I love sugar

Almond meringue cookie recipe

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This recipe is an exclusive extract from the brand new Wicked Healthy Cookbook available now for pre-order.

The Healthy Wicked Cookbook looks just like the type of recipe collection you would actually use.

Sure it has more of a lean towards health-focussed food than you are be used to seeing on my blog, but you can’t argue with food that is simply great to look at and amazing to taste.

Some of the recipes that sound more than impressive include:

  • Sloppy BBQ Jackfruit Sliders with Slaw
  • King Oyster Scallops with Shaved Asparagus and Corona Butter
  • Summer Vegetable Carpaccio
  • Corn Dumplings in Coconut Corn Broth
  • Grilled Sweet Potato, Sriracha Caramel, and Kale Toasts
  • Porcini Ravioli with Garlic Butter and Sorrel
  • Chocoholic Fudge Brownies with Sea Salt and Dried Strawberries

Chad and Derek Sarno caused an absolute storm recently with their Wicked Kitchen grab-and-go range for Tesco, so it’s understandable that this cookbook is being touted as a must-have for serious food lovers.

I’ve seen Chad and Derek in action over the years and I know that they are two of the most talented proponents of plant-based food around. They know about delicious, vegan food.

The Wicked Healthy Cookbook is published May 31, 2018 but I am thrilled to be able to bring you this sneak preview.

I’d love to know your thoughts in the comments below once you’ve tried the recipe and don’t forget you can pre-order The Wicked Healthy Cookbook via Waterstones and Amazon.

ALMOND MERINGUE COOKIES

Photo by Eva Kosmas Flores

In the fall of 2015, we featured these cookies on several catering menus. We usually made them with dried fruit powder like raspberry, then dried the meringue in sheets and broke it up into shards, as in Brûléed Pineapple with Spiced Panko, Berries, and Meringue (page 231). Flavour the cookies however you like (see the Options), but try to stick with freeze-dried fruit powders. Liquid extracts and flavourings tend to make the meringues fall. —Chad

MAKES ABOUT 50 SMALL COOKIES

INGREDIENTS

Plant-Based Meringue (see below)
1 teaspoon almond extract
Seeds scraped from ½ vanilla bean
¼ cup finely ground unsalted roasted almonds, optional

METHOD

  • Preheat the oven to 200ºF. Line two baking sheets with parchment paper.
  • Make the meringue until it is fully whipped. Whip the almond extract and vanilla seeds into the meringue.
  • Spoon the meringue into a pastry bag fitted with a round tip. Or use a zipper-lock bag and cut off a corner. If your parchment is curling up from the baking sheets, dollop a little meringue under each corner to secure it. Pipe cookies into pointy mounds about 1½ inches in diameter. They should look like big Hershey’s kisses. You need only about ½ inch space between cookies because they won’t expand much during baking. Sprinkle the ground almonds, if using, evenly over the cookies.
  • Bake until the cookies look dry and off-white in color, 2 hours. Rotate the pans halfway through the baking for even heating. Cool completely on the baking sheets. Store in well-sealed containers. Humidity and moisture will make the cookies sticky, so store them in a cool, dry cupboard.

OPTIONS

RASPBERRY MERINGUE COOKIES: When making the meringue, add 1/3 cup powdered freeze-dried raspberries (buzzed in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute raspberry extract for the almond extract.

LEMON MERINGUE COOKIES: When making the meringue, add 2 tablespoons lemon peel powder (buzz the dried lemon peel in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute lemon extract for the almond extract.

CANDY CANE MERINGUE COOKIES: When making the meringue, reduce the sugar by 2 tablespoons and add 3 to 4 tablespoons crushed candy canes along with the sugar while whipping. Omit the vanilla and almonds, and substitute 1 teaspoon peppermint extract or a few drops of food-grade peppermint essential oil for the almond extract.

PLANT-BASED MERINGUE

This recipe still blows our minds. You mean the leftover liquid from a can of beans (called aquafaba) can be used to make desserts?! Most people pour their bean liquid down the drain. But surprise—it has enough protein to whip up just like egg whites. Voilà—plant based meringue! You can use this meringue as a base for everything from pancakes and pastries to meringue-topped pies and Almond Meringue Cookies (page 236). All without a hint of beany-ness. You can even use aquafaba to make Plant-Based Mayo (page 264).

MAKES 6 to 7 CUPS MERINGUE

INGREDIENTS

1 can (14 ounces) no-salt-added chickpeas
½ teaspoon cream of tartar
½ cup semifine (see Pro Tip) organic cane sugar

METHOD

  • Strain the chickpea liquid into the bowl of an electric mixer. You should have about ½ cup. (Use the chickpeas for something else such as the Four-Bean and Sweet Potato Slow-Cooker Chili on page 166).
  • Add the cream of tartar to the bowl and fit the mixer with the whisk attachment. Whip on high speed until the mixture increases in volume and stiffens a bit, 4 to 6 minutes.
  • Reduce the speed to medium high and gradually add the sugar, a few tablespoons at a time. Blend about 4 minutes more, stopping and scraping down the sides of the bowl as necessary. The meringue is done when it holds its shape as the whip attachment is lifted. You should also be able to hold the bowl upside down without the meringue falling out. Continue whipping until you can do that. Otherwise, the meringue will not hold its shape when cooked.

