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Farm Animal Rights Movement

August 27, 2012




Makes about 8 servings.
Serving size = one 6" corn taco shell, 1/2 cup filling


Amount Per Serving

Calories 145

From fat 42

 

% Daily Value*

Total Fat 4.7g

7%

Saturated Fat 0.7g

3.5%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 600mg

25%

Total Carbohydrate 19.8g

6.6%

Dietary Fiber .5g

2%

Sugars .8g

Protein 8g


Vitamin A 33%

Vitamin C 45%

Calcium 5%

Iron 6.9%


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

Bok Choy Tempeh Tacos

Hooray for creative, compassionate people. And three cheers for the recipes they share. Kristy at Keepin’ It Kind came up with this mouthwatering sensation. Thank you to her husband Chris, too, for snapping food photos that look good enough to eat -- like that one over there >>>

Kristy says, “Joining the vegan community was, outside of marrying each other, the best thing that Chris or I have ever done… We hope that by sharing our kindness here, the kindness will spread and make the world a kinder place.”

Ingredients:

For the tempeh filling:
½ cup vegetable broth
¼ cup Bragg Liquid Aminos (or soy sauce or tamari)
2 cloves garlic, minced
1 Tablespoon balsamic vinegar
1 tsp liquid smoke
1 tsp Sriracha sauce (hot sauce)
2 tsp dried basil
1 tsp cumin
½ tsp paprika
1 8-oz. package of tempeh, broken into small chunks
(See product highlight below.)

For the rest of the taco:
3 small bunches of baby bok choy (about 2 cups)
½ red bell pepper, thinly sliced
1 carrot, grated
1-2 T sesame seeds
8 taco shells
(Follow Kristy's method, or use your favorite taco shells.)

Directions:

  1. Marinate tempeh: Combine all the liquid ingredients and spices in a shallow bowl, then add the broken up chunks of tempeh.  Make sure all the pieces are mostly covered with marinade.  You may need to add a bit more vegetable broth or water.  Refrigerate and let marinate for at least 1 hour.
  2. Heat a large shallow saucepan over medium heat for about 1 minute.  Add the tempeh along with the marinade and the bell pepper and sauté for about 10 minutes until most of the liquid is gone.  If it gets too dry and starts sticking, lower the heat and add a little vegetable broth to deglaze.
  3. Once the liquid is mostly gone and the tempeh is tender, lower the heat to medium low and add the bok choy and the carrots.  Continue to sauté until bok choy just starts to wilt.   Remove from heat and mix in the sesame seeds.
  4. Load up your prepared taco shells.  About 1/2 - 3/4 cup in each taco shell. 

    Notes: Serve warm with some avocado or guacamole, or perhaps some peasamole.  Enjoy!


    Recipe and photo courtesy of KeepinItKind.com.

For this tantalizing recipe and photos good enough to eat, visit KeepinItKind.com!


Turtle Island Foods Tempeh

Turtle Island TempehIf you’re new to tempeh, it’s time to add a new favorite to your grocery list. You’ll love the nutty, savory flavor and the subtle, chewy texture. Tempeh, like tofu, is made from soybeans – but it has a higher nutritional content than tofu. It’s easy to slice and easy to use in your favorite recipes (like this week’s Meatout Mondays recipe). The high protein content makes it a fantastic alternative to meat and it has zero cholesterol.

Turtle Island Foods, the maker of Tofurky, offers a variety of traditional and flavored tempeh products. Enjoy Organic Five Grain, Organic Soy, Spicy Veggie and the marinated deliciousness of Smoky Maple Bacon, Coconut Curry, and more!

Find product and nutritional information at Tofurky.com.


Shop The Vegetarian Site!

Do something fun for yourself and help animals at the same time! Throughout August, The Vegetarian Site is donating 10% of sales (not just profits) to Farm Animal Rights Movement, the organization behind Meatout Mondays.

The Vegetarian Site is an online store offering a wide selection of cruelty-free personal care products, leather-free footwear and accessories, discounted books, organic fair trade chocolate, vegan specialty foods, vitamins, and much more.

Their website is also a great source of helpful links, vegan lifestyle news, recipes, and information on health and nutrition.

Find great products and help animals by shopping TheVegetarianSite.com.


Alley Cat Allies

Becky Robinson co-founded Alley Cat Allies, the first national organization dedicated to the protection and humane treatment of cats. For Becky, creating an animal protection group meant not only developing and educating people about Trap-Neuter-Return (TNR), the humane approach for outdoor cats, but also valuing the lives of all animals by adhering to a vegan lifestyle. Today, as Alley Cat Allies continues its vital work of protecting cats’ lives, vegan practices and policies are part of the organization’s core values.

Becky’s dedication to protecting animals runs deep. Her aunt, Mary Ann Robinson, founded the first humane society in her hometown of McPherson, Kansas, and she credits her father with instilling in her a strong respect for the lives of animals. “I started my career as a social worker, but my passion for changing the animal sheltering system to be one that is compassionate and respectful of all animals’ lives and reflects our animal-loving society’s values is my true calling,” she says.

Becky has inspired more than 260,000 supporters and hundreds of local TNR groups to join the movement. She regularly speaks all over the country and recently presented at the 2012 Animal Rights Conference.

Follow @FeralBecky on Twitter and visit Alley Cat Allies at AlleyCat.org.


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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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