Uploaded December 2016 | Updated September 2026, 3 weeks ago

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RECIPES BELOW!

Chocolate Blackstrap Molasses Smoothie:
2 frozen bananas
1/2 cup blueberries (fresh or frozen)
1/2-1 cup cubed, raw zucchini
1 tablespoon ground flaxseed (Optional)
1 brazil nut (Optional)
2 tablespoons cacao/cocoa powder
1 cup water
Add ins: cacao nibs

Add all ingredients except the cacao nibs to a blender and blend until smooth.
Top with cacao nibs if desired.

VEGAN MATCHA LATTE:
2-4 pitted dates
1 teaspoon matcha tea powder
1 cup boiling water
1/2 cup non-dairy milk

Blend until smooth and frothy.
Serve warm

VEGAN CAESAR SALAD DRESSING:
1/2 cup cashews, soaked then drained
6 tablespoons water
juice of 1/2 lemon
1/2 tablespoon dijon mustard
1/2 tablespoon soy sauce
1 small garlic clove
1/2 teaspoon garlic powder
1/4-1/2 teaspoon salt
black pepper

Add all ingredients into a blender and blend until smooth.
Store in an airtight container in the fridge for up to a week.

CHOCOLATE CHIP PUMPKIN BISCOTTI:
theconscientiouseater.com/vegan-pumpkin-chocolate-chip-biscotti

SIMPLE OIL-FREE HUMMUS:
theconscientiouseater.com/easy-oil-free-hummus-recipe

PUMPKIN AND RED LENTIL SOUP:
theconscientiouseater.com/red-lentil-pumpkin-soup

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