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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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Cardiovascular Health with Dr. Michael Greger, M.D.

on Wednesday, 29 June 2016. Posted in Health, News

Cardiovascular Health with Dr. Michael Greger, M.D.

One of our favorite Doctors is always at the forefront of the science behind healthful living. In a recent update Dr. Michael Greger, M.D. shared—on his webiste, NutritionFacts.org—that the leading cause of death in the United States is heart disease via high levels of cholesterol; primarily caused by the food we ingest. "A plant-based diet is free of cholesterol and saturated animal fats; a convergence of evidence suggests that a plant-based diet may protect against and help manage and even reverse heart disease," notes Greger's update. The article goes on to share specific foods that work to protect against heart disease and what other foods to avoid. As always, thank you for working so hard to keep us all healthy, Dr. Greger! ::smil

Learn more about this and other health topics at NutritionFacts.org.

Vegan Meal Delivery Kit: Purple Carrot- Special Summer Series

on Tuesday, 28 June 2016. Posted in Health, Tips & Ideas

Vegan Meal Delivery Kit: Purple Carrot- Special Summer Series

Vegan meal delivery services are beginning to pop up around the country and we're pretty jazzed about it. Purple Carrot—one of the first to market—raised $5 million in investments just last month! They've also just announced their plan to team up with well-known vegan chefs, like Daphne Cheng, Rich Landau, and Gena Hamshaw for a special guest chef series. "We've partnered with some of the best chefs and recipe developers around the country whose meals blew us away in order to give our customers something really special this summer," said Andy Levitt, founder and CEO of Purple Carrot. So awesome! Keep up the great work, you guys!

Learn more at ThePurpleCarrot.com.

RECIPE: Twice-Baked Oatmeal-Stuffed Sweet Potatoes

on Monday, 27 June 2016. Posted in Recipes

RECIPE: Twice-Baked Oatmeal-Stuffed Sweet Potatoes

Wow, this one is a show stopper! If you're a sweet potato lover you'll want to make this ASAP. The best part is they're relatively simple and super tasty. Enjoy!

Ingredients:
2 medium sweet potatoes
2 cups non-dairy milk
1 cup rolled oats (gluten-free if you'd like)
3 Tbsp. buckwheat groats
1 Tbsp. hemp seeds
1 Tbsp. maple syrup, plus more for drizzling
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
Salt, to taste
1 apple, cored and diced into 1/2 inch pieces
1/2 cup raisins or dried cranberries
Chopped pecans, for topping
Plain or vanilla vegan yogurt, for topping 

Directions:
1. Preheat oven to 400°F. Line baking sheet with parchment paper. Puncture sweet potatoes with a fork several times before placing them on baking sheet. Bake for 1 hour or until knife easily slices into center. Remove from the oven and let cool. Reduce oven heat to 350°F.
2. About 5 minutes before sweet potatoes come out of the oven, start your oatmeal. Combine the rest of the ingredients, except pecans and yogurt, in a medium pot. Bring to a boil over medium heat and then reduce to simmer. Let simmer for 10 minutes or until thickened.
3. Once potatoes are cool to touch, slice them in half and gently scoop out the flesh, keeping the skins intact. Add the scooped potato insides to the oatmeal and stir to combine. Taste and add more sweetener if desired.
4. Divide oatmeal mixture among the 4 potato "cups" until each is full. Return to oven and bake for 15 more minutes. Serve immediately, topped with yogurt, pecans, and more syrup!

For more fantastic vegan recipes visit KeepinItKind.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 Teen Activist Lila Copeland Petitions for Vegan Food Choices

on Thursday, 23 June 2016. Posted in Inspiration

Vegan Teen Activist Lila Copeland Petitions for Vegan Food Choices

On June fourteenth teen vegan activist Lila Copeland hosted a noteworthy meeting in front of the Los Angeles Unified School District (LAUSD) in order to make vegan food options available to all of LAUSD's 600,000 students. At the age of 11 Copeland founded Earth Peace Foundation—an environmental organization. Now, at the age of 14 she's brought together vegan influencers like Dr. Kim Williams, celebrity Pamela Anderson, and athlete Torre Washington. "[Lila was inspired to do this] after witnessing pro-dairy programming and advertising, and watching students consume food that is not optimal for health," notes VegNews Magazine's coverage of the meeting. You go, girl!

