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Perfect Plant-Based Thanksgiving Menu

Image Leave a comment November 15, 2017 Vicki Brett-Gach

Surrounded by family and a kitchen filled with delicious flavors, Thanksgiving has long been at the top of my favorite holidays list. But it’s not without challenges.

If you host guests who aren’t vegan, like we do, you know that … Read more


Fresh Raw Cranberry Sauce

Image 2 Comments November 23, 2016 Vicki Brett-Gach

Fresh Raw Cranberry Sauce

This is THE best cranberry sauce I have ever had.

It’s not the traditional type, because it isn’t cooked. So it’s a little crisp, a little sweet, a little tart, and oh-so-good.

It’s the absolute easiest too, and even the … Read more


Cranberry, Apple, and Pear Slow Cooked Crumble

Image 5 Comments December 3, 2014 Vicki Brett-Gach

Cranberry, Apple, and Pear Slow Cooked Crumble

As a great fan of desserts that practically make themselves, this recipe is among my favorites.

It’s a medley of winter fruits, and really shines around the holidays because it features the beauty and flavor of whole fresh cranberries. These … Read more


Holiday Cranberry Bread

Image 2 Comments December 11, 2013 Vicki Brett-Gach

Holiday Cranberry Bread

Some of my favorite recipes are those that let me beat the clock…where I can preheat the oven, and see if I can finishing mixing the batter before the oven reaches its proper temperature. This Cranberry Bread is that quick … Read more


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I can’t wait to share this Creamy Michigan Cherry Balsamic Dressing (made with frozen cherries!) with you in just a few days! Make sure you’re subscribed to my blog for the recipe. 🍒
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! ☕️🍪

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

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