Cooking Demos

 2015 Cooking Demonstration Schedule

 

Do you love veg food, but you don’t know how to make it?
This year’s VegFest promises to give you the tools to make fabulous vegan fare!

 
 

Room 2 – Cooking Demonstrations

 

12:00     Vegan Cooking Made Easy
              
Vera Hampton, nutritionist, vegan
               cooking instructor, VegMichigan
               board member

1:15       African Peanut Soup
               Russ Hagy, vegan cooking instructor

2:15       I Can’t Believe It’s Vegan      
               Bekah Galang, representing Avalon
               Bakery in Detroit, preparing
               vegan chocolate cake

                  

I Can’t Believe It’s Vegan Chocolate Cake
(Avalon International Bakery)

2 cups organic pastry flour
1 1/2 cups Turbinado sugar
1 1/3 cups hot water
1/4 cup canola oil
1/3 cup cocoa powder
1 Tab. apple cider vinegar
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. sea salt

Preheat oven to 350. Grease 2 6-inch round cake pans. In a bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. In a separate bowl, mix together water, canola oil, apple cider vinegar, and vanilla. Incorporate the wet ingredients into the dry ingredients slowly. Divide the batter evenly between the two pans.

Bake 30-34 minutes or until cake tester comes out clean. Cool for 10 minutes on wire rack before removing from pans to cool completely.

Chocolate Frosting:
1/3 cup vegan chocolate chunks
1/2 Tbsp. soy milk
1 1/2 cups powdered sugar
1 cup soy Earth Balance margarine, softened
1/4 cup cocoa powder
1/2 tsp. vanilla

Melt the chocolate chunks and soy milk together. Add the powdered sugar to the soy margarine and mix. Finish by incorporating the melted chocolate mixture into the margarine. Stir in cocoa powder and vanilla until smooth.

Place one cake layer on a serving plate and frost the top. Add the second cake layer and frost the top and sides with the remaining frosting.

AFRICAN PEANUT SOUP
(serves 4-6)

1 ¾ cups of onions, chopped
1 ¾ cups sweet potato, chopped
1 cup carrots, chopped
¾ cup smooth peanut butter
1 cup tomato juice
3 ½ cups vegetable stock
2 teaspoons olive oil
½ teaspoon fresh ginger, grated
Salt and Cayenne pepper to taste

Sauté onions in oil until translucent, add carrots and ginger, continuing to sauté about 5 minutes. Add sweet potato and stock; simmer until veggies are thoroughly cooked. Remove from heat. Add tomato juice and peanut butter and whisk into soup. Process in a blender until smooth and creamy. Adjust the consistency with more stock or tomato juice if needed. Taste; if the natural sweetness of the veggies is not apparent, add a little sugar to enhance. Salt and cayenne pepper to taste. Serve topped with chopped scallions.

Creamy Wild Rice Soup

½ cup wild rice, uncooked
1 ½ cups water
1 cup sliced celery
½ cup coarsely shredded carrots
1 medium onion, chopped
1 bell pepper, chopped
3 Tab. flour
½ tsp. salt
¼ tsp. pepper
2 cups vegetable broth
1 cup unsweetened soy milk
¼ cup fresh parsley

Cook wild rice in the water till done, about 30 minutes. In a large saucepan coated with cooking spray, over medium heat, cook the celery, carrots, onion and pepper till the celery is tender. Stir in the flour, salt and pepper; add broth and plant milk. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Stir parsley into to the soup.

Baked Shells in a Creamy, Cheesy Cauliflower Sauce

1 head cauliflower, cored and chopped
4 medium shallots, chopped
6 cloves garlic, chopped
½ tsp. salt
4 tsp. flour
4 cups soy milk
1/4 tsp nutmeg
6 oz, “Daiya” brand cheese
½ pound medium whole wheat pasta shells, cooked
1 medium bunch broccoli, cut into florets
¼ lb. vegan pepperoni (optional)
salt and pepper, to taste
½ cup toasted panko bread crumbs

Preheat oven to 400. Heat a large pot misted with vegetable spray over medium heat. Add cauliflower, shallots, garlic and 1/2 tsp. salt. Cook until softened but not brown, about 10 minutes. Add flour and mix. Stir in soymilk and bring to a boil, then simmer about 15 minutes till cauliflower is very soft. Add nutmeg and half of the cheese. Puree with an immersion blender. Add the cooked shells, broccoli, and veggie pepperoni (if using). Season with salt and pepper. Transfer to a 13″ x 9″ baking dish. Sprinkle with remaining cheese and bread crumbs. Bake about 30 minutes

