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Meatout Mondays is our colorful weekly e-newsletter. Each issue features an easy and delicious recipe, great product ideas, health information or breaking news, and inspiration to brighten your week.

Here on the Meatout Mondays Blog we archive articles from our weekly newsletter and post helpful tips, encourage comments from readers like you, and build community.

 

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NEW COOKBOOK: Vegan Comfort Classics: 101 Recipes to Feed Your Face

on Wednesday, 08 November 2017. Posted in Books & Media

NEW COOKBOOK: Vegan Comfort Classics: 101 Recipes to Feed Your Face

Former MTV host and current vegan foodie and YouTube extraordinaire, Lauren Toyota is set to release her first vegan cookbook early next year. Vegan Comfort Classics will include recipe slike vegan ramen, raspberry funfetti pop tarts, southern fried cauliflower, Philly cheesesteak, mac 'n' cheese, and more! Lauren's cookbook is sure to have you drooling over each page. Featuring surprisingly simple ingredients paired with Lauren's signature sassy and witty voice, you'll definitely want to get on the pre-order bandwagon for this one (which officially drops in February 2018).

Learn more and pre-order today at HotForFoodBlog.com.

The $60 Million Non-Dairy-Focused Expansion of DanoneWave Company

on Tuesday, 07 November 2017.

The $60 Million Non-Dairy-Focused Expansion of DanoneWave Company

Just last month we reported on the success of the Danone-WhiteWave acquisition and the boom in third-quarter profits that the company experienced thanks to its new non-dairy arm. With that now comes the news of the companies planned $60 Million investment in its plant-based products. "With the support of our employees, business operators, and the community at large...we are able to provide better-for-you food and beverage choices," said Dan Poland, DanoneWave's Chief Supply Chain Officer. This coming after its huge multi-million dollar promo campaign to push its vegan ice cream line.

Learn more from the source article on VegNews.com.

Perfectly Stuffed Mini Pumpkins - Vegan Recipe

on Monday, 06 November 2017. Posted in Recipes

Perfectly Stuffed Mini Pumpkins - Vegan Recipe

As October fades from our rearview mirror and we coast into November (i.e., the more 'official' start for holiday planning for some) we're excited to share with you a fun, visually scrumptious fall/winter recipe. Brought to you by the ever creative Dianne's Vegan Kitchen food blog, this pumpkin-based creation is great for holiday parties, meetups, potlucks, family get-togethers, and everything in between. Serve hot and enjoy!

Ingredients:
1/2 cup black rice
1 cup water
8-10 mini pumpkins
2 Tbsp. vegetable oil, divided
1 tsp. sea salt, divided
1/2 tsp. black pepper
1 medium-sized onion, diced
2 cloves garlic, minced
6-8 crimini mushrooms, coarsely chopped
1/2 tsp. dried thyme
2 cups baby spinach or kale
2 scallions, sliced
1 Tbsp. balsamic vinegar
2 Tbsp. roasted pumpkin seeds
Fresh parsley for serving, optional

Directions:
1. Preheat oven to 375°F.
2. Line baking sheet with parchment paper or lightly oil a baking pan.
3. Add the rice and water to a medium-sized pot. Bring to a boil and then cover and reduce heat to low. Cook for 40 minutes, or until the rice has absorbed all of the water.
4. While rice is cooking slice the tops off the pumpkins; hollow out the insides (save the seeds for roasting). If they're too tough to cut, bake for a few minutes to soften.
5. Rub insides of pumpkins with 1 Tbsp. of oil and sprinkle with 1/2 tsp. of salt and pepper. 
6. Place pumpkins on a baking sheet and bake for 15-20 minutes, or until slightly tender.
7. Add rest of oil to a large pan over medium-high heat along with the onion, and cook until onion turns translucent (about 5 minutes). Add garlic, mushrooms, thyme, and the remaining salt. Cook for 5-10 minutes until mushrooms have browned. Add scallions and spinach (or kale)  and cook until greens have wilted.
8. In a large bowl mix together cooked rice, veggie mix, and balsamic vinegar.
9. Stuff pumpkins with rice mixture; bake for another 15-20 minutes, until heated through.
10. Serve hot, garnished with pumpkin seeds and parsley.

