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Category Archive: Florida

Here are all the SuperVegan blog posts categorized under Florida. 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. First there was the cookbook. Then they expanded to Los Angeles. What’s the latest news from Babycakes? A brand-new store in downtown Disney, that’s what!

    Okay, this might be a little more exciting for me than it is for you, because since I left NYC for Fort Lauderdale almost a year ago, let’s just say I haven’t been eating as well. So if Babycakes is headed my way, it’s time to celebrate! But it’s also a coup for the good guys: When’s the last time a monolith like Disney decided to kick out Mickey D’s and bring in not just a healthier option but a healthier vegan option? Can’t think of one? Neither can I.

    So bring on the agave-sweetened cupcakes, brownie bites, biscuits with jam, corn bread, doughnuts and double chocolate crumb cake—I’m ready! But their phones aren’t working yet, so if you need a fix right now, drop Emily a line.

    Florida just got a little bit sweeter!

  3. If you go to Key West, make sure you don't miss out on Green Republic.

    If you go to Key West, make sure you don’t miss out on Green Republic.

    If you’re planning a vegan vacation, the Conch Republic might not sound like your kind of place—as the name suggests, seafood abounds there. But I’ve been to Key West twice this year, and we actually had a lot more options than Happy Cow led me to believe we would.

    Upon arrival both times, we headed straight to The Cafe, a vegatarian restaurant on Southard St. with lots of vegan options. The restaurant’s really cute, with paintings by local artists on the walls and crayon drawings by its customers everywhere else. My husband’s not an edamame fan, so both times we started off with the Un-Wing Dings with BBQ sauce—breaded logs of tofu, kind of like what you’d find at Kate’s—which were just spicy enough for me and maybe just a little too much tofu for him. From there we moved on to the Kung Pao Tofu and Veggie Burger, both of which were really good and really substantial. The Kung Pao sauce was incredibly flavorful, and the burger really hit the spot, and not just because it was enormous. Next time we go I’d like to take their Seitan Pepper Steak with jasmine rice for a spin. Continue Reading…

  4. Jean Paul Peanutier, how do I love thee? Let me count the ways…

    Jean Paul Peanutier, how do I love thee? Let me count the ways…

    I hit a bit of a snafu a few weeks ago—I was eloping and had planned to have a Peanut Butter Bomb shipped down for the occasion. It’s my absolute FAVORITE dessert, and even my husband craves it, he of the decided lack of sweet tooth. Our hearts were set on it, and I was determined to deliver. But you know what they say about the best-laid plans. So with hope in my heart, I contacted Vegan Treats and was told by a couple of different people that (a) they didn’t ship cakes anymore, and (b) they did but they didn’t know if they could ship to Florida. About a week before the wedding, amid a flurry of emails back and forth, I was finally told that they could ship a PBB to us, but between the overnighting, the ice packs, etc., it would be pretty expensive. Um, who cares? Just send the damn thing! But then of course—thank you, Murphy’s law—VT ran out of boxes and didn’t know when they’d be getting more in. Seriously? You ran out of boxes??? So now I had a cake topper and no cake to put it on. Great.

    Perplexed and disappointed, I contacted Cocoa V, progeny of my favorite NYC restaurant, Blossom. Turns out they make a chocolate-peanut butter tart, which isn’t on their online menu. Yay! Um, except that they don’t ship cakes to Florida. I was starting to get a complex.

    Now desperate, I did a search for local bakers with vegan offerings—not an easy task down here. But I found a few. Bunnie Cakes seemed promising, but the owner didn’t get back to me in time. Peace a’ Cake did, in fact, have a chocolate-peanut butter cake. But for some reason, their PB treats are the only ones they make that aren’t vegan. (Does that make sense to you?) Finally, as a last resort I tried Cupcake Couture in Delray Beach. CC makes some of the most beautiful confections I’ve ever seen, and I was told they could do vegan vanilla, chocolate and red velvet cupcakes. I’d been striking out pretty badly and had zero expectations. But it was our wedding, after all, so I had to ask: Could they possibly make their Jean Paul Peanutier—a rich chocolate cake with delectable peanut butter frosting, just velvety and sweet enough to be habit-forming but not heavy or overwhelming—vegan, and as a cake, pretty please and with sugar on top? Hell yes, they could! And hell yes, they did. And it was amazing! And so it was that we got our chocolate-peanut butter wedding cake, and it was delicious, and we lived happily ever after. All hail Cupcake Couture!

    What’s your favorite sweet indulgence, readers? And to what lengths would you go to acquire it? Share with us in the comments!

  5. I recently attended a health conference at the Regency Health Spa in Hallandale, Florida, and had a chance to meet John Nowakowski, the spa’s executive chef for the last 15 years. The author of Vegetarian Magic, John puts a healthy, vegan spin on everyday dishes and has been featured in the Sun Sentinel and Vegetarian Times magazine.

    Roseann Marulli: Hi, John. Thanks so much for speaking with SuperVegan. You serve vegan food only at the Regency Health Spa. Is this the first vegan food establishment you’ve worked in? Was it a challenge to leave animal products behind?

    John Nowakowski: This is my first vegetarian spa, but I was doing “heart-healthy” cooking for five years with Trust House Forte/Gardner Merchant Corporation. Prior to that I had a long and successful career with Marriott Hotels & Resorts as executive chef. It wasn’t a challenge to leave animals behind in my cooking. I just used the motivation to re-create meat-based dishes vegetarian style.

    Roseann: Aside from animal products, what are some of the foods and beverages you don’t serve at the spa, and why?

    John: In addition to the spa’s being a meat-free environment, because most guests come here to detox, we don’t serve alcohol, soft drinks, coffee or caffeine of any kind, and we don’t use enriched products, corn syrup, refined sugars or table salt in our recipes. Continue Reading…

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