Read the original source piece on VegNews.com.

NEW STUDY: Reduce Risk of Diabetes by 20%

on Wednesday, 22 June 2016. Posted in Health, News

NEW STUDY: Reduce Risk of Diabetes by 20%

The results of a 20 year long study—of 200,000 women and men—conducted by the Harvard T.H. Chan School of Public Health shows a reduced risk of type 2 diabetes by 20 percent! Published in the PLOS Medicine medical journal, consuming vegetables, whole grains, nuts, legumes, and fruits makes a big difference. "This study highlights that even moderate dietary changes in the direction of a healthful plant-based diet can play a significant role in the prevention of type 2 diabetes," said Amika Satija, postdoctoral fellow. Other proven benefits of choosing a mostly- if not fully-plant-based diet include reduced risk of heart disease, prostate cancer, and colorectal cancer.

Check out the study results and learn more at HSPH.Harvard.edu.

Sir Kensington's Fabanaise = A New Vegan Mayo

on Tuesday, 21 June 2016. Posted in Products

Sir Kensington's Fabanaise = A New Vegan Mayo

To say we are excited about this new cruelty-free product would be an understatement. The ways in which people and businesses are learning to veganize and best utilize delicious and healthful plants, fruits, beans, nuts, seeds, and the like—is ever evolving. Take new-to-the-market Fabanaise. This brilliant, totally vegan, mayo is made from one of the hottest food trends of the year: aquafaba. Aquafaba is the liquid left behind from canned chickpeas (A.K.A. garbanzo beans). Most notebly it has been used to create the most amazing vegan meringues, pavlova, mousse, fudge, buttercream, marshmallow fluff, baked goods, ice cream, and now mayo! By adding vinegar, lemon, spices, and sunflower oil Sir Kensington's has created what's sure to be the next big thing in vegan food lover's pantries. It's free of egg, soy, and gluten. Wee!

Find product and nutritional information at SirKensingtons.com.

RECIPE Party-Sized Jackfruit Nachos via Fettle Vegan

on Monday, 20 June 2016. Posted in Recipes

RECIPE Party-Sized Jackfruit Nachos via Fettle Vegan

Have you tried jackfruit yet? It's become all the rage in the vegan world and is definitely worth getting to know, in the kitchen. We've got an easy start for you right here with this nacho recipe from the Fettle Vegan food blog. Mix and match your favorite toppings, vegan cheeses, vegan sour cream, guacamole and more. Enjoy!

Ingredients:

1 large bag of tortilla chips
1 15oz. can of black beans, drained
2 20oz. cans of jackfruit, in brine (try Upton's Naturals)
1-2 cups vegan queso (try Nacheez)
1/2 cup red onion, chopped small
1/2 cup black olives, sliced
1/4 cup fresh cilantro, chopped
Guacamole, for serving
Limes, for garnish

Directions:

1. Preheat oven to 375°F and line baking sheet with parchment paper.
2. Spread tortilla chips evenly over the baking sheet and scatter the drained black beans overtop. Layer the seasoned, cooked jackfruit evenly overtop, then place the baking sheet in the oven for ten minutes to heat everything together.
3. Remove sheet from oven and immediately top with queso, chopped red onion, olives, cilantro, and guacamole. 
4. Serve immediately. 

Find more fantastic 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!!

First Vegan to Successfully Summit Mount Everest

on Thursday, 16 June 2016. Posted in Inspiration

First Vegan to Successfully Summit Mount Everest

Around this time last year we highlighted vegan athlete Kuntal Joisher in his effort to summit Mount Everest. Upon that attempt Joisher became trapped in an avalanche and was unable to complete his mission. But he's not one to give up! "Over 300 people have died trying to climb Everest, and all of them were meat-eaters, but something goes wrong with one vegan, and it's the biggest news across the planet," he told VegNews. As of May of this year, the 36-year old became the very first vegan to reach the top, after a 45-day expedition. In an interview with VegNews Joisher said, "I climb as a vegan, and hopefully I will inspire a lot of people to go vegan, and that will probably save a lot of animals." Way to be, Kuntal. Congratulations!

