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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

Cupcakes, Cookbooks, & Now a Vegan Restaurant: Chef Chloe Coscarelli

on Thursday, 30 July 2015. Posted in Inspiration

Cupcakes, Cookbooks, & Now a Vegan Restaurant: Chef Chloe Coscarelli

Back in 2010, at the age of 23, a vegan superstar was born. Chloe Coscarelli entered and won Food Network's "Cupcake Wars" on national television, and it was the start of something incredibly awesome. 

Since then Chloe has gone on to author three popular cookbooks and now this year has opened her first restaurant: by CHLOE, in New York City.

"...the restaurant's menu will be all about the fresh ingredients," noted Coscarelli, in an interview with Ecorazzi. She said, "I felt the need for having really delicious, high-quality food that is easier to access...I'm trying to show people that, yes, you can eat like this every day." Congratulations, Chloe! We can't wait to visit. 

Learn more about the restaurant at ByChefChloe.com.

USDA To Label Dangerous Tenderized Meat

on Wednesday, 29 July 2015. Posted in News

USDA To Label Dangerous Tenderized Meat

"The process of tenderizing meat with mechanized blades or needles pushes pathogens on the meat's surface into the flesh, and when meat is not cooked all the way through, consumers are exposed to foodborne illness," notes a recent article on VegNews.com

Since there is currently no regulation to distinguish between non-mechanically tenderized meat and others, the United States Department of Agriculture (USDA) will mandate the labeling of such meats; starting May 2016. 

Seems like an awful lot of trouble when the obvious quick fix is to just not eat animals, period. Better for our bodies, the planet, and most importantly, the animals of course. Here's to living cruelty- and meat-based-foodborne-illness-f

Get a more detailed account of this on VegNews.com.

 

Annie's Vegan Organic Bunny Fruit Snacks

on Tuesday, 28 July 2015. Posted in Products

Annie's Vegan Organic Bunny Fruit Snacks

Looking for a sweet treat to follow your pasta salad dish? Check out these yummy, gummy, pink lemonade, organic fruit snacks made by Annie's. 

"Certified organic, these vegan, gluten-free bunny-shaped fruit snacks are made with real fruit juice and packed with 100% daily value of vitamin C," notes Annie's website. 

Best known for their boxed meals, like vegan shells and elbows in creamy sauce, Annie's also makes vegan shiitake and sesame vinaigrette, organic vegan mustard, and organic horseradish mustard; available in many nation-wide grocery stores and off their website.

Annie's is also a supporter of our upcoming Animal Rights National Conference (July 30th - August 2nd), held in Washington, DC. Thanks so much for your support, Annie's!

Find product and nutritional information at Annies.com.

RECIPE: Easy Summer Veggie Pasta Salad

on Monday, 27 July 2015. Posted in Recipes

RECIPE: Easy Summer Veggie Pasta Salad

Nothing says summer like a delicious, light pasta salad dish. Add in the neatpresentation skills that Cara, over at the Fork and Beans food blog, suggests for serving, and you're bound to knock it out of the ballpark at that upcoming family picnic. Get jazzy and add in your favorites (black olives, anyone?). Enjoy!

Ingredients:
1/2 box Lentil & Quinoa Rotelle (try the Ancient Harvest brand)
3 bell peppers
1 small cucumber
1/4 cup cherry tomatoes, sliced in half
1/4 red onion, minced
1 small garlic clove, minced
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. fresh basil (or 2 tsp dried)
1 tsp fresh oregano (or 1/2 tsp dried)
1 tsp fresh thyme (or 1/2 tsp dried)
pinch of salt, to taste

 

Directions:
1. Cook pasta according to instructions on the box, then drain.
2. Place all ingredients, accept for the peppers, into a large bowl and toss until well combined.
3. Add more seasoning according to taste.
4. Slice the tops off of 3 bell peppers and clean out the insides.
5. Cut a piece of the bell pepper off the top to create a ring approximately 1/2" thick. Cut the ring in half. 
6. Using a piece of the pointy part of a toothpick, connect the bell pepper "handle" to the side of the bell pepper "bucket." 
7. Fill the pasta salad into the buckets and serve. 

