That's Oh My Gosh Cupcakes, and yes, they will make you shout their namesake phrase. This afternoon I sat down with a couple of friends to enjoy the goodies Andie and her crew baked and delivered (on time and beautifully packaged in corn-based plastic cupcake holders). Let's meet the edibles!

Carrot Cake
The first cupcake we tried, the carrot cake concoction, is my favorite, and I'll tell you why: it is perfect. I know you can barely stand superlatives so I have to explain myself the only way I know how -- with a list.
1. The carrot flavor is king to the raisin and vanilla peasantry.
2. It has a tight crumb without being too dense.
3. The sweet, decadent icing complements a cake that could knock a man down on its own.
4. Extra points for mini carrot decoration on top.
My only complaint is that it contains raisins, but I can't criticize it for that since most people like raisins and wouldn't call this carrot cake without them. If you like raisins, or even if you aren't hot on them, take it from a woman who usually can't stand 'em: you will love this cake.

Just in time for Valentine's Day, there's a profile of Eugene-based vegan chocolatier Chocolate Decadence in Southern Oregon's Mail Tribune. Chocolate Decadence, which is now celebrating its tenth anniversary, was founded by Sam Melner, a chocoholic with a dairy allergy, and Cheryl Byer, a vegan. Melner has since bought out Byer's stake, and it's become something of a family affair, with wife Marjorie working in the kitchen (she's described "painstakingly" coating nuts with chocolate) and son Pete, who's the general manager. Though Byer is gone, their website still boasts links to vegetarian, vegan, animal rights, and animal rescue resources. And, as my omnivore father can attest to, the chocolate is fantastic.

After a few years as the UK's "Disneyland for vegans," Sainsbury’s has stopped labeling their house-brand products "vegan" even though the foods still are. In an e-mail to a pissed-off customer, Sainsbury's PR wrote: "We do not feel it is vital information. We believe this, as it is a personal choice to follow a vegan diet and is not as important as allergy advice." Apparently you can’t fit both on the package?

There's a good deal of confusion as to what things will be labeled now. Some shoppers say stuff they know is vegan is labeled as just "vegetarian," while others say no store products have any veg labels at all; some customers have been told they're the only ones complaining, while others have been told the labels will remain the same.

Sainsbury's doesn't list an e-mail on their website, but you can contact them by phone at 0800 636262 and by mail at: Sainsbury's Supermarkets Ltd., 33 Holborn, London, EC1N 2HT. Even if you don't live in the UK, any kind of support on this issue could make a difference for grocers in the US and elsewhere.

Update: Sainsbury's is claiming this is all a miscommunication and that they still have vegan labels. Yay.

About 1 in 133 people has celiac disease, an inherited illness in which the lining of the small intestine is damaged upon consumption of wheat, barley, or rye (whether oats are also off limits is up for debate). But because the symptoms are so common (stomachaches, constipation, diarrhea, and fatigue, among others), celiac can be difficult to diagnose. In an effort to raise awareness, October has been designated Celiac Awareness Month.

Of course, having celiac or even just being gluten-intolerant can be that much more complicated if you’re also vegan—goodbye, seitan and wheat protein! Even if you’d be willing to suffer the intestinal upset for some mock meat every once in a while, consider this: Researchers are now tying celiac to dementia and other forms of cognitive decline. (McDonald’s was sued for not disclosing all the ingredients in its french fries, which were found to contain gluten as well as casein, which exacerbated the condition of an autistic boy.) The good news is, tests at the Mayo Clinic have shown that following a gluten-free diet may help counteract these consequences. The bad news is, following a gluten-free vegan diet can be a real pain in the ass. But it can be done.

Those of us who can’t eat gluten might want to make a trip to the inaugural Gluten-Free Culinary Summit this weekend at Copper Mountain Resort in the Colorado Rockies. The conference will feature workshops, cooking and baking demonstrations, and lectures by renowned chefs.

Hosted by Marc David, the author of The Slow Down Diet, the event boasts presenters such as Lee Tobin of Whole Foods, Lori Sobelson of Bob’s Red Mill Natural Foods, vegetarian chef Ron Pickarski, and vegan cookbook author Lorna Sass. So while the entire conference won’t be vegan-centric, it sounds like a fair amount of offerings will be available for those of us trying to avoid animal products as well as gluten.