Read the full interview on VegNews.com.

Biggest Little Vegan Influencers in US Households

on Wednesday, 15 June 2016. Posted in Inspiration, News

Biggest Little Vegan Influencers in US Households

The New York Post recently featured households where the kids are creating real change for their entire families; inspiring their parents and siblings to go vegan! "The feature focused on New Jersey seventh-grader Arnel—who celebrated her Bat Mitzvah with an animal-free menu—and her sister Michelle (14) who both went vegan for health and ethical reasons," notes VegNews' coverage of the story. Other stories included Morgan, a second-grader whose decision to go vegan last October has since trickled throughout the entire family, where mom, dad, and sister are all trying veganism now as well. We also hear from siblings Julia and Jacob Schles who went vegan as their New Year's resolution for 2016. So awesome! 

See the full feature and stories on NYPost.com.

Vegan and Animal-Free Bouillon Cubes from Edward & Sons

on Tuesday, 14 June 2016. Posted in Products

Vegan and Animal-Free Bouillon Cubes from Edward & Sons

The vegan bouillon cubes by Edward & Sons isn't necessarily new to the market, but it is always nice to be reminded of the little things that make cruelty-free cooking more convenient and ever so delicious. If you haven't already given them a try, this company makes bullion cubes in a variety of flavors including Not-Chick'n, Low Sodium Not-Chick'n, Garden Veggie, Low Sodium Garden Veggie, Yellow Curry, and Not-Beef. Simply mix with hot water to add scrumptious favorite flavors to soups, sauces, and stews! Thanks for helping us eat yumm-ily, Edward and Sons! ::smiles::

Find product and nutritional information at EdwardAndSons.com.

RECIPE: Oil- & Gluten-Free Crispy Cauliflower Tacos

on Monday, 13 June 2016. Posted in Recipes

RECIPE: Oil- & Gluten-Free Crispy Cauliflower Tacos

Tacos are always a good idea. They're even better when made healthfully! Check out this simple recipe from The Plan Philosophy food blog, featuring oil- and gluten-free tacos! And of course, you can mix and match your favorite veggies and seasonings to truly make it your own. Have so much fun with this one! 

Ingredients:

4 yellow corn tortillas
14 cauliflower florets (3-4 per taco)
1/2 cup flour of choice (try white rice)
1/2 cup water
Cooked lentils
Lettuce, shredded
Roasted vegetables of choice
Black bean hummus, or your favorite kind
Salt and pepper, to taste

Directions:

1. Preheat oven to 450°F and then wash and cut cauliflower into bite-sized florets.
2. Pour flour and water into medium-sized bowl. Whisk until evenly combined. 
3. Dip each floret into the batter and use a fork to scoop it up and tap against the side of the bowl to remove excess batter. Transfer to parchment lined baking sheet. Repeat until all florets are battered.
4. Bake battered florets for 30-40 minutes; flip halfway. Broil for 2-3 minutes for even crispier bites. 
5. Heat tortilla in a small skillet over medium heat. Top with a smear of hummus, a spoonful of lentils, 2-3 strips of roasted veggies and lettuce. Add cauliflower last. 
6. Serve warm, topped with hot sauce or fresh lime juice. Enjoy!

Find more fantastic 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!!

V Girls YouTube Channels Changing Hong Kong's Outlook on Veganism

on Thursday, 09 June 2016. Posted in Inspiration

V Girls YouTube Channels Changing Hong Kong's Outlook on Veganism

Speaking of China - a new vegan YouTube channel started by four young women in Hong Kong is making waves with their efforts to promote plant-based living. According to a recent interview on Munchies, the V Girls say that veganism is often associated with older people who are suffering from health conditions or are practicing a specific religion. They consider themselves minorities among minorities and are working hard to change the current outlook that their community has on veganism. "It's seen as old-fashioned, because vegans and vegetarians tend to be older, so it's not a cool thing..." They make YouTube videos sharing recipes, events, vegan products, restaurants, and product and food taste tests.

