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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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3 reasons why it's good to travel as a vegan

on Tuesday, 04 November 2014. Posted in Inspiration, Tips & Ideas

3 reasons why it's good to travel as a vegan

Being a vegan is already pretty cool but when you hit the road and go travelling, whether it’s backpacking in Asia, going on a weekend mini-break or checking into a 5 star hotel for some high-end vegan luxury; you become a vegan traveller and that’s even better.

Here are 3 reasons why it’s good to travel as a vegan:

‘Good to Travel’ Reason 1 – You Get To Eat Really Tasty Vegan Food

When you are on the road there are loads of exciting opportunities to eat the best vegan food that you won’t find easily at home. Think Balinese tempe satay, Southern Indian dosas, Thai curries, noodles and salads that are so fresh and delicious it’ll make you want to cry.

LAAB TOFU IN THAILAND

In every country we’ve travelled to we’ve always managed to find the best vegan food. Sometimes local food is naturally vegan like sweet Malaysian ‘kuih’ made from rice flour and coconut, other times it can be ‘veganised’ with a little bit of effort. Plus, there are always vegan and vegetarian restaurants to discover which is our all-time favourite form of sightseeing.

ONDEH ONDEH IN MALAYSIA

Imagine being in Spain sitting in the local town square, sipping a teeny-tiny strong black coffee accompanied by some fresh ‘pan con tomate’ drizzled in olive oil for your breakfast as you watch the world go by.

PAN CON TOMATE IN SPAIN

Or discovering the delights of vegan street food in a lively local Thai night market where the smells, sounds and sights will envelop you. Imagine a huge feast of curry served on a banana leaf where they keep topping up your leaf from stainless steel buckets until you’re full.

BANANA LEAF CURRY IN MALAYSIA

And when the executive chef of a 5 star hotel makes you a personalised vegan menu so you get to sample fine dining influenced by the local cuisine?

These are things our vegan travel dreams are made of.

We love getting to visit the places that produce the food that other people post pictures of online and finally getting to taste the food we’ve been drooling over. When you travel as a vegan you can get to do this too.

‘Good to Travel’ Reason 2 – You Get To Spread The Word About Being Vegan

We’re not talking about getting on your soapbox here, let’s face it, that tends to put most people off considering the benefits of a plant-based lifestyle. The fact is, when you take up the opportunity to travel you will come into contact with a lot of new people and by a lot, we mean loads; the majority of whom will not be vegans. In fact, the longer you travel, the more people you’ll meet. Just by being yourself with all these new people, you’ll be spreading the word about being vegan. Being a happy, healthy and just downright nice person is the greatest advert for veganism that we have ever come across.

How good is that? Just by being yourself and getting out there meeting new people, you are also demonstrating that it would be easy for everyone to live a more compassionate lifestyle. You can show people it’s possible and that being a vegan doesn’t turn you into a complete idiot (unless you are an idiot already of course and then even going travelling won’t save you).

‘Good to Travel’ Reason 3 – It’s A Real Achievement

When you travel you get to have the most amazing experiences and adventures. When you travel as a vegan, you have extra obstacles to overcome. If you want to eat well you’ll have to navigate your way through language barriers and across new cultural landscapes. You’ll have to survive the times when you’re hungry and tired from travelling and there is no vegan food to be found. You’ll have to hone your planning skills to make sure you eat well and stay healthy when you’re in all these new environments.

It can be hard to turn down home cooked food from the family you’re staying with or decline the offer of something to eat from someone who wants to share a bit of their culture with you but if you can do this without offending anyone and convey appreciation for their offer then you’re on your way to success.

When you do this all of this as a vegan traveller it’s a real achievement and you should reward yourself with a big slice of vegan cake whenever you can (maybe like this one that we found in a place in Bangkok?)

RAW VEGAN CAKE IN THAILAND

So, what are you waiting for?
Pack your bags and travel; new vegan opportunities await you…

 

ABOUT THE AUTHOR

Caryl has been vegan since 2003 and a lover of great vegan food. There’s nothing worse than when I’m served something boring & tasteless, I want every meal to be a vegan adventure for my taste buds. I enjoy all sorts of vegan food: healthy salads, raw vegan cakes, exotic street food or fine dining creations from classy restaurants – I love it when a talented chef excels themselves and cooks out of their comfort zone to produce something plant based and vegan. 

Learn more at VeganFoodQuest.com.

