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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 Chef Named Top 30 Under 30, Zagat

on Thursday, 28 July 2016. Posted in Inspiration, News

Vegan Chef Named Top 30 Under 30, Zagat

She's been making [vegan] waves in the food and media world since first arriving on the "scene" via her epic win on the Food Network's Cupcake Wars show. In her half decade or so of stardom, Chloe Coscarelli has taken veganism by storm with her series of three cookbooks, a bakery, three restaurants across the US, and three more restaurants on the way. The NYC launch of her first restaurant was a huge success and the buzz continues to flourish. Made even more evident by Zagat naming Coscarelli one of 30 Rock Stars Redefining the Industry Under 30 in New York. You go girl! Thanks for helping forward veganism like you do!

Learn more about Coscarelli's award at Zagat.com.

 

Turin, Italy to Become First Vegan City

on Wednesday, 27 July 2016. Posted in News

Turin, Italy to Become First Vegan City

We could possibly witness the world's first vegan city, in the making, right before our eyes! Chiara Appendino, the new mayor of the city of Turin, Italy has declared her intentions to prioritize plant-based living! "The promotion of vegan and vegetarian diets is a fundamental act in safeguarding our environment, the health of our citizens, and the welfare of our animals," said Appendino. "Leading medical, nutritional and political experts will  help promote a culture of respect in our schools, teaching children how to eat well while protecting the earth and animal rights." According to VegNews, "The five-year program outlines plans to reduce the amount of animal products consumed in Turin, including long-term strategies such as educational projects aimed at children that deal with animal welfare and nutrition." I think we know where the world's next hottest [vegan] retirement community will be based! ::wink::

Learn more and check out the source article on VegNews.com.

New Cookbook: Vegan Bowl Attack!

on Tuesday, 26 July 2016. Posted in Products

New Cookbook: Vegan Bowl Attack!

If this past year of food love, by the general vegan community, could be defined in any way, it would be by that of the bowl. Meals that are either prepared via a bowl and/or served in a bowl have been all the rage; and food photographer and blogger Jackie Sobon has just release a beautiful vegan version for us all!Vegan Bowl Attack: More than 100 One-Dish Meals Packed with Plant-Based Power is officially available via Amazon. With recipes like peanut butter pretzel oatmeal, biscuit nacho bowl, tex-mex potato salad, spicy sesame brussels sprouts, smoky corn chowder bread bowl, mean green ramen, and kimchi bowl with red curry almond sauce - to name a few - you're sure to find a favorite among them. Enjoy!

Learn more about this new cookbook on VeganYackAttack.com.

RECIPE: Strawberry Phyllo Strudels - by Fettle Vegan

on Monday, 25 July 2016. Posted in Recipes

RECIPE: Strawberry Phyllo Strudels - by Fettle Vegan

This relatively simple pastry recipe will have all your friends talking about how delightful vegan food yums can be. If you're wondering about the phyllo sheets (store bought, that is) like we were, it turns out a handful of brands are "accidentally" vegan. Just be sure to read ingredients, as always. Have fun with this one and change up the fruit(s) if you're feeling jazzy. Enjoy!

Phyllo Ingredients:
1/4 cup coconut oil, melted
12 large phyllo sheets, divided and folded in half
2 cups fresh strawberries, washed, hulled, and chopped

Frosting Ingredients:
1/2 cup plain vegan cream cheese
3 Tbsp. maple syrup
1 tsp. vanilla extract

Directions:
1. Preheat oven to 400°F and line a baking sheet with parchment/baking paper.
2. Layer the folded phyllo sheets on the prepared baking sheet, brushing each sheet with the melted coconut oil before adding the next. Brush the 6th sheet with coconut oil and spread the strawberries, leaving about a 1-inch border around the edges.
3. Layer the remaining 6 sheets, continuing to brush with coconut oil. Once the top layer has been brushed, use a large sharp knife or pizza cutter to slice the pastry into 8 equal rectangles. 
4. Bake for 12-16 minutes, or until golden brown.
5. While pastries bake, prepare the cream cheese glaze by whisking together the cream cheese, maple syrup, and vanilla until smooth. When pastries finish baking, let cool for at least 10 minutes, then drizzle with cream cheese glaze. 

Find more great vegan recipes over 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!!

