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As of October, 2013, SuperVegan is no longer under active development.
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Category Archive: Recipes & Cooking

Here are all the SuperVegan blog posts categorized under Recipes & Cooking. XML

  1. marchvdsignJoin us THIS Thursday, August 29, from 7:00pm to 10:00pm for Vegan Drinks NYC! Find us at Fontana’s Barlocated at 105 Eldridge Street on the Lower East Side. Show up hungry because Chef Oscar Vegan Revolution will serve up what is rumored to be the best vegan tuna melt and mac ‘n cheese in town, among other delicious fare!

    This month, we’ll be benefiting Evolve for Animals, “a grassroots nonprofit organization that unabashedly advocates for the total and unfettered rights of non-human animals through education-based outreach events such as tabling, leafleting, public speaking engagements, film screenings, and vegan soup kitchens. While other organizations may focus on the treatment of animals, EFA presents the case for animal rights from the perspective of use and commodification where any and all impositions on sentient life is defined as violence, and veganism is the proposed solution.”

    Stuff your dollars in the donation jar, and buy raffle tickets from Evolve for Animals to win one of these great prizes:

    • Copy of Sistah Vegan
    • Copy of The Global Vegan Family Cookbook
    • Copy of Defiant Daughters
    • T-shirts by Arm the Animals
    • $25 Vegan Essentials Gift Certificate
    • $40 Candle Café West Gift Certificate
    • Three $25 Loving Hut Gift Certificates
    • Two $25 Beyond Sushi Gift Certificates
    • $50 FurFace Pet Portraits Gift Certificate

    Music by DJ Megan Rascal and DJ Jason Das! (DJ Grand Format is a nerd and went back to school. We’ll miss him until he comes back to us!)

    Wanna let all your Internet friends know you’re going? RSVP on Facebook if you’re of the mindset to do so.

    Have you read the new and improved Vegan Drinks FAQ? Please read it, even if you’re a regular at our event. (Really, please read it. All of it.)

    We’ll turn down the music around 8:30pm and encourage people to promote themselves, their groups and/or causes for 30 seconds. If you represent a veg*n or animal rights group, come prepared with your (very short!) spiel and literature.

    If you’re not already following our every move, connect with Vegan Drinks on Facebook, follow us on Twitter (@vegandrinks), and join our e-mail list.

    Vegan Drinks NYC is usually held the last Thursday of the month from 7:00pm to 10:00pm. Do you represent an animal rights group you think should be the beneficiary of an upcoming Vegan Drinks NYC? Visit to learn more about how to make that happen.

  2. Have you tried The Vegg? I haven’t, because what the heck does one do with a vegan egg yolk? I’ve gotten so use to life without eggs, I picked up a pack of The Vegg only to put it down again because I can’t wrap my head around the idea of a vegan egg yolk. Can you make omelets with it? Is it only for baking? Do I even like omeletes? I don’t have the answers (according to The Vegg’s website, it seems to be a very versatile product), but luckily for me and others just as curious about The Vegg, new vegan marketplace forAnima and Vegg creator Rocky Shepheard are teaming up to offer one SuperVegan reader a copy of Rocky’s new cookbook, The Vegg Cookbook, along with two packs of The Vegg. Let the experimentation begin!

    To enter, simply comment here and tell me what you’d make with The Vegg. 1 winner will be randomly drawn from the comments and announced here on this blog post tomorrow, July 9th. You have until midnight (EST) to enter, so what are you waiting for?


    For those who don’t want chance to decide whether or not they’ll get to try The Vegg and The Vegg Cookbook, you can purchase the book plus two packs of The Vegg for $20 on forAnima with free shipping (to the U.S. and Canada) until July 11th!

    UPDATE: The winner is Terri Cole. Congrats Terri!

  3. I get recipes e-mailed directly to my inbox on a daily basis. Often multiple times per day. Vegan ones. Meaty ones. Fancy ones. Kids’ ones. I just like reading them, and it’s rare that any surprise me. Today, I got a recipe from Chef/Proprietor Michael Doyle of Maurepas Foods, in New Orleans, LA (that’s Louisiana, not Los Angeles) for pickled peanuts. Pickled peanuts?! I am surprised by this! I love pickled things and I love peanuts but I have never had or even heard of them combined. So, with a couple disclaimers: One) I haven’t tried it yet, so if it sucks you can’t blame me. If it’s awesome though, I get all the credit. Other One) As is, his recipe made 200 servings, so I have scaled it back to .1 times  the original. I hope that this doesn’t affect it! Here is the recipe:

    pickled peanuts



    2 Lbs green peanuts
    8 Cups water
    1/4 Cup + 1 tablespoon + 1 3/4 teaspoons salt
    1.2 Cups cola
    0.8 Cup rice vinegar
    1 allspice berry
    dash star anise or a small fraction of one star anise
    1 dried chile, medium heat


    1. Combine peanuts, water, and 1/4 cup salt and bring to a boil for 45 minutes. Peel peanuts and leave them as intact as possible.

