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Farm Animal Rights Movement

October 8, 2012




Serving = 1 1/2 cups. Makes about 8 servings.


Amount Per Serving

Calories 167

From fat 13

 

% Daily Value*

Total Fat 1.5g

2.3%

Saturated Fat 0.4g

2%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 195mg

8%

Total Carbohydrate 39g

13%

Dietary Fiber 9.7g

39%

Sugars 2.7g

Protein 9.3g


Vitamin A 67%

Vitamin C 44.3%

Calcium 4.7%

Iron 14.4%


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

Autumn Harvest Mayan Chili

Enjoy the magical colors and tastes of Autumn by warming up to a big bowl of spicy harvest chili. This beautiful and hearty recipe marries sweet fall veggies and a spicy blend of peppers with the suprising mellow richness of cocoa. Taper off the spicy peppers if it's too much for you; or cool it all off with soothing toppings like avocado, creamy polenta, and vegan sour cream.

Ingredients:

2 medium onions, chopped
5 cloves garlic, minced
1-2 large green bell peppers, chopped
1 jalepeño pepper, diced
1 chipotle pepper in adobo sauce
1 tablespoon adobo sauce
10 roma tomatoes, chopped (or 2- 14oz cans diced tomatoes)
3-4 cups zucchini and/or yellow squash; chopped
3 carrots, sliced
1 pound sweet potatoes, chopped
2 cups water
1 tablespoon chili powder
1 tablespoon cumin
5 tablespoons cocoa powder
2 teaspoon cinnamon
2 ½ tablespoons salt
14 oz can whole kernel corn
14 oz can black beans
14oz can kidney beans

Recommended toppings:
creamy polenta (recipe), sliced avocado, vegan sour cream*
*See product highlight below.

Directions:

1. In a large soup pot over medium heat, saute onions, garlic, green bell peppers, jalepeño pepper, chipotle pepper, adobo sauce, tomatoes, zucchini, carrots and sweet potatoes for about 5 minutes.

2. Add water, chili powder, cumin, cocoa powder, cinnamon, and salt and heat for another 10 minutes or until sweet potatoes and carrots are tender.

3. Reduce heat to low, add corn, black beans and kidney beans and heat for another 5 minutes. Remove from heat and let cool for about 15 minutes before serving.

4. Top with optional creamy polenta, vegan sour cream and avocado and serve.

Recipe/photo courtesy of LuxHippie.com.

For this wonderfully hearty recipe and more, visit LuxHippie.com!


Tofutti Better Than Sour Cream

Enjoy the cool, creamy richness of sour cream without the cholesterol and cruelty that go with the dairy version. Tofutti brings you their famous Sour Supreme Better Than Sour Cream. Made without animal products, it's a natural partner to top off a baked potato, a smooth base for dips, and the perfect complement to this week's Meatout Mondays recipe. Tofutti brand dairy-free sour cream, cream cheese, ice creams and more are available in most natural food stores, many major supermarkets, and online. With Tofutti, you can kiss dairy good-bye.

Find product and nutritional information at Tofutti.com.


Bill Gates: Vegan Products
Are the Future

Microsoft chairman Bill Gates recently made a statement about the environmental and ethical benefits of plant-based foods. In an online video, Gates describes a near future in which science and innovation will allow the production of vegan products that are not only cruelty-free, but also cheaper, healthier, and more sustainable than animal products.

Gates explains about the new plant-based choices, "... these companies that are taking the animal products -- the milk, the eggs, the chicken, the beef -- are actually coming up with a way of using largely plant-based materials -- soy, peas, a variety of things -- to make these things that are both cheaper, probably more healthy, less cruelty involved, less green-house gas emission... it's quite a phenomenal thing."

We already know that we can live happily and more healthfully on plant-based foods; and it's clear that plant-based eating helps save the planet by using far fewer resources. Now the financial world is catching on to the fact that compassionate and sustainable foods can also be better for business.

You can watch the video here.


Mr. America Stays Strong at 77

Former Mr. America and Mr. U.S.A, champion bodybuilder Jim Morris has been bodybuilding and training people since 1954. He has been vegetarian for 27 years, and moved to a vegan lifestyle 12 years ago. He says ethical reasons are the key drivers for his vegan lifestyle.

"The scientific and biologic proof of the correctness of a vegan diet is sufficient for me. That it meshes with my philosophy of how I relate to the 'other' is for me even more validating. If my advocacy for the vegan lifestyle has any beneficial effect on the animal world it will be my most satisfying accomplishment."

From teen athletes to bodybuilders and runners still going strong in their 70s, living vegan is a powerful way to go.


For a long list of other inspiring vegan athletes, visit LiveVegan.org.


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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 www.MeatoutMondays.org!

Looking for more recipes, resources, and tips? Visit LiveVegan.org!



Meatout Mondays is published each week by:
Farm Animal Rights Movement (FARM), 10101 Ashburton Lane, Bethesda, MD 20817 • www.farmusa.org
info@meatoutmondays.orgwww.meatoutmondays.org

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