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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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CLICK HERE to view the Current Issue or to browse Back Issues of Meatout Mondays

All-Vegan Soccer League Breaks Out of 128 Year Status

on Thursday, 25 May 2017. Posted in Inspiration, News

All-Vegan Soccer League Breaks Out of 128 Year Status

If you were with us—receiving the Meatout Mondays e-newsletter—back in the fall of 2015, you may remember a story about a professional soccer team all members of whom went vegan. Well, the Forest Green Rovers (FGR) are back in the news thanks to their success. Last weekend in London the world's first all-vegan soccer team won a conference play-off final marking them as having official league status, a first for them in 128 years! According to reports from VegNews.com, "FGR's owner Dale Vance removed all animal products from the team's New Lawn stadium in 2015—in addition to installing solar panels, a chemical-free lawn, and a solar-powered lawn mower." The stadium offers veggie burgers, vegan pizzas, and vegan Quorn products, which led to an award from The Sports and Leisure Catering Magazine in 2016 as Menu of the Year." Keep repin' the good life, you guys! Woohoo!

Read more about it in the source article on VegNews.com.

Ripple Foods Launches Vegan Milk Products for Kids

on Wednesday, 24 May 2017. Posted in Products

Ripple Foods Launches Vegan Milk Products for Kids

Lunchbox sized eight-ounce cartons of plant-based milk will now be available thanks to the dairy-free company, Ripple. While only about a year old, Ripple is already making waves (see what we did there). in the vegan community with their delicious pea protein-based products. Nearly half the amount of sugar found in other similar products, Ripple's pea protein-based milks are packed with a greater amount of protein per serving than other plant-based milks and are also nut-free. Their new is available in 'chocolate' and 'original.'

Find product and nutritional information at RippleFoods.com.

The $4 Billion Plant-Based Meat Industry of Tomorrow

on Tuesday, 23 May 2017. Posted in News

The $4 Billion Plant-Based Meat Industry of Tomorrow

The professional predictions are in and Visiongain, a London, UK-based research firm, has declared an upcoming epic boom in plant-based meat products and sales. "The meat alternatives market is relatively small today...but all factors analyzed in this report illustrate that the industry will exhibit significant growth in the next ten years, providing excellent commercial opportunities," noted the Visiongain report. This isn't the first research-backed proof of growth concerning vegan products. Oh yes, it's happening! Wooo!

Check out the original research document at Visiongain.com.
(photo by One Green Planet)

RECIPE: Easy Gluten-Free Dijon Miso Brussels Sprouts

on Monday, 22 May 2017. Posted in Recipes

RECIPE: Easy Gluten-Free Dijon Miso Brussels Sprouts

Who doesn't love a good Brussels sprouts recipe? :: wink:: We've got a quick and easy one for you this week featuring a hearty vegetable that's naturally rich in vitamins C and K, high in fiber and potassium, B vitamins, and good-for-you omega-3 fatty acids. This one comes to you from cookbook author, wellness coach, and vegan chef, Tess Challis. Enjoy!

Ingredients:
6 cups Brussels sprouts, trimmed and cut in half
2 tsp. oil (a neutral flavored oil like non-virgin coconut or sunflower)
4 tsp. agave nectar
4 tsp. dijon mustard
1 Tbsp. mellow white miso
3 medium-large cloves garlic, minced or pressed

Directions:
1. Preheat oven to 400 degrees Fahrenheit. Toss the Brussels sprouts with the oil and spread out on a baking sheet. 
2. Bake for 10-15 minutes, or until tender and nicely browned. You may need to stir them once while they're baking, depending on your oven.
3. Meanwhile, combine the agave, mustard, miso, and garlic in a medium-large bowl until thoroughly combined and smooth (a whisk works well for this). 
4. Once they are tender add the Brussels sprouts to this mixture, gently toss, and serve.

~

 

Get even more healthy and fun vegan recipes at TessChallis.com.
(photo by Janet Malowany)

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

 

From a morning blood pressure and cholesterol control routine to no meds at all!

on Thursday, 18 May 2017. Posted in Inspiration

From a morning blood pressure and cholesterol control routine to no meds at all!

