Autumn Recipe Archives - The Conscious Cook



Home
Recipes
- Breakfast
- Main Dishes
- Side Dishes
- Salads
- Soups
- Desserts
- Drinks
- Snacks
- Dips
- Sourdough
About Me
Contact Me
Shop

Home
Recipes
- Breakfast
- Main Dishes
- Side Dishes
- Salads
- Soups
- Desserts
- Drinks
- Snacks
- Dips
- Sourdough
About Me
Contact Me
Shop

Home » Autumn Recipe

Tag: Autumn Recipe

Autumn Harvest Bowl

Autumn Harvest Bowl

May 28, 2025

Search

Recent Posts

5 Minute Silken Tofu with Peanut Sauce
Vegan Ricotta & Fig Toast
Autumn Harvest Bowl
Loaded Vegan BLT with Smoky Tempeh & Pickled Onions
Jackfruit Tacos Al Pastor (Vegan-Friendly & Gluten-Free)

Brooklyn

Hi, I'm Brooklyn! Welcome to The Conscious Cook, where I share my love for cooking, but more importantly health-conscious cooking. But don't worry, this isn't just another lettuce-loving blog. I love flavour - so not only are my recipes nutritious, but delicious too!

Read More

Categories

Recipes
- Breakfast
- Desserts
- Dips
- Drinks
- Main Dishes
- Salads
- Sauces
- Side Dishes
- Snacks
- Soups
- Sourdough

The Conscious Cook

Welcome to my blog, The Conscious Cook! Here I combine my passion for cooking health-conscious food with the belief that food really is the language of love.

Recent Posts

5 Minute Silken Tofu with Peanut Sauce June 4, 2025
Vegan Ricotta & Fig Toast June 4, 2025
Autumn Harvest Bowl May 28, 2025

Categories

Recipes
- Breakfast
- Desserts
- Dips
- Drinks
- Main Dishes
- Salads
- Sauces
- Side Dishes
- Snacks
- Soups
- Sourdough

Instagram

Let’s make a sandwich 🥪 this is my vegan BLT and she’s loaded 🤤 full recipe is on my blog 🔗

#blt #bltsandwich #sandwichesofinstagram #vegansandwich #veganblt

theconsciouscook_

•

Let’s make a sandwich 🥪 this is my vegan BLT and she’s loaded 🤤 full recipe is on my blog 🔗 #blt #bltsandwich #sandwichesofinstagram #vegansandwich #veganblt

20 hours ago

View on Instagram |

1/12

Let’s make my Autumn Harvest Bowl 🤤🍂 full recipe is on my blog at theconsciouscook.au 🔗

#autumn #veganrecipeshare #harvestbowl #sweetpotatoes #brusselssprouts #nourishbowl #veganfood

theconsciouscook_

•

Let’s make my Autumn Harvest Bowl 🤤🍂 full recipe is on my blog at theconsciouscook.au 🔗 #autumn #veganrecipeshare #harvestbowl #sweetpotatoes #brusselssprouts #nourishbowl #veganfood

6 days ago

View on Instagram |

2/12

Jackfruit Tacos Al Pastor 🇲🇽 you NEED to try this 🤤↓

These vegan jackfruit tacos al pastor are smoky, spicy, and straight-up addictive. You won’t believe it’s not meat but your tastebuds won’t care. Juicy jackfruit, punchy marinade, caramelised edges… this one’s a flavour bomb

Save + follow for more health-conscious recipes @theconsciouscook_ 🌱 #jackfruit #jackfruitrecipes #tacosalpastor #vegantacos

theconsciouscook_

•

Jackfruit Tacos Al Pastor 🇲🇽 you NEED to try this 🤤↓ These vegan jackfruit tacos al pastor are smoky, spicy, and straight-up addictive. You won’t believe it’s not meat but your tastebuds won’t care. Juicy jackfruit, punchy marinade, caramelised edges… this one’s a flavour bomb Save + follow for more health-conscious recipes @theconsciouscook_ 🌱 #jackfruit #jackfruitrecipes #tacosalpastor #vegantacos

2 weeks ago

View on Instagram |

3/12

Dairy-Free Banana Bread Matcha Latte 🍵🍌

This is probably my favourite at home matcha creation 🤤 sorry strawberry matcha…you’ve had your moment but THIS is where it’s at!

