Articles tagged with: meat-free

In an Effort to Promote Compassion for Animals, Vegan Bicycles Across India

on Thursday, 16 November 2017. Posted in Inspiration

In an Effort to Promote Compassion for Animals, Vegan Bicycles Across India

Inspired by fellow vegan and challenge-taker, James Aspey, Rohit Ingle decided to bicycle 12,000 miles across India in order to create more awareness around animal suffering and to encourage compassionate choices, among those he met along the way. In an interview with Ahmedabad Mirror, Ingle said, "It's easy when you listen to your heart, not your habits." Rohit explained that he's met many people along his journey who he now believes are committed to trying a vegan lifestyle after talking to him about it. Rohit joins the likes of Joshua Entis of 'This Little Vegan' who is currently on a 365 around-the-world compassion tour for animals, and Disney star Dan Richardson who kayaked for 21 miles to raise money for animal rights groups, among others who are taking on out-of-comfort-zone challenges to raise awareness and increase compassion. Go, "team!" w00t!

Learn more about Rohit's endeavors at AhmedabadMirror.IndiaTimes.com.

800 Publix Grocery Chain Locations Add Plant-Based Meals to Their Stores

on Wednesday, 15 November 2017. Posted in News, Tips & Ideas

800 Publix Grocery Chain Locations Add Plant-Based Meals to Their Stores

In an effort to increase the ease and availability of healthy, delicious, affordable, and quick meals, vegan food company PlantPure has joined forced with the worker-owned grocery store, Publix. This microwavable line of meals includes Peanutty Buddha Bowl, Tuscan Pesto Pasta, Thai Drunken Veggies, and Chana Masala. All dishes are oil-free and developed by PlantPure founder, Nelson Campbell (son of Dr. T. Colin Campbell, author of The China Study). Publix also carries Field Roast (plant-based meat products) and continues to add vegan options to their locations throughout the country.

Learn more about the initiative at PlantPureNation.com.

Pumpkin Granola with Pistachio + Coconut Recipe

on Monday, 13 November 2017. Posted in Recipes

Pumpkin Granola with Pistachio + Coconut Recipe

More pumpkin things because pumpkin! Yay! Welcome to the flavor we all know equals fall, pumpkin. Keeping with this theme we've got a great homemade granola recipe for you featuring fall's favorite flavor, plus a few more add-ins to keep it saucy. And as always feel free to mix it up and include your own favorite dried fruits, nuts, and spices. Enjoy!

Ingredients:
1/3 cup maple syrup
1/2 cup pumpkin puree
1/3 cup coconut oil, melted
1 tsp. pumpkin pie spice
2 1/2 cups rolled oats
1/3 cup shredded coconut
1/4 cup pistachios, chopped
1/3 cup dried cranberries
1/3 cup hemp seed hearts

 

Directions:
1. Preheat oven to 300 F. 
2. In a medium bowl combine all wet ingredients (maple syrup, pumpkin puree, melted coconut oil) and mix until well combined.
3. Add to wet the pumpkin pie spice, rolled oats, coconut, pistachios, cranberries, hemp seed hearts. Mix all ingredients together until all dry ingredients are integrated into the wet.
4. Spread granola on a large sheet lined with parchment paper.
5. Bake for 15 minutes, then remove and toss and turn granola, return to oven and bake for another 15-20 minutes.
6. Remove from oven and allow to cool prior to storing or serving.

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Get more great recipes on 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!!

Perfectly Stuffed Mini Pumpkins - Vegan Recipe

on Monday, 06 November 2017. Posted in Recipes

Perfectly Stuffed Mini Pumpkins - Vegan Recipe

As October fades from our rearview mirror and we coast into November (i.e., the more 'official' start for holiday planning for some) we're excited to share with you a fun, visually scrumptious fall/winter recipe. Brought to you by the ever creative Dianne's Vegan Kitchen food blog, this pumpkin-based creation is great for holiday parties, meetups, potlucks, family get-togethers, and everything in between. Serve hot and enjoy!

