Articles tagged with: egg-free

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.

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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!!

RECIPE: Easy Gluten-Free Dijon Miso Brussels Sprouts

on Monday, 22 May 2017. Posted in Recipes

RECIPE: Easy Gluten-Free Dijon Miso Brussels Sprouts

Who doesn't love a good Brussels sprouts recipe? :: wink:: We've got a quick and easy one for you this week featuring a hearty vegetable that's naturally rich in vitamins C and K, high in fiber and potassium, B vitamins, and good-for-you omega-3 fatty acids. This one comes to you from cookbook author, wellness coach, and vegan chef, Tess Challis. Enjoy!

Ingredients:
6 cups Brussels sprouts, trimmed and cut in half
2 tsp. oil (a neutral flavored oil like non-virgin coconut or sunflower)
4 tsp. agave nectar
4 tsp. dijon mustard
1 Tbsp. mellow white miso
3 medium-large cloves garlic, minced or pressed

Directions:
1. Preheat oven to 400 degrees Fahrenheit. Toss the Brussels sprouts with the oil and spread out on a baking sheet. 
2. Bake for 10-15 minutes, or until tender and nicely browned. You may need to stir them once while they're baking, depending on your oven.
3. Meanwhile, combine the agave, mustard, miso, and garlic in a medium-large bowl until thoroughly combined and smooth (a whisk works well for this). 
4. Once they are tender add the Brussels sprouts to this mixture, gently toss, and serve.

~

 

Get even more healthy and fun vegan recipes at TessChallis.com.
(photo by Janet Malowany)

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!!

 

 

From a morning blood pressure and cholesterol control routine to no meds at all!

on Thursday, 18 May 2017. Posted in Inspiration

From a morning blood pressure and cholesterol control routine to no meds at all!

After watching friends and family come down with seemingly sudden and life-threatening health issues, some even passing away without warning, Allan Kalmus decided that his weight and health weren't just hereditary but something he could and should take control of. At the age of 58, Allan committed to researching how foods affect our bodies and well-being. Before long he began questioning his own medical training and the fact that his family doctor never really talked about how big an impact our food choices have on our health. Now, three years later on a whole foods, plant-based, and oil-free diet, Allan is down 100 pounds, off all blood pressured and cholesterol medications, his sleep apnea has completely gone away, and he runs 5k three times a week! Way to be, Allan! w00p!

Read Allan's full weight-loss story on ForksOverKnives.com.

RECIPE: Gluten-Free Fiddlehead Pasta

on Monday, 15 May 2017. Posted in Recipes

RECIPE: Gluten-Free Fiddlehead Pasta

It's fiddlehead season so be sure to act fast as those of you who know a thing or two about this unique vegetable know that their season is short and sweet. Fiddleheads are unfurled baby ostrich ferns. While they can be tricky to prepare for first-time fiddlhead'ers, they are well worth the effort. They are a natural antioxidant and packed with fiber and vitamins.  If you can't get your hands on this unique veggie, asparagus is a great substitute!

Ingredients:
2 cups fiddleheads, brown spots trimmed
2 large cloves of garlic, diced
1 tsp. crushed red pepper
2 Tbsp. vegan butter
2 tsp. olive oil
Fresh juice from 1 lemon
4 oz. quinoa pasta
2 Tbsp. pasta water
Zest of 1 lemon
Salt, to taste

Directions:
1. Trim any brown spots from the fiddleheads and then fill a large bowl with cold water; submerge fiddleheads—swirling them around a bit—allow to soak for about 10 minutes.
2. In a medium saucepan, bring 4 cups of water to a boil. Add fiddleheads (carefully transferring to avoid stirring up the sentiment at the bottom of the bowl) boil for 5 minutes. 
3. While fiddleheads are boiling rinse out the soaking bowl, fill it with water and add 5 ice cubes. With a slotted spoon, transfer the blanched fiddleheads to the ice water.
4. The fiddlehead water in the sauce pan will be brownish black, change the water and bring to a boil for pasta. Cook pasta according to package directions.
5. In a medium saute pan over medium-high heat, melt vegan butter and olive oil. Add the fiddleheads, garlic, and red pepper. Saute for 3-5 minutes, testing taste and texture halfway through. At the halfway point add lemon juice.
6. Add cooked pasta to saute pan with 2 Tbsps of water; toss to integrate.
7. Plate and sprinkle with salt, lemon zest, and crushed red pepper.

