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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RECIPE: Chocolate Chip Coconut Waffles

on Monday, 04 May 2015. Posted in Recipes

RECIPE: Chocolate Chip Coconut Waffles

Who is ready for a waffle making party? We stumbled upon this beauty of a recipe the other day and it sounded way too good *not* to share with you. Perfect for a lazy Sunday, a group brunch, or a lovely meal for one—chow down on these crunchy, thick, chocolate chip-ity, waffles this weekend. Enjoy!

Dry Ingredients:
1/3 cup rolled oats
2 cups all-purpose flour
1 1/2 tsp baking powder
dash of salt
1/2 cup unsweetened coconut flakes
1 cup vegan chocolate chips

Wet Ingredients:
1 1/4 cups coconut milk (try Pacific Foods vanilla coconut milk)
1/3 cup melted coconut oil (or canola oil)
1 tsp. vanilla extract
1/4 cup maple syrup

1. Preheat your waffle iron
2. In a medium mixing bowl combine oats, flour, baking powder, salt, coconut flakes, and chocolate chips.
3. In a separate small bowl whisk together the coconut milk, melted coconut oil, vanilla extract, and maple syrup. 
4. Pour the wet into the dry and mix with a rubber spatula until just mixed, lumpy is okay.
5. Spray top and bottom of waffle iron grids with cooking spray. Pour 1/3-2/3 cup (depending on your specific iron) of the waffle batter into each "well" grid of your waffle iron. Close and cook for about 4-5 minutes (again, depending on your specific iron). Remove waffles once cooked and repeat until batter is used up.
6. Serve with your favorite syrup and/or non-dairy butter!

For more scrumptious vegan recipes visit 

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!!

Will Travel for Vegan Food: The Book

on Thursday, 30 April 2015. Posted in Inspiration, Books & Media

Will Travel for Vegan Food: The Book

Do you fantasize about grand travel adventures? Do you plan your trips around food? Do you enjoy books like Wild and Eat, Pray, Love—about life changing journeys, nomadic travel, and awe-inspiring moments? 

Then you'll love this brand new memoir—Will Travel for Vegan Food: A Young Woman's Solo Van-Dwelling Mission to Break Free, Find Food, & Make Love, written by Kristin Lajeunesse.

This is a true story of the 18 months that Kristin spent living in a van and off of donations in an effort to eat at and write about every vegan restaurant in the US. Forty-eight states, 547 restaurants, and more than 39k miles later, Kristin achieved her goal, and has written about the personal side of her incredible journey.

Learn more about Kristin's journey and her memoir at

Duped by The Dairy Industry

on Wednesday, 29 April 2015. Posted in News

Duped by The Dairy Industry

An interesting article published earlier this month, by Julia Belluz of Vox, showcases an interview with famed author Alissa Hamilton. 

Known for her investigative book entitled Squeeze, Hamilton explores and uncovers surprising misconceptions and unfortunate truths about America's favorite breakfast drink: orange juice. Now the author has turned her attention to milk. 

In the piece she talks of why the demand for more milk-based products skyrocketed during World War II and how clever marketing campaigns ensued to convince us why we suddenly "needed" to be consuming more milk in our diets. "We accept health messages from the dairy industry. But they're a food business like any other, like Coca-Cola," said Hamilton.

Scope out the full article on

Seeking Volunteers for The 10 Billion Lives Tour

on Tuesday, 28 April 2015. Posted in Tips & Ideas

Seeking Volunteers for The 10 Billion Lives Tour

We're actively seeking local volunteers to assist with our incredible Pay-Per-View outreach at Warped Tour this year. 

We're in need of people who can help entice young festival-goers to watch the video, debrief viewers after they're done watching, and give our amazing staff a much-needed hand as we bring the truth about animal agriculture to tens of thousands of youths this summer.     

Simply pop on over to THIS form to apply today.

In past years our tour staff has reached nearly 1,000 viewers each DAY with much-needed help from local volunteers! This year, it could be YOU who helps make the biggest impact for the animals and for our planet. So, what are you waiting for? ::wink::      

Learn more about the Campaign at

RECIPE: Strawberry Walnut Kale Salad with Creamy Dressing

on Monday, 27 April 2015. Posted in Recipes

RECIPE: Strawberry Walnut Kale Salad with Creamy Dressing

Just the name of this meal makes us get even more jazzed for warmer weather this spring! Here we have a strawberry walnut kale salad featuring a creamy champagne vinaigrette by our friend Amber over at the Fettle Vegan food blog. The fantastic and refreshing vinaigrette keeps well in the fridge, so use as much or as little as you like. Crunch away, friends!

