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Meatout Mondays is our colorful weekly e-newsletter. Each issue features an easy and delicious recipe, great product ideas, health information or breaking news, and inspiration to brighten your week.

Here on the Meatout Mondays Blog we archive articles from our weekly newsletter and post helpful tips, encourage comments from readers like you, and build community.

 

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

"There's no right way to do a wrong thing" - Goat Dairy Farm Turned Sanctuary

on Thursday, 10 August 2017. Posted in Inspiration

Despite setting out with the best intentions—aiming for the most "humane" goat cheese farm possible, owner Andrea Davis soon came to realize there was truly no such thing as humane animal farming practices. After witnessing ongoing and extremely stressful separation anxiety between moms and babies (because in order for us to use their milk for cheese or other products the babies can't be allowed to consume it of course), among other inherent cruelties in the business, she decided to turn her farm into The Sanctuary School at Broken Shovels Farm. It will be an educational center for veganism and a forever home for many former dairy farmed goats as well as other animals like chickens, cats, and dogs. "I came to terms with the fact that there was no right way to do a wrong thing...at some point, I found vegan educations, and though initially stubbornly resistant to the idea, everything I was reading made undeniable sense," said Davis. Thank you for all that you do, Andrea! 

Learn more about the sanctuary and support today at BrokenShovels.com.

Coconut-Milk-Based Vegan Yogurt From 'So Delicious Dairy-Free'

on Wednesday, 09 August 2017. Posted in Products

Coconut-Milk-Based Vegan Yogurt From 'So Delicious Dairy-Free'

Launched earlier this year, So Delicious—makers of a wide variety of dairy-free milk-based products—brings us yet another scrumptious treat in the form of cruelty-free yogurt! Featuring a dozen organic, gluten-free, and non-GMO flavors including unsweetened, unsweetened vanilla, blueberry, chocolate, passionate mango, plain, key lime, raspberry, peach, strawberry, strawberry banana, and vanilla cultured, you're sure to find at least one that suits your fancy. Particularly handy for those who miss their weekly dose of yogurt, So Delicious' flavors boast a rich and creamy texture leaving you satisfied as ever.

Get product and nutrition information at SoDeliciousDairyFree.com.

The Gulf of Mexico Being Destroyed by Harmful Runoff From Tyson Foods

on Tuesday, 08 August 2017. Posted in News

The Gulf of Mexico Being Destroyed by Harmful Runoff From Tyson Foods

The United States' biggest meat production company, Tyson Foods, finds itself in the spotlight once again regarding their contribution to environmental degradation. A new report by environmental group Mighty Earth notes that huge "dead zones" (one of which is approximately the size of New Jersey) in The Gulf of Mexico—which kill massive populations of fish and create irreversible water pollution—are directly linked to animal feed farm runoff from Tyson Foods. Their farms "require five million acres of corn annually to feed the 35 million chickens and 125,000 cows it slaughters every week," notes VegNews' coverage of the report.

Learn more about their damages at MightyEarth.org.

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

on Monday, 07 August 2017. Posted in Recipes

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

If or when you are craving something hearty, filling, warming, and healthy, you will love this recipe. You may want to digitally earmark this one right now because we're pretty sure you may come back for repeats of this one. ::wink:: Brought to you by An Unrefined Vegan food blog, this homemade oil-free vegetable dish has all the makings for a satisfying meal time and again. Consider adding your favorite toppings or garnish for even more yum. Enjoy!

Ingredients:
4 cups cooked brown rice
Vegetable broth or water, as needed
1 onion, chopped
4 cups fresh veggies, cut into 1-inch pieces
2 cups baked or pan-seared tofu, cut into 1/2-inch pieces
1 Tbsp. fresh ginger, minced
1/4 cup dry sherry or mirin
4 Tbsp. low-sodium soy sauce or tamari
Ground black pepper, to taste
Optional garnish/toppings:
Cilantro, basil, scallions, avocado, lime juice, hot sauce, whatever you wish

 

Directions:
1. Have all your veggies cut and liquids ready to go before you fire up the skillet or wok.
2. Heat skillet/wok over high heat. Splash a little vegetable broth and add the onion, cook for about 5 minutes. Add remaining veggies and lower heat a little bit, stirring and adding more broth as needed to prevent sticking. 
3. Cook for about 5 minutes, letting the broth cook off and veggies get a little brown. Remove the crisp, tender veggies from the skillet/wok and set aside.
4. Add another big splash of broth to the pan and stir in the garlic and ginger. Cook for about 30 seconds and then add in the rice a little bit at a time, breaking up any clumps. 
5. Stir and add broth as needed. Once all rice is in the pan, stir until it starts to stick. Then add the tofu and the cooked veggies to the pan along with sherry. Cook for about 1 minute. 
6. Add soy sauce and black pepper. Turn off heat and serve with selected toppings.

