mm-header

 

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.

 

CLICK HERE to subscribe to our weekly e-newsletter

CLICK HERE to view the Current Issue or to browse Back Issues of Meatout Mondays

RECIPE: Chik'n Noodle Soup Vegan

on Monday, 20 March 2017. Posted in Recipes

RECIPE: Chik'n Noodle Soup Vegan

Warm, filling, and delicious, this vegan chicken noodle miso soup from the Sunday Morning Banana Pancakes food blog, will surely have you slurping every last sip from the bowl. The best part of this one is you can really make it your own—try using your favorite noodles, spices, and maybe that new vegan chicken product you've had your eye on lately. Or for a healthier version swap out the faux meat for chickpeas. Enjoy!

Ingredients:

Drizzle of olive oil
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
1 cup vegan chik'n cubes (or 1 cup chickpeas)
6 cups vegetable broth
Salt, to taste
1 Tbsp. white miso paste
2 Tbsp nutritional yeast
2 handfuls of edamame noodles, broke in half (or your favorite pasta)

Directions:

1. In a soup pot over medium heat add a drizzle of olive oil. Then add the carrots, celery, onions, and salt. Cook until onions begin to soften. 
2. Add in the vegan chick'n (or garbanzo beans) and cook an additional 5 minutes, stirring to ensure nothing sticks to the bottom.
3. Add the broth, miso, and nutritional yeast. Bring to a boil, then turn down to a simmer and cover. Simmer for about 30 minutes before adding the pasta (cook according to package instructions). 
4. Turn off burner and allow to cool before serving.

Find more delicious vegan recipes at 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; tag FARM and use #MeatoutMondays so we can find you! Yay!!

DC Greek Restaurant Goes Vegan

on Thursday, 16 March 2017. Posted in Inspiration

DC Greek Restaurant Goes Vegan

Chefs from all culinary backgrounds have been making news waves over the years as they and/or their restaurants get veganized. We have another one to add to the growing list of compassionate cooks, a one mister José Andrés. Andrés recently announced that the menu at his Greek restaurant Zaytina (in Washington, DC) is now vegan! With dishes like plant-based kabobs, olive oil poached artichokes, shiitake mushroom-topped flatbread, and Greek Mountain Tea Granita served with red grapefruit, orange confit, and mint, you can be sure José's efforts will not go unnoticed. We are continually inspired by those who can reach many, in their efforts to create more awareness about plant-based foods and how amazingly delicious they can be. Thanks, Chef!

Read the source article about this on VegNews.com.

Dangerous and False Claims of The Milk Industry

on Wednesday, 15 March 2017. Posted in News

Dangerous and False Claims of The Milk Industry

For as long as probably most of us can remember commercials, billboards, and TV advertisements have relentlessly touted the health benefits of drinking milk—most notably related to our bone health. However science has shown us that this is utterly not the case. "...a new study published in the British Medical Journal affirms growing suspicions that...calcium supplements and high dairy intake aren't just futile [but detrimental]", notes an article highlighting the results on news source Munchies. Additionally, "...[there is] a positive correlation between high milk consumption and mortality, as well as a higher incidence of bone fracture among women who consumed the most milk." 

Read more about this news piece on NBCNews.com.

RECIPE: Creamy Avocado Chipotle Sweet Potato Soup

on Monday, 13 March 2017. Posted in Recipes

RECIPE: Creamy Avocado Chipotle Sweet Potato Soup

It is still the perfect time of year for a warm, soothing bowl of yum-ness. We have a great one for you this week featuring hearty sweet potatoes mixed with tasty spices and an optional kick of chipotle pepper! It is also a great one for those of us on the 'food photo' and/or Instagram train. Grab your favorite serving bowl and set the lighting 'just so' for the perfect shot. The camera eats first after all, right? ::wink::

Primary Ingredients:
1 avocado, skin and pit removed and sliced
1 large sweet potato, peeled and cubed
1 chipotle pepper, roughly chopped (optional)
2 cloves garlic, minced
2 tsp. cumin
2 tsp. salt
1/2 tsp. white pepper (optional)
1 Tbsp. agave or maple syrup
Juice of 1  lime
3-4 cups water
Optional Toppings:
Cilantro, tortilla chips or strips, vegan sour cream, sliced avocado, torn baby spinach

Directions:

1. In a medium soup pot or dutch oven, add all ingredients (except the lime juice) and add 3 and 1/2 cups of water to the pot.
2. Over medium-high heat bring to a boil and simmer for 15-20 minutes or until the potatoes are tender. 
3. Remove pot from heat and blend to desired consistency with an immersion blender or stand blender. 
4. Add the additional 1/2 cup water if desired and then add the lemon juice. Stir until well combined. 
5. Place soup in serving bowls and garnish to your liking. Enjoy!

