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.

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.

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.

Sponsor an Animal this Holiday Season

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It’s the most wonderful time of year! Help those who are unable to help themselves. Give the gift of life for the holidays by sponsoring an animal. These three well established charities spend over 80% on their cause, not overhead, salaries, mailers, etc.

SASHA Farm

cows_meet_animals_2SASHA Farm is the midwest’s largest farm animal sanctuary. At our shelter, not only do we provide food and water, veterinary care and a roof over their heads, we also give the animal residents affection, social interaction with others of their own species, and a sense of security.

At SASHA Farm, they provide life long care for almost 300 farmed animals. This is a big job, and you can help in a big way! Your sponsorship will help provide food, veterinary care and a safe permanent home for the animal of your choosing and their friends.

Each animal has a sad story to tell of their lives before arriving at SASHA Farm. Browse through the animal profiles to get to know a few of our residents better and see how their lives have changed for the better since arriving at the sanctuary.

Animal sponsorships start at just $30. When one touches your heart, you can sponsor that animal here. You may also print that page and send your payment to PO Box 222, Manchester, MI 48158. Of course, not all the animal residents can be listed online, so you can also choose a species and let us select the individual most in need of a sponsor. You will receive a wonderful sponsor package including a certificate, letter, and photo within about two weeks.

Elephant Sanctuary in Tennessee

untitled1It is America’s largest natural habitat refuge for old, sick or needy elephants from circuses or zoos. Located on 2,700 acres, it provides three separate and protected, natural-habitat environments for Asian and African elephants. The residents are not required to perform or entertain for the public; instead, they are encouraged to live like elephants. The sanctuary also educates the public about the crises facing elephants in captivity and in the wild.

 

 

What your gift will buy:
$30 feeds and elephant for a day.

elephants.com
804 Darbytown Rd.
Hobenwald, TN38462
931-796-6500

Farm Sanctuary

untitledFounded in 1986 to fight cruel conditions on industrialized farms through investigations, legislative reforms, education, and public awareness projects. The Sanctuary also takes in animals that fall off trucks en route to slaughterhouses and leads emergency rescue missions for victims of natural disasters and extreme cruelty.

 

 

What your gift will buy:
$25 feeds a rescued pig for a week
$100 provides bedding for a rescued animal for one month

farmsanctuary.org
PO Box 150
Watkins Glen NY 1491
607-583-2225

Best Friends Animal Society

untitled2The nation’s largest sanctuary for abandoned and abused animals, as well as educating people about animal welfare. There are 2,000 animals, many of them with special needs and live on 3,700 acres.

 

 

 

What your gift will buy:
$25 spays or neuters one new arrival to Best Friends
$65 purchases special equipment needed to feed and care for orphaned animals

bestfriends.org
5001 Angel Canyon Rd.
Kanab, UT84741
435-644-2001 

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.

Meatless Monday: Celebrating a Vegan Thanksgiving

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Meatless Monday: Celebrating a Vegan Thanksgiving

CaptureYou don’t need to consume animal products to capture the flavor and spirit of Thanksgiving. These delicious recipes will please the palate, giving everyone, including animals, something to be thankful for this Thanksgiving.

 

 

 

 

 

Cranberry Chutney Salad

  • 1 12-ounce back fresh cranberries, rinsed
  • 118-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).

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.

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.

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

Recipe Logo

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).

Upcoming Events

Dec
6
Tue
6:00 pm College Outreach Vegan Food Tasting @ Wayne State University
College Outreach Vegan Food Tasting @ Wayne State University
Dec 6 @ 6:00 pm – 7:30 pm
College Outreach Vegan Food Tasting @ Wayne State University
VegMichigan is partnering with students at Wayne State to organize and sponsor a free vegan food tasting and presentation inside Wayne ... Read More >
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Dec 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 >
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 >

 

 

Thank You to Our Sponsors

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Patron

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Contributors

 

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Supporters

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