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Tag Archives: Goth

Bundt Evil

How ’bout a little evil in your cake? As in, how about Q hides a can of beans in your cake and you don’t know and you eat it and you love it anyway despite the fact that you think the “musical fruit” is the devil’s instrument?
 
Bundt Evil | Blueberry Cake vegan gluten-free | gothic granola
 

Judge not by appearances, folks.

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Trendy Thursday | Quinoa Pizza Muffins

Q is for Quinoa.
 
Quinoa pizza bites are all over the ’nets. Google it. Figured I’d throw my hat into the ring, my colonial tricorn into the Coraline other-world ring, that is.
 
The particular recipe I deconstructed and rebuilt is from a blog called “The Way to His Heart Blog,” taking its title from the phrase, “The way to a man’s heart is through his stomach.”


 

Whenever I think of that phrase, I think of Akasha ripping a guy’s heart out in Queen of the Damned. Vampires have kind of ruined me in some ways. Then again, my birthday is Halloween…
 

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Four Pieces of Advice | Chocolate Hempseed Granola

Four Pieces of Advice
 
What did my mother teach me how to do?
 
What didn’t my mother teach me how to do?!
 
Let’s not go there. We are spiritual beings having a material experience, and material experiences have limitations.
 
Meta-discussion out of the way (not sorry, as a religion scholar, I must always make such concessions), here’s a recipe and the advice.
 
granola vegan gluten-free | gothic granola

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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.

Cut and Dried: Raspberry Oatmeal Bars

Or in this case, apricot.

apricot oat bars vegan gluten-free | gothic granola

 
 

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Chocolate Macaroon Bundt Cake and the Importance of Water

 
It’s almost time. By the time I finish writing this post, Lent will be over in EST and I will be able to listen to music with lyrics again.

chocolate coconut macaroon bundt vegan gluten-free | gothic granola

 

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Undead Gingerbread

Skulls and tombstones.  Would you really expect anything else from a taphophile?
 
 
undead gingerbread | gothic granola
 
 
Thanks to my aunt and uncle, I now bake in true undead style with the Lilli Vanilli in ‘A Zombie Ate my Cupcake!’ book and cake decorating kit.
 
 

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