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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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Forbes on Climate Change: Go Vegan

on Wednesday, 01 February 2017. Posted in News

Forbes on Climate Change: Go Vegan

f there is one thing that has come to light in the past week alone—in relation to the current political climate—it is that the government may not prioritize or take seriously the issue of climate change. In a recent article published on Forbes.com, contributor Jeff McMahon states loudly something that we as a whole are coming to learn is true: "voting" with our money andnot supporting the meat and dairy industries is a key and simple action we can take to help the environment. "The share of greenhouse gas emissions from animal agriculture is usually pegged at 14.5 percent to 18 percent, but the Worldwatch Institute found lots of oversights in those calculations that, when properly counted, bring the ag contribution all the way up to 51 percent," per the article. That is more than half! Further, as the article states, refusing to eat meat and dairy "will be the most important action you can take." 

Read '9 Things You Can Do About Climate Change' on Forbes.com.

New Vegan Coffee Creamers by Coffee-Mate

on Tuesday, 31 January 2017. Posted in Products

New Vegan Coffee Creamers by Coffee-Mate

For Coffee-Mate inclined coffee drinkers we have great news for you! Coffee-Mate has released a brand new live of fully-vegan coffee creamers. w00t! With flavors that include vanilla, hazelnut, and caramel (all three almond milk based) and sweet créme (coconut milk based) Coffee-Mate is certainly tapping into the steadily rising dairy-free market. World of Vegan founder Michelle Cehn makes a good point in noting that vegan coffee creamers are not a new thing. She says, "Companies such as Silk and So Delicious have been tapping that market for years! But even with all the options that exist today, you still had to discover entirely new brands when you decided to become a more conscious consumer," until now. This is fantastic news and continues to demonstrate that voting with our dollars truly does impact the types of products and services that even large scale companies create. Yay!

Find product and nutritional information at CoffeeMate.com.

RECIPE: DIY Classic Tempeh Reuben, Fettle Vegan

on Monday, 30 January 2017. Posted in Recipes

RECIPE: DIY Classic Tempeh Reuben, Fettle Vegan

We are throwin' it back to a great go-to recipe that never fails to be delicious and easy to make with very few ingredients. The steadfast tempeh reuben is one for the books! The best part is there is now ready made vegan thousand island dressing. However, if you want to try your hand at making the dressing yourself there are plenty of Google-able easy DIY recipes online. Yay! Have fun and enjoy this one!

Ingredients:

2 slices of rye or pumpernickel bread
4 1/4 inch slices of tempeh
2 Tbsp. vegan thousand island dressing (try Follow Your Heart brand)
1-1/4 inch slice of Daiya havarti jalapeno & garlic vegan cheese (or your favorite)
1/4 cup sauerkraut
1 Tbsp. coconut oil or vegan butter, for frying
1/2 tsp. Braggs aminos (or soy sauce)

Directions:

1. If your tempeh is in block form, slice four 1/4 inch slices. If pre-sliced, use about 3-4 slices. 
2. In a frying pan, melt a little oil or butter and add the soy sauce. Fry the tempeh strip until crispy and golden brown, about 2-4 minutes on each side.
3. Grab your bread slices and spread about a tablespoon of vegan thousand island dressing on each one. 
4. Top the newly slathered bread slices with the fried tempeh and then vegan cheese.
5. Put the sandwich together and using the same frying pan grill the sandwich until cheese melts, a few minutes on each side.
6. Remove from pan, separate bread slices, top with sauerkraut, and reassemble into sandwich form. 

 

Find more easy and delicious vegan recipes on 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!!

True Stories: "Veganism Saved My Life" (via VegNews)

on Thursday, 26 January 2017. Posted in Inspiration

True Stories:

In an inspiring new interview series featured inVegNews Magazine, real people will share stories of how switching to a vegan diet quite literally saved their lives. The vegan media publication gives us a look into their new series with their first story published last week on their website as well. Storyteller, Andres Vallejo talks of his cancer diagnosis about six years ago and how, with the support of his family, he was able to put his rare form of cancer into remission - and so it remains today. "Six years after his diagnosis, the cancer is at bay, and his most recent medical exams have been totally clear of any signs of cancer. Ironically, Andres reports that he's much healthier overall now then he was before his diagnosis—having lost 40 pounds, reduced his cholesterol, and normalized his blood glucose levels," notes the article. So awesome!

