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Salt Lake Vegan Trip

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The Rose

Happy Summer Everyone,

I realize it has been a while since I’ve written. As a friend said to me a year ago,
“It’s probably because you haven’t felt you’ve had anything to say.” Not exactly true, but that is part of it. Life also takes over. Doesn’t it for everyone? This is from a recent trip I took to Salt Lake City to visit my aunt & uncle, plus see some dear friends. One of my favorite go-to places is The Rose Establishment. Not only do they have yummy vegan things, like cinnamon rolls and muffins on certain days, but they always have this toasted bread with avocado. It is SO Amazing that I ended up ordering this just about every day I was there…I could literally move to Salt Lake just to order this along with their awesome tea that they serve. They also make great coffee! One day I came back twice to read in the afternoon, I had this amazing tea infused with lavender… It just happened to match my Kindle with the not so correct time setting.

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On another day I had to go back to Sage’s Cafe…

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It says “Vegetarian”, but it is all vegan! It’s another “go-to” place because the food never disappoints, neither does the service!

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If you’ve read my blog before, you know that I love their Jackfruit tacos. YUM! That day I felt like a beer. I seldom drink, but that day it was hot and it went perfectly with this meal.

One of the days I was there, my sweet friend made a few adjustments to my hair…

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Afterwards, I took him to lunch at a new place that I’d heard about called Boltcutter. I was pretty excited about trying this place out…

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…And the menu nor the food disappointed. The prices were also very reasonable.

 

We both ordered the Chorizo Potato dish in wraps…and we had a glass of wine. The food was great, but the wine less so. We talked to the manager, or the guy who looked like he was the manager. My friend asked if it had been sitting for a while. He didn’t offer to bring us any new wine. Just looked and walked sourly around. My friend and I are very polite to people in the service industry. We also leave generous tips, but this guy seemed to not care about anything. As much as I hate to say anything negative about any vegan place, especially since the food was delicious…However, the service could be greatly improved! After this meal, we were stuffed, but then we saw this place next door called “Monkey Wrench” and guess what? It’s ALL Vegan NICE Cream! YESSSS! So after Mr. Sourpuss  that’s where we headed…

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This place seriously did not disappoint and we wanted to chill…

 

I have a thing for Earl Grey Tea, so I tried out this one, plus another scoop of something equally delicious. It was a bit much after lunch, but we did it. Check out the sign above – notice the “ANTI DAIRY” in the top right corner? That had me at “Hello”! Seriously, if you stop in Salt Lake City, just stop there first! Forget the food…LOL! (I’ll put the addresses below to all four places.)

All in all it was a great trip. I got to spend some quality time with my sweet auntie and uncle. They’re from Denmark, so we spoke a mixture of Danish and English (Danglish) while I was there. I also saw a few friends, went on a couple of hikes…had to work some of these calories off that I was eating.

My next post will be about what I’m eating this summer. I’m on a much stricter diet and workout routine since I’m off for a month and a half. How about you? Any great trips? Places to recommend in the country or world?

Recommendations:
The Rose Establishment: 235 S. 400 W. Salt Lake City, UT 84101. M-F: 7am – 6pm | S-S: 8am-?
Sage’s Cafe: 368 E 100 S, Salt Lake City, UT 84111. (801) 322-3790
Boltcutter: 57 E Gallivan Ave, Salt Lake City, UT 84111
Monkey Wrench: 53 E Gallivan Ave, Salt Lake City, UT 84111 

 

 

 

 

 

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Soy Candles: The Ethical Alternative To Toxic Paraffin Candles

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Hello! Hello! Happy International Women’s Day, Ladies! Here’s another wonderful and informative article from Jess Walter. What woman doesn’t love candles? I certainly do and I’ve been buying soy candles for the past couple of years.

Learn why here!

Soy Candle

 

Nothing can beat the soothing and contemplative feeling of being in candlelight. The gentle warmth, entrancing flame, and calming scents really do help us unwind after a long day of over-stimulation and artificial surroundings. It brings us back to basics by setting a mood for meditation and relaxation, which our mind, body, and soul respond to. However, you may not know that the most common type of candle, paraffin, is actually toxic. But the main alternative, beeswax candle, isn’t much better as the obvious animal-derivative makes it definitely not vegan. That’s why we need to make the change to soybean candles – the only non-toxic, natural and ethical alternative available.

