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Winter Lentil Soup

Winter Lentil Soup
Serves 6
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Prep Time
20 min
Total Time
1 hr
Prep Time
20 min
Total Time
1 hr
  1. 1 tablespoon olive oil
  2. 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
  3. 1 28-ounce can whole tomatoes, drained
  4. 2 sweet potatoes, peeled and cut into 1/2-inch pieces
  5. 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
  6. 1/2 cup brown lentils
  7. 1 tablespoon fresh thyme
  8. Kosher salt and black pepper
  9. 1/4 cup Vegan grated Parmesan
  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
  2. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
  3. Spoon into bowls and top with the Parmesan
Use kale, leeks, and sweet potatoes in this warming one-pot meal.

Curried Eggplant With Tomatoes and Basil

Curried Eggplant With Tomatoes and Basil
Serves 4
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  1. 1 cup white basmati rice
  2. kosher salt and black pepper
  3. 1 tablespoon olive oil
  4. 2 onion, chopped
  5. 1 pints cherry tomatoes, halved
  6. 1 eggplant (about 1 pound), cut into ½-inch pieces
  7. 1½ teaspoons curry powder
  8. 1 15.5-ounce can chickpeas, rinsed
  9. ½ cup fresh basil
  1. In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
  4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
  5. Stir in the chickpeas and cook just until heated through, about 3 minutes.
  6. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice
Great Weekend dinner for the entire family.

Salted Chocolate Avocado Pudding

Salted Chocolate Avocado Pudding
Serves 3
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Prep Time
20 min
Prep Time
20 min
For the pudding
  1. 3/4 cup (140 g) packed avocado (from 1 medium avocado)*
  2. 1/4 cup (20 g) unsweetened cocoa powder
  3. 1/4 cup (60 mL) pure maple syrup
  4. 2 tablespoons (30 mL) brown rice syrup**
  5. 2 tablespoons (30 mL) coconut oil, melted
  6. 2 tablespoons (30 mL) unsweetened almond milk
  7. 1 tablespoon (15 mL) natural smooth roasted almond butter
  8. 1/2 teaspoon pure vanilla extract
  9. 1/4 plus 1/8 teaspoon fine sea salt, or to taste
  10. Coconut Whipped Cream
  1. 1 can full-fat coconut milk, chilled for 24 hours*
  2. 1 to 2 tablespoons sweetener (maple syrup, powdered sugar, cane sugar, etc), to taste
  3. 1 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract (optional)
For Serving
  1. Coconut Whipped Cream
  2. Fresh berries
  3. Finely chopped almonds or other nuts
  1. Add the avocado, cocoa powder, maple syrup, brown rice syrup, melted coconut oil, milk, almond butter, vanilla, and salt (start with 1/4 teaspoon) into a food processor. Process until super smooth, stopping to scrape down the side of the bowl as needed.
  2. Taste and adjust salt and sweetener, if desired.
  3. Spoon into an airtight container, cover, and chill for 1 to 2 hours, or simply enjoy immediately at room temperature.
  4. Portion into shallow bowls and top with Coconut Whipped Cream, fresh berries, and nuts.
  5. Leftovers can be stored in an airtight container in the fridge for 1 to 2 days. I prefer the flavour when enjoyed the same day, but it's still good the next day too!
  6. Coconut Whipped Cream
  1. Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don’t have to wait.
  2. About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
  3. After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes).
  4. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.
  5. Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.
  1. * Make sure the avocado you use is ripe, but still fresh and without bruises. Bruises can result in a pudding that's bitter or off-tasting.
  2. ** Brown rice syrup thickens this pudding while providing a light sweetness that pairs well with the maple.
This pudding is rich and decadent like a chocolate pudding should be, but still manages to pack in some nutrition from the avocado, almond butter, cocoa powder, and more. I’ll take it!

Vegan Spinach Artichoke Dip

Spinach Artichoke Dip
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  1. One 14 oz package of soft tofu
  2. One 14 oz can of artichoke hearts, drained well
  3. 5 ounces of spinach
  4. 1/2 cup nutritional yeast
  5. 1 onion
  6. 3 cloves of garlic
  7. 2 Tbsp. lemon juice
  8. 2 Tbsp. olive oil
  9. 1/2 tsp. crushed red pepper
  10. 1 tsp. dried basil
  11. 1.5 tsp. salt
  12. 1/2 tsp ground black pepper
  13. Bread or tortilla chips
  1. mix all ingredients together and serve
This is a great dish to serve a dinner parties, bring to potlucks, or make for a cozy night in. Enjoy!

Vegan Mummy Dogs

3 Ingredient Vegan Mummy Dogs
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. Original Pillsbury® Crescents (these happen to be vegan!)
  2. Vegan hot dogs of your choice (package of 8)
  3. Yellow mustard (for the eyes)
  4. Earth Balance butter or oil (to grease the baking sheet)
  5. You’ll also need a baking sheet, a knife, and a plastic bag for piping the eyes.
  1. Preheat the oven to 375° Fahrenheit.
  2. Unroll the Pillsbury® crescent dough and slice all of the dough into 1/4 inch strips (starting along the longest edge of each triangle).
  3. Remove the vegan hot dogs and begin wrapping them with the strips of the dough. You’ll need 2-4 strips for each dog. Attach the end of the strip to the backside of the hotdog, and wrap around haphazardly to create the mummy look. On one end, scoot the dough up or down to create space for the eyes.
  4. Place on a lightly greased baking sheet and bake according to the crescent roll directions, approximately 15 minutes or until golden brown.
  5. Remove from oven and allow to cool.
  6. Add the mustard eyes! Scoop a dollop of mustard into the corner of a small plastic bag and snip a very tiny hole in the corner. Use this to gently pipe eyes onto each of your mummy dogs
mummy dogs—the latest fad in Halloween eats, easy and fun to make!

