Marfigs' Munchies

Adventures in vegan eats and feats


The chocolate cleanse riot: free ebook!

It’s finally here!! I can’t remember if I’ve been sneaky or not about this ebook (which is possibly another layer of ninja if I can hide even that from myself) but I’ve finished and it’s all yours for free and it’s 100% dedicated to my food mistress: chocolate. No matter how busy I get or how lazy, there’s always time in the day for a nibble on something chocolate-y. I may have something of an addiction, but I’ve decided to make a total chocolate cleanse for myself….with chocolate. And since it’s free, you can “cleanse” with me! ๐Ÿ˜€Chocolate Cleanse Riot Ebook via Marfigs Munchies Continue reading


Falafel frosted hummus tart

Crazy food time! Ok, maybe not so crazy, because there’s falafel involved and that’s pretty much what most people want out of life (or at least in their stomachs). I figured I’d be a bit indulgent and faff around with some of my favourite ingredients and put the “protein” question six feet under because there is no mistaking this for a protein party and a celebration of lovely wholesome ingredients! ๐Ÿ˜€falafelslicepiesplashI’m also sharing this over at Healthy Vegan Fridays – go have a look at all the deliciousness! ๐Ÿ˜€

healthy-vegan-fridays-badge21 Continue reading


Baked basil quiche with couscous crumble

I have a bit of a thing for chickpea flour quiches, and this is just a celebration of that with a really fun topping that can be made gluten-free with one small change ๐Ÿ˜€ย Best of all, this is such a super easy recipe and just requires one bowl! Welcome to my protein-packed Sunday supper ๐Ÿ˜€slicedquichetopSPLASH

Continue reading


Silky hummus polenta tart

I’m not sure if it’s specific to South Africa, but there’s a rather nifty dish called pap tart – it’s a tart made with a maize meal and stuffed with all sorts of tid bits, mostly cheese and bacon. Since I’m rather obviously vegan, this would not do, but the idea of a stuffed savoury tart was too good to pass up on the cusp of the weekend when laziness is bound to set in, or if you need a meal to fuel you as you prance about your business.polentatartprofile

Continue reading


Holiday! Carrot-beetballs and rainbow dal

A while back I arranged through my super kind FIL to book us a little holiday near the Sudwala Caves for this long weekend, and since day one my mind has been reeling, making menus and trying to be creative with little success. Unfortunately eating out is impractical since there usually isn’t much on the menu to modify outside of dry toast or cheese-less pizza, neither of which is healthiest of choices! So to be prepared for all things, I wrote it all down. What you see below is the “final cut” condensed list. I purposely threw away the other notes, because I ended up with 10 (!!) A4 pages filled top to bottom, along with countless other little scraps of paper and some scribblings in my work diary.


An amazing green mango-strawberry smoothie – I have to survive til Monday without one!! ๐Ÿ˜ฆ

Obsessed? Yes. I can’t help it when an opportunity presents itself to think of food in transit, in situations and in memories. We plan to go spelunking in the caves (well, exploring), visiting a dinosaur park, and taking long walks around the estate. All in all such moments require sustenance. Nothing better than some wraps, hummus, carrot-beetballs and dal to tide one over so far from home! Continue reading


Spicy pumpkin, bean and sunflower seed pastry

So I’ve decided to go large and start sharing my recipes across the web. My first attempt was a hit! I got my banana + carrot tahini buckwheat scones accepted onto Foodgawker, which I consider to be a massive privilege considering the amazing quality of photos on their website (which has certainly kept me very, very busy for many an hour!). Of course, bolstered by success, I submitted some more, only to have a trail of rejections, but I’m actually not fussed because hurrah for constructive feedback! It’s things like this that help one to learn about the intricacies of presenting and plating food, and then how you take the photo as well. Distance, depth…it’s like looking through a kaleidoscope by the end of it; there’s never just a vegan burger or sweet treat on a plate; the cutlery is either antique or placed invitingly, the space is wide, so as not to overcrowd the big juicy salad on the side…lah!

