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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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Ruth Heidrich: From Cancer Patient to Ironman Triathlete

on Thursday, 25 August 2016. Posted in Inspiration

Ruth Heidrich: From Cancer Patient to Ironman Triathlete

After living what she believed was a healthy, active, and fit life, Ruth Heidrich was diagnosed with breast cancer in her forties. "I didn't smoke or drink, and ate what I thought was a healthy diet...[but] several tests I took showed that the cancer had spread to my bones, a lung, and most likely my liver," she said in an interview on ForksOverKnives.com. She then volunteered for a breast cancer vegan diet research study by Dr. John McDougall. As a result, "some of the cancer was reversing: hot spots on the bone scan faded, bone pain stopped, and the liver enzymes normalized." Ruth has been in remission since she started a plant-based diet and a six-time Ironman Triathlon finisher, with more than 900 medals in races around the world!

Read Ruth's full interview and her story on ForksOverKnives.com.

Eliminating 90% of Heart Disease Risk

on Wednesday, 24 August 2016. Posted in Health, News

Eliminating 90% of Heart Disease Risk

Dr. Michael Greger never lets us down when it comes to the hard facts and scientific explanation behind important questions like, how can we reduce the instances of risk of heart disease? In one of Dr. Greger's latest articles, he covers this exact topic, stating, "One study showed that for men and women, old and young, and in all areas of the world, non potentially modifiable factors like diet, exercise, and smoking accounted for over 90 percent of the proportion of the risk of having a heart attack. This has also been confirmed in prospective studies such as the Harvard Health Professionals Follow-Up, which showed that making healthy lifestyle choices are associated with 90 percent drop in risk of men followed over time. This is true for women as well, who had a 92 percent drop in risk. Thank you for keeping us all in the loop, Dr. Greger! Your work is invaluable. 

Watch the video and read Dr. Greger's article on NutritionFacts.org.

VegNews on Living Frugally Vegan

on Tuesday, 23 August 2016. Posted in Tips & Ideas

VegNews on Living Frugally Vegan

One of our favorite resources for all things vegan news related is VegNews Magazine online! They've got weekly articles and resources for the everyday vegan, newbie vegans, and everyone in between. We enjoyed a recent article of theirs, by contributor Mat Thomas, with tips regarding budget-friendly vegan grocery shopping, cooking, and storing foods. The short article highlights things like buying staple food items in bulk, cooking at home rather than dining out, taking advantage of your local Community Supported Agriculture (CSA), and freezing foods that might otherwise go bad (and what to do with them in their frozen form). We enjoy quick and simple tips and tricks to continue to maintain a cruelty-free and healthful lifestyle. Thanks, VegNews!

Read the original VegNews article on VegNews.com.

RECIPE: Buffalo Cauliflower Grinders by Fettle Vegan

on Monday, 22 August 2016. Posted in Recipes

RECIPE: Buffalo Cauliflower Grinders by Fettle Vegan

The cauliflower craze is not over yet! Introducing this lovely buffalo cauliflower recipe by the ever inspiring Fettle Vegan food blog. It's got all the makings for a perfect dinner, potluck, or picnic. Just be sure to plan ahead on if you'll buy or make your broccoli 'slaw' and where you'll get the yummy vegan cream cheese of your choice. Oh and be sure to double check the baguette or ciabatta ingredients. Sometimes they contain surprise milk or eggs. Anywho, eat up and enjoy!

Ingredients:
1 tsp coconut oil
4 heaping cups cauliflower (about 1 large head), chopped into bite-sized florets
1 cup hot sauce (something like Frank's Red Hot would work)
2 cups broccoli slaw (shredded broccoli, carrots, and red cabbage)
1 Tbsp. olive oil
1 Tbsp. lemon juice
Pinch of salt
4 demi baguettes or ciabatta rolls
1/2 cup vegan chive cream cheese (try Kite Hill brand)
Green leaf lettuce, enough for 4 sandwiches

Directions:
1. Heat coconut oil in a frying pan over medium heat. 
2. Chop cauliflower florets and toss the in a pan with hot sauce. Cook them together over medium heat, tossing to coat, for about 12-15 minutes or until softened.
3. While cauliflower cooks, pour broccoli slaw into a mixing bowl with the olive oil, lemon juice, and pinch of salt. Toss to coat everything evenly and set aside.
4. Slice ciabatta rolls or baguettes and smear about 2 tablespoons of cream cheese onto one side. Wash and dry the lettuce and set aside.
5. When cauliflower is done and cools slightly, scoop it onto the rolls and top with the slaw, lettuce leaf, and other half of the bun. Serve immediately or wrap in paper and take them to a picnic!

