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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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Vegan TV Show Preps for Season 2

on Thursday, 06 April 2017. Posted in Inspiration, News, Books & Media

Vegan TV Show Preps for Season 2

Last year we saw the release of the only nationally televised vegan show on the A&E FYI Channel. Vegan host and show creator, Nafsika Antypas' first season was so successful that the show is gearing up a second season—featuring interviews with vegan celebrities, nutrition tips, cooking demos, cruelty-free fashion guides, and more. With the support and distribution through the A&E FYI Channel, Nafsika's show reached 70 million households every week last year. She funded the first season herself and is currently seeking support for the next season as well. "If I surpass my goal, I will then start working on bringing my show to more networks globally, she said.

Learn more about the show and how to help at PlantBasedByNafsika.com.

USA's Carbon Footprint Down By 10%

on Wednesday, 05 April 2017. Posted in Health, News

USA's Carbon Footprint Down By 10%

The Natural Resources Defense Council (NRDC) recently shared findings from the results of a report declaring a 10 percent reduction in the carbon footprint—over the course of a decade—by Americans. "NRDC attributed a large portion of this change...to a 19 percent drop in meat consumption, accounting for avoiding 185 million metric tons of pollution," noted a piece from VegNews, about the NRDC's report. The declaration also stated that more than 57 pounds of carbon dioxide is released in order to produce just 2 pounds of beef. This is just one more report, of many released over several years, marking the link between animal agriculture and environmental degradation. To learn how you can reduce your carbon footprint check out farmusa.org.

Check out the report titled "Less Beef, Less Carbon" on NRDC.org.

Mini Vegan Cream Filled Chocolate Easter Eggs

on Tuesday, 04 April 2017. Posted in Products

Mini Vegan Cream Filled Chocolate Easter Eggs

We have more cruelty-free vegan Easter candy for you this week. Yay! NOTE: If you would like to have these scrumptious little bites in time for Easter, it looks as though you need be sure to order by April 5th! These fully-vegan chocolate-y delights are free of dairy, lactose, peanuts, tree nuts, eggs, soy, wheat, and gluten. Each "egg" is wrapped in colorful foil— just like traditional chocolate Easter egg candies— and are filled with a dairy-free cream center. No Whey Chocolate company also makes vegan chocolate Easter bunnies, truffles, Valentine's Day candies, and more.

Find product and nutritional information at NoWheyChocolate.com.

RECIPE: Loaded Vegan Nacho Fries by 'Fettle Vegan'

on Monday, 03 April 2017. Posted in Recipes

RECIPE: Loaded Vegan Nacho Fries by 'Fettle Vegan'

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

Ingredients:

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

Directions:

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

Find more fantastically delicious recipes at FettleVegan.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Near Death Plane Crash Leads Travis Barker to Veganism

on Thursday, 30 March 2017. Posted in Inspiration

Near Death Plane Crash Leads Travis Barker to Veganism

You may recall hearing about a plane crash in the fall of 2008, that some speculate led to the death of DJ AM just a few months later; tied to stress, coping, and meds that were required post crash. Musician Travis Barker was also on that flight and decided after that moment, and with the passing of his friend, he would change his lifestyle in order to take better care of himself. "Right from the first time that I started to really eat vegan I could feel how much it was affecting me. John Salley is one of the guys who I would run into a lot here in Los Angeles, and he always told me how the players who ate that way outperformed the others. I started to see [those] results for myself too." Barker had gone vegetarian at the age of 15 and then vegan about a decade ago. Keep spreading the love, Travis! Thank you!

Read the full interview with Travis on MensJournal.com.

Bribes & Scandal in Global Meat Industry

on Wednesday, 29 March 2017. Posted in News

Bribes & Scandal in Global Meat Industry

A two-year long investigation by Brazilian police, involving the world's largest meat producers, has led to the discovery of meat inspector bribes and rotten meat that was treated and still sold to customers. "...police...arrested more than 30 people, suspended more than 30 health inspectors, and placed 21 meat-packing plants under investigation," notes VegNews. It was found that chemicals such as acid and carcinogens, were used to cover up rotten cow's meat. The Brazilian based meat production company supplied meat globally including Hong Kong, China, and Switzerland. Of course this is not the first instance of such discoveries—as seen across the entirety of the meat and dairy industries.

Read more about the scandal at the source VegNews.com.

Vegan "Peeps" & Easter Treats by Sweet & Sara

on Tuesday, 28 March 2017. Posted in Products

Vegan

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

Find product and nutritional information at SweetAndSara.com.

