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.

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Bill Clinton's Now Younger Heart

on Thursday, 05 June 2014. Posted in Inspiration, Health, News

Bill Clinton's Now Younger Heart

"...his doctor told him that his heart today is much younger than it was even 10 years ago," noted Chelsea Clinton—the daughter of former President Bill Clinton. 

Since going vegan after his quadruple bypass heart surgery, in 2010, Bill Clinton—now 67 years old—has lost 30 pounds and is feeling better than ever.

"...he's so determined to be an advocate for other men...and [encourages them] to make necessary changes in their life so hopefully they can live a long time," Chelsea said. She also noted that her dad is possibly the world's most famous vegan. And we agree that Bill Clinton's public advocacy of a vegan lifestyle has definitely informed a great deal of people to the idea and validity of veganism. Every bit counts!

Read Chelsea Clinton's excerpt on

Baskin-Robbins Heir Opposes Dairy

on Wednesday, 04 June 2014. Posted in News

Baskin-Robbins Heir Opposes Dairy

In an interview last month with Abby Martin of Breaking the Set, long-time vegan, John Robbins—heir to the billion dollar ice cream chain, Baskin-Robbins—discusses his realization of the health risks of consuming dairy; and how that translated into his departure from the family business.

"I didn't want to sell a product that was undermining anybody, or harming anybody's health. So I walked away from Baskin-Robbins and the money it represented, to live a life helping people live healthier lives," he said. 

Robbins is the author of eight books on the topic, including Diet for a New America: How Your Food Choices Affect Your Health, Happiness and the Future of Life on Earth (1987); The Food Revolution: How Your Diet Can Help Save Your Life and our World (2001); and No Happy Cows: Dispatches from the Frontlines of the Food Revolution (2012).

Watch the 9 minute long interview on the 'Breaking the Set' YouTube channel.

Earth Balance Veganizes "Cheez-Its"

on Tuesday, 03 June 2014. Posted in Products

Earth Balance Veganizes

The makers of one of the most popular vegan butter spreads on the market has released a new product that we're all going wild over: vegan cheddar flavor squares!

Non-GMO, lactose-, dairy-, and casein-free, these 100% vegan bites capture the crunch, and cheesy flavor of the classic cheesy crackers from way back when.

In addition to butter and cheesy flavor squares, Earth Balance makes soymilk, vegan dressings, vegan shortening, nut butters, spreads, and other delicious vegan snacks.

*Photo by Vegan Miam on tumblr

Find product and nutritional information at

Baked Shiitake "Shrimp" Recipe

on Monday, 02 June 2014. Posted in Recipes

 Baked Shiitake

You read it right, this week we've pulled another one of Cara's incredibly unique recipes from her foodie blog, Fork and Beans. This one is a lot of fun too! We're taking shiitake mushrooms, baking them in breadcrumbs, and serving with a side of cocktail sauce for a healthy and cruelty-free version of traditional shrimp cocktail. Great for a picnic, a poolside snack, or an appetizer for the entire family; this recipe is one of a kind, yet simple and easy. Give it a go and let us know what you think!

10 medium shiitake mushroom tops, sliced in half (for a more shrimp shape, cut out a half moon middle)
1/2 cup gluten-free flour
1/2 cup soda water (or gluten-free beer, if you'd like a true beer batter)
3/4 cup gluten-free panko breadcrumbs 
1/4 tsp. dried basil
1/4 tsp. tried thyme
1/4 tsp. dried oregano
1/4 tsp. salt
1 Tbsp. olive oil

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the flour and soda water, whisk until it becomes pancake-like.
3. Place the breadcrumbs, herbs, and oil in a separate dish and mix together. 
4. Dip the mushrooms into the pancake-like coating. With a fork, transfer to the breading mixture and coat completely.
5. Place onto baking sheet until all are completed. 
6. Bake for 7-10 minutes until one side is brown. Flip them over and bake on other side until brown (another 7-10 minutes).
7. Remove and sprinkle with salt. 
8. Serve with lemon wedges and vegan cocktail sauce for dipping. 

