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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Goat Mountain Ranch Sanctuary Needs Our Help

on Thursday, 23 October 2014. Posted in Inspiration, News

Goat Mountain Ranch Sanctuary Needs Our Help

Located in Leicester, North Carolina on a lush twenty-five acres, Goat Mountain Ranch Sanctuary is home to dozens of farm animals including goats, sheep, pigs, and chickens. 

While it's completely inspiring to know that so many animals are being rescued and cared for we also know that Goat Mountain is currently unable to house all of its lovely potbelly piggies.

If you or anyone you know is able to find or provide a home for some of these gentle beauties, please reach out to the Sanctuary as soon as you can. Thank you so much! ::hugs you:: 

Learn more about how you can help at

Breast Cancer & Plant-Based Foods

on Wednesday, 22 October 2014. Posted in Health, News, Tips & Ideas

Breast Cancer & Plant-Based Foods

October is breast cancer awareness month so what better time to highlight new research, that was released just last week, about this very topic and its correlation to food.

More than 164,000 women from around the world were included in a study that determined that consuming a plant-based diet "is the best way to lessen the chances of a second occurrence," notes The article continues, "In a statement by the American Institute for Cancer Research, Associate Director for Nutrition Programs Alice Bender said, "We know there are many reasons for women to eat a plant-based diet and be active, both for cancer prevention and overall health."

Read the original article on

Pumpkin Spice Coconut Milk

on Tuesday, 21 October 2014. Posted in Products, Tips & Ideas

Pumpkin Spice Coconut Milk

Speaking of "hooray for all things pumpkin," check out this dairy-free Pumpkin Spice Coconut Milk created by So Delicious.

Add it as a base to your favorite latte. Oh! Maybe with a dollop of So Delicious' Cool Whip on top and then drizzled with melted maple almond butter or melted chocolate. Yes! Or replace regular ol' milk with Pumpkin Spice in that cupcake batter. How about making ice cream with it, adding it to hot chocolate, or drinking it straight up as-is. So many things! 

Made from organic coconut milk, cane syrup, pumpkin, and sea salt, this seasonal favorite is one to stock on up. 

Keep your eyes peeled for So Delicious' other seasonal winners: Mint Chocolate Coconut Milk and Nog Coconut Milk. Yum! Yum!

Find product and nutritional information at

Pumpkin Cake + Maple Cream Cheese Frosting

on Monday, 20 October 2014. Posted in Recipes

Pumpkin Cake +  Maple Cream Cheese Frosting

Hooray for all things pumpkin! We stumbled upon this simple yet stunningly delicious perfect-for-Fall pumpkin cake, with a maple cream cheese frosting, created by Heather of the Sunday Morning Banana Pancakes food blog. Take your time with this one, it's sure to be a party show stopper. Or keep it all to yourself. We won't judge. *wink* 

Cake Ingredients:
1/2  cup (1 stick) Earth Balance vegan butter, melted
2 1/2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cinnamon
1 tsp. pumpkin pie spice (optional)
1 16oz container of plain coconut-based yogurt
1 1/2 cups coconut sugar
1 15 oz can of pure pumpkin puree

Frosting Ingredients:
1/2 cup (1 stick) Earth Balance vegan butter, very soft
1 8oz container of plain Tofutti Cream Cheese, very soft
1/4 cup pure maple syrup
Pecan slices for garnish (optional)

1. Preheat oven to 350°F and grease two 4" round cake pans (or a 9x9 baking pan)
2. In a medium bowl whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In a medium sauce pan melt the butter. Remove from heat and whisk in the sugar, coconut yogurt, and pumpkin puree until well combined.
4. Pour batter into prepared pans, smooth tops, and gently tap each pan on the counter.
5. Bake for 35-45 minutes. Remove from oven and let sit and cool in pans for 10 minutes.
6. While the cakes bake, prepare the frosting by whisking together the vegan butter, cream cheese, and maple syrup until smooth. 
7. Spread top of cooled cake with maple frosting. Layer and repeat. Garnish. Serve!

