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Plants Are Friends

@_plantfriends

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🌱Vegan Chef • Artist • Yogi • Plant Mom
🌱Planting seeds of change
🌱 #Detroit

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I finally made the dairy free corn ice cream I’ve been dreaming about. 🌽🍦

It reminded me that it’s okay to create things simply because you want to. Curiosity deserves to be followed, and joy doesn’t have to justify itself.

Here’s your reminder to make the recipe you’ve been thinking about.

#PlantBasedRecipes #VeganDessert #sacredcreativity #reclaimingsoftness #icanmakethat taken in Detroit, Michigan by @_plantfriends

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3 months ago

Unlimited green onion hack?!

Okay I said “forevaaa” but it’s not forever.😂 Realistically you’ll get to clip from the green onions multiple times before you have to replace them! Which is still really nice haha. I put them here mainly to deter the critters from my strawberries, but I’m thinking I’ll get mesh to cover them.

#farmerjac #gardentips #urbangarden #reducereuse by @_plantfriends

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5 months ago

Tried vegan sunny side up eggs for the first time and wow… it was an experience.

I didn’t like runny eggs when I was an omnivore, so this confirmed it’s definitely a texture thing because I feel the same about this. 😂🤭

I’ll forever choose a good ol’ tofu scramble.

Drop your favorite vegan breakfast below.

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Simple Tofu Scramble Recipe

Ingredients
* 1 block firm tofu (pressed)
* 1 tbsp olive oil or vegan butter
* ½ tsp turmeric (for color)
* ½ tsp garlic powder
* ½ tsp onion powder
* 1 tbsp nutritional yeast
* Salt & pepper to taste
* Splash of plant milk (optional, for creaminess)

Optional Add-Ins Spinach, bell peppers, onions, mushrooms, tomatoes, kale, scallions

Instructions
1. Heat oil in a pan on medium.
2. Sauté veggies - excluding spinach for 1 - 2 min. (Veggies can be diced, sliced, however)
3. Crumble tofu in with your hands.
4. Add turmeric, garlic, onion powder, salt, and pepper.
5. Cook 5–7 min until warm and slightly golden.
6. Stir in nutritional yeast + splash of plant milk if using.
7. Add spinach and cook 2–3 more minutes.

Serve with toast, avocado, or wrapped in a breakfast burrito.

#vegancommunity #plantbasedbreakfastideas #detroit by @_plantfriends

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9 months ago

Vanilla extract is basically a tincture. Yep!

It’s made by soaking vanilla beans in alcohol and water to pull out all those rich flavor compounds. Technically, it’s a plant-based tincture. The only difference? In the kitchen, we call it “extract,” and commercially it has to meet “FDA standards” (at least 35% alcohol).

Same concept. Different lane.

Today I’m sharing a glimpse of my process of making: 🌿 Vanilla extract 🌿 An almond oil infusion with tea tree, vitamin E, calendula, & rosemary 
And honestly? This stuff is way easier than people think.

With clean, quality ingredients (most of which you can buy in bulk), you can make multiple tinctures, extracts, and infusions for cooking, skincare, wellness, and more. One setup. So many uses.

This is about learning how to work with plants, oils, and herbs in accessible ways—right from your kitchen. No gatekeeping. Just curiosity, care, and creativity.

If you’ve ever wanted to try making your own… this is your sign.

#sacredcreativity #herbaljourney #sharetheknowledge #diy #vanillaextract by @_plantfriends

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9 months ago

Such an unserious haul. I went to Better Health Foods. #groceryhaul #detroit by @_plantfriends

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9 months ago

Detroit vegan brunch hits different when it’s done with creativity. Street Beet always delivers! (Figuratively and literally 😂) @streetbeetdetroit

Shown:

Crab Cake Benedict - english muffins, crab cakes, arugula, poached eggs, hollandaise, old bay, chive

Shrimp + Grits - Cheesy grits, garlic butter grilled shrimp, scallion

The crab cake? My fav. Messy, but worth it (should’ve used a fork & knife lol).
Shrimp & grits were flavorful, but I’m a sugar grits girly 😂. Still fun to try though. I love a food adventure.

