Best 2 Homemade Plant Food Recipes

VEGAN PASTA BAKE

Vegan pasta bake image

Dive into this comforting vegan pasta bake with sweet potato and cherry tomatoes. Creamy, nutty cashews take centre stage, along with plant-based milk, dairy-free cheese and plenty of veg

Provided by Dr. Gemma Newman

Categories Dinner

Time 45m

Yield Makes 4 portions

Number Of Ingredients 17

Ingredients

500g macaroni
vegan parmesan, grated, to serve
100g cashew nuts
1 large carrot, cut into chunks
1 medium floury potato, cut into chunks
1 onion, roughly chopped
1 celery stick, roughly chopped
150g sweet potato or butternut squash, cut into chunks
3 garlic cloves, roughly chopped
1 tsp dried oregano
1 tsp mustard powder
2 tbsp nutritional yeast (optional)
200ml plant-based milk
150g cherry tomatoes
50g wholemeal breadcrumbs
a few basil leaves, finely chopped
50g vegan cheese, grated

Steps:

For the sauce, put the cashew nuts in a saucepan of water and bring to the boil. Boil for 5 mins, then add all the vegetables and the garlic. Continue to simmer for at least 10 mins until all the veg is tender.
Drain and transfer to a blender. Add all the remaining sauce ingredients and season with salt. Blend until smooth.
Bring a large pan of water to the boil and add a good pinch of salt. Tip in the macaroni and cook following pack instructions. Drain and mix with the vegetable sauce. If you like, sprinkle with vegan parmesan to serve. The macaroni cheese can be eaten like this or you can bake it in the oven.
To bake the mac 'n' cheese, heat the oven to 200C/180C fan/gas 6. Transfer to an ovenproof dish and stir through the tomatoes. Mix the breadcrumbs with the basil and vegan cheese, then scatter over the top and bake for 25 mins until piping hot and bubbling.

Nutrition Facts : Calories 750 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 26 grams protein, Sodium 0.21 milligram of sodium

HOMEMADE PLANT FOOD

Homemade Plant Food image

Make and share this Homemade Plant Food recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories < 15 Mins

Time 5m

Yield 1 gallon

Number Of Ingredients 4

Ingredients

1 teaspoon epsom salts
1 teaspoon saltpeter
1 teaspoon baking powder
1/3 teaspoon ammonia

Steps:

This is a complete plant food, and should be used only once every 4-6 weeks, as too much will cause your plants to flower themselves to death.
It can be stored and saved.

Nutrition Facts : Calories 2.4, Sodium 363.1, Carbohydrate 1.1

Tips:

Use kitchen scraps: Save your vegetable peels, eggshells, and coffee grounds to create a nutrient-rich compost for your plants.
Choose the right ingredients: Different plants have different nutritional needs. Do some research to find out what your specific plants need.
Start small: Don't overwhelm your plants with too much fertilizer. Start with a small amount and gradually increase it as needed.
Water regularly: Fertilizer can only be effective if your plants are getting enough water. Make sure to water your plants regularly, especially during hot or dry weather.
Monitor your plants: Keep an eye on your plants for signs of nutrient deficiency or excess. If you see any problems, adjust your fertilizing schedule accordingly.

Conclusion:

Making your own plant food at home is a great way to save money, reduce waste, and give your plants the nutrients they need to thrive. With a little effort, you can create a variety of homemade plant foods that will keep your plants healthy and looking their best. So get creative and start experimenting with different recipes!