VegMichigan

Sponsor Page

Sponsors

 

wholefoods

 

med_cabof Southfield

 

Patron

betterhealthedit

 

Contributors

 

Meijer Logo

 

logoStationMain

 Well-fed world logo

Supporters

 RusticMAKALogo_(large)Andersen

vitamix

BROMG Logo

Urge logo 

Kroger-Logo-Alpha

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!

BAKED POTATO FRIES WITH HERBS

Recipe Logo
  • 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

Capture

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

untitled

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

Recipe Logo

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

Recipe Logo

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).

Please Visit our Restaurant of the Month

Chive Kitchen Bar

A comfortable environment which includes a great patio!

Chive Chili Cheese Fries

The chili cheese fries are one of their famous appetizers.

Chive Wrap

It's all good!

Chive Kitchen Dessert

Save room for one of their homemade desserts!

Upcoming Events

Jul
1
Fri
all-day VegMichigan’s July Allen Park Co... @ Allen Park Community Center
VegMichigan’s July Allen Park Co... @ Allen Park Community Center
Jul 1 all-day
Please check out our library display located at the Allen Park Community Center, 15800 White Ave., Allen Park, Mi. 48101. ... Read More >
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 >
Jul
4
Mon
9:45 am Ann Arbor 4th of July Parade @ Downtown Ann Arbor
Ann Arbor 4th of July Parade @ Downtown Ann Arbor
Jul 4 @ 9:45 am – 10:45 am
Ann Arbor 4th of July Parade @ Downtown Ann Arbor | Ann Arbor | Michigan | United States
Come and show your Veggie Pride!  Walk with VegMichigan in the Ann Arbor 4th of July Parade. If you would like, ... Read More >
Jul
13
Wed
6:00 pm July Dinner Club @ GreenSpace Cafe
July Dinner Club @ GreenSpace Cafe
Jul 13 @ 6:00 pm – 8:00 pm
July Dinner Club @ GreenSpace Cafe | Ferndale | Michigan | United States
Please join us for our July Dinner Club at GreenSpace Cafe. GreenSpace is a special place, it is an artisanal ... Read More >
Jul
21
Thu
10:00 am Ann Arbor Art Fair @ Art Fair
Ann Arbor Art Fair @ Art Fair
Jul 21 @ 10:00 am – Jul 24 @ 6:00 pm
VegMichigan will have a booth on Liberty Street for all 4 days of the Art Fair.  We will be passing ... Read More >

Sign up for our Newsletter!