Recipe: Perfect Pumpkin Pie

on Monday, 03 November 2014. Posted in Recipes

Recipe: Perfect Pumpkin Pie

The long awaited sensation of colorful leaves crunching beneath our steps, crackling fireplaces warming our toes, and the aroma of pies baking in the kitchen, is finally here. As we ring in November, upcoming holiday festivities are now in sight. Let's kick things off with a super easy pumpkin pie recipe. The most challenging part of this one is simply waiting for it to finish baking! Feeling jazzy? Add a dollop here and a dollop there of Soyatoo's dairy-free whipped cream. Yum!

Ingredients:

1 (15-16 oz.) can of pumpkin 
3/4 pound firm tofu (not silken - it will be too soft)
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tbsp. molasses
3 Tbsp. flour
1 prepared, unbaked pastry crust (try the Keebler Pie Crusts brand)

Directions:

1. Preheat oven to 350°F.
2. Blend all ingredients until smooth. Pour into crust.
3. Bake for 50 minutes. Remove pie and cover the crust edges with tinfoil (or a crust shield). Then continue baking for another 20 minutes. 
4. Remove from oven. Allow to cool. Chill and serve.

For other great Thanksgiving inspired recipes, check out VegKitchen.com.

Vegan Protein Shakes For The Win

on Thursday, 30 October 2014. Posted in Inspiration, Health

Vegan Protein Shakes For The Win

Actor Matt Lauria bulks up for his role on the new TV show: Kingdom—primarily by way of plant-based protein shakes.

"I'm vegan, first of all, so I had to go the meatless route. One of the shakes I had a lot was a chocobroco shake, which is exactly what it sounds like -- chocolate-flavored [protein] and broccoli. I love putting a ton of bananas in there, almond milk, [and] a few fistfuls of spinach... It's really delicious," said Lauria.

Hooray for another mainstream media outlet chit chatting with and featuring strong, healthy vegans.

Read the original article on Zap2it.com.

SeaWorld's Building A Fish Farm?

on Wednesday, 29 October 2014. Posted in News

SeaWorld's Building A Fish Farm?

We're saddened to hear the news that SeaWorld is in talks, with an affiliated research institute, to build the world's largest fish farm—resulting in the deaths of millions of animals, not to mention the impacts it will have on the planet.

"We're concerned about the negative effects the industry has had—and could continue to have—on the environment and society," notes senior program officer for the World Wildlife Fund's Food Goal, Merrielle Macleod.

We hope those involved will soon learn the health, environmental, and ethical detriments of raising and consuming all animals, including nature's beautiful fish

For a more on this story visit TakePart.com.

50 Vegan Cheesecake Recipes

on Tuesday, 28 October 2014. Posted in Recipes, Products, Books & Media

50 Vegan Cheesecake Recipes

The 'Veganized Recipes' series brings you 'Book Two' of their50 Vegan Cheesecakes Recipes: Healthy & Delicious!

"The creamy and crunchy texture of cheesecake just goes so well together and the sweetness, preferably paired with a bit of tartness such as a scoop of lemon sorbet...is so good," notes the book's description on Amazon.com.

Prepare for and ring in the holidays this year with an impressive array of cheesecake-y goodness. Plus, you've got plenty of time to do some taste testing to find your favorite, and the one that'll wow the socks off the relatives. Sounds pretty great, doesn't it?!

Find product and nutritional information on Amazon.com.

RECIPE: Curried Sweet Potato, Carrot, and Squash Soup

on Monday, 27 October 2014. Posted in Recipes

RECIPE: Curried Sweet Potato, Carrot, and Squash Soup

Winter is coming, *wink* and that means warm, tummy-rumbling, soupy favorites, like this curried sweet potato, carrot, and squash soup created by Amber of theFettle Vegan food blog. Heads up: This recipe serves up to 12 people so you may want to cut it in half. Or, make the whole batch and freeze some for later snacking. Either way, one thing's for sure, sip this one slowly—it's so good. Enjoy! ::slurp:: 

Ingredients:
2 Tbsp. vegan butter
4 cloves garlic, minced
2 medium-sized yellow onions, diced
2 cups sliced carrots
2 cups acorn squash, deseeded and cubed
4 cups sweet potatoes, cubed
6 cups vegetable broth
1 Tbsp. curry powder
1 tsp. cumin
1 tsp. salt
1/2 tsp black pepper
3/4 cups pine nuts
3/4 cups water
1/4 cup chopped cilantro (for garnish)

Directions:
1. In a large pot, heat vegan butter over medium heat. Add the garlic and onions, and cook for about 5 minutes, until onions are slightly glassy and softened. 
2. Add in the carrots, squash, and sweet potatoes, stir to combine. 
3. Add in the vegetable broth, curry, cumin, salt, and pepper. Let simmer for about 30 minutes, stirring occasionally, until all vegetables have softened.
4. While the soup cooks combine the pine nuts and water in a high-speed blender, until creamy. Set aside.
5. When the soup is ready let it cool a bit, then blend it all up (in batches) until it's all completely puréed.
6. Mix in the pine nut cream. Ladle out into serving bowls and top with cilantro. 