Ingredients:
1/2 cup black rice
1 cup water
8-10 mini pumpkins
2 Tbsp. vegetable oil, divided
1 tsp. sea salt, divided
1/2 tsp. black pepper
1 medium-sized onion, diced
2 cloves garlic, minced
6-8 crimini mushrooms, coarsely chopped
1/2 tsp. dried thyme
2 cups baby spinach or kale
2 scallions, sliced
1 Tbsp. balsamic vinegar
2 Tbsp. roasted pumpkin seeds
Fresh parsley for serving, optional

Directions:
1. Preheat oven to 375°F.
2. Line baking sheet with parchment paper or lightly oil a baking pan.
3. Add the rice and water to a medium-sized pot. Bring to a boil and then cover and reduce heat to low. Cook for 40 minutes, or until the rice has absorbed all of the water.
4. While rice is cooking slice the tops off the pumpkins; hollow out the insides (save the seeds for roasting). If they're too tough to cut, bake for a few minutes to soften.
5. Rub insides of pumpkins with 1 Tbsp. of oil and sprinkle with 1/2 tsp. of salt and pepper. 
6. Place pumpkins on a baking sheet and bake for 15-20 minutes, or until slightly tender.
7. Add rest of oil to a large pan over medium-high heat along with the onion, and cook until onion turns translucent (about 5 minutes). Add garlic, mushrooms, thyme, and the remaining salt. Cook for 5-10 minutes until mushrooms have browned. Add scallions and spinach (or kale)  and cook until greens have wilted.
8. In a large bowl mix together cooked rice, veggie mix, and balsamic vinegar.
9. Stuff pumpkins with rice mixture; bake for another 15-20 minutes, until heated through.
10. Serve hot, garnished with pumpkin seeds and parsley.

~

 

For more seasonal vegan recipes check out DiannesVeganKitchen.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!!

 

Young Father-of-Two Eats More Food to Get off Medications and Lose Weight

on Thursday, 02 November 2017. Posted in Inspiration

Young Father-of-Two Eats More Food to Get off Medications and Lose Weight

In a recent health-related success story over on the Forks Over Knives blog, Anthony Masiello shares his journey from devastating health conditions when he was only in his early 30s, to transitioning into a thriving, active lifestyle wherein he now enjoys a medication- and pain-free time with his family. "I focused on eating more, lots more. More fruits, vegetables, beans, whole grains, nuts, and seeds—and less of everything else. I let the good stuff crowd out the bad stuff I used to eat," said Masiello. Two years later and 160 pounds down, Anthony felt strong, was running regularly, and had the stamina to keep up with his young kids. Now, ten years later, Anthony maintains his plant-based diet and is living proof that change is possible and health goals can be totally achievable!

Read Anthony's full story on ForksOverKnives.com.

Vegan Holiday Menu Coming to Whole Foods Markets Across The Country

on Wednesday, 01 November 2017. Posted in Tips & Ideas

Vegan Holiday Menu Coming to Whole Foods Markets Across The Country

Mark your calendar for November 1st because on this day—AKA World Vegan Day—something wonderful is going to happen. Grocery store giant, Whole Foods Market will be offering a 100 percent vegan menu at their hot bars across the nation. The menu will also be available to order through online, November 1-6 (get $5 off by using promo code "VEGAN"). Think sauerkraut roasted rainbow carrots, mustard-glazed cauliflower, and chocolate toffee miniature cake! The menu was created by the husband-and-wife team behind famed Philadelphia vegan restaurants, Vedge, VStreet, and Wiz Kid.

Learn more at WholeFoodsMarket.com.

Healthy Veggie Lettuce Wraps

on Monday, 30 October 2017. Posted in Recipes

Healthy Veggie Lettuce Wraps

Okay so this one probably seems pretty straightforward but you know sometimes it's nice to have a solid wrap recipe in your back pocket for those potlucks, parties, or opting for a healthier snack while binging the latest hot picks on your favorite streaming network. Regardless, pick up (or make!) some of your favorite dipping sauce (try hoisin or a vegan ranch) to serve with these beauties and you've got yourself a nice side or appetizer. Yum!

