Chocolate truffles are incredibly indulgent confections. Here’s a rich, creamy and completely cholesterol-free vegan chocolate truffle recipe that will satisfy even the most ardent chocoholic
Native New Yorker Fran Costigan, the “Queen of Vegan Desserts,” is an internationally recognized culinary instructor, author, consultant, recipe developer and the pioneering vegan pastry chef who marries healthy eating with sumptuous tastes.
The “Fran Factor” is her unique ability to transform traditional desserts into modern, healthful, and luscious vegan desserts that satisfy vegans and omnivores alike. In Fran’s recipes, ‘nothing is missing except the dairy, eggs, white sugar, cholesterol, and excess fat.’ She is the authority on all things related to vegan baking and desserts.
A graduate of the New York Restaurant School, the Natural Gourmet Institute, and Nick Malgieri’s Professional Pastry Intensive, today Fran teaches her unique courses at the Institute of Culinary Education, the Natural Gourmet Institute (including her always sold-out Vegan Baking Boot Camp Intensive®), and at other venues throughout the US and Canada. Fran’s most recent book, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company, 2006), is designed as a complete course in vegan baking. Fran’s recipes feature organic whole grains, fair trade natural sweeteners and chocolates, and clean seasonal ingredients.
Fran and her decadent vegan Chocolate Cake to Live For have been featured on Discovery Health’s Get Fresh with Sara Snow, Better TV, and ABC’s Nightline. Her work has been profiled in numerous print and online publications such as The New Yorker, VegNews, Veg Family, Vegetarian Journal, Vegetarian Voice, Café Sweets Japan, and Organic Spa Magazine. Fran also promotes her message through her professional affiliations, which include the New York Women’s Culinary Alliance (NYWCA), International Association of Culinary Professionals (IACP), Women Chefs and Restaurateurs (WCR), and the New York Coalition for Healthy School Foods.
Articles & Recipes by Fran Costigan
No one will ever guess that this remarkable cake with its creamy citrus-scented crumb is made without eggs, dairy or cholesterol.
Moist and bursting with sweet berry and citrus flavors, this bountiful cake is a beauty. Remember to bake this in a hollow-centered bundt pan to ensure the cake bakes all the way through.
Amp up the flavor and make a different miso soup with pan roasted and sautéed veggies. Serve with cubes of tofu, shitake or other mushrooms, carrots, daikon, or anything else you have on hand.
Rolled oats are the secret to making rich tasting cream-free cream of vegetable soups. You can substitute zucchini, winter squash or most any vegetable for the carrots.
You don’t have to be on a gluten-free diet to enjoy this simple and satisfying cinnamon-spiced apple crumble. Mix the topping while the filling is baking and you’ll be eating warm apple crumble in no time at all.
Making cornbread from scratch is super easy, plus you’ll avoid the refined ingredients found in boxed mixes. My vegan version is southern-friend certified, cholesterol-free and tastes like corn! Do use fresh cornmeal for the best flavor.
Whole wheat flour, oats, seeds and fruit make these hearty but light muffins perfect for a grab-and-go breakfast or an anytime snack.
This could be the perfect vegan pumpkin pie recipe, with its miracle of an eggless custard filling that’s both sweet and spicy. And there is absolutely no taste at all of tofu
This softly gelled fruit soup, topped with a healthy serving of fresh fruit and drizzled with a rich-tasting sauce, is elegant, easy, light, and delicious.
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