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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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New Cookbook: Raw. Vegan. Not Gross.

on Tuesday, 24 May 2016. Posted in Products, Books & Media

New Cookbook: Raw. Vegan. Not Gross.

Wildly popular YouTube's Tastemade cooking show star, Laura Miller has just come out with a vegan cookbook; which shares the name of her popular series: Raw. Vegan. Not Gross. Known for her down to earth charisma, practical cooking tips, and keeping it fun and real, Laura has put some of her favorite recipes (which are mostly raw, some cooked, and most definitelynot gross), into her latest book. "...Laura's self-deprecating humor, candor about issues of food and body-image, and infectious enthusiasm make her the ideal guide and travel companion for people who want to fall back in love with produce or simply celebrate the joy of real, good food," notes the book's description on Amazon. Packed with a variety of recipes for breakfast, to-go meals, quick dinner, salads, for parties, and desserts; it's got a little bit of everything!

Learn more about Laura and her book at ImLauraMiller.com.

RECIPE: Baked Black Bean Burgers (perfect for Memorial Day)

on Monday, 23 May 2016. Posted in Recipes

RECIPE: Baked Black Bean Burgers (perfect for Memorial Day)

Looking for a solid Memorial Day recipe? We've got just the one! Check out these scrumptious baked black bean burgers! Add your own favorite toppings and sauces for maximum enjoyment. This recipe makes about 12 patties. Noms-away!

Ingredients:
3 cups cooked black beans
1 cup cooked quinoa
1 cup mashed sweet potato
1/3 cup chopped onion
1/2 cup roughly chopped sprouted pumpkin seeds
1 cup freshly grated carrot
1/3 cup nutritional yeast
1 cup ground flax seed
1/4 cup chili powder
3 Tbsp. vegan barbeque sauce
1 Tbsp. minced garlic (about 2 cloves)
1 tsp. salt & 1 tsp. pepper
1/2 cup sesame oil
1/2 cup water
1/4 cup gluten-free oats

Directions:
1. Preheat oven to 400°F.
2. In a food processor, combine all ingredients except oil, water, and oats. Combine until everything is mixed together but not mushy. It's okay if there are some lumps.
3. Pour mixture into a large mixing bowl. Add the water and oil; stir well. Add oats, allowing them to absorb any excess moisture.
4. Form mixture into hockey puck sized patties, and place onto a nonstick baking sheet. Bake for about 15 minutes or until burgers are uniformly browned and cooked all the way through. 
5. Serve with tomatoes, avocado, grilled onions, sprouts and/or your favorite mustard and other toppings on a bun of your choice. 

For more awesome vegan recipes check out FettleVegan.com.

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

Vegan Wedding in Mumbai Goes Viral

on Thursday, 19 May 2016. Posted in Inspiration

Vegan Wedding in Mumbai Goes Viral

Wedding website and popular mainstream news publications (like Mashable) are all raving about a vegan wedding that took place last fall in Mumbai! From showcasing their cruelty-free makeup choices to promoting no-bottled water, and of course a fully-vegan food menu, Shasvathi Siva and Karthik Krishnan are all over the Internet. "Where there is a will, there is a way...we need more people to have such weddings. Celebration does not need to involve cruelty, that in itself is an oxymoron. So please do explore such opportunities, and make it count," said Siva. So awesome, you two. Congratulations!

See more of their beautiful wedding photos at Mashable.com.

Eating Steak vs. Driving Cars: On Impacting The Environment

on Wednesday, 18 May 2016. Posted in News

Eating Steak vs. Driving Cars: On Impacting The Environment

An interesting study has emerged wherein the Federation of American Societies for Experimental Biology shared that "eating an eight-ounce steak has an equivalent environmental impact as driving a car for 29 miles," notes the coverage of the study via VegNews Magazine online. Conversely, if we ate the same amount of protein via plants (instead of animals) it would equate to driving a car for just three miles. VegNews shared that, "The study examined 39 plant-based meat alternatives and found that producing these products from farm to factory emits 10 times less greenhouse gas than producing beef." Alfredo Mejia, lead researcher said, "We have the power to use our fork to take care of our health and [of the health] of our planet." Well said, Mejia! 