Find more beautifully crafted vegan recipes at FettleVegan.com.

Goat Mountain Ranch Sanctuary Needs Our Help

on Thursday, 23 October 2014. Posted in Inspiration, News

Goat Mountain Ranch Sanctuary Needs Our Help

Located in Leicester, North Carolina on a lush twenty-five acres, Goat Mountain Ranch Sanctuary is home to dozens of farm animals including goats, sheep, pigs, and chickens. 

While it's completely inspiring to know that so many animals are being rescued and cared for we also know that Goat Mountain is currently unable to house all of its lovely potbelly piggies.

If you or anyone you know is able to find or provide a home for some of these gentle beauties, please reach out to the Sanctuary as soon as you can. Thank you so much! ::hugs you:: 

Learn more about how you can help at GoatMountainSanctuary.org.

Breast Cancer & Plant-Based Foods

on Wednesday, 22 October 2014. Posted in Health, News, Tips & Ideas

Breast Cancer & Plant-Based Foods

October is breast cancer awareness month so what better time to highlight new research, that was released just last week, about this very topic and its correlation to food.

More than 164,000 women from around the world were included in a study that determined that consuming a plant-based diet "is the best way to lessen the chances of a second occurrence," notes VegNews.com. The article continues, "In a statement by the American Institute for Cancer Research, Associate Director for Nutrition Programs Alice Bender said, "We know there are many reasons for women to eat a plant-based diet and be active, both for cancer prevention and overall health."

Read the original article on VegNews.com.

Pumpkin Spice Coconut Milk

on Tuesday, 21 October 2014. Posted in Products, Tips & Ideas

Pumpkin Spice Coconut Milk

Speaking of "hooray for all things pumpkin," check out this dairy-free Pumpkin Spice Coconut Milk created by So Delicious.

Add it as a base to your favorite latte. Oh! Maybe with a dollop of So Delicious' Cool Whip on top and then drizzled with melted maple almond butter or melted chocolate. Yes! Or replace regular ol' milk with Pumpkin Spice in that cupcake batter. How about making ice cream with it, adding it to hot chocolate, or drinking it straight up as-is. So many things! 

Made from organic coconut milk, cane syrup, pumpkin, and sea salt, this seasonal favorite is one to stock on up. 

Keep your eyes peeled for So Delicious' other seasonal winners: Mint Chocolate Coconut Milk and Nog Coconut Milk. Yum! Yum!

Find product and nutritional information at SoDeliciousDairyFree.com.

Pumpkin Cake + Maple Cream Cheese Frosting

on Monday, 20 October 2014. Posted in Recipes

Pumpkin Cake +  Maple Cream Cheese Frosting

Hooray for all things pumpkin! We stumbled upon this simple yet stunningly delicious perfect-for-Fall pumpkin cake, with a maple cream cheese frosting, created by Heather of the Sunday Morning Banana Pancakes food blog. Take your time with this one, it's sure to be a party show stopper. Or keep it all to yourself. We won't judge. *wink* 

Cake Ingredients:
1/2  cup (1 stick) Earth Balance vegan butter, melted
2 1/2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cinnamon
1 tsp. pumpkin pie spice (optional)
1 16oz container of plain coconut-based yogurt
1 1/2 cups coconut sugar
1 15 oz can of pure pumpkin puree

Frosting Ingredients:
1/2 cup (1 stick) Earth Balance vegan butter, very soft
1 8oz container of plain Tofutti Cream Cheese, very soft
1/4 cup pure maple syrup
Pecan slices for garnish (optional)

Directions:
1. Preheat oven to 350°F and grease two 4" round cake pans (or a 9x9 baking pan)
2. In a medium bowl whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In a medium sauce pan melt the butter. Remove from heat and whisk in the sugar, coconut yogurt, and pumpkin puree until well combined.
4. Pour batter into prepared pans, smooth tops, and gently tap each pan on the counter.
5. Bake for 35-45 minutes. Remove from oven and let sit and cool in pans for 10 minutes.
6. While the cakes bake, prepare the frosting by whisking together the vegan butter, cream cheese, and maple syrup until smooth. 
7. Spread top of cooled cake with maple frosting. Layer and repeat. Garnish. Serve!

Find more Fall-inspired recipes over on SundayMorningBananaPancakes.com.

