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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 Vegan Meal Delivery—For Families With Small Children—to Debut This Month

on Thursday, 29 June 2017. Posted in Inspiration

New Vegan Meal Delivery—For Families With Small Children—to Debut This Month

In an effort to make plant-based meal preparation easier for families with young children, founder Ashley Gilday (a vegan mom herself) is set to launch Little Harvest meal delivery service. Intended for children between four months and two years old, the company (a subscription-based program) will be made up of locally sourced, organic, and allergen-free meals. Based in Illinois the initial release will be available throughout the Chicago area with intentions to expand throughout the Midwest within the first year of operation. As a former Business Developer for Daiya Foods vegan cheese company, Gilday is perfectly suited to bring this game-changing service to the masses. Thank you for your hard work, Ashley. We're rooting for you!

Learn more and check out meal plans at LittleHarvest.com.

Join Us in Urging The Pizza Hut Chain to Include Dairy-Free Cheese Options

on Wednesday, 28 June 2017. Posted in Tips & Ideas

Join Us in Urging The Pizza Hut Chain to Include Dairy-Free Cheese Options

Following the success of nudging Ben & Jerry's to offer vegan ice cream options (woohoo!) we are taking on Pizza Hut in hopes they too will see the need and value in offering non-dairy cheese throughout their restaurant chain. Even if you signed our Demand Dairy-Free petition last month we need your help again! We have switched to a signature-gathering platform that will hopefully reach a lot more people than the first one. Pizza Hut already carries some plant-based options like their wedges, cinnamon sticks, and pizza dough. Adding vegan cheese to their line-up is an obvious next step. Please join us in urging Pizza Hut to carry vegan cheese!

Sign the petition today on Change.org.

A Call For Replacing Cancerous Foods in Hospitals with Plant-Based Meals

on Tuesday, 27 June 2017. Posted in News

A Call For Replacing Cancerous Foods in Hospitals with Plant-Based Meals

Do you remember decades ago when doctors came together to ban tobacco from hospitals in order to benefit everyone, including those trying to break the habit? It's happening again but this time with food; the connection noteworthy, given that in 2015 processed meats were reclassified by the World Health Organization to be in the same cancer-causing category as cigarettes. The American Medical Association (AMA) issued a request after a recent meeting on the matter: "the AMA hereby call on US hospitals to improve the health of patients, staff, and visitors by providing a variety of healthful food including plant-based meals..."

Learn more at LiveScience.com.

10-Ingredient Ancient Grains Summer Salad Vegan Recipe

on Monday, 26 June 2017. Posted in Recipes

10-Ingredient Ancient Grains Summer Salad Vegan Recipe

Summer is in full swing and we've got a perfect and filling salad, sure to hit the spot! Welcome this stunning ancient grains dish from The Plant Philosophy food blog. While there are plenty of grain mixes out there to choose from, recipe creator Margaret recommends the ancient grain blend from Vitacost because it contains a healthy mix of non-GMO ingredients including wheat berries (farro, freekah, grano, red wheat), red rice, and rye berries. Feel free to mix it up to suit your taste buds. Have fun with this one and enjoy!

Ingredients:
1 bag ancient grain blend (2 cups) - try the one from Vitacost
6 cups of Water, filtered
1 Seedless Cucumber, diced (2 cups)
1 Orange Bell Pepper, diced (1 cup)
1 cup Roasted Corn, I used a frozen variety
1/4 cup Cilantro or Parsley, diced
1 cup Mixed Cherry Tomatoes, quartered
1/8 cup crushed toasted hazelnuts
1/3 cup mustard vinaigrette, as desired
Salt & Pepper, to taste

Directions:
1.Bring a large pot of 6 cups of water to a boil. Salt and pour in the 2 cups of ancient grains blend. Give it a stir, let it come back to a boil. Reduce the heat to a simmer, cover and cook for 70-75 minutes. Stirring occasionally.
2. While that's going, wash and chop all of your veggies to size. Then, add hazelnuts to a baking sheet and place in the oven at 350 degrees F. Cook for 15-18 minutes, giving it a shake every 5 minutes. You'll know they're ready when the skin becomes a deep brown and they're very fragrant.
3. Remove from the oven, transfer to a double lined paper towel or clean dish towel and begin to massage them. Try twisting the towel shut and work it against your palm in a circular motion. This will remove that bitter skin and keep it mess-free. Discard the skins and give the hazelnuts a fine chop. Set aside until needed.
4. Drain any remaining liquid from the grains and transfer to a very large bowl. Add in the above-mentioned ingredients, give it a toss and season to taste with salt and pepper.
5. Add the vinaigrette now or serve it without, so people can dress the salad as they like.
6. Serve with extra cilantro and chopped hazelnuts on top, enjoy.

