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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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Oakland, California Schools Go Plant-Based

on Thursday, 23 February 2017. Posted in Inspiration, News

Oakland, California Schools Go Plant-Based

As the topic of global warming continues to be at the forefront of discussions around the health of our planet, Oakland, California area schools have agreed to do something about it. In partnership with Friends of the Earth (FOE) an environmental group, Oakland Unified School District is taking action by reducing the meat and dairy on the school menus, and focusing more on plant-based options. "FOE says total carbon dioxide (CO2) emissions from the school lunch program declined by 14 percent...If every school district in the U.S. followed Oakland, the reduced CO2 emissions would be equal to removing 150,000 cars from the roads," notes The DailyCaller. In addition to being better for the planet, the plant-based meals are healthier for the kids as well.  

Check out the full article on DailyCaller.com.

Suing the USDA for The Animals

on Wednesday, 22 February 2017. Posted in News

Suing the USDA for The Animals

It is unquestionably a unique and unusual time in the United States right now. The removal of animal welfare records from the USDA's public website fits in with one of the many decisions that has us scratching our head lately. In response to this, many groups,including Physicians Committee for Responsible Medicine (PCRM), Born Free USA, Beagle Freedom Project,  MSPCA-Angell, PETA, and Harvard Animal Law & Policy Fellow Delcianna Winders have filed a lawsuit against the USDA, to restore the records. Per VegNews, "The lawsuit alleges that the USDA violated the Freedom of Information Act (FOIA) which requires federal agencies to make all records released under FOIA electronically available to the public." It could take more than 200 days to get a response.

Learn more about what is going on with this on VegNews.com.

Starbucks' NEW Vegan Breakfast Option

on Tuesday, 21 February 2017. Posted in Tips & Ideas

Starbucks' NEW Vegan Breakfast Option

It seems like it has been a long time coming but after gradually introducing vegan-friendly drinks and snacks over the years, and adding almond milk to their menu last year, Starbucks is finally   testing a protein-rich prepared breakfast option, that is fully vegan. In select Starbucks locations throughout New York you can now purchase overnight oats (steel cut oats, quinoa, and chia seeds) soaked in coconut milk topped with almond slices. Incredible! If sales go well in their test locations in New York they plan to add this new vegan menu item to its stores across the nation! 

Read more about Starbuck's new vegan option on WellAndGood.com.

RECIPE: Vegan Maitake Mushroom Crostini

on Monday, 20 February 2017. Posted in Recipes

RECIPE: Vegan Maitake Mushroom Crostini

Perfect as an appetizer, a side, or a snack, you may want to add this maitake mushroom crostini recipe to your recipe folder. Aside from being quick and easy to throw together as a whole, maitake mushrooms are great for the immune system and lowering blood sugar levels. So this one is also a healthy one to have on hand!

Ingredients:

6 slices of ciabatta bread, 1/4" - 1/2" thin
1 1/4 cups dried maitake mushrooms, rinsed and trimmed well
2 cups water (to soak mushrooms)
2 cups sliced baby bella mushrooms
1 Tbsp. fresh oregano, woody stems removed
1 Tbsp. + 1 tsp. olive oil
1 tsp. salt

Directions:

1. Rinse and trim the maitake mushrooms and in a medium bowl soak in 2 cups of water for at least 30 minutes.
2. Slice ciabatta bread and drizzle slices with 1 tablespoon olive oil. Place on a rimmed baking sheet and broil on low until golden brown. 
3. Remove from oven and set aside.
4. Over medium/high heat in a large saute pan add 1 teaspoon olive oil and baby bellas. Saute until golden brown, add maitake mushrooms (cutting larger pieces to bite size if needed). Saute for about 2 minutes and add oregano, cook for 1 minute.
5. Remove from  heat and top each crostini with 2 tablespoons of mushroom mixture.
6. Sprinkle each crostini and mushroom set with salt. Serve and enjoy! 

Find more great vegan recipes on SundayMorningBananaPancakes.com.
(Photo by The Little Ferraro Kitchen)

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!!

