Plant Mom

Hi I’m J! A student who likes plants, plant-based recipes and moving away from consumption. This is my blog 🪴🦋🌻

[folk-punk]

how can you eat the fried hearts of something that once was alive and had a beating heart? do you feel any guilt? i hope you do.

please google what an artichoke is

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today’s thrift store finds!!

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I’ve started growing my own vegetables! Look at these cute little baby pumpkins! 🪴

So sorry for the long absence by the way guys. There have been a lot of radical changes in my life recently and there was just lots of stuff to rethink and figure out. When you’re young you regularly come across these forks in the road, where you know that when you choose one, you can never really go back to see what taking another road was like.

I’m still partly at such a point, but it no longer stresses me out like it once did because I’ve made peace with uncertainty (and also, having a decent income again really helps with thinking clearly). Which is why I have been able to reclaim the headspace to be mindful and appreciative of all things I pressed into the margins the past months, including food and general self-care.

In the future I would like for this blog to be about more than just recipes, but all my homesteading activities which include gardening, walking, knitting, crocheting and such. Because that is how I defend myself against this world of overconsumption through a way of living, and I’d like to show it to more people.

I wish you all a blissful day! ☀️

[spacemancharisma]

hey bestie im bored can i get i a pig fact

piglets can recognize their mother’s voices and they’re able to learn their names!!

[toadscools]

another pig fact please 🥺👉👈🐖

[spacemancharisma]

sows are known to grunt little rhythmic “songs” to the piglets as they feed, like a lullaby!!

[toadscools]

thank you so much for the pig fact oh god

[savorytoothgirl]

garden pie (leek and potato pie)

[theveg-table]

Homemade bread 🥖

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Looks good!!

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7/8/2020

Can’t believe it’s a week into august already. Its been super hot here. I made this pasta pesto yesterday to which I added some leftover kale and courgette. It was really simple and made a whole batch. My main takeaway is use enough salt and maybe add some chili flakes for the spice 🌶 and lemon!!! Never enough lemon!

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22.07.2020

Hope you’re all doing well! I’m feeling so ill lol. I actually got tested for Covid-19 and I’m staying inside & awaiting the result. I don’t feel like eating or cooking much when I’m sick, but one thing I can stomach is salads. This is a couscous salad with beetroot, spinach, spring onion, tomatoes, avocado and extra virgin olive oil. What really made the flavour was this black olive tapenade that my housemate made. I mixed it with the salad and it instantly tasted good. The nice thing about couscous is that you can just throw it in the bowl, add some boiling water and salt and leave it so you dont have to wash any pans.

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13/05

Hello hello, my housemates were gone this evening so I took all the leftovers from the fridge and put them together into this nice comfy soup. It’s celery, carrot, potato with the last bit of red lentils, some parsley that needed finishing, cherry tomatoes and spring onions. Combined with vegetable stock, grated ginger, some curry powder and lotsa cumin (you know I like it) this makes an easy soup.

You first heat some oil and fry some onions, then add celery, potato and carrot with a royal amount of salt. Leave that for a bit, then add the ginger and garlic and your spices. Wait, then add parsley, lentils (washed, unless youre lazy like me) and stock. Let that cook until potatoes are soft. Only add tomatoes near the end and then mash it around with a fork or whatever. You can basically put any vegetable in this. It works great for clearing out your fridge! #zerowaste

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Oh my god how did I surpass 2k??? I’ve never had 2k followers on anything! Thank you so much guys 🥦

Will be posting more soon xx

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14.4

Aubergine cumin dish with lentil yellow rice and vegan breakfast sausages for me and my housemates!

For the aubergine dish, you need to dice 1 aubergine (obviously), a large onion, a bit of ginger, two garlic thumbs, a tin of chopped tomatoes, some fresh tomatoes, fresh parsley or coriander and plenty of cumin, salt, and pepper.

You fry the onion in a cast pot in olive oil for a bit, until transluscent. Then add ginger, salt, and some ground cumin (preferrably ground yourself). Then add garlic when you feel like it, stir, and add aubergine. Stir this until the aubergine is getting tender and then add chopped tomatoes and fresh tomatoes, more cumin and a royal amount of salt and pepper. Put on the lid and let simmer on low heat. Sprinkle herbs on afterwards and serve with rice and meat replacement of choice!

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Small mistake on my part:

Someone rightfully pointed out the presence of egg noodles in my previous post. Obviously, those aren’t vegan. I was using them cause I’m back at my parents’ and have to work with what they have. Honestly, I hadn’t even noticed. But they are bio-organic, if that makes it any better. In any case, sorry!

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Cooking up a stir fry 🥬🌶🥕

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31.3

Very nice and decadent brunch I made home alone at my parents’: a beetroot bun with avocado, vegan spread, some amazing jalapeno sauce, chili flakes and salt and pepper, topped with coriander!

I hope everyone is doing okay and staying healthy!

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What day is it? Who knows. Stacked white and brown bread together because why not. This has salad and olives and tomatoes and vegan cream cheese and a slice of vegan ham on it. The only beautiful thing is the plate. I am running out of ideas

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Hey everyone, thanks for all the recent follows (1,000!! Unbelievable). Just letting you know I’m a bit less active since most of my cooking has been taking place in somebody else’s home who really needs support and since they’re not vegan (but vegetarian) there’s not much to share with you. I’ll also be moving back home before borders close & travel is cancelled, so bear with me. It’s good to see so many people are still actively eating healthy, which is more important than ever during these times.

For those who are slightly underweight or dieting, I urge you to eat enough to keep your body strong to fight any kind of virus. Your health matters so much more than your summer body right now. Make sure to get enough vitamins (at least 500mg of vitamin C, if not more) and protein. Of course, food is not your only defense against disease but having enough energy stored can help your body significantly.

Stay safe everyone!

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10.3

Basically made the same thing again as two days ago except with way more veggies: rice noodles buried beneath grated carrot, cucumber, kimchi, spinach and spring onions. Also added a bit more ginger to the dressing which was definitely a good idea. Kimchi is growing on me. Might try making soup later this week.