As I write this Easter Monday storm Katy is raging outside bringing wind rain & even snow!
We have a large extended family & at all major holidays & birthdays we always have a big family dinner with myself & my sister in law sharing the cooking duties. We have always had to consider food intolerances as my brother in law suffers from cheese & chocolate induced migraines, recently my husband has been diagnosed with gluten & dairy intolerance & one of our boys has become vegan!
For Easter Sunday I was on dessert duty & As you can imagine thinking of desserts that cover all needs has been tricky, gluten free flour is ok but I find it too dry so often use flourless cake recipes – a favourite being the whole orange & almond cake see Here – there are lots of variations, it’s very simple to make & is gluten & dairy free. Another favourite is Nigella’s Lemon polenta cake also gluten & dairy free.
Finding vegan desserts is a little more difficult – fruit salad being the obvious choice but a little boring. Yesterday I tried something amazing, vegan meringues made from the waste liquid in a can of chick peas!
OMG it actually works – whisked, it has enough protein & starch to become a direct replacement for egg whites. It is a total revelation & I can’t wait to try making mousses & cakes without eggs!
My first attempt – a little flat – I probably should have added the sugar more slowly but I will be experimenting with this a bit more to make the perfect vegan pavlova. I also made a lovely vegan lemon cream/curd using coconut cream to go with these meringues – both recipes from Vegan Lass – hers look much better than mine! No one could believe they were made without eggs.
We make homemade hummus all the time so chickpea water is in abundance here- lots of experimentation to come:)
I need to continue to add more vegan dessert recipes into my repertoire so that I don’t make ‘special’ desserts just yummy ones that everyone wants to eat!