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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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Cattle Rancher Turns Factory Farm into Animal Sanctuary

on Thursday, 22 September 2016.

Cattle Rancher Turns Factory Farm into Animal Sanctuary

Mark Lanigan, a former cattle ranch farmer based in Canada, has made media waves this past week with his announcement to switch his animal agriculture and slaughter business to a haven for farmed animals. Farmhouse Garden Animal Home sits on 100 acres and will be a forever home to about two dozen cows, geese, a donkey, and horses. "How hypocritical of me to give something so much love, [when] the end thing is so different from that love," Mike said in an interview with The Dodo. Lanigan also plans to grow vegetables to sell at a local farmers' market, gather maple syrup, and collect lumber, in order to make the most of his property. Mike notes that he also intends to rescue and home cows from other nearby slaughterhouses and farms.

Read more about Mike's story on TheDodo.com.

Fraud in The Fish Farming Industry

on Wednesday, 21 September 2016. Posted in News

Fraud in The Fish Farming Industry

The Oceana conservation organization recently revealed the results of an investigation, finding that 82 percent of the samples of fish tested in Italy were incorrectly labeled; nearly half of which were made up of endangered aqua life. And 58 percent included some species that are poisonous to humans. According to VegNews' coverage, "Oceana determined that the motivation behind the mislabeling is profit-driven as cheaper fish could be sold to consumers under misleading labels—such as "sustainable" and "wild-caught." The findings will be presented next week at the Our Ocean Conference in Washington, DC."  If we stopped trying to kill and eat these beautiful creatures, we wouldn't have to worry about extinction, getting poisoned, or having this conversation at all! ::sigh::

Check out the source article on VegNews.com.

World Day for Farmed Animals: #FastAgainstSlaughter 2016

on Tuesday, 20 September 2016. Posted in Tips & Ideas

World Day for Farmed Animals: #FastAgainstSlaughter 2016

It's that time of year when we stand together to bring attention to the horrific mass slaughter of farmed animals worldwide. Through the voluntary sacrifice of food on October 2nd, we will amplify the voices of the billions of farmed animals suffering around the world. We aim to inspire others to learn the truth, and to mobilize a compassionate global community who will not wait for justice, but who will make it a reality. Share on social media, change your profile pics, and rally the troops. Let's work together to highlight demonstrate how terrible the lives of these beautiful, sentient, beings truly are. Follow the link below to register as a participant in this year's World Day for Farmed Animals. 

Learn more and sign up today at DayForAnimals.org.

RECIPE: Quick Tomato Tartines + Homemade Pesto

on Monday, 19 September 2016. Posted in Recipes

RECIPE: Quick Tomato Tartines + Homemade Pesto

As tomato season winds down we thought it would be fun to share this super simple, appetizer-esque recipe from the ever wonderful Sunday Morning Banana Pancake food blog. Tomatoes pair incredibly well with pesto but unfortunately not all store bought pesto brands are vegan. Luckily, homemade pesto is super easy to make and only requires about six ingredients. Nifty! Try it out for yourself with this handy recipe!

Tartine Ingredients:

2 slices ciabatta bread, grilled
Pesto (ingredients below)
4 slices heirloom tomatoes
Salt, to taste

Pesto Ingredients:

2 cups fresh basil leaves
1/3 cup pine nuts
1-2 cloves garlic
2 Tbsp. nutritional yeast
1/4-1/3 cup olive oil
Salt, to taste

Directions:

1. In a food processor place basil leaves, pine nuts, garlic, and nutritional yeast. Process for about 30 seconds or until nuts begin to breakdown. 
2. With the processor running, drizzle in the olive oil until well blended. 
3. Add in salt, to taste and pulse a few times to incorporate. 
4. To assemble, spread one side of the 2 slices of bread with pesto, layer with slices of tomatoes and sprinkle with salt. 

Find more great vegan recipes and tips 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!!

Cancer-Free Without Chemo...

on Thursday, 15 September 2016. Posted in Inspiration

Cancer-Free Without Chemo...