Denver Chefs Featured on ExtraCrispy

on Thursday, 16 February 2017. Posted in Inspiration

Denver Chefs Featured on ExtraCrispy

It is always warming to see passionate vegans and vegan-friendly folk, who are making real changes in the world—through their unique skills and interests—being featured in popular media. Lifestyle Network's foodie publication ExtraCrispy recently showcased two long-time vegan chefs in Denver, Colorado who head up the delicious noms at popular eatery City O' City. The title of the article: These Chefs Are Making Denver's Carnivores Fall in Love with Vegan Food, is pretty fantastic on its own. But we also love the positive light shown on the efforts and persistence of Dave Grant and Nick Anderson, to create plant-based creations by way of memorable childhood meals from their midwestern upbringing and passion for animal welfare.

Read the full original article on ExtraCrispy.com.

Beef Industry Hurt by Millennials

on Wednesday, 15 February 2017. Posted in News

Beef Industry Hurt by Millennials

Kentucky area cow farmers have been experiencing a major drop in beef cow meat sales over the past couple of years. The industry has gone from turning a $1 billion profit to hardly breaking even. In an effort to find out what has caused the change in sales Kentucky New Era media outlet partnered with researchers at Western Kentucky University to survey people between the ages of 18 and 25, "which revealed a paradigm shift in the millennial population's perception of meat," notes VegNews.com. It was revealed that negative media about the meat and dairy industries has impacted millennial's decision to buy and consume animal products. "The urban millennial's perception of beef is hazy, at best...These are the young men and women that will be the next cosumers," said Stephen Green, cattle farmer and lead researcher. 

Read the original article review on KentuckyNewEra.com.
(Photo from Fast Company)

Breyers BRAND NEW Vegan Ice Cream Flavor

on Tuesday, 14 February 2017. Posted in Products

Breyers BRAND NEW Vegan Ice Cream Flavor

The "vegan Internet" absolutely roared with joy and excitement at the end of last week as a rare photo (taken by Alyssa Weiss) of a completely unexpected long-standing iconic brand of ice cream secretly released brand new vegan options. After 150 years in the ice cream industry Breyers has just dipped its toe into the creamy cruelty-free world with its new vegan flavor, Oreo Cookies & Cream! This just on the heels of Ben & Jerry's announcing two new vegan flavors recently (adding to the four vegan options they released last year), including Cherry Garcia and Coconut Seven Layer Bar. Incredible! This continues to demonstrate that "voting" with our dollars really does get the attention of companies that, well - move with the money. And if that means moving away from dairy products and to cruelty-free, more environmentally-friendly, and healthier food options. Well, then gosh darn this is great!

Find product and nutritional information (soon) at Breyers.com.
Photo by Alyssa Weiss

RECIPE: Gluten- & Oil-Free Sweet Potato Chickpea Hash

on Monday, 13 February 2017. Posted in Recipes

RECIPE: Gluten- & Oil-Free Sweet Potato Chickpea Hash

This recipe packs a healthful punch so be sure to bookmark it or add it to your virtual recipe binder because we suspect you will want to revisit this one a few times a year. ::wink:: Featuring both sweet potatoes (known for containing vitamin A, vitamin C, fiber, and multiple B vitamins) and chickpeas (best known for providing protein, fiber, potassium, iron, and magnesium) this dish makes a fantastic side or even main! Plus, it is both gluten-free and oil-free, filling, and leaves room for adding some of your own favorite spices too! Have fun with this one and enjoy!

Ingredients:

2 large sweet potatoes (about 4-5 cups)
1 can of organic chickpeas (15 ounces)
1/2 yellow onion, diced (1 cup)
1/8 green onion, diced (optional)
1 Tbsp. fresh thyme
Salt, to taste
Pepper, to taste

Directions:

1. In a large skillet, cook diced onion over medium heat for 4 minutes.
2. Add dice sweet potatoes and cook until almost tender (about 10-12 minutes).
3. Add drained and rinsed chickpeas and thyme, and give it a good mix. Reduce heat to medium-low.
4. Cook until potatoes are fork tender and slightly crisp. Season to taste with salt and pepper. 
5. Serve warm topped with fresh thyme and green onion. 

 

Find more delicious gluten-free 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!!