Read their full interview on Munchies.Vice.com.

China to Citizens: "Eat Less Meat"

on Wednesday, 08 June 2016. Posted in News

China to Citizens:

Updated dietary guidelines, implemented by the National Health and Family Planning Commission in China, recommended a country-wide reduction in meat consumption. According to the coverage from VegNews Magazine online, "The new guidelines cut meat recommendations by .35 ounces per capita per day from the 1.8-2.6 ounces range established in 2007." The change was brought about as concerns related to rising obesity and diabetes rates continue to take a toll on the country as a whole. Other reports indicate that the United Kingdom and the Netherlands are also encouraging their citizens to eat less meat. Each step counts, for sure! 

Read the full source article on VegNews.com.
(photo by Archana's Kitchen)

New Product: Vegan Marshmallows by Trader Joe's

on Tuesday, 07 June 2016. Posted in Products

New Product: Vegan Marshmallows by Trader Joe's

Just in time for summer campouts, picnics, potlucks, and movie nights Trader Joe's has released a new product: vegan and gluten-free marshmallows! "Not only are Trader Joe's Marshmallows free from artificial flavors, added colors, and GMO ingredients...but they are also gluten-free and...gelatin free," notes Trader Joe's website. "Roast our Marshmallows over the fire at your family cookout. Use them in your next batch of rice crispy treats...[or] melt them over a sweet-potato..." Sounds good to us, Trader Joe's! Thank you for continuing to listen to customer requests and providing quality, affordable vegan products. ::smiles::

Find product and nutritional information at TraderJoes.com.

RECIPE: Gluten-Free Vegan Chocolate Chip Coconut Muffins

on Monday, 06 June 2016. Posted in Recipes

RECIPE: Gluten-Free Vegan Chocolate Chip Coconut Muffins

We love how straightforward and easy this recipe is! Craving a sweet snack this weekend? Indulge in a little chocolate chip muffin love, with a hint of coconut. Plus, the creator of this recipe opted for almond flour, making these sweeties gluten-free. Enjoy!

Ingredients (dry):
1 1/2 cup almond flour
1/2 cup date sugar
1/3 cup unsweetened shredded coconut
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp cinnamon

Ingredients (wet):
3 Tbsp. ground flax seed + 4 Tbsp. water
1/3 cup coconut oil (melted & measured in liquid form)
1 cup non-dairy milk

Ingredients (other):
1/2 cup mini vegan chocolate chips (try the Enjoy Life brand)
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 375°F. Then, in a medium mixing bowl combine almond flour, date sugar, coconut, baking powder, salt, and cinnamon. 
2. In a separate bowl whisk together wet ingredients. Add coconut oil, and then add the wet mixture to the dry. Stir until mixed well.
3. Mix in mini chocolate chips and walnuts. 
4. Using a tablespoon or ice cream scoop, fill the wells of a muffin tin just above the top. Bake for 18-21 minutes.
5. Remove from oven and allow to cool in muffin tin on wire rack for at least 10 minutes before removing and serving. 

Find more gluten-free and 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!!

Vegan Startup Featured on Forbes.com

on Thursday, 02 June 2016. Posted in Inspiration, News

Vegan Startup Featured on Forbes.com

Forbes recently spotlighted and interviewed the co-founders of one of the hottest vegan tech companies now on the market: Lighter. Last week Micah Risk and Alexis Fox shared with Forbes contributor, Robin Schatz, what it means to make swift business decisions and raise millions of dollars in investment capital. "Lighter's new platform...helps people to prepare healthy meals by giving them personalized plant-based menus and shopping lists by following the recommendations of trusted "food leaders," a roster of experts that includes athletes, chefs, health gurus, super parents, "working pros" and "bad-ass world changers," notes the piece. We couldn't be more excited about this positive and energizing coverage of yet another game-changing vegan company. You go, ladies!

Read the full 3-page article on Forbes.com.

Tyson Foods Caught Torturing Animals (Again!)

on Wednesday, 01 June 2016. Posted in News

Tyson Foods Caught Torturing Animals (Again!)