Two days before Kelly Binkoski's lumpectomy and sentinel node biopsy—after being diagnosed with invasive ductal carcinoma, triple negative a few weeks earlier—Kelly opted out of the conventional treatment and took a chance on Dr. McDougall's 10-day Live-in Program. "...after 18 months...I am cancer free, and my cholesterol has dropped another 27 points... My weight dropped from 150 to 120. I feel stronger, healthier, and more energetic," said Kelly. Her husband has also adopted plant-based diet, based on Dr. McDougall's program, and "no longer needs daily antacids, allergy medication, or the Naproxen he used to take for joint pain. He has dropped 30 pounds and looks and feel great," she said. Ah, Kelly! That's awesome. Thank you for sharing your story and inspiring others to adopt a cruelty-free lifestyle, for "our" bodies too! 

Read Kelly's full article on ForksOverKnives.com.

"Dairy Heard Retirement" Scandal's $52 Million Lawsuit

on Wednesday, 14 September 2016. Posted in News

In a shocking reveal, the National Milk Producers Federation, has been found guilty via a class action lawsuit, to have killed 500,000 cows in an effort to reduce the country's milk supply, illegally pushing higher sales costs. Managing partner of Hagens Berman law firm, Steve Berman said, "The biggest dairy producers in the country, responsible for almost 70 percent of the nation's ilk, conspired together in a classic price-fixing scheme, forcing higher prices for a basic food item onto honest consumers and families." The initial investigation into the case started nearly five years ago, via Compassion Over Killing. 

Read more about this case and to file a claim go to COK.net.

Rebel Kitchen's Vegan Milks & Yogurts!

on Tuesday, 13 September 2016. Posted in Products

Rebel Kitchen's Vegan Milks & Yogurts!

Heads up folks! There is another new cruelty-free milk on the market! Straight from London, Rebel Kitchen has joined the ranks in fantastic non-dairy vegan options as far as milk and yogurt goes! With no added sugar or preservatives, and only made using four clean ingredients, their "mylk" comes in Coffee, Chai, and Green Tea flavors. We hear it is quite rich and smooth as well! Rebel Kitchen also produces bottled coconut water! We're jazzed to know Rebel Kitchen products can be found in many Whole Foods Markets and select co-op and health food stores throughout the United States, and around the world!

Find product and nutritional information at Rebel-Kitchen.com.

RECIPE: Easy 5-Ingredient Vegan Biscuits

on Monday, 12 September 2016. Posted in Recipes

RECIPE: Easy 5-Ingredient Vegan Biscuits

These easy peasy biscuits are absolutely perfect for fall! You could find a way to enjoy them with almost every meal but we think trying them out for breakfast on a cool, damp morning, sounds just lovely. Serve 'em up with some homemade strawberry jam, peanut butter, or some cruelty-free butter (have you tried Miyoko's Creamery European Style Cultured Vegan Butter?). Enjoy!

Ingredients:

2 cups flour
1 Tbsp. baking powder
3/4 tsp. salt
1/2 cup vegan butter 
3/4 cup unsweetened non-dairy milk, of choice
1-2 Tbsp. rosemary, optional
1-2 Tbsp. lemon zest, optional

Directions: 

1. Preheat oven to 375°F.
2. Mix dry ingredients together (plus "optional" ingredients, if using).
3. Cut butter with a pastry cutter or fork.
4. Ad non-dairy milk to dry ingredients, and mix with a wooden spoon until just combined so you don't melt the butter.
5. Form messy semi-flattened balls and bake 12-15 minutes (they won't really brown so use your nose and eyes to judge when they are done).
6. Serve with vegan butter and/or jam. 

Find many more user-contributed vegan recipes at PlantBasedOnABudget.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!!