Kolene & Jon's Summer Slim Down

on Thursday, 16 October 2014. Posted in Inspiration

Kolene & Jon's Summer Slim Down

Michigan couple Kolene and Jon, have been spreading vegan awareness over the years by way of their information website, Vegan Grand Rapids

In a recent post on Facebook the couple shared their weight loss story. Jon wrote, "At the beginning of summer Kolene and I made the deicision to take charge of our health...we'd both eaten (and drank) our way to being totally unhealthy. Since June of this year I've lost 30 pounds and Kolene has lost 25...now we both feel good and we think we look pretty good too!" 

Congrats you two! We look forward to continuing to follow your journey.

Follow Kolene and Jon's foodie adventures on VeganGR.com.

Celebrating 10 Years of Healthy School Food

on Wednesday, 15 October 2014. Posted in Inspiration, Health, News

Celebrating 10 Years of Healthy School Food

Founded in 2004, the New York Coalition for Healthy School Food, "changing how schools feed kids," celebrates ten years of bringing plant-based meals to schools. 

By way of their signature Wellness Wake-Up Call Program, conferences, workshops, other educational campaigns, and legislative support, the Coalition continues to create change. 

On October 24th the organization will host its anniversary event at New York Academy of Medicine in New York City, featuring vegan food, live music, a silent auction, and specialty gift bags for guests. 

Learn more at HealthySchoolFood.org.

My Vegan Directory

on Tuesday, 14 October 2014. Posted in Products, Tips & Ideas

My Vegan Directory

In search of nearby vegan businesses, service providers, and/or restaurants? Available via desktop, laptop, tablet, and mobile phone, My Vegan Directory is here to help.

"The concept behind My Vegan Directory was born out of repeatedly seeing posts in Facebook groups asking for recommendations for vegan professionals and services in specific areas," notes the companies website. 

The app allows the user to view a vegan business by way of an interactive map, enables direct messages to a business, social media shares, directions, reviews, and more. Pretty cool!

To learn more check out MyVeganDirectory.com.

Recipe: Lemon-Cilantro Pakoras

on Monday, 13 October 2014. Posted in Recipes

Recipe: Lemon-Cilantro Pakoras

Oh yes, here's one to add to your recipe binder. Tess Challis of Radiant Health Inner Wealth has done it again with a popular, flavor-packed pakora dish. This one is sure to enhance our spice cabinet and make us the life of any potluck party. Grab a skillet and that coconut oil, it's time for some frying fun times!

Dry Ingredients:
1/2 cup + 2 Tbs. garbanzo (chickpea) flour
1 Tbs. rice flour
1/8 tsp. ground cayenne pepper
1/8 tsp. baking soda
1/4 tsp. dried turmeric
1/4 tsp. ground coriander
1 1/2 tsp. cumin powder
1 1/2 tsp. cumin seeds
1 1/2 tsp. salt

Vegetable Mixture:
1/2 cup finely chopped cauliflower (cut into very small pieces)
1/2 cup fresh lemon juice
1 1/2 cup chopped yellow or white onion

Coconut oil (for frying)

Directions:
1. In a small bowl, mix dry ingredients together well. Set aside.
2. In a large bowl, combine the vegetable mixture well.
3. Add the dry mix to the veggie mix and stir to combine thoroughly.
4. Place enough coconut oil into a large, heavy skillet , to create a 1/2-inch well. Set to medium-high heat.
5. After the skillet is hot (a drop of batter should sizzle and brown right away to indicate it's ready), one-by-one use your hands to form tablespoon-sized rounds of the mixture. Gently drop each pakora into the oil. Put enough pakoras in to fill just half the skillet.
6. Cook for 1-2 minutes until underside is nicely browned. Then flip and cook for another 1-2 minutes. Remove with a metal slotted spoon or spatula and drain on paper towels.
7. Serve immediately. 

Find more great recipes on RadiantHealth-InnerWealth.com 
(p
hoto by Janet Malowany).

21st Native Foods Café Opens

on Thursday, 09 October 2014. Posted in Inspiration, News

21st Native Foods Café Opens

This isn't the first time we've mentioned the incredible forecasted expansion of one of the few 100% vegan restaurant chains in the United States. They've recently reached a new milestone and we couldn't help but share the news with you.

Native Foods Café, a California-based vegan establishment, just opened its 21st location. This one is in Washington DC (1150 Connecticut Avenue). Five more locations are expected to open before the year is out (in Denver, CO, another in DC, and in Fairfax, VA). As Native Foods Café continues to open new locations around the country our hearts swell knowing that the chain is not only being supported by so many, but that so many lives are being saved in the process. Rock on, Native Foods. Rock on.

Read the original article on VegNews.com.