Vegan Football (Soccer) Club in The UK

on Thursday, 09 February 2017. Posted in Inspiration

Vegan Football (Soccer) Club in The UK

Did you know that the England-based Forest Green Rovers Football Club (that we might also know as "soccer")—a professional football club of the National League—is 100 percent vegan? Yep, and it is because of the club chairman, mister Dale Vince. "Thanks to Vince, the club has been fully vegan since June 2014. That means no meat, fish, dairy, or other animal products of any kind...at the club, whether for players, visitors, or fans," notes a feature about Vince on the UK's Independent. A vegan and long time eco advocate, Vince explained his passion for providing healthy food to the football players. Surprisingly, or maybe not, the gradual transition has gone quite smoothly. Very cool, Vince! 

Read the interview with Dale Vince on Independent.co.uk.

Ethical Eggs Are Simply Not Real - The Guardian

on Wednesday, 08 February 2017. Posted in News

Ethical Eggs Are Simply Not Real - The Guardian

In an effort to make continued sales of chicken's eggs sustainable for those profiting from it, the idea of "free-range" and "humane" practices came into play. These labels have been around for some time now but surely we can agree that any industry that involves beak burning and killing off of baby male chicks is far from cruelty-free. An article recently published in The Guardian explores how consumers are being misled in order to make buying eggs easier. "When it comes to eggs labeled "free-range," the hens involved in their production are often tightly confined, routinely have their beaks trimmed without anesthesia, and are kept in conditions that force them to lay 500 eggs annually—whereas they would only lay 20 in the wild," notes coverage of the piece on VegNews.com

Read more from the op-ed piece on TheGuardian.com.

Primal Strips: Meatless Vegan Jerky

on Tuesday, 07 February 2017. Posted in Products

Primal Strips: Meatless Vegan Jerky

Perfect for everything from salad toppers, stir frys, snacks for outdoorsy types, or a quick bite for when you or the family is on the-go, Primal Strips have long been a delicious go-to for those wishing to ditch animal products. These yummies are non-GMO and contain no preservatives, no cholesterol, or artificial flavors. They provide a solid source of protein with a base of shiitake mushroom, soy, and seitan. Plus, they come in a variety of tasty flavors including Thai Peanut, Mesquite Lime, Teriyaki, Hot & Spicy, Hickory Smoked, and Texas BBQ. You can't go wrong with a flavor here! You might even want to keep a few on hand in the pantry so you can quickly grab-n-go when needed. ::wink:: 

Find product and nutritional information at PrimalSpiritFoods.com.

RECIPE: Healthy Cacao Berry Bliss Smoothie Bowl

on Monday, 06 February 2017. Posted in Recipes

RECIPE: Healthy Cacao Berry Bliss Smoothie Bowl

There is about one week left until Valentine's Day and if you are looking for a sweet and easy to prepare breakfast-in-bed kind of meal, this is a great one! You could even get creative and make a little heart out of the sliced strawberries or the other fruit! We know, we know, so creative right? ::giggles:: Seriously though, this bowl of yumminess is not only pretty but also healthy and delicious. NOTE: This recipe is for *one* so be sure to double up on ingredients if you want to make two! Enjoy! 

Blended Ingredients:
1/4 cup almond milk (or your favorite non-dairy milk)
1/2 banana
1 1/4 cup frozen mixed berries
1 acai packet (try the Sambazon brand)
1 heaping teaspoon maca powder
1-2 Tablespoons cacao powder

Topping Ingredients:
1/2 cup + 1/4 cup granola (your favorite kind)
1/2 banana, thinly sliced
2-3 strawberries, thinly sliced
1/2 cup mixed fresh berries, try blueberries, blackberries, and raspberries
2 teaspoon cacao nibs
1 teaspoon hemp hearts (also known as shelled hemp seeds)

Directions:
1. Prepare your toppings, like slicing the bananas and strawberries.
2. Combine the "blended" ingredients in a high-speed blender and puree until smooth. You may need to scrape the sides a few times or stir to break up clumps. This will be a thick smoothie!
3. Pour 1/4 granola into the bottom of the serving bowl. Gently pour the smoothie on top of the granola. Top with the 1/2 cup of granola and sliced fruit. Sprinkle the cacao nibs and hemp seeds on top of the fruit and serve immediately. 

