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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!

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/

Creamy Wild Rice Soup

vegan chicken-&-wild-rice-soup
Creamy Wild Rice Soup
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Ingredients
  1. ½ cup wild rice, uncooked
  2. 1 ½ cups water
  3. 1 cup sliced celery
  4. ½ cup coarsely shredded carrots
  5. 1 medium onion, chopped
  6. 1 bell pepper, chopped
  7. 1 package Gardein Chick’n Strips
  8. 3 Tbsp. flour
  9. ½ tsp. salt
  10. ¼ tsp. pepper
  11. 2 cups water
  12. 1 cup plain soymilk
  13. ¼ cup chopped fresh parsley
  14. "Better Than "Bouillon
Instructions
  1. 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.
VegMichigan http://vegmichigan.org/

Baked Shells in Creamy, Cheesy Cauliflower Sauce

Creamy Cauliflower Cheesy Bake
Baked Shells in Creamy, Cheesy Cauliflower Sauce
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Ingredients
  1. 1 head cauliflower, cored and chopped
  2. 6 cloves garlic, chopped
  3. 4 medium shallots, chopped
  4. 4 tsp. flour
  5. 4 cups soy milk
  6. 1/4 tsp nutmeg
  7. 6 oz, "Daiya" brand cheese shreds
  8. salt and pepper, to taste
  9. 1/2 lb. medium whole wheat pasta shells, cooked
  10. 1 medium bunch broccoli, cut into florets
  11. 1/4 lb. veggie pepperoni(optional)
  12. 1/2 cup toasted panko bread- crumbs, for serving
Instructions
  1. 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
VegMichigan http://vegmichigan.org/

Michigan Style Vegan Chili from Chive Kitchen

Chive Chili

 

Michigan Style Vegan Chili
Serves 4
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Ingredients
  1. 4 cups red lentils
  2. 1.5 cups chopped spanish onions
  3. 8 garlic cloves minced
  4. Olive oil or water for oil free
  5. 1/2 cup chili powder
  6. 1.5 tbsp Ancho Chili Powder
  7. 3 Vegan Beef Bouillons
  8. 10+ cups water
  9. 1/2 cup tomato sauce
  10. Salt and Pepper to Taste
Instructions
  1. 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.
  2. 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”.
  3. 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.
  4. 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.
  5. 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.
  6. We used Edward and Sons vegan beef boulion readily available online and health food stores.
  7. 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.
  8. We like finishing our MI Chili with a Cumin Aioli. You can finish it with fresh herbs, salsa, sour creams, cheese etc.
  9. It should keep for about 7 days in your refrigerator and freezes well.
VegMichigan http://vegmichigan.org/

Please Visit our Restaurant of the Month

One of Metro Detroit's very best!

Full Bar

Alcoholic and nonalcoholic cocktails

Healthy GreenSpace

Pizza GreenSpace

A unique dining experience located in downtown Ferndale, treat yourself to GreenSpace in July! 

Upcoming Events

Aug
1
Mon
all-day VegMichigan’s August Allen Park ... @ Allen Park Community Center
VegMichigan’s August Allen Park ... @ Allen Park Community Center
Aug 1 all-day
Please check out our library display located at the Allen Park Community Center, 15800 White Ave., Allen Park, Mi. 48101. ... Read More >
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 Auburn Hills Oakland Community College Library, 2900 Featherstone Rd., Auburn Hills, ... Read More >
Aug
2
Tue
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Aug 2 @ 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 >
Aug
7
Sun
11:00 am VegMichigan Summer Festival @ Madonna University
VegMichigan Summer Festival @ Madonna University
Aug 7 @ 11:00 am – 7:00 pm
VegMichigan Summer Festival @ Madonna University | San Antonio | Texas | United States
Come enjoy your favorite summer foods, live music, fun games, and more!  Free Admission! Click here for more details.  
Aug
9
Tue
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Aug 9 @ 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 >

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