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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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Vegan Meat Company Going Strong: Match Meats

on Tuesday, 10 January 2017. Posted in Products

Vegan Meat Company Going Strong: Match Meats

With options like vegan beef, chicken, crab, pork, and Italian and chorizo sausage our friends at Match Meats are going strong and continue to create delicious and beautiful cruelty-free plant-based meat products. Additionally Match Meats prides itself on being totally free of artificial flavors, trans-fat, GMOs, hormones, cholesterol, artificial colors, and antibiotics; totally a product we can get behind! Crab your favorite Match Meat products today on VeganEssentials.com or if you live in the St. Louis area, check out Whole Foods Market and Dierbergs grocery stores. We are grateful for companies that make vegan living more doable. Thank you much Match Meats!

Find product and nutritional information at MatchMeats.com.

DIY Vegan Charcuterie Board by The Plant Philosophy

on Monday, 09 January 2017. Posted in Recipes

DIY Vegan Charcuterie Board by The Plant Philosophy

We wanted to change things up this week with a fun platter style recipe that is totally open for your own interpretation and preferred fruits and veggies. Inspired by the Charcuterie Board recipe from The Plant Philosophy food blog—this one includes additional vegan cheese and pate recipes so be sure to prep ahead of time so you you will be ready to serve up this beautiful board, when ready. Have fun with this one!

Ingredients:

Lemon cranberry cashew vegan cheese ball, recipe HERE
Mushroom pate, recipe HERE
2 bell peppers, thinly sliced
8 stalks celery, cut to your preferred size
Tomatoes
Jicama, cut to your preferred size
Red and green grapes
Roasted bell peppers
Artichokes
Hummus, your preferred flavor/brand/or homemade
Kalamata olives
Roasted Macadamia Nuts
Assortment of your favorite crackers and breads

Directions: 

1. To assemble, prep ahead the dips and spreads beforehand.
2. Wash and cut all fruits and/or vegetables.
3. Use a large cutting board or platter as the base and begin to lay out everything, spreading the dips/spreads evenly and filling in any gaps with crackers or bread.
4. Serve with wooden picks, spoons, and plates for easy assembly.

 

Find even more fun and flattering 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!!

Professional Athlete Runs On Plants

on Thursday, 05 January 2017. Posted in Inspiration

Professional Athlete Runs On Plants

During a feature on MTV Fit Session professional athlete Morgan Mitchell, a 400 meter track runner, said that she "became vegan for [her] health, obviously [because of] the animal agriculture—that was quite horrible, I watched a few documentaries and it just changed the way I saw the world." She continued, "I guess it just came down to the fact that I didn't want to my career before anyone's life." The 22 year old hails from Australia and competed in the 2016 Olympic Games, coming in 8th place in the 400 meter relay. We first "met" Mitchell about five months ago she was preparing for the Olympics. It is so cool to know she is steadfast and physically strong in her plant-based endeavors. We love it, Morgan! Thank you for sharing your journey. 

Watch the short video about Morgan here on Facebook.com.

Chicken Viruses & Human Cancers

on Wednesday, 04 January 2017. Posted in Health, News

Chicken Viruses & Human Cancers

In one of Dr. Michael Greger's recent videos exploring some published scientific studies, he dives into the question of why incidents of cancers have been on the rise for the last half century. Sharing his latest findings, via his popular YouTube series, Greger points out that up to 20 percent of all cancers are caused by infectious agents and that "researchers used DNA testing techniques to test the blood of about 200 people who [work in the chicken meat production industries]...and 20 percent had viral DNA in their blood." Further studies and results found that some poultry viruses—transferred from the bird—increased risk of dying from several cancers. This was found to be the case for those who handle farmed chickens as well as those who work in supermarket and the general population as well.

Watch the video and learn more at NutritionFacts.org.