Check out the source piece on VegNews.com.

Website: Black Vegans Rock

on Tuesday, 17 May 2016. Posted in News, Books & Media, Tips & Ideas

Website: Black Vegans Rock

Performer and award-winning blogger, Aph Ko launched a new resource for vegans, earlier this year: Black Vegans Rock. "Curating entries from across the world, Ko...has created a grassroots space that celebrates the intersection of blackness and veganism," notes VegNews in a recent interview with Ko. The website aims to showcase a broad scope of people in the vegan movement, including activists, artists, bloggers, business owners, and others—in support of the black vegan community. In the interview Ko said, "We feature a new black vegan each day, and we expose our audience to different ways of thinking about animal oppression and black oppression.

Learn more at BlackVegansRock.com.

RECIPE: Vegan Chickpea Salad Sandwiches

on Monday, 16 May 2016. Posted in Recipes

RECIPE: Vegan Chickpea Salad Sandwiches

This is a great recipe to add to your go-to list. Chickpeas are packed with fiber, protein, antioxidants, and iron. Plus, we're talkin' super quick and simple assembly, easy to to acquire ingredients, with delicious results! Make it your own by adding some of your favorite spices and flavors. Enjoy!

Ingredients:

2 cups cooked chickpeas
1 stalk celery, diced
1 small shallot, diced
1 tsp. spicy brown mustard
1/3 cup vegan mayo
Salt, to taste
Black pepper, to taste
4 slices of bread
Lettuce
Tomato

Directions: 

1. Place chickpeas in a medium bowl and mash with a fork (or potato masher/pastry cutter) until about 50% of them are mashed.
2. Add the remaining ingredients (minus the pepper, bread, lettuce, and tomato) into the bowl with the chickpeas and stir until well mixed.
3. Layer chickpea salad on one slice of the bread and top with tomatoes, pepper, and lettuce and place the other slice of bread on top. Repeat for second sandwich.

NOTE: Leftovers will keep for about 3-4 days.

Find more great vegan recipes 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!!

Spotlight on Vegan-Friendly Philly

on Thursday, 12 May 2016. Posted in Inspiration, Tips & Ideas

Spotlight on Vegan-Friendly Philly

It's always so exciting when positive news about veganism hits the mainstream media. At the end of last week The New York Times published a piece about how wonderfully vegan-friendly the city of Philadelphia has become. It's true, with multiple all-vegan fine dining establishments (like Vedge and Charlie Was a Sinner) to an all-vegan pizzeria (Blackbird Pizzeria), coffee shop (Grindcore House), fast casual (like Hip City Veg), raw and freshly pressed juices (PS & Co), and unique, small, intimate dining settings like at Miss Rachel's Pantry, it's no joke that Philly has a little bit of everything. Vegan-ized. We love the article coverage and we love how vegan-aware the world is becoming. Let's keep going. Woohoo!

Read the full Philly piece on NYTimes.com.
(Photo by Mike McCann)

Countries First Self-Sustaining Vegan School (K-12) in Rochester, NY

on Wednesday, 11 May 2016. Posted in Inspiration, News

Countries First Self-Sustaining Vegan School (K-12) in Rochester, NY

It's not everyday a school announces its decision to grow, harvest, and cook all of the food that they serve on their campus; while also creating cirriculum that focuses on humae education. Hello! And welcome to Rochester River School located in Rochester, New York.

"...the school will petition the United States Department of Agricultre to subsidize vegan school lunches—as the government organization does with meat and dairy—so that the meals can be provided to students free of charge," notes the coverage from VegNews Magazine online. The school is set to open in the fall of 2017, and expand from K-12 each going forward. Very cool!

