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.

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Activist's First Words Spoken in 365 Days

on Wednesday, 21 January 2015. Posted in Inspiration, News, Tips & Ideas

Activist's First Words Spoken in 365 Days

On January 1st, 2014 Australian animal rights activist, James Aspey took a 365 day vow of silence to raise awareness for animals and to promote peace over violence. His mission:

"To raise awareness of the cruel ways in which humans currently exploit other animals for food, clothing, entertainment, and testing. To show how delicious...vegan food is. [And] to prove that by consuming no animal products we can live a perfectly," according to his website:

James appeared on an Australian TV station earlier this month to speak for the first time in one year. His first words are absolutely news-worthy.

Listen to James' first words in 365 days, on

Free Vegan Burritos at Chipotle Mexican Grill

on Tuesday, 20 January 2015. Posted in News, Tips & Ideas

Free Vegan Burritos at Chipotle Mexican Grill

Fellow foodies take note:

Exactly one week from today (on Monday, January 26th) if you go into a Chipotle Mexican Grill location and order one Sofritas burrito, you'll get another one for FREE (upon your next visit).

The Sofritas burrito is made up of Hodo Soy organic tofu braised with chipotle chilies, roasted poblanos, and a blend of aromatic spices; cilantro-lime rice; black beans; and your choice of salsa and guacamole. 

You'll know where you can find us on the 26th. Whaayoooo!

Learn more, and find a nearby location, at

RECIPE: Thai Spaghetti Squash

on Monday, 19 January 2015. Posted in Recipes

RECIPE: Thai Spaghetti Squash

Craving Thai with a twist? We've got another great one to store away in your recipe binder! Perfect for that mid-winter slump, this hearty, tangy, spaghetti squash dish is sure to soothe those frostbitten blues. Curl up in your favorite blanket and proceed to Netflix-binge the night away while noshing on what's sure to become one of your favorite go-to meals.


2 small spaghetti squash
1 cup quinoa
1 can coconut milk 
2 Tbs. red curry paste
1/2 tsp. salt
2/3 cups cashews
2/3 cups pineapple chunks
1/2 cup cilantro, chopped
2 limes


1. Preheat oven to 400°F.
2. Slice squash in half and scoop out the seeds. 
3. Roast the sliced squash skin side down for 25-30 minutes or until squash is tender.
4. Cook quinoa in a pot with coconut milk, red curry paste, and salt. Bring to a boil and then simmer until quinoa is soft and fluffy.
5. Reduce oven temperature to 300°F. 
6. Add the pineapple, cashews, and cilantro to the quinoa. Then scoop that mixture into the spaghetti squash halves.
7. Cook for another 5 minutes. Remove and squeeze juice of 1/2 a lime onto each bowl before serving.

For more healthfully fun recipes visit

All Vegan Cheese Shop Opens in Los Angeles

on Thursday, 15 January 2015. Posted in Inspiration, News, Tips & Ideas

All Vegan Cheese Shop Opens in Los Angeles

We've got a sneaking suspicion that 2015 is going to be the year of vegan cheeses! Do you feel it coming too?

Between a handful of new game-changing brands hitting the market last year (hello, Chao and Miyoko's), Real Vegan Cheese making media waves, and article after articlefeaturing homemade vegan cheese recipes, we're not surprised to learn of a brand new 100% vegan cheese shop opening up in Los Angeles this year. 

Vromage sells "artisan, dairy-free cheese (everything from Gorgonzola, Mozzarella, and even Brie) made from cashews, almonds, pistachios, macadamia nuts, and Brazil nuts," notesVegNews. And get this, ANOTHER vegan cheese store is scheduled to open in Fairfax, CA later in the year too. Road trip, anyone!?

Read more about the new vegan cheese shops on

Consuming Animal Meat = Toxic Immune Response

on Wednesday, 14 January 2015. Posted in Health, News, Tips & Ideas

Consuming Animal Meat = Toxic Immune Response

Dr. Ajit Varki, a Professor of Medicine and Cellular and Molecular Medicine at the University of California has recently shared findings linking chronic inflammation, atherosclerosis, cancer, and diabetes with meat consumption.