Stopping Hunger with Vegan Burritos - Los Angeles

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

Stopping Hunger with Vegan Burritos - Los Angeles

There was a time when owners and friends of a now-defunct vegan restaurant in Los Angeles called Pure Luck, would take the restaurant's leftovers and ride their bikes around LA to give them to the transient house houseless communities. Now, about 10 years later, it has become a movement called the Burrito Project LA. "The ingredients...are exclusively sourced from donations. [Aubrie Davis, leader of the LA chapter] has a friend who works at a nearby supermarket and provides her with fillings that are still good but must be thrown out, due to it not being fit for sale," notes the coverage on Munchies. This is very cool and very important. Shout outs to those who take action on the change they wish to see in the world!

Read the article and learn more at Munchies.Vice.com.

Cruelty-Free Meats Dominate The Tech Industry

on Wednesday, 20 July 2016. Posted in Inspiration, News

Cruelty-Free Meats Dominate The Tech Industry

According to a recent study by Google parent company, Alphabet - "...plant-based proteins [are] the most important trend in tech, beating out 3D printing, self-driving cars, mobile medical data, virtual reality, and education programs." This information was shared at the 2016 Milken Institute Global Conference in Los Angeles, California. Eric Schmidt, Alphabet Executive Director, predicts "we're entering a revolution of replacing livestock with plant proteins." The source article on the topic goes on to highlight stats around climate change and world hunger as primary driving forces behind why vegan meats are on the rise and dominating tech right now.

Learn more about this coverage on OrganicAuthority.com.
(Photo by 'Will Travel for Vegan Food')

Nitrogen-Infused Cruelty-Free Cold Brew by Califia Farms

on Tuesday, 19 July 2016. Posted in Products

Nitrogen-Infused Cruelty-Free Cold Brew by Califia Farms

If you're a coffee lover we've got some cool new product information for you! 'Nitro Cold Brew' created by vegan beverage company, Califia Farms is the latest hottness on the vegan coffee market. With flavors like New Orleans, Latte, and Mocha, this new nitrogen-infused cold brew coffee is made with macadamia nut milk and almond milk. The nitrogen is added in order to give the drink more foaminess. "With our new Nitro Cold Brew, we have untapped the next great adventure in coffee: a creamy yet dairy-free cold-brew latte that explodes in a thousand tiny bubbles of rich coffee flavor," said Greg Steltenpohl, CEO of Califia Farms. He added, "[It] is a tastier, plant-powered option for fans of nitrocoffee who like it creamy and prefer not to consume cow's milk." Very cool, Califia Farms! Way to stay on trend and keep the cruelty-free resources on point. ::smiles::

Find product and nutritional information at  CalifiaFarms.com.

RECIPE: Mexican Street Corn on The Cob

on Monday, 18 July 2016. Posted in Recipes

RECIPE: Mexican Street Corn on The Cob

Summer is the perfect time of year to enjoy grilled corn! We found this super simple corn on the cob recipe from The Plant Philosophy food blog and knew we had to share it with you! Mix and match your favorite toppings, seasonings, and flavors!

Basic Ingredients:
4-6 corn on the cob
Vegan parmesan (try the GoVeggie brand)
Lime cashew crema (ingredients below)
Cilnatro, for garnish
Hot sauce, optional
Lime juice, for garnish

Lime Cashew Crema Ingredients:
2 limes, juiced + 1 zested (1.5 ounces)
1 cup cashews, soaked at least 2 hours beforehand
4 oz. water
Pinch of salt, to taste

Seasoning Blend Ingredients:
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt, or to taste
Pinch of black pepper, to taste

Directions:
1. Bring a large pot of water to a boil. Remove corn husks and boil corn cobs for about 5 minutes.
2. Remove corn from water and pat dry. 
3. Bring a grill pan or actual grill to a medium-high heat. Grill the corn cobs, rotating them, until all sides have grill marks.
4. Rub each cob with lime, an even coat of cashew crema, and a generous sprinkle of the seasoning and sunflower parmesan.
5. Serve hot, topped with fresh cilantro, hot sauce, and extra wedges of lime on the side, if desired.

For more super duper awesome vegan recipes check out ThePlantStrongVegan.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!!