Find more fantabulous 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!!

Andy Lally: Vegan Racecar Driver Champion

on Thursday, 02 February 2017. Posted in Inspiration

Andy Lally: Vegan Racecar Driver Champion

Professional racecar driver Andy Lally was recently interviewed by Gentlemen's Quarterly (GQ) magazine wherein he shared his vegan journey and how he believes it helps with his overall strength. Lally was NASCAR's Rookie of the Year, has won five 24-hour Daytona races, and is a three-time Grand Am champion. "I respect all life and if I have the option to stay just as healthy and just as strong, if not stronger, by not torturing or enslaving or causing pain for other living things, then I'm all for it," Lally said. He also noted that he had been vegetarian for six years before becoming vegan in 2010 for ethical reasons. We love how people with "big" voices are speaking positively about their vegan ways!

Read Lally's magazine interview on GQ.com.

Forbes on Climate Change: Go Vegan

on Wednesday, 01 February 2017. Posted in News

Forbes on Climate Change: Go Vegan

f there is one thing that has come to light in the past week alone—in relation to the current political climate—it is that the government may not prioritize or take seriously the issue of climate change. In a recent article published on Forbes.com, contributor Jeff McMahon states loudly something that we as a whole are coming to learn is true: "voting" with our money andnot supporting the meat and dairy industries is a key and simple action we can take to help the environment. "The share of greenhouse gas emissions from animal agriculture is usually pegged at 14.5 percent to 18 percent, but the Worldwatch Institute found lots of oversights in those calculations that, when properly counted, bring the ag contribution all the way up to 51 percent," per the article. That is more than half! Further, as the article states, refusing to eat meat and dairy "will be the most important action you can take." 

Read '9 Things You Can Do About Climate Change' on Forbes.com.

New Vegan Coffee Creamers by Coffee-Mate

on Tuesday, 31 January 2017. Posted in Products

New Vegan Coffee Creamers by Coffee-Mate

For Coffee-Mate inclined coffee drinkers we have great news for you! Coffee-Mate has released a brand new live of fully-vegan coffee creamers. w00t! With flavors that include vanilla, hazelnut, and caramel (all three almond milk based) and sweet créme (coconut milk based) Coffee-Mate is certainly tapping into the steadily rising dairy-free market. World of Vegan founder Michelle Cehn makes a good point in noting that vegan coffee creamers are not a new thing. She says, "Companies such as Silk and So Delicious have been tapping that market for years! But even with all the options that exist today, you still had to discover entirely new brands when you decided to become a more conscious consumer," until now. This is fantastic news and continues to demonstrate that voting with our dollars truly does impact the types of products and services that even large scale companies create. Yay!

Find product and nutritional information at CoffeeMate.com.

RECIPE: DIY Classic Tempeh Reuben, Fettle Vegan

on Monday, 30 January 2017. Posted in Recipes

RECIPE: DIY Classic Tempeh Reuben, Fettle Vegan

We are throwin' it back to a great go-to recipe that never fails to be delicious and easy to make with very few ingredients. The steadfast tempeh reuben is one for the books! The best part is there is now ready made vegan thousand island dressing. However, if you want to try your hand at making the dressing yourself there are plenty of Google-able easy DIY recipes online. Yay! Have fun and enjoy this one!

Ingredients:

2 slices of rye or pumpernickel bread
4 1/4 inch slices of tempeh
2 Tbsp. vegan thousand island dressing (try Follow Your Heart brand)
1-1/4 inch slice of Daiya havarti jalapeno & garlic vegan cheese (or your favorite)
1/4 cup sauerkraut
1 Tbsp. coconut oil or vegan butter, for frying
1/2 tsp. Braggs aminos (or soy sauce)

Directions:

1. If your tempeh is in block form, slice four 1/4 inch slices. If pre-sliced, use about 3-4 slices. 
2. In a frying pan, melt a little oil or butter and add the soy sauce. Fry the tempeh strip until crispy and golden brown, about 2-4 minutes on each side.
3. Grab your bread slices and spread about a tablespoon of vegan thousand island dressing on each one. 
4. Top the newly slathered bread slices with the fried tempeh and then vegan cheese.
5. Put the sandwich together and using the same frying pan grill the sandwich until cheese melts, a few minutes on each side.
6. Remove from pan, separate bread slices, top with sauerkraut, and reassemble into sandwich form. 

