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The Batch Blog

Vegan Basil Ricotta

dips and spreads Jan 13, 2021

We love to take some help from the store when it comes to vegan cheese, but sometimes you want homemade. In that case, check out this recipe for Vegan Basil Ricotta. We love to stuff it in our Italian Calzones.

 

Vegan Basil Ricotta 

Prep time: 10 minutes

Makes 2 cups

 

Ingredients:

1 14-oz package tofu

¼ cup nutritional yeast

2 Tbsp lemon juice

½ tsp salt

1 tsp garlic powder

1 cup basil, chopped

1 Tbsp Italian herbs

 

Directions:

  1. Add the tofu, nutritional yeast, lemon juice, salt and garlic powder to a food processor. Pulse until smooth and creamy, but crumbly like traditional ricotta cheese.
  2. Stir in the basil and Italian herbs.
  3. Taste and add more salt, nutritional yeast, or lemon juice as desired.

 

Soy allergy? Instead of tofu, use ½ cup of water and 1 ½ cups of almonds or cashews that have been soaked for 2 to hours, drained and rinsed.

 

Spoiler Alert: Vegan Basil Ricotta will stay fresh in an...

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Smoky Black Bean Soup

soups and stews Dec 23, 2020

Our Smoky Black Bean Soup is the perfect comfort food and we’re giving our members another way to serve it up next week: We’re pureeing a few cups to spread on our new recipe for Black Bean Tostadas. 

We recommend serving it with a dollop of our Sun-Dried Tomato Gremolata but we'll leave that up to you. It also tastes great with slices of crusty ciabatta or French bread and a fresh green salad. Enjoy!

Smoky Black Bean Soup

Prep time: 15 minutes | Cook time: 30 minutes

Makes 8 cups

 

Ingredients:

1 Tbsp olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

2 15-oz cans black beans, drained and rinsed

4 cups vegetable broth

3 Tbsp ground cumin

1 Tbsp garlic powder

1 tsp salt

¼ tsp pepper

¼ cup Sun-dried Tomato Gremolata (optional)

 

Directions:

  1. In a large pot over medium heat, add the oil. When the oil is hot, add the onion and garlic. Saute for 10 minutes until caramelized.
  2. Add the black beans, vegetable broth,...
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Easy Garlic Rice

grains Dec 09, 2020

Want a quick and easy lunch? A grain bowl is our choice. Batch cook a grain and a dressing on the weekend and you can throw a bowl together in less than 10 minutes by tossing in a drained can of beans, fresh greens and raw vegetables.

 

When it comes to grains, you can’t go wrong with a batch of our Easy Garlic Rice. It’s versatile and full of flavor to layer in any bowl.

Easy Garlic Rice

Prep time: 10 minutes | Cook time: 30 minutes  

Makes 4 cups

 

Ingredients:

2 Tbsp olive oil or vegetable broth

½ cup finely chopped yellow onion

16 cloves garlic, finely minced (divided)

2 cups uncooked brown or white jasmine rice

4 cups vegetable broth

4 Tbsp vegan butter, softened to room temperature

½ tsp garlic powder

½ tsp salt

½ cup fresh parsley or cilantro, chopped (optional)

 

Directions:

  1. Rinse the rice thoroughly in a fine mesh strainer.
  2. In a saucepan over medium heat, add the olive oil (or vegetable broth), onion and...
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"Tastes Like Thanksgiving" Sweet Potatoes & Brussels Sprouts

vegetables Dec 02, 2020

Thanksgiving may be over but that doesn’t mean we still can’t eat the flavors of the holiday all year long! Case in point: Our “Tastes Like Thanksgiving” Sweet Potatoes & Brussels Sprouts.

 

Make a batch whenever you’re feeling nostalgic for the holiday feels. Just the smell from your oven will transport you to the holiday. We're spooning them into our Lentil Harvest Bowls and Fall Fajitas this week (try us free here!).

 

“Tastes Like Thanksgiving” Sweet Potatoes & Brussels Sprouts

Prep time: 15 minutes | Cook time: 30 minutes

Makes 4 cups

 

Ingredients:

2 sweet potatoes, peeled and cubed

1 pound Brussels sprouts, cleaned trimmed and sliced in half

1 Tbsp olive oil or vegetable broth

1 Tbsp garlic powder

1 tsp sage

1 tsp thyme

½ tsp marjoram

1 tsp rosemary

½ tsp nutmeg

2 Tbsp vegan poultry seasoning

½ tsp sea salt

¼ tsp freshly ground black pepper

½ cup Italian parsley, chopped

...

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Spring Minestrone

soups and stews Nov 25, 2020

With just a few days until Winter, we’ve got our eyes set on Spring with this season inspired minestrone. It’s the perfect cure for the Winter blues—hearty and comforting, but full of all your favorite Spring greens. 

 

Spring Minestrone

Prep time: 15 minutes | Cook time: 35 minutes

Makes 8 cups

 

Ingredients:

1 Tbsp olive oil

2 stalks celery, finely chopped

½ large fennel bulb (fronds removed), chopped

1 leek (white and light green parts only), thinly sliced

½ large onion, finely chopped

½ tsp salt

¼ tsp pepper

2 cups red potatoes, cut into bite-sized pieces (about 3 potatoes)

8 sprigs fresh thyme, leaves removed

6 cups vegetable broth

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 cup sugar snap peas, chopped

5 leaves lacinato kale, ribs and stems removed, chopped

1 15-oz can chickpeas, drained and rinsed

vegan Parmesan, for serving (optional)

 

Directions:

  1. Heat oil in a Dutch oven or stock pot on medium...
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Butternut Squash Hummus

dips and spreads Nov 11, 2020

Where are all the hummus lovers? This Butternut Squash Hummus is going to rock your world! A taste of Fall in every bite, we're using it our Fall Hummus Pizza and Butternut Squash Hummus Pasta this week (try us free here), but it's equally scrumptious on crackers or veggie sticks.

