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Posts Tagged ‘Fran Costigan’

Heads up, vegans (and food expo habitués). Here comes The Seed Experience. On June 16 and 17 at 82Mercer in Soho, there will be a multi-media vegan event that includes speakers, film screenings, food tastings, demos, workshops, and more.

Speakers will include Dr. Joel Fuhrman, Kathy Freston, Nick Cooney, our friend and blogger JL Fields, and many more. Check out film screenings including Vegucated, Forks Over Knives, Lunch Hour, and Fat, Sick, & Nearly Dead. Tastings will be provided by Cinnamon Snail, Pure Food and Wine, Candle Cafe, Blossom, Cafe Terri, among others.

Most importantly, look for demonstrations by NGI’s Olivia Roszkowski and Fran Costigan. Olivia will prepare Spring Shoots with Asparagus, Miso-Spiced Eggplant, Adzuki Beans, Edamame, & Black Sesame Seeds in a Ginger Dressing at 4:00 on the 16th (Stage B). Fran will prepare Irresistible Chocolate Vegan Desserts for Everyone on the 17th at 2:00 (Stage B).

Follow the event on Twitter @theseedexp. Also, rumor has it there’s a 50% off Groupon waiting for you.

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Vegan Pastry Diva Fran Costigan

Always a star in vegan constellations, our instructor and renowned vegan pastry chef extraordinaire Fran Costigan brought the chocolate. Check out her recipes for decadent chocolate pudding and chocolate sauce

FRAN COSTIGAN’S MY-T-SATISFYING CHOCOLATE PUDDING

Makes generous 2 cups; 4 to 6 servings

Recipe reprinted from More Great Good Dairy Free Desserts Naturally

Unsweetened cocoa powder plus a very small amount of chocolate make a pudding so satisfying no one will ever guess this quick and easy treat as made without dairy, eggs or white sugar, or any of the unwanted ingredients found in boxed pudding mix.

Tips:   Tapioca starch needs to cook at a low boil for 30 seconds, not any longer, while cornstarch needs a full minute.  Do not use arrowroot in this recipe. It will result in a too soft and stringy pudding!

Ingredients

½ cup organic cane sugar, lightly ground in blender

6 tablespoons Dutch-process cocoa powder [unsweetened]

¼ teaspoon fine sea salt

1/3 cup very hot water [I use just boiled water]

2 cups nondairy milk, divided (use your favorite)

2 ounces chopped organic fair trade vegan chocolate (or use chocolate chips)

3 tablespoons organic tapioca starch or cornstarch (do not use arrowroot)*See tips

2 teaspoons pure vanilla extract

¼ teaspoon fine sea salt

  1. Sift the sugar, cocoa and salt into a medium saucepan. Pour the water over the dry ingredients and mix with a silicon spatula until moistened. Bring to to a low boil over medium heat, stirring frequently with a silicon spatula.  Make sure to stir the bottom of the pot, and be careful that the chocolate does not scorch. Reduce the heat to low and simmer 2 minutes.
  1. Stir in 1 2/3 cup of the nondairy milk and simmer 2 minutes. Add the chocolate, and stir with a silicon spatula until the chocolate melts.
  1. In a small bowl, combine the tapioca starch and remaining 1/3 cup of nondairy milk.  Stir with a fork until the tapioca is completely dissolved. Whisking constantly, add to the simmering chocolate. The mixture will thicken and darken immediately. Stir frequently until the pudding bowls. Boil low for 30 seconds, not longer. Remove the saucepan from the heat and stir in the vanilla extract. Pour into individual cups or one large bowl. If you don’t like “pudding skin”, press parchment paper directly on the hot pudding.
  1. Serve the pudding warm or refrigerate and serve lightly chilled. The pudding can be made 2 days ahead and refrigerated.

 

© Copyright Fran Costigan All rights reserved


 

Fran’s ULTIMATE CHOCOLATE SAUCE

Makes 1 ½ cups

Recipe reprinted from More Great Good Dairy Free Desserts Naturally

Keep a jar of this versatile, delicious, and very low fat chocolate sauce in your refrigerator for homemade chocolate milk, hot cocoa, smoothies, or drizzle over puddings, frozen desserts and cakes too. Eating a spoonful directly is a hard to resist option. This recipe is used to make the Ultimate Chocolate Icing.

