Vegetarian Star

Chloe Coscarelli

“I have served an all-vegan Thanksgiving to the most die-hard carnivores and no one misses the meat. You don’t need animal products to capture the spirit and savory flavors of Thanksgiving on your table. I personally think that a vegan Thanksgiving is more exciting than a regular one — there’s always something new and it’s not just the same old spread. The plates are pretty darn clean when we get up from the table.”

—Chloe Coscarelli, vegan chef who won the Food Network’s “Cupcake Wars,” competition with her vegan desserts. Coscarelli is featuring several Thanksgiving recipes on the New York Times “Well” blog, which is publishing a vegetarian or vegan recipe every day until Thanksgiving. Have your family clean their plates of Chloe’s Harvest Stuff Portobello Mushrooms, Maple-Roasted Brussel Sprouts with Toasted Hazelnuts and Chocolate Pumpkin Bread Pudding

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Lea Michele‘s cast mate on Glee, Chris Colfer, joked about putting meat in one of her vegetarian dishes. Totally NOT funny, but the joke is on him and the rest of the cast because Michele once secretly gave the guys (and gals) on the set some cupcakes without telling them they were animal-free.

“I had vegan cupcakes on my birthday,” Michele said at PETA’s 30th Anniversary Gala. “Once you eat a vegan cupcake–I once put out vegan cupcakes for the whole crew and didn’t tell them that they were vegan. And they were like, those are the best cupcakes I ever had. And then the next day I was like ‘They were vegan. See, you can eat vegan food.'”

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Vegan baker and winner of the Food Network’s Cupcake Wars, a reality baking competition on TV, Chloe Coscarelli is featured on the September 13, 2010 cover of Woman’s World.

According to VegNews, the edition has an entire section dedicated to veganism, from health benefits to the potential for weight loss to the rising popularity of vegan bakeries like BabyCakes In New York and Los Angeles. There are also vegan menu plans and a recipe for Coscarelli’s Chocolate-Raspberry Mini Cupcakes that are only 113 calories per serving.

Woman’s World is a magazine aimed for the family-oriented female, and includes society and lifestyle features as well as solutions to solving everyday problems.

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Sugar Cupcakery, a cupcake bakery offering vegan and gluten-free varieties that competed on the Food Network’s Cupcake Wars television series, is teaming up with a program that funds research and education on Parkinson’s Disease.

From now until September 12th, two organic cupcakes from the bakery will compete with each other in sales and 25% of sales from the winning cupcake will go towards The Sunflower Foundation, a collaboration between UC Health/ University Hospital Foundation, UC Neuroscience Institute and the Davis Phinney Foundation that has raised over 1.4 million dollars for Parkinson’s Disease.

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The owners of Sugar Cupcakery were thrilled to compete on the debut episode of the Food Network show, Cupcake Wars, but along with the fame and excitement came a little apprehension.

Krista Tevar of the bakery described a situation akind to a football team playing on a turf other than home. It’s hard to get adjusted sometimes.

“I thought, ‘How are we going to pull this off? We’ve barely gotten the store open,'” Tevar said. “It was challenging to work under the time constraints and to be out of our element. We didn’t have the equipment we’re used to and everything was different, especially the ovens.”

“Vegan cupcakes in particular have certain cooking temperatures and times that we’ve honed to our equipment. We have no real culinary experience, so it was hard to jump into another place.”

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Chloe Coscarelli won a competition on the Food Network’s “Cupcake Wars” for baking vegan desserts like Crème-filled Chocolate Orange with Candied Orange Peel. After winning the grand prize of $10,000 and the opportunity to bake vegan for a celebrity party, it’s obvious this gal can cook sweets, but did you know she can do dinner do?

Seen here is Chloe demonstrating how to make her avocado pesto pasta, proving there is life after guacamole for green fruit lovers. A box of linguine gets covered in green sauce created with avocado, basil leaves and pine nuts to yield a dish unlike any spaghetti you’ve thrown together after work.

Watch Chloe demonstrate the avocado pesto pasta and visit her blog for the recipe.

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Chloe Coscarelli

Chloe Coscarelli has won the 2nd episode of Cupcake Wars on the Food Network!

The cupcakes that impressed the judges were Ginger Nutmeg Spice with Date Caramel Drizzle, Chocolate Strawberry Shortcake, Crème-filled Chocolate Orange with Candied Orange Peel, and Raspberry Tiramisu. Coscarelli received $10,000 for beating out dairy and egg cupcakes and was able to show off her vegan catering talents for a celebrity party hosted by Ok! Magazine.

The 23 year old gave VegNews an interview, revealing both she and other people were shocked at the fact a mainstream food show chose vegan sweets as favorites.

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Chloe Coscarelli

“Many people think vegan desserts taste like cardboard, rubber, whole wheat, or nothing at all! This may have been true in old-school vegan cooking, but now the bar has been raised and there are so many great products and techniques that make vegan desserts just as moist and fluffy as those with dairy and eggs.”

—Chloe Coscarelli, vegan chef of chefchloe.com, who won first place and a grand prize of $10,000 on a recent episode of the Food Network’s “Cupcake Wars”, a competition where cupcake bakers compete for a chance to cater for a high profile client.

Coscarelli added that vegan cooking is also easier because you don’t have to worry about “creaming butter and cracking eggs.”

Laist.

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