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Category Archive: Allergies

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

  1. Not even Google image search wants you to see that little green leaf!

    Not even Google image search wants you to see that little green leaf!

    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.

  2. 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. Continue Reading…

  3. 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!

  4. Erin McKenna

    Erin McKenna

    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.

  5. 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.