Forager Project – November 2019
Vegan Green Bean Casserole
Ingredients:
1 cup Forager Project Half & Half
1 ½ cups vegan crispy fried onions
1 lb fresh green beans – rinsed, trimmed and halved
2 tbs vegan unsalted butter
1 cup finely chopped mushrooms
2 cloves garlic – minced
¼ tsp ground nutmeg
2 tbs all-purpose flour
1 cup vegetable broth
Salt and pepper
Prep time: 10 minutes
Cook time: 20 minutes
Yields: 4 servings
STEP 1
Preheat oven to 400 degrees.
STEP 2
Bring a gallon of salted water to a boil, add beans and blanch for 5 minutes. Strain beans and immediately place into a large bowl of ice water to stop cooking. Strain once more and set aside.
STEP 3
Melt butter in a skillet over medium-high heat and add mushrooms and salt and pepper to taste. Cook for 5 minutes. Add garlic and nutmeg and cook for an additional 2 minutes. Sprinkle flour onto the mixture, stir and cook for 1 minute. Add broth and simmer for 1 minute. Lower heat to medium-low and add Forager Project Half & Half. Cook until mixture thickens, occasionally stirring (about 6 to 8 minutes).
STEP 4
Remove from heat and add in green beans and top with crispy onions. Bake until bubbly (about 15 minutes).
Vegan Chocolate Cake with Sour Cream Frosting
Ingredients:
Chocolate Sour Cream Frosting:
¾ cup Forager Project Sour Cream
¾ cup softened vegan salted butter
½ cup unsweetened cocoa powder – sifted
3 ¾ cups powdered sugar – sifted
2 tsp vanilla extract
Chocolate Cake:
1 ¼ cups flour
¾ cup sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
⅓ cup canola oil
1 tsp apple cider vinegar
1 cup warm water
1 tsp vanilla extract
Additional ingredients: Raspberries and vegan chocolate shavings for topping
Prep time: 20 minutes
Cook time: 25 minutes
Yields: 6 servings
STEP 1
Preheat oven to 350 degrees. Spray two circular baking pans with oil cooking spray.
STEP 2
From the Chocolate Cake Ingredients list, combine flour, sugar, cocoa powder, salt and baking powder in a bowl. In a separate bowl, combine canola oil, vinegar, water and vanilla extract. Pour wet ingredients into dry ingredients bowl and stir until smooth. Split cake batter between two pans and bake for 23 minutes or until toothpick comes out clean.
STEP 3
Make Chocolate Sour Cream Frosting. Place all ingredients into a bowl. Use a mixer to combine on low while scraping sides. Then whip on high for 30 seconds to 1 minute until frosting is smooth and creamy.
STEP 4
Once cake is cool to room temperature, place one cake layer on a plate, spread frosting, followed by the second layer stacked on top. Frost the entire top and sides of the cake. Finish off with fresh raspberries and chocolate shavings for decoration.
Baked Apple French Toast
Prep time: 10 minutes
Cook time: 25 minutes
Yields: 4 servings
Ingredients:
1 cup Forager Project Cashewmilk
3 - 4 slices of sourdough bread – cubed
1 apple – chopped (leave skin on)
⅓ cup flour
½ cup maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt
Forager Project Vanilla Cashewgurt for topping
STEP 1
Preheat oven to 400 degrees and grease an 8x8 square pan.
STEP 2
In a bowl, whisk together Forager Project Cashewmilk, maple syrup, flour, vanilla extract, nutmeg and salt.
STEP 3
Spread chopped bread evenly in pan and top with chopped apples. Top with wet mixture.
STEP 4
Bake for 20 - 25 minutes or until golden brown. Slice and serve with a dollop of Forager Project Vanilla Cashewgurt.
Crispy Asparagus with Vegan Lemon Dipping Sauce
Prep time: 10 minutes
Cook time: 15 minutes
Yields: 2 servings
Ingredients:
4 tbs Forager Project Cashewmilk
½ cup cornmeal
2 tbs nutritional yeast
½ tsp salt
1 batch asparagus
½ cup Forager Project Unsweetened Plain Cashewgurt
½ tsp lemon zest
1 clove garlic – minced
1 tbs lemon juice
STEP 1
Preheat oven to 450 degrees and line baking sheet with parchment paper.
STEP 2
Cut off hard ends of asparagus. In a bowl, mix together cornmeal, nutritional yeast and salt. In a second bowl, add Forager Project Cashewmilk. Dip asparagus into cashewmilk, then cornmeal mixture and place on baking sheet. Bake for 10 to 15 minutes or until asparagus is cooked through and there is a nice crust.
STEP 3
For the dipping sauce, combine Forager Project Cashewgurt with lemon zest, lemon juice and garlic.
STEP 4
Serve asparagus with dipping sauce and enjoy!
