Entries tagged with “recipes


We’re less than two weeks out from the official drop date for Vermilion, so before I become ultra-annoying about the book, I figured I’d acknowledge that my debut novel isn’t the only thing in my life.

The latest installment of Pygmalia is up, on Henry James’ Watch and Ward. Verdict: Stinky. But interesting.

I had a story accepted to Ross Lockhart’s latest Lovecraftian anthology, Cthulhu Fhtagn!. Yes, the exclamation point is part of the title, hence the double punctuation. The story, “The Curse of the Old Ones,” was co-authored by myself and Jesse Bullington, and it’s about Ingrid Pitt and Peter Cushing trying to keep their sanity on the set of a doomed Hammer Horror production called… you guessed it. Behold: the full ToC.

I’ll be at Starfest/Horrorfest the weekend of my book release, just Saturday/Sunday, but I’ll be there!

And now, here’s a little something for you, dear reader: two muffin recipes! Both are really delicious. Sorry I don’t have pictures, I didn’t even think about it! But, I came across these recipes when searching for something else yesterday, and I wanted to share.

These muffins are built off a similar base base that includes yogurt in the batter, which makes them fluffy if a bit delicate. Just be gentle when generously spreading with Earth Balance. Trust me on this, though… the carrot tahini, while maybe a little wild-sounding, is absolutely delicious and unique! And the apple pie muffin is like apple pie for breakfast…

Apple Pie Crumb Muffins

  • 2 c. flour
  • ½ c. sugar
  • 1 tbs baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ c. unsweetened coconut yogurt
  • ½ c. unsweetened nondairy milk
  • ½ c. oil
  • ½ c. finely chopped apple
  • ½ c. grated apple

For the Crumb: 

  • ¼ c. flour
  • ¼ c. brown sugar
  • a handful of oats
  • a pinch of salt
  • oil

Preheat oven to 375. Spray a muffin tin with spray oil.

Sift dry together. Stir wet together.

Make a well in the dry ingredients and pour in the wet. Mix gently until batter is not quite combined, and fold in chopped and shredded apple. Divide evenly among 12 muffin tins.

Mix together the dry ingredients for the crumb and then rub in the oil until it’s crumbly. Spoon over tops of muffins and press in gently.

Bake for 26-30 minutes. Test with a toothpick for doneness. Let sit in muffin tins for a bit before removing—the crumb is a bit delicate.

Carrot Tahini Muffins

  • 2 c. flour
  • ½ c. sugar + 2 tbs
  • 1 tbs baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ c. unsweetened coconut yogurt
  • ½ c. orange juice
  • ½ c tahini
  • 1 tbs. vanilla
  • 1 tsp orange flower water (if you have it)
  • ¾ c. diced carrot
  • ¾ c. grated carrot

Preheat oven to 375. Spray a muffin tin with spray oil.

Sift dry together. Mix wet vigorously. The tahini may cause the mixture to seize; if that’s the case, add a little water until it loosens up.

Make a well in the dry ingredients and pour in the wet. Mix gently until batter is not quite combined, and fold in diced and shredded carrots. If a little dry, add a bit of water, but the carrots when they cook will make up a lot of moisture.

Bake for 26-30 minutes. Test with a toothpick for doneness. Let sit in muffin tins for a bit before removing—the crumb is a bit delicate.

I know I said I’d post pictures from my San Francisco trip, but omg you guys!! Check out what I made last Sunday:

vegan eggs

Look at them! They have yolks! They’re adorable! They tasted so much like eggs my egg-hating husband almost gagged when he tried them! SUCCESS!

Anyways. My friend Raechel was making ramen for dinner, and I felt inspired to make an egg to put on top. These are definitely more like deviled eggs than poached (they’d totally be great at a picnic with some paprika on top) but they worked great in a soup application, too. Here’s how:

Vegan Eggs

For the “whites”

  • 1 block extra firm tofu, pressed as well as you can press it
  • 2 tbs rice wine vinegar
  • 1/3 c strong chicken-flavor broth
  • 2 tbs soy sauce
  • 1 tb nutritional yeast
  • pinch turmeric

Cut your tofu in half, lengthwise (two long blocks) then in half, then in half again, to make triangles. Submerge in marinade (after pressing) for at least an hour but longer is better. Meanwhile, make your “yolks.”

For the yolks

  • 1 cup chickpeas, pureed
  • 1 tb mayo
  • 1 tb mustard
  • 1 tb nutritional yeast
  • 1 tb rice wine vinegar
  • two pinches turmeric, or until the color you want
  • black salt (to taste)

Mix everything into a paste. Chill in a little tupperware or something, until your eggs are ready to be yolked. I say black salt to taste because some people really can’t handle that sulphur taste; others really like it.

To assemble

Preheat oven to 425. Spray a baking sheet, and arrange your “whites.” Then take a little spoon and carefully cut a shallow, quarter-sized divot in each white, discarding the divots. Spray tops of tofus. Bake 15 minutes, flip, bake 10 more. Remove from oven, flip over again so divots are face up, set oven to broil. While your broiler is heating, spoon scant tablespoons of the yolks into the divots. If you felt like it, you could totally put this stuff in a pastry bag and pipe it into some real deviled-looking eggs. Broil until the yolks are a little crunchy-looking and golden brown. Remove, cool. Eat!