Look for more fantastic 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; tag FARM and use #MeatoutMondays so we can find you! Yay!!

 

Milan's Incredible 225 Pound Weight Loss Journey

on Thursday, 02 March 2017. Posted in Inspiration

Milan's Incredible 225 Pound Weight Loss Journey

The After nearly 20 years of struggling with losing and re-gaining weight, trying various diet and weight loss programs, and attributing his health conditions to genetics, Milan Ross gave it one more go. Through his employer, Whole Foods Market, Milan was granted an opportunity to participate in a plant-based immersion course created by Dr. Scott Stoll's. That experience has since led to a miraculous healthy weight loss, a book deal, and a passion driven by helping others address their health and dietary conditions too. "Looking back I realize all the gadgets, pills, and diets over the years were simply the means for me to feel, even if for the briefest of moments, hope—hope that one day my life and health would improve." Milan is now off all medications and continues to live plant-based.

 

Read more of Milan's story on ForksOverKnives.com.

Meat Banned From Official German Functions, Related to the Environment

on Wednesday, 01 March 2017. Posted in News

Meat Banned From Official German Functions, Related to the Environment

Official meetings and events hosted by the Ministry of Environment in Germany will no longer be serving or offering meat. Last week Germany's environment minister, Barbara Hendricks, announced that—due to environmental reasons—meat shall be banned from any functions associated with the Ministry of Environment. This is a huge step and even bigger statement coming from a country that is well known for its schnitzels and sausages. However with the science-based evidence linking climate change to animal agriculture as well as water and land degradation, this is an important move to make. Thanks for setting such a positive and forward-thinking example, Germany!


Check out the source article on ThinkProgress.org.
(Photo by SeriousEats)

Animal Rights National Conference: REGISTRATION NOW OPEN

on Tuesday, 28 February 2017. Posted in Tips & Ideas

Animal Rights National Conference: REGISTRATION NOW OPEN

We are back at it! The Animal Rights National Conference is once again set to take place this summer (this time in Washington, DC). As the world's largest and longest running animal rights gathering—having started back in 1981—we are jazzed to again bring you some of the most prolific and informative presentations, speakers, exhibitors, and movers and shakers in the animal rights community. Created for people who wish to improve their animal advocacy skills or simply network with other animal activists, the Animal Rights National Conference includes more than 100 speakers, more than 100 free exhibits, nightly networking receptions, awards banquet, and so much more. We are excited to announce that early registration is now open. Snag your tickets soon to get the best deals!



Get all the information and details at ARConference.org.

RECIPE: Simple Vegan Roasted Spaghetti Squash

on Monday, 27 February 2017. Posted in Recipes

RECIPE: Simple Vegan Roasted Spaghetti Squash

We have a super simple one for you this week! Featuring healthy spaghetti squash—which is packed with fiber, antioxidants, vitamins A and C, calcium, and potassium, and considered a great anti-inflammatory. This is also a great base to work from if you would like to build a more substantial meal. You could pull the fork-scraped insides of the cooked squash out, plate it, and add even more to it. Maybe try placing it on a bed of fresh spinach, add some chili or other of your favorite spices. The options are limitless. Have fun with this one and enjoy!

Ingredients:

1 spaghetti squash
1/2 cup marinara or tomato sauce
Two handfuls of grape tomatoes
1 Tbsp. chives
Salt, to taste
Black pepper, to taste

Directions:

1. Preheat oven to 350°F.
2. Wash and cut squash in half, vertically.
3. Remove the seeds and place both pieces face-down on a foil lined baking sheet.
4. Bake for 50-55 minutes, or until soft/tender to a fork.
5. Wash and half each of the grape tomatoes.
6. Remove squash from oven and using a fork scrape the insides all around.
7. Top each fork-scraped half with tomato sauce, halved grape tomatoes, chives, and salt and pepper to taste.