~

Get even more fantastic vegan recipes on PlantBasedOnABudget.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Earn Points For Rescuing Animals: 17-Year-Old Invents Animal Activist Mobile App

on Thursday, 22 June 2017. Posted in Inspiration

Earn Points For Rescuing Animals: 17-Year-Old Invents Animal Activist Mobile App

Thomas Skylar, a high school student who lives in Connecticut, has teamed up with peta2 to create a mobile gaming app that enables users to gain points for rescuing animals from factory farms, rainforests, and circuses. "Paintball Hero" includes helping animals like lions, chickens, alligators, cows, and even unicorns. This is not the first mobile gaming app idea the teen has come up with. Last year he launched "Saviors" (similar to "Paintball Hero") and he is already working on the next one. "Even if 100 people play it, and only one decides to be vegan, that's worth it," said Thomas. Thank you for your hard work, Thomas! 

Learn more Thomas and his app at peta2.com.

NEW BOOK: Healing Tonics, Juices, and Smoothies: 100+ Elixirs to Nurture body and Soul

on Wednesday, 21 June 2017. Posted in Books & Media

NEW BOOK: Healing Tonics, Juices, and Smoothies: 100+ Elixirs to Nurture body and Soul

In an effort to demystify the use of superfoods, herbs, fermentation, and adaptogens, author Jessica Jean Weston has created Healing Tonics, Juices, and Smoothies. This 'cookbook' features recipes for healthful stable juices, medicinal shots for wellness, probiotic-rich concoctions, and drinks that are perfect for all forms of hydration. The bonus section includes raw food and juice cleanses as well as an Ayurvedic-inspired cleanse. Weston is co-founder and owner of Superfresh Organic Cafe in Brattleboro, Vermont.

Order your copy today on Amazon.com.

The $16 Billion Bang of Dairy-Free Products Around The Globe

on Tuesday, 20 June 2017. Posted in News

The $16 Billion Bang of Dairy-Free Products Around The Globe

With an admirable compound annual growth rate of 20 percent, between 2012 and 2016, non-dairy products continue to take the world by storm. Yet another new report, this time from Innova Market Insights (IMI), shows a worth of $16.3 billion for the plant-based milk sector. "The category has been further boosted by the growing availability and promotion of plant-based options to traditional dairy lines....Particularly beverages, but also cultured products such as yogurt, frozen desserts...creamers, and cheese," said IMI's director of innovation, Lu Ann Williams.

Read more from the source article on VegNews.com.
(photo from PETA UK)

RECIPE: Jam-Filled Puff Pastry Pockets, Vegan

on Monday, 19 June 2017. Posted in Recipes

RECIPE: Jam-Filled Puff Pastry Pockets, Vegan

Sometimes recipes are surprisingly simple with a few select ingredients and a bit of love. Introducing this here jam-filled puff pastry, courtesy of our friend Lisa of The Viet Vegan food blog! Today we learn how to make something that may at first sound time consuming and difficult, but in fact can be an easy peasy crowd-pleasing snack or sweet dessert. Enjoy!

Ingredients:
1 packet of vegan-friendly puff pastry (try Maison brand puff pastry dough)
1 cup jam of choice (like strawberry, peach, blackberry, etc.)
Flour for dusting
3 Tbsp. soy milk
3 Tbsp. coconut palm sugar (granulated or raw sugar works best for this recipe)

 

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. On a floured surface, roll out puff pastry dough as thin as you can manage (1/8 to 1/6 thickness). Cut into long 6-8 inch strips, about 6-8 inches long, 4 inches wide. 
3. Add 2-3 Tbsp. of jam to the center of one side of the long strips, and then fold over, gently push out any air, and crimp to seal the edges, taking care to keep the jam inside. Repeat until you use all the pastry strips.
4. Place pockets on a lined baking sheet (thick bottomed is best), and cut a small vent hole to allow air to escape during the baking
5. Using a pastry brush, paint the pockets with soy milk, especially around the edges, and then finish with a sprinkle of sugar.
6. Bake for 15-20 minutes or until tops and bottoms are a golden amber.
7. Remove from oven and let cool before eating.

