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Farm Animal Rights Movement

July 1, 2013




Serving = about 3/4 cup (without whipped topping)
Makes 8 servings.


Amount Per Serving

Calories 237

From fat 67

 

% Daily Value*

Total Fat 7.4g

11%

Saturated Fat 0.5g

2.5%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 162mg

6.8%

Total Carbohydrate 41g

13.7%

Dietary Fiber 2.5g

10%

Sugars 23.7g

Protein 2.7g


Vitamin A 2%

Vitamin C 43.7%

Calcium 2.9%

Iron 6.6%


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

Seasonal Berry Cobbler

Have a fantastic 4th of July! This elegant recipe brimming with patriotic flair is quick and easy to pull together -- making you look like an award-winning chef. And that makes sense -- it was created by award-winning chef Chloe Coscarelli, who won FoodNetwork's Cupcake Wars with her dazzling vegan cupcakes. Find this recipe and a video of Chloe making it along with so much more at the always informative VegNews.com.

Ingredients:

1 1/3 cup flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup almond milk
for filling:
1/2 cup sugar
2 Tbsp. flour
1 tsp. ground cinnamon
2 cups fresh or frozen strawberries
2 cups fresh or frozen blueberries
1 Tbsp. sugar to sprinkle on top
Vanilla Bean Whipped Crème (see recipe)

Directions:

1. Preheat the oven to 375°F. In a small bowl, whisk flour, sugar, baking powder, and salt. In a separate small bowl, whisk oil and dairy-free milk, then add to the flour mixture. Mix with a wooden spoon until thoroughly combined, but do not over-mix.
2. In a medium-sized bowl, whisk together the sugar, flour, and cinnamon, then add berries. Mix/toss until berries are coated with sugar mixture.
3. Pour berries into a 9-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries.
4. Brush the top of the dough with extra almond milk and sprinkle liberally with sugar.
5. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes for even baking.

Click here for the printable version.

Recipe and photo courtesy of VegNews.com. Created by ChefChloe.com.

Find this great recipe and lots of other great recipe ideas at VegNews.com.


Tofurky Artisan Sausages

Tofurky's Artisan Sausages have taken meat-free cuisine to the next level. They are big, juicy, and perfect for your 4th of July backyard barbeque.

Tofurky Chick'N and Apple Sausages are bursting with flavorful apples and Oregon potatoes. They sizzle on the grill and really fill out a bun with your favorite toppings. Infused with authentic Italian pesto, Tofurky Spinach Pesto Sausages are great on a bun with peppers and onions or sliced into marinara sauce and pasta dishes. And for those who like to turn up the heat, you'll enjoy Tofurky Andouille with roasted poblano peppers -- a spicy, Louisiana specialty sausage that is delicious in sandwiches or served over rice in jambalaya.

Thank you to Tofurky for generously donating their products to support this year’s Animal Rights National Conference.

Find product and nutritional information at Tofurky.com.


Tips for Backyard Barbeques

If you're going to be a guest at a backyard barbeque, simply let you hosts know that you don’t consume animal products. Ask ahead of time what you can bring and how you can help. If you're handy in the kitchen, prepare one of your favorite recipes. Or pick up a prepared vegan dish or snack from a local store. Be sure to bring extra -- that way you’ll be sure to enjoy your meal and have enough to introduce others to some of your favorites.

You may want to suggest to your hosts that you can bring a main dish to share or offer to help them veganize side dishes to make them cruelty-free, healthier, and delicious. People will almost always understand and find a way to ensure that you have plenty to eat. They may even be excited to try something new.

Be willing to roll up your sleeves and help. The stress your hosts may feel cooking new recipes or adding to their menu can be eased by your willingness to lend a hand.

Find more tips for social situations at LIveVegan.org.


The Wisdom of a Child

Luiz Antonio, a precocious toddler with wisdom beyond his years, made a moral case for not eating the octopus his mother put before him for lunch. His reaction has touched the hearts of millions of people around the world. In the video, recorded in Portuguese with English subtitles, little Luiz eloquently explains:

"Octopus are animals... all of them are animals. Fish are animals. Octopus are animals. Chickens are animals. Cows are animals. Pigs are animals... When we eat animals they die! Why? Why do they die?... I don't like when they die, I like when they stay standing up."

"OK. Alright," his mother says, "So we're not going to eat it anymore. OK?"

"OK," says Luiz before continuing, "These animals... you gotta take care of them... and not eat them!"

"You're right son," his mother says through her tears, "So eat the potato and rice."

"Alright. Why are you crying?" Luiz asks innocently.

"I'm just touched by you," she says.

"I'm doing something beautiful?"

Yes, Luiz, you are doing something beautiful.

Search for the video online or see a current version here or here*.

*NOTE: As of this writing the video link is active. It is being removed and/or moved around the internet. It's such an important, beautiful message -- we hope you seek it out. Google "Luiz Antonio +vegetarian" you likely find active video links.


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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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