Gothic Granola

Category Archives: Series

“Chai” It: Into It/ Over It, High Altitude Edition

gothic granola national forest camping colorado

It’s time for another round of Into It/Over It, the High Altitude Edition.  The point of this type of post is to point out a negative and replace it with a positive (and sometimes just point out positives).  What does a picture of this awesome-yet-undisclosed location have to do with Gothic anything?  If you have ever read any Gothic literature (FrankensteinThe Castle of OtrantoCarmillaDracula, et cetera), they can be read as travel journals, with significant chunks of text devoted to describing landscapes and characters’ travels.  I re-read Carmilla  on a weekend’s camping trip, and the descriptions of Styria (region in modern-day Austria and Slovenia) reminded me of the critical angle of Gothic literature as travel journals.

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When Life Gives You Potatoes | Into It/Over It, Gothic Edition

When life gives you potatoes and failed curry, make curried mashed potatoes. (Yes, you can mess up making curry, even when you make it all the time.)

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Faux Pho and Into It/Over It

Faux Pho: a TC special instead of going out to eat

Yes, I know that “pho,” the Vietnamese noodle soup, does not rhyme with “faux.” This recipe is also hardly authentic. Sue me.

faux pho vegan gluten-free | gothic granola

A trip to Lucky’s to get ingredients (and special Beyond Meat grilled chicken-free strips) was easier than going to Kim’s Food to Go in Boulder. It’s my favourite place to eat in Boulder-land.

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Cooking with Gas | Penne alla Vodka

Cooking with Gas | Penne alla Vodka
 

My hands always look like this–the dry skin, not the bird!

 

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Cooking with Gas | Maple Bourbon Donuts

Part II of Cooking with Gas, a series on recipes featuring hard liquor.

If there’s half a cup of water to replace 2 eggs, and the recipe is supposed to have alcohol, then that half cup of water is going to be alcohol. ‘Nuff said. Had I been pulled over while driving to an appointment with The Local Massage Therapist in Arlington, I probably would’ve registered above acceptable blood alcohol content after having a maple bourbon donut this morning. Not that I was driving recklessly–these donuts are just particularly alcoholic. The glaze contains a teaspoon of whiskey and the donuts taste like alcohol, most definitely. They’re good that way. The people who know these things keep telling me the GF alcohol I find is milder than the conventional types. I guess that’s good for me since extremes (salt, sweet, etc.) do a number on me. It was too late last night to figure out an alternate glaze that didn’t involve sugar, but I have ideas and 2/3 of a bottle of Queen Jennie sorghum whiskey with which to experiment. Queen Jennie is named after a bootlegger, and a distillery called Old Sugar makes it in Wisconsin. I had to special order it, after visitng and calling several liquor stores in the DMV region, and a bottle ran me $50. The list of distributors on the Old Sugar website is not accurate.

 

 

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Pan-Fried Blueberries: Blueberry Blue Cornbread

Blueberry Un-Blues: Blueberry Blue Cornbread
 
Measure twice, cut once, as the adage goes. Measure once, make it, measure again, remake it, I say. Seeing blueberry cornbread “by the pound” at work made me want to make my own, with whole grain flours. In the first iteration, I used all coarse-grind blue cornmeal to make it truly blue.
 
 
  
 

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Stocking the Freezer: Blueberry Cheezecake

Stocking the Freezer: Blueberry Cheezecake
 
Blueberry Un-Blues Part II of III
 
Don’t you like my academic-style headings of late? The formula is “Gerund Phrase COLON Nouns Nouns Nouns.” Or something like that. Add an “OF” phrase and you have it made.
 
“Gothic Granola: Deconstructing and Rebuilding the Nature of Reality” since 2011.
 
This recipe represents another must-do, like every vegan food blogger out there, to make raw cheezecake at some point, primarily using cashews and fresh fruit. Done and done.