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Morning made better

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Forager on Instagram

Forager on Instagram

How do you find balance?⁠ ⁠ Our dairy-free Cas

How do you find balance?⁠
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Our dairy-free Cashewmilk Yogurt with its creamy and low-sugar goodness provides a nice balance to this savory protein-packed Lentil bowl. ⁠

Welcoming the new year with a fresh look!✨ Our c

Welcoming the new year with a fresh look!✨ Our creamers have a new face, but don’t worry—the same creamy, organic goodness is inside. No changes to the ingredients you love!

Find them now at @wholefoods @naturalgrocers @sprouts @instacart, and more!

Where do you grab your favorite Forager Project creamers- or where do you wish they were available? Let us know below! 👇

These fudgy and decadent classic peppermint browni

These fudgy and decadent classic peppermint brownies are better than any box mix brownie you’ll make- no eggs, butter or milk, they’re 100% vegan and so easy! 😍

Our Unsweetened Cashewmilk Yogurt is a great egg replacement. 🤗

Pro Tip: Add 1 tsp of instant espresso powder- decaf as needed! - to the brownie batter to enhance the chocolate flavor! 🍫☕️

1 2/3 cup all-purpose flour or GF 1:1 baking flour
1/2 cup high quality Dutch-processed cocoa powder
1/2 cup vegan butter
6 ounces vegan chocolate chips
1/3 cup aquafaba or DF milk, room temperature
1 cup organic granulated sugar
1/4 cup light brown sugar
½ cup Forager Project Unsweetened Cashewmilk Yogurt, room temperature
1 tsp vanilla extract
¼ tsp peppermint extract
Additional 1/2 cup chocolate chips

Ganache:
½ cup chocolate chips
½ cup heavy cream
3-4 peppermint candies, crushed

COMMENT “brownies” for the full recipe!

Episode 3️⃣ of #FueledByForager! We’re servi

Episode 3️⃣ of #FueledByForager! We’re serving up easy, budget-friendly recipes to keep you fueled all week long. CREAMY MUSHROOM SOUP 🍲 - a cozy, nutrient-packed dish that will keep you warm on these chilly days.⁠
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Save this recipe for later and follow us @foragerproject so you don’t miss out on more delicious ways to stay fueled all week long!⁠
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1️⃣ Heat a large pot on medium heat. Once warm, add the butter (or oil) and onions. Cook for 4-5 minutes or until the onions are translucent. Add your minced garlic and cook for 2 minutes or until fragrant. ⁠
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2️⃣ Pour veggie broth, sweet potatoes, carrots, mushrooms, spices into the pot. Bring soup to a low simmer and cook for 15 minutes. Add the butternut squash and cook for an additional 5 minutes, stirring occasionally. ⁠
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3️⃣ Combine the Forager Project Unsweetened Probiotic yogurt, farro, and fresh spinach. Taste and add additional seasoning if needed. Divide soup into bowls and enjoy. ⁠
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✨️ Leftovers can be kept in the fridge in an airtight container to enjoy for up to 3 days. ⁠
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Soup Ingredients: ⁠
1 tbsp vegan butter⁠ or oil⁠
1 onion, chopped into small pieces ⁠
4-5 cloves of garlic, minced ⁠
4 cups veggie broth ⁠
2 cups of cooked farro, or choice of cooked grain⁠
8 oz mushrooms, sliced⁠
2 carrots, peeled and chopped⁠
1 cup of butternut squash, peeled and cut into small cubes⁠
1 cup sweet potatoes, peeled and cup into small cubes⁠
1/2 cup spinach, or a handful ⁠
1 cup Forager Project Unsweetened Probiotic Yogurt ⁠
1/4 tsp cayenne pepper⁠
1 tbsp Italian seasoning ⁠
salt and pep to taste

Recipe by @itsallgoodvegan 💛

Mindful gifting ✨ Sharing a few of our favorite

Mindful gifting ✨ Sharing a few of our favorite picks for this giving season. We hope this guide inspires thoughtful surprises for every personality on your list. 🌱

Happy gifting!! 🤗

#giftideas #giftguide