~

Get even more, easy vegan recipes at SundayMorningBananaPancakes.
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!!

RECIPE: Vegan Stone Fruit Crumble Squares

on Monday, 08 May 2017. Posted in Recipes

RECIPE: Vegan Stone Fruit Crumble Squares

We are approaching stone fruit season (summer), hooray so lets' start planning some of those scrumptious favorites. Stone fruit includes fruits like cherries, peaches, and plums and they make for some great recipes! As always this recipe is 100 percent vegan which means it's free of dairy and all other animal products. Speaking of which, if you haven't already heard we're asking folks to join us in encouraging the Pizza Hut chain to start offering vegan cheese. If you'd like to join us please CLICK HERE to learn more.

Ingredients:
2 cups gluten-free oats
2 cups gluten-free flour
3 Tbsp. sugar
2 Tbsp. chia seeds
1/2 tsp. salt
Pinch of xanthan gum, optional
2/3 cups coconut oil, softened

4 cups stone fruit, pitted & chopped
2 Tbsp. lemon juice
1 Tbsp. corn starch

 

Directions:
1. Preheat oven to 375 degrees. In a large mixing bowl combine oats, flour, sugar, chia seeds & salt. Add in softened coconut oil and stir until crumbs begin to form. Set aside.
2. In a separate mixing bowl, toss your cut stone fruit in the lemon juice and cornstarch until evenly coated.
3. Grease an 8x8 (or 9x13, for slightly thinner bars) glass baking dish, then pour a little over 1/2 of the oat crumble mixture into the bottom of the dish. Press gently into the sides. Top with the stone fruit mixture, spreading evenly.
4. Finally, pour the rest of the crumble mixture on top, distributing that evenly as well.
5. Put crumble into the oven and bake for 35-45 minutes, until the crumble topping becomes golden and fruit mixture bubbles. 6. Remove from oven and let cool completely before cutting into squares. To help squares stay firm, refrigerate until ready to cut. 

 

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For more fantastic vegan recipes 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!!

 

New Report Recommends Investing in Plant-Based Products per Demand

on Tuesday, 02 May 2017. Posted in News

New Report Recommends Investing in Plant-Based Products per Demand

A new report indicates that undercover investigative work showcasing the realities of the treatment of farmed animals is truly making a difference in consumer purchasing choices. Research company Packaged Facts released a new report that indicates the growing concern for animal welfare has reached a "critical mass." As such, the research firm suggests companies invest in plant-based foods. "Expect this trend to gain momentum as markets respond to the growing demand by vegans [and vegetarians]..." notes David Sprinkle, research director. 

Read the full report on PackagedFacts.com.

RECIPE: Quick & Healthy Acai Berry Smoothie Bowl

on Monday, 01 May 2017. Posted in Recipes

RECIPE: Quick & Healthy Acai Berry Smoothie Bowl

Acai bowls have been all the rage over the last few years and for good reason! The acai berry has become synonymous with the superfoods of the world as it is known to be a great support for the immune system, containing natural antioxidants, energy boosting properties, and maintaining healthy mental function. A fun way to enjoy these bountiful berries is in smoothie form. Add in some whole fruits, fresh berries, and scrumptious toppings for extra yum-factor, and you've got yourself a great breakfast meal or afternoon snack.

