Ida Dolce has been vegan since 2006. With insufficient vegan options available at her college, she decided she had to be in charge of her own food if she wanted to please her taste buds. Along with her academic studies, she read vegan books and watched cooking shows religiously, picking up little tips and tricks of the kitchen as she went. Realizing she had a knack for creating unique flavor profiles, she started experimenting with recipes on her own. She has witnessed veganism evolve over the years, which has added so much to her vast culinary arsenal, and looks forward to seeing (and hopefully creating) more staples in the vegan world.
Recent Posts
Heavy Cream Veganized
In my college years, I got the majority of my culinary knowledge by watching cooking shows… religiously! However, this was in the mid 2000s, where almost all the celebrity chef recipes were laden ...
Depending on their usage, common egg substitutes have been tofu, cornstarch, potato starch, tapioca, applesauce, bananas, chickpea flour, ground flaxseed, and various commercial egg replacements. ...
Non-Dairy Milks: Which One Should I Use for Cooking?
Whether you are vegan, lactose intolerant, or just trying to cut back on dairy, there are so many great non-dairy choices out there. Soy, rice, almond, coconut, hemp, hazelnut, cashew, oat, the list ...