Read Andres' story and learn more on VegNews.com.

Animal Ag Causing Antibiotic Resistant Superbugs in Humans

on Wednesday, 25 January 2017. Posted in News

Animal Ag Causing Antibiotic Resistant Superbugs in Humans

It is likely true that many of us have over the years been made aware how animal agriculture is harmful to the planet as a whole. Aside from being a leading cause of global warming, it turns out raising and slaughtering animals for mass human consumption is also contributing to the creation of antibiotic resistant "superbugs" in humans. Stephen Hinchliffe, Author of Pathological Lives and professor at England's University of Exeter said, "as any epidemiologist will tell you, a microbe can only become deadly or pathogenic if there is the right environment and host conditions...Bird[s raised for food] numbers and altered bodies have, in short, made the planet more 'infectable.'" In short, as VegNews put it, "...animal agriculture is perpetuating the spread of epidemics amongst humans." 

Read the full report and feature on Phys.org.

RECIPE: Vegan Lemony White Bean Artichoke Potato Soup

on Monday, 23 January 2017. Posted in Recipes

RECIPE: Vegan Lemony White Bean Artichoke Potato Soup

As we make our way through the month of January it is quite cold and snowy in some parts of the world. That is why we were delighted to see this scrumptious and warming "cold weather" comfort meal, as the recipe author says; featuring the likes of lemon, artichoke, and dill with the bite of white bean and potato. Nosh away!

Ingredients:

1 cup onion, chopped
2 cups yellow potato, cut into bite-sized cubes
6 cloves garlic, minced
1/2 15-ounce can artichoke hearts, drained and roughly chopped
1 Tbsp. dried dill weed
1 tsp. ground black pepper
1/2 tsp garlic powder
Juice of 1 lemon
Zest of 1 lemon
2 15-ounce cans reduced/no salt white beans + juice from 1 can
4 cups low sodium vegetable broth
1/3 cup orzo

Directions:

1. Saute onion over medium heat until soft. Add the potato cubes and garlic and cook for an additional 5 minutes. 
2. Stir in the artichoke hearts, dill weed, pepper, garlic, lemon, lemon zest, beans, and bean water. Stir to combine, then let cook for 1-2 minutes.
3. Pour in the vegetable broth, bring the soup to a boil, then turn down the heat so that the soup simmers gently. Cook until potatoes are soft, 20-25 minutes. 
4. Add the orzo and cook until tender.

Find more delicious winter vegan recipes at AnUnrefinedVegan.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!!

We're Hiring! Deadline is TODAY!!

on Monday, 23 January 2017.

We're Hiring! Deadline is TODAY!!

Have you dreamed of working within a vegan organization focused on championing the right of animals not to be raised and killed for food? Would you like to work from home/remotely? And do you have experience running national campaigns, managing people, conceptualizing plans, and writing proposals? If you answered yes to these questions then we want to hear from you! This is a full-time position that includes writing and editing, database management, activism, event planning, and project management. If you are ready to fulfill your dream of working alongside fellow vegans inside an organized focused on creating real change for farmed animals worldwide, please follow the link below to learn more. We look forward to hearing from you soon (deadline is TODAY)!

Find job description and details at Idealist.org.

Dallas Family Restaurant Goes Vegan

on Thursday, 19 January 2017. Posted in Inspiration

Dallas Family Restaurant Goes Vegan

After a scare with heart failure a few years ago, Aurelio Arias and his wife Lily began shifting their food choices primarily to plant-based. It started when Aurelio was struggling with his post hospital medications. He stumbled upon a book his wife bought a while back; "The book's first chapter talked about the harmful effects of animal-product-based diet," notes Dallas News. Aurelio said, "Immediately—from there—I made the decision to not eat animal products." Since then the family has transformed their Mexican restaurant into a fully vegan one, including traditional eats like enchiladas, flautas, tortas, and tamales. 'El Palote' (Spanish for a type of rolling pin) was born and has been thriving in Dallas, Texas ever since. Amazing! 

