VegMichigan Highlights

Welcome to VegMichigan

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




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PlantPure Nation Film Coming to Bloomfield Township


See the film “PlantPure Nation” on July 30 and August 5 at 7:30 p.m. It’s showing at The Maple Theatre, 4135 Maple Road, Bloomfield Township, Michigan.

The documentary film PlantPure Nation tells the story of three people on a quest to spread the message of one of the most important health breakthroughs of all time – eating a plant-based diet. After renowned nutritional scientist and bestselling author T. Colin Campbell gives a stirring speech on the floor of the Kentucky House of Representatives, his son, Nelson, and Kentucky State Representative Tom Riner work together to propose a pilot program documenting the health benefits of going vegan.

VegMichigan Tables at the 2015 Ann Arbor Art Fair


VegMichigan is again tabling at the Ann Arbor Art Fair. The Fair will run July 15 – 18. Hours are: Wednesday – Friday 10:00 a.m. – 9:00 p.m. and Saturday 10:00 a.m. to 6:00 p.m. Check here for more information

Come out and enjoy the art fair! While there, stop by and visit our VegMichigan booth on E. Liberty Street (State Street Art Fair) where all the other non-profit organizations are located.
We have lots of great hand-outs and literature to share.

Strawberry Shortcake Recipe


June is strawberry month.  Make this recipe and enjoy the taste of summer. 


1 ½ cups whole wheat pastry flour
¾ cup organic turbinado sugar
2 tsps. baking powder
2 tsps.Ener-G Egg Replacer Powder
½ tsp. salt
¾ cup almond milk
2 tsps. vanilla
¼ cup organic canola oil

 Vegan whipped topping (optional)

Whisk together the dry ingredients in a medium sized bowl.  Add in the rest of ingredients and stir until just combined.  Do not over-stir as this makes for tough biscuits.  Pour into an oiled 8-inch square baking pan.  Bake at 350 degrees for 25 minutes.  When cooled, cut into squares; slice each square open to serve and ladle Strawberry Sauce on top followed with a dollop of vegan whipped topping, if desired. 


Strawberry Sauce

4 cups fresh organic strawberries, sliced
1/3 cup organic turbinado sugar

Combine the sliced strawberries and sugar together.  Chill overnight, then spoon over the shortcake biscuits. 

 A dollop of vegan whipped topping is optional but a nice addition.  I would suggest using the So Delicious Dairy Free Coco Whip Original topping.  It is a coconut milk frozen dessert topping.

Check Out This YouTube of Jane Velez-Mitchell at VegMichigan’s VegFest 2015

Please click on the link above to view the YouTube.



VegFest 2015 Was Another Success!



VegFest 2015 Was Another Success!
Thousands who attended VegFest on Sunday, April 19 enjoyed an array of delicious food, innovative products, educational exhibits, cooking demos, inspiring lectures and children’s activities.
We at VegMichigan extend our heartfelt thanks to all who participated.  Whether you were an attendee, volunteer, exhibitor, food business, donor or presenter, you contributed significantly to a wonderful celebration featuring the benefits of a plant-based lifestyle for people, animals and the environment.  
We especially thank our 130 tireless event volunteers, the wonderful Suburban Collection Showplace team, and our very generous event sponsors – Whole Foods Market, Medicine Cabinet Pharmacy of Southfield, Better Health, Hiller’s, The Suburban Collection, 93.9 The River, A Well Fed World, Rustic Maka, Renewal by Andersen, Vitamix and Birmingham Royal Oak Medical Center.  
Visit us on Facebook:
See everyone next year on April 24, 2016!

Recipes From VegMichigan VegFest 2015


We promised you recipes that were demonstrated at the cooking presentations at VegFest on April 19 and here they are!  ENJOY!


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.



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.





Take the Great Crate Challenge at VegFest


The HSUS is on a mission to spread awareness about cruel gestation crates, in which pregnant sows are kept in tiny, cramped cages for most of their lives. It’s hard to imagine a more miserable existence than being immobilized day and night.

