Creat your own version of 'Eton Mess' without using any animal products. It's fun to do and gives you a great sense of achievement, when you make something out of an item you would have previously tipped down the sink. There's even our houmous recipe next to this so that you have a use for the chickpeas. However, you can also add them to stews and casseroles - really nutritious. Far more people are following a plant-based diet these days. It makes sense - kinder for your body, the planet and, of course, the animals!
120mls (approx) aquafaba (chickpea liquid)
150g fine sugar- this could be caster, light soft brown or icing sugar
- Pre heat oven to 100C/80Fan/Gas ¼
- Drain the liquid (aqua faba) from a tin of chick peas. Whisk until it is thick and creamy and at ‘soft peak’ stage. To give it more stability you can add ½ teaspoon of cream of tartar before you start to whisk.
- Weigh out the sugar and whisk in half the quantity (be careful not to over beat at this stage). Fold in the rest of the sugar gradually.
- Spoon or pipe the meringue onto a baking tray lined with baking parchment or rice paper.
- Place in the oven and bake for at least 2 hours but preferably overnight. Do not open the oven door during this time and at the end turn off the oven but, if you can, leave meringues in until the oven goes cold (leave door shut).
- Store in an airtight container.
1 x tin (400g) coconut milk (full fat)
1 x tablespoon sugar (caster, soft light brown, icing all work)
- Put 1 tin of coconut milk in the fridge UPSIDE DOWN and leave over night.
- Take out and turn right way up to open. Scoop all the solid coconut cream from the top into a bowl. The coconut water at the bottom is good to drink or in soups or stews.
- Whisk the cream as you would double cream until it is light and fluffy.
- Add 1 tablespoon sugar (caster, icing or light soft brown) or to taste.
- You can also add a complementary flavour such as vanilla extract; lemon, orange or lime zest