The health benefits of switching to soy wax

We don’t want to be putting unnecessary and damaging toxins into our body but, every time we burn a paraffin candle indoors, that’s exactly what we’re doing. It has conclusively been found by the American Chemical Society that paraffin candles emit toxic chemicals such as toluene and benzene which actually pollute the air we breathe; whilst soybean candles do not. That means you may have been unknowingly polluting your indoor air for years. However, the switch to soybean-based wax couldn’t be easier. Soy wax has only positive health benefits; the air remains entirely clean when it is burned, as it is completely non-toxic.

Soy candles aren’t as expensive as you think

Many soy candles are slightly more expensive as they are often hand-crafted and ethically made. Paraffin candles can be produced at rock-bottom prices because the petroleum base is full of cheap toxins and filler. When we pay the slightly higher price for soy candles, we’re actually paying for the quality, the organic and natural ingredients, and of course for the health benefits. And, in actuality, the cost works out the same – or cheaper – as soy wax burns much, much slower and even releases stronger scents because of its high-quality natural oils.

Why soy candles are the eco-friendly and vegan choice

With the number of people living a vegan lifestyle on the rise in the US, the word should be spread that soybean candles are the best vegan option out there. To live a conscious existence, we need to care about the by-damages of any products we fund by purchasing them. Unlike paraffin, vegetable-based soy candles are made from renewable materials and support the American Soybean Association and its farmers – making its production wholly ethical. And of course, as vegans, it’s important to stay conscious about what harmful pollutants we’re exposing living creatures or plants to. That’s why the non-toxic emissions of soy candles make it the only true eco-friendly choice. But the positives don’t stop there. These types of candles are also completely biodegradable due to their plant base, so we don’t need to worry about contributing to growing landfill issues.

Making the ethical switch to soy candles isn’t difficult; the choice is made even easier when we consider all the horrendous toxins and pollutants that the common paraffin candle puts out. Changing to the all-natural, all-ethical and all-round worth it alternative of soy candles is such a simple lifestyle change to make, with massive impacts on the environment, animals and the people around us. So go vegan and non-toxic with your candles, and your mind can be at peace knowing you’ve made the air safer for every living thing around you.

Jess, Thanks again for this wonderful and informative piece! ~Nina 

How To Live A More Organic Lifestyle

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Hello Dear Readers,

Here’s a new wonderful piece written by Jess Walter. Enjoy! 

Gourds

Veganism becomes more popular every year, and now around 26% of Americans consider a vegan diet to be a very healthy lifestyle option – but more and more vegans are taking steps to live an organic lifestyle as well. From growing your own vegetables to shopping at the farmer’s market, there are lots of ways to go organic, and doing so will reduce the amount of harmful chemicals that you consume.

If you’re a vegan who is ready to take the next step, we can help. Here are three ways to embrace organic living. 

Buy Organic Self Care Products

Lots of cosmetic products contain harmful chemicals, including your shampoo and body wash, so it can be beneficial for your health to switch to organic cosmetic products. You can even replace your hair dye products with organic hair color treatments, as these products don’t contain ammonia or bleach. A good organic hair color treatment will even give your hair an extra nutrient boost, helping to make sure that your hair always looks shiny and healthy.

Read The Labels

Lots of prepackaged foods contain products that aren’t organic, so if you are doing your weekly grocery shop and you’re not sure what the food contains, take the time to read the label. Check out the nutrition panel and the ingredients, and if you see any products that you don’t recognize, then put the food back – or take a picture of the ingredients so that you can find out more about them online. This can vastly help to reduce your chemical intake.

Consider Getting Your Vegetables From A New Source

You can buy organic fruit and vegetables in most store, but local producers and farmers markets are more likely to stock a wide range of organic products at affordable prices. This means that it will be easier for you to buy more organic products, or you could even go a step further by growing your own fruit and vegetables at home. This means that you know everything that you are eating is organic, and this also helps to promote a more sustainable form of living.

