Fran Costigan - No Oven (needed) Desserts (for Summer)

This event aired on Tuesday, July 13, 2021

Topic: No Oven (needed) Desserts (for Summer)

Join Chef Fran for a look at desserts that range from the celebratory to everyday treats, with tips and tricks.

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.

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Questions from this Event

Dean Specker

Does the vegan desserts course have a dedicated Facebook group page for students?

Fran Costigan

https://facebook.com/groups/EssentialVeganDesserts

Laura Pochettino

So true, Chef! We eat with our eyes. : )

Sharif Colbeck

this ls great!

Vivian Jameison

I am interested in learning how to prepare vegan dairy free and caffeine free desserts that heart patience can eat without the high cholesterol. Is there a way to accomplish this?

Betty Amer

Do you have a pastry recipe for a fruit galette using a whole grain flour?

Linda Jackson

What is the best unrefined sugar to use in no bake Desserts. Thanks

Regina Heon

Hello Chef, I'm confused about recipes calling for coconut milk. The canned products contain so much cream that has separated. How do you recombine it? Can you have too much cream? Thanks!

Mbabazi Lilian

what is the best essential non dairy fat free vegan desserts

Velta West

What is a good substitute for bananas?

Monica Valencia

Can you share or recommend a no bake brownie recipe?

Marina Freeman-Garvey

Can the chocolate cake to live for be used to make a Swiss roll?

Laura Pochettino

What's the difference between coconut milk and coconut cream in terms of their use when making desserts? When do you use the former and when the latter? Thank you.

Linda Jackson

I love jello, how do I make jello without sugar or splenda?

Vicki Storberg

HI CHEF FRAN! I just wanted to say I am looking forward to this event! I'm also a long time vegan and chocolate lover but I haven't been able to make a decent vegan dessert yet! How do you get that rich flavor and texture without dairy?

Myra Dekker

Hi Fran, I am camping now so will watch the recording later. But I find being creative on a campsite a challenge, so tips are welcome. Thanks a lot!!!

Elena Snezhkina

The problem with the sponge cake with meringue. I put same ingredients. I pre-evaporate of water from chickpea liquid, then to whip it, add the flour mixture very gently to aq. and fold it. T' is same 350F.But the result is different always!

Audi Lung

Is there a formula for adjusting the temperature when using a convection oven?

elizabeth cox

any tips on making ice cream with oats?? the oatly ice cream is delish

Monica Valencia

I sliced into a watermelon that isn't sweet. I don't want to waste it by throwing it away. Is there anything I can do to incorporate it into a dessert or sweeten it up?

Elizabeth Glynn

why do you add xanthan gum and sugar to your aqua faba mix?

Amakaya Jackson

Can you explain how to get a similar result in baking when using a sugar free substitute like dates or stieva without it overly changing the texture of the food?

Laura Pochettino

When I tried to freeze bananas (by simply putting them into a plastic container) to later use them in a dessert, they were very mushy when I got them out of the freezer? Is it normal that they have that texture?

Amakaya Jackson

I often use Carob as a substitute for chocolate to avoid the caffeine boost. I have yet to make a really good vegan chocolate using carob do you have any recommendations.

Marina Freeman-Garvey

Is there a substitute for Kirsch in a Black Forest cake?

Moderated By

Fran Costigan