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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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Chik-fil-A Owner Cures His Own Diabetes

on Thursday, 01 December 2016. Posted in Inspiration

After living with with a diet focused on chicken and soda, it was no surprise when Robert Kluttz was diagnosed with type 2 diabetes, suffered a stroke, and developed blood pressure three times higher than average. At the time he owned two Chik-fil-A fast food restaurants and was consuming chicken for breakfast and fried chicken for lunch, almost everyday. After trying a few other remedies Kluttz eventually met Sven Jonsson, MD who introduced him to the idea of an animal- and oil-free diet. Within nine months Kluttz had stable blood pressure, lower cholesterol, and lost some weight. "I am 61, but I feel like I am 30," he said. 

Read the source article on VegNews.com.

78% of Chicken Sold in England Contains E. Coli

on Wednesday, 30 November 2016. Posted in News

78% of Chicken Sold in England Contains E. Coli

The Department for Environment, Food and Rural Affairs and Public Health in England recently complete a comprehensive study wherein the results showed that more than half of the chicken sold in British stores contained the strain of E. Coli resistant to antibiotics. "Inappropriate antibiotic use in the farming sector is known to contribute to the development of drug-resistant infections," said Dr. Mark Holmes, England's Chief Medical Officer. He continued, "If they end up developing sepsis or a urinary tract infection, they may well find they have a bug that is resistant to the first-choice antibiotic... [this] is the biggest threat to modern medicine." Even though this particular study was carried out in England, the U.S. farming industry is well known for these practices as well.

Read more about this discovery at DailyMail.co.uk.

We're Hiring: Spring 2017 10 Billion Lives Tour!

on Tuesday, 29 November 2016. Posted in Tips & Ideas

We're Hiring: Spring 2017 10 Billion Lives Tour!

Have you ever wanted to get more active in the involvement of helping animals? We have got just the thing! We are looking to hire passionate, dedicated, and personable animal lovers to go on tour this spring with our 10 Billion Lives crew! Whether you are an experienced activist or an aspiring one, we encourage you to apply. As one of our former tour Operators has said, "The 10 Billion Lives Tour is the most rewarding experience I've ever had. It is challenging but I went to bed every night knowing I truly made a difference that day." You will get to travel the country full-time to host pay-per-view video outreach events; it is an amazing opportunity to educate the public about the truth behind the awful reality of animal agriculture; and help provide resources for others to begin a path toward a vegan lifestyle!

Learn more and apply today at 10BillionTour.org.

EASY VEGAN RECIPE: Miso Roasted Brussels Sprouts

on Monday, 28 November 2016. Posted in Recipes

EASY VEGAN RECIPE: Miso Roasted Brussels Sprouts

Even if you have never been a "brussels sprouts person" we think you will love these miso roasted cuties; recipe from the Fettle Vegan food blog. Not only is it super quick, easy, and has few ingredients, but it is very good for you! Brussels sprouts are jam packed with vitamin C and vitamin K, and they're known to keep you feeling fuller for a longer period of time (as compared to some other green vegetables). So go on, give 'em a try! Yum, yum!

Ingredients:

1/2 pound brussels sprouts, trimmed
1 Tbsp. coconut oil, melted
1 Tbsp. miso paste
1 Tbsp. maple syrup
1 Tbsp. apple cider vinegar
1 tsp. soy sauce (or aminos)
1 tsp. Sriracha sauce

Directions:

1. Preheat oven to 400°F.
2. Wash and trim brussels sprouts, halving the largest ones. Place them into a medium cast iron pan or oven safe baking dish. Set aside.
3. In a medium bowl, whisk together the coconut oil, miso paste, maple syrup, apple cider vinegar, soy sauce, and Sriracha. Drizzle the mixture over the brussels sprouts, tossing to coat evenly.
4. Place in the oven and roast for 20-25 minutes, flipping about halfway through.
5. Serve and enjoy!

Find more great seasonal vegan recipes at 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!!

