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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

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. »

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