Today’s profusion of non-dairy options is astonishing, and maybe just a tad confusing. Join Chef Fran, our director of Vegan Pastry at Rouxbe, to explore the vast array of plant milks, creams, yogurt, butters. It’s not just soy and rice milk (or the dreaded hydrogenated margarine) anymore.
For vegan or lactose intolerant folks, these ingredients are a boon. Plant-based dairy products are kinder to the environment and animals, and cholesterol-free too. Chef Fran will walk you through the plethora of plant milks, butters, yogurts, creams, focusing on types, ingredients and when to use one over another.
DIY plant milks and a simple recipe for making vegan butter are on the table.
Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.
Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.
For more information, www.francostigan.com
You can watch the original video version of this episode on Rouxbe.