#localdetroit #vegan #vegandetroit by @_plantfriends

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9 months ago

Sometimes you just need something quick — because we aren’t perfect people with perfectly meal-prepped weeks. But we also don’t want to order out again 😭🫣

These Omsom noodles came through. They say “they’re a nod to sizzling oil noodles with a savory, herbaceous, umami-packed sauce made from simple ingredients you can actually recognize..” I agree!!

I had a salad on the side because balance. You can toss some steamed veggies on top too. Fast food energy, but without the harm to me you or the planet.

@omsom

#plantbased #veganquickmeals #omsom #umamiflavor #sizzlingoilnoodles #localdetroit taken in Detroit, Michigan by @_plantfriends

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a year ago

A few years ago I shared this banana fertilizer tip, and it’s too good not to revisit! Sustainable, cost-effective, and your plants will thank you.

🍌 Scrape the flesh off your banana peel first, add the peels to a jar of water, let it soak for a day or two (a week or 2 is better) and boom — natural plant food for your indoor & outdoor babies.

Did you know? Many conventional chemical fertilizers can leach into the soil and water systems, harming beneficial insects, pollinators, and even disrupting local ecosystems. Over time, they can also cause salt build-up in soil, making it harder for plants to absorb nutrients naturally.

Have you tried Banana Fertilizers or any other natural fertilizers?

#SustainableGardening #PlantCareTips #BananaFertilizer #PlantsAreFriends #urbangarden #detroit #growyourfood #diy taken in Detroit, Michigan by @_plantfriends

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a year ago

All roads, no matter how winding, can lead us home.

Last year I promised myself I’d grow more herbs and veggies. I missed out on yarrow seeds, but knew in my heart I’d find a seedling this season. Even when my usual garden switched things up, I trusted the path would open — and it did.

Life doesn’t always make sense, but I believe in the unseen. In quiet guidance. In the way what’s meant for me always circles back, no matter how many turns it takes.

I am guided. I am cared for. I am always being led exactly where I’m meant to be. by @_plantfriends

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a year ago

It’s easier to start a garden than we think. You don’t need fancy tools or a huge yard — just a little curiosity and a few supplies. Local hardware stores, dollar stores, and even Facebook Marketplace have what you need to get going. Grow something for yourself this season. You’ll be surprised how good it feels!! by @_plantfriends

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a year ago

Here’s what you should know if you want to grow them:
* Start seeds indoors if you’re in a colder climate (like Detroit!) and move them outside after the last frost.
* Loofah plants love full sun and warm weather — give them space to climb or sprawl, because their vines get long.
* Pick them early when they’re green if you want to eat them (they taste like a tender squash).
* Or let them fully mature on the vine until the skin turns brown and dry. Then crack them open, shake out the seeds, and boom — your natural, biodegradable sponge is ready.
* Save those seeds for next season like I did. It’s a beautiful, sustainable cycle.

Would you give this a try?
#loofah #urbangarden #growyourfood #gardentips #sustainable by @_plantfriends

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a year ago

We don’t have to restrict or limit ourselves to the point where food stops being fun. We’re human—some things should feel good. With a few mindful swaps, like less sugar, no icing, and a dollop of plant-based yogurt on the side (hello, gut health), we get the best of both worlds.

This is an Orange Olive Oil Cake (vegan ofc), and it’s proof that dessert can be delicious and somewhat nourishing.

Made with high-quality olive oil for a rich, velvety texture and subtle, fruity depth—plus, less sugar than a traditional cake, which means you’re tasting real ingredients, not just sweetness.

Olive oil is packed with antioxidants and heart-healthy fats, and this recipe is completely plant-based, making it a feel-good treat from the inside out.

Think of it as indulgence—with intention.

#guthealth #plantbased #dairyfree #oliveoilcake #vegan #healthierdessert #foodalternatives #swap #onlyhuman by @_plantfriends

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a year ago