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Farm Animal Rights Movement

October 15, 2012




Serving = 1/4 squash stuffed. Makes 4 servings.


Amount Per Serving

Calories 367

From fat 102

 

% Daily Value*

Total Fat 11.3g

17%

Saturated Fat 2.1g

10.5%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 590mg

24%

Total Carbohydrate 64g

21%

Dietary Fiber 7.7g

31%

Sugars 19.7g

Protein 8.1g


Vitamin A 98.7%

Vitamin C 68.8%

Calcium 9.2%

Iron 23.9%


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

Stuffed Acorn Squash

Autumn is a wonderful time to eat in season. Your local farmers' market might be winding down, but if it's still in swing, there are sure to be piles of cute little acorn squash. You'll also start to see them piled high in your local grocery store around this time of year. Great, but what do you do with them? Well, now you know. Easy to prepare, wonderfully aromatic, and fun to serve and devour, this healthy recipe will warm your house and delight your tummy.

Ingredients:

1 medium acorn squash
1 cup vegan chick'n broth or vegetable broth
½ cup uncooked quinoa
1 tablespoon olive oil
3 cloves garlic, finely chopped
½ medium onion, chopped
2 carrots, chopped
½ large bell pepper (preferably red), chopped
1 cup cooked garbanzo beans
1 cup fresh spinach
¼ cup raisins
2 ¼ teaspoons cumin
½ teaspoon salt
2 tablespoons vegan butter
2 tablespoons brown sugar

Directions:

1. Preheat oven to 400°F.

2. Cut squash in half, remove pulp, place squash face down on a large baking sheet and bake for 20-30 minutes or until done. Squash should be tender all the way through.

3. In the meantime, in a medium saucepan, add the broth and quinoa, bring to a boil and then reduce heat to simmer and cover. Continue cooking for about 15 minutes.

4. In a large skillet over medium heat, heat olive oil. Add garlic, onions, carrot and bell peppers. Sauté for about 5 minutes until the carrots are tender, stirring occasionally.

5. Add garbanzo beans, raisins, spinach, cumin and salt to the mix and continue cooking for a few minutes.

6. Add the quinoa to the skillet, stir well and remove from heat.

7. Once the squash is done cooking, remove from oven. Evenly spread the butter over the entire inner squash and sprinkle with the brown sugar. You can break the squash up a bit with a fork so that the butter and sugar are spread more evenly throughout.

8. Stuff each half of the squash with half of the quinoa stuffing mixture and serve.

Recipe/photo courtesy of LuxHippie.com.

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


Mary's Gone Crackers

Mary's Gone Crackers believes in conscious eating -- being aware of how food impacts our minds, bodies, animals and the planet. That's why they use vegan, organic, gluten-free and non-GMO whole food ingredients -- like quinoa, amaranth, millet, chia, and flax seeds -- to produce natural and healthy snacks. Enjoy Mary's Gone Crackers in a variety of scrumptious flavors like Black Pepper, Herb, and Caraway. They're delightfully crunchy. And grab a few boxes of Chocolate Chip, Double Chocolate, or Ginger Snap Love Cookies for dessert or a well-deserved snack.


Find product and nutritional information at MarysGoneCrackers.com.


Don’t Blame Peanut Butter for Salmonella: It’s Animal Ag

Physicians Committee for Responsible Medicine (PCRM) sets the record straight and enters a "not guilty" plea for the innocent peanut:

"30 people in 19 states have been infected with salmonella in recent days, according to the Centers for Disease Control and Prevention. The finger is being pointed at peanut butter...

But wait a minute. Salmonella are intestinal bacteria. And one of the nicest features about peanuts is the fact that they have no intestine. So where are the bugs coming from? ... The original source of salmonella is a farm raising chickens, cows, or other animals. And peanuts are an innocent bystander...

Following a plant-based diet reduces the number of animals on farms, thereby reducing the threat of foodborne illness. Vegetarian diets also help lower the risk of heart disease, obesity, diabetes, and other chronic illnesses."

Read PCRM's full response at PCRM.org.


James Cameron: Save the Planet, Go Vegan

Famed Hollywood director James Cameron is asking caring people to adopt a plant-based diet. He made a special appeal to the environmental community who applauded his eco-themed blockbuster Avatar -- “You can’t be an environmentalist, you can’t be an ocean steward without truly walking the walk and you you can’t walk the walk in the world of the future, the world ahead of us, the world of our children, not eating a plant-based diet."

Eating fewer animal products moves food production away from animal agribusiness toward plant-based foods. Plant-based food production causes dramatically less deforestation, uses less water, emits less greenhouse gases, saves lives, and conserves the world’s resources for future generations.

Of his choice to live vegan, James says, "It's not a requirement to eat animals, we just choose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere."


Learn more about how living vegan helps the planet at LiveVegan.org.


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Meatout Mondays is published each week by:
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