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VegFest 2016! A Big Success!

Big crowds came out to enjoy great food, informative presentations, and cruelty-free shopping!  

Attendees browse the many unique vendors

The Best Mac and Cheese in Michigan from Detroit Vegan Soul

The Best Mac and Cheese in Michigan from Detroit Vegan Soul

John Salley talks about living a better life.

John Salley talks about living a better life.

Let them eat cake!

Free cake samples! Yum!

The Carnival Room was fun for the kids!

The Carnival Room was fun for the kids!

Chocolate Cake

Lisas Chocolate Cake
Chocolate Cake
This wonderfully moist cake has a rich chocolate frosting made with avocados
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Ingredients
  1. Chocolate Cake Recipe
  2. Dry Ingredients
  3. 2 1/2 all purpose flour
  4. 2 1/2 cups sugar
  5. 1 cup cocoa powder
  6. 1 tsp baking powder
  7. 1/2 tsp baking soda
  8. 1 tsp salt
  9. Wet Ingredients
  10. 2 2/3 non-dairy milk
  11. 2/3 cup oil ( vegetable or canola)
  12. 2 tables apple cider vinegar
  13. 1 tablespoons vanilla extract
  14. Chocolate avocado Frosting recipe
  15. 2 avocado
  16. 1/2 cup maple syrup
  17. 1tsp ground cinnamon
  18. 1/2 cup cocoa powder unsweetened
  19. 1/2 tsp vanilla extract
  20. 2 tbsp coconut oil
  21. Blend the avocado in food processor add the remaining ingredients and blend
Instructions
  1. 1) Preheat oven to 350 prepare two round 8" pans lightly grease and cut a round parchment paper to fit in bottom
  2. 2) In large bowl whisk together all of the dry ingredients
  3. 3) In medium bowl whisk together all of the wet ingredients
  4. 4) Pour the wet ingredients into the dry until just combined (do not over mix)
  5. 5) Divide the batter between the two pans and put in oven.
  6. 6) Bake for 40 minutes until toothpick comes out clean.
  7. Chocolate avocado Frosting recipe
  8. Blend the avocado in food processor add the remaining ingredients and blend
VegMichigan http://vegmichigan.org/

This Can’t Be Healthy Carrot Cake

Vegan Carrot Cake
This Can't Be Healthy Carrot Cake
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Ingredients
  1. 1/2 cup applesauce
  2. 1/2 cup brown sugar
  3. 1/2 cup white sugar
  4. 2 Tbsp. ground flaxseeds
  5. 6 Tbsp. water
  6. 1 cup grated carrots
  7. 8 oz. crushed pineapple, drained
  8. 1 cup whole wheat pastry flour
  9. 1 tsp. baking powder
  10. 3/4 tsp. baking soda
  11. 1 tsp. cinnamon
  12. 1/4 cup chopped walnuts
  13. Glaze (optional)
Instructions
  1. 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 combome. 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.
  2. Glaze: mix 1/3 cup powdered sugar and 1-2 tsp. reserved juice from can of crushed pineapple.
VegMichigan http://vegmichigan.org/

Creamy Wild Rice Soup

vegan chicken-&-wild-rice-soup
Creamy Wild Rice Soup
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Ingredients
  1. ½ cup wild rice, uncooked
  2. 1 ½ cups water
  3. 1 cup sliced celery
  4. ½ cup coarsely shredded carrots
  5. 1 medium onion, chopped
  6. 1 bell pepper, chopped
  7. 1 package Gardein Chick’n Strips
  8. 3 Tbsp. flour
  9. ½ tsp. salt
  10. ¼ tsp. pepper
  11. 2 cups water
  12. 1 cup plain soymilk
  13. ¼ cup chopped fresh parsley
  14. "Better Than "Bouillon
Instructions
  1. 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 the broth. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Chop the Chick’n strips into bite size pieces. Stir into to the soup along with the parsley.
VegMichigan http://vegmichigan.org/