Tip: The sauce will thicken in the refrigerator. Add more water if needed to thin.

Ingredients

½ cup boiling water

¾ cup Dutch process cocoa

¼ teaspoon fine sea salt

½ cup pure maple syrup, grade b or dark amber, or use agave

2 tablespoons mild tasting extra virgin olive oil, organic canola or melted coconut oil

1/3 to ½ cup organic sugar (light or whole cane), ground in blender

1 tablespoon pure vanilla extract

  1. Combine the cocoa, sugar, and salt in a blender or food processor. Add the boiling water and maple syrup and blend 1 minute. Clean off the sides of the blender bowl with a spatula, add the oil and blend 1 minute. Add the smaller amount of sugar and the vanilla and blend 1 minute. Taste and add more sugar to taste.
  1. Pour the sauce covered jar and refrigerate for up to one week, or freeze for up to one month.

© Copyright Fran Costigan All rights reserved

Fran’s links and info: www.francostigan.com, Facebook: Vegan Pastry Chef Fran Costigan, Twitter: @Goodcakesfran

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Vegan Diva and NGI Instructor, Fran Costigan

Congratulations to Fran Costigan, revered vegan baking instructor in NGI’s public program, who is nominated for a 2010 VeggieAward from VegNews Magazine. In addition to teaching, Fran is also the author of More Great Good Dairy-Free Desserts. Fran is nominated under the category Favorite Chef, along with other luminaries of the vegetarian/vegan community, including Angel Ramos of Candle 79, NGI graduate Eric Tucker of Millennium, Sarma Melngailis of Pure Food and Wine and NGI graduate Tal Ronnen, recent author of The Conscious Cook.

The VeggieAwards are nothing if not thorough, with categories covering Favorite Vegetarian Restaurant, Favorite Vegan Bakery (storefront and online), Favorite Vegan Cookie Company, Favorite Vegan Chocolate (NGI Graduate Lagusta Yearwood of Lagusta’s Luscious is nominated in this category), as well as favorite vegan ice cream, vegan cheese, tofu, vegan dog food, and the list goes on.

You can also vote for your favorite veg-friendly city (domestic and international), favorite vegetarian/vegan celebrities, and favorite vegetarian/vegan organizations, to name just some of the categories.

So Fran fans: get out there and vote. You can vote for Fran, our NGI nominees, or your other favorites between now and August 31 by following the link above.  VegNews will announce winners in its November-December issue.

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Erin O’Leary – food enthusiast, food blogger, fitness  instructor, and owner of O’Cookies Wholesome Bites™ – recently took Fran Costigan’s Vegan Baking Boot Camp at Natural Gourmet (June 1 – June 6). Fran is the author of Great Good Desserts naturally and More Great Good Dairy-Free Desserts Naturally. She was kind enough to share her blog entry and photos from the class.

Natural Gourmet offers the Vegan Baking Boot Camp Intensive twice a year; the  next session is February 17 – 21 (see the Fall-Winter catalogue which will come out in July). Under vegan authority Fran Costigan‘s guidance, students learn to bake without dairy, eggs, and refined sugar.  Recipes also include an emphasis on organic, seasonal, and whole ingredients.   Check out Fran’s Boot Camp gallery too!

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I stepped into the classroom on Day Five of Vegan Diva Fran Costigan‘s Baking Boot Camp.  Students had already worked their way through a day of lecture and demo on the fundamentals, a day of creamy and gelled desserts, a day of cookies, bars, muffins, scones, biscuits, shortcake and crumbles.  They had baked and sampled their way through pies and tarts.  And on the day that I stopped in, chocolate filled the room for the final day of cakes and frostings, fillings and cremes.

Check out the graduates of the Boot Camp and their delicious creations below.  Check out upcoming Pastry Arts and Desserts classes here.

Fran Costigan, the Graduates and a Cake Buffet

Fran Costigan, the Graduates and a Cake Buffet

Apple Crumb Pie

Apple Crumb Pie

Versatile Vanilla Cake with Coconut Pecan Filling

Versatile Vanilla Cake with Coconut Pecan Filling

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