VegMichigan Highlights

Welcome to VegMichigan

A nonprofit organization promoting awareness of the health, environmental and ethical benefits of a plant-based diet.


 

Sponsors

 

wholefoodsmed_cabof Southfield

 

Patron

betterhealthedit

 

Contributors

 hillersSuburban

logoStationMain

 Well-fed world logo

Supporters

 Rustic MarketAndersen

vitamix

BROMG Logo 


VegMichigan Member Appreciation Give Away

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2014-01-14_20-45-16_978Win a “VEGAN” license plate frame!  The frame is made of durable plastic with the word “Vegan” on it.
 
The 10th VegMichigan member who sends in the correct answer to the following question will win the license plate frame and be mentioned in an upcoming e-newsletter:
 
What is the name (both first and last name) of the individual who coined the word “vegan” and founded the Vegan Society in 1944?
 
Please send all answers to info@vegmichigan.org.  You will be contacted by e-mail only if you are a winner.  You must be a current VegMichigan member to enter.  Good luck to everyone.

CHILI “CHEEZ” MACARONI BAKE

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CHILI “CHEEZ” MACARONI BAKE 

· 1 Tab. olive oil
· 1 medium onion, chopped
· 1/2 green bell pepper, chopped
· 3 cloves garlic, minced
· 2 Tabs. flour
· 1 tsp. salt
· 2 cups unsweetened soy or almond milk
· 1 tsp. chili powder
· 1 tsp. cumin
· 2 (14.7-ounces each) cans vegetarian chili, medium spice
· 1 ½ cups shredded vegan cheddar cheez
· 1/2 cup Panko bread crumbs (optional)
 
Spread cooked macaroni into the bottom of a 9″ x 13″ baking dish and set aside.
 
In a large skillet, sauté onion and green pepper in the olive oil until onion is translucent.  Add garlic, flour and salt; continue to stir and cook another 30 seconds. 
 
Add in the plant milk, chili powder, and cumin; stir and cook until mixture begins to thicken.  Add the two cans of vegetarian chili and shredded vegan cheez.  Pour over the macaroni in the baking dish; stir to combine well.
 
Sprinkle panko bread crumbs evenly over the top, if you are using them.  Bake uncovered at 375 degrees for 35 minutes.

VegFest Volunteers Needed

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For the past 15 years, the energy and dedication of hundreds of volunteers have made VegMichigan’s VegFest the amazing event it is today.  Our volunteers are instrumental to our success by providing hands-on assistance by donating their time and skills on the day of the event.  If you would like to volunteer at VegFest on Sunday, April 13th, we have lots of volunteer positions in various areas.  It’s fun and rewarding to be part of a volunteer team that promotes the vegan lifestyle!
 
As a volunteer, you will be allowed free entry to the event; ample time away from your post to enjoy all that VegFest has to offer (lectures, food, exhibits, etc.); and a “Thank You” gift at the end of your shift.
 
If you would like to be a volunteer at this year’s event, simply e-mail our Volunteer Coordinator, Susan Kline, at susan@vegmichigan.org  and you will be contacted with more details.

“It’s a Small World” Vegan Potluck

potluck
Come and enjoy VegMichigan’s International Themed Potluck with vegan specialties from around the world. Let’s create a smorgasbord of vegan food from Italian, Ethiopian, Moroccan, Indian, Lebanese, Greek, French, German, Mexican, Chinese, Japanese, Hungarian or Thai cuisine, to name a few.  Every country has at least one  meat and dairy-free dish or a dish that can easily be veganized – the possibilities are endless!  You can even bring your favorite vegan American dish!
 
To attend, RSVP with susan@vegmichigan.org.

BREAKFAST TOFU SCRAMBLE

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BREAKFAST TOFU SCRAMBLE 

· 1 Tab. olive or organic canola oil
· ½ cup grated carrot
· ½ cup chopped onion
· ½ cup chopped green bell pepper
· 14-ounce block firm tofu, drained, crumbled
· ¼ tsp. garlic powder
· 1/4 tsp. dried basil
· 1 Tab. nutritional yeast flakes
· ½ tsp. turmeric
· pinch of Seasoning Salt
· Sea salt & pepper to taste
 
1. Heat oil in a skillet over medium high heat.  Add carrot, onion, and green pepper. Sauté for 2 minutes.
 
2. Add tofu, garlic powder, yeast flakes, and turmeric. Mix well, and continue to cook, stirring constantly for 5 minutes.  Add salt and pepper as desired.
 
Optional:  Add 1/2 cup chopped mushrooms

VegFest is Coming

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Mark your calendars for Sunday, April 13, 2014 for VegMichigan’s VegFest. This year, doors will open earlier at 10:30 a.m.   Many new and exciting exhibitors, restaurants, cooking demonstrations and speakers will be participating. Actress Daryl Hannah will be our featured celebrity speaker along with presentations by John Salley (former Detroit Piston) and Joel Kahn (Cardiologist). The VegFest web page will be up and running shortly which will provide more detailed information – so stay tuned.
 
