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Vegan Brunch: we ate it up

Finally, a reason to wake up in the afternoon.

After much loved Vegan with a Vengeance and two delightful cookbook collaborations with Terry Hope Romero, Isa Chandra Moskowitz has done it again: amused, enlightened, and fed us with the sassy and scrumptious recipes in her second solo cookbook, Vegan Brunch: Homestyle Recipes Worth Waking Up For—from Asparagus Omelets to Pumpkin Pancakes. Actually, this time she amazed and even frightened us with this book’s comprehensiveness. What other cookbook, vegan or otherwise, includes recipes for from-scratch sausage, bagels, tofu and tempeh scramble, waffles and pancakes (even some gluten-free), breads, muffins, and essential brunch drinks, like mimosas and bloody marys?

To get intimate with our newest best friend, we tested a bunch of Vegan Brunch‘s recipes last weekend potluck-style. Laura packed Potato Spinach Squares, the Shiitake Dill Fritatta, and the fixings for Pumpkin French Toast; Cat cooked two recipes of Basic Tofu Scramble; Summer baked Cinnamon Rolls; Jason toted Bloody Moskowitz materials and Tomato Rosemary Scones on his bike; and Matt and I made Diner Home Fries, a Classic Broccoli Quiche, and Old-Fashioned Chelsea Waffles.

Let’s swiftly move on to the food.

Veganomicon turned out the same way. Lesson learned: Mixing scones to perfection is an art that we haven’t mastered. Isa, we’d appreciate it if you could spell it out for us: when do we stop mixing?

Bust while waiting for the quiche to bake than it requires for preparation. Once it’s cooked, it tastes splendid at any temperature, though I think it’s best enjoyed a little warm.


  1. Comment by

    Cat Clyne

    on #

    Nice job, Sam!

    One more thing: Isa provides recipes for vegan CREPES, too!

    I think we agreed that the quiche also would have benefited with a dousing of mushroom gravy. And I thought the Cinnamon Buns were a real highlight-especially heated up the next day and enjoyed with coffee. Yum.


  2. Comment by


    on #

    I wish I could have made it Sam! Everything looks amazing. As usual, you know how to pull out all the stops when it comes to food. I want those Cinnamon Buns now!

  3. Comment by

    Tracy Warner

    on #

    Scones– As soon as the ingredients look incorporated, STOP. You want to mix them just until they are combined.

    Quiche– I generally feel the need to double her spices. I think she under spices in her cookbooks for the masses. I always need more kick or more flavor.

    Great reviews. I wish you did the tofu benny, too! :)

  4. Comment by

    Livin Veg

    on #

    Thanks for posting this review of the dishes! My husband and I are totally getting the book. I’d def looking forward to the vegan quiche…

  5. Comment by


    on #

    I made the Chesapeake Tempeh Cakes and Avocado Potato Salad. Both were amazing. I especially loved the potato salad. I never liked mayo before I was vegan so the idea of using guacamole instead is like, woah. How brilliant is that. So delicious and easy.

  6. Comment by

    Patrick Kwan

    on #

    Obviously, you folks do all the fun stuff when I’m away!