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Category Archive: Allergies

Here are all the SuperVegan blog posts categorized under Allergies. XML

  1. When I lived in South Florida last year, I took a lot of shit for calling it a culinary wasteland. (Read: three vegan restaurants within a 75-mile radius.) That said, what the Sunshine State lacks in quantity it makes up for in quality, and it’s definitely not short on cool vegan peeps out to make the world a better place. I met one of those peeps, Katherine Botelho, at the Great American Meatout, and she’s since created a line of organic, vegan, gluten-free and (in SoFlo) local nut butters that range from simple to specialty. We caught up recently, and Katherine told me why she’s nutty for nut butter.

    Hi, Katherine. Long time no see! Thanks for taking the time to chat. What led you to start Ethical Bounty?

    I was inspired to create a business that would offer a product that’s familiar to most people, but kick it up a notch and put a unique spin on it. As someone who’s interested in natural and organic foods, I focused on nut butters. They’re so nutritious, and a great source of protein and good fats. I looked at what was available and thought, Something’s missing. Most nut butters contain added salt and oil and are produced using nuts that aren’t organic. Many also contain preservatives to lengthen their shelf life, yet in the end, they taint the purity of the product. I wanted to create a raw, organic option, and in more interesting varieties. I was also excited to offer the butters to a large scope of people via the web.

    You offer straight-up nut butters like Pecan and Brazil as well as specialty flavors like Cherry Pistachio and Vanilla Almond. How did you come up with the combinations?

    I had to put my imagination to work for the specialty butters, though some of the flavors seemed obvious. I wanted to do something tropical, so I thought, What fruits and nuts come to mind when I think about Hawaii? Pineapples and macadamia nuts. So Pineapple Macadamia Butter was born. Then I thought of pecan pie and came up with Maple Pecan Butter. A craving for banana bread (which I went through an obsessive baking phase with) was re-created as Banana Walnut Butter. And I actually had a dream in which I thought I could smell cinnamon and raisins cooking together—enter Cinnamon Raisin Cashew Butter! Continue Reading…

  2. Ricki Heller wants you to have your cake and eat it too—just without a lot of the ingredients you generally think of when you think about dessert. I took some of the recipes from her cookbook, Sweet Freedom, out for a spin, then asked Ricki to fill me in on how it all began.

    Roseann Marulli: Thanks so much for speaking with SuperVegan, Ricki. How did Sweet Freedom: Desserts You’ll Love Without Wheat, Eggs, Dairy or Refined Sugar come to be?

    Ricki Heller: Sweet Freedom is an outgrowth of my baking company, Bake It Healthy, which grew out of my cooking classes. I’d been selling muffins, cookies, bars and cake slices in health food stores across Toronto for a few years when I realized I just didn’t have the physical stamina to keep the bakery going anymore. I was responsible for all aspects of the business, so between baking, wrapping and labeling, and delivering the goods, I was working 16-plus hours a day. When I decided to close the company, in 2007, many of my customers asked if I’d consider private catering because they didn’t want to give up their weekly muffins and cookies or custom birthday cakes. I did cater for about a year but then decided that the best way for people to continue enjoying the treats was to have the recipes themselves, so I began to convert them for the home cook—and Sweet Freedom was born!

    Roseann: You’re a registered holistic nutritionist. Why is it important that your desserts be healthy? Do you ever cheat with something “bad”? Continue Reading…

  3. Our latest chart obsession is this map of lactose intolerance frequencies:

    Global Map of Lactose Intolerance Frequencies

    Source:, “Lactose Intolerance.” Available at Accessed 10/17/2010.

    There is a long history of institutionalized racism in the dairy industry in the United States. Dr. Milton Mills of the Physicians Committee for Responsible Medicine (PCRM) notes that while the United States government tells U.S. citizens that we should eat two to three servings of dairy products each day, it is an entirely inappropriate recommendation for most members of diverse communities in the country. As the above chart clearly presents, about 75 percent of the world’s population is lactose intolerant. PCRM notes that 60 to 80 percent of African Americans, 50 to 80 percent of Latinos, and at least 90 percent of Asian Americans and Americans Indians are lactose intolerant.

    Thanks, I Love Charts, for sharing this chart with us. Special thanks to my former classmate Jared Goodman for his keen research skills, too.

  4. OMG Cupcake

    After eating this I might have wept a little.

    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. Continue Reading…

  5. Dinosaur Shapes!

    Dinosaur Shapes!

    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.