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1  QUILTING / Quilting: Completed Projects / Baby farm quilt on: November 28, 2012 09:50:30 AM
I recently made this farm quilt for my friends new baby (I got the idea here
https://www.craftster.org/forum/index.php?topic=411821.0). Incredibly, I had all the materials I needed at homedidnt have to buy a thing (think about what that says about my fabric collection).

Cotton quilting fabrics, cotton batting. 18 x 24.

2  COOKING / Vegetarian / Vegan / Om Nom Collards & Corncakes on: February 01, 2012 06:24:08 PM

Om Nom Collards & Corncakes

This was my dinner tonight and it was soooo tasty! Both recipes are ones I've tweaked (sometimes quite a bit) from the Veganomicon. The collards have a pretty rich, complex taste and the corncakes are delightfully buttery (despite containing no butter of any kind).


1 lb collards, stems removed & torn into pieces
2 cloves garlic (or more if desired)
1/2 red onion
1 Tbs olive or grapeseed oil
1/2 c veggie broth
2 Tbs tamari
1 Tbs red pepper flakes
1 vegan sausage, sliced or broken into chuncks (I recommend the Italian sausage from Vegan Brunch)
2 Tbs coconut milk

Saute garlic and onion in oil. Add collard pieces and saute for 2 mins. Add broth, tamari, and pepper flakes, cook for 10 mins, tossing often. Add sausage about half-way through. Once collards are tender and liquid is absorbed, add coconut milk. Serve promptly.


Make the batter for this before you start on the collards, then you can cook them on the stove simultaneously. Half the recipe if you're making these for one person, because I don't think they'll be good as leftovers.

3/4 c all purpose flour
1/2 c cornmeal
2 tsp baking powder
1/2 tsp salt
2 Tbs canola oil
1 1/4 c almond milk (or other nondairy milk)
1/4 c water
1 tsp vanilla
1 Tbs brown rice syrup
1 tsp lemon juice

Mix together dry ingredients. Add wet ingredients, mixing until just combined. Let sit for at 10 mins while you prepare the collards or do a kitchen dance or something. Then heat up your skillet and cook them as you would pancakes--spoon out some batter, let it cook until bubbles form on top, and flip. Pancakes should be slightly firm and lightly browned.

Share and enjoy!
3  PAPER CRAFTS, SCRAPBOOKING & ATCs (ARTIST TRADING CARDS) / Paper Crafts: Completed Projects: General / You are here on: June 26, 2011 07:22:11 PM
I'm soon to leave Portland, a city I really love. So I made myself this little card as a reminder of my time here.

4  PAPER CRAFTS, SCRAPBOOKING & ATCs (ARTIST TRADING CARDS) / Paper Crafts: Completed Projects: General / Riddle cards on: June 26, 2011 07:06:23 PM
We had a craft party at my house this weekend, and we started telling silly jokes. Then these happened Smiley

Sorry the image is so small, you can see it in detail here: http://starvingartistkei.deviantart.com/#/d3k3nva
5  COOKING / Vegetarian / Vegan / Tasty Tea for your Monthly Visitor on: May 15, 2011 11:49:08 AM
Here's a little something for the ladies when "that time of month" rolls around. A little comfort can go a long way in making your monthly visitor's stay more pleasant. PMS teas help with stuff like water retention (the "bloated" feel some people get), while hazelnut milk is tasty and soothing. Molasses is a mild sweetener that goes well with the tea spices, and gives you a boost of iron at a time when many women (especially vegans) can get a bit anemic (most PMS teas are herbal, so you shouldn't have to worry about the tea blocking iron absorption).

Okay, I've exhausted all my euphemisms. I'm gonna call this...

My Uterus Sucks Today Tea

1 bag Yogi Moon Cycle tea (or other PMS-specific tea, there are quite a few)
Boiling water
Hazelnut milk
1 spoonful Molasses

Fill your mug half-way with boiling water, and steep the tea for several minutes. Remove tea bag and fill the rest of the mug with hazelnut milk. Add a spoonful of molasses (more or less to taste), stir until dissolved.