~

Get even more great vegan recipes on AnUnrefinedVegan.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!!

88-Year-Old Vegan Man Breaks World Record at Mount Kilimanjaro

on Thursday, 03 August 2017.

88-Year-Old Vegan Man Breaks World Record at Mount Kilimanjaro

Encouraged and accompanied by his granddaughter, Fred Distelhorst has likely set a new world record as the oldest person ever to hike Mount Kilimanjaro—one of the highest peaks in the world. In an interview with a Denver news station, Fred shared that he believes his vegan diet is why he is in good physical shape and was deemed healthy enough by his doctor, to go on this mission. "I think I'm in pretty good shape even though I'm a little old guy," said Distelhorst. Fred's granddaughter, Ellen invited him to join the climb in an effort to fundraise financial support for orphanages and children in Kenya who suffer with AIDS. So inspiring, Fred! Thank you for sharing your journey with the world! ::smiles::

Check out the source piece on Denver.CBSLocal.com.

Everything You Need to Know About Summer Camping, Vegan-Style

on Wednesday, 02 August 2017. Posted in Tips & Ideas

Everything You Need to Know About Summer Camping, Vegan-Style

Camping season is in full swing here in North America. If you're a lover of that forever stuck-to-your-clothes campfire smell, s'mores, and bug bites but are wondering how to veganize bits of your camping excursions that may not seem vegan-friendly, we've got just the resource for you. VegNews Editorial Assistant, Sarah McLaughlin penned a great online piece for the publication, called "The Ultimate Guide to Vegan Camping." Inside you'll find information on cruelty-free camping gear, bug spray, and sunscreen, as well as essential foods and snacks, to pack (yep, even vegan s'mores options!).

Read the full source piece over at VegNews.com.

UK's Ad Agency Standards Sides with "Humane Milk is a Myth" Campaign

on Tuesday, 01 August 2017. Posted in News

UK's Ad Agency Standards Sides with

Animal rights group, Go Vegan World, started a billboard campaign in the UK earlier this year stating that "humane milk is a myth." Groups like the National Farmer's Union complained to the Advertising Standards Agency (ASA) that the billboard's claims were misleading consumers and making the dairy industry seem unfavorable. After deliberation, the ASA stated, "we understood it was the case that calves were generally separated from their mothers very soon after birth, and we, therefore, concluded that the ad was unlikely to materially mislead readers." Boom! That's right.

Check out the details at GoVeganWorld.com.

Vegan Chick'n & Artichoke Pesto Pizza Recipe

on Monday, 31 July 2017. Posted in Recipes

Vegan Chick'n & Artichoke Pesto Pizza Recipe

Sometimes we just crave a solid yet unique pizza option and when the mood strikes to get jiggy in the kitchen on pizza night, this recipe from the Keepin' it Kind food blog sure does the trick. Featuring the basil-garlic goodness of yummy pesto, your favorite cruelty-free "meaty" toppings (try subbing mushrooms for the vegan chick'n if you'd prefer), and a pinch of tang with those sun-dried tomatoes, you're going to adore this recipe.

Pizza Ingredients:
Salt and pepper, to taste.
1-2 Tbsp. vegetable broth
1 Tbsp. lemon juice
2 Tbsp. olive oil
2 Tbsp. nutritional yeast
1 packed cup of basil leaves
1 packed cup of baby spinach
2-3 garlic cloves
1/3 cup cashews

Pesto Ingredients:
Vegan pizza dough (try THIS recipe if you wish to make your own)
6-8 strips of vegan chick'n strips (try the Beyond Meat brand)
2-5 artichoke hearts, cut into squares
1/4 cup softened sliced sun-dried tomatoes
A sprinkle of vegan parmesan, optional