After watching friends and family come down with seemingly sudden and life-threatening health issues, some even passing away without warning, Allan Kalmus decided that his weight and health weren't just hereditary but something he could and should take control of. At the age of 58, Allan committed to researching how foods affect our bodies and well-being. Before long he began questioning his own medical training and the fact that his family doctor never really talked about how big an impact our food choices have on our health. Now, three years later on a whole foods, plant-based, and oil-free diet, Allan is down 100 pounds, off all blood pressured and cholesterol medications, his sleep apnea has completely gone away, and he runs 5k three times a week! Way to be, Allan! w00p!

Read Allan's full weight-loss story on ForksOverKnives.com.

Los Angeles schools will start offering vegan meal options to their students!

on Wednesday, 17 May 2017. Posted in Inspiration, Health, Books & Media, Tips & Ideas

Los Angeles schools will start offering vegan meal options to their students!

With the encouragement of vegan teen Lila Copeland and veg celebrities like Pamela Anderson, the Los Angeles Unified School District (LAUSD) will officially begin offering vegan lunches this fall. "We have had demand and when we get demand like this from our community we institute a pilot to find out [if this] is something we really could implement district-wide," said Steve Zimmer, LAUSD Board President. Since LAUSD is often a model for other schools we are hopeful this turn will take hold once and for all! Hooray!

Read more about the LAUSD plans at SCPR.org.

Dairy Farmers of America (DFA) caught abusing their farmed cows

on Tuesday, 16 May 2017. Posted in News

Dairy Farmers of America (DFA) caught abusing their farmed cows

Mason Dixon Farms supplies the dairy used in the butter for DFA and Land O'Lakes and a recent undercover investigation by animal rights groups Compassion Over Killing caught farm employees kicking cows in the udders and face, twisting their tails, and unrestrained prodding. "This is the devastating reality of where milk comes from, and as a mother, I am especially saddened to see gentle mother cows being systematically exploited and abused by this industry," said Cheryl Leahy of COK's General Counsel. 

Watch the video and learn more at COK.net.

RECIPE: Gluten-Free Fiddlehead Pasta

on Monday, 15 May 2017. Posted in Recipes

RECIPE: Gluten-Free Fiddlehead Pasta

It's fiddlehead season so be sure to act fast as those of you who know a thing or two about this unique vegetable know that their season is short and sweet. Fiddleheads are unfurled baby ostrich ferns. While they can be tricky to prepare for first-time fiddlhead'ers, they are well worth the effort. They are a natural antioxidant and packed with fiber and vitamins.  If you can't get your hands on this unique veggie, asparagus is a great substitute!

Ingredients:
2 cups fiddleheads, brown spots trimmed
2 large cloves of garlic, diced
1 tsp. crushed red pepper
2 Tbsp. vegan butter
2 tsp. olive oil
Fresh juice from 1 lemon
4 oz. quinoa pasta
2 Tbsp. pasta water
Zest of 1 lemon
Salt, to taste

Directions:
1. Trim any brown spots from the fiddleheads and then fill a large bowl with cold water; submerge fiddleheads—swirling them around a bit—allow to soak for about 10 minutes.
2. In a medium saucepan, bring 4 cups of water to a boil. Add fiddleheads (carefully transferring to avoid stirring up the sentiment at the bottom of the bowl) boil for 5 minutes. 
3. While fiddleheads are boiling rinse out the soaking bowl, fill it with water and add 5 ice cubes. With a slotted spoon, transfer the blanched fiddleheads to the ice water.
4. The fiddlehead water in the sauce pan will be brownish black, change the water and bring to a boil for pasta. Cook pasta according to package directions.
5. In a medium saute pan over medium-high heat, melt vegan butter and olive oil. Add the fiddleheads, garlic, and red pepper. Saute for 3-5 minutes, testing taste and texture halfway through. At the halfway point add lemon juice.
6. Add cooked pasta to saute pan with 2 Tbsps of water; toss to integrate.
7. Plate and sprinkle with salt, lemon zest, and crushed red pepper.

