Do you know the muffin man (the muffin man, the muffin man)? Well forget about him. We don’t need his butter, milk and eggs to make great tasting baked treats. Vegan baking substitutes are the eggs and dairy of traditional baking with alternatives that allow the same chemical processes to take place and produce similar textures and flavors – though not identical flavors. The muffins in our class are not meant to be imitations of existing treats just for people with dietary restrictions. These are distinctive recipes with their own tastes and flavor combinations that can be (and should be) enjoyed by anyone, regardless of dietary choices or limits. As with any style of cooking, a skilled chef and good recipe can produce absolutely fantastic results and, in our class, chef Tessa Liebman will demonstrate that these muffins can be just as sweet, scrumptious, and (dare I say) decadent as any of your favorite baked goods. As an added bonus, vegan treats are typically lower in calories and bad fats and they can be shared with friends who have food allergies to dairy. So whether your motivation is nutrition or philosophy, health or curiosity, you’re going to love these sweet treats.
Recipes: Pumpkin Cranberry Muffins with Pumpkin Seed Brittle Topping, Cinnamon Apple Streusel Muffins, Ginger Pear Muffins with Ginger Cardamom Cream Filling, Chocolate Banana Muffin Tops
Class Type: Individual, hands-on cooking class
Class Notes: Who says cupcakes need to be loaded with animal fat in order to be scrumptious! Come let us teach you the art of vegan muffin baking!
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary mecca that it is. Her architect (and enthusiastic family cook) father and cookbook author neighbor informed her aesthetic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce.
She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa