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Category Archive: Recipes & Cooking

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

  1. Food always tastes better when someone else makes it … except today. I made a salad of such epic proportions that it is now regarded in my household as The Best Salad Ever Eaten. For full disclosure, it took awhile, but only because of all the components– none of which are particularly difficult. It’s got spinach, avocado, spiced roasted golden beets, cashew cheese croutons, coconut bacon, and a vinaigrette dressing. It’s full of Umami and will make you happy, handsome, and another adjective that starts with ‘h’. Try it! It’s better than it looks, promise.

    CASHEW CHEESE

    First, make the cashew cheese, a day before even, as it gets better once it’s been fully fridged.

    In a Vitamix or food processor mix the following ingredients (liquids first!) together until smooth and creamy:

    Continue Reading…

  2. About a year ago, overwhelmed by vast quantities of napa cabbage, carrots, scallions, and daikon from my CSA, I started making kimchi, and lots of it. It’s pretty easy, it’s totally delicious, and it lasts much, much longer than fresh vegetables. Over the summer, I discovered I could sink indefinite quantities of bok choy into kimchi as well, so I started making even more of the stuff. (Would you like a kimchi recipe/tutorial? Leave a comment to let me know!)

    Until quite recently, all this kimchi was used strictly as a condiment (great on burgers!) or a side dish, with maybe some really lazy recipe mixinage (Amy’s microwaved mac and cheeze with kimchi? yum!). But I’d long harbored a hankering for Kimchi pancakes. They’re friggin delicious, but the kimchi pancakes at Korean restaurants are almost never vegan, because traditionally-made kimchi contains fish sauce. So it was finally time to DIY.

    I made some. They were delicious! They were popular on instagram and generated backhanded complements on twitter. And Andrea told me I’d better blog the recipe. So, recipe below the pic!

    Continue Reading…

  3. If you like things that taste really really really good, then make this!

    Here’s how! You’ll need:

    INGREDIENTS

    1 (9 inch) unbaked Vegan pie crust
    1 bunch of broccoli, chopped
    some sliced mushrooms (I used 1/2 a carton of baby bellas)
    1 Gardein Breakfast Patty, crumbled
    1 Tablespoon olive oil
    1 onion, finely chopped
    5 or 6 cloves of garlic, minced
    1 brick of extra firm tofu, drained
    1/2 cup “freaky milk” i.e. the non-milk milk of your choice
    1/4 heaping teaspoon Dijon mustard
    3/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/4- 1/2 teaspoon red pepper (adjust to spice wimpyness)
    black pepper to taste
    1 tablespoon dried parsley
    2 tablespoons nutritional yeast
    1/2 teaspoon turmeric

    Then do this:

    DIRECTIONS

    1. Preheat oven to 400 degrees F (200 Degrees C). Bake pie crust in preheated oven for 10 – 12 minutes.

    2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 – 6 minutes. Drain.

    3. Heat oil in a large skillet over medium-high heat. Saute onion and carlic until golden. Add breakfast patty and mushrooms and saute until the mushrooms start to sweat. Add the broccoli stir together and set aside.

    4. In a blender combine freaky milk, mustard, salt, nutmeg, red pepper, black pepper, parsley, nutritional yeast, turmeric, and tofu; process until smooth. Add it to the skillet and combine with the broccoli mixture. Pour into pie crust.

    5. Bake in preheated oven for 40 minutes or until quiche is set and the top is a nice golden brown. Snack on something else in the meantime.

    6. Dig deep and find a little more self-control and patience and allow to stand for 5 minutes before cutting.

    6.5. Try not to eat the whole thing in one sitting.

  4. Possibly the dumbest vegan recipe ever, this one. (Apologies to OP Chocolate Covered Katie, who certainly has better recipes, though they might use more ingredients.)

    Possibly the dumbest vegan recipe ever, this one. (Apologies to OP Chocolate Covered Katie, who certainly has better recipes, though they might use more ingredients.)

    Peggy Wang over at Buzzfeed has posted the most ridiculous recipe round-up I’ve ever seen, 34 Insanely Simple Two-Ingredient Recipes. Now, some of these would still require real work, appliance-use, and/or kitchen mess. But still: two ingredients. My first snobby thought was that these had to be awful but then I came around to thinking they could actually be pretty darn tasty.

    Amongst the already vegan or trivial-to-veganize, I spotted:

    • Pitted Dates + Coconut Butter = No Bake Coconut Cookie Dough Balls
    • Chocolate Chips + Coconut Oil = Magic Shell
    • Peanut Butter + Ripe Bananas = Peanut Butter Banana Ice Cream
    • Soy Yogurt + Sweetener = Vegan Pinkberry (pictured)
    • Yellow Cake Mix + Lemon Lime Soda = Soda Can Cupcakes
    • Self-Rising Flour + Eggnog = Eggnog Muffins
    • Granulated Sugar + Frozen Puff Pastry Sheets = Palmiers
    • Ripe Banana + Flax Seeds = Banana Flax Seed Crackers
    • Broccoli Florets + Garlic Hummus = Creamy Garlic Broccoli
    • Melting Chocolate + Cream Cheese = Chocolate Truffles
    • Nutella + Milk = Hot Chocolate
    • Ripe Bananas + Rolled Oats = Oatmeal Cookies
    • Spice Cake Mix + Can of Pumpkin = Pumpkin Muffins (Or Cookies)
    • Onion Soup Mix + Raw Almonds = Onion Dip
    • Medjool Dates + Oats = No Bake Energy Bars
    • Sliced American Cheese + Package of Crescent Rolls = Grilled Cheese Bites
    • Pineapple Chunks + Fresh Mint = Pineapple Ice

    (Don’t complain you don’t know where to find vegan white chocolate chips or vegan nutellalikes. This is the internet; it has everything.)

    I’m also totally game to try the marinades (whisky and balsamic vinegar, ginger ale and mustard), but those seem like cheats; you still need at least one more ingredient to marinate. Either of those would go real nice on some May-Wah meats, I bet.

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