Entry 9: Food in Thedas - Cheese

As a former dairy-eater, I admit I miss cheese. My love for cheeses of all kinds is probably the most prominent reason I delayed switching to vegan eating. The cheese world is vast and varied, as well as very delicious. Unfortunately, the dairy industry is an exploitative one that greatly contributes to global climate change. Just as too much cheese is bad for the body, too much cheese (or the production of it and waste from it) is also bad for the planet. But I love cheese from afar and choose to satisfy my fromage needs by creating ethical, healthy substitutes as best as I can. And you know who else loves cheese? Dragon Age. Seriously, it's everywhere, just left all over the place.

The cleaning-hobbyist in me desperately wants to put this on a plate.

There are a few major coagulated highlights that I'd like to cover to illustrate the franchise's minor obsession. The most endearing and obvious mention comes from the handsome bastard prince, the brave Grey Warden, our lovable, goofy companion from Dragon Age: Origins, Alistair.

The topic can come up as Alistair reveals the secret of his parentage to your Warden. He tells you he is the younger son of the assumed-late King Maric and your player character has a dialogue option to ask Alistair if he is hiding anything else. To which he replies in a predictably jocular fashion, "Besides my unholy love of fine cheeses and a minor obsession with my hair, no. That's it. Just the prince thing."

Video by moarinternets (see sources below)

In Dragon Age 2, if your Warden made Alistair the King of Ferelden, your player character has the opportunity of meeting the him in Kirkwall. Your Hawke can have a conversation about some relatively major geopolitical desputes surrounding the mage/Templar conflict and tensions between Ferelden and Orlais. It would have felt more serious if my Warden had toughened Alistair up a bit more. But both my Hawke and my King Alistair are sarcastic goofballs. We mostly found ourselves trying to keep each other from panicking about how in over our heads we both were through laughter.

Hawke can ask King Alistair what is happening in Orlais and he replies "the usual." And goes into detail, "Attempted assassinations, uprisings, fancy parties with stinky cheeses." His tone throughout is offhanded but laced with disgust. Probably because Ferelden cheeses and Orleasian cheeses are very different in every way imaginable.

Much of the fan community's love for Dragon Age's imagined love of cheese comes directly from Alistair. A little searching on Pinterest yields a pantry full of fan comics and art that bring these few lines to a whole new life. So to give some perspective here, I'll simply quote former Dragon Age lead writer, David Gaider, who puts it best:

The first 3 replies of to this tweet are top-notch, by the way. 

And in case you are wondering, there will be a cookies entry this summer featuring our dear stoic Qunari friend, Sten.


Dragon Age: Inquisition, on the other hand, has a blatant and fragrant love for cheese and displays great amounts of it sitting about in various environments and situations.

Credit: CNET Ferelden Fromagerie Picture Gallery (see sources below)

Credit: CNET Ferelden Fromagerie Picture Gallery (see sources below)

There also appears to be a strange magic circle ritual featuring cheese in the Temple of Mythal, in the Arbor Wilds:

Video by FluffyNinjaLlama (see sources below)

And then there is the infamous and unbreakable Wedge of Destiny. This unique shield for warriors is an excellent and rare item, though its edibility is in question. The Wedge of Destiny's tale from the the game describes a tale of chance:

"A good and colorful item for those who have hearty constitutions, this shield formed when a dragon shed her scales and fragments wafted on the soft and flavorful breeze into a dairy farm. Wielding it, Ser Jacques de Monterey was unstoppable until he fought par méchant, or dishonorably. His wistful last words as he lay full of holes: It was he who had failed, not the shield."

This description was, of course, an excuse for the writers to have a gas playing on words referring to Parmesan, Monterey Jack and Swiss. The delectable defending shield can be found in Crestwood, atop a hill west of the Three Trout Farm Camp, and can be equipped with a weapon and shield warrior level 6 or higher.


Dragon Age has a love and fascination with cheese, but beyond the world of Thedas, cheese has a variety of purposes - from snack food enjoyed with crackers and grapes to cooking with vegetables and meats. Cooking with cheese was probably my favorite way to handle and eat cheese of all kinds. I used to make a truly sinful macaroni cheese hotdish with sharp cheddar and could spread any brie on the toughest of breads. Homemade cheese sauces are tricky to master but taking the time to learn how to make a roux and add the right amount of cheese is worth the results. Despite my love and enthusiasm for cheese sauces though, I never really felt like I achieved that balance in my cheesy meals. My partner however can make a roux in his sleep and cook with cheese with the precision and fine finesse of an Orleasian chef.

