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Category Archive: Vegan MoFo 2009

Here are all the SuperVegan blog posts categorized under Vegan MoFo 2009. XML

  1. Listen up! Natalie goes vegan!

    Listen up! Natalie goes vegan!

    As readers know, October was the third annual Vegan Month of Food. Started by celebrity chef Isa Chandra Moskowitz, vegan mofos everywhere posted daily blogs in celebration of our favorite subject — food! Vegan Month of Food kicked off with World Vegetarian Day and ends with a bang tomorrow at the Boston Vegetarian Food Festival. In addition to this sandwich of events, here is a completely subjective roundup of things that made October one mofo of a month!

    In the Mainstream

    Vegan for the Animals
    Author Jonathan Safran Foer made a big splash with a taster from his new book Eating Animals, published as a feature article in the NY Times Magazine‘s Food issue. After reading Eating Animals, actress Natalie Portman went vegan and announced her reasons in her essay “Jonathan Safran Foer’s Eating Animals Turned Me Vegan” for the Huffington Post (that counts as a MoFo blog, right?). Blink 182 drummer (and rehabilitated puppy-juicer) Travis Barker has once again seen the light. He says he’s back to being vegetarian and “almost full blown vegan now.”

    Vegan for the Environment
    We’ve been saying it all along but it looks like we may finally be arriving at a tipping point. Even mainstream sources and enviro orgs are agreeing that eating meat causes global warming and going veg reduces your carbon footprint. Omnivore’s Dilemma author and foodie darling Michael Pollan stuck his foot in it by stating: “A vegan in a Hummer has a lighter carbon footprint than a beef eater in a Prius.” Then retracted the statement the next day. I thought it was fuzzy math to begin with (here’s an interview with one of the original researchers and number crunchers), but I hope his blunder doesn’t cloud the issue, which is that vegans have a substantially lighter overall effect on the environment than meat-eaters. Duh. Joining the bandwagon, the WorldWatch Institute’s latest magazine asks the question, “Carnivorism and climate change: Is it worse than we thought?” Continue Reading…

  2. Not a NYC bagel.

    Not a NYC bagel.

    People in this town are convinced they are bagel experts. They know the best shop, the appropriate hour to stop in and what combination of toppings rounds it all out. What makes a NYC bagel better than the ones in other cities? It’s not the water, it’s the attitude.

    The gluten-tolerant SuperVegan staff members want to help you locate the best bagels in the bagel capital of the world:

    Deborah Diamant insists that Bergen Bagels (473 Bergen St., Brooklyn) toasts her whole wheat everything bagel before applying a liberal layer of scallion tofu.

    Jason Das can be found eating a whole wheat sesame bagel with scallion tofu, cucumber and tomato at Bagel Bob’s (51 University Pl., Manhattan).

    Olivia Lane, who buys her bagels at Earthmatters (177 Ludlow St., Manhattan), thinks bagels are best nude, like all great things.

    Patrick Kwan loves Bagels On the Square (7 Carmine St., Manhattan) where he orders a toasted sun-dried tomato bagel with sun-dried tomato tofu for an über tomato kick.

    Tod Emko keeps it simple at Bagels & More (331 Lexington Ave., Manhattan) with plain tofu on a whole wheat bagel.

    Our vegan accountant, Kim, is a fan of Terrace Bagels (224 Prospect Park West, Brooklyn) and thinks toasted plain bagels with sliced tomatoes is a tasty, economically sound meal.

    What’s your favorite bagel, Dear Reader?

    This is one of Supervegan’s posts for Vegan MoFo 2009.

  3. Photobucket

    Preheat your Broiler. Cut heads of broccoli in half and blanch in boiling water for 4 minutes. Dry on Paper towels and place on a greased cookie sheet (Figure A.) Rub each floret with Veganaise and sprinkle with salt, pepper and nutritional yeast (Figure B). Place under Broiler for 10 minutes or until blackened.(Figure C) Serve as a delicious side dish to your meal (Figure D).

    I didn’t invent this recipe, but I’d be hard pressed to tell you where it originated from. I know it was in a Men’s magazine; this is my veganized version of that recipe.

    Supervegan’s posts for Vegan MoFo 2009.

  4. Vegetable Coconut Korma waves goodbye

    Vegetable Coconut Korma waves goodbye

    Today’s was, in all likelihood, my last — and I have to say, best — meal at Madras Café, the beloved East Village kosher vegetarian Indian restaurant (that beats the pants off the 6th Street cluster). Reviewer evelinemater tipped us off to the restaurant’s closing, which could happen any time, says owner Manny, and could be as soon as Saturday — eep! If you’re hankering for one of their dosas, a garlic paratha, or some channa saag, get thee to Madras immediately! This is your last chance!

    Or maybe not. Manny says he plans to reopen Madras, with the same menu, at some unknown location on Long Island (please be in Farmingdale, please be in Farmingdale). He owns another, non-vegetarian restaurant in Flushing that will remain open.

    So tonight I say a tearful Farewell, Madras. Farewell to your creamy coconut korma, your succulent soy chunks, your veggie-packed biryani, your vegan lassis, your spicy coconut chutney, and even your fluffy white rice. Goodnight, Madras. Goodnight sweet Madras!

    This is one of Supervegan’s posts for Vegan MoFo 2009.

    UPDATE, 11/13: Madras is still open with no update on when they will close. Why do they play with us so?

  5. OMG Cupcake

    After eating this I might have wept a little.

    That’s Oh My Gosh Cupcakes, and yes, they will make you shout their namesake phrase. This afternoon I sat down with a couple of friends to enjoy the goodies Andie and her crew baked and delivered (on time and beautifully packaged in corn-based plastic cupcake holders). Let’s meet the edibles!

    Carrot Cake
    The first cupcake we tried, the carrot cake concoction, is my favorite, and I’ll tell you why: it is perfect. I know you can barely stand superlatives so I have to explain myself the only way I know how — with a list.
    1. The carrot flavor is king to the raisin and vanilla peasantry.
    2. It has a tight crumb without being too dense.
    3. The sweet, decadent icing complements a cake that could knock a man down on its own.
    4. Extra points for mini carrot decoration on top.
    My only complaint is that it contains raisins, but I can’t criticize it for that since most people like raisins and wouldn’t call this carrot cake without them. If you like raisins, or even if you aren’t hot on them, take it from a woman who usually can’t stand ‘em: you will love this cake. Continue Reading…

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