Gothic Granola

Tag Archives: Brunch

Cherimoya Muffins

I just finished watching The Neon Demon, and I had the same squeamish feeling while attempting to eat a cherimoya as I have just now.  Spoiler alert: The Neon Demon involves human blood ingestion.

I’m afraid of blood, but I write about vampires.

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“Buttery” Scones

Good grey, sir.

Lord Earl Meow Grey Cat III likes a proper scone.

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Nightshade Nightmares: Mashed Potato Waffles

Nightshades: source of aggravated post-workout soreness and nightmares, for some people.  Pseudo-science or fact?

nightshade nightmares | gothic granola

Jessica the Dawn chases Little Bill the Halfpenny doll.

Leftover mashed potatoes happen?!  Yes, yes they do.  Using my stand mixer to whip the boiled red potatoes made short work of the mashercizing process. 

 

mashed potato waffles vegan gluten-free | gothic granola Read more →

Basics: Tofu Scramble

Tofu scramble…so basic, I’ve never even mentioned a recipe. It’s more of a concept than a recipe, amongst vegans. You know you’re vegan when…you can make tofu scramble with your eyes closed. It’s the vegan version of scrambled eggs, literally and figuratively, due to its ease of creation and its strong resemblance to the animal thing. Point made? Point made.

 

Tofu Scramble | Gothic Granola

This is the “Savoury Waffle” with extra tofu scramble from City, O City in Denver.

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Sourdough Joins the Mile-High Club

Happy Boxing Day!

Because Audrey, Jr demanded sacrifice, the sourdough starter ended up in the traditional Christmas morning breakfast: Mile-High Cinnamon Roll Bread.


Coincidentally, my friend from Colorado enjoys the Mile High Cinnamon Roll bread immensely (the capital Denver is the Mile-High city). He chooses to violate it with cream cheese while I like it with Earth Balance. Whatever floats your boat, man.

Mile High Cin Roll Bread | Gothic Granola

 

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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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Devil’s Food is but a Part of Donuts

To me, the devil is sugar because it is so damn addicting. These donuts are coated in it. Therefore, they truly are devil’s food. I saved this recipe from Vegetarian Times in 2010 a few months into the whole veganism thing. I bought a donut pan about a year after saving the recipe. And I made the recipe about three years after finding it!

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