Vegan Desserts

Vegan Passion Fruit & Kiwi Pavlova

Vegan Passion Fruit & Kiwi Pavlova

So for our second foray into the "aquafaba" miracle we thought we should keep it simple and came up with Vegan Passion Fruit & Kiwi Pavlova.

For those that have yet to discover the wonders of aquafaba it is a very exciting open source development in vegan cuisine, the water from a tin of chick peas can be used as egg white! thus making possible such creations as Vegan Passion Fruit & Kiwi Pavlova and so many more.

We are very excited to be involved with vegan food at a time were where things like this are just emerging, think about it bean water as egg replacer, just imagine the possibilities. we will try to do at least one recipe a week using this idea, lets see where it takes us.

Ingredients: Vegan Passion Fruit & Kiwi Pavlova
  • 150g Chick Pea Water
  • 150g Caster sugar
  • 1/4 tsp Cream of Tartar
  • 1 tsp Corn flour
  • 1 tsp Vinegar
  • Soytoo cream
  • Kiwi fruit
  • Passion fruit
  1. In a stand mixer whisk the chick pea water with the cream of tartar until it foams and starts to increase in volume, slowly add the sugar, keep whisking until all the sugar is incorporated and you have stiff peaks, add corn flour and vinegar and which for another few seconds.
  2. Line 2 baking sheets with baking parchment,divide the meringue evenly between the 2 and with a spatula create your Vegan Passion Fruit & Kiwi Pavlova base's.
  3. Bake in a super low oven for 1 1/2 to 2 hours until dried out.
  4. Cool on wire racks
  5. Assemble the pavlova by spreading cream and fruit on one of the meringues place the second one on top and decorate with more cream and fruit
  6. enjoy

We have noticed that the meringue does start to disintegrate when the cream and fruit are added, but the meringue is stable as long as it is kept dry, so make your meringues and simply assemble just before serving for best results.

 

Vegan Strawberry Meringue  Nests

Vegan Strawberry Meringue Nests

This is our first attempt at Vegan Strawberry Meringue Nests using a new idea developed by Goose Wholt he has named his development Aquafaba Aqua is latin for "water" and faba is latin for "bean". more details on this idea can be found at goose's aquafaba page http://aquafaba.com

As I said this is our first attempt and the result was amazing and delicious.  Certainly as a vegan of over 30 years I didn't expect to be making a pavlova on a sunday afternoon in April.

Ingredients:

  • 4 oz Liquid from a Can of Chick Peas
  • 3/4 Cup Golden Caster Sugar
  • 1/4 tsp Cream of Tarter
  • Soy too Rice Cream
  • Strawberries

In a mixer whisk the liquid from the chick peas with the cream of tarter until you have stiff peaks, this can take a while, slowly add the sugar.

Pipe into nests on a parchment lined baking tray and bake for 2 hours at a super low oven until dried out completely.

Once cooled top the nests with the soy too cream or vegan cream of your choice add  your favourite soft fruit we used strawberries but raspberries or blueberries would be equally as lovely and enjoy.

We were amazed by how well this worked and we will be developing this idea further, we have so many ideas already, we will of course publish all new recipes here at Vegan Being

There is a face book group dedicated to this idea and you can find it here https://www.facebook.com/groups/VeganMeringue/permalink/383019521885720 be sure to check it out

Other ideas are using aquafaba to make vegan mayonnaise vegan chocolate mousse, vegan macaroons, vegan marshmallows vegan soufflé and we are sure the list will go on.

We feel this is just the beginning of the revolution and it is a very exciting time for vegans that love to cook.