Find more great and simple vegan recipes at 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!!

Olympian Credits Veganism with Success

on Thursday, 18 August 2016. Posted in Inspiration

Olympian Credits Veganism with Success

With the Olympic Games in full swing it is exciting to see a number of news stories featuring some of the vegan athletes that are making waves and breaking records this year. One of them being Australian sprinter, Morgan Mitchell. "I have been vegan for a year and a half. That's really helped with everything: energy, health, the environment. I am one of those people who actually cares. It's what I chose to do," said Mitchell in a recent interview with The Sydney Morning Herald. Mitchell joins fellow vegan Olympic athletes like Carl Lewis, legendary Murray Rose, and Alexey Voyevoda.

Read Mitchell's full interview on SMH.com.au.

Advancing Animal Protection in Taiwan

on Wednesday, 17 August 2016. Posted in News

Advancing Animal Protection in Taiwan

Sometimes it is easy to forget that pushing for the rights of animals is needed globally, not just in our home countries. This is why we were delighted to hear the news that Taiwan has introduced its Animal Protection Party - a political party designed to work with candidates who wish to fight for animal rights. Executive Officer, Hua Pei-chun said, "The party was founded to unify people and politicians who support animal rights so they can work together to pass humane legislation," per VegNews' coverage of the story. "The legislation of progessive laws requires consistent output and solidarity," said Pei-chun. The aim is to improve the treatment of both farmed and companion animals.

Learn more about this on TaipeiTimes.com.

Peet's Coffee Now Carries Vegan Coconut Whipped Cream

on Tuesday, 16 August 2016. Posted in Tips & Ideas

Peet's Coffee Now Carries Vegan Coconut Whipped Cream

It's fascinating to see the 'boom' that happens in social media when the vegan community gets jazzed on new options at traditionally non-vegan-friendly establishments. This past week the vegan social media hubs were buzzing (quite literally!) about mega coffee chain, Peet's Coffee, adding housemade coconut whipped cream to their offerings (at all of their 236 locations). More than one reputable vegan news-like source confirmed that the new whip is in fact fully vegan and will likely remain a permanent fixture on Peet's Coffee menu. Awesome! In related news, according to the 'My Vegan Journal' blog and VegNews, Starbucks will start carrying almond milk this September. This in addition to their coconut milk option. While it's particularly good news for the coffee lovers out there, it's also just super cool to see how veganism and cruelty-free living just keep growing and growing and growing!

Find product and nutritional information at Peets.com.

RECIPE: Mango Lemonade Smoothie - by Keepin' It Kind

on Monday, 15 August 2016. Posted in Recipes

RECIPE: Mango Lemonade Smoothie - by Keepin' It Kind

As we make our way through one of the hotter months of the year, we've got a great recipe to help cool you down and fill you up! Check out this colorful and delicious mango lemonade parfait smoothie from the Keepin' It Kind food blog. As always, give yourself permission to change up the fruits or other ingredients, to make it your own. Cheers and happy summer!

Ingredients for smoothie:

1 1/2 cups chopped frozen mango
2/3 cup water
1/3 cup lemon juice
1/4 cashews (soak cashews in water for 1 hour before blending)
1 tsp. lemon zest
10-15 drops of lemon or regular stevia (or your favorite sweetener)

Ingredients for parfait:

Blueberries
1 mango, peeled, pitted, and chopped
Lemon blueberry granola (or your favorite granola)

Directions: 

1. Combine all of the smoothie ingredients in a blender and blend until smooth.
2. In 2 glasses or jars, add about 1/4 of the granola. Divide half of the smoothie between the 2 containers. Add a layer of blueberries and a layer of chopped mango. Add another 1/4 cup of granola and then divide the remainder of the smoothie between the two glasses. Top with more blueberries, mango, and granola. Serve immediately.