My second bit of big news is that I won a wonderful bunch of goodies from NuNaturals, thanks to gracious and lovely Ann’s giveaway over at Unrefined Vegan! ๐Ÿ˜€ I am so beyond psyched because the lucky packet includes a whole lot of stevia powder *and* liquid stevia *and* oat fibre…yum! I’m already plotting and making furious sketches and notes as to what I can possible make with all my bounty! ๐Ÿ˜€ Seriously, the blogging community is such an amazing living creature – one gets to meet fascinating people, share experiences and recipes, gawk and drool at amazing food and presentation…it really hits all my visual and communicative spots.

In order to celebrate my amazing good fortune I decided to revisit one of my favourite indulgences – pastry! I made one of these on Wednesday after presenting my second paper at the Master’s class and felt I needed a treat in the house for Man-thing and I both. Tonight is date night (can you believe it!). With all our work obligations, studies and general life circumstances, it’s easy to lose touch with one’s companion, so we have to set aside time to just be in each other’s presence consciously. So yes, I thought to spoil us with a pastry each (well, half for me with a big, dashing salad) and some steamed veggies. I love the comforting elements of the pastry with warm, flavourful insides. Pure bliss and actually quite easy to make, all things considered). ย Considering the on-off drizzly weather that just demands cuddling and warm things to eat, we’ve decided to set up downstairs today and bring the laptops with us to watch a movie or two on the couch like real adults. What could be better?

alt1fullspread-1res Continue reading

Leave a comment

Cabbage onion tofu tart – purple nurple in edible form

This morning was baking busy-ness! Woke up early to make some baked chickpea pancakes with shredded zucchini and carrot, then another plum and strawberry cobbler…and then this! Except “this” is not so simple. It started off with lots and lots of excess red cabbage from our soup making, so I decided to try out my hand at making a caramelized onion and (red) cabbage sauce. Fail. Or rather, tasty, but too purple for Man-thing’s tastes. He took a snuff of the final product and admitted it was too pungent for his fair senses. Alas. So I decided to press out some tofu, make a dough and make a gorgeous purple tart! I love colour in my food, so this was lots of glee to bring together (need to think about what I can make blue >:)).



For the crust I used this recipe, subbing the olive oil for canola (used whatever was closest!). Baked it at 180 Celsius for 10 minutes after poking some holes about, then filled it up with:

– 1 cup of the cabbage onion sauce

– 1 tub Nature’s choice tofu

– 200g shredded zucchini

– 2 TBSP soy milk

– topped with slices of cherry tomatoes for garnish

Baked for 35-40 minutes -nom and nom!

purple mushres


crustsideatopres tomatosliceres


Glee! This is my first time using a scalloped tart pan. I have to be honest and admit that when I bought it close to a year ago I had no idea that the bottom was supposed to come apart, so I swore rather heavily about what a piece of bleep I had bought. When we last watched Master Chef when house-sitting for the in-laws, however, I happened to see that, durr, it should do that so that you can easily remove the tart from the baking tin. Well, lessons learnt! Nothing quite like feeling like a moron in the kitchen, but it’s something I should get used to it seems!

crunchres whole tartres


It really tastes divine! The strong cabbage-y onion taste and smell from the sauce is mellowed out significantly by the tofu, and one gets a lovely bite and textured flavour out of it.

sidesquishnomsyres bitelahres


When it comes to tofu quiches, one can actually add anything, in fact. Spinach, peppers, the lot! I like the fact that the innards are solid, but I assume a more creamy tofu would also work well. Either way, I’m rather delighted that I managed to make something of my sauce! I suspect that, did our blender actually work as other blenders do, my sauce would have been much more fluid and would have been quite interesting over a pasta, but I prefer it like this!



My one sadness? The crust is rather hard – not inedible, just very difficult to cut. When one takes a big bite you notice the crust as much as you do the innards, and to my mind a crust should always be the sidekick (despite my many crust photos in this and other posts!). I suspect a creamier innard would perhaps soak into the crust and make it softer? Any advice would be welcome ๐Ÿ˜€ Nevertheless, this is easy, fun, and, best of all, PURPLE! Man-thing really likes it, and ate two slices rather chop-chop. Sitting at approximately 160kcal a slice, I would happily pair this with a summer soup or with a nommy leafy salad.



In fact, I’m going to put some in my lunchbox for tomorrow, just so I can see everyone’s faces in the tea room >:) I love freaking people out with my strange concoctions, and even one slice is very filling, high in protein, and a decent enough amount of fibre if one uses nutty wheat flour. Nom!