Off All Medications + Natural Weight Loss

on Thursday, 24 November 2016. Posted in Inspiration

Off All Medications + Natural Weight Loss

We have been inspired by yet another plant-based success story shared on the Forks Over Knives blog. This one comes from Melissa Dodd-Ruesing who had gone from meat-centric food choices, to a failed LapBand surgery with complications, to eating vegan. The latter of which helped her to naturally lose more than 80 pounds and drop all of her prescription medications! "I can now keep up with my kids...have more energy than ever...love to ride my bicycle, play golf, walk, run...and plan to run a 5k with my kids; I am also raising money to [run] in the St. Jude Marathon this year," said Dodd-Ruesing. So awesome of you to share your story, Melissa! Thank you for inspiring us all!

Read Melissa's self-told story on ForksOverKnives.com.

Predicted Annual Growth for Vegan Packaged Products!

on Wednesday, 23 November 2016. Posted in News

Predicted Annual Growth for Vegan Packaged Products!

As the environmental impacts of farming animals comes more into focus, health implications of consuming products made of animals more known, and people generally being more in tune with animal cruelty and welfare concerns, it is no surprise to hear that a recent market report by Technavio research firm found vegan packaged goods will experience an 11 percent annual growth rate between 2016 and 2020. "A new wave of consumers, especially millennials aged between 20 and 34 years, prefer vegan foods, owing to their concern toward animal welfare and environment-friendly food products," said Manjunath Reddy, the lead analyst at Technavio. This is not the first we have heard of trending and growth prediction in vegan goods! How wonderful and exciting it is to be vegan these days!

Read more about the report on BusinessWire.com.

65 Recipes for a Cruelty-Free Thanksgiving

on Tuesday, 22 November 2016. Posted in Tips & Ideas

65 Recipes for a Cruelty-Free Thanksgiving

Since 2012 Dana of The Minimalist Baker vegan food blog has consistently produced easy and beautiful recipes—with few and generally easy-to-find ingredients. That is why we love that she has put together this quick-link guide to a whopping 65 vegan recipes that would be perfect for a cruelty-free Thanksgiving this year! The list includes breakfast ideas to starters and appetizers, main entrees, desserts, and even homemade drink recipes. How does vegan biscuits and gravy sound for breakfast? Followed by a holiday lunch or dinner featuring crispy brussels sprouts with Sriracha aioli, curried butternut squash soup, one-hour vegan pot pies, and Mediterranean baked sweet potatoes, rounded out with deep dish apple crumble, and chili cinnamon bourbon hot toddies? Are you drooling yet?

Browse through all of the recipes at MinimalistBaker.com.

VEGAN RECIPE: Cinnamon Apple Pecan Pull Apart Bread

on Monday, 21 November 2016. Posted in Recipes

VEGAN RECIPE: Cinnamon Apple Pecan Pull Apart Bread

Does anything sound better than a warm loaf of cinnamon apple pecan bread? Exactly. Haha! This recipe takes a bit more time and planning so be sure to read through fully before you begin. This one is of course perfect for the holidays. Enjoy!

Ingredients:
1 cup almond milk
2 Tbsp. vegan butter
2 ground flaxseed "eggs" (2 Tbsp. flax + 6 Tbsp. warm water)
1/4 cup maple syrup
3 tsp. instant yeast
2 3/4 cup all purpose flour
1/4 cup all purpose flour
3 Tbsp. sugar
3 Tbsp. pecans
2 tsp. cinnamon
1 large apple, peeled and diced
1 Tbsp. vegan butter, melted

Directions:
1. In a medium microwave safe bowl heat the almond milk and butter until just melted.
2. Add flax eggs and maple syrup to the bowl. With a wooden spoon stir 2 3/4 cup flour and the yeast (just until the dough begins to pull away from the sides).
3. Place dough onto a lightly floured work surface and knead in the 1/4 cup flour until it is a smooth and elastic dough ball.
4. Lightly oil a separate bowl, place dough ball inside, cover with warm towel or plastic wrap, and place in a warm area and allow to rise for 30-45 minutes or until it doubles in size.
5. While dough is rising combine sugar, cinnamon, and pecans in a small bowl and set aside. 
6. When ready, re-flour your work area and a rolling pin. Turn dough onto the flour or parchment paper and roll out into a rectangle about 12" wide and 24 long. Sprinkle rectangle with cinnamon sugar mix and diced apples.
7. Preheat oven to 375°F and then cut strips lengthwise into the dough; the same width as your plan (make about 3-4 strips). Cut strips into 4" squares or less. Layer the cut squares on top of one another and place the stacks on their side into the buttered loaf pan. Repeat until all dough is stacked.
8. Melt 1 Tbsp. of butter and drizzle over loaf. Bake for 25 minutes. Remove and let cool 5-10 minutes before serving.

