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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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Famous Actor, Rainn Wilson, Ditches Meat When He Realizes What It's Made From

on Thursday, 14 December 2017. Posted in Inspiration

Famous Actor, Rainn Wilson, Ditches Meat When He Realizes What It's Made From

Okay, we get it, every few days it seems another celebrity is claiming "vegan" only to get a bunch of praise from the veg community and then suddenly they're back on the cruel "meat train." So why share another celeb-goes-vegan story? Well, being grateful for the positive media coverage is one thing, but also being super duper hopeful this one will stick is another! Rainn Wilson of the popular TV show, The Office announced on the Conan show that he's become vegan after realizing that bacon is made from pigs. Wilson's wife rescued two potbelly pigs who live in their backyard. "[One] morning [the pigs] hadn't gotten up yet, and I was microwaving some bacon, chomping on it, looking at these adorable little pigs. So it was just heartbreaking to sit there looking their beautiful little faces, staring at them. It was macabre and terrifying, so I went vegan," said the actor. w00t. You go, Rainn!

Check out the full story and see the video on TeamCoco.com.

The Simply Vegan Cookbook...Plant-Based Recipes Anyone Can Cook

on Wednesday, 13 December 2017. Posted in Books & Media

The Simply Vegan Cookbook...Plant-Based Recipes Anyone Can Cook

If you're not interested in fancy or obscure ingredients that are sometimes found in cookbooks, and still want to learn how to make healthy vegan food that's delicious and affordable, check out The Simply Vegan Cookbook. Penned by travel enthusiast and vegan host, Dustin Harder, this new cookbook has a whopping 450 different recipes that each take no more than 30 minutes to prepare, plus cooking tutorials to improve your vegan-food-making skills along the way. "The Simply Vegan Cookbook [provides] vegan recipes that save time, money, and your sanity."

Learn more and pre-order your copy today on Amazon.com.

Change is Real: Nearly a Half Billion Fewer Animals Killed in Ten Years

on Tuesday, 12 December 2017. Posted in News

Change is Real: Nearly a Half Billion Fewer Animals Killed in Ten Years

At times it can feel like the change necessary to slow (and hopefully fully stop) the unnecessary suffering of our non-human animal friends is impossible. But then we hear updates like this, that sheds some hopeful light. In a recent data released by The Humane Society of the United States (HSUS), "...compared to 2007, last year almost half a billion fewer animals were subjected to the torment of factory farming and industrial slaughter [facilities] and that's despite the increase in the U.S. population." The change is real, your choices are making a difference. Yes! Let's keep it going! ::hugs:: 

Keep reading about this at Collective-Evolution.com.

Whiskey Baked Persimmon Bread Pudding, Vegan Recipe

on Monday, 11 December 2017. Posted in Recipes

Whiskey Baked Persimmon Bread Pudding, Vegan Recipe

Break out the bread pudding, it's holiday season! Okay yes, we agree that bread pudding is a terrible name for food because admittedly it just kind of sounds yucky. However, this recipe is far from yuck. It's delicious, hearty, and sure to become a quick fan favorite. Not a persimmons person? No problem! Recipe creator, Amber St. Peter suggesting subbing with your favorite stone fruit instead. Bam! Problemo solved. Enjoy!

Ingredients:
6 heaping cups stale french bread, cubed
4 persimmons, halved and thinly sliced
1/3 cup whiskey
1 tsp. coconut oil
1 Tbsp. sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. cardamom
1 14oz. can full fat coconut milk
1 cup unsweetened almond milk
1/4 cup maple syrup
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup cornstarch
Freshly grated nutmeg, for garnish

 

Directions:
1. Preheat oven to 350° F. Grease 9x13" baking dish.
2. Place stale bread cubes into a large bowl, set aside.
3. In a medium baking dish toss together persimmons, whiskey, coconut oil, guar, ginger, nutmeg, and cardamom. Bake for 20 minutes, tossing again about halfway through.
4. While persimmons are cooking, whisk together the coconut milk, almond milk, maple syrup, vanilla, cinnamon, ginger, and cornstarch in a saucepan. Cook over low-medium heat for 10 minutes, stirring frequently until mixture thickens.
5. Once finished pour the coconut milk mixture and the whiskey baked persimmons over the brad in the large mixing bowl. Mix to combine evenly.
6. Pour the mixture into the prepared 9x13" baking dish. Let sit for at least 20 minutes, then back for 15-20 minutes. Serve immediately. 

