Author Archives: randy

Vegan Sugar Cookies

Ingredients:
Cookies
1 1/2 cups powdered sugar
1 cup vegan margarine, softened
1/4 cup vanilla milk substitute
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt

Icing
4 cups powdered sugar
4 tablespoons vanilla milk substitute
1/2 teaspoon vanilla

Directions:
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
2 Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
3 Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
4 In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired.

The Rainmakers



Just noticed I never posted about this…
Back in August for my birthday nova took me on a road trip to Springfield, Mo to see my favorite band The Rainmakers. They were awesome and we had a great time.






Jar Lid Snowman

I made this snowman from jar lids, twigs, buttons, scrap material for scarf, sock for the hat and push pin nose. I punched holes in the lids and bolted them together.

Stuffed Peppers

Ingredients:
1 sweet potato, cut into small cubes
1 teaspoon chili powder
1 teaspoon cumin
4 tablespoons extra-virgin olive oil, divided
1/2 onion, diced
1 jalapeno, seeded and diced
3 cloves garlic, minced
1 can black beans
1 (12 ounce) frozen package Green Giant corn steamers
1/2 cup cooked quinoa or rice
2 tablespoons fresh lime juice
1/2 cup fresh cilantro leaves
4 red bell peppers, sliced lengthwise and seeds removed

Directions:
Preheat oven to 400. Arrange the diced potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with cumin, chili powder and a good pinch of salt and pepper. Toss and roast for 20 minutes. Once roasted, lower the heat to 375.
Cook the quinoa in boiling water until they pop into little spirals, about 15 minutes. Drain.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high. Add the onions and sauté until they start to soften, about 4 minutes. Add the jalapeno and garlic; sauté another minute, until fragrant.
Add the black beans and frozen corn; cook for 5 minutes, until warmed. Add the roasted sweet potatoes, cooked quinoa, lime juice, cilantro leaves, and a good pinch of salt and pepper.
Stuff the mixture into each pepper half, and sprinkle the cheese on top. Bake for 30 minutes, or until the peppers have softened.

Before going in the oven.

Holiday Decorations From Bicycle Parts

The snowman I made from sprockets and spokes. The sprockets I welded together then painted. The spoke arms are just hot-glued on. I wrapped him in a ribbon scarf and stuck him in a piece of painted door trim. The hat is 2 pieces of scrap wood painted with a slot cut in the bottom.

This star was harder than it looked. I wrestled with it quite a bit to get the shape. I used a chain tool to offset the pins to hold its shape.

Pasta And Vegetables With White Sauce

Notes: We both thought this was good. Pictured above with diced red bell pepper.

Ingredients:

1 pound whole wheat rotini pasta (or gluten-free pasta)
1 1/2 cup cooked chickpeas (or 1 can, rinsed and drained)
1 head broccoli (about 1 pound), cut into small florets and stems reserved for another use
1 head cauliflower (about 1 pound), cut into florets
2 cups plain unsweetened soy milk (or other non-dairy milk)
6 cloves garlic, peeled and pressed
1 tablespoon dried basil
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes (or to taste)
generous grating of black pepper
5 tablespoons nutritional yeast
2 teaspoons cornstarch or potato starch
1 1/2 teaspoons salt or salt-free seasoning (or to taste)

Directions:
Bring a large pot of water to a boil, and cook the pasta according to instructions on package. About a minute before it’s done, add the chickpeas and cook briefly to heat them through. When the pasta is al dente, scoop out and set aside a cup of the cooking water. Then drain the pasta well and return to the pot or a large serving bowl.
While the pasta is cooking, steam the vegetables until just tender. Add them to the pasta.
While the pasta and the vegetables are cooking, make the sauce: combine in a medium saucepan the soy milk. garlic, herbs, and pepper. Bring to a simmer over medium-high heat, reduce heat to low, and cook, stirring frequently, for about 3 minutes or until pasta is done. Add 1/2 cup of the pasta cooking water and the nutritional yeast. Stir the starch into 1/4 cup of cool water and add it to the sauce, stirring well. Increase heat and cook until the sauce boils and thickens slightly. Check seasonings and add salt to taste.
Pour the sauce over the pasta and vegetables and stir gently to coat. If the pasta needs more moisture, add a little of the reserved pasta water. Sprinkle with extra red pepper flakes if desired and serve immediately.

Notes
The pasta absorbs the sauce as it sits, so keep the reserved pasta water to add moisture when reheating leftovers.

Source: Fat Free Vegan Kitchen

Abandoned Joyland Amusement Park

A collection of photos I’ve taken at various times prior to 2016 of the abandoned Joyland amusement park in Wichita, KS. Spent many a fun time there as a kid.

Search Keywords: Joyland amusement park Wichita Kansas. Wooden roller coaster, Dodgem bumper cars, tilt-a-whirl, Whacky Shack, Sta-crisp, Planeview, Hillside, Louie, Clown. train.