If you want to do one thing to live more sustainably, then why not adopt a diet that’s more plant-based? You don’t have to enter into it with a strict mentality if that doesn’t resonate with you. For example, you can pick one day of the week when you try a new vegan recipe for dinner, until you find your favourite go-to vegan meals. Whether you start step by step or go plant-based overnight, it’s all part of a positive change. So, if you’re considering it, why not give it a try? I like to eat fresh vegetable-based dishes, but meat alternatives are a great option for some people too. Whether or not they are more sustainable really depends on what the meat replacement is, and how it’s processed.
Make positive changes
My reasons for going vegan are all part of a goal to improve my wellbeing and help the environment, while not consuming animal products. It feels amazing to take control and make these positive changes. Fortunately, my health is flourishing, the food I eat is delicious and I continue to make decisions to live more sustainably — thinking about the full journey the things I purchase and consume have been on. Our planet is in crisis and we only have a limited amount of time left to prevent irreversible damage from climate change, so it’s time to make changes for our world — and for our future. @RachelAma_
Layered pavlova with coconut cream (VG) (GF)
This light, fruity pudding from Rachel is a thing of beauty, and it tastes incredible too
Feeds 8 • Ready in 2 hours 30 mins, plus cooling
FOR THE MERINGUE
- Liquid from 400g can chick peas (aka ‘aquafaba’)
- 1 tsp cream of tartar
- 175g Fairtrade golden caster sugar
- 1 tsp vanilla bean paste
FOR THE FILLING & TOPPING
- 200g mixed frozen berries
- Zest and juice of ½ lime, plus extra zest to decorate
- 500ml coconut cream, chilled
- 300g fresh mixed berries
- Preheat the oven to 150°C/fan 130°C/Gas 2. Line 2 baking trays with baking paper and draw a 23cm-diameter circle on each.
- Whisk the aquafaba and cream of tartar on a high speed for 5 mins, until the mixture has doubled in size and is light and fluffy. Continue whisking and add the sugar 1 tsp at a time until fully incorporated. Add the vanilla and whisk for a further 2 mins until the mixture forms stiff, glossy peaks.
- Divide between the circles on the trays and spread out, so each one is slightly thicker around the edges. Bake for 1½-1¾ hours, or until firm to the touch. Turn off the heat and leave in the oven overnight, or for at least 4 hours.
- When you’re ready to serve, put the frozen berries and lime juice in a small pan over a medium heat, then simmer for 3-4 mins, until the fruit is soft and most of the liquid has evaporated. Remove from the heat and set aside.
- Whisk the coconut cream with an electric whisk until fluffy. Once the berry sauce has completely cooled, swirl it into the coconut, along with the lime zest, to give a ripple effect.
- Put one meringue on a serving plate and top with half the coconut cream mixture and half the fresh fruit.
- Carefully place the second meringue on top, and cover with the remaining coconut mixture and fresh fruit. Scatter over a little extra lime zest to serve.
Rachel Ama’s Vegan Eats is available now (Ebury Press).