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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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New Summer Cookbook: The Vegan Air Fryer, by JL Fields

on Tuesday, 01 November 2016. Posted in Books & Media

New Summer Cookbook: The Vegan Air Fryer, by JL Fields

We might be getting ahead of ourselves on this one but we are just too gosh darn excited to keep this from you! The lovely JL Fiends (author of Vegan Pressure Cooker and co-author of Vegan for Her) has a new cookbook due out this coming June called The Vegan Air Fryer: Delicious Healthy Recipes with Deep-Fried Flavor. Per the description, "If you love fried foods, but don't want the oil, added fat, and mess of frying, then you will want this cookbook... Now you can eat delicious "fried" foods while staying healthy." The cookbook has more than 80 recipes including jalapeno poppers, potato chips, eggrolls, fried chick'n, vegetable dumplings, fajitas, grilled cheese sandwiches, and more!

Pre-order your copy of The Vegan Air Fryer today at Amazon.com.

RECIPE: Spicy Vegan Pumpkin Soup

on Monday, 31 October 2016. Posted in Recipes

RECIPE: Spicy Vegan Pumpkin Soup

Have you gone pumpkin picking this year? It's the season for pumpkin-everything and that includes warm, hearty soup like this delicious one from the Sunday Morning Banana Pancake foodie blog. Enjoy with a side of warm garlic bread for dipping and you can't go wrong; perfect for a few meals for one or one meal for many. Enjoy!

Ingredients:

1 small onion, chopped
2 medium carrots, scrubbed and chopped
1 small jalapeno, seeds removed
2 cloves garlic, minced
1 15 oz. can of pumpkin (not pumpkin pie filling)
1 15 oz. can of white beans, drained and rinsed
6 cups water (or vegetable stock)
2 tsp. ground cumin
Salt, to taste
Pepitas, cumin, and salt, to garnish

Directions:

1. Over medium-high heat, in a medium soup pot, drizzle oil of choice and add onion, carrots, jalapeno, and garlic. Season with salt and cook for 1-2 minutes until onion begins to turn translucent.
2. Add canned pumpkin, beans, and cumin. Season again with salt, if desired.
3. Add water (or vegetable stock) and stir.
4. Cover and bring to a boil. Reduce heat to a simmer. Let simmer for 20-30 minutes.
5. Remove from heat. Using an immersion blender, blend soup until silky smooth.
6. Ladle into bowls and top with pepitas , cumin, and salt if desired. 

Find more awesome seasonal recipes at SundayMorningBananaPancakes.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Celebrating 40 Years of Compassion!

on Thursday, 27 October 2016. Posted in Inspiration

Celebrating 40 Years of Compassion!

Would you believe that Farm Animal Rights Movement (FARM)—that's us!!—has been around for 40 years? I know, we can hardly believe it ourselves but just this past week we celebrated our 40 year compassion-versary and wanted to take a minute to thank you ever so much for your support. We also wanted to share a mini documentary about FARM President, Alex Hershaft's fight for the right of innocent animals. CLICK HERE or the link below to watch it now. We couldn't do this without you! Thank YOU for all that YOU do to not only support organizations you believe in, but for choosing compassion everyday and voting with your dollars. One of the coolest things we've learned is that change IS possible and it IS happening. Let us keep going, together!

Watch the short video and learn more at FARMUSA.org.

Harvard Condemns Animal Protein

on Wednesday, 26 October 2016. Posted in News

Harvard Condemns Animal Protein

What if you could reduce the risk of early death by 34 percent? Would you want to know what the secret is? Well, according to a study by scientists at Harvard Medical School and Massachusetts General Hospital, it is as simple as swapping animal protein for plant protein. The research took place over the course of 36 years, monitoring 130,000 participant's diet and lifestyle as they relate to illness and mortality. "They found that switching between 15g and 19g of animal protein...for the likes of nuts, pulses or legumes significantly cuts the risk of early death. Substituting plant protein for eggs also leads to a 19 percent reduction in death risk," notes JAMA Network.  

