VegMichigan

Restaurant of the Month!

Tumerican, Novi

Michigan's #1 Vegetarian Indian Restaurant!

Healthy and Delicious!

Amazing Lunch Buffet!

The best Vegan Naan and Dosas!

Join VegMichigan on November 9th for our Dinner Club at Turmerican.  Email tom@vegmichigan.org for more info and to RSVP.

Garlic Kale Salad

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/

Creamy Coleslaw

creamy-coleslaw

The beautiful color and creamy taste makes this healthy dish a big hit!

Creamy Coleslaw
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Ingredients
  1. 3 cups shredded cabbage
  2. 2 cups shredded cabbage (or any combination equal to 5 cups of shredded cabbage)
  3. 1 cup shredded carrots
  4. 1 cup bite size broccoli florets
  5. 1 cup Vegenaise or Just Mayo
  6. 1 TBSP agave nectar or sweetener of your choice.
  7. 2 TBSP apple cider vinegar, or to taste
  8. 1 tsp salt
  9. 1 tsp onion powder
  10. 1/2 tsp celery salt
  11. shredded radish for garnish, optional
Instructions
  1. Combine all ingredients and stir until evenly mixed.
Adapted from Eating You Alive
Adapted from Eating You Alive
VegMichigan http://vegmichigan.org/

Peanut Sauce Stir Fry

peanut-sauce

This delicious peanut sauce will turn your veggies and tofu into a 4-Star meal!

Peanut Sauce (with veggies and tofu)
Serves 2
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/4 cup peanut or almond butter
  2. 2 teaspoons maple syrup
  3. 2 tablespoons tamari or shoyu/soy sauce
  4. 1 tablespoons brown rice vinegar
  5. 1 teaspoon grated ginger root
  6. 1 to 2 teaspoons of hot pepper oil or a sprinkle of hot pepper flakes (optional)
  7. 1/3 to 1/2 cup water (1/3 will give you a thick sauce)
For Sauce
  1. Simply mix all ingredients into a sauce pan on low heat. Start with a 1/3 cup of water and add more until you reach desired consistency.
Tofu
  1. Try our Crispy Baked Tofu recipe on our recipe page or simply saute your tofu in a little oil and salt and pepper.
Veggies
  1. Select your favorite veggies to steam or saute
Notes
  1. Serve over rice or noodles and enjoy!
VegMichigan http://vegmichigan.org/

Crispy Baked Tofu

crispy-baked-tofu

Tofu Perfected! This simple recipe makes a great protein addition to a vegetable stir-fry, pasta dish, or salad.

Crispy Baked Tofu
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 block (12 to 15 ounces) of organic extra-firm tofu
  2. 1 tablespoon olive oil
  3. 2 1/2 tablespoons tamari or soy sauce
  4. 2 tablespoons arrowroot starch or cornstarch
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photo).
  3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
  4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  5. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
VegMichigan http://vegmichigan.org/

Sweet Potato Black Bean Burger

sweet-potato-black-bean-burger

Enjoy this hearty, flavorful burger that is actually good for you.

Sweet Potato Black Bean Burger
Serves 8
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Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Ingredients
  1. 2 cups mashed sweet potato (~2 large sweet potatoes - organic when possible)
  2. 1 cup cooked salted black beans, rinsed and well drained (if unsalted, add more salt to the burgers)
  3. 1 - 1 1/2 cups cooked brown rice* (or sub cooked quinoa with varied results)
  4. 1/2 cup walnut or pecan meal (or very finely chopped)
  5. 1/2 cup finely diced green onion
  6. 2 1/2 tsp ground cumin
  7. 1 tsp smoked paprika
  8. 1/4 tsp each salt and pepper (to taste)
  9. 1/4 tsp chipotle powder (optional)
  10. 1 Tbsp brown sugar (optional | for added sweetness)
For Serving
  1. Sliced Avocado, lettuce, onion, and condiments of your choice
Instructions
  1. Preheat oven to 400 degrees and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 375 degrees F.
  2. While potatoes are baking, cook rice or quinoa (see notes for instructions).
  3. Add cooked black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
  4. Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
  5. Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
  6. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference. I went for around the 35 minute mark.
  7. Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion, greens, and ketchup or salsa.
  8. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.
VegMichigan http://vegmichigan.org/

Cream of Broccoli Soup

cream-of-broccoli-soup

This creamy, healthy, and delicious protein packed soup gets its creaminess from cashews!

