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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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CLICK HERE to view the Current Issue or to browse Back Issues of Meatout Mondays

Holocaust Survivor Takes Action to Prevent Further Suffering for All Sentient Beings

on Thursday, 11 May 2017. Posted in Inspiration, News

Holocaust Survivor Takes Action to Prevent Further Suffering for All Sentient Beings

Do you know this guy? That's right! It's our very own founder of Farm Animal Rights Movement (FARM), Alex Hershaft! This week we highlight Alex as he is featured in publication Jewish Exponent, as he talks about his emotional experience as a survivor of the Holocaust and how that led to his animal rights advocacy today. "He couldn't dismiss the similarities [of the Holocaust victims and the treatment farmed animals today]—the branding/tattooing of victims, the cattle cars, the crowded housing, the arbitrary designation of who lives and dies..." Hershaft said in the interview. "Oppressing animals is the gateway drug to oppressing humans...as a survivor, I have made a choice. I have chosen against silence. I have chosen against oppression. I have chosen life." 

Read the full interview with Alex on JewishExponent.com.

Get More Vegan Support - Or Become A Mentor

on Wednesday, 10 May 2017. Posted in Inspiration, Tips & Ideas

Get More Vegan Support - Or Become A Mentor

Leaning vegan or just getting started? This mentorship program is for you!
Our friends over at Vegan Outreach have developed a fantastic support system for those who are interested in living a vegan lifestyle and/or those who are just getting started and would like some help along the way. Work with a volunteer mentor to help navigate everything from grocery shopping to answering tough questions from skeptical friends or family members. Likewise, if you are an experienced and fun loving vegan with a lot to share, there is an opportunity to sign up as a mentor as well!

Find your mentor or become one at VeganOutreach.org.

Falsified Air Pollution Reports Costing This Fish Processing Plant Big Time

on Tuesday, 09 May 2017. Posted in News

Falsified Air Pollution Reports Costing This Fish Processing Plant Big Time

Westward Seafoods—a company that processes fish and other sea life for food—recently lost a settlement from the Environmental Protection Agency (EPA) as a result of false reporting on their air pollution controls. In violation of the Clean Air Act (CAA) it is reported that Westward Seafoods released 105 tons of harmful nitrous oxide into the air. Sadly this is not their first CAA violation. The company now must invest over $1 million in reducing their pollution footprint and another $1.3 million in civil penalties. 


Learn more about the settlement at EPA.gov.

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. 

 

~

 

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!!

 

CSU Student Stands Up Against Plans For New Campus Slaughterhouse

on Thursday, 04 May 2017. Posted in Inspiration

CSU Student Stands Up Against Plans For New Campus Slaughterhouse

 When the news broke that Colorado State University was making plans to build a slaughterhouse on campus for "educational purposes," as stated by Kevin Pond, the head of CSU's Department of Sciences—at least one student took a stand. Austin Joseph, a Nutrition and Food Science major at the University, penned a letter in The Rocky Mountain Collegian, a campus-run newspaper. In his letter, Joseph explains how animal agriculture is outdated and that it would be setting the students back to focus on such practices for the future. "If SCU truly has agriculture students' best interests at heart, the school should invest in teaching and researching cellular agriculture, not production methods that will soon be obsolete," he wrote. Thank you for taking an important stand, Austin. We're with you all the way! Keep going, keep fighting for the animals and for the future of our earth! ((hugs))

Read Austin's thoughtful letter via the school's newspaper at Collegian.com.

Let's Show Pizza Hut There is a Demand for Dairy-Free Cheese!

on Wednesday, 03 May 2017. Posted in Tips & Ideas

Let's Show Pizza Hut There is a Demand for Dairy-Free Cheese!

We're asking for your help in encouraging Pizza Hut to offer dairy-free cheese options. On Mother's Day, May 14th, visit your local Pizza Hut chain to distribute our brand new postcards! You can also print out our new sign that says, "I want dairy-free cheese because..." and write in why you ditched dairy. Other ways to help out include emailing Pizza Hut's consumer line (CLICK HERE) and writing a letter to your local paper, before Mother's Day, about why you choose dairy-free options. CLICK HERE for a sample PDF letter that you can use. Finally, be sure to sign up for our activist mailing list (HERE) to stay in the loop! 

Learn more and sign up today at DemandDairyFree.com.

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!

~

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.

Dairy-Free Milk Sales Continue to Overtake Animal-Based Milk (via Forbes)

on Wednesday, 26 April 2017. Posted in News

Dairy-Free Milk Sales Continue to Overtake Animal-Based Milk (via Forbes)

Influential media outlet Forbes recently published an article written by Michael Pellman Rowland stating hard facts about consumers choosing cruelty-free, plant- and nut-based milk over cow- and other animal-based milk; leading to the eventual downfall of the dairy industry. "It seems consumers are waking up to the realities around dairy and changing their behavior at the grocery store," said Rowland. As a result, the American dairy industry is attempting to combat this in a few ways, one of which is seeking to ban non-dairy companies from using the word "milk" on their products.


