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Category Archive: Vegan MoFo 2009

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

  1. Maybe they dropped Futura cause of that weird-looking question mark. Ikea's Milk Chocolate and Hazelnut flavors have dairy, but Mörk's ingredients are all vegan.

    Maybe they dropped Futura cause of that weird-looking question mark. Ikea’s Milk Chocolate and Hazelnut flavors have dairy, but Mörk’s ingredients are all vegan.

    Ikea restaurants are pretty great places to eat. The views are killer (at least in Red Hook and South Philly, the only Ikeas I’ve eaten at recently) and the food is dirt cheap. While they’re not all that vegan-friendly, I’m quite happy with getting french fries, salad, coffee, and a veggie wrap, all for about $6.

    I’d also become quite a fan of Ikea’s dark chocolate, Choklad Mörk, which boasts all-vegan ingredients and a respectable enough 60% cocoa content, and is a pretty good deal at 100g for 99¢. After a year or so of eating Mörk, I took a closer look at the nutrition info and was shocked to discover 4mg cholesterol per serving listed in the nutritional information panel.

    I always thought dietary cholesterol only occurred in animal products. Yet all of the listed ingredients are vegan. Is there some animal ingredient in the chocolate that is not listed, or is the nutritional breakdown incorrect? (I am assuming that the “may contain traces of egg and milk protein” refers only to shared manufacturing equipment and would not account for such a significant amount of cholesterol being present.) A bit of internet researching reveals that plants do contain a small amount of cholesterol. But it’s a tiny amount.

    The Curious Waveform blog cites a study in the Journal of Chemical Education which claims this is uncommon knowledge even amongst chemists, and points out that “the USDA does not state the existence of cholesterol when it is less than 2 mg/serving, which is the case with plant products.” Continue Reading…

  2. Pierre digs Chef Tal

    Pierre digs Chef Tal

    I’ve got Peter Gabriel’s song “Big Time” stomping through my head. Here’s why: The all-vegan cookbook by Chef Tal Ronnen, Conscious Cook: Delicious Meatless Recipes to Change the Way You Eat (which was released on October 6), is now number three on Amazon’s bestseller list and number two on Barnes & Noble’s.

    I’m on my way, I’m making it: Big Time!

    Chef Tal is beloved by many, but perhaps the most influential in the Tal Fanclub is Oprah Winfrey. (I’m not one to really care about celebrities, but even I admit she’s pretty big-time.) Conscious Cook was featured on her show yesterday. For those not in the know, Tal Ronnen was Oprah’s personal chef for her 21-day vegan ‘cleanse’. Check out today’s headline on her home page under the Food section–there’s a picture of Chef Tal and the headline: “Go vegetarian with recipes from The Conscious Cook.”

    Chef Tal is a vegan evangelist through food. Aside from being a creative chef who rubs elbows with the highest echelons of celebrity, Ronnen serves as an adviser to college and corporate cafeterias on veganizing their menus and has worked with major gourmet vegan restaurants (read his official bio). He also helped in the development of the new vegan meat-replacer Gardein (check out SuperVegan’s reviews of Gardein).
    Continue Reading…

  3. Being a touring Vegan musician is never easy; there’s a delicate balance between starving and knowing what, when and where you can grub. If you travel throughout a region enough, you get to know the standbys, the health food stores and the one-offs.

    Sometimes it’s the potato chips that save you. Other times, it’s the grocery store hummus and pita. Every so often though, you get a treat and find a new veg*n place you never knew existed. Continue Reading…

  4. Andy amidst Catskill Mountain foliage. Photo: Roseann Marulli

    Andy amidst Catskill Mountain foliage. Photo: Roseann Marulli

    Big tent. Friendly critters. Funny emcee. Yummy food. Cool music. No, it wasn’t the circus, it was the Woodstock Farm Animal Sanctuary‘s annual ThanksLiving.

    Over 250 people came for this sold out event Sunday to visit with rescued farm animals and enjoy a fabulous sit-down all-vegan meal. ThanksLiving rather than Thanksgiving is a celebration of turkeys and other farmed animals during a season traditionally centered on meals of dead animals. This is the third year I have volunteered for this event, and here’s my “take” on it:

    The weather report promised a 100 percent chance of precipitation, but we were lucky. The cold schvitz of the morning gave way to light banks of clouds by the afternoon. The sanctuary is nestled between two Catskill mountains, which were resplendent in fall foliage. A giant heated tent was set up in the goat pasture, with elegant light fixtures, dozens of white-clothed tables, and a stage. Continue Reading…

  5. Didja hear? It rained in LA. Don’t worry! It’s right back to 92 and sunny, but for a few days there, it was a sure sign of the apocalypse. People were FREAKING OUT.

    I, on the other hand, put on long pants and close-toed shoes for the first time in a long time, went to Trader Joe’s for provisions, followed the directives of my fauxtein (“Cook with me!”) and made stew with the beefless tips provided by the good people at Gardein. I loosely followed this recipe, adding way more veggies (peas, two kinds of green beans, mushrooms, tomatoes), some extra spices (salt, garlic, thyme, rosemary) and swapping out the onion soup mix for some “beef” broth.

    Results, Day 1: (There will be many days worth of stew.) It looks better than it tastes. It’s disappointingly bland. The Beefless is also flavorless. Or, the flavor it has is not what I want in m’stew. I thought about marinating them beforehand, but I kinda wanted to see how it would turn out used as-is. Lesson learned: do not use as is. But even the veggies are bland. I’m not sure if this is due to crock pot cooking, which I have never done before, or the flash freezing process they surely endured. Save yourself appx. $25 on groceries, and just saute some $3 mushrooms, cause that’s all I taste.

    Results, Day 2: No magical vegan elves came and fixed it overnight, but it’s improved slightly. “The flavors have gotten to know each other” as my mom says, but not nearly enough. I’m still not proud to have birthed it. Don’t get me wrong, I’m still going to eat it. The texture’s good, it’s thickened up a bit, and well, it’s there.

    Results, Day 3: I heard a some high pitched giggling, jingling, and pitter pattering in my kitchen during the night–I got up, sharpened my elbows, and went to check it out (I had been cat food burgled by a hungry raccoon last week, so I’m on high alert). I found the crock pot out of the fridge, a tiny pouch of Magic Yummy Dust on the counter, and one abandoned elfin slipper near the cat door. The stew is delicious! Robust and full of various tastes! I think there’s even more of it than there was before!

    (Okay, I haven’t had any since day 2, but I wanted to end on a posi note.)

    Next up: Chicken Scaloppini.

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

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