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1  CLOTHING / Clothing: Completed Projects: General / Re: Don't laugh! (edited=less img) on: September 29, 2007 11:05:58 AM
I think it's gorgeous!
At first I thought the sepia pictures were pics of the original dress and then the color was the one you made.

Then I saw the link to the pattern. I much prefer the style of yours!
2  COOKING / Vegetarian / Vegan / Re: recipes to use up pinapple juice? on: July 09, 2007 12:34:34 PM
Sweet and sour sauce for Chinese food and sweet and sour "meatballs"!

Out of curiousity, did you make the cake from VwaV? That cake is AMAZING.
3  COOKING / Vegetarian / Vegan / Re: VeGerman salami (pic heavy) on: July 09, 2007 12:32:29 PM
That looks so good! I just have a question: what does "dl" stand for?

This would be nice with wheat gluten flour.
4  COOKING / Vegetarian / Vegan / Re: Gummy Bears for veggies? on: July 09, 2007 12:29:07 PM
You can find vegan gummy bears on many online stores like Pangea and VeganEssentials. I've also seen them in the bulk section of Whole Foods.

Carmine/cochineal is the red bug dye and is not vegan or vegetarian
Carnauba wax is vegan
Modified food starch is vegan
Watch out for confectioner's glaze (it's crushed beetle juice)
5  CLOTHING / Shoes: Completed Projects / Re: My tree hugger shoes! Yay! (5 pics) on: January 27, 2007 05:37:42 PM
I love 'em!
I always wear animal rights clothing, I'm vegan.
6  COOKING / Vegetarian / Vegan / Re: Vegan Cupcakes x6 varieties [pic heavy] on: October 21, 2006 06:59:58 PM
Thank you!
Mmm.  Those look so tasty!  They're making me hungry.   Sad  How do you make vegan buttercream frosting?  "Vegan buttercream" sounds like an oxymoron!

(And this is my first-ever post to Craftster.  Hurray, me!)
Welcome to Craftster!
Vegan buttercream is basically earth balance margarine, veg shortening, powdered sugar, vanilla, and a little soy milk. The actual recipe is in Vegan Cupcakes Take Over the World.
7  COOKING / Vegetarian / Vegan / Vegan Cupcakes x6 varieties [pic heavy] on: October 21, 2006 05:08:11 PM
These are all from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz. My favorite book ever! I've made about 8 batches of cuppers in the last week.
Here they are:
Strawberry Tallcakes
Perfectly flavored basic vanilla cupcakes that melt in your mouth filled with gooey strawberry sauce and fluffy whipped buttercream frosting. Topped with more frosting and a strawberry half. Amazing.

Chocolate Mint Cupcakes
Peppermint-y chocolate cupcakes topped with minty buttercream with a dollop of smooth chocolate ganache.
Smores Cupcakes
Soft cinnamon cupcakes with smashed graham crackers folded in, filled with fluffy buttercream and topped with more buttercream, chocolate shavings, and a piece of graham cracker.

Elvis Cupcakes
Very banana-y cupcakes, perhaps too banana-y for me, but with an amazing texture. Topped with a swirl of peanut butter frosting and adorned with ganache.

Mini Peanut Butter Cupcakes with Chocolate Buttercream Frosting
Tiny peanut butter dominated cupcakes with peanut chunks scattered throughout topped with a swirl of chocolatey buttercream frosting.

Halloween Marble Cupcakes
Marble cupcakes with a dose of orange food coloring added to the vanilla cake batter, topped with orange fluffy buttercream and drizzled with spider venom (ganache). Spider is not vegan.

Cherry Chocolate Creme Cupcakes
Rich chocolate cupcakes filled with cherry sauce, fluffy buttercream, and topped with more buttercream and cherries. Mmmm...

They're all delicious and 100% cruelty-free!! My favorite (so far) are the strawberry tallcakes and chocolate cherry creme.
8  COOKING / Vegetarian / Vegan / Re: vegan pumpkin pie? on: October 18, 2006 04:41:15 PM
Quote from: Bryanna Clark Grogan


Makes one 9 pie.


I dont like pumpkin pie made with tofuno one ever suspects this one doesnt have eggs.  One caution make this the day before serving.  Its needs a day to set really well, I find.  This is a spicy fillinguse less spice if you like it milder.  Omit molasses if you like it lighter, too (use white beet sugar instead of brown if you like it really light).


Serve with a good vanilla non-dairy frozen dessert, such as Purely Decadent Soy Delicious (Purely Vanilla or Praline Pecan), or with a non-dairy whipped topping, such as RichWhip.


Decorating Note: Try cutting out some of the extra pastry into leaf shapes and decorate the rim of the pie with them.


Preheat oven to 350 degrees F.


