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It’s slurp season! 😋🍜 Inspired by the soup

It’s slurp season! 😋🍜 Inspired by the soup master herself, @eatmoreplants.no !! Our Creamy Chickpea Soup is packed with veggies and a twist on the classic chicken noodle!⁠
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Our pro tip is, don’t throw your veggie scraps away. Store them in the freezer until you have enough scraps to make your own veggie broth!⁠
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Ingredients⁠:
1 tsp water (or oil)⁠
1 large onion (chopped)⁠
3 celery sticks (chopped)⁠
3 carrots (chopped)⁠
6 cloves of garlic (minced)⁠
1 tsp salt⁠
1 tsp Italian seasoning⁠
2 tsp of oil (or butter)⁠
1 tbsp all purpose flour (or sub GF flour)⁠
32 oz of veggie broth⁠
½ cube of Not-chick’n Bouillon cubes or 1 tsp of no chick’n bouillon seasoning⁠
1 cup of Forager Project Cashewmilk⁠
1 can of chickpeas, rinsed⁠
3 servings of your choice of noodles (cooked according)⁠
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1. Heat a large pot on medium heat. Once warm, add the water, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent. Remove veggies from the pot.⁠
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2. Add the oil or butter to the pot. Once it starts to melt combine the flour and whisk constantly until the roux mixture is thick and sticky. This will take about one to two minutes. Slowly add the vegetable broth and whisk until well combined.⁠
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3. Add the not-chick’n bouillon seasoning and veggies back to the pot. Stir the soup frequently until the soup comes to a gentle boil.⁠
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4. Combine the chickpeas, cooked noodles, Italian seasoning, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the chickpeas and noodles have warmed.⁠
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5. Taste and add additional seasonings (salt and pepper). ⁠
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Voilá! ENJOY! ⁠
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#soup #chickennoodlesoup #souprecipe

Vegan crêpes with caramelized bananas are a delic

Vegan crêpes with caramelized bananas are a deliciously sweet breakfast or a satisfying dessert. 💛⁠
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One batch of batter makes eight vegan crêpes.⁠
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Crêpes:⁠
▪️ 2 cups all-purpose flour⁠
▪️ 3 ½ cups Forager Project Unsweetened Cashewmilk⁠
▪️ 2 tablespoons egg replacer (store-bought)⁠
▪️ 1 teaspoon vanilla extract⁠
▪️ 1 tablespoon neutral oil (ie: canola, avocado, sunflower, safflower)⁠
▪️ Vegan butter for cooking⁠
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Caramelized bananas 🍌⁠
▪️ 3 medium bananas, firm but ripe⁠
▪️ 4 tablespoons vegan butter⁠
▪️ 4 tablespoons sugar⁠
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Optional garnishes:⁠
▪️ Powdered sugar, for dusting⁠
▪️ Fresh strawberries⁠
▪️ Vegan chocolate sauce⁠
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🔗 link in our bio for the full recipe. ⁠
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#breakfast #recipeshare #plantbased #vegan

Do you savor iced coffee regardless of the season?

Do you savor iced coffee regardless of the season? We do. ⁠
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Pair it with our dairy-free, #ORGANIC Cashewmilk or Oat Milk for the perfect combination.

⁠What are you bringing to the table this holiday

⁠What are you bringing to the table this holiday season?⁠

We're excited to share this favorite holiday side - Green Bean Casserole (w/ a vegan twist). It's satisfying without being too heavy. ⁠
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BONUS you serve in the same pan you bake it in so you cut back on your clean-up. 😅⁠

Ingredients:

1½ lbs green beans, trimmed and halved
2 tbsp extra-virgin olive oil
16 oz mix of cremini mushrooms and shitake, sliced
1 tbsp tamari
4 garlic cloves, minced
½ tsp red pepper flakes
1 tbsp fresh thyme leaves
3 tbsp all purpose flour
2 tbsp vegan butter
2 cups Forager Project Cashewmilk
Pinch of salt and pepper
½ cup vegan parmesan
2 medium yellow onions, thinly sliced
4 tsp extra-virgin olive oil
½ cup all-purpose flour
2 tbsp panko breadcrumbs
½ tsp salt
¼ cup parsley, chopped
1 tsp red pepper flakes
½ cup crispy onions if you’re not baking them yourself

Prep: 👇️⁠
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1️⃣ Preheat oven to 375°F.⁠
2️⃣ Cook beans in a large pot of boiling salted water until 1/2 tender (~4 mins). ⁠
3️⃣ Remove from pot and immerse in ice water. Drain, set aside.⁠
4️⃣ Get crispy onions. Or, make yourself (full recipe on website). ⁠
5️⃣ For the filling, heat olive oil in large skillet. Add mushrooms and cook until soft, (~8 mins). Stir in the tamari, garlic, red pepper flakes, and thyme. Add a pinch of salt +pepper.
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Béchamel Sauce:⁠
First, make the roux: melt 2 tbsp butter in a large saucepan over medium-low heat. Rapidly whisk in 3 tbsp flour until the roux is golden brown / smells mildly nutty, ~3min. Add Cashewmilk, one cup at a time, whisking continuously until it simmers and thickens. Add second cup, whisking at low -medium heat. Cook until the sauce is slightly thick/ bubbling, ~ 5 mins. Remove from heat and whisk in the parmesan.
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6️⃣ Arrange green beans and mushrooms in a 2-quart baking dish. Pour the sauce over the green beans and mushrooms (it may not look like enough, but it will get saucier as it bakes). ⁠
7️⃣ Cover tightly with foil and bake until the sauce is bubbling, 25–30 mins.
8️⃣ Remove foil and continue baking 15–20 mins
9️⃣ Top w/ crispy onions, continue to bake until the onions are slightly darker and fragrant, ~3min. Remove from oven and let set before serving.

Finding balance during the holiday season can feel

Finding balance during the holiday season can feel overwhelming. ⁠

For us, we turn to plants, it's our safe space. 😉🌿⁠
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How do you find balance during the holiday season? Share your secrets with us (and our community) below.

#holidays #motivateothers #recipeshare