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The Batch Blog

Homemade-ish Olive Hummus

dips and spreads Aug 12, 2020

Making a homemade meal doesn’t mean you have to cook everything from scratch. Take some help from the store when you can to make it “homemade-ish”. 

 

Take it from us and try our Homemade-ish Olive Hummus—that’s just as delicious scooped up with pretzels as it is slathered on our Spring Lentil Wraps (try us free here!).

 

Homemade-ish” Olive Hummus

Prep time: 15 minutes 

Makes 1 cup

 

Ingredients:

1 container plain hummus

¼ cup green olives, chopped

cup kalamata olives, chopped

juice of half a lemon

2 tsp garlic powder

salt to taste

 

Directions:

  1. In a food processor, combine the hummus, olives, lemon juice, garlic powder and salt. Pulse until combined. 

 

Spoiler Alert: “Homemade-ish” Olive Hummus will stay fresh in an airtight container in the refrigerator for 1 week.

 

Batch it up! “Homemade-ish” Olive Hummus is a savory dip to serve with crackers or...

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Pickled Radishes & Red Onions

side dishes Aug 05, 2020

Who else is pickling this summer? We didn’t get into the whole baking bread or sourdough starter trend during quarantine, but pickling we can do—and we are! 

 

We’ve been putting our mason jars to good use and this week, we’re making a batch of these Pickled Radishes & Red Onions. Delicious on their own, but kick up the flavor when you sprinkle a few of these on top of your sandwiches, salads, or our 7 Layer Walnut & Black Bean Chorizo Nachos. (Try us free here!

Pickled Radishes & Red Onions

Prep time: 15 minutes 

Makes 4 cups 

 

Ingredients:

1 bunch radishes, thinly sliced (about 2 cups)

1 red onion, thinly sliced (2 cups)

¾ cup red wine vinegar

1 Tbsp sugar

2 tsp salt

 

Directions:

  1. In a large bowl, combine the vinegar, sugar and salt. Stir well to combine.
  2. Mix in the radishes and red onion. Store in a mason jar(s). Cover and refrigerate for at least a half hour.

 

Spoiler...

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Brown "Sushi" Rice

sides Jul 29, 2020

Every delicious grain bowl begins with a savory scoop of rice. This Brown "Sushi" Rice is just the thing for all of your Asian inspired creations. We took the traditional ingredients found in sushi rice and amped up the nutritional value with brown rice. We love this rice in our Teriyaki Tempeh Bowls but don't take our word for it...try us free here!

Brown “Sushi” Rice    

Prep time: 5 minutes | Cook time: 30 minutes

Makes 3 cups

 

Ingredients:

1 cup brown rice, uncooked

1 Tbsp rice vinegar

2 tsp salt

1 Tbsp sugar

1 Tbsp furikake (or 1 sheet nori minced + ½  Tbsp sesame seeds + ½ Tbsp sugar)

1 ½ cups water

 

Directions:

  1. Rinse the rice well and drain.
  2. In a large saucepan, add all of the ingredients and bring to a boil over high heat. Cover and reduce the heat to low. Simmer for 30 minutes until cooked.

 

Spoiler Alert: Brown “Sushi” Rice will stay fresh in an air-tight container in the...

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Lemony Arugula Pesto

dressings and sauces Jul 22, 2020

Looking for a star ingredient to take your summer meals to the next level? Make a batch of this Lemony Arugula Pesto that’s as easy to make as it is versatile. It’s perfect for basting grilled tofu kebabs, marinating vegetable steaks, slathering on sandwiches or tossing with noodles. You can find it in our Lemon Hummus Pasta with Spinach & Sun-dried Tomatoes, our Pesto Tofu Kebabs and Heirloom Tomato & Arugula Pesto Paninis. (Try us free here!) 

Lemony Arugula Pesto        

Prep time: 5 minutes | Cook time: 5 minutes

Makes about 2 ½ cups

 

Ingredients:

4 cups tightly packed fresh arugula

¼ cup walnuts 

4 large cloves garlic

Juice of 1 lemon

¼ cup nutritional yeast

¼ tsp sea salt (plus more to taste)

¼ cup olive oil

cup water (plus more if needed)

 

Directions:

  1. Add the arugula, walnuts, garlic, lemon, nutritional yeast and salt to a food processor. Mix on high...
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Creamy Greek Tahini Dressing

dressings and sauces Jul 15, 2020

When your salad cravings strike, make a double batch of this Creamy Greek Tahini Dressing to drizzle over your vegetable creations. It's full of robust flavor and the tahini adds a rich creaminess that lets this dressing stand up to heartier greens and vegetables. Case in point: We created it to pour over our Falafel Salad (try us free here). Whisk up a batch and let us know what you think!

Creamy Greek Tahini Dressing            

Prep time: 10 minutes | Inactive time: 5 minutes

Makes 1 cup

 

Ingredients:

2 Tbsp Greek seasoning blend

2 Tbsp water

cup tahini

¼ cup red wine vinegar

juice of 1 lemon

¼ cup water

 

Directions:

  1. In a small mixing bowl, combine the Greek seasoning and water. Stir well and let stand for 5 minutes.
  2. Add the tahini, red wine vinegar, lemon juice and water. Whisk well.

 

Spoiler Alert: Creamy Greek Tahini Dressing will stay fresh in an air-tight container in the...