 

Find more great vegan recipes and tips check out SundayMorningBananaPancakes.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!!

New Deadlift Champion Sets Record in Iceland - And She's Vegan!

on Thursday, 17 November 2016. Posted in Inspiration

New Deadlift Champion Sets Record in Iceland - And She's Vegan!

With a record-setting deadline of 452 pounds, Iceland native Hulda B. Waage says it was her vegan diet that helped her pull out the win. "You can be strong without eating meat and animal byproducts," she said. "I've reached the age when the body produces more swelling. I believe my diet helps with this, and I recover more quickly after practices." Hulda has her sights set on the 2023 World Weightlifting Championships. Awesome, Hulda! Way to represent vegan athletes in a most wonderful way. And thank you for all you do to help inspire and forward a cruelty-free world. 

Learn more about Hulda's achievements at IcelandMonitor.mbl.is.

Animal Rights & The Election

on Wednesday, 16 November 2016. Posted in News

Animal Rights & The Election

Massachusetts voters have elected to gestation crates for pigs, veal crates for calves, and battery cages for hens; and makes it illegal to sell animal products that are obtained using confinement methods. "Question 3's gargantuan passage in Massachusetts [with 71 percent of voters in favor of the measure] sends the strongest signal yet that the era of cage confinement of farm animals is coming to an end," said Paul Shapiro, of HSUS. And more than 60 percent of voters in Oklahoma voted no on Question 777 (the right to farm proposal)—which addressed unregulated farming practices. Even though we would much rather be reporting on the freedom of all animals, it is reassuring (in some ways) to see that slowly but surely majorities are beginning to understand that the ways in which we use and treat animals is simply not okay.

Read more from the source article on VegNews.com.

It's Time for Field Roast's Celebration Roast w/Gravy & Stuffing!

on Tuesday, 15 November 2016. Posted in Products

It's Time for Field Roast's Celebration Roast w/Gravy & Stuffing!

The Celebration Roast  with Traditional Bread Stuffing and Gravy (made by Field Roast) is perfect for the holidays. Seasoned with rubbed sage and made using celery, cranberries, butternut squash, and fresh onions, the Celebration Roast is a perfect centerpiece for any holiday meal. It's also great sliced and used for sandwiches, to have for one or two people, re-heat-able throughout the week for quick and easy dinners, or those bigger family and friend get togethers. It's truly great for any occasion!

Find product and nutritional information at FieldRoast.com.

RECIPE: Vegan Shepherd's Pie Stuffed Acorn Squash

on Monday, 14 November 2016. Posted in Recipes

RECIPE: Vegan Shepherd's Pie Stuffed Acorn Squash

This one pretty much talks for itself: seasonal, healthy, packed with potassium and fiber, and perfect for holiday get togethers or home-style meals. Enjoy!

Ingredients:
2 acorn squash, halved and seeded
Vegetable stock, as needed (in place of oil)
Salt and pepper, to taste
Filling:
1 1/2 cups vegan meat crumble (try Simple Truth Meatless Crumble)
2 cups mixed vegetables
2/3 cups yellow onion, diced
2 Tbsp. shallot, diced
2-3 garlic cloves, minced
1/2 Tbsp. fresh thyme
Mashed potatoes:
4 russet potatoes, peeled (about 4 cups diced)
1/3-1/2 cup non-dairy milk, as desired
1/2 Tbsp fresh rosemary, minced
1/4 tsp. garlic powder

Directions:
1. Preheat oven to 375°F and prepare the squash (wash, dry, de-seed).
2. Roast squash, cut side down, for 40-55 minutes. 
3. In a large pot add diced potatoes, fill to top with water, and bring to boil. Cook until tender (about 10-12 minutes).
4. In a large skillet over medium heat cook onions and shallots, using the vegetable stock as needed to avoid sticking. 
5. Add in the veggies and meatless crumbles. Cook for another 10-12 minutes. 
6. Drain and mash the potatoes with non-dairy milk, garlic, rosemary, salt, and pepper. 
7. Once squash is done, stuff each half with about 1/2 cup of crumble/veggie mix and top with a scoop of potatoes.
8. Bring over to a broil and bake the stuffed squash until golden brown on top. Sprinkle with rosemary and serve hot!