 

Find more easy and delicious 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!!

True Stories: "Veganism Saved My Life" (via VegNews)

on Thursday, 26 January 2017. Posted in Inspiration

True Stories:

In an inspiring new interview series featured inVegNews Magazine, real people will share stories of how switching to a vegan diet quite literally saved their lives. The vegan media publication gives us a look into their new series with their first story published last week on their website as well. Storyteller, Andres Vallejo talks of his cancer diagnosis about six years ago and how, with the support of his family, he was able to put his rare form of cancer into remission - and so it remains today. "Six years after his diagnosis, the cancer is at bay, and his most recent medical exams have been totally clear of any signs of cancer. Ironically, Andres reports that he's much healthier overall now then he was before his diagnosis—having lost 40 pounds, reduced his cholesterol, and normalized his blood glucose levels," notes the article. So awesome!

Read Andres' story and learn more on VegNews.com.

Animal Ag Causing Antibiotic Resistant Superbugs in Humans

on Wednesday, 25 January 2017. Posted in News

Animal Ag Causing Antibiotic Resistant Superbugs in Humans

It is likely true that many of us have over the years been made aware how animal agriculture is harmful to the planet as a whole. Aside from being a leading cause of global warming, it turns out raising and slaughtering animals for mass human consumption is also contributing to the creation of antibiotic resistant "superbugs" in humans. Stephen Hinchliffe, Author of Pathological Lives and professor at England's University of Exeter said, "as any epidemiologist will tell you, a microbe can only become deadly or pathogenic if there is the right environment and host conditions...Bird[s raised for food] numbers and altered bodies have, in short, made the planet more 'infectable.'" In short, as VegNews put it, "...animal agriculture is perpetuating the spread of epidemics amongst humans." 

Read the full report and feature on Phys.org.

RECIPE: Vegan Lemony White Bean Artichoke Potato Soup

on Monday, 23 January 2017. Posted in Recipes

RECIPE: Vegan Lemony White Bean Artichoke Potato Soup

As we make our way through the month of January it is quite cold and snowy in some parts of the world. That is why we were delighted to see this scrumptious and warming "cold weather" comfort meal, as the recipe author says; featuring the likes of lemon, artichoke, and dill with the bite of white bean and potato. Nosh away!

Ingredients:

1 cup onion, chopped
2 cups yellow potato, cut into bite-sized cubes
6 cloves garlic, minced
1/2 15-ounce can artichoke hearts, drained and roughly chopped
1 Tbsp. dried dill weed
1 tsp. ground black pepper
1/2 tsp garlic powder
Juice of 1 lemon
Zest of 1 lemon
2 15-ounce cans reduced/no salt white beans + juice from 1 can
4 cups low sodium vegetable broth
1/3 cup orzo

Directions:

1. Saute onion over medium heat until soft. Add the potato cubes and garlic and cook for an additional 5 minutes. 
2. Stir in the artichoke hearts, dill weed, pepper, garlic, lemon, lemon zest, beans, and bean water. Stir to combine, then let cook for 1-2 minutes.
3. Pour in the vegetable broth, bring the soup to a boil, then turn down the heat so that the soup simmers gently. Cook until potatoes are soft, 20-25 minutes. 
4. Add the orzo and cook until tender.

Find more delicious winter vegan recipes at AnUnrefinedVegan.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!!

We're Hiring! Deadline is TODAY!!

on Monday, 23 January 2017.

We're Hiring! Deadline is TODAY!!

Have you dreamed of working within a vegan organization focused on championing the right of animals not to be raised and killed for food? Would you like to work from home/remotely? And do you have experience running national campaigns, managing people, conceptualizing plans, and writing proposals? If you answered yes to these questions then we want to hear from you! This is a full-time position that includes writing and editing, database management, activism, event planning, and project management. If you are ready to fulfill your dream of working alongside fellow vegans inside an organized focused on creating real change for farmed animals worldwide, please follow the link below to learn more. We look forward to hearing from you soon (deadline is TODAY)!

Find job description and details at Idealist.org.

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