5 Tips for Lazy Vegan Cooks

5 Tips for Lazy Vegan Cooks

Sometimes you don’t have the time or are simply too lazy to cook – no shame in either. Even in lazy periods we still want to cook healthy vegan meals; the trick is to be well prepared. The following list for lazy vegan cooks comes from my experience of more than 45 years of lazy cooking, with interruptions of time-consuming meals and cooking classes.

At the end of this post, I’ve added links to sources that have helped me cut corners without sacrificing a healthy diet.

1. Spices: spice up your food! not only does the right combination of spices make your meals taste like from a five-star restaurant, they also have healing effects. Here are some of the basic spices I keep on hand:

  • Himalayan salt black pepper
  • Black pepper pink peppercorn (or a good pepper mix)
  • Pink peppercorn (or a good pepper mix)
  • Cayenne pepper
  • Chili flakes
  • Cumin
  • Smoked paprika is another great staple spice I like. It's a must for “vegan bacon”
  • Vanilla
  • Cinnamon

2. Herbs: I do not cook without herbs. Same as spices, apart of tasting great they also contain healing properties. The best are those you pick in the wild; if you live in the country or an area with natural surroundings, check which herbs grow there. In the mountains, you will often find oregano; in the forest you will often find red clover, burdock, yarrow and Dandelion. Remember leaves from berry bushes are excellent too. My dry herb collection is:

  • Basil
  • Oregano
  • Mint
  • Coriander
  • Bay leaf
  • Flaxseed (yes flaxseed is a herb).

3. Sauces: like teriyaki, soy, mustard, balsamic vinegar and “oyster sauce” are great starters in marinades for plant-protein sources like tofu, beans or tempeh. They are also brilliant in salad dressings.

4. Satisfying ingredients: This means staying away from processed foods and choosing fresh or frozen vegetables and grains instead. I don’t recommend canned/tinned foods, they are not good for us; as an example canned tomatoes, nothing wrong with the tomatoes it’s the packing that’s the problem – the BPA (Bisphenol A), tomatoes are highly acidic, it draws out more of the BPA into the food from the lining. Tomatoes in bottles or glass containers are fine.

5. Take a cooking class: When you have been trained by a chef, you will be able to cook faster and pair foods in more interesting and healthy ways. It's well worth taking a class. Maybe you can find a local class that will be fun to meet and learn with like-minded folks. There’s also quite a few online classes, Udemy has high-quality e-cooking classes5 Tips for Lazy Vegan Cooks 1, I recommend “Raw Vegan Desserts – Gluten and Dairy-Free” and “Online Vegan Vegetarian Cooking School”.

Last but not least, the following are 5 vegan recipes for lazy cooks. Click on the recipe name to get to the recipe.

1. Vegan Peanut Noodles

2. Three Bean and Sweet Potato Chilli

3. Ten Ways to Stuff a Sweet Potato

4. Guide to Make Homemade Pizza – Healthy just use pita bread as the base.

5. Five Easy Way to Spice Up Rice & Beans



BPA: http://www.fda.gov/newsevents/publichealthfocus/ucm064437.htm

Edible plants in a forest: http://katlupesblog.blogspot.fi/ (in English)

Online classes, not only cooking classes! Udemy Classes5 Tips for Lazy Vegan Cooks 1
and here's a great vegan course: Online Vegan Vegetarian Cooking School5 Tips for Lazy Vegan Cooks 3

Vegan Chocolate Hummus Recipe

Vegan Chocolate Hummus Recipe

Vegan chocolate hummus or vegan nutella recipeWhat? Is this disgusting or a prank? Neither. I was searching for new recipes for hummus and came across chocolate hummus. My first thought was actual, “How disgusting!” However, being a big lover of both chocolate and hummus, I decided to give it a go. The result was much better than expected. It’s like a healthy version of Nutella, with a bit more texture. You can use it as a spread on toast or plain bread. Use it as a part of a dessert with fresh fruit and bit of coconut milk with added vanilla, and you have a winner.

You will need chickpeas or garbanzo. You can either buy a can and drain it, or you can buy dried beans and cook them. I always buy dried chickpeas, soak them and then cook. The reason is simple: I don’t want food out of tins; it does not appeal to me. If you have never cooked your own chickpeas and want to, here’s an explanation of how to do it, with photos. Below is the recipe..