Baked Shells in Creamy, Cheesy Cauliflower Sauce

Creamy Cauliflower Cheesy Bake
Baked Shells in Creamy, Cheesy Cauliflower Sauce
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Ingredients
  1. 1 head cauliflower, cored and chopped
  2. 6 cloves garlic, chopped
  3. 4 medium shallots, chopped
  4. 4 tsp. flour
  5. 4 cups soy milk
  6. 1/4 tsp nutmeg
  7. 6 oz, "Daiya" brand cheese shreds
  8. salt and pepper, to taste
  9. 1/2 lb. medium whole wheat pasta shells, cooked
  10. 1 medium bunch broccoli, cut into florets
  11. 1/4 lb. veggie pepperoni(optional)
  12. 1/2 cup toasted panko bread- crumbs, for serving
Instructions
  1. Preheat oven to 400. Heat a large pot misted with vegetable spray over medium heat. Add cauliflower, shallots, garlic and 1/2 tsp. salt, and 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. Bake about 30 minutes
VegMichigan http://vegmichigan.org/

Interest in Vegan Cooking is Growing!

Vera Hampton teaches "Vegan Cooking Made Easy" at this year's VegFest.

 

There was a standing-room-only crowd for Vera Hampton’s, “Vegan Cooking Made Easy” presentation at the VegFest.  Also, VegMichigan cooking classes at Whole Foods are drawing bigger crowds every month.  Check our Calendar for our next cooking class.

“The Chew” talks about vegan eating:

Michigan Style Vegan Chili from Chive Kitchen

Chive Chili

 

Michigan Style Vegan Chili
Serves 4
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Ingredients
  1. 4 cups red lentils
  2. 1.5 cups chopped spanish onions
  3. 8 garlic cloves minced
  4. Olive oil or water for oil free
  5. 1/2 cup chili powder
  6. 1.5 tbsp Ancho Chili Powder
  7. 3 Vegan Beef Bouillons
  8. 10+ cups water
  9. 1/2 cup tomato sauce
  10. Salt and Pepper to Taste
Instructions
  1. Sauté chopped onions in olive oil until golden in color. You can use water to make it an oil free recipe. Water tends to take a bit longer to break down the onion. While the onion in sautéing add the minced garlic. You do not want to add the garlic to early so that it doesn’t burn and become bitter.
  2. Add water as needed to avoid burning onions and garlic. With a bit of moisture in the onions and garlic add the chili powder, ancho chili powder and beef bouillons. Add a cup of water, stir and bring to quick boil for flavors to meld. Add the red lentils and stir into spice mix. Add about 9 cups of water so that water covers lentils about 2”.
  3. No need to cover, bring to a boil and let simmer. The lentils will begin to soak up the water and they will pop. Red lentils do not keep their form and you will know that they are close to being done as they all pop open. Keep stirring the mixture so that it does not stick to the bottom and to assure all lentils are being cooked properly.
  4. Add water as need so that there is always a bit of moisture on top of the lentils. You do not want them to dry out. You will know when they are ready when the lentils are popped and when the water/sauce has turned into a light gravy verses a watery liquid.
  5. Add the tomato sauce and salt/pepper to your liking and stir. Honestly there is a lot of flavor from the chili powder so this can be made into a salt free dish as well.
  6. We used Edward and Sons vegan beef boulion readily available online and health food stores.
  7. You can use your favorite chili powder mixes and other spices and herbs that you enjoy working with. This recipe is a great base to make modifications and flavor to your liking.
  8. We like finishing our MI Chili with a Cumin Aioli. You can finish it with fresh herbs, salsa, sour creams, cheese etc.
  9. It should keep for about 7 days in your refrigerator and freezes well.
VegMichigan http://vegmichigan.org/

VegFest “Vegan Cooking Made Easy” Recipes with Vera Hampton

Standing room only for Vera Hampton's, "Vegan Cooking Make Easy" cooking demo

 Creamy Wild Rice Soup

½ cup wild rice, uncooked                 3 Tbsp. flour
1 ½ cups water                                     ½ tsp. salt
1 cup sliced celery                                ¼ tsp. pepper
½ cup coarsely shredded carrots      2 cups water
1 medium onion, chopped                 1 cup plain soymilk
1 bell pepper, chopped                       ¼ cup chopped fresh parsley
1 package Gardein Chick’n Strips    “Better Than “Bouillon”

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 the broth. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Chop the Chick’n strips into bite size pieces. Stir into to the soup along with the parsley.