Directions:
1. Combine all of the pesto ingredients except for the vegetable broth, salt, and pepper in a food processor and process until combined. Add 1 to 2 tablespoons of vegetable broth to thin it out as you wish. Add salt and pepper, to taste. Chill until ready to use.
2. Preheat oven to 475 F and if using a pizza stone, place it in the oven while it preheats. If using a pizza pan or a baking sheet, sprinkle a little bit of flour on the pan/sheet you plan to use. Set aside.
3. Roll out the dough on a floured surface until it is no less than 1/4 inch thick. Spread the pesto on the dough, leaving room around the edge for a crust.
4. Top dough with vegan chick'n pieces, artichoke hearts, and sun-dried tomatoes. Sprinkle on the pecan parmesan, if using. Transfer the pizza to the prepared pan or to the stone in the oven.
5. Bake for 10 to 12 minutes or until the crust has risen and is golden. Remove from the oven, slice, and serve. Enjoy!

 

~

 

Find other fantastic vegan recipes on 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!!

 

'Synagogue Vegan Challenge' Spearheaded by Esteemed Rabbi Shmuly Yanklowitz

on Thursday, 27 July 2017. Posted in Inspiration

'Synagogue Vegan Challenge' Spearheaded by Esteemed Rabbi Shmuly Yanklowitz

In a joint effort by vegan actress Mayim Bialik, author Jana Kohl, musician Matisyahu, and vegan non-profit community VegFund, rabbi Shmuly Yanklowitz will select and award five US/Canadian Jewish houses of worship a $5,000 grant for "hosting at least one vegan event every month for one year," noted VegNews' coverage of the announcement. "There's not one vegan synagogue in America...It's very hard to make changes, and we have to make it easier for people...The synagogue should be a place of education, where people can learn the health benefits of going vegan," said the 36-year-old Yanklowitz. Vegan for 6 years, Yanklowitz is a founding member of The Shamayim V'Aretz Institute (which means “heaven and earth” in Hebrew). The Institute was formed with the aforementioned celebrities as an educational center advocating for animal-rights within the Jewish community. Way to take action and demonstrate ways in which we can help promote compassionate living, rabbi!   

Learn more about the rabbi's Foundation at Shamayimvaretz.org.

NEW BOOK - Finding Paradise: [Inside] Leilani Farm Sanctuary of Maui

on Wednesday, 26 July 2017. Posted in Products, Books & Media

NEW BOOK - Finding Paradise: [Inside] Leilani Farm Sanctuary of Maui

Thankfully farmed animal sanctuaries—havens for those once destined for cruel and often shortened lives—seem to be popping up all over the globe. We don't always get to know the details of how they each began, but in Finding Paradise: Leilani Farm Sanctuary of Maui we get an in-depth look at this very query. Author and Leilani Farm Sanctuary founder, Laurelee Blanchard takes us on her journey from a harrowing childhood to corporate America to the nonprofit animal rescue world. Prepare to be torn down and built back up again in this awe inspiring journey of love, growth, and compassion.

Order your copy today at LeilaniFarmSanctuary.com.

Register For The National Animal Rights Conference Banquet Before It Sells Out!

on Tuesday, 25 July 2017.

Register For The National Animal Rights Conference Banquet Before It Sells Out!

The 2017 Animal Rights National Conference is just over a week away (online registration closes July 26!) and we've got a special banquet dinner planned for you! Join us Saturday, August 5 at 6:30 PM for a delicious dinner featuring Field Roast Grain Meats with vegan celebrities Kat Von D, Harley Quinn Smith, Jane Velez Mitchell and more. Following dinner, we will have a high energy fundraising auction with amazing items including vegan trips, art, gift baskets, and more as well as a special awards ceremony for this year's Animal Rights Hall of Fame, Grassroots Activist, and Youth Activist recipients. Banquet tickets on sale now!

Tickets available here: ARConference.org.

RECIPE: Quinoa Chickpea Veggie Burgers

on Monday, 24 July 2017. Posted in Recipes

RECIPE: Quinoa Chickpea Veggie Burgers

Contributing recipe author, Lauren Bossi from Plant-Based on a Budget brings us a fast and easy one this week featuring healthful ingredients! These quinoa-based burgers take only 20 minutes to prepare and can easily be reheated or enjoyed cold. Lauren says she often makes a bunch in one go, for the week ahead, and then puts the patties into sandwiches, crumbles them atop salads, or eats them on their own with some tahini dipping sauce. Yum!