~

Get even more, easy vegan recipes at SundayMorningBananaPancakes.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Holocaust Survivor Takes Action to Prevent Further Suffering for All Sentient Beings

on Thursday, 11 May 2017. Posted in Inspiration, News

Holocaust Survivor Takes Action to Prevent Further Suffering for All Sentient Beings

Do you know this guy? That's right! It's our very own founder of Farm Animal Rights Movement (FARM), Alex Hershaft! This week we highlight Alex as he is featured in publication Jewish Exponent, as he talks about his emotional experience as a survivor of the Holocaust and how that led to his animal rights advocacy today. "He couldn't dismiss the similarities [of the Holocaust victims and the treatment farmed animals today]—the branding/tattooing of victims, the cattle cars, the crowded housing, the arbitrary designation of who lives and dies..." Hershaft said in the interview. "Oppressing animals is the gateway drug to oppressing humans...as a survivor, I have made a choice. I have chosen against silence. I have chosen against oppression. I have chosen life." 

Read the full interview with Alex on JewishExponent.com.

Get More Vegan Support - Or Become A Mentor

on Wednesday, 10 May 2017. Posted in Inspiration, Tips & Ideas

Get More Vegan Support - Or Become A Mentor

Leaning vegan or just getting started? This mentorship program is for you!
Our friends over at Vegan Outreach have developed a fantastic support system for those who are interested in living a vegan lifestyle and/or those who are just getting started and would like some help along the way. Work with a volunteer mentor to help navigate everything from grocery shopping to answering tough questions from skeptical friends or family members. Likewise, if you are an experienced and fun loving vegan with a lot to share, there is an opportunity to sign up as a mentor as well!

Find your mentor or become one at VeganOutreach.org.

Falsified Air Pollution Reports Costing This Fish Processing Plant Big Time

on Tuesday, 09 May 2017. Posted in News

Falsified Air Pollution Reports Costing This Fish Processing Plant Big Time

Westward Seafoods—a company that processes fish and other sea life for food—recently lost a settlement from the Environmental Protection Agency (EPA) as a result of false reporting on their air pollution controls. In violation of the Clean Air Act (CAA) it is reported that Westward Seafoods released 105 tons of harmful nitrous oxide into the air. Sadly this is not their first CAA violation. The company now must invest over $1 million in reducing their pollution footprint and another $1.3 million in civil penalties. 


Learn more about the settlement at EPA.gov.

RECIPE: Vegan Stone Fruit Crumble Squares

on Monday, 08 May 2017. Posted in Recipes

RECIPE: Vegan Stone Fruit Crumble Squares

We are approaching stone fruit season (summer), hooray so lets' start planning some of those scrumptious favorites. Stone fruit includes fruits like cherries, peaches, and plums and they make for some great recipes! As always this recipe is 100 percent vegan which means it's free of dairy and all other animal products. Speaking of which, if you haven't already heard we're asking folks to join us in encouraging the Pizza Hut chain to start offering vegan cheese. If you'd like to join us please CLICK HERE to learn more.

Ingredients:
2 cups gluten-free oats
2 cups gluten-free flour
3 Tbsp. sugar
2 Tbsp. chia seeds
1/2 tsp. salt
Pinch of xanthan gum, optional
2/3 cups coconut oil, softened

4 cups stone fruit, pitted & chopped
2 Tbsp. lemon juice
1 Tbsp. corn starch

 

Directions:
1. Preheat oven to 375 degrees. In a large mixing bowl combine oats, flour, sugar, chia seeds & salt. Add in softened coconut oil and stir until crumbs begin to form. Set aside.
2. In a separate mixing bowl, toss your cut stone fruit in the lemon juice and cornstarch until evenly coated.
3. Grease an 8x8 (or 9x13, for slightly thinner bars) glass baking dish, then pour a little over 1/2 of the oat crumble mixture into the bottom of the dish. Press gently into the sides. Top with the stone fruit mixture, spreading evenly.
4. Finally, pour the rest of the crumble mixture on top, distributing that evenly as well.
5. Put crumble into the oven and bake for 35-45 minutes, until the crumble topping becomes golden and fruit mixture bubbles. 6. Remove from oven and let cool completely before cutting into squares. To help squares stay firm, refrigerate until ready to cut. 

