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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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5 Ingredient Vegan Cookbook

on Tuesday, 27 May 2014. Posted in Products, Books & Media

5 Ingredient Vegan Cookbook

Jenné Claiborne, graduate of the Institute for Integrative Nutrition and certified holistic health counselor, has been cooking up some awesome happenings over the last few years, by way of her vegan recipes, informational videos, and blog: Sweet Potato Soul.


Her latest endeavor is this stunning eBook: 5 Ingredient Vegan: Quick and Healthy Recipes for a Delicious Life

Five Ingredient Vegan contains 25 easy, delicious, and healthy vegan recipes containing—you guessed it—just 5 ingredients per recipe (each recipe is also gluten-free)! 

"The cookbook is divided into 5 sections, each one devoted to one of 5 ingredients: sweet potato, collard greens, tempeh, tahini, and chia seeds. Before you know it you'll be cooking amazing quick meals without having to follow a recipe," writes Jenné.

Claiborne is also the creator of the 21 Day Vegan Blueprint. With a focus on whole, unprocessed foods, this eCourse is designed to help anyone adopt a sustainable plant-based diet in just 21 days. 

Learn more about Jenné and her book, on SweetPotatoSoul.com.

Easy Vegan Fried Rice Recipe

on Monday, 26 May 2014. Posted in Recipes

Easy Vegan Fried Rice Recipe

In need of a quick, simple, and easy go-to recipe for any occasion? Check out this great fried rice dish by Amber of the Fettle Vegan blog. Sometimes we just want a big bowl of warm, filling rice and this seven-ingredient dish totally hits the spot! A great addition to the recipe binder— we like keeping some cooked rice at the ready for fast meal prep and enjoy customizing it by adding other delicious veggies like broccoli, kale, and carrots. Have fun experimenting with- and making this your own!

Ingredients:

1 cup cooked brown rice
2 cloves garlic, minced
1/4 cup chopped onion
1/4 cup corn
2 Tbs. soy sauce
4 oz. extra firm tofu, drained and crumbled
1-2 tsp. coconut oil, for frying

Directions:

1. Place minced garlic, chopped onion, and coconut oil in a large skillet or wok.
2. Sauté over medium heat until onions become translucent.
3. Add crumbled tofu and stir. 
4. Stir in one tablespoon of the soy sauce.
5. Turn the heat up to medium-high and add the cooked rice, corn, and remaining soy sauce; stir to combine.
6. Cook for about 5 minutes, or until rice begins crackling. 
7. Serve and enjoy!

 

Find this and other easy vegan recipes at FettleVegan.com.

Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet

on Thursday, 22 May 2014. Posted in Products, Inspiration, Books & Media

Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet

Speaking of all-age vegans—or aspiring ones—check out this wonderful book by written by Carol J. Adams, Patti Breitman, and Virginia Messina, MPH, RD: Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet.

"If you're 50 or over and thinking (or already committed to!) a vegan diet and lifestyle that will benefit your health, animals, and the planet, look no further than this essential all-in-one resources," notes Amazon.com.

The book details out nutritional needs that change with age; how food choices can reduce one's odds of developing diabetes, heart disease, and cancer; how to veganize your favorite recipes and navigate dining out and travel; discussing one's vegan choices with family and friends; caring for ailing relatives who are not vegan; and more. 

"We wanted people to know that at any age, you have the power to make this life-affirming, influential change. So our book is about sharing the benefits of veganism and showing people that it is never too late to reap those benefits," said co-author, Virginia Messina. 

Read our interview with Virginia Messina, and learn more about the book, atFarmUSA.org.

Record Setting, 92 Yr Old Vegan Runner

on Wednesday, 21 May 2014. Posted in Inspiration, News

Record Setting, 92 Yr Old Vegan Runner

Mike Fremont has been vegan for over 20 years, and has been setting single age marathon running records just as long.

"At age 88 [Mike] ran a 6H5M53S marathon in Cincinnati Ohio and at age 90 ran a 6H35M47S marathon in Huntington West Virginia. [He] also set a single age world record for 90 years old in the half marathon in Morrow Ohio in August 2012," said Veg World Magazine. 

According to an interview with Veg World Magazine, Fremont credits his vegan lifestyle for his continued record setting runs, at his age. 

We love seeing vegans making positive media waves, and what better way to showcase the health benefits of plant-powered living than Mike's awesome running career. 
Here's to you Mike, and vegan athletes of all ages! 

Learn ore about Mike Fremont a VegWorldMag.com.