Things are changing; nine U.S. states—Arizona, California, Colorado, Florida, Maine, Michigan (in 2009), Ohio, Oregon, and Rhode Island—have now passed laws to prohibit the use of gestation crates. And some of the world’s largest food companies have announced that they will eliminate gestation crates from their supply chains.
But there is still much public education to be done. That’s why The HSUS is taking “The Great Crate Challenge” around the country, giving people the chance to find out what it’s like to be locked in a metal crate so small, you can’t sit, touch your toes, or turn around. Once inside the crate, people often (understandably) want out after just four minutes. And just imagine—four minutes is nothing compared to four years, which is how millions of pigs are living their lives right now. When consumers try it for themselves, it’s much easier for them to make the choice not to support this inhumane practice.
Check out this video of people taking the challenge: Then try it yourself at the HSUS display all day at VegFest, in the Diamond Center near the doors to the lecture hall. See you there! 
– Contributed by Jill Fritz, Michigan Senior State Director for HSUS

VegMichigan is proud to announce Jane Velez-Mitchell as a speaker at VegFest 2015 on April 19, 2015.


Jane Velez-Mitchell is an award-winning veteran television news journalist and author.  In addition, she is a vegan, an animal rights advocate and an environmentalist.  Come and listen to her talk on the topic, “We Are Approaching the Animal Rights Tipping Point.”   

As an only child growing up on the ninth floor of a Manhattan high-rise, Jane Velez-Mitchell had one constant companion: her little dog, Mr. Monday. But when her parents decided to move to a better apartment with wall-to-wall carpeting, her father found the beloved pet another home.

“I think I became an animal activist right then,” she says. “I was like, ‘This is not right. Animals are part of the family. They shouldn’t be just given away like this.’ It just devastated me. And ever since then I’ve been fighting for animals.”

Over the years, the award-winning TV journalist has brought worldwide attention to a range of cruelties—from wild horse roundups to dolphin slaughter. Her work has garnered three HSUS Genesis Awards, but Velez-Mitchell doesn’t view herself as a hero. “The real heroes in our movement are the ones who cannot accept awards,” she says. “They are the ones who go undercover, often risking their lives, to expose what happens to animals behind closed doors.”

As a dedicated equine advocate, she has reported on some of the most critical issues facing wild and domestic horses in the United States.  Her recent programs feature shocking reports on New York City’s inhumane urban carriage horse trade. 

For several years, Jane hosted the Jane Velez-Mitchell daily show on HLN (formerly CNN Headline News) where she reported from the scene for many high profile cases, including the Jodi Arias and Casey Antony trials.  Her show also included an adoption promotion segment. Rico’s Rescues—named after a Chihuahua Velez-Mitchell’s mother adopted in Puerto Rico—showcases dogs available at Southern California shelters. Every Friday, the show tackled a hard-hitting topic in animal protection; such as  use of great apes in invasive research, government-sponsored wolf killing programs, and gestation crates in the pork industry. 

Before joining HLN, Velez-Mitchell reported for the nationally syndicated Warner Brothers/Telepictures show, Celebrity Justice and regularly served as a guest host for Nancy Grace, another HLN program.  She has appeared as a commentator on HLN, CNN, Inside Edition, OMG!, Insider, The Wendy Williams Show and Dr. Phil.   She is the recipient of a Los Angeles Emmy Award and a New York Emmy Award.  The KCAL-TV newscasts she co-anchored won three Southern California Golden Mike Awards and an Emmy.  She is also a multiple Genesis Award winner.  Velez-Mitchell wrote, directed and produced, Dancing Through Life, a documentary which received a Gracie Allen Award in 2001.

