Marfigs' Munchies

Adventures in vegan eats and feats

WIAW + zucchini pasta with beet + fig hummus


Best lunch ever!

Today has been a long celebration of time off, which is what Wednesdays are all about for the next month. Man-thing and I went out to breakfast this morning to get out of the house for a bit, then it was back into the thick of kitten and nose kisses. Have I introduced our latest foster kitten yet?

ninjalickNinja cat! He’s being picked up by his new family on Saturday, and I’m so excited for him! Man-thing is absolutely 100% in love, and begged me to let us keep him, going on long speeches about how amazing he is, what an honour it’s been knowing this kitty…smitten for kitten! He was found in the engine of a car and we were only able to bath him today (after waiting for his flea meds to sink in) and the dirt just streamed down the drain, poor thing. He is such a special kitty, and I’m so happy we got the chance to foster again. ❤

Anyway, today’s WIAW features a lot of beetroot, but that’s good because it’s the nectar of the soul. I also happened to make myself the most amazing and fresh lunch after a rather sad breakfast (vegans don’t get many options going out in South Africa! It’s usually bread or pizza or something equally carb-laden and uninspired). Don’t get me wrong, I love avo and love rocket, but the other choices for the “make your own sandwich” were decidedly thin on the ground, and I would have loved to smear on some hummus or drizzle over some ginger relish for extra oomph. Still, it was nice to get out, and I got to indulge in my favourite drink: café americano. mm mm! I’ve included my lunch recipe, because even though it’s so straight forward it’s still a nifty way to get rid of excess beets and other dried fruits.

Breakfast: toasted rye avocado + rocket sandwiches with sprouted beet salad (meh) and an americano (amazing!)


americano avosandwich

Lunch: zucchini pasta w/beet + fig hummus, plus mustard and hoisin-fried broccoli + radishes – perfect! This outsmarts my silly breakfast any day – I loved it! Zucchini pasta is my new BFF, since I get kgs of zucchinis from the market every Saturday.

beetpastaplate beetpastaplate3


The pasta part:

  • 250g zucchini, sliced into strips, steamed briefly
  • 1/2 head broccoli, cut into florets
  • 1 radish, sliced thinly
  • 1 spring onion, sliced thinly
  • 1 tsp sesame seeds
  • 2 TBSP hoisin sauce
  • 1 TBSP apple cider vinegar
  • 1 tsp mustard
  • spices (smoked paprika features high!)

The beet + fig hummus:

  • 1 can cannelini beans
  • 2 small beetroot, peeled, sliced and steamed til soft
  • 2 TBSP lemon juice
  • 1 TBSP apple cider vinegar
  • spices to taste
  • 1 dried fig, soaked
  • 3 sun-dried tomatoes, soaked
  • 1 tsp tahini


  1. In a food processor, mix up your steamed beetroot until it’s broken down nicely (it won’t become a paste, alas).
  2. Add the rest of the ingredients and blend til smooth, adding more spices to taste.
  3. In a non-stick pan, fry your spring onion, broccoli + radishes til nicely browned. Splash apple cider vinegar to keep it from sticking too badly.
  4. After 5 or so minutes add the mustard + hoisin sauce, as well as any spices you’d like to use. Cook for another 3 or so minutes, stirring.
  5. Scoop the mixture into a bowl, then add your zucchini pasta and fry the moisture away, stirring, for approximately 5 minutes.
  6. Transfer to your serving plate, top with 3-4 TBSP of hummus, add the fried goodies on top, and sprinkle with sesame seeds. NOM!

beetpastaplate6 beetpastaplate5 beetpastaplate4Post-lunch dessert: Pear slices with NuNaturals Cocoa Syrup (NOM NOM NOM)

pearsyrupSnack: papaya + cucumber lettuce carob smoothie w/apricot anise granola (recipe coming tomorrow!), coffee, and carrots + celery

granolasmoothie granolasmoothie1


Dinner: Cabbge, pumpkin + zucchini lentil soup + salad

dinnersoupPost-dinner noms: soy milk + frozen papaya cubes with NuNaturals Cocoa Syrup (I obviously don’t kid when I say I use this on pretty much everything!) (Please forgive the blurry photo, I was in a rush to drink my soy milk hot and munch through the frozen papaya!)