Petit Vour: Cruelty-Free Monthly Beauty Box

on Tuesday, 20 May 2014. Posted in Products

Petit Vour: Cruelty-Free Monthly Beauty Box

Monthly subscription boxes are all the rage these days and the coolest part is that vegan business owners are in on the action too!

Introducing Petit Vour! Every month, subscribers receive a box of four to five beauty products ranging from sample- to full-size. The contents generally are around $35-$45—in exchange for a monthly membership of $15.

"Our mission is to upgrade every[one]'s makeup bag and make kindness the standard in the luxury and beauty market," said Petit Vour founder, Madeline Alcott. "We hold ourselves to high standards so that we can be your leading resource for cruelty-free beauty products. When you join Petit Vour you are joining a community and movement of fashion, awareness, and discovery."

Find product and membership information at PetitVour.com.

Tempeh Sloppy Joes

on Monday, 19 May 2014. Posted in Recipes

Tempeh Sloppy Joes

Memorial Day is around the corner and what better way to celebrate than with deliciously messy vegan Sloppy Joes! Created by Morgan of the Fo' Reals Lifefood blog; this Sloppy Joe recipe is sure to grab everyone's attention at this year's annual shindig. Add some fries and a pickle to the side and you've got yourself a mighty tasty, party-friendly plate of goodness. 

Ingredients:

1 can chopped tomatoes
1/2 cup ketchup
1 Tbs. sugar
1 Tbs. molasses
2 Tbs. yellow mustard
2 cloves garlic
2 Tbs. vinegar (malt or rice both work well)
1 large sweet onion, chopped
1 red bell pepper, chopped
1 lb (16 oz) crumbled tempeh
salt and pepper to taste

Directions:

1. Blend the chopped tomatoes, ketchup, sugar, molasses, yellow mustard, garlic, and vinegar together until totally smooth. Then set aside.
2. Cook the chopped onion, pepper, and tempeh in a nonstick pan over medium-high heat until the onions are translucent and the tempeh is slightly browned (add a bit of water if needed, to prevent sticking). 
3. Pour the sauce mixture over top the cooked onion, pepper, and tempeh. 
4. Turn the heat down to medium-low and cook until the sauce thickens.
5. Pile a scoop onto a burger bun or roll, and serve! 

NOTE: The nutrition facts numbers do not include the bread. They are based solely on the ingredients listed above. 

For more beautifully crafted vegan recipes visit FoRealsLife.com.

Cinnaholic Makes a Splash on ABC's Shark Tank

on Tuesday, 13 May 2014. Posted in Inspiration, News

Cinnaholic Makes a Splash on ABC's Shark Tank

Last Friday, the owners of Cinnaholic—a gourmet vegan cinnamon roll shop, out of Berkeley, California—landed a deal with one of the "sharks" on ABC's Shark Tank.

Cinnaholic Co-Founders Shannon and Florian Radke wooedShark Tank investors by feeding them custom dairy-, egg-, and nut-free vegan cinnamon rolls.

After some negotiation, technology guru and investor, Robert Herjavec offered the couple a—you guessed it—sweet deal. 

Cinnaholic's delicious rolls will now be available for online purchase and nation-wide shipping. What's more, just a few weeks earlier the company also announced their plans to franchise—offering aspiring shop owners the opportunity to open new Cinnaholic locations around the country. Wow! Congratulations to Florian and Shannon—and we'll throw in a "awww yeah" for continued vegan growth!

Watch the full Shark Tank episode featuring cinnaholic, by clicking HERE.

Strawberry Vanilla Shortcake

on Monday, 12 May 2014. Posted in Recipes

Strawberry Vanilla Shortcake

Strawberry season is here! Let's celebrate by kicking things off with this fantastic dessert recipe, created by Noelle over at Peaceful Plate. Though the recipe doesn't explicitly include soy whipped cream or vegan ice cream we may or may not (but likely may) suggest you add a dollop and scoop of each. Because, why not? Happy strawberry picking!