All that said though, I feel it is important to note the weight of the topic of cheese as a cultural and economic staple in the world. My first recommendation, is to buy locally and ethically. And with that, I recommend searching for local dairy farmers and look up information about their animal practices. Find out where your food is coming from and if you don't like what you find out, find another brand. The cost of producing vast amounts of animal products for food is high. Extremely high. And our choices have far reaching consequences. I have avoided writing about vegan ethics because I do not want to present myself as 'preachy' or give the impression that I think all people should 'go vegan.' There is a stigma around veganism fostering a 'holier than thou' attitude. I reject that culture and live as I always have: your choices are your own, my choices are mine. I do not want to try to change people's mind about their habits because I believe people have to choose to think for themselves. What you choose to do is up to you. I choose to live as I see fit and believe everyone should have the right to choose to do the same, free of judgement.

I also believe that if anyone is willing to look at the suffering of animals and the drastic climate trends leading to an uninhabitable planet, then they are willing to make the choices that reflect a world they want to live in. I want a healthier atmosphere and a cruelty-free society. So I eat and live everyday to help the world be a little healthier and less cruel.

The unlucky prince Alistair did not want the throne. He did not want to make those choices, but he could not stop himself from working to always do the right thing.When my Warden handed him the throne of Ferelden, he accepted his responsibility. He made a choice. He made a commitment and he chose to stick with it, no matter how hard it was, especially on days when everyone around is chowing down on hot, juicy gooey cheese and meat... Sorry, my point is my second recommendation is to make a choice: choose to eat vegan.


When I first considered veganism and cheese came up in my mind, I could not help but feel aghast at the kinds of cheese substitutes available. But over time I became more proficient with my cooking spells and have both refined and broadened my tastes. Now I am eager to find what is out there that can make a vegan meal as 'cheesy' as can be. However, I honestly do not have a lot of experience in this arena yet. I have a wish list of vegan cheese recipes I want to try out but I need time, patience, and practice before I debut any Personal Favorites on this blog. My wish list is largely made up from cheese recipes from One Green Planet and Mary's Test Kitchen. From One Green Planet, there is a piece that boasts a huge and flavorful variety of homemade vegan cheeses made through various complex methods - like a Vegan Boursin (or Gournay) and a Vegan Sriracha and Lime Cheeseball. Mary's Test Kitchen features a few vegan cheese recipes with detailed how-to videos, including an Aquafaba Mozzarella recipe and an Almond Gruyere recipe. There is also a vegan Red Curry Mac and Cheese recipe from The Viet Vegan that is high on my list to try out. If you want me to make a Personal Favorite entry all about mac n' cheese recipes or any other cheese recipes, please let me know if the comments below.

Probably the easiest vegan cheese recipe I have found and enjoyed so far is a tofu cheese recipe from Cheap Lazy Vegan. This recipe was so remarkably easy and fun to make. And I used it for a fantastically delicious teriyaki mushroom onion pizza.

Folks who follow me on Instagram may recognize this pizza.

I mean really, that looks good, right? Oh Maker, does that look good!

I will likely write about vegan cheese again so you can certainly count on an exciting and flavorful cheese-focused Personal Favorites entry in the future. As soon as I get around to chipping away at that wish list, I'll pick something easy and delicious to share! Thank you for reading!


Like what you are reading? Great! There is more to come in the next few weeks!

Have any friendly suggestions or cool ideas? Please feel free to comment below. You can also email me at foodsofthedas@gmail.com, message me at AGSamuels on Reddit, or tweet me at Essem_Jay on Twitter.
You can also follow me on Instagram at @gourmetveganthedas.

Walk always in the Maker's light.