How to Attend VegFest for Free
Don’t forget that single VegMichigan memberships ($25) get into VegFest for free and family memberships ($35) get two free entrances. A single VegMichigan membership is a $46.00 value which includes a bi-monthly subscription to VegNews magazine. It’s easy to become a member, simply click here.
 
To inquire about being an exhibitor, participating in the food court or becoming a sponsor, please complete the application form by clicking here.
 
To volunteer for VegFest, contact susan@vegmichigan.org.

Happy Herbivore Cookbook Review and Giveaway

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by Renee Ratliff

The Light & Lean cookbook is a wonderful addition to the Happy Herbivore family of cookbooks. In this book Lindsay opens up about her Journey to health and relates it to recipes and workout plants. The book contains over 150 plant-based recipes that take 30 minutes or less to prepare, using simple ingredients, and will help you achieve your weight-loss goals.

We had the chance to ask Lindsay a few questions to get to know her a little better.

VM: How/when did you start following a plant-based diet?

HH: December 2006

VM: What does a plant-based lifestyle mean to you?

HH:  I eat a whole foods, low fat, no oil, plant-based diet.

VM: What inspired you to write this book?

HH: The cookbook was inspired by my meal plans (http://www.getmealplans.com). While the recipes in Light & Lean are different than the recipes my clients get each week with the meal plans, my approach to cooking (feeling full on fewer calories; making it ultra healthy but still delicious) was my focus with this cookbook. I was also a personal trainer some years ago, and it was nice to be able to bring that experience into this book. It felt like a good fit for the theme.

VM: What would you recommend for someone who is starting to explore a plant-based lifestyle?

HH: Take it a meal at a time. Make the next thing you put in your mouth a plant food Remember, progress not perfection.

Lindsay’s passion and enthusiasm shines though each page of the book. We have spent the last few weeks reading the book and trying out recipes. The book instantly captures your attention with beautiful photos and colorful font. It is easy to navigate with a shopping list, calorie count and chef’s notes. The book is broken up into sections including, breakfast, muffins and breads, sandwiches, tacos and more, hearty burgers, bowls and wraps, soups, stews and savory pies, salads and dressings, pasta, stir-fries and noodles, satisfying sides, sips, snacks and appetizers, desserts, drinks, and do-it-yourself. Each recipe that we have tried from the cookbook has turned out wonderfully. Here is what we have tried so far.

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Pumpkin Muffin

 

 

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Pumpkin Pancakes

 

 

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Whole-Wheat Drop Biscuits

 

 

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Thai Tacos

 

 

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Tofu Jerky

 

 

As a special treat we get to share one of the mouthwatering recipes from the new Happy Herbivore Light & Lean cookbook.

Thai Crunch

thai-crunch-salad-7323_CMYKSingle serving
Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.

 

 

4 c napa cabbage, red cabbage, or lettuce (or a combination)
1 carrot, julienned
2 green onions, sliced
¼ – ½ c edamame
½ cucumber, sliced or diced
Thai Peanut Dressing
crushed peanuts (optional garnish)
cilantro (optional)
lime wedges (garnish)

Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)

Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.

Thai Peanut Dressing

Makes ¼ cup
Gluten-free, Quick, Budget, Pantry

Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce. 

1 tbsp smooth peanut butter
1 tbsp warm water
1 tbsp sweet red chili sauce
juice of 1 lime wedge
2 tsp low-sodium soy sauce or gluten-free tamari
1 ¼ tsp rice vinegar
garlic powder
ground ginger
1–2 drops Asian hot sauce (e.g., Sriracha)
1 tbsp nondairy milk

In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for 10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.

 Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy

THE GIVEAWAY!

We are so excited that Linday’s publisher from BenBella Books was gracious enough to offer to host a giveaway through our website. One of you will be the new owner of Happy Herbivore: Light and Lean!

The rules are simple: You must be 18 years or older to participate, and you must live in the U.S. or Canada.

How to enter:  Enter a comment and tell us your favorite vegan dish. Please include your name and an email address so we can contact you if you win. The drawing will take place on January 2.

DECADENT BLACK BEAN AND QUINOA BROWNIE FUDGE

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DECADENT BLACK BEAN AND QUINOA BROWNIE FUDGE 

(Yes the ingredients might sound odd for brownie fudge, but the finished dessert is surprisingly delicious!)

  • 1 14-ounce can black beans, rinsed, drained
  • 1/3 cup maple syrup
  • 1/4 cup virgin coconut oil, melted
  • 2 tsp. pure vanilla extract
  • 1/4 cup turbinado sugar
  • 1 Tabs. ground flaxseed mixed with 2 Tabs. water
  • 1/4 cup uncooked quinoa  (ground into flour with a coffee grinder or blender)
  • 1/4 tsp. salt
  • 3 Tab. raw cacao powder
  • 1/2 cup vegan chocolate chips

1. Place black beans, maple syrup, coconut oil and vanilla in a blender.  Blend until smooth and pour into a large mixing bowl.  Stir in the rest of the ingredients.

2. Pour into an oiled 8″ x 8″ baking dish.  Bake at 350 degrees for 20 minutes or until top is firm.

IMPORTANT:  Refrigerate overnight to chill thoroughly before cutting into squares and serving.