Ingredients:
2 oz. bean thread noodles
Vegetable broth for cooking
2 cups green cabbage, grated
2 cups mushrooms, sliced
4 cloves garlic, minced
1 Tbsp. fresh ginger, minced
1 cup carrots, peeled and grated
1 cup red bell pepper, thinly sliced
1/2 cup scallions, chopped
1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh cilantro, chopped
Medium-size head red lettuce

 

Directions:
1. Soak noodles in warm water until softened, about 15 minutes.
2. In a large skillet heat a couple tablespoons of vegetable broth and saute cabbage for 5 minutes. 
3. Add the mushrooms, garlic, and ginger to the skillet and saute for another 4 minutes. 
4. Add the carrots and bell pepper to the skillet and cook for another 5 minutes or until carrots and peppers are hot but still a little crunchy. Remove from heat.
5. Drain the noodles and cut into 4-inch lengths with scissors. Add them to the vegetables along with the scallions, soy sauce, vinegar, basil, and cilantro. Stir to combine.
6. To serve, place a generous spoonful of the noodle mixture into lettuce leaves. Enjoy!

 

~

 

Find yummy 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!!

 

Young People of Our Future Would be Happy for a Meat-Free Future

on Thursday, 26 October 2017. Posted in Inspiration

Young People of Our Future Would be Happy for a Meat-Free Future

In a recent survey of 13,000 people spanning 14 countries, Vodafone (a popular, global communications company) found that people—particularly those 18-24 years old—felt better about living in a "futuristic" world that didn't include using animals as a source of food or protein. Within the survey participants were presented with scenarios like switching from meat- to plant-based proteins, how this relates to global carbon emissions and human health conditions, the inclusion of 3D buildings, cleaner cities, faster transport, and artificial intelligence. As a whole survey participants said they felt positive about a future that involved these things, and that the planet and our happiness would be better for them.

Learn more about the survey and its results at Metro.co.uk.

Chocolate Peanut Butter Popcorn Truffles

on Monday, 23 October 2017. Posted in Recipes

Chocolate Peanut Butter Popcorn Truffles

Happy-almost-Halloween! If you're planning to hand out yummies or prep something for a potluck or party, we've got just the thing. These easy, chocolatey truffles are perfect for this spooky holiday—or for anytime, really. Prep in advance and keep in the refrigerator for optical delicious-ness when you're ready to nosh 'em down or serve 'em up. Enjoy!

Ingredients:
4 cups popped popcorn + extra for garnish
1/4 cup rolled oats
1/2 cup smooth peanut butter
1/4 cup agave syrup
1 cup vegan chopped dark chocolate chips or chocolate chips
1 tsp. coconut oil
1 to 2 Tbsp. chopped peanuts for garnish

 

Directions:
1. In a large bowl, combine the popcorn and oats. In a small bowl, combine the peanut butter and agave syrup. Heat the peanut butter mixture for 30 to 40 seconds or until heated through. Add the peanut butter mixture to the popcorn and oats and use a rubber spatula to fully combine.
2. Line a large baking sheet with waxed paper or parchment paper. Using wet hands (this will help keep the popcorn mixture sticking to itself rather than you hands. Re-wet your hands after every couple balls), shape the popcorn mixture into balls just slightly smaller than golf balls (something you think you could easily devour in two bites). Place the balls on the prepared baking sheet. Once all the balls are made, refrigerate for 30 minutes.
3. In a double broiler or a glass bowl situated on top of a pot of boiling water, melt the dark chocolate and the coconut oil. Once completely melted and smooth, remove from the heat.
4. Use a spoon to dip one popcorn ball into the melted chocolate and use the spoon to roll it around until fully coated. Use the spoon to place it back on the baking sheet. Repeat with remaining balls. While the chocolate is still wet, top each truffle with little pieces of popcorn and/or chopped peanuts. Return the baking sheet to the refrigerator and chill until the chocolate has hardened. Keep chilled in an airtight container until ready to serve.

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Get more great 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!!

Easy Vegan Sugar Cookies Recipe

on Monday, 16 October 2017. Posted in Recipes

Easy Vegan Sugar Cookies Recipe

Yes okay so it's not even Halloween yet and we have here today, for you, a sugar cookie recipe and the accompanying photo is all holiday-esque. But truly, sugar cookies are yummy for any time of year—even Halloween (got any pumpkin or ghost cookie cutters?). Enjoy!