Ingredients:
2 cups frozen blueberries
1 cup frozen strawberries
1 frozen banana
1/2 cup acai juice, as needed
Fresh strawberries, for topping
Fresh blueberries, for topping
Shredded coconut, for topping
Almond butter, for topping
(you may also consider adding other topping favorites like pumpkin seeds, granola, cacao nibs, or dried goji berries)

 

Directions:
1. Blend everything together (minus toppings) in a high-speed blender until smooth. 
2. Transfer to bowl and top as desired with the fresh ingredients of your choosing.
3. Serve immediately with a spoon and enjoy!

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Get gorgeous 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!!

NEW Vegan Non-Profit Organization 'BALANCED' Launched This Week

on Thursday, 27 April 2017. Posted in Inspiration, News, Tips & Ideas

NEW Vegan Non-Profit Organization 'BALANCED' Launched This Week

With a focus on encouraging hospitals, schools, stores, and universities to focus on the production and inclusion of more plant-based foods, rather than animal products, 'Balanced' will surely be turning heads this summer. Audrey Sanchez, the Executive Director at Balanced, said in an interview with VegNews, "Behavioral scientists have long known the fastest way to change a person's behavior is to change their environment." Based on this information Sanchez and team aim to encourage a change of choices that surround people in their everyday lives (at school, at work, when in need for health care, etc.)—making plant-based food options readily available at every turn."Overconsumption of animal products is leading to a public health crisis, and frankly, too many people are experiencing unnecessary diseases and premature death as a result," said Sanchez. We can change the health of our planet and those that inhabit it. It's exciting to see more organizations being created and coming together to make this a reality.

Learn more and see their website launch this week at Balanced.org.

NYC Vegan: Iconic Recipes for a Taste of the Big Apple - NEW COOKBOOK ALERT

on Tuesday, 25 April 2017. Posted in Products, Books & Media

NYC Vegan: Iconic Recipes for a Taste of the Big Apple - NEW COOKBOOK ALERT


One of the most highly anticipated new vegan cookbooks of the year drops on May 8th and is currently available for pre-order on Amazon. Oh yes! From the power duo behind popular food blog Vegan Mos, Michael Suchman and Ethan Ciment, comes their first cookbook featuring some of the fabulous plant-based foods found around Manhattan, Brooklyn, and New York Cities Little Italy and Chinatown. It includes recipes like clam chowder, eggs Benedict, caramel corn, soft pretzels, churros, Reuben sandwiches, egg creams, cinnamon rolls, Irish soda bread, brisket, Polish pierogis, and more.  

Learn more and pre-order today at VeganMos.com.

RECIPE: Simple Baked Vegan Ratatouille

on Monday, 24 April 2017. Posted in Recipes

RECIPE: Simple Baked Vegan Ratatouille

With a dish as versatile as this one you're sure to find it as a regular popping up from within your virtual recipe Rolodex. From the outside ratatouille might seem like a complicated or long process meal but this version from food blogger Lauren Bossi makes it super easy to use ingredients you likely already have around your house. Plus, it's great as a main or a side. Mix and match your favorite veggies and spices for a meal that's truly your own!

Ingredients:
2 zucchini
2 yellow squash
2 small eggplants
5 Roma tomatoes
1 26oz jar of tomato basil pasta sauce
1 yellow or red bell pepper
2 Tbsp. fresh parsley
2 tsp. fresh thyme
2 Tbsp. fresh basil (about 7-9 leaves)
1 tsp. garlic, minced
Salt and pepper, to taste
4 Tbsp. olive oil

 

Directions:
1. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
2. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4 minutes), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet.
3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil, and parsley with 4 tablespoons of olive oil, and your salt and pepper. Mix well and evenly pour over the top of the veggies.
5. Cover finished 
dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until veggies are soft. Enjoy!

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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!!

RECIPE: The Ultimate Go-To Vegan Chili

on Monday, 17 April 2017. Posted in Recipes

RECIPE: The Ultimate Go-To Vegan Chili

Please enjoy this week's featured recipe—a warming chili perfect for these rainy spring days.

