, 1/4 cup olive oil, 1/4 cup water, a package of basil, a clove of garlic, a sliced jalapeño, and salt and pepper to taste. If you're sensitive to spice, you could make this with either a deseeded jalapeño or leave the jalapeño out entirely. If you want to kick it up even more, add another jalapeño or choose a hotter style of pepper like habanero. For me, one jalapeño with all the seeds was perfect. 

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There are few things I love more than throwing a bunch of ingredients into a food processor and ending up with something tasty. Making this thick, creamy pesto could not have been simpler.

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From there I boiled a pot of water and threw my pasta in. One thing I love about Banza is that it cooks rapidly. (Did I mention I'm not paid by Banza? I swear I'm not paid by Banza. I just love their pasta.)

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I know I mention this every time I make a recipe with Banza, but I again want to reiterate that it has the taste, texture and appearance of regular pasta. If you're nervous about a pasta made from chickpeas, rest assured there is absolutely no chickpea flavor. This just tastes like straight-up delicious noodles. 

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Look at those beautiful shells, all drained and rinsed. (Do not skip rinsing. If you do, you'll notice a real starchiness and stickiness.)

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I loved the hint of green that came out when I folded the pesto into the pasta, but I couldn't wait for the bold pop of color I knew was coming with the next step. 

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I've been obsessed with roasted tomatoes all summer, but I think the real showstopper in this dish is the nectarines. A little sweetness in each bite makes this pasta refreshing and memorable. 

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The whole recipe took about 20 minutes to make. It is packed with healthy fruits and veggies but does not taste like "health food." This dish got the seal of approval from my husband, who I don't think immediately realized that I hadn't followed a recipe to make it. For a quick, light summertime meal, I think this pasta is perfect.

FROM KRIKE'S KITCHEN: BANZA RECIPE #4, SPICY PESTO PASTA WITH ROASTED TOMATOES AND NECTARINES

INGREDIENTS:
1 box Banza pasta
1/2-1 cup cherry and grape tomatoes
2 nectarines
1 cup soaked cashews
1 handful basil
1 jalapeno
1 garlic clove
1/4 cup nutritional yeast
1/4 cup olive oil
1/4 cup water
Sea salt
Pepper
Spray oil

DIRECTIONS:
See above.

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Banza Recipe #3: Vegan Macaroni And Cheese With Roasted Tomatoes and Crushed Crispy Kale Chips

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This week I tried my third recipe using Banza chickpea pasta, which contains two times the protein, four times the fiber, and half the net carbs of traditional pasta. Banza is also vegan, gluten-free, soy-free, nut-free and egg-free. It is made from chickpeas, tapioca, pea protein and xantham gum. 

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Want to learn more about Banza chickpea pasta? Go here: eatbanza.com. Want to see the first recipe I tried? Go here: Banza Recipe #1: Creamy Avocado Pasta. Want to see the second recipe I tried? Go here: Banza Recipe #2: Mediterranean Pasta.  Also, in case you missed my original discussion about it, I wanted to again make it clear that I am not being paid by Banza by they did send me six sample boxes to try. If I didn't like this pasta, I wouldn't share these recipes with you. I'm sharing them because I think this is a delicious product and a great alternative to regular pasta when you're looking for a protein or fiber boost. 

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I knew I wanted to make macaroni and cheese with the elbow pasta, but I decided to mix things up and use a vegan recipe instead of traditional cheese. I thought a healthy pasta like this deserves a healthy pasta sauce. This sauce is loaded with veggies, nuts and spices. There's a lot of nutrition packed into this meal. For the mac and cheese I used this recipe from Vegan Yumminess. I followed the recipe closely and was happy with the results, though I would make a few changes if I make it again. 

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For this recipe you'll need  yellow or russet potatoes, carrots, onion, water from cooking, soaked raw cashews, coconut milk, nutritional yeast, lemon juice, salt, garlic powder, optional cayenne pepper and paprika. I loved the flavor at the end, but if I were making this again I'd sub in sweet potatoes to give a little extra sweetness and creaminess. I'd also up the flavor intensity a bit by adding crushed red pepper or chili powder. Just a few tiny changes to fit my personal preferences. I love the simplicity of this recipe though: after cooking the potatoes, carrots and onion, I threw them and and everything else into a food processor, ran it for a few minutes, and voila: the perfect creamy sauce was done.  

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While all that was going on, I cooked my Banza pasta. To reiterate from every other time I've talked about this, Banza pasta looks, feels and tastes like regular pasta. Neglect to tell your dinner guests it's made from chickpeas and I guarantee they'll never know. 

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I love tomatoes in summertime and I especially love the combination of roasted tomatoes with pasta, so I knew I wanted to add some roasted cherry tomatoes to this dish. I took a container of cherry tomatoes, cut them in half, placed them on a cookie sheet covered in tin foil (easier clean-up), drizzled with olive oil and sea salt, and baked for 25 minutes at 400 degrees. I started the tomatoes first and then put together all the macaroni ingredients. 

