Email not displaying correctly? View it in your browser.
Farm Animal Rights Movement

September 10, 2012

Makes 4 burgers. Nutritional data does
not include your choice of buns.

Amount Per Serving

Calories 328

From fat 154


% Daily Value*

Total Fat 17.2g


Saturated Fat 2.7g


Trans Fat 0g

Cholesterol 0mg


Sodium 144mg


Total Carbohydrate 41g


Dietary Fiber 6.5g


Sugars 16g

Protein 5.7g

Vitamin A 208%

Vitamin C 48%

Calcium 7.6%

Iron 15.7%

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

Award-Winning Maple Pecan Sweet Potato Burgers

Creativity meets compassion. This award-winning veggie burger scored Nikki Haney, culinary hero and blogger at The Tolerant Vegan, top honors (and $2000!) in the North Carolina Sweet Potato Commission’s “No More ‘Mallows Recipe Contest.”  Her one-of-a-kind recipe WOWed the judges who voted it #1 in originality, flavor, and texture.


2 cups peeled, cooked, and mashed sweet potatoes*
1/4 cup uncooked quinoa
3/4 cup water
2 tablespoons vegan butter
2 tablespoons maple syrup
1/8 teaspoon cayenne pepper
1/2 cup dry roasted pecans, chopped**
1 cup chopped kale
1/2 teaspoon sea salt (plus a sprinkle for the onion topping)
1 Vidalia onion, roughly chopped
sprinkle of fresh ground black pepper
4 buns of your choice.

*Microwave or bake sweet potatoes until soft, then remove skin and mash with a fork.
**If pecans aren’t already roasted, roast them by spreading them on a baking sheet and baking for 5 minutes at 350°F.


  1. Preheat oven to 400°F.
  2. Bring water and quinoa to a boil in a small saucepan. Reduce heat to simmer and cover, allowing the quinoa to cook for 8-10 minutes. Check every couple of minutes since stove temperatures vary. It’s done when the water is almost gone and the quinoa appears to be nearly transparent.
  3. Remove the quinoa from the stove and allow it to sit covered for 5 minutes.
  4. In a separate saucepan, mix 1 tablespoon melted vegan butter with 1 tablespoon of the maple syrup and the cayenne pepper. Mix into mashed sweet potatoes.
  5. To the sweet potato mixture, stir in the cooked quinoa, pecans, kale and sea salt.
  6. Form the mixture into four patties and place on a baking sheet.
  7. Bake for 45 minutes, turning once at the halfway point.
  8. Onion Topping: In a skillet over medium heat, melt remaining 1 tablespoon of the vegan butter. Add chopped onion. Sprinkle with sea salt and fresh ground black pepper. Cook for 12 minutes, stirring occasionally. Reduce heat to low and pour in the remaining 1 tablespoon of maple syrup. Stir continuously for 3 more minutes. Remove from heat and spoon over the burgers once they have finished baking

    Recipe and photo courtesy of

For this wonderfully creative recipe and more, visit!

Pirate Brands Booty & Tings

Turtle Island TempehAt school, after school, just thinkin' about school... Yarrr, you need a snack! Get your mind off those back-to-school blues by crunching into a bag of all-natural, healthy snacks from Pirate Brands. Pirate's Booty crispy baked rice and corn puffs come in three vegan flavors: Veggie, Chocolate, and Barrrrrbeque. Or grab a handful of fun favorites -- Original Tings are baked, crunchy corn sticks dusted with the finger-licking cheesy taste of nutritional yeast. They're perfect for snackerrrrrs of all ages.

Find product and nutritional information at

Study: Meat Causes Fat Gain

One of the largest nutrition studies ever conducted found that meat consumption is associated with weight gain, even after controlling for calories. “That’s the kicker!” said Michael Greger, M.D. “If you have two people eating the same number of calories, the person who eats more meat will gain more weight.”

The EPIC-PANACEA studied over 370,000 adults and found that "a decrease in meat consumption may improve weight management."  Poultry had the strongest relation to weight gain, followed by processed meats, then beef.

The added pounds were fat, not muscle, say the researchers, who also controlled for physical activity, educational level, and smoking status. The study was so thorough that it even calculated how much one’s waistline might grow related to meat consumption. "So one can plan ahead for the new pants one might need to buy," joked Dr. Greger.

Watch these short entertaining videos in which Dr. Michael Greger
explains the original findings and the follow-up study.

Refill Your Heart

When you take time to get to know farmed animals, you quickly find that they each have their own personalities, their own quirks, their own ways. Some are outgoing; others prefer to shyly snuggle.  Some are most comfortable with their best friends; and others seem content with belly rubs from strangers. Each is capable of playfulness and joy -– if only we’d give them the chance to fully live their lives.

There’s a lot of suffering out there.  So, take a few minutes to refill your heart by getting to know the animals.  For those of you not close enough to visit a farmed animal sanctuary, explore online to meet animals who were rescued from the fear and darkness of animal agribusiness to live out their lives surrounded by love.

Click the video image above or here to watch a heartwarming video from Woodstock Farm Animal Sanctuary.

Remember the animals. Take part in World Farm Animals Day.

Share on Facebook

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 at!

Looking for more recipes, resources, and tips? Visit!

Meatout Mondays is published each week by:
Farm Animal Rights Movement (FARM), 10101 Ashburton Lane, Bethesda, MD 20817 •

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