Veggie mix with rice ready in 35-45 minutes. With only 7 all natural plant based ingredients. Making 4 separate meals which are Vegan and only cost £0.90p each. So if you are on a budget or do not have enough time to cook every day, you love how easy this makes life.
1 1/2Cups (roughly 260g) Wholegrain Brown rice
150g Cherry Tomatoes
200g Chestnut Mushrooms
250g Sweet potato
90g Frozen Chopped onion ( or fresh )
1 Tsp All Purpose seasoning
2 pinches Sea Salt
Rinse rice and put into pot with 3 1/2 cups of water. Put on stove high heat until water starts boiling.
Wash and slice your Sweet Potatoes into small cubes. Put into a pot of water and bring to a boil.
While you are waiting for those to boil, Grab another pot with a tiny bit of water or oil and add Chopped onions. Turn on stove to medium heat and cook onions for just over 5 minutes making sure to stir them.
Chop up your veggies ready to add to pot with onions.
Add chopped mushrooms to onions and cook for another 5-7minutes.
Make sure to keep an eye on your rice and sweet potatoes, if they have started to boil you can turn down the heat to a low-medium heat.
When your mushrooms and onions are golden and soft , add seasonings and mix in.(optional)
Add sliced Tomatoes and juice to the onion mushroom mix. Simmer for 5minutes.
Add chopped courgettes to veggie mix pot and stir in let them cook together for 5minutes.
When your potatoes are soft turn off the heat and drain the water. Also if your rice is ready(there should be no more water in the pot ) turn that off also.
Add the potatoes to the Veggie mix and mix together, and tear spinach and place into pot also, stir and cook for around 5 more minutes.
Dish out equally into Tupperwear boxes and leave to cool down covered on the side. Once cool place inside fridge if you are going to eat in the next 2 days, and that are longer than 2 days will be best off going straight into the freezer.
Today I have for you the long awaited Cake hunt ( sugar free and vegan of course ).
I promised a while back that I would test out and investigate some locations for sugar free cake for you all to go out and try – and here we are! The first part in many to come..
To be honest, I thought we would fall short and not be able to find anywhere to get this elusive Sugar free, vegan cake, but lucky us – there are actually more places than I think any of us ever realised..
All it took was for me to grab a friend, and do a little google search and now here we are 😛
All of the places I visited were refined sugar free, so if you have just cut out refined sugars there is plenty options for you in the London area.
-Take lots of pix
(f or evidence to show unbelieving friends, and convince them to join your sugar free side hehe )
-Check all ingredients properly, and ask the waiters
( don’t get over excited like me and miss some key information )
I really do hope you enjoy the video, me and hayley had an amazing time eating all that cake.
Please do give the video a LIKE if you did, share to your friends and SUBSCRIBE for more content like this in future.
It has been a while since I posted up a recipe for you all.
Since posting the video above , this Shepherd’s pie has been highly requested so here it is:
(I know the video doesn’t match the recipe down below but I forgot to bring the recipe with me, so I tried to quickly write it down by memory haha but trust me this one here is more flavourful and better haha)
If you decide to make it let me know how it turned out 🙂
(also if you are a total beginner at cooking, I have done my best to make the instructions as detailed as possible, but just know this might take you a little longer than an hour and 10minutes to make.)
VEGAN LENTIL SHEPHERD’S PIE
Warm and hearty, Vegan Shepherd’s Pie with lots of veggies and a mix of white and sweet potatoes for topping. You will love this Plant based version.
