VegMichigan

Restaurant of the Month!

Tumerican, Novi

Michigan's #1 Vegetarian Indian Restaurant!

Healthy and Delicious!

Amazing Lunch Buffet!

The best Vegan Naan and Dosas!

Join VegMichigan on November 9th for our Dinner Club at Turmerican.  Email tom@vegmichigan.org for more info and to RSVP.

BREAKFAST TOFU SCRAMBLE

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BREAKFAST TOFU SCRAMBLE 

· 1 Tab. olive or organic canola oil
· ½ cup grated carrot
· ½ cup chopped onion
· ½ cup chopped green bell pepper
· 14-ounce block firm tofu, drained, crumbled
· ¼ tsp. garlic powder
· 1/4 tsp. dried basil
· 1 Tab. nutritional yeast flakes
· ½ tsp. turmeric
· pinch of Seasoning Salt
· Sea salt & pepper to taste
 
1. Heat oil in a skillet over medium high heat.  Add carrot, onion, and green pepper. Sauté for 2 minutes.
 
2. Add tofu, garlic powder, yeast flakes, and turmeric. Mix well, and continue to cook, stirring constantly for 5 minutes.  Add salt and pepper as desired.
 
Optional:  Add 1/2 cup chopped mushrooms

DECADENT BLACK BEAN AND QUINOA BROWNIE FUDGE

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DECADENT BLACK BEAN AND QUINOA BROWNIE FUDGE 

(Yes the ingredients might sound odd for brownie fudge, but the finished dessert is surprisingly delicious!)

  • 1 14-ounce can black beans, rinsed, drained
  • 1/3 cup maple syrup
  • 1/4 cup virgin coconut oil, melted
  • 2 tsp. pure vanilla extract
  • 1/4 cup turbinado sugar
  • 1 Tabs. ground flaxseed mixed with 2 Tabs. water
  • 1/4 cup uncooked quinoa  (ground into flour with a coffee grinder or blender)
  • 1/4 tsp. salt
  • 3 Tab. raw cacao powder
  • 1/2 cup vegan chocolate chips

1. Place black beans, maple syrup, coconut oil and vanilla in a blender.  Blend until smooth and pour into a large mixing bowl.  Stir in the rest of the ingredients.

2. Pour into an oiled 8″ x 8″ baking dish.  Bake at 350 degrees for 20 minutes or until top is firm.

IMPORTANT:  Refrigerate overnight to chill thoroughly before cutting into squares and serving.

Sponsor an Animal this Holiday Season

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It’s the most wonderful time of year! Help those who are unable to help themselves. Give the gift of life for the holidays by sponsoring an animal. These three well established charities spend over 80% on their cause, not overhead, salaries, mailers, etc.

SASHA Farm

cows_meet_animals_2SASHA Farm is the midwest’s largest farm animal sanctuary. At our shelter, not only do we provide food and water, veterinary care and a roof over their heads, we also give the animal residents affection, social interaction with others of their own species, and a sense of security.

At SASHA Farm, they provide life long care for almost 300 farmed animals. This is a big job, and you can help in a big way! Your sponsorship will help provide food, veterinary care and a safe permanent home for the animal of your choosing and their friends.

Each animal has a sad story to tell of their lives before arriving at SASHA Farm. Browse through the animal profiles to get to know a few of our residents better and see how their lives have changed for the better since arriving at the sanctuary.

Animal sponsorships start at just $30. When one touches your heart, you can sponsor that animal here. You may also print that page and send your payment to PO Box 222, Manchester, MI 48158. Of course, not all the animal residents can be listed online, so you can also choose a species and let us select the individual most in need of a sponsor. You will receive a wonderful sponsor package including a certificate, letter, and photo within about two weeks.

Elephant Sanctuary in Tennessee

untitled1It is America’s largest natural habitat refuge for old, sick or needy elephants from circuses or zoos. Located on 2,700 acres, it provides three separate and protected, natural-habitat environments for Asian and African elephants. The residents are not required to perform or entertain for the public; instead, they are encouraged to live like elephants. The sanctuary also educates the public about the crises facing elephants in captivity and in the wild.

 

 

What your gift will buy:
$30 feeds and elephant for a day.

elephants.com
804 Darbytown Rd.
Hobenwald, TN38462
931-796-6500

Farm Sanctuary

untitledFounded in 1986 to fight cruel conditions on industrialized farms through investigations, legislative reforms, education, and public awareness projects. The Sanctuary also takes in animals that fall off trucks en route to slaughterhouses and leads emergency rescue missions for victims of natural disasters and extreme cruelty.

 

 

What your gift will buy:
$25 feeds a rescued pig for a week
$100 provides bedding for a rescued animal for one month

farmsanctuary.org
PO Box 150
Watkins Glen NY 1491
607-583-2225

Best Friends Animal Society

untitled2The nation’s largest sanctuary for abandoned and abused animals, as well as educating people about animal welfare. There are 2,000 animals, many of them with special needs and live on 3,700 acres.

