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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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The Windy City's source for three decades worth of veggie diner cuisine

on Thursday, 06 July 2017. Posted in Inspiration

The Windy City's source for three decades worth of veggie diner cuisine

Long before vegan or even vegetarian was a relatively understood and common term in the restaurant world, Marshall "Mickey" Hornick helped spearhead what would become a steady rise in the development of the vegetarian and vegan food scene in Chicago, Illinois. As their slogan goes, "Meat free since '83" Mickey opened the first of their vegetarian diner locations in the Boystown neighborhood of the city. In an interview with Chicago Reader Mickey said, "The banks and investors thought I was absolutely crazy not to do chicken or fish or something." In an effort to combat his own bouts of asthma and hypertension Mickey started eating more veggie foods. He wanted a place he could go out to eat at and so sprung the idea for The Chicago Diner. Now with their second location in Logan Square and being one of the longest running veg restaurants in the mid-west, it's truly inspiring to see just how far Chicago has come—and to learn the roots of it all—with Mickey Hornick.

Learn more about Mickey's journey at ChicagoRead.com.
*Pictured: The Chicago Diner's classic vegan Reuben sandwich

"I can't believe it's not butter" introduces new vegan spread

on Wednesday, 05 July 2017. Posted in Products

As established brands far and wide continue to heed the call of their customers, yet another company joined in. Introducing, "I can't believe it's not butter, it's vegan." The group Vegan Action worked with the brand to ensure the authenticity of its vegan-ness; general manager, Ben Orland said, "This expansion into...vegan alternatives emphasizes [our] commitment to innovation and inclusiveness for any diet or lifestyle." Remember those Fabio commercials? Maybe he'll come back for a re-launch. ::smiles:: Just a few days later ice cream juggernaut Häagen-Dazs released four non-dairy flavors. It's happening! 

For product and nutritional information visit iCantBelieveItsNotButter.com.

New Zealanders move toward meat-free dietary and lifestyle choices.

on Tuesday, 04 July 2017. Posted in News

New Zealanders move toward meat-free dietary and lifestyle choices.

New findings by Bean Supreme (a research food company) via a survey distributed to one thousand New Zealand residents shows that vegetarian and vegan choices are on the rise in this small country. Twenty-four percent surveyed said they intend to a eat a mostly veg diet by the year 2025. Determining factors for this choice included personal health, cost savings, and animal welfare. "Bean Supreme's survey echoes the results of a similar poll conducted last year by research firm Roy Morgan Research, which found that one in 10 Kiwis identified as always or mostly vegetarian," noted coverage by VegNews.com.

Read more about these findings on Scoop.co.nz.

RECIPE: Lemon-Thyme Triple Berry Crisp

on Monday, 03 July 2017. Posted in Recipes

RECIPE: Lemon-Thyme Triple Berry Crisp

Perfectly balanced in sweet, tangy, and multi-textured, this week's recipe comes to us from the ever talented foodie blog, Keepin' It Kind. Perfect for friends and family get-togethers (oh hey there 4th of July!) or to keep on hand for yourself, this recipe is sure to be a crowd and palate pleaser. Serve with a heaping scoop of your favorite non-dairy ice cream, for the win!

Filling Ingredients:
3 cups chopped strawberries
1 1/2 cups blueberries
1 1/2 cups blackberries
3 Tbsp. coconut sugar
2 Tbsp. arrowroot powder
2 Tbsp. lemon juice
1 Tbsp. lemon zest
2 tsp. fresh thyme 
Topping Ingredients:
3/4 cup oat flour
1/2 cup corn flour (not cornmeal)
1/4 cup brown rice flour
1/2 cup cold vegan butter
1/2 cup oats
1/2 cup coconut sugar
2 tsp. fresh thyme
1/2 tsp. salt

 

Directions:
1. Preheat oven to 400°F; lightly spray an 8x10 or 9x13 baking dish with cooking spray. 
2. In a large bowl combine all of the berries, coconut sugar, arrowroot powder, lemon juice and zest, and thyme. Toss until fully combined. Pour into prepared baking dish.
3. In another bowl whisk together the flours and then cut in the butter until no piece is larger than your pinkie nail and the mixture has a texture of wet sand. Stir in the oats, sugar, thyme, and salt. It should be clumpy and evenly distributed. Pour the topping out over the fruit and spread evenly. 
4. Place in the oven and bake for 40-45 minutes or until the top is crisp and golden and the filling is bubbling up around the edges. Remove from the oven and let rest for about 15-20 minutes before serving. Leftovers can be refrigerated in an airtight container for 3 to 4 days.

