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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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 


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

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

*Photo from*

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

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

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.)

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

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. 

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

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

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!


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


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

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 

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


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, 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

Nine Facts About Pigs' Intelligence

on Tuesday, 22 April 2014. Posted in Inspiration, News

Nine Facts About Pigs' Intelligence

Sociable, brave, highly intelligent, and full of personality; pigs are among the smartest land animals.  

In a recent Huffington Post article written by Ingrid Newkirk we learn that pigs can use tools, are playful and silly, have great memory, can be sneaky, prefer to control their own body temperature to suit their comfort needs, would rather be squeaky clean than dirty, risk their lives to save those they care about, and are genuinely one of the most optimistic animals on the planet. 

Hey look, it's Esther The Wonder Pig! We'd venture to guess that she's in the middle of devising a precision plan involving those pies! 

Read Ingrid's full article (and see more photos of Esther) on

Young Vegan Chef to Compete on Food Network

on Monday, 21 April 2014. Posted in Inspiration, News, Books & Media

Young Vegan Chef to Compete on Food Network

At the age of 16, shortly after becoming vegan, the young, inspired Jay Astafa took it upon himself to create a full vegan menu for his family's pizzeria, on Long Island. 

Less than four years later Jay's foodie talent continued to grow and the family restaurant was awarded  "PETA's Best Vegan Pizza." 

Just this past March Astafa was invited to compete in—and won—the annual Vegan Iron Chef competition, held in San Francisco.

Now, just 21 years old, as Jay prepares to launch his own vegan restaurant and catering company within the year his t
alent and passion for vegan cooking have not gone unnoticed. 

In addition to catering several high-end events Jay will appear and compete on tonight's episode of the Food Network's "Rewrapped" (airing at 8:30PM EDT).

Learn more about tonight's Food Network episode, on Jay's Facebook event page.

The Vegetarian Site

on Wednesday, 16 April 2014. Posted in News, Tips & Ideas

The Vegetarian Site

Stock up on vegan Easter goodies by way of The Vegetarian Site!

In addition to carrying delicious Easter products, like this vegan chocolate Easter Bunny, made by Sjaak's Organic Chocolates (available in "milk" or dark chocolate), The Vegetarian Site is a hotspot for a great variety of vegan products. 

While shopping footwear, videos, personal health care, groceries, accessories, books, and more; browse The Vegetarian Site's health and nutrition resources, vegan news items, recipes, editorials, and event listings! 

What's more, 10% of every sale made this month on goes toward vegan and animal rights causes.

Order your compassionate Easter goodies and other supplies at

EggNots - Ceramic Easter Eggs

on Tuesday, 15 April 2014. Posted in Products, Tips & Ideas

EggNots - Ceramic Easter Eggs

Seeking a compassionate alternative to traditional Easter egg hunting and decorating? EggNots has got just the thing!

These realistic, ceramic, non-perishable egg alternatives are great for dyeing, arts and crafts, gifts, displays, and home decor. 

According to their website, EggNots were "Created to bring the Easter coloring experience to children and families affected by egg allergies, as well as vegan households." 

Purchase by the dozen, or more, and enjoy an animal-free Easter!

Find product information and purchase a case today at

Vegan "Cadbury Egg" Bowls

on Monday, 14 April 2014. Posted in Recipes


Cara of Forks and Beans (a vegan food blog) has truly outdone herself with yet another incredible holiday-themed recipe! This one requires a bit of lead time so be sure to plan ahead. Your friends and family are sure to be wowed by the uniqueness of this Easter-inspired dessert. Have so much fun with it, and let us know how it goes!

