Entry 14: Personal Favorite - The Demands of the Qun - It's Snack Time

You've worked hard, let's have some snacks. But not just any snacks, we're going to have gourmet snacks. And the Qun demands we use up the small amounts of baking and cooking goods that are crowding up the pantry and refrigerator. So today's entry is all about how to quickly put together gourmet snacks while making the most of your leftover ingredients.

Today's entry, however, breaks form a bit as I do not have images available. I made all the listed recipes in the spur of the moment. Sometimes a hunger demon visits and the only way to keep from consorting with it is to make a gourmet snack... Or three. Be sure to check out the sources section below for more details.

In Entry #8 I briefly mentioned ideas around the demands of the Qun and their parallels to sustainable living. Now let's explore further. Qunari culture is built on the concept of the whole before the self. Everyone must act as a collective for the collective's sake. The Dragon Age Wiki describes this concept as such: "The individual is not truly 'individual', but part of the whole." And as a whole, all parts of that whole live and consume and produce throughout their lives, day after day. Providing for the collective to ensure long term stability demands resource sustainability. As Fenris puts it, "The Qunari waste nothing."

The "demands of the Qun" is basically a poetic way of describing the need for individuals to take action that favors the group or community over oneself. Ghil Dirthalen on YouTube has an excellent video on the Qun that explores this topic. She states "'The demands of the Qun' is to ensure the success of the whole." And sometimes that means some sacrifices need to be made, from reheating and seasoning unsavory leftovers to the Chargers.

The general idea of conglomerations of people working together for the common cause of each other's welfare is very appealing. It is very altruistic in concept, but in reality, for such cooperative structure and focus to exist on such a grand scale, it has to be each individual's choice to participate. A person needs to have the right to make that choice for themselves. Otherwise, it is forced and as Kirkwall showed us, that does not begin or end well.

However, there are broad concepts that are worth choosing and easy to incorporate into anyone's routine right now, such as making full use of every resource. Make the most of every tool you have, from the short-term to the long. Think of every angle to problems to find the most effective solutions. These basics practiced routinely make up a large part of Qunari practices and have far reaching benefits. Creative and sustainable thinking can result in great advantages, for the self and a community. So from cleaning plastic bags you store your smoothie mix in to reducing food waste, you can make the most of what you have available to you. I believe every effort can have a broad impact. And if I want any of the altruistic ideas of the Qun to become reality, then I have to put what is practical into practice.

Now then, to the pantry!


Here we have three easy gourmet snacks that will make the best use of those odd leftover ingredients and stale goods:

Edible Cookie Dough
Almond Sugar Spread
Lemon-Lime Sriracha Tahini Sauce

Let's begin with the Edible Cookie Dough. This recipe is based off of a delicious recipe from Wyld Four. Look around for:

1/2 c vegan butter (or coconut oil)
1/2 c  brown sugar, packed
1/4 c white sugar
1/2 tsp vanilla extract
2 tsp soy or almond milk (if using coconut oil, increase to 2 tbsp)
1 1/3 c all purpose flour
1 tsp baking soda

Cream sugars and butter. I prefer to melt my vegan butter over low heat on the stove before mixing in the sugars. For smaller amounts, like cookie dough fixings for one, I like to cream by hand. A hand mixer works as well, but avoid using a standing mixer. Then whip in the milk and vanilla. Stir in flour and baking soda. Stir until fluffy and doughy. From here you can add fixings and customize as you like: chocolate or carab chips, cracker or cookie crumbs, crushed nuts, dried fruit, the possibilities are as varied as your tastes. You can store this delightful and quick treat in your refrigerator for 3 to 5 days or freeze it for up to 2 weeks.


