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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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Dairy-Free Milk Sales Continue to Overtake Animal-Based Milk (via Forbes)

on Wednesday, 26 April 2017. Posted in News

Dairy-Free Milk Sales Continue to Overtake Animal-Based Milk (via Forbes)

Influential media outlet Forbes recently published an article written by Michael Pellman Rowland stating hard facts about consumers choosing cruelty-free, plant- and nut-based milk over cow- and other animal-based milk; leading to the eventual downfall of the dairy industry. "It seems consumers are waking up to the realities around dairy and changing their behavior at the grocery store," said Rowland. As a result, the American dairy industry is attempting to combat this in a few ways, one of which is seeking to ban non-dairy companies from using the word "milk" on their products.


Reach more about this article and the author on Forbes.com.

NYC Vegan: Iconic Recipes for a Taste of the Big Apple - NEW COOKBOOK ALERT

on Tuesday, 25 April 2017. Posted in Products, Books & Media

NYC Vegan: Iconic Recipes for a Taste of the Big Apple - NEW COOKBOOK ALERT


One of the most highly anticipated new vegan cookbooks of the year drops on May 8th and is currently available for pre-order on Amazon. Oh yes! From the power duo behind popular food blog Vegan Mos, Michael Suchman and Ethan Ciment, comes their first cookbook featuring some of the fabulous plant-based foods found around Manhattan, Brooklyn, and New York Cities Little Italy and Chinatown. It includes recipes like clam chowder, eggs Benedict, caramel corn, soft pretzels, churros, Reuben sandwiches, egg creams, cinnamon rolls, Irish soda bread, brisket, Polish pierogis, and more.  

Learn more and pre-order today at VeganMos.com.

RECIPE: Simple Baked Vegan Ratatouille

on Monday, 24 April 2017. Posted in Recipes

RECIPE: Simple Baked Vegan Ratatouille

With a dish as versatile as this one you're sure to find it as a regular popping up from within your virtual recipe Rolodex. From the outside ratatouille might seem like a complicated or long process meal but this version from food blogger Lauren Bossi makes it super easy to use ingredients you likely already have around your house. Plus, it's great as a main or a side. Mix and match your favorite veggies and spices for a meal that's truly your own!

Ingredients:
2 zucchini
2 yellow squash
2 small eggplants
5 Roma tomatoes
1 26oz jar of tomato basil pasta sauce
1 yellow or red bell pepper
2 Tbsp. fresh parsley
2 tsp. fresh thyme
2 Tbsp. fresh basil (about 7-9 leaves)
1 tsp. garlic, minced
Salt and pepper, to taste
4 Tbsp. olive oil

 

Directions:
1. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
2. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4 minutes), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet.
3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil, and parsley with 4 tablespoons of olive oil, and your salt and pepper. Mix well and evenly pour over the top of the veggies.
5. Cover finished 
dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until veggies are soft. Enjoy!

~

Get more great vegan recipes on PlantBasedOnABudget.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!!

Teen Vegan Network (Teen VGN) - A Veg Resource & Summer Camp

on Thursday, 20 April 2017. Posted in Inspiration, Tips & Ideas

Teen Vegan Network (Teen VGN) - A Veg Resource & Summer Camp

During a time that can often feel overwhelming and be discouraging regarding the future of our planet and its inhabitants, it is inspiring organizations like Teen Vegan Network (Teen VGN) that help bring a brighter light into focus. Founded in 2013 by Laura Edwards and Kylie Fackrell, this social network "features forums, recipes, product reviews and opportunities for volunteering. It currently has 1,553 active members, and a reach of around 35,000 social media users..." notes an interview with the founders for The Independent. This network is intended to support those who do not quite fit in with their peers—often because of their dietary and/or lifestyle choices—and who are perhaps not ready for the types of activism or groups aimed at adult vegans. In 2015 the group began hosting annual summer camps that bring together compassion kids for campaigns workshops, campfires, crafts, festival days cooking demos, nature walks, special guest speakers, and more. 