Seriously pretty atop some ramen:

 2013-08-18 18.45.59

I had a great Christmas with the family! We did the big dinner and presents on Christmas Eve (I got a Tofu Xpress!!), then a low-key Christmas Day with just my mom and John. I made cinnamon rolls and Gardein sausage for breakfast and then we took a few walks in the nice weather, relaxed, and gobbled up leftovers for dinner which was fine by me. I’m exhausted after a week of partying with John’s family (not one, but two pallet-based bonfires in the back yard!), a trip to Busch Gardens for their Christmas Extravaganza, and everything else. Also, John got me the Blu-Ray of Re-Animator which I’m too excited about. Deleted scenes! Jeffrey Combs’ winsome faun-like face in high definition!

But! Christmas was also awesome for other reasons: A Pretty Mouth now has a brand-new Kindle edition that’s for sale on Amazon for the low, low price of $6.95. I’m really excited, as folks have been asking and asking about an ebook, and now there is one for purchase! Indeed, several friends were kind enough to let me know they bought it last night, so a big thank-you to those people. You know who you are!

AND … omg so yeah, just look at this:

150689_568947613131789_1330616282_nHOLY SHIT YOU GUYS. Just behold the awesome that is “Herbert West in Love,” (the illustration) by Miko. Apparently my Blu-Ray was some sort of trumpeting angel of amazing Re-Animator stuff. Re-Animatormas. I couldn’t be happier—indeed, as I had no idea my story would be illustrated, I am doubly happy. The skull in the lamplight! The crotch bulge! The lace-up club shirt! Oh, Herbert.

Oh, and duh, I should mention that this illustration means “Herbert West in Love” is now available for your reading pleasure over at The Lovecraft eZinePeople seem to be enjoying it so far, which is exciting! Thanks to Mike Davis for selecting it for the 20th issue. You can read it for free, which rules! And/or you could wait for the Kindle/Nook edition in a few days and support the eZine which would be awesome of you, as just look at the work they’re doing. It’s awesome. I also hear there will be a podcast edition of the eZine, including “Herbert,” which I plan on downloading and listening to on the plane when I fly back to Colorado. This marks my very first audio edition of anything I’ve published, which is … anyways, yeah, I’m a little emotional. I love this story—it’s about Herbert West kissing boys, of course it’s a favored child—so the fact it’s receiving the deluxe treatment is pretty goddamn awesome.

SO! Merry fucking Christmas to me, me me me me me. But so as not to be totally selfish, here’s something for you, dear readers: A Re-Animatormas cocktail. Top shelf shit, this. Sweet, herbal, nutty, citrusy, and boozy enough to lower your inhibitions when it comes to reaching out and inappropriately touching that special dead someone . It’s a Christmas miracle!

Revivification

2 oz Armagnac
1 oz Green Chartreuse
1 tsp Disaronno

Pour all ingredients into a mixing pitcher. Stir vigorously with lots of ice until cold, then strain into a small snifter. Float a lemon wheel on top. Inhale. Sip.

Starfest/DigiFest/HorrorFest/etc is this weekend! If you’re going to be there, say hi. Here’s where I’ll be:

Friday, 6PM: Asian Cult Cinema Panel

Saturday, 3:30: Writing the Dark Side

Sunday, 12 noon: Multimedia Reading w/Jesse Bullington. We two are collaborating for ours as we’ll be reading our co-authored story “Tubby McMungus, Fat From Fungus.” If you’re looking for it in the program, David Boop, Mike Hance, and Quincy Allen will also be reading.

But! Here’s what you really came here for today: Tahini Blondies!

So I wanted halva but I couldn’t be bothered to buy a candy thermometer. Thus: Tahini Blondies. Adapted from Vegan Cookies Take Over Your Cookie Jar, these are amazing tahini-ful squares of sesame bliss. Not for tahini-haters. If you’re on the fence, try ’em—they just might change your world. Or at least your ambivalence about tahini.

Tahini Blondies

3/4 cup tahini (I used Joya)

1/4 cup vegetable oil

1 cup brown sugar

1/4 c. non-dairy milk

2 teaspoons vanilla extract

1  cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2 tsp sesame seeds (I used a mix of white and black)

Preheat oven to 350 F. Lightly grease an 8×8  baking dish.

In a mixing bowl, use a fork to vigorously mix  together tahini, oil and sugar. Stir in milk and vanilla. Stir in  flour, salt and baking powder. The batter will be very very thick and won’t spread on its own. Transfer to baking pan and press it into place. Sprinkle on the sesame seeds and lightly press them into the top.

Bake for 22-27 minutes, the edges should be just barely brown. The top will appear soft, that’s okay. Remove  from oven and cool completely before slicing. I bolded that because they are super gooey if you don’t. Also, I had to go the whole 27 because of altitude, so check yours at 22.