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Bill Clinton Has Gone Vegan! You Can, Too, With These Tasty Recipes

Vegans abstain from consuming animal-based foods, hence no meat, fish or dairy

Roasted Cauliflower and Cherry Tomatoes (KAT TEUTSCH)

Roasted cauliflower and cherry tomatoes. — Kat Teutsch

En español l Recipes adapted from Rhys Rosenblum, executive chef, Restaurant Associates

Roasted Cauliflower and Cherry Tomatoes

Serves 4

  • 1 head cauliflower
  • 5 teaspoons extra-virgin olive oil
  • 1 teaspoon chopped garlic
  • Salt, to taste
  • White pepper, to taste
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 tablespoon chopped parsley

1. Clean the cauliflower and cut into small florets.

2. Toss the cauliflower with 2 teaspoons olive oil, garlic, salt and pepper, and roast at 375° F for 15 to 20 minutes.

3. Toss the tomatoes in 1 teaspoon olive oil and add to the cauliflower. Roast an additional 8 minutes.

4. Whisk together the Dijon mustard and the vinegar, then slowly incorporate the remaining 2 teaspoons olive oil to make the vinaigrette.

5. In a bowl, gently toss together the cauliflower-tomatoes mixture, the parsley and the vinaigrette. Serve.

Nutrients per serving: 88 calories, 3g protein, 8g carbohydrates, 3g fiber, 9g fat (1g saturated fat), 0mg cholesterol, 361mg sodium

Next page: Gigante bean salad. »

Gigante Bean Salad (KAT TEUTSCH)

Gigante bean salad. — Kat Teutsch

Gigante Bean Salad

Serves 4

  • 1/2 cup dried gigante beans (or cannellini beans)
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup thinly sliced onion
  • 1/4 cup thinly sliced green bell pepper
  • 1/4 cup thinly sliced red bell pepper
  • Black pepper, to taste
  • 1 teaspoon minced garlic
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped parsley

1. Place the beans in a bowl and cover with water. Let them stand overnight. Drain.

2. Place the beans in a medium pot and cover with 6 inches of water. Add the bay leaf and bring to a boil, skimming any foam that rises to the surface. Reduce the heat to low and simmer 1 1/2 hours or until the beans are tender. Season with the salt and cook an additional 5 minutes. Drain the beans and discard the bay leaf.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and the bell peppers, lightly season with salt and black pepper, and stir frequently until the bell pepper mixture is tender, about 5 to 6 minutes. Add the garlic and vinegar and cook for 1 minute.

4. Add the beans and parsley to the bell pepper mixture. Adjust seasoning if necessary. Serve chilled.

Nutrients per serving: 211 calories, 5g protein, 16g carbohydrates, 5g fiber, 14g fat (2g saturated fat), 0mg cholesterol, 595mg sodium

Next page: Shredded red beets in vinaigrette. »

Shredded Beets in Vinaigrette (KAT TEUTSCH

Shredded red beets in vinaigrette. — Kat Teutsch

Shredded Red Beets in Vinaigrette

Serves 4

  • 8 ounces red or yellow beets, shredded
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons minced chives, mint and parsley
  • Kosher salt, to taste

1. Peel the beets with a vegetable peeler and grate with a mandoline or in a food processor fitted with a shredding blade.

2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with the salt.

3. Marinate at least 1 hour. Serve chilled.

Nutrients per serving: 63 calories, 1g protein, 7g carbohydrates, 1g fiber, 4g fat (1g saturated fat), 0mg cholesterol, 277mg sodium

Garlicky Hummus with Raw Vegetable Batons (KAT TEUTSCH)

Garlicky hummus with raw vegetables. — Kat Teutsch

Garlicky Hummus With
Raw Vegetable Batons

Serves 4

  • 1 bulb garlic, roasted
  • Extra-virgin olive oil
  • 8 ounces chickpeas, cooked
  • 2 tablespoons tahini paste
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • Salt, to taste

Raw vegetables for dipping (carrots, red bell pepper, haricots verts, hothouse cucumber, fennel, pencil asparagus)

1. Cut 1/2 inch off the top of the garlic bulb. Place on a 9-inch square of foil. Drizzle with olive oil. Close the foil around the garlic and roast at 350° F about 40 to 50 minutes, until soft. Squeeze the garlic out of 3 cloves. Save the remainder of the bulb for other uses.

2. Combine the cooked chickpeas, roasted garlic and remaining hummus ingredients in a food processor and blend until smooth. Adjust the consistency of the hummus with a little water. Season to taste with salt.

3. Cut the dipping vegetables into batons (1/4-inch french fry shape). Lightly blanch the haricots verts and pencil asparagus and shock in ice water. Serve chilled.

Nutrients per serving (hummus only): 145 calories, 6g protein, 19g carbohydrates, 6g fiber, 6g fat (1g saturated fat), 0mg cholesterol, 511mg sodium

Next page: Spiced and herbed quinoa with green onions. »

Spiced and Herbed Quinoa with Green Onions (KAT TEUTSCH)

Spiced and herbed quinoa with green onions. — Kat Teutsch

Spiced and Herbed Quinoa
With Green Onions

Serves 4

  • 1 cup quinoa
  • 2 cups vegetable stock or water
  • 1/2 cup hothouse cucumber, diced
  • 1/2 cup tomato, diced
  • 2 tablespoons red onion, diced
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 teaspoon chopped jalapeño
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice

1. In a small pot, combine the quinoa and stock (or water) and bring to a boil. Reduce the heat to a simmer and cover. Cook for 10 to 15 minutes or until the liquid has been absorbed. Let cool completely.

2. In a large bowl, combine the quinoa with the remaining ingredients. Toss to mix thoroughly. Serve chilled.

Nutrients per serving: 268 calories, 6g protein, 34g carbohydrates, 3g fiber, 13g fat (2g saturated fat), 0mg cholesterol, 483mg sodium

Snow Pea Salad (KAT TEUTSCH)

Snow pea salad. — Kat Teutsch

Snow Pea Salad

Serves 4

  • 5 ounces snow peas, strings and tips removed, cut diagonally
  • 2 ounces bean sprouts
  • 1/4 medium red bell pepper, julienned
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon sesame seeds, toasted
  • Salt, to taste

1. Blanch snow peas in boiling water for 8 to 10 seconds, then shock quickly in ice water. Pat dry.

2. In a medium bowl, combine the snow peas, bean sprouts and red pepper. Toss with the soy sauce, sesame oil and sesame seeds. Season to taste with salt. Serve chilled.

Nutrients per serving: 57 calories, 2g protein, 5g carbohydrates, 2g fiber, 3g fat (1g saturated fat), 0mg cholesterol, 304mg sodium

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