Gothic Granola

The second paleo recipe of late...what is this madness?! One of my neighbors gave me an entire bag of Nutiva coconut flour, and this was the first thing I made with it. The Wednesday farmers market is usually a little thin on goods, but one vendor offers an "all you can fit" bag for $10. I used zucchini in this recipe from the farmers market.

Last week's synchronicity went from Sunday to Sunday.

Greetings from Colorado! I've been busy accomplishing things since April of which I am proud, in no particular order:

Greetings from Colorado! I've been busy accomplishing things since April of which I am proud, in no particular order:

Sometimes aggressively remaking a recipe yields better results. I have made these waffles three times now and the last time, while not perfect, was the best of all three. These are more anti-James food since I used both avocados and strawberries, both of which are foods to which my brother objects. Good thing I made these just for me! I mucked up my waffle iron with the wet batter in the process, but I consider it well broken-in now. The cocoa makes the avocado taste more apparent, I think, unless it’s obscured with lots of sweetener. The strawberry version below has no cocoa.

Sometimes, you just have to bring your own in order to make sure you’re fed.   As Hillel the Elder said, “If I am not for myself, who is for me? And if I am only for myself, what am I? And if not now, when?” ( Pirkei Avot 1:14 )

As Julia Cameron wrote in The Artist’s Way, paraphrasing another artist, when you’re out of the studio for three days, by that third day, you’ll do anything to get back to your art and nobody better stand in your way. I came home from my first week of work on Friday (a yearlong fellowship) and made muffinz. Zucchini muffins.

For lack of a better term, I’m calling this next dish a seed butter.  Since I used mammoth zucchini and summer squash for the cake and pie, I scraped out the seeds because they would have added too much volume.  The internets didn’t have much in the way of a recipe for roasted  summer  squash seeds.  I sautéed the innards of a giant squash and a giant zucchini in the same pan as I used to saute the zukes for the Z-pie.  Then I Vitamixed them (“to Vitamix” has become a verb in my world, much like “to Google” something is a verb).

Since I made my cake and rushed to my cousin’s graduation party, I left it in the pan and frosted it at her house.  It received good reviews from high school seniors!

What do you do with a big zucchini What do you do with a big zucchini What do you do with a big zucchini Fresh from grandma’s garden? Bake it in a pie until it’s tender Bake it in a cake for sweet-tooth splendor Whirl it into mush in a high-speed blender Holy cats, I’m starving! Plentiful, prodigious zucchini, meet pie, cake, and pasta sauce or soup base. Zucchini Pie Modified from my grandmother’s recipe Makes one 9-inch pie Note: Crust and filling can both be assembled separately the night before baking. Crust: 1 1/2 cup walnuts 1/4 cup brown rice flour or sticky rice flour 1/2 cup cornmeal 2 tablespoons coconut oil, solid Filling: 1 teaspoon olive oil 1 large onion 1 medium zucchini 1 medium summer squash 12.3 ounces silken tofu (firm) 1 small clove garlic 7 leaves fresh basil (or 2 tablespoons of vegan pesto) 1 ½ teaspoons dry or wet mustard 1 ½ teaspoons apple cider or white wine vinegar Preheat oven to 375 degre...

Here is a brownie recipe I made and brought to work this week; it is a mash-up of several recipes since I couldn’t find one to make what I wanted: moist brownies, not fudge, not sheet cake. The above picture is actually of zucchini brownies, but the base recipes are the same.