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Dairy & egg-free workshop

We partnered with Acterra and gave a cooking demo for their Meatless May challenge. We made a plant-based quiche and chocolate mousse.

Here are the recording and the handouts that was sent to the participants.


There are so many alternatives to dairy and eggs that we can’t list them all, here are some of our favorite products:

If you prefer to make your own staples, here are some we are making at Clorofil:

Recipe 1 - Vegetable Quiche

Baking a plant-based quiche, a classic French dish traditionally made with eggs, cream, and cheese.


  • 1 vegan puff pastry (I use Pepperidge Farm)

  • Filling

    • 1/3 cup raw cashew (soaked overnight)

    • 2/3 cup water

    • 12 fl oz Just Egg (egg substitute product sold next to eggs)

    • 1/2 cup vegan parmesan (I use Follow Your Heart)

    • salt & pepper

  • Vegetables

    • ½ onion, chopped

    • 4 oz crimini mushrooms, sliced

    • 2 cup packed baby spinach, chopped

Preheat the oven to 400F.

Line the pie pan with parchment paper. Roll the dough and place in the pan. Set aside.

Sauté the onions till translucent. Add the mushrooms to the pan, cook until the mushrooms release all of their moisture, and are browned. Add the spinach and let it wilt. Place the sautéed vegetables on the dough.

Blend water and cashew until you get a creamy liquid. Mix in the Just Egg, salt, and pepper. Pour on top of the vegetables. Sprinkle the cheese on top.

Bake for 40 minutes or until the quiche is slightly puffed and browned.

Serve warm or cold with a green salad.

Bon Appétit!

Cooking video for the quiche Lorraine which contains tofu bacon:

Recipe 2 - Chocolate Mousse

No need to give up yummy desserts when eating plant-based!

Here is how to make a chocolate mousse with avocados.


  • 2 ripe avocados

  • ½ cup cocoa powder

  • ¼ cup maple syrup

  • 3 Tbsp soy milk

  • 1/2 tsp vanilla extract

  • pinch of salt

Blend all the ingredients.

Cool down for an hour in the fridge.

Bon appétit!

Meet the cooks!

Isabelle Cnudde is the founder of Clorofil, an all-volunteer animal advocacy nonprofit and micro-sanctuary in the San Francisco Bay area. As a humane educator, Isabelle gives talks about the plight of farmed animals and encourages a plant-based lifestyle. Visit for her series of lighthearted cooking videos sharing plant-based recipes with a French twist.

Davy Davidson, MA, Transpersonal Psychology, has been an educator, an actress, an international communication coach to McKinsey Management consultants and an entrepreneur running VegTime, her own organic vegan food company. Davy has served on several environmental and animal rights boards. Vegan since 1992 she remains passionate about the power of our plate to transform our personal and planetary health. Davy is retired and enjoys time in nature and with wildlife whenever possible.


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