Hi there! I’m Sarah.
I’m a big fan of dark chocolate, avocados, using too much garlic and finding the perfect vegan mayonnaise. I’ve been vegan for just over 2 and a half years.
Originally I made the switch due to health issues (eczema, boo) but now my veganism stems from my love for animals.
When I’m not blogging, I work in a major London tourist attraction and enjoy sharing photos of cute piglets with my husband. I’m also an avid collector of wooden eating utensils – usually spoons.
Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I just can’t justify buying one.
Recently, the brilliant collective that is “Vegan Meringue – Hits and Misses!” on Facebook have been sharing their adventures in aquafaba (the liquid from a can of chickpeas) ice cream…so yesterday at work I was daydreaming all day about mixing whipped coconut cream with meringue.
The result is pretty fantastic!
Bakewell Tart is the queen of the dessert world.
The best kind comes from the village of Bakewell in Derbyshire.
If you’re not familiar with the Bakewell Tart, it’s a shortcrust pastry filled with jam (jelly to the Americans!) and covered in an almond sponge.
It’s absolutely delicious.
Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars.
I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener.
I’m a huge fan of maple syrup so I wanted to see if it would work in place of the icing sugar! It does!
I’ve dipped these in chocolate – the caramelised maple meringue and the dark chocolate reminds me a lot of Cadbury’s Crunchy Bars – minus the dairy.
Ever since the dawn of aquafaba I’ve been thinking of other ways to use it as an egg replacer.
I’ve used it to make meringue and to give body to ice cream without using an ice cream maker.
Here I’m using it to make a simple sweet pastry (one used by my grandma) without the need to use any expensive exotic ingredients.
Obviously, the pie is filled with cherries because there’s a fine crop of cherries popping up this year!