 

~

 

Get more great vegan recipes at Good-Saint.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 Documentary Follows Former Pig Farm Turned Veganic Veggie Farmer

on Thursday, 07 December 2017. Posted in Inspiration

New Documentary Follows Former Pig Farm Turned Veganic Veggie Farmer

After ten years honing his pig farming practice and business, Bob Comis slowly began experiencing tremendous amounts of guilt around his form of income. Despite once being proud of his work, being one of a few small batch "humane" pig farmers in the country, Bob still struggled every time he dropped another set of pigs at the "humane" slaughterhouse. His journey throughout his final year as a pig farmer is beautifully documented in The Last Pig, which was completed in early 2017 and is currently showing at various film festivals around the world, as well as locally hosted screenings throughout the country. Join or host a screening by checking out TheLastPig.com and share with those in your community the courage and strength Bob demonstrated in choosing to phase out an otherwise lucrative business model and move to a completely veganic vegetable farm, Inline Farm. 

Learn more and support the film today at TheLastPig.com.

Vegan Food Delivery Service Matches Your DNA to Optimize & Match Meals

on Wednesday, 06 December 2017. Posted in Tips & Ideas

Vegan Food Delivery Service Matches Your DNA to Optimize & Match Meals

If you've dreamed of saving time as it relates to meal prep but you don't want to sacrifice eating healthy, there's a new meal delivery service that may be just right for you. Introducing, VegReady. And get this, their crowdfunding campaign states, "after submitting your DNA report, our proprietary DNA Algorithm will recommend which of our 200 dishes match your genes and your gut microflora. You can order customized meals and we deliver them. Just store until needed then enjoy!" Pretty unique if we do say so. What's more, the meals are all plant-based, gluten-free, and non-GMO. Cool!

Learn more via their funding campaign at Kicksarter.com.

Consumers to Find Economic and Political Comfort in Vegan Food

on Tuesday, 05 December 2017. Posted in News

Consumers to Find Economic and Political Comfort in Vegan Food

Hospitality consulting firm, Andrew Freeman & Co. declared, in a recent presentation, that consumers may find more balance and comfort (politically and economically) by way of vegan food. On one hand influential consumers today can feel a greater sense of control (while many other things seem to be out of control at the moment) by making conscious food choices. Additionally, millennials are the "fastest growing demographic of vegans" and will gradually have a greater impact on supply and demand as they age. Cruelty-free food choices are without a doubt, the way of the future.

Reach more about this topic at FoodNavigator-usa.com.

RECIPE: Simple Vegan Breakfast Muffins

on Monday, 04 December 2017. Posted in Recipes

RECIPE: Simple Vegan Breakfast Muffins

Perfect as a side to that morning scramble + cruelty-free facon bacon, a snack for that upcoming holiday party or an after-dinner sweet treat with a dollop of vegan vanilla ice cream on top, these quick and easy vegan muffins are sure to rock your world. Eat up!

Dry Ingredients:

2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground turmeric

Wet Ingredients:

2 medium, very ripe bananas, mashed
1 cup granulated sugar
8oz vegan vanilla yogurt
3/4 cup vegan milk
1/2 cup vegetable oil

Fold-In:

1/2 cup golden raisins
1/2 cup chopped walnuts

 

Directions:

1. Preheat oven to 350° F.
2. Line a standard muffin tin with paper muffin liners or lightly grease the muffins wells.
3. In a medium bowl combine dry ingredients. Set aside.
4. In a separate medium bowl, combine wet ingredients. 
5. Add wet ingredients to dry, mixing until just combined. Stir in raisins and walnuts. 
6. With a heaping 1/4 cup of batter at a time, fill each muffin well.
7. Bake 18-22 minutes until a toothpick or cake tester comes out with a few moist crumbs attached when tested from the center of a muffin.
8. Remove from oven and cool on a wire rack prior to serving.

 

~

 

Get more great vegan recipes on SundayMorningBananaPancakes.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!!

