Non dairy pavlova 

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Watching the amazing Nigella Lawson on her BBC 2 Simply Nigella show, I finally found a recipe that I could make but no…!!!!! She finished if off with cream. 

Whilst I’m a vegetarian, not a vegan, I can’t eat dairy as it gives me the most awful migraines 😦 I then started my journey to look for a non dairy whipped cream and found  a recipe for one on The Guardian website. 
Here are the links:

http://www.theguardian.com/lifeandstyle/2014/may/09/dairy-free-food-whipping-whipped-cream
http://www.bbc.co.uk/food/recipes/lemon_pavlova_50340

I was lazy and didn’t do the ice bath or the melting of the fat first. I also didn’t add the lemon to the meringue and I think I will if I make it again as it was mega sweet!! 

This was the first time I’ve made a meringue since school so it was rather cracked …. Didn’t fall apart when cut so that’s a positive! The kids all loved it and there were no complaints about the soya cream. Finding a decent recipe for whipped cream work revolutionise my food! There are so many desserts out there that I haven’t been able to make (yet to find a decent chocolate alternative 😦 ). 

I hope to find more dairy free and vegan recipes next year to try and share with you all 
Love, hugs, tea and crochet 

Exxx 

  
   

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Non egg fried rice 

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Thanks to The Morgans for the recipe.

Ingredients
Enough brown rice to cover the bottom of a large saucepan to a depth of 2cm

1 pack of silken tofu or tofu that isn’t in the chilled section

2 dessert spoons of tamari 

1 dessert spoon sesame oil

2 cloves of garlic crushed 

2 tsp of turmeric 

2 tsp of ginger 

3 tsp of dried coriander 

1 mug of frozen peas 

1 salad bag of spinach 

Black pepper 

Cover the rice with boiling water. Approx 3cm above the rice level. Simmer for 5 mins, stir, cover and then leave for 25 mins – turn off the heat. Cover lid with a heavy tea towel. 
Meanwhile – drain the tofu and mash in a bowl. Add the sesame oil, tamari, turmeric, ginger, coriander and frozen peas. Leave to marinate. 
When the rice is cooked, ensure there is no water left over. Fry the garlic in a frying pan. 
Before it turns golden, add the tofu mixture and fry for about 10mins. Add the rice, stir and ensure it’s piping hot. Serve immediately.
Serves 3-4