These three simple tips are easy to include, and mean that you will be living a much more organic lifestyle! It doesn’t have to be a difficult task to be healthier; a few small changes is all it takes.

Thank you so much, Jess! I greatly appreciate you!!!

Feel free to leave us a like or a comment below if you have any other suggestions or ideas or simply found this helpful too! 

Vegan Baby Shower

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This past weekend my gorgeous friend Jessica was given a baby shower. Jessica is having a healthy vegan baby and we all can’t wait to meet her! Jessica’s beautiful friend Emily, who’s not a vegan, took it upon herself to make all the amazingly delicious vegan appetizers for the baby shower. Let me tell you, they were DELISH! Thanks to all the original authors of these yummy recipes. The recipes are not mine, nor Emily’s or Jessica’s, but I believe the creators would be proud to see them and know how much they were enjoyed. 

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Author: The Coconut Mama

Coconut Fruit Dip – Paleo & Dairy Free! 

Coconut Fruit Dip

Ingredients

  • 1 Cup of Coconut Cream, cold with water removed. Coconut cream is the cream on top of cold coconut milk (I use this coconut milk). I suggest refrigerating the coconut milk overnight before making this dip. The coconut water will pour out easily leaving the cream on top.

  • 1 Tablespoon Raw Honey/Maple Syrup or a few drops of Liquid Stevia

  • 1 Teaspoon of Vanilla Extract

Instructions

  1. Scoop cold coconut cream into a medium size mixing bowl.

  2. Whip up the cream using an electric mixer.

  3. Add sweeter and vanilla.

  4. Refrigerate dip until ready to serve.

  5. This recipe makes approximately 1 cup of dip.

  6. Serve with fresh fruit or coconut flour graham crackers. Enjoy!

Jessica

 

5 MINUTE CHOCOLATE HUMMUS

Serves: approx ¾ cup

INGREDIENTS

  • 1½ cup cooked garbanzo beans* (how to soak and cook dry beans) OR 1 can of garbanzo beans, strained and rinsed 3 times

  • 3½ – 4 Tbsp maple syrup

  • ½ tsp vanilla extract

  • ¼ tsp salt

  • 4 Tbsp unsweetened baking cocoa

  • 2 Tbsp water (optional)

INSTRUCTIONS

  1. In a blender or in a food processor, combine all the ingredients except water, using just 3½ Tbsp of maple syrup.

  2. Puree until the mixture is smooth, about 30-60 seconds. Add water 1 Tbsp at a time to create the desired consistency. Taste the chocolate hummus and add remaining maple syrup if desired.

AUTHOR’S NOTES

* I’ve tested this recipe with great northern beans, garbanzo beans and black beans. I prefer to use black beans since the “bean” flavor is more subtle and they produced a creamier texture, but you can really use whatever you happen to have.
* If you use canned beans and there’s salt already added, reduce the salt in this recipe to just a pinch.
** If you choose garbanzo beans, remove the skin from the bean first. You can do this by pinching the bean between your thumb and index finger, and the skin will peel off. This helps to create a creamier texture when using garbanzo beans.

Sherry Lime

HEALTHY ARTICHOKE DIP [VEGAN, GLUTEN-FREE]

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INGREDIENTS

  • 1 can organic artichoke hearts (14 ounce can, drained)

  • 1 can organic chickpeas (15 ounce can, drained)

  • 2 tablespoons organic extra virgin olive oil

  • 1 organic lemon (freshly squeezed)

  • 2 cloves organic garlic (freshly crushed)

  • 4 tablespoons nutritional yeast

  • 1 teaspoon organic chili powder

  • 1 teaspoon organic dried thyme

  • 1/2 – 1 teaspoon pink himalayan salt

PREPARATION

  1. Put all ingredients into a blender and blend just long enough until everything is well combined – do not over process (you want to still have small pieces of artichoke).Serve with your favorite chips, crackers or veggies.Enjoy!

