Jump into Spring

Yesterday, Wednesday, March 20^th, was an eventful day.

March 20^th is the first day of spring!

It was also officially Meatout Day in the following areas: Philadelphia, PA (my home), Montgomery County, MD, Ithaca, NY, Takoma Park, MD, Albuquerque, NM, Sante Fe, NM, but you can try a MEATOUT Day wherever you live.

And, the last supermoon of 2019, visible in the night sky Wednesday, coincided with the spring equinox that heralds the start of a new season.

Dirty Dozen – Oh no, Kale too?!

Environmental Working Group has announced this year’s Dirty Dozen™ list and for the 4^thyear in a row, strawberries are number one on the list. But kale, the king of vegetables, is #3 on the list. Clean food should be a right and not a privilege, wouldn’t you agree? Organically grown food should not cost more. What if there was a big sign over the conventionally grown foods that said “grown with pesticides and herbicides?” Think about that.

Essential Vegan Desserts early-bird discount is available now!

Early bird registration for the May 7^th Essential Vegan Desserts course is now open. The price is $100 off, just through this Sunday, March 24th. Use the code EARLY2 to receive the discount. I’d love to see you in class. By the way, you can get this Drop Biscuit recipe from the course, on my blog.

Pure Vegetable: A Vegan Spring Soiree Dinner

I’ve got spring desserts on my mind, including the one that will be served at the April 5^th Pure Vegetable: A Vegan Spring Soiree Dinner. This very special gourmet dinner, to be held at Walnut Hill College the night before the sold-out Food as Medicine Conference, is a collaboration between the College and Les Dames d’Escoffier, Philadelphia.

Enjoy butlered hors d’oeuvres and introductory remarks by Dr. Rosemary Kearney, followed by a three-course dinner and specialty dessert bites.

The menu was designed by Dames Lynn Buono, Fran Costigan, Kathy Gold, Alice Leung, and Char Nolan and will be prepared by the culinary students at Walnut Hill College under the direction of school instructors, Chefs Todd Braley, and Dame Marie Stecher. This is a must for anyone in the area, or who is coming to Philly for the conference.

Event is open to the public– all are welcome! Tickets final sale.

Menu

Hors d’oeuvres

• Seaweed Caviar tiny potatoes • silken tofu crème fraîche
• Avocado Toasts with Za’atar
• Assorted Vegetable Sushi ginger tamari • wasabi

Dinner

• Sweet Potato, Roasted Tomato & Polenta Stack with balsamic drizzle and walnut sauce
• Artichoke, Trumpet Mushrooms & Cannellini Ragout with minted pea puree
• Hearts of Palm Cake with Hasselback Carrots & Broccolini

Dessert

• Le Gelée de Printemps aux Fruits with Vanilla Bean Pouring Cream
• Ganache Glazed Dark Chocolate Buttons
• Orange Chocolate Tahini Truffles
• Coffee and Tea with assorted plant milks

The plated dessert, Le Gelée de Printemps aux Fruits with Vanilla Bean Pouring Cream, is a fancier herb infused version of my Fruit Soup and Salad.

On each table will be platters of Orange Tahini Truffles and Dark Chocolate Buttons, which are cousins to Gluten-Free Brownie Bites.

I hope anyone in the area and those traveling to Philadelphia for the conference will join us.

‘Til next time,
Fran