Find more fantastic 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!!

Vegan Olympian Weightlifter - 2016 Games

on Thursday, 11 August 2016. Posted in Inspiration

Vegan Olympian Weightlifter - 2016 Games

The United States Olympic weightlifting men will have a single vegan among them at the 2016 Rio De Janeiro Olympic Games! Back in 2014 Kendrick Yahcob Farris said, "I transitioned to a vegan diet...and I'm happy to report that my life has changed for the better. My whole journey is a lot bigger than myself." Twenty-nine year old Farris is a three-time Olympian and will be joined by fellow vegan Olympian athletes Morgan Mitchell (sprinter) and Marquise Goodwin (long jumper and NFL player). Best of luck to you, Kendrick. We're excited to see more vegans reppin' in the Olympic Games!

Read more & check out the sources article on VegNews.com.

New Study Results: How To Reduce Heart Disease & Mortality Rate

on Wednesday, 10 August 2016. Posted in News

New Study Results: How To Reduce Heart Disease & Mortality Rate

The eating habits and food choices of 130,000 people, over the course of 32 years, were monitored and contrasted to participant's health. The results have recently been released and state that those who ingested plant-based protein lowered their risk of heart disease and mortality by 33 percent. "...for every three percent of calorie intake, the mortality risk was one-third lower for those who ate plant-based proteins versus subjects who ate processed red meat. In addition, every three percent increase in calories from plant protein was linked with a 10 percent reduced risk of death from any cause," noted VegNews' coverage of the results. 

Learn more about the study at iNews.co.uk.

New Book: The Vegan Way, by Jackie Day

on Tuesday, 09 August 2016. Posted in Books & Media

New Book: The Vegan Way, by Jackie Day

Author and popular blogger, Jackie Day has released her first book, The Vegan Way: 21 Days to a Happier, Healthier Plant-based Lifestyle That Will Transform Your Home, Your Diet, and You. Designed for those who may be unsure of how to go about starting their vegan journey, The Vegan Way focuses on simple ways to slowly move toward a fully vegan lifestyle. "Jackie [provides] glimpses into the finer points of vegan living, giving readers something to aspire to as they get past Vegan 101...[it's] a road map that puts positive thoughts about health, the environment, and animals into action, transforming your life into a vibrant, healthy, and compassionate one.

Read more about Jackie & her book at MyVeganJournal.com.

RECIPE: Sweet & Salty Vegan Burger - The Plant Philosophy

on Monday, 08 August 2016. Posted in Recipes

RECIPE: Sweet & Salty Vegan Burger - The Plant Philosophy

We love this recipe because you can make it as quick and easy or as creative and customized as you wish! You could go all-in and look up your own vegan burger recipes; this one includes a vegan bacon recipe if you so choose; and of course the sauces and toppings. Or you can go all ready-made stuffs, which makes for an equally delightful meal. You choose! Enjoy!

Ingredients:

2 vegan burger patties (whatever your favorite brand is!)
2 burger buns of choice, toasted
4 strips of vegan bacon (check out THIS rice paper bacon recipe)
1 ripe avocado, cut into thin slices
1/3 cup pickled red onions
3 Tbsp. mustard of choice
1 Tbsp. maple syrup

Directions:

1. NOTE: If you're planning to make the bacon strips yourself you may wish to do this before preparing to ready the burgers themselves. 
2. Preheat oven to 400°F and line baking sheet with parchment paper or foil and add the vegan burger patties, still frozen. Bake per package instructions and/or until cooked through.
3. During the last few minutes of the burgers cooking, add your burger buns to toast alongside the burgers.
4. While those are finishing, mix together your mustard and maple syrup to make the sweet/tangy sauce.
5. Serve hot, assembled with the base bun topped with a vegan burger, pickled red onions, two slices of vegan bacon, a few avocado slices, and drizzled with the sweet mustard sauce.