Mori-Nu Silken Tofu

on Tuesday, 03 January 2017. Posted in Products

Mori-Nu Silken Tofu

Known to have one of the most rigorous non-GMO soybean development programs in North American, Mori-Nu Silken Tofu is one of our favorites. Their soybean supplier (KAPI - KG Agri Products) proudly note their control over the production of their soybeans—everything from non-GMO seeds, soybean "breeding," and shipping of the product. Additionally, the soybeans endure a thorough quality testing period where only the best of the best are shipped. Plus, with a variety of tofu created (like firm, extra firm, lite firm, and soft) one can easily find a Mori-Nu Silken Tofu that suits their cooking and dining needs. Tofu is a great source of protein, iron, calcium, essential amino acids, magnesium, zinc, and vitamin B1. Check it out!

Find product and nutritional information at Marinu.com.

RECIPE: Winter Squash & Quinoa Patties w/Homemade Aioli Topping

on Monday, 02 January 2017. Posted in Recipes

RECIPE: Winter Squash & Quinoa Patties w/Homemade Aioli Topping

Happy 2017! We hope you had an awesome time ringing in the new year last weekend. Woohoo! Let us kick off the this fresh new year with some yummy squash and quinoa patties, complete with an easy homemade aioli topper. Enjoy!

Patty Ingredients:
4-5 cups seeded, peeled & cubed squash (butternut or acorn will do)
1/2 cup dry quinoa + 1 cup water
1/3 cup pecans
1/2 cup gluten-free all purpose flour
2 cups loosely packed kale
Salt, to taste
1 tsp. dried hot pepper
1 Tbsp coconut oil
Aioli Ingredients:
4 Tbsp. vegan mayo
2 tsp. maple syrup

Directions:
1. Rinse quinoa under cold water, bring 1 cup water to a boil and cook quinoa for 12-15 minutes until water is absorbed.
2. Pulse pecans, kale, and hot pepper in food processor; add cooked squash and pulse a few times until squash begins to combine with kale and pecans. Add quinoa, flour, and salt, process for about 30 seconds until a mixture begins to form. Allow mixture to slightly cool, enough to comfortably handle.
3. A 1/2 cup at a time form mixture into patties. Lightly coat a medium-low heat pan with coconut oil and fry the patties for about 3 minutes on each side, until golden brown. Repeat until all mixture is used up (about 10 patties).
4. Combine maple syrup and vegan mayo, stir until well mixed (to create aioli). 
5. Serve warm topped with aioli mixture. 

Find 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!!

Texas Officers & Their Tofurky Roasts

on Thursday, 29 December 2016. Posted in Inspiration

Texas Officers & Their Tofurky Roasts

When the story of police officers in Fort Worth, Texas, handing out turkeys "instead of tickets", hit major media outlets it didn't take long for some action to make the gesture even more compassionate—swapping turkey carcasses for vegan Tofurky roasts. PETA reached out to the district and teamed up with local vegan restaurant, Spiral Diner, to provide cruelty-free holiday roasts in lieu of handing out the animals themselves. "The Fort Worth PD, we want to reach out to our community," Sgt. Povero of the FWPD said. "And that's basically one part of our community that we really never considered to reach out to." Every little bit helps! Bit thank you to Fort Worth PD, PETA, ad Spiral Diner!

Watch the short video clip featuring Fort Worth PD on CW33.com.

New UK Shopping Behaviors Impacting Meat Sales

on Wednesday, 28 December 2016. Posted in News

New UK Shopping Behaviors Impacting Meat Sales

With continuous worldwide reports and studies being released about the dangers of consuming animal products it is no surprise that The Grocer's (a trade magazine) recent product survey declared some pretty hefty changes in the shopping habits of residents in the United Kingdom. Per the source article, VegNews.com, "...nationwide sales of all meat products have plummeted by €327.8 million ($405.4 million)...accounting for the largest decrease in the sector. For comparison, the report revealed that the sale of cigarettes fell by €210.7 million ($260.6 million);" they are getting ride of meat fast than smoking cigarettes! These global reports are important as we continue to see a shift toward more health conscious and compassionate living.

See the report and learn more on TheGrocer.co.uk.

(Photo by HuffingtonPost)

Nature's Path - Vegan Products

on Tuesday, 27 December 2016. Posted in Products

Nature's Path - Vegan Products

Chances are high you have heard of Nature's Path. They are a booming family-run company that has been around since 1985. We love Nature's Path not only because they are certified fairtrade, organic, and non-GMO, and make dozens of products that are fully-vegan but they also regularly support the efforts of animal rights groups! Nature's Path makes a wide range of delicious and healthful products including oatmeal, granola, superfood bars, cereals, waffles, and pastries. Plus, they focus on including healthful ingredients like flax, hemp, and chia. We are grateful for their support and hope you will give some of their vegan products a try, if you haven't already. 

