Vegan Recipes Roasted Cauliflower Bean Salad
Vegan Recipes - Roasted Cauliflower, Bean Salad
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 Kat Teutsch Gigante bean salad.
Kat Teutsch Spiced and herbed quinoa with green onions.
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
Kat Teutsch Roasted cauliflower and cherry tomatoes. l Recipes adapted from Rhys Rosenblum, executive chef, Restaurant AssociatesRoasted 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 parsleyEat Like a President
Bil Clinton shows off a healthy lunch.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 Kat Teutsch Gigante bean salad.
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 Kat Teutsch Shredded red beets in vinaigrette.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 Kat Teutsch Garlicky hummus with raw vegetables.Garlicky Hummus With br 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 sodiumKat Teutsch Spiced and herbed quinoa with green onions.