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1  COOKING / Vegetarian / Vegan / Re: ~*~*Reviews of Prepackaged Vegetarian and Vegan Foods*~*~ on: January 31, 2013 12:44:41 AM
Oh?  I actually haven't had Tofurky in ages.  I should find it in Canadian stores - for some reason, Loblaws/Zehrs doesn't stock that brand.  Smiley

The only big grocery chains I find it at are IGA and in the bio section at some Loblaws. Otherwise a lot of smaller fruit stores sell them.
2  COOKING / Vegetarian / Vegan / Re: Favourite Avocado Recipes? on: January 30, 2013 10:50:03 AM
My favourite easy recipe with avocado (not vegan) is an egg baked in an avocado:

Cut avocado in half, remove pit and dig a slightly bigger hole; place in a small baking dish (just so it doesn't tip over). Break an egg in the hole, top with some grated cheese and bake at 475 about 13 minutes (cooking time may vary slightly depending on your oven and on how cooked you like your yolk). Voil, grab a fork or spoon and dig in!
3  COOKING / Vegetarian / Vegan / Re: ~*~*Reviews of Prepackaged Vegetarian and Vegan Foods*~*~ on: January 30, 2013 10:35:35 AM
Canadian here too. If you can find them, I recommend Tofurky products, especially the sausages and the sliced 'meat'. They are way superior to Yves products and the price is usually about the same, sometimes a little higher. I don't like tempeh or seitan so I haven't those Tofurky products.

I usually buy my tofu from Asian stores, it cost peanuts. Also, in lieu of ground meat, I recommend trying kasha (roasted buckwheat groats), it's especially good in Shepherd's Pie. It's a little more work than buy prepackaged, but less expensive and worth the effort.
4  COOKING / Dessert / Re: Supercharged Oatmeal Cookies on: September 16, 2012 05:16:45 PM
They passed the BF test Wink

I'd love for you to give me your comments once you've tried them, I'm always looking to better my original recipes (or any recipe for that matter).

Mmm, fresh ginger! Flax seed would work well in this recipe.
5  COOKING / Dessert / Supercharged Oatmeal Cookies on: September 15, 2012 12:43:37 PM
These are very high in protein, fibre, and iron. They are also low in sugar, contain no added fat, and can be made gluten-free if you use the appropriate oats. They are also incredibly easy to make! You cannot in any way taste the secret ingredient (even raw).


SUPERCHARGED OATMEAL COOKIES
Yield: 42 cookies (with 1 add-in)
Time to make: 10 minutes
Baking time: 12-15 minutes

INGREDIENTS:
  • 1 (540ml/19fl.oz) can chickpeas, drained and rinsed
  • 2 eggs
  • 1/4 cup unrefined sugar
  • 2 (1g) packets stevia powder
  • 1/4 cup molasses (used black-strap for iron content)
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 cups oats
Optional add-ins:
  • 1/2 cup chocolate chips (use dark for antioxidants)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

DIRECTIONS:
1. In food processor, combine chickpeas, eggs, sugar, stevia, molasses, cinnamon, and vanilla; process until smooth.
2. Add baking powder, baking soda, and oats; pulse until combined.
3. Fold in any add-ins.
4. Preheat oven to 350F.
5. Roll into 1-inch balls and place on lined baking sheet; flatten slightly with a fork (dip in cold water occasionally to prevent sticking).
6. Bake on top rack 12-15 minutes - until they start to brown but are still soft; cool on rack.



Let me know what you think!!!
6  KNITTING / Knitting: Discussion and Questions / Re: Looking For Pattern? Ask here! on: September 12, 2012 06:44:20 PM
Hello all my fiance found this rather interesting hat thinger.... I was wondering if any one has a pattern for the hat and maybe make up a pattern for the beard part... Im not very good at knitting.. I only have done scarves I've posted a link below so you can see what I'm talking bout... I would really appreciate help.  I saw this and thought of the Craftster population.. if anyone can make this and make a tutorial its you guys!!  

