The Vegan Mary

Thankful for the world of plant-based beauty, this week and every week. 🙏🏼

🌱

Canine cuteness! Privileged to snap pics for Yappy Hour last month. What a gorgeous night to celebrate all our furry friends. 🐶💚

Relishing the sweet memories of summer and our collab with 💚 There’s nothing we love more than seeing global expertise come together with local veggies to create wood fired pies that taste as fab as they look. Those with a keen eye may even recognize the dreamy best from

Buon appetito!

☀️ We’re baaack!!! Croatia proved to be a country of unparalleled sights and souls (most of whom were very willing to accommodate vegan requests). Don’t miss the pic of my fancy meatless nuggets. 😋🤣

Elegant eats, made easy! Check out our latest plant-based recos in
(link in bio).

Pictured here? One of our all time faves

📸

🌱

SQUEAL!! My first Costco article picked up internationally! Never stop dreaming. 💫

SQUEAL!! My first Costco article picked up internationally! Never stop dreaming. 💫 #theveganmary #costcovegan #veganwriter #detroitvegan #michiganvegan #veganblogger #veganfoodies #plantbasedfoodie #foodwriters #veganinspiration #michiganentrepreneur #womenentreprenuers

While flavors from this island nation might not be top of mind when considering metro Detroit brunch options, perhaps it’s time to think again!

is a family-run eatery serving up one killer brunch, guaranteed to have you counting the days until Saturday rolls around again. The perfection that was our latest brunch ⬇️

🍴 Buttered cremini and grits

🍴Jerk fried cauliflower and waffles

🍴Vegan ackee with fried dumplings and plantains

📍 | Pontiac, Michigan



🌱

*The Company You Keep*

Humbled to moderate a conversation with Detroit’s hottest chefs and restauranteurs at The Business of Food Summit yesterday.
(You may recognize them from their multiple James Beard Award noms and Restaurant of the Year awards.)

Gratitude abounds for for sharing your love of the city, cuisine, and community.

American-style gastropub Bobcat Bonnie’s delivers on lunchy-brunchy! Savory plant-based items abound, including these comfort classics:

🍴Spicy hash (chik’n, tofu scramble, potatoes, jalapeño, cheese, chipotle aioli)

🍴Breakfast tacos (vegan eggs and sausage with cheese and salsa)

🍴Breakfast cereal shooters (almond milk based)

📍 | Ferndale, Michigan


🌱

Gorgeous, inside and out. The flower-adorned Ann Arbor fav serves up quality vegan eats with a side of charm. With loads of salads, sammies, and snacks to choose from there is really no going wrong at this Kerrytown classic.

🍴Del burger (Marinated tempeh patty topped with grilled onion, olive, mushroom and poblano pepper, layered with melted cheese, lettuce, tomato & herb aioli on house-baked bun)

🍴Grilled queso burrito (Cuban black beans & corn, brown rice, pico de gallo, cashew nacho cheese, ranch, guac, and bell pepper in wheat tortilla)

🍴Buffalo cauliflower wings with ranch

📍 | Ann Arbor, Michigan


🌱

Get ready Detroit! The Business of Food Summit is coming June 6 to The Eastern!

Join me and Detroit’s most prestigious restauranteurs as we dive into an enriching discussion about Detroit's food culture, sustainability, food justice and equity.

Registration is free at https://business-of-food.com

Some claim meeting your idols can be dicey. Far far too often the bubble bursts (leaving you wondering why you admired them in the first place). Not the case with Deborah Torres, founder of .monroe who I chatted with last week . She is every bit gorgeous, inside and outside. Gracious, giving, and absolutely killing it. She inspires me more now than ever. Dream big, ladies. 💫

🌱

You too can enjoy a dish from our mushroom dinner with . This walnut and mushroom pâté is simple and satiating. And perfect for your next dinner party.

📸 .by.stone

What you’ll need:
1 c. walnuts
1 T olive oil
1 yellow onion, chopped
6 cloves garlic, minced
8 oz lions mane mushrooms, sliced
½ c. parsley, chopped
2 T fresh rosemary
1 t salt
½ t pepper

What you’ll do:
1. Toast walnuts in a large dry skillet over medium heat (remove when edges brown). Place in food processor.

2. Return pan to heat and add oil. Sauté onions and garlic until translucent.
3. Add in all the remaining ingredients and sauté another 5-8 minutes. (If mushrooms stick to pan add a small splash of water to help release them.)

3. If your food processor can handle hot food, add the mushroom mixture. If not, just let the mixture cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture.

4. Press into a container for serving using a spatula to smooth it. Let it chill completely in the fridge before serving with toasted bread or crackers.

Pro tip: Pair with a berry compote for next level flavor.

🌱

Healthy and hearty! This colorful dish - just featured in - is perfect as a spring app or entree. Pair with a spicy arrabbiata or branch out with a vegan aioli. Link in bio.

📸

🌱

You know it’s a killer bar when you arrive and depart in broad daylight, don’t order a beer, and you still have a kick ass experience! Bar food never tasted so good. 🤩

🍴Avocado nuggets w/ vegan ranch

🍴Chick(pea) Wings

🍴Sloppy Joe w/ Chronic Fries

📍 | Grand Rapids, Michigan  



🌱

The first ever vegan dining experience at Sylvan Table! Only a handful of tickets remain. Would love to see you there. Ticket link in bio.

DM for media inquiries.