 

~

 

For more fantastic vegan recipes check out FettleVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

CSU Student Stands Up Against Plans For New Campus Slaughterhouse

on Thursday, 04 May 2017. Posted in Inspiration

CSU Student Stands Up Against Plans For New Campus Slaughterhouse

 When the news broke that Colorado State University was making plans to build a slaughterhouse on campus for "educational purposes," as stated by Kevin Pond, the head of CSU's Department of Sciences—at least one student took a stand. Austin Joseph, a Nutrition and Food Science major at the University, penned a letter in The Rocky Mountain Collegian, a campus-run newspaper. In his letter, Joseph explains how animal agriculture is outdated and that it would be setting the students back to focus on such practices for the future. "If SCU truly has agriculture students' best interests at heart, the school should invest in teaching and researching cellular agriculture, not production methods that will soon be obsolete," he wrote. Thank you for taking an important stand, Austin. We're with you all the way! Keep going, keep fighting for the animals and for the future of our earth! ((hugs))

Read Austin's thoughtful letter via the school's newspaper at Collegian.com.

Let's Show Pizza Hut There is a Demand for Dairy-Free Cheese!

on Wednesday, 03 May 2017. Posted in Tips & Ideas

Let's Show Pizza Hut There is a Demand for Dairy-Free Cheese!

We're asking for your help in encouraging Pizza Hut to offer dairy-free cheese options. On Mother's Day, May 14th, visit your local Pizza Hut chain to distribute our brand new postcards! You can also print out our new sign that says, "I want dairy-free cheese because..." and write in why you ditched dairy. Other ways to help out include emailing Pizza Hut's consumer line (CLICK HERE) and writing a letter to your local paper, before Mother's Day, about why you choose dairy-free options. CLICK HERE for a sample PDF letter that you can use. Finally, be sure to sign up for our activist mailing list (HERE) to stay in the loop! 

Learn more and sign up today at DemandDairyFree.com.

New Report Recommends Investing in Plant-Based Products per Demand

on Tuesday, 02 May 2017. Posted in News

New Report Recommends Investing in Plant-Based Products per Demand

A new report indicates that undercover investigative work showcasing the realities of the treatment of farmed animals is truly making a difference in consumer purchasing choices. Research company Packaged Facts released a new report that indicates the growing concern for animal welfare has reached a "critical mass." As such, the research firm suggests companies invest in plant-based foods. "Expect this trend to gain momentum as markets respond to the growing demand by vegans [and vegetarians]..." notes David Sprinkle, research director. 

Read the full report on PackagedFacts.com.

RECIPE: Quick & Healthy Acai Berry Smoothie Bowl

on Monday, 01 May 2017. Posted in Recipes

RECIPE: Quick & Healthy Acai Berry Smoothie Bowl

Acai bowls have been all the rage over the last few years and for good reason! The acai berry has become synonymous with the superfoods of the world as it is known to be a great support for the immune system, containing natural antioxidants, energy boosting properties, and maintaining healthy mental function. A fun way to enjoy these bountiful berries is in smoothie form. Add in some whole fruits, fresh berries, and scrumptious toppings for extra yum-factor, and you've got yourself a great breakfast meal or afternoon snack.

Ingredients:
2 cups frozen blueberries
1 cup frozen strawberries
1 frozen banana
1/2 cup acai juice, as needed
Fresh strawberries, for topping
Fresh blueberries, for topping
Shredded coconut, for topping
Almond butter, for topping
(you may also consider adding other topping favorites like pumpkin seeds, granola, cacao nibs, or dried goji berries)

 

Directions:
1. Blend everything together (minus toppings) in a high-speed blender until smooth. 
2. Transfer to bowl and top as desired with the fresh ingredients of your choosing.
3. Serve immediately with a spoon and enjoy!