Cream of Broccoli Soup
Serves 4
Creamy, healthy, yummy, protein packed soup!
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Ingredients
  1. 1 cup raw cashews
  2. 1 cup water
  3. 4 cups vegetable broth, divided
  4. 1 Yukon Gold potatoes, cut into 1/2-inch cubes
  5. 1 onion, finely chopped
  6. 4 1/2 coarsely chopped broccoli
  7. 1 teaspoon dried basil
  8. 1 teaspoon sea salt (or to taste)
  9. 1/4 teaspoon freshly ground black pepper
  10. 1/8 teaspoon nutmeg
Instructions
  1. Blend 1 cup raw cashews and 1 cup of water in blender until smooth, about 1 minute.
  2. Pour 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for about 5 minutes
  3. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
  4. Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat.
  5. Transfer about half of the soup to a blender; blend until smooth. Return blended soup to pot and stir well.
  6. It's now ready to serve.
Adapted from Jeri Schneider
Adapted from Jeri Schneider
VegMichigan http://vegmichigan.org/

Creamy Carrot and Potato Soup

creamy_carrot_soup

This is such a tasteful soup, your friends will never believe how easy it is to make!

Creamy Carrot & Potato Soup
Serves 6
This blended soup is so creamy and full of flavor!
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 2 Tablespoons extra virgin olive oil
  2. 1 Large onion (about 3/4 pound), cut into medium dice
  3. 3 Cloves of garlic cut in big pieces
  4. 3/4 Teaspoon sea salt (or to taste)
  5. 1/4 Teaspoon fresh pepper (or to taste)
  6. 2 pounds of carrots, cleaned and cut into large pieces
  7. 2 Not-Chick'n bouillon cubes
  8. 5 cups of water
  9. 2 medium red potatoes, cleaned and quartered
Optional
  1. 1 Teaspoon lemon juice
  2. 1 1/2 Teaspoon ginger juice
Instructions
  1. 1. In large pot, heat oil over medium heat. Add diced onions and salt. Sweat onions 5 to 8 minutes or until soft. Stir often to prevent browning.
  2. 2. Add carrots, potatoes, and garlic and cook for an additional 5 minutes on low heat. Stir to prevent browning.
  3. 3. Add the 5 cups of boiling water. Return water to a boil, add 2 bouillon cubes, and then lower the heat to simmer for 20 minutes or until carrots and potatoes are very tender.
  4. 4. Blend 80% of soup in blender until creamy and then mix back into soup.
  5. 5. Add lemon and ginger juice if desired.
Adapted from From Natural Gourmet Cooking School
Adapted from From Natural Gourmet Cooking School
VegMichigan http://vegmichigan.org/

Spicy Buffalo Cauliflower Bites

cauliflower-buffalo-bites

Make these as a main dish or for a great appetizer for the big game!
 

Spicy Buffalo Cauliflower Bites
Serves 4
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Ingredients
  1. 1 large head cauliflower
  2. 1 cup hot sauce
  3. 1 cup flour
  4. 1 tbsp earth balance butter
  5. 1 cup water or soy milk
  6. 2 tsp garlic powder
Instructions
  1. Preheat oven to 450
  2. Combine the water or soy milk, flour, and garlic powder in bowl and stir until well combined.
  3. Coat the cauliflower pieces with the flour mixture and place in shallow baking dish. Bake for 18 minutes.
  4. While the cauliflower is baking, combine your buffalo sauce or hot sauce and butter in a small bowl.
  5. Pour the hot sauce mixture over the baked cauliflower and continue to bake for an additional 5 to 8 minutes.
VegMichigan http://vegmichigan.org/

