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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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Vegan Businessmen Collaborate on VeganSmart plant-based protein

on Thursday, 18 January 2018. Posted in Inspiration

Kareem Cook and Claude Tellis acquired Naturade (Naturade offers a full line of health products since 1926) in 2012.

Kareem and Claude meet in college and reconnected after business school. After moving to California, they were shocked at the rate of childhood obesity in the Los Angeles area and decided to help reduce that number. Thus began their journey to spread health and wellness. They decided to start a healthy vending company, then they acquired the contract for all the public schools in LA, were responsible for junk food being banned in LA schools, and are leading the state of California to banning junk foods. Still not satisfied, they wanted a larger platform to help African Americans prevent common illnesses that plague the community. Both Kareem and Claude’s families and many African Americans suffer from hypertension and diabetes, illnesses that can be prevented or managed by diet. Their passion lead them to develop a business plan to prevent illnesses like diabetes. Their plan involved the purchase of Naturade (Naturade offers a full line of health products). Once they purchased Naturade their efforts to educate the African American community about the benefits of a healthy lifestyle began in earnest. They were introduced to people who shared similar viewpoints. They paired up with Badass Vegan John Lewis to create VeganSmart, a plant-based protein powder.

You can read Kareem and Claude’s story here and Naturade here.

Never Be Silent

on Wednesday, 17 January 2018. Posted in Books & Media, Tips & Ideas

PETA's (People for the Ethical Treatment of Animals) Never Be Silent campaign features a series of quotes from Dr. Martin Luther King that resonate with the animal rights movement: “The fate of animals today is similar to that of humans who were subjected to slavery and other civil rights injustices—they, too, are tortured, abused, and neglected as humans once were and sometimes still are. More than 63 billion animals are slaughtered every year in the United States for the food industry, without even a thought to their feelings or needs. They languish in small stalls and cages, deprived of everything that is natural and important to them, until the day that they are sent to slaughter. Animals suffer similarly for the sake of entertainment, fashion, and experimentation.”

Never be silent shares these quotes from Martin Luther King Jr. so that you can share them with your friends and family in order to lend your voice to suffering animals today.

You will find more of Dr Martin Luther King's quotes here.

Vegetarian Diets & CVD Risk Factors in Black Adventist Study

on Tuesday, 16 January 2018. Posted in Health

Beneficial effects of vegetarian diet come from a one-of-a-kind Adventist Health Study-2 (AHS-2) cohort of Seventh-day Adventists comparing cardiovascular risk factors of vegetarians and non-vegetarian black individuals in the USA. Cardiovascular disease or CVD is a leading cause of death for most ethnicities in the United States. Among non-Hispanic blacks ages 20 and older, 46% suffer from CVD, responsible for the deaths of nearly 100,000 African Americans in 2012. The Adventist Health Study confirms that black vegans and lacto-ovo-vegetarians (as a combined category) had significantly lower prevalences of CVD risk factors compared with non-vegetarian black Adventists. Vegetarian/vegans had 44% lower odds of hypertension; prevalence of diabetes was 8·9% in vegetarian/vegans, 18·8% in pesco-vegetarians and 15·6% in non-vegetarians, indicating a lower risk of diabetes as well as significantly lower odds of high LDL-C compared with non-vegetarians and pesco-vegetarians.

You'll find the full report at the National Center for Biotechnology Information website.

Recipe: Happy MLK Day! Vegan Pecan Pie

on Monday, 15 January 2018. Posted in Recipes

Happy MLK Day! Vegan Pecan Pie
Jenné is the Georgia Peach living in LA via NYC who’s behind Sweet Potato Soul and this week's recipe. It's Jenné tribute to Dr. Martin Luther King. “To honor the man who demanded action, championed for equality, and sacrificed so much for all of us,” Jenne made his favorite dessert, Pecan Pie. Her secret ingredient to replace the eggs in this classic dessert is sweet potato plus arrowroot.

Ingredients:
CRUST
1¼ cup all-purposep flour
¼ tsp sea salt
½ cup Earth Balance vegan butter, cubed and chilled
¼ cup ice cold water
FILLING
1 cup sweet potato purée
3 Tbsp arrowroot powder or cornstarch
¼ cup Earth Balance vegan butter
4 Tbsp soy milk
1 cup raw cane sugar
½ cup corn syrup
2 tsp vanilla extract
¼ tsp sea salt
2 cups toasted pecans

 

Directions:

MAKE CRUST

  1. In large bowl, combine flour and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, gently mix to form a ball. Be careful not to overwork it. Wrap dough in plastic and refrigerate 4 hours or overnight.
  2. When ready to bake preheat oven to 350°.
  3. Generously flour work surface, use rolling pin to roll dough out flat (about ⅙ inch). Gently place dough over pie dish, pressing evenly to bottom and sides.
  4. Place pie weights (or dried beans) in large piece of parchment in center of pie to keep crust from puffing and losing shape while baking.
  5. Bake 20 minutes.