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Sources:

Dragon Age Wiki: http://dragonage.wikia.com/wiki/Dragon_Age_Wiki
Dragon Age, Alistair Dialogue: http://dragonage.wikia.com/wiki/Alistair/Dialogue
Dragon Age, Wedge of Destiny: http://dragonage.wikia.com/wiki/Wedge_of_Destiny

moarinternets: https://www.youtube.com/channel/UChGtORCq0re5VocZWpLN4CQ
moarinternets, Dragon Age: Origins - Alistair Reveals His Father: https://www.youtube.com/watch?v=Ce1lk36R5OU

David Gaider, Twitter: https://twitter.com/davidgaider/status/349436464628645888?lang=en

CNET: https://www.cnet.com/
CNET, Ferelden Fromagerie: the many cheeses of Dragon Age Inquisition: https://www.cnet.com/pictures/ferelden-fromagerie-the-many-cheeses-of-dragon-age-inquisition/

FluffyNinjaLlama: https://www.youtube.com/channel/UCMhDL-BLChwxDqvWCpoGVrQ
FluffyNinjaLlama, Failed cheese-summoning ritual in Temple of Mythal (Easter Egg): https://www.youtube.com/watch?v=7HHN2yaQ9bk

One Green Planet: http://www.onegreenplanet.org/
One Green Planet, 20 Amazing Vegan Cheeses You Can Make at Home: http://www.onegreenplanet.org/vegan-food/amazing-vegan-cheeses-you-can-make-at-home/

Mary's Test Kitchen: http://www.marystestkitchen.com/
Mary's Test Kitchen, Aquafaba Mozzarella: http://www.marystestkitchen.com/aquafaba-mozzarella/
Mary's Test Kitchen, Almond Gruyere: http://www.marystestkitchen.com/almond-gruyere-vegan-cultured-cheese/

The Viet Vegan: https://thevietvegan.com/
The Viet Vegan, Red Curry Mac and Cheese: https://thevietvegan.com/red-curry-mac-cheese/

Cheap Lazy Vegan: http://www.thecheaplazyvegan.com/
Cheap Lazy Vegan, Vegan Pizza Toast & Tofu Cheese Recipe! (Super Easy and Lazy): http://www.thecheaplazyvegan.com/2018/03/14/vegan-pizza-toast-tofu-cheese-recipe-super-easy-and-lazy/

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Entry 8: Personal Favorite - The Demands of the Qun - Eat a Healthy Breakfast

The demands of the Qun - and the human body - are clear: a healthy breakfast makes all the difference during the day. A quick and convenient healthy breakfast makes an even greater difference. And I believe that prepping breakfast on a regular basis is a good practice for building healthy habits. I am always looking for ways to improve myself meaningfully and breakfast is an excellent place for anyone, of the Chantry or the Qun, to start.

Today I am excited to feature two breakfasts that are incredibly easy, very healthy, and in my opinion, life-changing. Building a quick and healthy breakfast routine into my day has made an immensely positive impact on my overall lifestyle.

"The Demands of the Qun" (wording subject to change) is also a sort of sub-topic I am excited to introduce. This bit is focused on healthy, convenient, and sustainable life practices and I will be including it occasionally in my Personal Favorite entries. Because honestly, fanatic tier system aside, I feel like the Qun itself is ultimately focused on sustainable community living. There is a lot more to the Qun than that obviously, but from what this Andrastian Circle mage can glean, that seems to be the basic concept. Fundamentalists of both the Chantry and the Qun would have us believe the world is black and white, but I prefer to believe the world is a lot more grey. And I believe every little bit of effort counts, from reusing plastic baggies to keeping an open mind.

As always, the full recipes and sources are listed below so feel free to skip the "cutscenes" and go straight to the end.

My first breakfast recipe is a protein smoothie I regularly enjoy. The original recipe is from Rose of Cheap Lazy Vegan on YouTube. When I first started eating vegan, I latched onto her channel pretty quickly because I am very cheap, sometimes lazy, and now vegan. I highly recommend following her channel, especially if you are new to vegan eating; she is very entertaining and thorough.

As I began, I arranged my hemp hearts and flax seed from plastic bags to glass jars. Glass jars fit better in my pantry and keep ingredients fresher for longer. You can save glass jam jars or oil jars, hand wash them thoroughly or place them in your dishwasher, and then use them to store bulk ingredients.

Let the battle begin.

Victory!

Next, I arranged my ingredients on the counter: bananas, frozen raspberries, some frozen spinach, ground flax seed, hemp hearts, and soy protein powder. Not pictured but important to add when you blend smoothie: soy milk.

My bananas for this round of smoothies were not very ripe but that is okay because freezing bananas can have an "instant" ripening effect on them.

Then I arranged plastic bags open on my other counter and added my bananas.

Next, I added a handful of frozen raspberries.

There is something satisfying about frozen berries - I just love to look at them.

Then I added frozen spinach. You can add more or less of either raspberries or spinach depending on what you prefer. I prefer to use fresh spinach personally, but I had leftover frozen spinach and it worked out well.

