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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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! 

Our Hen House Vegan TV Show

on Thursday, 10 April 2014. Posted in Inspiration, News, Books & Media

Our Hen House Vegan TV Show

Featuring the talented women (Jasmin Singer and Mariann Sullivan) behind the ever popular vegan blog and podcast, Our Hen House, comes a new vegan-centric TV show!

Co-produced with Brooklyn Independent Media, Our Hen House TV " into the under-explored world of animal rights with a sense of humor, a passionate heart, and more than a few opinions on the state of animal rights," notes the show's hosts. 

They continue, "Whether you're a seasoned vegan, a part-time vegetarian, a fiery justice activist, or simply love your dog, Our Hen House TV show emboldens you to think in new directions, to question assumptions, and to sample some fabulous food along the way."

Watch the latest episode and learn more, on

New Book: How to Be Vegan

on Wednesday, 09 April 2014. Posted in Books & Media, Tips & Ideas

New Book: How to Be Vegan

How to Be Vegan: Tips, Tricks, and Strategies for Cruelty-Free Eating, Living, Dating, Decorating, and More is brought to you by former editorial director of VegNews, Elizabeth Castoria. 

Demonstrating the ease with which a vegan lifestyle can be had, Castoria spotlights everything from day-to-day events to nutrition, recipes, etiquette, travel, fashion, dating, and more. 

"With familiar ingredients and straightforward instructions...[and] presented in concise, practical easy-to-read pieces, with tips and tricks to employ in all parts of life—and filled with helpful illustrations and humorous ones too—How to Be Vegan presents a vegan lifestyle that is more accessible than ever before," notes the cover.

Learn more about the book and where to buy it on

Butler Soy Curls

on Tuesday, 08 April 2014. Posted in Products

Butler Soy Curls

Super versatile Butler Soy Curls are not only easy to flavor—using your favorite sauces or broths—but they're great for a variety of meals including sandwiches, stir fries, and fajitas. They're also great in soups and casseroles, as salad toppers, and more!

Plus, they're super easy to store. Simply keep them in the refrigerator or freezer for long lasting freshness. 

Made of delicately textured select soybeans, Butler Soy Curls have no preservatives or additives. They are non-GMO and grown without chemical pesticides. 

A vegan pantry staple, one serving of these soy curls provides ten grams of plant-based protein. And when rehydrated an 8 oz. bag equals approximately 1.5 pounds of fiber! 

Pick up a bag of Butler Soy Curls today by ordering them online from Food Fight! Grocery

Find product and nutritional information at

BBQ Soy Curls Mini Taco Bowls

on Monday, 07 April 2014. Posted in Recipes

BBQ Soy Curls Mini Taco Bowls

We're in love with this beautiful taco dish, featuring Butler Soy Curls, adapted from THIS recipe on Kristy's Keepin' It Kind blog. Kristy's version includes homemade pickled red onions (recipe HERE), as well as homemade taco shells (recipe HERE). We thought we'd keep it a little simpler since there are plenty of fun ingredients to work with as is. Have so much fun with it and enjoy sharing this scrumptious dish with friends and family this weekend!


18 oz. bag of Butler soy curls
enough vegetable broth to cover the soy curls
1/2 tsp. olive oil
1/2 white onion
3 cloves garlic, minced
1 Tbs. Bragg Liquid Aminos (or soy sauce)
1 tsp. liquid smoke (optional)
1 can of organic fire-roasted tomatoes, diced
1 1/2 tsp. cumin
1 tsp. oregano
1 tsp. paprika
juice from 1/2 a lemon
1 Tbs. Sriracha sauce (optional)
1/3 + 1/4 cup barbecue sauce, separated
salt and pepper to taste
12 mini taco shells 
1 avocado, thinly sliced


1. Place the soy curls in a bowl and cover with warm vegetable broth. Let them rehydrate for about 5 minutes before draining. Use your hands to squeeze excess moisture from the curls. 
2. In a large saucepan heat the olive oil over medium heat. 
3. Add the onion and saute until translucent. 
4. Add the garlic and saute for about 1-2 minutes. 
5. Add the soy curls, Bragg's, and liquid smoke and mix to combine. Sautee for about 5 minutes, stirring occasionally to prevent sticking, until excess moisture has cooked away. 
6. Add the tomatoes and spices, and mix well. Let saute for about 7-8 minutes until the liquid has cooked away. 
7. Add 1/3 cup of the barbecue sauce and Sriracha and let saute for another 7-8 minutes until excess liquid has cooked away. 
8. Add salt and pepper and the remaining barbecue sauce. 
9. Fill each taco bowl with about 1/3 cup of the BBQ soy curls and top with avocado slices. Serve immediately. 