Learn more about this group and how to get involved at TeenVGN.com.
(Photo by Oatly Apparel)

"CULTURED MEAT": Would You Eat It?

on Wednesday, 19 April 2017. Posted in News

We could very well be seeing lab-grown or "cultured meat" hitting the supermarket shelves as early as 2021, according to Memphis Meats (a Silicon Valley-based slaughter-free meat company). Science journal PLoS One released results of a study finding that two-thirds of Americans said they would at least try lab-grown meats; the majority being those who identified as liberal and pescetarian-leaning. Good Food Institute and The Modern Food Foundation will meet at the "The Path to Commercialization" conference in Israel to determine how to best bring "cultured meat" to the masses. 

Check out the survey results on Journals.Plos.org.

NEW VEGAN GELATO FLAVOR: Peanut Butter Fudge by Talenti

on Tuesday, 18 April 2017. Posted in Products

NEW VEGAN GELATO FLAVOR: Peanut Butter Fudge by Talenti

We are welcoming—with open arms of course—a new vegan flavor of gelato from ice cream company, Talenti. With more than a quarter of each pint being made up of peanut butter, the creaminess of their Peanut Butter Fudge flavor is out of this world. Add in the decadent swirls of dairy-free fudge you really cannot go wrong. Their other vegan flavors include Chocolate Sorbetto, Roman Raspberry Sorbetto, and Alphonso Mango Sorbetto. Talenti joins the ranks of traditionally non-vegan ice cream companies that are now offering vegan options, like Breyers (hello Oreo Cookies & Cream) and Ben & Jerry's. 

Get product nutrition info and details at TalentiGelato.com.

RECIPE: The Ultimate Go-To Vegan Chili

on Monday, 17 April 2017. Posted in Recipes

RECIPE: The Ultimate Go-To Vegan Chili

Please enjoy this week's featured recipe—a warming chili perfect for these rainy spring days.

Ingredients:
A drizzle of olive oil
1 medium onion, diced
1 medium green pepper, diced
1 cup frozen corn
Salt, to taste
1 tsp. cumin
1/2 tsp. garlic powder (or 1 garlic clove, diced)
Pinch of crushed red pepper flakes
1 -15oz. can pinto beans
1 -15oz. can crushed fire roasted tomatoes
1 package Beyond Meat Veggie Crumbles
3 cups vegetable broth

 

Directions:
1. In a large soup pot or dutch oven heat olive oil over medium-high heat.
2. Add onion and pepper, season with salt and saute until onion is soft.
3. Add corn and season with cumin and garlic, cook an additional 2 minutes.
4. Add canned tomatoes, pinto beans, and veggie crumbles with additional salt if needed.
5. Add vegetable broth and bring to a slow boil. Adjust heat to simmer and cook for 30-60 minutes (one hour is ideal to meld all the flavors).
6. Turn off the heat and allow to cool for 10-15 minutes prior to serving.
7. Serve with vegan sour cream (optional of course), chives, shredded vegan cheese alongside tortilla chips or cornbread. 

~

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 to Facebook,Twitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Inside The Vegan World of Pro Wrestling

on Thursday, 13 April 2017. Posted in Inspiration

Inside The Vegan World of Pro Wrestling

n a great and in-depth article published last month by Ryan Dilbert on Bleacher Report, we learn about the unexpected trend of veganism within the world of pro wrestling. Dilbert highlights interviews with the outspoken independent wrestler Markus Burke, Allie "Impact" - a former Impact Wrestling Knockouts champion and Women Superstar Uncensored titleholder, and Zach Sabre Jr. who holds the Revolution Pro Wrestling British heavyweight title, the Pro Wrestling Guerrilla World Championship and Evolve Championship. From feeling drawn to cruelty-free living as kids to educating themselves through documentaries, like Forks Over Knives, we get an insider's look at how each wrestler has grown into steadfast, hard hitting vegans for the long haul—and how they are changing the face of what it means to be a vegan athlete today.

Read the full article on BleacherReport.com.