Creamy, cinnamon-y and just delicious without any refined sugar ✔️ And she’s dairy-free so us girlies who are vegan or lactose intolerant can finally enjoy this too 🙈

Find the recipe on my blog theconsciouscook.au or comment MATCHA and I’ll send it to you 🔗📥

#matcha #matchatte #bananabread #bananabreadmatcha #dairyfreematcha

theconsciouscook_

•

Dairy-Free Banana Bread Matcha Latte 🍵🍌 This is probably my favourite at home matcha creation 🤤 sorry strawberry matcha…you’ve had your moment but THIS is where it’s at! Creamy, cinnamon-y and just delicious without any refined sugar ✔️ And she’s dairy-free so us girlies who are vegan or lactose intolerant can finally enjoy this too 🙈 Find the recipe on my blog theconsciouscook.au or comment MATCHA and I’ll send it to you 🔗📥 #matcha #matchatte #bananabread #bananabreadmatcha #dairyfreematcha

2 weeks ago

View on Instagram |

4/12

This Smashed Bean + Artichoke Sandwich has been on rotation this last week and for good reason 🤤

It’s creamy, crunchy, fresh and loaded with fibre 🤌 super easy to make and perfect for lunches!

Comment SANDWICH and I’ll send you the recipe or head straight to my blog.

Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

theconsciouscook_

•

This Smashed Bean + Artichoke Sandwich has been on rotation this last week and for good reason 🤤 It’s creamy, crunchy, fresh and loaded with fibre 🤌 super easy to make and perfect for lunches! Comment SANDWICH and I’ll send you the recipe or head straight to my blog. Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

3 weeks ago

View on Instagram |

5/12

Tiramisu for breakfast? Yes please 🤤

Ingredients:
- 1/3 cup chia seeds
- 1.5 tbsp sugar-free maple
- 1 cup unsweetened almond milk
- 4 tbsp unsweetened coconut yoghurt
- 1/4 cup coffee shot (decaf or normal)
- 1/2 tsp vanilla extract
- Cocoa powder, for dusting
- Pinch of salt
- Optional: add a scoop of vanilla or choc protein to your chia pudding mix

Save + follow for more health-conscious recipes @theconsciouscook_ 🌱 #tiramisu #chiapudding #vegantiramisu #tiramisuchia

theconsciouscook_

•

Tiramisu for breakfast? Yes please 🤤 Ingredients: - 1/3 cup chia seeds - 1.5 tbsp sugar-free maple - 1 cup unsweetened almond milk - 4 tbsp unsweetened coconut yoghurt - 1/4 cup coffee shot (decaf or normal) - 1/2 tsp vanilla extract - Cocoa powder, for dusting - Pinch of salt - Optional: add a scoop of vanilla or choc protein to your chia pudding mix Save + follow for more health-conscious recipes @theconsciouscook_ 🌱 #tiramisu #chiapudding #vegantiramisu #tiramisuchia

4 weeks ago

View on Instagram |

6/12

Charred Broccolini® on a Smokey Cashew + Butter Bean Spread - fancy feels, zero fuss 🫡
 I’m using @perfectionfresh Broccolini® for this one and let me tell you, the flavour is so mild and sweet that it just works so well in this recipe 🤌 But also, did you know every part is edible (no waste 🙌)?!

It’s super convenient to throw together in sooo many dishes and you don’t need to peel or chop, just throw into a skillet or fry pan and you’re good to go - very lazy girl approved ✅ I’m obsessed with how easy (under 10 MINUTES - yes please) this dish is for lazy weeknights, quick WFH lunches or when you wanna impress & entertain!