Check out the source piece on VegNews.com.

Vegan Beer Festivals on The West Coast in June 2016!

on Tuesday, 10 May 2016. Posted in Inspiration, News, Tips & Ideas

Vegan Beer Festivals on The West Coast in June 2016!

One of the most highly anticipated annual vegan events is the Vegan Beer Festival! Historically held in Los Angeles—having grown so much with vendors and attendees that last year it was moved to the Rose Bowl sports stadium to accommodate its size—Vegan Beer Fest is about to enter its second Portland, Oregon event and its sixth year in Los Angeles. 

Don't be fooled by the name, the Vegan Beer Fest is not just for alcoholic beverage lovers. It also features kombucha, juices, coffees, and teas, and of course tons and tons of vegan food vendors. The Vegan Beer Fests have drawn so many vegans and vegan-curious that it has become known as the annual meeting place for the online vegan community as well. Cheers!

Learn more and buy your tickets at VeganBeerFest.com.

RECIPE: One-Pot Creamy Mushroom Alfredo Pasta - by The Plant Philosophy

on Monday, 09 May 2016. Posted in Recipes

RECIPE: One-Pot Creamy Mushroom Alfredo Pasta - by The Plant Philosophy

Spring is definitely in the air but it's never the wrong time of year for a hearty, healthful, pasta dish. What's even better is learning how to make one of these yummy creations all at once, in one pot! Quick, easy, and accessible ingredients puts this dish at the top of our to-make list! As always, play around with the ingredients and make it your own. We could see this one with bits of sauteed kale throughout. Yum!

Ingredients:
1 cup gluten-free pasta (or your favorite pasta)
1 cup coconut cream sauce (click HERE for recipe)
3 cups vegetable broth
1 lb. mushrooms, medium and sliced
1/2 Tbsp. red pepper flakes (optional)
1 tsp. italian herbs or spice blend
1/4 tsp. red pepper flakes (optional)
2 cloves of garlic, minced
salt and pepper, to taste
fresh parsley, to garnish

Directions:
1. Bring a large non-stick pot to medium heat.
2. Add mushrooms and garlic to pot. Cook mushrooms down to about half their size.
3. Combine all remaining ingredients into your pot (wait to add coconut cream sauce until the end). 
4. Bring pot of ingredients to a boil over medium-high heat.
5. Reduce heat to medium once the sauce starts to bubble rapidly.
5. Cook for 8-19 minutes or until pasta is tender. Stir constantly with tongs so the pasta doesn't stick. 
8. Remove from heat and serve immediately, topped with parsley (optional).

Find more scrumptious vegan 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!!

Vegan Comeback Boxer David "The Hayemaker" Haye

on Thursday, 05 May 2016. Posted in Inspiration

Vegan Comeback Boxer David

Major media outlet, Business Insider recently featured vegan boxer David Haye (also known as "The Hayemaker") in order to highlight his incredible comeback this past winter. "If anyone ever asks you whether vegans get enough protein, show them a picture of David Haye," noted Business Insider. Haye became vegan in 2014 and has been a proponent of plant-based foods ever since. "I did some research to make sure I could still obtain enough protein to fight and, once satisfied that I could, I stopped. I'll never go back," said Haye. Love the coverage, love your work, love it all. Thanks for all you do to help forward veganism, David!

Read the full profile interview on BusinessInsider.com.

The Correlation Between Meat & Stomach Cancer

on Wednesday, 04 May 2016. Posted in Health, News

The Correlation Between Meat & Stomach Cancer

In a study of 17.5 million people (including 89 global reports and 77,000 people with cases of stomach cancer), the World Cancer Research Fund (WCRF) has shared its results. They've discovered a strong connection between the consumption of meat and stomach cancer. 

Per VegNews Magazine online, "These findings follow the 2015 World Health Organization's classification of processed meat as a carcinogen." In related news, plant-based food consumption has been tied to decreased risk of diabetes, heart disease, and other cancers. 

