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:
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| 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.
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.
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
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.
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. |
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. |
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!
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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