Next, I added a tablespoon of hemp hearts...

Hemp hearts are pretty to look at, too.

And a tablespoon of flax seed...

And a scoop of protein powder.

Protein powder is not as pretty.

The protein powder is the most expensive item in this arrangement of ingredients. I got the Fred Meyer generic Simple Truth brand for about $18 US. Other brands can run for more. I do not invest much in powders, vitamins or supplements personally; I choose to purchase generic brands because I think most are just as good as other brands. And to keep with the reduce-reuse-recycle theme, I like to clean out the empty powder containers and give them to my little firesprite to play with.

Once all ingredients were added to the plastic bags, I sealed them and placed them in the freezer. The trick now is to remember to take a bag out the night before.

I usually allow my smoothie ingredients to sit in my refrigerator overnight and then blend everything up with my handy hand blender (because this mage loves her kitchen appliances and power tools).

Pre-Blended.

Post-Blended

And there you have it, a filling and nutritional breakfast you can enjoy at home or out and about!

I like to rinse and save my plastic bags for three or four uses, but it is important to rinse them right away to make the most of them.

Freshly washed plastic baggie shown here with hand blender attachment.

The second breakfast I want to feature is most certainly something Qunadar would wholeheartedly enjoy (as much as Qunari enjoy... well anything): overnight oats in a jar.

Once again, I began by arranging my ingredients on my counter: ground flax seed, soy protein powder, rolled oats, soy milk, and maple syrup. Not picture here because I only remembered it after I started writing this entry: shredded coconut.

I recommend making this recipe one or two jars at a time because after three days of soaking, rolled oats aren't really that appetizing (just my opinion).

First, I added a quarter cup of oats to a glass jar...

Second, a tablespoon of ground flax seed...

Third, a scoop of protein powder...

And a tablespoon of maple syrup...

And then a quarter cup of soy milk - any non-dairy milk of your liking will do here.

Then I sealed the jar, shook it up, and put it in the refrigerator. And about 15 minutes later, I remembered to add a tablespoon of shredded coconut.

And the next day, here you go: a tasty, healthy breakfast for any Champion or Arishok.

This morning, I actually added a splash of soy milk to help loosen my oats up to stir everything nicely and evenly.

Once devoured, rinse your jar and save it for your next round of oats!

I encourage you, dear reader, to make either (or both) of these breakfasts. They are so easy and can be customized to your tastes. For the smoothie, you can add both raspberries and blackberries or make it a triple berry smoothie: raspberries, blackberries and blueberries. For folks who like more fat in their smoothies, you can add half an avocado, but I don't recommend freezing that. Add the avocado the morning you blend your smoothie. For the oats in a jar, you can add some raspberries instead of shredded coconut, or both. And you can use agave nectar instead of maple syrup. Also, you can pair these together or enjoy either with a side of toast topped with the other half of that avocado. Overall, these recipes are simple, nutritious, and can provide a good basis for maintaining a healthy body and building healthy habits.

Protein Breakfast Smoothie:
Add into a plastic bag:
1 banana
A handful of frozen raspberries
A handful of fresh or frozen spinach
1 tbsp ground flax seed
1 tbsp hemp hearts
1 scoop of soy protein powder
1 tbsp maple syrup
1 tbsp shredded coconut

Seal plastic bag and place in freezer. Allow to thaw in refrigerator for 9 to 12 hours before blending. Empty smoothie mix into a tall, large cup and add non-dairy milk (soy or almond). Use a standing blender or hand blender to blend. And enjoy!


Overnight Oats in a Jar:
Add to a glass jar:
1/4-1/2 c rolled oats
1 tbsp ground flax seed
1 scoop of soy protein powder
1 tbsp maple syrup
1 tbsp shredded coconut
1/4-1/2 c soy milk

Seal jar with lid and shake. Place jar in refrigerator overnight. And then stir and enjoy!


Like what you are reading? Great! There is more to come in the next few weeks - the next 2 entries will be game/community focused entries but this is in preparation of my tiny Orleasian cakes entry. That entry will be posted early May. I promise, it will be worth the wait.


Maker willing, there will be so many cakes.


Have any friendly suggestions or cool ideas? Please feel free to comment below. You can also email me at foodsofthedas@gmail.com, message me at AGSamuels on Reddit, or tweet me at Essem_Jay on Twitter.
You can also follow me on Instagram at @gourmetveganthedas.