Find more great seasonal 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; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Oakland, California Schools Go Plant-Based

on Thursday, 23 February 2017. Posted in Inspiration, News

Oakland, California Schools Go Plant-Based

As the topic of global warming continues to be at the forefront of discussions around the health of our planet, Oakland, California area schools have agreed to do something about it. In partnership with Friends of the Earth (FOE) an environmental group, Oakland Unified School District is taking action by reducing the meat and dairy on the school menus, and focusing more on plant-based options. "FOE says total carbon dioxide (CO2) emissions from the school lunch program declined by 14 percent...If every school district in the U.S. followed Oakland, the reduced CO2 emissions would be equal to removing 150,000 cars from the roads," notes The DailyCaller. In addition to being better for the planet, the plant-based meals are healthier for the kids as well.  

Check out the full article on DailyCaller.com.

Suing the USDA for The Animals

on Wednesday, 22 February 2017. Posted in News

Suing the USDA for The Animals

It is unquestionably a unique and unusual time in the United States right now. The removal of animal welfare records from the USDA's public website fits in with one of the many decisions that has us scratching our head lately. In response to this, many groups,including Physicians Committee for Responsible Medicine (PCRM), Born Free USA, Beagle Freedom Project,  MSPCA-Angell, PETA, and Harvard Animal Law & Policy Fellow Delcianna Winders have filed a lawsuit against the USDA, to restore the records. Per VegNews, "The lawsuit alleges that the USDA violated the Freedom of Information Act (FOIA) which requires federal agencies to make all records released under FOIA electronically available to the public." It could take more than 200 days to get a response.

Learn more about what is going on with this on VegNews.com.

Starbucks' NEW Vegan Breakfast Option

on Tuesday, 21 February 2017. Posted in Tips & Ideas

Starbucks' NEW Vegan Breakfast Option

It seems like it has been a long time coming but after gradually introducing vegan-friendly drinks and snacks over the years, and adding almond milk to their menu last year, Starbucks is finally   testing a protein-rich prepared breakfast option, that is fully vegan. In select Starbucks locations throughout New York you can now purchase overnight oats (steel cut oats, quinoa, and chia seeds) soaked in coconut milk topped with almond slices. Incredible! If sales go well in their test locations in New York they plan to add this new vegan menu item to its stores across the nation! 

Read more about Starbuck's new vegan option on WellAndGood.com.

RECIPE: Vegan Maitake Mushroom Crostini

on Monday, 20 February 2017. Posted in Recipes

RECIPE: Vegan Maitake Mushroom Crostini

Perfect as an appetizer, a side, or a snack, you may want to add this maitake mushroom crostini recipe to your recipe folder. Aside from being quick and easy to throw together as a whole, maitake mushrooms are great for the immune system and lowering blood sugar levels. So this one is also a healthy one to have on hand!

Ingredients:

6 slices of ciabatta bread, 1/4" - 1/2" thin
1 1/4 cups dried maitake mushrooms, rinsed and trimmed well
2 cups water (to soak mushrooms)
2 cups sliced baby bella mushrooms
1 Tbsp. fresh oregano, woody stems removed
1 Tbsp. + 1 tsp. olive oil
1 tsp. salt

Directions:

1. Rinse and trim the maitake mushrooms and in a medium bowl soak in 2 cups of water for at least 30 minutes.
2. Slice ciabatta bread and drizzle slices with 1 tablespoon olive oil. Place on a rimmed baking sheet and broil on low until golden brown. 
3. Remove from oven and set aside.
4. Over medium/high heat in a large saute pan add 1 teaspoon olive oil and baby bellas. Saute until golden brown, add maitake mushrooms (cutting larger pieces to bite size if needed). Saute for about 2 minutes and add oregano, cook for 1 minute.
5. Remove from  heat and top each crostini with 2 tablespoons of mushroom mixture.
6. Sprinkle each crostini and mushroom set with salt. Serve and enjoy! 

