VegMichigan

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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

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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Ingredients
  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
Instructions
  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
VegMichigan http://vegmichigan.org/

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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Ingredients
  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
Instructions
  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
VegMichigan http://vegmichigan.org/

Garlic Kale Salad

Kale is one of the most nutrient dense foods you can eat, plus it tastes great! A real win-win!

Garlic Kale Salad
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Ingredients
  1. 1 bunch raw kale, washed, de-stemmed and dried off
  2. 2 TBSP tahini
  3. 2 TBSP apple cider vinegar (or water)
  4. 2 TBSP lemon juice
  5. 2 TBSP Bragg's liquid aminos (tamari or soy sauce would work too)
  6. 4 TBSP nutritional yeast
  7. 2 tsp minced garlic (1 - 2 cloves of garlic)
  8. sesame seeds, to taste as garnish (optional)
Instructions
  1. Break or cut kale into bite size pieces and place in a large bowl.
  2. Puree all ingredients except kale and sesame seeds in a Vitamix or food processor to blend the dressing.
  3. Steam kale for about 30 seconds to 1 minute. You want the kale to remain firm.
  4. Pour dressing over kale and mix until all pieces of kale are coated.
  5. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away.
  6. Sprinkle on some sesame seeds before serving if so desired.
VegMichigan http://vegmichigan.org/

Upcoming Events

Mar
29
Wed
6:00 pm Special March Dinner Club! @ Turmerican Vegetarian Cuisine
Special March Dinner Club! @ Turmerican Vegetarian Cuisine
Mar 29 @ 6:00 pm – 7:30 pm
We have a very special dinner club planned for March at Turmerican Vegetarian Restaurant. Head Chef Jay is preparing a ... Read More >
Apr
1
Sat
all-day VegMichigan’s April Romulus Publ... @ Romulus Public Library Display
VegMichigan’s April Romulus Publ... @ Romulus Public Library Display
Apr 1 all-day
Please check out our library display located at the Romulus Public Library, 11121 Wayne Rd., Romulus, Mi. 48174. (734) 942-7589. ... Read More >
all-day VegMichigan’s Novi Public Librar... @ Novi Public Library
VegMichigan’s Novi Public Librar... @ Novi Public Library
Apr 1 all-day
Please check out our library display located at Novi Public Library, 45255 W 10 Mile Rd., Novi, Mi. 48375. Contact: ... Read More >
Apr
4
Tue
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Apr 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 >
Apr
6
Thu
10:00 am Washtenaw Community College Eart... @ Washtenwaw Community College
Washtenaw Community College Eart... @ Washtenwaw Community College
Apr 6 @ 10:00 am – 2:00 pm
The WCC Earth Day Celebration is an educational event intended to provide an opportunity for our students and the larger ... Read More >
Apr
9
Sun
3:00 pm Saving The Earth, One Bite at a ... @ Newburg United Methodist Church
Saving The Earth, One Bite at a ... @ Newburg United Methodist Church
Apr 9 @ 3:00 pm
Saving The Earth, One Bite at a Time @ Newburg United Methodist Church | Livonia | Michigan | United States
Jeff Hampton, who is an award winning presenter and competitor in the Toastmasters International Speech Contest, will  be speaking at ... Read More >
Apr
12
Wed
12:00 pm AT&T’s 6th Annual Health Fair @ AT&T
AT&T’s 6th Annual Health Fair @ AT&T
Apr 12 @ 12:00 pm – 3:00 pm
VegMichigan will be passing out educational material and speaking to AT&T employees regarding the health benefits of a plant-based diet ... Read More >
Apr
13
Thu
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Apr 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 >
Apr
30
Sun
10:30 am VegFest @ Suburban Collection Showplace, Novi, Michigan
VegFest @ Suburban Collection Showplace, Novi, Michigan
Apr 30 @ 10:30 am – 5:00 pm
VegFest @ Suburban Collection Showplace, Novi, Michigan | Novi | Michigan | United States
The VegFest has been a Michigan tradition for 18 years! Come see what all the excitement is about.  Try free ... Read More >
May
1
Mon
all-day VegMichigan’s May Caroline Kenne... @ Caroline Kennedy Library
VegMichigan’s May Caroline Kenne... @ Caroline Kennedy Library
May 1 all-day
Please check out our library display located at the Caroline Kennedy Library, 24590 George Ave., Dearborn Heights, Mi. 48127. Contact: ... Read More >
Jun
1
Thu
all-day VegMichigan’s June Caroline Kenn... @ Caroline Kennedy Library
VegMichigan’s June Caroline Kenn... @ Caroline Kennedy Library
Jun 1 all-day
Please check out our library display located at the Caroline Kennedy Library, 24590 George Ave., Dearborn Heights, Mi. 48127. Contact: ... Read More >
all-day VegMichigan’s June Milford Libra... @ Milford Public Library Display
VegMichigan’s June Milford Libra... @ Milford Public Library Display
Jun 1 all-day
Please check out our library display, located at the Milford Public Library, 330 Family Dr., Milford, Mi. 48381. (248) 684-0845 ... Read More >
Jun
6
Tue
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Jun 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 >
Jun
8
Thu
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Jun 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 >

 

 

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