No Bake Cookies

No Bake Cookies
No Bake Cookies
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Ingredients
  1. ¾ cup cane sugar
  2. ½ non-dairy milk
  3. ¼ cup non-dairy butter alternative
  4. 2 tbsp. cocoa*
  5. 3 cups quick cook oats
  6. 2 – 3 tbsp. peanut butter
Instructions
  1. Combine the first four ingredients into a medium saucepan and mix together.
  2. Then, heat the pan on the stove, on medium heat, while stirring, until it begins to bubble.
  3. When it begins to bubble turn the heat down slightly and stir for 2 minutes.
  4. Take the pan off the heat and stir in the oats and add the peanut butter.
  5. Scoop out spoonfuls of the mixture and drop on the covered cookie trays until all of the mixture is gone.
  6. Wait about 15 minutes for the cookies to become solid.
  7. Use a spatula to take the cookies off the tray.
Notes
  1. *For an alternative to cocoa consider carob powder, for an alternative to peanut butter consider other nut butters, and maple syrup for cane sugar.
VegMichigan http://vegmichigan.org/

20 Minute Potato Salad

Potato Salad Red Pepper
Potato Salad
Serves 6
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Ingredients
  1. 2 pounds quartered medium red potatoes
  2. 1/4 cup sliced green onions
  3. 1 small red or green bell pepper, sliced
  4. 1/2 cup Vegenaise (adjust for taste)
  5. 1 tablespoon inglehoffer original stone ground mustard
Instructions
  1. Add potatoes to boiling (salted) water; cook 12 minutes or until tender, Drain.
  2. Toss with remaining ingredients; refrigerate
VegMichigan http://vegmichigan.org/

Upcoming Events

Dec
13
Tue
6:30 pm Cooking for Peace @ Unity of Livonia
Cooking for Peace @ Unity of Livonia
Dec 13 @ 6:30 pm
Cooking for Peace @ Unity of Livonia | Livonia | Michigan | United States
The nonprofit Citizens for Peace is hosting their annual veggie potluck. VegMichigan board members  Kim Korona and Tom Progar will give a ... 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 >
Jan
1
Sun
all-day VegMichigan’s January Northville... @ Northville District Library
VegMichigan’s January Northville... @ Northville District Library
Jan 1 all-day
Please check out our library display located at the Northville District Library, 212 Cady St. Northville Mi 48167, 248-349-3020, Karen ... Read More >
all-day VegMichigan’s January Wayne Publ... @ Wayne Public Library Display
VegMichigan’s January Wayne Publ... @ Wayne Public Library Display
Jan 1 all-day
Please check out our library display, located at Wayne Public Library, Wayne, Mi. Contact: Sean Glasgow. 734-721-7832.
Feb
1
Wed
all-day VegMichigan’s February Clinton-M... @ Clinton-Macomb Public Library Display
VegMichigan’s February Clinton-M... @ Clinton-Macomb Public Library Display
Feb 1 all-day
Please check out our library display, located at the Clinton-Macomb Public Library, 40900 Romeo Plank Rd, Charter Twp of Clinton, ... Read More >
all-day VegMichigan’s February Redford T... @ Redford Twp. District Library
VegMichigan’s February Redford T... @ Redford Twp. District Library
Feb 1 all-day
Please check out our library display located at the Redford Twp. District Library, 25320 W. 6 Mile Rd. Redford, Mi ... Read More >
Mar
1
Wed
all-day VegMichigan’s March Trenton Vete... @ Trenton Veterans Memorial Library
VegMichigan’s March Trenton Vete... @ Trenton Veterans Memorial Library
Mar 1 all-day
Please check out our library display located at the Trenton Veterans Memorial Library, 2790 Westfield, Trenton Mi 48183. Contact: Francene ... Read More >
4:49 pm VegMichigan’s March Oak Park Pub... @ Oak Park Public Library Display
VegMichigan’s March Oak Park Pub... @ Oak Park Public Library Display
Mar 1 @ 4:49 pm – 5:49 pm
Please check out our library display, located at Oak Park Public Library, 14300 Oak Park Blvd, Oak Park, MI 48237. ... Read More >
Apr
1
Sat
all-day VegMichigan’s April Romulus Publ... @ Romulus Public Library
VegMichigan’s April Romulus Publ... @ Romulus Public Library
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
Jul
1
Sat
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 >
Aug
1
Tue
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 Oakland Community College Library, 2900 Featherstone Rd, Auburn Hills, MI 48326. ... Read More >

 

 

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