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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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Tofurky's Beer Battered Vegan Ham Roast FTW

on Wednesday, 30 August 2017. Posted in Products

Tofurky's Beer Battered Vegan Ham Roast FTW

It's not even September yet, what the heck are we doing talking about holidays? Well, you know some people do prefer to get a head start on the planning. Plus, when on the vegan path, amid the possibility of non-vegan friends and family at holiday get togethers, it can feel a wee bit better knowing there are a few things in order ahead of time. Therefore, may we introduce to you this beautiful vegan Ham Roast by the ever wonderful folks at Tofurky. Smoky and sweet with a tangy glaze, and battered in a malty, caramel-y beer by Hopworks Urban Brewery, this roast is sure to impress even the most non-vegan guests at the party.

Get product nutrition info at Tofurky.com.

Down With Dairy: Australia's Biggest Dairy Company Closing Locations

on Tuesday, 29 August 2017. Posted in News

Down With Dairy: Australia's Biggest Dairy Company Closing Locations

With a 22 percent drop in sales, in just this past year, Murray Goulburn (MG)—the largest dairy supplier in Australia—has taken a major hit. As a result, they've been forced to shut down three processing facilities and to halt their line of infant formula. In a public statement to the Australian Stock Exchange, MG noted that the blow is due in part to a "significant reduction in milk intake." On the topic, VegNews reminded us that the word "vegan" was the most searched dietary term in 2016. And non-dairy milk sales are at an all time high. Plant-based milks are the future, no doubt about it.

For more about Murray Goulburn check out DailyMail.co.uk.

RECIPE: Easy & Healthy Strawberry Chia Pudding Parfait, Vegan

on Monday, 28 August 2017. Posted in Recipes

RECIPE: Easy & Healthy Strawberry Chia Pudding Parfait, Vegan

A light, healthy pudding parfait may not be the first thing that comes to mind as we prepare to roll into the leafy, colorful season of fall (about a month away!). However, for those seeking a filling boost to your morning meal, a satisfying post workout snack, or a guilt-free dessert - this one is for you. Superfood, chia seeds are packed with Omega-3 fatty acids, fiber, and protein. The best part is you can totally customize this one with your favorite seasonal fruits and various toppings. Change it up each time, go wild, have fun. Yum!

Pudding Ingredients:
1/3 cup chia seeds
1 1/2 cups unsweetened almond milk
1-2 drops of sweetener of choice
1/2 tsp. vanilla extract

Parfait Ingredients:
1/2 cup pudding (from above)
1/2 cup unsweetened nondairy yogurt
1/4 cup fresh strawberries, sliced
coconut chips, garnish
pepitas, garnish

 

Directions:
1. In a large bowl whisk together the chia seeds, almond milk, sweetener, and vanilla. Let sit for about 30 minutes, stirring occasionally until mixture is thick. Set aside.
2. Chop strawberries and prep toppings. Feel free to sub for your favorite toppings like granola, nuts, fruits, etc.
3. Select your serving cup and layer alternating 1/4 cups of the pudding and parfait. Top with garnish of choice, serve with slices of strawberries.

 

~

 

Get other simple and healthy vegan recipes on Good-Saint.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

 

An Orange is The New Black Star, NE-Yo, & That Guy From P90X, All Declare Vegan

on Thursday, 24 August 2017.

An Orange is The New Black Star, NE-Yo, & That Guy From P90X, All Declare Vegan

It is not uncommon for celebrities to jump on (and just as quickly, off) popular bandwagons just 'because' or just for kicks. We've seen it with veganism, over the years, as it continues to trend upward. Even though some celebs have come and gone in their cruelty-free claims something that has changed, in this past year alone, is the rate at which their interest and action—in making more vegan food and lifestyle choices—seems to be taking shape. For example, in just the last two weeks actress Danielle Brooks (from Orange is The New Black), singer and choreographer NE-YO, and P90X founder and fitness guru Tony Horton have all declared their new vegan ways. "[After watching What The Health,] I can't know what I [now] know and still eat that stuff. I just can't," NE-YO told the Herald Sun in a recent interview. We can't help but share the good vibes and hopes that veganism continues to pick up steam and kick our world into a higher, more cruelty-free gear. 

Read more from the source on VegNews.com.