 

Find more great vegan and gluten-free recipes on ForkAndBeans.com. 

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

 

Vegan Athlete Scott Jurek Crushes Appalachian Trail Record

on Thursday, 23 July 2015. Posted in Inspiration

Vegan Athlete Scott Jurek Crushes Appalachian Trail Record

It took vegan ultramarathoner Scott Jurek, 46 days, 8 hours, and 7 minutes to complete a 2,160-mile trek across one of the most renowned hikes in the world: the Appalachian Trail—crushing the previous record by just over 3 hours. 

In a recent interview with NPR host, Robert Siegal, Jurek says, "...challenging myself with this kind of endeavor, it brings the best out in me because even at the darkest...moments when I feel I can't go on...somehow I find that strength inside of me."

Jurek certainly squashes any skepticism around high-performance athletes living healthfully on a fully plant-based diet. For more on this check out Jurek's book, Eat and Run: My Unlikely Journey to Ultramarathon Greatness

Read more about Jurek's record breaking trek on RunnersWorld.com.
*Photo by Ben Moon Photography*

Eating Vegan Foods Improves Asthma

on Wednesday, 22 July 2015. Posted in News

Eating Vegan Foods Improves Asthma

Studies show that lung capacity and the body's ability to naturally protect its respiratory system from oxidative damage is significantly improved when one consumes a vegan diet. 

"...a Swedish study [showed that] 92 percent of severe asthmatics [who] were placed on a vegan diet for one year...reported [improved breathing, lower drug usage, and decreased asthmatic triggers]," notes VegNews.com

The report was brought forward by way of a four-part video and article series by Dr. Michael Greger of nutritionfacts.org. It's truly amazing just how much an impact the food we consume has on our bodies. Definitely good food for thought, right there.

Read the original article on VegNews.com.

Vegan Crab Cakes by Match Meats

on Tuesday, 21 July 2015. Posted in Products

Vegan Crab Cakes by Match Meats

Oh yes, those who choose to live vegan,can have it all! Check out these fully vegan, cruelty-free New England style crab cakes made by Match Meats.

A premium plant-based meat that's easy to prepare, healthier than animal-based foods, and free of GMOs, Match Meats also makes vegan versions of ground pork, Italian sausage, ground chicken, ground beef, Mediterranean stuffed chicken, stuffed pork chops, and mushroom burgers. 

We adore Match Meats and all they do to help forward the vegan movement. Let us know how you like Match Meats (available at our upcoming Animal Rights Conference in Washington, DC)

Find product and nutritional information at MatchMeats.com.

*Photo by Vegan Crunk*

RECIPE: Easy Ramen Noodle Bowl

on Monday, 20 July 2015. Posted in Recipes

RECIPE: Easy Ramen Noodle Bowl

How fantastically delicious does this homemade ramen bowl look? Our friends—sassy vegan couple Lauren and John—make us drool on the regular with their smashing plant-based recipes by way of their YouTube channel: Hot For Food. Which is why we were jazzed to get permission to share one of their awesome recipes with you today. Behold the easy ramen noodle bowl. Slurp it up!

Ingredients:

1 package of instant ramen noodles (try Lotus Foods rice ramen)
2 cups water
1 Tbsp. miso paste
1 cup broccoli florets
1/2 cup chopped kale
2/3 cup medium firm tofu
1 Tbsp. chopped green onion
1/4 cup dried seaweed
Sesame seeds, to taste (optional)
Sriracha (or your favorite hot sauce), to taste (optional)

 

Directions:

 

1. Boil noodles in 2 cups of water as per instructions on the package. During the last minute of cooking add in broccoli and kale to cook in the boiling water. 
2. Take 2 tablespoons of the noodle water and mix it with 2 tablespoons miso paste, until dissolved and well combined. 
3. Pour the water, noodles, broccoli, and kale into your large serving bowl.
4. Stir in the miso paste and water mixture to combine it into the soup. Add remaining ingredients and serve immediately. 
 