 

~

 

Get more vegan holiday 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!!

 

New Vegan Meal Delivery—For Families With Small Children—to Debut This Month

on Thursday, 29 June 2017. Posted in Inspiration

New Vegan Meal Delivery—For Families With Small Children—to Debut This Month

In an effort to make plant-based meal preparation easier for families with young children, founder Ashley Gilday (a vegan mom herself) is set to launch Little Harvest meal delivery service. Intended for children between four months and two years old, the company (a subscription-based program) will be made up of locally sourced, organic, and allergen-free meals. Based in Illinois the initial release will be available throughout the Chicago area with intentions to expand throughout the Midwest within the first year of operation. As a former Business Developer for Daiya Foods vegan cheese company, Gilday is perfectly suited to bring this game-changing service to the masses. Thank you for your hard work, Ashley. We're rooting for you!

Learn more and check out meal plans at LittleHarvest.com.

Join Us in Urging The Pizza Hut Chain to Include Dairy-Free Cheese Options

on Wednesday, 28 June 2017. Posted in Tips & Ideas

Join Us in Urging The Pizza Hut Chain to Include Dairy-Free Cheese Options

Following the success of nudging Ben & Jerry's to offer vegan ice cream options (woohoo!) we are taking on Pizza Hut in hopes they too will see the need and value in offering non-dairy cheese throughout their restaurant chain. Even if you signed our Demand Dairy-Free petition last month we need your help again! We have switched to a signature-gathering platform that will hopefully reach a lot more people than the first one. Pizza Hut already carries some plant-based options like their wedges, cinnamon sticks, and pizza dough. Adding vegan cheese to their line-up is an obvious next step. Please join us in urging Pizza Hut to carry vegan cheese!

Sign the petition today on Change.org.

A Call For Replacing Cancerous Foods in Hospitals with Plant-Based Meals

on Tuesday, 27 June 2017. Posted in News

A Call For Replacing Cancerous Foods in Hospitals with Plant-Based Meals

Do you remember decades ago when doctors came together to ban tobacco from hospitals in order to benefit everyone, including those trying to break the habit? It's happening again but this time with food; the connection noteworthy, given that in 2015 processed meats were reclassified by the World Health Organization to be in the same cancer-causing category as cigarettes. The American Medical Association (AMA) issued a request after a recent meeting on the matter: "the AMA hereby call on US hospitals to improve the health of patients, staff, and visitors by providing a variety of healthful food including plant-based meals..."

Learn more at LiveScience.com.

10-Ingredient Ancient Grains Summer Salad Vegan Recipe

on Monday, 26 June 2017. Posted in Recipes

10-Ingredient Ancient Grains Summer Salad Vegan Recipe

Summer is in full swing and we've got a perfect and filling salad, sure to hit the spot! Welcome this stunning ancient grains dish from The Plant Philosophy food blog. While there are plenty of grain mixes out there to choose from, recipe creator Margaret recommends the ancient grain blend from Vitacost because it contains a healthy mix of non-GMO ingredients including wheat berries (farro, freekah, grano, red wheat), red rice, and rye berries. Feel free to mix it up to suit your taste buds. Have fun with this one and enjoy!

Ingredients:
1 bag ancient grain blend (2 cups) - try the one from Vitacost
6 cups of Water, filtered
1 Seedless Cucumber, diced (2 cups)
1 Orange Bell Pepper, diced (1 cup)
1 cup Roasted Corn, I used a frozen variety
1/4 cup Cilantro or Parsley, diced
1 cup Mixed Cherry Tomatoes, quartered
1/8 cup crushed toasted hazelnuts
1/3 cup mustard vinaigrette, as desired
Salt & Pepper, to taste