How to make ↓

For the Broccolini®:
* 2 bunches Broccolini®
* Drizzle of olive oil
* Pinch of sea salt
* Optional: squeeze of lemon

For the Smoked Cashew & Butter Bean Spread:
* 1/3 cup raw cashews (pre-soaked)
* 400g canned butter beans, drained & rinsed
* 1 small garlic clove
* 1 tbsp lemon juice
* 1/2 tsp smoked paprika
* 1 tsp liquid smoke (optional)
* Salt to taste
* 2–4 tbsp water (to blend to desired creaminess)

To Finish:
* Lemon zest
* Lemon wedge or drizzle of chilli oil

Method
1. Blend soaked cashews, butter beans, garlic, lemon juice, smoked paprika, salt, and a little water until super smooth and creamy. Adjust seasoning and water to get it just right - smooth and scoopable.
2. Toss Broccolini® in olive oil and salt. Heat a grill pan, skillet or standard fry pan until hot, then cook it for 3–5 minutes, turning occasionally until it’s lightly charred but still vibrant and crisp-tender.
3. Spread a generous swoosh of the cashew butter bean mix onto a plate. Top with the hot Broccolini®.
4. Scatter over lemon zest. Serve with a lemon wedge on the side or a cheeky drizzle of chilli oil for extra kick.

Save + follow for more health-conscious recipes @theconsciouscook_ and add more Broccolini® to your everyday cooking 🌱 #perfectionfreshaus #broccolini #morehealthlesshassle #ad

theconsciouscook_

•

Charred Broccolini® on a Smokey Cashew + Butter Bean Spread - fancy feels, zero fuss 🫡  I’m using @perfectionfresh Broccolini® for this one and let me tell you, the flavour is so mild and sweet that it just works so well in this recipe 🤌 But also, did you know every part is edible (no waste 🙌)?! It’s super convenient to throw together in sooo many dishes and you don’t need to peel or chop, just throw into a skillet or fry pan and you’re good to go - very lazy girl approved ✅ I’m obsessed with how easy (under 10 MINUTES - yes please) this dish is for lazy weeknights, quick WFH lunches or when you wanna impress & entertain! How to make ↓ For the Broccolini®: * 2 bunches Broccolini® * Drizzle of olive oil * Pinch of sea salt * Optional: squeeze of lemon For the Smoked Cashew & Butter Bean Spread: * 1/3 cup raw cashews (pre-soaked) * 400g canned butter beans, drained & rinsed * 1 small garlic clove * 1 tbsp lemon juice * 1/2 tsp smoked paprika * 1 tsp liquid smoke (optional) * Salt to taste * 2–4 tbsp water (to blend to desired creaminess) To Finish: * Lemon zest * Lemon wedge or drizzle of chilli oil Method 1. Blend soaked cashews, butter beans, garlic, lemon juice, smoked paprika, salt, and a little water until super smooth and creamy. Adjust seasoning and water to get it just right - smooth and scoopable. 2. Toss Broccolini® in olive oil and salt. Heat a grill pan, skillet or standard fry pan until hot, then cook it for 3–5 minutes, turning occasionally until it’s lightly charred but still vibrant and crisp-tender. 3. Spread a generous swoosh of the cashew butter bean mix onto a plate. Top with the hot Broccolini®. 4. Scatter over lemon zest. Serve with a lemon wedge on the side or a cheeky drizzle of chilli oil for extra kick. Save + follow for more health-conscious recipes @theconsciouscook_ and add more Broccolini® to your everyday cooking 🌱 #perfectionfreshaus #broccolini #morehealthlesshassle #ad

4 weeks ago

View on Instagram |

7/12

You need to try these ‘Haystacks’ or otherwise known as one big taco salad 🥗🇲🇽

This recipe is a weekly staple in our house and we love it so much because it’s full of fibre, colours, plant protein and crunch! Not your average or boring salad 🤌

Get the full recipe on my blog at theconsciouscook.au or comment TACO and I’ll send you the link 🔗

Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

theconsciouscook_

•

You need to try these ‘Haystacks’ or otherwise known as one big taco salad 🥗🇲🇽 This recipe is a weekly staple in our house and we love it so much because it’s full of fibre, colours, plant protein and crunch! Not your average or boring salad 🤌 Get the full recipe on my blog at theconsciouscook.au or comment TACO and I’ll send you the link 🔗 Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

1 month ago

View on Instagram |

8/12

The ONE thing you need to make heading into Winter this year ↓

My Sunshine Shots aka my Lemon, Ginger and Turmeric Shots 🍋🍊🌞

These are spicy, a tad sweet and tangy - just the ultimate ‘wake me up’ without coffee in the morning and perfect for prepping the immune system ahead of the cold + flu season 🤧 Get the full recipe on my blog at theconsciouscook.au or comment SHOT and I’ll send you the link 🔗

Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

theconsciouscook_

•

The ONE thing you need to make heading into Winter this year ↓ My Sunshine Shots aka my Lemon, Ginger and Turmeric Shots 🍋🍊🌞 These are spicy, a tad sweet and tangy - just the ultimate ‘wake me up’ without coffee in the morning and perfect for prepping the immune system ahead of the cold + flu season 🤧 Get the full recipe on my blog at theconsciouscook.au or comment SHOT and I’ll send you the link 🔗 Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

1 month ago

View on Instagram |

9/12

Chocolate Sago Pudding 🤝 Me 🫶

Just 6 ingredients this chocolate sago pudding is next level good! Refined sugar-free and vegan-friendly! 🌱

Get the full recipe on my blog or comment SAGO and I’ll send it to you 🔗

theconsciouscook_

•

Chocolate Sago Pudding 🤝 Me 🫶 Just 6 ingredients this chocolate sago pudding is next level good! Refined sugar-free and vegan-friendly! 🌱 Get the full recipe on my blog or comment SAGO and I’ll send it to you 🔗

1 month ago

View on Instagram |

10/12

Sweet Potato Fries 🍠🍟 recipe below ↓

This is my GO-TO sweet potato chip recipe - so much flavour and crispy edges - just yum 🤤

Ingredients:
- Sweet potato
- Olive oil
- Corn starch
- Rosemary
- Cinnamon
- Thyme
- Nutritional yeast flakes
- Smoked paprika
- Onion powder
- Garlic powder
- Flaky sea salt

Tip: make sure to soak your sweet potato once you’ve cut it up in ice cold water for at least an hour and then completely dry off - this helps get them crispy in the oven.

Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

theconsciouscook_

•

Sweet Potato Fries 🍠🍟 recipe below ↓ This is my GO-TO sweet potato chip recipe - so much flavour and crispy edges - just yum 🤤 Ingredients: - Sweet potato - Olive oil - Corn starch - Rosemary - Cinnamon - Thyme - Nutritional yeast flakes - Smoked paprika - Onion powder - Garlic powder - Flaky sea salt Tip: make sure to soak your sweet potato once you’ve cut it up in ice cold water for at least an hour and then completely dry off - this helps get them crispy in the oven. Save + follow for more health-conscious recipes @theconsciouscook_ 🌱

2 months ago

View on Instagram |

11/12

Viral Cheesecake Filled Easter Egg 🐣

A chocolate Easter egg shell filled with the dreamiest vegan cheesecake - this is next-level Easter magic! ✨

My hack for mess-free cooking you ask? @vileda_australia Handy Fresh® Multi-Purpose Nitrile Disposable Gloves. Honestly these have changed the game for me, especially working with messy ingredients like melted chocolate 🍫🧤

How to make ↓

Ingredients:
Chocolate Shell:
200g dairy-free dark chocolate
1 tsp coconut oil (for a glossy finish)

Cheesecake Filling:
1/2 cup cashews (soaked for 4+ hours or boiled for 10 min)
½ cup coconut cream
2 tbsp melted coconut oil
1/4 cup maple syrup
½ block (about 150g) silken tofu
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt

Caramel Layer:
1 can of sweetened condensed coconut milk

Optional Add-ins:
Swirl in melted Biscoff, peanut butter, or berry compote - whatever you fancy!
Fold in crushed cookies for texture or add on the bottom of the egg shell.

