VegMichigan Highlights

Welcome to VegMichigan

A nonprofit organization promoting awareness of the health, environmental and ethical benefits of a plant-based diet.


 

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SCALLOPED POTATOES WITH CASHEW CHEEZEY SAUCE

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SCALLOPED POTATOES WITH CASHEW CHEEZEY SAUCE

· 4 medium baking potatoes
· 1/4 cup vegan butter spread
 
Cashew Cheezey Sauce:
· 1/4 cup cashews
· 2 cups water
· 1 4-ounce jar diced pimientos, undrained
· 2 1/2 tsps. kosher salt
· 1 tsp. onion powder
· 1/2 tsp. garlic powder
· 3 Tabs. cornstarch
· 1/2 tsp. black pepper
 
Peel and thinly slice potatoes. Place potato slices in an oiled casserole dish. Dot with the vegan butter.
 
Place all ingredients for the Cashew Cheesey Sauce into a blender and process until smooth. Pour over the potato slices. Cover and bake 1 hour at 400 degrees.

STRAWBERRY SPINACH SUNFLOWER SALAD

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STRAWBERRY SPINACH SUNFLOWER SALAD

· 6 cups baby spinach
· 1 cup sliced organic strawberries
· 1 cup diced fresh nectarine
· 3 Tab. toasted sunflower seeds
 
Dressing:
· 3 Tab. canola oil
· 1 Tab. balsamic vinegar
· 1 Tab. fresh lemon juice
· 1 tsp. sugar
· 1 tsp. dry mustard
 
In a large bowl, combine spinach, strawberries, nectarine and sunflower seeds.
 
Whisk together the dressing ingredients. Just before serving, toss to coat salad evenly.

VEGAN VANILLA CAKE

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· 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.

PEPPERS AND CORN SALAD

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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
 
Dressing:
· 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.

CHILI “CHEEZ” MACARONI BAKE

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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.

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.

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.

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!

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.

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Upcoming Events

Mar
1
Tue
all-day VegMichigan’s March Oak Park lib... @ Oak Park Pubic Library
VegMichigan’s March Oak Park lib... @ Oak Park Pubic Library
Mar 1 all-day
Please check out our library display located at the Oak Park Public Library, 14200 Oak Park Blvd, Oak Park, Mi. ... Read More >
all-day VegMichigan’s March Taylor Commu... @ Taylor Community Library
VegMichigan’s March Taylor Commu... @ Taylor Community Library
Mar 1 all-day
Please check out our library display at the Taylor Community Library, located at 12303 Pardee Rd., Taylor, Mi. 48180. (734) ... Read More >
Mar
13
Sun
6:00 pm Vegan Potluck, Lansing @ Clerical Technical Union - MSU
Vegan Potluck, Lansing @ Clerical Technical Union - MSU
Mar 13 @ 6:00 pm – 8:30 pm
Open to anyone and everyone! A vegan potluck will be held from 6:00 – 8:30 p.m. Sunday, Jan. 10th at ... Read More >
Apr
1
Fri
all-day VegMichigan’s Novi Public Librar... @ Novi Public Library
VegMichigan’s Novi Public Librar... @ Novi Public Library
Apr 1 all-day
Please check out our library display located at Novi Public Library, 45255 W 10 Mile Rd., Novi, Mi. 48375. Contact: ... Read More >
Apr
5
Tue
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
Apr 5 @ 7:00 pm – 8:30 pm
Attendees will learn the nutritional aspects of a plant-based diet and taste samples of the prepared food. These classes are ... Read More >

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