 

From Cancer Prostate Diagnosis to Full Remission, Thanks to a Plant-Based Diet

on Thursday, 30 November 2017. Posted in Inspiration

From Cancer Prostate Diagnosis to Full Remission, Thanks to a Plant-Based Diet

During Six months before his 50th birthday, Dick Sloane was diagnosed with prostate cancer. After his "second opinion" doctor suggested surgery, Sloane opted for a lifestyle change. He kicked his health into high gear by going full plant-based, doubled down on his exercise regime, began a daily meditation practice, and added immune-boosting anti-inflammatory supplements to his diet. Once also adding in tips from Forks Over Knives, Sloane dropped 30 pounds, and his prostate-specific antigen levels stabilized. "My journey to wellness changed my life. Through that lens, I look back on my diagnosis in September 2013 as a blessing; it motivated me to make changes that I probably would not have made, change which helped me to recover my physical, emotional, and spiritual health," said Sloane. We're so happy to hear your inspiring, story, Sloane! Thank you for sharing.  

Read more of his story at ForkesOverKnives.com.

More Vegan Holiday Recipes Than You'll Know What to do With

on Wednesday, 29 November 2017. Posted in Tips & Ideas

More Vegan Holiday Recipes Than You'll Know What to do With

Whether or not you celebrate Christmas it's worth having a stash of holiday-themed recipes in your back pocket for those inevitable family get-togethers, friends'mas potluck, or heck maybe just a holiday-less-themed vegan meet-up. That actually sounds pretty fun! Anywho, our friends over at the popular vegan food blog, Minimalist Baker have graciously taken all the legwork out of researching common Christmas-themed recipes for us by compiling this incredible list of more than 120 recipes. They've included everything from breakfast, appetizers, Mains, and desserts.

Get them all right here at MinimalistBaker.com.

69% U.S. Adults Surveyed See Animal Ag as an Important Social issue

on Tuesday, 28 November 2017. Posted in News

 69% U.S. Adults Surveyed See Animal Ag as an Important Social issue

Research firm Ipsos Group and the Sentience Institute (SI) came together and learned that most Americans surveyed do not support slaughterhouses and recognize that animal agriculture is a global issue. Last month the organizations distributed a survey that resulted in these findings. "The survey further revealed a disconnect between public perception and reality in terms of the pervasiveness of factory farms in the United States," noted Vegnews.com on the topic. They intend to do further research and surveys on the matter perception of "humane" or ethical food production.

Read more about this at SentienceInstitute.org.

Coffee Cardamom Bread Pudding w/Mocha Sauce Vegan Recipe

on Monday, 27 November 2017. Posted in Recipes

Coffee Cardamom Bread Pudding w/Mocha Sauce Vegan Recipe

If you're a coffee lover you're sure to dig this week's Meatout Mondays vegan recipe, courtesy of our lovely friend, Annie of An Unrefined Vegan food blog. Bread pudding is such an amazing holiday classic dessert that when we saw this one we just knew we had to share it with you! This sweet traditional dish will keep our guests coming back for more. Enjoy!

Bread Pudding Ingredients:
4 cups stale bread, cut into 1-inch cubes
1 cup golden raisins
1/2 cup cold water
2 Tbsp.
VeganEgg powder
2 cups unsweetened almond milk
1/2 cup freshly brewed coffee
1/2 cup pure maple syrup
1/2 Tbsp. vanilla extract
1/2 cup vanilla powder
1/2 tsp. cardamom powder
1/2 tsp. ground cinnamon
 
Mocha Sauce Ingredients:
1/4 cup freshly brewed coffee
2 Tbsp. Dutch-process cocoa powder
1 Tbsp.
vegan chocolate sauce

Directions:
1. Preheat oven to 350 F.
2. Place bread in a large mixing bowl. Stir in the raisins. Set aside.
3. In a blender, thoroughly blend the water and 
VeganEgg. Then add the almond milk and cinnamon. Add the remaining 'bread pudding' ingredients, and blend until well combined. 
4. Pour the wet ingredient over the bread and raisins, stir to thoroughly coat the bread. Transfer mixture into an 8x8" baking pan (no need to spray or oil). 
5. Bake for 30-40 minutes or until firm and browning on top.
6. For the mocha sauce: in a small bowl whisk together coffee, cocoa syrup, and cocoa powder until smooth. To serve, divide the bread pudding while still warm, among bowls and then drizzle mocha sauce over top. 

 

~
Get more great vegan recipes on AnUnrefinedVegan.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!!

