It’s easter, so what’s more appropriate this time of the year than eggs?
Well, if you have an egg allergy, or you’re vegan, they are actually really inappropriate (other than, perhaps, the chocolate variety).
I wanted to do a vegan play on a sunny-side up egg. This is not meant to be a replacement, as it’s sweet, not savoury, but it would make a great dessert.
The concept is this: the pavlova forms the “white” part of the eggs, and the lemon curd is the “yolks.” The whole thing is made from two simple recipes, featuring our old friend, aquafaba.
The recipe itself is quite simple, but it does take time, because meringue needs a long, slow drying out process to make it perfect. So be sure to start these bad boys well in advance of when you need them.
The finished effect, though; pretty cool, right?
Sunny Side Vegan Pavlovas
Ingredients for the Pavlova:
2/3 cup aquafaba
1/4 cup sugar
1/4 tsp cream of tartar
2 tsp vanilla
Ingredients for the lemon curd:
2/3 cup non-dairy milk
2/3 cup water
2 tbsp corn starch
2/3 cup sugar
2/3 cup lemon juice (about 2-3 lemons)
zest of one lemon
1/2 cup vegan butter
pinch of salt
First, make the pavlovas. In mixer bowl, combine aquafaba, sugar and cream of tartar. Turn mixer on lowest speed for 2 minutes, then on medium for 2 minutes, and finally on high until the meringue reaches stiff peaks (may take up to 10 minutes total).
Dollop 1/2 cup measurements of the meringue onto a parchment- or silpat-lined baking sheet. Swirl them and make a little well or indentation in the middle of the pavlova.
Bake in a pre-heated 200 degree oven for 90 minutes, switching positions and sides halfway through. Then turn off the heat and leave the pavlovas in the oven (with the light on) to set overnight.
For the curd: in a mason jar, combine water, non dairy milk and cornstarch. Screw on the lid and shake well to mix. Pour into a small, heavy-bottomed saucepan, and then cook over medium heat, stirring continuously with a whisk until it starts to bubble.
Add the rest of the ingredients, and continue to stir until it thickens and bubbles.You’ll know it’s done when it coats the back of a spoon, and you can run your finger through it without it running back together.
To assemble: place a pavlova on the plate, then dollop a little of the lemon curd (as much as it will hold) in the centre of the pavlova. Serve.
Well, it’s spring. I mean, officially, though it sure doesn’t feel much like spring these days in Vancouver.
This is the time of the year when I eagerly start to look for the first signs of spring produce, and that usually means two things: rhubarb and asparagus.
When I was a kid growing up on the east coast, it would have been fiddleheads, but they aren’t as popular here.
We always grew rhubarb in our garden, so there’s something so nostalgic about it for me. My mom used to give me a stalk of it, and bowl of sugar, and let me go to town. She’d also make pie.
I don’t grow my own, so I spent the past two weeks looking for it everywhere. Finally, on a tip from a FB friend, I tracked it down at Donald’s Market, but if you get to the farmer’s market this weekend, you’ll likely find it there.
I was inspired this year to do something a little different. The idea of this dessert is that it’s more like a lemon meringue pie, but instead of the tartness of the lemon, you have the tartness of the rhubarb.
Plus, you cannot go wrong with that beautiful pale pink colour that’s reminiscent of all of spring’s prettiest blossoms.
This would be a great option to serve at your Easter brunch or dinner this weekend, or for Mother’s Day.
1/4 cup non dairy milk (something neutral, like soy)
1/4 vegan butter
1/4 cup aquafaba
pinch of cream of tartar
2 tbsp sugar
Blind-bake the pie crust for about 10-15 minutes, until it is golden. Set aside to cool.
In a heavy-bottomed, medium saucepan, place the rhubarb, sugar, water and lemon juice. Place over medium heat, and allow to come to a boil. Turn down the heat, and simmer for about 10-15 minutes, until the rhubarb is soft, thickened, and jammy. Remove from heat and set aside to cool for a few minutes.
In your blender, place the cooked rhubarb mixture, the dairy-free milk, and the cornstarch. Blend well until everything is smooth, then return to the pot. Place over medium-high heat and bring to a boil, allowing the curd to thicken. Remove from the stove and allow to cool completely.
While the curd is cooling, place the aquafaba, 2 tbsp of sugar and a pinch of cream of tartar in the bowl of your mixer. Mix on low for about 2 minutes, then turn the speed up to high and whip until you get fairly stiff peaks. This may take up to 10 minutes, depending on your aquafaba, but you can’t overmix it, so keep going until it’s really light and fluffy.
Reserve a little of the aquafaba in a piping bag for garnish (about 1/2 cup)
Carefully fold the rhubarb curd into the aquafaba, until it is all incorporated. Pour the finished curd/mousse mixture into the cooled pie or tart shell, and place in the fridge to set for at least a few hours, or overnight.
Decorate the tart with leftover aquafaba, and serve.