Learn more and read the full article on DallasNews.com.

Ringling Bros. Circus Closing Down For Good

on Wednesday, 18 January 2017. Posted in News

Ringling Bros. Circus Closing Down For Good

After being operational for 146 years Ringling Bros. and Barnum & Bailey Circus will finally shut down for good, this coming May. The traveling show has experienced major drops in ticket sales over the past year in particular and even stopped including elephants in their shows in 2016. This has been due in large part to more awareness, from activists, articles, and protests, about how the animals are being treated and used in such an environment. If there was ever a question of "Does our voice really count? Can we really make a difference?" this should prove that in fact, it does. Let's keep working together to create positive and lasting changes for those who cannot speak for themselves. 

Read more about this in the source article on VegNews.com.

Veg Speed Date Starts This February

on Tuesday, 17 January 2017. Posted in Tips & Ideas

Veg Speed Date Starts This February

With Valentine's Day just around the corner there may be those of us out there who are even more in the mood for love. Lucky for us newly launched website and dating service, Veg Speed Date will begin (in 20 cities throughout North America) on the 8th of February! "Veg Speed Date gives single vegans hope to find a like-minded partner who understands the struggles and also shares their love for animals, nutritional yeast, and vegan donuts," said founder Karine Brighten. The events website includes LGBTQ and heterosexual speed dating events in cities such as San Diego, Philadelphia, Miami, Chicago, Vancouver, Toronto, NYC, Tucson, and more. How fun!

Find a veg speed dating event near you on VegSpeedDate.com.

Healthy Quinoa Tater Tots

on Monday, 16 January 2017. Posted in Recipes

Healthy Quinoa Tater Tots

Here is one to add to your digital recipe binder! It is from the user-based vegan recipe website called Plant Based on a Budget. You can even add your own recipes once creating an account on the website. It is here we find some of the best and most delicious (and easy to make) vegan recipes out there; today's recipe included! Now, we acknowledge that the photo of these "tots" makes them look more like patties, but you get the idea (same ingredients different shape). ::smiles:: Have fun with this one! Add your own spices and special ingredients to make your own. Enjoy!

Ingredients:

2 cups cooked quinoa
1 onion, finely chopped
5 button mushrooms, finely chopped
1/4 cup chives, finely chopped
3/4 cup flour
1/4 tsp. red pepper flakes (adjust to your liking)
1 Tbsp. non-dairy milk (try unsweetened rice milk)
1 Tbsp. lemon juice
Oil for cooking (optional if you have a non-stick pan or prefer baking them)

Directions: 

1. In a bowl mix together quinoa, onion, mushrooms, chives, flour, red pepper flakes, and salt. Mix until well combined and thick.
2. Add the lemon juice and non-dairy milk and mix thoroughly.
3. Roll into small balls and put on a plate or tray and then refrigerate for 15 minutes.
4. Heat the oil in a pan on medium heat and cook the tots until golden brown on both sides (about 5 minutes per side). 

 

Get more quick and easy vegan recipes on PlantBasedOnABudget.com. 

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

New Zealand's First Pea-Based Chicken Product, Led by Inspiring Female Entreprenuer

on Thursday, 12 January 2017.

New Zealand's First Pea-Based Chicken Product, Led by Inspiring Female Entreprenuer

In a recent feature on TVNZ (New Zealand's most central and popular news station) Shama Sukal-Lee—a female entrepreneur who lives in New Zealand—talked about her soon-to-be-released pea protein-based chicken product; a first of its kind on the entire country. Additionally, Sukal-Lee claims to be the first female to lead such product. "I am the first female founder of this high-protein, plant-based meat space," she said. Sunfed (the name of her product) naturally has more protein, iron, and zinc than chicken, and will be available on store shelves in New Zealand within a few weeks. So awesome, Shama!

