Ann Arbor Vegan Kitchen

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Creamy Roasted Asparagus Soup (with Potatoes, White Beans, and Spinach)

Image 3 Comments July 6, 2022 Vicki Brett-Gach

This soup is wonderful for a casual Sunday dinner – or to batch cook for the week ahead. Rich and thick with beans and potatoes, it’s delicious and satisfying without being a bit heavy. Lovely all on its own, and … 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


Sweet Potato and Cauliflower Peanut Stew

Image Leave a comment November 4, 2020 Vicki Brett-Gach

With all that’s happening around us and our collective nerves on edge, it’s time for comforting soups and stews.

I’ve got you covered with this recipe. It’s creamy and delicious with white beans, tomatoes, and spinach, added to sweet potatoes, … Read more


Holiday Pilaf

Image 1 Comment December 18, 2019 Vicki Brett-Gach

This dish is deliciously festive, yet really easy to assemble. It was a hit this week in our holiday cooking class, and I’m serving it again when our out of town guests arrive. These harvest flavors marry together beautifully, and … Read more


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


Grand Slam Tempeh Burgers with Spinach and Sweet Potatoes

Image 2 Comments June 5, 2019 Vicki Brett-Gach

Just in time for summer grilling, picnics and barbecues, I have a new favorite to mark the moment.

I’m combining hearty tempeh with sweet potatoes and spinach for THE perfect new summer burger. It’s a grand slam in my book … Read more


Savory Polenta Muffins

Image Leave a comment May 16, 2018 Vicki Brett-Gach

I adore healthy (whole grain, oil-free) muffins for an easy breakfast or satisfying mid-day snack, but I’m especially drawn lately to these little guys, because they bring savory to the occasion, as opposed to the usual sweet.

I love the … Read more


Sweet Potato Spinach Balls

Image Leave a comment April 18, 2018 Vicki Brett-Gach

I’m pretty sure these are my favorite appetizers as of this moment, and think they’re a great way to welcome unsuspecting guests to your very flavorful vegan kitchen!

Inspired by JL Fields and her Kale and Potato Nuggets recipe from … 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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