Marfigs' Munchies

Adventures in vegan eats and feats

Quick quinoa hummus sushi for one and a green smoothie :)

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This is just a quick, multi-tasking post since I am handling two birthday cakes downstairs, trying to finish this here up, and then the people of Skyrim need me!

My smoothie madness has reached its second day. I started the day off with a green monster, and ended up in two different shops an hour later sorting out glassware so that I could enjoy my smoothie in one, long go rather than messing up a bunch of glasses. May I just re-iterate when I say yum, yowza and yahoo? I was so inspired by my smoothie madness that I even re-arranged the cupboards to make a box filled with superfood items such as chia seeds, spirulina, cacao and goji berries, among other tasties. There are so many amazing resources out there that give a breakdown of what constitutes a healthy (and delicious!) smoothie, as well as recipes galore. A fat cat smile? Plastered on my face. Even more so after Man-thing took a sip of my morning smoothie and said it was not as bad as he expected, followed immediately by “can you make me one?” Oh yes! The man who sneers at green and bananas has fallen for the charms of the innocent looking yet deadly smoothie. 


Green pumpkin afternoon smoothie

  • 1/2 – 3/4 cup frozen diced pumpkin
  • 250ml milk (or 1/2 with water)
  • 1/3 of a cucumber
  • handful of spinach
  • 1/2 a medium-large banana
  • cinnamon, nutmeg, etc
  • 1 tsp spirulina, maca, whichever of choice

Please excuse the swipes of green everywhere – it’s hard to be delicate when you’re sipping and sloshing in between taking a few snaps at a window, displacing HRH le Cat from his usual look-out point. :p


I do believe I’ll be needing one of those schmanzy glass straws sometime soon – these disposable straws aren’t going to cut it, and I like to be as earth-friendly as possibly by minimizing wastage.

I’m going to try and slowly work my way to minimizing the amount of fruit servings in my smoothies and introduce more spinach and other veggies and greens. One can just as easily slurp down a green juice, but I love the smoothies for the fullness and ENERGY they bring at the start of the day and here around 16h00 when your body starts to quake with confusion over why it has not yet been FED? RAWR! And so, any variation of a smoothie monster calms that situation right down. 😛

Anyhow! In line with trying to switch my meals around and eat heftier during the day and lighter at night for better sleep and more energy-fuel when I’m actually active, I’ve been experimenting with what one can possibly chow other than (or with) salad. Not that salad in itself can’t be bursting with all sorts of treats guaranteed to stuff the stomach, but I like a bit of variety. Also, since Man-thing prefers couscous with his meals, I have a whole tub of quinoa to go through by my lonesome, which is why I’ve been practicing my really poor sushi-making skills with it as the rice replacer. Such a delicious treat!

uprightsushiresTo have on hand:

  • 1/4 cup pre-rinsed and cooked quinoa (rinsing the quinoa rids it of its bitterness, as does toasting, I’ve heard)
  • 2 TBSP roasted carrot hummus (still busy with this! So much and so utterly nom)
  • 4 slivers baked tofu (I don’t marinade mine anymore, just sprinkle some rosemary on them)
  • some bean sprouts or alfalfa
  • 1 sheet nori

I don’t have a sushi mat, so this is a bit of a haphazard process. I’ve heard of rolling sushi with a towel before, but this is really just for me, so I don’t bother going wild. Also, once you let the sushi rest after cutting it in slices it actually solidifies, so the quinoa stops falling out and you can actually pick it up with the chopsticks. This may not be wild and weird information to those who regularly make their own sushi, but heck yeah!

  1. Place the quinoa in a strip across the middle of the sheet, flattening it a bit with the back of a spoon.
  2. Spread out the hummus atop the quinoa strip, making sure it’s evenly distributed, especially along the edges, where it will help to seal the sushi.
  3. Layer the rest of the ingredients (optional: sesame seeds, avocado slices).
  4. Take the bottom edge of the wrap closest to you and wrap it over the strip, then roll the sushi til it’s nice and tight. Wet the edge of the strip with a bit of water and use a sharp knife to cut into 6 even pieces.
  5. You can dip this in soy sauce obviously, but I prefer it clean with some salad.


Anyway, I’m not going to cross sushi off of my to-do list yet, because this is just an experimental phase before I get all serious with chopping everything nicely and adding radishes and avo to proper sushi rice (or admittedly some or other variation). Still, this really is an absolutely tasty and easy meal to fix. 🙂 Alas, now I’m out of tofu! Oh noes, another shopping trip it seems! >:)

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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