Gothic Granola

Tag Archives: Brunch

Homesick Scones

When life at my alma interfector got to be too much, every weekend in my junior of college year I went home. Most weeks, my mom gave me a bunch of bananas to bring to school. Being only one person, I ate about half once they became ripe enough to eat. The rest I brought home and we made the Banana Date Walnut scones from Veganomicon, a version of which I posted here last year.

Honestly, the most negative thing about my current job is that it’s difficult to get two days off in a row in order to travel. Once I had my own car and the means (and NJ highway-driving confidence) to pick up and go places, I did. My dad travels for his job most days a week; I think it’s some kind of wanderlust (and a decent sense of direction) in my blood that makes me want to travel.

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Blueberry Un-Blues: Blueberry Tea Cake

Blueberry Un-Blues: Blueberry Tea Cake

Part I of III on Blueberry Recipes

After buying a case of blueberries, ya think I haven’t cooked with them? I made blueberry raw cheezecake, smoothies out to Kalamazoo, cornbread, and tea cake.

Yes, finally, success with the tea cake. Its predecessors ended up as this: Cookie Recycling and Transformation.

And here is more history of this bread:
I kicked its ass this time, though. Behold a bread that tastes of animal crackers and has no refined sugar. I didn’t share it, as was originally intended. It tastes quite sweet to the sugar-free, but I am not sure about those used to the sugar content of their baked goods dialed up to eleven.

No, I have not seen This is Spinal Tap. Yet. It’s on my cinematic homework.

Blueberry Tea Cake
Deconstructed and rebuilt from “Blueberry Tea Loaf,”,173,146183-229201,00.html

1 cup GF oat flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup quinoa flour OR teff flour
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 teaspoon nutmeg, freshly grated
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace

6 dates, soaked overnight
1/4 cup date-soaking water
2 tablespoons coconut oil, melted 
1/2 cup coconut sugar (coconut palm crystals)
2 teaspoons chia seeds
1/2 cup warm water
1/2 c. vegan sour kream/nayonnaise (I used Earth Balance original
zest of 1 lemon OR 1/2 teaspoon lemon extract
1 teaspoon vanilla

1 cup chopped walnuts, toasted (optional)
1 cup frozen or fresh blueberries +1 tablespoon tapioca starch (for the frozeldies)

Nota bene: defrost your frozen berries (and still toss them with tapioca or arrowroot or cornstarch) before using.

Preheat oven to 350 degrees Fahrenheit. Grease a 9*4*4-inch loaf pan and set aside.

Toss the frozen/defrosted berries with tapioca starch in a small bowl and set aside.

In a food processor or blender, blitz the dates, soaking water, oil, nayo, chias, more water, coconut sugar, and zest/extracts until uniformly combined.

In a large bowl, sift then whisk together the flours, xanthan gum, leavening, and spices. Add wet to dry, stir briefly, and fold in the berries. Mix well. You may need to add a little water (up to 1/4 cup, tablespoon by tablespoon) if using teff flour as it is a thirsty flour. It will be a fairly stiff dough. Transfer to the pan and fuss at it to make it even (tap the pan and hack at the surface of the dough to make it reach the edges).

Bake for 45-50 minutes or until it passes the toothpick test, the top has cracked, the edges have browned and pulled away from the sides of the pan, and the top springs back when touched. Cool in the pan for 15 minutes before turning out onto a rack to cool completely.

This stuff is worth all the previous research. I was going to say earlier that I kicked this recipe’s ass this time and then worked it off while doing butt-kicks (calf work!) in INSANITY, but that is erred thinking. Food is fuel. It is not a reward or something to be worked off (then why did you eat it, one asks?) or anything else guilt-inducing. It’s also an artistic medium. We bring guilt and other emotional condiments to the table and we are free not to sprinkle or slather such on our sustenance. 

This was dandy dessert and wonderful pre- and post-workout fuel. 

You may thank iPad publishing for the brevity of this post. We are due for storms tomorrow and I don’t want a power outage to be the reason for no Thursday blog postage.
Come to the Dark Side…we have vegan and gluten-free goodies.

Q Stands for Quiche

“What does the Q stand for?” is at the top of my FAQ about Q. Especially since I work in a public place, people either see the tattoo on my arm or see my nametag. Yes, it’s my legal name. No, it doesn’t stand for anything, hence no period after the letter. Read here and here for details.




