Meatout Mondays - Kick the Meat Habit One Day at a Time!
March 27, 2006
Easy Artichoke Casserole

Here’s a fun, delectable recipe that you’ll want to share with your friends and family. This Easy Artichoke Casserole features tender, succulent artichoke hearts smothered with a deliciously seasoned mushroom, garlic, and onion topping. Artichokes are healthy, nutrient-dense vegetables. One medium artichoke contains disease-fighting antioxidants and 16 essential nutrients, including iron and calcium. Give this dish a try to experience all the wonderful qualities of artichokes.


1-16 oz. can of artichoke hearts
1 tsp. olive oil
1/2 cup onion, finely chopped
2 cloves garlic, finely chopped
3 cups sliced mushrooms
1 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper (to taste)
1 Tbs. lemon juice
1 Tbs. dry white wine
1 Tbs. Italian seasoned breadcrumbs


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.
  3. Drain artichokes and place in pan.
  4. Heat oil in a nonstick skillet over medium heat and add onion and garlic.
  5. Cook for 3 minutes, stirring frequently and add mushrooms.
  6. Sprinkle with spices and add lemon juice and wine.
  7. Cook an additional 3 minutes, stirring frequently.
  8. Remove from heat and stir in breadcrumbs.
  9. Spoon mushroom mixture evenly over artichokes.
  10. Bake uncovered for 30 minutes.

For this and other great veg recipes, visit!


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Artichokes & Antioxidants

According to a study in the Journal of Agricultural Food and Chemistry, artichokes have been ranked as one of the top vegetables measured for antioxidant content. Antioxidants, nutrients found naturally in plant-based foods, have been shown to help fight cancer, heart disease and Alzheimer’s.

Among the fruits, vegetables and nuts analyzed in the study, each food was measured for antioxidant concentration as well as antioxidant capacity per serving size. Cranberries, blueberries, and blackberries ranked highest among the fruits studied. Artichokes, beans and Russet potatoes were tops among the vegetables. Pecans, walnuts and hazelnuts ranked highest in the nut category.

USDA Chemist Ronald L Prior, PhD states, “The bottom line is the same: eat more fruits and veggies. This study confirms that those foods are full of benefits, particularly those with higher levels of antioxidants.”

For the full article, click here!

Meatout: International Success!

Meatout 2006 was a smashing success! A thousand communities worldwide welcomed spring with colorful educational events ranging from information tables, exhibits, and lectures to cooking demonstrations, receptions, and elaborate “lifestivals.” These events took place in all 50 U.S. states and 28 other countries, setting new international records for Meatout.

Events took place in Canada, England, India, Australia, Bahamas, Belgium, Brazil, Chile, Columbia, Israel, Italy, Kenya, Mexico, New Zealand, Nigeria, Romania, Singapore, Tanzania, Thailand, Uruguay, and Zimbabwe. France, Germany, and Portugal built their own Meatout websites.

Animal Friends Croatia, a nonprofit organization dedicated to protecting animals, observed Meatout in 11 cities throughout Croatia. As pictured above, this group set up on busy streets with information tables, food samples, educational materials, and fun activities. Visitors who sampled meat-alternatives received exciting prizes such as books, postcards, pins, stickers, DVDs.

Thanks to caring people everywhere, Meatout encouraged hundreds of thousands of individuals to explore a wholesome, nonviolent diet.

To find out more, visit!

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