 

 

 

What your gift will buy:
$25 spays or neuters one new arrival to Best Friends
$65 purchases special equipment needed to feed and care for orphaned animals

bestfriends.org
5001 Angel Canyon Rd.
Kanab, UT84741
435-644-2001 

BAKED POTATO FRIES WITH HERBS

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  • 1 1/2 pounds organic Russet potatoes (8 cups of spears)
  • 1 – 2 Tabs. olive oil
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  1. Scrub potatoes until clean.  Cut each potato in half and then cut each half into spears.

  2. Place spears into a large mixing bowl and toss with the olive oil.  Add the rest of ingredients and toss to coat each spear evenly with all of the herbs.

  3. Arrange in a single layer on a baking sheet.  Bake at 425 degrees for 40-45 minutes, turning once in the middle of cook time.

VegMichigan Memberships

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VegMichigan is a non-profit organization that operates mainly on volunteer manpower and Memberships.  We are very effective in educating the public about the benefits of a plant-based lifestyle and would like you to be a part of this exciting mission!  Simply by becoming a VegMichigan Member, you will be supporting and facilitating us in our outreach.

Your membership contribution will directly go towards the many services that VegMichigan provides year ’round. If you are already a member, we thank you for allowing us to put your contribution to work for improved human health, animal compassion and a cleaner environment.

The following is a list of just some of the services we do throughout the year:

  •  VegMichigan hosts an annual VegFest that attracts 5000+ attendees.  VegFest features national and celebrity guest speakers, exhibits, restaurants, food samplings, cooking demonstrations, children’s activities, free literature and product samples, and more.

  • VegMichigan Members are allowed free admission to VegFest ($10.00 value)!

  • VegMichigan Members receive a free one-year subscription to the ever-popular VegNews magazine ($36.00 value)!

  • We currently have billboards distributed  along major streets and expressways throughout the Metro-Detroit area featuring vegan messages.

  • Monthly vegan cooking demonstrations.

  • Monthly dinners at vegan-friendly restaurants.

  • Vegan Potlucks – often with educational films and materials.

  • Compiling hand-outs and literature for the many tablings and events we do throughout the year.

  • Lectures.

  • A free e-newsletter is sent bi-monthly.

  • Social media outreach.

 At this time of year, consider giving the gift of a VegMichigan membership to family members and friends.  If you are not already a member yourself, please consider joining now and be part of this amazing movement that is becoming more mainstream each year.  To do so, you are giving a gift that has the potential to lead others into a lifestyle of compassion and improved human health.

Memberships are $25.00 for a single person and $35.00 for a family.  To join, simply fill out the information here or to make a donation go here.

Meatless Monday: Celebrating a Vegan Thanksgiving

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Meatless Monday: Celebrating a Vegan Thanksgiving

CaptureYou don’t need to consume animal products to capture the flavor and spirit of Thanksgiving. These delicious recipes will please the palate, giving everyone, including animals, something to be thankful for this Thanksgiving.

 

 

 

 

 

Cranberry Chutney Salad

  • 1 12-ounce back fresh cranberries, rinsed
  • 118-ounce jar orange marmalade
  • 1 8-ounce can crushed pineapple with liquid
  • 3/4 cup turbinado sugar

Place cranberries and marmalade into a food processor and pulse until you get a course texture. Do not over-process into a sauce. Pour into a bowl and stir in the pineapple and sugar. Cover the bowl and allow to chill a day or two before serving. (Do not serve right away after preparing it – the flavors need time to develop).

Thanks-Living Stuffing Casserole

  • 1/4 cup olive oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cups cooked brown rice
  • 1/2 cup cashews, finely chopped
  • 1 cup vegetable broth
  • 1/2 cup unsweetened almond or soy milk
  • 2 cups seasoning dry stuffing (Pepperidge Farm brand is fine)
  • 1 tsp. poultry seasoning
  • 1 tsp. dried thyme
  • 1/4 tsp. sea salt
  • 1/2 tsp. black pepper

Heat the olive oil in a large skillet and saute’ celery and onion until softened. Pour into a large mixing bowl along with the rest of the ingredients and combine well. Spread evenly into an oiled 9″ x 13″ baking dish. Bake at 350 degrees for 45 minutes.

Baked Acorn Squash Wedges

  • 2 medium acorn squashes
  • 1/2 cup brown sugar
  • 1/2 tsp. cinnamon
  • 4 tsps. vegan butter spread

Using a sharp knife, cut each squash lengthwise in half and remove seeds and stringly membrane. Cut these in half for a total of 8 wedges. Sprinkle flesh side lightly with salt and pepper. Combine the brown sugar and cinnamon in a small bowl. Place squash wedges, flesh side up, in a large roasting pan. Spoon a tablespoon of the brown sugar mixture, followed by 1/2 teaspoon of vegan butter into the cavities of each. Cover the roasting pan with foil and bake at 400 degrees for 1 hour. Remove foil and serve.