World-Renowned Vegan Bodybuilder Featured on CNN

on Thursday, 14 July 2016. Posted in Inspiration, News

World-Renowned Vegan Bodybuilder Featured on CNN

In 2011 world-renowned bodybuilder Patrik Baboumian won the title of Germany's Strongest Man. Shortly thereafter Baboumian chose to become vegan—for the animals, the environment, and health reasons—and has maintained a successful bodybuilding career ever since; in 2013 he broke the powerlifting world record! This past week news giant CNN profiled the bodybuilder, shedding positive light on the vegan lifestyle. In the interview, Baboumian said, "We have areas in the world where there is not enough food for people, and I think it's obscene to use all these resources we have to produce something your body doesn't actually need...I'm probably the most unthinkable vegan on the planet for several reasons." We're stoked for the media coverage and all you do to help promote the vegan message, Patrik. Thank you!

Read Patrik's full interview by visiting CNN.com.

Live Animal Medical Surgery Practice: Pigs, Dogs, & Cats

on Wednesday, 13 July 2016. Posted in News

Live Animal Medical Surgery Practice: Pigs, Dogs, & Cats

Believe it or not there are/were schools out there that required medical students to practice surgery on live animals—particularly pigs, cats, and dogs. Thankfully, the last remaining college, with locations in both the United States and Canada, has announced that it "has ceased to provide surgical skills training for medical students using live animals," noted The University of Tennessee College of Medicine in Chattanooga. Instead, the school will be using simulated surgical technologies. This announcement comes after a commitment from the Physicians Committee for Responsible Medicine (PCRM) to put a spotlight on these schools and this unnecessary requirement.

Read the source article at VegNews.com.

'I Heart Keenwah' sweet & savory clusters & puffs

on Tuesday, 12 July 2016. Posted in Products

'I Heart Keenwah' sweet & savory clusters & puffs

Whoa, these look fantastic! Snack company, I Heart Keenwah is shaking up how we indulge in the healthful superfood that is quinoa. Their bite-sized "clusters" are made up of quinoa seeds, crisps and flakes together with simple nuts and fruits. They include flavors like chocolate sea salt, cashew cranberry, peanut butter cacao, and almond. Then you've got the "puffs," which come in a few vegan flavors including sea salt truffle, sweet chili, and herbes de provence. And of course, they also have chocolate puffs! Choose between dark chocolate Himalayan pink salt or dark chocolate peanut butter. Um. We'll take one of each, thanks! We can't wait to try 'em!

Find product and nutritional information at iHeartKeenwah.com.

RECIPE: Garlic Ginger Roasted Carrots

on Monday, 11 July 2016. Posted in Recipes

RECIPE: Garlic Ginger Roasted Carrots

We're keeping it light, simple, and healthy this week! This quick and easy appetizer recipe will likely be one you'll want to make again and again. Carrots of course are incredibly healthy, boasting loads of vitamin A, C, and K as well as being high in fiber, a great source of antioxidants, and full of iron and potassium. Lightly seasoned and roasted, this dish is great for summer picnics, group outings, or even roasting on the grill! Try this out with some of your other favorite veggies too. Enjoy!

Ingredients:

1.5 pounds heirloom rainbow carrots (regular orange carrots work great, too!)
1-2 Tbsp. olive oil (or coconut oil)
6 cloves garlic, minced
2 tsp. fresh ginger, grated
1/2 tsp. salt
1/4 tsp. ground pepper
Fresh thyme, for garnish

Directions:

1. Preheat oven to 420°F.
2. Wash carrots and remove any green tops.
3. Chop larger carrots in half lengthwise, and lay the carrots on a lined baking sheet.
4. Drizzle carrots with olive oil and sprinkle with garlic, ginger, salt, and pepper overtop.
5. Use your fingers to gently flip the carrots, covering them as evenly as possible with the oil and spices.
6. Bake for about 30 minutes, flipping halfway through. Carrots will be done when they are fork tender and beginning to brown.
7. Remove from oven, sprinkle with thyme, and serve immediately.

Find more fantastic 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!!

New Vegan Hardcore Band: Sect

on Thursday, 07 July 2016. Posted in Inspiration, News

New Vegan Hardcore Band: Sect

This August, newly formed vegan hardcore band, Sect will release its first album. The group is made up of Fall Out Boy drummer Andrew Hurley, vocalist Chris Colohan (owner of Vegan Magic food company—makers of Magic Vegan Bacon Grease), bassist Ian Edwards from Earth Crisis, and guitarists James Change and Scott Crouse. "[...there] is more reason than ever to keep lashing out at a world more suicidal bent on its own destruction and the exploitation of people, species and the ecosystem itself, than perhaps ever before in history," notes the band. They've pre-released three songs and their full album will come out in North America this summer, on August 5th.