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Vegan French Onion Dip with Dill

Prep Time 10 Minutes          Cook Time 20 Minutes         Total Time 30 Minutes

A dairy free, whole foods version of my favorite French Onion Dip and Dill Dip combined. It’s, of course, great with potato chips, but raw veggies, pita chips or crackers would be delicious as well!

Course: Appetizer, Dip, Snack

Cuisine: dairy free, gluten free, oil free, refined sugar free, vegan

Servings: 8 1/4 cup servings

Calories: 140 kcal

Author: Jenn S.

Ingredients

Instructions

  1. Heat the vegetable broth in a large non-stick skillet over medium-high heat. Add the onions and stir to coat for a minute or two. Turn down the heat to med-low, add the onion powder, garlic powder, 1/2 tsp salt, and pepper, and stir to combine. Let the onions cook about 20 minutes, stirring occasionally. Add a 1 tbsp or 2 of water (or more veggie broth) as necessary if the onions start to stick.

  2. Meanwhile, rinse and drain your soaked cashews

  3. In the bowl of a food processor, place the cashews, vinegar, lemon juice, dill and salt. Process until it starts to come together. Scrape down the sides of the bowl, add 1/4 cup soy milk and process again until smooth, scraping down the sides of the bowl as necessary. If you feel you need additional liquid add more soy milk 1 tbsp at a time. It should be the consistency of loose cream cheese when it’s done.

  4. When the onions are done, turn off the heat and add the cashew mixture to the pan. Pour in the other 1/2 cup soy milk and stir until smooth and creamy. If you like a a dip a thinner consistency, add a little more soy milk.

  5. Let cool, then refrigerate until cold.

  6. Serve cold with chips, raw veggies or crackers.

Recipe Notes

*You can slice you onions in long thin strips or dice them smaller. It’s really just personal preference. I’ve made it both way and prefer them in a dice, but both ways are good.

**If you are in a hurry and don’t have time to soak your cashews, it will still work. Unsoaked cashews will make more of a cashew butter, than cashew cream, so you may need several extra tablespoons of non-dairy milk (or water would work too) to thin it out.

***I have used Silk Unsweetened Original Cashew Milk in this recipe as well. It is also very tasty…a little sweeter than using soy milk. But, any unsweetened non-dairy milk should work in this recipe. 

Vegan Buffalo Cau

VEGAN BUFFALO CAULIFLOWER DIP

Prep Time 10 Minutes         Cook Time 30 Minutes         Total Time 40 Minutes

This addictive Vegan Buffalo Cauliflower Dip is super creamy, decadent, and secretly healthy/ You’d never guess it was vegan, gluten-free, and packed with protein. Make it for the big game or as an appetizer for your next dinner party.

Alexis: Alexis

Cuisine: Appetizer

Serves: 12

INGREDIENTS

  • 1-12oz bag frozen cauliflower florets, steamed according to package directions

  • 1 cup raw cashews, soaked and drained

  • 1-15oz can chickpeas, drained and rinsed

  • ¾ cup original Frank’s Red Hot sauce

  • ½ cup water

  • ½ tbsp lemon juice

  • 2 tbsp nutritional yeast

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • Tortilla chips (I love Beanitos Pinto Bean Chips) and veggies, for serving

INSTRUCTIONS

  1. Place cashews in a bowl of warm water for at least 30 minutes or overnight.

  2. Preheat oven to 375F. Spray an 8x8in baking dish with cooking spray.

  3. Add to the bowl of a large food processor the steamed cauliflower, cashews, chickpeas, hot sauce, water, lemon juice, nutritional yeast, onion powder, and garlic powder. Process until the mixture is smooth and creamy, which will take several minutes. Scrape down the bowl as needed.

  4. Transfer dip to baking dish. Cover with foil and bake for 20 minutes. Remove foil, turn the oven to broil, (keep the oven open) and cook for 5 minutes longer.

  5. Serve with chips or veggies for dipping. I like it hot or cold!

  6. Dip will last at least a week in the fridge.

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Easy Vegan Vegetable Dip

Credit goes to: Around My Family Table

Ingredients

  • 8-12 oz container Tofutti Better than Sour Cream

  • 3/4-1 package Ranch seasoning mix (non-dairy), vegetable dip or Italian Dressing Mix (or use a homemade version)

  • 1/2 avocado

Instructions

  1. Combine “sour cream” and Italian dressing mix in a small container (or just right in the sour cream tub). Blend with stick blender or hand blender. Refrigerate several hours before serving.