SPICED PUMPKIN SOUP

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Spiced Pumpkin Soup

  • 1 Tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon turmeric 
  • ½ teaspoon ginger
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • 1 teaspoon salt
  • 2 cups vegetable broth
  • 1 15-ounce can organic pumpkin puree
  • 3 Tablespoons maple syrup
  • 1 Tablespoon lemon juice
  • 2 cups coconut milk
 
1. Heat the oil in a large pot, and then add the onion and garlic.  Cook over medium heat until onion is soft, about five minutes.  Add the turmeric, ginger, cumin, cinnamon, cayenne and salt.  Cook over medium heat for two minutes, stirring constantly.  Add salt as needed.
 
2. Whisk in the vegetable stock, pumpkin, maple syrup, and lemon juice.  Simmer 15 minutes.
 
3. Stir in the milk, and then puree the soup in a blender in two or three batches until very smooth.  You may also use an immersion blender to achieve the same results. DO NOT ALLOW SOUP TO BOIL!

Om Cafe

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An Interview with Om Cafe

By Renee Ratliff

DSC_0098Anyone who thinks vegan food consists of only granola and salad has never been to Om Café. Nestled in the heart of Ferndale, the restaurant was started in 1985 with the idea and hopes of bringing healthy tasting food to the community, healing from the inside out. Om Café offers many vegan menu items, including beloved standards like the el mexicano entrée salad with tofu and option of seitan, and ever-changing specials like vegan mac-n-cheese.

DSC_0113Right now we are witnessing a transition period in which people are becoming more aware of the benifits of good nutrition. Om Café believes in the importance of continuing to push the envelope to offer cuisine that is both nutritious and delicious. They believe that it is a blessing to be able to serve meals based on whole natural foods, minimizing processed foods so that customers are able to know the exact ingredients that were put into their order.  Om Café has also been offering macrobiotic menu selections from the start.

The key to their delicious menu is to knowing every ingredient, and its source.

“It’s about the people; if nobody here cared then no one would come.” Said Jessica Norwood, General Manager  “We are here and waiting for people to try the delicious food, answer any questions, and meet any dietary concerns.”

DSC_0117For the employees it’s more than just a job. Everyone that works there has the inspiration and fire in them, it is part of their life and they want to share that. The manager also acts as the hostess when you enter the restaurant, thrilled to answer any question that you might have.  Any of the employees are happy to stop what they are doing to connect with someone in a special way. Even if that person never comes back, they just want to share that energy with them. 

DSC_0152Much of the food is organic, from markets including Westborn and Eastern Market. Specials are seasonal, focusing on salads and fruits in the summer, and soups and stews in the fall and winter. The buddhist priest stir fry is a menu favorite that has been around for 30 years, with rice or noodles sautéed with with a colorful assortment of six fresh vegetables, topped with basil, tamari and scallions. The Nori Rolls have been on the menu since the beginning, and are the perfect start to a meal or filling enough for the main feature. A more recent favorite is the house made cremini mushroom burger, a blend of mushrooms, walnuts and brown rice.   The soups are excellent, with one or two offerings that change daily. Finish off any meal with a selection of desserts, made special in house and practically impossible to pass on. New to the restaurant are the vegan pancakes which are featured on the Saturday breakfast menu. With so many options it is hard to choose.

Baked Acorn Squash Wedges

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Baked Acorn Squash Wedges

  • 2 medium acorn squashes
  • 1/2 cup brown sugar
  • 1/2 tsp. cinnamon
  • 4 tsps. vegan butter spread

Using a sharp knife, cut each squash lengthwise in half and remove seeds and stringly membrane. Cut these in half for a total of 8 wedges. Sprinkle flesh side lightly with salt and pepper. Combine the brown sugar and cinnamon in a small bowl. Place squash wedges, flesh side up, in a large roasting pan. Spoon a tablespoon of the brown sugar mixture, followed by 1/2 teaspoon of vegan butter into the cavities of each. Cover the roasting pan with foil and bake at 400 degrees for 1 hour. Remove foil and serve.

Thanks-Living Stuffing Casserole

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Thanks-Living Stuffing Casserole

  • 1/4 cup olive oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cups cooked brown rice
  • 1/2 cup cashews, finely chopped
  • 1 cup vegetable broth
  • 1/2 cup unsweetened almond or soy milk
  • 2 cups seasoning dry stuffing (Pepperidge Farm brand is fine)
  • 1 tsp. poultry seasoning
  • 1 tsp. dried thyme
  • 1/4 tsp. sea salt
  • 1/2 tsp. black pepper

Heat the olive oil in a large skillet and saute’ celery and onion until softened. Pour into a large mixing bowl along with the rest of the ingredients and combine well. Spread evenly into an oiled 9″ x 13″ baking dish. Bake at 350 degrees for 45 minutes.

