Celebrating Valentine Day with a sweetie or celebrating yourself, you migh tjust find this 5 minutes to make Valentine Dessert to be the just thing to add tonight, or to make tomorrow. It'll be Saturday after all! Here it's the salty crunchy things getting the Chocolate Olive Oil Glaze for Everything dip but you certainly can dip some fruit too. Try this on mandarin sections and on other citrus too. I recently served grapefruit slices dipped in this glossy Glaze and the platter was emptied … [Read more...]
Dairy-Free Dessert Recipes by Pastry chef, culinary educator, and cookbook author, Fran Costigan. She is internationally renowned as the authority on vegan desserts. Her scrumptious creations lack nothing—except dairy, eggs, white sugar, and cholesterol. Now everyone with a real sweet tooth, including those who are lactose intolerant, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, truly can have their cake… and eat it.
Valentine’s Day is just a few days away, but its not too late to make a simple but unapologetically luscious real chocolate dessert. This year thoughts of Valentine Day started early for me while I was watching the CBS special, The Beatles at 50. Fifty years? I liked foil-wrapped waxy chocolate kisses before I became a chocolate aficionado who considers the source of the chocolate. I was a vegetable illiterate who transformed into an enthusiastic whole foods plant-based vegan. I’m ready to toast … [Read more...]
It was cold and windy in New York City last night. I'd had a lovely weekend in the country, and was now faced with piles of papers to organize and otherwise “move off my plate.” Wanting a warm, chocolaty, not too sweet treat, I decided to make the quick and easy, but fancy sounding, Chocolat Chaud, which is one of the five Hot Cocoa / Hot Chocolate recipes in Vegan Chocolate. This recipe, inspired by my son Michael’s college year in Paris, seemed just right to share now, since I’m doing the … [Read more...]
If you read my Nov 13th Newsletter, you know I used “Swap Outs” in my Vegan Chocolate cooking class at the Cooks Warehouse, Decatur, GA, and at the Atlanta Veg Fest. I had to have ganache that was ready to shape into truffles since the class was 2 1/2 hours, and included several recipes, and the VegFest demo was 45 minutes. Thinking about the “game plan” or mise en place before you get started making desserts, makes the process easy, easy when you are making component desserts. It’s so important … [Read more...]