Find more great vegan recipes on SundayMorningBananaPancakes.com.
(Photo by The Little Ferraro Kitchen)

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Denver Chefs Featured on ExtraCrispy

on Thursday, 16 February 2017. Posted in Inspiration

Denver Chefs Featured on ExtraCrispy

It is always warming to see passionate vegans and vegan-friendly folk, who are making real changes in the world—through their unique skills and interests—being featured in popular media. Lifestyle Network's foodie publication ExtraCrispy recently showcased two long-time vegan chefs in Denver, Colorado who head up the delicious noms at popular eatery City O' City. The title of the article: These Chefs Are Making Denver's Carnivores Fall in Love with Vegan Food, is pretty fantastic on its own. But we also love the positive light shown on the efforts and persistence of Dave Grant and Nick Anderson, to create plant-based creations by way of memorable childhood meals from their midwestern upbringing and passion for animal welfare.

Read the full original article on ExtraCrispy.com.

Beef Industry Hurt by Millennials

on Wednesday, 15 February 2017. Posted in News

Beef Industry Hurt by Millennials

Kentucky area cow farmers have been experiencing a major drop in beef cow meat sales over the past couple of years. The industry has gone from turning a $1 billion profit to hardly breaking even. In an effort to find out what has caused the change in sales Kentucky New Era media outlet partnered with researchers at Western Kentucky University to survey people between the ages of 18 and 25, "which revealed a paradigm shift in the millennial population's perception of meat," notes VegNews.com. It was revealed that negative media about the meat and dairy industries has impacted millennial's decision to buy and consume animal products. "The urban millennial's perception of beef is hazy, at best...These are the young men and women that will be the next cosumers," said Stephen Green, cattle farmer and lead researcher. 

Read the original article review on KentuckyNewEra.com.
(Photo from Fast Company)

Breyers BRAND NEW Vegan Ice Cream Flavor

on Tuesday, 14 February 2017. Posted in Products

Breyers BRAND NEW Vegan Ice Cream Flavor

The "vegan Internet" absolutely roared with joy and excitement at the end of last week as a rare photo (taken by Alyssa Weiss) of a completely unexpected long-standing iconic brand of ice cream secretly released brand new vegan options. After 150 years in the ice cream industry Breyers has just dipped its toe into the creamy cruelty-free world with its new vegan flavor, Oreo Cookies & Cream! This just on the heels of Ben & Jerry's announcing two new vegan flavors recently (adding to the four vegan options they released last year), including Cherry Garcia and Coconut Seven Layer Bar. Incredible! This continues to demonstrate that "voting" with our dollars really does get the attention of companies that, well - move with the money. And if that means moving away from dairy products and to cruelty-free, more environmentally-friendly, and healthier food options. Well, then gosh darn this is great!

Find product and nutritional information (soon) at Breyers.com.
Photo by Alyssa Weiss

RECIPE: Gluten- & Oil-Free Sweet Potato Chickpea Hash

on Monday, 13 February 2017. Posted in Recipes

RECIPE: Gluten- & Oil-Free Sweet Potato Chickpea Hash

This recipe packs a healthful punch so be sure to bookmark it or add it to your virtual recipe binder because we suspect you will want to revisit this one a few times a year. ::wink:: Featuring both sweet potatoes (known for containing vitamin A, vitamin C, fiber, and multiple B vitamins) and chickpeas (best known for providing protein, fiber, potassium, iron, and magnesium) this dish makes a fantastic side or even main! Plus, it is both gluten-free and oil-free, filling, and leaves room for adding some of your own favorite spices too! Have fun with this one and enjoy!

Ingredients:

2 large sweet potatoes (about 4-5 cups)
1 can of organic chickpeas (15 ounces)
1/2 yellow onion, diced (1 cup)
1/8 green onion, diced (optional)
1 Tbsp. fresh thyme
Salt, to taste
Pepper, to taste

Directions:

1. In a large skillet, cook diced onion over medium heat for 4 minutes.
2. Add dice sweet potatoes and cook until almost tender (about 10-12 minutes).
3. Add drained and rinsed chickpeas and thyme, and give it a good mix. Reduce heat to medium-low.
4. Cook until potatoes are fork tender and slightly crisp. Season to taste with salt and pepper. 
5. Serve warm topped with fresh thyme and green onion. 