Directions:
1.Bring a large pot of 6 cups of water to a boil. Salt and pour in the 2 cups of ancient grains blend. Give it a stir, let it come back to a boil. Reduce the heat to a simmer, cover and cook for 70-75 minutes. Stirring occasionally.
2. While that's going, wash and chop all of your veggies to size. Then, add hazelnuts to a baking sheet and place in the oven at 350 degrees F. Cook for 15-18 minutes, giving it a shake every 5 minutes. You'll know they're ready when the skin becomes a deep brown and they're very fragrant.
3. Remove from the oven, transfer to a double lined paper towel or clean dish towel and begin to massage them. Try twisting the towel shut and work it against your palm in a circular motion. This will remove that bitter skin and keep it mess-free. Discard the skins and give the hazelnuts a fine chop. Set aside until needed.
4. Drain any remaining liquid from the grains and transfer to a very large bowl. Add in the above-mentioned ingredients, give it a toss and season to taste with salt and pepper.
5. Add the vinaigrette now or serve it without, so people can dress the salad as they like.
6. Serve with extra cilantro and chopped hazelnuts on top, enjoy.

~

Get even more fantastic 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!!

Earn Points For Rescuing Animals: 17-Year-Old Invents Animal Activist Mobile App

on Thursday, 22 June 2017. Posted in Inspiration

Earn Points For Rescuing Animals: 17-Year-Old Invents Animal Activist Mobile App

Thomas Skylar, a high school student who lives in Connecticut, has teamed up with peta2 to create a mobile gaming app that enables users to gain points for rescuing animals from factory farms, rainforests, and circuses. "Paintball Hero" includes helping animals like lions, chickens, alligators, cows, and even unicorns. This is not the first mobile gaming app idea the teen has come up with. Last year he launched "Saviors" (similar to "Paintball Hero") and he is already working on the next one. "Even if 100 people play it, and only one decides to be vegan, that's worth it," said Thomas. Thank you for your hard work, Thomas! 

Learn more Thomas and his app at peta2.com.

NEW BOOK: Healing Tonics, Juices, and Smoothies: 100+ Elixirs to Nurture body and Soul

on Wednesday, 21 June 2017. Posted in Books & Media

NEW BOOK: Healing Tonics, Juices, and Smoothies: 100+ Elixirs to Nurture body and Soul

In an effort to demystify the use of superfoods, herbs, fermentation, and adaptogens, author Jessica Jean Weston has created Healing Tonics, Juices, and Smoothies. This 'cookbook' features recipes for healthful stable juices, medicinal shots for wellness, probiotic-rich concoctions, and drinks that are perfect for all forms of hydration. The bonus section includes raw food and juice cleanses as well as an Ayurvedic-inspired cleanse. Weston is co-founder and owner of Superfresh Organic Cafe in Brattleboro, Vermont.

Order your copy today on Amazon.com.

The $16 Billion Bang of Dairy-Free Products Around The Globe

on Tuesday, 20 June 2017. Posted in News

The $16 Billion Bang of Dairy-Free Products Around The Globe

With an admirable compound annual growth rate of 20 percent, between 2012 and 2016, non-dairy products continue to take the world by storm. Yet another new report, this time from Innova Market Insights (IMI), shows a worth of $16.3 billion for the plant-based milk sector. "The category has been further boosted by the growing availability and promotion of plant-based options to traditional dairy lines....Particularly beverages, but also cultured products such as yogurt, frozen desserts...creamers, and cheese," said IMI's director of innovation, Lu Ann Williams.

Read more from the source article on VegNews.com.
(photo from PETA UK)

RECIPE: Jam-Filled Puff Pastry Pockets, Vegan

on Monday, 19 June 2017. Posted in Recipes

RECIPE: Jam-Filled Puff Pastry Pockets, Vegan

Sometimes recipes are surprisingly simple with a few select ingredients and a bit of love. Introducing this here jam-filled puff pastry, courtesy of our friend Lisa of The Viet Vegan food blog! Today we learn how to make something that may at first sound time consuming and difficult, but in fact can be an easy peasy crowd-pleasing snack or sweet dessert. Enjoy!

Ingredients:
1 packet of vegan-friendly puff pastry (try Maison brand puff pastry dough)
1 cup jam of choice (like strawberry, peach, blackberry, etc.)
Flour for dusting
3 Tbsp. soy milk
3 Tbsp. coconut palm sugar (granulated or raw sugar works best for this recipe)

 

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. On a floured surface, roll out puff pastry dough as thin as you can manage (1/8 to 1/6 thickness). Cut into long 6-8 inch strips, about 6-8 inches long, 4 inches wide. 
3. Add 2-3 Tbsp. of jam to the center of one side of the long strips, and then fold over, gently push out any air, and crimp to seal the edges, taking care to keep the jam inside. Repeat until you use all the pastry strips.
4. Place pockets on a lined baking sheet (thick bottomed is best), and cut a small vent hole to allow air to escape during the baking
5. Using a pastry brush, paint the pockets with soy milk, especially around the edges, and then finish with a sprinkle of sugar.
6. Bake for 15-20 minutes or until tops and bottoms are a golden amber.
7. Remove from oven and let cool before eating.

