My first non health food post of this blog. I always put vegan meringue in the too hard basket.. it sounds like a difficult feat. But, to my surprise, this was super easy.
I got this recipe from orgran, the company that makes “no egg” egg replacer. I always thought you needed super fancy vegan meringue mix, but apparently not! They were very nice and crunchy too. It would be ideal for the top of a vegan lemon meringue pie.. maybe that can be one of my missions tomorrow Anyway, I’ve said the word “meringue ” far too many times in this post so far, its getting a bit ridiculous, so, onto recipes. 😀
90 grams “no egg”
1/2 tspn apple pectin
1 cup cold water
5ml vanilla essence
125g icing sugar
1tbspn soft brown sugar
Mix no egg and pectin, then add water. mix with a hand whipper/ kitchen mixer on high for 5 mins, or whisk it and get an arm workout in the process 😛
Then, add the sugar mix, one tablespoon at a time. Beat for another 5 mins. It will froth heaps.
I just spooned them out onto a lined baking tray with a spoon and swirled it in a circle for a bird’s nest look.
Bake for 2 hours at 130 Degrees C. Then, turn the oven off and let them harden up for a couple of hours. They’ll go nice and crispy.
That’s that! Apart from the long oven time it really isn’t much of an ordeal is it?
1 kg strawberries, frozen
1.5-2 cups sugar (depending on taste) or equivalent stevia (100 drops=1 cup)
3/4 cup water
Put all ingredients in a pot on the stove, and heat it all together. break up the stawbs a bit with a wooden spoon. Pour sauce over mousse and around edges of plates to fance it up a bit. 😀
Adapted from The Joy of Vegan baking
I love making mousse. Of any variety. If it doesn’t set you can just chuck it in the freezer and call it icecream. This one did set just in the fridge though, but then an hour before I served it a friend told me how much she was craving chocolate icecream.. so, into the freezer it went to become carob mousse icecream, carob mousse’s very intimate relative. 😉
Oh, this made enough for very small servings for 50. I should have mentioned that. Divide by 5 and it’d be great..
1500 grams soft silken tofu- the stuff from asian stores is great for this, and cheap. 🙂
2 cups carob powder
600grams coconut oil, or vegetable shortening made out of coconut oil
2 cups sugar depending on taste. or 1.5 cups worth of liquid stevia (100-150 drops)
2 tbspn choc essence
2 tbspn vanilla essence
2 cups soy milk
Melt coconut oil/ shortening on stove. Mix in carob powder, choc essence, sugar.
Blend all other ingredients in blender and add carob mixture. Put in fridge to set. It’ll take at least an hour 🙂
Not really too complicated is it? Happy cooking! X