According to the research, when humans eat red meat their body triggers an immune response to a foreign sugar that's found in the meat. Naturally carnivorous animals' bodies already produce this sugar, which is why they are able to break it down—unlike humans and other herbivorous animals. Due to repeated exposure to the foreign compound, the body reacts in such a way that causes the aforementioned diseases, chronic health issues, and illness.

The article closes by sharing decades of research that has, time and again, demonstrated how harmful meat consumption is for humans. Though the article notes "moderation" as a way around the issue, we say, if we can live healthier WHILE saving the lives of millions of sentient beings at the same time, why not just cut it out altogether?  Now that makes sense. 

Read the original article on

Cookbook: The Vegiterranean Diet

on Tuesday, 13 January 2015. Posted in Products, Books & Media, Tips & Ideas

Cookbook: The Vegiterranean Diet

Want more Mediterranean-style recipe ideas? Julieanna Hever has just the thing! Check out her beautiful new cookbook: The Vegiterranean Diet

In addition to 66 recipes, a comprehensive 21-day meal plan, and the Vegiterranean Food Pyramid, Julieanna's cookbook is "front-loaded with history and science..." discusses ecological and psychosocial perspectives on the matter, as well as debunks myths while defining why and how the Mediterranean diet has developed over time.

What's more, this cookbook includes interviews with " experts and leaders Dr. Melanie Joy, Dr. Richard Oppenlander, and Gene Baur, along with recipe contributions from experts Chad Sarno and Robin Robertson." 

The Vegiterranean Diet is currently available on and Want to learn more about Julieanna? Check out this recent video Q&A featuring her, via Eco Vegan Gal.

Learn more about the book at

RECIPE: Mediterranean Quinoa Salad

on Monday, 12 January 2015. Posted in Recipes

RECIPE: Mediterranean Quinoa Salad

How about we shake up this winter wonderland with some light, healthy, salad-loving shall we?! Though it might not seem seasonally 'appropriate' we just couldn't resist the sound of this light and refreshing quinoa salad from the Fettle Veganfood blog. Given that quinoa is *packed* with healthful nutrients, is high in fiber, protein and amino acids, essential minerals, and antioxidants—we felt the need to share after all the holiday indulgence (we've enjoyed). Add some of your own flavors, mix things up, and have fun with it. Weeee!!

3 cups cooked quinoa 
1 heaping cup of cherry tomatoes (halved)
1 cup cucumber (sliced and chopped)
1/2 cup radishes (diced)
1/2 cup green onions (thinly sliced)
1/4 cup chopped parsley
1/4 cup chopped basil
2 lemons, freshly squeezed (about 1/3-1/2 cup juice)
2-4 Tbsp. olive oil
salt and pepper (to taste)
1 cup vegan cheese crumbles (give Teese Mozzarella a try)

1. Cook quinoa according to package instructions.
2. Set quinoa aside to let cool completely before mixing in the veggies.
3. Once cooled, toss in tomatoes, cucumbers, radishes, green onions, parsley, basil, lemon juice, and olive oil. Toss to combine well. 
4. Season with salt and pepper to taste. 
5. Add the vegan cheese crumbles and then toss gently to incorporate. 
6. Refrigerate until ready to serve (leftovers save well in sealed container for 3-4 days).

Find more healthful vegan recipes check out

VegNews Magazine's 2014 Person of The Year

on Thursday, 08 January 2015. Posted in Inspiration, News

VegNews Magazine's 2014 Person of The Year

She's big, she's beautiful, and she's VegNews Magazine'sPerson of The Year: Esther The Wonder Pig!

"As a global movement to confer personhood to non-human animals is rapidly building steam, the editors of VegNews believe it is time to recognize that not all great people stand upright and walk on two legs," wrote Joseph Connelly ofVegNews Magazine.

