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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.

 

CLICK HERE to subscribe to our weekly e-newsletter

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

Vegan Athlete to Cycle Across Europe for Animal Rights & Plant-Based Living

on Thursday, 08 June 2017. Posted in Inspiration

Vegan Athlete to Cycle Across Europe for Animal Rights & Plant-Based Living

Professional bicyclist and vegan athlete, Jackson Long will take on a cross-European bike tour in an effort to raise funds for animal rights groups and showcase the strength and stamina of athletes who choose to exclude animal products from their lives. "We live in such a disconnected world...and I deeply desire a society more educated on the ethology of farmed animals and beyond so that we can gain a higher level of compassion and respect for all beings," said Long. Jackson will be sharing his voyage milestones through his social media pages while promoting healthy vegan living to those he meets along the way.

Read Jackon's interview on MarcyForAnimals.org.

Have We Been Lied To? = The New Face of 10 Billion Lives

on Wednesday, 07 June 2017. Posted in Books & Media, Tips & Ideas

Have We Been Lied To? = The New Face of 10 Billion Lives

We at FARM have revamped our life-saving tour from '10 Billion Lives' to 'Have We Been Lied To.' On the road, the number one discussion we have with viewers after they watch our mini-documentary is that every person has the power to stop animal abuse by making more compassionate food choices. As such our hope is that the new name—Have We Been Lied To—and our new emoji-wrapped van will encourage the public to see how everything from pizza, to burgers, to ice cream, can be made completely vegan and cruelty-free!

To stay up to date with the tour on Twitter and Instagram: @havewebeenlied2 and our Facebook page: facebook.com/havewebeenliedto.

Dramatic reduction in the use of critical resources like land, emissions, and waste in producing vegan burger.

on Tuesday, 06 June 2017. Posted in News

Dramatic reduction in the use of critical resources like land, emissions, and waste in producing vegan burger.

Now more than ever the relevance and importance of protecting our planet is at an all time high. Therefore it is with great excitement that we learn about a recent sustainability report released by Impossible Foods (a vegan food company) highlighting how many resources are actually needed to produce their leading product, the Impossible Burger. "...the [burger] uses 75 percent less water, 95 percent less land, and produces 87 percent less greenhouse gas emissions than that of an animal-based burger," note a review of the data on VegNews.com.

Read Impossible Foods' full report at ImpossibleFoods.com.

RECIPE: Gluten-Free One Pot Spaghettie & Vegan Meatballs

on Monday, 05 June 2017. Posted in Recipes

RECIPE: Gluten-Free One Pot Spaghettie & Vegan Meatballs

One pot meals are not only fun but practical when you're looking for a low prep, quick meal. We've got a fantastic gluten-free one for you today from our friendly food blogger, Margaret of The Plant Philosophy. Who knew making your own vegan meatballs could be so easy? Plus of course, black beans are a great natural source of fiber, potassium, and folate with zero cholesterol. This one pot meal deal is sure to warm your belly and your heart. Enjoy!

Ingredients:
1 pound gluten-free spaghetti (16 oz.)
1 jar Italian herb pasta sauce (26 oz.)
3 cups vegetable broth
2-3 cloves garlic, minced
Fresh basil, to garnish (optional)

Black Bean Meatballs Ingredients:
1 can black beans, drained & rinsed
1 cup rolled oats
3 Tbsp. nutritional yeast
2 Tbsp. flax meal
2-3 tsp. garlic powder
3 tsp. onion powder
2 tsp. Italian herb seasoning
Salt and pepper, to taste

 

Directions:
1. In a food processor, combine beanball ingredients and pulse until evenly mixed.
2. Portion into 1-inch bites and roll. Bring a large skillet to medium heat and cook for 3-4 minutes on each side, or until crisp. Remove and set aside.
3. In the same pan, add all spaghetti ingredients (breaking noodles in half) and bring to a rapid boil. Reduce heat to medium-low and cover. Cook pasta until tender, about 8-10 minutes. Give it a good stir after reducing heat to avoid sticking.
4. Add in the beanballs and turn the heat off.
5. Serve topped with fresh basil if desired.