~

Watch a video for this recipe & get more vegan meal ideas at TheVietVegan.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!!

These Vegan Bodybuilders Just Broke Fitness Records Like It's Their Job

on Thursday, 15 June 2017. Posted in Inspiration

These Vegan Bodybuilders Just Broke Fitness Records Like It's Their Job

Last weekend was the Naturally Fit Games in Austin, Texas — bringing together world class athletes to compete in live tests of fitness of various categories and levels. PlantBuilt (a non-profit bodybuilding group that supports vegan athletes and raises money for farmed animal sanctuaries) showed up in all their plant-powered glory, demonstrating unmatched strength and vigor. Of the 1,000 competitors who attended, the PlantBuilt team brought 39 members who ended up collectively winning 32 medals (22 being first place medals!) in categories including powerlifting, CrossFit, bodybuilding, Olympic weightlifting, and kettlebell. "...we will continue to educate and dispel the myths that you need to eat meat to build muscle and strength," said PlantBuilt co-founder, Giacomo Marchese in an interview with VegNews.

Learn more about this organization and how to join at PlantBuilt.com.

The Skeptical Vegan: My Journey From Notorious Meat Eater to Tofu-Munching Vegan—A Survival Guide.

on Wednesday, 14 June 2017. Posted in Books & Media, Tips & Ideas

The Skeptical Vegan: My Journey From Notorious Meat Eater to Tofu-Munching Vegan—A Survival Guide.

One of the more unique vegan-centric books to hit shelves soon this year is The Skeptical Vegan by our very own, Eric Lindstrom. Eric takes us on his personal journey through the challenges a male may face when choosing a compassionate lifestyle. In his signature witty and opinionated approach, Eric shares advice on social challenges, vegan nutrition, and what it means to be "real man" who does not eat meat. Eric's book features twenty-five original "veganized" meaty recipes including "meaty" chili and portobello steaks.

Pre-order your copy of The Skeptical Vegan today on Amazon.com.

Global Meat Consumption Down by 70% of The Population, Study Shows.

on Tuesday, 13 June 2017. Posted in News

Global Meat Consumption Down by 70% of The Population, Study Shows.

GlobalData, a market insights research company, recently shared its results of a recent study which indicates that 70 percent of the entire population of the world is consuming less meat. "As consumers look to eat healthier and cleaner while reducing their impact on the planet...items like pea protein powder, plant-based burgers, nut-based cheese, jackfruit shredded meat, and soy chorizo are popping up left and right on restaurants menus and in stores," said Nicole Peranick of New Hope Network. Progress and change are real! Yes!

Learn more about this at NewHope.com.

RECIPE: Vegan Chick'n Tortilla Soup

on Monday, 12 June 2017. Posted in Recipes

RECIPE: Vegan Chick'n Tortilla Soup

This week's recipe is so fast and easy—and uses many ingredients you may already have around the kitchen—that you're going to want to make it over and over and over again! The biggest 'planning' stage will be your choice of the vegan chicken you want to include. There are loads of options out there including Gardein, Beyond Meat, May Wah, Match Meats, Tofurky, and Upton's. The creator of this recipe used Upton's but feel free to experiment with different options to find your favorites, and enjoy!

Ingredients:
1 Tbsp. oil
4 cloves garlic, minced
1 large onion, diced
1 large bell pepper, diced
2 medium tomatoes, diced
4 cups vegetable broth
2 limes, freshly juiced
1 bay leaf
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1/2 package of your favorite vegan chicken (try Upton's Chick Seitan)
Tortilla chips & cilantro for garnish

 

Directions:
1. In a large pot heat oil over medium heat. Sauté garlic, onion, and peppers until softened. Add in tomatoes, veggie broth, lime juice, bay leaf, spices, and your vegan chicken of choice, stirring occasionally for 30-40 minutes.
2. When ready, serve with tortilla chips and freshly chopped cilantro if you'd like. 

 

~

 

For fantastic vegan recipe ideas 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!!

 

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!!

 

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