 

For step-by-step recipes visit Hot For Food's YouTube Channel. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

 

Vegan Couple's Cruelty-Free Pet Supply Store

on Thursday, 16 July 2015. Posted in Inspiration, News

Vegan Couple's Cruelty-Free Pet Supply Store

We found Desmond Chan and Maeve Suar thanks to our friends of the vegan travel and leisure magazine, Driftwood

Chan and Suar are a young vegan couple from Singapore who run an animal grooming studio and cruelty-free pet supply store. 

"...hopefully we can make the world a better place for animals through what we do," said Suar. We sure are confident you will, Maeve. Keep up the fantastic work and keep following your passions. We're eager to witness the awesome-ness that comes from the work you and Desmond do. 

Learn more about their supply store at Bubbly-Petz.com.

Animal Agriculture = Primary Source of Methane Emissions

on Wednesday, 15 July 2015. Posted in News

Animal Agriculture = Primary Source of Methane Emissions

The Food and Agricultural Organization of the United Nations released a report stating that methane-laden flatulence and burps of cows emit 18 percent more greenhouse gases than all forms of transportation.

"Of the four identified greenhouse gases—CO2, nitrous oxide, methane, and fluorinated gases—three are directly connected to the animal agriculture industry," notes VegNews.com

The US Environmental Protection Agency supports these facts, stating that "Globally, the agriculture sector 
[domestic livestock] is the primary source of methane emissions." The good news is we can make a difference by voting with our dollars; choosing plant-based food sources instead.

Read the original piece on VegNews.com.

Chia-Based Protein and Snack Bars by Health Warrior

on Tuesday, 14 July 2015. Posted in Products

Chia-Based Protein and Snack Bars by Health Warrior

We're jazzed on these healthy, super food packed, snack and protein bars made by Health Warrior.

Many of these flavor-packed bars are vegan and gluten-free, and include flavors such as Dark Chocolate Cherry (pictured here), Açai Berry, Coffee, Coconut, Banana Nut, Chocolate Peanut Butter, Mango, and Apple Cinnamon. 

In addition to the snack bars listed above, Health Warrior makes chia-seed-based protein bars and sells packs of both black and white chia seeds. With a focus on improving the food system, Health Warrior is on a solid mission and we couldn't be more excited about it.

Find product and nutritional information at HealthWarrior.com.

RECIPE: Peanut Butter Chocolate Chunk Banana Bread

on Monday, 13 July 2015.

RECIPE: Peanut Butter Chocolate Chunk Banana Bread

Here's a great one to add to your recipe folder! A good hunk of sweet, chocolatey, peanut butter-y banana bread along with a tall glass of freshly squeezed lemonade or cold almond milk sounds so good right about now. We love that this one can be made gluten-free and is a steadfast recipe. Plus, you can totally freeze loaves if you want to double or triple a batch and save some for later. Enjoy!

Ingredients:
2-3 bananas, mashed (about 1 1/2 cups)
1/3 cup oil
1/4 cup sugar
1/4 cup peanut butter
3/4 cup vegan milk (we like almond)
1 tsp. vanilla extract
1 tsp. vinegar
2 cups whole wheat flour (or 1 3/4 cup gluten-free flour)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup vegan chocolate chunks (or chips)

Directions:
1. Preheat oven to 350°F. In a large bowl mix the bananas. Set aside.
2. In a large bowl whisk together the oil, sugar, milk, peanut butter, vanilla, and vinegar. Let sit for 3-5 minutes while preparing the dry ingredients (step 3).
3. In another bowl combine the flour, baking powder, baking soda, and salt. 
4. Slowly add the dry ingredients to the wet, stir to combine into a batter.
5. Add the mashed bananas to the mixture and stir again. 
6. Add the chocolate chunks and mix to combine. 
7. Pour mixture into greased, lined, or nonstick loaf pan. Bake for 45-60 minutes or until an inserted toothpick comes out clean. 
8. Remove from oven and let cool for at least 30 minutes before slicing. 
 

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

This 10 Year Old Gave an Epic Speech About Veganism

on Thursday, 09 July 2015. Posted in Inspiration

This 10 Year Old Gave an Epic Speech About Veganism

Cookbook author and famed vegan family icon, Dreena Burton shared a lovely story last week of her 10 year old daughter's initiative to give a presentation to her fellow classmates about why we shouldn't eat meat and dairy.

