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VegFest 2016! A Big Success!

Big crowds came out to enjoy great food, informative presentations, and cruelty-free shopping!  

Attendees browse the many unique vendors

The Best Mac and Cheese in Michigan from Detroit Vegan Soul

The Best Mac and Cheese in Michigan from Detroit Vegan Soul

John Salley talks about living a better life.

John Salley talks about living a better life.

Let them eat cake!

Free cake samples! Yum!

The Carnival Room was fun for the kids!

The Carnival Room was fun for the kids!

Creamy Carrot and Potato Soup

creamy_carrot_soup
Creamy Carrot & Potato Soup
Serves 6
This blended soup is so creamy and full of flavor!
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 2 Tablespoons extra virgin olive oil
  2. 1 Large onion (about 3/4 pound), cut into medium dice
  3. 3 Cloves of garlic cut in big pieces
  4. 3/4 Teaspoon sea salt (or to taste)
  5. 1/4 Teaspoon fresh pepper (or to taste)
  6. 2 pounds of carrots, cleaned and cut into large pieces
  7. 2 Not-Chick'n bouillon cubes
  8. 5 cups of water
  9. 2 medium red potatoes, cleaned and quartered
Optional
  1. 1 Teaspoon lemon juice
  2. 1 1/2 Teaspoon ginger juice
Instructions
  1. 1. In large pot, heat oil over medium heat. Add diced onions and salt. Sweat onions 5 to 8 minutes or until soft. Stir often to prevent browning.
  2. 2. Add carrots, potatoes, and garlic and cook for an additional 5 minutes on low heat. Stir to prevent browning.
  3. 3. Add the 5 cups of boiling water. Return water to a boil, add 2 bouillon cubes, and then lower the heat to simmer for 20 minutes or until carrots and potatoes are very tender.
  4. 4. Blend 80% of soup in blender until creamy and then mix back into soup.
  5. 5. Add lemon and ginger juice if desired.
Adapted from From Natural Gourmet Cooking School
Adapted from From Natural Gourmet Cooking School
VegMichigan http://vegmichigan.org/

Spicy Buffalo Cauliflower Bites

cauliflower

Ingredients

1 large head cauliflower

1 cup hot sauce

1 cup flour

1 tbsp earth balance butter

1 cup water or soy milk

2 tsp garlic powder

Preheat oven to 450

combine the water or soy milk, flour, and garlic powder in bowl and stir until well combined.

coat the cauliflower pieces with the flour mixture and place in shallow baking dish. Bake for 18 minutes.

While the cauliflower is baking, combine your buffalo sauce or hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue to bake for an additional 5 to 8 minutes.

Makes 4 servings

No Bake Cookies

No Bake Cookies
No Bake Cookies
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Ingredients
  1. ¾ cup cane sugar
  2. ½ non-dairy milk
  3. ¼ cup non-dairy butter alternative
  4. 2 tbsp. cocoa*
  5. 3 cups quick cook oats
  6. 2 – 3 tbsp. peanut butter
Instructions
  1. Combine the first four ingredients into a medium saucepan and mix together.
  2. Then, heat the pan on the stove, on medium heat, while stirring, until it begins to bubble.
  3. When it begins to bubble turn the heat down slightly and stir for 2 minutes.
  4. Take the pan off the heat and stir in the oats and add the peanut butter.
  5. Scoop out spoonfuls of the mixture and drop on the covered cookie trays until all of the mixture is gone.
  6. Wait about 15 minutes for the cookies to become solid.
  7. Use a spatula to take the cookies off the tray.
Notes
  1. *For an alternative to cocoa consider carob powder, for an alternative to peanut butter consider other nut butters, and maple syrup for cane sugar.
VegMichigan http://vegmichigan.org/

20 Minute Potato Salad

Potato Salad Red Pepper
Potato Salad
Serves 6
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Ingredients
  1. 2 pounds quartered medium red potatoes
  2. 1/4 cup sliced green onions
  3. 1 small red or green bell pepper, sliced
  4. 1/2 cup Vegenaise (adjust for taste)
  5. 1 tablespoon inglehoffer original stone ground mustard
Instructions
  1. Add potatoes to boiling (salted) water; cook 12 minutes or until tender, Drain.
  2. Toss with remaining ingredients; refrigerate
VegMichigan http://vegmichigan.org/

