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

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 >

Sign up for our Newsletter!