Gothic Granola

Tag Archives: Summer

Summer Squash Corn Chowder

It’s been so long since I’ve posted a savoury, non-baked, or non-ice cream recipe, I can’t remember.

summer squash corn chowder vegan gluten-free | gothic granola

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Fig Chia Coconut Coffee Cake {Dairy-Free, Egg-Free, Gluten-Free}

This is not a coffee cake in the sense of something that’s covered in streusel. Sorry. This is a coffee cake in the sense of a cake that’s not quite sweet enough for dessert but is perfect for a mid-morning or mid-afternoon caffeine break. Not sorry.

I don’t even drink coffee. I have no clue if this will “go” with coffee or not. Pairing sourdough with sour coffee doesn’t make sense to me, but I don’t make the rules, I just follow them. This is my first time participating in one of these link-ups.

#sourdoughsurprises fig chia coconut cake vegan gluten-free | gothic granola

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Homesick Scones

When life at my alma interfector got to be too much, every weekend in my junior of college year I went home. Most weeks, my mom gave me a bunch of bananas to bring to school. Being only one person, I ate about half once they became ripe enough to eat. The rest I brought home and we made the Banana Date Walnut scones from Veganomicon, a version of which I posted here last year.

Honestly, the most negative thing about my current job is that it’s difficult to get two days off in a row in order to travel. Once I had my own car and the means (and NJ highway-driving confidence) to pick up and go places, I did. My dad travels for his job most days a week; I think it’s some kind of wanderlust (and a decent sense of direction) in my blood that makes me want to travel.

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The Sticky Rice Saga

The Sticky Rice Saga
 
In winter 2012, my aunt visited a friend of hers who is Thai. The friend made sticky rice for dessert and served it with bananas. My aunt and I tried recreating it with sushi rice and then with genuine Thai sticky rice. By the end of our experimentations, we had about ten pounds of Thai sticky rice in the house and no satisfactory results from the recipes we had.
 

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Seasonal Switch

Seasonal Switch
 
Cliché: when faced with a challenge, go with your strengths.
 
Thinking: when faced with the unknown, what’s in your toolbox?
maximus in a carrot box
 
{There’s a cat in my carrot box!}

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Travelling for Dessert II: Stovetop Apple Crisp

When I arrived in Alexandria on Monday to cat-sit for my aunt and uncle, I arrived to a hot house and freaked-out cats: no power since Friday’s storms. The apple crisp recipe below is modified from Jon and Robin Robertson’s Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide. I purchased the book in March and was saving it to read for a special occasion. Well, cat-sitting without power was special enough!

 
After two and a half days in an 87-degree house, the apples I brought to my aunt and uncle’s house in Alexandria were going south.  That I dropped them on the basement floor while making a pit stop at my grandparents’ house didn’t help their overripe situation either.  Once the power returned midday on Independence Day, on Thursday I used the apples in a crisp.
 
skillet apple crisp vegan gluten-free Gothic Granola
(While not the original picture, this Brown Betty is a similar dish.)

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Gettin’ the Vitamin A

Long time, no blog.  My supper today was an updated or healthified version of a dish floating around in my family, called Hot Dogs, Peppers, Potatoes, and Onions.  The original’s basically all of those ingredients, sautéed and steamed and served with catsup.  I’m not a fan of two taste sensations—salty and oily—and my modifications do away with the oil and extra salt, instead replacing those with spice.  The curry powder I recently purchased is spicy, and of course, you are free to spice or not spice to your palate’s preference.  Sweet potatoes are a good source of vitamin A (tell me that’s common knowledge, eh?).





Spicy Sweet Potatoes, Kale, and Hot Hot Dogs
Serves 2ish

2 sweet potatoes, washed and cubed in 1-inch or smaller pieces (I left the skin on)
2 yellow onions, some diced and some half-mooned
2 cups vegetable broth (1/2 teaspoon Better-than-Bouillon plus 2 cups boiling water)
1/2 teaspoon cayenne
1 teaspoon curry powder
3 tofu hot dogs, cut into bite-sized pieces (I had only three in the freezer; six or eight would be better)
one large bunch of kale, washed and chopped
2 teaspoons mild vinegar (I used pomegranate-acai vinegar)

Heat a large frying pan (that has a lid) over medium heat.  Add about a cup of broth, which should begin to steam and boil soon after hitting the pan.  Add the sweet potatoes and turn up the heat to medium-high; cover pan with lid.  Boil in the shallow layer of broth for about five minutes—no need to stir—or until there is only light orange around the edges of the potato pieces near the skin.  They should give easily to a knife poke.  Add the onions and about a quarter-cup of broth (just replenish the broth since the potatoes have absorbed some).  

Replace the lid and cook the onions until they begin to turn translucent.  Add the cayenne and curry and stir.  Cook for a minute and then add the hot dogs.  Stir them in and cook, with the lid on, until they are heated through (they will turn yellow from the curry powder and you want that to happen).  Pile the kale on top, replace the lid, and cook for two minutes, or until the kale begins to wilt and turn brilliant, Emerald City green (hey, I saw Wicked recently).  

Turn off the heat.  Let the kale wilt completely, then remove the lid and stir in the two teaspoons of vinegar.  Serve with catsup and (spicy!) mustard.



Some notes: Obviously, if you don’t like to burn your face off, don’t add all the spice; curry powders vary in heat intensity so use the one you like.  The cooking times I give are approximate, and in my experience, it’s better to look at the colour of the food and poke it to see if it’s done.  Eating it with catsup and mustard is just one of my quirks and is not required.  Yes, two cups of broth means there’s a lot of liquid in the pan; this is normal.  Drink it, it’s good for you.  It’s best served in a bowl.  Also, I didn’t cook the onions for a long time since one, I was impatiently hungry, and two, what I dislike most about the original is its lack of texture.  Kale adds texture, too.


Catsup?


No, cat’s down.





Just printed out some paper dolls today that I downloaded from Liana’s Paper Doll Blog and I hope to cut them out this weekend.
Come to the Dark Side…we have vegan and gluten-free goodies.