Read more of the study results on JAMANetwork.com.

Isa Chandra Moskowitz's New Holiday Cookbook

on Tuesday, 25 October 2016. Posted in Books & Media

Isa Chandra Moskowitz's New Holiday Cookbook

We don't know how this lady does it! She's been wowing new and seasoned vegans alike since her first homemade cooking show out of her Brooklyn apartment, started way back in 2003. The edgy and self-proclaimed 'punk kid,' then began writing cookbooks in 2005 and she has not slowed for a minute. Isa Chandra Moskowitz has produced some of the most popular and most loved vegan cookbooks of all time (you have a copy of Veganomicon on your vegan cookbook shelf right now, don't know?). Even after, more recently, opening not one but two vegan eateries over the past couple of years (one in Omaha and a new one in Brooklyn) she  is still pumping out cookbooks like it is her job. Oh wait. Haha! We hear the latest one: The Superfun Times Vegan Holiday Cookbook: Everything for Absolutely Every Occasion is now on pre-order via Amazon. What are you waiting for?

Find pre-order and more book details at Amazon.com.

VEGAN RECIPE: Cajun Rice Stuffed Bell Peppers

on Monday, 24 October 2016. Posted in Recipes

VEGAN RECIPE: Cajun Rice Stuffed Bell Peppers

Here's one to add to your recipe folder! This dish is relatively quick to prepare, you can experiment with making your own hot sauce (see link below) and add in your own spices and mixed veggies to totally customize to your taste buds. Plus, it looks seasonally yummy with its fall color scheme and all, so that's pretty cool too. Enjoy!

Ingredients:

3 bell peppers, each one halved and seeded
1 cup cajun rice
2 1/4 cups water (or vegetable stock)
2 vegan sausage links, diced
1 tsp. Old Bay seasoning (optional)
1/2 cup white onion, diced
1/4 cup green onion, dinced
1/8 cup shallot, diced
1/8 cup parsley, minced
*If you'd like to make your own hot sauce aioli CLICK HERE for instructions* 

Directions:

1. Preheat oven to 350°F.
2. Cut peppers in half and remove seeds.
3. Bake peppers uncovered for 5 minutes, without stuffing.
4. Cook rice (in the water or veggie stock) according to package instructions.
5. Saute the diced vegan sausage, onions, and shallot for 6-8 minutes. Season to taste, as needed.
6. In a large bowl fold in the diced onion, parsley, and sausage into the rice.
7. Fill each pepper with rice mixture, pressing down and packing lightly. 
8. Bake for 20-25 minutes, covered.
9. Serve warm, topped with the hot sauce (or your favorite sauce), and any extra green onions.

For more fun fully vegan recipes visit ThePlantPhilosophy.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Life Transforming 220 lb Weight Loss via a Plant-Based Lifestyle

on Thursday, 20 October 2016. Posted in Inspiration

Life Transforming 220 lb Weight Loss via a Plant-Based Lifestyle

At the age of just 32, Louisiana native Josh Lajaunie weighed in at just over 400 pounds. Initially fearing for his health Josh began going to a gym, which led him to a 10k race, and then to a book called Born to Run. "...I had [previously] dismissed the vegan diet as nothing more than an extreme thing that one did as a political statement. I had never thought of it as an asset to an extreme athlete before." Josh continued his search and eventually learned about vegan ultra-endurance athletes like Rich Roll and Scott Jurek; and soon the Forks Over Knives documentary as well. "I have lost 220 pounds overall...[and have helped six family members make healthy changes—losing a combined 1,000 pounds]...All of this has led me to the undeniable conclusion that plants are what humans are supposed to eat, period." Thank you for sharing your inspiring journey, Josh! So awesome!

Read Josh's full article on ForksOverKnives.com.