Cookie Ingredients -
2.5 cups all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1 cup vegan margarine
2-3 Tbsp. water
1 tsp. vanilla extract

Icing Ingredients (makes a lot, you may want to halve) -
1/3 cup vegan margarine
3 cups powdered sugar
4-5 Tbsp. water
1/2 tsp. vanilla extract
Food coloring (optional)

 

Directions -
1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, combine flour, sugar, and baking soda. Add margarine, water, and vanilla. Pulse until doughy; add more water if needed.
3. Put dough in the fridge for 5-10 minutes while you dust work surface with flour. Roll out half the dough about a 1/4" thick and cut out shapes with cookie cutter.
4. Leave some room between cutouts when placing them on the baking sheet so they don't bake into each other.
5. Bake for 10-12 minutes or until the edges brown. Turn pan around after 5 minutes.
6. For the icing, combine all ingredients adding the powdered sugar 1 cup at a time. Use a food processor or hand mixer whisk. 
7. When cookies are done baking top with icing and serve now or later!

 

~

 

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 Facebook,Twitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Easy Spicy Avocado Toast Recipe, Vegan

on Monday, 09 October 2017. Posted in Recipes

Easy Spicy Avocado Toast Recipe, Vegan

Okay, okay we realize you may be saying, "Avocado toast, really? We don't nee instructions for slabbing some guac on bread." Yeah but then we thought, what if you haven't tried it yet or considered making it yourself. I mean, having quick and simple guidelines at the ready can't be a terrible thing right? ::giggles:: Anywho, enjoy this one and its 'good fats!'

Ingredients:
2 ripe avocados
4 slices of crusty bread of choice
1/2 tsp. ground turmeric
   (1/8 tsp each toast)
1/2 tsp. crushed dried red pepper
   (1/8 tsp. each toast)
Flaky sea salt

 

Directions:
1. Slick each avocado in half, remove the pit, scoop the avocado from the skin into a bowl, and mash with a fork.
2. Lightly toast four slices of bread.
3. Evenly divide mashed avocado between the toast slices, spread to cover evenly.
4. Sprinkle each with the turmeric, dried red pepper, and salt.
5. Serve immediately.

~

Find more, easy 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!!

Professional Athlete Finds His Way Back to the Game by Way of a Veganism

on Thursday, 05 October 2017. Posted in Inspiration

Professional Athlete Finds His Way Back to the Game by Way of a Veganism

In a recent video NBA comeback star and forward for the Denver Nuggets, Wilson Chandler shares his vegan journey. The video by Sentient Fitness (a vegan wellness group) focuses on Chandler's story of finding his way to veganism in 2016, after watching documentaries on the topic and doing independent research. He now credits his faster recovery times, higher energy levels, ability to wake up feeling refreshed, and overall having a clearer mind, to his plant-based diet. "Especially in the black community, a lot of the things we eat affect us," said Wilson. So cool to see these big-time athletes rockin' and reppin' cruelty-free living!

Watch the Sentient Fitness video featuring Chandler at Stack.com.

Enjoy the Flavors of Mexico by way of This New Vegan Recipes Website

on Wednesday, 04 October 2017. Posted in Tips & Ideas

Enjoy the Flavors of Mexico by way of This New Vegan Recipes Website

In a joint effort between Lauren Ornelas (of Chicanx) and the Food Empowerment Project (F.E.P.), Vegan Mexican Food was born. Well, the website, that is. ::wink:: Aiming to showcase Mexican foods that do not include animal ingredients while also modeling that it is possible to eat vegan and still incorporate comfort foods, this new website is chock full of recipes including entrees, dips, salsas, sides, drinks, and desserts. The site also includes the history of Mexican cuisine and how many key ingredients are naturally vegan as-is. The website can be viewed in both English and Spanish and is surely one to add to your digital recipe binder! 

Check it out today at VeganMexicanFood.com.

Walmart Requests Increase in Vegan Products Due to Consumer Demand

on Tuesday, 03 October 2017. Posted in News

Walmart Requests Increase in Vegan Products Due to Consumer Demand

When one of the nation's largest retailers publicly puts a call out to their suppliers, and to the companies they work with, for more plant-based products due to demand, well could there be a clearer sign that times are 100 percent changing? Whoa. "The retail giant...found that 36 percent of consumers buy plant-based meats, 26 percent have reduced their meat consumption in the previous 12 months, and 58 percent prefer plant-based milk to dairy," noted VegNews, on the topic. Per Walmart's news piece, they are also encouraging suppliers to consider new marketing tactics to reach vegan customers. 

To learn more check out the article on WalmartNewsNow.com.