PRO TIP

To make semifine sugar, grind it in a food processor or Vitamix for 10 to 15 seconds.

Pre-order The Wicked Healthy Cookbook online.

Moo Free gets a new factory

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One of the best and most successful vegan brands on the planet now has a huge new factory.

World-leading manufacturers of vegan chocolate, Moo Free Chocolates, has opened its second
factory in Holsworthy, Devon.

This new factory is situated opposite their existing factory and increases their production space by more than 130m2. That’s a lot of vegan chocolate being made!

This new space not only allows the company to speed up production and meet ever-increasing demand, but to also explore the development of new products.

I’m so thrilled to see such an incredible vegan brand enjoying success on this scale. Moo Free is now sold in more than 30 countries and is recognised by many people as the best alternative to milk chocolate on the planet.

Not bad considering they only started in 2010!

You can visit the Moo Free website plus follow the superstar brand on Instagram, Twitter and Facebook.

Build a vegan chocolate factory

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Here is your chance to feel like Willy Wonka.

So Sweet Couture Chocolate is a manufacturer of gorgeous vegan chocolate and they need help to take the next step in their growth by opening a chocolate factory.

The company already has premises in Pembrokeshire, Wales and now needs the help of the vegan community to get everything ready to roll.

So Sweet Couture Chocolate isn’t just asking for your money, they also have a great line up of chocolate rewards for those willing and able to help fund their factory expansion.

Check out these rewards:

  • £15 gets you 3 of their best selling chocolate bars
  • £25 gets you 3 of the TOP SECRET new flavour chocolate bar
  • £35 gets you a chocolate tool kit (because they are building!)
  • £50 gets you a chocolate lover’s hamper
  • £100 gets your name on the factory wall PLUS a special chocolate delivery
  • £250 gets you a chocolate making experience in the factory for two people

The family owned company needs your support with the following:

  • New Doors (the old ones leak)
  • Stainless steel tables
  • New commercial equipment (they even need the kitchen sink)
  • New materials to furnish their on site shop
  • New packaging and chocolate moulds

Buying some of their delicious treats by way of donation is going to help So Sweet Couture Chocolate realise their dreams while staying away from a pesky bank loan.

Click here to donate now and claim your reward!

You can also follow So Sweet on Instagram.

New at Ms Cupcake

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The crew at Ms Cupcake never stop working to bring you new seasonal treats and this delight they have launched today looks exquisite.

Say hello to the Jam Doughnut Muffin!

I think they should call it a duffin.

So, it’s like a muffin and a jam filled doughnut?!

That’s my kind of hybrid!

In case you don’t know, Ms Cupcake is an absolutely old school legendary vegan business in London ad was the first all-vegan bakery.

The store has been going from strength to strength over the years and the business has even expanded to include sales of packaged cupcakes in Whole Foods Market stores and a home delivery service for online orders.

Check out the Ms Cupcake website for more info and follow them on Instagram.

Gourmet vegan cake for Valentine’s Day

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The super talented Lizzie of Heart of Cake is famous in London for her glamorous and irresisitible cake creations.

Her layered cakes and macarons are exquisite and she is now offering the best of everything she does in a run of exclusive mini cakes especially for Valentine’s Day.

These Valentine’s Day mini 4″ sharing cakes are perfect for your partner(s)/best friend/yourself!

Each cake is individually crafted and includes macarons, chocolate ganache, flowers and fruit. There are even gluten free options, too.

Priced at £27 and available for collection on February 14 in Stoke Newington, these cakes are limited so contact Lizzie via heartofcake@hotmail.com to lock in your order.

 

Support independent vegan business. Share cake with loved ones. Everyone can win!

Follow Heart of Cake on Instagram.

Sneak preview of a vegan donut shop

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The countdown is on.

London, your very first 100% vegan donut and coffee shop opens on January 17, 2018.

Lauren of Dough Society asked me to share a few quick glimpses of what the interior of the shop looks like ahead of their grand opening.

Check it out. So gorgeous!

The Dough Society donut and coffee shop is located on Mare Street in Hackney. It’s almost exactly half way between Temple of Hackney and Black Cat Hackney. That part of town really is exceptionally vegan friendly.

Click here to see the exact location thanks to Google Maps.

To celebrate their opening, Dough Society will be giving away one donut to the first 100 customers through the door on Saturday January 20, 2018. (Grand opening is a few days before this giveaway, so get in for one of the early preview days to avoid the rush)

Be sure to follow them on Instagram to stay updated on all their delicious shop news and donut flavours.

FGV cupcakes

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Here is a super quick post to say thank you to south London cafe, Cupcakes & Shhht.

The Elephant and Castle cafe hosted an intimate get-together today to celebrate the launch of my book. It was a lot of fun chatting and getting a chance to say hello to a few friends and news faces, but the crowning glory of the evening was the cupcake selection.

