This gets tricky, because Pavlova is a recipe… which can be customized to some degree. But here goes…
Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster (AKA very fine, berry…) sugar, white/distilled vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and sometimes vanilla essence, and slow-baking the mixture, similar to meringue. So said Wikipedia anyway…
On that note, Pavlova doesn’t appear to have much if any vitamin K in it. But it depends on what you serve on top of the Pavlova… I’ve covered the vitamin K content of various dairy cream in the past. You’ll have to investigate for yourself what the vitamin K content of the fruit that was served with or on it.
Maybe you don’t want to buy buttermilk for a recipe that calls for just half a cup of it, or maybe you’ve already started cooking and just realized you need buttermilk and don’t have any. Nothing matches the pure taste of buttermilk exactly, and if you really want to taste that flavor—if you’re making dip perhaps—you should try and stick with the real thing. But if you’re baking or making pancakes, don’t worry about using a substitute.
Mock-apple pie filling is made, primarily, of crackers. There are no apples in it. Still, most people who taste it swear that they are eating real apple pie. What is the chemistry that tricks our senses?
If you want to make mock apple pie, here’s what you need.
World War II British cookbooks are a treasure trove of ‘mock’ foods. Rationing was utterly brutal from 1939 right through until the early 1950s, so imported things like sugar and fresh fruit were pretty much out of the question. So you get stuff like apricot tart with no apricots but using up grated carrots, almond essence and plum jam; mock banana from boiled mashed parsnip with a few drops of synthetic banana essence, or mock cream whipped up from margarine (regularly derived from whale oil), water, sugar and a touch of synthetic vanilla (from wood pulp).