Baked Shells in a Creamy, Cheesy Cauliflower Sauce

1 head cauliflower, cored                   1/2 lb. medium whole wheat
  and chopped                                       pasta shells, cooked
6 cloves garlic, chopped                     1 medium bunch broccoli, cut
4 medium shallots, chopped              into florets
4 tsp. flour                                             1/4 lb. veggie pepperoni
4 cups soy milk                                      (optional)
1/4 tsp nutmeg                                     1/2 cup toasted panko bread-
6 oz, “Daiya” brand cheese                 crumbs,for serving
salt and pepper, to taste

Preheat oven to 400. Heat a large pot misted with vegetable spray over medium heat. Add cauliflower, shallots, garlic and 1/2 tsp. salt, and 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. Bake about 30 minutes

Pumpkin Black Bean Bake

1 14oz. pack  “Gimme Lean”                            1 tsp. “Better Than Bouillon”
 sausage style                                                      1/2 container “Tofutti” cream          
4 cups diced butternut squash                         cheese
1 medium onion, chopped                              1/2 box (8 oz.) “Organics”
1 15 oz. can black beans,                                  cornmeal muffin mix
rinsed and drained                                             1 Tbsp. ground flax seeds
1 cup corn, canned or frozen                            3 Tbsp. water
1 4 oz. can diced green chiles                            1/2 to 3/4 cup plant milk
1/2 tsp. salt                                                           1/3 cup canned pumpkin puree
1/2 cup water

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                                                      1/2 cup mashed ripe banana
1 1/2 Tbs. rum or apple juice                            3 Tbsp. plant milk
1/2 tsp. baking powder                                      splash lemon juice
1/2 tsp. baking soda                                            1 tsp. vanilla                                        
1/4 tsp. salt                                                           1 Tbsp. ground flax seeds
1 cup flour                                                            3 Tbsp. water
3/4 cup brown sugar                                           1/3 cup chopped walnuts
1/4 cup applesauce                                             1 Tbsp. powdered sugar

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 cup whole wheat pastry flour
1/2 cup brown sugar                                           1 tsp. baking powder
1/2 cup white sugar                                             3/4 tsp. baking soda
2 Tbsp. ground flaxseeds                                  1 tsp. cinnamon
6 Tbsp. water                                                        1/4 cup chopped walnuts
1 cup grated carrots                                            glaze (optional)
8 oz. crushed pineapple, drained

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 combome. 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.

Glaze: mix 1/3 cup powdered sugar and 1-2 tsp. reserved juice from can of crushed pineapple.

Carrot Cake Cream Cheese Frosting Recipe

4 cups powdered sugar
8 oz. vegan cream cheese
8oz. Earth balance
1 tsp vanilla
2 Tbsp. Flour
1 tsp apple cider vinegar 

Cream together butter and cream cheese using a hand mixer or stand mixer. 
Add powdered sugar cup by cup, then flour, mixing between each addition. 
Add van inks and apple cider vinegar. Whip until smooth. 

Packed House for Cooking Demo at Whole Foods!

IMG_2313

The desire to learn about vegan cooking is exploding in Michigan! VegMichigan’s very own Jeff & Vera Hampton teach Vegan Cooking 101 to a standing-room-only crowd at the Whole Foods in Rochester Hills. Check the Calendar for Vera and Jeff’s next cooking demo.

VegFest 2016 Media Alert

VegFest 2016 Press Release (Updated 4/11)

VegFest Website

CONTACT: Cyndi Summers, Publicist 586-945-8775,  cyndisummers@prodigy.net 

FOR IMMEDIATE RELEASE

VegFest is April 24 at Suburban Collection Showplace

Actress Simone Reyes, NBA champ and health and wellness advocate John Salley & others to speak at metro Detroit’s premier vegan tastefest and expo at Suburban Collection Showplace

ROYAL OAK, Mich., March 31, 2016 – If it’s spring, it must be time for the annual vegan food, info and networking extravaganza known as VegFest. Presented by VegMichigan, VegFest is the state’s premier celebration of a plant-based lifestyle and takes place Sunday, April 24 at Suburban Collection Showplace in Novi.   

