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The Batch Blog

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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Herbalicious Marinated Olives

Mar 18, 2020

Spring is here and with the season comes an abundance of vibrant, fresh herbs to add to our cooking. These Herbalicious Marinated Olives sing Spring with its lemony herb dressing. We swear we could eat this whole bowl in one sitting!

While they are delicious on a snack board with nuts, breads and spreads, they are also a nice addition to pitas and salads, such as our Week 8 Israeli Salad with Lentil Rice Balls (try us free here).

Herbalicious Marinated Olives

Prep time: 10 minutes

Makes about 2 ½ cups

 

Ingredients:

1 cup green olives, unpitted (12-oz can)

1 cup Kalamata olives, unpitted (12-oz jar)

zest of 1 lemon

2 Tbsp fresh lemon juice

2 garlic cloves, crushed

1 Tbsp fresh oregano, chopped (or 1 tsp dried)

1 tsp fresh thyme leaves (or ¼ tsp dried)

1 tsp fresh rosemary, finely chopped (or ¼ dried)

1/4 teaspoon red pepper flakes

2 1/2 tablespoons olive oil

salt and pepper to taste

 

Directions:

  1. Combine all of the ingredients in a bowl and stir...
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Roasted Garlic Chipotle Salsa

Mar 11, 2020

This Roasted Garlic Chipotle Salsa is inspired by the fresh and delicious varieties we eat at our favorite Mexican restaurants with homemade tortilla chips straight from the fryer. Roasting the garlic adds enhanced flavor so don't skip this step! We also love the smokiness that the chipotle in adobo sauce adds. It's the secret ingredient in this recipe.

This is salsa is a great choice to batch on the weekend and save for Taco Tuesday. We created it to spoon on top of our Week 6 Caviar Tacos (try us free here) but it's also delicious on enchiladas, fajitas and burritos. It's also a tasty dipper for chips and taquitos.

Roasted Garlic Chipotle Salsa

Prep time: 5 minutes | Cook time: 40 minutes

Makes 2 cups

 

Ingredients:

4 large plum tomatoes, sliced in half

4 garlic cloves

½-1 chipotle in adobo sauce (depending on how spicy you like your salsa)

1/4 cup fresh cilantro leaves

1/4 cup chopped onion

1/4 tsp salt or more to taste

Juice of 1 lime

 

Directions:

  1. ...
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Smoky Avocado Crema

Mar 04, 2020

You won't miss the dairy in this creamy Smoky Avocado Crema. With only 6 ingredients, the simple recipe is deceivingly flavorful. We created this recipe to dollop on our Week 6 Fiesta Cauliflower and Chickpea Tacos (try us free here) but it's a great condiment for Taco Tuesday, enchiladas, burritos and nachos.

Smoky Avocado Crema

Makes ½ cup

 

Ingredients:

½ chipotle pepper in adobo sauce

1 avocado

1 clove garlic

¼ cup water

Juice of 1 lime

Salt to taste

 

Directions:

1. Combine all the ingredients in a food processor. Pulse on low until creamy. Add salt to taste. 

Spoiler Alert: Store in an airtight container in the refrigerator for up to a week. 

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Sourdough Parmesan Croutons

Mar 02, 2020

These Sourdough Parmesan Croutons get their cheesy flavor from a nutty blend of cashews, garlic and nutritional yeast. We created these croutons for our Week 5 Chickpea French Onion Soup (try us free here) but they also add delicious crunch to salads. 

Sourdough Parmesan Croutons

Makes about 4 cups

 

Ingredients:

1 clove garlic

½ cup cashews

2 Tbsp nutritional yeast

½ tsp salt

1 Tbsp olive oil

1 sourdough baguette, cubed

 

Directions:

1. Preheat the oven to 350°F.

2. Combine the garlic, cashews, nutritional yeast, and salt in a food processor until it forms a crumbly consistency.

3. Place the bread cubes on a baking sheet and toss with the olive oil and ¼ cups of the Parmesan “cheese”.

4. Bake for 10 minutes.

 

Spoiler Alert: Store in an air-tight container on the counter for 3-5 days.

 

 

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Italian Vinaigrette

Mar 02, 2020

You can't go wrong with a simple salad dressing. This Italian Vinaigrette is a great option to batch on the weekend, making it an easy topper for salads, bowls and pastas all week long. We especially love it on our Week 4 Mediterranean Orzo Salad (try us free here). 

 

Italian Vinaigrette

Makes about a 1/2 cup.

 

Ingredients:

¼ cup olive oil

3 Tbsp red wine vinegar

3 cloves garlic, minced

2 tsp oregano

Pinch salt and pepper

 

Directions:

1. Whisk together all of the ingredients in a small bowl.

 

Spoiler Alert: Italian Vinaigrette will stay fresh in an airtight container in the refrigerator for up to a week.

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Lemon-Dill Tahini Sauce

Mar 02, 2020

We're big fans of tahini for all of the healthy fats, minerals and vitamins it contains. It's a common ingredient in hummus, but with its smooth texture and rich taste, it's also one of our pantry staples for dips, spreads and salad dressings.

We created this Lemon-Dill Tahini Sauce as a condiment for our Week 3 Savory Chickpea Vegetable Pancakes (try us free here). It's light and vibrant, adding the perfect "something something" to anything you drizzle it on! 

Lemon-Dill Tahini Sauce

Prep time: 5 minutes

Makes about 1 cup

 

Ingredients:

½ cup tahini

½ cup water

2 lemons, juiced

1 Tbsp dried dill

¼ tsp salt

¼ tsp garlic powder

2 garlic cloves

 

Directions:

1. Add all of the ingredients into a blender and blend until smooth. Set aside.

 

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

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Easy Pico de Gallo

Mar 02, 2020

Whether you're scooping this Easy Pico de Gallo up with tortilla chips, stuffing it into burritos or spooning it on to our Week 2 Pinto Bean & Cheezy Potato Salsa Verde Tostadas (try us free here), you'll love how easy this salsa it is to make. 

Easy Pico de Gallo

Prep time: 10 minutes

Makes about 1 ½ cups

 

Ingredients:

2 Roma tomatoes , finely chopped

½ yellow onion , finely chopped

4 tablespoons cilantro , finely chopped

½ the juice of 1 lime

Salt to taste

 

Directions:

1. Combine all ingredients in a bowl and stir well to combine. Taste and add more lime juice and salt, as needed.

Spoiler Alert: Easy Pico de Gallo will stay fresh in an air-tight container in the refrigerator for 3-4 days.

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Creamy Ranch Dressing

Feb 26, 2020

Everyone needs an amazing ranch dressing in their life. Right? This dairy-free and plant-based Creamy Ranch Dressing is it! All you need is 5 minutes and 8 ingredients to make this dressing of your dreams. It's a great recipe to keep in your batch cooking library because you can make it on Sunday and eat it all throughout the week.  

We love this Creamy Ranch Dressing in our Week 1 Buffalo Chickpea Salad (try us free here) but it's delicious on anything you decide to pour it over. We know you won't be able to stop drizzling it on salads and dipping veggie sticks into it. 

Creamy Ranch Dressing

Makes 1 cup

 

Ingredients:

1/2 cup almond milk

1/2 cup raw cashews (soaked for 2 hours or overnight if not using a high-speed blender)

2 Tbsp lemon juice (about 1 lemon)

1/2 tsp onion powder

1 tsp garlic powder

1/2 tsp salt

1 1/2 tsp dried dill

Freshly ground black pepper, to taste

 

Directions:

1. Combine all the ingredients for the Creamy Ranch Dressing...

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