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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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Former Burger King Chairman Chooses Plants

on Friday, 26 December 2014. Posted in Inspiration, News

Former Burger King Chairman Chooses Plants

Brian Swette (pictured with his wife Kelly) is a former Burger King chairman who chose to trade in the fast food industry for a plant-based start-up.

Swette and his wife are the powerhouse couple behind a relatively new vegan packaged food company called Sweet Earth Natural Foods

"...launched [about two years ago, Sweet Earth Natural Foods], operate[s] out of a 35,000-square-foot site in Moss Landing [California]. Since then they've produced 425,000 pounds of plant-based proteins, which is equivalent of [saving the lives of] 280,000 chickens," notes a recent article on Upstart.

Talk about a change of heart! It's so exciting to see the vegan food industry continue to blossom, and with the support of those who, as Swette himself says, were once on the 'dark side' of the food industry.

Read the original piece on Upstart.BizJournals.com.

Plant Foods Preventing Breast Cancer

on Wednesday, 24 December 2014. Posted in Health, News

Plant Foods Preventing Breast Cancer

Our friend and nutrition guru, Dr. Michael Greger recently shared some interesting facts around research pointing to the benefits of plant-based foods (and how it relates to cholesterol)—particularly broccoli and flaxseeds—aiding in the prevention of breast cancer.

"Increased evidence demonstrates that the role that cholesterol may play in the development and progression of breast cancer," Greger writes. "Cancer feeds on cholesterol [which is found in animal-based products]...and it's capable of stimulating the growth of human breast cancer cells..."

We are grateful for Dr. Greger's website, Vegan MD as it hosts daily updates with his latest and greatest findings surrounding plant-based science, health, and wellness.

Read the full article written by Dr. Greger on Care2.com.
(photo by Willow of Will Cook For Friends)

Peppermint Stars & Vanilla Snowmen

on Tuesday, 23 December 2014. Posted in Products

Peppermint Stars & Vanilla Snowmen

Get into the holiday spirit with these fantastically creative frozen treats from So Delicious Dairy Free

In conjunction with Whole Foods Market, So Delicious has released these Peppermint Stars, as well as Vanilla Snowmen with dark-chocolate top hats. 

"Our team always has fun playing with new frozen dessert flavors and ideas, and our fans have expressed interest in them as well," said So Delicious' Hilary Martin. 

The Peppermint Stars and Vanilla Snowmen are only available at Whole Foods Markets at this time. But remember that So Delicious makes other seasonal treats and beverages (like mint chocolate coconut milk, "nog," and pumpkin spice), available in most stores around the country. 

For more on the treats mentions above, visit BrowardPalmBeach.com.
(photo by Cowgirls & Collard Greens)

RECIPE: Tomato Basil Spaghetti Squash

on Monday, 22 December 2014. Posted in Recipes

RECIPE: Tomato Basil Spaghetti Squash

It's the perfect time of year for everything-of-squash! Hence this simple (not to mention easy on the eyes) spaghetti squash recipe created by Amber of the Fettle Vegan food blog. Only seven ingredients and a little more than an hour of prep/cook time and you've got this incredible, delicious, and filling masterpiece. It's downright tummy-rumbling, if you ask us. Enjoy!

Ingredients:

1 medium-sized spaghetti squash
2-3 Tbsp. olive oil
2 cloves garlic, minced
1/2 cup tomato sauce
1/2 cup cherry tomatoes, halved
1/4 cup basil, chopped
salt and pepper, to taste

Directions:

1. Preheat oven to 375°F.
2. Slice the stem off the top of the squash, then slice in half lengthwise.
3. Remove squash seeds and innards. Drizzle one tablespoon of olive oil over each half, then sprinkle each side evenly with minced garlic.
4. Pour 1/4 cup of tomato sauce into each half, then top each side evenly with sliced cherry tomatoes, basil, salt, and pepper.
5. Cover in aluminum foil, place on baking sheet, and bake for 50-60 minutes until mixture is bubbling and squash is fork tender.
6. After baking, use a fork to toss squash pasta and tomato basil mixture together; while still in the halves. 
7. Plate pasta and sprinkle with basil.

