This recipe comes from Compassion Over Killing’s recipe website, where you’ll find many easy vegan recipes that are delicious too. This one is a great way to use tofu, and it can be eaten as a main course or party snack. There’s some preparation that involves draining and freezing the tofu for 24 hours, so be sure to plan ahead.

Ingredients:

1 package (14 oz.) of extra-firm tofu
½  cup breadcrumbs
½  tsp. garlic powder
¼  tsp. pepper
salt (to taste)
½ cup water

Directions:

1. Unwrap tofu and shake off excess moisture; place in freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.
2. The next day, thaw tofu by placing it (unwrapped) into a microwave-safe bowl; cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook; once thoroughly defrosted, gently squeeze out excess moisture & cut into 1" cubes.
3. In a shallow bowl, add bread crumbs and spices and mix well; in a separate bowl, pour ½ cup of water.
4. Dip each piece of tofu first into the water, lightly shake off any excess water, and then coat with the seasoned bread crumbs.
5. Put the breaded cubes on a lightly oiled baking pan and bake at 350°F for 25 to 30 minutes, until golden brown and crisp.
6. Serve with a dipping sauce such as barbecue or spicy mustard.

For this and more great vegan recipes, visit www.COK.net!

 

No matter what your reasons are for wanting to try a vegan diet, Vegan In 30 Days shows how to make that transition in a healthful way that’s fun and successful. In this “how to” book, author Sarah Taylor provides a new goal for you to embrace every day of the month. She also provides solid, well-researched advice on how to become a vegan. You’ll find practical tips along with dozens of flavorful and easy-to-make recipes, all with an emphasis on wholesome, unprocessed foods. Also included are simple cleanses to help detoxify and eliminate cravings. Vegan In 30 Days will help you slash your carbon footprint, lose weight, prevent disease, and increase energy.

Find out more about the book at www.AnimalSuffering.com!

A recently released report announced that Confined Animal Feeding Operations (CAFOs), also known as factory farms, pose serious threats to public health. According to the Cedar Rapids-based study, CAFOs serve as breeding grounds for bacteria and dangerous pathogens, impacting air and water quality, as well as risking the spread of disease.

Study author and public health specialist, Donna Wong Gibbons, noted evidence of environmental pollution, arsenic in poultry feed, and increased risk of spreading animal-to-human disease, among other detrimental effects. Documented health effects for CAFO workers include altered lung function and an assortment of respiratory complications such as asthma and chronic bronchitis. Workers in hog confinement facilities have also been identified as being at risk for hydrogen sulfide poisoning as a result of prolonged exposure.

This report, in conjunction with the increasing number of studies demonstrating the health and environmental benefits of plant-based foods, further demonstrates the need for a population shift towards vegan living.

Read the full article at www.IowaIndependent.com!

You’d never guess it from looking at her, but Mimi Kirk is 71 years young! She's happy and healthy and has been vegetarian for the last 40 years. A year and a half ago, she decided to drop eggs and dairy and go raw vegan.

Explaining her recent switch to a raw vegan diet, she says, “My blood pressure was up and I didn't want to take medication, so I looked into different diet lifestyles. I knew immediately raw was the right way to go. It all made sense — live food in its natural state or with enzymes in tact had to be good for you. I thought, ‘Why didn't I know about this before?’ I dropped my cholesterol 26 points and my blood pressure is about under control. But the main thing is that I feel amazingly young, happy, and full of vitality. No aches and pains that had just started to creep up on me. I wake up every day feeling younger than the day before.”

Find out more about Mimi at www.SuperVegan.com!

 

Thanks for reading this week's issue of Meatout Mondays! Share the veggie love with your friends and family... forward this e-mail or sign them up!

Meatout Mondays is published each week by:
FARM - Farm Animal Rights Movement
10101 Ashburton Lane Bethesda, MD 20817
info@meatoutmondays.org

To unsubscribe, click here. If you are not a member of this list and would like to be, click here.