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Before you jump to Vegan Fesenjān inspired stew recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.
Most of us believe that comfort foods are bad for us and that we should stay away from them. If your comfort food is candy or junk food this can be true. Other times, however, comfort foods can be altogether healthy and it's good for you to eat them. There are some foods that, when you consume them, may boost your mood. When you feel a little down and are in need of an emotional pick-me-up, try a few of these.
Put together a trail mixfrom different seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all helpful for elevating your mood. This is because these foods are rich in magnesium, which helps to increase serotonin production. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given time. The more of it you have, the happier you are going to feel. Not only that, nuts, specifically, are a great protein source.
As you can see, you don't need to eat all that junk food when you are wanting to feel better! Try a couple of of these tips instead.
We hope you got insight from reading it, now let's go back to vegan fesenjān inspired stew recipe. You can cook vegan fesenjān inspired stew using 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Vegan Fesenjān inspired stew:
- Prepare 3 tbsp of olive oil.
- Provide 1 of large onion, chopped.
- Prepare 2 tsp of nutmeg.
- You need 2 tsp of cinnamon.
- Take 2 tsp of turmeric.
- Provide 1 of large aubergine, chopped into large chunks.
- Get 1/2 of butternut squash, diced into rough 1cm cubes.
- Prepare 500 ml of vegetable stock.
- You need 2 tbsp of brown sugar.
- You need 150 ml of pomegranate molasses.
- Use 250 g of ground almonds.
- Get 1 of pomegranate.
Steps to make Vegan Fesenjān inspired stew:
- Fry the onion in the oil until soft and clear.
- Add the aubergine, squash and spices and stir, coating the vegetables in the spice mixture..
- Frey the vegetables for 5 minutes.
- Pour over the stock, sugar and molasses, add the almonds and stir.
- Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy..
- Serve on a bed of basmati rice and garnish with fresh pomegranate seeds..
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