Vegan Cobb Salad with Yogurt Ranch Dressing

May 11, 2026

Recipe and photo from Forager Project.

This vegan cobb salad is crunchy, filling, and easy to make. Fresh veggies like romaine lettuce, corn, tomatoes, red onion, and crispy mushrooms get topped with a homemade yogurt ranch dressing for a salad even better than the classic!

Prep time: 15 mins  •  Cook time: 30 mins •  Serves: 3

INGREDIENTS

• 15 oz can of cooked chickpeas, strained & rinsed
• 8 ounces mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 3 romaine hearts, chopped
• 1 cup cherry tomatoes, cut in half
• 1 avocado, diced
• ½ red onion, diced
• ½ cup cooked corn
• ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1-2 tablespoons water (optional, to thin the dressing if needed)

DIRECTIONS

1. First, make the crispy chickpeas and mushroom bacon. Preheat the oven to 400ºF and slice the mushrooms. Strain the can of chickpeas, rinse, and dry them completely before roasting.
2. Next, add the chickpeas, sliced mushrooms, soy sauce, oil, garlic powder, onion powder, and smoked paprika to a baking sheet. Then, toss together until the mushrooms and chickpeas are completely coated in the seasoning.
3. Arrange the mushrooms & chickpeas on the baking tray so they are not overlapping. Then, add the tray to the oven and bake for 30 minutes, flipping the mushrooms & chickpeas halfway through so they bake evenly. Once they are baked & crispy, remove and let cool before adding to the salad.
4. While the chickpeas and mushrooms are baking, chop the veggies & make the dressing. First, chop the romaine hearts, slice the cherry tomatoes in half, dice the avocado into cubes, and finely dice the red onion. Set aside the veggies for later.
5. Next, make the yogurt ranch dressing by adding the Forager Project Cashewmilk Yogurt, lemon juice, dill, Dijon mustard, onion powder, garlic powder, dried parsley, salt, and ground pepper to a bowl and whisking together until smooth. If the dressing is too thick, add 1-2 Tablespoons of water to thin it out to your desired consistency.
6. To make the salad, add the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, diced red onion, and corn to a bowl. Then, top with the crispy chickpea & mushroom bacon mixture. As a final step, pour on the yogurt ranch dressing. Dig in & enjoy! 

For more delicious, dairy-free vegan recipes, visit Forager Project.

Lemon Blueberry Sweet Rolls

May 3, 2026

These Lemon Raspberry Sweet Rolls feature tender, flaky pastry filled with berries, and a lemon cream cheese frosting.

Prep Time: 25 minutes  •  Cook Time: 30 minutes •  Rise Time: 1 hour 45 minutes •  Total Time: 2 hours 40 minutes
Servings: 12 rolls

INGREDIENTS

Sweet Rolls Dough

• 3 tablespoons granulated sugar
• 1 cup whole milk, warmed
• 1/4 teaspoons active dry yeast (or 1 packet)
• 4 tablespoons unsalted butter, melted and cooled
• 1 egg, beaten
• 1 teaspoon salt
• 2 1/2 cups all purpose flour

Lemon Blueberry Filling

• 2 cups blueberries
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Whipped Cream Cheese Frosting

• 1/2 cup unsalted butter, softened to room temperature
• 1 8 ounce package cream cheese, softened to room temperature
• 3/4 cup powdered sugar, or more as needed
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

DIRECTIONS

Sweet Rolls Dough

1. Grease a 9×13-inch baking pan and set aside.
2. Dissolve the sugar into the warm milk and stir in the active yeast. Let the mixture sit for 5 minutes until frothy.
3. Add the milk mixture, melted butter, egg, salt and half of the flour to a large mixing bowl or electric mixer with a dough hook. Beat for several minutes, gradually adding the remaining flour until the dough comes together and is slightly tacky.
4. Roll the dough into a ball and place into a lightly greased bowl and cover with a damp towel or plastic wrap. Let the dough rise for 1 hour, or until doubled.
5. Punch the dough down and roll out on a lightly floured surface into a 10×14-inch rectangle.

Lemon Blueberry Filling

1. Mix the blueberries, sugar, lemon juice, and lemon zest together in a bowl and spread across the top of the rolled out dough, edge to edge.
2. Roll the dough up lengthwise into a log. Slice the roll into 12 evenly sized pieces.
3. Place the 12 roll slices into your prepared baking pan. Cover with a damp towel or plastic wrap and allow to rise for another 30-45 minutes or until doubled in size.
4. When the dough is just about done rising, preheat oven to 350°F.
5. Bake the sweet rolls for 25-35 minutes, or until fully cooked through. Allow to cool.

Whipped Cream Cheese Frosting

1. While the rolls are baking, prepare your frosting.
2. Beat the butter and cream cheese together with an electric mixer until smooth and creamy. Add the powdered sugar, lemon juice, and vanilla extract and continue to mix until smooth.
3. Spread the prepared frosting across the top of the cooled rolls and serve.

Little Joy Coffee Raspberry Danish Latte

May 3, 2026

The viral Raspberry Danish Latte was created by the Little Joy Coffee Shop in Minnesota, USA. They’ve shared a free home version of their recipe for anyone looking for a completely fresh, unique, and utterly delicious latte.

Raspberry Syrup

Ingredients

• 200g fresh raspberries
• 160g sugar
• 30g water
• 5g vanilla extract

Method

1. In a small pot, combine the raspberries and sugar. Whisk until the raspberries begin to break down and form a loose slurry with the sugar.
2. Add the water and bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the raspberries are fully broken down.
3. Strain through a fine mesh strainer, pressing and whisking the mixture through so some of the pulp makes it into the finished syrup. You want the final texture to land somewhere between a simple syrup and a purée. Store in the fridge for up to 1 week

Vanilla Cream Cheese Foam

Ingredients

• 50g heavy cream
• 30g cream cheese
• 20g whole milk
• 12g cane sugar
• 1g vanilla extract
• Pinch of salt

Method

1. Let the cream cheese soften at room temperature for 15–20 minutes. In a small bowl or cup, mix the softened cream cheese and sugar until smooth. Add the heavy cream, milk, vanilla, and salt. Stir to combine, then froth with a hand frother until silky and pourable.

Drink Build

Ingredients

• 40–50g raspberry syrup
• 200g milk
• Double shot of espresso
• Vanilla cream cheese foam
• Fresh raspberry on a skewer, for garnish

Method

1. Fill a 16 oz glass with ice. Pour 40–50g raspberry syrup over the ice, then add 200g milk. Pour in a double shot of espresso. Top with vanilla cream cheese foam and garnish with a fresh raspberry.