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The Batch Blog

May 27, 2020

Everyone seems to be baking these days so we thought we'd join in with this easy recipe for homemade crackers!  We created these Cinnamon Graham Crackers for dipping in Week 18's Chocolate Hazelnut Spread (try us free here), but we think they're the perfect dipper for any sweet spread (and even better for sandwiching Dandies vegan marshmallows and squares of dark chocolate). How will you stack these Cinnamon Graham Crackers?

Cinnamon Graham Crackers

Prep time: 20 minutes | Cook time: 15 minutes 

Makes 18 crackers

 

Ingredients:

2 cups whole wheat pastry flour

1 tsp ground cinnamon

1 tsp baking soda

½ tsp salt

½ cup brown sugar, tightly packed

7 Tbsp butter softened

3 Tbsp almond milk

4 Tbsp maple syrup

1 tsp pure vanilla extract

2 Tbsp cinnamon sugar (1 ½ Tbsp cane sugar + ½ Tbsp cinnamon)

 

Directions:

  1. Preheat the oven to 350°F. 
  2. In a food processor, mix together the flour, cinnamon, baking soda, salt and brown...
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Super Seed Flatbread Crackers

May 20, 2020

Making homemade bread, let alone crackers can be intimidating, but we promise: This recipe couldn't be easier! We've taken a simple flatbread recipe and loaded it with super seeds, hemp and chia, for a little something extra. We created this recipe to accompany our Week 17 Sun-dried Tomato Almond Cheez Spread (try us free here) but they're so versatile, you can use them with any dip, spread or cheese you love.

Super Seed Flatbread Crackers

 Prep time: 20 minutes | Cook time: 10 minutes | Inactive time: 10 minutes 

Makes about 4 cups

 

Ingredients:

1 1/2 cups all purpose flour

2 tsp fresh rosemary, finely chopped 

1 tsp salt

1 tsp sugar

2 Tbsp olive oil

½ cup cold water

1 Tbsp chia seeds

1 Tbsp hemp seeds

 

Directions:

  1. Preheat the oven to 400°. 
  2. In a food processor, pulse the flour, rosemary, salt, sugar and olive oil until evenly distributed.
  3. Add the water and pulse just until the dough starts to stick together (about 10...
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Tomatillo Salsa

May 13, 2020

We love the Salsa Verde at Trader Joe's but did you know it's super easy to make your own? This is our copycat version that is SO simple with just a handful of ingredients. Make sure you wash the tomatillos after you remove their skins. (They have a sticky, soapy residue.) We're spooning this Tomatillo Salsa on our Week 16 Chimichurri Vegetable Enchiladas (try us free here) but here are just a few other ways you could eat it: on fajitas, with tortillas chips, in quesadillas, on burritos, in tacos, on taquitos...just about anything!

Tomatillo Salsa

Prep time: 10 minutes | Cook time: 5 minutes 

Makes 2 cups

 

Ingredients:

1 pound tomatillos (about 8), husked and rinsed

4 cloves garlic

1 jalapeño, sliced in half and seeded

½ white onion, quartered

juice of 1 ½ limes

½ tsp salt

 

Directions:

  1. Preheat the broiler.
  2. On a baking sheet, lay the tomatillos, garlic, jalapeño and onion. Place in the broiler for 5 minutes, until the vegetables...
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Loaded Guacamole

May 06, 2020

Is there anything better than guacamole and tortilla chips? How about our Loaded Guacamole and tortilla chips?!! We created this recipe to go with our Week 15 Shredded Jackfruit and Pinto Bean Taquitos (try us free here) but we know you'll love it on anything you scoop it with or spread it on. Make a batch for an instant party!

Loaded Guacamole

Prep time: 5 minutes 

Makes about a 1 cup

 

Ingredients:

2 avocados

juice of 1 lime

½ - 1 jalapeño (seeds and ribs removed), finely diced

2 roma tomatoes, chopped

¼ cup chopped red onion

¼ cup cilantro, chopped

salt, to taste

 

Directions:

  1. Scoop the flesh of the avocados into a small mixing bowl. Mash until smooth.
  2. Stir in the remaining ingredients and add salt to taste.


Spoiler Alert: Loaded Guacamole is best eaten when served.

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Chipotle Lime Crema

Apr 29, 2020

Nachos, tacos, burritos - oh my! This Chipotle Lime Crema tastes incredible on anything you drizzle it on. You can easily adjust the spicy factor by increasing or decreasing the amount of chipotle pepper you add to the blender. We created this recipe for Week 14's Chipotle Black Bean Sheet Pan Nachos (try us free here!) but like we said, use this picante condiment on anything that needs a little extra something special! 

Chipotle Lime Crema

 Prep time: 5 minutes 

Makes about a ½ cup

 

Ingredients:

½ cup vegan sour cream

juice of 1 lime

1 chile in adobo sauce

2 Tbsp adobo sauce

 

Directions:

1. Combine all of the ingredients in a high-speed blender or food processor. Blend until smooth.

 

Spoiler Alert: Chipotle Lime Crema will stay fresh in an air-tight container in the refrigerator for a week.

 

Batch it up! Chipotle Lime Crema can be served atop tacos, tostadas, burritos or nachos.  

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Quick & Easy Marinara Sauce

Apr 22, 2020

With unpredictable grocery shelves right now, it's good to have a few pantry staple recipes handy. DIY marinara couldn't be easier and it's fun to make a batch (or two!) and store for the future (it freezes very well). 

