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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!

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/

VegFest “Vegan Cooking Made Easy” Recipes with Vera Hampton

Standing room only for Vera Hampton's, "Vegan Cooking Make Easy" cooking demo

 Creamy Wild Rice Soup

½ cup wild rice, uncooked                 3 Tbsp. flour
1 ½ cups water                                     ½ tsp. salt
1 cup sliced celery                                ¼ tsp. pepper
½ cup coarsely shredded carrots      2 cups water
1 medium onion, chopped                 1 cup plain soymilk
1 bell pepper, chopped                       ¼ cup chopped fresh parsley
1 package Gardein Chick’n Strips    “Better Than “Bouillon”

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.

Baked Shells in a Creamy, Cheesy Cauliflower Sauce

1 head cauliflower, cored                   1/2 lb. medium whole wheat
  and chopped                                       pasta shells, cooked
6 cloves garlic, chopped                     1 medium bunch broccoli, cut
4 medium shallots, chopped              into florets
4 tsp. flour                                             1/4 lb. veggie pepperoni
4 cups soy milk                                      (optional)
1/4 tsp nutmeg                                     1/2 cup toasted panko bread-
6 oz, “Daiya” brand cheese                 crumbs,for serving
salt and pepper, to taste

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

Pumpkin Black Bean Bake

1 14oz. pack  “Gimme Lean”                            1 tsp. “Better Than Bouillon”
 sausage style                                                      1/2 container “Tofutti” cream          
4 cups diced butternut squash                         cheese
1 medium onion, chopped                              1/2 box (8 oz.) “Organics”
1 15 oz. can black beans,                                  cornmeal muffin mix
rinsed and drained                                             1 Tbsp. ground flax seeds
1 cup corn, canned or frozen                            3 Tbsp. water
1 4 oz. can diced green chiles                            1/2 to 3/4 cup plant milk
1/2 tsp. salt                                                           1/3 cup canned pumpkin puree
1/2 cup water

Preheat oven to 400.  In a large pot, sauté the “Gimme Lean”,  broken into small pieces, butternut squash and onion till squash is tender and onions are browned. Stir in the black beans, corn chilies, salt, water and bouillon. Heat through, then stir in the cream cheese until well blended. Transfer mixture to a 13″ x 9″ baking dish. In a small bowl, mix together the  flaxseeds and water and let sit a few minutes. Add the plant milk and pumpkin puree, and mix well.  Add the cornmeal muffin mix and blend till just combined. Spread over the mixture in the baking dish. Bake about 30 minutes till toothpick comes out clean. Serve with salsa

Monkey Bars

1/2 cup raisins                                                      1/2 cup mashed ripe banana
1 1/2 Tbs. rum or apple juice                            3 Tbsp. plant milk
1/2 tsp. baking powder                                      splash lemon juice
1/2 tsp. baking soda                                            1 tsp. vanilla                                        
1/4 tsp. salt                                                           1 Tbsp. ground flax seeds
1 cup flour                                                            3 Tbsp. water
3/4 cup brown sugar                                           1/3 cup chopped walnuts
1/4 cup applesauce                                             1 Tbsp. powdered sugar

Preheat oven to 350. Combine raisins and rum or juice in a small microwave safe bowl. Heat on high one minute and set aside. Combine flax seeds and water in a small bowl and set aside. In a mixing bowl, combine brown sugar, applesauce, banana, plant milk, lemon juice, flax seed mixture and vanilla. Stir in the flour, baking powder, soda and salt. Fold in the walnuts. Spread batter in a 8″ square pan coated with cooking spray. Bake 30 minutes or till knife comes out clean. Cool on wire rack and sprinkle with powdered sugar.

This Can’t Be Healthy Carrot Cake

1/2 cup applesauce                                             1 cup whole wheat pastry flour
1/2 cup brown sugar                                           1 tsp. baking powder
1/2 cup white sugar                                             3/4 tsp. baking soda
2 Tbsp. ground flaxseeds                                  1 tsp. cinnamon
6 Tbsp. water                                                        1/4 cup chopped walnuts
1 cup grated carrots                                            glaze (optional)
8 oz. crushed pineapple, drained

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.

Glaze: mix 1/3 cup powdered sugar and 1-2 tsp. reserved juice from can of crushed pineapple.

Carrot Cake Cream Cheese Frosting Recipe

4 cups powdered sugar
8 oz. vegan cream cheese
8oz. Earth balance
1 tsp vanilla
2 Tbsp. Flour
1 tsp apple cider vinegar 

Cream together butter and cream cheese using a hand mixer or stand mixer. 
Add powdered sugar cup by cup, then flour, mixing between each addition. 
Add van inks and apple cider vinegar. Whip until smooth. 

Please Visit our Restaurant of the Month

Chive Kitchen Bar

A comfortable environment which includes a great patio!

Chive Chili Cheese Fries

The chili cheese fries are one of their famous appetizers.

Chive Wrap

It's all good!

Chive Kitchen Dessert

Save room for one of their homemade desserts!

Upcoming Events

Jul
1
Fri
all-day VegMichigan’s July Allen Park Co... @ Allen Park Community Center
VegMichigan’s July Allen Park Co... @ Allen Park Community Center
Jul 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 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 >
Jul
4
Mon
9:45 am Ann Arbor 4th of July Parade @ Downtown Ann Arbor
Ann Arbor 4th of July Parade @ Downtown Ann Arbor
Jul 4 @ 9:45 am – 10:45 am
Ann Arbor 4th of July Parade @ Downtown Ann Arbor | Ann Arbor | Michigan | United States
Come and show your Veggie Pride!  Walk with VegMichigan in the Ann Arbor 4th of July Parade. If you would like, ... Read More >
Jul
13
Wed
6:00 pm July Dinner Club @ GreenSpace Cafe
July Dinner Club @ GreenSpace Cafe
Jul 13 @ 6:00 pm – 8:00 pm
July Dinner Club @ GreenSpace Cafe | Ferndale | Michigan | United States
Please join us for our July Dinner Club at GreenSpace Cafe. GreenSpace is a special place, it is an artisanal ... Read More >
Jul
21
Thu
10:00 am Ann Arbor Art Fair @ Art Fair
Ann Arbor Art Fair @ Art Fair
Jul 21 @ 10:00 am – Jul 24 @ 6:00 pm
VegMichigan will have a booth on Liberty Street for all 4 days of the Art Fair.  We will be passing ... Read More >

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