Marine Biologist Says No to Eating Fish

on Wednesday, 12 April 2017. Posted in News

Marine Biologist Says No to Eating Fish

Between ocean pollution, mislabeled packaging regarding where fish is sourced and what it contains, and rapid extinction, Marine Biologist Laura MacDonnell cannot bring herself to contribute to the purchase or consumption of fish or fish products any longer. "A recent study quantified a number of plastic people consume—a staggering 11,000 pieces of microplastic per capita annually—by eating fish," notes VegNews on the topic. Additionally, studies show that current fishing practices will leave our oceans devoid of fish by 2048.

For more info. on this check out the original article on TheWalrus.ca.

New Vegan Meal Kits by Forks Over Knives

on Tuesday, 11 April 2017. Posted in Products, Health, Tips & Ideas

New Vegan Meal Kits by Forks Over Knives

Known for the award-winning documentary Forks Over Knives, this 'docu' turned media empire has added something new to their lineup of resources—for those seeking to live healthful plant-based lifestyles—easy to assemble vegan meal kits. "We supply the grains and spices, you just add the veggies!" per the slogan on their website. With three flavors including Moroccan Quinoa Pilaf, Mexican Rice and Beans, and Indian Rice and Dal, it will be darn easy to prepare a quick and healthy meal for those of us on the go. The meals are free of oil, gluten, soy, and nuts.

Find product and nutritional information at ForksOverKnives.com.

RECIPE: Creamy Potato Split Pea Soup

on Monday, 10 April 2017. Posted in Recipes

RECIPE: Creamy Potato Split Pea Soup

This warming soup is perfect for these rainy spring days. Plus, split peas are a great source of fiber and because of their low glycemic index, they are great for reduce risk of developing diabetes and heart disease. With the added veggies and spices you are sure to get hooked on this one!

Ingredients:
1 Tbsp. vegan butter
1 large leek, halved and sliced lengthwise
3 carrots, peeled and sliced
3 celery stalks, sliced
3 Yukon gold potatoes, chopped
1 pound split peas
6 cups vegetable broth
4 cups water
2 tsp. dried thyme
2 tsp. dried parsley
1 tsp. cumin
1 tsp. garlic powder
1/4 tsp. cayenne pepper
2 Tbsp. nutritional yeast
2 tsp. liquid smoke
Salt and black pepper, to taste

 

Directions:

1. Melt butter in a large pot over medium heat. Add the leek and cook, stirring occasionally, until the leeks are tender and slightly translucent (about 4-5 minutes). 
2. Add carrot, celery, and potato and cook, stirring occasionally, for about 5 minutes. Then add the split peas, veggie broth, water, thyme, parsley, cumin, garlic powder, and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover pot, leaving it open a crack, and let cook for about 20-25 minutes or until peas are tender. Then turn heat off completely. 
3. Add nutritional yeast and liquid smoke. Use an immersion blender to blend the soup until smooth and creamy. A high-speed blender will work just as well. Finally, add the salt and pepper and then serve right away. Enjoy!

Find more great and tasty 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!!

 

Vegan TV Show Preps for Season 2

on Thursday, 06 April 2017. Posted in Inspiration, News, Books & Media

Vegan TV Show Preps for Season 2

Last year we saw the release of the only nationally televised vegan show on the A&E FYI Channel. Vegan host and show creator, Nafsika Antypas' first season was so successful that the show is gearing up a second season—featuring interviews with vegan celebrities, nutrition tips, cooking demos, cruelty-free fashion guides, and more. With the support and distribution through the A&E FYI Channel, Nafsika's show reached 70 million households every week last year. She funded the first season herself and is currently seeking support for the next season as well. "If I surpass my goal, I will then start working on bringing my show to more networks globally, she said.

Learn more about the show and how to help at PlantBasedByNafsika.com.

USA's Carbon Footprint Down By 10%

on Wednesday, 05 April 2017. Posted in Health, News

USA's Carbon Footprint Down By 10%

The Natural Resources Defense Council (NRDC) recently shared findings from the results of a report declaring a 10 percent reduction in the carbon footprint—over the course of a decade—by Americans. "NRDC attributed a large portion of this change...to a 19 percent drop in meat consumption, accounting for avoiding 185 million metric tons of pollution," noted a piece from VegNews, about the NRDC's report. The declaration also stated that more than 57 pounds of carbon dioxide is released in order to produce just 2 pounds of beef. This is just one more report, of many released over several years, marking the link between animal agriculture and environmental degradation. To learn how you can reduce your carbon footprint check out farmusa.org.