Reach more about this article and the author on Forbes.com.

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!

~

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!!

Teen Vegan Network (Teen VGN) - A Veg Resource & Summer Camp

on Thursday, 20 April 2017. Posted in Inspiration, Tips & Ideas

Teen Vegan Network (Teen VGN) - A Veg Resource & Summer Camp

During a time that can often feel overwhelming and be discouraging regarding the future of our planet and its inhabitants, it is inspiring organizations like Teen Vegan Network (Teen VGN) that help bring a brighter light into focus. Founded in 2013 by Laura Edwards and Kylie Fackrell, this social network "features forums, recipes, product reviews and opportunities for volunteering. It currently has 1,553 active members, and a reach of around 35,000 social media users..." notes an interview with the founders for The Independent. This network is intended to support those who do not quite fit in with their peers—often because of their dietary and/or lifestyle choices—and who are perhaps not ready for the types of activism or groups aimed at adult vegans. In 2015 the group began hosting annual summer camps that bring together compassion kids for campaigns workshops, campfires, crafts, festival days cooking demos, nature walks, special guest speakers, and more. 

Learn more about this group and how to get involved at TeenVGN.com.
(Photo by Oatly Apparel)

"CULTURED MEAT": Would You Eat It?

on Wednesday, 19 April 2017. Posted in News

We could very well be seeing lab-grown or "cultured meat" hitting the supermarket shelves as early as 2021, according to Memphis Meats (a Silicon Valley-based slaughter-free meat company). Science journal PLoS One released results of a study finding that two-thirds of Americans said they would at least try lab-grown meats; the majority being those who identified as liberal and pescetarian-leaning. Good Food Institute and The Modern Food Foundation will meet at the "The Path to Commercialization" conference in Israel to determine how to best bring "cultured meat" to the masses. 

Check out the survey results on Journals.Plos.org.

NEW VEGAN GELATO FLAVOR: Peanut Butter Fudge by Talenti

on Tuesday, 18 April 2017. Posted in Products

NEW VEGAN GELATO FLAVOR: Peanut Butter Fudge by Talenti

We are welcoming—with open arms of course—a new vegan flavor of gelato from ice cream company, Talenti. With more than a quarter of each pint being made up of peanut butter, the creaminess of their Peanut Butter Fudge flavor is out of this world. Add in the decadent swirls of dairy-free fudge you really cannot go wrong. Their other vegan flavors include Chocolate Sorbetto, Roman Raspberry Sorbetto, and Alphonso Mango Sorbetto. Talenti joins the ranks of traditionally non-vegan ice cream companies that are now offering vegan options, like Breyers (hello Oreo Cookies & Cream) and Ben & Jerry's. 

Get product nutrition info and details at TalentiGelato.com.

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!!

Inside The Vegan World of Pro Wrestling

on Thursday, 13 April 2017. Posted in Inspiration

Inside The Vegan World of Pro Wrestling

n a great and in-depth article published last month by Ryan Dilbert on Bleacher Report, we learn about the unexpected trend of veganism within the world of pro wrestling. Dilbert highlights interviews with the outspoken independent wrestler Markus Burke, Allie "Impact" - a former Impact Wrestling Knockouts champion and Women Superstar Uncensored titleholder, and Zach Sabre Jr. who holds the Revolution Pro Wrestling British heavyweight title, the Pro Wrestling Guerrilla World Championship and Evolve Championship. From feeling drawn to cruelty-free living as kids to educating themselves through documentaries, like Forks Over Knives, we get an insider's look at how each wrestler has grown into steadfast, hard hitting vegans for the long haul—and how they are changing the face of what it means to be a vegan athlete today.

Read the full article on BleacherReport.com.

Marine Biologist Says No to Eating Fish

on Wednesday, 12 April 2017. Posted in News

Marine Biologist Says No to Eating Fish

Between ocean pollution, mislabeled packaging regarding where fish is sourced and what it contains, and rapid extinction, Marine Biologist Laura MacDonnell cannot bring herself to contribute to the purchase or consumption of fish or fish products any longer. "A recent study quantified a number of plastic people consume—a staggering 11,000 pieces of microplastic per capita annually—by eating fish," notes VegNews on the topic. Additionally, studies show that current fishing practices will leave our oceans devoid of fish by 2048.

For more info. on this check out the original article on TheWalrus.ca.

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!!

 

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