    2. Combine remaining ingredients in a pot and bring to a boil for 10 minutes. Add peanuts and boil for 5 minutes. Cool and refrigerate for at least 48 hours before serving. Can be refrigerated up to 4 weeks.

    I’m going to try this one, are you? Let me know if you’ve had pickled peanuts before, if they’re as delicious as they sound, or how this recipe turns out in the comments, K?

    We can pickle that!


  4. Ladies, Gentlemen, Mammals of all orders,

    I have a secret to spill:

    GoVeggie! or as I like to call it, Go Veggie Exclamation Point (GVEP), formerly known as Galaxy Nutritional Foods (which never had astronomical imagery as part of its branding, nor was it made on the moon), a switch I wrote about earlier, are the makers of the new vegan cheese products available at Trader Joe’s (a store that is so very good to us). Their new and improved shreds are their shreds, and their new and improved cream cheese is their Not Your Average Tub Of Cream Cheese (which I think should be called Above Average Cream Cheese). How did I find this out? I never kiss and tell! Wait. Yes, I do: some good ol’ fashioned sleuthin’ and um, this blog post.

    To celebrate all the cheesy goodness, GVEP threw a rager last night that was hosted, and when I say hosted, I mean “Hi, how are you, thanks so much for coming, I’m Heather, let me feed your face!” HOSTED by the effervescent energy balls (but pretty), the Spork Sisters, Jenny and Heather. There were people; like Rory Freedman, who has given up cursing (oh, the irony for a Skinny Bitch!) and has a new book called Beg: A Radical New Way Of Regarding Animals coming out on April 23rd. Television’s Jason Wrobel who is waiting to hear if the pilot episode of his Cooking Channel show How To Live To 100 did well enough to get picked-up and in the interim told us all about the importance of Vitamin K2 (which sounds like Scrubbing Bubbles for your heart). And my friend The Insufferable Vegan and I both masquerading as QuarryGirl.

    There was Sporktastic food:

    Screen Shot 2013-01-24 at 12.02.34 PM

    Cream Cheese and Olive Tapenade Layered Dip, Mini Mediterranean Pita Pizza Bites, Saffron Scented Arancini with Mushrooms

    There was drink:

    frey wine

    Courtesy Frey Wines— America’s First Organic Winery

    And there was a cooking demo, where I learned pepper is now just called ‘pep’ and a Vita-Mix is a ‘Vity’:


    Heather & Jenny make basil oil!

    And best of all, for one lucky SuperVegan reader (that could be you!) there’s a copy of Spork-Fed, the cookbook any vegan who wants to make Strawberry Cream Cheese-Stuffed French Toast must own, the cookbook I personally had signed by both sisters just for you, PLUS a coupon for one free GVEP product!

    To enter, all you have to do is leave a comment (make sure to leave an e-mail address!) telling us about the best or worst vegan cheese dish you’ve ever eaten, by Monday at noon, PT. Good luck!

  5. reubenAccording to Wikipedia, “The Reuben sandwich is a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut. These are grilled between slices of rye bread.” Well fuck you, Wikipedia*, cause there are vegan Reubens, and our Reubens are better than your Reubens! Here in LA, you can order them all over the place from Follow Your Heart Cafe** to Locali to Native Foods to Flore to Golden Mean to Real Food Daily. But, maybe, just maybe, you live somewhere else?  Somewhere where there doesn’t happen to be a plethora of slammies (slammin’ sammies, a term courtesy the fine folks of Food For Lovers).

    Well here’s how I make ’em– it’s easy, I swear on Wikipedia that you can do it, too:

    1. Make some cashew cheese. My recipe is HERE. Make it ahead of time, like day-ahead cause it it gets better once it’s been fully fridged. Disclaimer: this does not taste even a little bit like Swiss cheese, but it is darned delicious. You will want some in your fridge, always.

    2. Make some One Thousand Island Dressing. Maybe even 1,001. This is simple: get a bowl. In that bowl put: Continue Reading…