Check out the report and research on WCRF.org.

Youth Empowered Action (YEA) Camp is Back!

on Tuesday, 03 May 2016. Posted in Inspiration, Tips & Ideas

Youth Empowered Action (YEA) Camp is Back!

Preparing for its seventh summer season, Youth Empowered Action (YEA) Camp offers young adults (ages 12-17) the opportunity to learn more about activism. "Focusing on topics ranging from climate change and racism to LGBT rights and animal welfare, YEA's week-long immersive experience (complete with a fully-vegan menu) aims to prepare youth with the leadership tools to make a change in the world and bust the myth of the apathetic teenager," notes VegNews Magazine online. The 2016 camps will be held in July in Massachusetts and New York, and California in August.

Learn more and register today at YEACamp.org.

Shredded Kale & Brussels Sprouts Salad

on Monday, 02 May 2016.

Shredded Kale & Brussels Sprouts Salad

Talk about quick, simple, and super healthy! This easy to assemble shredded kale and brussels sprouts salad is sure to hit the spot. You can even prepare the dressing ahead of time or try out a ready made brand (have you tried any of the new Follow Your Heart vegan salad dressing yet?). Get jazzy and add in other ingredients you love (how about green olives, dried cranberries, or sweet corn kernels?). Enjoy!

Salad Ingredients:

5 oz lacinato kale, rolled and thinly sliced
5 oz brussels sprouts, trimmed and shredded
3/4 cup green onion, thinly sliced
1/2 cup pine nuts

Champagne Vinaigrette Ingredients:

1/4 cup olive oil
1 small garlic clove
2 Tbsp. champagne vinegar
1 Tbsp. maple syrup
1 1/2 tsp. lemon juice
3/4 tsp. dijon mustard
Pinch of salt + pepper

Directions:

1. Place prepared kale, brussels, green onions, and pine nuts into a large bowl; toss to combine.
2. Prepare the dressing by blending olive oil, garlic, vinegar, maple syrup, lemon juice, dijon mustard, salt, and pepper in a high-speed blender or food processor, until creamy.
3. Drizzle dressing over the salad and toss to coat. Eat immediately. 

Find more simple and healthful 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!!

Dad Rescues Lobster from Restaurant in Glasgow - Releases Into The Ocean

on Thursday, 28 April 2016. Posted in Inspiration

Dad Rescues Lobster from Restaurant in Glasgow - Releases Into The Ocean

The Internet went a-buzz last Friday as the news got around about a vegan dad in Glasgow, Scotland who purchased a lobster from an area restaurant only to release it into the ocean. "The lobster was very subdued when it was in the restaurant. As soon as we unclipped its pincers and let it go into the water, it came to life," said Iain Stewart, the now famed rescuer. According to the original video interview with Stewart (which has since been removed from YouTube for unknown reasons), the man's family was dining at a restaurant when they noticed one of the lobsters on display was still alive. They immediately asked a server for the lobster, scooped her into a blanket, and drove her to the nearest beach for release. Amazing. Thank you for being so kind and taking action, Mr. Stewart!

For more on this story check out  EveningTimes.Co.UK.
(Photo from Sea-Fever.org)

USA Today: "Veganism to Save Planet"

on Wednesday, 27 April 2016. Posted in News

USA Today:

To honor Earth Day—which was Friday, April 22nd—USA Today featured a publication explaining four ways that veganism could very well have an enormous impact on the health of the planet. "It turns out that eating meat increases your carbon footprint more than driving your car," said article author, Morgan Buckley. "...animal waste contribute to what is called eutrophication, which is when nitrogen and other toxic chemicals are released into soil." The piece also touches on greenhouse gas emissions, water conservation, waste prevention, and climate change. It's always great to see national coverage, like this. Thank you, Morgan! 

For the source piece visit VegNews.com.

