We ALL love a meal we can cook in only one pan. So, this is just that! Quick and easy cooking, quick and easy clean up, delicious delicious flavor. Not to mention the health benefits of the winter veg and the protein kick from the tempeh.
Win. Win. Win. !!!
Many of us are accustomed to thinking of farms as serene, placid, and peaceful settings. From a young age, children are taught to accept the illusion of farms as small family farms once were, with few animals, one or two farmhands, rolling green pastures, and a classic red barn that comfortably houses the animals, but this is a far cry from reality for the vast majority of the animals consumed today.
We have finally made it to the end of 2020. It has been a pretty difficult year and most of us have been through a lot of challenging stuff. Most people are just trying to maintain a positive outlook right now and do the best we can to ride this out. After the year we’ve had, I think that is good enough. For December, I have a few suggestions for incorporating healthy habits into the holidays. My hope is that we remember to do our best to take care of ourselves, but most importantly we enjoy the many great things about the season and stay hopeful for better things to come in 2021.
Here is a new and delicious way to enjoy some of the best flavors fall has to offer. The butternut squash, baked apples, and pumpkin will keep you cozy from the inside out.
This recipe is super simple to make, as it requires only one bowl and two baking trays, and there are only two ingredients you need to prep. Plus, it gives you an excuse to warm yourself by the oven as the days get colder and colder.
Welcome back, VegMichigan friends! I can’t believe it’s November already and the holiday season is right around the corner! In November, we also see the start of the cold, dark, long, wintery months. Ugh. All around us, our animal friends are instinctively busy preparing to endure the upcoming season. This poses an interesting question for humans: should we also be doing something to prepare ourselves for winter? Let’s discuss why bracing for winter is so important.
This dish is easy, cheesy, so good, and very versatile. I chose to eat it with tortilla chips but it would also be great on a salad, in a wrap, or just by itself. This is a great and interesting way to get all the excellent nutrients quinoa has to offer! Did you know quinoa is known to be a superfood?
Hey, VegMichigan friends! I hope you are all doing well and enjoying the warm Fall days and our beautiful Michigan scenery. Warm days in October always feel like a gift from nature. I hope you enjoyed last month’s post about “The Blue Zones”. This month, I want to talk about mental health.
Tofu, tofu, oh tofu. It might look boring at first but in reality, the blank slate of tofu offers the cook endless flavor possibilities! Because of this, having a few go-to marinade recipes in your back pocket gives you the power to turn this flavorless block of soybeans into a super delicious and protein packed meal.
This recipe is about as Pure Michigan as it gets: gooey fudge that melts in your mouth and rich chocolate coats your palette as you bite into this perfect plant-based fudge.
With only five ingredients, you are going to love this vegan DIY Mackinac Fudge. The texture is similar to fudge made with dairy and the flavor is phenomenal. Don’t worry, you will not be using those long paddles or folding your fudge for hours over marble. This recipe is straight from the double boiler to cool.
This month, I wanted to write about some health and wellness specifics that are super important. Recently, I re-read the book The Blue Zones by Dan Buettner, and I want to use some principles from his book to guide us through this post. Dan spent years doing research on five areas around the world where people are known to live exceptionally long, healthy lives. He discovered nine common patterns that we will begin to discuss throughout this post.
We all know this summer has been hot, hot, hot and if you are anything like me, you have been craving cool, refreshing treats often. I love to eat my favorite store-bought ice creams just as much as anyone but unfortunately, these ice creams quickly end up on the waistline and I don’t feel good about eating them nearly as often as I crave a treat. Enter nice cream. This is the solution to all of your ice cream cravings.
Hey, veg-friends! I’m Dr. Jamie and I’m super excited to be able to have this new place to contribute some inspiring, motivating, and educational content every month for VegMichigan supporters. I thought I would use this first month to introduce myself and write a bit about my personal mission.
We are all looking for that super simple yet super tasty recipe that is loved by everyone, no matter if they are vegan or not. This potato salad has got you covered.
Made from only six ingredients, this dish takes almost no time to make. Plus, with the popularity of vegan mayos, and how delicious they have become, no one will know this isn’t the same egg-based mayo they grew up with.
Millions of people around the world are rising up against police brutality and other acts of violence against people of color. Included are some actions people can take to help bring about racial justice and equity. There are many other things we can do; this list is just a start.
I do not profess to be an expert in issues of racial inequality. I would, however, like to speak to White vegans about the importance of expanding our activism. Haven’t we, as a vegan community, already learned how to see the destructive biases and injustices that lurk beneath beloved cultural institutions?
A special thanks to VegFund, a nonprofit that empowers vegan advocates worldwide through grant funding, for recognizing VegMichigan’s Plant-Based 101 presentations and food tastings as a successful form of outreach!
In December, VegMichigan presented a “Take Out Remake” Cooking Demo and educational program for the Girl Scouts of Southeastern Michigan in metro Detroit. The program emphasized the health and sustainability benefits of eating plant-based.
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