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 email@example.com 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.
VegFest “Vegan Cooking Made Easy” Recipes with Vera Hampton
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
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
Packed House for Cooking Demo at Whole Foods!
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.