Registration ends Wednesday, so call 303-368-9990 or sign up online today.

UPDATE: According to a rep for the Summit, there will be many vegan versions of dishes throughout the weekend (and others can be veganized), and at the special event dinner on Saturday night, about five different dinners will cater specifically to vegans. Way to go, GF Summit!

The latest issue of Food & Wine (September 2006) features an article on Babycakes. Titled "Vegan Sweets That Pass the Taste Test", the short piece profiles the cute-as-a-button baker Erin McKenna and gives (what I assume are clueless and non-veg) readers the lowdown on what's in her pantry and a few of her secrets to healthy living. A highlight of the article is the unveiling of McKenna's recipes for three treats, including the insanely delicious Brownie Bites.

Last night I had a treat: a preview taste of Amy’s Rice Crust Spinach Pizza (scroll to the bottom of the linked page for ingredients and nutritional information).

When I was vegetarian (not so long ago), I used to eat Amy’s Rice Crust Cheese Pizza, so the crust was already familiar to me. But those of you who haven’t had a reason to avoid gluten might find it a little crunchy. Never fear, though—it still tastes good.

And so does the pizza. The cheeze (soy-based mozzarella and ricotta) didn’t really melt—no surprise there. But that’s about the worst I can say about the pie—and honestly, if it doesn’t affect the taste (which it doesn't), I couldn’t care less. The sauce was seasoned just right, and the spinach, a kind of pesto-ish paste, added a little something extra. If only I hadn’t overcooked it just a tad (damned toaster oven!), it would have been perfect. My shaky cooking skills notwithstanding, the pie was delish.

Amy’s Rice Crust Spinach Pizza will be in stores later this month. Also vegan and due out soon are Amy’s Baked Ziti Bowl (also wheat-free!), Indian Spinach Tofu Wrap, and Vegetarian Breakfast Patties.

Venture out to Brooklyn Aug. 13 and 20 and let Rochelle Campbell of Moo-Free teach you how to bake without dairy, eggs or honey.

Following the Aug. 13 lecture, on Aug. 20 you’ll dive in with your own two hands and make vanilla crunch cake, pineapple upside-down cake, marble cake, Brazilian doughnuts, chocolate chip cookies, and brownies, all using unbleached flour, brown sugar, nonaluminum baking powder, soy milk, canola or soybean oil, and natural flavorings.

The best part is, you get to bring home a little bit of everything!

Classes are $55 each and run from 2-6 p.m. For more information or to sign up, e-mail Rochelle at moofree5@gmail.com or call 718-789-0416.

Maybe you’re tired of drinking the same old beers and wines that you know aren’t made from animal products, which are also the source of pretty severe allergies for many of us. And maybe printouts of vegan liquor listings just don’t fold up small enough to fit in your pocket or your purse when you go to cocktail parties.

Whatever the case, there’s good news: As they’ve done with food, by the end of September, the government will start requiring manufacturers to list any of the main allergens contained in or used in the making of their wines and beers. That means no more sneaky fish bladder, no more undisclosed egg whites. A whole new world of booze just might open up, especially if manufacturers follow the law to the letter. Look for some conscientious liquor makers to start labeling their products immediately.

“Is there any way we can enhance your dining experience by hurting an animal?”—Waiter to vegetarian Lisa on The Simpsons

This quote might seem ridiculous to omnivores (like the friend who invariably ends up repeating it to me when we’re out to eat and I’ve just asked the waiter the usual questions: What do you use to prepare your rice? Are the beans cooked in lard? What kind of broth was used in the soup?). But with all the hidden ingredients ending up in seemingly safe foods these days, it seems pretty spot-on to me (except that nobody’s explicitly asking).

Just a few days ago, I reported that some batches of Vegan Parm contained hidden milk ingredients (by the way, I tossed mine—not worth the risk. I’ll stick with Parma! Vegan Parmesan—which is also gluten-free—thank you). And now comes news that Harry & David Wild ’N Spicy Hot Chili Pepper Tortilla Chips also contain undisclosed milk ingredients.

What the hell is going on???