Author Archives: randy

Tin Can Snowman

I made this Tin Can Snowman today. His body made from various sizes of tin cans and painted white. His arms are twigs, his nose a light bulb and his hat is made from the lids of a spray paint can and a small plastic coffee can. I drilled holes through the bottoms of the tin cans and then ran a long zip-tie through the holes securing it with the end of another zip-tie. Everything else is hot-glued together.
I got the idea for making him from here.

Chocolate Oatmeal

Ingredients:
1 cup whole oats
2 tbsp cocoa powder
vanilla extract
1 banana
vegan chocolate chips

Directions:
Cook oatmeal per directions. When just shy of being done, stir in cocoa powder and a splash of vanilla extract. Finish cooking. Add sliced banana and chocolate chips.

Quinoa Sloppy Joes

Notes: I just made this up as I went. I’m guessing on the amounts. Makes 3-4 sandwiches. Pictured with Creamy Vegan Potato Salad.

Ingredients:
2 cups cooked quinoa
1/8th cup diced onion
1/8 cup diced green bell pepper
4 tbsp ketchup
1 tbsp mustard
1 tbsp Dijon mustard
1 tsp paprika
1 tsp chile powder
vegetable broth for cooking
bread of choice (I used whole wheat)

Directions:
Saute onion and bell pepper in a little vegetable broth in a pan until they are soft. Add the ketchup, mustards and spices. Stir to mix well. Add in the quinoa and stir till mixed and heated.

Thanksgiving 2013

Thanksgiving dinner at our house. In attendance were Tara and the Kids, Mom & Dad and Vesta. Friday after Thanksgiving we went to Oklahoma for the day. Jon & Donnita spent the rest of the weekend at our house.


Creamy Vegan Potato Salad

Notes: We both thought it was slightly bland.

Ingredients:

1 1/2 lbs. small Yukon gold potatoes (I used butter potatoes)
1 ripe avocado
2 tablespoons Dijon mustard
2 tablespoons diced red onion
2 tablespoons fresh dill, chopped (I used 1 tbsp dried)
1/2 cup cucumber, diced
1 teaspoon fresh lemon juice
1/4 teaspoon salt, or to taste
black pepper, to taste

Directions:
Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)

While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.


Source

No Bake Chili Brownies

Notes: We both liked these. The pepper leaves just a hint of heat on the roof of your mouth.

Ingredients:

2 cups walnuts
2 1/2 cup pitted dates
1 cup cocoa powder
2 tbsp flax seed meal
1 tsp cinnamon
1 tsp chili powder
1/4 tsp Celtic salt

Ganache

1/4 cup coconut oil, melted
1/2 cup cocoa powder
2 tbsp maple syrup
1/2 tsp chili powder
1/2 tsp cinnamon
1 tsp red pepper flakes

Directions:

Line a 8×8 square baking pan with unbleached parchment paper and set aside.

In your food processor add the walnuts, chili powder and cinnamon and pulse until fine. Add the cocoa powder and pulse for 10 seconds. Add the pitted dates in 2-3 batches and process. Press the mixture into the pan.

In a small bowl, mix the topping ingredients and pour it over the brownie mixture. Sprinkle the red pepper flakes if using. Place the brownies in the fridge until set or in the freezer for about 5 minutes. Cut the brownies into squares and store in a cake stand for up to 4-5 days.

Source: eatgood4life.com

Creamy Vegan Broccoli and Rice Casserole

Notes: Made this for Thanksgiving. It must have spent too much time in the oven reheating. Some of the rice was hard. Otherwise I thought it was pretty good. Nova didn’t care for the flavor.

Ingredients:

Sauce:

1 1/4 cup plain, unsweetened soymilk (or other non-dairy milk)
1/2 cup nutritional yeast
4 teaspoons cornstarch or potato starch
1 clove garlic
1/2 tablespoon lemon juice
1/2 tablespoon sherry (optional)
1/2 teaspoon salt (or more to taste)
1/2 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
pinch cayenne pepper
1 tablespoon tahini or cashew butter (optional)
very generous grating black pepper

1 head broccoli, cut into small florets (about 5 cups)
1 medium onion, chopped
1/2 red or yellow bell pepper, chopped
1/2 cup chopped celery, chopped
1 3/4 cups cooked chickpeas (or other options, see below)
1 teaspoon dried thyme
3 cups cooked brown rice (warm, if possible)
2 tablespoons sliced or slivered almonds (optional)

Directions:
Preheat oven to 375. Lightly oil or spray a medium casserole dish (about 2-1/2-quart size).
Place the sauce ingredients into a blender and process until smooth. Set aside.
Place the broccoli in a steamer basket set over water and steam, covered, until just barely tender, about 3 to 4 minutes. Remove from heat.
While the broccoli is steaming, heat a large, deep non-stick skillet or saute pan. Add the onion, bell pepper, and celery and cook, stirring constantly, for 4-5 minutes. Stir in the chickpeas, thyme, rice, and steamed broccoli. Make sure the sauce is well-blended, and add it to the skillet. Stir gently and cook until heated through, about 5 minutes. Check seasonings, adding more salt and pepper if necessary, and smooth into the prepared casserole dish and sprinkle with almonds, if desired. Bake until the top begins to brown, about 20 minutes. Serve hot.

Source