Q today stands for quiche. More than a year ago a schoolmate of mine asked if I had made quiche with kale. I had not, and now I have. While I wanted to recreate Ownie Mom’s spinach-red pepper torte, a layered, super-garlicky kale quiche made for some tasty noms.
 kale quiche vegan gluten-free | gothic granola
Kale Quiche
1 1/2 cup walnuts
1/4 cup brown rice flour or sticky rice flour
1/2 cup cornmeal
3-4 tablespoons water
12.3 ounces silken tofu
3 cloves garlic
cumin, mustard, gomasio, cayenne to taste
1/4 cup nutritional yeast
2 tablespoons rice vinegar
3 tablespoons arrowroot starch
6 cups raw kale, chopped as small as you can handle
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pie plate and set aside.  On a piece of foil or in a small pan, toast the walnuts in the preheating oven until fragrant.
In a large bowl, whisk together the cornmeal and brown rice flour. In a food processor or blender, blitz the toasted walnuts until powdery (don’t make nut butter!). Add the toasted walnut flour to the cornmeal mixture and stir. Add water until the crust forms pecan-sized lumps. Press into and up the sides of the pan and set aside.
In the food processor, blend tofu, garlic, spices, vinegar, and arrowroot until uniformly combined. Place the kale in the same large bowl in which you mixed the crust. Add the tofu mixture to the kale and mix well, evenly coating the kale. Transfer the kale filling to the crust and press in (it will mound way above the edge of the plate; this is fine). Bake for 20 minutes. Remove from the oven and press down the kale. Bake for another ten minutes. Press down kale again. Bake for final ten minutes (40 minutes total). 
Remove from the oven and let cool before slicing (or enjoy a messy piece—it’s what’s on the inside that counts!).


kale quiche supper | vegan gluten-free | gothic granola

I consider 1/4 quiche a serving because it’s supposed to be an “everything in the meal” dish. Definitely cut it with a serrated knife or else each slice will be a mangled mess.

Pancakey | Carrot Cake Pancakes

Though it is now full-blown Lent, I’m sharing my Mardi Gras luncheon because there’s nothing about it that’s sinful or off-limits in the fasting and abstinence sense, as far as I know. I can and will go on at length about how food is not “sinful” and should not cause guilt. Food is neutral. We bring the guilt as a side dish or a sauce. We also have the ability not to partake, but instead to enjoy our treats or what-have-ye mindfully and in appropriate-to-ourselves amounts.

carrot cake pancakes vegan gluten-free | gothic granola

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The Card that Keeps Coming Up | Apricot Hempseed Drops

To touch is to heal
To hurt is to steal
If you want to kiss the sky
Better learn how to kneel 
On your knees boy


–“Mysterious Ways” by U2
My virtues pick was “Forgiveness” a few times in the last few months.  Even if you can’t make reparations to the exact same person–you never really can, anyway–you can do better by others, to improve yourself.  I think I know why it’s coming up so much; there are four or five years of bad habits of which I need to let go in order to make my health coach studies my healthiest student experience yet.
On Sunday, I stocked up on grains, I cleaned my room, I recycled old clothes, and I made the rice kickasserole of the previous post.  By taking care of my life, I got ready to do (one of) my art: cooking and learning about nutrition.  Anton Chekov said, “If you want to work on your art, work on your life.”
maximus in a carrot box

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Berry Berry Go Kickass | Omega-3 Powerhouse Muffins

“I am my own leader” read one of the affirmations I received this week from The Virtues Project. 


On Sunday when I arrived home from my walk, my aunt’s copy of Watchmen, the graphic novel by Alan Moore and Dave Gibbons, caught my eye.  I began to read it, knowing that it’s one of those comics I should probably have read because of the gaming/sci-fi/geek/artistic circles in which I rotate.  One slogan graffitied on a wall in an early frame stuck out: “Who will watch the Watchmen?”


who will watch the watchmen berry omega 3 muffins vegan gluten-free | gothic granola

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Grateful Gratin

 grateful gratin vegan gluten-free | gothic granola
It’s gratitude season, folks. I am grateful for greens and the wonderful people who grow them, especially the farmers at the farmers market.

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