 

Find more delicious gluten-free vegan recipes at ThePlantPhilosophy.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Vegan Football (Soccer) Club in The UK

on Thursday, 09 February 2017. Posted in Inspiration

Vegan Football (Soccer) Club in The UK

Did you know that the England-based Forest Green Rovers Football Club (that we might also know as "soccer")—a professional football club of the National League—is 100 percent vegan? Yep, and it is because of the club chairman, mister Dale Vince. "Thanks to Vince, the club has been fully vegan since June 2014. That means no meat, fish, dairy, or other animal products of any kind...at the club, whether for players, visitors, or fans," notes a feature about Vince on the UK's Independent. A vegan and long time eco advocate, Vince explained his passion for providing healthy food to the football players. Surprisingly, or maybe not, the gradual transition has gone quite smoothly. Very cool, Vince! 

Read the interview with Dale Vince on Independent.co.uk.

Ethical Eggs Are Simply Not Real - The Guardian

on Wednesday, 08 February 2017. Posted in News

Ethical Eggs Are Simply Not Real - The Guardian

In an effort to make continued sales of chicken's eggs sustainable for those profiting from it, the idea of "free-range" and "humane" practices came into play. These labels have been around for some time now but surely we can agree that any industry that involves beak burning and killing off of baby male chicks is far from cruelty-free. An article recently published in The Guardian explores how consumers are being misled in order to make buying eggs easier. "When it comes to eggs labeled "free-range," the hens involved in their production are often tightly confined, routinely have their beaks trimmed without anesthesia, and are kept in conditions that force them to lay 500 eggs annually—whereas they would only lay 20 in the wild," notes coverage of the piece on VegNews.com

Read more from the op-ed piece on TheGuardian.com.

Primal Strips: Meatless Vegan Jerky

on Tuesday, 07 February 2017. Posted in Products

Primal Strips: Meatless Vegan Jerky

Perfect for everything from salad toppers, stir frys, snacks for outdoorsy types, or a quick bite for when you or the family is on the-go, Primal Strips have long been a delicious go-to for those wishing to ditch animal products. These yummies are non-GMO and contain no preservatives, no cholesterol, or artificial flavors. They provide a solid source of protein with a base of shiitake mushroom, soy, and seitan. Plus, they come in a variety of tasty flavors including Thai Peanut, Mesquite Lime, Teriyaki, Hot & Spicy, Hickory Smoked, and Texas BBQ. You can't go wrong with a flavor here! You might even want to keep a few on hand in the pantry so you can quickly grab-n-go when needed. ::wink:: 

Find product and nutritional information at PrimalSpiritFoods.com.

RECIPE: Healthy Cacao Berry Bliss Smoothie Bowl

on Monday, 06 February 2017. Posted in Recipes

RECIPE: Healthy Cacao Berry Bliss Smoothie Bowl

There is about one week left until Valentine's Day and if you are looking for a sweet and easy to prepare breakfast-in-bed kind of meal, this is a great one! You could even get creative and make a little heart out of the sliced strawberries or the other fruit! We know, we know, so creative right? ::giggles:: Seriously though, this bowl of yumminess is not only pretty but also healthy and delicious. NOTE: This recipe is for *one* so be sure to double up on ingredients if you want to make two! Enjoy! 

Blended Ingredients:
1/4 cup almond milk (or your favorite non-dairy milk)
1/2 banana
1 1/4 cup frozen mixed berries
1 acai packet (try the Sambazon brand)
1 heaping teaspoon maca powder
1-2 Tablespoons cacao powder

Topping Ingredients:
1/2 cup + 1/4 cup granola (your favorite kind)
1/2 banana, thinly sliced
2-3 strawberries, thinly sliced
1/2 cup mixed fresh berries, try blueberries, blackberries, and raspberries
2 teaspoon cacao nibs
1 teaspoon hemp hearts (also known as shelled hemp seeds)

Directions:
1. Prepare your toppings, like slicing the bananas and strawberries.
2. Combine the "blended" ingredients in a high-speed blender and puree until smooth. You may need to scrape the sides a few times or stir to break up clumps. This will be a thick smoothie!
3. Pour 1/4 granola into the bottom of the serving bowl. Gently pour the smoothie on top of the granola. Top with the 1/2 cup of granola and sliced fruit. Sprinkle the cacao nibs and hemp seeds on top of the fruit and serve immediately. 

Find more fantabulous vegan recipes at KeepinItKind.com.
 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

<<  1 2 [34 5 6 7  >>