For the complete recipe (which includes adding pickled onions) visit

From Circus Heritage to Elephant Advocate: A Journey to Enlightenment

on Tuesday, 01 April 2014. Posted in Inspiration

From Circus Heritage to Elephant Advocate: A Journey to Enlightenment

It would be a lie if I didn’t say that circus abuse investigations are what led me to become vegetarian and eventually vegan.

As a descendant of The Flying Concellos, dubbed the most famous aerialist act in circus history, and grand-niece of Art Concello, former circus owner, I have grown up almost exclusively enjoying outings including the circus. My father would tell stories of days with his Aunt Mickey and Antoinette behind the stage, interacting with elephants and their trainers. I always stared at him in awe as he would let the words spill over his tongue about the beauty of such creatures. I’m sure I was not alone in wanting to run away to join the parade. As I got older my circus attending days were ending, as the smell alone would send me into a whirlwind of funny faces trying to mask it.

My very last circus was Ringling’s performance at Nassau Coliseum at the age of fifteen. I still remember seeing protesters standing at the entrance as I drove by. At eighteen, I met my now-fiancé, who has always had a love of animals. He had wanted to get involved in animal issues, but had been away at school, making him unable to do so on Long Island. Ringling and his spring break from college had suddenly collided, allowing him to do so.

In 2010, John and I attended a demonstration outside of Nassau Coliseum though I knew very little of the issue. But, what’s better than supporting your boyfriend in something he is passionate about?

That was the night everything changed.

I went home and with computer in hand, researched the circus industry from the other side. What I grew up thinking was true, that animals were loved and cared for like the dogs and cats we share our homes with, was simply not the case. Current Ringling owner Kenneth Feld has admitted in court that Ringling trainers strike their elephants with bullhooks, causing them pain, in order for them to perform. Brian French, senior elephant handler for the Blue Unit of Ringling Bros Circus has also admitted that "whatever amount of force is utilized to get the elephant to perform a behavior is appropriate," is a fair statement in regards to getting an elephant to perform. Cole Brothers, once owned by my great-uncle Art Concello when it was known as Clyde-Beatty and the Russel Bros Circus, is currently on criminal probation for pleading guilty to the Endangered Species Act (EPA). The owner, John Pugh, is currently on criminal probation for the same thing.

When speaking about circuses, one must not disregard the infamous undercover video of Tim Frisco, current head elephant trainer for Carson and Barnes (performing as Cole Bros), where he screams out "Tear that foot off. Sink it in the foot! Tear it off! Make ‘em scream!” He even states that if the trainees were “scared to hurt ‘em” they should not enter the barn.

As the facts poured in, I started to wonder what else I had been blind to and what else I had been missing. As this happened my appetite for meat and dairy dwindled. An elephant is an emotional being, just like a pig, just like a cow, just like a dog, just like me.

Julie Cappiello is Vice President, photographer and co-founder of Long Island Orchestrating for Nature (LION), an animal advocacy group in New York. Born and raised on Long Island, she studied photography at Nassau Community College and graduated in May 2013 from Sage College of Albany with her Bachelor's of Fine Arts. Julie has worked as a journalist for AOL Patch, interned for Newsday and is currently working as a contractor for Newsday's
Always a lover of animals, Julie was given the job of "animal rights activist" in her 8th grade yearbook and is now spending her life informing others of the plight of all sentient beings.

Thrive Energy Cookbook

on Thursday, 27 March 2014. Posted in Books & Media

Thrive Energy Cookbook

Created by two-time Canadian 50km Ultra Marathon Champion, Brendan Brazier, Thrive Energy Cookbook dives into Brendan's philosophy on plant-based nutrition, showcasing 150 easy, health-enhancing recipes.

An expert on how diet affects performance and how not to waste energy, Brazier explores how foods in their natural state maximizes energy and health, lowers body fat, improves sleep, and peaks conditioning and physical performance. 

thriveThrive Energy Cookbook includes the use of leafy greens, hemp seeds, quinoa, brown rice, and nuts as staples in an alkaline-forming, plant protein-packed diet regime. 

In addition to being a best selling author, Brendan Brazier is a former professional Ironman triathlete. He is the creator of the
 ZoN Thrive Fitness Program and the award winning, plant-based VEGA product line.

For more on Brendan and Thrive Energy Cookbook visit

Bee Free Honee

on Wednesday, 26 March 2014. Posted in Products

Bee Free Honee

Not to be confused with conventional or raw honey, Bee Free Honee is botanically derived, free of artificial flavoring, and made from USDA Certified Organic Michigan Apples, non-GMO Certified vegan sugar, and lemon juice.

Perfect for sweetening tea or coffee; or mixing into BBQ sauces, vinaigrettes, cakes, or granola. 

Bee Free Honnee is also a great pancake, waffle, or French toast topper. It can be used pretty much anywhere one might have traditionally used honey!

Choose from four different flavors: Ancho Chile, Mint, Chocolate, and Slippery Elm. 

Here's to letting bees be bees, thanks to Bee Free Honee!

Find product and nutritional information at

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