Champagne Vinaigrette Ingredients:
1/2 cup olive oil
1 clove garlic
1/4 cup champagne vinegar
2 Tbsp. maple syrup
1 1/2 tsp. dijon mustard
1 Tbsp. lemon juice
1/4 tsp. each of salt and pepper

Salad Ingredients:
4 cups kale, washed and gently massaged
1/2 cup thinly sliced strawberries
1/4 cup chopped walnuts
1/4 cup green onions
1/4 cup cucumber, thinly sliced
fresh lemon, garnish

1. In a blender (or using a whisk) combine the oil, garlic, champagne vinegar, maple syrup, dijon mustard, lemon juice, salt, and pepper.
2. Remove kale leaves from stems by tearing the leaves downward. Tear or rip kale leaves into bite-sized pieces. Wash in a colander, using both hands to gently squeeze and 'massage' the kale so it becomes slightly less crunchy.
3. Pat or shake off excess water, and toss kale into a large bowl. 
4. Add the chopped strawberries, walnuts, onions, and cucumber and gently toss to combine. 
5. Serve with the champagne vinaigrette and a squeeze of fresh lemon juice. 

(NOTE: Nutrition Facts Box does not include the vinaigrette dressing)

Find more great vegan and healthful recipes at 

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!!

18 Year Old CEO of Natural Foods Company Raises $3 Million

on Thursday, 23 April 2015. Posted in Inspiration

18 Year Old CEO of Natural Foods Company Raises $3 Million

What happens when a young, ambitious, natural born entrepreneur, who is health conscious, and has a crazy 2:30AM morning routine, gets a good idea? He runs with it, that's what. And we're not talking a good idea that *might* happen someday,  when there's time. No, we're talking about someone who is driven to go above and beyond for real results.

Daniel Katz is the 18 year old founder and CEO of No Cow Bar, an all-vegan, all-natural protein bar free of artificial sweeteners. "I basically decided to create the world's healthiest protein bar and that's what I did," Katz said.

Not only has Daniel conducted his own market research but he's also secured $3 Million from angel investors and has struck deals with large scale manufacturers in multiple locations around the country. We like a person of action, Daniel. Well done!

Learn more about Daniel's entrepreneurial journey on

The Real Cause of California's Drought

on Wednesday, 22 April 2015. Posted in News

The Real Cause of California's Drought

Media has been increasing its coverage on the hot topic of water usage in the state of California—in light of its ongoing historic drought.

Some point to nut production while others advise taking shorter showers, collecting rainwater run off, and to not watering one's lawn.

While we're in support of all means of water conservation we can't help but notice one HUGE element missing in much of the chatter: the amount of water it takes to produce animal-based foods. Here are some facts:

About 80 percent of California's water usage goes to agriculture (50 percent of which comes from meat and dairy consumption). One gram of beef protein requires six  times as much water as 1 gram of protein from beans, peas or lentils. It takes 132 gallons of water for a slaughterhouse to process just ONE animal. Eesh! 

Learn more about the drought on

Help Us Make Meatout Mondays Even Better

on Tuesday, 21 April 2015. Posted in Tips & Ideas

Help Us Make Meatout Mondays Even Better

Would you believe it if we told you that this here Meatout Mondays newsletter has been in circulation for 12 years? That's right! And we're super proud of its continued evolution since those early days back in 2003. 

Speaking of which, it's time again for us to ask you about the newsletter so that we can ensure we're providing you with the type of stories, recipes, and resources you're most interested in and will find the most helpful. That's why we've put together THIS short survey. Plus, to show our appreciation for your participation—once you've completed the survey—you'll be entered to win a $100 gift card to Hooray! 

Click the green "take the survey" button above, or the Survey Monkey link below, in order to participate. 