~

 

For more seasonal vegan recipes check out DiannesVeganKitchen.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Young Father-of-Two Eats More Food to Get off Medications and Lose Weight

on Thursday, 02 November 2017. Posted in Inspiration

Young Father-of-Two Eats More Food to Get off Medications and Lose Weight

In a recent health-related success story over on the Forks Over Knives blog, Anthony Masiello shares his journey from devastating health conditions when he was only in his early 30s, to transitioning into a thriving, active lifestyle wherein he now enjoys a medication- and pain-free time with his family. "I focused on eating more, lots more. More fruits, vegetables, beans, whole grains, nuts, and seeds—and less of everything else. I let the good stuff crowd out the bad stuff I used to eat," said Masiello. Two years later and 160 pounds down, Anthony felt strong, was running regularly, and had the stamina to keep up with his young kids. Now, ten years later, Anthony maintains his plant-based diet and is living proof that change is possible and health goals can be totally achievable!

Read Anthony's full story on ForksOverKnives.com.

Vegan Holiday Menu Coming to Whole Foods Markets Across The Country

on Wednesday, 01 November 2017. Posted in Tips & Ideas

Vegan Holiday Menu Coming to Whole Foods Markets Across The Country

Mark your calendar for November 1st because on this day—AKA World Vegan Day—something wonderful is going to happen. Grocery store giant, Whole Foods Market will be offering a 100 percent vegan menu at their hot bars across the nation. The menu will also be available to order through online, November 1-6 (get $5 off by using promo code "VEGAN"). Think sauerkraut roasted rainbow carrots, mustard-glazed cauliflower, and chocolate toffee miniature cake! The menu was created by the husband-and-wife team behind famed Philadelphia vegan restaurants, Vedge, VStreet, and Wiz Kid.

Learn more at WholeFoodsMarket.com.

The Root Cause of Diabetes and How to Treat it, by Doctor Michael Greger

on Tuesday, 31 October 2017. Posted in Health, News

The Root Cause of Diabetes and How to Treat it, by Doctor Michael Greger

Leading dietary health and nutrition expert Michael Greger, M.D. is known for his information-rich website showcasing weekly research pieces on human health and wellness as it relates to food. In an article posted earlier this year, Greger talks about the primary cause of type 2 diabetes: saturated fats. Referencing a scientific study, Greger notes that "Saturated fat isn't just toxic to the pancreas. The fats predominantly in meat and dairy...are considered nearly "universally toxic." Exposing human liver cells to plant fat...nothing happens; exposed to animal fat, a third of them die."

Keep reading at NutritionFacts.org.

Healthy Veggie Lettuce Wraps

on Monday, 30 October 2017. Posted in Recipes

Healthy Veggie Lettuce Wraps

Okay so this one probably seems pretty straightforward but you know sometimes it's nice to have a solid wrap recipe in your back pocket for those potlucks, parties, or opting for a healthier snack while binging the latest hot picks on your favorite streaming network. Regardless, pick up (or make!) some of your favorite dipping sauce (try hoisin or a vegan ranch) to serve with these beauties and you've got yourself a nice side or appetizer. Yum!

Ingredients:
2 oz. bean thread noodles
Vegetable broth for cooking
2 cups green cabbage, grated
2 cups mushrooms, sliced
4 cloves garlic, minced
1 Tbsp. fresh ginger, minced
1 cup carrots, peeled and grated
1 cup red bell pepper, thinly sliced
1/2 cup scallions, chopped
1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh cilantro, chopped
Medium-size head red lettuce

 

Directions:
1. Soak noodles in warm water until softened, about 15 minutes.
2. In a large skillet heat a couple tablespoons of vegetable broth and saute cabbage for 5 minutes. 
3. Add the mushrooms, garlic, and ginger to the skillet and saute for another 4 minutes. 
4. Add the carrots and bell pepper to the skillet and cook for another 5 minutes or until carrots and peppers are hot but still a little crunchy. Remove from heat.
5. Drain the noodles and cut into 4-inch lengths with scissors. Add them to the vegetables along with the scallions, soy sauce, vinegar, basil, and cilantro. Stir to combine.
6. To serve, place a generous spoonful of the noodle mixture into lettuce leaves. Enjoy!