~

Watch a video for this recipe & get more vegan meal ideas at TheVietVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

These Vegan Bodybuilders Just Broke Fitness Records Like It's Their Job

on Thursday, 15 June 2017. Posted in Inspiration

These Vegan Bodybuilders Just Broke Fitness Records Like It's Their Job

Last weekend was the Naturally Fit Games in Austin, Texas — bringing together world class athletes to compete in live tests of fitness of various categories and levels. PlantBuilt (a non-profit bodybuilding group that supports vegan athletes and raises money for farmed animal sanctuaries) showed up in all their plant-powered glory, demonstrating unmatched strength and vigor. Of the 1,000 competitors who attended, the PlantBuilt team brought 39 members who ended up collectively winning 32 medals (22 being first place medals!) in categories including powerlifting, CrossFit, bodybuilding, Olympic weightlifting, and kettlebell. "...we will continue to educate and dispel the myths that you need to eat meat to build muscle and strength," said PlantBuilt co-founder, Giacomo Marchese in an interview with VegNews.

Learn more about this organization and how to join at PlantBuilt.com.

The Skeptical Vegan: My Journey From Notorious Meat Eater to Tofu-Munching Vegan—A Survival Guide.

on Wednesday, 14 June 2017. Posted in Books & Media, Tips & Ideas

The Skeptical Vegan: My Journey From Notorious Meat Eater to Tofu-Munching Vegan—A Survival Guide.

One of the more unique vegan-centric books to hit shelves soon this year is The Skeptical Vegan by our very own, Eric Lindstrom. Eric takes us on his personal journey through the challenges a male may face when choosing a compassionate lifestyle. In his signature witty and opinionated approach, Eric shares advice on social challenges, vegan nutrition, and what it means to be "real man" who does not eat meat. Eric's book features twenty-five original "veganized" meaty recipes including "meaty" chili and portobello steaks.

Pre-order your copy of The Skeptical Vegan today on Amazon.com.

Global Meat Consumption Down by 70% of The Population, Study Shows.

on Tuesday, 13 June 2017. Posted in News

Global Meat Consumption Down by 70% of The Population, Study Shows.

GlobalData, a market insights research company, recently shared its results of a recent study which indicates that 70 percent of the entire population of the world is consuming less meat. "As consumers look to eat healthier and cleaner while reducing their impact on the planet...items like pea protein powder, plant-based burgers, nut-based cheese, jackfruit shredded meat, and soy chorizo are popping up left and right on restaurants menus and in stores," said Nicole Peranick of New Hope Network. Progress and change are real! Yes!

Learn more about this at NewHope.com.

RECIPE: Vegan Chick'n Tortilla Soup

on Monday, 12 June 2017. Posted in Recipes

RECIPE: Vegan Chick'n Tortilla Soup

This week's recipe is so fast and easy—and uses many ingredients you may already have around the kitchen—that you're going to want to make it over and over and over again! The biggest 'planning' stage will be your choice of the vegan chicken you want to include. There are loads of options out there including Gardein, Beyond Meat, May Wah, Match Meats, Tofurky, and Upton's. The creator of this recipe used Upton's but feel free to experiment with different options to find your favorites, and enjoy!

Ingredients:
1 Tbsp. oil
4 cloves garlic, minced
1 large onion, diced
1 large bell pepper, diced
2 medium tomatoes, diced
4 cups vegetable broth
2 limes, freshly juiced
1 bay leaf
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1/2 package of your favorite vegan chicken (try Upton's Chick Seitan)
Tortilla chips & cilantro for garnish

 

Directions:
1. In a large pot heat oil over medium heat. Sauté garlic, onion, and peppers until softened. Add in tomatoes, veggie broth, lime juice, bay leaf, spices, and your vegan chicken of choice, stirring occasionally for 30-40 minutes.
2. When ready, serve with tortilla chips and freshly chopped cilantro if you'd like. 

