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Farm Animal Rights Movement

August 20, 2012

Makes 6 one-cup servings.
Does not include vegan parmesan topping.

Amount Per Serving

Calories 283

From fat 72


% Daily Value*

Total Fat 8g


Saturated Fat 0.6g


Trans Fat 0g

Cholesterol 0mg


Sodium 32mg


Total Carbohydrate 50g


Dietary Fiber 8.8g


Sugars 1.7g

Protein 10.1g

Vitamin A 29.6%

Vitamin C 56.4%

Calcium 28.5%

Iron 41.9%

* % Values are based on a 2,000 calorie diet

Asparagus & Lemon Pasta

The flavor combination of this summertime dish will dance lightly across your tastebuds. It's fresh and light with a zesty hint of lemon twirling with the creaminess of basil and asparagus, and sprinkled with the pop of toasted pine nuts. Madison of created this recipe spontaneously -- loved it, then quickly jotted down the recipe so the rest of us could enjoy it.


2/3 pound linguine
1/2 pound (8-10 spears) fresh asparagus
5 tablespoons lemon juice
lemon rind of one lemon
1/4 cup pine nuts
1 cup basil
3 cloves garlic
1 tablespoon plus 1 teaspoon olive oil
1 cup tightly packed rocket (arugula)
1/4 cup pasta water
lemon wedges to serve
salt and freshly cracked black pepper
vegan parmesan to garnish (see product suggestion below)


  1. Snap off and discard woody ends of asparagus. Snap asparagus tips off and set aside.
  2. With the remaining part of the asparagus, (the middle section), cut in half and steam until tender for a couple of minutes over boiling water. Take off heat once tender.
  3. In a pan, sauté asparagus tips and garlic in one teaspoon of olive oil until asparagus tips are slightly tender and garlic is fragrant. Set aside.
  4. In another pan, toast pine nuts for a couple of minutes. Set aside.
  5. In a food processor, process steamed asparagus middles, 1 tablespoon olive oil, basil and lemon juice until the consistency of a smooth cream. Season with salt and pepper and more lemon to desired taste and set aside.
  6. Cook pasta according to instructions. Take 1/4 cup of boiling pasta water and set it aside before draining.
  7. In a large bowl, add asparagus tips and garlic, toasted pine nuts, lemon rind, rocket (arugula), asparagus cream and the pasta water. Stir together until combined.
  8. Add drained linguine to the bowl. Toss to combine.

    Notes: Serve with crusty bread, lemon wedges, and vegan parmesan. For a lower fat version, use spray oil instead of olive oil when sautéing asparagus tips and garlic. Season to your liking.

    Recipe and photos courtesy of

For this delectable recipe and more, visit!

Parma Vegan Parmesan

Soyatoo Rice WhipPerfect for this week’s Meatout Mondays recipe, Parma! boosts your savory foods to the next level of yum!  Parma! is a wonderfully cheesy blend of nuts, seeds, nutritional yeast, and seasonings.  It makes a great-tasting, healthful topping on veggies, salad, pizza, pasta, popcorn and more. Parma! is also an excellent source of Omega 3s, B vitamins, protein, and minerals. 

Try one of three tempting flavors including Original, smoky Chipotle Cayenne with a kick, and Garlicky Green.  Kids love Parma!  Moms love Parma! Everyone loves Parma!

Find product and nutritional information at

Meat Prices Skyrocket Due to Nationwide Drought

According to the U.S. Department of Agriculture, the nationwide drought and record high temperatures have devastated this year’s yield of corn and soybeans resulting in record prices for livestock feed.  The drought continues to escalate, decimating already overtaxed grasslands and drying up rivers, creeks, and reservoirs.

Because farmed animals consume most of the grain and most of the fresh water in the U.S., meat and dairy prices are expected to rise dramatically. Dr. Scott Brown, agriculture economist at the University of Missouri, forecasts an eight percent increase in the prices of meat and dairy in 2013 due to the drought. 

Rain is predicted for late August, but that will be too late to save the crops and for the farmed animals scheduled to be killed immediately by ranchers who cannot afford the costs of feed.

Read more about the environmental benefits of a plant-based diet at

Former Banking Exec Pleads for Plant-Based World

At only 34 years old, Philip Wollen seemed to have the world on a string.  He was by then the vice president of Citibank. Australian Business Magazine named him one of the top 40 headhunted executives in Australia.  Then around 1990 when he was 40 years old, he decided to happily give it all way.  

Since then, Philip has donated millions of dollars to help the powerless — animals, children, and the terminally ill. His Winsome Constance Kindness Trust now supports more than 400 projects in 40 countries.

Recently, the successful former business leader took the stage at the St. James Ethics and Wheeler Center Debates to speak on the power of living with compassion. Many were won over by his articulate and moving plea.  His powerful speech has become an internet sensation and continues to open hearts and minds around the world.  Enjoy and share it with others.

Click the image above or this link to watch the video.

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