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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!

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.

SPICED PUMPKIN SOUP

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Spiced Pumpkin Soup

  • 1 Tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon turmeric 
  • ½ teaspoon ginger
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • 1 teaspoon salt
  • 2 cups vegetable broth
  • 1 15-ounce can organic pumpkin puree
  • 3 Tablespoons maple syrup
  • 1 Tablespoon lemon juice
  • 2 cups coconut milk
 
1. Heat the oil in a large pot, and then add the onion and garlic.  Cook over medium heat until onion is soft, about five minutes.  Add the turmeric, ginger, cumin, cinnamon, cayenne and salt.  Cook over medium heat for two minutes, stirring constantly.  Add salt as needed.
 
2. Whisk in the vegetable stock, pumpkin, maple syrup, and lemon juice.  Simmer 15 minutes.
 
3. Stir in the milk, and then puree the soup in a blender in two or three batches until very smooth.  You may also use an immersion blender to achieve the same results. DO NOT ALLOW SOUP TO BOIL!

Baked Acorn Squash Wedges

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Baked Acorn Squash Wedges

  • 2 medium acorn squashes
  • 1/2 cup brown sugar
  • 1/2 tsp. cinnamon
  • 4 tsps. vegan butter spread

Using a sharp knife, cut each squash lengthwise in half and remove seeds and stringly membrane. Cut these in half for a total of 8 wedges. Sprinkle flesh side lightly with salt and pepper. Combine the brown sugar and cinnamon in a small bowl. Place squash wedges, flesh side up, in a large roasting pan. Spoon a tablespoon of the brown sugar mixture, followed by 1/2 teaspoon of vegan butter into the cavities of each. Cover the roasting pan with foil and bake at 400 degrees for 1 hour. Remove foil and serve.

Thanks-Living Stuffing Casserole

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Thanks-Living Stuffing Casserole

  • 1/4 cup olive oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cups cooked brown rice
  • 1/2 cup cashews, finely chopped
  • 1 cup vegetable broth
  • 1/2 cup unsweetened almond or soy milk
  • 2 cups seasoning dry stuffing (Pepperidge Farm brand is fine)
  • 1 tsp. poultry seasoning
  • 1 tsp. dried thyme
  • 1/4 tsp. sea salt
  • 1/2 tsp. black pepper

Heat the olive oil in a large skillet and saute’ celery and onion until softened. Pour into a large mixing bowl along with the rest of the ingredients and combine well. Spread evenly into an oiled 9″ x 13″ baking dish. Bake at 350 degrees for 45 minutes.

Cranberry Chutney Salad

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Cranberry Chutney Salad

  • 1  12-ounce back fresh cranberries, rinsed
  • 1  18-ounce jar orange marmalade
  • 1  8-ounce can crushed pineapple with liquid
  • 3/4 cup turbinado sugar 

Place cranberries and marmalade into a food processor and pulse until you get a course texture. Do not over-process into a sauce. Pour into a bowl and stir in the pineapple and sugar. Cover the bowl and allow to chill a day or two before serving. (Do not serve right away after preparing it – the flavors need time to develop).

AMBROSIA FRUIT SALAD

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AMBROSIA FRUIT SALAD 

· 2 cups cubed fresh pineapple
· 1 naval orange, peeled, sectioned and cut into bite-sized pieces
· 1 ½ cups chopped organic strawberries
· 1 cup organic green grapes, halved
· 1 cup small vegan marshmallows (e.g. Dandee brand)
· ½ cup flaked coconut
· ¼ cup chopped nuts (almonds, pecans or walnuts)
· 1 6-ounce container vanilla Coconut Bliss yogurt
· 1 Tab. confectioners sugar
· 1 banana, sliced
 
Combine all ingredients together.
 
Chill before serving for best flavor.  Add bananas just before serving so they don’t turn brown.

SMASHED SPLIT PEA AND BARLEY SOUP

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SMASHED SPLIT PEA AND BARLEY SOUP 

  • 3 Tabs. olive oil
  • 1 large onion, chopped
  • 3 carrots, sliced
  • 2 cups sliced celery
  • 5 cloves garlic, chopped
  • 6 cups vegetable broth
  • 2 cups water
  • 2 tsp. tamari
  • 1 Tab. dry white wine
  • 2 cups dried green split peas
  • 1/3 cup dry pearl barley
  • ½ cup chopped fresh parsley
  • 2 bay leaves
  • 1 tsp. liquid smoke
  • 1 tsp. salt
  • ½ tsp. black pepper

 Saute onion, carrots and celery in the olive oil until softened.  Add garlic and cook another 30 seconds.

 Add rest of ingredients and bring to a boil.  Reduce to a simmer, cover and cook until everything is tender.