Macerated Strawberries Ingredients:

1 quart fresh strawberries, hulled and quartered
1/2 tsp. agave (or maple syrup)
1/4 to 1/2 tsp. balsamic vinegar (optional)
a pinch or two of salt

Vanilla Shortcake Ingredients:

1-1/2 tsp. EnerG Egg Replacer
2 Tbsp. warm water
1-1/2 cups organic white flour
2-1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup maple syrup
1/3 cup vanilla almond milk, unsweetened
1/2 tsp. vanilla extract
1/3 cup refined coconut oil, melted 

Directions:

1. Preheat oven to 350°F
2. In a medium bowl mix together the strawberries, agave, vinegar, and salt. Cover with plastic wrap and refrigerate for at least one hour. 
3. Grease a 9" square cake pan. 
4. In a small bowl, whisk the egg replacer and water together. Set aside. 
5. In a large bowl, whisk the dry ingredients together.
6. In another small bowl, whisk the wet ingredients together. Add the wet into the dry, add the egg replacer and stir until well combined. 
7. Pour and spoon mixture into pan. Spread evenly with a spatula. 
8. Bake for 14-19 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan. 
9. To serve, put a slice of shortbread on a plate or in a bowl and add the macerated strawberries. 
10. Optional: top with soy or coconut whipped cream and/or your favorite vegan ice cream. Enjoy!

Find more scrumptious vegan recipes at PeacefulPlate.com.

So Delicious' Almond Milk Ice Cream

on Monday, 12 May 2014. Posted in Products

So Delicious' Almond Milk Ice Cream

Speaking of the ice cream that you may or may not include with your strawberry vanilla shortcake; check out So Delicious' brand of almond-milk-based vegan ice cream. 

Enjoying non-dairy, vegan products has never been easier! Aside from a selection of almond-, coconut-, and soy-based frozen dessert options, So Delicious produces various flavors, within each base option!

They've got vanilla, butter pecan, cherry amaretto, chocolate, cookies and cream, mint chip, mocha almond fudge, coconut, and pomegranate chip, to name just a few. 

We like to keep a pint (or five) on hand for straight up sweetness, to add to our favorite treats, dessert, and/or a midnight snack. 

Find product and nutritional information at SoDeliciousDairyFree.com.

*Photo from SnackFixation.com*

New FARM Office Opens in Portland, OR

on Sunday, 11 May 2014. Posted in News

New FARM Office Opens in Portland, OR

After 30 years operating solely out of the DC area, our very own Farm Animal Rights Movement (FARM) has opened the National Campaigns Office in Portland, Oregon!

Would you like to join the party? Come nosh on some delectable vegan eats, enter to win fun raffle prizes (sponsored by dozens of local and national vegan companies and organizations) meet some of our staffers and directors, and take a tour of the 10 Billion Lives truck.

It's all happening THIS Thursday, May 15th!

We're over the moon excited to be settling into one of the country's most active and fastest growing vegan hotspots. We aim to continue expanding our efforts—to help forward the vegan movement—for the animals. 

For event details and to learn more visit our Facebook Event Page.

200 New Vegan Restaurants in the Next 5 Years

on Thursday, 08 May 2014. Posted in Inspiration, News, Books & Media

200 New Vegan Restaurants in the Next 5 Years

If there was ever a sign of veganisms steady growth it would be the exciting news that Native Foods Cafe plans to open 200 new all-vegan restaurants, throughout the United States, within the next five years.

Originally based out of California, Native Foods Cafe was acquired by new owners in 2009 and has since opened locations in Oregon, Colorado, and Illinois. With fourteen new locations planned this year and another thirty or so planned for 2015, Native Foods Cafe is well on its way to becoming one of the fastest growing vegan food chains in the country. 

With two new private investors adding $15 million to Native Foods Cafe's expansion plans, vegan food will soon be everywhere. Be on the look out for a Native Foods Cafe near you!

For more on this story and the original article visit nrn.com.

Vega Protein Smoothie Powder

on Wednesday, 07 May 2014. Posted in Products

Vega Protein Smoothie Powder

Interested in trying out the plant-based protein powder from this week's recipe? Pictured here are Vega's Protein Smoothie packs. They come in five different flavors including tropical tango, bodacious berry, choc-a-lot, oh natural, and viva vanilla.

Free from gluten, soy, and dairy; with no artificial flavors, sugar, colors, or sweeteners, and non-GMO; Vega's protein smoothie powder is all goodness. It packs 15 grams of complete plant-based protein per serving and is a great additive to, you guessed it, your daily smoothie! 

No time to smoothie things up? Simply add some water to the Vega mix, shake, and go!

Find product and nutritional information at MyVega.com.

Dragon Fruit Smoothie Bowl

on Tuesday, 06 May 2014. Posted in Recipes

Dragon Fruit Smoothie Bowl

We have wonderful news: smoothies are not just for sipping! Enjoy your favorite smoothie with some fresh toppings, and spoon it on up. Or have a go at this gorgeous dragon fruit delight, created by Kristy from the Keepin' It Kind blog. Not only is it beautiful to look at but it also tastes great and is jam packed with fiber and vitamins A and C. 

