About Roslyn Dudley
Roslyn Dudley grew up in Virginia with her grand parents where she acquired a love of cooking as she helped to prepare family meals. She became a vegetarian about 34 years ago when tofu was the go to staple of the vegetarian diet. She started transforming some of her childhood dishes like cornbread and mustard and turnip greens.
More recently her dishes have evolved to incorporate vegan ingredients like cashew ricotta cheese and tempeh BBQ ribs and flax egg substitutes. Cooking demos, cooking for her family and friends, hosting intimate get togethers, newspaper and cookbook recipe contributor are a few of her culinary accomplishments.
This is her first cookbook on the market.
Vegan Cooking for the Soul
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