Marfigs' Munchies

Adventures in vegan eats and feats


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Guide to using up holiday leftovers

HolidayleftoversIt’s something of a law of nature: our eyes are always bigger than our stomachs (no matter how hard we try) in the holidays. So much baking, faffing and sighing, and then the hard, stale reality of excess that sits in the fridge for a week or two to silently judge us. Or, you know, it’s tough to work out portion ratio per person when everyone treats the holidays differently: some as a challenge of excess, and others as a season of torture and self-control so they don’t come out the other end in stretchy pants.

Moreso than my issue with clothes that don’t fit in January is the leftovers that get out of control. Waste makes me sad, because what we usually get rid of is actually edible. This is a little guide to help you plot what you can do with the never-ending crumbles of what you’ve been scoffing.

And before you go a-clicking, don’t forget to download my free mini me holiday ebook 🙂veganxmassplash

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WIAW!

You probably can’t believe your eyes but yes, I am sharing a WIAW after a long hiatus on this front. I’ve been sick pretty much the whole year, so my eats have gone rather erratic, from minimalist to stretchy pants, but I figured it’s always cathartic to share one’s munchies (at least for food lovers), so here goes! (Oh, and I had lots of fun with the effects settings on my phone, so forgive the liberties :p)

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Olive zucchini soup

This weekend was low on sleep and high on snacks and late nights, so forgive my lack of cohesion as I present my delicious lunch from yesterday and my dinner for the week ahead. We haven’t been on a soup kick in a very long time, after spending the first year of marriage making endless pots of the stuff. I’m a creature of habit so it doesn’t phase me, but Man-thing was looking depro so we took a break. I can’t hold back any longer though and re-introducing soup has been an absolute charm. Warm, comforting, and so incredibly easy!
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Pumpkin pecan pear muffins

How did it get to be Sunday already? This whole week, if not year, was just a big ol’ blur, but in between there were, at the very least, these delicious muffins for lunchbox business. Easy, ridiculously so!pumpkinpearmuffinssplash

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Vegan guava chia fridge tart

This is something that comes out of the memory banks – I used to make this dish now and again in high school as an excuse to eat easy pudding and it seems to be one of those typical South African dishes that comes together very quickly with great success. Of course veganizing the past doesn’t always lead down a straightforward path, but I’ve managed to keep it as simple as possible whilst keeping to the original. Click to explore!guavatart5But before you do that, don’t forget to enter the international NuNaturals giveaway – 4 winners with fabulous prizes! 😀 It’s really easy to enter and I promise you won’t regret the best lucky packet of your foodie life! Click the picture to go to the entry post. bananasplitcake

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Broccoli soup + berry tahini asparagus spears {vegan MOFO}

Today’s Vegan Mofo theme is intent to trip me up, since it’s now spring in South Africa and the cold has officially left for now. I’ve taken off all the extra blankets and have started walking with just a t-shirt: all big strides! Knowing that it was going to get like this I planned ahead and made something a week or two ago when it was, in fact, “cold and (threatening to be) rainy”. There’s no chance, unfortunately, of a snow drift outside our door, but I used the ingredients I had on hand (without hitting the shops for extras) and made this simple but filling and yum soup with berry tahini asparagus spears.soupytopyuim

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Zesty caramel nut cookies (gf + v)

 Greetings! It’s Sunday (most sadly) and I’ve got something fun to share today – some tasty, super easy cookies! I’ve been plotting these for a while, so it’s a treat to finally get to share them. Click to eyeball the recipe!cookiespreadsplash

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