Gothic Granola

Tag Archives: Pizza

Thus I Have Churned…Vice Cream and Pizza

If you have ever read any Buddhist sutras translated to English, you will recognize the title structure:  “Thus I have heard…”

pizza and vice cream vegan gluten-free | gothic granola

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Baking, Fails, and New Products

Ordering at Chinese Restaurants when you’re Gluten-Free

Pro Tip: Order the dish you desire without soy sauce or any sauce at all (steamed, you’re even safer.)
Do a little research, figure out how the dish is made. Understanding how certain dishes are prepared helps you understand possible sources of gluten-containing products. Finally, if you don’t care about cooking, heaven help you if you’re gluten-free.

Or Maybe Not

The continual availability of new gluten-free products hasn’t ceased to amaze me. People with actual Coeliac disease make up less than 1% of the US population, yet the GF foods market is valued at >$10.5 billion (in 2013). Since I pinpointed my gluten sensitivity in May 2011, I went from barely being able to find sorghum flour at ShopRite to being able to buy GF (and vegan) bread at Trader Joe’s, Whole Foods (duh), Sprouts, and Safeway.

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Paleo Pizza Crust, Second Time is Gold

Long time, no blog. I was camping in California for Wasteland Weekend.



@gothicgranola Wasteland Weekend 2014 


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Beer and Pizza

Post I of III on vegan and gluten-free beer

beer braised onions pizza vegan gluten-free | gothic granola

Pizza and beer…well, for me, I’d like root or birch beer to drink with pizza, not the hard stuff.  However, beer-braised onions are one of the summer grilling season’s delights that I miss terribly.  This recipe would be a tonne of fun to make on the grill, but, alas, no outdoor grill for Q.  Nevertheless, there was about a cup and a half of Bob’s Red Mill All-Purpose GF blend to be used, and use it I would in a savoury application.

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One Thing at a Time, for Realz | Easter ‘Za


When I arrived at my grandparents’ house last night to spend the Easter weekend, I resolved to cook so much that when I took a shower, I would smell bread when the water first hits me.  When I make my gingerbread, I end up smelling like gingerbread all day, which is a very nice thing.  Were I ever to try to ensnare someone’s affections with food, I would make gingerbread in order to one, feed them, and two, make me smell nice.
You know that saying, the way to a man’s heart is through his stomach? That saying calls to mind Akasha in the movie Queen of the Damned holding that one vampire’s heart in her hands, and I believe she takes it out through his stomach.  Guess that should be “the way to stop a man’s heart is through his stomach.”

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Circular: Full Circle with Polenta and Family

Final circle: polenta pie. 
My uncle asked me if this was vegan shepherd’s pie, and I low-blood-sugar snapped that it wasn’t.  In hindsight, it is: Italian peasant shepherd’s pie.  I used turnip greens instead of the original spinach because I usually eat spinach for salad greens anyway.  Besides, spinach is bourgeois these days; turnip greens, though being rediscovered by hipsters and the like, are peasant food.  Using kale would straddle both the traditional and the elite.  Toscano kale would just make this, but, alas, I settled for the frozen turnip greens.  I also added a can of beans since I like protein.  I used black beans, which makes the dish a tad southwestern.  If I used cumin and the Southwest spice profile…you see where this can go.  I’ve been making combinations of grains lately to use up the odd 2/3 cup of rice, quinoa, lentils, et cetera all in one big batch.  Since I didn’t have enough polenta for this recipe, I added sushi rice and oats to make a sticky mixture.

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