Find more Fall-inspired recipes over on

Kolene & Jon's Summer Slim Down

on Thursday, 16 October 2014. Posted in Inspiration

Kolene & Jon's Summer Slim Down

Michigan couple Kolene and Jon, have been spreading vegan awareness over the years by way of their information website, Vegan Grand Rapids

In a recent post on Facebook the couple shared their weight loss story. Jon wrote, "At the beginning of summer Kolene and I made the deicision to take charge of our health...we'd both eaten (and drank) our way to being totally unhealthy. Since June of this year I've lost 30 pounds and Kolene has lost we both feel good and we think we look pretty good too!" 

Congrats you two! We look forward to continuing to follow your journey.

Follow Kolene and Jon's foodie adventures on

Celebrating 10 Years of Healthy School Food

on Wednesday, 15 October 2014. Posted in Inspiration, Health, News

Celebrating 10 Years of Healthy School Food

Founded in 2004, the New York Coalition for Healthy School Food, "changing how schools feed kids," celebrates ten years of bringing plant-based meals to schools. 

By way of their signature Wellness Wake-Up Call Program, conferences, workshops, other educational campaigns, and legislative support, the Coalition continues to create change. 

On October 24th the organization will host its anniversary event at New York Academy of Medicine in New York City, featuring vegan food, live music, a silent auction, and specialty gift bags for guests. 

Learn more at

My Vegan Directory

on Tuesday, 14 October 2014. Posted in Products, Tips & Ideas

My Vegan Directory

In search of nearby vegan businesses, service providers, and/or restaurants? Available via desktop, laptop, tablet, and mobile phone, My Vegan Directory is here to help.

"The concept behind My Vegan Directory was born out of repeatedly seeing posts in Facebook groups asking for recommendations for vegan professionals and services in specific areas," notes the companies website. 

The app allows the user to view a vegan business by way of an interactive map, enables direct messages to a business, social media shares, directions, reviews, and more. Pretty cool!

To learn more check out

Recipe: Lemon-Cilantro Pakoras

on Monday, 13 October 2014. Posted in Recipes

Recipe: Lemon-Cilantro Pakoras

Oh yes, here's one to add to your recipe binder. Tess Challis of Radiant Health Inner Wealth has done it again with a popular, flavor-packed pakora dish. This one is sure to enhance our spice cabinet and make us the life of any potluck party. Grab a skillet and that coconut oil, it's time for some frying fun times!

Dry Ingredients:
1/2 cup + 2 Tbs. garbanzo (chickpea) flour
1 Tbs. rice flour
1/8 tsp. ground cayenne pepper
1/8 tsp. baking soda
1/4 tsp. dried turmeric
1/4 tsp. ground coriander
1 1/2 tsp. cumin powder
1 1/2 tsp. cumin seeds
1 1/2 tsp. salt

Vegetable Mixture:
1/2 cup finely chopped cauliflower (cut into very small pieces)
1/2 cup fresh lemon juice
1 1/2 cup chopped yellow or white onion

Coconut oil (for frying)

1. In a small bowl, mix dry ingredients together well. Set aside.
2. In a large bowl, combine the vegetable mixture well.
3. Add the dry mix to the veggie mix and stir to combine thoroughly.
4. Place enough coconut oil into a large, heavy skillet , to create a 1/2-inch well. Set to medium-high heat.
5. After the skillet is hot (a drop of batter should sizzle and brown right away to indicate it's ready), one-by-one use your hands to form tablespoon-sized rounds of the mixture. Gently drop each pakora into the oil. Put enough pakoras in to fill just half the skillet.
6. Cook for 1-2 minutes until underside is nicely browned. Then flip and cook for another 1-2 minutes. Remove with a metal slotted spoon or spatula and drain on paper towels.
7. Serve immediately. 

