Hello fellow foodies!
The Conscientious Eater is a space where everyone from every diet can find easy-to-make, completely plant-based recipes that are family and friend approved!
Whether you’re a long-time reader or new here, I’m so glad you stopped by!
Recipes:
The recipes shared here at The Conscientious Eater are completely plant-based and both family and friend approved. Whether you’re an omnivore or vegan, I hope these simple, plant-based recipes are unintimidating and inspire you to include more plants in your diet.
You can expect one or two new recipes per week ranging from easy breakfast recipes to decadent desserts and everything in between. Most of the recipes here use easy-to-find ingredients and simple techniques, making them perfect for all kinds of cooks. Additionally if you are unable to eat certain foods due to allergies (i.e. you are gluten free), don’t worry! You are sure to find a plethora of recipes to suit your needs!
What does “The Conscientious Eater” mean?
Conscientious (adjective):
governed by conscience; controlled by or done according to one’s inner sense of what is right; principled
The name “The Conscientious Eater” doesn’t refer to a single, perfect diet (does that even exist?), yet instead is meant to inspire everyone to consider individually what foods make them feel their best physically, emotionally and intellectually. Eating a mostly plant-based diet is what makes me feel my best, not only physically, but also mentally as I consider different environmental and ethical aspects. Whether you eat everything under the sun or stick to a strict diet, you are welcome to try out these recipes!
Everyone is welcome!
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PLANT BiASED:
If you enjoy the recipes here at The Conscientious Eater, be sure to check out Plant Biased, my eBook full of tips, tricks and recipes to help you eat a more plant-based diet. It contains:
– my top 80+ recipes
– 6 eBook exclusive recipes
– my pantry staples
– protein sources for vegans
– vegan substitutes for recipes
– a weekly meal plan
– much more
From Scratch:
Being an expat overseas has forced me to learn how to make a lot of foods from scratch. If you are in a place where you don’t have access to all the foods you want or simply enjoy making foods from scratch, be sure to check out the following:
- How to Make the Best Homemade Almond Milk
- Homemade Oat Milk
- Whole Wheat No-Knead Vegan Sandwich Bread
- How to Make Homemade Peanut Butter (3 ways!)
- How to Make Homemade Pecan Butter
- Homemade Ketchup
- Granola & Granola Bars
- Hummus
- Dairy-Free No-Churn Ice Cream
- Homemade Juice without a juicer
- Homemade Crackers
Kitchen Essentials:
Whether you are new in the kitchen or just curious about what appliances are used here on a weekly bases, be sure to check out my essentials page where I share my most loved and used kitchen appliances, utensils and ingredients. You can also check out my favorite camera equipment, books and parenting items.
Travel Page:
Living as expats in South East Asia has made travel a huge part of my life. If you enjoy travel as much as I do, be sure to check out my travel page. There I share trip recaps and my favorite vegan restaurants from around the world. From gorgeous Stockholm to noisy, motorbike-infested Hanoi, there is an international destination for everyone.
Who is The Conscientious Eater?
Faith started The Conscientious Eater just after getting married in 2013. She is the primary recipe developer, photographer and content creator behind the blog. Her travels around the world and her expat life in Kuala Lumpur, Malaysia inspire many of her recipes.
Faith is first and foremost a wife and mother. At any point in the day you’ll either find her being active outside with her daughter, creating recipes in the kitchen or hosting friends in her small, Malaysian apartment.
CONNECT WITH ME ON SOCIAL MEDIA!
Join 40,000+ Conscientious Eaters On Instagram!
I’m on Instagram all. the. time. I love posting InstaStories of our life in Malaysia, our travels around southeast Asia (& rest of the world!), and Harper being her sweet self. I use Instagram to announce when new recipes are out on the blog and also share simple, every day recipes that I’m creating in the kitchen. If you want to keep up with me in real-time in Kuala Lumpur, Malaysia…
P.S. Meet Brett Too!
My husband, Brett, is the brains behind the technical aspect of the blog. The blog wouldn’t be what it is now without him. You can learn from Brett on the following pages about how to start, grow and monetize a food blog…
Nancy Nurse says
I’m thrilled that you’re maintaining your plant based program… it IS how humans are supposed to eat, including BABIES!! If you need more proof, you can go to http://DrMcDougall.com All of his children AND grandchildren were brought up on plant based diets!! It’s NATURAL!
Faith says
Thank you so much for you comment Nancy! And I really enjoy Dr. McDougall’s work!
Tara says
Hi Faith,
I just found you blog and am excited to try out some new recipes. I went vegetarian overnight and a year later chose to go Vegan (whole food plant based) and have never looked back. It’s been hard finding recipes though that my husband and kids enjoy since they do not eat the same way as me and have no desire to do so at the moment. I can’t wait for you to share kid friendly recipes and hopefully I can stop all the complaining when I cook meals 🙂
Does your husband eat the same as you? What were some of his favorite meals during your transition?
Faith says
Hey Tara! So cool! But I can relate to the struggles of cooking for different diets. My husband isn’t vegan but sadly for him he can’t really cook so he eats whatever I make. We usually have eggs in the house and he can cook those so sometimes he makes those for himself. He only eats meat when we eat out tho. What works for us is just having some non-vegan condiments/toppings/snacks that he adds to meals when he wants, like adding shredded cheese to things. But honestly as of now he likes all the vegan substitutes I buy and really only eats non-vegan foods out of the house. I’m trying to remember what we ate when I first transitioned. Burrito bowls are always good as the toppings can be customizable. Pizza can be made half vegan half not. Bean chili with vegan cream cheese and cornbread is always good. My husband is a snacker so I always have vegan muffins, homemade granola bars, hummus, etc. in the house. We also love Buddha bowls with a grain + protein + roasted veggies and a sauce! I hope some of that helps!
Terra says
Hi Faith! Love your blog, whereabouts in china do you live? I lived there for a year, in a smaller city, and struggled to maintain a healthy whole food plant based diet, I wish I had known of your blog then!!
Anyway, love your posts!
Faith says
Hi Terra! That’s so cool you too have lived in China! I bet you can picture it when you read parts of my blog. I currently live in Sichuan provence. So lots of spicy, oily food! But we also have tons of fresh produce so I cook a lot at home and love it! Cooking at home is definitely how I’m able to maintain a healthy diet.