Her book, I Want My Journey From Addiciton To a Simpler Honest Life, released in 2009, became a New York Times bestseller.  Her most recent book, Exposed:  The Secret Life of Jodi Arias, depicts the investigation into the murder of Travis Alexander and the successful prosecution of Jodi Arias.  It was released in August of 2013 and became her second New York Times bestseller.  She is also the author if Addict Nation, a look at how addictive consumerism is crippling our culture, published in 2011 and Secrets Can Be Murder:  What America’s Most Sensational Crimes Tell Us About Ourselves, published in 2007.

Green Daffodil Offers Discount to VegMichigan Members During the Entire Month of February 2015


For the entire month of February 2015, Green Daffodil (a regular exhibitor at VegFest) is offering all current VegMichigan Members a discount of buy one soy candle and get the second soy candle for half price. 

Valentine’s Day is just around the corner so this discount is just in time to shop for that perfect gift at their studio.  (This offer is for in-store purchase only).

Green Daffodil studio, which they refer to as their World Headquarters, is located in Ferndale at 624 Livernois, between 8 & 9 Mile. Hours are 12 to 5pm, Monday – Friday and 12 to 4pm on Saturday. Visit their website at,

Owners Anne Simonetti & Siouxsan Miller (better known as Green Daffodil Girls) tell their story here:

“It all started when we decided that we needed to build a tunnel between our houses…Yes, we do live across the street from each other, are best friends and have a slight obsession with quality candles, so we decided to take on the task of developing a soy candle that smelled and burned just as it should, perfect! After loads of tedious testing we found success and Green Daffodil was born in 2006.

From there we have expanded into vegan lip balm, soap, lotion, and room mist, with more to come for sure!  We are very proud to offer honest products that are good for our families and the environment. We hand-pour all of our goods and scent them with high quality essential oils or phthalate-free fragrance oils. We use lead-free cotton wicks in our candles, dried herbs for natural color in both our candles and soap, our lip balm has SPF 15, our room mist is alcohol-free, and everything is paraben free and vegan.

We know how lucky we are to do what we love and to bring health and happiness to our corner of the world. Our hope is for you to find Green Daffodil products to be just as enjoyable as we do.”

NOTE:  VegMichigan members must show their VegMichigan Membership Card to take advantage of this discount.  If you aren’t a member, please join today at

Gene Baur Is Added to the List of Prestigious Speakers For VegFest 2015

Gene Bauer

Mr. Baur is a best-selling author as well as the president and co-founder of Farm Sanctuary, the first animal rescue organization dedicated to farmed animals. He is vegan and has been at the forefront of animal rights since he began the Sanctuary in 1986.

Baur grew up in Hollywood, California, and went to Loyola High School (Los Angeles). He attended Cal State Northridge where he obtained a bachelor’s degree in Sociology. He paid for college in part by doing background work in television and movies, ironically including commercials for McDonald’s and KFC.

During high school and college, he had various jobs, including dishwasher, day laborer, bartender, and teacher, and he volunteered to help children suffering from terminal illnesses as well as abused adolescents. He also participated in the efforts of human rights, animal rights, consumer and environmental organizations.

In the 1980s he began investigations into factory farms, stockyards, and slaughterhouses. Baur felt the conditions he observed were unacceptable, and these experiences helped motivate the creation of Farm Sanctuary. The sanctuary’s first rescued animal was a downed sheep found on a pile of dead animals behind Lancaster stockyards in 1986. Gene is also concerned about the impacts factory farming has on the environment and on rural communities, and has visited communities negatively impacted by industrialized animal agriculture.

Baur’s investigative exposés and advocacy efforts on behalf of farm animals have earned international media coverage, including ABC, NBC, CBS, CNN, the Los Angeles Times, and the New York Times. TIME called Baur, “the conscience of the food movement.”

Baur later obtained a Master’s degree in agricultural economics from Cornell University, in order to better understand factory farming. He has testified before local, state and federal legislative bodies, and appeared on various expert panels. In 1996, The Peace Abbey awarded Baur with its Courage of Conscience Award, other recipients of which include Rosa Parks, Mother Teresa, Ram Dass, and Pete Seeger. He was inducted into the United States Animal Rights Hall of Fame in 2001.

