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6 Pastry & Baking
North America
Off The Wire
News, events and
happenings from
around the region
Have Vegan Cake and Eat It Too
Home cooks have recently embraced veganism as a delicious way to eat
the healthiest foods, but have found that it’s challenging to create baked
goods without using eggs, dairy, or animal products. Expert baker, Donna
Diegel, has created wonderfully light and flavorful breads and desserts –
a welcome change from older heavy and tasteless recipes.
In The Complete
Idiot’s Guide®
to Vegan Baking, Donna delivers over 150 amazing recipes
including:
• Breakfast cakes and muffins
• Yeast breads and dinner rolls
• Flatbreads and quick loaf breads
• Tarts, cobblers, and crisps
• Cakes, pies, cupcakes, and sweet buns
• Cookies and brownies
Donna Diegel (Warwick, R.I.) has a lifetime of experience in baking.
Having served as the pastry chef at four upscale country inns in New
England, a commercial caterer and founder of a commercial baking
concern in Vermont, she has also pursued a career as a writer and educator
about organic cooking. She teaches classes in Vegan Cooking, writes for
several food websites including Baking and Desserts, Providence Food
Examiner, and the National Food Blog Examiner and has self published
two vegetarian cookbooks. She also reviews cookbooks and is a member
of “Operation Baking Gals,” a group that sends cookies to the troops
overseas.