Watch the featured video piece with Shama on TVNZ.co.nz.

Trending This Year: Cruelty-Free Meats

on Wednesday, 11 January 2017. Posted in News

Trending This Year: Cruelty-Free Meats

Highly regarded media company, Condé Nast has announced that vegan meats will be a top food trend for 2017. "According to the influential annual report from culinary consultants Baum + Whiteman [which incorporated many pieces put together by data analyst companies], we can expect more mind-bending meat-free foods in the coming year," said writer Jessica Walker. In addition to the already thousands of vegan and vegetarian restaurants worldwide, it is predicted that more and more omni restaurants will be adding meat-free items to their menus as well.

Read the New Food Trends article on CNTraveler.com.

Vegan Meat Company Going Strong: Match Meats

on Tuesday, 10 January 2017. Posted in Products

Vegan Meat Company Going Strong: Match Meats

With options like vegan beef, chicken, crab, pork, and Italian and chorizo sausage our friends at Match Meats are going strong and continue to create delicious and beautiful cruelty-free plant-based meat products. Additionally Match Meats prides itself on being totally free of artificial flavors, trans-fat, GMOs, hormones, cholesterol, artificial colors, and antibiotics; totally a product we can get behind! Crab your favorite Match Meat products today on VeganEssentials.com or if you live in the St. Louis area, check out Whole Foods Market and Dierbergs grocery stores. We are grateful for companies that make vegan living more doable. Thank you much Match Meats!

Find product and nutritional information at MatchMeats.com.

DIY Vegan Charcuterie Board by The Plant Philosophy

on Monday, 09 January 2017. Posted in Recipes

DIY Vegan Charcuterie Board by The Plant Philosophy

We wanted to change things up this week with a fun platter style recipe that is totally open for your own interpretation and preferred fruits and veggies. Inspired by the Charcuterie Board recipe from The Plant Philosophy food blog—this one includes additional vegan cheese and pate recipes so be sure to prep ahead of time so you you will be ready to serve up this beautiful board, when ready. Have fun with this one!

Ingredients:

Lemon cranberry cashew vegan cheese ball, recipe HERE
Mushroom pate, recipe HERE
2 bell peppers, thinly sliced
8 stalks celery, cut to your preferred size
Tomatoes
Jicama, cut to your preferred size
Red and green grapes
Roasted bell peppers
Artichokes
Hummus, your preferred flavor/brand/or homemade
Kalamata olives
Roasted Macadamia Nuts
Assortment of your favorite crackers and breads

Directions: 

1. To assemble, prep ahead the dips and spreads beforehand.
2. Wash and cut all fruits and/or vegetables.
3. Use a large cutting board or platter as the base and begin to lay out everything, spreading the dips/spreads evenly and filling in any gaps with crackers or bread.
4. Serve with wooden picks, spoons, and plates for easy assembly.

 

Find even more fun and flattering recipes at 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!!

Professional Athlete Runs On Plants

on Thursday, 05 January 2017. Posted in Inspiration

Professional Athlete Runs On Plants

During a feature on MTV Fit Session professional athlete Morgan Mitchell, a 400 meter track runner, said that she "became vegan for [her] health, obviously [because of] the animal agriculture—that was quite horrible, I watched a few documentaries and it just changed the way I saw the world." She continued, "I guess it just came down to the fact that I didn't want to my career before anyone's life." The 22 year old hails from Australia and competed in the 2016 Olympic Games, coming in 8th place in the 400 meter relay. We first "met" Mitchell about five months ago she was preparing for the Olympics. It is so cool to know she is steadfast and physically strong in her plant-based endeavors. We love it, Morgan! Thank you for sharing your journey. 

Watch the short video about Morgan here on Facebook.com.

