Gothic Granola AUT FACERE AUT MORI

Tag Archives: Curry

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.)

curried mashed potatoes vegan gluten-free | gothic granola Read more →

News Round-up and Split Pea Hommos

News from the Intertubes regarding health and wellness:

Sleeplessness, the same problem that plagues teenagers, also plagues adults! To continue the analogy, school: adolescents :: work : adults. So, as with suggestions to push back school start times, some experts suggest pushing back work start times and/or operating on a flexible schedule. How revolutionary!

 

As I’ve been discussing using lower-GI sweeteners in treats as a suggestion, new studies show that lower GI diets aren’t all they’re cracked up to be. Still wouldn’t hurt to avoid massive amounts of refined, high-GI foods, though.

 

There’s now hard data showing how sitting all day is killing office workers (increasing mortality). What more does one need to light a fire under one’s ass and stand periodically at work (and encourage the executive team to buy some standing desks and have walking meetings)?

 Jiji socks | Gothic Granola Read more →

Tabled Soup

Clearing the table in one fell swoop often makes a mess.

Read more →

Vindaloo, Vampires, and Vegans

Not in that order. Found some interesting articles this week, beginning with this one on your date’s eating habits, from which there shall be two posts. Today’s post deals more with the meta aspects of dating a veg*n (vegetarian/vegan). The next post shall include reviews of eateries in DMV area that are veg-friendly (hell, that are Q-friendly, since as we know, just because it’s vegan doesn’t mean it’s gluten-free).

Peculiar yellow cauliflower!

Vindaloo Vegans | Gothic Granola
Read more →

Chutney & Authenticity

For a theme of “curry,” I made peach plum coconut chutney. While it may not meet the Wikipedia definition of chutney (which I have no doubt is authentic; no sarcasm here) as it is uncooked, it’s delicious. I would serve it with something plain, like tofu or noodles, since it is vibrantly spicy. You could add a hot pepper or some cayenne and take it up to your desired level of spiciness. The curry powder you choose also influences the heat.


Read more →

Food Flashback and Labels

 

 

This is the 179th blog post on Gothic Granola, formerly Screwfoot Q. It’s time to make a 180 degree turn on some issues.

When I was in college and became vegetarian, then subsequently vegan, my suppers consisted of the following:
greens, crunchy raw veg, beans, nuts, dried fruit, maybe hot vegetable if it was decent, maybe a cup of soup. Dessert was cereal and non-dairy milk and decaf coffee or tea. More often than not, the hot veg entree was some kind of ethnic dish, not half bad. This I ate in the residential college dining halls; at the Center for Jewish Life I would maybe be able to have a hot entree. When I look back on what I ate, I shake my head and don’t wonder why I felt deprived (no real dessert! What nonsense!). The special diets situation has since improved slightly in Princeton’s dining halls, but I do not plan on going back anytime soon to confirm this.

I bought Nature Path’s Mesa Sunrise cereal recently. Sugar is my drug, as frequent readers of this blog know. Sugar for breakfast or in more than 2 tablespoons per day is not good for Q. So I had this cereal for dessert because it contains sugar, and the high-fibre dinner insulated me from its effects somewhat. I know I’m playing with fire, so I will bake with the cereal or manage my intake well. Next time I have a coupon, I’ll stick to the fruit-sweetened cornflakes.

Curry Bean Salad
Inspired by Whole Foods Market

1 16-ounce can pinto beans, rinsed and drained
1 16-ounce can kidney beans, rinsed and drained
1/3 cup raisins

1 yellow onion, diced
pinch salt
1/2 teaspoon turmeric
1/4 cup water
2 cups beet stems, cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon ground cumin
dash cinnamon
dash cayenne
2 tablespoons apple cider vinegar
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
1 teaspoon tamari

Place the beans and raisins in a large bowl and set aside.

In a medium skillet over medium heat, dry-sautee onion with salt until beginning to brown and turn translucent. Add the turmeric, cook for another minute, then remove from heat and scrape into bowl.

Return pan to the heat and add the remaining spices, stirring, to toast for 30 seconds. Deglaze the pan with the water, scraping up the browned bits of onion. Add the beet stems and the liquid ingredients and stir. Cook for 3 minutes or until the beet stems have softened somewhat. Add the beets to the beans and onions and mix well. Serve over greens and enjoy cereal and unsweetened almondmilk for dessert.

I served mine over raw collards, which with the beans, is probably too digestively hardcore for most people. I drank a lot of water and had a tall glass of zombie tea with the cereal.

curry bean salad vegan gluten-free | gothic granola

Vegan and vegetarian are lovely labels for convenience; living in an urban area means restaurants know what they mean and can prepare food accordingly. However, as with saying my alma interfector, saying I’m vegan tends to suck the air out of the room. Wow, judge much, people? No, I cannot change others. I can change myself.

While it’s cutesy to use “vegan and gluten-free goodies” in my blog tagline, this blog is about being oneself and doing things for oneself. I just happen to not eat animal products and gluten at this time. I can’t eat dairy, eggs, and gluten. Maybe one day I will eat animal flesh again. Labels are convenient tags for experiencing conventional reality, but they have no place in ultimate reality. The more I cling to labels, to marks of this world, the more difficult it will be when we eventually part (in this life, in the next…).

It’s time to begin divesting of labels. Goth, ace, androgyne, vegan, gluten-free, catholic, buddhist, metaphysical. These are the labels I use most often. Even together they form an incomplete picture, a fractured mirror. {Ed. note: No, no! Erasure! Don’t do it!}

What is the best mirror? A boon friend, as Buddhists call it, someone who helps you in your striving for nirvana, for escape from the world cycle. Someone who encourages you to be the best you.

In divesting myself of labels, I’m disrobing my soul, as it were. Labels are protective and keep people at bay (“I dress this way/ just to keep them at bay”). Losing labels affects my art and how I keep my heart on my sleeve as an artist. Pain and pleasure, the extremes and the mundane, are all the more intense when one experiences them with bare awareness, mindful attention, rather than experiencing them with the scratched and coloured lenses of labels.
The harder the cling, the harder the sting. Let ’em go, and there’s no sting. That’s the hardest thing.

Another Curry and Breaking “Da Rulez”

This one’s a seasonal curry this time.  I think I’ve made something from almost every one of Chef Michael Kiss’s cooking classes I’ve attended at the Old Town Whole Foods.  I like his food philosophy: “An onion is an onion.”  Using what’s available to you will create a unique dish with your personal touch.  Since I’m just about incapable of following a recipe to a tee (I have opinions about what I put in my mouth.  Strong opinions.)—or a tea—I like that advice.

Read more →

Analytic Code