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🍂 We're craving those warm spices and flavors o

🍂 We're craving those warm spices and flavors of the season, from cinnamon to nutmeg. Even if it doesn't feel like fall everywhere just yet (lots of warm temps lingering), the cozy vibes are calling in the kitchen!⁠
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What are you most excited to cook (or bake) this season? Get us inspired in the comments below. 👇

Small Batch Vegan 'BROWN BUTTER' Pumpkin Oatmeal C

Small Batch Vegan 'BROWN BUTTER' Pumpkin Oatmeal Chocolate Chip Cookies 🍪 – Dairy-free and egg-free!⁠
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Chewy, molten centers with crisp, “buttery” edges and a rich, nutty flavor—these cookies are a must-try. The dough comes together effortlessly in just one bowl, using Forager Project Cashewmilk yogurt as an egg replacement to create a texture that'll leave you speechless.⁠
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For the full recipe, COMMENT “pumpkin oatmeal” or “recipe please,” and we'll DM you the details. Enjoy!

Welcoming the change of seasons (goodbye to summer

Welcoming the change of seasons (goodbye to summer with this colorful Soba Noodle Salad by @dearsaturdays 🌱. It’s the perfect make- ahead to enjoy all week long! No reheating needed, just chilled soba noodles, fresh and crunchy veggies, and a creamy, tangy peanut gochujang dressing with a delightful kick. 🌶️

Head to our last Instagram post for the full recipe. Enjoy!

#sobanoodles #lunchideas #mealprep

Gochujang Soba Noodles!! No heating required, just

Gochujang Soba Noodles!! No heating required, just bold flavors and fresh ingredients you can make ahead and enjoy throughout the week. 🙌⁠
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Packed with crunchy veggies and tossed in a creamy, tangy peanut gochujang dressing, it's the perfect balance of flavor and convenience. 🌱⁠
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Soba Noodle SALAD: ⁠
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8 oz soba noodles ⁠
1 cup thinly sliced carrots ⁠
1 cup thinly sliced onions ⁠
1 1/2 cup thinly sliced cucumbers ⁠
1 1/2 cup thinly sliced red bell pepper ⁠
1 1/2 cup shredded red cabbage ⁠
1 1/2 cup shredded red leaf lettuce ⁠
½ cup mint leaves ⁠
½ cup alfalfa sprouts ⁠
¼ cup chopped scallions ⁠
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Gochujang DRESSING: ⁠
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1/4 cup Forager Project Sour Cream ⁠
2 1/2 tablespoon peanut butter ⁠
1 1/2 tablespoon gochujang ⁠
1 1/2 tablespoon soy sauce ⁠
1 tablespoon sesame oil ⁠
Juice of ½ lime ⁠
1 1/2 tablespoon grated ginger ⁠
2 cloves garlic grated ⁠
1 tablespoon maple syrup ⁠
1 tablespoon water (to thin the dressing as needed) ⁠
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✨🔄🥜 Peanut-free + GF options: swap peanut butter with sunbutter and soy sauce with coconut aminos.

🪄GIVEAWAY TIME 🪄⁠ ⁠ We’ve teamed up wi

🪄GIVEAWAY TIME 🪄⁠
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We’ve teamed up with Michele’s Granola to make your morning better!

Two lucky winners will win $300 worth of prizes:⁠
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@foragerproject products, thermo and canvas tote⁠
@wandpdesign non-toxic food storage bowl ⁠
@micheles_granola products, canvas tote⁠
Yoga Mat⁠
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How to enter ⬇️: ⁠

1. Follow @foragerproject, @micheles_granola⁠
2. Like and Save this post⁠
3. Bonus entry: comment a 💙 emoji below⁠

Winners will be selected at random on 9/16, and contacted via email from @foragerproject. To be eligible, you must reside in the US. No purchase necessary to enter to win. This giveaway is not sponsored, endorsed or associated with Instagram.

#giveaway #plantbased #breakfastideas