USA Milk Production Exceeding Consumer Demand

on Wednesday, 19 October 2016. Posted in News

USA Milk Production Exceeding Consumer Demand

A report from the United States Department of Agriculture (USDA) shared that over 43 million gallons of milk were disposed of in fields, manure lagoons, and into animal feed—within the first eight months of this year, alone. Why? The consumer demand is simply not meeting the rate at which milk is being produced. As a result, dairy producers are struggling to find ways to still make money from the oversupply (like trying to get more milk into schools and working with pizza and other fast food chains). It's so bad that the USDA initiated a $20 billion bailout plan. Yikes! It turns out the pork products industry is having similar challenges with more than 70 million pigs being raised and slaughtered for human consumption. Sorry (not sorry) but the world continues to shift toward cruelty-free, plant-based dairy and meat products is only going up!

See the Wall Street Journal piece to learn more at WSJ.com.

Cruelty-Free Halloween Candy - Complete Guide by VegNews

on Tuesday, 18 October 2016. Posted in Products, Tips & Ideas

Cruelty-Free Halloween Candy - Complete Guide by VegNews

Our friends at VegNews Magazine have diligently updated and re-released their much anticipated Guide to Vegan Halloween Candy outlining hundreds of popular candies that just so happen to be fully-vegan! With Halloween just around the corner we thought you would like to be in on the most current version of their ever expanding list of vegan sweets, treats, and goodies! Here's a sneak peek: The list includes candies such as Airheads (detailing out each flavor that is vegan), chocolate candy bar brands, Annie's Organic Fruit Snacks, blow pop brands, certain marshmallow companies, Cocomels, Dum-Dums, Now and Later, Red Vines, Skittles, Sour Patch, and many, many more!

See the complete Guide to Vegan Halloween Candy at VegNews.com.

RECIPE: Miso-Tahini Waffles with Aquafaba

on Monday, 17 October 2016. Posted in Recipes

RECIPE: Miso-Tahini Waffles with Aquafaba

You can never have too many solid breakfast recipes at the ready for a perfect weekend brunch or family get together. If you've got a waffle iron (this recipe works for Belgian waffles too) the recipe is perfect. If not, you can still use this recipe for pancakes instead. It's totally adaptable! Enjoy!

Ingredients:

1 cup oat flour
1 cup all-purpose flour
1 1/2 Tbsp. arrowroot powder
1 1/2 Tbsp. baking powder
3/4 tsp. salt
1 1/2 cups non-dairy milk 
1/2 cup aquafaba (cooked chickpea water)
1/3 cup tahini
1 tsp. white or chickpea miso (optional)
1/4 cup coconut sugar
1 1/2 tsp. vanilla extract

Directions: 

1. In a large bowl, whisk together the oat flour, all-purpose flour, arrowroot powder, baking powder, and salt. 
2. In a medium bowl combine the milk, aquafaba, tahini, miso, sugar, and vanilla. Whisk until fully incorporated. 
3. Pour the wet ingredients into a large bowl with the dry and whisk until combined.
4. Heat up waffle iron and give give the batter one last stir before scooping. Cook via waffle iron machine instructions. 
5. Serve with your favorite toppings like maple syrup, fresh fruit, and other seasonings.

For a great variety of vegan recipes visit KeepinItKind.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

First Vegan Governor of New Zealand!

on Thursday, 13 October 2016. Posted in Inspiration

First Vegan Governor of New Zealand!

Hooray for continued news of strong and influential ladies bringing veganism to the masses! Last week we mentioned Ireland's pro- plant-based president, Mary Robinson and thisweek we have got newly appointed New Zealand Governor, Dame Patsy Reddy. She's only the third female to ever hold office—and the very first vegan! To celebrate her induction Reddy hosted a party with a vegan banquet that included crispy fried tofu with lemongrass, shiitake mushroom consomme, and citrus syrup cake with date and cacao filo. Yum, yum! Way to be, Ms. Reddy, way to be. 

Read the source piece on VegNews.com.