 

Find more awesome recipes at ThePlantPhilosophy.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!!

Morrissey on Ending Live Animal Export

on Thursday, 10 November 2016. Posted in Inspiration, News

Morrissey on Ending Live Animal Export

Death from starvation, dehydration, and disease are common among animals that are routinely transported between countries, for slaughter. Long time animal rights activist and celebrity, Morrissey recently submitted a letter to Barnaby Joyce (Deputy Prime Minister of Australia) pleading for the end of live animal export. Morrissey wrote, "The horrific cruelty in the live-export industry is heavy enough to sink a ship...yet you insist on condemning millions of animals to this fate every year...If meat is murder, then live export is the slow boat to hell." Keeping with our 'news from abroad' theme of today's newsletter, we want to thank Morrissey for his decades of support for animals. May we all be inspired to do the best and most that we can for those who cannot speak.

Check out a copy of Morrissey's letter on PETA.org.au.

Vegan Food Sales Up 1,500% in the United Kingdom!

on Wednesday, 09 November 2016. Posted in Inspiration, News

Vegan Food Sales Up 1,500% in the United Kingdom!

While it is always exciting to know how cruelty-free products and vegan lifestyles are growing in mass, in the United States, it is also encouraging to hear that veganism is making headway in many places around the world. One example of this is a recent article sharing just how much vegan food sales are growing in the United Kingdom alone. "Consumer appetite for vegan-friendly foods in the UK is showing no sign of slowing down...we have listened to our customers and have hugely expanded our vegan selection this year, adding new and exciting products each week to become one of our strongest categories,"said Jacquest Thurichum, Buying Manager for Ocado (a British online supermarket). With sales up by 1,500% in the past year alone, it sure is exciting to know that change is in fact happening, on a global scale.

Read the source article on TheLondonEconomic.com.
(photo by Will Travel for Vegan Food)

JJ's Sweet Cocomels

on Tuesday, 08 November 2016. Posted in Products

JJ's Sweet Cocomels

For the caramel lovers out there you may already know that these yummy treats are traditionally made using heaps of milk and butter. Lucky for us JJ's Sweet Cocomels have a completely vegan, cruelty-free version of this classic sweet snack! Not only are these yummers totally vegan but they are also organic, gluten-free, corn syrup free, soy free, and non-GMO. They come in a variety of tasty flavors including sea salt, vanilla, espresso, and chocolate covered. We are always seeing these guys at VegFests all over the place and love how they support the growing vegan movement and rights for animals. Hip hip hooray for JJ's Sweet Cocomels! w00t! 

Find product and nutritional information at jjssweets.com.

RECIPE: Vegan Pumpkin Oat Muffins

on Monday, 07 November 2016. Posted in Recipes

RECIPE: Vegan Pumpkin Oat Muffins

It is still pumpkin-everything season as far as we are concerned and therefore we have dug up an old favorite from the Fettle Vegan food blog! These pumpkin oat muffins only require about ten ingredients (depending on your preferred toppings) and are perfect for those upcoming holiday get togethers. Enjoy!

Ingredients:
2 ripe bananas
1/4 cup brown sugar
1/4 cup coconut oil
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/4 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
2/3 cup pumpkin puree
muesli and cinnamon, for topping

Directions:
1. Preheat oven to 350°F and grease or line a muffin tin.
2. In a mixing bowl mash the bananas thoroughly.
3. Add sugar and coconut oil and stir until well combined.
4. In a separate bowl combine cinnamon, salt, flour, baking powder, and baking soda.
5. Add dry ingredients to wet and whisk together until just combined.
6. Add pumpkin puree to mixutre and stir again (careful not to over mix).
7. Spoon batter into prepared muffin tins, filling about 3/4 of the way.
8. Sprinkle with muesli and cinnamon and place in oven.
9. Bake for about 20 minutes or until inserted toothpick comes out clean. 
10. Let cool slightly before serving. 

