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Before you jump to Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
A lot of us think that comfort foods are not good for us and that we ought to keep away from them. Often, if your comfort food is basically candy or other junk foods, this can be true. Other times, though, comfort foods can be completely healthy and it’s good for you to consume them. There are several foods that basically can improve your moods when you eat them. When you feel a little down and need an emotional pick-me-up, try some of these.
Eggs, believe it or not, can be really great at fighting back depression. Just see to it that you do not throw away the yolk. The yolk is the part of the egg that is the most crucial in terms of helping raise your mood. Eggs, the yolks especially, are rich in B vitamins. These B vitamins are terrific for helping to raise your mood. This is because they increase the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Consume an egg and feel better!
You can see, you don’t need junk food or foods that are bad for you to feel better! Try a few of these instead!
We hope you got insight from reading it, now let’s go back to vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. You can cook vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) using 11 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- Get 1 tablespoon veg oil
- Get 1 sheet ready rolled puff pasty
- Get 1 pack Spice Tailor Chickpea Masala
- You need 1/2 aubergine chopped into small cubes
- Use Pinch black onion seeds
- Prepare Egg or milk for pasty wash (use coconut oil for plant based swap 🌱)
- Provide Dip ingredients
- Use 3 tablespoons Greek yogurt (use soya yogurt for plant based swap🌱)
- Take 1 tablespoon cucumber - small diced
- Use Pinch sea salt
- You need 2 teaspoons mint sauce
Steps to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- Pre heat oven to 180deg C - Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges.
- Add in your spice tailor spice sachet and fry gently til fragrant
- Add in the base sauce sachet, stir to combine and heat til bubbling - Now pour on the main sauce sachet with the chick peas in.
- Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly - Leave the mixture to cool down for 10 minutes.
- Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk.
- Place the chickpea masala mix into the centre of half of the pastry sections you have cut out (the other half will be the lids)
- Drape over the other half of the pasty sheets and crimp the edges with a fork to seal - Brush over the top with your egg wash, sprinkle with black onion seed and cut a couple of slits to let steam escape.
- Bake on a baking sheet for 25 minutes or until golden and hot. - - Serve with my - quick mint & cucumber dip. Simply combine all the dip ingredients in a small bowl - Easy peasy!
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