Moby Nails It With 'Save The Humans'

on Wednesday, 08 October 2014. Posted in News

Moby Nails It With 'Save The Humans'

Last week Moby published an epic piece, by way of Huffington Post, entitled "Save The Humans." In it he extensively details the ways in which animal agriculture is directly harming the planet.

"To put it in perspective: animal agriculture is responsible for producing more climate change gases than every car, boat, bus, truck, motorcycle and airplane on the planet. Combined," writes Moby.

Moby's article breaks each point down with stats and tangible figures, yet still easy to read. Though it may not seem as news-y as our other news features, we aim to underscore how important Moby's words are. And hope his celebrity status will encourage others to take the topic seriously too.

Check out Moby's piece article on HuffingtonPost.com.

Thug Kitchen Cookbook Nearly Broke The Internet

on Tuesday, 07 October 2014. Posted in Books & Media

Thug Kitchen Cookbook Nearly Broke The Internet

Known for their verbose and often profanity-laced social media posts, Thug Kitchen has grown into an über popular blog featuring direct, no-nonsense tips, resources, and recipes for vegan food enthusiasts. 

Last week the founders of Thug Kitchen—who have remained anonymous until now—nearly broke the Internet when they simultaneously released their identities andshowcased what's possibly one of the most talked about book trailers ever created. 

But back to the book...

According to Amazon.com, "This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real." Well, we're certainly looking forward to checking it out!

Learn more and pick up your own copy at ThugKitchen.com.

Recipe: Pumpkin Lentil Curry

on Monday, 06 October 2014. Posted in Recipes

Recipe: Pumpkin Lentil Curry

It's time to sort through that good ol' spice rack for those fall favorites! Or time to stock up on some essential seasonings for fall-time eats. Either way, this recipe—created by Jen of the Lorimer Street Kitchen food blog—will help you dive right into the those fun flavors of fall. Add some rice or quinoa to your bowl, curl up by the wood-burning fireplace, and savor this delicious pumpkin lentil curry.

Ingredients:

1 can lentils
1 can kidney beans
2 tsp. salt
2 Tbsp. coconut oil
2 Tbsp. cumin
1 Tbsp. cardamom
1 Tbsp. cinnamon
2 bay leaves
1 Tbsp. ginger
1 clove garlic
1 tsp. cayenne powder
1 small container tomato paste
1 15oz can 100% pure pumpkin
1 can Lite coconut milk

Directions:

1. Heat coconut oil in a saucepan over medium-high heat. Cook all spices in oil until fragrant (1-2 minutes). Reduce heat to medium-low; add tomato paste, pumpkin, kidney beans, and lentils.
2. Cook over medium heat until slightly reduced (about 5 minutes). Add coconut milk and cook until heated through (2-4 minutes). Cover saucepan and simmer until heated through, stirring occasionally (about 45 minutes). 
3. Serve warm, over rice or quinoa (optional). 

Find more great holiday recipes at LorimerKitchen.com.

 

Masculinity = Protecting Animals & The Planet

on Thursday, 31 July 2014. Posted in Inspiration, News

Masculinity = Protecting Animals & The Planet

In a recent interview on NPR, reporter Neda Ulaby met with a group of vegan men—many of them professional athletes—at a BBQ in Brooklyn to talk masculinity related to living vegan. 

"[There's] nothing more cowardly to me than taking advantage of something that's defenseless," said triathlete, Dominic Thompson. The group goes on to discuss stereotypes and cliches, and how they view veganism as essential to sustainability; as well as being the ultimate act of masculinity.

Pictured above (from left): mixed martial arts fighter Cornell Ward, chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher, and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, NY (photo by James Koroni). 

Read or listen to the full interview, on NPR.org

New President of the American College of Cardiology Lives Vegan

on Wednesday, 30 July 2014. Posted in Inspiration, Health, News, Books & Media

New President of the American College of Cardiology Lives Vegan

A cardiologist at Rush University in Chicago and the incoming President of the American College of Cardiology, Kim A. Williams MD, is vegan!

In a recent guest blog post on MedPage Today, Williams explains why he is vegan and why he now recommends veganism to his patients as well.  

"It was a patient's success reversing an alarming condition that motivated me to investigate a vegan diet," said Williams. "I thought I had a healthy diet...but a simple web search informed me [otherwise]. So I changed that day to a cholesterol-free diet, using meat substitutes...[and] within 6 weeks my LDL cholesterol level was down to 90."

He continues, "We have come a long way in prevention of cardiovascular disease, but we still have a long way to go. Improving our lifestyles with improved diet and exercise will help us get there."

Read Dr. Williams full blog post on MedPageToday.com.

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