We look forward to your input via

RECIPE: Black Bean & Orange Breakfast Tacos

on Monday, 20 April 2015. Posted in Recipes

RECIPE: Black Bean & Orange Breakfast Tacos

Tacos for breakfast? Oh yes! We stumbled upon this fantastic recipe on the Plant Based on a Budget website. Created by Renee Press, one of their contributors, these black bean and orange breakfast tacos are refreshing, with a hint of orange juice, and packed with protein-filled beans and veggies. Seems like a pretty great way to start the day, if you ask us! ::smiles::

3/4 cup black beans, cooked (about 1/2 can)
1/2 cup yellow onion, diced
1/2 cup mushrooms, chopped (optional)
1/2 cup fresh corn kernels (or frozen)
2 Tbsp. orange juice
1/4 tsp salt
1/4 tsp chili pepper
1/4 tsp paprika
1/8 cup nutritional yeast (optional)
black pepper, to taste
1 package corn tortillas or taco shells
1 ripe tomato, diced
1/2 cup fresh baby arugula (or lettuce)
1 avocado, thinly sliced (optional)

1. Heat 1 tsp of oil in a skillet (or use water), and saute onions, mushrooms, fresh corn, and black beans for 4-5 minutes until onion is soft. 
2. Add the nutritional yeast, salt, pepper, chili powder, paprika, and orange juice; then mash together. Set filling aside in a small bowl.
3. If using soft tortillas, wipe out skillet and heat tortillas on each side.
4. Fill each tortilla or taco with a bit of greens and bean filling. Top with tomatoes and avocado. Add your favorite salsa or hot sauce if preferred. Enjoy!

Find more scrumptious vegan recipes on 

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!!

Tiarah Blanco: Pro Vegan Athlete, age 18

on Thursday, 16 April 2015. Posted in Inspiration

Tiarah Blanco: Pro Vegan Athlete, age 18

Born in Puerto Rico, raised in Southern California, and currently living in Hawaii, Tiarah "Tia" Blanco is a proud vegan athlete. 

After reading The China Study, Tiarah transitioned from vegetarian to vegan. She said, "I just feel a difference in my recovery levels, my energy levels, and I feel like a better person—I feel I'm living a healthy and happier lifestyle. And I think it has really impacted my surfing and my performance."

Tia began surfing at the age of 3, thanks to the guidance of her father. Today, the 18 year old is a member of the USA Surf Team; last year taking third place at the International Surfing Association's World Junior Surfing Championship. You go, T!!

Learn more about Tia in this feature on

Gene Baur on The Daily Show with Jon Stewart

on Wednesday, 15 April 2015. Posted in News

Gene Baur on The Daily Show with Jon Stewart

In an epic and compassionate display of openness piqued by the awareness of changing tides—when it comes to how we treat the planet, animals, and our own bodies—Jon Stewart interviews famed animal advocate and President and Co-Founder of Farm Sanctuary, Gene Baur. 

"...eating mindfully, eating vegan seems to be the solution to nutrition, to health, to global SO many of the issues that are going on," said Stewart. The two continue, discussing how food choices impact health care costs and water usage, among other important points. 

Having a voice for the animals heard on a substantial platform like The Daily Show is a clear indication of how times are changing. Congratulations on a great and informative interview, Gene!

Watch the full interview with Gene Baur on

Demand Dairy-Free at Ben & Jerry's: Free Cone Day

on Tuesday, 14 April 2015. Posted in Inspiration, News, Tips & Ideas

Demand Dairy-Free at Ben & Jerry's: Free Cone Day

We're turning Ben & Jerry's April 14th "Free Cone Day" into Free The Cows Day! Let's get together to demand long overdue, cruelty-free options in Ben & Jerry's. It's time, you guys. It's time!!

Did you know that it takes 400 gallons of water to produce just ONE scoop of cow's milk-based ice cream? Taking into consideration the resources required to house, feed, water, and care for the billions of cows that are farmed for their milk, water and other natural resource usage adds up pretty quickly. Let's help Ben & Jerry's realize how they can help save our beautiful planet!

Please CLICK HERE to sign our petition for cruelty-free, vegan options at Ben & Jerry's. There are *so* many ways to veganize their offerings. We think it's about time we get them on the cruelty-free bandwagon, don't you?! C'mon team! Let's do this!!

