Thank God It’s Rhubarb!
We made a Vegan Rhubarb Cobbler:
It really was very good. The way to “Vegan-ize” something (quickly and easily) is to first check to see if there are any animal-derived ingredients. This would include milk/dairy, eggs, butter, meat, animal fats, gelatin, etc. My recipe called for eggs, so we did our chia-seed egg subsitute. Per egg equivalent, mix one tablespoon chia seeds with 3 tablespoons water, let sit a bit. It gets gooey and egg-like in its consistency. For milk, we used almond milk. For butter, we just used vegetable oil. You could use coconut oil or a vegan margarine if you want. We are not all vegans, but one of my children IS a vegan, and yet another goes without dairy.
Onward to the canning…….
I loved using the blue jars! They make the contents look even yummier! I ended up making a Rhubarb-Cherry Topping, which I used on my French toast this morning. If I do say so myself, it was delicious. I tried using a jam recipe, but I had more rhubarb than the recipe called for. I didn’t have quite enough pectin, and I had some cherry preserves in my stash…hence….it didn’t gel up enough to spread. It pours easily, though, and I have no fear that it will get gobbled up quickly.
Last week, I tried my hand at homemade laundry detergent. It also came out rather nicely. The reason I did this is that the cost of laundry soap seems to rise as the size of the container seems to decrease. This cost about 50 cents a gallon to make. You can check out a how-to video here.
I got to playing around with these Martha Stewart labels I found in Staples, along with a “chalk pen,” which I hadn’t heard of before. That was in the craft store next door. The painting in the background is of my front porch at Country Mouse House, by a local artist. Note the blooming flowers? (Sigh……)
Time to head outside and smell the lilacs!
Have a beautiful weekend!