Chicken Viruses & Human Cancers

on Wednesday, 04 January 2017. Posted in Health, News

Chicken Viruses & Human Cancers

In one of Dr. Michael Greger's recent videos exploring some published scientific studies, he dives into the question of why incidents of cancers have been on the rise for the last half century. Sharing his latest findings, via his popular YouTube series, Greger points out that up to 20 percent of all cancers are caused by infectious agents and that "researchers used DNA testing techniques to test the blood of about 200 people who [work in the chicken meat production industries]...and 20 percent had viral DNA in their blood." Further studies and results found that some poultry viruses—transferred from the bird—increased risk of dying from several cancers. This was found to be the case for those who handle farmed chickens as well as those who work in supermarket and the general population as well.

Watch the video and learn more at NutritionFacts.org.

Mori-Nu Silken Tofu

on Tuesday, 03 January 2017. Posted in Products

Mori-Nu Silken Tofu

Known to have one of the most rigorous non-GMO soybean development programs in North American, Mori-Nu Silken Tofu is one of our favorites. Their soybean supplier (KAPI - KG Agri Products) proudly note their control over the production of their soybeans—everything from non-GMO seeds, soybean "breeding," and shipping of the product. Additionally, the soybeans endure a thorough quality testing period where only the best of the best are shipped. Plus, with a variety of tofu created (like firm, extra firm, lite firm, and soft) one can easily find a Mori-Nu Silken Tofu that suits their cooking and dining needs. Tofu is a great source of protein, iron, calcium, essential amino acids, magnesium, zinc, and vitamin B1. Check it out!

Find product and nutritional information at Marinu.com.

RECIPE: Winter Squash & Quinoa Patties w/Homemade Aioli Topping

on Monday, 02 January 2017. Posted in Recipes

RECIPE: Winter Squash & Quinoa Patties w/Homemade Aioli Topping

Happy 2017! We hope you had an awesome time ringing in the new year last weekend. Woohoo! Let us kick off the this fresh new year with some yummy squash and quinoa patties, complete with an easy homemade aioli topper. Enjoy!

Patty Ingredients:
4-5 cups seeded, peeled & cubed squash (butternut or acorn will do)
1/2 cup dry quinoa + 1 cup water
1/3 cup pecans
1/2 cup gluten-free all purpose flour
2 cups loosely packed kale
Salt, to taste
1 tsp. dried hot pepper
1 Tbsp coconut oil
Aioli Ingredients:
4 Tbsp. vegan mayo
2 tsp. maple syrup

Directions:
1. Rinse quinoa under cold water, bring 1 cup water to a boil and cook quinoa for 12-15 minutes until water is absorbed.
2. Pulse pecans, kale, and hot pepper in food processor; add cooked squash and pulse a few times until squash begins to combine with kale and pecans. Add quinoa, flour, and salt, process for about 30 seconds until a mixture begins to form. Allow mixture to slightly cool, enough to comfortably handle.
3. A 1/2 cup at a time form mixture into patties. Lightly coat a medium-low heat pan with coconut oil and fry the patties for about 3 minutes on each side, until golden brown. Repeat until all mixture is used up (about 10 patties).
4. Combine maple syrup and vegan mayo, stir until well mixed (to create aioli). 
5. Serve warm topped with aioli mixture. 

Find 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!!

Texas Officers & Their Tofurky Roasts

on Thursday, 29 December 2016. Posted in Inspiration

Texas Officers & Their Tofurky Roasts

When the story of police officers in Fort Worth, Texas, handing out turkeys "instead of tickets", hit major media outlets it didn't take long for some action to make the gesture even more compassionate—swapping turkey carcasses for vegan Tofurky roasts. PETA reached out to the district and teamed up with local vegan restaurant, Spiral Diner, to provide cruelty-free holiday roasts in lieu of handing out the animals themselves. "The Fort Worth PD, we want to reach out to our community," Sgt. Povero of the FWPD said. "And that's basically one part of our community that we really never considered to reach out to." Every little bit helps! Bit thank you to Fort Worth PD, PETA, ad Spiral Diner!

Watch the short video clip featuring Fort Worth PD on CW33.com.

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