For more warming winter recipes visit FettleVegan.com.

Vegan Author vs. LA News Anchors

on Thursday, 18 December 2014. Posted in Inspiration, News, Books & Media

Vegan Author vs. LA News Anchors

Ruby Roth, author of Vegan is Love—a beautifully illustrated children's book highlighting the local and global impacts of our daily choices—was put in the hot seat during a televised interview on KTLA (a Los Angeles based news station).

In this 4-minute clip Mrs. Roth gracefully responds to the anchor's aggressive questioning with hard facts, statistics, and tact. It's always inspiring to watch vegan advocates not only stand up for the message, but do so in such a powerfully polite yet firm way. Rock on, Ruby!

Read what Ruby had to say and watch the interview on GirlieGirlArmy.com.

Perdue Chicken Farmer Speaks Out

on Wednesday, 17 December 2014. Posted in Inspiration, News, Books & Media

Perdue Chicken Farmer Speaks Out

Craig Watts, a contract chicken farmer for Perdue, reached out to Compassion in World Farming (an animal welfare group) in an effort to express his concerns and to share the truth behind the myth that Perdue chickens are "humanely" raised.

In a behind the scenes video shared by Mercy for Animals (MFA), it's revealed that Craig is bound by contract to not allow the chickens sunshine or fresh air. He says, "This stuff is not as advertised.. the consumers are being hoodwinked... [Perdue] wants [the chickens] sitting down, getting up to a drink, and sitting back down [again because] they get fat then." 

MFA also noted a response from Nicholas Kristof of The New York Times. After watching this video he said, "Torture a single chicken and you risk arrest. Abuse hundreds of thousands of chickens for their entire lives? That's agribusiness..."

Read the full article and watch the video on MFABlog.org.

Jewish Vegetarians of North America (JVNA)

on Tuesday, 16 December 2014. Posted in Inspiration, Tips & Ideas

Jewish Vegetarians of North America (JVNA)

Did you know that there is a North America veg group specifically aligned for those who are Jewish?

Jewish Vegetarians of North American (JVNA) "...is dedicated to spreading the ideas of Jewish vegetarianism, advocated by many chief rabbis, as God's ideal diet that best lives up to Torah mandates on compassion for animals, concern for health, and protecting creation," according to their website.  

With Executive Director Jeffrey Cohan at the helm, along with a robust board of directors, JVNA aims to create awareness by way of hosting speaking engagements, through video advocacy, and the distribution of veg starter kits. 

Learn more about JVNA at JewishVeg.com.

RECIPE: 5-Minute Pumpkin Pie Pudding

on Monday, 15 December 2014. Posted in Recipes

RECIPE: 5-Minute Pumpkin Pie Pudding

This is quite possibly the simplest recipe (featuring the fewest number of ingredients) we've ever shared on Meatout Mondays.

Not only does it contain just 5 ingredients, but it only takes about 5 minutes to prepare! This fantastic recipe—from the Lorimer Street Kitchen food blog—makes about two glasses full of pudding. So, if you're planning to make it for a bigger gathering, be sure to double or even quadruple it up.

The recipe (and nutrition facts box, to the right) does not contain information about the whipped cream that's pictured with the pudding. Since the pudding itself is a breeze to make, we suggest whipping up your own delectable topping! How about giving THIS coconut whipped cream recipe a try, from Oh She Glows. No time to make your own? So Delicious has came out with a new ready made creamy topping called Coco Whip (reminiscent of Cool Whip). Pick up a tub, scoop, and top!

Maybe even sprinkle a little cinnamon on top for that added warming holiday feel! 
Have so much fun with this one. 

Ingredients:

1 can pumpkin puree
1 ripe avocado
2 Tbsp. agave nectar (or your favorite liquid sweetener) 
2 tsp. pumpkin pie spice

Directions:

1. In a blender or food processor, add all ingredients and mix until smooth.
2. Chill and then serve!

Find more simply delicious vegan recipes on LorimerKitchen.com.

Saving Lives This Thanksgiving

on Thursday, 27 November 2014. Posted in Inspiration, News, Tips & Ideas

Saving Lives This Thanksgiving

When we saw this photo show up in our Facebook newsfeed this week we just HAD to share it with you.