Ms. Esther not only converted her family to veganism but was also the inspiration behind her family moving to and opening a new farmed animal sanctuary: Happily Ever Esther, located in Ontario, Canada. 

Congratulations, Esther! We're with you 110%!!!

Read about Esther's accomplishments and honors on

Animal Rights in Mainstream Media

on Wednesday, 07 January 2015. Posted in Inspiration, News

Animal Rights in Mainstream Media

From banned Foie Gras in California to coverage on the Colbert Report and the Daily Show, 2014 proved to be a great year in the continued upswing of animal rights issues making it to mainstream media.

In a recent post, One Green Planet shared "The 10 Biggest Animal Rights and Welfare Wins of 2014."

"It's been a fantastic year for animals...from bans on circuses and horse-drawn carriages to new criminal laws protecting animals from abuses, all of our hard work advocating for animals definitely paid off this year," notes the piece.

Read the full article on

Plantz Culinary Boot Camp

on Tuesday, 06 January 2015. Posted in Products, Health, Tips & Ideas

Plantz Culinary Boot Camp

Are you ready to kick your plant-based culinary skills into high gear for 2015?! Look no further than nutritionist, Katie Mae's 28-day online training course.

The Boot Camp is designed to help students stock their kitchens with nutrient dense plant foods, learn how to create flavor-packed dishes, feel more at ease in the kitchen, create custom meal plans, and optimize their kitchen for fast plant-food preparation!

The course features six guest trainers, weekly video trainings, live coaching calls, video recipe demos, how-to videos, kitchen workouts, and more.

Get all the details and sign up at

RECIPE: Tofu Omelette

on Monday, 05 January 2015. Posted in Recipes

RECIPE: Tofu Omelette

"Omelette?!" you say? Yes! Yes, we do! Thanks to the fine folks over at Plant Based on a Budget, we discovered this fantastic tofu omelette recipe created by Stephanie Lundstrom. Talk about a fun breakfast in bed idea, you guys. 

Plus, you can fill these bad boys up with ALL of your favorite yums. And remember, practice makes perfect—so get to flippin' and ah-fillin'. Om nom nom!

1 package extra firm tofu
3 Tbs. coconut milk
3 Tbs. nutritional yeast
3 Tbs. cornstarch
1 Tbs. soy sauce
1 tsp. dijon mustard
1/4 tsp. turmeric
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/8 tsp. smoked paprika (optional)
1/4 cup vegetable broth for thinning
Omelette fillings of your choice (we like spinach, mushrooms, and bell peppers)

1. Add all ingredients (except the fillings) to a food processor or blender, and blend until it becomes a batter consistency. Add some of the broth, if needed for thinning.
2. Spread a ladle-full, or so, of batter evenly over a HOT non-stick pan. As it dries out it should begin to turn to a dark yellow color.
3. Use a spatula to run underneath and then flip it. Once both sides are dry, plate and fill with your favorites.

Find more wonderful vegan recipes at

Celebrity Chef Danny Boome & His Vegan TV Crew

on Thursday, 01 January 2015. Posted in Inspiration, News

Celebrity Chef Danny Boome & His Vegan TV Crew

Danny Boome is the host of Good Food America, a travel show featuring restaurants focused on health, sustainability, and organic foods. In an interview on Mind Body Green Boome talks about choosing vegan.

"I feel lighter and had more energy and I also haven't been as seasonally ill, nor does my arthritis bother me anymore. I lost 20 pounds in five months by switching diets. It's the first food journey I've actually lost weight on!" Danny said. 

Boome also shared that 7 out of the 10 crew members that he travels with, to film the show, are already vegan; thereby solidifying his decision to eat plant-based. 

An article in The Raw Food World also noted, "Before Boome began filming for Good Food America, he was following a Paleo diet and ate meat up to 3 to 4 times daily. During his travels, and getting to know some of the healthiest and most sustainable culinary operations, he was inspired to make the change..." 

Read the original article on

Milk & Mortality Rates

on Wednesday, 31 December 2014. Posted in Health, News

Milk & Mortality Rates

More and more studies have been popping up over the years about how dairy milk impacts our bodies. 