Find product and nutritional information at NaturesPath.com.

VEGAN RECIPE: Old Fashioned Cinnamon Rolls

on Monday, 26 December 2016. Posted in Recipes

VEGAN RECIPE: Old Fashioned Cinnamon Rolls

Happy day after Christmas! We hope you are having a nice holiday if you are celebrating this year. Since you might be enjoying some down time we thought we would share a recipe that takes a wee bit more time to plan out and make, but is super fun and of course the best ever to eat once finished. Enjoy!

Ingredients:
1 cup unsweetened almond milk, room temp.
1/4 cup vegan butter, melted
2 1/4 tsp. active dry yeast
3 cups all purpose flour
1 Tbsp. sugar
1/4 tsp. salt
1/4 cup vegan butter, melted
1/4 cup sugar
2 tsp. cinnamon
1/4 cup chopped walnuts

Vanilla Bean Glaze Ingredients:
1 cup powdered sugar
2 vanilla beans, scraped
2 Tbsp. unsweetened almond milk
chopped walnuts, for garnish

Directions:
1. Combine almond milk and butter in the bowl of a stand mixer. Pour in the yeast and let set to activate for about 5-10 minutes.
2. In a medium bowl combine flour, sugar, and salt.
3. When yeast mixture is ready, pour the flour mixture in about 1 cup at a time, stirring as you go. When dough comes together, knead for about 1 minute, to form a loose, sticky ball. Move dough ball to a lightly oiled bowl and cover with plastic wrap or a clean dish towel and leave in a warm place to double in size, about 1-2 hours.
4. Place risen dough onto a lightly floured surface and roll out into a 1/4-inch thick rectangle. Brush the dough generously with melted butter, sprinkle sugar, cinnamon and walnuts evenly over the top. Starting on one side roll the dough into one thick long log. Using a serrated or sharp knife, slice into 9 equal rolls. Place rolls into a well greased 8x8 pan and cover with plastic wrap or dish towel; let sit and rise for about 30 minutes.
5. Preheat oven to 350°F. When ready bake rolls for 25-30 minutes, until golden and fluffy. Once done, remove from oven and drizzle the vanilla bean glaze generously over the top and garnish with chopped walnuts.

For more awesomely vegan recipes check out FettleVegan.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!!

Meat & Multiple Sclerosis

on Wednesday, 21 December 2016. Posted in News

Meat & Multiple Sclerosis

While historically it has been difficult to conduct effective studies related to multiple sclerosis—due to inadequate control groups—a new study has made some progress and published its results. This month's issue of Nature (a scientific journal) included a paper by science writer, Sujata Gupta. The paper talked of the results of a one year long study with 61 multiple sclerosis patients who followed The McDougall Diet. As such, each participant experienced lower fatigue rates when eating a plant-based diet. Per the source article on VegNews.com, "In recent years, multiple studies have proven plant-based diets effectively ease the pain associated with type 2 diabetes and lower the risk of heart disease, obesity, and certain types of cancer," as well.

Read the original paper by Gupta on Nature.com.

100 Vegan Recipes for The Holidays by Kristy, from Keepin' It Kind

on Tuesday, 20 December 2016. Posted in Tips & Ideas

100 Vegan Recipes for The Holidays by Kristy, from Keepin' It Kind

We heart our gal pal Kristy from the Keepin' It Kind food blog as she is always knocking it out of the park with her fabulous recipe assortments. That is why we are extra excited to share one of her classic and epic blog posts (from a couple of years ago) feature one-whopping-hundred vegan recipes that are perfect for the holiday season. Now we realize the holidays are closing out but there is always time (and room in our bellies) for these fantastic dishes. Keep this blog post at the ready when you need something delicious, that will also impress family and friends. She has included everything from brunch to appetizers, salads, soups, sides, mains, desserts, and drinks. Thanks so much, Kristy!

Check out this awesome resource post at KeepinItKind.com.