Check out young Chicago native Justice, in his front yard with a handmade sign that reads: "Save a life this Thanksgiving. Eat Tofurky." We love it!

Together, Justice and his parents, make upVeganStreet.com—a website dedicated to creating effective, innovative, and thought-provoking stories and images to help build a more compassionate and just world.

Check out the original photo posted to the VegNews Facebook page.

Cruelty-Free Eating = Weight Loss

on Wednesday, 26 November 2014. Posted in Inspiration, News

Cruelty-Free Eating = Weight Loss

The University of South Carolina recently released the results of new research, conducted by the Arnold School of Public Health, about weight loss as it relates specifically to plant-based food consumption.

"Over a six-month period, volunteers were randomly assigned a diet—everything from an omnivorous regime...to pesco-vegetarian, vegetarian, and vegan," noted a related article, from VegNews.com.

It turns out that those following the strictly vegan regime lost an average of 16.5 pounds. Not too shabby! Plus, it makes us ever so slightly more excited about indulging this holiday season.

Check out the original article on VegNews.com.

Holiday Centerpieces w/Vegan Essentials

on Tuesday, 25 November 2014. Posted in Products, Tips & Ideas

Holiday Centerpieces w/Vegan Essentials

Thanksgiving is a time to celebrate all that we're thankful for. And if you're like us, we' sure as heck thankful for the incredible variety of cruelty-free, plant-based eats available to us today. 

Speaking to the centerpiece of each Thanksgiving—check out just a few of the amazing options available to us all: 

VegeUSA's Vegan Whole Turkey, Gardein's Stuffed Veggie Turkey Roast, Tofurky's Vegetarian Feast, the Celebration Roast from Field Roast, or make your own - using the Magic Vegan Loaf Maker recipe!

The best part? You can quickly snag these items, along with even more Thanksgiving and other holiday goodies, by ordering them online from Vegan Essentials. Sweet. Noms-away, y'all!

Order your holidays food stuffs at VeganEssentials.com.

RECIPE: Old Fashioned Stuffing

on Monday, 24 November 2014. Posted in Recipes

RECIPE: Old Fashioned Stuffing

Thanksgiving wouldn't be complete without that quintessential family favorite: a good heaping side of stuffing. We're here to help! And therefore have veganized this classic recipe for you—into a super simple, yet joyously delicious, dish. 

(No time to make your own, you say?! Not to worry, Pepperidge Farm's "Herb Seasoned Stuffing" is ready-made and just so happens to be totally vegan!)

Ingredients:

1/3 cup vegan margarine
1/2 cup chopped celery
1/4 cup chopped onion
5 cups soft bread cubes
1 tsp. salt
1/2 tsp. sage
1/4 tsp. thyme
1/4 tsp. pepper
1/2 cup chopped parsley
1 1/2 cups vegan chik'n broth (or vegetable broth)
Raisins and/or diced granny smith apples (optional)

Directions:

1. Preheat oven to 375°F.
2. In a skillet, melt margarine over medium-low heat.
3. Add celery and onion, sautée until tender.
4. Toss in remaining ingredients.
5. Once combined, place skillet mixture into a greased pan.
6. Bake for 20 minutes.

Find even more great Thanksgiving recipes and tips at CompassionateHolidays.com.

Find a vegan holiday event near you

on Friday, 21 November 2014. Posted in Inspiration, Tips & Ideas

Find a vegan holiday event near you

If you're new to animal-free eating, holidays can sometimes feel a bit tricky to navigate—particularly if you're going it alone. 

Thankfully you don't have to! 

There are hundreds of plant-based holiday events happening all over the world, and we're here to help you find them.

Share your vegan journey with new friends by searching the event directly, over on our seasonal website: CompassionateHolidays.org

Here, you'll also find a myriad of resources for vegan recipes, food stuffs, party planning. 

Learn more by visiting CompassionateHolidays.org.
(photo from vegansoapbox.com)

Giveaway: Tofurky Holiday Roast

on Tuesday, 18 November 2014. Posted in Products, Tips & Ideas

Giveaway: Tofurky Holiday Roast

Ready to snag a free Tofurky holiday roast in time for Thanksgiving?! 

