Forwarding the message.
Easy Chickpea Salad
Like most beans, chickpeas are a good source of cholesterol-lowering fiber and provide virtually fat-free protein.
They're also exceptionally versatile. Add them to soups and salads, or mix them with other veggies and condiments
for a hearty sandwich or tasty snack. Try this Easy Chickpea Salad. You can eat it plain or get fancy and turn it into
elegant hors d’oeuvres. Simply mash the chickpeas, spread on a cracker, add veggie wedges, some parsley, and
voila... party food!
1 can (15 oz)
chickpeas, rinsed well
3 - 4 Tbs. Vegenaise (see product section)
2 tsp. fresh lemon juice
1/2 tsp. paprika (sweet, hot, or smoked)
1/2 small red onion, finely chopped (optional)
nutritional yeast* (optional)
1/2 tsp. salt
fresh black pepper (to taste)
* Not to be confused with brewer's yeast, nutritional yeast can be found at your local
natural foods store.
Mash all the ingredients to form a chunky spread.
Refrigerate or serve immediately.
Find this and other temptingly tasty and beautifully photographed vegan
helpful tips and step-by-step instructions at veganyumyum.com!
Follow Your Heart Vegenaise
Follow Your Heart
to the perfect spread. Vegenaise is a 100% all-natural veggie mayonnaise. It tastes great on sandwiches, salads, dips
and everything else. Available in four varieties – Original, Grapeseed, Organic, and Expeller-pressed – you
can enjoy real mayonnaise taste without the unwanted cholesterol from eggs and dairy. It's also free of unnatural
additives like sweeteners, fillers, colorings, and preservatives. Made with canola oil, filtered water, apple cider
vinegar, brown rice syrup, soy protein, sea salt, lemon juice and mustard flour, Vegenaise is all-natural, gluten free,
kosher, and vegan. Spread it around!
For more information and other products, visit www.FollowYourHeart.com!
Soy & Chickpea Benefits
Stroke patients who regularly eat soybeans and chickpeas can reduce their risk of additional strokes and
cardiovascular disease, according to a study recently published in the European Heart Journal. The benefits
are traced to isoflavones, compounds naturally found in soybeans, chickpeas, and legumes.
The study examined 102 patients diagnosed with heart disease who had suffered a first or recurrent stroke in the past
six months. Patients receiving a 12-week course of isoflavone as an 80mg daily dietary supplement had significantly
improved blood flow through the arteries.
Isoflavones are phytoestrogens, naturally occurring chemicals that mimic the human hormone estrogen, known to protect
against heart disease. Soy isoflavones have been shown to reduce cardiovascular disease risk by inhibiting the growth
of cells that form artery-clogging plaque.
To read the full article, click here!
Vegan Yum Yum
Lauren Ulm is a 20-something vegan living in
Boston with her husband and two cats. In addition to writing cookbooks, she also hosts a vegan food blog where you can
find appetite-whetting recipes. They are beautifully photographed with simple instructions to guide you through every
step in creating a vegan masterpiece. Lauren says she’s not a chef, has never been to culinary school, and
isn’t a professional photographer; she just enjoys cooking and experimenting in the kitchen to make vegan food
tasty and appealing to vegans and non-vegans alike.
Lauren's culinary creativity has afforded her a guest appearance on the Martha Stewart Show, and her website VeganYumYum.com won the
VegNews Choice Award for Best Food Blog of 2008.
Find out more about Lauren and check out her recipes at www.VeganYumYum.com!
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Meatout Mondays is published each week by:
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