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Before I was pregnant, I watched a few Food Network shows a handful of times. Since being pregnant, I have watched shows on the Food Network every single day. I am now obsessed with everything from Chopped to Master Chef to Next Food Network Star to Guy's Grocery Games to Cutthroat Kitchen to Cupcake Wars to Cake Wars and everything in between. I'll even watch the junior versions of these shows despite highly questioning whether it's really appropriate for children to be facing that amount of pressure on national television. I am now truly obsessed with the Food Network and my only explanation is pregnancy. People ask me about food cravings all the time and at this point in my pregnancy, I think food cravings are a myth. Food Network cravings, on the hand, are very real. I think I got started with it because I needed to take so many naps during the day to combat my pregnancy exhaustion. It was nice to have a show that wasn't too intrusive on in the background when I was napping on the couch. But then it became a whole thing. I like to watch Food Network while I'm doing my own cooking. I like to watch Food Network while I'm cleaning. I liked to watch Food Network whenever I need a few minutes to regroup, get energized, or wind down. There is no time, really, when I don't like to watch it.

My Food Network obsession plays into this dish because I knew I didn't want to just stick to a plain macaroni and cheese recipe. I asked myself: What would the Food Network judges want? I know they'd want a pop of color (the tomatoes were perfect for this) and a variance in textures. Since the pasta and sauce on their own are so creamy, I wanted to add something crunchy on the top to mix things up. An obvious example of this for most macaroni and cheeses is breadcrumbs, but I had already committed myself to making a super-healthy version of mac and cheese. In keeping with this goal, I decided to make crushed kale chips for my crunchy topping. To do this I laid de-stemmed kale out on a baking sheet covered with tin foil and drizzled with olive oil, sprinkled with sea salt and nutritional yeast (for a cheesy flavor that's not cheese), baked for 10 minutes at 350 degrees, flipped and baked for 10 more. When they were all done I chopped them into little pieces. 

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After draining and rinsing the pasta, I added the creamy sauce. Can you believe this was made from potatoes, carrots and onions? I've also seen vegan macaroni and cheese recipes made with butternut squash, which I think would be a nice addition. 

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Once the sauce was mixed in, I added the roasted tomatoes. Those Food Network chefs are right: adding a pop of color elevated this dish to a new level. 

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Next up, I mixed in the kale to give the dish even more color and also a satisfying crunch. Combining creamy and crispy textures is a beautiful thing. 

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Creamy. "Cheesy." Crunchy. Colorful. Savory. Rich. Packed with veggies, protein and fiber, this dish is a win/win for any day when you're craving something decadent but don't want to load yourself down with cheese and butter. 

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Banza Recipe #2: Mediterranean Pasta

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Today I made my second recipe using Banza chickpea pasta and just like last week, I tried to keep things super simple to show how easy it is to throw a few ingredients together and create a healthy pasta meal. If you missed my first post last week, here is a quick refresher: Banza does not sponsor me or pay me, but they did send me six complimentary boxes of their chickpea pasta. The ingredients in Banza are chickpeas, tapioca, pea protein and xantham gum. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza contains two times the protein, four times the fiber, and half the net carbs of regular pasta. To find out more, including where it's sold and how to order, visit eatbanza.com.

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This week I went for penne, which I thought would blend with the ingredients nicely. You may recall that last week I forgot to rinse the pasta after I drained it and it had some gumminess. This week I remembered and it was perfect. 

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Since getting pregnant, I've been using a lot of new resources for recipes. One of my favorite resources is the Ovuline pregnancy app, which is where I found this recipe for Healthy Mediterranean Pasta. It's a super simple recipe and easily adaptable (I used vegan butter instead of regular, kalamata olives instead of green, and I subbed in garlic powder since I ran out of garlic. I also used veggie broth instead of wine and added a little bit of the juice from the olives to up the flavor). 

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Fun fact: When I was a kid, I hated cooked mushrooms. The only way I ever ate mushrooms was raw and dipped in A-1 sauce. These days, cooked mushrooms are one of my favorite things. 

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I again cannot emphasize enough how much this chickpea pasta looks, tastes and feels like regular pasta. 

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Remembering to actually rinse the pasta this time made ALL The difference. 

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You'll notice there aren't any artichoke hearts in this picture. The artichoke heart jar turned out to be the bane of my existence. After trying to open it for what felt like hours, I finally had to throw up a white flag and wait for Mike to come home and help me. This was a low point for me as a feminist. 

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Damn you, artichoke hearts!

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All put together — rascally artichoke hearts and all — this dish is just as delicious as it is pretty. Minus the artichoke heart fiasco it took probably 20 minutes to make, tops. For a quick weeknight dinner that somehow tastes both decadent and light, this really hit the spot. 

