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1  COOKING / Vegetarian / Vegan / Herby onion bread on: March 09, 2014 11:02:00 PM
This stuff is yummy!

1 packet dried yeast (I think they're 7 grams each)
2 cups plain flour
3/4 cup warm water
1 tsp sugar
1/4 teaspoon salt
2 cups grated tasty cheese (or less than this with a little parmesan on top)
6 tablespoons of chopped herbs. I use all flat leaf parsley but basil would work as well. Olives maybe too)
1 egg
Half a Spanish onion, sliced finely and soaked in lemon juice for an hour. Skip the soaking if you like a sharper onion flavour.
2 tbsp olive oil
Milk or egg wash

Put one cup of flour, the water, sugar and yeast into a bowl. Mix to a thick paste and leave (covered with cling film) for 30 mins. It will go fluffy.

Add the other cup of flour, cheese, salt, herbs, onion, egg and oil to the paste and stir. I do this step in a mixer with the dough hooks on. You could knead by hand. It takes about 10 minutes to knead, adding a little flour when it becomes sticky.

Put the dough in an oiled bowl and leave for 15 minutes covered in cling wrap. Dough should rise and double. Punch it down and knead lightly.

Shape the dough however you like. I braid it like a round challah, but you could do a loaf, pull-apart balls or plait it. Cover with wrap and leave for 10 minutes.

(http://www.youtube.com/watch?v=u7D8PSBsy1M) - Challah shaping video

Brush with egg or milk wash (parmesan if you like) and bake for ~30 minutes at 190oC fan forced. A little longer if you don't have the fan. It should sound hollow when tapped.

Eat warm or cold - just keep away from hungry hands who tend to burn themselves on the hot loaf.  Cheesy

This is my challah baked at the same time. One of the three is a bit misshapen  Grin

And everything uncooked.

2  MORE ART, LESS CRAFT / More Art, Less Craft: Completed Works / Propaganda stencil work on: October 22, 2012 01:36:49 AM
Here's some stuff for my next show! It's called the Teacher Artmaker Project and is for secondary teachers who are also artists making art about their experience. We look at the tension of being both a teacher and an artmaker as well as the pressure put on art teachers to continue making art when other teachers may not be expected to practice their discipline. Oh, and how being a teacher working with teenage artists impacts our work. It's quite fun!

These are about 1m high and made from original single-use stencils. The original images were made in Illustrator. I glued newspaper to MDF board and then sprayed over the top. It gave them a slightly imperfect paste up look.

I'm nervous about putting them on show, though. I've really put a lot of honesty into the descriptions for the catalogue and I feel so vulnerable having myself out there!

3  Calls for Swap Angels / Swap Angel Archive / 1 angel FOUND for vegetarian/vegan pride swap on: February 18, 2011 07:03:08 PM
Here's the original thread: http://www.craftster.org/forum/index.php?topic=366733

imafundork needs an angel.

The package is 1 medium, 2 smalls and three recipes.

You don't have to be a vegetarian or vegan, as long as you're happy to craft in the spirit of the swap.

Please let me know if you're interested.

Edit: Angel found. Thanks to everyone who volunteered!

4  ORGANIZED CRAFT SWAPS / The Swap Gallery / Vegetarian/vegan pride swap GALLERY on: January 07, 2011 12:34:42 PM

We have a sender, so here's the gallery!

Original thread: http://www.craftster.org/forum/index.php?topic=366733.msg4307490#msg4307490

5  Craft Swaps / ARCHIVE OF SWAPS THAT ARE TOTALLY FINISHED / Vegetarian/vegan pride swap (CLOSED) sendout by 20 Jan 11 on: December 06, 2010 09:26:46 PM
Swap name: Vegetarian/vegan pride swap
Craftster member who is organizing this swap: schnerby
Sign-up date range: 7/12/2010 - 21/12/2010
Date to send item by: 20/1/2011

Limited to a certain number of people? (optional): No

Restricted to people who all live in the same country? No

Additional Age requirement? No

Swap Organizer himself/herself meets these conditions:
- Has fully read the Swap Info Guide: YES
- Has successfully completed two swaps as a participant: YES
- Is not organizing more than three swaps right now: YES
- Will recruit a co-organizer or give all details to a Swap Moderator if this swap has more than 25 participants: YES
- Is at least 18 years old: YES

Swap Organizer will check each participant to make sure they meet these conditions:
- Has been a member for at least one month: YES
- Has posted at least 15 times: YES
- Has completed one swap successfully before signing up for multiple swaps at a time: YES
- Is not currently signed up for more than five swaps: YES
- Does not have any negative feedback: YES
- Participant has agreed that he/she is at least 16 years old: YES
- If within the US, understands that Delivery Confirmation number is required for this swap: YES
- If outside the US, understands that a mailing receipt copy is required for this swap: YES

Details of swap:
This is a swap for vegetarians, vegans and everyone in between. I'm ok with you joining up if you're looking to cut down the meat in your diet as well as long as I can find enough people willing to swap with you. Just please respect that this is a thread for vegetarian/vegans and therefore pro-meat comments are innapropriate.