Now that April showers are behind us invite some friends over, have a smoothie making party, and kickback on your porch, or on a blanket in the grass, alongside this year's May flowers—with a colorful bowl of dragon fruit smoothie goodness. This could also double as a pretty fabulous Mother's Day brunch idea!

Smoothie Ingredients:
1 cup chopped frozen mango
1 cup chopped frozen pineapple
1 packet of frozen pitaya (dragon fruit) puree
2 handfuls of baby spinach
1/2 kiwi, peeled
1/2 cup almond milk
1/2 scoop Tropical Tango Vega Protein Smoothie Powder (optional)

Bowl Ingredients:
granola of choice
chopped fresh fruit of choice (strawberries, banana, kiwi, mango, blueberries, etc.)

Directions:
1. Combine the smoothie ingredients in the blender and blend until smooth.
2. Pour about 1/4 cup of granola into the serving bowl. 
3. Top with the smoothie. 
4. Top with more granola and the fresh fruit. 
5. Serve immediately. Enjoy!

Find more light and healthful vegan recipes on KeepinItKind.com.

My Mom Went Vegan at 65!

on Sunday, 04 May 2014. Posted in Inspiration

My Mom Went Vegan at 65!
On my five year vegan anniversary this January, my mom, Maureen McCartan (age 65) decided to switch from a pescatarian diet to full-fledged vegan, beginning with a month long challenge. She has since decided to stick with it, and has no desire to ever go back. As a result, her already remarkable health and blood work are looking even better, she's spreading the vegan love amongst her friends, and she's become an all-star sous-chef to me in the kitchen. She has also been an integral part in helping me with my newly launched blog, Vegan on the Run.
 
I grew up with my mom inspiring me to live a healthy, happy life, and even when times were tough and it was just the two of us, she made sure we had healthy, primarily plant-based, food on the table. Throughout the entirety of my vegan journey, my mom has been overwhelming supportive, and willing to eat everything I eat, loving every bite. Her love for animals, and her lifelong dedication to health, plus reading articles I've written about Veganism, compelled her to take the leap to go all the way vegan, and not go back. Not only has she inspired me along in my own health journey my entire life, her steadfast love for animals continues to motivate me every day to open my heart wider, in all regards. I certainly wouldn't be the vegan (or person) I am today if it wasn't for her, and I couldn't be more thankful she's decided to officially join me in my vegan journey. 
 

 
ABOUT THE AUTHOR
This is a guest post by Sarah McCartan; author of Vegan on The Run.

Vegan Nomad on The Lisa Oz Show

on Thursday, 01 May 2014. Posted in Inspiration, News, Books & Media

Vegan Nomad on The Lisa Oz Show

If you're like us you tend to plan your trips, vacations, and travels around your favorite vegan eateries and/or hot spots. Now imagine doing that on a near full-time basis!

Kristin Lajeunesse, founder of Will Travel For Vegan Food, did just that. After nearly two years spent living out of a renovated sports van, Kristin has visited 48 states, dined at over 500 restaurants, and driven over 35,000 miles. 

Kristin's first touch of nationally televised coverage came in the form of a short segment on The Lisa Oz Show, via the Veria Living Network. In the interview she talks about how the trip got started, some of the food she encountered, and how the journey impacted her on a person level. 

Watch Kristin's interview with Lisa Oz on WillTravelForVeganFood.com.

The Today Show Taste Tests Beyond Meat

on Wednesday, 30 April 2014. Posted in News, Books & Media

The Today Show Taste Tests Beyond Meat

As interest in plant-based specialty foods continues to grow, accompanied by billionaire backers, like Bill Gates and the founders of Twitter, it's no surprise that national media are more frequently producing spotlight segments on some of the industries most popular vegan fare. 

Last Friday Today Show correspondents, Matt Lauer, Al Roker, Carson Daly, and Tamron Hall were put to the taste test to see if they could tell the difference between animal-based meats and plant-based meats. Do you think they were able to? We certainly don't want to spoil the fun for you! Check out the video segment by clicking on the image above or the link below.  

Watch The Today Show's Beyond Meat segment on Today.com.

International Vegan Travel Made Easy

on Tuesday, 29 April 2014. Posted in Products, Tips & Ideas

International Vegan Travel Made Easy

Speaking of picnics—which make us think of travel and outdoorsy good times—be sure to check out Vegan Passport created by Vegetarian Guides; and the V Cards app by Redsign Media.

