Tag Archive for pavlova

Sunny Side Vegan Pavlovas

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. 

Sunny side vegan pavlovas

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? 

Vegan Pavlova with lemon curd

 

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

Method: 

  1. 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). 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.
  6. 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. 

Lemon Blueberry Pavlova Two Ways {Vegan}

I’m not quite sure what I’ve gotten myself into. It’s blueberry season, and I seem to just keep acquiring more and more and more blueberries! It’s not my fault… they just follow me home, honest!

So, yeah, I have too many blueberries, so I have been making ALL the blueberry things. Earlier it was a (non vegan) lemon blueberry pound cake, but I always like to make sure I have something that’s entirely plant-based happening most of the time.

Today’s recipe is just that.

And I found, when I started to get into the recipe, that I could use the same ingredients in a variety of different ways. I was actually able to create two distinctive desserts out of the same group of ingredients.

Lemon Blueberry Pavlova

Dessert number one is a vegan pavlova.

If you’re not Australian you may not know what Pavlova is. Basically, it’s a big meringue that is baked at a low temp for a long time, and the final result is something that is crispy on the outside, but chewy on the inside. They are usually topped with a mixture of curd, whipped cream, and fresh berries, and often served at Christmas.

My vegan version is made, of course, from aquafaba. You simply take a basic aquafaba meringue recipe and instead of piping it into “kisses,” you pipe it into what looks a little like a bird’s nest. This creates the base of the pavlova. You top it with lemon curd, fresh berries, and coconut whip.

Blueberry Lemon Eton Mess

Dessert number two is inspired by a non-vegan one I had a few weeks back at a local restaurant, H2 at the Westin Bayshore. It was called a Blueberry Lemon Eton Mess, and it consisted of layers of lemon curd, whipped cream and a blueberry compote, topped with meringues. It was delicious, but I wanted to recreate it and make it vegan.

Vegan Blueberry Lemon Eton Mess

Here’s the basic recipes to create both:

Here is how to make the meringue. I piped half into “birds nests” to make pavlovas and half into “kisses” for the Eton Mess. You can skip the raspberry powder if you like, but I had some left over from making this recipe, and I liked the idea of raspberry and blueberry together.

Here is how to make 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
  1. 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.
  2. 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.

Here is how to make the coconut whip (or you can be lazy and buy it in a can!).

Here is how to make the blueberry compote:

  • 2 cups blueberries
  • 1/4 water
  • 1/4 cup sugar
  • 1-2 tbsp balsamic vinegar
  1. In a smallish saucepan, place all the ingredients over  medium heat, and gently bring to a boil. Allow to cook down for 5-10 minutes, until the consistency is jammy. I like to mash mine up with a potato masher, or you can puree it in your blender if you like a smoother consistency. Allow to cool before creating your dessert–it will thicken as it cools.