For this and other beautifully innovative vegan recipes, visit

How to Save at Least $20 a Month While Eating Vegan

on Thursday, 29 May 2014. Posted in Inspiration, Health, Tips & Ideas

How to Save at Least $20 a Month While Eating Vegan

We love this creative and informative video created by Cobi Kim of Veggietorials, on behalf of the ever popular vegan snack box pioneers, Vegan Cuts

This informational video is less than four minute long but in it you'll learn 5 specific and easy ways to save at least $20 each month while maintaining a healthy vegan diet. 

Grab a pen and paper, get ready to take some notes, and then click HERE to watch the video now; while marveling at Cobi's excellent video editing skills!

Get more great vegan tips and tricks from their blog, at

Amtrak's Arrive Magazine Talks Veg

on Wednesday, 28 May 2014. Posted in Inspiration, News

Amtrak's Arrive Magazine Talks Veg

"Going meatless isn't just for rock stars, former presidents, and other celebrities. There's a culture shift afoot toward a more healthful, humane, and environmentally sound lifestyle," reads a section of the feature article inside Amtrak's latest issue of Arrive magazine.  

Millions of Amtrak's passengers are being greeted by a cover featuring Oprah Winfrey and Paul McCartney—celebrities who have both publicly touted veganism as a healthier and more ethical way to live. 

According to Compassion Over Killing's article on this Amtrak news, there is a second veggie article in this edition titled, "Sweet Greens—Vegetables Take Their Place at the the Table." It's a whopping 8 page spread full of colorful food photos and interviews with famous vegan chefs. 

What's more, Amtrak's food car now offers a "vegan burger" on their menu; along with other vegan snacks including pretzels and hummus. 

Check out the coverage—and online version of the magazine—on

5 Ingredient Vegan Cookbook

on Tuesday, 27 May 2014. Posted in Products, Books & Media

5 Ingredient Vegan Cookbook

Jenné Claiborne, graduate of the Institute for Integrative Nutrition and certified holistic health counselor, has been cooking up some awesome happenings over the last few years, by way of her vegan recipes, informational videos, and blog: Sweet Potato Soul.

Her latest endeavor is this stunning eBook: 5 Ingredient Vegan: Quick and Healthy Recipes for a Delicious Life

Five Ingredient Vegan contains 25 easy, delicious, and healthy vegan recipes containing—you guessed it—just 5 ingredients per recipe (each recipe is also gluten-free)! 

"The cookbook is divided into 5 sections, each one devoted to one of 5 ingredients: sweet potato, collard greens, tempeh, tahini, and chia seeds. Before you know it you'll be cooking amazing quick meals without having to follow a recipe," writes Jenné.

Claiborne is also the creator of the 21 Day Vegan Blueprint. With a focus on whole, unprocessed foods, this eCourse is designed to help anyone adopt a sustainable plant-based diet in just 21 days. 

Learn more about Jenné and her book, on

Easy Vegan Fried Rice Recipe

on Monday, 26 May 2014. Posted in Recipes

Easy Vegan Fried Rice Recipe

In need of a quick, simple, and easy go-to recipe for any occasion? Check out this great fried rice dish by Amber of the Fettle Vegan blog. Sometimes we just want a big bowl of warm, filling rice and this seven-ingredient dish totally hits the spot! A great addition to the recipe binder— we like keeping some cooked rice at the ready for fast meal prep and enjoy customizing it by adding other delicious veggies like broccoli, kale, and carrots. Have fun experimenting with- and making this your own!


1 cup cooked brown rice
2 cloves garlic, minced
1/4 cup chopped onion
1/4 cup corn
2 Tbs. soy sauce
4 oz. extra firm tofu, drained and crumbled
1-2 tsp. coconut oil, for frying


1. Place minced garlic, chopped onion, and coconut oil in a large skillet or wok.
2. Sauté over medium heat until onions become translucent.
3. Add crumbled tofu and stir. 
4. Stir in one tablespoon of the soy sauce.
5. Turn the heat up to medium-high and add the cooked rice, corn, and remaining soy sauce; stir to combine.
6. Cook for about 5 minutes, or until rice begins crackling. 
7. Serve and enjoy!


Find this and other easy vegan recipes at

Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet

on Thursday, 22 May 2014. Posted in Products, Inspiration, Books & Media

Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet

Speaking of all-age vegans—or aspiring ones—check out this wonderful book by written by Carol J. Adams, Patti Breitman, and Virginia Messina, MPH, RD: Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet.

