STEP 4

Sprinkle cinnamon on top and enjoy!

STEP 1

Preheat oven 375 degrees.

STEP 2

Use fork to poke holes into sweet potatoes. Bake sweet potatoes for 45 - 60 minutes or until tender.

STEP 3

Make guacamole by mashing avocado with lime and salt and pepper to taste. Cut sweet potatoes in half lengthwise and top first with guacamole.

STEP 4

Chop/prepare remaining ingredients and top sweet potato with chopped onions, tomato, and beans. Add a dollop of Forager Project Sour Cream and sprinkle with cilantro.

Prep time: 5 minutes

Yields: 2 servings

Ingredients:

• 1 cup blackberries

• 1 cup vegan granola

• 1 cup pears

• 1 cups Forager Project Vanilla Cashewgurt

STEP 1

Arrange ingredients and chop pears.

STEP 2

Layer ingredients for parfait: start with cashewgurt, followed by granola, blackberries, and pears.

Prep time: 15 minutes

Yields: 2 servings

Ingredients:

• 3/4 cup pure pumpkin puree

• 1 cup unsweetened almond milk

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 3/4 tsp pumpkin pie spice

• 1/8 tsp sea salt

• 2 vegan graham cracker sheets

• 1 cup Forager Project Unsweetened Plain Cashewgurt

• Cinnamon and chopped pecans for garnish

STEP 1

Arrange the ingredients.

STEP 2

Process vegan graham crackers in a food processor and press into the bottom of small cups/ramekins to create crust.

STEP 3

Then process (in a food processor or blender) together Forager Project Cashewmilk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice until smooth. Scoop about 1/2 mix into each cup, and top with Cashewgurt.

STEP 4

Garnish with chopped pecans and cinnamon.