Thanksgiving Dinner Buffet Annual Fundraiser
Current VegMichigan Members $35 (Non-Members $45)
Saturday, November 9th, 5pm – 9pm
The Old Shillelagh, 349 Monroe St., Detroit, MI 48226
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Please join us for a holiday season Thanksgiving feast.
Ticket prices
include a full vegan buffet complete with desserts and non-alcoholic drinks. Plus, everyone will receive a goody bag full of great vegan items and you will be entered into a raffle to win great prizes! All of this
and
you will be supporting our work to introduce more people to the benefits of a plant-based diet!
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Thanksgiving Dinner Buffet Menu
- House Made Vegan Turkey with Mashed Potatoes and Gravy
- Walnut Sausage Sage Stuffing
- Green Bean Casserole
- Orange Glazed Carrots
- Mac and Cheese Casserole
- Harvest Salad: field greens, dried cranberries, roasted butternut squash, roasted squash seeds, and Granny Smith apples served with agave Dijon mustard dressing
- Rolls and Vegan Butter
- Dessert Table
- Nonalcoholic Drinks (Alcoholic drinks will be available separately for purchase.)
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Our 4th Annual Free Festival Was a Big Success!
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Live music from Sinjon Smith
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The festival was fun & informative
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Everyone loved the new venue
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Attendees enjoying a smoothie
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Thanks to everyone who attended our 4th Annual Free Festival in downtown Farmington! It was inspiring to see so many people enjoying vegan food, supporting local businesses, and enjoying each other's company! Many attendees signed up to become a member of VegMichigan and we thank you for your support!
A special thanks to our vendors, sponsors, volunteers, and members for making this free event possible and
the City of Farmington for being so welcoming and providing a beautiful venue
. We encourage you to patronize our sponsors,
Old Shillelagh
,
Fresh Thyme
and
Chive Kitchen
, to thank them for their support of veganism! We woud also like to thank the companies that donated free samples:
Upton’s Naturals, Wholesome Sweets, Now Foods, Primal Strips, Follow Your Heart, Edward & Sons, Boulder Organic Foods, Sappo Hill, Auromere, and Orgain.
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Your Support Will Double the Impact of VegMichigan's Important Work
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VegMichigan's mission is to promote the health, ethical, and environmental benefits of a plant-based diet and our goal is to help make Michigan the most vegan-friendly state in the United States. We promote a plant-based diet through our VegFest and our many free events. We host a large free festival each year and many other free educational programs geared to those new to plant-based eating, which often includes a presentation and vegan food tasting. Over the last couple of years, VegMichigan has been laying the groundwork to expand its outreach efforts and a number of foundations are seeing the value of our programs.
For the first time in VegMichigan’s history, we have been offered a matching gift up to $25,000 to help us expand our outreach efforts.
Let’s work together on a local level to help make Michigan the most vegan-friendly state in the United States! You can help by becoming a VegMichigan member or by making a donation - both will count toward our matching gift. Your $40 membership fee will become $80, plus you still receive all the great perks of being a VegMichigan member, including free entry into VegFest 2020 and other great benefits. You can also make a donation to VegMichigan and your impact will be doubled. Together, we can make a real difference.
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Wednesday, October 2 @ 5:30pm - 7pm
Thursday, October 3 @ 6:30pm - 8pm
Sunday, October 6 @ 6pm - 8pm
Sunday, October 13 @ 5pm
Saturday, October 19 @ 11am - 5pm
Wednesday, October 23 @ 6:30pm - 8:30pm
Thursday, October 24 @ 6:30pm - 8pm
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Henry Ford Hospital Presents Dr. Caldwell B. Esselstyn
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Our friends at
Henry Ford Center For Integrative Medicine
are hosting Caldwell B. Esselstyn, M.D. on
Thursday, October 24th from 6:30pm – 8pm at Henry Ford West Bloomfield
for a discussion on preventing and reversing heart disease with a whole-foods plant-based diet. The event is free but space is limited, so you must register in advance by emailing
[email protected]
.
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Game Changers
is a
Game Changer
for the
Plant-Based Movement
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The Game Changers
documentary sold out all over the country on the day of its world premiere last month. The film challenges the long-held belief that athletes need meat to build muscles and demonstrates how animal-derived foods actually hinder athletic performance. World class athletes are heeding this and moving toward plant-based diets in growing numbers
.
Stories about plant-based athletes are popping up in the news on a regular basis. Check out this
CNN Story
about an endurance runner who finished a 100-Mile race on a vegan diet and
watch
The Game Changers
trailer here.
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VegMichigan has its very own "Game Changer". VegMichigan volunteer and plant-based athlete, Jim Hartnett, will be running in the Detroit Marathon for VegMichigan. Jim is a high-level runner and will be wearing a VegMichigan t-shirt, so come out and cheer him, and all the Detroit Marathon runners on, on Sunday morning, October 20th.
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Attention Educators: Sutainable Curriculum Available
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Just in time for back-to-school, Farm Sanctuary has launched new curriculum for both Middle and High School teachers that explores the impacts of our food choices on the environment. Environmental and Earth Science lesson plans are available for download for free by visiting
Farm Sanctuary's Sustainable Future Curriculum website
.
Please share the above link with teachers who may be interested in adding these important lessons to their curriculum and pushing back against
Big Dairy's "Adopt-A-Cow" program
.
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Recipe of the Month: Curry Pumpkin Bisque
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Servings:
8,
Prep Time:
20 minutes
Ingredients
- 115-oz can cannellini beans,drained and rinsed
- 1cup pumpkin purée
- 1/2cup roasted red or orange peppers, drained
- 1cup plain unsweetened almond milk
- 2cups vegetable broth
- 1tsp pumpkin pie spice
- 1/2Tbsp curry powder
- 1tsp garlic powder
- 1tsp onion powder
- 1/2tsp sea salt
- 2Tbsp coconut oil (optional)
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Instructions
Add all ingredients to a blender and blend on a med-high setting until smooth.
Pour into a large saucepan and heat over medium high heat until it comes to a simmer.
Cover with a lid and reduce to medium-low, cooking for an additional 10-15 minutes.
Garnish with vegan sour cream, a sprinkle of cinnamon, or roasted pumpkin seeds.
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VegMichigan is a 501(c)(3), nonprofit organization focused on promoting the health, environmental, and ethical benefits of a vegan diet. We work to educate the public by offering a wide range of activities for learning and socializing.
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