MAKE FILLING (do this while the crust is in the oven)

  1. Combine sweet potato puree and arrowroot powder in large mixing bowl, set aside.
  2. In sauce pan combine vegan butter, soy milk, sugar, corn syrup, vanilla, and sea salt. Use whisk to melt and combine, stirring constantly as mixture begins to boil.
  3. Cook about 3 minutes, remove from heat.
  4. Slowly pour sugar mixture into bowl with sweet potato and arrowroot, and whisk.

ASSEMBLE THE PIE

  1. Remove from oven and spread toasted pecans onto bottom of crust. Pour filling over pecans, and shake a few times to set whole filling.
  2. Bake 45-50 minutes at 350°.
  3. Remove from oven, allow to cool one hour.
  4. Enjoy!

You’ll find this and other great recipes, videos and more at sweetpotatosoul.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!!

One Woman's Journey from Cancer to Health

on Thursday, 11 January 2018. Posted in Inspiration

Bernadette Bohan calls herself “an ordinary woman whose life was turned upside down by two different types of cancer. The stomach-lurching experience of being diagnosed with breast cancer was terrifying. It was a painful way to learn the value of health and a lesson I was to learn the hard way.” After her second bout with cancer, Bohan made some sweeping changes to her life, including adopting a raw vegan lifestyle. Now, 15 years later and at age 60, Bohan credits her health habits and plant-based lifestyle with her youthful appearance and good health. “Look, there is no magic cure,” says Bohan. “You are going to age. But you can slow down the process by eating good food that nourishes the cells and strengthens the immune system.”
 

You can read Bernadette’s story at her website changesimply.com.
 

The Minimalist Vegan: A Simple Manifesto

on Wednesday, 10 January 2018. Posted in Books & Media

Maša and Michael Ofei (M & M), a vegan minimalist couple from Canberra, Australia are excited to share their first book, The Minimalist Vegan: A Simple Manifesto On Why To Live With Less Stuff And More Compassion. Their journey In 2014 they became minimalists and more: “We also became vegans overnight" says Maša, "after watching a documentary EARTHLINGS. Their book is different from others on minimalism or veganism. "Our first published book is not a plant-based cookbook, or a how-to be a minimalist vegan...Instead, we’ve opted to create a manifesto, a mantra if you like, on why you should live with less stuff and more compassion. We want to call out your excuses so the “how” becomes effortless. That’s the goal.” 

To read more, visittheminimalistvegan.com.

USDA Needs Comments by Jan. 17

on Tuesday, 09 January 2018. Posted in News

The US Department of Agriculture (USDA) will withdraw the Organic Livestock and Poultry Practices final rule regarding organic animal care and humane practices, citing concerns the rule “may hamper market-driven innovation and impose unnecessary regulatory burdens.” USDA's action goes against organic farmers, businesses, and consumers ready to advance animal welfare standards. Even the Center for Food Safety opposes the reversal, stating consumers already expect humane treatment of animals providing organic poultry and eggs; yet, some producers consider small, cement, fenced areas as outdoor access. USDA will accept written comments until January 17.

Instructions for submitting comments online: http://www.regulations.gov

The full article is at TheHill.com.

RECIPE: Smoky Split Pea Soup with Kale

on Monday, 08 January 2018. Posted in Recipes

We searched for a recipe that would feature ingredients high in folic acid since this is folic acid awareness week. And while we absolutely love Nava Atlas and her versatile kale saladswith the cold winter weather, this Smoky Split Pea Soup with Kale won us over. We know it will warm you, too! Protein-packed split peas join nutrition-dense carrots and kale for a decidedly delicious dish.

Ingredients:
6 cups of veggie broth
1 Tbs liquid smoke
a pinch of celery salt
1/2 tsp garlic powder
2 cups of yellow split peas, rinsed and drained
1 large Yukon gold potato, diced
3 carrots diced
2 big handfuls of kale, the tough stems removed and chopped into bite-size pieces
1/2 tsp fresh chopped thyme
black pepper to taste

Instructions:
1. Add broth, celery salt, liquid smoke, split peas, garlic powder, potato and carrot to large soup pan and let boil for ten minutes.
2. Bring down to simmer, add thyme and cook for another  30 mins and give it a good stir to help split peas break up and go all nice and mushy.
3. Add kale, stir through and cover pan. 4. Cook for another 5 minutes, taste for seasoning and add pepper.
4. Serve with toasty garlic bread.