 

~

 

For fantastic vegan recipe ideas check out FettleVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Vegan Athlete to Cycle Across Europe for Animal Rights & Plant-Based Living

on Thursday, 08 June 2017. Posted in Inspiration

Vegan Athlete to Cycle Across Europe for Animal Rights & Plant-Based Living

Professional bicyclist and vegan athlete, Jackson Long will take on a cross-European bike tour in an effort to raise funds for animal rights groups and showcase the strength and stamina of athletes who choose to exclude animal products from their lives. "We live in such a disconnected world...and I deeply desire a society more educated on the ethology of farmed animals and beyond so that we can gain a higher level of compassion and respect for all beings," said Long. Jackson will be sharing his voyage milestones through his social media pages while promoting healthy vegan living to those he meets along the way.

Read Jackon's interview on MarcyForAnimals.org.

Have We Been Lied To? = The New Face of 10 Billion Lives

on Wednesday, 07 June 2017. Posted in Books & Media, Tips & Ideas

Have We Been Lied To? = The New Face of 10 Billion Lives

We at FARM have revamped our life-saving tour from '10 Billion Lives' to 'Have We Been Lied To.' On the road, the number one discussion we have with viewers after they watch our mini-documentary is that every person has the power to stop animal abuse by making more compassionate food choices. As such our hope is that the new name—Have We Been Lied To—and our new emoji-wrapped van will encourage the public to see how everything from pizza, to burgers, to ice cream, can be made completely vegan and cruelty-free!

To stay up to date with the tour on Twitter and Instagram: @havewebeenlied2 and our Facebook page: facebook.com/havewebeenliedto.

Dramatic reduction in the use of critical resources like land, emissions, and waste in producing vegan burger.

on Tuesday, 06 June 2017. Posted in News

Dramatic reduction in the use of critical resources like land, emissions, and waste in producing vegan burger.

Now more than ever the relevance and importance of protecting our planet is at an all time high. Therefore it is with great excitement that we learn about a recent sustainability report released by Impossible Foods (a vegan food company) highlighting how many resources are actually needed to produce their leading product, the Impossible Burger. "...the [burger] uses 75 percent less water, 95 percent less land, and produces 87 percent less greenhouse gas emissions than that of an animal-based burger," note a review of the data on VegNews.com.

Read Impossible Foods' full report at ImpossibleFoods.com.

RECIPE: Gluten-Free One Pot Spaghettie & Vegan Meatballs

on Monday, 05 June 2017. Posted in Recipes

RECIPE: Gluten-Free One Pot Spaghettie & Vegan Meatballs

One pot meals are not only fun but practical when you're looking for a low prep, quick meal. We've got a fantastic gluten-free one for you today from our friendly food blogger, Margaret of The Plant Philosophy. Who knew making your own vegan meatballs could be so easy? Plus of course, black beans are a great natural source of fiber, potassium, and folate with zero cholesterol. This one pot meal deal is sure to warm your belly and your heart. Enjoy!

Ingredients:
1 pound gluten-free spaghetti (16 oz.)
1 jar Italian herb pasta sauce (26 oz.)
3 cups vegetable broth
2-3 cloves garlic, minced
Fresh basil, to garnish (optional)

Black Bean Meatballs Ingredients:
1 can black beans, drained & rinsed
1 cup rolled oats
3 Tbsp. nutritional yeast
2 Tbsp. flax meal
2-3 tsp. garlic powder
3 tsp. onion powder
2 tsp. Italian herb seasoning
Salt and pepper, to taste

 

Directions:
1. In a food processor, combine beanball ingredients and pulse until evenly mixed.
2. Portion into 1-inch bites and roll. Bring a large skillet to medium heat and cook for 3-4 minutes on each side, or until crisp. Remove and set aside.
3. In the same pan, add all spaghetti ingredients (breaking noodles in half) and bring to a rapid boil. Reduce heat to medium-low and cover. Cook pasta until tender, about 8-10 minutes. Give it a good stir after reducing heat to avoid sticking.
4. Add in the beanballs and turn the heat off.
5. Serve topped with fresh basil if desired.