 

Boston Celtics Player Says He's Now 'Awake' & Credits Veganism for Recent Wins

on Thursday, 23 November 2017.

Boston Celtics Player Says He's Now 'Awake' & Credits Veganism for Recent Wins

In the long line of professional athletes and high profile celebrities to jump aboard the all-important vegan bandwagon, we are happy to learn that Kyrie Irving is loving his new vegan lifestyle and the benefits it's had to his health. An MVP candidate and a critical contributor to the Celtics' current 13-game winning streak, Irving is flying high. "It works...I mean, I'm not eating a whole bunch of animals anymore. Once you become awake, you don't see that stuff anymore," said Irving. The Celtics are currently the top team in the Eastern conference. 

See the full interview with Kyrie at BleachReport.com.

Consumer Demand Leads Reddi-Wip to Launch Plant-Based Whipped Cream

on Wednesday, 22 November 2017. Posted in Products

Consumer Demand Leads Reddi-Wip to Launch Plant-Based Whipped Cream

It's pretty much happening on a weekly basis now, where news comes out that this or that animal-based product company is introducing a (or many) plant-based version of their best sellers, in order to make customers happy. It's happening again, this time with the iconic whipped cream company, Reddi-Wip. "Our mantra back at the home office is, 'What's next?'...so, our foot is squarely on the gas when it comes to innovation," said Sean Connolly, CEO of Conagra (parent company of Reddi-Wip). Using a combination of coconut and almond milk the company plans to soon debut its new, vegan whipped cream.

Learn more about Conagra's Plans at CNBC.com.

Looming Global Demise if We Don't Act Fast/Change Our Diets, 15,000 Scientists Say

on Tuesday, 21 November 2017. Posted in News

Looming Global Demise if We Don't Act Fast/Change Our Diets, 15,000 Scientists Say

In 1992 the Union of Concerned Scientists warned us about our impact on forest loss, decreased freshwater availability, biodiversity destruction, ozone depletion, and marine-life depletion. Now, 25 years later the Alliance of World Scientists (AWS) has come together to revisit the concerns shared those years ago. "A great change in our stewardship of the Earth and life on it is required," noted the original document. "It is time to re-examine and change our individual behaviors...including limiting [consumption of meat]," states the new one, which has been signed by 15,000 scientists from 184 countries.

Check out the source piece on VegNews.com.

Gluten-Free Chocolate Chip Pumpkin Date Bread Vegan Recipe

on Monday, 20 November 2017. Posted in Recipes

Gluten-Free Chocolate Chip Pumpkin Date Bread Vegan Recipe

Might as well keep this whole pumpkin theme going, eh? This week we've got a perfect-for-the-holidays pumpkin loaf for you! Enjoy this as a gluten-free option too by choosing gluten-free flour. Keepin' it Kind recipe author, Kristy recommends trying Bob's Red Mill brand. Do plan ahead for this one as Kristy notes it takes nearly an hour to bake and then she recommends waiting a solid four hours for it to cool. It'll be so worth it though! Enjoy!

Ingredients:
1 cup pitted, chopped dates
2 tsp. pumpkin pie spice
1 1/2 tsp. baking soda
1/2 tsp salt
3/4 cup boiling water
3 Tbsp. vegan butter
3/4 cup pumpkin puree
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 1/2 cups gluten-free flour
1 cup coconut sugar
1/2 cup vegan chocolate chips

 

Directions:
1. Combine dates, pumpkin pie spice, baking soda, and salt in a medium bowl.
2. Pour the boiling water into the bowl, stir to combine. Stir in the butter until melted and combined. Let rest for 20 minutes. 
3. Pre-heat oven to 350° F; Spray a loaf (8"x4" or 9"x5" work well) with cooking spray.
4. In a large bowl, stir together the pumpkin puree, apple cider vinegar, and vanilla extract. Gradually stir in the flour and coconut sugar. It will be thick and lumpy. Add the date mixture and stir until fully combined. Stir in the chocolate chips.
5. Pour the batter into the prepared loaf pan. Bake for 55-60 minutes or until firm and a toothpick inserted into the center comes out clean. Transfer the pan to a cooling rack and let cool for at least four hours before slicing and serving.
6. To store, wrap in plastic wrap or store in an airtight container. It will last 5-7 days if refrigerated, but if you plan on eating it within a couple of days, no need to refrigerate. 

