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DECADENT BLACK BEAN AND QUINOA BROWNIE FUDGE

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.

Om Cafe

An Interview with Om Cafe

By Renee Ratliff

DSC_0098Anyone who thinks vegan food consists of only granola and salad has never been to Om Café. Nestled in the heart of Ferndale, the restaurant was started in 1985 with the idea and hopes of bringing healthy tasting food to the community, healing from the inside out. Om Café offers many vegan menu items, including beloved standards like the el mexicano entrée salad with tofu and option of seitan, and ever-changing specials like vegan mac-n-cheese.

DSC_0113Right now we are witnessing a transition period in which people are becoming more aware of the benifits of good nutrition. Om Café believes in the importance of continuing to push the envelope to offer cuisine that is both nutritious and delicious. They believe that it is a blessing to be able to serve meals based on whole natural foods, minimizing processed foods so that customers are able to know the exact ingredients that were put into their order.  Om Café has also been offering macrobiotic menu selections from the start.

The key to their delicious menu is to knowing every ingredient, and its source.

“It’s about the people; if nobody here cared then no one would come.” Said Jessica Norwood, General Manager  “We are here and waiting for people to try the delicious food, answer any questions, and meet any dietary concerns.”

DSC_0117For the employees it’s more than just a job. Everyone that works there has the inspiration and fire in them, it is part of their life and they want to share that. The manager also acts as the hostess when you enter the restaurant, thrilled to answer any question that you might have.  Any of the employees are happy to stop what they are doing to connect with someone in a special way. Even if that person never comes back, they just want to share that energy with them. 

DSC_0152Much of the food is organic, from markets including Westborn and Eastern Market. Specials are seasonal, focusing on salads and fruits in the summer, and soups and stews in the fall and winter. The buddhist priest stir fry is a menu favorite that has been around for 30 years, with rice or noodles sautéed with with a colorful assortment of six fresh vegetables, topped with basil, tamari and scallions. The Nori Rolls have been on the menu since the beginning, and are the perfect start to a meal or filling enough for the main feature. A more recent favorite is the house made cremini mushroom burger, a blend of mushrooms, walnuts and brown rice.   The soups are excellent, with one or two offerings that change daily. Finish off any meal with a selection of desserts, made special in house and practically impossible to pass on. New to the restaurant are the vegan pancakes which are featured on the Saturday breakfast menu. With so many options it is hard to choose.

Strawberry Shortcake

Shortcake
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Ingredients
  1. 1 ½ cups unbleached flour
  2. ¾ cup organic turbinado sugar
  3. 2 tsps. Baking powder
  4. 1 ½ tsps.. Ener-G Egg Replacer Powder
  5. ½ tsp. salt
  6. ¾ cup almond milk
  7. 2 tsps. Vanilla
  8. ¼ cup canola oil
Instructions
  1. Combine the dry ingredients together, then add in the wet ingredients. Stir until just combined. Do not over-stir. Pour into an oiled 8-inch square baking pan. Bake at 350 for 25 minutes. When cooled, cut into squares; slice each square open to serve.
VegMichigan http://vegmichigan.org/
Strawberry Sauce
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Ingredients
  1. 4 cups fresh organic strawberries, sliced
  2. 1/3 cup organic turbinado sugar
Instructions
  1. Combine together and chill overnight.
VegMichigan http://vegmichigan.org/

Upcoming Events

Oct
21
Sat
5:00 pm Oktoberfest Celebration @ North Center Brewing Company
Oktoberfest Celebration @ North Center Brewing Company
Oct 21 @ 5:00 pm – 9:00 pm
Oktoberfest Celebration @ North Center Brewing Company | Northville | Michigan | United States
Please join us at the North Center Brewery anytime between 5pm and 9pm for a vegan Oktoberfest celebration! The Shimmy ... Read More >
Oct
25
Wed
6:30 pm Dr. Doug Lisle @ Seaholm High School
Dr. Doug Lisle @ Seaholm High School
Oct 25 @ 6:30 pm – 8:30 pm
Dr. Doug Lisle @ Seaholm High School | Birmingham | Michigan | United States
Author of the Pleasure Trap, Dr. Doug Lisle will help you understand and deal with the social pressures you face ... Read More >
Nov
1
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all-day VegMichigan’s November Canton Pu... @ Canton Public Library Display
VegMichigan’s November Canton Pu... @ Canton Public Library Display
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Please check out our library display, located at the Canton Public Library, 1200 S. Canton Center, Canton, Mi. 48188. (734) ... Read More >
Nov
5
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6:00 pm Lansing Vegan Potluck @ Clerical Technical Union-MSU
Lansing Vegan Potluck @ Clerical Technical Union-MSU
Nov 5 @ 6:00 pm – 8:30 pm
Open to anyone and everyone! A vegan potluck will be held from 6:00 – 8:30 p.m. Sunday, November 5th, at ... Read More >
Nov
14
Tue
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Nov 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 >
Nov
25
Sat
6:30 pm Thanks-Living Vegan Potluck @ Troy, Michigan
Thanks-Living Vegan Potluck @ Troy, Michigan
Nov 25 @ 6:30 pm – 9:30 pm
Thanks-Living Vegan Potluck @ Troy, Michigan
VegMichigan’s Annual Vegan Thanks-Living Potluck Dinner will be held in Troy on Saturday, November 26th. Bring your best vegan dish ... Read More >
Dec
3
Sun
1:00 pm Lansing Vegan Brunch Potluck @ Clerical Technical Union-MSU
Lansing Vegan Brunch Potluck @ Clerical Technical Union-MSU
Dec 3 @ 1:00 pm – 3:30 pm
Open to anyone and everyone! A vegan ‘Brunch style’ potluck will be held from 1:00 – 3:30 p.m. Sunday, December ... 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
12
Tue
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Dec 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 >

 

 

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