Join Our Annual Pledge to #FastAgainstSlaughter

on Wednesday, 23 August 2017. Posted in News, Tips & Ideas

Join Our Annual Pledge to #FastAgainstSlaughter

The Worldwide #FastAgainstSlaughter is fast approaching and you can join us in adding your voice during World Day for Farmed Animals (October 2nd). Each day, 160 million farmed animals are transported to meet their gruesome end at slaughterhouses throughout the world. Through our voluntary sacrifice of food, we will amplify the voices of the billions of farmed animals suffering around the world. Help us inspire others to learn the truth and to mobilize a compassionate global community who will not simply wait around for justice. Plan or attend an event, share on social media, and/or take the pledge today at DayForAnimals.com.

More Than a Dozen Countries Recall Over 1 Million Contaminated Eggs

on Tuesday, 22 August 2017. Posted in News

More Than a Dozen Countries Recall Over 1 Million Contaminated Eggs

There is a substance called fipronil. Ingesting this substance can cause damaging side effects on people's thyroid, kidney, and liver. Fipronil is used to treat lice on chicken farms, however, it is illegal to use on animals that are bred and raised for human consumption—or that produce byproducts used for human consumption. Traces of fipronil were recently found in samples of eggs from farms in Belgium and the Netherlands resulting in a recall of more than 1 million eggs. This recall reached throughout Hong Kong, Switzerland, and 13 European Union countries. 

Read more about what happened, on BBC.com.

RECIPE: Avocado Black Bean Salad w/Corn & Tomatoes, Vegan

on Monday, 21 August 2017. Posted in Recipes

RECIPE: Avocado Black Bean Salad w/Corn & Tomatoes, Vegan

Zero cooking required this easy peasy, light, healthy salad is sure to become a staple of your summertime meals. Perfect as a side to your bigger salads, veggie dogs, and burgers; great for picnics and camping, this handy and fast-to-prepare dish can be made in a snap. Turn your favorite tortillas into dipping 'spoon' for this one, or add as a topping to your Taco Tuesday game plan. Whatever it is, we're sure that you're going to be glad you've got this recipe in your back pocket. Eat up and enjoy!

Ingredients:
2-3 cups cherry tomatoes, sliced in half
1 cup white corn kernels
1 avocado, pitted & cubed
15oz. can of black beans, drained & rinsed
1 tsp. cumin
Juice of 1 lime
Salt, to taste

Directions:
1. Prepare all ingredients as mentioned above.
2. Place ingredients into a medium bowl, toss and stir to combine well.
3. Serve with tortilla chips or a side salad.
NOTE: Mixture will keep for 2-3 days in a sealed jar.

~

For more quick and simple vegan recipes see SundayMorningBananaPancakes.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!!

'What The Health' Documentary Inspires NFL players to Eat Plant-Based Foods

on Thursday, 17 August 2017. Posted in Inspiration, News

'What The Health' Documentary Inspires NFL players to Eat Plant-Based Foods

What do professional athletes Theo Riddick and Trent Williams have in common, other than being players on National Football League (NFL) teams? They've both switched to eating a plant-based diet thanks to a new vegan documentary! In separate interviews with The Detroit News and ESPN respectively, both athletes have shared that their recent shifts in dietary choices and resulting health benefits were inspired by What The Health (currently streaming on Netflix). "Watching things like that is alarming on a lot of levels because of a lot of things you don't know...such as [eating] chicken and drinking milk has no nutritional value..." said Theo, running back for the Detroit Lions. Trent, of the Washington Redskins, said, "I'll never go back to eating like I used to...it's a choice. There's no temptation. No one is policing me saying I can or can't eat meat." Nice work, team. Keep it up! ::wink::

Check out the source piece on VegNews.com.

NEW Greek-Style & Squeezable Vegan Yogurts Brought to You by Kite Hill

on Wednesday, 16 August 2017. Posted in Products

NEW Greek-Style & Squeezable Vegan Yogurts Brought to You by Kite Hill

With every new vegan product that makes its way onto mainstream grocery store shelves we see just how easy it is to pick up our old (and new) favorite things, and how accessible and relatable vegan products are becoming for your everyday shopper. For example, famed vegan cheese company Kite Hill will soon be releasing kid-friendly yogurt 'squeezies' and seven flavors of Greek-style yogurt, in Whole Foods Markets this fall. If that's not cool enough they're also revealing a new jalapeno flavored cream cheese, and healthy drinkable yogurts too.