 

~

 

Find yummy vegan recipes on AnUnrefinedVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Young People of Our Future Would be Happy for a Meat-Free Future

on Thursday, 26 October 2017. Posted in Inspiration

Young People of Our Future Would be Happy for a Meat-Free Future

In a recent survey of 13,000 people spanning 14 countries, Vodafone (a popular, global communications company) found that people—particularly those 18-24 years old—felt better about living in a "futuristic" world that didn't include using animals as a source of food or protein. Within the survey participants were presented with scenarios like switching from meat- to plant-based proteins, how this relates to global carbon emissions and human health conditions, the inclusion of 3D buildings, cleaner cities, faster transport, and artificial intelligence. As a whole survey participants said they felt positive about a future that involved these things, and that the planet and our happiness would be better for them.

Learn more about the survey and its results at Metro.co.uk.

Just in Time for Halloween: Vegan Pumpkin Marshmallows by Dandies

on Wednesday, 25 October 2017. Posted in Products

Just in Time for Halloween: Vegan Pumpkin Marshmallows by Dandies

It's pumpkin everything season and joining in on the fun this year is vegan marshmallow company, Dandies! Their new "pumpkin kissed" marshmallows are sure to bring you all the fall and Halloween themed goodness you could ever wish for. Okay maybe that's an exaggeration, but still, these are obviously awesome and much appreciated. Bake them into your cinnamon cookies, grab a handful for your spiced latte, dole them out into smaller baggies for trick or treat'ers, or make mini fall-themed s'mores—really the options are endless, of course. ::smiles:: 

Check out product and nutrition information at DandiesMarshmallows.com.
Photo by Hannah Kaminsky

French Dairy Company Benefits From Its Vegan Products Acquisition

on Tuesday, 24 October 2017. Posted in News

French Dairy Company Benefits From Its Vegan Products Acquisition

As we hear of increased interest in cruelty-free products and lifestyles it's always nice to see relatively tangible evidence of this. One of the leading global dairy companies recently shared it's third-quarter earnings—since acquiring WhiteWave, the company behind SoDelicious and other plant-based dairy brands and products. The results? Nearly double total revenue from this time last year! And that increase was brought in by the vegan products they acquired. "In the [US] retail channel, plant-based beverages category growth accelerated in Q3 2017, driven by nut-based beverages," noted their report.

See the results for yourself at Danone.com.

Chocolate Peanut Butter Popcorn Truffles

on Monday, 23 October 2017. Posted in Recipes

Chocolate Peanut Butter Popcorn Truffles

Happy-almost-Halloween! If you're planning to hand out yummies or prep something for a potluck or party, we've got just the thing. These easy, chocolatey truffles are perfect for this spooky holiday—or for anytime, really. Prep in advance and keep in the refrigerator for optical delicious-ness when you're ready to nosh 'em down or serve 'em up. Enjoy!

Ingredients:
4 cups popped popcorn + extra for garnish
1/4 cup rolled oats
1/2 cup smooth peanut butter
1/4 cup agave syrup
1 cup vegan chopped dark chocolate chips or chocolate chips
1 tsp. coconut oil
1 to 2 Tbsp. chopped peanuts for garnish

 

Directions:
1. In a large bowl, combine the popcorn and oats. In a small bowl, combine the peanut butter and agave syrup. Heat the peanut butter mixture for 30 to 40 seconds or until heated through. Add the peanut butter mixture to the popcorn and oats and use a rubber spatula to fully combine.
2. Line a large baking sheet with waxed paper or parchment paper. Using wet hands (this will help keep the popcorn mixture sticking to itself rather than you hands. Re-wet your hands after every couple balls), shape the popcorn mixture into balls just slightly smaller than golf balls (something you think you could easily devour in two bites). Place the balls on the prepared baking sheet. Once all the balls are made, refrigerate for 30 minutes.
3. In a double broiler or a glass bowl situated on top of a pot of boiling water, melt the dark chocolate and the coconut oil. Once completely melted and smooth, remove from the heat.
4. Use a spoon to dip one popcorn ball into the melted chocolate and use the spoon to roll it around until fully coated. Use the spoon to place it back on the baking sheet. Repeat with remaining balls. While the chocolate is still wet, top each truffle with little pieces of popcorn and/or chopped peanuts. Return the baking sheet to the refrigerator and chill until the chocolate has hardened. Keep chilled in an airtight container until ready to serve.

