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Easy Vegan Pumpkin or Squash Pie

Pumpkin or Squash Pie
Serves 8
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 cups well-baked and mashed butternut squash or sugar pumpkin (see Notes)
  2. ¾ cup firm or extra-firm silken tofu (about half of a 12.3-ounce aseptic package)
  3. ½ cup natural granulated sugar
  4. 1 teaspoon cinnamon
  5. 1 teaspoon pumpkin pie spice (or equivalent of nutmeg, allspice, and ginger)
  6. 9-inch good quality graham cracker or whole grain pie crust
  7. Vegan Whipped Cream for topping, optional
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
  3. Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool completely.
  4. To serve, cut the pie into 8 wedges; if you'd like, top each with a swirl of Vegan Whipped Cream.
Notes
  1. To make butternut squash or sugar pumpkin easier to handle, you can wrap the whole thing (raw) in foil, put in a baking pan, and bake at 375 degrees F. for 45 to 60 minutes — or until you can pierce all the way through easily with a long knife. Once it cools, you can cut the squash or pumpkin in half, and scoop out the seeds and fibers. Then, cut into thick slices and pare away the skin, or if the flesh is really soft, just scoop it out with a large spoon.
  2. If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!
VegMichigan http://vegmichigan.org/
You will want to save room for this pie!

Contemporary Candied Yams

Candied Yams
Serves 8
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. ½ cup orange juice, preferably freshly-squeezed
  2. ¼ cup maple syrup or agave nectar
  3. ½ teaspoon cinnamon, or more, to taste
  4. Pinch of nutmeg
  5. 2 tablespoons vegan buttery spread such as Earth Balance, melted
  6. 3 pounds sweet potatoes, peeled and sliced ¼-inch thick
  7. ¼ cup finely chopped walnuts or pecans for topping, optional
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Combine all the ingredients except the last two in a large mixing bowl. Stir until well combined.
  3. Add the sliced potatoes and stir well, then transfer to a shallow 1½ -quart round or 9- by 13-inch baking dish.
  4. Bake, covered, until the sweet potatoes are just tender, about 40 minutes.
  5. Stir once or twice during that time to distribute the liquid over the potatoes.
  6. Don't worry if the potatoes break apart. If desired, sprinkle the nuts over the sweet potatoes at this time.
  7. Bake uncovered for an additional 10 to 15 minutes, or until the glaze thickens. Cover and keep warm until ready to serve.
VegMichigan http://vegmichigan.org/
Here’s a lightened version of the American holiday classic, candied yams, featuring sweet potatoes sweetened with orange juice and gently spiced with cinnamon

Old-Fashioned Potato-Bread Stuffing

Old-Fashioned Potato-Bread Stuffing
Serves 6
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Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 5 or 6 large baking potatoes (such as russet), cooked or microwaved in their skins
  2. 1 cup unsweetened rice milk or other nondairy milk
  3. 4 average slices whole-grain bread
  4. 2 tablespoons olive oil
  5. 1 cup chopped onion
  6. 1 cup diced celery
  7. 1 tablespoon salt-free seasoning blend (such as Frontier or Mrs. Dash)
  8. ½ teaspoon dried thyme
  9. Salt and freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with ½ cup of the rice milk.
  3. Cut the bread into ½-inch dice. Place them in a small mixing bowl and pour the remaining rice milk over them. Soak for several minutes.
  4. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
  5. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, and seasoning mix. Season to taste with salt and lots of pepper.
  6. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown
VegMichigan http://vegmichigan.org/
 

This hearty, casserole-type bread and potato stuffing need not be stuffed into anything; simply enjoy it as a side dish.

Green Bean Casserole

A great Thanksgiving tradition!