We'll be swapping 1 medium, 2 smalls and 3 recipes.

Please discuss any extras with your partner and make sure they agree before you send. It's ok to say 'no' if someone asks to send extras, and it's ok to agree to extras if that suits you.

Kitchen gear
Recipe storage
Pro-veg crafts - market bags, tshirts etc
Storage jars

Let me know if you think of anything else and I'll add it to the list.

If you want to participate, information to send to organizer:

Name of swap
Craftster username
Email address
Your real name
Mailing address including the country (IN THE FORMAT IT APPEARS ON YOUR PACKAGE. Don't just include a 2 letter state code - it's not unique to the USA and no I don't know what they stand for)

Would you be willing to ship to an address outside your own country?
Confirm that are at least 16 years old or, if not, that you have moderator approval(YES/NO)

Are you vegetarian or vegan or something in between?
Please be specific about what you do and do not eat (eggs, honey, milk, soy, GM foods, whatever).

Do you have any food allergies?

Gluten free or any other similar requirements?

Any foods you just don't like?

Any veggo/vegan friendly foods you want to experiment with? (eg. nutritional yeast, quinoa...)

Are you a new veggo/vegan or has it been many years?

Would you be ok with being partnered with a person who is going veggo/vegan but not there yet?

Would you be ok with being partnered with a person looking for less meat in their diet?

If frugal living something you're in to?

Are you looking for simple recipes, gourmet, weeknight dinners or anything else specifically?

Anything you're curious about (including more protein, low fat cooking, regional cuisine etc.)?

Are any type of recipes inappropriate for you? (ie. you have no oven or slowcooker)?

What kind of crafts would you like to recieve?

Optional question: Are you a parent? Would you like to be partnered with another parent?

Anything you'd really like to make?

Anything else worth knowing (wists, links etc.)?


Also, remember to read the Swap Info Guide to find other rules about participating in a swap.


1. schnerby
2. leighi123
3. dharma_rebel
4. mom2em
5. pusspuss
6. IdlersDesign
7. applesandpumpkins
8. princessblueberry
9. thedish
10. desm88
11. Rosie1981
12. imafundork
13. mermaidcafe
14. Lady Lovecraft


6  COOKING / Vegetarian / Vegan / Yummy sugar-free vegan currant loaf/muffins on: November 27, 2010 10:29:04 PM

This recipe is super yummy, simple, cheap and acceptable to all omnivores I've tried it on.

This might not be the most attractive photo, but I assure you it's very tasty. Quite muffiny in texture.

1 cup boiling water
1 tea bag. Any sweet herbal tea/infusion will do. I use Lipton cranberry, raspberry and strawberry infusion.
1 cup self raising flour
1 cup dried currants

Make a strong cup of tea with the water. Put the teabag in a bowl and put the crurrants on top and then pour the tea mixture over. Let this sit overnight or at least 6 hours. Mix in the self raising flour and bake 180c for 30 minutes (for a log tin, less for muffins).

That's it. Simple, huh?

Here's the tea I use: http://brandcom.unilever.com/b2Public/lipton/au_en/product/realCategories/LiptonHerbalInfusions/LiptonCranberryRaspberryStrawberryHI/detailsPar/fullsizeImage/lipton_berry.png
7  ORGANIZED CRAFT SWAPS / New Swap Theme Ideas / Martial arts swap on: September 01, 2010 04:48:59 PM
Anyone interested in a martial arts swap?

We could make gear bags, mouthguard covers, martial arts themed crafts, embellished towels, water bottle covers...

I do karate, and know little about other martial arts, so maybe other people could contribute some ideas.
8  QUILTING / Quilting: Completed Projects / fleece backed blue quilt on: June 13, 2010 05:37:58 PM
This quilt is made from marble dyed cotton with a super soft grey fleece backing. I'm in a hurry, so I can't say much more.  Cheesy

9  ORGANIZED CRAFT SWAPS / New Swap Theme Ideas / Snack Swap on: March 30, 2010 01:54:36 AM
So, in the craft kit swap there was some chat about having a snack swap. It would involve sending some snacks not available in your partner's country/region and some crefty goody.

So, what isn't available in your region?
What is available in your region that might not be elsewhere?
And, what crafty goodies can you think of?