"As a parent, we wonder whether our children are receiving the lessons and messages we are communicating...then we have moments where we see our children blossoming, developing into their own person," writes Dreena, of her daughter Bridget. 

From coming up with the idea and putting together the presentation herself to asking if she could wear a "plant-powered" t-shirt, 10 year old Bridget created and showcased a memorable presentation and experience that inspired her classmates, her teachers, her mom, and all of us who have shared in the joy of Bridget's openness and courage. You go, Bridget! We're with youall the way. w00t!

Catch out the presentation verbatim on PlantPoweredKitchen.com.

New Study: Children Who Garden Make Healthier Food Choices

on Wednesday, 08 July 2015. Posted in Inspiration, Health, News

New Study: Children Who Garden Make Healthier Food Choices

Per an article featured in VegNews Magazine online, a new study conducted by Cornell and Ohio Universities found that "...children are five times more likely to eat vegetables when they have grown it themselves."

This combined with another recent study by theJournal of the Academy of Nutrition and Dietetics, determined that "...children who had tactile interaction with their food were more likely to eat it; [showing] that healthy eating habits start early," notes the VegNews piece. 

Interested in resources to get the kids you know and love into gardening? Check out this online magazine and website called Kids Gardening. Here's to little green thumbs and healthy, actionable steps that can be taken together, as a family.

Read the original piece on VegNews.com.

*Photo credit: Just Energy website*

All Veggie Fast Food Drive-Thry Coming to Northern California

on Tuesday, 07 July 2015. Posted in Products, Inspiration, News, Tips & Ideas

All Veggie Fast Food Drive-Thry Coming to Northern California

Known for their vegan and vegetarian frozen meals, found in chain grocery stores across the nation, Amy's Kitchen will soon open one of the first completely veggie fast food, drive-thru establishments in the United States.

"The restaurants will offer meat-free burger, burritos, macaroni and cheese, pizza, salad, and chili, as well as milkshakes and [vegan milkshakes]," notes Kate Bratskeir of The Huffington Post

In addition to offering competitive prices among other fast food establishments, Amy's Drive Thru has been created using upcycled, non-GMO materials collected for recycling. Their first location is set to open this month in Rohnert Park, CA (a city just north of San Francisco). We are totally jazzed. Can't wait to give your noms a whirl, Amy's!

Learn more about the new drive-thru at HuffingtonPost.com.

RECIPE: Korean BBQ Zucchini Noodle Stir-Fry

on Monday, 06 July 2015. Posted in Recipes

RECIPE: Korean BBQ Zucchini Noodle Stir-Fry

What the heck are zooldes, you ask? Good question! "Zoodles," affectionately named by Margaret of The Plant Strong Vegan food blog, are raw noodles made from zucchini using a spiralizer. They're naturally gluten-free, absolutely delicious, and healthy! Don't have access to a spiralizer? Not to worry; click HERE to watch a short video about other ways to "noodle-ize" your veggies. Mix and match your favorite veggie or stir-fry ingredients and have so much fun with this one. Noms away!

Ingredients:
2-3 large raw zucchini, spiral cut
2 cups brussels sprouts, halved
2 cups broccoli, florets
1 1/2 cups shredded broccoli, carrots, & purple cabbage slaw
6-8 white button mushrooms, quartered
1/2 cup Korean BBQ sauce (try Saffron Road brand)
1/2 cup onion, diced
1 Tbsp. coconut oil (or olive oil if you prefer)
2 cloves garlic, minced
1/4 avocado, thinly sliced for a topping
salt and pepper, to taste
Hot sauce and sesame seeds, for a topping (optional)

 

Directions:
1. In a large skillet over medium heat sautée onions and garlic for 1 minute in oil
2. Add brussels sprouts, flat side down, sautée for another 6 minutes.
3. Add remaining vegetables (not including the zoodles) and cook for about 5 minutes or until tender.
4. Mix in the sauce and turn off the heat.
5. Let sit while assembling the bowl. Start with a base of the zoodles. Evenly divide the stir-fry mixture and top with avocado slices, hot sauce, and sesame seeds. 
6. Serve warm and enjoy!
 