Here's how:

Using either Facebook or Twitter, post a 10-30 second clip explaining why you're celebrating a vegan Thanksgiving this year. Post it with the hashtag #ForTheTurkeys and tag FARM so we can easily find your entry. 

Five lucky winners will be drawn on November 20th! 

What a great opportunity to share why you love and care about turkeys, while also getting a chance to win some free food stuffs this holiday!

Learn more about the giveaway, via our Facebook page.

RECIPE: Creamy Mashed Potatoes

on Monday, 17 November 2014. Posted in Recipes

RECIPE: Creamy Mashed Potatoes

Planning out your foodie essentials and sides for the upcoming holidays? We've got a great one for you! This super simple, deliciously creamy vegan mashed potato dish will induce eyes-closed fork-pointing, mouth-watering reactions from those who choose to indulge. You're going to want to leave a nice big open space on your plate for this one!

Ingredients:

2 lbs yukon gold potatoes (quartered and peeled)
1 Tbsp. olive oil
2 shallots (peeled and thinly sliced)
3 Tbsp. vegan butter (try Earth Balance)
1/2 tsp. salt (plus more to taste)
1 Tbsp. fresh thyme (stems removed)
1 cup coconut milk
Pepper (to taste)

Directions:

1. Place potatoes in a large pan and fill with enough water to cover them. Place over medium heat and boil 20-25 minutes, or until tender.
2. Heat olive oil over medium-high heat in a skillet. Add shallots and reduce to low heat, stirring frequently until lightly brown and tender, approximately 15 minutes.
3. When potatoes are tender, drain well and add vegan butter along with 1/2 cup coconut milk. Mix with a hand mixer or mash with potato masher.
4. Add additional coconut milk (2 Tablespoons at a time) until desired consistency is reached. Season with pepper and salt, to taste. 
5. Garnish with additional shallots and thyme as desired. 

For more Thanksgiving recipes and inspiration visit CompassionateHolidays.org. 
(photo from wellvegan.com)

Johnny Rockets' Vegan Burger

on Friday, 14 November 2014. Posted in Inspiration, News

Johnny Rockets' Vegan Burger

Our friends from Compassion Over Killing brought to our attention this fun news: worldwide restaurant chain, Johnny Rockets is planning to test out a vegan burger on their menu!

With over 300 restaurants around the world, Johnny Rockets will be partnering with vegan powerhouse brand, Gardein to bring us these plant-based burgers.

"[This] development underscore[s] the trend toward restaurants celebrating healthier vegan options...this shift in menus that feature more plant-based meals hinges on consumers asking for it," notes the Compassion Over Killing article.

Well this certainly is fantastic news! We look forward to getting out there and supporting the restaurants and other companies who are listening to their consumers and ultimately, creating change.

Learn more and read the full article on COK.net.

Plant-Based Diets Save Water

on Thursday, 13 November 2014. Posted in Inspiration, News

Plant-Based Diets Save Water

A recent article published on National Geographic's website, addressing the issue of water conservation, took into consideration the impact that diet has on our water supply.

"On average, a vegan, a person who doesn't eat meat or dairy, indirectly consumes 600 gallons of water per day LESS than a person who eats the average American diet," notes the piece.

The diet section of the article also highlights how much water it takes to turn cows, chickens, and pigs into consumable products as well. It's worth noting that the mention of a vegan diet is the only one in which they point out how little water is being used to support such a lifestyle. Rock on, y'all!

Read more about NatGeo's water conservation tips on NationalGeographic.com.

Kikkoman Pearl Soymilk

on Wednesday, 12 November 2014. Posted in Products

Kikkoman  Pearl Soymilk

Still searching for your favorite cruelty-free milk? Made with preservative-free organic soybeans, organic cane juice, and fortified with calcium, and vitamins A and D, Pearl Soymilk (made by Kikkoman), is great.

Their flavors include vanilla, green tea, chocolate, coffee, unsweetened, and original. It can be used for baking, cooking, or as a sweetener for coffee, smoothies, and other beverages. Of course, you could drink it straight out of the glass too!

Find product and nutritional information at PearlSoymilk.com.

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