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
- 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.
- 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.
- Bake in a super low oven for 1 1/2 to 2 hours until dried out.
- Cool on wire racks
- 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
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 Special Egg Fried Rice
Friday night is here and what better than a takeaway a number 42 special egg fried rice please! This is our vegan version of the classic special egg fried rice.
Vegan Special Egg Fried Rice is so quick to make, it is quicker to make this then it is to make the trip to the takeaway, it's delicious and because you made it yourself you know there is only the good stuff in there, no msg.
You can use whatever veg you like or whatever is in season, if you like peas put them in, there are no rules when it comes to stir fry's, just dust off the wok and have a go at this one.
Even the non vegans in the house liked it, which is a compliment indeed.
- 5 Hand full's of Rice
- 1 small block of tofu
- 1tsp turmeric
- 1tsp cumin
- 1/2 tsp chilli flakes
- 2 cm piece of root ginger
- 1/2 tsp garlic powder
- 2tbs nutritional yeast flakes
- 1/4 black salt (kala namak)*
- Red pepper
- Courgette/ Zucchini
- Sunflower Oil
- Soy Sauce
- Bring a pan of water to the boil and add the rice cook until slightly under cooked drain into a colander and place on the pan back on the stove to steam for 5 minutes, this is a great way to get lovely fluffy and separate grains. (you can of course just cook the rice your own way, whatever works)
- Leave the rice to cool, prepare the veggies into bite size pieces.
- Prepare the tofu remove it from packaging and drain crumble into something resembling scrambled egg
- Combine tofu with turmeric, garlic powder, cumin, nutritional yeast, black salt, & 2 tbs oil cook in a pan for a few minutes
- In a wok heat 1tbs oil, add the chilli flake and grate the ginger in, stir fry veggies add the rice and fry for another 2 or 3 minutes until hot.
- Remove from heat and fold the tofu mixture through the rice season with soy sauce
*Black salt or Kala Namak is the secret ingredient here pleas try to find some you will be amazed, it does smell bad but use it sparingly and keep it in a sealed container.