 

~

 

Find easy and fun vegan recipes on ThePlantPhilosophy.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

The Game Changers Documentary—by James Cameron—to Showcase Vegan Athletes & Icons

on Thursday, 01 June 2017. Posted in Inspiration, Books & Media

The Game Changers Documentary—by James Cameron—to Showcase Vegan Athletes & Icons

When a mega force like James Cameron takes on a project you know it's bound for the big time. The award-winning director recently announced a documentary he's working on called The Game Changers. It's intended to highlight vegan cultural icons, soldiers, and athletes to demonstrate how one can live more healthfully on a fully plant-based lifestyle. Cameron will be working with Louis Psihoyos (the director of the Oscar-winning documentary, The Cove) and James Wilks, a mixed martial arts champion. "We're trying to dispel the myth that you need protein from animals to become a real man...It's a call to action" said Psihoyos. Cameron has long considered himself an environmentalist and given his high profile status and influence, it's super inspiring to see someone like him taking great strides in spreading the importance of eco-conscious, cruelty-free living. Thank you, James!

Stay tuned for the movie's release on GameChangersMovie.com.
(Image by Reuters)

They Beyond Burger Now at 280 Safeway Supermarkets

on Wednesday, 31 May 2017. Posted in Products, Tips & Ideas

They Beyond Burger Now at 280 Safeway Supermarkets

Heads up Nevada, California, and Hawaii - Beyond Meat's vegan patty, The Beyond Burger is coming to a Safeway supermarket near you! "The expansion of The Beyond Burger into a mainstream, conventional grocer like Safeway really speaks to the continued shift in consumers' appetites and purchasing patterns," said Ethan Brown, Beyond Burger's CEO. As expansion and availability grow the cost of the burger will go down and be more competitive with animal-based patties. Beyond Burger is currently available at 650 stores nationwide and in Hong Kong!

Check out the original source piece at VegNews.com.
(Photo by Serious Eats)

The Literal Dump on Dairy: Millions of Gallons in Surplus

on Tuesday, 30 May 2017. Posted in News

The Literal Dump on Dairy: Millions of Gallons in Surplus

Current research numbers, by Market Watch, tell us that the surplus of dairy products including milk and cheese are at an all time high right now. According to coverage from VegNews.com, "...the US has 800 million pounds of cheese and 272 million pounds of butter in reserve—the highest amounts since 1984 and 1994 respectively." Farmers in the Northeast and Midwest of the US dumped 78 gallons of milk this year already! As reported by Forbes.com just last month, non-dairy milk sales are on the rise, by the billions. Consumer demand is real. Let's keep 'voting' with our dollars! Yes! 

Read the full report on MarketWatch.com.

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

on Monday, 29 May 2017. Posted in Recipes

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

Honestly, though it's always taco season, right? :: wink:: Check out this week's finger lickin' dish featuring the current fan favorite of the culinary world right now, cauliflower! Everyone from dedicated home cooks to professional chefs are going bananas for all things cauliflower right now and so we're jumpin' on the bandwagon with this week's recipe. Enjoy!

BBQ Ingredients:
1 head cauliflower, broken into florets
Olive oil spray
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
Salt & black pepper, to taste
1 cup your favorite BBQ sauce
1 Tbsp. arrowroot powder or cornstarch
Tacos:
8 whole grain or gluten-free tortillas
1 avocado, sliced 
Click HERE if you'd like to make your own pineapple radish salsa too!

Directions:
1. Preheat oven to 425° F. Line a baking sheet with parchment paper. Set aside.
2. Click HERE for the pineapple radish salsa instructions, if you'd like to make your own.
3. Spread the cauliflower florets out on the sheet. Spray with olive oil and then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to fully coat. Roast in the oven for 20 minutes, flipping each piece halfway through.
4. Pour BBQ sauce into a small bowl and whisk in the arrowroot powder or cornstarch until combined. Once cauliflower is done baking pour the sauce over the cauliflower and toss until fully coated. Return to oven and roast for 10 more minutes, flipping once halfway through.
5. You may wish to warm up your tortillas in a frying pan before assembling the tacos: place a couple slices of avocado on tortillas, top with couple spoonfuls of the cauliflower, and then add salsa and/or other toppings of choice.

~

Learn about more scrumptious vegan recipes at KeepinItKind.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

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