RECIPE: Lemon Pepper Cauliflower "Steaks" & Veggies

on Monday, 19 December 2016. Posted in Recipes

Is it really holiday season and do we really only have a few weeks left of the year? Bananas! Actually, it is cauliflower! Haha! This week's recipe is great for those seasonal gatherings, or smaller home cooked meals. Prepare ahead and enjoy. Happy holidays!

Main Ingredients:
1 head of cauliflower, cut into "steaks (2-3 slices)
12 small carrots, 1/2 inch thick
16 small potatoes, halved
1/2 cup pearl onions (optional)
2 Tbsp. vegetable stock
1/2 tsp. garlic powder
1/2 tsp. onion powder
Fresh thyme, as desired
Salt and pepper, to taste

"Steak" Marinade:
2 Tbsp. vegetable stock
1 lemon, juiced
1 lemon zested
2 cloves garlic, minced
1/2 tsp. vegan Worcestershire sauce, optional
Salt and pepper, to taste

Directions:
1. Preheat oven to 425°F and cut cauliflower into thick 1" steaks.
2. Measure and mix together marinade ingredients, and pour over steaks in a shallow dish; evenly coat both sides. Save extra marinade for later.
3. Place prepared potatoes and carrots into a large bowl and toss with stock, seasonings, and thyme. 
4. Line a baking sheet with parchment paper and spread everything into a single layer. Bake for 30 minutes.
5. Remove from oven, flip everything, and use extra marinade to baste "steaks" liberally. Add pearl onions and bake for another 15-20 minutes, or until potatoes are tender. 
6. Top "steaks" with remaining marinade and serve hot with salt and pepper, to taste. 

Find more great holiday 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 Food & Supplies Drive (Portland, Oregon)

on Monday, 19 December 2016. Posted in Inspiration, Tips & Ideas

We could use your help in inspiring others to keep going and to stay strong during a time of year that can often be difficult for those struggling. If you are in Portland, Oregon or know anyone who is, please help spread the word about our food and supplies drive. We have bins set out in front of Food Flight! Grocery, Vtopia Cheese Shop, Blossoming Lotus, and Thirsty Sasquatch for collecting pantry staples, canned foods, clothing, hygiene products, and school supplies for children. The items will be donated at the Immigrant and Refugee Community Organization on Monday, December 22nd. 

Join the event page here on Facebook.com to learn more.

New Plant-Based TV Show: The Big Fat Truth (April 2017)

on Thursday, 15 December 2016. Posted in Inspiration, News

New Plant-Based TV Show: The Big Fat Truth (April 2017)

You may have heard of TV shows like The Biggest Loser, Bar Rescue, and Extreme Weight Loss but did you know that the producer of these shows is vegan? And that he has decided to launch a plant-based version of the famed, The Biggest LoserThe Big Fat Truth will aim to have participants eat a plant-based diet—while under the watchful eye of the amazing Dr. Michael Greger. In an interview with VegNews, Roth said, "a group of six diabetic participants featured on the show completely ceased taking medication after the initial 10-day, plant-based transition—just from eating plants!" The show is set to air in April 2017 on the Z Living network. Plant-based TV shows by 'big deal' producers? Yes please!

Read the source article on VegNews.com.

Lung Cancer & Slaughterhouse Workers

on Wednesday, 14 December 2016. Posted in News

Lung Cancer & Slaughterhouse Workers

In order to determine what causes lung cancer, among people who do not smoke, Nobel Prize winner, Harald Zur Hausen, MD has been studying and recently released new findings. He gave a presentation at the World Conference on Lung Cancer in Austria noting that "exposure to meat pathogens increases risk of rare forms of lung cancer," noted the source piece fromVegNews.com. The article goes on, "His findings indicate that slaughterhouse workers, butchers, and others exposed to animal carcasses, inhale oncogenic viruses—or viruses that can lead to cancer cell formation." In fact, just last year, the World Health Organization noted that processed meat is just as bad as tobacco, classifying it into the same carcinogenic category.  

Read more about Hausen's research on CancerTherapyAdvisor.com.