Thanks all!
http://cache0.bigcartel.com/product_images/47119499/black_product_copy.jpg

I did a quick pattern search on Ravelry using the word 'beard' and came up with a lot of pattern options for what you're looking for.

Hope this helps!
7  COOKING / Vegetarian / Vegan / Re: Vegetarian Porcupine 'Meatballs' on: August 29, 2012 08:33:11 PM
My husband is vegetarian and I am off and on as well. These look delicious!

I have no idea what Kasha is though, so I'm off to go do some google hunting.

Kasha are roasted buckwheat grains (or groats). I love this product because it has a chewy, juicy texture that resembles what I remember of ground beef (haven't had the stuff in over 15 years, so I may be totally off par here). My favourite use for it is by far Shepard's Pie, it's really worth a try - prepare it the same way as in this recipe.

You could sub the kasha in these meatballs with rehydrated TVP granules, though you would have to alter the ingredients and steps that call for cooking the buckwheat.
8  KNITTING / Knitting: Discussion and Questions / Re: Looking For Pattern? Ask here! on: August 29, 2012 08:28:04 PM
Say, for example, you are a thin woman using big needles and your stitch count just under the bust is 64 sts (completely grabbing that out of the air). Dividing it by 4 you get 16sts for your doily pattern repeat. Looking at that pattern you have 16 sts worked in row 30, so you would start the pattern from there.

Since you will be using much larger needles than you would be if you were knitting a doily you probably won't have to add any stitches. Most doilies are knit on needles around size US#2 or smaller. A lot of the vintage ones are on needles smaller than size US#0.

From the photo you posted of the inspiration it looks like there are about three rows to the inch. If you started the doily pattern on row 30 you would have 54 rows of doily pattern to knit, which works out to 18". You'll probably want to either find more lace patterns to add on to that one or find a larger doily (or table cloth, or circle/half circle shawl) pattern to start with.

That makes perfect sense! Thank you so much for all the help, and those links are amazing Shocked
9  KNITTING / Knitting: Discussion and Questions / Re: Looking For Pattern? Ask here! on: August 25, 2012 07:43:02 PM
Start working the doily pattern at whatever round corresponds to the point where 4 or 6 repeats matches your stitch count (you'll likely have to fiddle with that a bit, increasing a few stitches to make it work).

Hmm, I love the idea of using a doily pattern!

I'm not quite sure I understand how to make it work though... Say for example I wanted to use this doily pattern. I would start where half (if I were doing 4 repeats) the stitch count on the doily matched the number of stitches at the bustline?

Would I have to multiply the number of stitches in the lace pattern to make it large enough to be a dress since a doily is much smaller? Or, do I keep on increasing as in pattern until it reaches the desired width?
10  COOKING / Vegetarian / Vegan / Vegetarian Porcupine 'Meatballs' on: August 25, 2012 06:56:17 PM

Vegetarian Porcupine 'Meatballs'

  • 1 cup brown rice, uncooked

  • 2 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 egg, beaten
  • 1 cup kasha, uncooked
  • 2 cups vegetable broth

  • 1 egg, beaten
  • 5-6 sun-dried tomatoes, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh basil, chopped
  • 1/2 cup grated carrots
  • 1 can tomato soup
  • 1 cup breadcrumbs
  • Salt and pepper, to taste

Cook rice according to package directions; cool until it's not too hot to the touch.

To cook kasha:
    Heat oil in a saucepan and saute onions and garlic.
    Mix the kasha with the egg; add to saucepan. Stir, separating grains until dry.
    Add vegetable broth and bring to a boil.
    Reduce heat and simmer, covered, until water is absorbed (about 12 minutes).
    Cool until it's not too hot to the touch.

Assemble meatballs:
    Whisk egg with tomato soup.
    Place all ingredients in a large bowl and mix until well combined.
    Shape into 24 meatballs (I press them into an ice-cream scoop and get just the right amount and it's not messy).

Preheat oven to 350F.
In a 13x9-inch baking dish, lay out meatballs in a single layer.
Cover with tin-foil and bake for 45 minutes.
Remove foil and return to oven on 'broil' for 10 minutes.

Unbaked
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