10 Yr. Old Vegan Boxing Champ May Have Saved His Father's Life

on Thursday, 08 September 2016. Posted in Inspiration

10 Yr. Old Vegan Boxing Champ May Have Saved His Father's Life

This is not just a story of a compassionate, talented young boxer out of Queens, New York. This is also a tale of a boy inspiring his father to choose a vegan lifestyle! After being inspired by other vegan boxers like Cam Awesome and David Haye, 10 year old Ra-leek Born decided to become vegan. He also happens to be a national champion boxer in his age class! In researching veganism for his son, Ra-leek's father, Ra-tru has since become vegan as well, to help his type 2 diabetes. He said, "I lost 60 pounds and I no longer take any medications. I feel great now. I give all my thanks to my son for pushing me to let him be vegan. I tell him all the time that he may have saved my life!" 

Learn more about Ra-leek and his dad on QNS.com.

Demand for Tyson Foods to Restructure - Attention to Plant-Based Meat Alternatives

on Wednesday, 07 September 2016. Posted in News

Demand for Tyson Foods to Restructure - Attention to Plant-Based Meat Alternatives

It looks like food giant, Tyson is will soon be facing some heat with its investors and shareholders regarding its lack of attention to animal welfare concerns by consumers and the ever growing plant-based meat industry. "The demand for plant-based proteins is skyrocketing and needs to be considered and accounted for in business planning," said Marissa LaFave of Green Century Capital Management. She goes on, "Failure to see around corners and adjust to changing demands places the company at a great disadvantage relative to its competitors in the food industry who are already innovating in this area." 

Read from the source article on VegNews.com.

Coming Soon: Vegan S'Mores Girl Scout Cookies!

on Tuesday, 06 September 2016. Posted in Products

Coming Soon: Vegan S'Mores Girl Scout Cookies!

Okay, we may be jumping the gun here in terms of sharing something a wee bit early (before it is actually ready and available to obtain) but when we heard the news that the new Girl Scout S'mores cookies will be vegan, well we just could not help but share the news immediately! According to PETA's research into the matter, "The s'mores-style cookie that's made by ABC Bakers is vegan, and it's described as a "crispy graham cookie double dipped in yummy créme icing and finished with a scrumptious chocolatey coating." Yep. Other Girl Scout cookie flavors that are also vegan (the ones made by ABC Bakers) include Thin Mints, Thanks-A-Lots, Lemonades, and Peanut Butter Patties. Woohoo!

Check out the article that broke the news at PETA2.com.

RECIPE: Blueberry Cookie Dough Smoothie (by The Plant Philosophy)

on Monday, 05 September 2016. Posted in Recipes

RECIPE: Blueberry Cookie Dough Smoothie (by The Plant Philosophy)

How the heck is it already September? What in the world? Okay, let's not get caught up in how this year has just flown by. Instead, let's remedy our spinning heads with some delicious, creamy, smoothie goodness from The Plant Philosophy food blog. This one is great because the base is super simple (just frozen bananas and blueberries), which means you can totally get creative with the toppings. Try different vegan protein powders and added sweets, for your perfect smoothie yum-ness.

Ingredients:

1 scoop vegan chocolate protein powder (try 'Orgain')
4-8 vegan cookie dough balls (try 'Alpendough' or 'EatPastry')
2 bananas, frozen
2 cups blueberries, frozen
1 vegan chocolate chip cookie dough bar, to top
2-4 Tbsp. unsweetened non-dairy milk, of choice 
Shredded coconut, to top
Pumpkin seeds, to top
Banana chips, to top

Directions:

1. Using a food processor or high-speed blender + a tamper, measure and blend frozen bananas and blueberries with the protein powder. Add non-dairy milk as needed, while blending.
2. Transfer to a bowl and top with coconut, pumpkin seeds, banana chips, cookie dough balls, and candy bar chunks, as desired.
3. Serve immediately with a spoon. Enjoy!

For more fantastically simple vegan recipes check out 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!!

