Articles tagged with: meat-free

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.

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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!!

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.

 

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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.

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.

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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!!

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.

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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.

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. 

 

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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.

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