Next up, we have an original Gourmet Vegan* Thedas recipe! Say we have more sugar and butter than we realized (always a good thing in Skyhold - means that neither Sera nor Cole have found where I hid them... yet). So let's make a sweet spread:

1/4 c vegan butter
1/4 c white or brown sugar
A handful of almonds, finely crushed

Heat vegan butter in a small pot over medium heat. Stir occasionally and allow it to brown slightly. Be mindful to watch it carefully, if it burns, you will have burned spread. Once just slightly browned, add sugar and stir quickly and continuously. Allow to bubble and keep stirring until sugar has largely dissolved and mixture is slightly thick. This can take up to 10 or 12 minutes. Then remove from heat and add crushed nuts. I prefer to use almonds, but you can add almost any kind: walnuts, cashews or peanuts. It all depends on what you want and have immediately available. Allow spread to sit for 3 to 5 minutes, stir once more, and then pour into a container. You can serve this spread in a variety of ways, like as a dip with pretzels or spread on crackers and top with raspberry or strawberry jam. And you can store this gooey, delicious mess in your refrigerator for 3 to 5 days. I do not recommend freezing it for long term storage. Just enjoy this treat over the course your work week.


Finally, we are going to make something that balances between spicy, savory, and sour with such delicate finesse, I can hardly believe it isn't from the Fade itself. Let's pick up that nearly-empty bottle of sriracha to make Lemon-Lime Sriracha Tahini Sauce. This recipe is based on a fantastic original by The Viet Vegan. We will need:

2 to 3 tbsp of water
Half of a lemon, juiced
Half of a lime, juiced
1/2 to 3/4 c tahini
1 to 3 tbsp of sriracha

You can use the juice of a whole lemon and skip the lime if you do not have that available. Stir lemon and lime juice in with the water, then stir in the tahini sauce. Add sriracha sauce and keep stirring until well mixed and slightly thick. You may want to add more tahini if the sauce is watery. To serve, use as a sauce for dipping crackers or pretzels or spread over toast. You can also use this sauce as a salad dressing or as a spread on a sandwich. Or you can drink it down and lick the bowl. Not that I've done that or anything... ahem. 


And there we have it! Three excellent snack fixings to bring a gourmet touch to your impulsive snacking habit! So, can you satisfy this demand of the Qun? Can you make up some gourmet snacks with what you have tucked away in your Skyhold's kitchen? Be sure to give any of these (or all three) and try and share your results on social media using the hashtag (#)gourmetveganthedas.


Like what you are reading? Great! Come back for a new entry on Thursday, July 12. And have a look at my previous entries for other recipes and Dragon Age trivia and oddities!

Have any friendly suggestions or cool ideas? What me to veganize your favorite recipe? 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 @FoodsofThedas  on Twitter.
You can also follow me on Instagram, @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 Wiki, The Qun: http://dragonage.wikia.com/wiki/Qun
Dragon Age Wiki, Fenris/Dialogue: http://dragonage.wikia.com/wiki/Fenris/Dialogue

Ghil Dirthalen: https://www.youtube.com/channel/UCUWYiR2a5iD0cZktuODPoVw
Ghil Dirthalen, The Qun: https://www.youtube.com/watch?v=l-DAOL1qVFQ&index=43&list=PL-YksST7-Pyn6CIkmkSbS9Zke7HDUcOnY

Wyld Four: http://www.wyldflour.com/
Wyld Flour: Edible Vegan Chocolate Chip Cookie Dough: http://www.wyldflour.com/edible-vegan-chocolate-chip-cookie-dough/

The Viet Vegan: https://www.youtube.com/channel/UCPOgooHtYIfgotZsHA7_wZw
The Viet Vegan, Vegan Lentil Patties and Sriracha Tahini Sauce: https://thevietvegan.com/vegan-lentil-patties/

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Entry 13: Personal Favorite - Rivaini Banana Bread

Rivain is a nation of Thedas we know about but have never experienced ourselves. It is said to have mountains, forests, and miles and miles of coastline along three different seas. The mysterious nation's people hold to ancient traditions and the main exports seem to be spice, tea, and piracy. The nation is famous for its bloody past, which include violent events like the Exalted Marches against the Qunari and the slaying of the Archdemon Andoral at Ayesleigh, bringing an end to the Fourth Blight.