~

Get gorgeous vegan recipes on ThePlantPhilosophy.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

NEW Vegan Non-Profit Organization 'BALANCED' Launched This Week

on Thursday, 27 April 2017. Posted in Inspiration, News, Tips & Ideas

NEW Vegan Non-Profit Organization 'BALANCED' Launched This Week

With a focus on encouraging hospitals, schools, stores, and universities to focus on the production and inclusion of more plant-based foods, rather than animal products, 'Balanced' will surely be turning heads this summer. Audrey Sanchez, the Executive Director at Balanced, said in an interview with VegNews, "Behavioral scientists have long known the fastest way to change a person's behavior is to change their environment." Based on this information Sanchez and team aim to encourage a change of choices that surround people in their everyday lives (at school, at work, when in need for health care, etc.)—making plant-based food options readily available at every turn."Overconsumption of animal products is leading to a public health crisis, and frankly, too many people are experiencing unnecessary diseases and premature death as a result," said Sanchez. We can change the health of our planet and those that inhabit it. It's exciting to see more organizations being created and coming together to make this a reality.

Learn more and see their website launch this week at Balanced.org.

Dairy-Free Milk Sales Continue to Overtake Animal-Based Milk (via Forbes)

on Wednesday, 26 April 2017. Posted in News

Dairy-Free Milk Sales Continue to Overtake Animal-Based Milk (via Forbes)

Influential media outlet Forbes recently published an article written by Michael Pellman Rowland stating hard facts about consumers choosing cruelty-free, plant- and nut-based milk over cow- and other animal-based milk; leading to the eventual downfall of the dairy industry. "It seems consumers are waking up to the realities around dairy and changing their behavior at the grocery store," said Rowland. As a result, the American dairy industry is attempting to combat this in a few ways, one of which is seeking to ban non-dairy companies from using the word "milk" on their products.


Reach more about this article and the author on Forbes.com.

NYC Vegan: Iconic Recipes for a Taste of the Big Apple - NEW COOKBOOK ALERT

on Tuesday, 25 April 2017. Posted in Products, Books & Media

NYC Vegan: Iconic Recipes for a Taste of the Big Apple - NEW COOKBOOK ALERT


One of the most highly anticipated new vegan cookbooks of the year drops on May 8th and is currently available for pre-order on Amazon. Oh yes! From the power duo behind popular food blog Vegan Mos, Michael Suchman and Ethan Ciment, comes their first cookbook featuring some of the fabulous plant-based foods found around Manhattan, Brooklyn, and New York Cities Little Italy and Chinatown. It includes recipes like clam chowder, eggs Benedict, caramel corn, soft pretzels, churros, Reuben sandwiches, egg creams, cinnamon rolls, Irish soda bread, brisket, Polish pierogis, and more.  

Learn more and pre-order today at VeganMos.com.

RECIPE: Simple Baked Vegan Ratatouille

on Monday, 24 April 2017. Posted in Recipes

RECIPE: Simple Baked Vegan Ratatouille

With a dish as versatile as this one you're sure to find it as a regular popping up from within your virtual recipe Rolodex. From the outside ratatouille might seem like a complicated or long process meal but this version from food blogger Lauren Bossi makes it super easy to use ingredients you likely already have around your house. Plus, it's great as a main or a side. Mix and match your favorite veggies and spices for a meal that's truly your own!

Ingredients:
2 zucchini
2 yellow squash
2 small eggplants
5 Roma tomatoes
1 26oz jar of tomato basil pasta sauce
1 yellow or red bell pepper
2 Tbsp. fresh parsley
2 tsp. fresh thyme
2 Tbsp. fresh basil (about 7-9 leaves)
1 tsp. garlic, minced
Salt and pepper, to taste
4 Tbsp. olive oil

 

Directions:
1. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
2. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4 minutes), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet.
3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil, and parsley with 4 tablespoons of olive oil, and your salt and pepper. Mix well and evenly pour over the top of the veggies.
5. Cover finished 
dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until veggies are soft. Enjoy!

~

Get more great vegan recipes on PlantBasedOnABudget.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

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