Green Bean Casserole
Serves 4
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Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
For the French fried onion topping
  1. 1 cup unflavored soy milk
  2. 1 tablespoon white vinegar
  3. 1 small onion (or 1/2 medium onion), peeled and sliced into thin rings
  4. 1/2 cup all-purpose flour
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon ground black pepper
  7. 1/4 teaspoon cayenne pepper (or to taste)
  8. 1/4 cup canola oil (or other neutral-flavored vegetable oil) + more if necessary
For the casserole
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 garlic cloves, minced
  4. 2 cups white button mushrooms, stemmed and sliced
  5. 1/2 cup dry white wine
  6. 1/4 cup all-purpose flour
  7. 1 3/4 cups unflavored soy milk
  8. 1 tablespoon soy sauce
  9. 1/4 teaspoon ground black pepper
  10. 5 cups fresh green beans, cut into 3-inch pieces
Make the French fried onions
  1. Stir the soy milk and vinegar together in a medium bowl. Add the onion rings and submerge as many as possible. Allow onions to soak in the milk mixture for at least 30 minutes.
  2. Mix the flour, salt, pepper and cayenne together in medium bowl or large zipper bag.
  3. Remove the onions from the soy milk mixture, discarding any excess liquid. Transfer the onions to the flour mixture and toss to coat.
  4. Heat 1/4 cup of oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onions in an even layer, only adding as many as you can without too much overlapping. Cook 2 minutes and gently toss once or twice with a spatula. Cook another 2 minutes and flip again, using the same technique. Once the onions begin to turn brown and crispy, after about another 2 minutes, remove and transfer to paper towel lined plate.
  5. If any onions remain after the first batch, repeat, adding a bit more oil to the skillet if needed.
Start the casserole
  1. Add the olive oil to a medium skillet over medium heat. When it's hot, add the onion and sauté until softened, about 5 minutes. Add the garlic and the mushrooms. Sauté until the mushrooms are tender and release their juices, about 5 minutes more.
  2. Pour in the white wine and simmer, stirring occasionally, until liquid is reduced by half, about 2 minutes.
  3. Add the flour and stir to form a paste with the remaining liquid in the skillet. Slowly pour in the soy milk, stirring constantly. Stir in the soy sauce, pepper and green beans, then bring to a simmer and reduce heat to medium-low. Simmer, stirring occasionally, until the sauce is thick and the green beans are bright-green and tender-crisp, about 10 minutes.
  4. Preheat oven to 350°F while the sauce and green beans simmer.
  5. Transfer the bean mixture to a 9-inch baking dish and place it in the oven (or if you're using a cast-iron skillet, you can transfer it directly to the oven). Bake for 20 minutes and top with the French fried onions before serving.
Notes
  1. The green bean casserole portion of this dish can be prepared in advance up to the baking step. Allow the casserole to cool after it's finished simmering and either transfer it to a storage container or refrigerate in the dish you plan to bake it in.
  2. You can begin soaking your onions and mix the flour coating early in the day. Start the coating and frying process when your casserole has about 10 minutes of baking time left.
Adapted from Oh My Veggies
Adapted from Oh My Veggies
VegMichigan http://vegmichigan.org/

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
Ingredients
  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
Instructions
  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
VegMichigan http://vegmichigan.org/
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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Ingredients
  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
Instructions
  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
VegMichigan http://vegmichigan.org/
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
Ingredients
  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
Instructions
  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
Directions
  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.
Tips
  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.
VegMichigan http://vegmichigan.org/
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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Ingredients
  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
Instructions
  1. mix all ingredients together and serve
VegMichigan http://vegmichigan.org/
This is a great dish to serve a dinner parties, bring to potlucks, or make for a cozy night in. Enjoy!

Jack-O-Lantern Stuffed Peppers

Stuffed Peppers
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Ingredients
  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
Instructions
  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
VegMichigan http://vegmichigan.org/
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

Upcoming Events

Sep
1
Fri
all-day VegMichigan’s September Alfred N... @ Alfred Nobel Public Library Display
VegMichigan’s September Alfred N... @ Alfred Nobel Public Library Display
Sep 1 all-day
Please check out or library display, located at the Alfred Nobel Public Library, 32901 Plymouth Rd., Livonia, Mi. 48150. (734) ... Read More >
all-day VegMichigan’s September Berkley ... @ Berkley Public Library
VegMichigan’s September Berkley ... @ Berkley Public Library
Sep 1 all-day
Please check out our library display located at the Berkley Public Library, 3155 Coolidge Hwy, Berkley, MI 48072. Contact: Matt ... Read More >
Sep
12
Tue
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Sep 12 @ 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 >
Sep
15
Fri
7:00 pm VegMichigan Tiger Game Outing @ Comerica Park
VegMichigan Tiger Game Outing @ Comerica Park
Sep 15 @ 7:00 pm – 9:00 pm
VegMichigan Tiger Game Outing @ Comerica Park  | Detroit | Michigan | United States
Join VegMichigan for a fun night as we “Veg Out” Comerica Park for the first annual VegMichigan Tiger Game Outing. ... Read More >
Oct
1
Sun
all-day VegMichigan’s October Alfred Nob... @ Alfred Nobel Public Library Display
VegMichigan’s October Alfred Nob... @ Alfred Nobel Public Library Display
Oct 1 all-day
Please check out or library display, located at the Alfred Nobel Public Library, 32901 Plymouth Rd., Livonia, Mi. 48150. (734) ... Read More >
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 >
Oct
3
Tue
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Oct 3 @ 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 >
Nov
1
Wed
all-day VegMichigan’s November Canton Pu... @ Canton Public Library Display
VegMichigan’s November Canton Pu... @ Canton Public Library Display
Nov 1 all-day
Please check out our library display, located at the Canton Public Library, 1200 S. Canton Center, Canton, Mi. 48188. (734) ... Read More >
Nov
9
Thu
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Nov 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 >
Dec
5
Tue
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Dec 5 @ 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 >
Dec
14
Thu
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Dec 14 @ 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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