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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!

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. 

Packed House for Cooking Demo at Whole Foods!

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The desire to learn about vegan cooking is exploding in Michigan! VegMichigan’s very own Jeff & Vera Hampton teach Vegan Cooking 101 to a standing-room-only crowd at the Whole Foods in Rochester Hills. Check the Calendar for Vera and Jeff’s next cooking demo.

SCALLOPED POTATOES WITH CASHEW CHEEZEY SAUCE

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SCALLOPED POTATOES WITH CASHEW CHEEZEY SAUCE

· 4 medium baking potatoes
· 1/4 cup vegan butter spread
 
Cashew Cheezey Sauce:
· 1/4 cup cashews
· 2 cups water
· 1 4-ounce jar diced pimientos, undrained
· 2 1/2 tsps. kosher salt
· 1 tsp. onion powder
· 1/2 tsp. garlic powder
· 3 Tabs. cornstarch
· 1/2 tsp. black pepper
 
Peel and thinly slice potatoes. Place potato slices in an oiled casserole dish. Dot with the vegan butter.
 
Place all ingredients for the Cashew Cheesey Sauce into a blender and process until smooth. Pour over the potato slices. Cover and bake 1 hour at 400 degrees.

STRAWBERRY SPINACH SUNFLOWER SALAD

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STRAWBERRY SPINACH SUNFLOWER SALAD

· 6 cups baby spinach
· 1 cup sliced organic strawberries
· 1 cup diced fresh nectarine
· 3 Tab. toasted sunflower seeds
 
Dressing:
· 3 Tab. canola oil
· 1 Tab. balsamic vinegar
· 1 Tab. fresh lemon juice
· 1 tsp. sugar
· 1 tsp. dry mustard
 
In a large bowl, combine spinach, strawberries, nectarine and sunflower seeds.
 
Whisk together the dressing ingredients. Just before serving, toss to coat salad evenly.

VEGAN VANILLA CAKE

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· 1 1/2 cups turbinado sugar
· 1/2 cup vegan butter spread
· 1 Tab. baking powder
· 3/4 tsp. salt
· 2 cups vanilla almond milk
· 1 Tab. vanilla extract
· 1 tsp. almond extract
· 3 cups whole wheat pastry flour
 
Place the sugar and vegan butter into a mixing bowl; cream together using a hand-held mixer until light and fluffy.
 
Add the baking powder, salt, almond milk, vanilla and almond extracts.  Beat again until all ingredients are mixed well.
 
Stir in the flour by hand until just combined.  Pour into an oiled 9″ x 13″ baking dish.
 
Bake at 350 degrees for 30 minutes.  If making cupcakes – bake for 20-25 minutes or until the center springs back when lightly touched.

PEPPERS AND CORN SALAD

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PEPPERS AND CORN SALAD 

· 1 tsp. olive oil
· 1 ½ cups diced red onion
· 1 ½ cups diced red bell pepper
· 1 ½ cups diced green bell pepper
· 1 (16-ounce) bag frozen organic corn (or 2 cups fresh)
· ½ cup chopped green olives
· ½ cup chopped fresh parsley
 
Dressing:
· 3/4 cup Vegenaise
· 1 ½ tsp. curry powder
· 1 tsp. dried oregano
· ½ tsp. turmeric
· ½ tsp. salt
· ½ tsp. black pepper
 
Prepare dressing by placing ingredients into a small bowl and stirring vigorously until smooth.
 
Heat the olive oil in a skillet.  Sauté the onion and peppers until they are tender crisp.
 
Pour into a mixing bowl along with the rest of ingredients and dressing.  Stir together until all is well coated and combined well.
 
Best if chilled and served the following day.

CHILI “CHEEZ” MACARONI BAKE

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CHILI “CHEEZ” MACARONI BAKE 

· 1 Tab. olive oil
· 1 medium onion, chopped
· 1/2 green bell pepper, chopped
· 3 cloves garlic, minced
· 2 Tabs. flour
· 1 tsp. salt
· 2 cups unsweetened soy or almond milk
· 1 tsp. chili powder
· 1 tsp. cumin
· 2 (14.7-ounces each) cans vegetarian chili, medium spice
· 1 ½ cups shredded vegan cheddar cheez
· 1/2 cup Panko bread crumbs (optional)
 
Spread cooked macaroni into the bottom of a 9″ x 13″ baking dish and set aside.
 
In a large skillet, sauté onion and green pepper in the olive oil until onion is translucent.  Add garlic, flour and salt; continue to stir and cook another 30 seconds. 
 
Add in the plant milk, chili powder, and cumin; stir and cook until mixture begins to thicken.  Add the two cans of vegetarian chili and shredded vegan cheez.  Pour over the macaroni in the baking dish; stir to combine well.
 
Sprinkle panko bread crumbs evenly over the top, if you are using them.  Bake uncovered at 375 degrees for 35 minutes.

BREAKFAST TOFU SCRAMBLE

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BREAKFAST TOFU SCRAMBLE 

· 1 Tab. olive or organic canola oil
· ½ cup grated carrot
· ½ cup chopped onion
· ½ cup chopped green bell pepper
· 14-ounce block firm tofu, drained, crumbled
· ¼ tsp. garlic powder
· 1/4 tsp. dried basil
· 1 Tab. nutritional yeast flakes
· ½ tsp. turmeric
· pinch of Seasoning Salt
· Sea salt & pepper to taste
 
1. Heat oil in a skillet over medium high heat.  Add carrot, onion, and green pepper. Sauté for 2 minutes.
 
2. Add tofu, garlic powder, yeast flakes, and turmeric. Mix well, and continue to cook, stirring constantly for 5 minutes.  Add salt and pepper as desired.
 
Optional:  Add 1/2 cup chopped mushrooms

DECADENT BLACK BEAN AND QUINOA BROWNIE FUDGE

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DECADENT BLACK BEAN AND QUINOA BROWNIE FUDGE 

(Yes the ingredients might sound odd for brownie fudge, but the finished dessert is surprisingly delicious!)

  • 1 14-ounce can black beans, rinsed, drained
  • 1/3 cup maple syrup
  • 1/4 cup virgin coconut oil, melted
  • 2 tsp. pure vanilla extract
  • 1/4 cup turbinado sugar
  • 1 Tabs. ground flaxseed mixed with 2 Tabs. water
  • 1/4 cup uncooked quinoa  (ground into flour with a coffee grinder or blender)
  • 1/4 tsp. salt
  • 3 Tab. raw cacao powder
  • 1/2 cup vegan chocolate chips

1. Place black beans, maple syrup, coconut oil and vanilla in a blender.  Blend until smooth and pour into a large mixing bowl.  Stir in the rest of the ingredients.

2. Pour into an oiled 8″ x 8″ baking dish.  Bake at 350 degrees for 20 minutes or until top is firm.

IMPORTANT:  Refrigerate overnight to chill thoroughly before cutting into squares and serving.

BAKED POTATO FRIES WITH HERBS

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  • 1 1/2 pounds organic Russet potatoes (8 cups of spears)
  • 1 – 2 Tabs. olive oil
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  1. Scrub potatoes until clean.  Cut each potato in half and then cut each half into spears.

  2. Place spears into a large mixing bowl and toss with the olive oil.  Add the rest of ingredients and toss to coat each spear evenly with all of the herbs.

  3. Arrange in a single layer on a baking sheet.  Bake at 425 degrees for 40-45 minutes, turning once in the middle of cook time.

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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