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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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Gluten-Free Chocolate Chip Pumpkin Date Bread Vegan Recipe

on Monday, 20 November 2017. Posted in Recipes

Gluten-Free Chocolate Chip Pumpkin Date Bread Vegan Recipe

Might as well keep this whole pumpkin theme going, eh? This week we've got a perfect-for-the-holidays pumpkin loaf for you! Enjoy this as a gluten-free option too by choosing gluten-free flour. Keepin' it Kind recipe author, Kristy recommends trying Bob's Red Mill brand. Do plan ahead for this one as Kristy notes it takes nearly an hour to bake and then she recommends waiting a solid four hours for it to cool. It'll be so worth it though! Enjoy!

Ingredients:
1 cup pitted, chopped dates
2 tsp. pumpkin pie spice
1 1/2 tsp. baking soda
1/2 tsp salt
3/4 cup boiling water
3 Tbsp. vegan butter
3/4 cup pumpkin puree
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 1/2 cups gluten-free flour
1 cup coconut sugar
1/2 cup vegan chocolate chips

 

Directions:
1. Combine dates, pumpkin pie spice, baking soda, and salt in a medium bowl.
2. Pour the boiling water into the bowl, stir to combine. Stir in the butter until melted and combined. Let rest for 20 minutes. 
3. Pre-heat oven to 350° F; Spray a loaf (8"x4" or 9"x5" work well) with cooking spray.
4. In a large bowl, stir together the pumpkin puree, apple cider vinegar, and vanilla extract. Gradually stir in the flour and coconut sugar. It will be thick and lumpy. Add the date mixture and stir until fully combined. Stir in the chocolate chips.
5. Pour the batter into the prepared loaf pan. Bake for 55-60 minutes or until firm and a toothpick inserted into the center comes out clean. Transfer the pan to a cooling rack and let cool for at least four hours before slicing and serving.
6. To store, wrap in plastic wrap or store in an airtight container. It will last 5-7 days if refrigerated, but if you plan on eating it within a couple of days, no need to refrigerate. 

~

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!!

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.

United Nations Strongly Encouraged to Redirect Climate Change to Animal Agriculture

on Tuesday, 14 November 2017. Posted in News

United Nations Strongly Encouraged to Redirect Climate Change to Animal Agriculture

In a recent discussion on climate change, four trillion-dollar investment group FAIRR (Farm Animal Investment Risk & Return Initiative) is encouraging the UN to focus on animal agriculture as a leading concern. In an interview with Foodnavigator, FAIRR founder Jeremy Coller said, "Too many delegates at COP23 [will] be fluent in low carbon automotive innovations from Tesla to telematics...yet still rely on cows and pigs as the outdated [resource] to supply the world's protein demand. The next state of the Paris talks mus put cos alongside cars." The UN will meet in Germany this week to create a plan for the Paris Agreement climate change policies.

Learn more at Foodnavigator.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.

~

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!!

Vegan Cinnamon Rolls to Take Over The World (well, not really but you know)

on Thursday, 09 November 2017. Posted in Inspiration, News

Vegan Cinnamon Rolls to Take Over The World (well, not really but you know)

You know times are changing when a highly specialized, super niche, vegan-focused company expands as rapidly as Cinnaholic has and continues to do. First opened in 2009 in Berkeley, California, the customizable cinnamon roll shop quickly gained massive traction after appearing on a 2015 episode of Shark Tank. Currently, with more than a dozen locations throughout the U.S. and a whopping 70 new franchise locations planned to open throughout Canada in the new year, Cinnaholic is taking the cinnamon roll world by storm. Starting in Edmonton, Toronto, Regina, and Winnipeg, Canada is about to become a lot more vegan-friendly. "There's no doubt veganism is on the rise," said co-founder and Shannon Radke. And we're so glad for all the Radke's (AKA vegan power couple) are doing to help make the world a more compassionate place. It's so inspiring to see what a little idea and a lot of hard and dedicated work can do. We can't wait to see where you open next! 

Learn more and see their website launch today at Balanced.org.
(photo by 'Happily Eating')

NEW COOKBOOK: Vegan Comfort Classics: 101 Recipes to Feed Your Face

on Wednesday, 08 November 2017. Posted in Books & Media

NEW COOKBOOK: Vegan Comfort Classics: 101 Recipes to Feed Your Face

Former MTV host and current vegan foodie and YouTube extraordinaire, Lauren Toyota is set to release her first vegan cookbook early next year. Vegan Comfort Classics will include recipe slike vegan ramen, raspberry funfetti pop tarts, southern fried cauliflower, Philly cheesesteak, mac 'n' cheese, and more! Lauren's cookbook is sure to have you drooling over each page. Featuring surprisingly simple ingredients paired with Lauren's signature sassy and witty voice, you'll definitely want to get on the pre-order bandwagon for this one (which officially drops in February 2018).

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

The $60 Million Non-Dairy-Focused Expansion of DanoneWave Company

on Tuesday, 07 November 2017.