Tuscan Chickpea Melange w/ Mashed Potatoes

Tuscan chickpea mélange and mashed potatoes
Tuscan Chickpea Melange w/ Mashed Potatoes
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Ingredients
  1. 2 cups onion, diced
  2. 12 garlic cloves, thinly sliced
  3. 1/4 -1/3 cup breadcrumbs
  4. 3 cups water
  5. 2 tsp. "Better Than Bouillon"
  6. 2/3 cup white wine
  7. 1/4 tsp. black pepper
  8. 1 tsp. dried thyme
  9. 2 15 oz. cans chickpeas
  10. 1/2 cup capers
  11. 3-4 Tbsp. lemon juice
  12. Arugula, to serve
  13. Prepared mashed potatoes
Instructions
  1. Sauté the onions and garlic about 5 minutes over medium heat till soft and a little browned. Stir in the breadcrumbs. Add the water, bouillon, wine, black pepper and thyme. Bring to a boil over high heat, and let cook about 10 minutes, till reduced by half. Add the chickpeas, capers and lemon juice. To serve, place mashed potatoes on bottom of plate, top with arugula, and then the mélange.
VegMichigan http://vegmichigan.org/

Curried Pumpkin Barely Soup

Curried pumpkin barley soup
Curried Pumpkin Barley Soup
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Ingredients
  1. 1 onion, chopped
  2. 2 garlic cloves, pressed
  3. 1 15 oz. can pumpkin
  4. 2 1/2 cups water
  5. 1 tsp. "Better Than Bouillon"
  6. 1/3 cup barley flakes
  7. 1/2 tsp. curry powder
  8. 1 tsp. dried thyme
  9. 1 cup plant milk
  10. Roasted sunflower seeds
Instructions
  1. Saute onion and garlic (in olive oil) over medium heat till soft, about 5 minutes. Add the rest of ingredients except the plant milk and sunflower seeds. Bring to a boil, then simmer about 15 minutes, till barley is cooked. Add the plant milk. Serve with a sprinkling of sunflower seeds.
VegMichigan http://vegmichigan.org/

Chewy Granola Bars

Granola Bars
Chewy Granola Bars
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Ingredients
  1. 2 Tbsp. ground flaxseeds
  2. 6 Tbsp. water
  3. 1/2 cup apple sauce
  4. 3/4 cup brown sugar
  5. 1 tsp. vanilla
  6. 1 cup whole wheat flour
  7. 2 cups regular rolled oats
  8. 1 tsp. baking soda
  9. 1 1/4 tsp. cinnamon
  10. 1/2 tsp. nutmeg
  11. 1 cup walnuts, coarsely chopped
  12. 1 cup cranberries or raisins
Instructions
  1. Preheat oven to 350. Microwave the flaxseeds and water for 45 seconds. Stir in the vanilla and applesauce. In a medium sized bowl, combine the flaxseed mixture, sugar, oats, walnuts and cranberries. In a small bowl, combine flour, baking soda, cinnamon and nutmeg. Add to the wet mixture and combine. Spread evenly in a parchment lined 9" x 13" baking pan and bake 20 minutes. Transfer to a cooling rack and let cool a few minutes before cutting into 16 pieces.
VegMichigan http://vegmichigan.org/

Blueberry Cheesecake

Blueberry Pie
Blueberry Cheesecake
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Crust
  1. 1 cup raw walnuts (or pecans)
  2. 1 cup raw cashews (or macadamia nuts)
  3. ½ cup unsweetened shredded coconut
  4. ¾ cup golden raisins (or pitted dates, coarsely chopped)
  5. ¼ teaspoon salt
Pie Filling
  1. 1 ½ cups raw cashews (soaked in water for 8 hours, drained and rinsed)
  2. 2 cups blueberries (fresh or frozen, thawed)
  3. 1 banana
  4. 2 Tablespoons chia seeds
  5. 1 teaspoon vanilla extract (non-alcohol)
  6. 1 Tablespoon maple syrup
  7. 1 Tablespoon lemon juice
Crust
  1. 1. Pulse the walnuts, cashews, and coconut together in a food processor until coarsely ground.
  2. 2. Add the raisins and salt and pulse until the mixture sticks together.
  3. 3. Press into a pie pan and refrigerate or freeze to chill completely.
  4. Filling
  5. 1. Combine all ingredients in a blender and blend until smooth.
  6. 2. Fill your choice of crust with the pie filling and chill to set the filling.
Notes
  1. You may make this with strawberries instead of blueberries.
Adapted from The Natural Epicurean Academy of the Culinary Arts
Adapted from The Natural Epicurean Academy of the Culinary Arts
VegMichigan http://vegmichigan.org/