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

on Monday, 27 March 2017. Posted in Recipes

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

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

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

Directions:

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

For more fun and easy vegan recipes check out ThePlantPhilosophy.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Reversing Rheumatoid Arthritis with Diet

on Thursday, 23 March 2017. Posted in Inspiration

Reversing Rheumatoid Arthritis with Diet

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

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

Did Humans Really Evolve to Eat Meat?

on Wednesday, 22 March 2017. Posted in News

Did Humans Really Evolve to Eat Meat?

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

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

Vegan Waffle & Pancake Batter

on Tuesday, 21 March 2017. Posted in Products

Vegan Waffle & Pancake Batter

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

Find product and nutritional information at FollowYourHeart.com.

RECIPE: Chik'n Noodle Soup Vegan

on Monday, 20 March 2017. Posted in Recipes

RECIPE: Chik'n Noodle Soup Vegan

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

Ingredients:

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

Directions:

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

Find more delicious vegan recipes at SundayMorningBananaPancakes.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

DC Greek Restaurant Goes Vegan

on Thursday, 16 March 2017. Posted in Inspiration

DC Greek Restaurant Goes Vegan

Chefs from all culinary backgrounds have been making news waves over the years as they and/or their restaurants get veganized. We have another one to add to the growing list of compassionate cooks, a one mister José Andrés. Andrés recently announced that the menu at his Greek restaurant Zaytina (in Washington, DC) is now vegan! With dishes like plant-based kabobs, olive oil poached artichokes, shiitake mushroom-topped flatbread, and Greek Mountain Tea Granita served with red grapefruit, orange confit, and mint, you can be sure José's efforts will not go unnoticed. We are continually inspired by those who can reach many, in their efforts to create more awareness about plant-based foods and how amazingly delicious they can be. Thanks, Chef!

Read the source article about this on VegNews.com.

Dangerous and False Claims of The Milk Industry

on Wednesday, 15 March 2017. Posted in News

Dangerous and False Claims of The Milk Industry

For as long as probably most of us can remember commercials, billboards, and TV advertisements have relentlessly touted the health benefits of drinking milk—most notably related to our bone health. However science has shown us that this is utterly not the case. "...a new study published in the British Medical Journal affirms growing suspicions that...calcium supplements and high dairy intake aren't just futile [but detrimental]", notes an article highlighting the results on news source Munchies. Additionally, "...[there is] a positive correlation between high milk consumption and mortality, as well as a higher incidence of bone fracture among women who consumed the most milk." 

Read more about this news piece on NBCNews.com.

RECIPE: Creamy Avocado Chipotle Sweet Potato Soup

on Monday, 13 March 2017. Posted in Recipes

RECIPE: Creamy Avocado Chipotle Sweet Potato Soup

It is still the perfect time of year for a warm, soothing bowl of yum-ness. We have a great one for you this week featuring hearty sweet potatoes mixed with tasty spices and an optional kick of chipotle pepper! It is also a great one for those of us on the 'food photo' and/or Instagram train. Grab your favorite serving bowl and set the lighting 'just so' for the perfect shot. The camera eats first after all, right? ::wink::

Primary Ingredients:
1 avocado, skin and pit removed and sliced
1 large sweet potato, peeled and cubed
1 chipotle pepper, roughly chopped (optional)
2 cloves garlic, minced
2 tsp. cumin
2 tsp. salt
1/2 tsp. white pepper (optional)
1 Tbsp. agave or maple syrup
Juice of 1  lime
3-4 cups water
Optional Toppings:
Cilantro, tortilla chips or strips, vegan sour cream, sliced avocado, torn baby spinach

Directions:

1. In a medium soup pot or dutch oven, add all ingredients (except the lime juice) and add 3 and 1/2 cups of water to the pot.
2. Over medium-high heat bring to a boil and simmer for 15-20 minutes or until the potatoes are tender. 
3. Remove pot from heat and blend to desired consistency with an immersion blender or stand blender. 
4. Add the additional 1/2 cup water if desired and then add the lemon juice. Stir until well combined. 
5. Place soup in serving bowls and garnish to your liking. Enjoy!

Look for more fantastic 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; tag FARM and use #MeatoutMondays so we can find you! Yay!!