Spicy Almond Buckwheat Noodles Vegan Recipe

on Monday, 25 September 2017. Posted in Recipes

Spicy Almond Buckwheat Noodles Vegan Recipe

This week's recipe is designed more as a side dish but it's so gosh darn good that you may want to alter the recipe to make it a main. Also, you can totally control the spice level since you'll be making the sauce yourself. Have fun with this one by adding your own favorite veggies and toppings, spices, and flavors. Enjoy!

Sauce Ingredients:
A 4 Tbsp. almond butter
1 Tbsp. white miso
1/4 cup vegetable broth
1/4 cup rice wine vinegar
1/4 tsp. garlic chili sauce
Juice of 1 lime
2 Tbsp. tamari or soy sauce
2 tsp. agave or another sweetener
1 Tbsp. fresh ginger, finely minced
3 cloves garlic
Pinch of ground black pepper

 

Noodles Ingredients:
Big handful cooked buckwheat noodles
2 cups asparagus, steamed or raw, cut into 1" pieces
2 cups snow peas, steamed or raw
1/4 cup red onion, chopped
1 cup grated carrots
1 zucchini, grated
1/2 cucumber, seeded & chopped
Fresh cilantro & mint
Chopped peanuts & tomato chunks

Directions:
1. Place all sauce ingredients in a blender and puree until smooth. If desired, thin out with more vegetable broth or water.
2. Combine sauce with noodles and veggies, place into serving bowls, and top with cilantro, mint, peanuts, and tomato chunks. 

 

~

 

Get 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!!

 

RECIPE: Delicious Spicy Vegan Pumpkin Black Bean Chili

on Monday, 18 September 2017. Posted in Recipes

RECIPE: Delicious Spicy Vegan Pumpkin Black Bean Chili

It's that time of year again, oh yes pumpkin-everything is coming back. But it doesn't have to be reserved for our flavored caffeinated drinks. Introducing this week's Meatout Monday's recipe featuring a healthy and filling boost of real pumpkin goodness, with a little kick. This as-spicy-as-you-like-it chili is one for the recipe binder as you're sure to crave it over and over again this fall and winter. Top with yummy garnish(es) of your choice and enjoy!

Ingredients:
1 Small pumpkin - peeled, seeded & cubed
1-2 hot peppers - diced & deseeded
1/2 cup red onion - chopped
2 medium green peppers - chopped
5 cups chopped tomatoes
1 can black beans
1 cup vegetable broth
1.5 tsp. salt
2 tsp. cumin
2 tsp. maple syrup
2 cups vegan veggie crumbles
Olive or coconut oil
Garnish of choice (green onions, vegan sour cream or cheese, tortillas, etc.)

 

Directions:
1. Over medium heat, coat bottom of a soup pot or dutch oven with oil of choice.
2. Add hot peppers, onions, and green peppers, saute for 3-5 minutes.
3. Add pumpkin, tomatoes, black beans, and broth to pan.
4. Season with salt and cumin, then maple syrup and veggie crumbles.
5. Bring to a boil, reduce heat to low and simmer for 30-45 minutes, stirring occasionally to prevent sticking.
6. Remove from heat and allow to cool for 5-10 minutes prior to serving.
7. Ladle into bowls, garnish, and serve with cornbread or tortilla chips.

~

Enjoy more vegan recipes on 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!!

Simple Stuffed & Baked Pears - VEGAN RECIPE

on Monday, 11 September 2017. Posted in Recipes

Simple Stuffed & Baked Pears - VEGAN RECIPE

Sometimes we all need an easy to prepare sweet treat. This baked pear recipe is perfect for dessert or really whenever you wish, of course. And although it's not included in the recipe it kind of goes without saying that this delectable dish would pair (get it? LOL) perfectly with some coconut whipped cream and/or your favorite brand of vanilla vegan ice cream. Enjoy!

Ingredients:
2 large d'Anjou (red) pears
1/4 cup water or apple juice
1/4 cup rolled oats
pinch ground cinnamon
pinch ground ginger
pinch allspice
4 Medjool dates, chopped
2 Tbsp. pure maple syrup

 

Directions:
1. Preheat oven to 375-degrees F.
2. Put 1/4 cup water or juice in a square baking dish.

3. Cut the pears in half and carefully scoop out the seeds, making a deep bowl (you can use a melon baller, but a small spoon works just as well).
4. In a small bowl, combine the oats, cinnamon, ginger, allspice, dates, and maple syrup and stir to combine.
5. Divide the mixture between the pears.
6. Cover baking dish with aluminum foil and bake for about 30 minutes. Test the pears for tenderness with the tip of a knife. If the flesh is still firm, continue to bake, covered until tender.
7. Serve immediately.

