VegFest 2014 Photos
View photos from VegFest 2014
Eating Vegetarian at “VegFest”
My TV 20’s Jorge Avellan spoke to vegan chef John Health from Jazzy Veggie and organizers of VegFest about eating less meat.
Vegan Easter Baskets
Gourmet Vegan Easter Baskets
Presenting …Gourmet Vegan Easter Baskets!
Thanks to some wonderful animal-friendly companies, SASHA Farm was able to assemble these baskets of gourmet vegan treats for you to enjoy. Learn More
VEGAN VANILLA CAKE
· 1 1/2 cups turbinado sugar
· 1/2 cup vegan butter spread
· 1 Tab. baking powder
· 3/4 tsp. salt
· 2 cups vanilla almond milk
· 1 Tab. vanilla extract
· 1 tsp. almond extract
· 3 cups whole wheat pastry flour
Place the sugar and vegan butter into a mixing bowl; cream together using a hand-held mixer until light and fluffy.
Add the baking powder, salt, almond milk, vanilla and almond extracts. Beat again until all ingredients are mixed well.
Stir in the flour by hand until just combined. Pour into an oiled 9″ x 13″ baking dish.
Bake at 350 degrees for 30 minutes. If making cupcakes – bake for 20-25 minutes or until the center springs back when lightly touched.
VegFest is Sunday, April 13
Mark your calendars for VegMichigan’s VegFest. This year, doors will open earlier at 10:30 a.m. Many new and exciting exhibitors, restaurants, cooking demonstrations and speakers will be participating.
Actress Daryl Hannah will be our featured celebrity speaker along with presentations by John Salley (former Detroit Piston), Dr. Joel Kahn (Cardiologist) and Jill Fritz (Michigan Director for Humane Society of United States).
Vegan, cooking demonstrations will be provided by Chef Erica Boyd of Detroit Vegan Soul, Chef Robert Hindley of Henry Ford Hospital, West Bloomfield and Chef John Heath of Jazzie Veggie in Ann Arbor.
Please check the VegFest website for further details.
To inquire about being an exhibitor, participating in the food court or becoming a sponsor, please complete the application form by clicking here.
How to Attend VegFest for Free
Don’t forget that single VegMichigan memberships ($25) get into VegFest for free and family memberships ($35) get two free entrances. A single VegMichigan membership is a $46.00 value which includes a bi-monthly subscription to VegNews magazine. It’s easy to become a member, simply click here.
PEPPERS AND CORN SALAD
PEPPERS AND CORN SALAD
· 1 tsp. olive oil
· 1 ½ cups diced red onion
· 1 ½ cups diced red bell pepper
· 1 ½ cups diced green bell pepper
· 1 (16-ounce) bag frozen organic corn (or 2 cups fresh)
· ½ cup chopped green olives
· ½ cup chopped fresh parsley
· 3/4 cup Vegenaise
· 1 ½ tsp. curry powder
· 1 tsp. dried oregano
· ½ tsp. turmeric
· ½ tsp. salt
· ½ tsp. black pepper
Prepare dressing by placing ingredients into a small bowl and stirring vigorously until smooth.
Heat the olive oil in a skillet. Sauté the onion and peppers until they are tender crisp.
Pour into a mixing bowl along with the rest of ingredients and dressing. Stir together until all is well coated and combined well.
Best if chilled and served the following day.
VegMichigan Member Appreciation Give Away
Win a “VEGAN” license plate frame! The frame is made of durable plastic with the word “Vegan” on it.
The 10th VegMichigan member who sends in the correct answer to the following question will win the license plate frame and be mentioned in an upcoming e-newsletter:
What is the name (both first and last name) of the individual who coined the word “vegan” and founded the Vegan Society in 1944?
Please send all answers to email@example.com. You will be contacted by e-mail only if you are a winner. You must be a current VegMichigan member to enter. Good luck to everyone.
CHILI “CHEEZ” MACARONI BAKE
CHILI “CHEEZ” MACARONI BAKE
· 1 Tab. olive oil
· 1 medium onion, chopped
· 1/2 green bell pepper, chopped
· 3 cloves garlic, minced
· 2 Tabs. flour
· 1 tsp. salt
· 2 cups unsweetened soy or almond milk
· 1 tsp. chili powder
· 1 tsp. cumin
· 2 (14.7-ounces each) cans vegetarian chili, medium spice
· 1 ½ cups shredded vegan cheddar cheez
· 1/2 cup Panko bread crumbs (optional)
Spread cooked macaroni into the bottom of a 9″ x 13″ baking dish and set aside.
In a large skillet, sauté onion and green pepper in the olive oil until onion is translucent. Add garlic, flour and salt; continue to stir and cook another 30 seconds.
Add in the plant milk, chili powder, and cumin; stir and cook until mixture begins to thicken. Add the two cans of vegetarian chili and shredded vegan cheez. Pour over the macaroni in the baking dish; stir to combine well.
Sprinkle panko bread crumbs evenly over the top, if you are using them. Bake uncovered at 375 degrees for 35 minutes.
VegFest Volunteers Needed
For the past 15 years, the energy and dedication of hundreds of volunteers have made VegMichigan’s VegFest the amazing event it is today. Our volunteers are instrumental to our success by providing hands-on assistance by donating their time and skills on the day of the event. If you would like to volunteer at VegFest on Sunday, April 13th, we have lots of volunteer positions in various areas. It’s fun and rewarding to be part of a volunteer team that promotes the vegan lifestyle!
As a volunteer, you will be allowed free entry to the event; ample time away from your post to enjoy all that VegFest has to offer (lectures, food, exhibits, etc.); and a “Thank You” gift at the end of your shift.
If you would like to be a volunteer at this year’s event, simply e-mail our Volunteer Coordinator, Susan Kline, at firstname.lastname@example.org and you will be contacted with more details.
“It’s a Small World” Vegan Potluck
Come and enjoy VegMichigan’s International Themed Potluck with vegan specialties from around the world. Let’s create a smorgasbord of vegan food from Italian, Ethiopian, Moroccan, Indian, Lebanese, Greek, French, German, Mexican, Chinese, Japanese, Hungarian or Thai cuisine, to name a few. Every country has at least one meat and dairy-free dish or a dish that can easily be veganized – the possibilities are endless! You can even bring your favorite vegan American dish!