Ingredients:
1 cup cooked quinoa
1 cup cooked chickpeas
1 cup finely chopped veggies (try kale, onions, and carrots!)
1/4 cup chickpea flour (or flour of choice)
1
tsp. curry powder
1/2
tsp. cumin
1/2
tsp. cayenne pepper
Salt, to taste
Black pepper, to taste

Directions:
1. In a large bowl combine all ingredients to form the burger mixture (add a dash of water to help incorporate, if needed).
2. Form into 6-8 burger patties.
3. Heat a skillet over medium heat, then add a dash of cooking/oil spray and cook burgers until each side is golden brown.
4. Place finished burgers on your favorite toasted bun (or maybe between a couple of lettuce leafs), add toppings of choice (try tomato, avocado, lettuce, spinach, hot sauce, etc.).
5. Serve warm. Enjoy! 

~

Find more, easy vegan recipes on PlantBasedOnABudget.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Vogue Paris' Latest Issue Features Faux-Fur Positive Talk and Animal Rights Topics

on Thursday, 20 July 2017. Posted in Inspiration

Vogue Paris' Latest Issue Features Faux-Fur Positive Talk and Animal Rights Topics

In a surprising move by one of the fashion industries biggest players, Vogue has taken a very public stance on their position of fur in fashion. Their August issue is dedicated to some aspects of animal rights while highlighting some of the best designers that are creating faux fur fashions. The issue also features famed supermodel Gisele Bündchen on the cover, wearing a faux fur coat.“So happy that @vogueparis dedicated this issue to animal protection, sending a strong message that wearing real fur is never an option," Bündchen said in a recent Instagram post. Gisele and her husband, professional football player Tom Brady have noted their plant-based diet ways as of late, attributing their good health to their food choices. Vogue's stance is inspiring because having the support of those with big platforms is huge for forwarding more compassionate lifestyle choices; helping to pave the way for further conversation about such topics. Thank you, Vogue Paris!

Read more about it at Fashionista.com.

NEW FIELD ROAST PRODUCT: Miniature Vegan Corn Dogs

on Wednesday, 19 July 2017. Posted in Products

NEW FIELD ROAST PRODUCT: Miniature Vegan Corn Dogs

We first heard murmurs of several new grain-meat products released and debuted earlier this year at the annual Natural Products Expo event. One item, in particular, caught our attention: vegan corn dogs! The famed vegan company, Field Roast, has been in the plant-based meat industry for twenty years and continues to wow. “Our research and development team have outdone themselves...”, said David Lee, CEO of Field Roast. “[Our] frozen line is [game-changing, and has become] must-have snack alternatives.” We can't wait to try these corn dogs! 

Get more product details and info at FieldRoast.com.

Carbon Footprint of Meat Eaters is 2x as Much as Those Who Eat Vegan

on Tuesday, 18 July 2017. Posted in News

Carbon Footprint of Meat Eaters is 2x as Much as Those Who Eat Vegan

GoCompare Energy (GCE), a research company, recently shared the results of a report based their carbon calculator system. "GCE determined that people who eat meat daily produce 2.8 tons of carbon dioxide annually—compared to 1.5 tons for those who consume vegetarian diets, and only 1.1 tons produced annually by vegans," noted the coverage by VegNews Magazine. Additionally, the Food and Agriculture Organization of the United Nations also reported raising animals for food is the cause of more greenhouse gas emissions than that of all transportation combined.

Learn more from the source piece on VegNews.com.

RECIPE: Chickpea Scramble Breakfast Sandwich

on Monday, 17 July 2017. Posted in Recipes

RECIPE: Chickpea Scramble Breakfast Sandwich

Perfect for a filling weekend brunch or, if you've got the filling pre-made, quick and easy assembly on a work morning too, this chickpea scramble is one to add to your digital recipe folder! Chickpeas (or garbanzo beans) are great for the digestive system. They are high in fiber, protein, and have been known to help blood sugar regulation. What a great way to start the day! Plus you can mix up the spices to periodically change it up flavor-wise. Enjoy!

Ingredients:
CLICK HERE for just the scramble ingredients and directions
You will also need:
2 focaccia buns
2 slices of Field Roast Creamy Original (or your favorite sliced vegan) cheese
2 tablespoons spicy mustard
1 avocado, pitted and thinly sliced

Directions:
1. Make up your chickpea scramble (the day before, if you like!) and heat it over medium heat until it is heated through.
2. In a toaster or on a griddle, lightly toast the inner sides of the focaccia buns.
3. Spread the inside of the bottom and top of the buns with 1-2 teaspoons of mustard each. 
4. Layer hot scramble onto the bottom bun, then top with a layer of sliced vegan cheese and sliced avocado.