He played a key role in the passage of several animal-protection ordinances, including a 2004 California law banning the production and sale of foie gras and a 2002 Florida initiative banning gestation crates.  After the Florida campaign the Florida Elections Commission found that Farm Sanctuary, and Gene personally, had willfully broken campaign finance laws. Farm Sanctuary and Gene Baur consented to pay a fine of $50,000. More recently, he was instrumental in passing a 2006 (repealed in 2008) Chicago ordinance banning the sale of foie gras and a 2006 ballot measure in Arizona banning gestation crates and veal crates. Gene and Farm Sanctuary were key sponsors of a California initiative (Proposition 2) to ban veal crates, gestation crates and battery cages which passed on November 4, 2008, when it was approved with over 63% of the vote.

Baur was one of several people who provided information used in the writing of the book Striking at the Roots: A Practical Guide to Animal Activism (2008) by Mark Hawthorne.

In March 2008, Baur released a book entitled Farm Sanctuary: Changing Hearts and Minds About Animals and Food published by Simon & Schuster. It has appeared on the Los Angeles Times and Boston Globe bestseller lists and was named to Booklist‘s Top 10 Sci-Tech Books: 2008.

Baur was featured in the documentary Forks Over Knives.

In 2012, Gene started competing in marathons and triathlons to demonstrate how plant foods can fuel athletic performance. He was featured in the May 2013 issue of Runner’s World Magazine. In March 2013, he finished the LA Marathon in the top 3 percentile of his age group (22nd out of 843). In July, 2013, Gene participated in his first full Ironman Triathlon (2.4 mile swim, 112 mile bike ride, and 26.2 mile marathon run) in Lake Placid, NY, and completed the endurance event in under 12 hours.

Gene participated in an Intelligence Squared U.S. debate on December 4, 2013, along with Dr. Neal Bernard of the Physicians Committee for Responsible Medicine arguing for the motion “Don’t Eat Anything with a Face.” Arguing against the motion during the Oxford style debate were Chris Masterjohn of the Weston A. Price Foundation and farmer Joel Salatin. The team arguing for the motion was declared the winner, after moving a significant percentage of the audience to vote in favor of their position.

Gene Baur has a new book, Living the Farm Sanctuary Life: The Ultimate Guide to a Mindful, Compassionate, Animal-Friendly Life, that will be released on April 7, 2015.

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Upcoming Events

all-day VegMichigan’s July Downriver Lib... @ Library Display at Allen Park Community Center
VegMichigan’s July Downriver Lib... @ Library Display at Allen Park Community Center
Jul 1 – Jul 31 all-day
Please check out our display at the Allen Park Community Center, located at 15800 White Ave., Allen Park, Mi. 48101. ... Read More >
all-day VegMichigan’s August Metro Detro... @ Library Display at Blair Memorial Library
VegMichigan’s August Metro Detro... @ Library Display at Blair Memorial Library
Aug 1 all-day
Please check out our library display at the Blair Memorial Library, located at 416 N. Main St., Clawson, Mi. 48017. ... Read More >
12:00 pm SASHA Farm Humane Fair @ Sasha Farm
SASHA Farm Humane Fair @ Sasha Farm
Aug 2 @ 12:00 pm – 4:00 pm
Come and visit VegMichigan’s table at the Sasha Farm Humane Fair. Meet local animal rescue groups and activists. Learn how ... Read More >
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
Aug 4 @ 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 ... Read More >
10:00 am Green Cruise @ VegMichigan at Green Cruise
Green Cruise @ VegMichigan at Green Cruise
Aug 8 @ 10:00 am – 2:00 pm
VegMichigan will be at this event promoting the environmental benefits of a plant-based lifestyle.

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