Sign the petition today at

RECIPE: Mini Grinders with Maple Chipotle Vegan Meatballs

on Monday, 13 April 2015. Posted in Recipes

RECIPE: Mini Grinders with Maple Chipotle Vegan Meatballs

Here's a great one to add to your recipe browser tab. Not only are these mouth-watering grinders delicious to look at but they also taste fantastic! Featuring only a few key ingredients to entice that base flavor, plus ready-made vegan meatballs and your favorite animal-free sub rolls, you're sure to satisfy that hankering for something hearty and flavorful as we ease into the warmer spring weeks ahead. Nosh away!

2 Tbsp. maple syrup
1 Tbsp. chopped chipotle chiles in adobo sauce
2 tsp. apple cider vinegar
2 Tbsp. scallions (or chives/green onions)
1/4 cup warm water
12 pre made vegan meatballs (try the Trader Joe's brand)
A handful of arugula (or chopped kale)
4 mini grinder rolls (or 2 large sub rolls)
Vegan mayo for spreading (try Just Mayo by Hampton Creek)


1. Heat a medium fry pan over medium heat. Spray with olive oil (optional).
2. Brown the veggie meatballs on each side, about 1-2 minutes per side.
3. While the veggie meatballs are browning, whisk together a small bowl of maple syrup, chipotle chilies, cider vinegar, 1 1/2 Tbsp. scallions, and the water. 
4. Once the veggie meatballs are browned, add the maple chipotle glaze to the pan, reduce heat to low-medium and cook until the glaze thickens; continuously tossing the veggie meatballs to coat with the glaze. Cook about 2-3 minutes.
5. Remove from heat. Assemble the grinders: coat the inside of the grinder roll with vegan mayo, layer in the arugula, then 3 of the maple chipotle veggie meatballs. 
6. Garnish with the remaining scallions. Enjoy!


For more fantastic vegan recipes visit 

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!!


Bay Area Teen Petitions For Vegan Options in Her School's Cafeteria

on Thursday, 09 April 2015. Posted in Inspiration, News

Bay Area Teen Petitions For Vegan Options in Her School's Cafeteria

Bay Area teen, Delaney Johnson has been making [the best kind of] waves on social media these past few weeks with her inspiring appeal for more vegan and vegetarian options in her school's cafeteria.

"Adding more options won't just help vegans and vegetarians," she said. "It'll help people who don't eat meat have a healthier lunch," reports Bay News 9, who interviewed with the teen.

Delaney isn't just talking about it, she's taking action too. Delaney Johnson started a petition in an effort to secure 1,000 signatures in support of her request. Once meeting her goal, she'll take the signatures to the Pinellas County School Board for consideration. Way to take action on what moves you, Delaney. We're with you all the way!

Learn more about Delaney and her petition on

Big Shift in Reported Dietary Guidelines

on Wednesday, 08 April 2015. Posted in News

Big Shift in Reported Dietary Guidelines

A panel of the top nutritionists in the country, the Dietary Guidelines Advisory Committee, meets once every 5 years to review American's eating and food spending habits and how it correlates to our overall dietary health. 

Their latest report has made history in that, for the first time, the committee suggests that "the government should consider the environment when telling Americans what they should eat..."

In addition, the report states that "...major findings regarding sustainable diets were that a diet higher in plant-based foods, such as vegetables, fruits, whole grains, legumes, nuts, and seeds, and lower in calories and animal-based foods is more health promoting and is associated with less environmental impact than is the current U.S. diet." 

Check out the original story on
(Photo credit: Paul Chin/The Chronicle)

Endangered Species Chocolate: Vegan "Nutella"

on Tuesday, 07 April 2015. Posted in Products

Endangered Species Chocolate: Vegan

Missing Nutella? Fear not, there are a number of companies out there that have created cruelty-free versions of this beloved, sweet spread. 

If you haven't heard of a company called Endangered Species, now's the time. Not only do they make delicious chocolately sweets, but they give back in a big way.

"Endangered Species Chocolate donates 10% of net profits to partner organizations that support species conservation, habitat preservation and humanitarian efforts," notes their website. 

In addition to their Nutella-esque hazelnut spread, Endangered Species also makes a cocoa spread and an almond spread. Gluten- and GMO-free, these spreads go delectably well on ice cream, toast, fruit, cupcakes, brownies, and of course, straight from the jar. Nosh away!