 Showcasing a vast array of vegan food, exhibitors and activities, VegFest also features notable local and national speakers, including actress Simone Reyes, star of the reality TV show “Running Russell Simmons”; former NBA Piston champ and health and wellness advocate John Salley, back by popular demand; Dr. Doug Lisle, Director of Research of California’s innovative True North Health Center; and Nathan Runkle, founder of the international animal advocacy group Mercy for Animals.

“VegFest aims to show how delicious and easy plant-based eating can be, as well as the many ways that choosing to forgo animal products can benefit our lives,” says Paul Krause, president of VegMichigan. “It’s a compassionate choice, of course — one that naturally appeals to children, but also has far-reaching positive consequences for our health and the planet.”

 Visitors can sample plant-based cuisine from dozens of local restaurants, bakeries, caterers and national brands; and they can explore the tasty, eco-friendly, cruelty-free and/or healthy products and services of more than 100 exhibitors. Cooking demonstrations, children’s activities, cookbooks, literature and more provide plenty of ways to learn about the hows and whys of a plant-based lifestyle.

 The presentation schedule kicks off at 11:15 a.m. with an introduction to VegMichigan, followed by Dr. Doug Lisle on “Escaping the Dietary Trap” at 11:30 a.m., actress Simone Reyes on “Activate to Liberate: The Vegan Revolution” at 12:30 p.m., NBA champ and health advocate John Salley on “The BETTA Life” at 1:30 p.m.and Mercy for Animals president Nathan Runkle on “The Power of Our Plates: Saving Animals at Every Meal” at 2:30 p.m.

 The event runs from 10:30 a.m. until 5 p.m.Suburban Collection Showplace is located at 46100 Grand River Ave. in Novi. Admission is $12 prepaid or $15 at the door; free for children under 6 and free for VegMichigan members.

VegFest is sponsored by Whole Foods Market and Better Health Stores, with support from Meijer, 93.9 The River, A Well-Fed World and others.

 For memberships, discounts and information on sponsorship, exhibiting, volunteering or the day’s schedule, call 877-778-3464 or visit www.vegmichigan.org.

 

VegFest- April 24, 2016

Oxygen Star Simone Reyes

Oxygen Star Simone Reyes

Special Guest: Simone Reyes – Star of Oxygen’s “Running Russell Simmons”

VegFest is bigger and better than ever! Enjoy celebrity speakers, free food samples, hundreds of exhibitors, fun carnival-themed children’s room, and much more! Get your tickets early and save!
For more info and tickets: http://vegmichigan.org/activities/vegfest/

 

Please Visit our Restaurant of the Month

One of Metro Detroit's very best!

Full Bar

Alcoholic and nonalcoholic cocktails

Healthy GreenSpace

Pizza GreenSpace

A unique dining experience located in downtown Ferndale, treat yourself to GreenSpace in July! 

Upcoming Events

Aug
1
Mon
all-day VegMichigan’s August Allen Park ... @ Allen Park Community Center
VegMichigan’s August Allen Park ... @ Allen Park Community Center
Aug 1 all-day
Please check out our library display located at the Allen Park Community Center, 15800 White Ave., Allen Park, Mi. 48101. ... Read More >
all-day VegMichigan’s August Oakland Com... @ Oakland Community College Library
VegMichigan’s August Oakland Com... @ Oakland Community College Library
Aug 1 all-day
Please check out our library display located at the Auburn Hills Oakland Community College Library, 2900 Featherstone Rd., Auburn Hills, ... Read More >
Aug
2
Tue
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Aug 2 @ 7:00 pm – 8:30 pm
Veg 101 Cooking Class @ Rochester Hills Whole Foods | Auburn Hills | Michigan | United States
Attendees will learn how to prepare tasty and nutritious vegan dishes from VegMichigan instructors Vera and Jeff Hampton and will get ... Read More >
Aug
7
Sun
11:00 am VegMichigan Summer Festival @ Madonna University
VegMichigan Summer Festival @ Madonna University
Aug 7 @ 11:00 am – 7:00 pm
VegMichigan Summer Festival @ Madonna University | San Antonio | Texas | United States
Come enjoy your favorite summer foods, live music, fun games, and more!  Free Admission! Click here for more details.  
Aug
9
Tue
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Aug 9 @ 7:00 pm – 8:30 pm
Attendees will learn how to prepare vegan dishes from VegMichigan instructor Jeri and taste samples of the prepared food. These classes ... Read More >

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