FAQ and Q



The Name
If we must use labels as a convenience on this earthly plane, two labels that fit me are "goth" and "granola."
I enjoy bats, coffins, Bauhaus, Specimen, Siouxsie and the Banshees, Christian Death, visiting cemeteries, nineteenth century literature, vampires, nineteenth-century and cyber fashion.
I also enjoy tofu, trees, veganism, buying in bulk, anything from the Moosewood Collective, nutritional yeast, and consignment shops.
The DIY (Do It Yourself) ethic unites the two.
I like to make and eat granola while listening to playlists that originated in the late '70s in the Batcave and wearing all black clothing (with a fair few t-shirts from here).
I do not claim to represent all of goth-dom or granola-ity.  Generally, these labels are applied externally, though I wait for the day when I'm so goth I think labels are passe.  They are, from an ultimate perspective, unimportant.
Be nice, kids.  Do less harm, and less harm will be done to you.
Q's Code of Ethics
CAKE
How do I show...
Compassion
to myself
The Food
The Food
Every dish on this blog is vegan and gluten-free.
Other labels might include "egg-free," "wheat- and gluten-free," "dairy-free," "plant-based," and "cholesterol-free."
Description via negativa and via redundant: no meat, fish, poultry, dairy, eggs, butter, yoghurt, honey, refined (white) sugar, gluten, wheat, spelt, rye, triticale, kamut, non-gluten-free oats.
What you put in your mouth--and what comes out of it--is up to you.
As you read, you may notice I prefer some ingredients or brands over others.  Please choose ingredients that you like and can find easily.  In many recipes, the types of oil, fruit puree, flours, sweetener, and salt reflect what I had available; oftentimes they can be changed based on your preferences.
I tend to use Kosher salt because it's what I have on hand, and I prefer to use salt that's simply salt, without the addition of silica dioxide or other agents to "make [it] free flowing."  I like cinnamon, and I add it to most everything I can.  I also like spicy food, and if you don't, feel free to dial down or omit the spice.
The recipes generally follow this pattern: wet ingredients, dry ingredients, chunky ingredients, clumped according to the recipe's overall assembly timeline.  After living in an 87-square-foot dorm for a year, I  value kitchen efficiency, and I wouldn't want to be running all over my kitchen to secure various ingredients for a recipe.
You may notice I use a blender or food processor for many recipes.  Being gluten-free, many times I grind my own flours in my Vitamix.  If I have to mill a flour for a recipe, since I already dirtied the equipment, I try to use it for other components of the recipe, usually wet ingredients.  I've noticed no ill effects on the finished product from blitzing wet ingredients in indiscriminate order thus far.  If you don't want to use a blender/food processor (or you buy your almonds as meal and sticky rice as flour), generally combine acid and non-dairy milk in a separate small measuring cup, or water and flax or chia seeds in a separate small measuring cup, before proceeding with the rest of the recipe.
Let's have a respectful dialogue, enjoy good food, and practice wellness.
Let's have a respectful dialogue, enjoy good food, and practice wellness.
I deconstruct and rebuild recipes to make them vegan and gluten-free. I've been vegan since 2010 and gluten-free since 2011, the former due to egg and dairy intolerances and spiritual reasons, and the latter due to gluten intolerance. I began this blog to answer the "What the hell do you eat?" question right before I declared myself gluten-free in Spring 2011.
Here's my FAQ post.














Awareness
Kindness
Equanimity

to other humans
to other sentient beings
to the environment?




'Cause raisins are so gawwwth...











While musing about cookbooks and cooking blog…I don’t consciously write this blog for beginning cooks, but if you have questions, please comment or email and I’ll do my best to explain.

ALSO, this is a big one: most GF recipes can be converted to glutinous ones by substituting an equal amount of glutinous flour for the total amount of flours in a GF recipe.  The liquid may have to be reduced a little for glutinous flours.



About the Author


I earned my BA in Religion from Princeton University in 2012 with minors in Creative Writing and Judaic Studies. In 2013, I became an AADP-certified Holistic Health Coach through the Institute for Integrative Nutrition's program. If you are interested in working with me to build healthy habits, click the coaching tab.

Besides recipe R&D, I explore cemeteries. My reading stack next to my bed usually includes scriptures from various traditions, comics, cookbooks, and speculative fiction. I write poetry. An empty dance floor is an opportunity, no drinks necessary. Ardha Matsyendrasana is my favourite yoga pose. Walking lets my mind work in ways I can't begin to explain. My collections include Monster High Dolls and plush cats. I currently reside in the hinterlands of the Washington, D.C. suburbs.


Q cooking up something mysterious, as usual.

Here's an explanation of my name.
Here's my reverse FAQ.

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