The $60 Million Non-Dairy-Focused Expansion of DanoneWave Company

Just last month we reported on the success of the Danone-WhiteWave acquisition and the boom in third-quarter profits that the company experienced thanks to its new non-dairy arm. With that now comes the news of the companies planned $60 Million investment in its plant-based products. "With the support of our employees, business operators, and the community at large...we are able to provide better-for-you food and beverage choices," said Dan Poland, DanoneWave's Chief Supply Chain Officer. This coming after its huge multi-million dollar promo campaign to push its vegan ice cream line.

Learn more from the source article on VegNews.com.

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.

The Root Cause of Diabetes and How to Treat it, by Doctor Michael Greger

on Tuesday, 31 October 2017. Posted in Health, News

The Root Cause of Diabetes and How to Treat it, by Doctor Michael Greger

Leading dietary health and nutrition expert Michael Greger, M.D. is known for his information-rich website showcasing weekly research pieces on human health and wellness as it relates to food. In an article posted earlier this year, Greger talks about the primary cause of type 2 diabetes: saturated fats. Referencing a scientific study, Greger notes that "Saturated fat isn't just toxic to the pancreas. The fats predominantly in meat and dairy...are considered nearly "universally toxic." Exposing human liver cells to plant fat...nothing happens; exposed to animal fat, a third of them die."

Keep reading at NutritionFacts.org.

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.

Just in Time for Halloween: Vegan Pumpkin Marshmallows by Dandies

on Wednesday, 25 October 2017. Posted in Products

Just in Time for Halloween: Vegan Pumpkin Marshmallows by Dandies

It's pumpkin everything season and joining in on the fun this year is vegan marshmallow company, Dandies! Their new "pumpkin kissed" marshmallows are sure to bring you all the fall and Halloween themed goodness you could ever wish for. Okay maybe that's an exaggeration, but still, these are obviously awesome and much appreciated. Bake them into your cinnamon cookies, grab a handful for your spiced latte, dole them out into smaller baggies for trick or treat'ers, or make mini fall-themed s'mores—really the options are endless, of course. ::smiles:: 

Check out product and nutrition information at DandiesMarshmallows.com.
Photo by Hannah Kaminsky

French Dairy Company Benefits From Its Vegan Products Acquisition

on Tuesday, 24 October 2017. Posted in News

French Dairy Company Benefits From Its Vegan Products Acquisition

As we hear of increased interest in cruelty-free products and lifestyles it's always nice to see relatively tangible evidence of this. One of the leading global dairy companies recently shared it's third-quarter earnings—since acquiring WhiteWave, the company behind SoDelicious and other plant-based dairy brands and products. The results? Nearly double total revenue from this time last year! And that increase was brought in by the vegan products they acquired. "In the [US] retail channel, plant-based beverages category growth accelerated in Q3 2017, driven by nut-based beverages," noted their report.

See the results for yourself at Danone.com.

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.

~

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!!

Arizona's 62-Year-Old Record-Breaking Female Powerlifting Vegan

on Thursday, 19 October 2017. Posted in Inspiration

Arizona's 62-Year-Old Record-Breaking Female Powerlifting Vegan

"Armed with ambition and fueled by foliage..." How great is that opening line in AZFamily.com? So good! It's true though, Rocky Luedeker of Oak Creek, Arizona made waves last week as her inspiring fitness accomplishments (and the fact that they were completed on a plant-based diet) made national news. Rocky holds 13 world records and 26 state and national records as well. In the interview with the local publication, Rocky talks about protein and her vegan ways. "A common myth is we don't have enough protein, and we have more than enough protein," she said. You tell 'em, lady! ::smiles::

Learn more about Rocky and her journey on AZFamily.com.

Duck-Less Down, Faux Fur Parkas

on Wednesday, 18 October 2017. Posted in Products

Duck-Less Down, Faux Fur Parkas

Even in fashionable winter wear, there are multiple companies working to ensure our animal friends do not have to pay the price for seasonal garments like warm winter jackets. Enter, Amsterdam-based vegan fashion company, HoodLamb. Now available in the United States, HoodLamb's Nordic Parka features a natural hemp and organic cotton herringbone outer shell. The inner shell is insulated with Thermore EcoDown (a duck-less extreme-cold-resistant material lined with 7mm layered hemp and recycled PET faux fur with removable faux fur trim; equipped with secret pockets, windproof, and water-resistant.

Get product and shipping information at HoodLamb.com.

Meat + The Destruction of Earth's Biodiversity

on Tuesday, 17 October 2017. Posted in News

Meat + The Destruction of Earth's Biodiversity

While we often immediately think of the plight of the innocent farmed animals when it comes to the food industry we may not always think of their wildlife counterparts which, as it turns out, are suffering from meaty diets as well. According to a new report from the World Wildlife Fund (WWF), "found that meat-based diets are responsible for the loss of 60 percent of global biodiversity." We are essentially wiping out parts of the Congo Basin, the Amazon, and the Himalayas to grow crops to feed animals that are raised for food, essentially destroying the natural resources and wild inhabitants of said lands along with it. 

Read the report in full at WWF.org.uk.

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