 

~

 

Find easy and fun 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!!

 

The Game Changers Documentary—by James Cameron—to Showcase Vegan Athletes & Icons

on Thursday, 01 June 2017. Posted in Inspiration, Books & Media

The Game Changers Documentary—by James Cameron—to Showcase Vegan Athletes & Icons

When a mega force like James Cameron takes on a project you know it's bound for the big time. The award-winning director recently announced a documentary he's working on called The Game Changers. It's intended to highlight vegan cultural icons, soldiers, and athletes to demonstrate how one can live more healthfully on a fully plant-based lifestyle. Cameron will be working with Louis Psihoyos (the director of the Oscar-winning documentary, The Cove) and James Wilks, a mixed martial arts champion. "We're trying to dispel the myth that you need protein from animals to become a real man...It's a call to action" said Psihoyos. Cameron has long considered himself an environmentalist and given his high profile status and influence, it's super inspiring to see someone like him taking great strides in spreading the importance of eco-conscious, cruelty-free living. Thank you, James!

Stay tuned for the movie's release on GameChangersMovie.com.
(Image by Reuters)

They Beyond Burger Now at 280 Safeway Supermarkets

on Wednesday, 31 May 2017. Posted in Products, Tips & Ideas

They Beyond Burger Now at 280 Safeway Supermarkets

Heads up Nevada, California, and Hawaii - Beyond Meat's vegan patty, The Beyond Burger is coming to a Safeway supermarket near you! "The expansion of The Beyond Burger into a mainstream, conventional grocer like Safeway really speaks to the continued shift in consumers' appetites and purchasing patterns," said Ethan Brown, Beyond Burger's CEO. As expansion and availability grow the cost of the burger will go down and be more competitive with animal-based patties. Beyond Burger is currently available at 650 stores nationwide and in Hong Kong!

Check out the original source piece at VegNews.com.
(Photo by Serious Eats)

The Literal Dump on Dairy: Millions of Gallons in Surplus

on Tuesday, 30 May 2017. Posted in News

The Literal Dump on Dairy: Millions of Gallons in Surplus

Current research numbers, by Market Watch, tell us that the surplus of dairy products including milk and cheese are at an all time high right now. According to coverage from VegNews.com, "...the US has 800 million pounds of cheese and 272 million pounds of butter in reserve—the highest amounts since 1984 and 1994 respectively." Farmers in the Northeast and Midwest of the US dumped 78 gallons of milk this year already! As reported by Forbes.com just last month, non-dairy milk sales are on the rise, by the billions. Consumer demand is real. Let's keep 'voting' with our dollars! Yes! 

Read the full report on MarketWatch.com.

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

on Monday, 29 May 2017. Posted in Recipes

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

Honestly, though it's always taco season, right? :: wink:: Check out this week's finger lickin' dish featuring the current fan favorite of the culinary world right now, cauliflower! Everyone from dedicated home cooks to professional chefs are going bananas for all things cauliflower right now and so we're jumpin' on the bandwagon with this week's recipe. Enjoy!

BBQ Ingredients:
1 head cauliflower, broken into florets
Olive oil spray
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
Salt & black pepper, to taste
1 cup your favorite BBQ sauce
1 Tbsp. arrowroot powder or cornstarch
Tacos:
8 whole grain or gluten-free tortillas
1 avocado, sliced 
Click HERE if you'd like to make your own pineapple radish salsa too!

Directions:
1. Preheat oven to 425° F. Line a baking sheet with parchment paper. Set aside.
2. Click HERE for the pineapple radish salsa instructions, if you'd like to make your own.
3. Spread the cauliflower florets out on the sheet. Spray with olive oil and then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to fully coat. Roast in the oven for 20 minutes, flipping each piece halfway through.
4. Pour BBQ sauce into a small bowl and whisk in the arrowroot powder or cornstarch until combined. Once cauliflower is done baking pour the sauce over the cauliflower and toss until fully coated. Return to oven and roast for 10 more minutes, flipping once halfway through.
5. You may wish to warm up your tortillas in a frying pan before assembling the tacos: place a couple slices of avocado on tortillas, top with couple spoonfuls of the cauliflower, and then add salsa and/or other toppings of choice.

