Eggplant Walnut Pate By Dr Andrew Weil Recipes

EGGPLANT WALNUT PATE BY DR ANDREW WEIL

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.

HAWAIIAN STICKY TOFU BY DR ANDREW WEIL

Steps:

• Preheat the oven to 500 degrees F.
• Quickly brown the tofu slices in a nonstick pan until browned on both sides.
• Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
• Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.
• Add the pineapple and green pepper, then pour over the tofu in the pan.
• Bake for 15 minutes.

ROBUST BEET SALAD BY DR ANDREW WEIL

Steps:

• Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes.
• Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
• Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
• This salad will keep for a week in the refrigerator.

QUINOA PUDDING BY DR. ANDREW WEIL

Steps:

• Place the quinoa in a sieve and wash it well under cold running water. Drain and place in a pot with 2 cups cold water. Bring to a boil, cover, lower heat, and boil gently until all the water is absorbed, and quinoa is tender, about 15 minutes.
• Measure 2 cups cooked quinoa and to it add the apple juice, raisins, nuts, lemon juice, and pinches of cinnamon and salt to taste.
• Simmer, covered, for 15 minutes.
• Remove from heat and stir in the vanilla extract.
• Chill. Serve plain, or with berries or sliced banana or a little maple syrup if you want it sweeter.

POTATO-ROSEMARY CRUSTED FISH FILLETS

Steps:

• Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.
• Peel the potato and grate on the large holes of a grater.
• Squeeze excess water out of the potato by pressing between sheets of paper towel.
• Season the potato with salt, pepper and rosemary (if using fresh, chop it very fine; if using dried, crush) and press it around the fish.
• Heat a nonstick frying pan over medium-high heat and add olive oil.
• Gently slide the fish into the pan and cook for 3 to 5 minutes.
• Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.

UMAMI SAUCE

Steps:

• Place the vinegar, water, tamari, yeast flakes, and garlic in a food processor and blend until well combined.
• Slowly pour in oil and blend until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed.
• Pour the mixture into a lidded jar and refrigerate for up to 2 weeks.
• Bring the sauce to room temperature and shake well before using.

DR. ANDREW WEIL'S GRILLED OR BROILED SALMON

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.