Pumpkin Black Bean Bake

1 14oz. pack “Gimme Lean”sausage style
4 cups diced butternut squash
1 medium onion, chopped
1 15 oz. can black beans, rinsed and drained
1 cup corn, canned or frozen
1 4 oz. can diced green chiles
½ cup water
1 tsp. “Better Than Bouillon”
½ container 12-ounce container Tofutti vegan cream cheese
½ of an 8-ounce box “Organics” brand cornmeal muffin mix
1 Tab. ground flaxseeds
3 Tabs. water
½ – ¾ cup plant milk
1/3 cup canned pumpkin puree
½ tsp. salt

Preheat oven to 400. In a large pot, sauté the “Gimme Lean”, broken into small pieces, butternut squash and onion till squash is tender and onions are browned. Stir in the black beans, corn chilies, salt, water and bouillon. Heat through, then stir in the cream cheese until well blended. Transfer mixture to a 13″ x 9″ baking dish. In a small bowl, mix together the flaxseeds and water and let sit a few minutes. Add the plant milk and pumpkin puree, and mix well. Add the cornmeal muffin mix and blend till just combined. Spread over the mixture in the baking dish. Bake about 30 minutes till toothpick comes out clean. Serve with salsa.

Monkey Bars

1/2 cup raisins
1 1/2 Tbs. rum or apple juice
1 Tab. ground flaxseeds
3 Tab. water
3/4 cup brown sugar
1/4 cup applesauce
½ cup mashed ripe bananas
3 Tab. plant milk
1 tsp. vanilla extract
Splash of lemon juice
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup chopped walnuts
1 Tab. powdered sugar (to sprinkle on after baked)

Preheat oven to 350. Combine raisins and rum or juice in a small microwave safe bowl. Heat on high one minute and set aside. Combine flax seeds and water in a small bowl and set aside. In a mixing bowl, combine brown sugar, applesauce, banana, plant milk, lemon juice, flax seed mixture and vanilla. Stir in the flour, baking powder, soda and salt. Fold in the walnuts. Spread batter in a 8″ square pan coated with cooking spray. Bake 30 minutes or till knife comes out clean. Cool on wire rack and sprinkle with powdered sugar.

This Can’t Be Healthy Carrot Cake

1/2 cup applesauce
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp. ground flaxseeds
6 Tbsp. water
1 cup grated carrots
8 oz. crushed pineapple, drained
1 cup whole wheat pastry flour
1 tsp. baking powder
¾ tsp. baking soda
1 tsp. cinnamon
¼ cup chopped walnuts

Preheat oven to 350. Combine applesauce, both sugars, flaxseeds, water, carrots and pineapple. In a smaller bowl, mix the flour baking powder, baking soda, cinnamon and walnuts together. Add to the wet ingredients and combine. Spray an 8″ round cake pan with baking spray. Spread into pan and bake 45 to 55 minutes, till toothpick comes out clean. Remove from pan and cool completely. Top with glaze if desired.

Cream Cheese Frosting:
3 Tbsp. Tofutti or Daiya cream cheese
3 Tbsp. Earth Balance buttery sticks
1/2 tsp. vanilla
1/4 to 1/3 cup powdered sugar

Whisk together until creamy smooth.

VegFest Michigan

Capture

Upcoming Events
Apr
29
Wed
6:30 pm Plant Based Nutrition Support Group @ Groves Main Auditorium
Plant Based Nutrition Support Group @ Groves Main Auditorium
Apr 29 @ 6:30 pm – 7:30 pm
Join Paul Krause, president of VegMichigan as he presents “The New Food Philosophy for Health.”
May
1
Fri
all-day VegMichigan’s May Downriver Libr... @ Library display at the Romulus Public LIbrary
VegMichigan’s May Downriver Libr... @ Library display at the Romulus Public LIbrary
May 1 all-day
Please check out our library display at the Romulus Public Library, located at 11121 Wayne Rd., Romulus, Mi. 48174. (734) 942-7589. Contact: Read more ›
all-day VegMichigan’s May Metro Detroit ... @ Library display at the St. Clair Shores Library
VegMichigan’s May Metro Detroit ... @ Library display at the St. Clair Shores Library
May 1 all-day
Please check out our library display at the St. Clair Shores Library, located at 22500 E. 11 Mile Rd., St. Clair Shores, Read more ›
May
3
Sun
6:00 pm VegMichigan Greater Lansing Vega... @ Clerical Technical Union - MSU
VegMichigan Greater Lansing Vega... @ Clerical Technical Union - MSU
May 3 @ 6:00 pm – 8:00 pm
Come and enjoy this vegan potluck at the Clerical Technical Union (Conference Room) located at the Northeast corner of Hagadorn and Lake Lansing Roads.  We Read more ›
May
5
Tue
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
May 5 @ 7:00 pm – 8:30 pm
Attendees will learn the nutritional aspects of a plant-based diet and taste samples of the prepared food. These classes are for anyone Read more ›

View Calendar

Subscribe to Our eMailing List
Full Name *
Email *
Type the passcode to confirm your subscription *