Thank you for reading Meatout Mondays! Each week we deliver a recipe, product suggestion, health news, and inspiration to more than 27,000 subscribers... and the list keeps growing! Meatout Mondays has inspired Paul McCartney’s “Meat-Free Mondays” campaign and has been promoted by Alicia Silverstone on her blog. Almost 80% of respondents to our recent survey credited the newsletter with helping them reduce their consumption of animal products.
As a non-profit organization, we rely on dedicated supporters to enable us to spread the message of compassion to the public. In the coming year, we plan to revamp the Meatout Mondays design, as well as continue publicizing the vegan message through our annual campaigns, Live Vegan website, billboards, bus ads, TV ads, and more.
We look forward to your continued support of our work and expect 2011 to be our best year yet!
Warm Regards, Jen Riley, Shemirah Brachah, and The Meatout Mondays Team
Happy New Year! Here's a great party recipe to ring in 2011! These delectable bites are based on the Thai recipe called mar hor (meaning galloping horses). The sweet and sour mixture of peanut butter, sugar, and soy sauce sits atop pineapple cubes. They look beyond impressive and they're completely delicious. Enjoy!
vegetable oil (for sautéing )
8 shallots, finely sliced
2 Tbs crunchy peanut butter
1 Tbs light brown sugar
2 Tbs soy sauce
1 pineapple, cut into cubes (or 4 rings from a can)
1 red chili pepper, sliced finely
1 oz. cilantro leaf
Heat a little oil in a frying pan and fry the shallots until they brown.
Reduce heat and add peanut butter, sugar and soy sauce and stir until sugar has melted.
The mixture should be sweet and salty so add a little salt if you need to. Cool.
Arrange pineapple cubes on a plate and put a heaped tsp of mixture on each.
Top each with a squeeze of lime, a piece of chili and a cilantro leaf.
If you need guidance on hosting compassionate celebrations, this is the book for you! In this 384-page book with color photographs, Chef Berkoff shows you how to put on a party for those who enjoy great food. It has fun recipes, but also serves as a reference book you’ll want to have around to answer all those vegan cooking questions. Sections include Using Vegan Ingredients, Basic Party Planning, Egg Substitutes, Entertaining Children, Cooking for A Crowd, and much more. Your purchase will liven your parties, as well as support vegetarian outreach.
Eating a plant-based diet lowers levels of potentially toxic phosphorus levels in kidney disease patients, reveals a new study. Kidney disease patients must limit their intake of phosphorous, found in dietary proteins, because their bodies have difficulty ridding themselves of the mineral. In these patients, high levels of phosphorus can lead to heart disease and death.
This study examined the effects of vegetarian and meat-based diets on phosphorous levels in nine patients with chronic kidney disease (CKD). Each patient ate a vegetarian or meat-based diet for one week and then waited two to four weeks before eating the other diet for a week. The researchers conducted blood and urine tests at the end of each week on both diets. Even though the two diets had equivalent protein and phosphorus concentrations, patients had lower phosphorus levels after they ate the vegetarian diet.