Chocolate Cake

Lisas Chocolate Cake
Chocolate Cake
This wonderfully moist cake has a rich chocolate frosting made with avocados
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Ingredients
  1. Chocolate Cake Recipe
  2. Dry Ingredients
  3. 2 1/2 all purpose flour
  4. 2 1/2 cups sugar
  5. 1 cup cocoa powder
  6. 1 tsp baking powder
  7. 1/2 tsp baking soda
  8. 1 tsp salt
  9. Wet Ingredients
  10. 2 2/3 non-dairy milk
  11. 2/3 cup oil ( vegetable or canola)
  12. 2 tables apple cider vinegar
  13. 1 tablespoons vanilla extract
  14. Chocolate avocado Frosting recipe
  15. 2 avocado
  16. 1/2 cup maple syrup
  17. 1tsp ground cinnamon
  18. 1/2 cup cocoa powder unsweetened
  19. 1/2 tsp vanilla extract
  20. 2 tbsp coconut oil
  21. Blend the avocado in food processor add the remaining ingredients and blend
Instructions
  1. 1) Preheat oven to 350 prepare two round 8" pans lightly grease and cut a round parchment paper to fit in bottom
  2. 2) In large bowl whisk together all of the dry ingredients
  3. 3) In medium bowl whisk together all of the wet ingredients
  4. 4) Pour the wet ingredients into the dry until just combined (do not over mix)
  5. 5) Divide the batter between the two pans and put in oven.
  6. 6) Bake for 40 minutes until toothpick comes out clean.
  7. Chocolate avocado Frosting recipe
  8. Blend the avocado in food processor add the remaining ingredients and blend
VegMichigan http://vegmichigan.org/

This Can’t Be Healthy Carrot Cake

Vegan Carrot Cake
This Can't Be Healthy Carrot Cake
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Ingredients
  1. 1/2 cup applesauce
  2. 1/2 cup brown sugar
  3. 1/2 cup white sugar
  4. 2 Tbsp. ground flaxseeds
  5. 6 Tbsp. water
  6. 1 cup grated carrots
  7. 8 oz. crushed pineapple, drained
  8. 1 cup whole wheat pastry flour
  9. 1 tsp. baking powder
  10. 3/4 tsp. baking soda
  11. 1 tsp. cinnamon
  12. 1/4 cup chopped walnuts
  13. Glaze (optional)
Instructions
  1. 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.
  2. Glaze: mix 1/3 cup powdered sugar and 1-2 tsp. reserved juice from can of crushed pineapple.
VegMichigan http://vegmichigan.org/

Please Visit our Restaurant of the Month

The Place to be in September!

Great Atmosphere!

Tasty Dishes!

Full Bar and Outdoor Seating

Suzy

Chive On!

Upcoming Events

Oct
1
Sat
all-day VegMichigan’s October Ferndale P... @ Ferndale Public Library
VegMichigan’s October Ferndale P... @ Ferndale Public Library
Oct 1 all-day
Please check out our library display located at the Ferndale Public Library, 222 E. Nine Mile Rd, Ferndale, Mi. 48330. ... Read More >
all-day VegMichigan’s October Milford Pu... @ Milford Public Library
VegMichigan’s October Milford Pu... @ Milford Public Library
Oct 1 all-day
Please check out our library display located at the Milford Public Library, 330 Family Drive, Milford, Michigan 48381. Contact Karin ... Read More >
Oct
4
Tue
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Oct 4 @ 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 >
Oct
6
Thu
7:00 pm Veg 101: Beginning Vegan Cooking... @ Humane Society of Huron Valley
Veg 101: Beginning Vegan Cooking... @ Humane Society of Huron Valley
Oct 6 @ 7:00 pm – 8:30 pm
Would you like to prepare more delicious and healthy plant-based meals for yourself or loved ones? Join us for this ... Read More >
Nov
1
Tue
all-day VegMichigan’s November Canton li... @ Canton Public Library
VegMichigan’s November Canton li... @ Canton Public Library
Nov 1 all-day
Please check out our library display located at the Canton Public Library, 1200 S. Canton Center, Canton, Mi. 48188. Contact: ... Read More >

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