Are Thanksgiving desserts best when they stick to tradition, or is it time to shake things up with some trendy twists?
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a lively discussion where exploring the timeless classics and the modern spins on your favorite Thanksgiving sweets. Of course, in Fran’s kitchen, whether traditional or less so, all her desserts will be vegan-- that is dairy, egg and white sugar free and satisfying to all.
Sign up and send in your questions.
About Fran Costigan
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.
Tuesday, November 19th
Share this Event:
Listen on:
Related Video FAQs:
- Is there a way to make a meringue cookie without using egg whites?
- What are some things I can make ahead? Freezer space is limited.
- Have you tried Dandees marshmallow fluff? I make oatmeal cookie creme pies with a filling made from the marshmallows, it's not easy to handle, maybe buying the fluff would be easier?
- Do you recommend making fruit pies with raw or pre-cooked fruit fillings?
- Do you have any extraordinary sweet potato desserts to share? And perhaps a nontraditional one to try out?
- Can you give some words of wisdom on making vegan gluten free pie crusts or vegan gluten free puff pastry?
- I have been experimenting with different types of flour and sugar when I bake and was wondering if there are any tips when to use one over another. For example, coconut, date, almond, etc.
- Do you have a Whole Food, Plant-Based favorite pumpkin pie crust? What about whip?
- How do you coat your baking pans to prevent sticking to the pan?
- My family loves sweet potato casserole. I would love to have a plant-based marshmallow topping. What is a good substitute? I've heard of aqua faba but not sure what/how to make it.
- What pairs well with a gingersnap crust?
- Can you still use a big onion if it starts sprouting green shoots on top? Is it ok to cut around the shoots and use the rest, in soups, etc.?
- When substituting cashew cream in a dessert, are we doing a dis-service to our guests if we don’t tell them how much more highly caloric it is than whipped cream?
- Pound cakes require a lot of eggs. I've been told that it is difficult to replace eggs in some desserts. What is best to use in a pound cake?
- Should I make what I want for Thanksgiving dessert or make what my family expects (i.e. traditional pumpkin pie)?
- I want to make an over-the-top flakey pie crust this Thanksgiving and am willing to give it a whirl. Do you have any secrets to share Fran?
- I’m looking to make some Hermits, and I’d like to ice them—what are your suggestions? Ideally, not too much sugar.
- Could you share some thoughts on a good go-to vegan pie crust recipe?
About this Event