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Vegan Meringue Nests With Olive Oil and Rosemary Soaked Plums

vegan meringue nests wiith olive oil and rosemary soaked plums // gratitude and greens // #vegan #plantbased #meringue #dessert
vegan meringue nests wiith olive oil and rosemary soaked plums // gratitude and greens // #vegan #plantbased #meringue #dessert

There are times when I think my life is completely in place, and that I am where I am supposed to be. Some days, however, I begin to question my decisions and think about where I want to be and how long it is taking me to get there, and this thinking usually leads me down a never-ending rabbit hole of unnecessary self-pity and what-ifs.

I left my last job for another one in the culinary world, and when my visa didn’t work out, I was at a loss for what to do. Deep in my heart, I knew that I wanted to work with food—mostly cooking, but also possibly creating food policy, being a part of food education, or even writing and styling. Somewhere along the way, I ended up taking a job that had nothing to do with food. The offer was there and it was the easy way out. I was offered a flexible schedule, and I knew that I would enjoy what I was doing. Plus, this job came with many opportunities for learning and growth.

I consoled myself with one too many cinnamon buns and told myself that I could continue cooking in my own kitchen, which is what I do everyday. But I can’t help but wonder if I am ever going to make it to culinary school or graduate school, and to work, once again, in a real restaurant. I also took a step back to look at the blog, and went on a mega-deleting spree. Looking back on my first posts, I think about how far I have come in terms of writing and photographing recipes, but I also cringe at just how bad they were. So, I deleted all the posts I weren’t happy with. Was it the wisest move? Probably not. Well, maybe. I’m not sure yet.

Anyway, vegan meringue! These darlings are made with aquafaba, an ingredient I’ve expressed love for in the past. They take a while to make (around two hours in the oven) but it’s worth it just to see the reaction of people when they find out that they are completely egg free and vegan! I really struggled to plate these gracefully, and my lovely Airbnb guest Vanesa helped to style these <3

vegan meringue nests wiith olive oil and rosemary soaked plums // gratitude and greens // #vegan #plantbased #meringue #dessert

 

vegan meringue nests wiith olive oil and rosemary soaked plums // gratitude and greens // #vegan #plantbased #meringue #dessert

VEGAN MERINGUE NESTS WITH OLIVE OIL AND ROSEMARY SOAKED PLUMS
INGREDIENTS

  • 1 1/2 cups aquafaba
  • 1 1/4 cup raw sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar
  • juice of 1/4 lemon
  • 3 plums
  • 2 sprigs of fresh rosemary + 1 more to garnish with
  • 1/4 cup olive oil
  • 1 tablespoon + 1 teaspoon honey or maple syrup
  • 1/4 teaspoon sea salt
  • coconut milk fat from two cans of coconut milk, refrigerated overnight

INSTRUCTIONS

  1. Preheat the oven to 105ºC/220ºF.
  2. In a large, clean bowl of a stand mixer, whisk the aquafaba on medium-high speed until soft peaks form. Add the sugar in one tablespoon at a time, and then add 1/2 a teaspoon of vanilla extract, cream of tartar, and lemon juice. Line a baking sheet with parchment paper and place dollops of the vegan meringue on the tray at least an inch apart. Bake the meringues for until they harden, around 1.5 to 2 hours.
  3. While the meringues are baking, prepare the plums. Slice and pit the plums, and toss them in a bowl with the rosemary, olive oil, a tablespoon of honey or maple syrup and salt. Set aside and make the coconut whipped cream.
  4. Scoop the coconut milk fat from the cans of the refrigerated coconut milk whip together with a teaspoon of vanilla extract and a teaspoon of your liquid sweetener of choice.
  5. When the meringues are finished, allow them to cool before assembling the dessert. Take the meringues and assemble the dessert by spreading the whipped coconut cream on one layer and topping it with another meringue and the soaked plums. Drizzle some of the soaking liquid around the meringue and garnish with rosemary.
  6. Store the remaining meringues in an air tight container.

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20 Comments

  1. dixya | food, pleasure, and health
    October 14, 2015

    i do work in healthcare food industry and while this is not exactly my passion, i take everyday as a learning opportunity. also, you mentioned old posts, oh godd i look at them every now and then but i look at my photos now and i feel little relieved knowing that im getting better. my goal is to update those recipes and photos someday, one post at a time.

    i have not worked with chickpea liquid yet but it is so interesting. someday i will get to it.

