This summer my husband and I spent a weekend in Mackinaw City and on Mackinac Island. Both being vegan, we worried about the options available to us. Posts and blogs told us there were very limited items available and restaurants that would cater to us. However, we did find some great options!

• Taste of Asia (Mackinaw City): We got take out both times we went here (their restaurant was fairly small) and found ample options. Specify vegan and get veggies or tofu with your dishes!
• Millie’s on Main (Mackinac Island): This restaurant was one of the first restaurants we found when we got off the ferry and it didn’t disappoint. They had a delicious veggie burger that was vegan (make sure to specify no butter or cheese added). They also had a huge salad with fruit, walnuts, and various greens that didn’t disappoint. And they also had a veggie power wrap, which was a variation of their salad packed into a huge wrap. Last, I have to mention that their truffle fries were on point!
• Ryba’s Fudge (Mackinac Island): They had one flavor of vegan fudge, chocolate. It was spectacular. It melted in your mouth and was seriously delicious. My only complaint is that they didn’t advertise it! I had to ask an employee there to get it especially for us from under the counter. I wish they would advertise it- the more people know about it, the higher the demand, which might encourage them to make more flavors in the future. The main ingredient was cocoa butter.

Other places that we didn’t try, but have heard good things about:

• Yankee Rebel Tavern (Mackinac Island): We didn’t get a chance to go here, but their lunch menu indicated a Kale and Cabbage Salad and a couple wraps and sandwiches that could be made vegan. Their dinner also had a Vegetarian Plate, which looked to be vegan.
• Biere de Mac (Mackinaw City): We didn’t go here, but I saw some reviews after our trip. It looks like their menu has a number of items that can be made vegan, including a hummus plate appetizer and black bean burger.
• Twist 'N Sprouts (Mackinac Island): This restaurant was unfortunately closed for the summer when we visited, but reportedly had a few vegan wraps and vegan ice cream. I definitely want to go back to try this place when it is open!
• Jose’s Cantina (St. Ignace): I heard great things about Jose’s Cantina and looking at their menu, it looks like a number of their dishes are or can be made vegan. They have some great unique veggie options and will definitely be checking it out if I’m ever in St. Ignace.

In general, I would recommend bringing some options for yourself. My husband and I brought snacks like granola bars, sandwiches, and fruit. That, with the food we had while on the island, made it fairly simple for us to eat well while here.

Ingredients - makes about 10 small cupcakes

Cupcakes
2.5 cups Almond Flour sifted
1/2 cup Bee Free Honey, Agave, Maple Syrup or your favorite
1/2 t salt
1 tsp baking soda
14 T aquafaba
1 tsp cream of tartar
1/2 cup of powdered sugar

Pre heat oven to 350 degrees. Mix dry ingredients together well. Mix aquafaba in another bowl with the cream of tartar and powdered sugar until peaks form. This will take some time but be patient. Add the Bee Free Honey to the dry ingredients and mix well. Fold the aquafaba into the dry ingredients and Bee Free Honey. Pour into vegan buttered cupcake tin. Bake for about 20 minutes until lightly browned and a knife inserted in the middle of cupcake comes out clean. Set aside to cool.

Frosting

I based this frosting off of elizabethrider.com buttercream frosting recipe:

1/2 cup of soft vegan butter or margerine
1/2 cup of high ratio shortening
3 cups powdered sugar
2 t cashew milk or any other vegan milk
3/4 t vanilla extract

Mix vegan butter and shortening together well. Add the powdered sugar and mix well. Add the vanilla extract and finally the cashew milk. Mix until blended. You can save any unused frosting in a sealed bowl.

Ingredients - serves 6

1.5 T olive oil
1 large onion chopped
1 carrot chopped
1 leek chopped
2 cloves garlic chopped
1 t dried thyme
1 T flour
6.5 cups vegetable stock
4.5 cups frozen corn or fresh corn
2 t garam marsala
1/2 t coriander
2 bay leaves
1 small sweet potato chopped
1.5 cups cauliflower chopped

Method:

Heat oil in a pot. Sauté chopped onion, carrot, leek, thyme, coriander, garam marsala and garlic until onion is translucent. Stir in the flour and cook for an additional minute and pour in the vegetable stock. Stir well. Add the sweet potato and cauliflower to the pot and turn up heat until boiling then reduce. Simmer for about 20 minutes while stirring frequently until the sweet potato and cauliflower are both soft. Stir in 3.5 cups of the corn and cook for an additional 3-5 minutes. Using and immersion blender or regular blender, blend the mixture until somewhat smooth. Add the rest of the corn and serve. May top with toasted pumpkin seeds or croutons if desired.