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.
VegFest- April 24, 2016
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/
Vegan Sources of Iron
There are many great vegan sources of iron.
Top 15 Vegan News Stories of 2015
VegNews takes a look back at the year’s most popular vegan headlines.
It was another banner year for veganism. From a long-awaited dairy-free ice cream announcement to Taco Bell launching a certified vegetarian menu, vegan living was more popular than ever in 2015. In honor of this exceptional year, here are our most popular news stories on VegNews.com so we can look back at all that’s been accomplished—and look forward to even more to come in 2016.
1. McDonald’s to Close 700 Locations Worldwide
For the first time in decades, the burger giant closed more stores than it opened.
2. Youngest Self-Made Female Billionaire is Vegan
31-year-old Elizabeth Holmes, head of a health-technology company worth more than $9 billion, is also a green juice advocate.
3. Ben & Jerry’s Announces Vegan Ice Cream
The Vermont ice cream aficionados thrilled the vegan world when they revealed an upcoming almond milk-based line.
4. FDA Bans Hydrogenated Oils from US Food Supply
By 2018, food manufacturers must get rid of the trans fat menace in their production, says the US government.
5. Chicago Bears Sign Vegan NFL Player David Carter
The “300 Pound Vegan” helped to dispel those pesky protein myths and brought veganism to a whole new audience.
6. Taco Bell Launches Industry’s First Certified Veg Menu
Fast food’s first hack-able vegan menu full of certified meat-free options drove the internet crazy in 2015.
7. US Government: Eat a Plant-Based Diet
The Dietary Guidelines Advisory Committee made the strongest pro-vegetarian recommendation to date.
8. New NBC Dating Show Seeks Single Vegans
An Ellen DeGeneres-backed program looking to match lovebirds (with at least one episode reportedly devoted to vegan singles) will be coming to our screens soon.
9. Popular Vegan Bakery to Open 25 Locations Nationwide
Cinnaholic—the Berkeley, CA-based makers of customizable vegan cinnamon rolls—made plans for heavy expansion this year.
10. Beyoncé Reveals Her Veganism on Good Morning America
The mega-star spoke about her plant-based diet on national television for the first time this year, exposing veganism to millions.
11. ASICS Launches Vegan Running Shoe for 2015
News of the faux leather and suede option from the popular athletic shoe company had conscientious runners in a frenzy.
12. New Revolutionary Vegan Egg Product Launched
Follow Your Heart broke the internet (and records) without having to break an eggshell.
13. Report: 100 Percent of Ground Beef Contains Fecal Matter
What Consumer Reports found in all 458 pounds of beef analyzed had our stomachs in knots.
14. Renowned Heart Doctor Opens Vegan Restaurant in Detroit
Dr. Joel Kahn’s opening of GreenSpace Café marked one of the only vegan spots in the Motor City.
15. Jared Leto Buffs Up on Vegan Diet for Batman Film
The Academy Award-winning vegan stayed in tip-top shape to play the Joker with the help of vegan tacos.
Don’t miss our list of Top 15 Vegan Recipes of 2015 and our Top 15 Vegan Stories of 2015 (coming next week!).
Great News!! VegNews is Back!!
VegMichigan members will once again receive 6 free issues of VegNews annually starting with the January issue.
VegNews went under reorganization and was not available for a period of time.
Thankfully, it is back.
Now, for the price of a $30 VegMichigan membership, you will receive VegNews, a $36 retail value, and free admission to VegFest, a $15 value.
That’s a $51 benefit for a $30 membership.
And of course, your contribution goes to a non-profit, all volunteer organization that continually promotes your good health, your environment and animal compassion.
You can join, or renew you membership at http://vegmichigan.org/join/
You must be a member by November 16 to receive the January issue.
Guinness Beer Is Going Vegan
Guinness, the Irish stout that once famously advertised itself under the slogan “Guinness is good for you,” took a step this week to inject 21st-century food culture into its 256-year-old product. Guinness is going vegan.
The company announced on Monday that starting at the end of 2016, its beer will no longer contain trace amounts of fish bladder, an integral part of its filtration process.
Few customers — except perhaps vegans and vegetarians who enjoy a pint — were probably even aware that the famous inky-black drink contained any fish parts at all. But it is actually quite common for cask beers to be filtered using isinglass, a gelatinlike substance derived from the dried swim bladders of fish that is used to separate out unwanted solids like yeast particles from a brew, the company said.
“Isinglass has been used widely within the brewing industry as a means of filtration for decades,” the company said in a statement on Monday after a report in The Times of London. “However, because of its use we could not label Guinness as suitable for vegetarians and have been looking for an alternative solution for some time.”