Find product and nutritional information at

RECIPE: Tofu and broccoli with soba noodles and a spicy peanut sauce

on Monday, 06 April 2015. Posted in Recipes

RECIPE: Tofu and broccoli with soba noodles and a spicy peanut sauce

Do you have a hankering from something noodle-y? We do too! Check out this incredible dish from Jen over at Lorimer Kitchen: tofu and broccoli with soba noodles and a spicy peanut sauce. The moment we read the ingredients on this one we knew we had to share it. The best part is that it has easy to find ingredients and is simple to whip up. It also keeps quite well. So have fun doubling up and saving some for your weekly lunches or quickie dinner. Yum!


1 block firm tofu, drained and diced
3 heads of broccoli, separated into small florets
5 ounces of Soba noodles
1 cup peanut butter (smooth or crunchy, your choice)
1/4 cup olive oil
1 tsp. soy sauce
2 Tbsp. Sriracha (or your favorite hot sauce)
Salt and pepper, to taste
1 tsp. coconut oil
1 cup chopped peanuts


1. Thoroughly drain tofu and dice into small cubes.
2. Heat a large pot of water on high until it boils. Then add the soba noodles and cook until soft but not mushy (approximately 8 minutes). 
3. Heat a cast iron skillet at medium heat and add coconut oil. Brush all the way around the skillet. Once hot, add tofu. Sprinkle with salt and pepper. Cook, flipping every so often as sides crisp and brown. 
4. Steam broccoli on high until it softens but is still somewhat crisp and bright green. 
5. While everything is cooking, in a small food processor mix the peanut butter, olive oil, soy sauce, and Sriracha until well combined and smooth but thick.
6. When everything is done, add all ingredients to a large bowl and toss until everything is coated in the sauce. Serve warm. 


Find more fantastic vegan recipes at 

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!!

Age-Defying Vitality

on Thursday, 02 April 2015. Posted in Inspiration

Age-Defying Vitality

Pictured to the right is Mimi Kirk. After a health scare in her late 60's Mimi adopted a mostly-raw and fully plant-based diet. Now, at the age of 76 Mimi claims to feel younger than ever before.

"I feel like I took ages off of myself. All of my aches and pains are gone and my skin looks younger...Raw food makes me feel fantastic," says Kirk.

Her plant-based story, along with 7 others (including the likes of 76 year old Jim Morris, Michelle Pfeiffer-54, and Robin Quivers-62), was featured in a recent article on One Green Planet entitled, "These 8 Inspiring People Prove That a Plant-Based Diet May Be The Secret to Age-Defying Vitality." We're certainly jazzed to hear their inspiring stories!

Read each of the featured stories on

Veganism Trending Mainstream

on Wednesday, 01 April 2015. Posted in News

Veganism Trending Mainstream

Elizabeth Crawford of Food Navigator recently sat down with Eric Pierce, director of strategy and insights at New Hope Natural Media (host of Natural Products Expo West—the world's largest natural and organic products exposition) to discuss veganism's continued upswing.

"He explains that recent research suggests 36% of U.S. consumers...prefer milk alternatives and use meat alternatives...[and] 26% of Americans say they ate less meat in the last 12 months...[though] other research places this number as high as 41%," notes the Food Navigator article.

They also discuss matters of how food choices are perceived in terms of health, animal welfare, and environmental responsibility; the support from other trends; and general media buzz. "Research analysis shows vegan and vegetarian related content were mentioned 4.3 million times in 90 days, compared to 4.1 million references to Coca-Cola in the same time period, Pierce said."

Read the full article on

Vegan Easter Candy by Sjaak's Organic Chocolate

on Tuesday, 31 March 2015. Posted in Products

 Vegan Easter Candy by Sjaak's Organic Chocolate

Have you stopped by the online store of Sjaak's Organic Chocolates lately? If not, they've got a bunch of wonderful vegan chocolates that are perfect for Easter!

Order a tub full of organic, fair trade, dark chocolate eggs; edible baskets and bunnies; Easter peanut butter and caramel bite totes; peanut butter crunch eggs; almond butter bunnies; and more.

Not only are Sjaak's chocolates produced in a vegan facility, but they offer a wide variety of other chocolates (for the rest of the year), like chocolate bars, gift sets, earth bars, other seasonal candies, and drinking chocolate among others.

Find product and nutritional information at

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