Madame DeChevre & the Silk Scrolls

-4 cups oats

-1/3 cup ground or chopped walnuts

-2/3 cup ground or chopped almonds

-1/2 cup unsweetened shredded coconut

-3 tbsp raw sugar

-1 1/2 tsp cinnamon

-1/2 tsp ginger (or more, I like a lot of ginger)

-1/2 tsp salt

-1/2 cup of syrup (maple, agave, or whatever; I have tried this with cheap  pancake syrup and it works fine)

-1/3 cup oil (I used peanut)

Preheat oven to 300. Whisk together the oil, syrup, salt, sugar, ginger, and cinnamon. Combine with the coconut, nuts, and oats. (Don’t worry too much if it’s dry- this just means it won’t clump well. Add some extra syrup and oil if you like.)

Spread mixture out over a 9X13” baking sheet. Bake in oven. Make sure you check in on it at least every ten minutes to stir it around and keep it from burning. Leave it in for about half an hour or until it’s all light brown and toasty. (If it doesn’t seem dry enough, don’t worry- it will dry out a lot as it cools). Leave to cool on the counter, uncovered. When the granola is cool and dry, you can store it in an airtight container at room temperature.

Serving Note: Granola is pretty rich and dense. I like to mix it 50/50 with some kind of blander cereal (like a crisp rice cereal) if what I want is a huge bowl of cereal to eat. Also, this mix goes really well with almond milk.

-1/3 cup popcorn kernels

-1 brown paper lunch bag

-salt, nutritional yeast, and garlic powder (optional)

Place kernels in brown paper bag. Fold the top of the bag over four times. Place bag in the microwave and heat on high for 3 mins or until there are 2 seconds between pops. Sprinkle hot popcorn with nutritional yeast, garlic powder, and salt (or toppings of your choice). If toppings are not sticking, drizzle a bit of melted vegan margarine or similar over the popcorn and stir, either before or after adding powdered toppings.