The nation of Rivain is located in the northwestern peninsula of Thedas. It is surrounded by the Veneration Sea, the Ameranthine ocean, and the Rialto Bay. The passage to the very north of the nation is known as the Northern Passage. The nation is described in various cannon and lore texts, but perhaps the most concise yet eloquent passage about Rivain comes from the Dragon Age Roleplaying Game Core Rulebook:

Source: Dragon Age Wiki, Rivain

"Rivain is a nation in the northwest of Thedas that was once part of the Tevinter Imperium. While it survived two Blights on it soil, Rivain was conquered by the Qunari in the Steel Age. Three Exalted Marches later, the Qunari were pushed back to a single city, Kont-aar. The Chantry then turned its forces on the Riviani, for those people continued to follow their old ways and honor their traditional seers. Nowadays, Rivain is a center of trade, even with the Qunari. Where there is shipping there is smuggling and piracy, of course, and sometimes the line between a merchant [and] a smuggler is blurry. The Rivaini are used to being the underdogs but they have a spirit no force in Thedas has been able to crush."

For a deeper analysis and perspective on this remote, coastal frontier, be sure to watch Ghil Dirthalen's video about Rivain on YouTube, and check out her other Nations videos for more lore and culture across Thedas.

For a previous entry, I made a Rivaini favorite from the World of Thedas Volume Two, Llomerynn Red. The book also describes banana bread as a local favorite and that happens to be my specialty here in my Skyhold.

Some time ago, I received a large magic tome focused on the arts of the kitchen from a relative. The tome contained great secrets and oddities about cooking and baking from the distant past (Or it was a Joy of Cooking cookbook published in 1979, sent to me by my mother in law). Within its pages detailing breads and rolls, I found the perfect treat that was healthy, delicious, and easy to learn: Quick Banana Bread. I have worked with this spell many times since and made adjustments to achieve greater moister and banana flavor. The recipe here is a modification of that Maker-blessed original. See below and the sources section for more information.

To start, I took my overly ripe bananas out of my freezer to thaw for an hour or two on a plate. Then I arranged the remaining of my ingredients on my counter: Vegetable shortening, white sugar, all-purpose flour, baking powder, salt, lemon rind, nutmeg, apple sauce or eggs.

For this recipe, I recommend using a standing mixer or hand mixer, and a flour sifter.

Now, because this is a vegan blog, let's talk about 'eggs' at the end of that last line. While I am enjoying my transition to a vegan lifestyle, there are some things I have noticed in my baking and cooking that are different. I usually baked this banana bread recipe with two eggs, or if I had a lot of banana puree (over a cup and a half), I would use only one. And it tasted great. I loved it. It walked the line between moist and dry, flavorful but not overpowering. And I honestly have not been able to replicate that perfection with egg substitutes, such as apple sauce or ground flax seed. Apple sauce adds a nice flavor but it is not the flavor I concocted and love so much. I am experimenting with some different measurements, but I miss using eggs. I feel terrible about that and of course want to continue to maintain a vegan lifestyle, but the truth stands: this recipe is better with eggs. ...For now.

If you are able to procure eggs from a local farmers market or a cool urban farmer neighbor next door who raises chickens, please do so and try out this recipe. Otherwise you can use 1/4 to 1/2 cup of apple sauce. And I am still fine tuning the measurements for my ground flax seed version. If you do not know what flax seed is, I will be posting a vegan essentials entry in the future so sit tight (or consult the always convenient enchanter, Google).

Also, it is plain that this recipe is not oil-free. Vegetable shortenging is used with sugar to make a cream with the lemon, and it is essential for the banana bread. I realize this and the previous notes are a bit out of step with the food theme of this blog, but it should be noted I am only a person, like any other. I make exceptions for myself from time to time. As with vegan eating, reducing oils from my diet takes time, and finding that balance of how much of what type of oil I can eat takes experimenting. And it also takes a little forgiveness of the self when indulgence strikes. As far as indulgences go, though, I can think of far oilier and dire goods than banana bread. So with that, let's continue.

