Uses: A strong diuretic; helps strengthen the immune system as a source of iron, calcium, and vitamins A,B and C; increases lactation in mothers; freshens breath if chewed raw.
Parts Used: Leaves, roots, stems, seeds
Harvest: Leaves in early summer, rots in the fall, seeds in the late summer of the next year.
Shelf life: Leaves, stems, roots 1-3 years; seeds 3-4 years.
Caution: Avoid during pregnancy.
Uses: Chewing oregano leaves, which are easily available from shops and supermarkets, is a perfect way to help relieve toothaches. Oregano in a fusion or tea helps to ease both coughs and indigestion and can bring on delayed periods.
Parts Used: Leaves, stems.
Harvest: As needed from a mature plant.
Shelf Life: 1-3 years.
Uses: As a soothing, astringent skin lotion and aftershave. In tea it is a natural HRT treatment and eases colds and painful periods. Mix tea with cider vinegar as a gargle for sore throats and laryngitis. As a mouthwash to combat ulcers and gum infections. The juice can improve the shine of dark hair. Clary Sage shares many of its characteristics and can be used instead.
Parts Used: whole herb, leaves.
Harvest: As needed or, if drying, in the summer.
Shelf Life: 1-3 years.
( Wild ) Thyme
Uses: Drink as a tea for headaches and mild pain relief. It is also thought that a tea made from wild thyme can prevent nightmares. Take as a tincture for congested chests. A strong infusion of this herb will help ease flatulence and other digestive complaints.
Parts Used: Flowering herb.
Harvest: When the flowers are in full bloom-from May to October. If drying, toward the end of summer.
Shelf Life: 1-3 years.
( Wild Herb ) Basil
Uses: Olive oil infused with wild basil has long been used by villagers in Northern Greece to treat ulcers and wounds. Basil tea eases stomach complaints while the leaves, added to a salad and other foods, help digestion. Drink an infusion to strengthen the immune system.
Parts Used: Leaves.
Harvest: Use as needed. If drying, harvest in spring or early summer.
Shelf Life: 1-2 years.
Is it okay to eat things that say "May contain dairy/eggs" on the package if you're vegan? What does that even mean? Are they slipping it in secretly, or does it just mean the product was produced in a factory that also produces non-vegan products?
Hm, so I’m actually not 100% sure about this. All I know is that those are allergy warnings, since plenty of people are allergic to dairy, eggs, nuts, etc… If you’re vegan, you probably shouldn’t take a chance on consuming any products with that label on it. Also, this is a bit more helpful: here :)
Alright. First of all, being vegan doesn’t make you better than anyone else.
But neither does eating meat. And I see a LOT of privileged people who boast and brag about how they eat meat, do it all the time, oh man I just love meat, yeah I’m awesome because I eat dead animals, I’m gonna eat it in…
I generally have 4 quick breakfast options that I rotate through every week. They are simple (most come together in under 5 minutes), and I always have the ingredients on hand.
Oatmeal requires some extra time to cook the oats, but they are worth the wait. I always use rolled…
- Breaded Tofu (gf)
- Burritos (gf)
- Cauliflower and Tofu Curry (gf) (sf)
- Eggplant Steaks (gf)(sf)
- Eggplant and Tomato Casserole (gf)
- “Egg” Salad (gf)
- Fried Rice (gf)
- Lentil Lasagne (gf)(sf)
- Lentil Spaghetti (gf)(sf)
- Mushroom and Spinach Pizza (sf)(gf)
- Mushroom and Spinach Quiche (gf)
- Mushroom and TVP Pie
- Pasta Bake (sf)(gf)
- Potato and Corn Patties (gf)(sf)
- Potato and Gravy Casserole (gf)(sf)
- Red Beans and Rice (gf)(sf)
- Sausage Rolls
- Spaghetti Bolognese (gf)
- Spring Rolls (gf)(sf)
- Stirfry - Mushroom and vegies (gf)(sf)
- Stuffed Mushrooms (gf)(sf)
- Vegetable Soup (gf)(sf)Sweets
- Apple Pie (gf)(sf)
- Banana Pudding (gf)
- Blood Orange Cake (sf)
- Blueberry Cupcakes (sf)
- Carrot Cake (sf)
- Carrot and Orange Cupcakes (sf)
- Chocanana Muffins
- Chocolate Chip Cookies (gf)
- Chocolate Cupcakes (sf)
- Chocolate Icecream (gf)
- Gingerbread Cookies
- Jam Drops (gf)(sf)
- Peanut Butter Cookies (gf)(sf)
- Strawberry Cupcakes (sf)
- Whiskey Balls
- White Chocolate Macadamia Cookies
- Zucchini Bread (sf)Snacks
- Roasted Chickpeas (gf)(sf)(gf) = gluten free or can be made gluten free(sf) = soy free or can be made soy freeHave a recipe you’d like veganised or think I should try?
Vegan Roasted Sweet Potatoes!
My aunt makes these every year for Thanksgiving, and they’re always a big hit. Simple and delicious.
- 4 lbs of sweet potatoes peeled and cut into 1 1/2 inch chunks
- 1/2 cup packed brown sugar
- 4 tablespoons vegan margarine
- 3/4 tsp salt
- 1 1/2 tsp vanilla
Preheat oven to 425. Grease a 9 x 13” glass pan.
Place potatoes in prepared baking dish, cover with foil and bake 20 minutes.
Meanwhile, in a 1 quart sauce pan, combine sugar, salt and margarine. Cook over medium heat until mixture comes to a simmer for about 1 minute.
Remove from heat and stir in vanilla. Keep warm.
Remove potatoes from oven and spoon sugar mixture over them — stir to coat evenly.
Bake uncovered 40-45 more minutes.
Let stand 10 minutes before serving. Sprinkle with black pepper if desired.