Knowledge Base > Fran Costigan - Desserts With a Difference

Desserts With a Difference

Fran Costigan - Desserts With a Difference

This event was on Wednesday, July 20, 2022 at 1:00 pm Pacific, 4:00 pm Eastern

Excited for some fresh summer dessert ideas? Join chef Fran Costigan for this exploration of some amazing treats, using fresh and dried herbs to infuse your summer desserts with flav… Read More.


I don't use oil or sugar. I also know your recipes are very precise. Is it possible to substitute, and will they come out similar? What would you suggest as a substitute for oil?

— Mary Michaud


Well dessert baking desserts really the recipes should be precise. You want the same result every time and a tablespoon here more or less might not matter with fruit in a cobbler, but it matters. So thank you for noticing that however, Mary doesn't use oil or sugar. Is it possible to substitute and will they come out similar? What would you suggest for oil? Well similar is better than as good as because I think there is a difference. in essential vegan desserts course is a course a full course in foundational technique for making vegan desserts that are absolutely unapologetically delicious and Foundational technique is taught so that people can then go on and make their own variations and substitutions. It's always a good idea to make the recipe as written. Assuming your you have a recipe that is a reliable recipe underline underline underline. Don't want to make the whole thing cut it in half cut it by a quarter and test. So while we are not essential vegan desserts. It's not an oil-free sweetener-free course, we have many desserts that are naturally sugar and oil free. The gel is one. It's wonderful. I'm going to add some. Lemon cream to this. I'm not doing it very nicely because well I could walk over here. I can walk over to my drawer. Because I have a nice wireless mic now. And load this up with fruit. Well, actually I'm going to use blueberries because it's a blueberry base. and here is an oil and sugar-free dessert that's delicious in our course. We have a unit on how to make dessert have two substitute for fat and many people. Are satisfied with using applesauce for example in place of fat, it has pectin so it will keep your baked good moist and it also has some binding effect in terms of sweetener the fruit Pace that you saw it's not going to work in a cake, but you might consider using some coconut sugar that could work or go to desserts that are naturally sugar and oil free. There are many there are many we have them in the course and they're and Forks Over Knives has a whole bunch. So you'll be able to do it.
Fran Costigan

Fran Costigan

Director of Vegan Pastry