Easy Hummus Recipe – Better Than Store-bought

Credit goes to: inspired taste.net

  • PREP  10 mins
  • TOTAL  10 mins

Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place. We love serving this with flatbread — here’s our easy flatbread recipe from scratch.

Makes 6 servings or about 1 1/2 cups

YOU WILL NEED

1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika, for serving

DIRECTIONS

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.How to Make Hummus-Recipe-Step-1

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.How-to-Make-Hummus-Recipe-Step-3

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.How-to-Make-Hummus-Recipe-Step-3

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

 

 

And on a final note…

Jessica I

…Can you believe, that Emily, seen seated here, who is just about to give birth, made all those amazing appetizers for the party? Look at these two beautiful mamas to be! I was truly amazed and inspired at the amazing spread and variety! I sincerely hope you get a chance to make a few, if not at some point try them all! I promise you will not be disappointed. Your party is bound to be a success…even if most of your guests aren’t vegan.

Thank you to Emily and Jessica! xoxo

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Recycling for Vegans: How & Why It Matters

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Again, my friend Jess Walter has so kindly contributed the following post on recycling. Thank you again, Jess and Happy Holidays! This is a topic that is near and dear to my heart! As Jared Diamond wrote in his book Collapse, “We are all either part of the problem or the solution.” 

Recycling

All vegans have different reasons for deciding to adopt this lifestyle. But one reason that can unite all vegans is the positive effect it has on the environment. There are many benefits for the earth if you go vegan, including the diet’s ability to reduce energy consumption that is caused by feeding livestock.

In addition to the positive, guaranteed consequences for the environment, eating vegan can also benefit the earth if you give special focus to recycling. Being a vegan means that you want to do all that you can to reduce or eliminate the suffering of nature—and this translates to taking care of the environment by recycling. Recycling is one extra action you can take to do your part in protecting the environment, which is what being vegan is all about!

How to Develop the Habit

Americans can be extremely wasteful—producing 254 million tons of waste per year. This means that we all have an ethical responsibility to develop a habit of recycling to reduce this staggering number. One way to start recycling is to avoid single-use items, like plastic utensils or coffee cups. If you cannot avoid using them for whatever reason, always be sure to recycle them when finished.

Opt to carry your own travel mug when you plan to buy coffee, and bring along plastic containers that can be washed and reused to work. You can even bring your own Mason jar or Tupperware to restaurants to carry home your leftovers. Once you begin taking into consideration how you consume and store food, you will pay more attention to eliminating waste and recycling your dishes/items in responsible ways for the environment.

Start Composting

In addition to recycling the dishes or kitchen products you use when eating, you can also recycle your food instead of putting food down the garbage disposal. Studies show that 25% of landfills consist of food waste, but by creating your own at-home compost system, you can reduce this percentage. There are many different ways to compost that are easy to do in the kitchen or garage.

One simple way to compost is the “trenching” method. Vegans can save all of your fruit and veggie scraps in a sealed container, and after it is filled, you then bury the debris in your garden or yard. This debris can even bring nutrients to your plants, which is helpful for vegans who grow your own herbs.

Thus, by being more away of the ways you can recycle, vegans can develop an eco-friendly approach to consuming food.

Credit: Recycle Garbage Bin Logo Photo by Gary Chan 

The Trendiest House Plant Out There: Succulents

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Hellooo Vegalicious Ones,

Happy December! My friend Jess has gifted us with this blog post on succulents. I hope you’ll enjoy it as much as I have. Thank you again so much, Jess! 

Jeff Sheldon

Photograph by Jeff Sheldon

 

If you’re looking to grow your green thumb—and some charming little house plants—you should learn the essentials of planting succulents. These are best known as the plants that store water, making them a great option for amateur gardeners. Their ability to retain water is quite impressive, and many varieties produce nutrients that can be extracted and used to treat certain health and skin conditions.