~

Learn about more scrumptious vegan recipes at KeepinItKind.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

All-Vegan Soccer League Breaks Out of 128 Year Status

on Thursday, 25 May 2017. Posted in Inspiration, News

All-Vegan Soccer League Breaks Out of 128 Year Status

If you were with us—receiving the Meatout Mondays e-newsletter—back in the fall of 2015, you may remember a story about a professional soccer team all members of whom went vegan. Well, the Forest Green Rovers (FGR) are back in the news thanks to their success. Last weekend in London the world's first all-vegan soccer team won a conference play-off final marking them as having official league status, a first for them in 128 years! According to reports from VegNews.com, "FGR's owner Dale Vance removed all animal products from the team's New Lawn stadium in 2015—in addition to installing solar panels, a chemical-free lawn, and a solar-powered lawn mower." The stadium offers veggie burgers, vegan pizzas, and vegan Quorn products, which led to an award from The Sports and Leisure Catering Magazine in 2016 as Menu of the Year." Keep repin' the good life, you guys! Woohoo!

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

Ripple Foods Launches Vegan Milk Products for Kids

on Wednesday, 24 May 2017. Posted in Products

Ripple Foods Launches Vegan Milk Products for Kids

Lunchbox sized eight-ounce cartons of plant-based milk will now be available thanks to the dairy-free company, Ripple. While only about a year old, Ripple is already making waves (see what we did there). in the vegan community with their delicious pea protein-based products. Nearly half the amount of sugar found in other similar products, Ripple's pea protein-based milks are packed with a greater amount of protein per serving than other plant-based milks and are also nut-free. Their new is available in 'chocolate' and 'original.'

Find product and nutritional information at RippleFoods.com.

The $4 Billion Plant-Based Meat Industry of Tomorrow

on Tuesday, 23 May 2017. Posted in News

The $4 Billion Plant-Based Meat Industry of Tomorrow

The professional predictions are in and Visiongain, a London, UK-based research firm, has declared an upcoming epic boom in plant-based meat products and sales. "The meat alternatives market is relatively small today...but all factors analyzed in this report illustrate that the industry will exhibit significant growth in the next ten years, providing excellent commercial opportunities," noted the Visiongain report. This isn't the first research-backed proof of growth concerning vegan products. Oh yes, it's happening! Wooo!

Check out the original research document at Visiongain.com.
(photo by One Green Planet)

RECIPE: Easy Gluten-Free Dijon Miso Brussels Sprouts

on Monday, 22 May 2017. Posted in Recipes

RECIPE: Easy Gluten-Free Dijon Miso Brussels Sprouts

Who doesn't love a good Brussels sprouts recipe? :: wink:: We've got a quick and easy one for you this week featuring a hearty vegetable that's naturally rich in vitamins C and K, high in fiber and potassium, B vitamins, and good-for-you omega-3 fatty acids. This one comes to you from cookbook author, wellness coach, and vegan chef, Tess Challis. Enjoy!

Ingredients:
6 cups Brussels sprouts, trimmed and cut in half
2 tsp. oil (a neutral flavored oil like non-virgin coconut or sunflower)
4 tsp. agave nectar
4 tsp. dijon mustard
1 Tbsp. mellow white miso
3 medium-large cloves garlic, minced or pressed

Directions:
1. Preheat oven to 400 degrees Fahrenheit. Toss the Brussels sprouts with the oil and spread out on a baking sheet. 
2. Bake for 10-15 minutes, or until tender and nicely browned. You may need to stir them once while they're baking, depending on your oven.
3. Meanwhile, combine the agave, mustard, miso, and garlic in a medium-large bowl until thoroughly combined and smooth (a whisk works well for this). 
4. Once they are tender add the Brussels sprouts to this mixture, gently toss, and serve.

~

 

Get even more healthy and fun vegan recipes at TessChallis.com.
(photo by Janet Malowany)

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!!

 

 

From a morning blood pressure and cholesterol control routine to no meds at all!

on Thursday, 18 May 2017. Posted in Inspiration

From a morning blood pressure and cholesterol control routine to no meds at all!

