VEGGIE SPINACH WALNUT SPICY PâTé
This spinach pâté is rich with all the goodness in a bowl, with a smooth texture and quite flavourful and enjoy this in a variety of ways
Provided by Jayasri Ravi
Time 25m
Number Of Ingredients 10
Steps:
- Bring a bowl of water to a boil and blanch spinach leaves 2 minutes. Drain the water from the spinach and allow it to completely drain. Meanwhile, In a skillet take a tbsp of olive oil add chopped garlic, broken pieces of walnuts, sunflower seeds, coriander seeds and chilli flakes.
- Remove it from the skillet and allow it to cool. Switch off the stove in the warmth of the skillet fry chopped scallion, blanched and chopped Spinach with chopped coriander leaves. Leave it in the skillet let it cool down.
- In a food processor ( or mixie) grind the cool down sauteed ingredients first to a smooth powder, then to this add spinach, coriander and scallion into it process to a smooth paste with warm water, salt and left over olive oil to a smooth paste.
- Take it in a bowl and sprinkle with some chilli flakes and serve it with crackers, crudites or Bread.
SPINACH SALAD WITH RASPBERRIES & CANDIED WALNUTS
I created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. -Robert Aucelluzzo, Simi Valley, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely., In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).
Nutrition Facts : Calories 171 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
VEGETARIAN SPINACH-WALNUT PATE
The words "vegetarian," "pate" and "caviar" don't necessarily go together, but this creamy, flavor-packed appetizer spreads like pate, and the tart bursts of pomegranate seeds are a little like caviar. This vegetarian (in fact, vegan) dish is inspired by the country of Georgia's dish pkhali, a spinach spread that can also be made with beets or mushrooms.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Special equipment: 5-inch ramekin
- Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
- Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
- Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
- Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
- To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.
SPAGHETTI WITH SPINACH & WALNUT PESTO
Get the feel-good factor with this superhealthy spaghetti dish and try a new variation of classic pesto
Provided by Jenny White
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Whizz the garlic, walnuts, herbs, lemon zest and juice with some seasoning in a food processor until finely chopped.
- Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash of cooking water. Serve with a drizzle of extra virgin olive oil, if you like.
Nutrition Facts : Calories 414 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
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