Recently, succulents have seemed to surpass any other house plant in popularity. These little plants have been called a mainstay of the green revolution, making them popular for many individuals who are conscious of their environmental footprint, like vegans. What’s more, some varieties are edible, making succulents even more useful and attractive to vegan and vegetarian lifestyles.

Why Everyone Loves Succulents

In addition to looking nice and adding ambiance to any space, succulents possess their own unique style and are always reasonably priced. You can go days—or sometimes even weeks—without watering the plant, making it quite simple to learn how to maintain succulents. These plants basically thrive on neglect, which mean they are a great fit for people with busy schedules and for water-conscious consumers.

Many people also love succulents because they come in a range of fun colors, sizes, and shapes. Finding a stylish, trendy container or pot at your local thrift store can be your succulent’s new home. And, succulents don’t attract as many pests as other plants since they don’t require much watering, making them ideal for any indoor space.

Knowing Which Succulents You Can Actually Eat

Before you bite into one of the leaves of your succulent, you should be aware that not all succulents are edible—some are even toxic and poisonous. However, certain varieties of succulents can be consumed, including:

  • Dragon fruit

  • Barrel cactus

  • Saguaro cactus

  • Stone crops

These succulents are safe and healthy to eat, and can be consumed either in raw, grilled, juiced, or mashed form. Dragon fruit is particularly trendy for smoothie bowls and salads, making it a unique, brightly colored additive for vegan meals. As for the other variations, try harvesting the stone crops or the cactus meat and grilling them up for a veggie stir fry.

So, now that you know all about the charming characteristics of succulents, you can incorporate them into your at-home plant collection and even try adding them to some of your favorite vegan dishes.

 

 

Grow Your Own Veggies

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Grow Your Own Veggies

Thank you to my friend, Jess, for once again sharing a post to my blog! If you have one that you’d like to share with my audience, please just email me!

Everything You Need to Know about Growing Veggies

One of the best parts about being vegan is getting to try out a range of different fruits and veggies that you probably would not otherwise think of trying. Substituting your favorite orange chicken dish for orange cauliflower, or adding colorful dragonfruit to your morning smoothie can be fun ways to explore all the vegan options available, if we only give them a chance.

For anyone who lives in an urban area, it may be hard to feel connected to all the wonderful raw produce out there if you always have to buy the ingredients from a grocery store. So why not try growing your own vegetable garden instead? Certain veggies can be grown virtually anywhere, as long as they are potted correctly and have enough space. Even in your high-rise, your vegetable garden can thrive.

Where to Begin

While urban gardening may seem like a challenge at first, the best way to start is by deciding what type of urban garden your outdoor area can sustain. Some urban homes may offer a spacious rooftop or deck, but others may only have limited window ledges or balconies. Some options for an urban garden include:

  • Raised beds

  • Container gardening

  • Lasagna gardening

  • Vertical gardening

  • AeroGardening

Container gardening is probably the easiest option of these, as there are a variety of container styles available like clay, plastic, or terracotta. Simply find a container that is the appropriate size for your plants and their root systems, add dirt and compost, and that’s it. This is also a great way to easily manage the plant’s environment, as the containers can be easily moved and kept anywhere there is ample sunlight.

What Vegetables Make Great Companions

Many vegetables can make a great patio container garden. But which ones should you choose? Starting with a staple vegetable, like carrots, potatoes, onions, or beetroot as these are easy options to test out how your garden will grow. From there, you can enhance your garden by introducing companion plants to grow alongside these staples. Companion planting makes the most use of space and can also deter pests. Some companion planting options include:

  • Carrots with onions, peas, radishes, lettuce, cabbages, and leek

  • Tomatoes with cabbages, carrots, and onions

  • Peas with beans, carrots, cucumber, and radishes

  • Beetroot with brussels sprouts sprouts, broccoli, onions, and cabbages

While you may not be able to fit all of these vegetable combinations in your urban garden, knowing that certain plants like onions and leeks repel flies and caterpillars can help your garden avoid harmful pesks. Before long, you will be happily cooking all other favorite vegan dishes with your own homegrown vegetables, and what can be healthier or more satisfying than that?