Who else needs a midweek pick me up? 😍 No better spot to splurge than in East Lansing. Come one, come all. ❤️🧡💛💚💙💜

🌱

Mega news, metro Detroit!! Renowned Sylvan Table is hosting its first *vegan dinner* in partnership with The Mushroom Hub. Limited seating, so you’ll want to act fast! Ticket link in bio.

🌱

A kinder cheeseboard! Check out our roadmap to the perfect plant-based board, as featured in

Link in bio 💛

🌱

❤️❤️ Searching for the perfect plan for Valentine’s night? ❤️❤️

Look no further than Detroit’s Top 10 Vegan Date Nights! Whether you’re looking for cozy and casual or fancy and fabulous, this list has you covered!

Check out the link in our bio for the complete list. Cheers!

🌱

🏈 Game day chili! 🏈

Simple and satisfying. Pairs perfectly with game day bevies. 🍺

INGREDIENTS
1 white onion, diced and sautéed
1 jalapeño, diced
12 oz. vegan beef crumbles
1 package taco seasoning
46 oz. tomato juice
2 (14 oz.) cans diced tomatoes
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can hominy, drained
1 (15 oz.) can corn, drained
1 (16 oz.) can chili beans
1 (4.5 oz.) can green chiles, chopped
1 T cumin (more to taste)
1 T celery seed (more to taste)
2 T ranch seasoning mix (more to taste)
½ t chili powder (more to taste)
Pepper (to taste)

DIRECTIONS
✔️Prepare vegan beef crumbles as instructed, with taco seasoning.
✔️Sauté onion in olive oil.
✔️Add crumbles, onions and all other ingredients to large stock pot.
✔️Bring to boil, then simmer for 35-40 minutes. Then let it rest. The longer the better.
✔️Enjoy with cornbread or other game day carb.

🌱

🤩 Save now, savor later 🤩

Super Bowl apps made easy! Move over cream cheese, these tasty delights are stuffed with peanut butter 🤩

What you’ll need:
• Jalapeños (as many as your heart desires), halved and deseeded

• Crunchy peanut butter

• Optional: Panko breadcrumbs

What you’ll do:

• Preheat oven to 375°F.

• Clean, cut and deseed jalapeños. Just wear gloves. Or don’t touch your face. Or anything really.

• Place peppers on parchment paper-lined baking sheet. Fill with as much peanut butter as you like.

• Top with breadcrumbs, if you choose.

• Bake for 10-15 minutes until peppers are cooked.

Pro Tip: While serving, feel free to drop into conversation that jalapeño is Spanish for “from Jalapa” the capital city of Veracruz, Mexico where the pepper was traditionally cultivated.

🌱

Booked! ✈️

New year's resolution? Mine is to live life to the fullest! Vegan Travel Summit 2023
https://summit.vegantravelassociation.com/talks/tips-for-travelling-vegan-in-south-southeast-asia/


🌱

Healthy homemade bites for lazy winter days. Yes please.

These chocolate compost clusters couldn’t be easier - just add your fav nuts, seeds, and dried fruit to melted vegan chocolate. Sprinkle on some culinary salt and refrigerate. Done. ✅

Homemade. Healthy. And hardly any effort. Perfect for post holiday blahs… or cleanses. 🤣

🌱

Such a fabulous team, I am psyched to contribute!! Also, such a fun gift for the foodies in your life. 😍

Brrrrr… Michigan winter has arrived! If you are anything like us, you are already looking for help warming up on these chilly days! Our go-to? Savory and comforting plant-based soup. Each with its own personality and flavor profile, so there is sure to be something for everyone at your table.

Check out all the tasty details in our latest VegMichigan blog. Link in (IG) bio!

🌱

Hearty soup for the soul (not to mention the current sore throat)!

Our twist on this classic includes fire roasted corn and smoked paprika to lend a subtle smokey, yet rich flavor. (Also, so we could taste more while battling upper respiratory infection.😆)

What you’ll need:
• olive oil for sautéing
• 2 yellow onions, chopped
• 2 russet potatoes, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 3 celery stalks, chopped
• 4 ears of corn (boiled and cut off cob)*, divided
• 15 oz can fire roasted corn, drained
• 5 c vegetable broth
• 2 bay leaves
• ½ t smoked paprika
• 1 t dried thyme
• 1 T garlic powder
• ½ t cayenne
• ½ t salt
• ½ t pepper
• 14 oz can full fat coconut milk
• 2 T white wine vinegar
*If you don’t have fresh corn, simply sub in another can of fire roasted or regular corn

What you’ll do:
1. Heat the olive oil in a large stock pot over medium heat. Add onion, cook for a few minutes to soften.
2. Then add peppers, celery, and potatoes. Cook for 8-10 minutes, stirring occasionally.
3. Next add broth, bay leaves, and spices. Stir and bring to boil. Then cover and simmer for 10-15 minutes until veggies are tender.
4. Next stir in canned corn, half of the corn from cob, coconut milk, and white wine vinegar.
Simmer for 15 minutes more under low heat.
5. Remove bay leaves.
6. Blend. (We recommend using an immersion blender for a chunkier soup; a high-speed blender for a smoother soup. Note: work in batches if transferring to a blender.)
Once you’ve reached the desired consistency, return soup to pot (if using blender).
7. Then add remaining corn from cob. Taste and adjust seasonings as needed.
8. Serve with chopped chives, crusty bread, or both!

🌱

“Teaching is the greatest act of optimism.” ~ Coleen Wilcox

We are sharing our love of plant-based eating and nutrition science with a brand new group of students!

We are always on the hunt for engaging and intriguing material. What’s your fav food-related topic? 🤓

🌱