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Farm Animal Rights Movement

June 17, 2013

Serving = about 1/2 cup fruit + 1/4 cup dip.
Makes 8 servings.

Amount Per Serving

Calories 151.9

From fat 66.6


% Daily Value*

Total Fat 7.4g


Saturated Fat 2.6g


Trans Fat 0g

Cholesterol 0mg


Sodium 10mg


Total Carbohydrate 21g


Dietary Fiber 2.6g


Sugars 13.2g

Protein 3.9g

Vitamin A 19.6%

Vitamin C 43.8%

Calcium 15.6%

Iron 8.1%

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

Grilled Fruit Kabobs with
Mango Coconut Ricotta

You are in for a treat! After you've finished off your favorite veggie burgers and hotdogs on the grill, make sure you save room for these carmelized fruit kabobs dipped in mango toasted coconut "ricotta." They are perfect as a side, as dessert, or even as the centerpiece.


Mango Coconut Ricotta Ingredients:
1/2 cup raw cashews, soaked for one hour or up to overnight
1 cup ripe mango, chopped
6 ounces firm tofu, rinsed, drained and pressed
1 Tbsp. lemon juice
1 Tbsp. maca powder (optional)
1 Tbsp. vanilla
1/4 tsp. salt
2 Tbsp. almond milk
1 to 2 Tbsp. maple syrup
1/2 cup shredded coconut, toasted

Kabob Ingredients:
4 wooden or metal skewers
1 Tbsp. dark rum*
1 tsp. oil
1/4 teaspoon cinnamon
9 fresh pineapple chunks
9 fresh strawberries, stems removed
9 fresh cantaloupe chunks
9 fresh banana chunks (about 2 bananas)

*Substitutes for rum include include: vanilla extract or non-alcoholic rum. Pineapple juice or apple juice are also good substitutions.

1. If using wooden skewers, soak them in water for 30 minutes.
2. Place cashews, mango, tofu, lemon juice, maca powder, vanilla, salt, dairy-free milk and 1 Tbsp. of maple syrup in a high speed blender. Blend until smooth. Taste and adjust sweetener. Place in a bowl and mix in coconut. Chill for a minimum of 1 hour to let the flavors meld.
3. Preheat a grill to medium heat. Mix together the cinnamon, oil, and rum.
4. Put the fruit on skewers, alternating as you go. Brush the kabobs with the rum mixture and place on the grill. Cook until marked and caramelized (about 3 to 4 minutes). Turn and cook the other side.
5. Serve the kabobs along with the dip and an extra sprinkling of toasted coconut.

Click here for the printable version.

Recipe and photo courtesy of CookbookAficionado.

Find this great recipe and many more at

Way Better Snacks

What do you get when you add sprouted whole grains and seeds to a tortilla chip? A Way Better Snack!

Way Better Snacks combine healthy ingredients with the nutritional benefits of sprouting -- unlocking the inherently healthy goodness of grains, seeds, and beans. Way Better Snacks are high in plant-based omega 3’s, antioxidants, and other vital nutrients and all are low in sodium and saturated fat. Choose from a selection of awesome flavors like Blue Corn, Whole Grain, Sweet Potato, Black Bean, or Sweet Chili.

Way Better Snacks! They pretty much named themselves.

Thank you to Way Better Snacks for donating products to this year’s Animal Rights 2013 National Conference.

Find product and nutritional information at

Grills Gone Vegan

Hot off the presses, Tamasin Noye's Grills Gone Vegan is just in time for grilling season. Vegan grilling has evolved to include so much more than just tossing a few veggies on the grill. Flip through more than 125 sure-to-please recipes for everything from classic veggie burgers to grilled pizza, desserts, sandwiches, and more.

You'll find spectacular spice rubs and mouthwatering marinades that will keep you grilling to your heart's content. And don't worry about the weather -- Grills Gone Vegan smartly includes indoor versions of each recipe for all-weather, year-round enjoyment.

Even barbecuing amateurs will quickly become gourmet grill masters with Tami's expert advice. So, pick up a copy of Grills Gone Vegan and get the backyard party started.

Learn more and order an e-copy or book at

The Cinnamon Snail

If you're lucky enough to be in New York City or New Jersey, you'll want to track down The Cinnamon Snail -- the country's first organic, vegan food truck. Regardless of where you are, you'll find inspiration in the joy-filled restaurant on wheels. The energy behind The Cinnamon Snail comes from its creator, chef Adam Sobel. Adam is bringing amazingly flavorful culinary creations to the streets -- turning people on to delicious and compassionate food choices. Adam smiles, "I want to blow people's minds on how flavorful vegan food can be."

The Cinnamon Snail continues to win awards including being #1 (ahead of over 16,000 dining choices) on New York City's Yelp site. People are lining up down the block for their famous cinnamon rolls and varieties of donuts infused with locally-sourced blueberries and raspberries. Lunch crowds pour in for creative specials like Creole Grilled Tofu Subs and Thai BBQ Tempeh served up on fresh baguettes with locally-grown organic arugula.

"First and foremost, it's about nonviolence," says Adam. "I don't know if it's going to happen through The Cinnamon Snail alone, but the ultimate goal that this works at is trying to create a world that's completely free of unnecessary suffering and pain...There's really no more important goal that I could hope to reach."

Learn more about the amazing And watch the fun video!
Become a fan and track The Cinnamon Snail on Facebook.

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