"If you're 50 or over and thinking (or already committed to!) a vegan diet and lifestyle that will benefit your health, animals, and the planet, look no further than this essential all-in-one resources," notes

The book details out nutritional needs that change with age; how food choices can reduce one's odds of developing diabetes, heart disease, and cancer; how to veganize your favorite recipes and navigate dining out and travel; discussing one's vegan choices with family and friends; caring for ailing relatives who are not vegan; and more. 

"We wanted people to know that at any age, you have the power to make this life-affirming, influential change. So our book is about sharing the benefits of veganism and showing people that it is never too late to reap those benefits," said co-author, Virginia Messina. 

Read our interview with Virginia Messina, and learn more about the book,

Record Setting, 92 Yr Old Vegan Runner

on Wednesday, 21 May 2014. Posted in Inspiration, News

Record Setting, 92 Yr Old Vegan Runner

Mike Fremont has been vegan for over 20 years, and has been setting single age marathon running records just as long.

"At age 88 [Mike] ran a 6H5M53S marathon in Cincinnati Ohio and at age 90 ran a 6H35M47S marathon in Huntington West Virginia. [He] also set a single age world record for 90 years old in the half marathon in Morrow Ohio in August 2012," said Veg World Magazine. 

According to an interview with Veg World Magazine, Fremont credits his vegan lifestyle for his continued record setting runs, at his age. 

We love seeing vegans making positive media waves, and what better way to showcase the health benefits of plant-powered living than Mike's awesome running career. 
Here's to you Mike, and vegan athletes of all ages! 

Learn ore about Mike Fremont a

Petit Vour: Cruelty-Free Monthly Beauty Box

on Tuesday, 20 May 2014. Posted in Products

Petit Vour: Cruelty-Free Monthly Beauty Box

Monthly subscription boxes are all the rage these days and the coolest part is that vegan business owners are in on the action too!

Introducing Petit Vour! Every month, subscribers receive a box of four to five beauty products ranging from sample- to full-size. The contents generally are around $35-$45—in exchange for a monthly membership of $15.

"Our mission is to upgrade every[one]'s makeup bag and make kindness the standard in the luxury and beauty market," said Petit Vour founder, Madeline Alcott. "We hold ourselves to high standards so that we can be your leading resource for cruelty-free beauty products. When you join Petit Vour you are joining a community and movement of fashion, awareness, and discovery."

Find product and membership information at

Tempeh Sloppy Joes

on Monday, 19 May 2014. Posted in Recipes

Tempeh Sloppy Joes

Memorial Day is around the corner and what better way to celebrate than with deliciously messy vegan Sloppy Joes! Created by Morgan of the Fo' Reals Lifefood blog; this Sloppy Joe recipe is sure to grab everyone's attention at this year's annual shindig. Add some fries and a pickle to the side and you've got yourself a mighty tasty, party-friendly plate of goodness. 


1 can chopped tomatoes
1/2 cup ketchup
1 Tbs. sugar
1 Tbs. molasses
2 Tbs. yellow mustard
2 cloves garlic
2 Tbs. vinegar (malt or rice both work well)
1 large sweet onion, chopped
1 red bell pepper, chopped
1 lb (16 oz) crumbled tempeh
salt and pepper to taste


1. Blend the chopped tomatoes, ketchup, sugar, molasses, yellow mustard, garlic, and vinegar together until totally smooth. Then set aside.
2. Cook the chopped onion, pepper, and tempeh in a nonstick pan over medium-high heat until the onions are translucent and the tempeh is slightly browned (add a bit of water if needed, to prevent sticking). 
3. Pour the sauce mixture over top the cooked onion, pepper, and tempeh. 
4. Turn the heat down to medium-low and cook until the sauce thickens.
5. Pile a scoop onto a burger bun or roll, and serve! 

NOTE: The nutrition facts numbers do not include the bread. They are based solely on the ingredients listed above. 

For more beautifully crafted vegan recipes visit

Cinnaholic Makes a Splash on ABC's Shark Tank

on Tuesday, 13 May 2014. Posted in Inspiration, News

Cinnaholic Makes a Splash on ABC's Shark Tank

Last Friday, the owners of Cinnaholic—a gourmet vegan cinnamon roll shop, out of Berkeley, California—landed a deal with one of the "sharks" on ABC's Shark Tank.