The gorgeous vanilla and coconut cupcakes had mini edible front covers of my book on top of the frosting.

Check it out!

Please take a moment to follow Cupcakes & Shhht on Instagram so you can keep updated on their latest news, including an upcoming pop-up in Old Street!

You can join me at one of the book events coming up this week in London and Coventry. See all the dates and events online here.

If you would like a copy of my book, you can order online here.

Non-vegan bakery chain adds vegan items

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The Hummingbird Bakery is introducing a vegan cupcake option to the counters of its seven bakeries.

In response to high customer demand, The Hummingbird Bakery will be selling vegan versions of its most popular products, launching the range with its bestselling Red Velvet. It will be available as a vegan cupcake in-store as well as a cupcake and whole Red Velvet Layer Cake online from 8th January 2018.

The Vegan Red Velvet Cupcake will be available at their seven bakeries located across London and Surrey, including their newest branch opened in summer 2017 on the Guildford High Street.

Tarek Malouf, founder and Managing Director of The Hummingbird Bakery, said:

Customers told us they wanted a vegan option of our cakes and we listened. We wanted to offer an amazing vegan cupcake that is every bit as delicious and authentically American tasting as the Red Velvet cupcake we introduced to the UK in 2004. The Hummingbird Bakery’s new Vegan Red Velvet Cupcake compromises nothing from the original recipe, we are really proud of this vegan version of our bestseller. With our new website launching in January 2018, we are delighted we will be able to showcase a new whole vegan Red Velvet Layer Cake on here as well for those wishing to celebrate a special occasion with the highest quality vegan baking.

Established on Portobello Road in 2004, The Hummingbird Bakery is best known for its Red Velvet Cupcakes with a deep red sponge flavoured with a hint of cocoa.

Breaking News: donut diner to open in London

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London. You are on a roll and your city is getting more vegan-friendly by the day.

Take this fabulous news as the latest example of your vegan excellence.

Superstars of the vegan donut scene, Dough Society, are set to open London’s first-ever vegan donut café in early 2018.

Dough Society has become famous in the capital for the decadent glazed donuts they serve up at events around the city, including Hackney Downs Vegan Market most Saturdays. They are so adored it has become a rare occurrence when the donut stall doesn’t completely sell out of stock within a few hours of trading.

The days of disappointed donut fans who turn up to markets late in the day  are soon to be over as the business readies the grand opening of London’s first donut and coffee shop in Hackney Central.

I spoke with Lauren of Dough Society to get a little insight into what is coming up:

When can we expect to see the shop open?

We plan on opening in January. We’ll announce the exact date nearer to the time but we have some fit out work to do in the space to get it up to scratch and are hoping for around the middle of January 2018.

Why are you setting up in Hackney?

East London is the only place we have ever traded on a regular basis so it feels like the natural place to settle. It’s easily accessible for a lot of Londoners and in being close to the station it’s super easy for tourists too!

Will the shop only sell donuts?

We’re primarily a coffee & donut shop. We’ll have around 20 different donut flavours so the spotlight will definitely be on that and quality coffee. We will be offering gooey cheez toasties as a savoury option as well. We have big plans for brunch on weekends shortly after we open (think Donut French Toast 😱!).

What will the inside of the shop look like?

The shop has a kind of semi-industrial look to it with a concrete ceiling and flooring, minimalist lighting but we’ll have lots of plants and wood to keep things light and airy and we’ll have seating for up to forty people. We want to create a space people can go that’s relaxed, chilled, and inclusive where you can meet with friends or enjoy a couple of coffees while you work. We’ll also have a large outdoor area for seating that we hope to use when the weather starts getting warmer!

Congratulations on your first 100% vegan donut shop, London.

While you wait for the doors to be flung open, you can follow Dough Society on Instagram.

Family vegan treats business

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Just a quick post to share news of a family-run vegan baked goods and chocolate business that will deliver to your home or workplace.

Fliss’s Fancy is not just a online shop where you can order tasty delights, it is also a way for owner Emma to have a meaningful way to remember her daughter who passed away.

Let’s hear from Emma:

I set up my business in September after making a few treats for my husband’s uncle who is a vegan. I was dairy free at the time. After losing my daughter, I didn’t want to put any animals or humans through what I went through. After learning more and more about the industry, I am now vegan myself and feel so much better for it.

I set my business up in memory of my daughter Felicity. I’ve sold at the West Midlands Vegan Festival and I’m looking into appearing at a few more events next year. I sell mostly online and have enjoyed amazing feedback from people who are shocked that they taste the ‘same’ if not better than dairy versions.

I was donating my money I got from the business to our Just Giving page as we had been in the media because of what happened to our daughter (hospital negligence). We’ve now raised that money so I will now be looking at sending a percentage of money I make to charities. This week I’ve donated to the Lullaby Trust.

You can order Emma’s treat at her online shop and follow her business on Instagram.

Before you head off to another part of the Internet, let’s look at some photos of her food.