First, I measured and sifted the flour, baking powder and salt. Sifting is important because it allows the flour to combine with other ingredients easily.

Second, we need to go back to the past. Where's that amulet from Redcliffe...?

Preparation ahead of time is important for bold, delicious banana flavor. For the bananas, I like to allow them to ripen until the peel is thoroughly covered in spots, then store in a plastic bag and place in the freezer for at least a week. Frozen bananas can last a long time, but I prefer to use them within a month of freezing.

Once thawed, I like to peel them by pinching the seed and pulling toward the stem. The flesh should just slid right out and into your measuring cup. Then mash with a fork.

Because the apple sauce adds moisture to the banana bread, I used a scant 1 cup of banana puree.

Before I tended to my bananas though, I began creaming the shortening and white sugar (I found the amulet). Aside from the bananas, this part takes the longest, so I started soon after taking my bananas out of the freezer to thaw.

At first the shortening, sugar and lemon will look unevenly mixed, but have patience. You want a fluffy, creamy mix with stiff peaks forming as you mix. Getting to this point takes time and speed. A whisk attachment helps, too.

Not quite creamed.

More creamed. Sorry for the poor lighting.

The difference in appearance is subtle but taste it and you will know the difference. We want a smoother texture over a grainy one.

Once adequately creamed, I poured the apple sauce and banana puree over the creamed lemon, shortening, and sugar, and then followed with a sprinkle of nutmeg. I switched out the whisk attachment for my paddle and mixed everything on a low setting.

As soon as everything was well mixed, I began to carefully add the dry ingredients in three or four parts.

Side note: I am not sponsored by Kitchen Aid. 

Mix until all wet and dry ingredients are smooth.

From here, I gently maneuvered the batter into a bread pan...

And smoothed it all out evenly.

Finally, this is the part where I placed it in the oven and baked it for just under an hour. One baked...

Sheer perfection!

 Allow to cool slightly on a rack or breathable surface slightly before slicing. Then enjoy with your favorite vegan spread!

Banana bread can be enjoyed fresh for up to 5 days or you can store it in a plastic bag and keep in the freezer for up to a month.

This delicious sweet bread is the perfect treat to enjoy for breakfast or with a balanced lunch before sailing the high seas of Thedas. I hope you give it a try! If you do, please let me know how it went and if you liked it!

Banana Bread:

Ingredients:

1 3/4 cups all purpose flour
2 1/4 tsp double-acting baking soda
1/2 tsp salt
1/3 c vegetable shortening
2/3 c white sugar
3/4 tsp grated lemon rind
1/4 to 1/2 c apple sauce (or 1 to 2 eggs)
1 to 1 1/2 c ripe banana puree

Directions:
Preheat oven to 350℉
Sift dry ingredients together, then set aside.
Blend sugar, shortening and lemon together until creamy. Then beat in apple sauce (or eggs) and banana. Add dry ingredients in 3 to 4 parts and mix until batter is smooth. Place batter in a greased bread pan  and bake for 55 to 60 minutes. Allow to cool slightly, then slice and serve.


Like what you are reading? Great! Come back for a new entry on Thursday, June 28. And have a look at my previous entries for other recipes and Dragon Age trivia and oddities! If you try out any of my recipes, please share pics using the hashtag (#)gourmetveganthedas.

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 @GourmetVeganThedas on Twitter.
You can also follow me on Instagram at @gourmetveganthedas.

Walk always in the Maker's light.

__

Sources:

Dragon Age Wiki: http://dragonage.wikia.com/wiki/Dragon_Age_Wiki
Dragon Age Wiki, Rivain: http://dragonage.wikia.com/wiki/Rivain

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

World of Thedas Volume Two: https://www.darkhorse.com/Books/22-389/Dragon-Age-The-World-of-Thedas-Volume-2-HC#prettyPhoto

Ghil Dirthalen: https://www.youtube.com/channel/UCUWYiR2a5iD0cZktuODPoVw

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