Fran Costigan - Bite-Size Vegan Desserts

The perfect snack for watching the big game or hosting your book club

This event aired on Wednesday, October 24, 2018

Topic: Bite-Size Vegan Desserts

Join Vegan Pastry master Fran Costigan for a discussion of the best snack-size desserts for any social event.

Presenter

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.

Attendees

446 people attended this event

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Questions from this Event

William Niemer

Do I need to leave the class to talk to you?

Ellen Pendleton

"Cheese"cake Small Bites?

Patrick Britton

facebook.com/groups/EssentialVeganDesserts

Hema Nihalani

Fran, can u suggest some substitute for brown rice syrup as it's not available in UAE

Kathy C.

How can we know "which" items to substitute when baking.. ie peach cobbler, or a cake?

Susanne Cervini

where did you buy the ceramic spoons?

Christina Clifford

Can you substitute sweeteners with brown rice syrup?

Jennifer Markell

I believe its arsenic found in brown rice products! :D

Valery Thompson

It is arsenic which is found in brown rice...however there are such low low traces in brown rice

Mac McCloskey

The rice product contaminant is arsenic Mac and Victoria McCloskey (Hi Fran!)

Kimberly Gronemeyer

Are tartlett pans considered a small enough bite?

Jennifer Markell

Hi Fran! Love your live events and learn a lot. I'm getting ready for my final shin dig and I want to make individual raw carrot cakes. Would you recommend the muffin size springform pan for these? And, do you have a recommendation for the garnish on top?

Angelina Alkire

Which syrup would be best matched to corn syrup?

Kathy C.

I dont know when to adapt with replacement for eggs, or oils, or sugars,substitutions- NOR if i have a non plant base recipe how to adapt

Mac McCloskey

Do you have a favorite snack-size dessert that can be frozen and served frozen?

suzi fishman

in selling at farmers market, is there a rule of thumb for how we charge for small gourmet bites such as your truffles? I have been weighing my goods and selling by weight. ideas?

Mel Miller

Hi Fran. Love your live events and cannot express how much I'm loving the course. I'm about to do my Baked Alaska assignment this week. I'm a huge fan of Aqua Faba, so excited to do this.

Liz Moore

I am in the plant based course right now and making chocolate pie. I could not find silken tofu but found almond tofu desert. Do you think these may work as a sub for Silken tofu for future recipes.

Kathy C.

I'm trying to be Plant Based - no oils, dairy or meats- are all the recipes in your book Vegan only- or do some meet the FOK lifestyle?

Anjana Madhu

Are gel colors vegan? Or are there natural coloring we can use for rainbow cakes.

Ellen Kanner

Almond tofu is Asian -- agar-based.

suzi fishman

do you have a specific gourmet salt you like to top your sweets with? a certain brand / flavor etc of Fleur De Sel for example.

Hema Nihalani

I want to try some vegan desserts with sourdough starter, can you help me with it. How to include the sourdough starter in the recipe.

Ellen Pendleton

are the "Cheese"cake bites on your blog or in your cookbook? Thank you. Love this event.

Mac McCloskey

Thank you Fran, Victoria and I enjoyed your event today

Kathy C.

thank you

Moderated By

Fran Costigan