 Remove bay leaves.  With an immersion blender, “smash” half of the soup to make it creamy but leave some texture.

Mango Pineapple Frappe’

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(Definition of FRAPPÉ: A frothy drink made with fruit and ice cream or sorbet; chilled or partially frozen beverage)

1 carton mango sorbet, softened a bit
2 cups cubed fresh pineapple
1 ½ cups vanilla almond or coconut milk

Place all ingredients into a blender and blend until creamy smooth.
Serve chilled.

PINEAPPLES

Pineapples are some of the most popular tropical fruits in the world. They are sweet, juicy, and delicious. More importantly, they are very healthy and nutritious. It is no wonder many people who want to have a healthy lifestyle include these fruits in their diets. Here are some of the many health benefits of eating pineapples.

1. Packed with Vitamins and Minerals
Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium. It is also rich in fiber and calories. On top of it all, this fruit is low in fat and cholesterol. All the nutrients it contains promote good health.

2. Prevents Cough and Colds
Since pineapples are rich in vitamin C, it can fight off viruses that cause cough and colds. Even when you are already infected with such ailment, pineapples can help you. These fruits have bromelain, which is effective in suppressing coughs and loosening mucus. Eating pineapples while taking the right medications prescribed by the doctor for your sickness can help you recover more quickly.

3. Strengthens Bones
Pineapples are also popular for their ability to build and maintain strong bones. This is because these fruits contain manganese, which is a trace mineral that your body needs to build bones and connective tissues. In fact, if you consume a cup of pineapple, you can already get 73 percent of your total body requirement for manganese.

4. Keeps Gums Healthy
People are always very concerned with their teeth that they sometimes fail to give importance to the gums, which are equally essential since they hold the teeth in place. If a person has unhealthy gums, his/her teeth would be in bad condition, and eventually will fall out. Eating pineapple will strengthen your gums that will help keep your teeth healthy and strong.

5. Lowers Risk of Macular Degeneration
Pineapples are known to prevent different kinds of ailments. One example is macular degeneration. This disease, which is the primary cause of vision loss in adults, is caused by damage to the retina. Reading, recognizing faces, and doing daily activities can become a lot more difficult because of this problem. Including pineapple in your diet can lower risk of this disease by as much as 36 percent. This is because this fruit contains beta carotene that is good for our sense of sight.

6. Alleviates Arthritis
Since these fruits have anti-inflammatory qualities, eating pineapples can greatly alleviate the pain of arthritis while at the same time improve the condition by strengthening the bones. Apart from arthritis, it can also improve other similar conditions like carpal tunnel syndrome and gout.

7. Improves Digestion
Bromelain found in pineapples work to neutralize fluids to ensure that they are not too acidic. It also helps regulate the secretions in the pancreas to aid in digestion. Apart from that, since bromelain has protein-digesting properties, it can keep the digestive track healthy.
How to Pick out a Good Pineapple
When picking out a pineapple, choose one that is plump with a bright green crown, golden yellow body, and a strong, sweet aroma at the stem end.
While you should avoid pineapples that are green, have bruises or soft spots, dry-looking leaves, or a fermented aroma, a fragrant fruit is the most reliable way to detect ripeness.
Pineapples flown in from Hawaii are generally tastier and in better condition than those arriving via truck or boat from Latin America. Because pineapples from Latin America generally have a longer commute time from farm to market, they are often picked before their optimal state of ripeness, which can result in bland, fibrous fruit.

Please Visit our Restaurant of the Month

The Place to be in September!

Great Atmosphere!

Tasty Dishes!

Full Bar and Outdoor Seating

Suzy

Chive On!

Upcoming Events

Oct
1
Sat
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 >
all-day VegMichigan’s October Milford Pu... @ Milford Public Library
VegMichigan’s October Milford Pu... @ Milford Public Library
Oct 1 all-day
Please check out our library display located at the Milford Public Library, 330 Family Drive, Milford, Michigan 48381. Contact Karin ... Read More >
Oct
4
Tue
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Oct 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 >
Oct
6
Thu
7:00 pm Veg 101: Beginning Vegan Cooking... @ Humane Society of Huron Valley
Veg 101: Beginning Vegan Cooking... @ Humane Society of Huron Valley
Oct 6 @ 7:00 pm – 8:30 pm
Would you like to prepare more delicious and healthy plant-based meals for yourself or loved ones? Join us for this ... Read More >
Nov
1
Tue
all-day VegMichigan’s November Canton li... @ Canton Public Library
VegMichigan’s November Canton li... @ Canton Public Library
Nov 1 all-day
Please check out our library display located at the Canton Public Library, 1200 S. Canton Center, Canton, Mi. 48188. Contact: ... Read More >

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