If you were ever worried about communicating your vegan needs while traveling to countries with languages you don't speak, fear not—pick up a hard copy passport-sized book that includes helpful vegan lingo in 73 languages. 

Are you more the mobile app type? V Cards offers a detailed description, of what vegan means, in over 70 languages. Simply hold up your phone the server, baker, or barista and know that you've effectively communicated your vegan ways. 

Learn more about Vegan Passport HERE and V Cards HERE.

*Photo by Jill Pyle

Napa Cabbage & Sriracha Coleslaw Salad

on Monday, 28 April 2014. Posted in Recipes

Napa Cabbage & Sriracha Coleslaw Salad

Picnic season is here (or, perhaps just around the corner) which means it's time to break out those great side dishes! We're in love with this coleslaw recipe from Heather of the Sunday Morning Banana Pancakes blog. Most excellent for BBQs, simple sides, taco toppers, and of course—spring time picnics; this 'slaw recipe is just a touch spicy (adjust the amount of Sriracha and therefore spiciness level according to your taste) and is sure to delight all picnic goers. Oh, and if you'd like to make it a bit creamer simply add more vegan mayo. This is a quick and easy one, friends. Have so much fun with it!

Ingredients:

1/2 head Napa cabbage, shredded (about 4 cups)
3 large carrots, shredded (about 2 cups)
3 Tbsp. vegan mayonnaise (Vegenaise and Just Mayo are both great)
2 Tbsp. liquid sweetener (Agave or maple syrup would work)
1 Tbsp. Apple Cider Vinegar (optional)
2-4 tsp. Sriracha (or any one of your favorite hot sauces)
2 tsp. sesame seeds
salt to taste

Directions:

1. In a large mixing bowl whisk together the vegan mayonnaise, the sweetener, the Apple Cider Vinegar, and the hot sauce. 
2. Add the shredded cabbage and carrots, and toss until veggies are well coated with the sauce mixture.
3. Season with sesame seeds and salt.
4. Toss well and add additional sesame seeds to the top, before serving. 
5. Chill for 1-2 hours prior to serving.

For more great simple vegan side dishes visit SundayMorningBananaPancakes.com.

Mini Streusel Coffee Cakes

on Friday, 25 April 2014. Posted in Recipes

Mini Streusel Coffee Cakes

Craving something sweet to start your spring day? Check out Fork and Beansgluten-free, cinnamon streusel mini coffee cakes. Great for hosting a social weekend brunch with friends and family or for simply satisfying that sweet tooth; these little cakes are something to savor! 

Dry Ingredients:
2 cups all purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. salt

Wet Ingredients:
1 cup non-dairy milk (like almond, soy, or coconut)
1 Tbsp. apple cider vinegar
1/4 cup vegetable oil

Streusel Topping:
1 cup all purpose flour
1/2 cup brown sugar, lightly packed
2 tsp. cinnamon
4 Tbsp. vegan butter, chilled 

Directions:
1. Preheat oven to 350°F and grease or line a muffin tin.
2. In a medium bowl combine the dry ingredients together. Make a well in the middle and dump all of the wet ingredients in. Stir with a wooden spoon until combined.
3. Pour into muffin tin.
4. In a small bowl combine the flour, sugar, and cinnamon for the streusel topping. Cut in the chilled vegan butter with the back of your fork until it creates small clumps. 
5. Scoop onto the tops of your muffin batter. 
6. Bake for 20-23 minutes or until a toothpick comes out clean. After baking, cool on wire rack.

For more gluten-free and vegan recipes visit ForkAndBeans.com.

 

Dr. Michael Greger's Latest Nutrition DVD

on Wednesday, 23 April 2014. Posted in Products, Books & Media, Tips & Ideas

Dr. Michael Greger's Latest Nutrition DVD

Our friend and vegan Doctor, Michael Greger has released his newest nutrition DVD, "Latest in Clinical Nutrition, Volume 18."

Known for his hilariously witty and detailed delivery of the most recent coverage on health and nutrition, Dr. Greger has become a trusted source of all things vegan nutrition. 

"The DVDs give folks the opportunity to sneak-preview videos months [before they're officially released]," per Dr. Greger's non-profit website, NutritionFacts.org. The latest volume includes information about nutrition related to blood type, aging, protein myths, cancer causing truths, asthma, cholesterol, diabetes, and more.

Order your nutrition DVDs on DrGreger.org.

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