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Tag Archives: Stew

Books | Seaweed Stew

I went to the Library at Alexandria yesterday and borrowed a few books. I get such a kick out of saying I went to the Alexandria Library when in truth I patronised the Public Library System of the City of Alexandria, Virginia. While I was on the search for fiction, I checked out the cookery books as well. The few vegan or gluten-free titles they had were classed with the “health food” and “reducing diet” cookbooks.
 
Really?
 
 Marilyn is watching you! vegan gluten-free | Gothic Granola


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The Goddess of the Heavens…eats a very earthy stew and gets pissed off by pancakes

The sky goddess has her days, too. You know those days, when nothing seems to work the way you’d like?

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Practicing Presence: Baignan Bharta

I bought some lotion the other day.
 coconut lotion | gothic granola
 
Kiss My Face’s “Super-Hydrating Moisturizer” in coconut variety.
 
I had a coupon and my hands are cracking from all the hand-washing I do and from working in a cold environment (yeah, nobody wants to work those registers by the door). In hindsight, I reflected, as I rubbed the thick cream on my hands before putting on my Halloween sock-gloves before bed, I could’ve saved myself a couple bucks and put coconut oil on my hands. Granted, my sheets would’ve become uber-greasy but my chapped hands might knit back together, thus, uh, lubricated.
 

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On Hold: Chocolate Pumpkin Peanut Butter Soup

Whew!  I feel like I’ve been putting my life on hold.  It’s still on hold ’til I write one more final tomorrow.  Until I can answer the call, though, here’s a recipe, which I ate with pumpkin bread.




Pumpkin Chocolate Peanut Butter Soup

22 ounces pumpkin puree (16-ounce can plus about 6 ounces I had frozen)
12 ounces unsweetened almond milk
fresh ginger, grated
1 clove garlic, grated
cayenne to taste
3/4 cup unadulterated chunky peanut butter
1/4 cup Dutch process cocoa
2 cups water
1 16-ounce can cannellini beans, rinsed and drained
1 bunch rainbow chard, beribboned
2 more cups water

In a large saucepan over medium heat, whisk together the pumpkin and the almond milk.  Grate in the ginger and garlic.  Stir in the cayenne.  Bring the mixture to a simmer and stir in the peanut butter until it is completely melted.  Whisk in the cocoa and 2 cups of water.  Bring mixture to a boil.  Add the beans, chard, and more water.  Cook at a pretty high simmer until the chard is wilted, about ten to fifteen minutes.  Add more water if it’s too thick for ya.



It doesn’t photograph well, but hey, it’s the phone camera.  By the bye, my life is literally on hold since I accidentally doused my phone on Monday.  Talk about a wake-up call for learning just how much I appreciate having a smartphone.  Let’s not focus on lack, though; I have gained some lovely, still walks with the freedom found in unreachability.

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

Hot Dang! Chocolate Chilli

 
No pictures, again!


Greetings.  Busy week, but what can I say.  The going-to-class part of the semester is almost over and done with.  Exams, however, will not conclude until the end of January.  Great Scot!  My undergrad years better be the last time I go to a school that has exams after winter break.

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No-Cook Chilli


Speaking of flesh, my mom and I made chilli side-by-side last year, she making carnivorous chili and I making vegan chilli.  Chilli is one of those dishes that I think people can get really up-in-arms about since everyone knows someone who makes a good one.  Or they make a good one themselves.  I offer a chilli recipe that’s been adapted for the dorm.  I found a recipe on the interwebs sometime last April and neglected to bookmark it.  


I have no pictures of the chilli so all food pictures have been replaced with cats.




I’m hereby giving someone else credit for the idea of putting specifically Maya Gold chocolate in chilli, but I’m sorry, I forget the site.  I made this around finals because the concept was to use as much disparate food as I had in my freezer and under my bed before leaving campus.  It’s also a good dish for finals time when school manifests itself as the marvellous inconvenience that it is, and I allow the demands of a student to eat into my eating and cooking time.  