Have ready, one 9 unbaked pastry crust  


Blend in blender until smooth:


2 c. solid-pack canned pumpkin (one 14-15 oz. can)

(NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so its thick like canned pumpkin)

1 c. non-dairy milk (preferably a rich soymilk or nut milk)

3/4 c. brown sugar or Sucanat

3-4 T. cornstarch (depending on how firm you like it)

1 T. molasses or blackstrap molasses

1 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. each  ground ginger, nutmeg and salt

1/4 tsp. ground allspice or cloves


To bake:

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly.  Cool on a rack, then refrigerate overnight before serving.





Make a Bourbon-Pecan Pumpkin Pie by spiking the pumpkin mixture with about 3 T. of Jack Daniels (it's vegan) -- a real American touch!  This would be good with the Corn Pastry (below) or the Pecan Crust (also below) There are various ways to make a pecan topping for the pie:


1.) Mix together:

1/4 c. brown sugar (packed)

2 T. cold Earth Balance

1 tsp. finely-grated organic orange zest

3/4 c. pecan halves

Sprinkle evenly over the pumpkin mixture and bake as usual.


2.) or make it a streusel mixture by adding 2 T. flour to the above mixture and using 1 c. chopped pecans instead of the pecan halves.


3.) If you really want to get fancy and dramatic, try this on the already baked and cooled pie:



2 T. Earth Balance

1/4 c. Brown sugar; firmly packed

1 c. Pecan halves

1/4 c. Jack Daniels Bourbon; divided


Combine Earth Balance and brown sugar in a heavy saucepan; cook

over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.


Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over already baked and cooled pie. Serve pie when flames die down.







This recipe makes a light and tender crust with half wholewheat flour, half the fat of ordinary pastry, and utilizes oil rather than hydrogenated fats or butter.  Pure (rather than extra-virgin) olive oil makes an excellent baking fat.


Note: It is important to use half pastry flour.


One 9 or 10" crust:

1/2 c. minus 1 T. white cake or pastry flour plus 1/2 c. wholewheat flour


1/2 c. minus 1 T. wholewheat pastry flour plus 1/2 c. unbleached white flour

3/8 tsp. each baking powder, sugar and salt

3 T. soy or nut milk mixed with 1/2 tsp. lemon juice

3 T. oil


Two 9 or 10" crusts:

7/8 c. white cake or pastry flour plus 1 c. wholewheat flour


7/8 c. wholewheat pastry flour plus 1 c. unbleached white flour

3/4 tsp. each  baking powder, sugar and salt

6 T. soy or nut milk mixed with 1 tsp. lemon juice

6 T.  oil


Mix the dry ingredients in a bowl.  In a smaller bowl, whisk the non-dairy milk-lemon juice mixture with the oil.   Quickly stir the liquid mixture into the dry ingredients and mix briefly, forming the pastry into a ball.  If it's too dry, add cold water just a few drops at a time until it holds together.  Don't over-mix or the pastry will be tough.


If made ahead of time, place dough in a plastic bag and  refrigerate it until you're ready to roll it out (several hours or even several days).  Use the pastry as instructed in the recipe. NOTE: The recipe for one crust will make 12 small tart shells (cut 4" circles).  To bake unfilled shells, prick the bottoms with a fork and bake at 425 degrees F for 8-10 minutes.


I haven't tried it myself, but I know many people who have and they said it was delicious!

And if you have a copy of Voluptuous Vegan (or can check it out from your library), Isa Chandra Moskowitz, queen of veganism, swears that the recipe in there is the best pumpkin pie you'll ever eat. I plan on getting to the library sometime so I can make it soon.
9  COOKING / Vegetarian / Vegan / Re: Vegetarian Pot-Luck Recipes on: October 18, 2006 04:34:27 PM
I love peanut noodle salad. My favorite recipe is from Vegan with a Vengeance, Udon Noodles with Peanut Sauce and Seitan, minus the seitan and made like a pasta salad, chilled.

Or you could wow your co-workers with some cupcakes, namely from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Romero, which is the best book ever and I highly recommend any recipe in it. I made some halloween cupcakes by tinting the batter and frosting orange.
Here's some pictures from the book:
10  CLOTHING / Clothing: Completed Projects: General / Re: Polka Dot Homecoming Dress! on: October 07, 2006 10:44:16 AM
ooh great job on the dress! and two days? WOW! What pattern did you use?

your dog's name is DRAKE? That's my borther's name! Where did you find DRAKE?
Sewing it together took two days, but getting all the materials and cutting it out took longer. I just made up the pattern as I went. I got really frusterated though because I managed to burn part of it with an iron, and then when I redid it, it looked horrible so I had to restart.
Yup, that's his name. His foster mom named him Drake, I think she said it was from a movie? I don't know which one though.
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