This week’s meal plan is all about bringing cozy fall flavors into your kitchen, with a spotlight on Forager Project’s versatile plant-based products.
Whether you’re looking to create creamy sauces, whip up tangy dressings, or add a rich, dairy-free twist to baked goods, Forager Project’s Dairy-Free Cashewmilk Yogurt is a kitchen staple. From using it as a base for your favorite dips to incorporating it into smoothies or baking, Forager Project offers endless ways to elevate your meals.
Whip up this Curried Pumpkin Lentil Soup when you need a nourishing and flavorful meal. I like to mellow out the spicy curry flavor by mixing a dollop of creamy yogurt directly into my soup.
These Maple-Dijon Chicken Thighs are the perfect balance of sweet and savory. Tender chicken is coated in a rich maple syrup and Dijon mustard glaze, then roasted with seasonal vegetables on a single sheet pan.
Crispy homemade Millet Fritters are a delicious wholesome option for lunch or dinner. The crunchy fritters pair perfectly with rich & creamy homemade lemon yogurt dipping sauce made with Forager Project Cashewmilk Yogurt. Serve this recipe with a simple side salad to make it a filling meal.
Use whatever vegetables you have to make this cozy Quinoa Stuffed Sweet Potato. We added sautéed onions, quinoa, and a dollop of yogurt for a simple yet delicious meal.
Who can resist a slice of snacking cake with a cup of coffee? Soft, moist, and bursting with warm fall spices, this Pumpkin Loaf Cake is an irresistible treat.