Find more great and simple fully vegan recipes on 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!!

World's Happiest [Vegan] Man

on Thursday, 03 November 2016. Posted in Inspiration

World's Happiest [Vegan] Man

A 12 year long study conducted by neuroscientist Richard Davidson (at the University of Wisconsin) has found Matthieu Ricard (a French-born Buddhist monk) to be the happiest man in the world. And, he is vegan! Ricard participated in the study that recorded his brain signals with more than 200 sensors. Researchers found that "when Ricard was meditating on the topic of compassion, his gamma ray readings—which are connected to learning, memory, attention, and consciousness—were off the charts," notes VegNews' coverage of the story. In a recent blog post about his decision to live vegan, Ricard says, "We can find means to survive without causing suffering to others." Well said, Ricard! ::hearts::

Check out the source article on VegNews.com.

Australia's Multi-Million Dollar Vegan Milk Industry

on Wednesday, 02 November 2016. Posted in News

Australia's Multi-Million Dollar Vegan Milk Industry

IBISWorld, an Australian research company, has released a new report demonstrating the incredible growth of plant-based milks in the country. With a growing value of $153 million, analyst Lauren Magner says, "his figure has been growing quite quickly over the past five years as the popularity of alternative milks has grown...and we have expected [six] percent per annum growth over the past five years." What's more, the country has seen a vast increase in eateries that were once vegan-friendly, becoming fully-vegan, particularly in cities such as Melbourne and Sydney. Pizzerias, coffee shops, and bakeries are all jumping on the fully-vegan band wagon and it is exciting to see how compassionate eating is spreading across the globe.

Read the full research report on IBISWorld.com.au.

New Summer Cookbook: The Vegan Air Fryer, by JL Fields

on Tuesday, 01 November 2016. Posted in Books & Media

New Summer Cookbook: The Vegan Air Fryer, by JL Fields

We might be getting ahead of ourselves on this one but we are just too gosh darn excited to keep this from you! The lovely JL Fiends (author of Vegan Pressure Cooker and co-author of Vegan for Her) has a new cookbook due out this coming June called The Vegan Air Fryer: Delicious Healthy Recipes with Deep-Fried Flavor. Per the description, "If you love fried foods, but don't want the oil, added fat, and mess of frying, then you will want this cookbook... Now you can eat delicious "fried" foods while staying healthy." The cookbook has more than 80 recipes including jalapeno poppers, potato chips, eggrolls, fried chick'n, vegetable dumplings, fajitas, grilled cheese sandwiches, and more!

Pre-order your copy of The Vegan Air Fryer today at Amazon.com.

RECIPE: Spicy Vegan Pumpkin Soup

on Monday, 31 October 2016. Posted in Recipes

RECIPE: Spicy Vegan Pumpkin Soup

Have you gone pumpkin picking this year? It's the season for pumpkin-everything and that includes warm, hearty soup like this delicious one from the Sunday Morning Banana Pancake foodie blog. Enjoy with a side of warm garlic bread for dipping and you can't go wrong; perfect for a few meals for one or one meal for many. Enjoy!

Ingredients:

1 small onion, chopped
2 medium carrots, scrubbed and chopped
1 small jalapeno, seeds removed
2 cloves garlic, minced
1 15 oz. can of pumpkin (not pumpkin pie filling)
1 15 oz. can of white beans, drained and rinsed
6 cups water (or vegetable stock)
2 tsp. ground cumin
Salt, to taste
Pepitas, cumin, and salt, to garnish

Directions:

1. Over medium-high heat, in a medium soup pot, drizzle oil of choice and add onion, carrots, jalapeno, and garlic. Season with salt and cook for 1-2 minutes until onion begins to turn translucent.
2. Add canned pumpkin, beans, and cumin. Season again with salt, if desired.
3. Add water (or vegetable stock) and stir.
4. Cover and bring to a boil. Reduce heat to a simmer. Let simmer for 20-30 minutes.
5. Remove from heat. Using an immersion blender, blend soup until silky smooth.
6. Ladle into bowls and top with pepitas , cumin, and salt if desired. 

Find more awesome seasonal recipes at SundayMorningBananaPancakes.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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