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Lemon-Thyme Hummus

dips and spreads Jul 08, 2020

Do you love hummus as much as we do? If so, you're going to love this DIY version that you can use in a variety of ways including our Italian Hummus Wraps and Lemon Hummus Pasta with Spinach & Sun-dried Tomatoes. (Try us free here.) Whether you're slathering it on wraps, tossing it in salads or pastas, or scooping it with pita, we know you'll love the tangy and savory version.

 

Lemon-Thyme Hummus            

 Prep time: 10 minutes 

Makes 4 cups

 

Ingredients:

2 15-oz can chickpeas, drained (reserve the liquid)

4 cloves garlic

juice of 2 medium lemons

½ cup tahini

1 tsp salt

1 tsp fresh thyme

 

Directions:

  1. Blend all the ingredients in a food processor or blender. 
  2. Slowly add ½ cup of the reserved chickpea liquid. Add more as needed to thin to desired consistency.
  3. Taste and add more salt as needed.

 

Spoiler Alert: Lemon-Thyme Hummus will stay fresh in an...

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Chopped Mexican Salad

salads Jul 01, 2020

It’s summer salad season and this Chopped Mexican Salad with our Creamy Cilantro Pepita Dressing is a great choice for pairing with grilled vegetable steaks, Portobello Asada and BBQ tacos. We created it to pair with our Cowboy Caviar Stuffed Avocados (try us free here).

Chopped Mexican Salad

Prep time: 15 minutes 

Serves 6

 

Ingredients:

2 heads romaine, chopped

1 15-oz can corn, drained

1 15-oz can black beans, drained and rinsed

1 cup black olives, sliced

1 cup cherry tomatoes, halved

¼ cup pepitas, toasted

4 green onions, sliced

4 radishes, chopped

½ cup vegan cheddar cheese shreds (optional)

1 batch Creamy Cilantro Pepita Dressing

1 cup tortilla chips, crushed

 

Creamy Cilantro Pepita Dressing

½ cup pepitas

½ cup freshly squeezed lime juice (approximately 4 limes)

2 cups cilantro, tightly packed

1 cup olive oil

1 cup water

¼ cup red wine vinegar

¼ cup dairy-free mayo 

1 tsp salt

4 garlic cloves

...
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Pineapple Salsa

dips and spreads Jun 24, 2020

Take your tastebuds to a tropical destination with this Pineapple Salsa. Perfect for kebabs and burgers, or scooped up with tortilla chips, it's a crowd pleaser for all your summer entertaining. We created it for our Week 22 Hawaiian Seitan Bowls (try us free here). We hope you enjoy it!

Pineapple Salsa

 Prep time: 15 minutes

Makes 3 cups

 

Ingredients:

2 cups fresh pineapple, diced

2 roma tomatoes, chopped

½ red onion, diced 

1 cup corn

¼ cup chopped fresh cilantro

juice of 2 small limes

½ tsp salt

 

Directions:

  1. In a medium bowl, combine the pineapple, tomatoes, onion, corn and cilantro.
  2. Add the lime juice and salt, and stir to combine.
  3. Season to taste with additional lime juice or salt as desired.

 

Spoiler Alert: Pineapple Salsa will stay fresh in an air-tight container in the refrigerator for 4 days.

 

Batch it up! Pineapple Salsa can be served as a dip with tortilla chips or spooned on top of salads and grain...

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Vegan Tzatziki Sauce

dressings and sauces Jun 17, 2020

 Everyone needs a delicious and creamy vegan tzatziki sauce in their life, if we do so say ourselves! If you've never made homemade tzatziki sauce before, you'll be surprised at how easy and delicious it is. Make a double batch because you'll be drizzling it on everything once you taste it.

We created this Vegan Tzatziki Sauce for our Week 21 Greek Tofu Tabbouleh Pitas (try us free here), but it's the perfect tangy addition to all of your Mediterranean wraps, scrambles and salads. We highly recommend using Kite Hill's Greek style yogurt for this recipe.

Vegan Tzatziki Sauce

Prep time: 15 minutes | Inactive time: 15 minutes

Makes 1 cup

 

Ingredients:

½ English cucumber, unpeeled

1 cup vegan Greek yogurt

¼ cup fresh dill, finely chopped

3 garlic cloves, minced

2 Tbsp lemon juice

½ tsp salt

 

Directions:

  1. Finely grate the cucumber and place in a fine-mesh strainer set over a mixing bowl.
  2. In a mixing bowl, combine the strained cucumber,...
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Tempeh Bacon

Uncategorized Jun 10, 2020

This basic Tempeh Bacon recipe uses a marinade that makes a great base for any type of bacon. Try Carrot, Portobello Mushroom or Eggplant Bacon! The longer you allow the tempeh to marinate, the tastier it becomes. Use a variety of methods to cook this Tempeh Bacon - bake, fry or air fry. We created this recipe to top on the Week 20 Barbecue Ranch Pasta Salad (try us free here). In addition to making a delicious and savory breakfast side, it tastes great on sandwiches or chopped and sprinkled on salads and veggie bowls.

Tempeh Bacon

Prep time: 5 minutes | Cook time: 5 minutes | Inactive time: 20 minutes

Makes about 2 cups

 

Ingredients:

1 8-oz package tempeh

2 Tbsp shoyu, tamari or soy sauce

1 Tbsp vegan Worcestershire sauce

2 tsp Liquid Smoke

1 Tbsp maple syrup

½ tsp garlic powder

1 Tbsp olive oil

 

Directions:

  1. Slice the tempeh as thin as possible without it falling apart.
  2. In a baking dish or long rectangular dish, whisk together the remaining ingredients. ...
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