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Banza Recipe #1: Creamy Avocado Pasta

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Over the next few weeks, I'm going to make six different pasta dishes — all using Banza chickpea pasta. Let me start by saying that I am in no way being paid by Banza. As previously discussed many times here, the only payment I receive from this blog comes from my generous patrons at Patreon. I do not receive ad revenue or sponsorship. All the money I receive comes from people like you who decided to donate $1-5 a week. In return they receive perks like access to patrons-only posts that go beyond what's here on the blog and have the opportunity to request blog content. If you're interested, please check out patreon.com/kristenforbes.

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Although Banza is not paying me, they did send me something nearly as good as payment: free samples of their product! I was more than happy to receive a case of six pastas from them. I again want to say, though, that I am not being paid and I do not feel obligated to say nice things about this pasta simply because it was provided to me free of charge. If I tried it and didn't like it, I would have quietly thanked them and said nothing about it on the blog. But here's the thing: I tried it and I really liked it. In part to say thanks for sending it to me but in bigger part to tell you all about something I thought was straight-up yummy, I'm going to share my experiences with Banza here.

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For my first foray into the world of chickpea pasta, I wanted to make a ridiculously simple dish to make sure I didn't confuse recipe frustration with pasta frustration. I turned to something I've made again and again over the years because I love the recipe's simplicity, flavor, and super short prep time. I've made this one so many times I consider it a classic. It's the 15-Minute Creamy Avocado Pasta from Oh She Glows. (By the way, I am definitely not affiliated with Oh She Glows, but I love the recipes.) This is one of those dishes that couldn't be simpler. All you need is pasta, avocado, lemon juice, basil, garlic, olive oil, salt and pepper. 

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It turned out I had all the ingredients on hand except the basil, which I bought fresh at a Farmers Market hours before making this dish. Just to reiterate how amazingly simple this recipe is: all you do is cook the pasta and throw all the other ingredients in a food processor. That's it.

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Look how creamy that sauce turns out. So as I mentioned, I've made this recipe many times before — but always with whole wheat pasta or a few times with zucchini noodles (sorry guys, I can't bring myself to call them "zoodles" like everyone else. They are zucchini noodles. While we're at it, a best friend is a best friend and not a "bestie" and "totally" does not need to be condensed to "totes" and I think we can all manage "adorable" over "adorbs." But I digress.) My original point is this: I've made this recipe enough times to know how it's supposed to taste. If the pasta made it taste different, I would have known right away. 

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The process of cooking chickpea pasta was the same as cooking any other kind of pasta. While it was boiling in the pot, the chickpea pasta looked exactly like ...  any other pasta.

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We can all agree that as appearances go, this pasta is distinguishable from any other, am I right?

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Here's where I messed up slightly. After draining the pasta, I neglected to rinse it as instructed on the box. We all already know I thought the overall result was delicious (hence an entire blog post about it), but I will say that I'm going to be sure to rinse the pasta next time I use it because it had a slight gummy starchiness to it — not enough to turn me off the dish by any means, but slightly there. I don't think this was the pasta's fault, though. I think this one can be chalked up to user error. 

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Look how creamy and green the final product is. The next time I make this, I think I'll add some peas for an even brighter pop of green throughout. 

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A little fresh basil on top and voila: dinner is served. You guys, this was really good. I know it looks just like pasta, but guess what? It also tastes just like pasta. If I was serving this to someone without mentioning what it was, I don't think there's any chance in the world they'd ask if it was made from chickpeas. It simply tastes like pasta. With this creamy avocado sauce, it was perfection. 

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Let's get into what this pasta actually is (Again remember I'm not at all paid for this — just sharing the info). Banza ingredients are chickpeas, tapioca, pea protein and xantham gum. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. A 2-ounce serving contains 14 grams of protein and 8 grams of fiber (as well as 30 percent of your daily iron, which is great news for someone with anemic tendencies like me). A 3.5-ounce serving (which is in line with what most Americans eat) contains 25 grams of protein, 13 grams of fiber, and 43 grams of net carbs (plus 50 percent of your daily iron, whoo hoo!). Average pasta per 3.5-ounce serving contains 13 grams of protein, 3 grams of fiber and 71 grams of net carbs. So in the end, Banza pasta contains two times the protein, four times the fiber, and half the net carbs. This makes it a much more filling and light choice than regular pasta — and it tastes just as good.

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This would have worked perfectly well as a main dish, but we wanted to take advantage of the warm weather and do some grilling as well. We both had grilled artichokes, Mike had grilled steak, and I had grilled tofu. Combined with the avocado pasta, it ended up being an incredibly tasty and satisfying meal. I can't wait to try more recipes with my remaining five boxes of Banza. In the meantime, I'm eating the leftovers for lunch and still loving every bite. 

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