Ingredients:
A drizzle of olive oil
1 medium onion, diced
1 medium green pepper, diced
1 cup frozen corn
Salt, to taste
1 tsp. cumin
1/2 tsp. garlic powder (or 1 garlic clove, diced)
Pinch of crushed red pepper flakes
1 -15oz. can pinto beans
1 -15oz. can crushed fire roasted tomatoes
1 package Beyond Meat Veggie Crumbles
3 cups vegetable broth

 

Directions:
1. In a large soup pot or dutch oven heat olive oil over medium-high heat.
2. Add onion and pepper, season with salt and saute until onion is soft.
3. Add corn and season with cumin and garlic, cook an additional 2 minutes.
4. Add canned tomatoes, pinto beans, and veggie crumbles with additional salt if needed.
5. Add vegetable broth and bring to a slow boil. Adjust heat to simmer and cook for 30-60 minutes (one hour is ideal to meld all the flavors).
6. Turn off the heat and allow to cool for 10-15 minutes prior to serving.
7. Serve with vegan sour cream (optional of course), chives, shredded vegan cheese alongside tortilla chips or cornbread. 

~

Get more great vegan recipes on 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 and tag FARM using #MeatoutMondays!!

New Vegan Meal Kits by Forks Over Knives

on Tuesday, 11 April 2017. Posted in Products, Health, Tips & Ideas

New Vegan Meal Kits by Forks Over Knives

Known for the award-winning documentary Forks Over Knives, this 'docu' turned media empire has added something new to their lineup of resources—for those seeking to live healthful plant-based lifestyles—easy to assemble vegan meal kits. "We supply the grains and spices, you just add the veggies!" per the slogan on their website. With three flavors including Moroccan Quinoa Pilaf, Mexican Rice and Beans, and Indian Rice and Dal, it will be darn easy to prepare a quick and healthy meal for those of us on the go. The meals are free of oil, gluten, soy, and nuts.

Find product and nutritional information at ForksOverKnives.com.

RECIPE: Creamy Potato Split Pea Soup

on Monday, 10 April 2017. Posted in Recipes

RECIPE: Creamy Potato Split Pea Soup

This warming soup is perfect for these rainy spring days. Plus, split peas are a great source of fiber and because of their low glycemic index, they are great for reduce risk of developing diabetes and heart disease. With the added veggies and spices you are sure to get hooked on this one!

Ingredients:
1 Tbsp. vegan butter
1 large leek, halved and sliced lengthwise
3 carrots, peeled and sliced
3 celery stalks, sliced
3 Yukon gold potatoes, chopped
1 pound split peas
6 cups vegetable broth
4 cups water
2 tsp. dried thyme
2 tsp. dried parsley
1 tsp. cumin
1 tsp. garlic powder
1/4 tsp. cayenne pepper
2 Tbsp. nutritional yeast
2 tsp. liquid smoke
Salt and black pepper, to taste

 

Directions:

1. Melt butter in a large pot over medium heat. Add the leek and cook, stirring occasionally, until the leeks are tender and slightly translucent (about 4-5 minutes). 
2. Add carrot, celery, and potato and cook, stirring occasionally, for about 5 minutes. Then add the split peas, veggie broth, water, thyme, parsley, cumin, garlic powder, and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover pot, leaving it open a crack, and let cook for about 20-25 minutes or until peas are tender. Then turn heat off completely. 
3. Add nutritional yeast and liquid smoke. Use an immersion blender to blend the soup until smooth and creamy. A high-speed blender will work just as well. Finally, add the salt and pepper and then serve right away. Enjoy!

Find more great and tasty vegan recipes at 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!!

 

RECIPE: Loaded Vegan Nacho Fries by 'Fettle Vegan'

on Monday, 03 April 2017. Posted in Recipes

RECIPE: Loaded Vegan Nacho Fries by 'Fettle Vegan'

This one is sure to be a party please but you may want to test it out at home first. You know, just to be sure you really, really like it. ::wink:: Think, loaded nachos but on french fries! Amazing right? Yep, we know. It is a great spin on a classic dish. Give it a whirl and let us know what you think. Bon appetit!

