Banza has been blowing up the Instagram scene in a way that’s like ban(an)za! Is it worth the hype?Honestly, yeah. Doesn’t taste like chalk / disintegrate the second you put it in water like a lot of other gluten free pasta phonies / has tons of protein and only 4 ingredients – none of which are gross! I dressed mine up with a garlic, ginger soy sauce and added in some extra veggies and even topped with hemp seeds. Some next level TupTup Tuesday. Recipe below.
- 1 cup fresh kale
- 1/2 cup button mushrooms, sliced
- 1 beet
- 1 cauliflower head
- 2 tsp minced garlic – 1 for sauce, 1 for cauliflower beet mash
- 1 tsp minced ginger
- 1 tbsp coconut aminos
- 1 tbsp lemon juice
- 1 heaping spoonful tahini
- water to thin out
Preheat the oven to 400 and roast beet until cooked through (about 30 minutes). Steam the cauliflower. Once tender, add cauliflower, beet, salt, pepper, thyme, and garlic to a food processor and pulse until smooth. Set aside. Add Banza chickpea pasta to boiling water for about 6 minutes. While it is cooking, spray pan with coconut oil, toss and saute mushrooms then let rest. Spray the pan again with coconut oil, toss in kale, then place cover on to let steam for about a minute. Lastly, mix together garlic, ginger, coconut amino, lemon juice, tahini and water. Toss with pasta, kale, and mushrooms and top with cauliflower beet mash and hemp seeds.