Find more great 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!!

Olympic Medalist: "I'm at my strongest [since becoming vegan]"

on Thursday, 04 August 2016. Posted in Inspiration

Olympic Medalist:

A recent article on Mind Body Green showcases Olympic Medalist volleyball player, April Ross as she notes the benefits of consuming a plant-based diet. "I'm at my lowest weight I've maybe ever been while playing beach volleyball, and I'm at my strongest," said Ross. "So, my power-to-weight ratio is the highest it's ever been...I'm at my strongest." Ross took a silver medal in the 2012 Olympic Games with her volleyball partner, Jennifer Kessy. The duo will compete in the upcoming Olympic Games, which start this month. Good luck, April! We're so excited for your vegan (and athletic!) adventures!

Check out the original article on MindBodyGreen.com.

Protection From Ag Gag Attacks

on Wednesday, 03 August 2016. Posted in News

Protection From Ag Gag Attacks

If you didn't have your ear to the social media "ground" you might have missed the buzz around the American Egg Board's attacks on and attempts at damaging vegan food company, Hampton Creek (producers of Just Mayo and other crueltry-free products). The Commodity Checkoff Program Improvement Act of 2016, a bipartisan bill, was recently introduced to the Senate. Should it pass, budgets would be made public, and it could block federal promotional programs from favoring one sector of industry over another. "...allowing people to know if these government-sponsored marketing bodies spend money on smear campaigns against competitors," noted VegNews Magazine online. We'll be anxiously awaiting the results! 

Read the source article on VegNews.com.

European Style Cultured VeganButter - Miyoko's Creamery

on Tuesday, 02 August 2016. Posted in Products

European Style Cultured VeganButter - Miyoko's Creamery

We know that you've likely heard of Miyoko's cheeses before, but did you know she came out with a cultured cruelty-free butter product earlier this year? Yes indeed! Debuted at Natural Products Expo West back in March, Miyoko's Creamery European Style Cultured VeganButter won a Nexty Award at Expo West ("...for being an innovative product that represents the best of natural foods", as noted by The Spooky Vegan). It is non-GMO, palm oil free, gluten free, and of course, fully-vegan. Per the product website, this butter melts, cooks, spreads, and tastes like butter. It's made with organic coconut oil and organic cashews. No eggs, no dairy, no lactose, no cholesterol. Yum!

Find product and nutritional information at MiyokosKitchen.com.

RECIPE: Gluten-Free Warm Millet Salad, An Unrefined Vegan

on Monday, 01 August 2016. Posted in Recipes

RECIPE: Gluten-Free Warm Millet Salad, An Unrefined Vegan

Here's one to definitely add to your recipe folder! It's relatively quick and easy, particularly if you've got the ingredients on hand, and good for you. Did you know that millet contains high levels of B-vitamins, calcium, iron, potassium, and more? It's great stuff. Mix it with your favorite veggies and you've got an easy meal. Enjoy!

Ingredients:

1 clove garlic, minced
1/2 of a small onion, finely chopped
1-2 cups low sodium vegetable broth
1/2 cup millet
1 medium-sized zucchini, cut into chunks
juice + zest of 1 lemon
1/2 cup kalamata olives, chopped
1 cup cherry tomatoes, left whole or cut in half
1 Tbsp. tahini
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
pinch of ground black pepper

Directions:

1. Add a splash of water (or veggie broth) and saute garlic and onion over medium heat in a saucepan, until onion is translucent.
2. Stir in the millet and cook for another minute or two. 
3. Add the vegetable broth and zucchini, bring to a boil, then turn down heat.
4. Cover pan and simmer the millet for about 25 minutes, or until tender (not mushy).
5. Remove from heat and stir in the tahini and the remaining ingredients. Serve with additional lemon, sliced cucumbers, and warm pita bread or other condiments of your choosing.

Find more delicious and simple 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!!