Try this and other great recipes from invegetableswetrust.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 Campaign: Animal Rescue Groups to Go Vegan

on Thursday, 04 January 2018. Posted in Inspiration

New Campaign: Animal Rescue Groups to Go Vegan

Animal welfare organization Brother Wolf Animal Rescue (BWAR) noticed an increase in rescue work relative to floods, fires, and natural disasters. When they reached out to scientists and experts to determine the cause of this global shift, they discovered that the meat, dairy, and egg industries were driving climate change and causing a mass species extinction of epic proportions.

BWAR Executive Director Paul Magee Berry explains“Learning that, as of this year, we’ve already lost up to 70% of the world’s wildlife population since 1970, and that we’re on track to lose 90% of the world’s wildlife by 2025...that's less than ten years from now! It’s easily the most urgent crisis for animals in the history of the movement – and no one is talking about it, at least not with any real urgency.”

Since going vegan is the most powerful way to fight back against this force, BWAR has committed itself to raising awareness and getting other groups on board. They’ve created a Facebook page for the campaign and petition: Save the Animals, Save the Earth calls for animal group across the country to adopt a public vegan policy in order to prevent a planetary crisis.
 
You can read the full article by clicking here, find out more about the group here, and sign the petition here.

Vegan Breakfast Pockets from Gardein

on Wednesday, 03 January 2018. Posted in Products

Vegan Breakfast Pockets from Gardein

Quick! Add this to your grocery shopping list, because you’re going to want to have this for your morning breakfast menu! Gardein, plant-based meat maker extraordinaire, has released a first-of-its kind breakfast pocket, complete with a vegan egg scramble. Their newest addition to their 'grab & go goodness' line of pocket foods includes breakfast and pizza pockets as well as chick’n and black bean sliders. The first breakfast-inspired item, these pockets are frozen, microwaveable, and cook in three minutes. Each bun is stuffed with meatless sausage, spinach, red peppers, cheddar shreds and scrambled vegan egg. It’s everything you could ever want in a breakfast pocket, and it’s vegan!

For this and other great Gardein products, visit their website.

Plant-Based Foods are The Mega Trend of 2018

on Tuesday, 02 January 2018. Posted in News

Plant-Based Foods are The Mega Trend of 2018

New research shows that in 2018, vegan cheese will become commonplace in restaurants, plant-based meat will gain traction, and big brands will launch more vegan ice cream options. The report titled “Food & Beverage Forecast” predicts that plant-based food will be the top “mega-trend” of 2018. Last year, vegan-related Google searches increased by 90 percent, plant-based food consumption among Americans rose to 83 percent, and 35 percent of consumers chose alternative sources of protein over red meat. The report goes on to explain that consumers are increasingly demanding plant-based options, and traditional restaurants are responding! On the retail side, the report states that ice cream launches will boom. Boom! 

You can read the full report by clicking here.

GRILLED VEGGIE KEBABS WITH POTATOES & TOFU

on Monday, 01 January 2018. Posted in Recipes

GRILLED VEGGIE KEBABS WITH POTATOES & TOFU
Happy 2018! Here's a recipe to start the new year with some sizzle. These glazed Grilled Veggie Skewers are packed full of colorful vegetables like bell peppers, purple onion, zucchini, mushrooms, roasted Garlic Herb Potatoes, and marinated tofu cubes, all slathered in a sweet maple BBQ glaze. Mmmm!

This versatile dish can be served on skewers for an easy finger-food appetizer, as a tasty side next to a veggie burger, or on a bed of rice, quinoa, or couscous for an easy and elegant entrée! And it adapts nicely to being cooked on the barbeque or in the oven, so you can enjoy these beauties all year long. Now let’s enjoy some vegan BBQ!

Ingredients (Marinade & Glaze)

  • 1/4 cup maple syrup
  • 3 Tbsp. soy sauce
  • 2 Tbsp. bbq sauce
  • 1 Tbsp. sriracha
  • 1/2 Tbsp. olive oil
  • Pinch of garlic powder
  • Veggie Skewers
  • 1/2 lb. small potatoes
  • 1 14 oz package extra-firm tofu
  • 1 small zucchini, chopped 
  • 1 large bell pepper, cut
  • 4-5 large mushrooms, cut
  • 1/4 red onion, cut into large chunks

Instructions

1. Mix together marinade ingredients.
2. Chop tofu into large ¾" -1" cubes, marinate for 1-2 hours.
3. Preheat oven to 450° F.