 

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

 

Joisher Kuntal: First Vegan to Climb Mount Everest

on Thursday, 02 July 2015. Posted in Inspiration

Joisher Kuntal: First Vegan to Climb Mount Everest

Though his mission is not yet complete, Joisher Kuntal—a 35 year old mountaineer who has been living vegan for 13 years—chatted withVegNews Magazine recently about his goal of being the first vegan to climb Mount Everest, and of his experience battling the 7.8 earthquake that shook Nepal (killing almost 9,000 people; injuring an additional 23,000), amid his trek up the world's highest peak.

"I was 100 percent sure I was going to die...one of my key takeaways from this incident was that if you have any dreams or passions, the best time do them is now, not the day after, not in 60 years... whatever you want to do, do it now," said Kuntal. 

In the interview with VegNews Magazine Kuntal discusses the vegan food he eats when he's climbing, cruelty-free gear, and more. Talk about guts and survival! We heart you, Kuntal!

See the full written interview on VegNews.com.

Fact: People Are Eating Less Meat = Fewer Animals Killed

on Wednesday, 01 July 2015. Posted in Inspiration, News

Fact: People Are Eating Less Meat = Fewer Animals Killed

It can be easy to get caught up in the 'How can one person who chooses to stop eating animal products really make a difference,' mindset when it seems like the odds are so heavily stacked against us. 

What we don't always see is just how big our impacts are, and the ripple effects created by them. In a recent article entitled, "400 Million Fewer Animals Were Killed for Food Last Year Because People Are Eating Less Meat," published on Latest Vegan News, Editor-in-Chief Hannah Sentenac dives into the details. Based on her findings, Sentenac notes, "Just because someone isn't 100% vegan doesn't mean they're not making a difference...36% of Americans are open to plant-based eating...they are amenable to change, however, and that change is taking the form of farm animals saved."

Get the stats + read the full article on LatestVeganNews.com.

Make Vegan S'Mores Using Dandies Marshmallows by Chicago Vegan Foods

on Tuesday, 30 June 2015. Posted in Products

Make Vegan S'Mores Using Dandies Marshmallows by Chicago Vegan Foods

Our friends over at Chicago Vegan Foods are among the few fantastically vegan owned and operated companies in the country that makes delicious, delicious cruelty-free marshmallows. 

Planning a summer camping trip? Making crisp rice treats? In need of a fluffy 'mallow to roast over an open fire? Grab a bag of Chicago Vegan Foods' Dandies and have at it! 

Free of gelatin, tree nuts, wheat, fat, dairy, peanuts, gluten, and corn, Dandies come in both traditional and mini sizes (perfect for floating in hot chocolate or a sweet treat).  

Find product and nutritional information at ChicagoVeganFoods.com.

RECIPE: 4th of July Watermelon "Cake"

on Monday, 29 June 2015. Posted in Recipes

RECIPE: 4th of July Watermelon

Hello red, white, and blue! What better way to celebrate the 4th of July than with a super quick, easy, and sweet fruity treat! Introducing this festive watermelon "cake" created by Cara of the Fork and Beans food blog. If you'd rather forgo the full-on cake, make use of those cookie cutters and have fun creating unique skewers for all party goers to enjoy!

Ingredients:

2 slices watermelon rings, rind removed + more watermelon for star cut-outs
1 cup fresh blueberries
1 white nectarine
2 cups coconut whipped cream (or your favorite non-dairy whipped cream)
Star-shaped cookie cutters
Skewer sticks

 

Directions for skewers: 

 

1. Cut fruit into star shapes. Make sure they are around 1/2" thick so they do not fall apart when placing them on the skewer.
2. Layer as you wish.

Directions for "cake:"

1. Layer 1 cup of whipped cream on top of 1 watermelon ring.
2. Coat with blueberries.
3. Place the other ring on top and coat with the remainder of whipped cream.
4. Top with skewers.
 

 

Get more holiday themed vegan recipes visit ForkAndBeans.com. 

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

 

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