Cruelty-Free Meat to Save The World

on Wednesday, 12 October 2016. Posted in News

Cruelty-Free Meat to Save The World

A recent article featured on influential media outlet, Wired explains why it is crucial that our governments and foundations pay special attention to one of the leading causes of climate change and hungry: animal agriculture. "There are myriad problems of animal agriculture...[it] is an inordinate contributor to climate change. United Nations scientists have written that animal agricultre contributes about 40 percent more to climate change than all of the planes trucks, cars, and other forms of transportation combined." Let's keep pushing for change! We can do that by 'voting' with our money; buying what we believe in to demonstrate what we as a society want on our shelves and in stores! 

ORead the full piece on Wired.com.

'Ready Bowls' by Beyond Meat

on Tuesday, 11 October 2016. Posted in Products

'Ready Bowls' by Beyond Meat

New from the wonderful makers of Beyond Burger and Beyond Meat comes: Beyond Bowls! These single-serving, fully vegan meals, come in four flavor packed options including Vietnamese Lemongrass with Beyond Chicken, Indian Curry with Beyond Chicken, Roasted Sweet Potato Chili with Beyond Beef, and Korean BBQ with Beyond Chicken. These yums are microwaveable (it only takes 7 minutes!), are non-GMO, and pack 21 grams of plant-based protein, not to mention loads of vitamins A and C. Vegan eating made easy! Get to noshing, y'all!

Find product and nutritional information at BeyondMeat.com.

RECIPE: Pumpkin Seed Panzanella #Vegan

on Monday, 10 October 2016. Posted in Recipes

RECIPE: Pumpkin Seed Panzanella #Vegan

Tis the season for pumpkin-infused everything! We dug back a few years to discover this super duper simple and extremely tasty dish from the Sunday Morning Banana Pancake food blog. Traditionally known as a Tuscan summer time dish, panzanella is perfect as a side to yummy fall meal or as a main for really anytime of year! The key for this one is the semi-stale bread though. So be sure to plan ahead and that you've let your selected loaf sit out for at least two days until it's just a bit crisp. The other cool thing about this particular recipe is of course, the pumpkin seeds! They are packed with magnesium, contain zinc which is great for our immune system, a great source of omega-3 fats, and are known to be good for heart health as well as restful sleeps!

Ingredients:

2 cups cubed 2-3 day old bread
1/2 cup cherry tomatoes, sliced in half
1 cup torn basil, loosely packed
1/3 cup peppers
2 Tbsp pepitas (pumpkin seeds)
Salt, to taste
2-3 Tbsp. almond oil
1/4 cup white balsamic

Directions:

1. Place all ingredients into a bowl and mix well.
2. Allow to sit for 10-15 minutes prior to serving.
3. Scoop into one big or two small bowls. 
4. Enjoy!

For more seasonal vegan recipes go to SundayMorningBananaPancakes.com.
 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Presidential Activism: Mary Robison (Former President of Ireland)

on Thursday, 06 October 2016. Posted in Inspiration

Presidential Activism: Mary Robison (Former President of Ireland)

Speaking of our carbon footprint, former president of Ireland, Mary Robinson used her status and influence during her presentation at the One Young World Summit (in Ottawa, Canada) to encourage attendees to eat less or no meat at all. After the Paris Agreement was signed earlier this year, asking asking nations to reduce their carbon footprint, Robinson—in a room full of 'young leaders' from 196 nations—said, "We need each of us to think about our carbon footprint...eat less meat, or no meat at all. Become vegetarian or vegan. We have to change. We cannot go on with business as usual." Well said, Mary! Thank you heaps!

Check out the source article on VegNews.com.

Earth Officially Beyond Repair

on Wednesday, 05 October 2016. Posted in News

Earth Officially Beyond Repair

Due to disruption in the food chain, raising cows for food, rising sea levels, soaring extinction rates, and ocean acidification, earth's carbon level has reached an irreversible tipping point at 400 parts per million. From the Mauna Loa Observatory in Hawaii, the Atmospheric Oxygen Research Group at Scripps Institution of Oceanography released a statement on their findings: "It already seems safe to conclude that we won't be seeing a monthly value below 400 ppm this year—or ever again for the indefinite future," said Ralph Keeling, principal investigator. This means we'll continue to see crazy weather patterns like crazy heat waves, droughts, coral reef extinction and coastal flooding. 