4. Prepare potatoes according to the package instructions. Place foil on a large baking tray, and prepared potatoes on top. Bake for 10 minutes.
5. When ready, remove from oven and move potatoes to one side of the baking tray. Line the other side with parchment paper and arrange the tofu cubes. Return to oven and bake for 15 minutes. Flip tofu and stir potatoes before baking for another 10 minutes.
6. While tofu and potatoes bake, heat remaining marinade in small saucepan over medium heat. Simmer gently for 5 minutes or until slightly thickened.
7. Spray a grill top with a light coat of oil. Lightly precook vegetables for about 5 minutes until slightly tender. Add salt, to taste.
8. Assemble your skewers by beginning and ending with a piece of tofu or potato (this will prevent veggies from slipping off the skewers), alternate skewering a variety of veggies, tofu, and potatoes, making sure to have an equal amount of each food per skewer.
9. Brush assembled skewers with glaze and grill until veggies are tender. Pour any remaining glaze over skewers and serve over a bed of rice.

For more great recipes like this one, visit Brittany at ilovevegan.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!!

 

“...I count my blessings every day.” Man's Dog Saves His Life on The Daily.

on Thursday, 28 December 2017. Posted in Inspiration

“...I count my blessings every day.” Man's Dog Saves His Life on The Daily.

It's that time of year wherein many folks seem to be more open to hearing and receiving messages of compassion. And this story is sure to leave you in a pile of tears. In this short video feature, we meet Andy who has struggled with heroin and crack addiction, as well as homelessness. On more than one occasion, he'd contemplated suicide as a resolution to feeling alone in a world that seems to discard those who struggle, like Andy. Everything changed when Bailey came into his life. Andy said, "[Bailey] looks to me for food, love, and play. [He gives me a purpose, a role. It's an incentive to stay clean and have a home]." It's kind of amazing to think about just how many wonderful and at times life-saving ways non-human animals can affect change in the lives of those around them. Here's to Andy for finding resolve in helping himself and to Bailey for helping him find it.

What the full video feature on the Channel 4 News Facebook page.

Aldi Grocery Brand Vegan Ice Cream

on Wednesday, 27 December 2017. Posted in Products

Aldi Grocery Brand Vegan Ice Cream

Okay seriously though it's becoming nearly impossible to keep up with all of the dairy companies that are droppin' vegan ice cream options like it's their job. Err. Haha! No, no we're not complaining. Just the opposite actually. Y'all, introducing vegan ice cream options by and at Aldi! The UK-based global discount supermarket has joined the likes of Ben & Jerry's, Halo Top, Telenti, Breyers, and Trader Joe's with the inclusion of dairy-free frozen desserts! Their two new additions include Coconut Cream and Coconut Cream Chocolate, and will first be distributed throughout their UK and UK grocery stores. The best part? Each pint is priced at less than $2.00!

Get product and nutritional info. at Aldi.us.

Meat Sales Slow Due to Veganism

on Tuesday, 26 December 2017. Posted in News

Meat Sales Slow Due to Veganism

The world's largest market research company, Research and Markets, recently reported a noteworthy difference in processed meat sales, particularly that of pepperoni. "Market researchers...stated that there is a growing demand for transparency in all stages of the production of processed meats, and as consumers seek out these labels, product costs increase," noted VegNews' coverage on the topic. Based on findings, the researchers also believe that the current trend toward plant-based foods is a primary contributing factor to said drop in sales. As such a number of meat companies have been investing in and look to plant-based alternatives.

Check out the source piece on VegNews.com.

Vegan Peppermint Hot Chocolate w/'Mallows

on Monday, 25 December 2017. Posted in Recipes

Vegan Peppermint Hot Chocolate w/'Mallows

Happy holidays! And if you celebrate Christmas, Merry Christmas today! Yep, that's right, even on Christmas day we've go your Meatout Mondays newsletter rockin' and rollin' ::wink:: Right, so we thought we'd go simple and straightforward this week with a sassy holiday-themed, seasonal-appropriate, easy peasy recipe: hot chocolate. Yep. Enjoy!