One of the most heart wrenching jobs must be that of an undercover investigator on factory farms. But if it wasn't for those courageous people we may still be in the dark about the horrific treatment of animals raised and slaughtered in factory farms. "A new undercover investigation conducted by...Mercy for Animals (MFA) exposes the torture of animals at poultry giant Tyson's Nashville, TN factory farm," notes the coverage from VegNews Magazine online. Sadly this is not the first time Tyson Foods has been exposed in this way. Undercover investigations from just last year—at a different Tyson farm—found similar treatment. Let's keep "voting" for the cruelty-free foods we want to see, by making consciousness buying choices. Let's keep spreading the good vegan word! For the animals. 

Read the full source article (warning: disturbing info.) on VegNews.com.
(photo by Issei Kato IK / Reuters)

The Veg Effect: New Mini Docu-Series by MorningStar Farms

on Tuesday, 31 May 2016. Posted in News, Books & Media

The Veg Effect: New Mini Docu-Series by MorningStar Farms

In an effort to inspire omnivores to give plant-based foods a try, and integrate them into their food choices, MorningStar Farms (the popular vegetarian food company) has released a short documentary series entitled, The Veg Effect. In it, director Alison Klayman highlights vegans and vegetarians from vastly different backgrounds and lifestyles (butchers, a stuntwoman, a tap dancer, hip-hop artists, and a craft beer brewer), exploring the idea that: "...changing the world starts with one simple question: 'What should I eat today?" Klayman says, "It's sometimes hard to explain to someone why you do or don't eat meat, which is why I hope this film will resonate with people...whether you're an everything-eater...or just getting into the eating green way of life."

Learn more and stream it now on MorningStarFarms.com.

RECIPE: Vegan Cheddar Bacon Dip

on Monday, 30 May 2016. Posted in Recipes

RECIPE: Vegan Cheddar Bacon Dip

We've got a super quick and easy recipe for you this week! Great for parties, get togethers, family snacking, or snacking for one, this vegan cheddar bacon dip is one to keep handy. You're going to love it. Your friends are going to love it. Batch make it for bigger get togethers. Stock up on your favorite vegan bacon (we suggest trying Phoney Baloney's). Try it with a variety of crackers for the best combo that satisfies your taste buds. Have fun with it!

Ingredients:

2 cups cooked chickpeas (or one 15 ounce can, rinsed and drained)
1/2 cup nutritional yeast
2 Tbsp. lemon juice
1 tsp. tomato paste
1 tsp. liquid smoke
1 tsp. white miso
1 tsp. garlic powder
1/2 tsp. smoked paprika
1/4 tsp. turmeric
2/3 cup coconut bacon (try Phoney Baloney's)

Directions:

1. Combine all ingredients (except the coconut bacon) in a food processor and process until smooth.
2. Add coconut bacon and pulse 2-3 minutes or until incorporated but still chunky.
3. Chill until ready to serve. 
4. Serve with golden round crackers or crudite. Enjoy!

Find more easy vegan recipes at KeepinItKind.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!!

The Herbivorous Butcher To Appear on Diners, Drive-Ins, & Dives

on Thursday, 26 May 2016. Posted in Inspiration, News

The Herbivorous Butcher To Appear on Diners, Drive-Ins, & Dives

As veganism continues to hit mainstream news media outlets in various ways we are delighted to learn that the acclaimed vegan shop, The Herbivorous Butcher will appear on a soon-to-be-aired episode of Diners, Drive-Ins, and Dives with celebrity foodie host, Guy Fieri. In an interview with VegNews Magazine online, the sibling duo that opened the vegan shop earlier this year said, "[Our] favorite thing is when he said the Italian Cold Cut sandwich was good even by a meat sandwich standard...People think he's a crazy, hardcore meat eater, but (he said that most of the time he cooks just vegetables at home; he's a pretty awesome dude)". So cool! We can't wait to see the episode when it airs. Congrats Kale and Aubry, for making this possible. 

Check out the interview with the vegan siblings, on VegNews.com.

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