Ingredients:

1 lb. frozen or fresh-cut french fries
1/4 cup enchilada sauce
1/2 Daiya Pepperjack Shreds
1 cup cooked black beans
1 medium tomato, chopped
1/2 medium red onion, finely chopped
1 jalapeno, thinly sliced
1/2 avocado, halved and thinly sliced
Cilantro, finely chopped for garnish
Lime wedges, for garnish

Directions:

1. Bake fries on a baking sheet according to directions or at about 350°F for 40 minutes, flipping halfway through.
2. While the fries are baking cook the black beans according to directions on label.
3. When fries are finished baking move them to an oven-safe pan or container (this is also where you will assemble the nachos). Then set oven to 'broil' or to at least
450°F.
4. Drizzle the enchilada sauce over the fries evenly and top with the Daiya shreds.
5. Place the dish back into the oven until the cheese is melty (about 3-6 minutes).
6. Remove dish from oven and top with cooked black beans, chopped tomato, onion, jalapeno, avocado, cilantro, and lime. Serve immediately. Enjoy!

Find more fantastically delicious recipes at FettleVegan.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!!

Vegan "Peeps" & Easter Treats by Sweet & Sara

on Tuesday, 28 March 2017. Posted in Products

Vegan

If you are celebrating Easter this year and want to keep sugar coated sweets dreams alive for the vegans in your life, we have a great produce suggestion today. From the award winning, small, family run operation—Sweet & Sara—are their hand-cut vegan "peeps"! These cuties are a LIMITED EDITION and are only shipping on April 3rd, so be sure to act soon if you want to snag 'em up for the holiday. Each bunny and chick are made in-house and their facial features are hand painted on, one-by-one, using organic chocolate. They are coated in natural house-made colored sugar and are non-GMO, kosher, and all natural. Sweet & Sara is best known for their deliciously creative vegan marshmallow creations, available year-round. Yum!

Find product and nutritional information at SweetAndSara.com.

RECIPE: Simple Shaved Brussels Sprouts Salad w/Optional Oil-Free Dressing

on Monday, 27 March 2017. Posted in Recipes

RECIPE: Simple Shaved Brussels Sprouts Salad w/Optional Oil-Free Dressing

This one is super quick and easy, especially if you have a mandolin slicer. If you are looking for something healthy and light that would make a perfect side dish or one great big main meal for one person, this is it. Plus you can try your hand at making your own coconut bacon and/or oil-free mustard dressing if you have time. Enjoy!

Ingredients:
14-16 brussels sprouts, thinly sliced
1/2 an apple, thinly sliced
1/8 cup dried tart cherries (or cranberries)
1/2 cup coconut bacon (CLICK HERE for recipe or try Phoney Baloneys' brand)
1/4 cup slivered almonds
1/4 of a red onion, thinly sliced
1/2 cup oil-free mustard dressing (CLICK HERE for recipe or grab your favorite kind)
Black pepper, to taste

Directions:

1. Wash brussels sprouts thoroughly by soaking in cold water with a splash of apple cider vinegar, and then rinsing.
2. Once washed and rinsed, peel each sprout's dirty looking outer layers, trim the ends, and cut each in half.
3. Using a mandolin, cut each sprout at the thinnest setting for the finest shave. Add shaved sprouts to a large bowl and repeat until all are used. If you do not have a mandolin try chopping them into long thin strips but be careful! Watch your fingers! Once shaved, wash and rinse again to be sure brussels are clean and free of dirt.
4. On the same setting, thinly slice the onion and apple. Place apple in a bowl of cold water with a splash of lemon juice to keep from browning. You can also soak the slices of onions in cold water to keep them crisp until you're ready to serve.
5. Pour the dressing into a large bowl of sprouts, adjusting the amount as desired. Toss to coat well. Add in the coconut bacon, cherries, almonds, onions, and apple slices. Gently toss to incorporate. Save a few apple slices as a topper.
6. Serve immediately topped with a sprinkle of pepper.

