meet FranapplausescheduleservicesnewsmediaphotosrecipesbookslinkscontactBLOG






Come travel with me to Italy!

One week on Italy's Amalfi coast
July 25 - August 1, 2015

Come away with me on this spectacular trip organized by Tierno Tours and Green Earth Travel. This week-long adventure takes us to Cilento, Italy's second largest national park, and one of the eight UNESCO World Heritage sites in the area. I'd love to have you to join me on visits to Vetri Sul Mare, Felitto, the Monastery of Padula, Villa Cosilinum, Palinuro, the Castle of Roccadaspide, the port of Salerno, Pompeii, and Peastum. Guests stay in four-star Villas / B&Bs. Historically, the Cilentana diet is largely plant-based. Local, seasonal, organic ingredients will be featured in the cooking lessons and meals that will surely satisfy vegans, omnivores — everyone who appreciates delicious fresh food. With interesting tours, wine tastings, free time and so much more, this is the opportunity for a summer trip of a lifetime.

Click HERE for more information and to download a flier.

and contact Donna Z. for bookings, questions, etc. at (301) 229-5666 or info@greenearthtravel.com

Vegan Vacation at Sea
September 19 - 26, 2015

Click HERE for more information

Join me along with Miyoko Schinner, the Vegan Black Metal Chef, and The Vegan Zombie on an unforgettable voyage full of wonderful vegan cuisine, beautiful scenery with private vegan shore excursions available only to our group, and of course… like minded vegan people!

We will be sailing on the Holland America Line’s ms Westerdam to Juneau, Glacier Bay National Park, Sitka, Ketchikan, and Victoria B.C. We are focused on one thing: providing an absolutely FUN sailing, complete with awesome vegan cuisine and awesome vegan peeps. You will enjoy the yummy food, you will have fun, and you will meet new lifelong friends…we promise!



great desserts



great desserts
Order from

Welcome back to the sweet life!
Now everyone with a real sweet tooth, including those who are lactose intolerant, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, truly can have their cake... and eat it, too.

WEDDING CAKE for my daughter

to see more pictures

I’m a fan of traditional pastry.  When I wanted to make a chocolate cake for a vegan friend, I didn’t know where to begin. Thankfully Fran Costigan came to the rescue. I made her Chocolate Cake ... I couldn’t believe how utterly delicious it was! No one who tasted the tender-crumbed, dark chocolate cake guessed that it was made with whole-wheat pastry flour, maple syrup, no egg and oil instead of butter.
Deborah Madison, award-winning author of Vegetarian Cooking for Everyone & Seasonal Fruit Desserts [ link ]

Fran is the person the pros, and dedicated amateurs, turn to for knowledge of egg-free, dairy-free baking; no one I know does it better.
Michael Romano, Executive Chef/Partner, Union Square Café, NYC [ link ]

I am an ardent proponent of clean, unadulterated flavors. Years ago I've eliminated milk and cream from my chocolate cakes to achieve a truer flavor statement. From a culinary standpoint, Fran Costigan demonstrates the same desire for purity. With scientifically-based explanations and the refined palate of a trained pastry-chef, she teaches both amateur and professional cooks how to make amazing desserts without any animal sources. Not only are the recipes safe for the vegan lifestyle and allergy sufferers, they stand on their own as ambrosial desserts.”
Ron Ben Israel, owner of Ron Ben-Israel Cakes and host of Sweet Genius

“I’m still drooling thinking about the chocolate ‘plant-strong’ wedding cake Fran made for our wedding.”
Rip Esselstyn, best-selling author of My Beef with Meat; The Engine 2 Diet

I have had the pleasure of tasting Chef Costigan creations, and can say not only are they delicious and satisfying, but they are on par with the traditionally sugar-sweetened, dairy laden desserts our school’s pastry chefs create".
Rick Smilow, President, Institute of Culinary Education, NYC [ link ]





Vegan Baking 102
in the May 8, 2012 issue
Go behind-the-scenes with a vegan baking boot camp instructor and get seven must-know tips that will bring your sweet treats to the next level.




Fran Costigan was nominated
50 Cooking Instructors to Follow on Twitter

@goodcakesfran


For delicious seasonal recipes from Fran Costigan's collection, including the delicious
Gluten-free Apple Currant Crumble shown on the left,
click on the POTSANDPANS.COM icon.