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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!

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.

Upcoming Events

Jun
1
Wed
all-day VegMichigan’s June Caroline Kenn... @ Caroline Kennedy Library
VegMichigan’s June Caroline Kenn... @ Caroline Kennedy Library
Jun 1 all-day
Please check out our library display located at the Caroline Kennedy Library, 24590 George Ave., Dearborn Heights, Mi. 48127. Contact: ... Read More >
all-day VegMichigan’s June Plymouth Dist... @ Plymouth District Library
VegMichigan’s June Plymouth Dist... @ Plymouth District Library
Jun 1 all-day
Please check out our library display located at the Plymouth District Library, 223 S Main St., Plymouth, Mi. 48170. Contact: ... Read More >
Jun
7
Tue
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
Jun 7 @ 7:00 pm – 8:30 pm
Attendees will learn the nutritional aspects of a plant-based diet and taste samples of the prepared food. These classes are ... Read More >
Jun
10
Fri
6:00 pm Ann Arbor Green Fair Tabling @ Downtown Ann Arbor
Ann Arbor Green Fair Tabling @ Downtown Ann Arbor
Jun 10 @ 6:00 pm – 9:00 pm
The Ann Arbor Green Fair is a great opportunity to education people on the environmental impact of their diet.  
Jun
11
Sat
10:00 am Motor City Pride @ Hart Plaza, Detroit
Motor City Pride @ Hart Plaza, Detroit
Jun 11 @ 10:00 am – Jun 12 @ 6:00 pm
VegMichigan will have a booth at this event passing out information about the multiple benefits of a plant-based lifestyle.

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