It's a 3 step:

  1. Rinse the chickpeas.
  2. Soak the chickpeas overnight, that's minimum 8 hours.
  3. Cook the chickpeas.

If you buy a bag that is 450g / 1 lbs, that will double in weight 900g / 2 lbs when cooked.

Rinse the chickpeas in cold water then put them in a saucepan. Cover with cold water, approximately 10 cm / 4 inches above the beans. Some will swell to double their size, and others almost no difference. So if you do soak your chickpeas overnight, take care that there’s plenty of water. You don’t want to have to get up in the middle of the night to check if there’s enough water. Adding extra water does not make any difference. You can soak in room temperature – no need for the fridge unless you live in a hot area.

How to cook chick peas

Chickpeas in 3 languages, Danish, Swedish and Finnish – just in case you wondered.


Chickpeas in the saucepan

Chickpeas in the saucepan. Cool mirror effect on the sides 🙂

Rising chickpeas in cold water

Rinsing chickpeas in cold water. Do it for approx. 2 minutes.


chickpeas ready to soak

Back in the saucepan, ready soak.

As the chickpeas starts to cook a foam will form. Remove that with a kitchen skimmer. When the foam is removed, lower heat to minimum and let cook for 1 hour.

As the chickpeas starts to cook a foam will form, remove that with a kitchen skimmer. When the foam is removed, lower heat to minimum and let cook for 1 hour.

chickpeas cooking remove foam

The chickpeas have just started to boil, there's the foam to remove.

Cooked chickpeas

Here's how the finished chickpeas look. When I buy dried chickpeas in The South of Europe they always swallow to double size but here in the North they don't.

This recipe calls for half of this portion (1 can / 450 g / 1lb), so this is half of what you made. The other half you can put in the freezer, use in salads, stews, soups or another batch of hummus.

Chocolate Hummus:

2 cups

Vegan Chocolate Hummus Recipe

1 teaspoon = 5 ml, 1 tablespoon = 15 ml

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  • 1 (15-ounce) can drained equals 450g cooked chickpeas
  • 6 tablespoons cocoa powder
  • 6 tablespoons date syrup or agave nectar
  • 3 tablespoons coconut oil
  • 2 tablespoons water
  • 1 teaspoon organic instant coffee granule
  • 1/2 teaspoon vanilla extract
  • Pinch of salt


  1. In a food processor or high speed blender, place all the ingredients.
  2. Process until smooth, stopping the processor/blender to scrape down the sides of the bowl as needed.
  3. The hummus is finished when it's smooth in texture
  4. Use immediately.
  5. Put in an airtight container and refrigerated, the hummus can keep for up to a week.


Try something Spanish: 5 Vegan Tapas Recipes

Try something Spanish: 5 Vegan Tapas Recipes

5 vegan tapa recipesLast week was “Tapa 2014″ week here in San Juan de la Ramba, where I've been staying during this 2014/2015 winter. It’s a lovely small village situated in the northern part of Tenerife, Spain. Ten Restaurants competed on serving the most creative tapa. All the restaurants served “their” tapa and a drink for the nice price of €2.50 ($3.10). The problem for me was, of course, that none of the tapas were vegan. So, I decided to find good tapas recipes and recreate vegan versions for myself.

The start of this project was to find the recipes. Here are those that I started out with:

1.  Vegan Jalapeno Poppers 

2. Cherry Tomatoe and watermelon

3. Tufo Triangles

4. Radicchio Cups

5. Dessert tapas – blueberries 😀

Let's take the dessert first – I've never heard of tapas dessert before and I've spent some time in Spain maybe this is a vegan thing… but the taste was delicious.

#1 Jalapeno, too hot for me but my “tasters” love them, so if you are into hot stuff this is for you.

#2  Cherry Tomatoes – just lovely – nice mild taste, to be eaten before anything else 😉 and great for a hot summers day

#3  Tofu Triangles, I used coconut oil (and no taste of coconuts) plus I added nutritional yeast and served them warm – a great “snack” taste, salty!

