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Ida

Ida
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

Best Tomato Soup Ever

We're nearing the very end of tomato season, so I want to celebrate them with one of my all time favorite go-to recipes.

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Potato Plantain Croquettes: A Unique Vegan Appetizer

If you’ve been to any cooking class at The Chopping Block, you’ll be given a little appetizer that we employees refer to as a “Chef App.” A lot of times, your chef app is our famous Truffled Popcorn. ...

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Vegan Gnocchi: Potato Pillows of Goodness

There seems to be this unwritten phenomenon among The Chopping Block's employees, where after our Know Your Gnocchi class, someone who worked the class is inspired to go home and make gnocchi from ...

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Pineapple Pink Pepper Sorbet: A Light, Refreshing Summer Dessert

You'd think after last month’s butternut squash ice cream brainstorm that I was obsessed with ice cream. Well, I am! I'm also a big fan of combining unique flavor combinations… within reason of ...

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Butternut Squash in Ice Cream?

I'm gonna take a wild guess and say that when you saw the title of this blog post, you said to yourself, “hmmm, interesting,” or “wait, WHAT?”

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Praise Seitan! A “Meaty” Vegan Staple Must

“But… what do vegans eat?” If I had a nickel for every time i was asked that question, I’d have… well, I’d have a lot of nickels! Most people are aware of tofu, and even tempeh, as major vegan ...

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Under Pressure: Pressure Canning for Advanced Preserving

Having homemade staples around the house, like stock or broth, marinara, barbecue sauce, or even precooked beans can make it so much easier for a home cook to whip up a quick meal on a whim. When you ...

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Ugly Avocados? Make Chocolate Mousse

Oh avocados, my culinary love-hate relationship. I love how creamy and rich they are. I love that they make great guacamole, salsa, salad, and great spread on toast. I love that they're filling and ...

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Making Dessert for your Valentine: Score with Strawberry Pasta

Box of fancy candies? Cliché. Chocolate covered strawberries? Done to death. Conversation hearts? We're not in grade school anymore! So what to do when you need a unique crowd pleasing... or date ...

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Vegan Almond "Ricotta" - A Non-Dairy Decadence Made Easy

Who doesn’t crave a creamy bubbly lasagna, or a decadent stuffed ravioli? Who wouldn’t want to indulge in a sweet and crispy cannoli, or sweet & fluffy crepes? These classic comfort foods all ...

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