Cinnaholic Co-Founders Shannon and Florian Radke wooedShark Tank investors by feeding them custom dairy-, egg-, and nut-free vegan cinnamon rolls.

After some negotiation, technology guru and investor, Robert Herjavec offered the couple a—you guessed it—sweet deal. 

Cinnaholic's delicious rolls will now be available for online purchase and nation-wide shipping. What's more, just a few weeks earlier the company also announced their plans to franchise—offering aspiring shop owners the opportunity to open new Cinnaholic locations around the country. Wow! Congratulations to Florian and Shannon—and we'll throw in a "awww yeah" for continued vegan growth!

Watch the full Shark Tank episode featuring cinnaholic, by clicking HERE.

Strawberry Vanilla Shortcake

on Monday, 12 May 2014. Posted in Recipes

Strawberry Vanilla Shortcake

Strawberry season is here! Let's celebrate by kicking things off with this fantastic dessert recipe, created by Noelle over at Peaceful Plate. Though the recipe doesn't explicitly include soy whipped cream or vegan ice cream we may or may not (but likely may) suggest you add a dollop and scoop of each. Because, why not? Happy strawberry picking!

Macerated Strawberries Ingredients:

1 quart fresh strawberries, hulled and quartered
1/2 tsp. agave (or maple syrup)
1/4 to 1/2 tsp. balsamic vinegar (optional)
a pinch or two of salt

Vanilla Shortcake Ingredients:

1-1/2 tsp. EnerG Egg Replacer
2 Tbsp. warm water
1-1/2 cups organic white flour
2-1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup maple syrup
1/3 cup vanilla almond milk, unsweetened
1/2 tsp. vanilla extract
1/3 cup refined coconut oil, melted 


1. Preheat oven to 350°F
2. In a medium bowl mix together the strawberries, agave, vinegar, and salt. Cover with plastic wrap and refrigerate for at least one hour. 
3. Grease a 9" square cake pan. 
4. In a small bowl, whisk the egg replacer and water together. Set aside. 
5. In a large bowl, whisk the dry ingredients together.
6. In another small bowl, whisk the wet ingredients together. Add the wet into the dry, add the egg replacer and stir until well combined. 
7. Pour and spoon mixture into pan. Spread evenly with a spatula. 
8. Bake for 14-19 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan. 
9. To serve, put a slice of shortbread on a plate or in a bowl and add the macerated strawberries. 
10. Optional: top with soy or coconut whipped cream and/or your favorite vegan ice cream. Enjoy!

Find more scrumptious vegan recipes at

So Delicious' Almond Milk Ice Cream

on Monday, 12 May 2014. Posted in Products

So Delicious' Almond Milk Ice Cream

Speaking of the ice cream that you may or may not include with your strawberry vanilla shortcake; check out So Delicious' brand of almond-milk-based vegan ice cream. 

Enjoying non-dairy, vegan products has never been easier! Aside from a selection of almond-, coconut-, and soy-based frozen dessert options, So Delicious produces various flavors, within each base option!

They've got vanilla, butter pecan, cherry amaretto, chocolate, cookies and cream, mint chip, mocha almond fudge, coconut, and pomegranate chip, to name just a few. 

We like to keep a pint (or five) on hand for straight up sweetness, to add to our favorite treats, dessert, and/or a midnight snack. 

Find product and nutritional information at

*Photo from*

New FARM Office Opens in Portland, OR

on Sunday, 11 May 2014. Posted in News

New FARM Office Opens in Portland, OR

After 30 years operating solely out of the DC area, our very own Farm Animal Rights Movement (FARM) has opened the National Campaigns Office in Portland, Oregon!

Would you like to join the party? Come nosh on some delectable vegan eats, enter to win fun raffle prizes (sponsored by dozens of local and national vegan companies and organizations) meet some of our staffers and directors, and take a tour of the 10 Billion Lives truck.

It's all happening THIS Thursday, May 15th!

We're over the moon excited to be settling into one of the country's most active and fastest growing vegan hotspots. We aim to continue expanding our efforts—to help forward the vegan movement—for the animals. 

For event details and to learn more visit our Facebook Event Page.