Tips for Easy Vegan Travel

on Tuesday, 26 April 2016. Posted in Tips & Ideas

Tips for Easy Vegan Travel

We've all been there: grumbling stomachs, icky in-flight options with hefty price tags, and the onset of feeling hangry. Fortunately, there are a handful of vegan travel resources popping up, like VeganTravel.com, and "Vegan Travel" pages on Facebook; where fellow travelers go to share their tips, ask questions, and learn from one another. In addition, VegNews Magazine online frequently publishes great travel pieces about specific cities and countries, as well as easy travel tips. For example, their recent piece on "Travel-Friendly Vegan Food" talks specifically of ways to work around awful plane food; like carrying small pre-packaged foods, packing noodles, rice, and even quinoa! Loving how easy vegan travel is becoming!

Connect with fellow vegan travelers on VeganTravel.com.

RECIPE: Red Curry Rice Noodle Soup

on Monday, 25 April 2016. Posted in Recipes

RECIPE: Red Curry Rice Noodle Soup

Making big ol' soup bowls can sometimes be intimidating but we've found the perfect recipe for a rainy spring day! With just enough ingredients to make us feel like we're not just heating up a can of cruelty-free soup, but actually making a meal ::wink:: this red curry, rice noodle, coconut milk soup is perfect. Plus, it's got that added photogenic quality that us foodie bloggers so desire. Right on. Enjoy!

Ingredients:
1 1/4 cup cubed tofu
1 Tbsp. coconut oil
1/4 cup thinly sliced red onion
1/2 cup sliced bell pepper (try it with orange or red)
2 tsp. red curry paste
1 can coconut milk
1 cup water (or vegetable broth)
1 cup bite sized chopped green beans
2 handfuls of rice noodles
Handful of chopped cashews (optional)
Handful of fresh basil leaves (optional)
Dash of soy sauce (optional)

Directions:
1. In a large frying pan or skillet, heat coconut oil over medium-high heat.
2. Add tofu, red onion, and peppers - saute until onions begin to soften.
3. Add curry paste and stir to distribute among the veggies and tofu.
4. Pour in coconut milk, water, and green beans. Bring to a simmer and then add in the rice noodles. Simmer for 2-3 minutes until rice noodles are soft.
5. Divide soup between two bowls. Garnish with cashews, basil leaves, and soy sauce, to taste.

For more yummy vegan recipes go to 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!!

Milan, Italy to Open First Vegan Kindergarten

on Thursday, 21 April 2016. Posted in Inspiration, News

Milan, Italy to Open First Vegan Kindergarten

Keeping with the international theme of [a portion] of today's newsletter—how about the news that Italy now has its first all-vegan kindergarten (located in the city of Milan)! "We love and respect all animals, so we do not use any food originated from their exploitation...Our dishes are therefore 100 percent vegan," said the founders of 'Nature.' They are also reporting that veganism is to be reflected in their schooling as well, with a focus on the environmental impacts of living meat- and dairy-free. Well heck, you know times are definitely changing when we've got vegan kindergartens popping up around the world. So cool!

Read the full source piece on TheVeganHerald.com.

Read the full source piece on TheVeganHerald.com.
(photo by wwcsd.net)

New Zealand Now Recognizes ALL Animals as Sentient Beings

on Wednesday, 20 April 2016. Posted in News

New Zealand Now Recognizes ALL Animals as Sentient Beings

New Zealand has officially changed the game when it comes to recognition of sentience in all animals! Last month the country passed The Animal Welfare Bill, which will ban animal research and testing, and prosecute people in animal cruelty cases. It will also be illegal to hunt and capture wild animals. "Expectations on animal welfare have been rapidly changing, and practices that were once commonplace for pets and farm stock are no longer acceptable or tolerated," said Dr. Steve Merchant, president of the New Zealand Veterinary Association. "The bill brings legislation in line with our nation's changing attitude on the status of animals in society." 

For more on this check out vBetweenTheLines.com.
(photo by April O'Hare Photography)

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