Marfigs' Munchies

Adventures in vegan eats and feats

WIAW and lemon-y goodness

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Yesterday was one big busy blur. After my laziness of the previous day (well, comparatively) I decided to zoom up and get to work, so there was soup making, lemon peeling, baking and taste testing. That last one is the reason I never eat my finished desserts – I’m already stuffed! With the 5th Vegan Virtual Potluck looming I’m busy bustling about trying to finalize my entry so that I can enjoy Mountain Sanctuary on Saturday in peace, hence all the lemons. Yum!WIAWbutton

Breakfast: banana smoothie bowl with 1/2 cup all bran and 1 TBSP flax powder + 1 TBSP pumpkin seeds – I’m low on papaya, hence the banana, and I can’t honestly say I’m the biggest fan – papaya as my fruit base is so much crisper, icy and…fruity. Man-thing’s anti-banana gambit must be rubbing off on me, though I plan to make banana biscotti today and I know it will work out just fine!

smoothieseedsTea-time: taste of lemon curd, some scraps of lemon cake (secret project), 1 cup pumpkin and green beans, mung bean sprouts and lemon juiceteatimelemoncurd lemoncurdcakeLunchtime: carrot and zucchini blender soup with roasted tomatoes, 1 slice of wholewheat bread + 1 tsp tahini. I went a bit haywire and blended all my soups – seriously, steaming then blending down soup has got to be the best fancy food hack ever, and makes for a nice change of pace from obvious steamed clumps of zucchini, pumpkin and green beans, which is what I eat every single day. Also, a mini tomato or two from the tomato plants we found hidden between our petunias. We’re going to transplant them to pots for the moment so that we can start afresh and plant sunflowers. SUNFLOWERS! 😀 ❤

luncsouptomatoplant16h00 snack: bottle of fizzy flavoured water (yes, yes, I know it’s bad), celery and cucumber sticks (yumza), 1 cup frozen papaya and NuNaturals Cocoa Peppermint syrup (HOMG so good!). I’ve scarfed about half the bottle since getting the syrup just a few days ago, but it’s so difficult to restrain myself when it’s that tasty.snack snack1Dinner: soup + spinach, cherry tomatoes and mushrooms. It makes me sad that an armful of spinach can be reduced to a medium-small bowl, but such is life. There is no grander feeling, however, than exciting a grocery store with spinach draped like a bouquet over one’s arm – I feel infinitely more ladylike and accomplished like that, even if I’m wearing stretchy pants and sandals.soupdinnerPost-dinner: decaf, 1 turkish delight, 1/2 cup soy milk, cinnamon + 1 TBSP oat bran – wasn’t really hungry but rounding off the day with soy milk is a tradition of sorts, and makes for

So there you have it! This murky weather makes for hectic munchies indeed. Today I’m going to buy my siblings’ holiday gifts, since they’re the only ones really getting actual stuff, and then jazzing off to meet a pal for coffee. I’m hoping that I can wrangle my feet to take me to the health shop to see how much their almond butter costs, in which case I won’t leave the house for a few days whilst I suffocate at the bottom of the bottle in glee. 😀

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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