 

Butternut Squash Hummus

Prep time: 15 minutes | Cook time: 20 minutes

Makes 4 cups

 

Ingredients:

2 ½ cups cubed butternut squash

12 cloves garlic

2 15-oz can chickpeas, drained 

½ cup tahini

juice of a lemon

2 Tbsp fresh thyme 

2 Tbsp fresh rosemary

½  tsp smoked paprika

1 tsp sea salt

½ tsp freshly ground pepper

 

Directions:

  1. Preheat the oven to 400°F. 
  2. On a baking sheet lined with parchment paper or a silpat mat, spread out the squash. Sprinkle with a pinch each of salt and pepper. Wrap the garlic cloves in a piece of foil and place on the pan. Roast for 20 minutes until golden brown.
  3. Transfer the squash and garlic into a high...
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Peanut Sauce

dressings and sauces Nov 04, 2020

You can't go wrong with a simple, yet flavorful Peanut Sauce. We're tossing it in this week's Spring Roll Stir-Fry (try us free here), but it also makes a great dipping sauce for traditional Spring rolls. 

 

Peanut Sauce

Prep time: 5 minutes

Makes 2 cups

 

Ingredients:

cup smooth natural peanut butter

¼ cup soy sauce, tamari or shoyu

¼ cup maple syrup

¼ cup rice vinegar

¼ cup warm water

 

Directions:

  1. In a small mixing bowl, whisk all the ingredients together except the water.
  2. Slowly stream in the water and whisk until thinned to your desired consistency.

 

Soy Allergy? Use coconut aminos instead of soy sauce, tamari or shoyu.

 

Nut Allergy? Replace the peanut butter with sunflower seed butter.

 

Spoiler Alert: Peanut Sauce will stay fresh in an air-tight container in the refrigerator for a week.

 

Batch it up! Peanut Sauce is a flavorful Asian-inspired condiment and marinade for brushing on tofu and vegetables...

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Roasted Rosemary Fall Vegetables

vegetables Oct 28, 2020

Raise your hand if you’re loving all the beautiful squashes in the store but have no idea what to do with them. We’ve got you! This recipe for Roasted Rosemary Fall Vegetables is just as versatile as it is flavorful. We use delicata squash (along with turnips and carrots), but swap any squash variety or combo for delicious results! Toss them into pastas, stir them into soups or fold them into our Autumn Frittata (join us free here).

 

Roasted Rosemary Fall Vegetables 

Prep time: 15 minutes | Cook time: 20 minutes

Makes 4 cups

 

Ingredients:

1 delicata squash, peeled

2 carrots, thinly sliced on the diagonal

1 parsnip, thinly sliced on the diagonal

5 shallots, cut lengthwise

1 Tbsp olive oil (or vegetable broth)

1 tsp salt

½ tsp freshly ground pepper

2 Tbsp fresh rosemary, chopped

2 Tbsp fresh thyme, chopped

1 Tbsp garlic powder

1 tsp brown sugar

 

Directions:

  1. Preheat the oven to 400°F.
  2. Slice the squash vertically and scrape out the...
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Chipotle Ranch Dressing

dressings and sauces Oct 21, 2020

Some would argue that the dressing is what takes a salad from meh to GREAT. We’re usually all about the veggies but this Chipotle Ranch Dressing is what salad dreams are made of—especially on our Chipotle Crunch Salad. (Try us free here.) Make a batch and tell us what you think.

 

Chipotle Ranch Dressing

Prep time: 5 minutes 

Makes 1 cup

 

Ingredients:

½ cup almond milk

½ cup raw cashews (soaked for 2 hours or overnight if not using a high-speed blender)

juice of 1 lime

½ tsp onion powder

1 tsp garlic powder

½ tsp salt

1 ½ tsp dried dill

¼ tsp freshly ground black pepper

½ - 1 chipotle in adobo sauce, seeds removed (depending on how spicy you like it)

½ Tbsp adobo sauce

 

Directions:

  1. In a high-speed blender, combine all of the ingredients and blend until smooth. Taste and add more lime juice or chipotles as desired.

 

Nut Allergy? Use pepitas instead of cashews and a nut-free plant based...

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Shredded Jackfruit & Beans

proteins and fillings Oct 14, 2020

Instead of asking what to make with jackfruit, ask yourself what can’t you make with jackfruit! Don’t be intimidated by this powerhouse plant food. We’ve shredded and roasted it to get it extra crispy, and then sauteed it with pinto beans and taco seasoning. We love it in our Mole Enchiladas (join us free here), but it's also great rolled in taquitos, stuffed in tacos or sprinkled in a taco bowl.

 

Shredded Jackfruit and Beans

Prep time: 10 minutes | Cook time: 30 minutes

Makes about 3 cups

 

Ingredients:

1 15-oz can jackfruit, drained

1 Tbsp olive oil

1 onion, chopped

2 cloves of garlic, minced

1 15-oz can pinto beans, drained and rinsed

1 ½ Tbsp taco or fajita seasoning

 

Directions:

  1. Preheat the oven to 350°F.
  2. Using a fork, shred the jackfruit on a baking sheet lined with parchment paper or a silpat mat. Bake for 20 minutes.
  3. Meanwhile, in a large saute pan, heat the olive oil and onion. Cook for 4 minutes until soft and...
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