Walk always in the Maker's light.

__

Sources:

Cheap Lazy Vegan: https://www.youtube.com/channel/UCEjkioV3LO_OIUaSWRxFZ3A
Cheap Lazy Vegan, Breakfast Smoothie: https://youtu.be/CEpHPE3CYpU?t=2m19s
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Entry 7: Personal Favorite - Antivan Chickpea Dumplings with Tomato Curry Sauce

Being the only vegan mage in Skyhold, I regularly prepare meals just for me. And sometimes I like to cook something bold and new. The past Saturday, I chose to make a dish that tickled many of the senses and proved beyond delicious: Chickpea Dumplings with Tomato Curry Sauce. This dish was similar in small ways to my Llomerryn Red sauce I made recently, but was much simpler, and I modified the recipe to be even simpler because I'm a mage and making dishes simple is what I do best. Since I was cooking for one, I opted to make a half recipe. Please check out my full recipe below and the original from DieTTaste in the sources section.

As I enjoyed this satisfying mix of wholesome chickpea flavor and savory tomato curry sauce for lunch, I got to thinking about where this amazing dish would originate from if it were featured in Thedas. My initial thought was Rivain. But ultimately the simplicity and bold flavor made me think again. This dish could easily be an irresistible staple from Antiva, home to boldness of all kinds. Antiva has a well-known reputation across Thedas, from the cutthroat docks along Rialto Bay to the bargaining tables of merchants. It is a nation that balances beauty and peril. Aside from assassins and Plutarchs, there is much that Antiva is famous for, including art, leather, and alcohol. Dragon Age Roleplaying Game Core Rulebook describes the country as thus:

"While technically a monarchy, Antiva is really ruled by its merchant princes. It produces little of note but excellent wine, so trade is a way of life. Antiva is famous for its merchants and sailors, though it has little in the way of warrior tradition. It is said that Antivans are good at everything but fighting. Or at least fighting on the battlefield. In fact, they excel at dirty fighting and Antiva is home to the most notorious guild of assassins, thieves, and spies in Thedas..."

Though I believe the Antiva we have heard so much about owes much of its cultural progress and cooking skills to the nation that it taught it to maintain its independence*: Rivain. Rivain and Antiva likely share many culinary customs and appreciate rich and flavorful cuisine. 

Before I begin, a brief note: images are a bit different in this entry; my partner helped me capture the process - in some cases we worked well together and in others we did not quiet get what we wanted. So thank you for bearing through this post and Maker bless this awkwardly angled and poorly lit mess. 

Also, this recipe is not oil-free. Lately I have been testing my abilities to see if I can enjoy oil cooked in meals without succumbing to procession from a digestive-pain demon. My recipe uses a total of 5 tablespoons of vegetable oil and half of a teaspoon of peanut butter, which did not cause any tears in the Veil or other side effects for me, so hooray for healthy progress! My recipe though is 100% vegan. 

As always, I began by organizing my ingredients on the counter.

Then I began dicing my onion and peppers.

The recipe calls for 'minced' and if you prefer to mince your peppers, onion, and such, make sure you are using a sharp knife. The sharpness of your knife can make all the difference in your cut and how long your mincing takes. 

Pictured above is my Katriel's grasp, my go-to default weapon of choice in the kitchen, my chopping knife. Next to it is a paring knife I am fond of and near that is my most-used "sharpening" tool. It doesn't really sharpen knife blades as it rather hones them instead. Regardless, I recommend using some kind of honing or sharpening device to keep your knives sharp and sturdy for long-term use.

But this Skyhold is run by a mage, and mages use their power, or power tools in this case. I instead opted to throw my onion and peppers into my trusty food processor. It was faster than mincing.

Keep the peppers and onions separate for now.

To keep my phone from locking, I used the split screen feature to play some Ghil Dirthalen codex readings from YouTube while I looked over the recipe.

Once my onion and peppers were ready, I measured out my chickpea flour, an essential ingredient for chickpea dumplings. I have always used Bob's Red Mill brand for cooked vegan goods like seitan. This was my first attempt at making dumplings and ol' Bob did not let me down, but I imagine any chickpea flour brand will do.

Then it was time to cook half the onions for the sauce! Save the other half for the dumplings.

Once my processed onion bits were slightly translucent, I added my ground coriander, mustard, curry, and cumin. And then I added half of a cup of water.

