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roasted tomatoes

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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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My Favorite Summer Ingredients

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I love summer because it means eating lots of fresh food. Whether it’s produce that came from the store, farmers market, CSA or berry farm, summertime produce is full of flavor and is generally super easy to prepare. If you want to get out of the kitchen, no problem — most summertime ingredients taste great either raw or grilled. Here are a few of my favorites. 

1. Berries

My family loves to go berry picking during the summer. Blueberries, blackberries, raspberries, strawberries: any berry, anytime, anywhere, and I’m happy. We are lucky to live in Oregon, where there is an abundance of U-pick farms. I love to eat berries plain, add them to a Greek yogurt parfait, mix them into scone batter, or enjoy them with ice cream. 

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2. Corn

Corn on the cob is such a perfect food because it’s fresh, flavorful, and fun to eat. I love corn when it’s boiled but I LOVE corn when it’s grilled. We recently grilled ours in the husk and found that it came off pretty easily after cooking, which is great because peeling away those corn “hairs” is often the one thing that makes an otherwise easy food seem like a bit of a pain to prepare. I like corn with a little bit of olive oil or butter and salt and pepper, but I also like it with no seasoning at all. Especially when it comes to sweeter corn, I think it’s just as good naked. 

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3. Tomatoes

It’s difficult to beat a garden-fresh tomato (or a handful of garden-fresh cherry tomatoes). I love them raw or in salads and I LOVE them roasted. I think roasted tomatoes make the perfect addition to pasta, sandwiches, eggs and more. 

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4. Peaches and Nectarines

I love peaches and nectarines. I think they have the perfect amount of sweetness to seem decadent enough on their own, but they’re also delicious when combined with ice cream, cobblers, or other desserts (especially if they're grilled). Blend a peach in a blender and throw it in a popsicle mold, add a layer of coconut milk, and you have yourself an amazing peaches ‘n cream pop (I learned this trick from Fit Girls Guide). 

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5. Zucchini

Zucchini is one of those foods that everyone always seems to have an abundance of in their gardens, and I for one do not complain when asked to take on some of the overfill. I love to spiralize zucchini and use either in conjunction with or as a replacement for pasta. I also love the taste of grilled zucchini. In my mind there are few things more perfect than a big platter of grilled veggies. If for whatever reason you’re getting sick of grilling things this summer, you can always slice zucchini up thin and bake in the oven for some delicious homemade zucchini chips. 

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Worth Mentioning:

watermelon, green beans, summer squash, pineapple. Yum!

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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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