Vegan Wedding Season Via VegNews

on Thursday, 01 September 2016. Posted in Inspiration

Vegan Wedding Season Via VegNews

Since the magazine's early days VegNews has annually featured vegan weddings from around the world. For those hoping to one day meet your dreamy vegan partner in crime, it sure is inspiring and lovely to hear so many vegan wedding stories. This year is just as fun, featuring the likes of six couples, sharing how they met, what the wedding was like, and of course what the wedding menu included! The series is still being rolled out but so far we hear from Alex and Nicole in New York, who met at Disneyland; Andrea and Kyle in California - they met via Twitter(!); Melissa and Chad in Utah - who met at work, and Jac and Jae in Ohio - they met on OKCupid. As the VegNews' piece highlights: it sure is a digital world these days. ::smiles::

Read each couple's story on VegNews.com.
(photo by iamlauramiller.com)

Dairy Alternatives Sales Skyrocket

on Wednesday, 31 August 2016. Posted in Inspiration, News

Dairy Alternatives Sales Skyrocket

Speaking of vegan cheese, those concerned about the animals, the environment, and our health have spoken (and this case, been documented)! in a recent study by Grand View Research, Inc. declaring that there will be a 16.6 percent increase in dairy alternative products, by 2024! We are talking cruelty-free and plant-based versions of things like ice cream, milk,  yogurt, and cream cheese. "Changing consumer dietary habits has resulted in increasing adoption of a vegan diet which is expected to have a positive impact on the market growth," notes the study—causing a $35 billion industry in less than a decade!

Check out the study details at GrandViewResearch.com.

Treeline Vegan Cheeses Coming to a Store Near You!

on Tuesday, 30 August 2016. Posted in Products, News, Tips & Ideas

Treeline Vegan Cheeses Coming to a Store Near You!

If you have got any of the following grocery store chains near you, then you are soon to have vegan cheese options available for purchase! Next month cashew-based Treeline Treenut Cheeses will be available in shops like Dillons, Red Meyer, Smith's, Ralphs, King Soopers, Fry's, Jay-C, Quality Food Center, and Kroger—totaling 2,500 locations nationwide. According to VegNews Magazine online, "This expansion—which adds to Treeline's current availability at stores such as Whole Foods Market, Natural Grocers, and MoM's Markets—will make the brand the most widely distributed artisanal vegan cheese." This is so awesome. High fives all around! 

Find product and nutritional information at TreelineCheese.com.

RECIPE: Simple Kale & Brown Rice Salad

on Monday, 29 August 2016. Posted in Recipes

RECIPE: Simple Kale & Brown Rice Salad

Sometimes simple is best. We've got a throwback recipe for you from the lovely Sunday Morning Banana Pancakes food blog, featuring a quick and easy kale and brown rice salad. Since we're simply massaging in the flavor to fresh, uncooked kale, you'll be getting the most nutrition from this delicious leafy green! As you may know kale is packed with fiber, is great for digestion, and contains many nutrients and vitamins. As always, feel free to throw in some of your favorite extras!

Ingredients:

1 cup brown rice + 2.5 cups water
Large bunch of kale, leaves removed from stalks
2 cloves garlic, minced
Juice of 1 lemon
1/4 cup olive oil
2 Tbsp. spicy brown mustard
1/2 cup raw hemp seeds
Salt, to taste

Directions:

1. In a sauce pan, bring water to boil and cook brown rice according to package instructions.
2. While rice cooks remove kale leaves from stalk and roughly chop.
3. In a large bowl combine garlic with spicy brown mustard and whisk together. 
4. Add the chopped kale to the garlic mustard mix, and massage with hands until kale softens and is fully coated; about 2-5 minutes. 
5. Add cooked brown rice to the bowl and mix well. 
6. Add hemp seeds and mix again. Season with salt and serve!

Find more simply and delicious vegan recipes on 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!!

Ruth Heidrich: From Cancer Patient to Ironman Triathlete

on Thursday, 25 August 2016. Posted in Inspiration

Ruth Heidrich: From Cancer Patient to Ironman Triathlete

After living what she believed was a healthy, active, and fit life, Ruth Heidrich was diagnosed with breast cancer in her forties. "I didn't smoke or drink, and ate what I thought was a healthy diet...[but] several tests I took showed that the cancer had spread to my bones, a lung, and most likely my liver," she said in an interview on ForksOverKnives.com. She then volunteered for a breast cancer vegan diet research study by Dr. John McDougall. As a result, "some of the cancer was reversing: hot spots on the bone scan faded, bone pain stopped, and the liver enzymes normalized." Ruth has been in remission since she started a plant-based diet and a six-time Ironman Triathlon finisher, with more than 900 medals in races around the world!