Find more great recipes on 
hoto by Janet Malowany).

21st Native Foods Café Opens

on Thursday, 09 October 2014. Posted in Inspiration, News

21st Native Foods Café Opens

This isn't the first time we've mentioned the incredible forecasted expansion of one of the few 100% vegan restaurant chains in the United States. They've recently reached a new milestone and we couldn't help but share the news with you.

Native Foods Café, a California-based vegan establishment, just opened its 21st location. This one is in Washington DC (1150 Connecticut Avenue). Five more locations are expected to open before the year is out (in Denver, CO, another in DC, and in Fairfax, VA). As Native Foods Café continues to open new locations around the country our hearts swell knowing that the chain is not only being supported by so many, but that so many lives are being saved in the process. Rock on, Native Foods. Rock on.

Read the original article on

Moby Nails It With 'Save The Humans'

on Wednesday, 08 October 2014. Posted in News

Moby Nails It With 'Save The Humans'

Last week Moby published an epic piece, by way of Huffington Post, entitled "Save The Humans." In it he extensively details the ways in which animal agriculture is directly harming the planet.

"To put it in perspective: animal agriculture is responsible for producing more climate change gases than every car, boat, bus, truck, motorcycle and airplane on the planet. Combined," writes Moby.

Moby's article breaks each point down with stats and tangible figures, yet still easy to read. Though it may not seem as news-y as our other news features, we aim to underscore how important Moby's words are. And hope his celebrity status will encourage others to take the topic seriously too.

Check out Moby's piece article on

Thug Kitchen Cookbook Nearly Broke The Internet

on Tuesday, 07 October 2014. Posted in Books & Media

Thug Kitchen Cookbook Nearly Broke The Internet

Known for their verbose and often profanity-laced social media posts, Thug Kitchen has grown into an über popular blog featuring direct, no-nonsense tips, resources, and recipes for vegan food enthusiasts. 

Last week the founders of Thug Kitchen—who have remained anonymous until now—nearly broke the Internet when they simultaneously released their identities andshowcased what's possibly one of the most talked about book trailers ever created. 

But back to the book...

According to, "This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real." Well, we're certainly looking forward to checking it out!

Learn more and pick up your own copy at

Recipe: Pumpkin Lentil Curry

on Monday, 06 October 2014. Posted in Recipes

Recipe: Pumpkin Lentil Curry

It's time to sort through that good ol' spice rack for those fall favorites! Or time to stock up on some essential seasonings for fall-time eats. Either way, this recipe—created by Jen of the Lorimer Street Kitchen food blog—will help you dive right into the those fun flavors of fall. Add some rice or quinoa to your bowl, curl up by the wood-burning fireplace, and savor this delicious pumpkin lentil curry.


1 can lentils
1 can kidney beans
2 tsp. salt
2 Tbsp. coconut oil
2 Tbsp. cumin
1 Tbsp. cardamom
1 Tbsp. cinnamon
2 bay leaves
1 Tbsp. ginger
1 clove garlic
1 tsp. cayenne powder
1 small container tomato paste
1 15oz can 100% pure pumpkin
1 can Lite coconut milk


1. Heat coconut oil in a saucepan over medium-high heat. Cook all spices in oil until fragrant (1-2 minutes). Reduce heat to medium-low; add tomato paste, pumpkin, kidney beans, and lentils.
2. Cook over medium heat until slightly reduced (about 5 minutes). Add coconut milk and cook until heated through (2-4 minutes). Cover saucepan and simmer until heated through, stirring occasionally (about 45 minutes). 
3. Serve warm, over rice or quinoa (optional). 

Find more great holiday recipes at


Masculinity = Protecting Animals & The Planet

on Thursday, 31 July 2014. Posted in Inspiration, News

Masculinity = Protecting Animals & The Planet

In a recent interview on NPR, reporter Neda Ulaby met with a group of vegan men—many of them professional athletes—at a BBQ in Brooklyn to talk masculinity related to living vegan. 