Vegan Chef Named Top 30 Under 30, Zagat

on Thursday, 28 July 2016. Posted in Inspiration, News

Vegan Chef Named Top 30 Under 30, Zagat

She's been making [vegan] waves in the food and media world since first arriving on the "scene" via her epic win on the Food Network's Cupcake Wars show. In her half decade or so of stardom, Chloe Coscarelli has taken veganism by storm with her series of three cookbooks, a bakery, three restaurants across the US, and three more restaurants on the way. The NYC launch of her first restaurant was a huge success and the buzz continues to flourish. Made even more evident by Zagat naming Coscarelli one of 30 Rock Stars Redefining the Industry Under 30 in New York. You go girl! Thanks for helping forward veganism like you do!

Learn more about Coscarelli's award at Zagat.com.

 

Turin, Italy to Become First Vegan City

on Wednesday, 27 July 2016. Posted in News

Turin, Italy to Become First Vegan City

We could possibly witness the world's first vegan city, in the making, right before our eyes! Chiara Appendino, the new mayor of the city of Turin, Italy has declared her intentions to prioritize plant-based living! "The promotion of vegan and vegetarian diets is a fundamental act in safeguarding our environment, the health of our citizens, and the welfare of our animals," said Appendino. "Leading medical, nutritional and political experts will  help promote a culture of respect in our schools, teaching children how to eat well while protecting the earth and animal rights." According to VegNews, "The five-year program outlines plans to reduce the amount of animal products consumed in Turin, including long-term strategies such as educational projects aimed at children that deal with animal welfare and nutrition." I think we know where the world's next hottest [vegan] retirement community will be based! ::wink::

Learn more and check out the source article on VegNews.com.

New Cookbook: Vegan Bowl Attack!

on Tuesday, 26 July 2016. Posted in Products

New Cookbook: Vegan Bowl Attack!

If this past year of food love, by the general vegan community, could be defined in any way, it would be by that of the bowl. Meals that are either prepared via a bowl and/or served in a bowl have been all the rage; and food photographer and blogger Jackie Sobon has just release a beautiful vegan version for us all!Vegan Bowl Attack: More than 100 One-Dish Meals Packed with Plant-Based Power is officially available via Amazon. With recipes like peanut butter pretzel oatmeal, biscuit nacho bowl, tex-mex potato salad, spicy sesame brussels sprouts, smoky corn chowder bread bowl, mean green ramen, and kimchi bowl with red curry almond sauce - to name a few - you're sure to find a favorite among them. Enjoy!

Learn more about this new cookbook on VeganYackAttack.com.

RECIPE: Strawberry Phyllo Strudels - by Fettle Vegan

on Monday, 25 July 2016. Posted in Recipes

RECIPE: Strawberry Phyllo Strudels - by Fettle Vegan

This relatively simple pastry recipe will have all your friends talking about how delightful vegan food yums can be. If you're wondering about the phyllo sheets (store bought, that is) like we were, it turns out a handful of brands are "accidentally" vegan. Just be sure to read ingredients, as always. Have fun with this one and change up the fruit(s) if you're feeling jazzy. Enjoy!

Phyllo Ingredients:
1/4 cup coconut oil, melted
12 large phyllo sheets, divided and folded in half
2 cups fresh strawberries, washed, hulled, and chopped

Frosting Ingredients:
1/2 cup plain vegan cream cheese
3 Tbsp. maple syrup
1 tsp. vanilla extract

Directions:
1. Preheat oven to 400°F and line a baking sheet with parchment/baking paper.
2. Layer the folded phyllo sheets on the prepared baking sheet, brushing each sheet with the melted coconut oil before adding the next. Brush the 6th sheet with coconut oil and spread the strawberries, leaving about a 1-inch border around the edges.
3. Layer the remaining 6 sheets, continuing to brush with coconut oil. Once the top layer has been brushed, use a large sharp knife or pizza cutter to slice the pastry into 8 equal rectangles. 
4. Bake for 12-16 minutes, or until golden brown.
5. While pastries bake, prepare the cream cheese glaze by whisking together the cream cheese, maple syrup, and vanilla until smooth. When pastries finish baking, let cool for at least 10 minutes, then drizzle with cream cheese glaze. 

Find more great vegan recipes over 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!!

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