200 New Vegan Restaurants in the Next 5 Years

on Thursday, 08 May 2014. Posted in Inspiration, News, Books & Media

200 New Vegan Restaurants in the Next 5 Years

If there was ever a sign of veganisms steady growth it would be the exciting news that Native Foods Cafe plans to open 200 new all-vegan restaurants, throughout the United States, within the next five years.

Originally based out of California, Native Foods Cafe was acquired by new owners in 2009 and has since opened locations in Oregon, Colorado, and Illinois. With fourteen new locations planned this year and another thirty or so planned for 2015, Native Foods Cafe is well on its way to becoming one of the fastest growing vegan food chains in the country. 

With two new private investors adding $15 million to Native Foods Cafe's expansion plans, vegan food will soon be everywhere. Be on the look out for a Native Foods Cafe near you!

For more on this story and the original article visit

Vega Protein Smoothie Powder

on Wednesday, 07 May 2014. Posted in Products

Vega Protein Smoothie Powder

Interested in trying out the plant-based protein powder from this week's recipe? Pictured here are Vega's Protein Smoothie packs. They come in five different flavors including tropical tango, bodacious berry, choc-a-lot, oh natural, and viva vanilla.

Free from gluten, soy, and dairy; with no artificial flavors, sugar, colors, or sweeteners, and non-GMO; Vega's protein smoothie powder is all goodness. It packs 15 grams of complete plant-based protein per serving and is a great additive to, you guessed it, your daily smoothie! 

No time to smoothie things up? Simply add some water to the Vega mix, shake, and go!

Find product and nutritional information at

Dragon Fruit Smoothie Bowl

on Tuesday, 06 May 2014. Posted in Recipes

Dragon Fruit Smoothie Bowl

We have wonderful news: smoothies are not just for sipping! Enjoy your favorite smoothie with some fresh toppings, and spoon it on up. Or have a go at this gorgeous dragon fruit delight, created by Kristy from the Keepin' It Kind blog. Not only is it beautiful to look at but it also tastes great and is jam packed with fiber and vitamins A and C. 

Now that April showers are behind us invite some friends over, have a smoothie making party, and kickback on your porch, or on a blanket in the grass, alongside this year's May flowers—with a colorful bowl of dragon fruit smoothie goodness. This could also double as a pretty fabulous Mother's Day brunch idea!

Smoothie Ingredients:
1 cup chopped frozen mango
1 cup chopped frozen pineapple
1 packet of frozen pitaya (dragon fruit) puree
2 handfuls of baby spinach
1/2 kiwi, peeled
1/2 cup almond milk
1/2 scoop Tropical Tango Vega Protein Smoothie Powder (optional)

Bowl Ingredients:
granola of choice
chopped fresh fruit of choice (strawberries, banana, kiwi, mango, blueberries, etc.)

1. Combine the smoothie ingredients in the blender and blend until smooth.
2. Pour about 1/4 cup of granola into the serving bowl. 
3. Top with the smoothie. 
4. Top with more granola and the fresh fruit. 
5. Serve immediately. Enjoy!

Find more light and healthful vegan recipes on

My Mom Went Vegan at 65!

on Sunday, 04 May 2014. Posted in Inspiration

My Mom Went Vegan at 65!
On my five year vegan anniversary this January, my mom, Maureen McCartan (age 65) decided to switch from a pescatarian diet to full-fledged vegan, beginning with a month long challenge. She has since decided to stick with it, and has no desire to ever go back. As a result, her already remarkable health and blood work are looking even better, she's spreading the vegan love amongst her friends, and she's become an all-star sous-chef to me in the kitchen. She has also been an integral part in helping me with my newly launched blog, Vegan on the Run.
I grew up with my mom inspiring me to live a healthy, happy life, and even when times were tough and it was just the two of us, she made sure we had healthy, primarily plant-based, food on the table. Throughout the entirety of my vegan journey, my mom has been overwhelming supportive, and willing to eat everything I eat, loving every bite. Her love for animals, and her lifelong dedication to health, plus reading articles I've written about Veganism, compelled her to take the leap to go all the way vegan, and not go back. Not only has she inspired me along in my own health journey my entire life, her steadfast love for animals continues to motivate me every day to open my heart wider, in all regards. I certainly wouldn't be the vegan (or person) I am today if it wasn't for her, and I couldn't be more thankful she's decided to officially join me in my vegan journey. 

This is a guest post by Sarah McCartan; author of Vegan on The Run.
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