Sponsor an Animal this Holiday Season

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It’s the most wonderful time of year! Help those who are unable to help themselves. Give the gift of life for the holidays by sponsoring an animal. These three well established charities spend over 80% on their cause, not overhead, salaries, mailers, etc.

SASHA Farm

cows_meet_animals_2SASHA Farm is the midwest’s largest farm animal sanctuary. At our shelter, not only do we provide food and water, veterinary care and a roof over their heads, we also give the animal residents affection, social interaction with others of their own species, and a sense of security.

At SASHA Farm, they provide life long care for almost 300 farmed animals. This is a big job, and you can help in a big way! Your sponsorship will help provide food, veterinary care and a safe permanent home for the animal of your choosing and their friends.

Each animal has a sad story to tell of their lives before arriving at SASHA Farm. Browse through the animal profiles to get to know a few of our residents better and see how their lives have changed for the better since arriving at the sanctuary.

Animal sponsorships start at just $30. When one touches your heart, you can sponsor that animal here. You may also print that page and send your payment to PO Box 222, Manchester, MI 48158. Of course, not all the animal residents can be listed online, so you can also choose a species and let us select the individual most in need of a sponsor. You will receive a wonderful sponsor package including a certificate, letter, and photo within about two weeks.

Elephant Sanctuary in Tennessee

untitled1It is America’s largest natural habitat refuge for old, sick or needy elephants from circuses or zoos. Located on 2,700 acres, it provides three separate and protected, natural-habitat environments for Asian and African elephants. The residents are not required to perform or entertain for the public; instead, they are encouraged to live like elephants. The sanctuary also educates the public about the crises facing elephants in captivity and in the wild.

 

 

What your gift will buy:
$30 feeds and elephant for a day.

elephants.com
804 Darbytown Rd.
Hobenwald, TN38462
931-796-6500

Farm Sanctuary

untitledFounded in 1986 to fight cruel conditions on industrialized farms through investigations, legislative reforms, education, and public awareness projects. The Sanctuary also takes in animals that fall off trucks en route to slaughterhouses and leads emergency rescue missions for victims of natural disasters and extreme cruelty.

 

 

What your gift will buy:
$25 feeds a rescued pig for a week
$100 provides bedding for a rescued animal for one month

farmsanctuary.org
PO Box 150
Watkins Glen NY 1491
607-583-2225

Best Friends Animal Society

untitled2The nation’s largest sanctuary for abandoned and abused animals, as well as educating people about animal welfare. There are 2,000 animals, many of them with special needs and live on 3,700 acres.

 

 

 

What your gift will buy:
$25 spays or neuters one new arrival to Best Friends
$65 purchases special equipment needed to feed and care for orphaned animals

bestfriends.org
5001 Angel Canyon Rd.
Kanab, UT84741
435-644-2001 

BAKED POTATO FRIES WITH HERBS

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  • 1 1/2 pounds organic Russet potatoes (8 cups of spears)
  • 1 – 2 Tabs. olive oil
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  1. Scrub potatoes until clean.  Cut each potato in half and then cut each half into spears.

  2. Place spears into a large mixing bowl and toss with the olive oil.  Add the rest of ingredients and toss to coat each spear evenly with all of the herbs.

  3. Arrange in a single layer on a baking sheet.  Bake at 425 degrees for 40-45 minutes, turning once in the middle of cook time.

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Upcoming Events

Sep
8
Tue
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Ann Arbor Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Ann Arbor Whole Foods
Sep 8 @ 7:00 pm – 8:30 pm
Please join VegMichigan for this fun and informative cooking class. Attendees will learn the nutritional aspects of a plant-based diet ... Read More >
Sep
12
Sat
6:00 pm HomeGrown Festival @ VegMichigan at HomeGrown Festival
HomeGrown Festival @ VegMichigan at HomeGrown Festival
Sep 12 @ 6:00 pm – 10:00 pm
VegMichigan will be present at this event promoting the multiple benefits of a plant-based lifestyle.
Sep
16
Wed
8:00 am Wayne County Airport Authority 2...
Wayne County Airport Authority 2...
Sep 16 @ 8:00 am – 3:00 pm
VegMichigan will be tabling at this event as well as doing a vegan cooking demonstration for attendees.  Susan’s cookbook, From ... Read More >
Oct
1
Thu
all-day VegMichigan’s October Metro Detr... @ at the Ferndale Public Library
VegMichigan’s October Metro Detr... @ at the Ferndale Public Library
Oct 1 all-day
Please check out our library display at the Ferndale Public Library, located at 222 E. Nine Mile Rd., Ferndale, Mi. ... Read More >
Oct
3
Sat
2:00 pm Dr. Thomas Campbell at Michigan ... @ Michigan Theater, Ann Arbor, Mi
Dr. Thomas Campbell at Michigan ... @ Michigan Theater, Ann Arbor, Mi
Oct 3 @ 2:00 pm – 3:30 pm
Dr. Thomas Campbell, co-author of The China Study will be presenting “Nutrition in Medicine, Rethinking Healing.” Tickets can be purchased ... Read More >

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