Ann Arbor Vegan Kitchen

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appetizers

Air-Fried Mac and Cheese Balls

Image 1 Comment January 19, 2022 Vicki Brett-Gach

These are amazing!

Literally just a mixture of mashed potatoes and leftover mac and cheese, they are unexpectedly fantastic. My husband and son adore these – as do I. The sum is so much greater than its parts.

The … Read more


Air-Fried Potato Spinach Puffs

Image 1 Comment September 15, 2021 Vicki Brett-Gach

I love taking whole-food plant-based shortcuts, and using frozen greens might be at the top of my list.

I throw frozen organic spinach, kale, or mixed greens into a hot pan (while still frozen) along with a freshly sliced shallot, … Read more


Air-Fried Zucchini

Image Leave a comment April 29, 2020 Vicki Brett-Gach

Zucchini is one of my favorite vegetables these days. I’m especially loving zucchini with just about any savory breakfast, like scrambled tofu, beans over toast…you name it.

But air-fried, zucchini is good enough to eat all by itself – just … Read more


Roasted Beet and Roasted Garlic Hummus

Image 4 Comments May 1, 2019 Vicki Brett-Gach

Recently, I started creating my own beet hummus, and my daughter and I have fallen in love with this. It’s creamy and deeply flavorful, and we’re enjoying it with raw vegetables (of course), on sprouted grain toast, in salad wraps, … Read more


Jalapeño Queso

Image 4 Comments March 6, 2019 Vicki Brett-Gach

It almost strains credulity that plant-based ingredients alone can create a queso this creamy and versatile.

Dip your baked whole grain tortillas HERE..of course. But don’t stop there. Drizzle everything you’re ready to love even more – from bean burgers … Read more


Spicy Cauliflower Wings

Image 6 Comments January 30, 2019 Vicki Brett-Gach

I recently created this plant-based snack with big game days in mind, but it’s really a great appetizer for any occasion. These cauliflower bites get oven-crisped and are almost addictively flavorful, yet with no added oil or sugar, and they’re … Read more


Easy Seven-Layer Tex-Mex Dip

Image Leave a comment December 19, 2018 Vicki Brett-Gach

This simple Seven Layer Dip and celebrations of all kinds are made for each other.

My very favorite way to serve this is in pretty little glasses, but if short of time, just spread ingredients one layer at a time … Read more


Baked Polenta Fries

Image Leave a comment March 21, 2018 Vicki Brett-Gach

I seem to go for long stretches without making polenta, but whenever I do, I remember all over again how wonderful it is.

I made a pot of herbed polenta a couple of days ago in my Electric Pressure Cooker… Read more


Fresh Basil Hummus

Image Leave a comment August 16, 2017 Vicki Brett-Gach

I eat a LOT of hummus. No surprise.

But sometimes I like to intensify the flavor with fresh herbs for a little extra zip, and this 2-ingredient recipe does the trick. It’s just a little hummus, plus the fresh herb … Read more


Vegan Snack Tray

Image 2 Comments March 29, 2017 Vicki Brett-Gach

Vegan Snack Tray

If tortilla chips and salsa come to mind when you think of vegan snacks, it might be time for a flavor upgrade. Whether it’s a big party or a small family celebration, you can make any occasion more fun with … Read more


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Just finishing up the recipe for these Fresh Pineapple Shakes! 🍍
Join us this Sunday, June 4th! I’ll be doing a live cooking demo with Michele Gallo at NOON! And look for my table where I’ll be selling and signing copies of “The Plant-Based for Life Cookbook” all day long! @vegmichigan 💚
We just spent 3 nights in a hotel in Traverse City and stayed completely oil free WFPB - with homemade food - for every meal while we were there. It took just a little bit of planning. Brought my @zavoramerica pressure cooker, to prepare the best-ever mashed potatoes 🥔 plus @zavoramerica induction burner and sauté pan, to make sautéed greens 🥬 (with a shallot and riced cauliflower). Also brought with us leftover cooked whole wheat pasta and homemade pasta sauce 🍝along with frozen batch-prepped red lentil and black bean soup that I had stored in my @soupercubes (which also helped keep everything cold in the cooler on our drive too). We just mixed and matched all of those ingredients plus @foodforlifebaking Ezekiel English muffins, @kitehillfoods cream cheese and lots of fresh fruit for the most delicious combinations! Shout out to @zestplantbasedkitchen for their awesome breakfast/lunch to take with us for the drive back home to Ann Arbor!l 💚
Ready for an easy Summer Red-Skinned Potato Salad? I’m so excited to be demonstrating this recipe on June 4th, at Spring VegFest at Eastern Market in Detroit! Hope to see you there!
Just finished taste-testing these new Espresso 0atmeal Cookies! Make sure you’re subscribed to my blog for the recipe, coming very soon! ☕️🍪
Our tree peony just bloomed today!

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