This week's article-feature sheds yet more light on the negative results that milk—designed for babies of an entirely differently species—truly has on the human body.

"A study...published in the peer reviewed British Medical Journal...[conducted over a 20 year period at Uppsala University of Sweden] found that drinking milk led to an increased mortality rate and actually made bones more prone to fracture, [despite what the Dairy Industry has led us to believe]," notes a recent article on Collective Evolution.

See more facts and read the original article on

John Salley's Betta Life Challenge

on Tuesday, 30 December 2014. Posted in Inspiration, Health, News

John Salley's Betta Life Challenge

According to a recent article on, retired NBA star and outspoken vegan, John Salley, has launched a 22-day vegan challenge program called the BettaLifeChallenge.

"[I wanted] to give people small, easily digested information to live a better life all the time... I want to help as many people as I can," said Salley. 

Program members will be eligible for vegan meal delivery services, discounts on vegan products, daily email support, and will be given access to Salley's wellness retreats. 

Get all the details and sign up at

RECIPE: Hot Cocoa with Peanut Butter Whipped Cream

on Monday, 29 December 2014. Posted in Recipes

RECIPE: Hot Cocoa with Peanut Butter Whipped Cream

Making hot chocolate with custom 'fixins' might seem silly at first, but when you consider the addition of peanut butter-infused whipped cream, suddenly anything seems possible! ::smiles:: Behold this magnificent hot cocoa recipe from Kristy of the Keepin' It Kind food blog; complete with chocolate drizzle. Happy sipping!

Ingredients for Whipped Cream:
1 can of full-fat coconut milk (refrigerated overnight)
1 Tbsp. peanut butter
1 tsp. agave syrup (or your favorite sweetener)

Ingredients for Hot Chocolate:
1 cup almond milk
1/2 scoop Vega Sport Protein Powder (optional)
1 Tbsp. dairy-free cocoa powder (try the Ah!Laska brand)
1 Tbsp. agave syrup (or your favorite sweetener)

Ingredients for Chocolate Drizzle:
Dairy-free chocolate for melting (Kristy used Vega's Maca Chocolate Bar). Or, try THIS ready-made vegan chocolate syrup from Holy Kakow.

Directions for the Whipped Cream:
1. For best results, make this no more than 30 minutes before serving and chill the mixing bowl and the beaters for 30-45 minutes ahead of time. 
2. Scoop out the hard, cream part of the coconut milk, that has separated from water, into a chilled bowl (keep the water, it's great for smoothies).
3. Add peanut butter and sweetener, blend at high speed until thick and creamy. Refrigerate until ready for use.

Directions for the Chocolate Drizzle:
4. Make this right before you make the hot chocolate. Place a glass bowl over a small pot of boiling water to create a double boiler. Break up the chocolate and place in the bowl. Stir until melted and glossy. Remove from heat and set aside.

Directions for the Hot Chocolate:

5. Blend all hot chocolate ingredients together in a blender until smooth. Pour into a small pot. Stirring occasionally, heat over medium-low heat until little bubbles form around the edge and it begins to simmer slightly. 
6. Pour into mug and top with whipped cream and drizzle with melted chocolate. Serve immediately. 

Find more winter warming recipes on

Former Burger King Chairman Chooses Plants

on Friday, 26 December 2014. Posted in Inspiration, News

Former Burger King Chairman Chooses Plants

Brian Swette (pictured with his wife Kelly) is a former Burger King chairman who chose to trade in the fast food industry for a plant-based start-up.

Swette and his wife are the powerhouse couple behind a relatively new vegan packaged food company called Sweet Earth Natural Foods

"...launched [about two years ago, Sweet Earth Natural Foods], operate[s] out of a 35,000-square-foot site in Moss Landing [California]. Since then they've produced 425,000 pounds of plant-based proteins, which is equivalent of [saving the lives of] 280,000 chickens," notes a recent article on Upstart.