( you will need a large casserole dish, measuring cups, foil and pots for this recipe)
0.75LB White potatoes ( I use Maris pipers)
0.75LB Sweet potatoes
1/3 cup unsweetened almond milk (plant milk)
Pinches of Sea Salt (optional)
Pinches of Thyme (optional)
3/4 cup Lentils. (can mix red/ green)
1 1/2 Tbsp Coconut oil
1/2 cup chopped Carrots
1/2 chopped Red Onion
1 tbsp Garlic powder
1 cup chopped Spinach
2 cup sliced Mushrooms
1/4 tsp Thyme
2 tbsp Whole flour
1-2 cups Veggie broth
1/2 cup Sweetcorn
1/2 cup Peas
1 tsp All purpose seasoning ( add more of less depending on what you like)
1 tsp Sea salt ( add more of less depending on what you like)
Start with boiling all your potatoes in a Large pot, to do this slice all potatoes in half and place in pot, fill with cold water up till it is just covering the potatoes. Cook on high heat until starts to bubble and boil, turn down to a medium/ low heat and boil until soft (roughly for 15 -20 minutes).
Place Lentils in a pot with 2 1/2 cups of water and boil for 15-20 minutes.
Preheat over to Gas mark 5 (375F)
While everything is boiling take this time to chop up your vegetables if you haven’t already. Then get another large pot and heat the Coconut oil up on a medium heat, add the carrots, onion, garlic, spinach, mushrooms, all purpose seasoning, sea salt and thyme and simmer till vegetables are soft.
Sprinkle 1 tbsp of flour onto your vegetables and mix, cook this for about a minute and add the second spoon, mix and cook for another minute.
Slowly mix in your Veggie broth to this to make a slightly gravy consistency. When your gravy is made add peas, sweetcorn and cooked lentils. Simmer this for another 5 minutes. (make sure the mixture is not dry, add a little more water if so)
Grab your casserole dish and pour in the Veggie gravy mixture.
Grab your large pot of boiled potatoes and pour out excess water. Add Unsweetened Almond milk and mash together.
Once mash is free of lumps (unless you like your mash lumpy..) spread evenly onto your Veggie gravy mixture in the casserole dish. Cover with foil and place into the middle shelf of your oven. Bake for 25 minutes. Once 25 minutes is up, safely remove foil and place casserole dish back in oven on the top shelf for 5-8minutes.(until mash has slightly browned)
Now your food is ready sprinkle on top salt and Thyme (optional) and serve.
You can store this for up to around 3 days and reheat with a little water, so it doesn’t dry out.
So I have been playing around with a few recipes I have found online so that I can get a good tasting Sugar-free version for myself and all my Sugar-free friends. This definitely has to be one of my faves so far.
A delicious, naturally sweet Chocolate, Peanut butter Nicecream.
( I want one right now! haha)
CHOCOLATE PEANUT BUTTER NICE CREAM
Chocolate peanut butter nice cream bowl ready in 5-8 minutes with 4 ingredients!
Lots of Protein, full of natural sugars, the perfect healthy breakfast or snack!
Author: SKY CHRISTINA
PREP TIME: 5-8minutes
TOTAL TIME: 5-8 minutes
Cuisine: Vegan, Plant based, No added sugars
*BLENDER/FOOD PROCESSOR NEEDED*
Blender I use : (Click image to buy item)
NICE CREAM BOWL
2x Frozen Bananas ( Very ripe )
1 Tbs Peanut butter ( sugar free )
1 Tbs Cocoa powder ( any sugar free cocoa )
1/4 – 1/2 cup of plant milk
1/4 cup Almonds
1/4 cup Whole oats
1 Tbs Chia seeds
Grab your blender and add your NICE CREAM BOWL ingredients (Bananas, peanut butter, cocoa, and plant milk – i use Alpro unsweetened Almond milk) and blend all together till creamy and all lumps are gone. If it doesn’t blend properly – add a little more plant milk.
Taste and see if its is to your liking, if not – add what you feel it needs more of. If it is not sweet enough for you, add another ripe banana.
Pour into a bowl. and serve as is or add toppings. I added almonds and oats and blended them to sprinkle on top with a spoon of Chia seeds. (Add what you like, get creative)
Best to eat fresh.
*Good protein sources and healthy fats and Vitamin E.