Ann Arbor Vegan Kitchen

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broccoli

Cream of Broccoli Spinach Soup

Image Leave a comment November 6, 2019 Vicki Brett-Gach


I’ve had the privilege of preparing weekly dinners for a group of patients learning how they can reverse their Type 2 Diabetes through a whole food plant-based diet. This has been part of a fabulous pilot program through IHA in … Read more


Shortcut Brown Rice Risotto with Caramelized Onions, Butternut Squash, and Broccoli

Image 7 Comments November 5, 2014 Vicki Brett-Gach

Butternut Squash Risotto

Warm risotto is classic comfort food, and perfect on a chilly autumn evening. Traditionally, risotto is known for its signature creaminess, and made that way with white Arborio rice.

This healthy departure from classic risotto is not even close to … Read more


Indonesian Peanut Sauté

Image Leave a comment October 15, 2014 Vicki Brett-Gach

Indonesian Peanut Sauté

Longtime readers of Ann Arbor Vegan Kitchen may remember a recipe for Thai Noodles with Spicy Peanut Sauce that I wrote about two years ago. It remains one of my most requested recipes, but today it’s getting a mini makeover.… Read more


Thai Noodles with Spicy Peanut Sauce

Image 1 Comment September 19, 2012 Vicki Brett-Gach

Spicy Peanut Sauce with Broccoli

The first time I made Spicy Peanut Sauce, I jotted a quick note in the margin for next time: double this. And I come to the same conclusion each time I make it. Peanut Sauce is addictive.

I have … 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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Ann Arbor Vegan Kitchen is proudly “Whole-Food Plant-Based Certified” through WFPB.org!

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