Magic Mini Pavlovas
Surprisingly, these decadent crunchy meringue shells are vegan,
thanks to a simple swap – you whip the liquid from canned
chickpeas instead of the standard egg whites. Fill with jam or
whipped coconut cream plus fruit for a blissfully light nondairy treatPreparation Time 25 minutes Total Time 2 hours 30 minutes Serves 8
6 tbsp chickpea brine (from 400g can chickpeas)
¼ tsp cream of tartar
½ cup sugar
½ tsp vanilla extract
jam or Whipped Coconut Cream (recipe below) for filling
berries or chopped nuts for topping- Preheat oven to 105°C.
- In a stand mixer with whisk attachment beat chickpea brine
and cream of tartar on medium for 5 minutes. Continue beating,
adding sugar 1 tbsp at a time. Beat for 10 minutes more until
medium-stiff, glossy peaks form. Beat in vanilla. - On a large baking tray lined with baking paper, spoon 8 large
dollops of meringue (7,5cm each), pressing lightly in centre to
form indent for filling. - Bake for 1 hour. Turn off oven; let stand in oven for 1 hour. Cool
completely. - To serve, fill with jam or Whipped Coconut Cream; top
with berries or nuts. Unfilled pavlovas can be stored in airtight
containers at room temperature for up to 1 week.
EACH SERVING (WITHOUT FILLING OR TOPPING) About 210kJ,
13g carbohydrate, 45mg sodium.
WHIPPED COCONUT CREAM
Refrigerate 2 cans full-cream coconut milk overnight. (Avoid
shaking cans so as to let cream rise to top undisturbed.) Scoop
coconut cream from cans, reserving liquid for another use; add
to a large mixing bowl. Add 2 tsp vanilla extract. With mixer with
whisk attachment on high speed, beat until stiff peaks form.
Makes about 2 cups.
Crispy, Chewy
Chocolate-chip Cookies
These ooey gooey chocolate-chip cookies are so good you’d
never guess there are no eggs or butter in them!Active Time 20 minutes Total Time 35 minutes, plus freezing Makes 12
2 cups cake flour
1 tsp bicarbonate of soda
½ tsp salt
1 cup dark-chocolate chips or dark chocolate, broken into small
pieces (try Lindt Excellence 70% Cocoa or 85% Cocoa)
1 cup milk-chocolate chips or milk chocolate, broken into small
pieces (try The Chocolate Yogi Mylk Chocolate Cream Creamy
Mylk Chocolate, available at Faithful to Nature)
½ cup firmly packed dark brown sugar
½ cup white sugar
½ cup canola oil
¼ cup water
2 tsp vanilla extract- In a medium bowl, whisk together flour, bicarbonate of soda
and salt. Toss with chocolate. - In a second bowl, break up brown sugar, ensuring there are
no lumps. Add white sugar, oil, water and vanilla, and whisk to
combine. Add flour mixture and mix until just combined. (There
should be no streaks of flour.) - Line 2 baking trays with baking paper. Spoon out ¼-cupfuls
of dough into mounds, 5cm apart, gently gathering dough
together with hands without pressing. (Dough will be crumbly.)
Freeze for 30 minutes. - Heat oven to 190°C. Bake cookies, rotating position of trays
after 6 minutes, until edges are golden brown (10 to 13 minutes
in total). (Cookies will be soft and will continue to cook.) Let cool
on trays on a wire rack.
EACH COOKIE About 1 680kJ, 4g protein, 20,5g fat (7g
saturated), 50g carbohydrate, 1g fibre, 190mg sodium.
14 GH SPECIAL RECIPE EDITION 2020
Photography: Toby Scott, Mike Garten, Kris Kirkham. Recipes: Elizabeth Fox, Lucy Jessop, Sophie Austen-Smith. Recipe Testing: Anna Chadsey, Alice Shields, Gabriella English. Food Styling: Lucy Jessop, Sherry Rujikarn, Simon Andrews, Sophie Austen-Smith. Prop Styling: Davina Perkins, Lis Engelhart, Olivia Wardle0420_GHE_012_015 trending vegan.indd 3 2020/03/05 2:13 PMMagicMini Pavlovas
Surprisingly,thesedecadentcrunchymeringueshellsarevegan,
thankstoasimpleswap–youwhiptheliquidfromcanned
chickpeasinsteadofthestandardeggwhites.Fillwithjamor
whippedcoconutcreamplusfruitforablissfullylightnondairytreat
PreparationTime 25 minutesTotalTime 2 hours 30 minutesServes 8
6 tbspchickpeabrine(from400gcanchickpeas)
¼tspcreamoftartar
½cupsugar
½tspvanillaextract
jamorWhippedCoconutCream(recipebelow)forfilling
berriesorchoppednutsfortopping
1.Preheatovento105°C.