~

Get more great vegan recipes on KeepinItKind.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Arizona's 62-Year-Old Record-Breaking Female Powerlifting Vegan

on Thursday, 19 October 2017. Posted in Inspiration

Arizona's 62-Year-Old Record-Breaking Female Powerlifting Vegan

"Armed with ambition and fueled by foliage..." How great is that opening line in AZFamily.com? So good! It's true though, Rocky Luedeker of Oak Creek, Arizona made waves last week as her inspiring fitness accomplishments (and the fact that they were completed on a plant-based diet) made national news. Rocky holds 13 world records and 26 state and national records as well. In the interview with the local publication, Rocky talks about protein and her vegan ways. "A common myth is we don't have enough protein, and we have more than enough protein," she said. You tell 'em, lady! ::smiles::

Learn more about Rocky and her journey on AZFamily.com.

Duck-Less Down, Faux Fur Parkas

on Wednesday, 18 October 2017. Posted in Products

Duck-Less Down, Faux Fur Parkas

Even in fashionable winter wear, there are multiple companies working to ensure our animal friends do not have to pay the price for seasonal garments like warm winter jackets. Enter, Amsterdam-based vegan fashion company, HoodLamb. Now available in the United States, HoodLamb's Nordic Parka features a natural hemp and organic cotton herringbone outer shell. The inner shell is insulated with Thermore EcoDown (a duck-less extreme-cold-resistant material lined with 7mm layered hemp and recycled PET faux fur with removable faux fur trim; equipped with secret pockets, windproof, and water-resistant.

Get product and shipping information at HoodLamb.com.

Meat + The Destruction of Earth's Biodiversity

on Tuesday, 17 October 2017. Posted in News

Meat + The Destruction of Earth's Biodiversity

While we often immediately think of the plight of the innocent farmed animals when it comes to the food industry we may not always think of their wildlife counterparts which, as it turns out, are suffering from meaty diets as well. According to a new report from the World Wildlife Fund (WWF), "found that meat-based diets are responsible for the loss of 60 percent of global biodiversity." We are essentially wiping out parts of the Congo Basin, the Amazon, and the Himalayas to grow crops to feed animals that are raised for food, essentially destroying the natural resources and wild inhabitants of said lands along with it. 

Read the report in full at WWF.org.uk.

Easy Vegan Sugar Cookies Recipe

on Monday, 16 October 2017. Posted in Recipes

Easy Vegan Sugar Cookies Recipe

Yes okay so it's not even Halloween yet and we have here today, for you, a sugar cookie recipe and the accompanying photo is all holiday-esque. But truly, sugar cookies are yummy for any time of year—even Halloween (got any pumpkin or ghost cookie cutters?). Enjoy!

Cookie Ingredients -
2.5 cups all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1 cup vegan margarine
2-3 Tbsp. water
1 tsp. vanilla extract

Icing Ingredients (makes a lot, you may want to halve) -
1/3 cup vegan margarine
3 cups powdered sugar
4-5 Tbsp. water
1/2 tsp. vanilla extract
Food coloring (optional)

 

Directions -
1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, combine flour, sugar, and baking soda. Add margarine, water, and vanilla. Pulse until doughy; add more water if needed.
3. Put dough in the fridge for 5-10 minutes while you dust work surface with flour. Roll out half the dough about a 1/4" thick and cut out shapes with cookie cutter.
4. Leave some room between cutouts when placing them on the baking sheet so they don't bake into each other.
5. Bake for 10-12 minutes or until the edges brown. Turn pan around after 5 minutes.
6. For the icing, combine all ingredients adding the powdered sugar 1 cup at a time. Use a food processor or hand mixer whisk. 
7. When cookies are done baking top with icing and serve now or later!

