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
French Onion Palmiers: Vegan Holiday Appetizer
Frozen puff pastry! It’s amazing. It’s light. It’s flaky. It comes out of the oven all golden, crunchy, and fluffy. It’s so convenient. It’s in almost every grocery store freezer section. And one of ...
Vegan Holiday Decadence: Chocolate Candy Cane Tart
One of my secret guilty pleasures about being vegan is proving to many skeptics that plant-based food is delicious, rich, and satisfying. Despite this proving to be quite the challenge at times, it ...
I love breakfast and brunch! When I have the time, I love cooking a giant hearty breakfast, whether it's for myself, my boyfriend, or a full room of people. I also love showing people that vegan food ...
Does this sound familiar? You need two or three tablespoons of an herb for a recipe. However, your grocery store only sells herbs in large bunches, so you have no choice but to buy the whole bundle. ...
One of the most convenient dessert ingredients at the grocery store is condensed milk. Often used to make custards, pies, cheesecakes, and especially quick & easy fudge, condensed milk is a quick ...
Brown Sugar Sriracha Popcorn: Sweet, Spicy, Crunchy Love
The one skill all employees at The Chopping Block master quickly is how to make perfect stovetop popcorn. If you have ever been to one of our cooking classes or private cooking events, you’ve ...
Squash Blossoms are Awesome (Especially when Stuffed & Fried)
When summer begins, most people get excited for beaches, vacations and school being over. But what makes ME a happy summertime girl? Farmers markets! From unique varieties of herbs, to almost unheard ...
A culinary staple originating from East & Southeast Asia, tofu has made its way to the Western world’s food scene over the past few decades. It is low in calorie, cholesterol-free, and high in ...
Truffle Polenta with Mushroom Ragout & Garlicky Greens
If you have ever set foot in The Chopping Block, you’ve probably seen (and hopefully tasted) our signature truffle salted popcorn. Everyone who works here has a jar of truffle salt in their kitchen ...
Vegan Comfort Food: "Oyster" Mushroom Po' Boy with Pickles & Remoulade
Before veganism started to make its way into mainstream eating, society was convinced that vegans ate nothing but lettuce. I remember having to work hard to convince my own friends that vegan food ...