Talk about a change of heart! It's so exciting to see the vegan food industry continue to blossom, and with the support of those who, as Swette himself says, were once on the 'dark side' of the food industry.

Read the original piece on

Plant Foods Preventing Breast Cancer

on Wednesday, 24 December 2014. Posted in Health, News

Plant Foods Preventing Breast Cancer

Our friend and nutrition guru, Dr. Michael Greger recently shared some interesting facts around research pointing to the benefits of plant-based foods (and how it relates to cholesterol)—particularly broccoli and flaxseeds—aiding in the prevention of breast cancer.

"Increased evidence demonstrates that the role that cholesterol may play in the development and progression of breast cancer," Greger writes. "Cancer feeds on cholesterol [which is found in animal-based products]...and it's capable of stimulating the growth of human breast cancer cells..."

We are grateful for Dr. Greger's website, Vegan MD as it hosts daily updates with his latest and greatest findings surrounding plant-based science, health, and wellness.

Read the full article written by Dr. Greger on
(photo by Willow of Will Cook For Friends)

Peppermint Stars & Vanilla Snowmen

on Tuesday, 23 December 2014. Posted in Products

Peppermint Stars & Vanilla Snowmen

Get into the holiday spirit with these fantastically creative frozen treats from So Delicious Dairy Free

In conjunction with Whole Foods Market, So Delicious has released these Peppermint Stars, as well as Vanilla Snowmen with dark-chocolate top hats. 

"Our team always has fun playing with new frozen dessert flavors and ideas, and our fans have expressed interest in them as well," said So Delicious' Hilary Martin. 

The Peppermint Stars and Vanilla Snowmen are only available at Whole Foods Markets at this time. But remember that So Delicious makes other seasonal treats and beverages (like mint chocolate coconut milk, "nog," and pumpkin spice), available in most stores around the country. 

For more on the treats mentions above, visit
(photo by Cowgirls & Collard Greens)

RECIPE: Tomato Basil Spaghetti Squash

on Monday, 22 December 2014. Posted in Recipes

RECIPE: Tomato Basil Spaghetti Squash

It's the perfect time of year for everything-of-squash! Hence this simple (not to mention easy on the eyes) spaghetti squash recipe created by Amber of the Fettle Vegan food blog. Only seven ingredients and a little more than an hour of prep/cook time and you've got this incredible, delicious, and filling masterpiece. It's downright tummy-rumbling, if you ask us. Enjoy!


1 medium-sized spaghetti squash
2-3 Tbsp. olive oil
2 cloves garlic, minced
1/2 cup tomato sauce
1/2 cup cherry tomatoes, halved
1/4 cup basil, chopped
salt and pepper, to taste


1. Preheat oven to 375°F.
2. Slice the stem off the top of the squash, then slice in half lengthwise.
3. Remove squash seeds and innards. Drizzle one tablespoon of olive oil over each half, then sprinkle each side evenly with minced garlic.
4. Pour 1/4 cup of tomato sauce into each half, then top each side evenly with sliced cherry tomatoes, basil, salt, and pepper.
5. Cover in aluminum foil, place on baking sheet, and bake for 50-60 minutes until mixture is bubbling and squash is fork tender.
6. After baking, use a fork to toss squash pasta and tomato basil mixture together; while still in the halves. 
7. Plate pasta and sprinkle with basil.

For more warming winter recipes visit

Vegan Author vs. LA News Anchors

on Thursday, 18 December 2014. Posted in Inspiration, News, Books & Media

Vegan Author vs. LA News Anchors

Ruby Roth, author of Vegan is Love—a beautifully illustrated children's book highlighting the local and global impacts of our daily choices—was put in the hot seat during a televised interview on KTLA (a Los Angeles based news station).

In this 4-minute clip Mrs. Roth gracefully responds to the anchor's aggressive questioning with hard facts, statistics, and tact. It's always inspiring to watch vegan advocates not only stand up for the message, but do so in such a powerfully polite yet firm way. Rock on, Ruby!

Read what Ruby had to say and watch the interview on

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