Learn about the product and nutritional information at Kite-Hill.com.
*Photo by VegNews Magazine*

Jackson, MS Named "Fattest City" in the US; Mayor Starts Vegan Group

on Tuesday, 15 August 2017.

Jackson, MS Named

After Jackson, Mississippi was named the fattest city in the United States, by WalletHub (a finance company), actress Pamela Anderson challenged the mayor to go vegan for one month. City Mayor, Chokwe Lumumba accepted Anderson's prompt adding another layer to it by creating Plant Based Health Mississippi (PBHM), a vegan meet-up, support, and educational group. "[As a result there are] many people taking...vegan starter guides and just as many ordering plant-based [items from our menu]," said Kim Moroski, owner of local Jackson restaurant, Cool Al's.

Learn more about how it all began, on JacksonFreePress.com.

RECIEPE: Quinoa & Sweet Potato Chili, Vegan

on Monday, 14 August 2017. Posted in Recipes

RECIEPE: Quinoa & Sweet Potato Chili, Vegan

Admittedly it may not quite feel like chili weather at the moment given that it's mid-August and warm over most of the US right now. However, we can never say no to a healthy and hearty chili recipe. Especially one that's perfect to add to our virtual recipe binder for future a use! This one comes to us from guest recipe contribute, Lauren Bossi over on the Plant Based on a Budget food blog and website. Make it your own by adding your favorite spices, flavors, and toppings. Speaking of which, have you tried the vegan sour cream by Follow Your Heart? It's very yummy. Enjoy.

Ingredients:
3 medium sized sweet potatoes, cubed
1 yellow or white onion, diced
16oz. jar of salsa
1 can of black beans
2 cups vegetable stock + 2 cups water
1/5-2 cups cooked quinoa
1 Tbsp. olive oil
2 tsp. ground cumin
1/2 tsp
. ground cinnamon
1/2
tsp. chipotle powder
1-2 tsp. hot sauce
1Tbsp. chili powder
Pinch of salt and black pepper

Directions:
1. In a large pot heat onions in olive oil with a pinch of salt and pepper, over medium heat.
2. Add sweet potatoes and spices to pot and cook for 3-4 minutes. 
3. Add salsa and vegetable stock and water to the pot. Bring to a boil over medium-high heat then lower and heat to medium-low to simmer.
4. Add black beans, cover and cook for 20-30 minutes or until the sweet potatoes can be easily poked with a fork and the soupy base has thickened.
5. Stir in the quinoa and then let chili mixture rest for 1-2 hours until fully melded together.
6. Ladle into serving bowls, top with avocado slices if you wish, and serve with cornbread and/or tortilla chips, as desired.

 

~

Get more great 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!!

 

**Photo from One Green Planet**

 

"There's no right way to do a wrong thing" - Goat Dairy Farm Turned Sanctuary

on Thursday, 10 August 2017. Posted in Inspiration

Despite setting out with the best intentions—aiming for the most "humane" goat cheese farm possible, owner Andrea Davis soon came to realize there was truly no such thing as humane animal farming practices. After witnessing ongoing and extremely stressful separation anxiety between moms and babies (because in order for us to use their milk for cheese or other products the babies can't be allowed to consume it of course), among other inherent cruelties in the business, she decided to turn her farm into The Sanctuary School at Broken Shovels Farm. It will be an educational center for veganism and a forever home for many former dairy farmed goats as well as other animals like chickens, cats, and dogs. "I came to terms with the fact that there was no right way to do a wrong thing...at some point, I found vegan educations, and though initially stubbornly resistant to the idea, everything I was reading made undeniable sense," said Davis. Thank you for all that you do, Andrea! 

Learn more about the sanctuary and support today at BrokenShovels.com.

Coconut-Milk-Based Vegan Yogurt From 'So Delicious Dairy-Free'

on Wednesday, 09 August 2017. Posted in Products

Coconut-Milk-Based Vegan Yogurt From 'So Delicious Dairy-Free'

Launched earlier this year, So Delicious—makers of a wide variety of dairy-free milk-based products—brings us yet another scrumptious treat in the form of cruelty-free yogurt! Featuring a dozen organic, gluten-free, and non-GMO flavors including unsweetened, unsweetened vanilla, blueberry, chocolate, passionate mango, plain, key lime, raspberry, peach, strawberry, strawberry banana, and vanilla cultured, you're sure to find at least one that suits your fancy. Particularly handy for those who miss their weekly dose of yogurt, So Delicious' flavors boast a rich and creamy texture leaving you satisfied as ever.