Parma! Vegan Parmesan Cheeses

on Tuesday, 13 December 2016. Posted in Products

Parma! Vegan Parmesan Cheeses

Free of GMOs, dairy, soy, and gluten, and packed with omega 3s, trace minerals, and B12 who knew cheese could be so good for us! We are totally in love with Parma! Vegan Parmesan. Put it on pasta, popcorn, pizza, soup, salad, sandwiches; or how about atop roasted veggies, tacos, and salsa. Yes, the options are unlimited for this nut- and seed-based cruelty-free parmesan. It comes in Original flavor (slightly cheesy taste from nutritional yeast, nuts, and Himalayan crystal salt), Chipotle (smoky, cheesy flavor with a cayenne kick), and Garicky Green (Italian herbs, kelp, and pumpkin seeds). Available in dozens of stores across the US, Canada, and Europe, we sure are glad Parma! is doin' their thing. Hip hip for cruelty-free, animal-free, healthy vegan cheese options!

Find product and nutritional information at EatParma.com.

"Three Sisters" Vegan Chili Recipe by Jackie Day

on Monday, 12 December 2016. Posted in Recipes

Who doesn't love a good chili recipe? Jackie Day, author of newly released: The Vegan Way...kindly shared one of her chili recipes with us! We love her reasoning for calling it "three sisters" too. She says, "This recipe was inspired by the brilliant crop-growing strategy of Native Americans who planted beans, corn, and squash together...the corn provides structure for the beans to grow, the beans provide nitrogen for the soil, and the...squash provide leaves [for] shade; [preventing] weeds from growing. Harmony in cooperation in the garden." We love it, Jackie. Thank you!

Ingredients:
2 Tbsp. oil of your choice
1 onion, chopped
1 tsp. fresh garlic, chopped
2 medium zucchinis, sliced and quartered (2-3 cups)
1 cup chopped mushrooms (5-6 mushrooms)
1 tsp. salt
1/2 tsp. black pepper
1 tsp. ground cumin
1 tsp. cayenne pepper, or as much as you fancy
1 15-ounce can kidney beans
1 15-ounce can black beans
1 15-ounce can corn kernels
1 15-ounce can tomato sauce
1 15-ounce can diced tomatoes
1/2 cup water

Directions:
1. Lightly coat bottom of a large pot with oil; add onion and saute on low-medium heat until onion is slightly translucent; add garlic and cook until fragrant.
2. Add zucchini and mushrooms; season with salt, pepper, cumin, and cayenne. 
3. Add all of the canned ingredients; stir in the water and simmer on low heat for 45 minutes or 1 hour, stirring every 10 minutes or as needed to make sure nothing sticks to the bottom of the pot. 
4. Taste to see if it is as spicy as you like; adjust if needed; serve; enjoy!

 

Get more healthy vegan recipes in Jackie's new book TheVeganWay.

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 Model Leaves Fur Photo Shoot

on Thursday, 08 December 2016. Posted in Inspiration

Vegan Model Leaves Fur Photo Shoot

After arriving at her booked photoshoot in Australia a few weeks ago, model Ruby Jean Wilson realized it was a shoot for fur-focused 'look book.' Ruby is 23 and from Scotland, she has been vegan for about a year now. While she was in the makeup chair she decided she couldn't go through with it. On a public Facebook post she said, "I don't believe that being in the fashion industry means that you are at the whim of designers or whomever is paying you...We have to collaboratively decide what's not cool anymore." What a great and encouraging example to set for other models who have maybe been afraid to speak up. Let's hope this trend continues!

Read Ruby's original post here on Facebook.com.

Plants Better for Cancer Recovery

on Wednesday, 07 December 2016. Posted in News

Plants Better for Cancer Recovery

The results of a prostate cancer study, focused on 32 men undergoing treatment for prostate cancer, found that eating a plant-based diet and exercise improved their quality of life and health. The study results were shared at the American Institute for Cancer Research's at The Ohio State University Comprehensive Cancer Center. "In addition to reporting on overall improvement in their quality of life, after the three-month study period the men on the plant-based diet were able to walk one-quarter mile up to four times faster than the control group. Plant-based patients also lost an average of four pounds, while the control group gained one-percent body fat." notes the source article on VegNews.com. 

See more about this study at RenalAndUrologyNews.com.

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