Learn more about why this matters at ClimateCentral.org.

Limited Edition LOVE ACT LIBERATE Tees

on Tuesday, 04 October 2016. Posted in Products

Limited Edition LOVE ACT LIBERATE Tees

They are going fast! Our new, limited edition, LOVE ACT LIBERATE t-shirts have debuted to honor activists around the world. Show your support and help honor animal activists for World Vegan Day for Farmed Animals by wearing one of these catchy tees! The art shows a scene from last year's World Vegan Day for Farmed Animals wherein activists blocked a chicken transport truck and rescued 10 chickens, now living free at a sanctuary. Wear your activist pride as you spread the message of compassion towards animals. We've still got a few fitted and unisex sizes left!

Find product information and order today at DayForAnimals.org.

RECIPE: Vegan Bacon Wrapped Spicy Hummus Stuffed Jalapeño Poppers

on Monday, 03 October 2016. Posted in Recipes

RECIPE: Vegan Bacon Wrapped Spicy Hummus Stuffed Jalapeño Poppers

Sometimes we just really crave something classic, spicy, and a bit saucy! These vegan bacon jalapeño spicy hummus poppers from The Plant Philosophy food blog are just what the [vegan] doctor ordered! ::wink:: You could try your hand at making your own super thinly sliced bacon strips (linked below), or pick up your favorite ready-made vegan bacon from the grocery store. Same thing goes for the hummus or even the ranch dressing! You can truly make this your own -or- pop down to the store to pick everything up and make 'em in no time at all! Fun!

Ingredients:

8 oz. spicy hummus (try Hope Foods Sriracha Hummus)
20 strips of rice paper bacon (try THIS recipe -or- your favorite store bought vegan bacon)
10 jalapeños, halved and deseeded
Vegan ranch, for dipping (try Follow Your Heart Vegan Ranch)

Directions: 

1. Halve jalapeños, remove seeds and the center bit (you can also remove the stem).
2. Fill each half with hummus of your choice.
3. Preheat oven to 400°F.
4. Wrap each hummus-filled jalapeño half with rice paper bacon (cut into thin straps/about half the usual width). 
5. Bake for 20-22 minutes; finishing with a 1-2 minute broil (watch carefully, they may burn very easily).
6. Remove and let cool for 2-3 minutes.
7. Serve with the vegan ranch. Enjoy!

 

For more great vegan recipes check out ThePlantPhilosophy.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Chief Cardiologist Becomes Vegan for His Health

on Thursday, 29 September 2016. Posted in Inspiration

Chief Cardiologist Becomes Vegan for His Health

When someone whose job entails knowing the conditions of the human heart—what keeps it ticking, if you will—publicly declares his understanding of the impact of food on our bodies and therefore declares his veganism, you know the world is truly changing. John C. Teeters, MD recently explained his decision to eschew animal products after listening to a lecture by vegan Dr. Caldwell Esselstyn. Teeters later stated in an interview, "One of the sad things about medical education is that we don't get a lot of diet education...and patients empirically trust us to know these things." Teeters has since lost 57 pounds and advocates veganism!

Read it from the source article on VegNews.com.

Our Nation's $13.7 Billion Plant-Based Industry

on Wednesday, 28 September 2016.

Our Nation's $13.7 Billion Plant-Based Industry

Using this year's IMPLAN model ("a standard system that estimates the impact of any given industry on the economy"), trade group Plant Based Food Association (PBFA) revealed their results in finding that the current plant-based food industry is supporting the United States economy by a whopping $13.7 billion! The study also revealed the plant-based industry has resulted in 60,000 jobs so far, and produces far and away higher pay grades per year, than what the average American earns. "This new data, combined with recent environmental research showing that meat substitutes produce 10 times fewer greenhouse gas emissions than similar beef products...points to why public policies should support the growing plant-based foods industry," said Michele Simon, executive director of PBFA.

Scope out the report for yourself at PlantBasedFoods.org.
(Photo by Red Hot Vegans)

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