Thursday, 16 July 2015

Meringues


400 g can chickpeas
165 g caster sugar
Pinch of vanilla powder or 1 tsp vanilla essence
1 tsp cider vinegar
1 tsp cornflour

After researching the recipe for making vegan meringues on the internet,  the mix of aquafaba to sugar should be 1:1.33.   After draining the chickpeas the aquafaba weighed 123 g, so I used 165 g caster sugar.   Whisk the aquafaba until it forms white soft peaks, add the vanilla, then gradually add the sugar a tablespoon at a time, whisking well to avoid any grainess to the mixture.   When all the sugar is incorporated, you should be able to hold the bowl over your head, without the meringue falling on it.   Add the vinegar and cornflour and whisk thoroughly.

Line baking trays with parchment paper and either pipe the meringue into rounds or you can just spoon on and shape as you wish.


Bake for 2 hours at 110°c then turn off the oven and resist all temptation to open the oven door whilst cooling for a good 4 hours.   Remove from the oven, peel off the parchment paper and store in an airtight container or freeze for up to a month.



Friday, 3 July 2015

Whaletail Cafe Penny Street Lancaster 1st July 2015

I have been to Whaletail Cafe many years ago, but on a recent trip to Morecambe, due to Network Rail problems, found myself at Lancaster train station with time on my hands and a hungry tummy. Whaletail is 5 minutes from the station and remembering how good it was last time, it was a no brainer rather than standing at the station, with nothing vegan to eat at Costa Coffee bar a packet of dried mango!!

Whaletail Cafe is on the second floor and in the same building as Single Step Wholefoods another must visit place for vegans, as it is packed with everything you need.   Whaletail has a lovely cosy feel and I love the artwork over the counter made up of kitchen utensils in the shape of a whale and they have a big specials board as you walk in and a varied menu including vegan options.






I only wanted a light lunch as I was dining later that day, so I chose the salad bowl which is always vegan and consisted of chickpeas in a curry mayo, carrot and raisin salad, wild rice, lettuce leaves, tomato, pasta salad and lentils with mint.   They also have a fabulous cake display many being vegan and offered vegan crumble with either vegan ice-cream or custard.



I have decided to make a second trip to Lancaster, in the not too distant future, to sample their vegan breakfast straight off the train, do a bit of shopping and then back for tea and cakes!   They even have outdoor space which is great on a sunny day.   Highly recommended.