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Category Archive: Vegan MoFo 2010

Here are all the SuperVegan blog posts categorized under Vegan MoFo 2010. XML


  1. 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.

  2. 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…

  3. First there was the cookbook. Then they expanded to Los Angeles. What’s the latest news from Babycakes? A brand-new store in downtown Disney, that’s what!

    Okay, this might be a little more exciting for me than it is for you, because since I left NYC for Fort Lauderdale almost a year ago, let’s just say I haven’t been eating as well. So if Babycakes is headed my way, it’s time to celebrate! But it’s also a coup for the good guys: When’s the last time a monolith like Disney decided to kick out Mickey D’s and bring in not just a healthier option but a healthier vegan option? Can’t think of one? Neither can I.

    So bring on the agave-sweetened cupcakes, brownie bites, biscuits with jam, corn bread, doughnuts and double chocolate crumb cake—I’m ready! But their phones aren’t working yet, so if you need a fix right now, drop Emily a line.

    Florida just got a little bit sweeter!

  4. Long Island Food Not Bombs Vegan Thanksgiving Foodshare 2009

    It’s a bunch of New Yorkers sharing vegan food! (Courtesy of Long Island Food Not Bombs)

    Let’s do this one old school style: the Who, What, When, Where and Why of Long Island Food Not Bomb‘s Vegan Thanksgiving Bonanza!

    Who: Long Island Food Not Bombs volunteers will share a vegan feast with hundreds of delicious meals, desserts, treats and literally tens-of-thousands of pounds of vegan-friendly Thanksgiving groceries, clothing, books and other necessities with the community.

    What: This year’s Vegan Thanksgiving Bonanza will be the biggest to-date and the largest Food Not Bombs ever. Upwards of 2,000 people are expected! Some of the area supporters sharing food for this event include Raw IceCream Company, 3 Brothers Pizza, Whole Foods and Golden Earthworm CSA.

    The Vegan Thanksgiving Bonanza is also one of nearly a dozen events Long Island Food Not Bombs is organizing for Thanksgiving in Long Island and NYC. There are others food shares in Bed-Stuy (Brooklyn), Hempstead, Coram, Huntington and Farmingville.

    When: Sunday, November 21st at 2:00pm! More event details can be found at www.lifnb.com.

    Where: The parking lot adjacent to the Hempstead Long Island Rail Road Station at the intersection of W. Columbia St. & Station Plaza, Hempstead, NY 11550. Take the Long Island Rail Road or use your MetroCard on the bus to Hempstead Bus Station across the street.

    Why: The international Food Not Bombs movement believes food is a human right and if all the money spent on war and occupation were redirected to food, no one would go hungry. Thanksgiving need not include the cooking of a turkey. Vegan meals bring together folks of all dietary preferences, promote compassion and use far less resources than the meat or dairy industry.

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