Method:
1️⃣Make the Chocolate Shell:
Melt the chocolate and coconut oil over a double boiler or in the microwave in 20-second bursts. Pour into your Easter egg moulds, swirling to coat. Let it set in the fridge for 10-15 min, then repeat for a thicker shell. Chill until completely firm.

2️⃣Blend the Cheesecake Filling:
Drain the pre-soaked cashews and blend with coconut cream, coconut oil, maple syrup, silken tofu, lemon juice, vanilla, and salt until super smooth and creamy.

3️⃣Make Caramel Layer:
Pour the sweetened condensed coconut milk into the pan. Set heat to low-medium and stir constantly with a silicone spatula to prevent burning. The caramel will gradually darken and thicken over 15–25 minutes. Set aside when done.

4️⃣Fill the Eggs:
Spoon or pipe the cheesecake mixture into the chocolate shells. Add the crushed biscuit layer (if using) and drizzle in coconut caramel. Smooth the top and chill for at least 4 hours (or overnight) until set.

5️⃣Dust off Top:
Cut out a cross with cardboard and place on top of the set cheesecake in chocolate egg. Dust over cocoa powder. Remove the cardboard cross and it should resemble a hot cross bun.

#ViledaHandyFresh #ViledaHome #ViledaRecipes

theconsciouscook_

•

Viral Cheesecake Filled Easter Egg 🐣 A chocolate Easter egg shell filled with the dreamiest vegan cheesecake - this is next-level Easter magic! ✨ My hack for mess-free cooking you ask? @vileda_australia Handy Fresh® Multi-Purpose Nitrile Disposable Gloves. Honestly these have changed the game for me, especially working with messy ingredients like melted chocolate 🍫🧤 How to make ↓ Ingredients: Chocolate Shell: 200g dairy-free dark chocolate 1 tsp coconut oil (for a glossy finish) Cheesecake Filling: 1/2 cup cashews (soaked for 4+ hours or boiled for 10 min) ½ cup coconut cream 2 tbsp melted coconut oil 1/4 cup maple syrup ½ block (about 150g) silken tofu 1 tbsp lemon juice 1 tsp vanilla extract Pinch of salt Caramel Layer: 1 can of sweetened condensed coconut milk Optional Add-ins: Swirl in melted Biscoff, peanut butter, or berry compote - whatever you fancy! Fold in crushed cookies for texture or add on the bottom of the egg shell. Method: 1️⃣Make the Chocolate Shell: Melt the chocolate and coconut oil over a double boiler or in the microwave in 20-second bursts. Pour into your Easter egg moulds, swirling to coat. Let it set in the fridge for 10-15 min, then repeat for a thicker shell. Chill until completely firm. 2️⃣Blend the Cheesecake Filling: Drain the pre-soaked cashews and blend with coconut cream, coconut oil, maple syrup, silken tofu, lemon juice, vanilla, and salt until super smooth and creamy. 3️⃣Make Caramel Layer: Pour the sweetened condensed coconut milk into the pan. Set heat to low-medium and stir constantly with a silicone spatula to prevent burning. The caramel will gradually darken and thicken over 15–25 minutes. Set aside when done. 4️⃣Fill the Eggs: Spoon or pipe the cheesecake mixture into the chocolate shells. Add the crushed biscuit layer (if using) and drizzle in coconut caramel. Smooth the top and chill for at least 4 hours (or overnight) until set. 5️⃣Dust off Top: Cut out a cross with cardboard and place on top of the set cheesecake in chocolate egg. Dust over cocoa powder. Remove the cardboard cross and it should resemble a hot cross bun. #ViledaHandyFresh #ViledaHome #ViledaRecipes

2 months ago

View on Instagram |

12/12

View on Instagram

Shop
About Me
Contact Me
Recipes
Privacy Policy

Follow us

Let's connect on socials

facebook
instagram
tiktok
youtube
pinterest

Copyright © 2025 The Conscious Cook — Cookely Theme by WPZOOM