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Farm Animal Rights Movement

November 5, 2012




Serving = 1 cupcake. Makes 12 servings.


Amount Per Serving

Calories 96

From fat 38

 

% Daily Value*

Total Fat 10g

15%

Saturated Fat 0.7g

3.5%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 225mg

9%

Total Carbohydrate 13g

4.3%

Dietary Fiber 0.8g

3.2%

Sugars 2.0g

Protein 4.2g


Vitamin A 4.3%

Vitamin C 0.7%

Calcium 10.7%

Iron 6.6%


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

Vegetable Lasagna Cupcakes

The elegant presentation of these scrumptious lasagna "cupcakes" will convince your friends and family that you are a culinary genius. You might even convince yourself. But you know the secret -- just ride the coat tails of Sandy over at ChowVegan. She created this fun and beautiful recipe -- easy enough to put together in a few minutes so you can enjoy it anytime, yet sophisticated enough to wow everyone around the dinner table.

Ingredients:
24 wonton wrappers
1 cup pasta sauce or spaghetti sauce
1/4 cup of your favorite vegan cheese

Vegetable Filling
2 oz. (about 3/4 cup) shiitake mushrooms, washed and sliced
2-3 baby zucchini, peeled, washed and sliced
1 garlic clove, minced
1 teaspoon vegetable oil

Tofu Ricotta
8 oz. firm tofu with water squeezed out, crumbled
10 fresh basil leaves, chiffonade
1 Tbsp. extra virgin olive oil
1/4 tsp. ground nutmeg
1/4 tsp. garlic powder
Salt and pepper to taste

basil

Directions:
1. To make the vegetable filling, heat a wok or sauté pan to hot. Add the oil and swirl to coat. Add the garlic and sauté for a few seconds, add the zucchini and cook for a minute or so then add the mushrooms and cook for another minute until the vegetables are tender. Place in a bowl and set aside.
2. Next, make the tofu ricotta. Crumble about 3/4 of the tofu in a bowl, add the basil, olive oil, nutmeg, garlic powder, salt and pepper to taste. Mix (by hand or in food processor) until smooth but still slightly lumpy. Crumble in the remaining 1/4 tofu, mix to combine and set aside.
3. Preheat oven to 375°F.
4. Lightly coat a 12 cup muffin pan with oil. Lay a wonton wrapper in each cup, gently pressing down on the bottom and up the sides of the cup.
5. Divide the tofu ricotta in half. Using the first half, distribute evenly in each wrapper. Layer the vegetables next using the same distribution method. Top with the tomato sauce then vegan cheese. You may wish to pre-warm/melt your vegan cheese to make sure it melts completely.
6. Place a wonton wrapper on top of first layer, but going in the opposite direction. Repeat the layers of the ricotta, vegetables, sauce and finally the cheese on the very top.
7. Bake for 10 – 15 minutes until the wonton wrappers are golden. Let cool in the pan for a few minutes before serving.

Recipe and photo courtesy of ChowVegan.com.

Click here for the printable version.

For this wonderfully creative recipe and more, visit ChowVegan.com!


SoyBoy Ravioli

SoyBoy -- where quick and easy meet yummy and healthy. Made with all-natural, organic ingredients, SoyBoy's products are super-healthy and free of all animal ingredients. The company started its long, successful journey with organic tofu and tempeh, but has since gained a reputation for its fine line of veggie meats like Not Dogs and Courage Burgers as well as their varieties of wholesome ravioli. Choose from Original Ravioli, Roma Ravioli (stuffed tomato pasta), or Verde Ravioli (stuffed spinach pasta). Support independent companies that are proud to be kind to animals -- add SoyBoy to your menu today.

Find product and nutritional information at SoyBoy.com.


Tomatoes Reduce Risk of Stroke

According to new research published in Neurology, eating tomatoes and tomato-based foods is associated with a lower risk of stroke.

Tomatoes are high in the antioxidant lycopene. The study found that people with the highest amounts of lycopene in their blood were less likely to have a stroke than people with the lowest amounts of lycopene in their blood.

“This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke,” said study author Dr. Jouni Karppi.

The study involved over 1000 men who were followed for an average of 12 years. During that time, 67 men had a stroke. Among the men with the lowest levels of lycopene, 25 of 258 men had a stroke. Among those with the highest levels of lycopene, 11 of 259 men had a stroke. When researchers looked at only strokes due to blood clots, the results were even stronger. Those with the highest levels of lycopene were 59 percent less likely to have a stroke than those with the lowest levels.

Reprinted from the American Acadamy of Neurology via Newswise.


Gentle Thanksgiving is Coming!

Those new to the vegan path often face social pressures around Thanksgiving. For some, it can be tempting to revert back to eating animal products to please family and friends. With that in mind, Farm Animal Rights Movement (FARM) is asking veteran vegans to act as a support system for new vegans this Thanksgiving.

Do you already have a vegan Thanksgiving event planned that is open to the public? Register today! Haven't set up an event yet, but would like to? Visit GentleThanksgiving.org for a simple list of ideas. Also on the website, new vegans, the vegan-curious, and volunteers (to help with the event) can search for and find events in their area.

After you register, FARM will send an e-mail to people in your area who have recently pledged to reduce their consumption of animal products to inform them about the event.

Find community and build community. Together we can create new, compassionate holiday traditions.

Register your event or find one in your area at GentleThanksgiving.org.


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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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