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Farm Animal Rights Movement

September 17, 2012

Serves 6

Amount Per Serving

Calories 152

From fat 85


% Daily Value*

Total Fat 9.5g


Saturated Fat 2.6g


Trans Fat 0g

Cholesterol 0mg


Sodium 338mg


Total Carbohydrate 15.8g


Dietary Fiber 1.6g


Sugars 2.1g

Protein 1.9g

Vitamin A 12%

Vitamin C 16%

Calcium 1.2%

Iron 5.3%

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

Heirloom Tomato Tart

This beautiful recipe is blooming with color and brimming with flavor. The delicate crunch of a flaky crust topped with the tangy, sweet pop of season-ripe tomatoes will melt in your mouth and delight your senses. Have your cameras, blogs, and Facebook accounts ready -– you’ll want to share this one.


1 prepared or homemade pie crust*
3 cups assorted heirloom tomatoes - sliced
1 small/medium eggplant, thinly sliced & salted
2 cloves of garlic, chopped
olive oil
salt and pepper
handful of fresh basil, torn

* Follow the link for a homemade pie crust recipe


  1. Preheat oven to 425°F.
  2. Line a tart pan with parchment paper.
  3. Thinly slice eggplant and spread out on a paper towel, salt well on both sides, cover with another paper towel and allow to sit and drain while you prep the tomatoes.
  4. Press pie crust into the tart pan. Layer the bottom of the tart with the eggplant, then the sliced tomatoes on top of the eggplant in any pattern that you wish, overlapping the tomatoes is fine.
  5. Sprinkle the garlic over the tomatoes.
  6. Drizzle with olive oil and sprinkle with a good amount of flaky salt and freshly cracked pepper.
  7. Bake in the preheated oven at 425°F for 20 minutes, reduce oven temp to 375°F and bake for an additional 20 minutes.
  8. Remove from oven and allow to cool. Sprinkle with torn basil just before serving. Note: Really tasty at room temp or just out of the oven!

    Recipe/photo courtesy of SundayMorningBananaPancakes.

For this wonderfully colorful recipe and more, visit!

Alternative Baking Company

Turtle Island TempehThe only thing better than a yummy cookie is… a BIG yummy cookie!  Wrap your hands around one of these beauties –- gourmet-quality, vegan cookies from Alternative Baking Company. Choose from over a dozen flavors like Colossal Chocolate Chip, Luscious Lemon Poppyseed, and Peanut Butter Persuasion.  People with allergies will rejoice biting into gluten-free Fudge Indulgence, Cinnamon Explosion, and more. Alternative Baking Company uses no artificial ingredients, no refined sugar, and no animal ingredients -- serving up a healthy, compassionate cookie choice.

Find product and nutritional information at

Consumption of Cows' Milk
On Steady Decline

According to the U.S. Department of Agriculture figures release in August 2012, U.S. liquid dairy sales have fallen to their lowest level since 1984. Now, more than half of U.S. adults no longer consume the dairy industry's most iconic product.

"We have known there's been a continuous decline in per-capita milk consumption for many years," said Vivien Godfrey, CEO of the Milk Processor Education Program known for the "Got Milk?" campaign. "Milk has lost out to other beverages..." It falls to fourth place in the list of most-consumed beverages in the U.S. -- behind soft drinks, bottled water, and beer.

Part of the decrease is likely due to the increasing popularity of dairy alternatives. Sales of plant-based milks continue to rise, having reached an estimated $1.33 billion in the U.S. in 2011.  While soymilk remains the most popular dairy-free choice, almond milk, coconut milk, and rice milk are all experiencing rapidly growing markets.

Find your favorite dairy-free milks using The VegNews Guide to Vegan Milk.

Vegan Treats Bakery

Vegan Treats founder Danielle Konya set out to make a vegan cake that tasted better than any other cake, vegan or otherwise. The decadent result was her now-famous Chocolate Peanut Butter Bomb cake.

Her desserts have won the hearts of the lucky residents of NYC, Washington DC, Baltimore and Philadelphia where they anxiously await her deliveries at area restaurants.  Now, her hard work and dedication have been acknowledged by American Express’ Departures magazine as one of the Top 10 World’s Best Bakeries. 

The magazine searched bakeries around the world and declared that, “With 36 varieties of cheesecake (including brownie chunk), a roster of doughnuts and 24 chocolate cakes, Konya makes a strong case for making the move to veganism.”

But Danielle says her main motivation isn’t awards, it’s helping animals and the planet. She explains on her website, “There's nothing appetizing about the needless suffering of ten billion animals a year for their flesh, milk and eggs."

With compassion as the main ingredient, no wonder Vegan Treats is wowing the world.

Get inspired and get hungry at

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