White Chocolate Mousse Ingredients:
1 can coconut cream, chilled overnight in the fridge
4 Tbsp. melted vegan white chocolate, cooled completely
3 Tbsp. powdered sugar
1 tsp. vanilla extract

Remaining "Egg" Ingredients:
1 - 9 oz bag of vegan chocolate chips (or a vegan chocolate bar), melted
6 canned apricots, cut into small circles (1 1/2" round cutter suggested)

White Chocolate Mousse Directions:
(We suggest preparing the mousse filling the night before you're planning to serve it.) 
1. In a large bowl carefully remove the coconut cream contents from the can with a spoon, leaving out the liquid on the bottom. 
2. With an electric mixer, begin to whip up the coconut cream on medium speed.
3. Add in the remaining ingredients and whip for another 2-3 minutes until light and fluffy.
4. Place into an air-tight container and chill in the fridge for 2+ hours (the longer it is chilled, the more consistent to mousse the texture becomes).

"Egg" Assembly Directions:
1. Melt bag of vegan chocolate chips. 
2. Use a small blown up, cleaned balloon to create the chocolate bowls (see step-by-step photo instructions HERE).
3. Fill the chocolate bowls with about 1/3 cup of the mousse.
4. Place apricot on top and serve!

For this and other holiday-themed vegan recipes visit


The Story of an Easter Bunny

on Sunday, 13 April 2014. Posted in Inspiration

The Story of an Easter Bunny

"Wow! Your rabbit has a really good life compared to my mom's rabbit," my friend said to me one summer afternoon. My lop, Harvey, was binkying around my living room, throwing his toys about and headbutting my friend for attention.

"What do you mean?," I asked cautiously. I was a fairly new bunny momma at the time and had just begun learning about the kinds of lives many bunnies face; particularly around Easter time.

"Well," she began, "my mom got it as an Easter present for my younger sisters but they aren't really interested anymore. It's kind of boring. It just sits there in its cage all day, but I mean... I guess it doesn't really have anything to do. I try to give it attention when I'm over there, but it doesn't act like your bunny."

I inwardly groaned and began asking her questions, none of which had an answer that sounded good for the poor bunny. "It?" I thought sadly. 

I asked if her mom would consider bringing the bun indoors to be a family member. She wasn't optimistic, but begged me to try talking to her mom anyway. I loaded up a few basic supplies (hay, good quality pellets, bun-safe treats, litter) and went with her to her mom's, a few blocks away.

My friend led me to the back porch where a little black and white rabbit was hunched in the farthest corner of a tiny wire cage. There was no soft place to rest, no toys, and in his food dish, there was only cat food. My friend went to find her mom, while I quickly dumped the cat food and replaced it with pellets and placed a handful of hay in his too-small cage. My friends mom and I introduced ourselves, and she immediately asked if I wanted the rabbit. I asked her a few questions (age, sex, name?) and the only thing I learned is that the bunny was bought at a reptile show the day before Easter and "We thought he was too cute to be snake food." I'd been planning to take Harvey to pick out a wife at a rescue in a few months, but it was clear this little one was coming home with me. I texted my husband to inform him of our new addition.

That night when I got him settled into his new temporary cage, he tore into his new food with abandon, but was reluctant to come anywhere near me. I named the little dude Jack. Over the next few months he learned to trust me, and shortly after his neuter, he and Harvey bonded to each other easily. Today, he and his bondmate are outgoing house rabbits. They spend nights in their exercise pen, but enjoy free range of two floors of the house during the day. Jack is cautious of new people and situations, but he warms up once he feels safe and he loves other animals, especially rabbits. He is quite demanding on his human, however, and is not afraid to show his disapproval when his standards are not met or meals are a moment late.

Jack enjoys a wide range of sports and activities including the high jump, competitive book eating, locating and opening treat containers, the bunny 500, litter box flipping and digging, lounging in patches of sunlight, wallet snatching and snuggling with his bunny companion. He brings a lot of joy into our family with his antics.

Rabbits are absolutely not an impulse decision, but if you're willing to do the research and give them the diet, care and space they need, and if you're ready for at least a ten year commitment, they make truly wonderful family members.

For more about why rabbits are poor Easter gifts; and to learn about their proper care, visit  

Today's post was kindly written by Jessica Kralik, who—when asked to throw something together last minute—kindly shared the story of Jack, her Easter bunny rescue. Thank you, Jessica! 

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