the Life and Times of Warrior Woman

blonde recluse. nihilarian pronk.

Posts Tagged ‘vegetarian

recipe: le breakfast d’excellence.

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(tl;dr: scroll down to pictures for ingredients and ~method~)

I had thought that maybe the reason I didn’t feel hungry until late at night on both Monday and Tuesday was my being busy.  I rarely eat when I’m busy, quite often because I simply forget, and also because after eating I feel sluggish and want to lie down, which is not an option on busy days.  I’m more prone to consuming food when I’ve got nothing better to do, so even after a 15-hour day I wasn’t surprised to feel not even hungry, but peckish.  Today wasn’t the busiest day in the universe, but it wasn’t very laid-back either — yet there I was, ravenous and with a headache barely after noon.

I have an odd relationship with breakfasts.  I always try to eat one, and unless I have to be out the door at 5, I always succeed.  (Even when I have to be out the door at 5, I’ll probably eat something on the road.)  I could skip all other meals, but breakfast must always be present.  Yet I never really know what to have for breakfast.  I know I prefer savoury over sweet, but that’s about it.  Eggs are good, but not too good; porridge takes too much time to prepare and leaves an odd aftertaste; fruit feels more like a snack than a meal (though I’m getting over it); veggies I prefer for lunch…  My favourite is French toast, perhaps, but it slows me down considerably, so I try to only have that on weekends.

So on most mornings I end up with a sad commercial pseudo-yoghurt and a piece of buttered toast.  Which on a usual not-too-busy day means that I feel like hunting someone down to eat about three hours in.

Enter the Miracle Breakfast of Divine Pleasure and Wonder.

I had an avocado.  Avocados come at the price of kidneys here, so the paradox happens:  I rarely buy an avocado, and when I do, I take so long to decide what to do with it, I end up throwing half of it away, because it starts to rot.

This was how this breakfast came to be.  I remembered I had two avocados.  Both of them were quite ripe when I bought them, and instead of just making a guacamole the silly old me decided to look for something better.  As always, I never did, so when I fished them out of the bottomless pit of the fridge’s veggie compartment, I found out that they were quickly going past their prime.


  • a sad overripe avocado (you need to be able to spread it easily)
  • a tomato
  • bread
  • goat cheese (here goat cheese is cheapest.  I know it’s not the case in many other places)
  • an egg (optional)
  • salt (optional)


0.  If you choose to have an egg, put it on the stove to boil the usual way.  (That’d be, place the egg in water, wait until it boils, and then cook to desired level, from 1 to 10 minutes.)

1.  As your optional egg cooks, slice the avocado in half, remove the pit, and scrape out the flesh.  Discard pit and skin (and all the bad parts if you, like me, have waited too long to eat the avocado).

2.  Slice tomato in 4-6 parts.

3.  Slice bread.

4.  Slice goat cheese.

5.  Spread avocado on bread.  Optional: salt a bit.  I skipped salting.

6.  Put a slice of goat cheese on top of avocado.

7.  Put a tomato on top of cheese.

8.  Repeat steps 5-7 until desired quantity of sandwiches is achieved, or until you run out of avocado/ bread/ other ingredient.

9.  Remove the optional egg from the stove and place it under cool water for 1-2 mins.

10.  Optional: Fight off the looming family members eyeing your precious breakfast.  Very optional:  Share.

11.  Eat.

What do you think, will I win some kitschy kitchen competition?  I think I’d need to garnish it with parsley and possibly some flowers fashioned from cucumbers first.

The plate above holds two (maybe even 3, depends on who’s eating) portions.  I find that 1/3 avocado, 1/2 tomato & 2-3 slices of bread and cheese each plus an egg is way more than enough for me.  Epic enough.  Not eating till Saturday enough.

So there you go.  A winning combo of good fat, good protein, fibre, and carbs.

(This post was originally published on my old and obscure blog on 14 September 2011.)


Written by Alexandra

9 August 2012 at 4:03 pm

recipe: semolina lemon cake.

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I picked this recipe from a cooking magazine focussed on recipes for losing weight.  And although the amount of sugar puts weight-losing qualities to question, this is still a great and simple recipe for a five o’clock dessert.

You’ll need:

  • 100 g semolina
  • 1 large egg
  • pinch vanilla sugar
  • 100 g sugar
  • 1 lemon
  • Optional: berries, nuts, and cocoa (can be quick, like Nesquick), for decoration


Juice the lemon.  I used an antique (well, anything older than 52 years old is considered antique by law where I live) citrus juicer I inherited from my grandmother.  Who inherited it from her mother.


This thing deserves a better picture.  Maybe when there’s decent light.

Anyway, so you juice the lemon.

Mix the juice with semolina flour and half the sugar.  It should be a bit crumbly, but also paste-like.


In a separate bowl, beat egg and remaining sugar, and vanilla sugar.  It should be a touch foamy.

Pour egg mixture to semolina mixture.  Mix together.

Pour into a baking dish.  Since the amount of batter is pretty small and I don’t have a small dish, I used silicone cupcake forms.  It only filled five of them.  It doesn’t raise much, if at all, so you can make them pretty full.

Bake for 30 minutes at 150C.


And since it’s my life’s goal to win a kitschy food decoration competition, this is what I did to mine after taking them out of the oven.


I haven’t actually tried them yet (just made them less than two hours ago), but they smell amazing, and the batter was tasty (though very, very sweet.  Maybe next time I’ll lower the amount of sugar).

I’ll try to veganise them next week.  Since it’s semolina-based, leavening shouldn’t be an issue.

[Note:  Nesquick is not sponsoring this post.  Nestle has never heard of me.  If they were to hear about me, they wouldn’t like me, because I generally avoid Nestle products.  It’s just that Nesquick was the first thing to come to mind when I thought of quick cocoa mixes.  Darn corporations and their endless money.]

[Note 2: I used Brumi. … They’re not sponsoring this post either.]

Written by Alexandra

28 July 2012 at 8:16 pm

recipe: quick potato pancake.

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Quick and very satisfying, this is a variation on a traditional Belorussian dish known as draniki.

You’ll need:

  • 2 large or 3 medium potatoes
  • 2-3 eggs (I used 2)
  • oil for frying


  1. Peel potatoes and grate them into a bowl.
  2. Beat eggs into the potatoes.  Mix thoroughly.
  3. Add salt and pepper to taste.  The original recipe doesn’t call for it, but I added a pinch of salt and pepper anyway.
  4. In a medium skillet, heat oil over medium fire.
  5. Pour potato & egg mixture.
  6. Fry for 10-15 minutes, flip.  (Note:  If you have trouble flipping, you should probably let it cook a bit longer.)
  7. Fry on the other side for 10-15 minutes.
  8. Serve hot, plain or with sour cream.  Can be kept in the fridge and eaten as left-overs for next day.  Better reheat!

I’d say it feeds two kids, or one adult.

I sincerely wanted to take a picture of the entire thing, but brother stole it from under my nose.

Written by Alexandra

25 July 2012 at 12:30 pm