Then I had my roguish partner unlock the can of tomatoes to add, followed by half of the processed peppers. And at this point, I realized I almost forgot to add the ground turmeric and ginger with the onions, so I quickly threw those into the pan.

While the sauce cooked and thickened for about 10 minutes, I continued to prep the dumplings. I added the remaining onion and peppers with the chickpea flour and then poured in the oil and soy milk. The original recipe initially calls for yogurt but unsweetened soy milk is a great substitute.

Hey if you look closely, my partner's reflection in the bowl kind of resembles a terror demon.

I realized too late I added too much soy milk and decided to go with it until I had everything else mixed in.

To fix my above mentioned mistake, I added more chickpea flour as I mixed the dumpling ingredients by hand.

Once the dumpling mix was semi-solid, I used spoons to drop small balls into the sauce on the stove.

My recipe yielded about 10 dumplings.

And then I put a lid on it, and continued simmering for about 10 minutes. Then it was time for some clean up!

Followed by a coffee break!

My well-loved, well-used "Templar." (Get it? Templar? Tumbler? I know, I'm awful.)

Mm, mm, mm, looking delicious!

At this point, I gently turned the dumplings over and carefully stirred the sauce, then covered the pan again and allowed everything to simmer another 5 minutes.

And that looks like as fine a lunch as any Antivan Crow could wish for in my humble opinion.

I was able to make this meal last for 2 lunches, but I imagine if I had made a full recipe from the source, I could have gotten 3 or 4 servings out of it.

Obligatory aesthetic lunch plate pictures.

When I reheated the dumplings the following day I added a sprinkle of oregano, sesame seeds and nutritional yeast for some additional flavor. And just look at that, a lunch so lovely Zevran would no doubt runaway with it.

While I enjoyed this dish as a lunch with (more) coffee, this would be an excellent dinner with rolls and a glass of Antivan Sip Sip. You can of course serve this meal immediately once it is cooked or you can store it in your refrigerator for 2 to 3 days.

The recipe was honestly very easy to make up and adjust quickly as I went, so I hope you give it a try and enjoy it!


*For those who may not exactly know what I am talking about with the independence line, I am referring to Queen Asha, the Rivaini-born princess who became the Queen of Antiva and is known throughout Thedosian history as the "Queen Mother of Thedas." Indeed, Antiva owes Rivain much.


Chickpea Dumplings with Tomato Curry Sauce:
Ingredients:
For Tomato Curry Sauce:
1 Tbsp vegetable oil
1 tsp ground coriander
1/2 tsp ground mustard
1/2 tsp ground cumin
2 small sweet peppers, minced or processed
1/4 small yellow onion, minced or processed
3/4 Tbsp curry powder
15 ounce can of crushed tomatoes
1/2 c water
1/4 tsp turmeric powder
1/2 tsp ginger powder

For Dumplings:
1/2 c chickpea flour
2-3 small sweet peppers, minced or processed
1/4 small yellow onion, minced
4 Tbsp vegetable oil
2 Tbsp plus 2-3 tsp c of soy milk or dairy yogurt
1/2 tsp salt
1/2 tsp peanut butter (optional)

Heat vegetable oil in a pan over medium-high heat. Add onions, cook until slightly translucent. Add coriander, mustard, cumin and curry. Then add water, crushed tomatoes, turmeric and ginger.  Cook until sauce has thickened, about 10 minutes.

While sauce is cooking, prepare dumpling mix by combining ingredients in a mixing bowl with hands or a wide spoon. Using table spoons, drop walnut-sized dumplings into the sauce.

Cover and simmer for 10 to 15 minutes or until dumplings are cooked through. Serve (or store) and enjoy!


Like what you are reading? Great! There is more to come in the next few weeks - including a long-waited entry all about frilly, tiny, Orleasian cakes.


Have any friendly suggestions or cool ideas? Please feel free to comment below. You can also email me at foodsofthedas@gmail.com, message me at AGSamuels on Reddit, or tweet me at Essem_Jay on Twitter.
You can also follow me on Instagram at gourmetveganthedas.

Walk always in the Maker's light.

__

Sources:

Dragon Age Roleplaying Game Core Rulebook: Prams, Chris. Green Ronin Publishing. 2015.

DieTTaste: http://www.diettaste.com/
DieTTaste, Chickpea Dumplings in Curry Tomato Sauce: http://www.diettaste.com/main-dishes/chickpea-dumplings-in-curry-tomato-sauce.html

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