Learn more about their pre-released songs on Noisy.Vice.com.

Germany to Legally Label Vegan Foods

on Wednesday, 06 July 2016. Posted in News

Germany to Legally Label Vegan Foods

As countries around the world begin to increase their vegan products, services, and restaurants we're seeing how the movement is being taken more seriously, and being treated less like a trend. "Food and Drink Europe [in partnership with the German Federation for Food and Science, and the German branch of the European Vegetarian Union] reports that consumer protection ministers of the German federal state have unanimously voted in favor of a proposal for a legally binding definition of the terms of vegan and vegetarian in regards to food labeling," notes Ecorazzi. Not only will this denote the significance of veg food labeling but will of course make it easier for those shopping for vegan products; as well as underscore how veganism is in fact becoming more valuable and easier than ever!



Read the source article for more on Ecorazzi.com.

Yard House Sport Bar Adds More Vegan Food to Menu

on Tuesday, 05 July 2016. Posted in Products, Tips & Ideas

Yard House Sport Bar Adds More Vegan Food to Menu

Vegan and sports bar are probably not two things we may think are often paired together but American sports bar chain, Yard House is looking to change that. With 65 locations across the United States (primarily west of the Mississippi River), Yard House is making vegan cuisine more accessible to its customers. They recently announced that they are adding a vegan burger to their already vegan-friendly menu. The Vegan Burger is made from "plant-based Gardein and an umami-flavored veggie patty that our chefs mix with red quinoa, kale, and shiitake mushrooms that have been seasoned with garlic, onions, and miso, topped with dairy-free Daiya mozzarella, avocado, tomato, arugula, and onion on an onion, poppy seed bun." Well that sure does sound good. Thank you for keep us well fed, Yard House!

Read more about the new burger on VegNews.com.

RECIPE: Vegan Chocolate Peanut Butter Protein Bars

on Monday, 04 July 2016. Posted in Recipes

RECIPE: Vegan Chocolate Peanut Butter Protein Bars

Happy 4th of July to those celebrating today! This may not be the most festive recipe we have ever shared but it sure sounds delicious and would be fun to make for a holiday picnic, group get together, or a dessert all for yourself. The best part is it doesn't require any baking! Simply mix, pack, cool and cut! It's that easy. Enjoy!

Wet Ingredients:
1/4 cup pure maple syrup
1 cup smooth peanut butter
1 Tbsp. coconut oil
1/3 cup non-dairy milk

Dry Ingredients:
1/2 cup chopped cashews (or almonds)
1/2 cup shredded unsweetened coconut
1/2 cup triple omega seed mix
1/3 cup vegan mini chocolate chips
1 1/2 cup crispy cereal
1/2 cup vegan chocolate protein powder (try the NOW brand, double dutch choc.)

Directions:
1. In a small sauce pan heat maple syrup, peanut butter, coconut oil, and non-dairy milk, stirring until smooth and drizzly.
2. In a separate bowl mix all dry ingredients together until combined.
3. Add wet mixture to dry mixture.
4. Line a 9x9 baking dish with parchment paper. Press mixture into pan with the back of a wooden spoon; firmly pack down.
5. Cover and place in refrigerator for a couple of hours or overnight, before cutting into bars for serving.

Find 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; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Pro Football Players Support Each Other's Veganism

on Thursday, 30 June 2016. Posted in Inspiration, News

Pro Football Players Support Each Other's Veganism

After the encouragement of football teammate Marc Ramirez, and being inspired by his weight loss and type 2 diabetes reversal, retired professional football player Greg Skrepenak has chosen to consume a fully-vegan diet. "I've been extremely pleased and kind of shocked by some of what's been going on, and Marc has been there every step of the way," said Skrepenak. The two athletes met when they both played for the University of Michigan Wolverines. "[Marc] has been on me for the last three or four years to get on this whole-foods, plant-based diet," he said. Since retiring, Skrepenak has struggled with unhealthy dietary habits, weight gain, and a diagnosis of artial fibrillation. Best of luck to you, Greg! We know you'll continue loving the vegan life. 

Check out Skrepenak's interview on MLive.com.

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!!

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