"[There's] nothing more cowardly to me than taking advantage of something that's defenseless," said triathlete, Dominic Thompson. The group goes on to discuss stereotypes and cliches, and how they view veganism as essential to sustainability; as well as being the ultimate act of masculinity.

Pictured above (from left): mixed martial arts fighter Cornell Ward, chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher, and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, NY (photo by James Koroni). 

Read or listen to the full interview, on

New President of the American College of Cardiology Lives Vegan

on Wednesday, 30 July 2014. Posted in Inspiration, Health, News, Books & Media

New President of the American College of Cardiology Lives Vegan

A cardiologist at Rush University in Chicago and the incoming President of the American College of Cardiology, Kim A. Williams MD, is vegan!

In a recent guest blog post on MedPage Today, Williams explains why he is vegan and why he now recommends veganism to his patients as well.  

"It was a patient's success reversing an alarming condition that motivated me to investigate a vegan diet," said Williams. "I thought I had a healthy diet...but a simple web search informed me [otherwise]. So I changed that day to a cholesterol-free diet, using meat substitutes...[and] within 6 weeks my LDL cholesterol level was down to 90."

He continues, "We have come a long way in prevention of cardiovascular disease, but we still have a long way to go. Improving our lifestyles with improved diet and exercise will help us get there."

Read Dr. Williams full blog post on

White Castle Tests Veggie Sliders

on Tuesday, 29 July 2014. Posted in Inspiration, News, Books & Media, Tips & Ideas

White Castle Tests Veggie Sliders

You read that right—opened in 1921 and popularized by movies like Harold & Kumar—the craze-causing food chain White Castle is officially testing out non-animal-based sliders!

This is huge news considering White Castle's reach and its success as arguably one of the most popular fast food chains in the country. 

The veggie slider that White Castle is testing out is made by Dr. Praeger's. The slider itself is vegan but *HEADS UP* the avocado ranch sauce they put on top is not vegan (but you could just order it sans the avo-ranch sauce).

With locations throughout the midwest, south, and in New York City - we hope that veggie lovers will flock to support this wonderful (potentially permanent) menu update. Let's show 'em how much we appreciate their recognition of times-uh-changin'! 

No White Castles near you but craving sliders now? Not to worry, Gardein makes sliders too! Available at select health food stores around the country. 

Learn more about White Castle's veggie sliders, on

Asian-Style Noodle Dish

on Monday, 28 July 2014. Posted in Recipes

Asian-Style Noodle Dish

While the sauce for this recipe is Asian in flavor, we realize that the noodles: not so much. But we couldn't help sharing this exquisite dish with you! It only takes a total of 20 minutes to prepare, is simple, and delicious. Created by Stephanie L.—a contributing cook over at Plant Based On a Budget—this dish is one to add to your recipe binder for something fast and filling; not to mention, it totally hits the spot!


8 ounces of linguine
2 medium carrots
1/2 cup chopped green beans
1/2 cup chopped cilantro
4 large cloves of garlic, minced
1 Tbs. fresh ginger, grated
1/2 cup soy sauce
3 Tbs. maple syrup (or your favorite sweetener)
2 tsp. rice vinegar
1/2 cup cooked pinto beans (optional)


1. Cook linguine according to instructions on the package.
2. While the linguine cooks combine the garlic, ginger, soy sauce, maple syrup, and rice vinegar in a small bowl and mix.
3. Chop the carrots into small matchsticks.
4. In a medium sauce pan, sautée the carrot sticks, green beans, and pinto beans until the carrots soften.
5. When the pasta is done, drain it and then put back into the pot. Add in the veggies and half of the sauce. 
6. Simmer on low for 5 minutes to let all of the flavors meld together.
7. Scoop into bowls and add the remaining sauce on top, portioning it out among each bowl.

For a variety of delicious vegan recipes check out

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

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