~

Get more great vegan recipes on KeepinItKind.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!!

In an Effort to Promote Compassion for Animals, Vegan Bicycles Across India

on Thursday, 16 November 2017. Posted in Inspiration

In an Effort to Promote Compassion for Animals, Vegan Bicycles Across India

Inspired by fellow vegan and challenge-taker, James Aspey, Rohit Ingle decided to bicycle 12,000 miles across India in order to create more awareness around animal suffering and to encourage compassionate choices, among those he met along the way. In an interview with Ahmedabad Mirror, Ingle said, "It's easy when you listen to your heart, not your habits." Rohit explained that he's met many people along his journey who he now believes are committed to trying a vegan lifestyle after talking to him about it. Rohit joins the likes of Joshua Entis of 'This Little Vegan' who is currently on a 365 around-the-world compassion tour for animals, and Disney star Dan Richardson who kayaked for 21 miles to raise money for animal rights groups, among others who are taking on out-of-comfort-zone challenges to raise awareness and increase compassion. Go, "team!" w00t!

Learn more about Rohit's endeavors at AhmedabadMirror.IndiaTimes.com.

800 Publix Grocery Chain Locations Add Plant-Based Meals to Their Stores

on Wednesday, 15 November 2017. Posted in News, Tips & Ideas

800 Publix Grocery Chain Locations Add Plant-Based Meals to Their Stores

In an effort to increase the ease and availability of healthy, delicious, affordable, and quick meals, vegan food company PlantPure has joined forced with the worker-owned grocery store, Publix. This microwavable line of meals includes Peanutty Buddha Bowl, Tuscan Pesto Pasta, Thai Drunken Veggies, and Chana Masala. All dishes are oil-free and developed by PlantPure founder, Nelson Campbell (son of Dr. T. Colin Campbell, author of The China Study). Publix also carries Field Roast (plant-based meat products) and continues to add vegan options to their locations throughout the country.

Learn more about the initiative at PlantPureNation.com.

United Nations Strongly Encouraged to Redirect Climate Change to Animal Agriculture

on Tuesday, 14 November 2017. Posted in News

United Nations Strongly Encouraged to Redirect Climate Change to Animal Agriculture

In a recent discussion on climate change, four trillion-dollar investment group FAIRR (Farm Animal Investment Risk & Return Initiative) is encouraging the UN to focus on animal agriculture as a leading concern. In an interview with Foodnavigator, FAIRR founder Jeremy Coller said, "Too many delegates at COP23 [will] be fluent in low carbon automotive innovations from Tesla to telematics...yet still rely on cows and pigs as the outdated [resource] to supply the world's protein demand. The next state of the Paris talks mus put cos alongside cars." The UN will meet in Germany this week to create a plan for the Paris Agreement climate change policies.

Learn more at Foodnavigator.com.

Pumpkin Granola with Pistachio + Coconut Recipe

on Monday, 13 November 2017. Posted in Recipes

Pumpkin Granola with Pistachio + Coconut Recipe

More pumpkin things because pumpkin! Yay! Welcome to the flavor we all know equals fall, pumpkin. Keeping with this theme we've got a great homemade granola recipe for you featuring fall's favorite flavor, plus a few more add-ins to keep it saucy. And as always feel free to mix it up and include your own favorite dried fruits, nuts, and spices. Enjoy!

Ingredients:
1/3 cup maple syrup
1/2 cup pumpkin puree
1/3 cup coconut oil, melted
1 tsp. pumpkin pie spice
2 1/2 cups rolled oats
1/3 cup shredded coconut
1/4 cup pistachios, chopped
1/3 cup dried cranberries
1/3 cup hemp seed hearts

 

Directions:
1. Preheat oven to 300 F. 
2. In a medium bowl combine all wet ingredients (maple syrup, pumpkin puree, melted coconut oil) and mix until well combined.
3. Add to wet the pumpkin pie spice, rolled oats, coconut, pistachios, cranberries, hemp seed hearts. Mix all ingredients together until all dry ingredients are integrated into the wet.
4. Spread granola on a large sheet lined with parchment paper.
5. Bake for 15 minutes, then remove and toss and turn granola, return to oven and bake for another 15-20 minutes.
6. Remove from oven and allow to cool prior to storing or serving.

~

Get more great recipes on SundayMorningBananaPancakes.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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