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January 20, 2016 by Fran Costigan 29 Comments

Tapioca Berry Parfait from Vegan Under Pressure

This is not your mother’s pressure cooking. When I changed my diet 25 years ago, I was doing a lot of pressure cooking, macrobiotic-style, using a jiggle top type cooker. I was nervous everytime I used that kind of pressure cooker, but those days are over. The new generation of pressure cookers are safe and […]

Filed Under: Book Review, Fruit Desserts, Giveaway, Puddings, Mousse & Creams, Recipes Tagged With: Giveaway, Jill Nussinow, Tapioca Berry Parfait, vegan dessert, vegan food, vegan recipe, Vegan Under Pressure

October 28, 2015 by Fran Costigan 16 Comments

Creamy Creepy Vegan Halloween Treats

Pudding Ghouls Make my Almost Instant Chocolate Pudding recipe. It’s as easy as opening the boxed puddings but so much better in every way. Choose your own sweetener, organic cane or coconut sugar. My go to sweeteners are from Wholesome! since quality and fairtrade matters to me. Which plant milk to use? Almond, soy or coconut milk beverage, […]

Filed Under: Chocolate, Fruit Desserts, Holiday, Puddings, Mousse & Creams, Recipes Tagged With: chocolate, Chocolate Desserts, DIY Halloween, Fran Costigan, Halloween Recipes, vegan chocolate, Vegan Halloween, Vegan Halloween Desserts, vegan recipes

October 7, 2015 by Fran Costigan Leave a Comment

Vegan Chocolate Chunk Banana Bread Pudding

The humble origin of bread pudding dates back to thirteenth century England when a “poor man’s pudding” was assembled from stale leftover bread, bits of fruit, and spices moistened with sweetened water. Contrast those lean and thrifty pudding with contemporary versions served in upscale restaurants. Today’s puddings are made with egg breads such as brioche and challah, egg and heavy […]

Filed Under: Fruit Desserts, Puddings, Mousse & Creams, Recipes Tagged With: Chocolate Chunk Banana Bread Pudding, vegan bread pudding, vegan chocolate, vegan dessert, vegan recipe

September 11, 2015 by Fran Costigan 3 Comments

Vegan Orange Blossom Honey for Rosh Hashanah

Rosh Hashanah is the Jewish New Year. Customs include sounding the shofar (a hollowed-out ram’s horn) and eating symbolic foods such as apples dipped in honey to evoke a “sweet new year”. For as long as I can remember, my family’s tradition was dipping not only apples but challah too in honey. For this holiday […]

Filed Under: Fruit Desserts, Holiday, Puddings, Mousse & Creams, Recipes Tagged With: Fran Costigan, Rosh Hashanah, vegan, vegan chocolate, vegan food, vegan honey, vegan recipe, Vegan Rosh Hashanah recipe

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ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Sign up now for my Essential Vegan Desserts Course with Rouxbe.
The next 90-day online course starts June 14 2022. Check out the very cool video, too.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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Featured Books

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.

More info →
Buy This Book Online
Buy from Amazon
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Buy now!

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

More info →
Buy This Book Online
Buy from Amazon
Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts
Buy now!

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The next session of Fran Costigan’s Online Essential Vegan Desserts Course at Rouxbe starts June 14, 2022 (my birthday!) but you can sign up at any time and start when you like. The early registration[...]
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You Can Teach Cooking Classes to Empower and Inspire and Have Fun too [Even when the whisk is too big!] Chef Fran Costigan has been teaching for 25 years at diverse venues, both in person[...]
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