Organic Vegetable Chips - Forager Project

Leafy Green Vegetable Chips

Leafy greens team up with either ancient grains or gluten-free root veggies for a crunch-filled snack session.

Forager Project Organic Super Greens Gluten-Free Chips

Super Greens Leafy Green Chips

Cheezy Greens Leafy Green Chips

Forager project Organic Gluten-Free BBQ Chips

Chipotle BBQ Leafy Green Chips

Forager Project Organic grain-free gluten-free chips

Grain-free Greens Chips

Cassava & Cashew Chips

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

I'm addicted to your chips - all of the flavors!

Justine, @goodauntiekitchen

Almost daily for a few years. Amazing.

@mellowmoodstribe

Forager on Instagram

Forager on Instagram

Gut health is having a moment.⁠ ⁠ Now, more th

Gut health is having a moment.⁠
⁠
Now, more than ever, research is showing that ⁠
probiotics are an important factor in improving gut health. Our Cashewmilk Drinkable Yogurt is,⁠
✨ Completely Vegan⁠
✨ 100% Organic ⁠
✨ PACKED with Probiotics ⁠
⁠
How do you get your probiotics?⁠

Let's talk some truths about organic agriculture.

Let's talk some truths about organic agriculture. ⁠
⁠
Organic is⁠
⁠
🌱 A voluntary regulatory program that requires farmers and businesses to meet strict federal standards⁠
🌱 No GMO's⁠
🌱 No toxic pesticides or synthetic fertilizers⁠
⁠
What's one truth you can share about organic?

Topped with our organic mozzarella this 100% VEGAN

Topped with our organic mozzarella this 100% VEGAN sandwich, you'll get incredible melt-in-your-mouth satisfaction without the meat. ⁠
⁠
⁠
What's your favorite plant-based sandwich?⁠

What's your favorite midweek meal hack? ⁠ ⁠ Th

What's your favorite midweek meal hack? ⁠
⁠
This roasted vegetable bowl has a delicious Mediterranean flavor that is a great midweek meal that's easy to make and ready to eat in about 30 minutes.⁠
⁠
Ingredients⁠
Bowl:⁠
• ½ cup of our Unsweetened Cashewmilk Yogurt⁠
• 1 jar (15oz) roasted peppers⁠
• 1 can (15oz) diced roasted tomatoes⁠
• 1 cup cucumber, diced⁠
• 2 tsp vegan Worcestershire sauce⁠
• 2 tsp balsamic vinegar⁠
• ½ tsp cayenne pepper⁠
• 6 basil leaves⁠
• Pepper and salt to taste⁠
⁠
Toppings:⁠
• 2 bunches of broccolini⁠
• 1 can (15oz) Cannellini beans⁠
• ½ tbsp fresh thyme leaves⁠
• ½ tsp smoked paprika⁠
• Pepper and salt to taste⁠
• ¼ cup walnuts, roasted⁠
• 2 tbsp parsley, chopped⁠
⁠
Prep⁠
Preheat the oven to 350 degrees. Coat the broccolini in oil and season with pepper and salt. Roast for 15 minutes.⁠
⁠
In the meantime, work on the smoothie: blend all the ingredients except the yogurt on high until no more lumps remain. Set aside.⁠
⁠
Next, drain the beans and dry them with a paper towel. Heat 1 tbsp oil in a non-stick pan on medium heat. Season with pepper, salt, smoked paprika, and thyme and cook for 8 to 10 minutes. Don’t stir the beans because they fall apart very easily. Instead, shake the pan every 2 minutes to avoid sticking. This will give the beans a nice brown crust.⁠
⁠
To assemble, pour the smoothie into bowls and swirl the yogurt through it. Top with the broccolini, beans, walnuts, and parsley.

How do you like to top your sweet treats? ⁠ ⁠

How do you like to top your sweet treats? ⁠
⁠
Did you know we have four different frosting recipes on our website? Tap the link in our bio to explore them all. ⁠