Check out the report titled "Less Beef, Less Carbon" on NRDC.org.

Mini Vegan Cream Filled Chocolate Easter Eggs

on Tuesday, 04 April 2017. Posted in Products

Mini Vegan Cream Filled Chocolate Easter Eggs

We have more cruelty-free vegan Easter candy for you this week. Yay! NOTE: If you would like to have these scrumptious little bites in time for Easter, it looks as though you need be sure to order by April 5th! These fully-vegan chocolate-y delights are free of dairy, lactose, peanuts, tree nuts, eggs, soy, wheat, and gluten. Each "egg" is wrapped in colorful foil— just like traditional chocolate Easter egg candies— and are filled with a dairy-free cream center. No Whey Chocolate company also makes vegan chocolate Easter bunnies, truffles, Valentine's Day candies, and more.

Find product and nutritional information at NoWheyChocolate.com.

RECIPE: Loaded Vegan Nacho Fries by 'Fettle Vegan'

on Monday, 03 April 2017. Posted in Recipes

RECIPE: Loaded Vegan Nacho Fries by 'Fettle Vegan'

This one is sure to be a party please but you may want to test it out at home first. You know, just to be sure you really, really like it. ::wink:: Think, loaded nachos but on french fries! Amazing right? Yep, we know. It is a great spin on a classic dish. Give it a whirl and let us know what you think. Bon appetit!

Ingredients:

1 lb. frozen or fresh-cut french fries
1/4 cup enchilada sauce
1/2 Daiya Pepperjack Shreds
1 cup cooked black beans
1 medium tomato, chopped
1/2 medium red onion, finely chopped
1 jalapeno, thinly sliced
1/2 avocado, halved and thinly sliced
Cilantro, finely chopped for garnish
Lime wedges, for garnish

Directions:

1. Bake fries on a baking sheet according to directions or at about 350°F for 40 minutes, flipping halfway through.
2. While the fries are baking cook the black beans according to directions on label.
3. When fries are finished baking move them to an oven-safe pan or container (this is also where you will assemble the nachos). Then set oven to 'broil' or to at least
450°F.
4. Drizzle the enchilada sauce over the fries evenly and top with the Daiya shreds.
5. Place the dish back into the oven until the cheese is melty (about 3-6 minutes).
6. Remove dish from oven and top with cooked black beans, chopped tomato, onion, jalapeno, avocado, cilantro, and lime. Serve immediately. Enjoy!

Find more fantastically delicious 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!!

Near Death Plane Crash Leads Travis Barker to Veganism

on Thursday, 30 March 2017. Posted in Inspiration

Near Death Plane Crash Leads Travis Barker to Veganism

You may recall hearing about a plane crash in the fall of 2008, that some speculate led to the death of DJ AM just a few months later; tied to stress, coping, and meds that were required post crash. Musician Travis Barker was also on that flight and decided after that moment, and with the passing of his friend, he would change his lifestyle in order to take better care of himself. "Right from the first time that I started to really eat vegan I could feel how much it was affecting me. John Salley is one of the guys who I would run into a lot here in Los Angeles, and he always told me how the players who ate that way outperformed the others. I started to see [those] results for myself too." Barker had gone vegetarian at the age of 15 and then vegan about a decade ago. Keep spreading the love, Travis! Thank you!

Read the full interview with Travis on MensJournal.com.

Bribes & Scandal in Global Meat Industry

on Wednesday, 29 March 2017. Posted in News

Bribes & Scandal in Global Meat Industry

A two-year long investigation by Brazilian police, involving the world's largest meat producers, has led to the discovery of meat inspector bribes and rotten meat that was treated and still sold to customers. "...police...arrested more than 30 people, suspended more than 30 health inspectors, and placed 21 meat-packing plants under investigation," notes VegNews. It was found that chemicals such as acid and carcinogens, were used to cover up rotten cow's meat. The Brazilian based meat production company supplied meat globally including Hong Kong, China, and Switzerland. Of course this is not the first instance of such discoveries—as seen across the entirety of the meat and dairy industries.