This freezes well.  The salsa label described the contents of the jar as “voluptuous,” and I would agree, the salsa is sensually pleasurable, if you like it when the corners of your lips hurt because you’ve been eating spicy food.  As you peruse the ingredient lists for both versions, you may ask, “Hey, where’s the fat?  It won’t taste good without oil or something…”


Chocolate has fat, hello.  Chocolate is what makes it delicious.

Version 1 is completely dorm-friendly.   Version 2 requires a little more work.




Use-Up Chilli

Version 1:
1 jar 3-bean roasted corn tomato salsa
2 cans beans, rinsed (black beans and kidney)
1 can Italian-style tomatoes, juice and all
1 bag frozen corn
1 bag frozen collard greens (defrosted and cooked)
Cumin
Chilli powder
1 tablespoon white vinegar
Cinnamon
1 1.2-ounce bar Maya Gold chocolate, melted (NO LONGER VEGAN)


Combine all ingredients except for the chocolate in a large bowl.  Melt the chocolate and stir it in (it doesn’t have to be completely melted).  Portion it out into containers.  Freeze and reheat.  Serve with rice, cornbread, nutritional yeast, and/or vegan cheeze.



Version 2:


1/4 cup white vinegar
1 onion, diced
2 cloves of garlic, diced or pressed
1 teaspoon cumin
1/2 teaspoon cayenne
1/3 teaspoon cinnamon
1 16-ounce cilantro-green olive salsa (I had Salpica brand and it’s mild)
1 16-ounce can black beans, rinsed
1 16-ounce can kidney beans, rinsed
1 16-ounce can whole tomatoes and juice (salted or not is your pref)
1/3 of a 3.5-ounce bar of dark, spicy chocolate (50% cacao and up; I used Green & Black’s Organic Maya Gold chocolate, which is 55 percent cacao AND NO LONGER VEGAN)

Brown rice
Cheeze

Heat a 10-inch sauté pan over medium heat.  Add the vinegar once it’s hot.  Once that’s sizzling, add the onions.  Cook until translucent. 

While the onions are bubbling away, combine the salsa, beans, and tomatoes in a large bowl.

Back to the range: add the spices and stir around for a minute until they’re fragrant (thanks for the tip, Ownie Mom!).  Add the garlic and cook until most of the liquid has evaporated.  Break in the chocolate and stir around until melted.  Remove from heat and stir into the salsa-bean mixture.  Add whatever amount you’re going to be eating right that second back to the pan and heat it up.  This is also tasty cold as lunchbox fare.

If you are so lucky as to have a big pot or Dutch oven, then you can sautee the onions and garlic in that until they are translucent.  Then pour in the beans, tomatoes, and salsa.  Cook until heated through, then break in the chocolate and melt.


This is not chilli…it’s rice, banana, and nooch in a stack. And carrots, soymilk, and tea.

Serve with brown rice, cornbread, cheeze…and tissues as your nose will run if you make it nice and spicy. 


I’ve been wearing a bandanna over my hair for the past few days for two reasons.  One: my hair is long; the hairagami only holds so much hair out of my face.  Two: I’m avoiding wearing a hat since my hats rest a little too close to my new left upper conch piercing, and my head is cold since I’m so used to wearing a hat.  Net effect: I look like a pirate, especially with my piercings and tattoo.  I’m the dread pirate Captain Q.



I enjoy wearing an apron while I cook since it’s a visual reminder that I’m focused on cooking and little else when I’m in the kitchen.  I also wear an apron because I make messes, and messes don’t work with all black.  Now with my head-kerchief habit, I’d like to think I’m channelling my Italian great-great-grandmothers.  ‘Cept they didn’t have tattoos and non-earlobe piercings, I’ll bet.
Come to the Dark Side…we have vegan and gluten-free goodies.
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