Olivia Gregg's senior project was to create dairy free, vegan deserts. She made deserts such as Velvet cupcakes (pictured above), HOHO's, Lemon-Glazed Vanilla Cupcakes, and Baklava. Each and every desert better than the last. Olivia is an amazing cook that comes meatless and dairy free. And the perks of being her friend, I got to be her guinea pig.
As well as trying her excellent deserts, I got to interview her on her experience.
JK: SO WHAT MADE YOU WANT TO BECOME A VEGAN?
OG: ORIGINALLY JUST TO SEE IF I COULD DO IT AND CHALLENGE MYSELF
AFTER A MONTH I BECAME MORE AND MORE CONSCIENCE OF THE PRODUCTS IN THE FOOD I WAS EATING
JK: WHAT IS YOUR FAVORITE PART OF BEING A VEGAN?
OG: WHENEVER I OVEREAT OR INDULGE I DON'T FEEL AS GUILTY
JK: DID YOU ENJOY MAKING VEGAN DESERTS?
OG: YES! IT WAS A GOOD LEARNING EXPERIENCE. MY FIRST ATTEMPT TO MAKE VEGAN CUPCAKES WAS THE WORST EXPERIENCE. THEY CAME OUT HORRIBLE AND I FELT SO DISCOURAGED. BUT WITH THE SENIOR PROJECT I BECAME MORE AWARE OF THE TERM "PRACTICE MAKES PERFECT"
JK: WHAT WERE SOME DIFFICULTIES YOU CAME ACROSS?
OG: I THOUGHT MY FIRST BATCH WAS GOING TO BE EASY AND PERFECT, I WAS WRONG.
TEXTURE WAS HARD BECAUSE THEY WOULD COME OUT DENSE MAKING THE DESERT WAS NOT ENJOYABLE. TASTE WAS ALSO DIFFICULT BECAUSE I DIDN'T WANT MY DESERTS TO HAVE A TOFU TASTE.
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