VegMichigan Library Displays Get Noticed
VegMichigan’s library displays are up every month promoting the benefits of a plant-based diet. In January we have displays up at the Northville and Wayne Public libraries . Library Displays Page
VegMichigan Food Tasting at Wayne State
Over 60 Wayne State students sampled great tasting vegan pizza, mac & cheese, Tofurky sandwiches, meatless meatballs, and much more! Let us know if you want VegMichigan to host a vegan food tasting at your school, work, or place of worship. Click Here to learn more.
Cranberry Upside-Down Cake
- 1/2 cup Earth Balance margarine, softened, divided
- 3/4 cup vegan brown sugar
- 12-ounce bag cranberries
- 1 1/2 cups flour (I use half whole wheat pastry flour, half white spelt)
- 1 cup vegan sugar
- 1 tablespoon baking powder
- 1 tablespoon soy flour
- 1 cup soy milk
- 1 teaspoon vanilla
- 1/4 teaspoon lemon oil or 1 tablespoon lemon zest, chopped very fine
- Preheat oven to 350°F. Grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt together 1⁄4 cup of the Earth Balance and all the brown sugar. Pour into oiled cake pan and arrange cranberries evenly on top.
- In a large bowl, mix flour, granulated sugar, baking powder, and soy flour. In a medium bowl, mix milk, vanilla, lemon oil or zest, and remaining 1⁄4 cup Earth Balance). Using a mixer, blend the wet ingredients into the dry ingredients and mix well.
- Spoon the cake batter over the cranberry mixture and bake for about 45 minutes or until knife inserted in center comes out clean. Remove cake and run a knife along the circumference of the pan to separate the cake from the pan’s edge.
- Allow cake to cool for at least 15 minutes—ideally 30 minutes. Place plate on top of cake and quickly invert and remove pan.
Hearty Vegetable Pot Pie
- 8 medium potatoes
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered and finely chopped
- 3 cups diced vegetables of your choice (choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow summer squash, mushrooms, kale, etc.)
- 2 tablespoons unbleached white flour
- 1 cup vegetable stock (homemade or store bought)
- ¼ cup nutritional yeast (optional but highly recommended)
- 1½ tablespoons all-purpose seasoning blend (such as Frontier or Mrs. Dash)
- 1 teaspoon dried thyme
- ¼ cup minced fresh parsley
- Salt and freshly ground pepper to taste
- Two 9-inch prepared good-quality pie crusts, preferably whole grain
- 1 cup fine whole grain bread crumbs
- Paprika for topping
- Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice four of them and mash the other four coarsely. Set aside until needed.
- Preheat the oven to 350º F.
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, and leeks. Add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
- Sprinkle the flour into the skillet, then pour in the stock. Add the optional nutritional yeast. Cook for a minute or two, stirring constantly. until the liquid thickens.
- Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the mixture into the pie crust and pat in.
- Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika.
- Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.
VegMichigan’s College Outreach Program
Oakland University students Angela and Eric help with VegMichigan’s new college outreach program. We have distributed educational material at Oakland University, Eastern Michigan University, and Schoolcraft College, with more to come. We are also working with a number of student organizations to bring speakers, documentaries, and vegan food sampling to their campus. If you would like VegMichigan to come to your school, email firstname.lastname@example.org for more information.
NFL’s Best Ditch Dairy
Tom Brady, Aaron Rodgers, Drew Brees, and other top athletes totally cut dairy (milk, cheese, ice cream) from their diet to improve health, performance, and longevity:
Big Fun at Oktoberfest!
It was a packed house at the North Center Brewery in Northville for our first annual VegMichigan Oktoberfest! A great time was had by all!
Everyone loved Shimmy Shack and the live music. Team Sally & Co. took home great prizes as the winner of our vegan trivia game!
Peanut Sauce Stir Fry
This delicious peanut sauce will turn your veggies and tofu into a 4-Star meal!
- 1/4 cup peanut or almond butter
- 2 teaspoons maple syrup
- 2 tablespoons tamari or shoyu/soy sauce
- 1 tablespoons brown rice vinegar
- 1 teaspoon grated ginger root
- 1 to 2 teaspoons of hot pepper oil or a sprinkle of hot pepper flakes (optional)
- 1/3 to 1/2 cup water (1/3 will give you a thick sauce)
- Simply mix all ingredients into a sauce pan on low heat. Start with a 1/3 cup of water and add more until you reach desired consistency.
- Try our Crispy Baked Tofu recipe on our recipe page or simply saute your tofu in a little oil and salt and pepper.
- Select your favorite veggies to steam or saute
- Serve over rice or noodles and enjoy!
Interest in Vegan Cooking is Growing!
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
- 4 cups red lentils
- 1.5 cups chopped spanish onions
- 8 garlic cloves minced
- Olive oil or water for oil free
- 1/2 cup chili powder
- 1.5 tbsp Ancho Chili Powder
- 3 Vegan Beef Bouillons
- 10+ cups water
- 1/2 cup tomato sauce
- Salt and Pepper to Taste
- 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.
- 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”.
- 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.
- 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.
- 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.
- We used Edward and Sons vegan beef boulion readily available online and health food stores.
- 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.
- We like finishing our MI Chili with a Cumin Aioli. You can finish it with fresh herbs, salsa, sour creams, cheese etc.
- It should keep for about 7 days in your refrigerator and freezes well.