Gothic Granola

Tag Archives: Cream Cheeze

Berry Tarts with Almond Crust

Every vegan and their mom has a recipe for a berry tart. Because vegan desserts have to be fruit and plant-based, right? Nope. By the way, I learned about this crust recipe from my mother, so there. She made it in December 2012 for a holiday desserts presentation I did for Lawrence Library.

My mom made the same crust again as berry mini-pies in for Fourth of July in 2013. These are my fresh berry tarts.

 berry tarts with almond crust vegan gluten-free | gothic granola

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Negative Positive | Sourdough Carrot Cake

My dear cousin K8 (@akateisakate) forwarded me three Brene Brown TEDx talks today and they were probably the most valuable audio I heard all day. Vulnerability and Critics and Shame

Go, listen. I’ll be here when you get back, with hankies.





My takeaway from her talks? “The people who have a strong sense of love and belonging believe they’re worthy of love and belonging….[T]he one thing that keeps us out of connection is our fear that we’re not worthy of connection.” 

Bingo. 

All the not-living-up-to-my-potential situations, abusive so-called “friends,” spiritual and social disconnection, bulimia relapse, and feelings that I don’t deserve success over the last year and five months boil down to a feeling of lack of worthiness. Take that, supposed millennial and white upper middle class entitlement mentality! 

Of course, if you’re going to talk about problems, talk about solutions. My first step was to craft affirmations for my Morning Pages and mantras for my meditation to help rebuild my sense of worthiness of health and contentment, taking inspiration from Brene Brown. 

I am enough. 
My vulnerability makes me beautiful. 
I have the courage to be imperfect. 
I am letting go of what I thought I should be in order to be who I am.

 


And I am gonna mindfully eat some delicious, dense, VGF sourdough carrot cake while I cultivate compassion for myself! I ran out of teff flour and it’s difficult to come by in the DMV (et tu, Whole Foods Markets?!). I began using amaranth flour and will probably switch to millet once I’m out of amaranth. By all means, use whatever GF flour sourdough starter you have available; it’s but a slight matter of taste and leavening.

Sourdough Carrot Cake

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Toeing the Fine Line | Lemon Cheezecake Buns

Call me biased and call me teetering on the fine edge of victim-blaming, but really, one can choose not to be offended in this fairly innocuous trend: #fitfam and the public celebration of physical fitness.

 

I read this Elite Daily article and wanted to post my meal-prepped box of lunches all the more (Then I stopped posting. More on that later). FitFam is about working towards goals that have to do with physical fitness: for improved health, for better quality of healthy life, for competitions, for improved physical appearance. 

 

 

I can do yoooooga!

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In the Family | Berry Swirl Cheezecake

The snow has me grounded at my grandparents’ house after our Army-Navy game party, and I made breakfast/dessert in my cupcake pan which I left here. Since my grandmother bakes frequently, her pans aren’t “safe” for me (years of baked-on grease and wheat flour).

 
 
Her dessert for our “tailgate” party was the conventional version of cinnamon coffee bars.  Funny story, the last time I wrote about cheesecake, I had just made Chocolate-Covered Katie’s Deep-Dish Cinnamon Roll Pie. The 2012 pie turned out tough because I was angry and tight. Tonight I made the pie again in cupcake format. The cupcakes baked up properly puddingy because I am happy and chill. There is substance to Como agua para chocolate!  

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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.
 

On Work | Pumpkin Butterscotch Cream Cheeze Bars

They don’t pay me to think anymore, so I tend to think hard anyway. When I’m speeding home from closing shift, downing 800 mL to 1 L of water in order to rehydrate while blasting Rage Against the Machine, my mind runs in high gear. It’s time to write.
 
It’s difficult to be consistent in other areas of life when one’s job is inconsistent. Let us begin with this premise. Being a cashier and having a standing sedentary job is no more healthy than being a desk jockey with a sitting sedentary job. The inconsistent hours, workload, and cast of characters is beginning to wear on me. When a job begins to impact my health negatively, in preventable ways, then it’s time to go. This is a job, not my career.
 
 max on pillow | gothic granola

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Cheezecake Roundup | Marbled Cheezecake Brownies

Clearly, I like cheezecake.
 
PB Choco Cheezecake | Gothic Granola 



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