 

Milan's Incredible 225 Pound Weight Loss Journey

on Thursday, 02 March 2017. Posted in Inspiration

Milan's Incredible 225 Pound Weight Loss Journey

The After nearly 20 years of struggling with losing and re-gaining weight, trying various diet and weight loss programs, and attributing his health conditions to genetics, Milan Ross gave it one more go. Through his employer, Whole Foods Market, Milan was granted an opportunity to participate in a plant-based immersion course created by Dr. Scott Stoll's. That experience has since led to a miraculous healthy weight loss, a book deal, and a passion driven by helping others address their health and dietary conditions too. "Looking back I realize all the gadgets, pills, and diets over the years were simply the means for me to feel, even if for the briefest of moments, hope—hope that one day my life and health would improve." Milan is now off all medications and continues to live plant-based.

 

Read more of Milan's story on ForksOverKnives.com.

Meat Banned From Official German Functions, Related to the Environment

on Wednesday, 01 March 2017. Posted in News

Meat Banned From Official German Functions, Related to the Environment

Official meetings and events hosted by the Ministry of Environment in Germany will no longer be serving or offering meat. Last week Germany's environment minister, Barbara Hendricks, announced that—due to environmental reasons—meat shall be banned from any functions associated with the Ministry of Environment. This is a huge step and even bigger statement coming from a country that is well known for its schnitzels and sausages. However with the science-based evidence linking climate change to animal agriculture as well as water and land degradation, this is an important move to make. Thanks for setting such a positive and forward-thinking example, Germany!


Check out the source article on ThinkProgress.org.
(Photo by SeriousEats)

Animal Rights National Conference: REGISTRATION NOW OPEN

on Tuesday, 28 February 2017. Posted in Tips & Ideas

Animal Rights National Conference: REGISTRATION NOW OPEN

We are back at it! The Animal Rights National Conference is once again set to take place this summer (this time in Washington, DC). As the world's largest and longest running animal rights gathering—having started back in 1981—we are jazzed to again bring you some of the most prolific and informative presentations, speakers, exhibitors, and movers and shakers in the animal rights community. Created for people who wish to improve their animal advocacy skills or simply network with other animal activists, the Animal Rights National Conference includes more than 100 speakers, more than 100 free exhibits, nightly networking receptions, awards banquet, and so much more. We are excited to announce that early registration is now open. Snag your tickets soon to get the best deals!



Get all the information and details at ARConference.org.

RECIPE: Simple Vegan Roasted Spaghetti Squash

on Monday, 27 February 2017. Posted in Recipes

RECIPE: Simple Vegan Roasted Spaghetti Squash

We have a super simple one for you this week! Featuring healthy spaghetti squash—which is packed with fiber, antioxidants, vitamins A and C, calcium, and potassium, and considered a great anti-inflammatory. This is also a great base to work from if you would like to build a more substantial meal. You could pull the fork-scraped insides of the cooked squash out, plate it, and add even more to it. Maybe try placing it on a bed of fresh spinach, add some chili or other of your favorite spices. The options are limitless. Have fun with this one and enjoy!

Ingredients:

1 spaghetti squash
1/2 cup marinara or tomato sauce
Two handfuls of grape tomatoes
1 Tbsp. chives
Salt, to taste
Black pepper, to taste

Directions:

1. Preheat oven to 350°F.
2. Wash and cut squash in half, vertically.
3. Remove the seeds and place both pieces face-down on a foil lined baking sheet.
4. Bake for 50-55 minutes, or until soft/tender to a fork.
5. Wash and half each of the grape tomatoes.
6. Remove squash from oven and using a fork scrape the insides all around.
7. Top each fork-scraped half with tomato sauce, halved grape tomatoes, chives, and salt and pepper to taste.



Find more great seasonal 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; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Oakland, California Schools Go Plant-Based

on Thursday, 23 February 2017. Posted in Inspiration, News

Oakland, California Schools Go Plant-Based

As the topic of global warming continues to be at the forefront of discussions around the health of our planet, Oakland, California area schools have agreed to do something about it. In partnership with Friends of the Earth (FOE) an environmental group, Oakland Unified School District is taking action by reducing the meat and dairy on the school menus, and focusing more on plant-based options. "FOE says total carbon dioxide (CO2) emissions from the school lunch program declined by 14 percent...If every school district in the U.S. followed Oakland, the reduced CO2 emissions would be equal to removing 150,000 cars from the roads," notes The DailyCaller. In addition to being better for the planet, the plant-based meals are healthier for the kids as well.  

Check out the full article on DailyCaller.com.

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