Knowledge Base > Fran Costigan - Spring Cleaning Your Kitchen Means New Desserts

Spring Cleaning Your Kitchen Means New Desserts

Fran Costigan - Spring Cleaning Your Kitchen Means New Desserts

This event was on Tuesday, May 16, 2023 at 1:00 pm Pacific, 4:00 pm Eastern

Cleaning out the pantry and refrigerator is like going on a scavenger hunt for hidden treasures. You never know what you might find lurking- a bag of cake crumbs, a jar of cookie bit… Read More.



When creating desserts, would it be possible for you to suggest alternatives to nuts?

— Christiane Robillard


Nut allergies are something that are quite known and so many people seem to have them. Some to all tree nuts. Others, just to a few. I have a friend who can eat everything except hazelnuts, for example. But there are a lot of, um, a lot of desserts that you can do without nuts. You can make, um, an agar gel. Agar is a, as our students know, my essential vegan dessert students practice with agar. It is a vegan version of gelatin. So agar and a starch, slurry, for example, will make a wonderful custody type of dessert. Lots of cakes are made without using any nuts at all. And if you are thinking about using a plant milk, but you can't use one that's made with nuts. And when I, I've said this before, but it bears repeating when I'm doing desserts for a large number of people, I make the assumption that some people will be soy avoiders. I am not. There will be people who avoid nuts for reasons of allergies or otherwise. And so I use oat milk. So oat milk is a great substitute and you can do, you know, a pudding, a vanilla pudding or a chocolate pudding using oat milk. So that should be really fine.
Fran Costigan

Fran Costigan

Director of Vegan Pastry