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Topic: Vegan Pavlova - anyone know how?  (Read 4531 times)
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kkiinnkkyy
« on: July 07, 2006 04:42:41 AM »

It's my mission in life to discover how to make a vegan pavlova. I'm half-Australian half-New Zealander - I have to learn how to do it!!

Any suggestions...? Even if it's not a recipe, any ideas that I could work/experiment with?
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I have from an early age abjured the use of meat, and the time will come when men such as I will look on the murder of animals as they now look on the murder of men.  ~Leonardo Da Vinci
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« Reply #1 on: July 07, 2006 09:23:55 AM »

I would start by trying to find a way to make vegan merengue. A quick google search seems to find it's a bit elusive. That's my only tip.
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allie-loki
« Reply #2 on: July 07, 2006 10:52:49 AM »

here's a recipe for vegan meringue. ive never tried it myself so if you do then please let me know how it turned out!

http://www.realfood.org.uk/index.php?option=com_content&task=view&id=42&Itemid=31
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KeenKitty
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« Reply #3 on: July 07, 2006 10:55:24 AM »

whats pavlova?
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kkiinnkkyy
« Reply #4 on: July 08, 2006 02:41:19 AM »

whats pavlova?

*in shock*

http://www.teara.govt.nz/NewZealanders/NewZealandPeoples/Australians/1/ENZ-Resources/Standard/6/en has the basic info and a pretty picture. Basically, meringue cake. Smiley

Edit: I COMPLETELY FORGOT to thank you allie-loki!! That looks incredible and I can't wait to try it...
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indeliblechange
« Reply #5 on: July 08, 2006 02:49:08 AM »

mmmm pavlova
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KeenKitty
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« Reply #6 on: July 09, 2006 03:52:04 PM »

 Shocked Looks SO GOOD!  I'm vegan and I wanna try that!

Did you figure it out?!

~KK
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kkiinnkkyy
« Reply #7 on: July 09, 2006 08:10:26 PM »

I'm still hunting for agar, but once I do figure it out, I'll post the recipe with a picture. Smiley I'm far too excited about this.
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I have from an early age abjured the use of meat, and the time will come when men such as I will look on the murder of animals as they now look on the murder of men.  ~Leonardo Da Vinci
ManiacChick
« Reply #8 on: July 10, 2006 12:37:47 AM »

I'm still hunting for agar, but once I do figure it out, I'll post the recipe with a picture. Smiley I'm far too excited about this.
I would look in any health food store
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mmd32
« Reply #9 on: July 10, 2006 03:11:14 AM »

I'm still hunting for agar, but once I do figure it out, I'll post the recipe with a picture. Smiley I'm far too excited about this.
I would look in any health food store

Or any Asian store.
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rosie.ok
« Reply #10 on: July 10, 2006 03:21:03 AM »

go to the health food store. you should be able to get egg white substitutes.-do ask though cause they might have animal products in.
i've recently had to change my diet for health reasons so i've had to get really creative trying to find recipies that are- gluten free,lactose free, low sugar, low fat, organic meats, no caffeine(means no choccies Angry ) most stuffs ok its the sweets that i really miss Cry
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KeenKitty
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« Reply #11 on: July 10, 2006 09:14:01 AM »

DUde try going vegan and eating organic.  Its like the healthiest diet in the world.

Meat has cholesterol

even organic meat.

And just because its organic doesn't meat its humane   Embarrassed
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jillianb
« Reply #12 on: July 10, 2006 01:17:51 PM »

go to the health food store. you should be able to get egg white substitutes.-do ask though cause they might have animal products in.
i've recently had to change my diet for health reasons so i've had to get really creative trying to find recipies that are- gluten free,lactose free, low sugar, low fat, organic meats, no caffeine(means no choccies Angry ) most stuffs ok its the sweets that i really miss Cry
  You might find the Food Allergy Survival Guide Helpfulhttp://www.foodallergysurvivalguide.com/.  Also, if you like quickbreads (pumpkin, zucchini, etc.) those hold up best gluten-free and low fat.  The denser texture that gluten-free flours tend to lend to baked goods work with quickbreads in ways they just don't with regular bread or rolls.

& I have to admit it.  I keep reading these pavlova recipes online and am thoroughly confused.  Is it literally meringue stuffed with marshmallow that is baked?
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rosie.ok
« Reply #13 on: July 11, 2006 02:02:50 AM »

thank you so much for the great link i've been trying to find good sites like this.

and dude i rarely eat that much red meat anyway LOL but i'm still getting used to this way of eating.

and yes i know organic doesn't mean humane but it does mean not stuffed with scary chemicals and hormones for fast growth which are creating a problem for me. pesticides used in fruit and veg growth also cause the same problem too!!!
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« Reply #14 on: July 11, 2006 02:56:22 AM »

go to the health food store. you should be able to get egg white substitutes.-do ask though cause they might have animal products in.
i've recently had to change my diet for health reasons so i've had to get really creative trying to find recipies that are- gluten free,lactose free, low sugar, low fat, organic meats, no caffeine(means no choccies Angry ) most stuffs ok its the sweets that i really miss Cry
  You might find the Food Allergy Survival Guide Helpfulhttp://www.foodallergysurvivalguide.com/.  Also, if you like quickbreads (pumpkin, zucchini, etc.) those hold up best gluten-free and low fat.  The denser texture that gluten-free flours tend to lend to baked goods work with quickbreads in ways they just don't with regular bread or rolls.

& I have to admit it.  I keep reading these pavlova recipes online and am thoroughly confused.  Is it literally meringue stuffed with marshmallow that is baked?

no! you cook meringue, traditionally in a kind of round, free-form patty shape. then when its cooked and cooled, you put whipped cream and fresh fruit on top. traditionally you use 'exotic' fruit. passionfruit, mango, strawberries, raspberries (they're exotic/ expensive in the southern hemisphere), kiwifruit.

alternatively, there is a variant that my mother makes, called 'pavlova log' (appetising...) where the meringue is baked in a baking tray and somehow it stays denser, and squishy, a bit like marshmallow. you tip it out of the tray, put the cream and fresh fruit on one half, then fold the meringue in half (it's not so brittle as ordinary meringue).
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allie-loki
« Reply #15 on: July 11, 2006 05:03:59 AM »

i saw some cook on the food network make a chocolate pavlova this week. she added cocoa powder and slivered chocolate to the meringue before baking it. it sounded really good.

weird how i had never hard about pavlovas before and now... two times in one week.
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jillianb
« Reply #16 on: July 13, 2006 12:11:04 PM »

Ahhh . . . I get it.  Somehow it reminds me of Watergate salad.
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