Get product and nutrition information at SoDeliciousDairyFree.com.

The Gulf of Mexico Being Destroyed by Harmful Runoff From Tyson Foods

on Tuesday, 08 August 2017. Posted in News

The Gulf of Mexico Being Destroyed by Harmful Runoff From Tyson Foods

The United States' biggest meat production company, Tyson Foods, finds itself in the spotlight once again regarding their contribution to environmental degradation. A new report by environmental group Mighty Earth notes that huge "dead zones" (one of which is approximately the size of New Jersey) in The Gulf of Mexico—which kill massive populations of fish and create irreversible water pollution—are directly linked to animal feed farm runoff from Tyson Foods. Their farms "require five million acres of corn annually to feed the 35 million chickens and 125,000 cows it slaughters every week," notes VegNews' coverage of the report.

Learn more about their damages at MightyEarth.org.

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

on Monday, 07 August 2017. Posted in Recipes

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

If or when you are craving something hearty, filling, warming, and healthy, you will love this recipe. You may want to digitally earmark this one right now because we're pretty sure you may come back for repeats of this one. ::wink:: Brought to you by An Unrefined Vegan food blog, this homemade oil-free vegetable dish has all the makings for a satisfying meal time and again. Consider adding your favorite toppings or garnish for even more yum. Enjoy!

Ingredients:
4 cups cooked brown rice
Vegetable broth or water, as needed
1 onion, chopped
4 cups fresh veggies, cut into 1-inch pieces
2 cups baked or pan-seared tofu, cut into 1/2-inch pieces
1 Tbsp. fresh ginger, minced
1/4 cup dry sherry or mirin
4 Tbsp. low-sodium soy sauce or tamari
Ground black pepper, to taste
Optional garnish/toppings:
Cilantro, basil, scallions, avocado, lime juice, hot sauce, whatever you wish

 

Directions:
1. Have all your veggies cut and liquids ready to go before you fire up the skillet or wok.
2. Heat skillet/wok over high heat. Splash a little vegetable broth and add the onion, cook for about 5 minutes. Add remaining veggies and lower heat a little bit, stirring and adding more broth as needed to prevent sticking. 
3. Cook for about 5 minutes, letting the broth cook off and veggies get a little brown. Remove the crisp, tender veggies from the skillet/wok and set aside.
4. Add another big splash of broth to the pan and stir in the garlic and ginger. Cook for about 30 seconds and then add in the rice a little bit at a time, breaking up any clumps. 
5. Stir and add broth as needed. Once all rice is in the pan, stir until it starts to stick. Then add the tofu and the cooked veggies to the pan along with sherry. Cook for about 1 minute. 
6. Add soy sauce and black pepper. Turn off heat and serve with selected toppings.

~

Get even more great vegan recipes on AnUnrefinedVegan.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!!

88-Year-Old Vegan Man Breaks World Record at Mount Kilimanjaro

on Thursday, 03 August 2017.

88-Year-Old Vegan Man Breaks World Record at Mount Kilimanjaro

Encouraged and accompanied by his granddaughter, Fred Distelhorst has likely set a new world record as the oldest person ever to hike Mount Kilimanjaro—one of the highest peaks in the world. In an interview with a Denver news station, Fred shared that he believes his vegan diet is why he is in good physical shape and was deemed healthy enough by his doctor, to go on this mission. "I think I'm in pretty good shape even though I'm a little old guy," said Distelhorst. Fred's granddaughter, Ellen invited him to join the climb in an effort to fundraise financial support for orphanages and children in Kenya who suffer with AIDS. So inspiring, Fred! Thank you for sharing your journey with the world! ::smiles::

Check out the source piece on Denver.CBSLocal.com.

Everything You Need to Know About Summer Camping, Vegan-Style

on Wednesday, 02 August 2017. Posted in Tips & Ideas

Everything You Need to Know About Summer Camping, Vegan-Style

Camping season is in full swing here in North America. If you're a lover of that forever stuck-to-your-clothes campfire smell, s'mores, and bug bites but are wondering how to veganize bits of your camping excursions that may not seem vegan-friendly, we've got just the resource for you. VegNews Editorial Assistant, Sarah McLaughlin penned a great online piece for the publication, called "The Ultimate Guide to Vegan Camping." Inside you'll find information on cruelty-free camping gear, bug spray, and sunscreen, as well as essential foods and snacks, to pack (yep, even vegan s'mores options!).