Jack-O-Lantern Stuffed Peppers

Stuffed Peppers
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  1. 1 cup dry lentils
  2. 7-8 large bell peppers (you can choose any color you like)
  3. 1 tsp unrefined coconut oil
  4. 3 cloves garlic, minced
  5. 1 onion, finely chopped
  6. 1 medium zucchini, diced small
  7. 1 cup corn kernels (fresh or frozen)
  8. 1 medium tomato, seeds removed and diced
  9. 1 tsp fennel seed, roughly chopped
  10. 1 tbsp fresh sage, chopped fine
  11. 1 tsp paprika
  12. 1/4 tsp red pepper flakes (feel free to add more to taste if you like more heat, or leave it out if the kiddos aren’t a fan)
  13. 2 tsp fine ground sea salt, or more to taste
  14. 1 tsp fresh ground black pepper, or more to taste
  1. Soak dry lentils in a bowl filled with pure water overnight.
  2. Rinse lentils and prepare them according to the instructions in this post. While they cook, wash and dry your peppers. Set aside 1 pepper for dicing/filling—remove seeds and ribs from this pepper.
  3. Using X-Acto blade, slice off the top of the first pepper. Twist and lift off the top and carefully remove the seeds and ribs. Then carve the eyes and mouth, and repeat with all of the peppers. Put aside.
  4. Prepare corn kernels, diced pepper, onion, zucchini and tomato. Prepare your herbs and garlic.
  5. Preheat oven to 350°F.
  6. Place coconut oil in skillet, and sauté onion and pepper for about 5 minutes over medium-high heat. Add zucchini and cook for another 4 minutes. Add tomato and corn and cook for 3 minutes.
  7. Stir in remaining ingredients, including cooked lentils. Season with salt and pepper to taste.
  8. Spoon mixture into the peppers and fill to the brim.
  9. Place lids back on peppers and place them into a glass baking dish lined with unbleached parchment paper.
  10. Bake for for 25 minutes.
  11. Serve, smile and enjoy!
  12. Store leftovers in a covered dish in the fridge. Reheat in the oven at 300°F until warm—about 10 to 15 minutes.
Tools You’ll Need
  1. X-Acto knife or sharp paring knife
  2. Skillet
  3. Chef’s knife
  4. Unbleached parchment paper
  5. Large glass baking dish
Halloween is near, which means you’re going to need some real-food meals to fill you up and save you from the candy temptations all around.

Vegan Roasted Ratatouille


Roasting brings out the flavor of the vegetables in this interpretation of the classic stew from the south of France

Vegan Apple Cake


Amazing Vegan Apple Cake, the perfect ending to a perfect dinner!

Vegan Sweet Potato Chili


A wonderfully warm and satisfying dish for a cold fall or winter day!

Vegan Sweet Potato Chili
Great chili for a cold day
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  1. 1 tablespoon olive oil
  2. 1 medium yellow onion, chopped
  3. 1 medium red bell pepper, seeded and chopped
  4. 1 large garlic clove, minced
  5. 1 tablespoon chili powder
  6. 1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
  7. 1 (14.5-ounce) can crushed tomatoes
  8. 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
  9. 1-1/2 cups water
  10. Salt
  11. 1 tablespoon minced canned chipotle chili peppers in adobo sauce, or to taste
  1. 1. In a large skillet over medium heat, heat oil. Add onion, red pepper, and garlic. Cover and cook until softened, about 5 minutes.
  2. 2. Stir in chili powder and cook for 30 seconds. Add sweet potatoes and stir to coat with chili powder. Transfer mixture to a 4- to 6-quart slow cooker, and add tomatoes, beans, and water. Season with salt, cover, and cook on low for 6 to 8 hours.
  3. 3. When ready to serve, stir chipotle peppers into chili. Taste to adjust the seasonings.
Adapted from Veg News
Adapted from Veg News

Whole Wheat Spaghetti with Broccoli, Chickpeas, & Garlic


Easy dish to make after a long day at the office.

Whole Wheat Spaghetti with Broccoli, Chickpeas and Garlic
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  1. 6 garlic cloves, chopped (about 1/4 cup)
  2. 1/2 teaspoon dried hot red pepper flakes
  3. 1/4 cup extra-virgin olive oil plus additional for drizzling
  4. 2 (10-ounce) packages frozen chopped broccoli (not thawed)
  5. 3/4 teaspoon salt
  6. 1 (15-ounce) can chickpeas, rinsed and drained
  7. 1/2 pound whole-wheat spaghetti
  8. Accompaniments: finely grated parmesan (Go Veggie Vegan)
  9. 1 lemon wedges
  1. Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
  2. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
Adapted from Epicurious
Adapted from Epicurious

Save the Date VegFest 2107

Save the Date for VegFest 2017 Sunday, April 30th, 2017

Upcoming Events

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 >
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Nov 8 @ 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 >
6:30 pm VegMichigan Thanks-Living Vegan ... @ Troy, Michigan
VegMichigan Thanks-Living Vegan ... @ Troy, Michigan
Nov 26 @ 6:30 pm – 10:30 pm
VegMichigan’s Annual Vegan Thanks-Living Potluck Dinner will be held in Troy on Saturday, November 28th. The festivities will begin at ... 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 >
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 >