Ingredients:
1 15oz. can of full-fat coconut milk
1 oz. (about 1/4 cup) vegan choc. chips
1/4 cup sugar (or 2 Tbsp. maple syrup)
2 Tbsp. vegan cocoa powder
1 tsp. vanilla extract
3/4 tsp. peppermint extract
Pinch of salt
Mint leaves, for garnish
Vegan marshmallows, if you'd like

Directions:
1. In a medium saucepan whisk together the milk, sugar, and salt over low heat until the sugar dissolves. 
2. Whisk in the other ingredients and cook until hot (do not boil).
3. Pour into your serving mugs, top with marshmallows and a sprig of fresh mint.

~

Get more vegan holiday recipes on Good-Saint.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!!

More Than 2 Dozen Schools in Los Angeles Add Vegan Lunch Options Per Request

on Thursday, 21 December 2017. Posted in Inspiration

More Than 2 Dozen Schools in Los Angeles Add Vegan Lunch Options Per Request

It wasn't long ago that we'd gotten wind of some vegan shifts happening within the Los Angeles Unified School District (LAUSD), but it wasn't until last week that the news broke: 35 LA schools are officially adding vegan lunch menu options by this coming January! After a successful test run resulting in more than 30,000 vegan meals purchased at lunchtime, the schools decide to go all-in. Food Services Director for LAUSD, Joseph Vaughn said, "The data clearly shows that a sufficient number of students desire vegan options in addition to the regular lunch menu." Earlier this year the New York City public school district also announced their commitment to including vegan options in all 1,200 of their schools too!

Learn more about this exciting news at LiveKindly.co.

A $4 Billion Vegan Cheese Market?!

on Tuesday, 19 December 2017. Posted in News

A $4 Billion Vegan Cheese Market?!

With an estimated compound growth rather of 7.6 percent, over the next six years, the Bharat Book Bureau (BBB)—a market research firm—has determined that by 2024 the vegan cheese industry will be valued at a staggering $3.9 billion. The report noted that there are "various factors such as growing consumer demand for environmentally- friendly and animal-free sources of protein, rising concerns over antibiotic allergens, hormone use, [and] animal welfare concerns are driving the growth of the global vegan market."

See the survey results and learn more on MyNewsDesk.com.

Photo by Connoisseurus Veg

VEGAN RECIPE: Roasted Garlic Potato Bisque

on Monday, 18 December 2017. Posted in Recipes

VEGAN RECIPE: Roasted Garlic Potato Bisque

For our garlic-loving friends, we've got the ultimate yum-ness for you in this week's newsletter. Check out this light, easy to prepare, bisque that's sure to knock the socks off anyone you end up sharing it with (if you choose to share it, of course). Plan ahead as it does require some time to simmer and roast. Maybe add a side of garlic bread too! Enjoy!

Ingredients:
4 heads of garlic
3 large potatoes
1 tsp. coriander
Salt
4 cups vegetable broth, or water
Olive oil
Scape pesto

Directions:
1. Preheat over to 375° F.
2. Slice tops off each head of garlic, drizzle with olive oil and wrap in tinfoil
3. Roast the garlic for 40 minutes.
4.  While garlic is roasting, peel and cut potatoes.
5. In a medium pot, saute with a turn of olive oil and coriander until coriander is fragrant. 
6. Add broth and simmer on low for 30 minutes.
7. Add the roasted garlic, season with salt to taste.
8. In a blender (immersion works best) puree until smooth
9. Serve with a teaspoon of scape pesto and a drizzle olive oil.

 
Get more great vegan recipes on SundayMorningBananaPancakes.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes toFacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Famous Actor, Rainn Wilson, Ditches Meat When He Realizes What It's Made From

on Thursday, 14 December 2017. Posted in Inspiration

Famous Actor, Rainn Wilson, Ditches Meat When He Realizes What It's Made From

Okay, we get it, every few days it seems another celebrity is claiming "vegan" only to get a bunch of praise from the veg community and then suddenly they're back on the cruel "meat train." So why share another celeb-goes-vegan story? Well, being grateful for the positive media coverage is one thing, but also being super duper hopeful this one will stick is another! Rainn Wilson of the popular TV show, The Office announced on the Conan show that he's become vegan after realizing that bacon is made from pigs. Wilson's wife rescued two potbelly pigs who live in their backyard. "[One] morning [the pigs] hadn't gotten up yet, and I was microwaving some bacon, chomping on it, looking at these adorable little pigs. So it was just heartbreaking to sit there looking their beautiful little faces, staring at them. It was macabre and terrifying, so I went vegan," said the actor. w00t. You go, Rainn!

Check out the full story and see the video on TeamCoco.com.
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