My ideas are:
Australia has
-Tim Tams (choc biscuits)
-Starburst sweets/lollies
-Violet Crumble (Choc coated honeycomb bars)
-Pollywaffle bars
-Choo choo bars
-Eucalyptus drops (boiled candy - eucalyptus flavour)
-Caramello Koala
-Cherry Ripe bars
-Bertie Beetle chocolate
-Iced vo-vos
-Cheds biscuits
-Tee vee snacks
-Wagon Wheels

Australia doesn't have (or are difficult to find)
-Jolly Ranchers
-Reeses Peanut butter cups (but I think they're foul!)
-Candy corn
-Three musketeers
-Pixie sticks
-Junior Mints
-Altoids (they need to be purchased from an imports shop)
-Hot tamales
-Double decker
-Lion Bar
-Star Bar

Craft ideas
-snack bowls
-reuseable snack bags
10  COOKING / Recipes and Cooking Tips / Chinese dumplings (jiaozi) - Lotsa pics on: December 18, 2009 08:29:39 AM

So, here's how to make the standard dish of Northern China. My delightful assistants (and one I call the dumpling master) are students at the Chinese university I teach at.

We made both these mixtures and ended up with over 100 dumplings. The 4 of us stuffed ourselves for lunch and another student and I will polish them off for dinner. Somehow 4 of us cooked all this in a Chinese university apartment kitchen.

Mushroom and cabbage filling
(I made this one because I am vegetarian)
A pile of mushrooms, diced finely or put through the food processor, about 4 cups diced so you need a generous amount
About 1/3 large Chinese cabbage, diced very finely or put through the food processor
1-2 tbs ginger grated finely
splash of soy sauce (about 1-2 tbs I suppose)
1/2 packet of dumpling seasoning mix (Asian grocer - or substitute with powdered spices and whatever to your liking, about 2 tbs in total)

You can use heaps of different fillings with cabbage being the key binding ingredient. Other than that you have a pretty free choice on veg/egg/other fillings)

Wash and dice the ingredients. Take small handfuls of cabbage and squeeze if firmly between your hands to get the excess water out from when you washed it. This is important as the water makes the dunplings burst open. Also squeeze out the mushrooms. Mix all the ingredients for the stuffings together in large bowls.

Take your dumpling skins (see below) and begin to stuff them. You need to have dry hands and a dry, floured board to put them on.

First put a dumpling skin on the fingers of your non-writing hand. Cup your hand a little. Put a small amount of filling in the dumpling, about 1 heaped teaspoon. You will get a feel for the amount you need as you are making them.

Next bring the two edges closest and furtherest from your body together. Squeeze the edge tightly.

Next put the two halves of the dumplings between your thumbs and forefingers. Squeeze tightly again, making sure you squeeze right to the edge.

Da-da! A dumpling.

Fancy-pants version.
Squeeze the top together and then make little pleats in the side which faces away from you. Squeeze each pleat nice and tightly. Each side should have 4 pleats.

You can also gather around the edges like a drawstring bag to make round ones

Or, sandwich some filling between 2 skins and squeeze all the way around the edges.

Next you need to put them in a pot of rapidly boiling water. Put the lid back on and boil them. Check after agout 5 minutes. They are done when, as the student put it, they have big, puffy, fat bellies.  Cheesy
The meat ones take longer than the veggie ones.

Dipping Sauce
Take about 6 cloves of garlic (Chinese garlic is not strong flavoured) and smash them up in the mortar and pestle or chop them finely. Also heat some oil and pour it over dried chillies - it smells great.
Each person should have a small bowl. In this bowl they put as much garlic and chillies as they like then top it all with vinegar. The dark vinegar is better, but white is ok too. Dip the dumplings into the sauce and eat. Mmmmm

You can freeze uncooked dumplings and then put them into bags to eat later. I've heard you can keep them several months, but I don't believe in having dumplings in the house. I feel it is my duty to eat them!  Cheesy Cheesy

Dumpling skins:
I buy fresh premade ones from the noodle shop around the corner. Most of you won't have that luxury, but you can probably buy the skins in an Asian grocer or supermarket. If that fails, why not make your own?

A recipe I found online at rom http://brooklynmasalanyc.blogspot.com/2008/02/dumpling-skin-recipe.html
Ingredients (enough for over forty dumplings)

4 cups flour, plus more for dusting

cold water

Put the flour in a large bowl and place under the faucet. Mix the flour in a swirling motion and turn the faucet to barely a steady stream. Stir until all the flour has formed into nubs the size of peanuts. Turn off the water and work the dough into a large ball, turning constantly. The dough should be slightly tacky without any dough actually sticking to your hands. Cover the bowl with a wet towel and let sit anywhere from two to four hours. It's important to let the dough relax or you'll end up with a tough dough that keeps shrinking on itself when you try to roll it out.

Break the dough into four pieces. Work one piece at a time and keep the others covered with a wet towel. Roll or stretch out the piece of dough into a rope, then cut the rope into sections--I like to use scissors. It doesn't matter how thin or thick you roll the rope, but each finished section should be about a tablespoon of dough. Flatten each ball of dough with your palms and dust well with flour. Roll into a three inch round with a rolling pin, making the edges thinner than the center.

UPDATE: I've moved back home to Australia and purchased wonton skins (still labelled jiaozi pi in Chinese) from the Asian grocer. They were a bit firmer and needed a bit firmer squeeze to close off, but they turned out exactly the same. The grocer also sold yellow-coloured square skins - these are not what you're after.
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