#4  Radicchio cups, start to make the “cider-pickled beets” 5-7 days before use because it needs to sit in the fridge before use. But well worth it …

All the tapas I tried were so delicious and well worth the effort – not that they are hard to make, but tapas often need a bit of prep time.

A good idea for Christmas dinner starters.



Vegan Tabbouleh, Easy and Delicious

Vegan Tabbouleh, Easy and Delicious

When we do one-day hikes, we often get hungry in the late afternoons. We like to have a meal that not only reminds us of real dinner but also gives us energy. At the same time, it has to be easy to carry and eat.

This dish is a perfect match. Serve in pita bread and you can have a healthy dinner ready in minutes.

Bulgur wheat is an excellent source of protein, low-fat and low in calories, perfect for an active person.

This recipe is a basic Tabbouleh, add your won favorites, we like

  • Tomatoes
  • Zucchini
  • Mushrooms
  • Leafy greens
  • Herbs
  • Lemon juice


You can substitute the bulgur wheat with quinoa, wild rice or even chickpeas.


Vegan Tabbouleh - easy and delicious

1 cup = 2.5 dl, 1/2 cup = 1.25 dl, Tb = Tablespoon = 15ml

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  • 1 cup water (use good filtered water)
  • 1 cup bulgur wheat
  • 1 cup. minced fresh parsley
  • 1/2 cup minced fresh mint
  • 1/2 cup finely chopped green onions
  • 1 cup halved cherry tomatoes
  • 1/2 cup slivered toasted almonds (or you can use pine nuts)
  • 3 Tb. extra-virgin olive oil
  • 3 Tb. fresh lemon juice
  • salt & pepper to taste


  1. Pour the water over the bulgur wheat in a bowl and let stand covered, until the water is all absorbed, approx 20 minutes.
  2. Mix in the parsley, mint green onions, tomatoes and almonds.
  3. Stir together olive oil, lemon juice, salt and pepper in a different bowl.
  4. Pour evenly over the wheat mixture, toss again.
  5. Cover the bowl and cool in the fridge for at least one hour before serving it

Photo Credit: Alpha

42 Vegan Spinach Recipes!

42 Vegan Spinach Recipes!

It is so good for you, full of fibre42 best vegan spinach recipes and beta-carotene, but it seems sooo uninteresting.

The taste is nice but you can't just toss it in everything and hope for the best, can you?

Well, the answer is that you almost can!

I was searching for new ideas on how to use it. And hopefully in a kid-friendly too, and stumbled on this pot of gold: None less than 30 ways to sneak the green little leaf in your food.

All the way from Avocado,Kiwi, Spinach smoothie, to spinach, lentil, ragout.

Just be aware that the recipes are vegetarian and not vegan (most are though) so be sure to use a vegan alternative to cheese and pasta among other things, or just get inspired to use it in the dishes you already make, like I did.

Just follow the link to get to the recipes: http://www.vegkitchen.com/tips/healthy-and-delicious-spinach-recipes/

Vegan Cucumber-Rosemary Lemonade

Vegan Cucumber-Rosemary Lemonade

Cool as a Cucumber –  this drink is great for hot afternoons and evening. Cucumbers is a great source of Vitamin B and are 95% water, keeping the body hydrated while helping the body eliminate toxins. Cucumbers have most of the vitamins the body needs in a single day.

Cucumbers are a good source of potassium. Drinking cucumber water helps your body get more potassium, potentially helping to lower your blood pressure.

Cucumbers are high in vitamin K. In fact, one cup of sliced cucumbers has about 19 percent of the recommended daily value. Your body needs vitamin K to help form proteins that are needed to make healthy bones and tissues as well as to help your blood clot properly. What better way to get this vitamin than through refreshing cucumber water?


Vegan Cucumber-Rosemary Lemonade

tbsp = tablespoon = 15 ml. It is a bit hard to say exactly how much agave to add, I usual start with 1 tbsp and then add more to taste, sometimes our lemons are very sour in taste and other time not so much.

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  • 3 large cucumbers, peeled
  • 1 tbsp chopped fresh rosemary
  • 1 cup water
  • 2 large lemons, peeled
  • 4 tbsp agave syrup maybe start with less.


  1. Put everything in a blender (save a few slices of cucumber to garnish).
  2. Blend until smooth
  3. Serve with ice cubes and slices of cucumbers