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Digital Subscriptions > Vegan Food & Living Magazine > Vegan barbecue special - Jul 2019 > Something for the weekend

Something for the weekend

Fill your free days with good company and indulgent, great-tasting meals

Weekend RECIPES

Layered pavlova with coconut cream

By Rachel Ama

Serves 6 | Prep 30 mins | Cook 1½-1¾ hrs | Calories 328 (per serving)

FOR THE MERINGUE

Liquid (aquafaba) from

400g (14oz) tin of chickpeas

1 tsp cream of tartar

175g (6¼oz) golden caster sugar

1 tsp vanilla bean paste

FOR THE FILLING AND TOPPING

500ml (17¾fl oz) coconut cream

200g (7oz) mixed frozen berries juice and grated zest of

½ a lime, plus extra zest

TO DECORATE

300g (9oz) seasonal fruit of your choice (such as raspberries, strawberries, blueberries or redcurrants, sliced figs, mangos, bananas or passion fruit pulp)

1 Preheat the oven to 130°C/Gas Mark 1, then line two baking sheets with baking paper and draw a 23cm (9in) circle on each sheet.

2 Place the coconut cream in the fridge to chill while you make the meringue.

3 Using a food mixer or an electric whisk, whisk the aquafaba and cream of tartar at a high speed in a large bowl for around 5 minutes until the mixture has doubled in volume and is light and fluffy.

4 Continue whisking and add the sugar 1 tsp at a time until it has been completely absorbed. Then add the vanilla bean paste and whisk for a further 2 minutes until the mixture forms stiff, glossy peaks.

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About Vegan Food & Living Magazine

Planning a vegan bbq or picnic? Don't just rely on the basics you can pick up from the supermarket, whip up a true feast to impress with the help of the July issue of Vegan Food & Living. With ideas for everything from aubergine and tofu kebabs to cauli-rice maki rolls, leek, mushroom and 'blue cheese' quiche, and creamy potato salad, your friends won't believe their tastebuds. Also this issue, we show you how to create your own tempeh using just 3 ingredients, create some epic vegan street food and share everyday superfoods that can help balance hormones. If that's not enough, we explore if our avocado obsession is destroying the planet, reveal how a vegan diet can help reverse type 2 diabetes and take a look at why palm oil is so controversial.