Post-post dinner noms (I was still nibbly): crackers with more beet + fig hummus and artichokes. SO good!


So there you have it: the noms of the day! I usually have to make an effort at the end of the day to make sure I’ve eaten enough, which is why I have a series of snacks – sometimes soy milk and muesli, other times a ridiculous amount of carrots and hummus. So much to choose from – a plant-based diet is the most rich in choices! In my pre-diabetic omni days I would have been scarfing down entire chocolate bars (note the plural), grilled cheese sandwiches, pasta by the tupperware…there was lots of food but it was so boring and mundane – who needs experimentation when you’re chasing sugar? Now I’m chasing taste, and getting such amazing results! My tastebuds have also seemingly found themselves after stopping smoking nearly five (oh boy, six?) years ago – I can finally taste the layers to food, and I’m so insanely cross at all the years I missed at learning how to cook and be creative, but I guess it’s never too late to learn 🙂

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!

9 thoughts on “WIAW + zucchini pasta with beet + fig hummus

  1. Pingback: 30+ Pasta Alternatives that are easy to swap!

  2. Pingback: WIAYesterday + some thoughts on food restriction + obsession | marfigs

  3. Thank you! I lurve figs on a ridiculous level, though they are expensive! Do you not have a food market with dried goods? We have a friend with a fig tree for fresh ones but the tree has gotten infected or something so we only got about 10 or so compared to the dozens from the year before 😦 Hopefully you can find some at health food stores as well – dried fruit are luckily all the rage for “health” benefits (when all we want is the NOM!).

    Ha! Do you also transfer yours onto different plates before eating? Most of the stuff I take photos on isn’t microwave safe (“gold” plating and what not) so what I actually end up eating is a big, re-heated mess :p


    • Haha, I think my brain had wandered off – I was longingly thinking of fresh figs:p I can get dried figs very easily at the specialist food place methinks – never really thought to buy them before! Really want some fresh though. Staying with my mum over the summer though so at least I don’t have to worry about prices for a bit, nyeh heh heh… A whole fig TREE sounds amazing. Shame it got sick. Maybe you should give it a get-well speech or a root massage or something?

      Oh haha yes! Usually not because of the microwave thing, but because the plates I actually eat off are A. Old/ugly or B. Enormous in comparison to the actual portion of food. In other words they look fine in real life but ludicrous in photos. So I usually end up arranging everything very carefully in a little neat tiny bowl, impatiently taking the photos, then pouring the photo contents+unseen remainder of meal into a great old reheated cauldron of unappealing sludge. 😀

      I reckon a lot of food photographers must do it though, since often I’m thinking; “Either that’s a tiny bowl and they’ve hidden the rest of the meal somewhere else, or those are some INSANELY big blueberries.” 😛


      • A pep talk might do the trick, because it’s sad to see such a massive tree give up on life!

        I agree 100% about the sizing! I have a collection of super tiny crockery (though sometimes not small enough!) just to take snaps of, because otherwise it looks all sloppy and ridiculous on the big plates AKA how it’s actually eaten :p That’s why I watch very closely on these WIAW posts people put up because on those days blueberries and other things are magically back to a “normal” size 😉


  4. Pizza for breakfast? Did I read you right there?:p

    I love the look of all your meals, frankly, but I already love that kind of “pasta,” like the sound of the way you’ve prepped it, and that hummus is one of the most colourful and creative I’ve ever seen. I REALLY want figs now. Haven’t had a fig since last summer. Not a single oneD:

    I hear you on the blurry photo front. The thing I like least about food photography is hot food going cold and cold food going hot. And the time taken to capture the single right photo out of hundreds. Especially when I’m hungry! xD


  5. Pingback: Tofu sprout tacos | marfigs

  6. Love the color of the beet and fig hummus! Sounds like a delicious combination.


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