20th anniversary of Veg Fest April 28

Move over, meat. This weekend it's all about the beggies, as Veg Fest celebrates its 20th anniversary at the Suburban Collection Showplace in Novi. 

More than 60 vegan food vendors will be at the event April 28, as well as celebrity guests Alicia Silverstone and Dr. Michael Greger, along with several other plant-based doctors and presenters. 

Adrienne Gillespie joined us in studio to tell us more about the event, along with Chef Amanda Ratke from Vedge Cafe to tell us more about the food. You can hear from them in the video player above, and get her Chick Pea Toona Salad recipe below. 

For more information on the festival, click here

Serves 6  
3 cups canned chick peas (garbanzo beans), drained and rinsed  
¾ teaspoon Dulse flakes  
¾ teaspoon Sea Salt  
¾ teaspoon Black Pepper  
¼ cup Shallots, finely diced 
 ¾ cup dill pickles, finely diced  
½ cup celery, finely diced  
1 ½ teaspoon dill pickle juice  
½ cup Vegan Mayonnaise  
12 slices Whole Wheat bread or Gluten Free bread  
2 tomato, sliced  
6 pieces leaf lettuce    

Pulse beans in a food processor 4‐5 times until a flakey texture is achieved. Alternatively, beans can be mashed with a fork or potato masher.  

Add remaining ingredients and mix until well combined. 

Toast bread and put ½ cup of Toona on bread, top with tomato and lettuce. Serve with a pickle spear on  the side. 

Other serving options include serving Toona on a bed of lettuce with sliced tomatoes or adding a slice of  cheese on the bread and warming it in pan to make a Toona melt. 

Nutritional information (including 2 slices of bread per serving) - 600 calories, 94 g carbohydrates, 19 g  fat, 22 g protein