Kate King (of kindly-kate.com and @bykindlykate / @katekingx) is a total babe who is an incredibly talented vegan chef. We first crossed paths in 2015 on set, and what struck me was how gentle, smart and kind she is. She went plant based shortly after we met, and it has been so cool watching her journey.
I love to eat. I love to cook. But I have never ever had the ability to think up a recipe and experiment with it until something is edible. So I am in awe of Kate and her skills!
This will be a recurring segment here on my blog, so please tell us what you want her to veganise next; either in the comments, on either of our instagrams, or in the AMA section of my blog.
Here we go! By your requests; Kate decided to do a vegan pavlova. And it was good. Verrrrry good 😀
(makes 8 mini pavlova’s)
Reserved water from 1x 14oz can of chickpeas (low sodium or no salt) chilled in refrigerator overnight
1 cup powdered sugar
1 tsp apple cider vinegar
1/2 tsp cream of tartar
1 tsp vanilla extract (I used vanilla powder and highly recommend it as it gives much nicer flavor)
For Coconut Whip
1 can of full fat coconut cream or full fat coconut milk (chilled)
1/4 cup of icing sugar (optional if you want it extra sweet!)
Berries for topping
1. Preheat oven to 230 Degrees Fahrenheit.
2. Line 2 baking sheets with parchment paper, I found it helpful to trace a 3 inch in diameter circles on the parchment paper to help guide me when piping on the meringue.
3. Add the chilled chickpea water into a large bowl and use either an electric hand-held mixer or a stand mixer to beat.
4. Turn the mixer on a start at low speed and slowly increase to high. Add in the vinegar whilst increasing the speed.
5. Beat for 5 minutes until white and quite foamy, like the consistency of shaving cream.
6. Add in the cream of tartar and whisk on high for 1 minute.
7. Turn down to medium-high and add in the sugar, 1 tbsp at a time. Add in the vanilla at this stage as well.
8. Continue to whip until stiff glossy peaks form, 3-5 minutes.
9. Use a spoon or a piping bag to place the meringue on your baking sheet in even circles about 3.5 inches in diameter. Make the edges of the meringue slightly higher so that they act as nests for the coconut whip and berries.
10. Place in the oven and bake for 2 hours. When the 2 hours is up, turn off the oven and leave the pavlova to cool for at least 1 hour.
11. When the pavlova has cooled completely, top them with a generous serving of coconut whip and berries.