By Monika Wysocki A self-described “Jew-talian from New York,” Doron Petersan grew up in the land of Jewish delis, bagels, cannoli and knishes. But after assisting with a surgery in a veterinarian’s office and realizing that the flesh of the dog looked just like chicken she had just eaten, Petersan began to look for new ways to cook her favorite foods without using animal products. Her kitchen experiments, combined with courses in food science at the University of Maryland, eventually led to the birth of Washington, DC bakery Sticky Fingers Sweets & Eats, and cupcake recipes like the George Caramelin (chocolate cinnamon cupcake, filled with bourbon caramel) that have beat out non-vegan competitors twice on Food Network’s baking competition, “Cupcake Wars.” In her new cookbook, Sticky Fingers’ Sweets, Petersan shares the secrets behind 100 of the bakery’s hugely...

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