 

~

 

Get more great vegan recipes on PlantBasedOnABudget.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Iconic publication Forbes Welcomes Vegan Journalist as a Regular Contributor

on Thursday, 12 October 2017. Posted in Inspiration

Iconic publication Forbes Welcomes Vegan Journalist as a Regular Contributor

Katrina Fox, a Sydney, Australia-based journalist and vegan entrepreneur took the initiative to pitch Forbes herself, noting the global increased interest in veganism. They agreed! "I'm really pleased and excited that such a renowned business media outlet is keen to feature regular coverage on the vegan plant-based sector," she said. Katrina is the founder of Vegan Business Media and will be featured as a speaker at the inaugural Plant-Powerd Women Leadership Conference Series in March, in Sydne. "I hope [this news of working with Forbes] encourages existing entrepreneurs to veganize their businesses and inspires anyone considering starting a business to run it on vegan principles," said Katrina. Nice work, lady!

Learn more about Katrina's work at VeganBusinessMedia.com.

Kelp-Based Vegan Bone Broth?!

on Wednesday, 11 October 2017. Posted in Products

Kelp-Based Vegan Bone Broth?!

Yes, that's right, a vegan products company intends to roll out a series of new kelp-based products, the first of which will be their vegan jerky. It will be available in BBQ, High Thai'd, and Sea Salt flavors. Courtney Boyd Myers, co-founder of Beyond the Shoreline, says, "Jerky is just the beginning...we've already got recipes in development for burgers, sausages, instant seaweed stews, and vegan bone broth, and we want to establish [our company] as a household brand for sea green-based products." What do you think? Will you try the bone broth when it comes out?

Get product nutrition info and details at BeyondTheShoreline.com.

Online Vegan Product Sales Tripled

on Tuesday, 10 October 2017. Posted in News

Online Vegan Product Sales Tripled

It's not just physical grocery stores and supermarkets that are seeing a boom the sales of vegan products. The online world is experiencing it too! Per data collected by 1010Data (a market research firm), sales products that advertised as plant-based increased 2.7 times. Among the top items sold were protein powder, books, and shakes. "Consumers are getting more conscious...they're mindful of products they put in and on their bodies and the environmental impact they have..." notes the report. Additionally, between March 2016 and July 2017 the search term "plant-based" tripled!

Check out the source pieces on VegNews.com.

Easy Spicy Avocado Toast Recipe, Vegan

on Monday, 09 October 2017. Posted in Recipes

Easy Spicy Avocado Toast Recipe, Vegan

Okay, okay we realize you may be saying, "Avocado toast, really? We don't nee instructions for slabbing some guac on bread." Yeah but then we thought, what if you haven't tried it yet or considered making it yourself. I mean, having quick and simple guidelines at the ready can't be a terrible thing right? ::giggles:: Anywho, enjoy this one and its 'good fats!'

Ingredients:
2 ripe avocados
4 slices of crusty bread of choice
1/2 tsp. ground turmeric
   (1/8 tsp each toast)
1/2 tsp. crushed dried red pepper
   (1/8 tsp. each toast)
Flaky sea salt

 

Directions:
1. Slick each avocado in half, remove the pit, scoop the avocado from the skin into a bowl, and mash with a fork.
2. Lightly toast four slices of bread.
3. Evenly divide mashed avocado between the toast slices, spread to cover evenly.
4. Sprinkle each with the turmeric, dried red pepper, and salt.
5. Serve immediately.

~

Find more, easy vegan recipes on SundayMorningBananaPancakes.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Professional Athlete Finds His Way Back to the Game by Way of a Veganism

on Thursday, 05 October 2017. Posted in Inspiration

Professional Athlete Finds His Way Back to the Game by Way of a Veganism

In a recent video NBA comeback star and forward for the Denver Nuggets, Wilson Chandler shares his vegan journey. The video by Sentient Fitness (a vegan wellness group) focuses on Chandler's story of finding his way to veganism in 2016, after watching documentaries on the topic and doing independent research. He now credits his faster recovery times, higher energy levels, ability to wake up feeling refreshed, and overall having a clearer mind, to his plant-based diet. "Especially in the black community, a lot of the things we eat affect us," said Wilson. So cool to see these big-time athletes rockin' and reppin' cruelty-free living!

Watch the Sentient Fitness video featuring Chandler at Stack.com.
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