    Reply
    • genevieve y
      October 25, 2015

      I hope you get to try aquafaba! It is seriously miraculous. And yes, one post at a time is the way to go- that’s exactly what I’m trying to do right now! xo

      Reply
  2. Rebecca @ Strength and Sunshine
    October 14, 2015

    This is just stunning…so stunning :O

    Reply
  3. Sarah | Well and Full
    October 14, 2015

    Oh my goodness, I can so relate to the deleting old posts thing!! I look back on my old posts and I’ll be like…. what was I THINKING?! I have SUCH an urge to delete my old posts but I’m not sure if I should….but I guess in the end, it really shows how much I have grown! :D

    Reply
    • genevieve y
      October 25, 2015

      A lot of the time I go back and rephotograph the old ones, but if I get to a recipe that really doesn’t fit in with the rest of the blog… well, out the window it goes! Progress is an amazing thing to see, but it’s kind of like going back to read old journey entries: so cringe-worthy! xo

      Reply
  4. Jodi
    October 15, 2015

    I’m right in there with you, Gen. I needed a job when we moved back so I took one that was familiar to me, but I’m not sure its exactly where I should be right now. its hard to know and life is far from perfect, but at the same time opportunities can come from the strangest of places – as long as you are open to them. Keep your head up girl. Gratitude + Greens is a beautiful space you’ve created, we are all our worst critic – so be proud. I’ve dreamed of going back and re-shooting some of my old recipes, gah – the photos! Maybe one day when we all have lots of time and our photos turn out perfect every time – right? I wish. Until then I guess we just have to put in the work and be kind to ourselves. Big love x

    Reply
    • genevieve y
      October 26, 2015

      Jodi, you are so kind and those words are so comforting! Thank you thank you <3

      Reply
  5. Kathryn @ The Scratch Artist
    October 15, 2015

    I know that experience of looking back and thinking what was I thinking, but I am also grateful for those moments. If I didn’t have those moments it would probably be because I hadn’t grown very much…or I was enlightened and accept myself unconditionally, but most likely the former :-) haha

    Reply
    • genevieve y
      October 26, 2015

      Yes! It’s definitely a half and half of “what was I thinking” and “thank goodness I am past that”! xo

      Reply
  6. Emily
    October 18, 2015

    What a crazy world this is! I don’t think there’s ever a right or wrong choice- we’re all winding our way through life. i love your site, and I for one always love seeing someone grow on their website and in their life. It makes me feel not so alone on this whole “figure life out” thing. You are super-talented, and I agree with Jodi about always making space for those opportunities. The best ones sometimes come from the most unexpected places.It always helps me to remember that the journey- and how you carry yourself along the way- is more important than the destination.

    Reply
    • genevieve y
      October 26, 2015

      Aw, thank you so much Emily! You are so sweet and that is so lovely of you to say. I promise that you are not alone in the whole figuring life out thing- I’m convinced that everyone is figuring life out, it’s just that some people are better at making it look easy. Thank you so much for visiting the blog <3

      Reply
  7. Susannah (Lemon and Coconut)
    October 19, 2015

    This is the most amazing recipe I have to try aquafaba! Your site is so beautiful, so tasteful and just a delight to experience. You do what you want with it, I’m sure a clear out is an empowering thing and that your treading the path to where you’re supposed to be also, life has a way of doing that! :)

    Reply
  8. Kristen @ The Endless Meal
    October 20, 2015

    I’ve never heard of aquafaba before, but I’m so going to look for it. The meringues look so crispy and perfect. Yum!

    Reply
    • genevieve y
      October 27, 2015

      Thank you Kristen! Aquafaba is just the water from canned genius, and it is an amazing egg replacement- definitely look for it. xo

      Reply
  9. Audrey @ Unconventional Baker
    October 23, 2015

    Aw, I love your nests. I haven’t had much success with aquafaba — seems like it really likes sugar and not maple syrup. Oh well!

    I totally hear ya on the deleting spree. I’m slowly updating my photos and recipes as well. I cringe at what I started with — funny how far you come along without realizing it! Well, I’m not sure what your old stuff looked like but I absolutely love your current photos and recipes <3

    Reply
    • genevieve y
      October 27, 2015

      Thank you Audrey! One of the few successes I’ve heard about aquafaba with syrup involved cherry extract, I think. No idea how that works out chemistry wise but it seemed to work for her! It does really like sugar and I have not had success with syrup yet- sadness! xo

      Reply
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