#1:getting creative in the kitchen.



This is a lettuce wrap (!) with a beet-tahini spread.I had some leftover baked beets that were surprisingly not in demand (simply wash and bake the beets, halfway through you can take them out and peel them, (they peel so easily once baked ), put them back in the oven, and sprinkle with coarse salt and a dash of olive oil for good measure, bake Until tender). though, now that I think of it may be the fact that they weren’t in demand might be kind of a turnoff- don’t let that influence you one bit(beet)!, and soybeans, baked for 6 hours in a slow cooker.

*For your convenience- here is a link to a variety of things soybean-related. they are a superfood mind you.

Protein packed wonder: soybeans!!

Oh, and parsley from the garden.

Parsley is one of the easiest and most rewarding seeds to grow, just sprinkle the seeds and water, plus some sun- but other than that- they can even grow in wintertime.


#2: baking ( vegan)buns:


The deliveries from the online supermarket arrive only 15-21 days after ordering, so if this is the situation where you live, and/or- you love the taste and smell of freshly baked buns, and/or- you are in dire need for a family pleaser (no ! no crowd pleasers! no crowds allowed!!!) bake these.

They are healthier than the plain flour homemade buns, let alone much healthier than store-bought ones.

I am well aware that spelt flour is more expensive than plain baking flour- the reason being that there is a health hype around it, but- the difference is -where I live- between 1-2$ a kilo, which makes it cost-effective for me- considering the health benefits.

4 cups of spelt flour

1 cup whole wheat flour

2.5 tbsp dry yeast

2 tbsp brown sugar

2 tsp (tea. spoons-not tablespoons)

2.5 -3 cups of lukewarm -warm but not boiling water. dip a finger to check before ruining your yeast. start with 2 cups of water and slowly add more water. the consistency should be stretchy damp dough.

3 tbsp olive oil.

use your Magimix or whatever blender you have, mix for 10 minutes, drizzle some more olive oil so it won’t dry up or stick to your hands later on ) then wrap with a plastic bag (the one you can reuse later) and put in a warm place to rest for an hour.

Go rest- an hour is time enough for a wonderful nap! read why in the link attached.

Nap chat

Apre׳ your nap, Make buns -don’t get all excited and start folding origami out of these- just make a round ball and punch it on the top.

coat with some olive oil and perhaps black sesame seeds, wait 10 more minutes- for the second round of dough rising, then- to the oven -preheated to 180 (Fahrenheit)for about 10-15 minutes- or until the house smells like a bakery+ the buns are caramel-colored, the buns are light and when tapped on they sound fairly hollow.

These buns freeze really well- provided you freeze them once they cool down- but not later than that!

#3: pre-washing apples with vinegar+water:


When my apples arrive from the online supermarket, I do not store them right away in the fridge, rather I soak them in 4 parts water 1 part Simple vinegar for a few minutes. read online on the benefits of soaking fruits and veggies in vinegar.

I then dry them overnight- so as not to store damp apples or have to towel dry each and every apple (???).

#4: I sit and watch my dog and the cat sleeping.


This relaxes me.

I have no idea why.

Enjoy- the cooliflower.

I am not a medical/health/emotional/financial /nutrition or any other kind of expert as far as it concerns the contents of this blog,  therefore anything written on the blog is not to be taken as any kind of advice, and should you choose to rely on anything  I write on this blog- you are doing it at your own risk and at your own responsibility.

Published by wiseassvegan

an organized full time working vegan -with plenty of ideas on getting everything done in the most simple and efficient way possible.

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  1. I never seem to sort out the cooking of dry beans before the packet expiry date runs out. Half the packet yes or a whole packet of green lentils they go really quick, but not dry beans. Oh well, and this next bit said in the voice and accent of my friend from Great Yarmouth “Tha’ don’n mayke I a baad perrson do wi’ noow”

    Liked by 1 person

    1. Thank you for reading and commenting! I agree the soaking and cooking of beans can be a thing- especially since some legumes need actual babysitting because they foam like crazy (soybeans and chickpeas!) this is why I bulk cook them ( at least 2 packs each time) and freeze for future use. or throw in the slow cooker after boiling- and add condiments and a bit of olive oil- and simply forget about it for a few hours- then freeze in batches. beans are a great meat substitute for me since they are chewy and full of protein. stay healthy!

      Liked by 1 person

      1. In mind and body, my intention is to stay healthy, so that has to include chocolate, but not the bodies of other sentient beings {{{shudder}}} as that’s where all this crap has come from. As you already know, we don’t need to, there’s so many delish things without taking a life. I know, preaching to the choir.


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