Warm up your autumn with a hearty bowl of Potato Leek soup. Leeks are similar to onions, but have a sweeter and more delicate flavor. Leeks are a good source of iron and contain special compounds that help protect against cancer. Give this easy recipe a try and enjoy it with your favorite lightly toasted bread.

Ingredients:

1 Tbs. olive oil
2 leeks, white & light green parts, sliced into 1/4-inch
2 cups yellow onion, chopped
1/2 tsp. sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes, into 1/2-inch cubes
4 cups vegetable stock
2-3 tsp. fresh rosemary leaves
Baked tofu cubes for added flavor (optional)

Directions:

1. Heat a 4-quart pot over medium heat and add oil.
2. Add leeks, onion, and sea salt and sauté about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add garlic and stir well; cook for 1 minute more.
4. Add potatoes and vegetable stock; cover, and bring to a boil; reduce heat to simmer and cook 20 minutes.
5. Remove soup from heat and ladle into a blender, 1 cup at a time (or use an immersion/stick blender); blend with fresh rosemary leaves until smooth and free of chunks.
6. Transfer the blended soup back to the original soup pot; if using baked tofu, add cubes and warm over low heat until heated through. Serve hot.

For more great veg recipes, visit www.Care2.com!

SoyBoy Smoked Tofu is made from organic tofu that's been baked, seasoned and smoked. It’s ready-to-eat right out of the package or it can make a tasty addition to soups, sandwiches, salads, and more! SoyBoy’s line of healthy, smart seasoned tofu also includes Tofu Lin (oriental marinated), Italian Tofu (with Italian flavorings), and Caribbean Tofu (prepared with a special Jamaican recipe).

SoyBoy creators, Andy and Norman, have been vegetarian for many years. In 1976, they started their tiny enterprise to promote a vegetarian lifestyle and now they’ve grown into an environmentally-friendly company. Nowadays the company remains independently owned, and Norman and Andy still manage the daily operations. They are dedicated supporters of veg causes and sponsored this year's Great American Meatout.

For more nutritional information and other products, visit www.SoyBoy.com!

A new study reveals that people who regularly eat cured meats face a higher risk of lung disease than those who don’t. The study, published in the American Journal of Epidemiology, tracked the dietary habits of nearly 43,000 men, taking into consideration a variety of other risk factors. The researchers found that those who ate 4 to 6 servings of processed meats, such as bacon and hot dogs, were an incredible 164 percent more likely to suffer from chronic obstructive pulmonary disease (COPD). COPD is a lung disease in which the lungs are damaged, making it hard to breathe. In COPD, the airways — the tubes that carry air in and out of your lungs — are partly obstructed, making it difficult to get air in and out.

An earlier study of more than 7,000 adults aged 45 years or older also found a link between processed meats and elevated risk of COPD. Cured meats are high in nitrites, which generate reactive nitrogen compounds that can cause damage to the lung resulting in emphysema. Past researchers have already associated cured meats with risk of brain tumors.

To read the full article, click here!

For nearly 10 years, Compassionate Action for Animals has been actively advocating for farm animals in the Twin Cities (Minneapolis and St. Paul, MN) through strategic outreach and innovative community building events. CAA's activities include active leafleting, tabling, speakers and workshops, showing films, and airing videos on local cable channels. Their community and social events help to bring animal-friendly folks together through monthly dine-outs at veg-friendly restaurants, hosting potlucks, and a book club. And to make veg eating more accessible to all, CAA works with restaurant managers to expand their veg options and also started the popular world-wide directory of vegetarian/vegan eating, at www.VegGuide.org.

CAA recently launched their Fourth Annual Veg Week celebration. Prior to the week of activities, they held a huge food giveaway that allowed 1,500 community members and students to sample vegan food, with over 400 taking a pledge to eat vegetarian or vegan during Veg Week! Their October 2nd kick-off event honored World Farm Animals Day. The rest of Veg Week's schedule is packed with a potluck, cooking class, two film showings, and two dine-outs.

Learn more about CAA at ExploreVeg.org (and watch the video on their activism here)!

Thanks for reading this week's issue of Meatout Mondays! Share the veggie love with your friends and family... forward this e-mail or sign them up!

Meatout Mondays is published each week by:
FARM - Farm Animal Reform Movement
10101 Ashburton Ln Bethesda, MD 20817
info@meatoutmondays.org

To unsubscribe, click here. If you are not a member of this list and would like to be, click here.