EGGPLANT WALNUT PATE BY DR ANDREW WEIL
from his website. He writes, "Traditional pâtés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers."
Provided by Sarah Chana
Categories Spreads
Time 55m
Yield 1 small loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
- While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
- Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
- Add the ground walnuts and allspice, and process until smooth.
- Season to taste with the salt, and hot pepper sauce.
- Spoon into a small loaf dish and chill several hours or until firm.
Nutrition Facts : Calories 1028.8, Fat 90.9, SaturatedFat 9.2, Sodium 15.3, Carbohydrate 50.1, Fiber 26.7, Sugar 16.1, Protein 23.8
STUFFED EGGPLANT WITH WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Put the bulgur in a bowl and add 1/4 teaspoon salt and 1 cup boiling water. Cover and let sit until the bulgur is tender and the water is absorbed, about 30 minutes. Fluff with a fork.
- Heat the olive oil in a large skillet over medium-high heat. Lay the eggplant halves cut-side down in the skillet and season with salt, then place another skillet on top and weigh it down with large cans. Cook until the eggplant is soft and golden brown, about 6 minutes. Uncover, flip the eggplant and season with salt, then cover, weigh down and cook about 5 more minutes. Transfer to a paper towel-lined plate to cool.
- Pulse the walnuts, onion, celery and garlic in a food processor until coarsely chopped. Add the cilantro, tarragon and coriander and pulse until smooth. Add the bulgur and vinegar and pulse once or twice to combine. Add 1 teaspoon salt, and pepper to taste. Spread the bulgur mixture evenly on the cut sides of 3 eggplant halves; sandwich with the remaining halves. Wrap tightly with plastic wrap and refrigerate at least 1 hour.
- Slice the stuffed eggplant into pieces, sprinkle with the feta and drizzle with olive oil.
BROCCOLI PANCAKES
From Dr. Andrew Weil's website. I am really posting this for myself, but I am sure many others will want to try it, too. My calculation is that it's approximately 2 Weight Watchers points per serving.
Provided by Barb Witherspoon
Categories Vegetable
Time 20m
Yield 20 1-inch pancakes, 10 serving(s)
Number Of Ingredients 16
Steps:
- Cut the florets off the head of the broccoli and separate them by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups. Discard the stalks, or save them along with any remaining florets to use in soup or a vegetable stir-fry.
- Bring 1/2 cup water to a boil in a medium pan, then drop in the broccoli florets, cover, and let steam as they cook, for 3 minutes. Strain in a colander.
- Put the steamed broccoli, onions, chili and garlic in a food processor and pulse on and off to chop (do not puree the vegetables), or chop by hand. Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg or egg whites and milk and mix thoroughly with a wooden spoon.
- Smear the bottom of a large, nonstick skillet with 1/4 teaspoon of butter and set it over medium heat for about 1 minute. Drop tablespoons of the batter into the hot skillet, placing them far enough apart so that the pancakes don't touch, and cook over low to medium heat for about 1 minute. Turn the pancakes and cook the other side for 1 minute. Transfer them to a hot platter to keep warm while you continue making the rest until all the batter is used up.
- Mix all of the ingredients for the Mock Sour Cream together and spoon 1 teaspoonful on top of each pancake, then top with a sprinkle of paprika.
DR. ANDREW WEIL'S GRILLED OR BROILED SALMON
This recipe is based on one from Dr. Andrew Weil's book, 8 Weeks to Optimum Health. Use wild salmon for optimum health benefits as it tastes better and is more nutritious, and eating it does not have the environmental impact of eating farmed salmon, nor the health risks associated with it. Cook time doesn't include the 1-3 hours marinating time in the 'fridge. This makes a great meal with rice and a cooked vegetable or salad.
Provided by mersaydees
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients.
- Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
- Prepare the grill or preheat the broiler to high heat.
- Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
- Serve at once, with lemon wedges if desired.
Nutrition Facts : Calories 520, Fat 14.1, SaturatedFat 2.6, Cholesterol 146.3, Sodium 2252, Carbohydrate 9.1, Fiber 0.3, Sugar 4, Protein 69.4
CHINESE GREEN BEAN SALAD BY DR ANDREW WEIL
from his website. He writes, "This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare. Look for fresh, plump organic green beans if you can find them. Cook them until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color."
Provided by Sarah Chana
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
- Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well. At this point you can set them aside and refrigerate until ready to serve.
- Mix the dressing ingredients in a small bowl with a whisk until well blended.
- Toss the green beans with the ginger root, red onion and dressing.
- Serve immediately.
Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 0.3, Sodium 183.8, Carbohydrate 15, Fiber 2.8, Sugar 5.2, Protein 2.7
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