Upcoming Events

Dec
6
Tue
6:00 pm College Outreach Vegan Food Tasting @ Wayne State University
College Outreach Vegan Food Tasting @ Wayne State University
Dec 6 @ 6:00 pm – 7:30 pm
College Outreach Vegan Food Tasting @ Wayne State University
VegMichigan is partnering with students at Wayne State to organize and sponsor a free vegan food tasting and presentation inside Wayne ... Read More >
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Dec 6 @ 7:00 pm – 8:30 pm
Veg 101 Cooking Class @ Rochester Hills Whole Foods | Auburn Hills | Michigan | United States
Attendees will learn how to prepare tasty and nutritious vegan dishes from VegMichigan instructors Vera and Jeff Hampton and will get ... Read More >
Dec
13
Tue
6:30 pm Cooking for Peace @ Unity of Livonia
Cooking for Peace @ Unity of Livonia
Dec 13 @ 6:30 pm
Cooking for Peace @ Unity of Livonia | Livonia | Michigan | United States
The nonprofit Citizens for Peace is hosting their annual veggie potluck. VegMichigan board members  Kim Korona and Tom Progar will give a ... Read More >
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Dec 13 @ 7:00 pm – 8:30 pm
Attendees will learn how to prepare vegan dishes from VegMichigan instructor Jeri and taste samples of the prepared food. These classes ... Read More >
Jan
1
Sun
all-day VegMichigan’s January Northville... @ Northville District Library
VegMichigan’s January Northville... @ Northville District Library
Jan 1 all-day
Please check out our library display located at the Northville District Library, 212 Cady St. Northville Mi 48167, 248-349-3020, Karen ... Read More >
all-day VegMichigan’s January Wayne Publ... @ Wayne Public Library Display
VegMichigan’s January Wayne Publ... @ Wayne Public Library Display
Jan 1 all-day
Please check out our library display, located at Wayne Public Library, Wayne, Mi. Contact: Sean Glasgow. 734-721-7832.
Feb
1
Wed
all-day VegMichigan’s February Clinton-M... @ Clinton-Macomb Public Library Display
VegMichigan’s February Clinton-M... @ Clinton-Macomb Public Library Display
Feb 1 all-day
Please check out our library display, located at the Clinton-Macomb Public Library, 40900 Romeo Plank Rd, Charter Twp of Clinton, ... Read More >
all-day VegMichigan’s February Redford T... @ Redford Twp. District Library
VegMichigan’s February Redford T... @ Redford Twp. District Library
Feb 1 all-day
Please check out our library display located at the Redford Twp. District Library, 25320 W. 6 Mile Rd. Redford, Mi ... Read More >
Mar
1
Wed
all-day VegMichigan’s March Trenton Vete... @ Trenton Veterans Memorial Library
VegMichigan’s March Trenton Vete... @ Trenton Veterans Memorial Library
Mar 1 all-day
Please check out our library display located at the Trenton Veterans Memorial Library, 2790 Westfield, Trenton Mi 48183. Contact: Francene ... Read More >
4:49 pm VegMichigan’s March Oak Park Pub... @ Oak Park Public Library Display
VegMichigan’s March Oak Park Pub... @ Oak Park Public Library Display
Mar 1 @ 4:49 pm – 5:49 pm
Please check out our library display, located at Oak Park Public Library, 14300 Oak Park Blvd, Oak Park, MI 48237. ... Read More >
Apr
1
Sat
all-day VegMichigan’s April Romulus Publ... @ Romulus Public Library
VegMichigan’s April Romulus Publ... @ Romulus Public Library
Apr 1 all-day
Please check out our library display located at the Romulus Public Library, 11121 Wayne Rd. Romulus Mi 48174 – 734-942-7589
Jul
1
Sat
all-day VegMichigan’s July Oakland Commu... @ Oakland Community College LIbrary
VegMichigan’s July Oakland Commu... @ Oakland Community College LIbrary
Jul 1 all-day
Please check out our library display located at the Oakland Community College Library, 2900 Featherstone Rd, Auburn Hills, MI 48326. ... Read More >
Aug
1
Tue
all-day VegMichigan’s August Oakland Com... @ Oakland Community College LIbrary
VegMichigan’s August Oakland Com... @ Oakland Community College LIbrary
Aug 1 all-day
Please check out our library display located at the Oakland Community College Library, 2900 Featherstone Rd, Auburn Hills, MI 48326. ... Read More >

 

 

Thank You to Our Sponsors

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