 

~

 

Find additional vegan recipes at 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!!

 

Unprecedented Demand for Plant-Based Food Formulations & Products

on Tuesday, 05 September 2017. Posted in News

Unprecedented Demand for Plant-Based Food Formulations & Products

With a 140 percent increase in 2016, for the demand of plant-based formulations, Bart Child, the CEO of Nellson (an ingredients-manufacturing company) indicates "recognizable" plant-based ingredients are the future. "We are seeing an increased demand for plant-based formulations in both nutritional bars and powders," Child said, in an interview with Foodnavigator. In contrast, whey-based products grew by only 2 percent last year. Child's company now has plans to expand production with a focus on peas, pumpkin, soy, algae, chia, soy, rice, hemp, and black beans as the protein source. 

Read more about this shift on Foodnavigator.com.

Double Berry (Gluten-Free Optional) Vegan Corncakes

on Monday, 04 September 2017. Posted in Recipes

Double Berry (Gluten-Free Optional) Vegan Corncakes

Happy September! We know what you're thinking, "It's almost officially Fall, time for corncakes!" Okay, you're probably not thinking that at all but still, corncakes! Woohoo! Welcome to another Meatout Mondays recipe. This week we're featuring a literally sweet breakfast recipe (that's easy to make gluten-free) from the Keepin' It Kind food blog. Enjoy!

Ingredients:
1 ¼ cup all-purpose or gluten-free flour 
3/4 cup corn or gluten-free flour
1 Tbsp. baking powder
3/4 tsp. salt
1 ½ cups non-dairy
1 cup fresh or frozen blueberries
1 cup chopped strawberries
1 tsp. vanilla extract
¼ cup aquafaba (click HERE to learn how to make it)
¼ cup melted coconut oil or sunflower oil
¼ cup maple syrup
¼ cup lemon juice

Directions:

1. In a large bowl, combine all flour, baking powder, and salt and whisk until combined.
2. In a medium bowl, combine the non-dairy milk, lemon juice, maple syrup, coconut oil, aquafaba, and vanilla extract, and whisk until combined.
3. Add wet ingredients to the dry and stir until combined (if the batter is too thick (i.e. not pouring easily), add 2 to 3 Tbsp. of non-dairy milk until the batter is thick but pours easily).

4. Heat a large frying pan or griddle over medium heat; liberally spray with cooking oil. Use a 1/3 cup measuring cup to scoop batter and pour a scoop onto the pan/griddle.
5. Sprinkle about 1-2 Tbsp. of chopped strawberries and 1-2 Tbsp. blueberries onto batter. Let cook until pancake edges become firm (about 2 to 3 minutes).
6. Use a spatula to flip pancake and let cook for another 1-2 minutes or until firm and golden. Remove from the heat. Repeat with the rest of the batter.

7. Serve with vegan butter, maple syrup, and more strawberries and blueberries, if desired. 

~

 For more vegan recipes visit KeepinItKind.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookInstagram, and/or Twitter , and tag FARM using #MeatoutMondays!!

Six-Year-Old Australian, Vegan Activist Taking Internet (and our hearts) by Storm

on Thursday, 31 August 2017. Posted in Inspiration

Six-Year-Old Australian, Vegan Activist Taking Internet (and our hearts) by Storm

Evan LeFevre broke onto the vegan scene in 2016 when he was named that year's 'cutest vegan kid' by PETA Kids. Since then the Melbourne native has taken to social media to keep his fans in the loop on his many activism endeavors, including attending our latest National Animal Rights Conference in Washington, D.C. early this month. At the age of 4, shortly after joining his mother in veganism, Evan designed his own t-shirt, which says, "Don't eat cows because they suffer & die. They don't like it & neither do I." Through attending events, designing t-shirts, participating in chalk challenges, visiting farmed animal sanctuaries, and freestyle rapping, Evan is making a name for himself as a young leader in the vegan movement. What's more, Evan is part of the Animal Hero Kids network, a not-for-profit organization that supports and encourages acts of compassion in children, while providing vegan education programs. Keep up the great work Evan! We support you all the way! 

See What Evan is up to on his Facebook page: VeganEvan - Animal Hero.
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