For more fun and easy 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!!

Reversing Rheumatoid Arthritis with Diet

on Thursday, 23 March 2017. Posted in Inspiration

Reversing Rheumatoid Arthritis with Diet

Only in her mid-thirties, Emily was diagnosed with rheumatoid arthritis (which is an autoimmune disorder affecting the joints). As a portrait artist Emily was devastated when the crippling pain had worked its way up from her feet, through her knees, hips, ribcage, shoulders, and hands. It got so bad she was having trouble doing daily things like sitting and walking. It was even uncomfortable to breathe and try to sleep. While contemplating her doctor's suggested to try prescription drugs Emily decided to focus on her nutrition first. It was the last day of February when she switched to a plant-based diet and began exercising more. By the end of that May she was nearly pain-free. "I was able to completely go off steroids, [naturally lost] fifteen pounds, [felt more] energized," and was able to paint again, she said.

Read more about Emily's inspiring journey on ForksOverKnives.com.

Did Humans Really Evolve to Eat Meat?

on Wednesday, 22 March 2017. Posted in News

Did Humans Really Evolve to Eat Meat?

Doctor Shivam Joshi shared his findings and thoughts on whether or not humans truly evolved to eat meat. Considering how much scientific evidence points to a number of health conditions being directly correlated to diets heavy in meat consumption, Joshi believes we in fact did not evolve to eat animal flesh. In a recent article on the Huffington Post, Joshi said, "Humans descended from a long line—roughly 40 million years—of herbivorous ancestors that is shared with living primates...If we look at the totality of human evolution we find that our lineage has not only survived, but thrived on a plant-based fare."

Read the source article with more details on HuffingtonPost.com.

Vegan Waffle & Pancake Batter

on Tuesday, 21 March 2017. Posted in Products

Vegan Waffle & Pancake Batter

The powerhouse sister duo behind Spork Foods joined forces with the incredible folks at Follow Your Heart (the creators of popular vegan products like Vegenaise and Vegan Ranch Dressing) to bring to the world a ready-to-pour, vegan, gluten-free pancake and waffle batter called Rocket Cakes. Winning a 'Best in Show' nod from VegNews Magazine, at this years Natural Products Expo West event, this super awesome squeezable is free of eggs, dairy, soy, and nuts. It is also non-GMO and organic! Follow Your Heart released a few other new products at the Expo, including a liquid form of their VeganEgg and several new non-dairy yogurt flavors.

Find product and nutritional information at FollowYourHeart.com.

RECIPE: Chik'n Noodle Soup Vegan

on Monday, 20 March 2017. Posted in Recipes

RECIPE: Chik'n Noodle Soup Vegan

Warm, filling, and delicious, this vegan chicken noodle miso soup from the Sunday Morning Banana Pancakes food blog, will surely have you slurping every last sip from the bowl. The best part of this one is you can really make it your own—try using your favorite noodles, spices, and maybe that new vegan chicken product you've had your eye on lately. Or for a healthier version swap out the faux meat for chickpeas. Enjoy!

Ingredients:

Drizzle of olive oil
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
1 cup vegan chik'n cubes (or 1 cup chickpeas)
6 cups vegetable broth
Salt, to taste
1 Tbsp. white miso paste
2 Tbsp nutritional yeast
2 handfuls of edamame noodles, broke in half (or your favorite pasta)

Directions:

1. In a soup pot over medium heat add a drizzle of olive oil. Then add the carrots, celery, onions, and salt. Cook until onions begin to soften. 
2. Add in the vegan chick'n (or garbanzo beans) and cook an additional 5 minutes, stirring to ensure nothing sticks to the bottom.
3. Add the broth, miso, and nutritional yeast. Bring to a boil, then turn down to a simmer and cover. Simmer for about 30 minutes before adding the pasta (cook according to package instructions). 
4. Turn off burner and allow to cool before serving.

Find more delicious vegan 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!!

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