Read Ruth's full interview and her story on ForksOverKnives.com.

Eliminating 90% of Heart Disease Risk

on Wednesday, 24 August 2016. Posted in Health, News

Eliminating 90% of Heart Disease Risk

Dr. Michael Greger never lets us down when it comes to the hard facts and scientific explanation behind important questions like, how can we reduce the instances of risk of heart disease? In one of Dr. Greger's latest articles, he covers this exact topic, stating, "One study showed that for men and women, old and young, and in all areas of the world, non potentially modifiable factors like diet, exercise, and smoking accounted for over 90 percent of the proportion of the risk of having a heart attack. This has also been confirmed in prospective studies such as the Harvard Health Professionals Follow-Up, which showed that making healthy lifestyle choices are associated with 90 percent drop in risk of men followed over time. This is true for women as well, who had a 92 percent drop in risk. Thank you for keeping us all in the loop, Dr. Greger! Your work is invaluable. 

Watch the video and read Dr. Greger's article on NutritionFacts.org.

VegNews on Living Frugally Vegan

on Tuesday, 23 August 2016. Posted in Tips & Ideas

VegNews on Living Frugally Vegan

One of our favorite resources for all things vegan news related is VegNews Magazine online! They've got weekly articles and resources for the everyday vegan, newbie vegans, and everyone in between. We enjoyed a recent article of theirs, by contributor Mat Thomas, with tips regarding budget-friendly vegan grocery shopping, cooking, and storing foods. The short article highlights things like buying staple food items in bulk, cooking at home rather than dining out, taking advantage of your local Community Supported Agriculture (CSA), and freezing foods that might otherwise go bad (and what to do with them in their frozen form). We enjoy quick and simple tips and tricks to continue to maintain a cruelty-free and healthful lifestyle. Thanks, VegNews!

Read the original VegNews article on VegNews.com.

RECIPE: Buffalo Cauliflower Grinders by Fettle Vegan

on Monday, 22 August 2016. Posted in Recipes

RECIPE: Buffalo Cauliflower Grinders by Fettle Vegan

The cauliflower craze is not over yet! Introducing this lovely buffalo cauliflower recipe by the ever inspiring Fettle Vegan food blog. It's got all the makings for a perfect dinner, potluck, or picnic. Just be sure to plan ahead on if you'll buy or make your broccoli 'slaw' and where you'll get the yummy vegan cream cheese of your choice. Oh and be sure to double check the baguette or ciabatta ingredients. Sometimes they contain surprise milk or eggs. Anywho, eat up and enjoy!

Ingredients:
1 tsp coconut oil
4 heaping cups cauliflower (about 1 large head), chopped into bite-sized florets
1 cup hot sauce (something like Frank's Red Hot would work)
2 cups broccoli slaw (shredded broccoli, carrots, and red cabbage)
1 Tbsp. olive oil
1 Tbsp. lemon juice
Pinch of salt
4 demi baguettes or ciabatta rolls
1/2 cup vegan chive cream cheese (try Kite Hill brand)
Green leaf lettuce, enough for 4 sandwiches

Directions:
1. Heat coconut oil in a frying pan over medium heat. 
2. Chop cauliflower florets and toss the in a pan with hot sauce. Cook them together over medium heat, tossing to coat, for about 12-15 minutes or until softened.
3. While cauliflower cooks, pour broccoli slaw into a mixing bowl with the olive oil, lemon juice, and pinch of salt. Toss to coat everything evenly and set aside.
4. Slice ciabatta rolls or baguettes and smear about 2 tablespoons of cream cheese onto one side. Wash and dry the lettuce and set aside.
5. When cauliflower is done and cools slightly, scoop it onto the rolls and top with the slaw, lettuce leaf, and other half of the bun. Serve immediately or wrap in paper and take them to a picnic!

Find more great and simple 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!!

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