2.Inastandmixerwithwhiskattachmentbeatchickpeabrine
andcreamoftartaronmediumfor 5 minutes.Continuebeating,
addingsugar 1 tbspatatime.Beatfor 10 minutesmoreuntil
medium-stiff,glossypeaksform.Beatinvanilla.
3.Onalargebakingtraylinedwithbakingpaper,spoon 8 large
dollopsofmeringue(7,5cmeach),pressinglightlyincentreto
formindentforfilling.
4.Bakefor 1 hour.Turnoffoven;letstandinovenfor 1 hour.Cool
completely.
5.Toserve,fillwithjamorWhippedCoconutCream;top
withberriesornuts.Unfilledpavlovascanbestoredinairtight
containersatroomtemperatureforupto 1 week.
EACHSERVING(WITHOUTFILLINGORTOPPING)About210kJ,
13gcarbohydrate,45mgsodium.
WHIPPEDCOCONUTCREAM
Refrigerate 2 cansfull-creamcoconutmilkovernight.(Avoid
shakingcanssoastoletcreamrisetotopundisturbed.)Scoop
coconutcreamfromcans,reservingliquidforanotheruse;add
toalargemixingbowl.Add 2 tspvanillaextract.Withmixerwith
whiskattachmentonhighspeed,beatuntilstiffpeaksform.
Makesabout 2 cups.
Crispy, Chewy
Chocolate-chip Cookies
These ooey gooey chocolate-chip cookies are so good you’d
never guess there are no eggs or butter in them!Active Time 20 minutes Total Time 35 minutes, plus freezing Makes 12
2 cups cake flour
1 tsp bicarbonate of soda
½ tsp salt
1 cup dark-chocolate chips or dark chocolate, broken into small
pieces (try Lindt Excellence 70% Cocoa or 85% Cocoa)
1 cup milk-chocolate chips or milk chocolate, broken into small
pieces (try The Chocolate Yogi Mylk Chocolate Cream Creamy
Mylk Chocolate, available at Faithful to Nature)
½ cup firmly packed dark brown sugar
½ cup white sugar
½ cup canola oil
¼ cup water
2 tsp vanilla extract
1.Inamediumbowl,whisktogetherflour,bicarbonateofsoda
andsalt.Tosswithchocolate.
2.Inasecondbowl,breakupbrownsugar,ensuringthereare
nolumps.Addwhitesugar,oil,waterandvanilla,andwhiskto
combine.Addflourmixtureandmixuntiljustcombined.(There
shouldbenostreaksofflour.)
3.Line 2 bakingtrayswithbakingpaper.Spoonout¼-cupfuls
ofdoughintomounds,5cmapart,gentlygatheringdough
togetherwithhandswithoutpressing.(Doughwillbecrumbly.)
Freezefor 30 minutes.
4.Heatovento190°C.Bakecookies,rotatingpositionoftrays
after 6 minutes,untiledgesaregoldenbrown(10to 13 minutes
intotal).(Cookieswillbesoftandwillcontinuetocook.)Letcool
ontraysonawirerack.
EACHCOOKIEAbout 1 680kJ,4gprotein,20,5gfat(7g
saturated),50gcarbohydrate,1gfibre,190mgsodium.14 GH SPECIAL RECIPE EDITION 2020
Photography: Toby Scott, Mike Garten, Kris Kirkham. Recipes: Elizabeth Fox, Lucy Jessop, Sophie Austen-Smith. Recipe Testing: Anna Chadsey, Alice Shields, Gabriella English. Food Styling: Lucy Jessop, Sherry Rujikarn, Simon Andrews, Sophie Austen-Smith. Prop Styling: Davina Perkins, Lis Engelhart, Olivia Wardle