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Category Archive: Product Review

Here are all the SuperVegan blog posts categorized under Product Review. XML

  1. Alan Roettinger reminds me of an editor I once worked with. The fashion editor in question longed for the days when men and women dressed as if they gave a damn—not just for special occasions, but for going to the grocery store, doing laundry, whatever—instead of just throwing on jeans and a T-shirt. Private chef Roettinger has the same wish, except his centers around food: Even if we’re pressed for time, he believes, we should still be able to create elegant, flavorful dishes. To that end he wrote Speed Vegan: Quick, Easy Recipes With a Gourmet Twist. I asked the recent vegan about his inspiration for the book and how plant-based life is treating him.

    Roseann Marulli Rodriguez: Hi, Alan. Thanks so much for speaking with SuperVegan.

    I love the idea behind your book. I think most people get lazy and make the same dishes over and over just because they’re easy. I personally eat way more frozen meat analogs than I should probably admit to in public. What gave you the idea for the book?

    Alan Roettinger: After my first book, Omega 3 Cuisine (vegetarian, with small bits of egg and dairy, but mostly vegan), Book Publishing Company and I were eager to work together again, so I asked for a project. After some deliberation, they handed me Vegan Quick—recipes that could be made in 30 minutes or less. If you’ve read my introduction, you know this was a little unusual for me; I normally spend as long as it takes to make fine food. It was a good exercise for me!

    Roseann: When you started the book you weren’t vegan. So why a vegan cookbook? 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. Every year, Dr. Michael Greger, the director of public health and animal agriculture for The Humane Society of the United States, peruses untold numbers of medical journals for the newsiest of food news. He then presents the most notable findings in a quiz show format DVD. I dropped the good doctor a line and asked him to explain some of the more curious revelations from his newest releases, the 2009 and 2010 Latest in Clinical Nutrition.

    Roseann Marulli: Hey, Dr. G! Long time no speak. Thanks for chatting with SuperVegan.

    There’s a lot of information jam-packed into your nutrition DVDs. Some of it’s a no-brainer, like the fact that artifical colors are harmful and that having a cat or a dog is protective against cancer. (Well, we all knew companion animals make us happier, anyway.) But there were a few surprises, too. What was the most shocking thing you learned from the medical literature in the last two years? The most yawn-inducing?

    Dr. Michael Greger: I continue to be amazed by our bodies’ ability for self-repair. Like, if you bang your shin on something it gets better—unless you keep banging it in the same place day after day. That’s what smoking does, daily lung injury. But when people stop smoking, their lung cancer risk after enough years approaches that of a nonsmoker! Isn’t that amazing? Our body can get all the crap out of there and heal. Same thing with the lining of our arteries getting injured day after day from unhealthy diets. All you have to do is stop it and your body will heal. Our bodies want to be healthy, if we would just let them. That’s what these new research articles are showing: Even after years of beating yourself up with a horrible diet, your body can reverse the damage, open back up the arteries—even reverse the progression of some cancers. Amazing! So it’s never too late to start exercising, never too late to stop smoking and never too late to start eating healthier.

    The yawns come mostly from the cascade of studies touting the benefits of foods like berries and greens. I don’t even cover them anymore in my DVDs. Been there, done that. Continue Reading…


  4. Mmmmm. Gummies. Sweet, sour, chewy gummies.

    Or, that’s the ideal, right? And aren’t we always searching for a vegan gummy as delicious as a Sour Patch with the elasticity of a common, gelatin-based gummy worm? Yes, ma’am.

    These Goody Good Stuff gummies come pretty close. I tried the Sour Mix & Match pouch of amorphous shapes that look kind of maybe like a very round, very tiny and cute dog biscuit. About a 4 out of 10 on the sour scale, slightly less sour than Sour Patch Kids, these guys are super sugary–23 grams of sugar in nine pieces–, and deliciously fruity without the fake fruit flavor. They’re vegan (obvious plus) and gluten-free (I can eat them!). But, alas, they’re not all that in the elasticity department. Sure, they’re gummy like sticky, but not gummy like bounces back on your fingers as you pull one end into your mouth. Matt accurately said they’re more like jellies than gummies, which, if you like that sort of thing, makes these just right for you.

    For those craving a sour-ish, fruity, sugary snack, these are IT. For those looking to replace the Haribo gummy worms in their lives, look elsewhere. “Where?” you ask. I don’t know! Do you know, readers, where to find hard vegan gummies, sour and classic? Please clue me in.

  5. I’m pretty lazy when it comes to cooking, but I love food, so every once in a while I pull out all the stops and try something new. Recently I test-drove some recipes from The Best of Vegan Cooking, the latest cookbook from animal protection organization Friends of Animals. And wow, was I impressed! Even my passable cooking skills couldn’t thwart these dishes. Pretty proud of my efforts and very well-sated, I caught up with FoA president Priscilla Feral and asked her to tell me more.

    Roseann Marulli: Priscilla, thanks for speaking with SuperVegan. The Best of Vegan Cooking is a collection of recipes from a number of different chefs, each with their own style and culinary influences. How did you decide which chefs would participate?

    Priscilla Feral: Trish Sebben-Krupka is an extraordinarily talented friend, and the same is true of Mike Behrend. I met and cooked with Jesus Gonzalez and Gonzalo Mendoza at the cooking school at Rancho La Puerta, in Mexico. Mary Lawrence lives in Connecticut, where I reside, and my friend and photographer Linda Long brought other chefs in to contribute their talent.

    Roseann: From the dishes I’ve sampled so far, you made some very good decisions! What’s the most popular recipe? What’s your personal favorite? Continue Reading…

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