We created this Quick & Easy Marinara Sauce for our Week 13 Lasagna Rolls (try us free) but it also makes a great spread for pizza and calzones or a dip for breadsticks and pizza rolls.

All you need is 5 ingredients and if you can't find canned tomatoes, roast your own in the oven until bursting and use an immersion blender to puree in Step 2. Give it a try and let us know if you have any questions. 

 

Bonus Recipe: Quick & Easy Marinara Sauce

 Prep time: 5 minutes | Cook time: 35 minutes

Makes 6 ½ cups

 

Ingredients:

1 Tbsp olive oil

3 cloves of garlic, minced 

2 28-oz cans of crushed tomatoes

½ cup balsamic vinegar

3 Tbsp Italian seasoning

 

Directions:

  1. In a large pot over medium-high heat, add the...
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Balsamic Miso Mustard Dressing

Apr 15, 2020

This Balsamic Miso Mustard Dressing is a light and easy vinaigrette, perfect for dressing salads and drizzling on wraps. Miso mellows out the pungent flavors of the balsamic vinegar and dijon mustard, while also adding a creaminess to the texture of the dressing. We created this vinaigrette to top our Week 12 Panzanella Salad with Chickpea Bruschetta (try us free here). 

Balsamic Miso Mustard Dressing

Prep time: 5 minutes

Makes ¾ cup

 

Ingredients:

¼ cup white miso

¼ cup balsamic vinegar

1 ½  tsp dijon mustard

1 ½  tsp maple syrup

1 tsp tamari, shoyu or soy sauce

2 garlic cloves, minced

2 Tbsp warm water

 

Directions:

1. Combine all ingredients in a bowl. Whisk well until thoroughly mixed.

 

Soy allergy? Replace the soy sauce with coconut aminos.

 

Spoiler Alert: Balsamic Miso Mustard Dressing will stay fresh in an air-tight container in the refrigerator for 7-10 days.

 

Batch it up! Balsamic Miso Mustard...

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Lemon Mustard Roasted Potatoes and Asparagus

Apr 08, 2020

When it comes to our weekly batch cooking sessions, roasted vegetables are almost always on the rotation. They make casseroles and pastas easy to throw together on a busy weeknight, and make a healthy bowl a quick lunch in less than 10 minutes. We created these Lemon Mustard Roasted Potatoes and Asparagus for our Week 11 Spring Quiche (try us free here). They are basted in a tasty vinaigrette that add layers of flavor to these Spring vegetables They are the perfect accompaniment to the lentils in the quiche, but also make a delectable side dish to Spring menus.

Lemon Mustard Roasted Potatoes and Asparagus

Prep time: 10 minutes | Cook time: 30 minutes

Makes about 2 cups

 

Ingredients:

2 Tbsp olive oil

juice of 1 lemon

1 Tbsp lemon zest (about 1 lemon)

1 tsp dijon mustard

½ tsp maple syrup

2 cloves garlic, minced

½ tsp salt

¼ tsp freshly ground pepper

½ pound fingerling potatoes, sliced in half 

½ bunch green asparagus, trimmed and...

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Easy Homemade BBQ Sauce

Apr 01, 2020

You can ditch your store-bought bottled BBQ sauce for this easy homemade version. Simple and quick to make with just a few ingredients, we've packed our Easy Homemade BBQ Sauce with lots of flavor, taking help from a unique blend of spices and liquid seasonings from our spice cabinet and pantry. We created this recipe to slather on our Week 10 BBQ Sweet Potato Chickpea Burgers (try us free here). Try it on your favorite veggie burger or seitan ribs...or wherever you like to slather it on!

Easy Homemade BBQ Sauce

Prep time: 10 minutes

Makes 1 cup

 

Ingredients:

1 cup tomato sauce

2 Tbsp maple syrup

1 ½ Tbsp apple cider vinegar

2 tsp liquid smoke

1 Tbsp vegan Worcestershire sauce

1 tsp garlic powder

¼ cup water 

½ teaspoon chili powder 

½ tsp smoked paprika

¼ tsp cinnamon

¼ tsp ground nutmeg

¼ tsp allspice

¼ teaspoon salt 

tsp freshly ground pepper

 

Directions:

  1. Whisk together all ingredients...
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Lemon-Thyme Vinaigrette

Mar 25, 2020

Sometimes a simple and delicious dressing is all you need to take an ordinary salad to the next level. This Lemon-Thyme Vinaigrette features Dijon mustard in addition to freshly squeezed lemon juice and thyme leaves. It's our go-to choice for the Wild Rice Arugula Salad with Broccoli, Quinoa & Chickpea Fritters in Week 9 (try us free here) but would be equally delicious drizzled on a plain bed of greens. Check out the recipe below and let us know what you think.

 

Lemon-Thyme Vinaigrette

Prep time: 5 minutes

Makes ½ cup

 

Ingredients:

½ cup freshly squeezed lemon juice (1 medium lemon)

2 Tbsp Dijon mustard

2 garlic cloves, minced

1 tsp fresh thyme, minced

1 tsp salt

½ tsp pepper

4 Tbsp olive oil

 

Directions:

1. Combine all of the ingredients in a small mixing bowl. Whisk until combined.

 

Spoiler Alert: Lemon-Thyme Vinaigrette will stay fresh in an air-tight container in the refrigerator for a week.

Batch it up! Lemon-Thyme...

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