Read the full source piece over at VegNews.com.

UK's Ad Agency Standards Sides with "Humane Milk is a Myth" Campaign

on Tuesday, 01 August 2017. Posted in News

UK's Ad Agency Standards Sides with

Animal rights group, Go Vegan World, started a billboard campaign in the UK earlier this year stating that "humane milk is a myth." Groups like the National Farmer's Union complained to the Advertising Standards Agency (ASA) that the billboard's claims were misleading consumers and making the dairy industry seem unfavorable. After deliberation, the ASA stated, "we understood it was the case that calves were generally separated from their mothers very soon after birth, and we, therefore, concluded that the ad was unlikely to materially mislead readers." Boom! That's right.

Check out the details at GoVeganWorld.com.

Vegan Chick'n & Artichoke Pesto Pizza Recipe

on Monday, 31 July 2017. Posted in Recipes

Vegan Chick'n & Artichoke Pesto Pizza Recipe

Sometimes we just crave a solid yet unique pizza option and when the mood strikes to get jiggy in the kitchen on pizza night, this recipe from the Keepin' it Kind food blog sure does the trick. Featuring the basil-garlic goodness of yummy pesto, your favorite cruelty-free "meaty" toppings (try subbing mushrooms for the vegan chick'n if you'd prefer), and a pinch of tang with those sun-dried tomatoes, you're going to adore this recipe.

Pizza Ingredients:
Salt and pepper, to taste.
1-2 Tbsp. vegetable broth
1 Tbsp. lemon juice
2 Tbsp. olive oil
2 Tbsp. nutritional yeast
1 packed cup of basil leaves
1 packed cup of baby spinach
2-3 garlic cloves
1/3 cup cashews

Pesto Ingredients:
Vegan pizza dough (try THIS recipe if you wish to make your own)
6-8 strips of vegan chick'n strips (try the Beyond Meat brand)
2-5 artichoke hearts, cut into squares
1/4 cup softened sliced sun-dried tomatoes
A sprinkle of vegan parmesan, optional

Directions:
1. Combine all of the pesto ingredients except for the vegetable broth, salt, and pepper in a food processor and process until combined. Add 1 to 2 tablespoons of vegetable broth to thin it out as you wish. Add salt and pepper, to taste. Chill until ready to use.
2. Preheat oven to 475 F and if using a pizza stone, place it in the oven while it preheats. If using a pizza pan or a baking sheet, sprinkle a little bit of flour on the pan/sheet you plan to use. Set aside.
3. Roll out the dough on a floured surface until it is no less than 1/4 inch thick. Spread the pesto on the dough, leaving room around the edge for a crust.
4. Top dough with vegan chick'n pieces, artichoke hearts, and sun-dried tomatoes. Sprinkle on the pecan parmesan, if using. Transfer the pizza to the prepared pan or to the stone in the oven.
5. Bake for 10 to 12 minutes or until the crust has risen and is golden. Remove from the oven, slice, and serve. Enjoy!

 

~

 

Find other fantastic vegan recipes on 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!!

 

'Synagogue Vegan Challenge' Spearheaded by Esteemed Rabbi Shmuly Yanklowitz

on Thursday, 27 July 2017. Posted in Inspiration

'Synagogue Vegan Challenge' Spearheaded by Esteemed Rabbi Shmuly Yanklowitz

In a joint effort by vegan actress Mayim Bialik, author Jana Kohl, musician Matisyahu, and vegan non-profit community VegFund, rabbi Shmuly Yanklowitz will select and award five US/Canadian Jewish houses of worship a $5,000 grant for "hosting at least one vegan event every month for one year," noted VegNews' coverage of the announcement. "There's not one vegan synagogue in America...It's very hard to make changes, and we have to make it easier for people...The synagogue should be a place of education, where people can learn the health benefits of going vegan," said the 36-year-old Yanklowitz. Vegan for 6 years, Yanklowitz is a founding member of The Shamayim V'Aretz Institute (which means “heaven and earth” in Hebrew). The Institute was formed with the aforementioned celebrities as an educational center advocating for animal-rights within the Jewish community. Way to take action and demonstrate ways in which we can help promote compassionate living, rabbi!   

Learn more about the rabbi's Foundation at Shamayimvaretz.org.
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