~

For even more great vegan recipes check out 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 and tag FARM using #MeatoutMondays!!

 

Profiles of Former Dairy and Meat Farmers Turned Vegan Activists

on Thursday, 13 July 2017.

Profiles of Former Dairy and Meat Farmers Turned Vegan Activists

Sometimes blinded by the passion we all share for compassionate lifestyle choices it can often be difficult when the inevitable reality checks hit us, that not everyone yet shares our fervor for the care and well-being of all sentient beings. That's why it's often nice to be reminded that even those who once depended upon animal exploitation, for their livelihood and means of income, can and do choose compassion instead. In a recent blog post by author Ashley Capps, we meet more than a dozen former dairy and/or meat farmers who have since chosen to live fully-vegan lifestyles. Some turned their farms into sanctuaries, and all had to practically start over from scratch. What hope this brings to the possibilities of the future and current changing times. Thank you for your inspiration, all!  

Read the post, including some video interviews, on FreeFromHarm.org.

The 'Veggie Hunter' Takes Viewers on Best-Of-US Vegan Food Filled Tours

on Wednesday, 12 July 2017. Posted in Books & Media, Tips & Ideas

The 'Veggie Hunter' Takes Viewers on Best-Of-US Vegan Food Filled Tours

Koi Media and cancer survivor Cynthia Malaran (also known as DJ CherishTheLuv) bring you the latest in a few vegan travel shows popping up on the web. After her 2016 double mastectomy, show host Cynthia found healing in plant-base based foods. She's taking her experience on the road to showcase some of the best veggie meals throughout the country. "Ten years ago it wasn't easy to have a vegan diet and going out to eat was next to impossible...now there are [veg] restaurants popping up everywhere!" said Kamilah Lewis, founder of Koi Media.

Learn more and watch the first few episodes on YouTube.com.

Round-Up of Reasons Consuming Meat is Harmful to Human Health

on Tuesday, 11 July 2017. Posted in News

Round-Up of Reasons Consuming Meat is Harmful to Human Health

It seems as though on a weekly basis new research and science journals are publishing important reminders regarding eating plant-based foods and cutting out meat and dairy. Joel Kahn, MD (founder of the Kahn Center for Cardiac Longevity and Clinical Professor of Medicine at Wayne State University School of Medicine) published a piece on VegNews.com reiterating nine fact-based reasons humans should avoid meat. They include things like liver disease, depression, stomach cancer, head and neck cancer, and gestational diabetes, to name a few.

Read more from the source piece on VegNews.com.

RECIPE: Vegan Farmers' Market Soup

on Monday, 10 July 2017. Posted in Recipes

RECIPE: Vegan Farmers' Market Soup

It's prime Farmers' Market season with warm summer days and fresh fruits and veggies popping up all over the place. Take advantage of the delicious seasonal Farmers' Market goodies with today's recipe featuring some of the season's best. Mix and match, add your own flavorful touch with new-to-you veggies and have fun with this one. Enjoy!

Ingredients:
Drizzle of olive oil or coconut oil
1 small white onion, diced
1 small red pepper, chopped
1 medium zucchini, sliced into half rounds
1 large garlic clove, minced
1 tsp. all purpose seasoning
Salt, to taste
Handful of green beans, trimmed
1 can of white beans, drained & rinsed
6 cups water
1/3 cup nutritional yeast
2 Tbsp. tomato paste
1 cup quinoa elbows
Handful of Swiss chard, chopped

Directions:
1. In a large soup pot add oil over medium-high heat. Once heated, add onion, red pepper, and zucchini. Season with salt and saute until onion is translucent (about 3-5 minutes).
2. Add garlic and all purpose seasoning to the pot and saute another 30-60 seconds. 
3. Add trimmed yellow or green beans, white beans, water, nutritional yeast, and tomato paste. Stir and bring to a boil. Add Quinoa elbows and reduce to a simmer, simmer for 8 minutes. Add Swiss chard and cook an additional 3 minutes.
4. Season with sea salt as you go to taste.
5. Ladle into bowls and top with additional nutritional, Swiss chard, or green onions.


For additional vegan recipes check out SundayMorningBananaPancakes.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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