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Tag Archives: Lemon

Lemon Tiramisu with Limoncello

Mmm, this dessert made me realise how much I miss bread pudding-type desserts! I haven’t made any “pain perdu” situations in a while because I have rarely had leftover baked goods, if TC has had any say.

Limoncello Tiramisu vegan gluten free | gothic granola

Father-in-law gave me two small bottles of Limoncello and said to make something. TC presented it to me as an Iron Chef Challenge. Evaluating what we had on hand, I quickly made a batch of vanilla cupcakes and set some cashews to soaking. Lemon Tiramisu it would be! Read more →

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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Lesson Number One | Cinnamon Rolls for the Year

Let us repeat lesson number one of living with food allergies: You will not be fed. Ever.

 
So get used to it and plan ahead. You will save yourself time, money, and headache. If you learn anything from reading this blog, this is the lesson, hence why I repeat it so often. If you learn anything else, it’s that with a little planning and thinking, being vegan and gluten-free can be as normal as breathing oxygen.

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From Soup to Hankies | Green Juice Soup

Sometimes I see a recipe or make something and have a conviction that it’s a dish for someone I know.  Even if I’m not going to see him or her, I know that s/he will enjoy this dish.  Sometimes it’s obvious based on people’s preferences (chocolate cookies for my chocolate-loving mother, pudding for my aunt), but sometimes it’s more obscure.

Green juice soup | gothic granola
 

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Hamster Wheel | Lemon Squares

It’s not a cute one, the hamster, that is.  I graduate in 45 days.  Forrrrrrty-fiiiiive days.  Well, time is only going to move as quickly as it does, so I’m not wishing my life away or anything.

Hamster Wheel | Gothic Granola

 

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Pasta Nests

My mom used to make these pasta nests for Christmas Eve dinner.  I made a tahini soup without garlic and onion earlier this summer, and its lemony flavour reminded me of pasta nests.  Seeing as how the original pasta nest recipe was glutinous, cheesy, and eggy, I took a stab at making it fit my nutritional and ethical specifications.  Since the lemon juice curdles the tofu, the cheezy sauce has an eggy texture.  I think my updated version tastes similar, if not better, than the original.

Fighting words, I know.







Tangy Pasta Nests with Vegetables
Serves 4-6

2 cups mixed frozen vegetables

8 ounces rice fettuccine

1 small clove garlic
3/4 cup non-dairy, unsweetened milk (coconut is a good option)
12.3 ounces firm silken tofu
juice of 1 lemon (about 3 tablespoons)
zest of 1 lemon
2 tablespoons nutritional yeast
1 tablespoon tahini

1 tablespoon margarine
1 tablespoon cornstarch
1/2 teaspoon salt
dash black pepper

Defrost and drain mixed frozen vegetables.  Set aside.

Cook the pasta according to package directions.  Drain and set aside.

While the pasta is cooking, in a blender, pulverize the garlic until it is chopped into tiny pieces.  Add the milk, tofu, lemon juice and zest, nutritional yeast, and tahini.  Blend until well combined and there are no chunks.

Preheat oven to 350 degrees Fahrenheit.  Grease a 9-by-9-inch glass baking dish.

In a saucepan, melt the margarine and whisk in the cornstarch, salt, and pepper; cook for 1 minute over medium heat, whisking constantly.  Whisk in half the blended mixture.  While stirring, cook until mixture is thick and bubbly.  Stir in the remaining half of the mixture and vegetables and heat almost to boiling.  Remove from heat and pour half of this mixture into the baking dish.

Toss together the pasta and the other half of the tofu mixture.  With a long-tined fork, twirl the pasta into circular arrangements and place on the sauce.  Pour any remaining sauce on top.

Cover dish with foil and bake for 20 minutes (or longer, if you want crispy ends).

For the nests in the picture, I did not cover the dish with foil when I baked it so it didn’t brown much on top.


Come to the Dark Side…we have vegan and gluten-free goodies.
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