toutcru:

Herbs

Parsley
Labels: Herbs
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.

Oregano
Labels: Herbs
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.

Sage
Labels: Herbs
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
Labels: Herbs
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
Labels: Herbs
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.

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 :)

thegrumpus:

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…

thejourneyfromhere:

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.

1. Oatmeal

Oatmeal requires some extra time to cook the oats, but they are worth the wait. I always use rolled…

kommonerkraft:

Breakfast

• Banana Bread  (sf)
• Pancakes  (sf)
• Smoothie Ideas  (gf)(sf)

Meals

• 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)
• Samosas
• 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 free

Have a recipe you’d like veganised or think I should try?

emilyhamster:

Vegan Roasted Sweet Potatoes!

My aunt makes these every year for Thanksgiving, and they’re always a big hit. Simple and delicious.

Ingredients:

• 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.