After watching friends and family come down with seemingly sudden and life-threatening health issues, some even passing away without warning, Allan Kalmus decided that his weight and health weren't just hereditary but something he could and should take control of. At the age of 58, Allan committed to researching how foods affect our bodies and well-being. Before long he began questioning his own medical training and the fact that his family doctor never really talked about how big an impact our food choices have on our health. Now, three years later on a whole foods, plant-based, and oil-free diet, Allan is down 100 pounds, off all blood pressured and cholesterol medications, his sleep apnea has completely gone away, and he runs 5k three times a week! Way to be, Allan! w00p!

Read Allan's full weight-loss story on ForksOverKnives.com.

Los Angeles schools will start offering vegan meal options to their students!

on Wednesday, 17 May 2017. Posted in Inspiration, Health, Books & Media, Tips & Ideas

Los Angeles schools will start offering vegan meal options to their students!

With the encouragement of vegan teen Lila Copeland and veg celebrities like Pamela Anderson, the Los Angeles Unified School District (LAUSD) will officially begin offering vegan lunches this fall. "We have had demand and when we get demand like this from our community we institute a pilot to find out [if this] is something we really could implement district-wide," said Steve Zimmer, LAUSD Board President. Since LAUSD is often a model for other schools we are hopeful this turn will take hold once and for all! Hooray!

Read more about the LAUSD plans at SCPR.org.

Dairy Farmers of America (DFA) caught abusing their farmed cows

on Tuesday, 16 May 2017. Posted in News

Dairy Farmers of America (DFA) caught abusing their farmed cows

Mason Dixon Farms supplies the dairy used in the butter for DFA and Land O'Lakes and a recent undercover investigation by animal rights groups Compassion Over Killing caught farm employees kicking cows in the udders and face, twisting their tails, and unrestrained prodding. "This is the devastating reality of where milk comes from, and as a mother, I am especially saddened to see gentle mother cows being systematically exploited and abused by this industry," said Cheryl Leahy of COK's General Counsel. 

Watch the video and learn more at COK.net.

RECIPE: Gluten-Free Fiddlehead Pasta

on Monday, 15 May 2017. Posted in Recipes

RECIPE: Gluten-Free Fiddlehead Pasta

It's fiddlehead season so be sure to act fast as those of you who know a thing or two about this unique vegetable know that their season is short and sweet. Fiddleheads are unfurled baby ostrich ferns. While they can be tricky to prepare for first-time fiddlhead'ers, they are well worth the effort. They are a natural antioxidant and packed with fiber and vitamins.  If you can't get your hands on this unique veggie, asparagus is a great substitute!

Ingredients:
2 cups fiddleheads, brown spots trimmed
2 large cloves of garlic, diced
1 tsp. crushed red pepper
2 Tbsp. vegan butter
2 tsp. olive oil
Fresh juice from 1 lemon
4 oz. quinoa pasta
2 Tbsp. pasta water
Zest of 1 lemon
Salt, to taste

Directions:
1. Trim any brown spots from the fiddleheads and then fill a large bowl with cold water; submerge fiddleheads—swirling them around a bit—allow to soak for about 10 minutes.
2. In a medium saucepan, bring 4 cups of water to a boil. Add fiddleheads (carefully transferring to avoid stirring up the sentiment at the bottom of the bowl) boil for 5 minutes. 
3. While fiddleheads are boiling rinse out the soaking bowl, fill it with water and add 5 ice cubes. With a slotted spoon, transfer the blanched fiddleheads to the ice water.
4. The fiddlehead water in the sauce pan will be brownish black, change the water and bring to a boil for pasta. Cook pasta according to package directions.
5. In a medium saute pan over medium-high heat, melt vegan butter and olive oil. Add the fiddleheads, garlic, and red pepper. Saute for 3-5 minutes, testing taste and texture halfway through. At the halfway point add lemon juice.
6. Add cooked pasta to saute pan with 2 Tbsps of water; toss to integrate.
7. Plate and sprinkle with salt, lemon zest, and crushed red pepper.

~

Get even more, easy vegan recipes at SundayMorningBananaPancakes.
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!!

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!!

 

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