Marfigs' Munchies

Adventures in vegan eats and feats

WIAW + a savoury vegan waffle sensation

2 Comments

Wednesday again…back and work again…so many things can change and yet stay the same, such as the sinking feeling I get every Wednesday when I know I have to get out of my pajama-style home uniform and look presentable once more for the busy world. Here’s a squizz at what I ate yesterday!
WIAWbuttonwafflesavoury1And before we get started, don’t forget to enter the worldwide giveaway for Jill Nussinow/The Veggie Queen’s book Nutrition CHAMPS! Entry is really super easy, and I do a random selection so don’t stress if you don’t have twitter and can’t tweet an entry, for example 🙂

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I thought it would be fun to link to Becky Striepe’s recent post about What Vegans Eat for Breakfast, so that vegans and non-vegans alike could get some fresh ideas, since it seems that, unless something earth shattering happens, my breakfast is going to remain the same for a long while if past WIAWs are any indication.

Breakfast: green smoothie bowl with 1 banana, water, crisp lettuce and some all bran hiding under all that. 2 TBSP soy protein + 1/3 cup soy milk and boiling water. When I’m at home on off days I like to keep my soy milk and protein powder separate as a type of second breakfast, mostly because I get raging munchies and pacing myself helps.

breakfastsmoothiegreen morningproteinTea-time snack: 1 carrot, a nori sheet stuffed with cucumber and sprouts – I paid an absolute fortune for the nori but I hadn’t seem them in so long in the shops that I couldn’t resist, so they are my absolute favourite treat at the moment. Of course, I’m much too lazy to do something proper with them like sushi, so raw wraps is where it’s at.midmorningsnackLunch: carrot waffle from CCK (minus all the sweet elements and with added herbs), caramelized onions (just steamed and then fried in a non-stick pan), mashed chickpeas and green beans in an eggplant cheeze sauce. Also, mushrooms and chia raspberry jam for oomph and yum. Awesomesauce.eggplantbaked eggplantcheeze wafflesavoury wafflesavoury1Post lunch: espresso and two low-cal chocolate crunch cookies. And then lots and lots of coffee and tea as a pal came over for a visit. Lots. coffeecookiesDinner: raw zucchini pasta plus a homemade chunky tomato sauce, steamed broccoli and green beans +  a side of The Veggie Queen’s Cabbage and Apple Slaw. Absolutely delicious, except I can confirm that my body absolutely hates cruciferous vegetables, much to my infinite sadness. I’m going to have to find a way around this because being vegan and cutting out such a big “food group” is rather serious stuff 😦dinnerpastaDessert: 1 frozen banana, some raspberries, 1 tsp almond butterdessertfrozenbananasSnacks: steamed carrots and flat green beans, protein powder + oat bran soy milk mixture. I didn’t end up eating the green beans because I was feeling rather poorly, but they make the most excellent snack usually.proteinveggiesAnd for good measure, though she did not form part of my munchies: Freyja, always underfoot. We have a running joke in our household about Gatsby, the sulky old man cat, giving Freyja “good advice” about always being helpful in the kitchen and thus one day earning the very magnificent “cone of glory”, just as he once did in his prime (when he got splashed with hot soy milk). She purrs so hard and so gratefully when I scold her for almost getting trod on every few seconds that I think she really believes this is how she should be showing love, but I’m so terrified of squashing her with my stompers or splashing boiling soup on her! /headdesk

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 What are some foods your body cannot tolerate? How do you work around that?

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!

2 thoughts on “WIAW + a savoury vegan waffle sensation

  1. Great post Margaux! I became Vegetarian at the age of 20 (lets see that was 40 years ago UGH). Anyway, I have been Vegan almost 1 1/2 yrs. now. Being Plant-Based Vegan…..vegetables our main source of food. Broccoli, Cauliflower, Brussel Sprouts never bothered me until I went Vegan! So I was on a mission to correct this (l love these 3 vegies). Here’s what finally worked for me. I found a Probobiotic (Dr. Ohhira’s) took a couple weeks to kick in. Also, drink Raw Unfiltered Apple Cider Vinegar (with the Mother) before every meal. I bought Bragg brand. Mix 1 Tablespoon with a little Stevia and half cup of warm water! This is working for me. Hope you find a solution.

    Arlene

    Liked by 1 person

    • Thanks so much for the great ideas Arlene – definitely going to put them to use! When I was a vegetarian I still had IBS but veganism just totally kicked it up a thousand notches – and cruciferous veggies are so great for adding bulk and substance (since one can’t snack *all* the time!).

      Liked by 1 person

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