Read more about the scandal at the source VegNews.com.

Vegan "Peeps" & Easter Treats by Sweet & Sara

on Tuesday, 28 March 2017. Posted in Products

Vegan

If you are celebrating Easter this year and want to keep sugar coated sweets dreams alive for the vegans in your life, we have a great produce suggestion today. From the award winning, small, family run operation—Sweet & Sara—are their hand-cut vegan "peeps"! These cuties are a LIMITED EDITION and are only shipping on April 3rd, so be sure to act soon if you want to snag 'em up for the holiday. Each bunny and chick are made in-house and their facial features are hand painted on, one-by-one, using organic chocolate. They are coated in natural house-made colored sugar and are non-GMO, kosher, and all natural. Sweet & Sara is best known for their deliciously creative vegan marshmallow creations, available year-round. Yum!

Find product and nutritional information at SweetAndSara.com.

RECIPE: Simple Shaved Brussels Sprouts Salad w/Optional Oil-Free Dressing

on Monday, 27 March 2017. Posted in Recipes

RECIPE: Simple Shaved Brussels Sprouts Salad w/Optional Oil-Free Dressing

This one is super quick and easy, especially if you have a mandolin slicer. If you are looking for something healthy and light that would make a perfect side dish or one great big main meal for one person, this is it. Plus you can try your hand at making your own coconut bacon and/or oil-free mustard dressing if you have time. Enjoy!

Ingredients:
14-16 brussels sprouts, thinly sliced
1/2 an apple, thinly sliced
1/8 cup dried tart cherries (or cranberries)
1/2 cup coconut bacon (CLICK HERE for recipe or try Phoney Baloneys' brand)
1/4 cup slivered almonds
1/4 of a red onion, thinly sliced
1/2 cup oil-free mustard dressing (CLICK HERE for recipe or grab your favorite kind)
Black pepper, to taste

Directions:

1. Wash brussels sprouts thoroughly by soaking in cold water with a splash of apple cider vinegar, and then rinsing.
2. Once washed and rinsed, peel each sprout's dirty looking outer layers, trim the ends, and cut each in half.
3. Using a mandolin, cut each sprout at the thinnest setting for the finest shave. Add shaved sprouts to a large bowl and repeat until all are used. If you do not have a mandolin try chopping them into long thin strips but be careful! Watch your fingers! Once shaved, wash and rinse again to be sure brussels are clean and free of dirt.
4. On the same setting, thinly slice the onion and apple. Place apple in a bowl of cold water with a splash of lemon juice to keep from browning. You can also soak the slices of onions in cold water to keep them crisp until you're ready to serve.
5. Pour the dressing into a large bowl of sprouts, adjusting the amount as desired. Toss to coat well. Add in the coconut bacon, cherries, almonds, onions, and apple slices. Gently toss to incorporate. Save a few apple slices as a topper.
6. Serve immediately topped with a sprinkle of pepper.

For more fun and easy 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!!

Reversing Rheumatoid Arthritis with Diet

on Thursday, 23 March 2017. Posted in Inspiration

Reversing Rheumatoid Arthritis with Diet

Only in her mid-thirties, Emily was diagnosed with rheumatoid arthritis (which is an autoimmune disorder affecting the joints). As a portrait artist Emily was devastated when the crippling pain had worked its way up from her feet, through her knees, hips, ribcage, shoulders, and hands. It got so bad she was having trouble doing daily things like sitting and walking. It was even uncomfortable to breathe and try to sleep. While contemplating her doctor's suggested to try prescription drugs Emily decided to focus on her nutrition first. It was the last day of February when she switched to a plant-based diet and began exercising more. By the end of that May she was nearly pain-free. "I was able to completely go off steroids, [naturally lost] fifteen pounds, [felt more] energized," and was able to paint again, she said.

Read more about Emily's inspiring journey on ForksOverKnives.com.

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