Have a fantastic period!
6  COOKING / Vegetarian / Vegan / Vegan Pomegranate Coconut Cream Scones on: May 14, 2011 01:59:16 PM
It seems like most recipes call for either a whole can of coconut milk, or just a few tablespoons. This is a recipe I use for when I have at least half a can of coconut milk left over and I don't know what to do with it. I adapted it from the Joy of Cooking, and added a few touches of my own.

Vegan Pomegranate Coconut Cream Scones

1 3/4 c flour
3 tsp baking powder
1 Tbs sugar
1/2 tsp salt
1 1/4 c coconut milk (if you have less than this, you can always add some nondairy milk)
A few tbs pomegranate jam (or other jam of your choice)

Note:This is not a time for "low-fat" or "lite" coconut milk-- this recipe relies on the thick cream that hangs out at the top of the can.

Preheat oven to 450 degrees. Combine dry ingredients in a bowl. Make a well in the center and add the coconut milk. Stir until just combined-- not too much. You can carefully pat dough to 3/4" thick and cut it into shapes, or use my preferred method of just plopping out little piles of dough. Once on the cookie sheet, make a divot on the top of each scone-to-be and spoon in a bit of jam. Bake for 15 minutes or until golden.

Share and enjoy!
7  CLOTHING / Clothing: Completed Projects: Reconstructed / Tablecloth Apron on: April 10, 2011 08:31:47 PM
More aprons!

I got this cute tablecloth at a thrift store for a few bucks and decided to turn it into an apron for baking! For the ties I cut up an old cotton curtain I had.

Darts sewn in the side to make it fitted.

Plus, I have plenty of fabric left over to make more!
8  CLOTHING / Clothing: Completed Projects: Reconstructed / Put a bird on it! Apron on: April 10, 2011 08:21:43 PM
I picked up a nice skirt at a yard sale this summer that was too small for me and had a broken zipper, so I transformed it into an apron! I had this cute bird fabric that complimented the colors perfectly.

Put a bird on it!

Another apron project I did: https://www.craftster.org/forum /index.php?topic=355246.msg4155753#msg4155753
9  COOKING / Vegetarian / Vegan / Awesome vegan granola on: February 28, 2011 11:19:22 AM
I have a problem where I buy lots of food that is useful and cheap at the grocery store, and but forget that I just bought a whole bunch of it last time. Almond milk, for example-- I have a back stock that could get me through a nuclear apocalypse. I recently found I had two full jars of bulk cornmeal in my pantry-- an ingredient I rarely use, but seem compelled to buy over and over (I recently discovered vegan corncakes, so that worked out okay. Thanks again, Veganomicon!).

Then a few weeks ago I decided that oats are a cheap and healthy commodity, so I bought a whole bunch from the bulk bin. I was feeling pretty good about my purchase until I got home and found out that I already had three full jars of the stuff. So what to do all these oats when you don't even like oatmeal?

Granola! Store-bought granola is always so expensive, far too sweet, and filled with non-vegan honey. But not this stuff! It's not clumpy granola, but it is crispy and delicious.

2 c oats
1 c sunflower seeds
1 c chopped almonds
1 tbs cinnamon
1/2 tsp allspice
1/4 tsp nutmeg

4 tbs maple syrup
4 tsp canola oil
1 tbs vanilla

1 1/2 c dried cranberries
1 tbs canola oil

Preheat oven to 250 degrees. Mix together first set of ingredients (oats, nuts, and spices) in a large bowl. Then add the second set (liquids), and stir.
Spread out on a rimmed baking sheet and bake 15 minutes. Remove, stir granola-in-progress thoroughly, and bake another 15 minutes. Remove again, and add the cranberries and extra oil. Stir it up again and bake for another 7 minutes.

Share and enjoy!
10  HOME SWEET HOME / Interior Decorating: Completed Projects / Suitcase full of flowers on: November 19, 2010 03:56:19 PM
Over the summer I amassed lots of random--but cool-- stuff from yard sales. Among these were an old suitcase (50!) and a bunch of good quality fake flowers ($2 for 20!). But I never figured out exactly what to do with them.

And then, suddenly, this happened:

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