Foodie Friday: Mini Spinach Pasties

These spinach pasties are easy to make and can be personalised according to your taste. They are also great for packed lunches because they keep their shape.

Preparation: 25 mins
Oven time: 10 mins
Yield: 8 mini pasties and 1 large pastie

Ingredients

1 pie base
300g frozen spinach
1 small onion
cooking oil (I used canola)
salt, pepper, herbs to taste
you will also need a large mug or similar object

Directions

1. Pre-heat oven according to pie base cooking instructions (mine was 210 degrees Celcius).

2. Sautée the onion, then add the spinach and cook until soft. Add salt, pepper, and herbs to taste. I used good old herbes de Provence. You can add extra ingredients at this stage (mushrooms, chickpeas, feta cheese, etc.), but remember to lessen the amount of onion and spinach accordingly, or you will end up with a lot of extra stuffing. Once cooked, set aside to cool.

3. Cut circles out of the pie base using a large mug. Don't layer the circles or they might stick together. After getting as many circles as I could out of the original shape, knead and flattened the left-over pie base (the bits around the circles) to create one large circle for the large pastie.

4. Lay the circles out on a baking sheet and put a spoonful of cooked spinach at the centre of each pastie. You can also add more ingredients at this stage (I added cooked chickpeas), as long as they do not require cooking.

5. Fold the circle in half, then fold the end of the bottom layer over the top layer (see photos). Press a fork down around the folded end to seal the pastie.

6. Lay the pasties out on a baking tray lined with a baking sheet and cook according to the pie base cooking instructions. Mine was 10 mins at 210 degrees Celcius.

I had some left-over spinach stuffing, which I've kept to use as an accompaniment for another meal.

Pinterest: My Lifestyle Boards

I'd like to present two very personal boards from my Pinterest account today.

Over the last year or so, I have become increasingly conscious of the impact of my lifestyle decisions on the environment, animals, and my own well-being. This has naturally led me toward a vegetarian diet. I became pescatarian (avoiding meat, but eating fish and seafood) last summer and have been fully vegetarian since January this year. Becoming vegetarian has lightened my conscience and has given me pleasure in cooking. I am happier and healthier.

My Pinterest board entitled "conscientious living" contains informative and inspiring articles on healthy living. This includes diet (vegetarianism/veganism), exercise, and positivity. I do not pin "meet your meat"-style graphic items. As much as I empathise with the cause of animal welfare, shock tactics are just not for me.

On my "veggie recipes" board, I pin mouth-watering vegetarian and vegan recipes. I have tried quite a few of the recipies, and can report that both tummy and tastebuds were satified.

conscientious living striving for a cruelty-free, environmentally conscious, and healthy lifestyle

veggie recipes vegetarian and vegan recipies to drool over

Recipe: Honey Garlic Grilled Aubergine

For my first recipe post, I have picked one of my favourite ingredients: aubergine (or eggplant). I especially love the flavour and texture of grilled aubergines. This is a very simple, tasty recipe with just the right, mouth-watering balance of sweet and savoury. It's great as an appetizer. It can also work as a side dish, but be aware that the marinade is very flavoursome.

Preparation: 30 mins
Cooking time: 15 mins
Number of servings: 4 to 6

Ingredients

2 aubergines
4 tbsp olive oil
2 tbsp honey
3 mashed garlic cloves
2 tsp smoked paprika
4 tsp balsamic vinegar
salt and pepper

Directions

1. Peel stripes of skin off the aubergines to create a zebra like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice aubergines into ½ inch thick circles.

2. Sprinkle aubergines generously with salt on both sides and lay out on paper towels. The aubergines will release a lot of liquid. This will help get rid of bitterness (if any) and make the aubergines more succulent and less watery after its cooked. Let sit for 15 minutes, then dry both sides well with paper towels.

3. Meanwhile, in a large bowl, mix honey, olive oil, garlic, paprika, balsamic vinegar, salt and pepper to taste.

4. Dunk both sides of each aubergine slice into this marinade.

5. Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.

6. Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.

7. Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning.

8. Remove to a plate, and drizzle with olive oil. Serve hot.

Find the original recipe here.