Quick Vegan Mushroom, Tomato and Avocado wrap Recipe ( No added sugar , Plant based )

Health + diet, SUGAR-FREE, VEGAN

Quick Vegan Mushroom, Tomato and Avocado wrap Recipe ( No added sugar , Plant based )

Prep time 5 mins

Cook time 10 mins

Total time 10-15 mins    

Versatile and super quick to make.

You will need a Knife, Pan, (and optional grill/oven. )   

Author: Sky Christina

Recipe type: Breakfast / Lunch

Cuisine: Vegan, No Added Sugars

Serves: 1 or 2 small portions 

Ingredients  

  • 4 -5 medium sized mushrooms
  • A handful of Spinach ( or any leafy greens you choose )
  • 8 Cherry tomatoes ( I used Vittoria tomatoes )
  • 1/2 cup of chopped onions ( I used frozen chopped onions to save time and tears)
  • Flat bread ( I used Crosta & Mollica Piadina Organic Wholeblend Italian Flatbread – only no added sugar one i know of)
  • 1/2 – 1 Ripe Avocado
  • Salt and seasoning of your choice ( I change seasonings every time, but I used Garlic powder, All purpose seasoning, Pepper, and a little chilli in the photo above. )

  

  Instructions 

  1. Wash all Fruit/Vegetables and Green leaves.
  2. Chop up Mushrooms.
  3. Chop up Tomatoes.
  4. Chop up Spinach,
  5. Place pan on medium heat and add Chopped Onions (cook in a little oil or water) Cook for 1 minute.
  6. Place Mushrooms on top of onions and cook for 4 minutes or until mushrooms and onions have either shrunk or brown a little, then mix together.
  7. (Add any seasonings you wish here so the mushrooms can soak it up).
  8. Add Chopped tomatoes to pan and cook till juices mix with mushrooms and onions (around 2-3 minutes).
  9. Lastly add Spinach and Salt and mix it all together cook until Spinach is slightly wilted. (shrunk).
  10. Once that is ready you can choose to heat up your flatbread under the grill for a few minutes or not and you can add a sliced avocado with seasoning as a side. Either wrap everything up or just eat as is. Enjoy!

Notes-  This meal can turn into many other meals with different flavours, you could switch out the bread for Rice or Quinoa. Change the seasonings to make different flavours, leave out the tomatoes.. etc. Its up to you and what you like.

Love and light Christina Skyx

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MEAL PREP #1 4 meals, Low budget, Vegan, No Refined Sugar Diet| SKY CHRISTINA

Health + diet, SUGAR-FREE, VEGAN, VEGAN FOOD

VEGGIE MIX + RICE MEAL PREP #1

Ingredients

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.

RICE

  • 1 1/2Cups (roughly 260g) Wholegrain Brown rice

VEGGIE MIX

  • 150g Cherry Tomatoes
  • 200g Chestnut Mushrooms
  • 250g Sweet potato
  • 150g Courgette
  • 90g Frozen Chopped onion ( or fresh )
  • 80g Spinach

SEASONINGS (optional)

  • 1 Tsp All Purpose seasoning
  • 2 pinches Sea Salt

Instructions

  1. Rinse rice and put into pot with 3 1/2 cups of water. Put on stove high heat until water starts boiling.
  2. Wash and slice your Sweet Potatoes into small cubes. Put into a pot of water and bring to a boil.
  3. 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.
  4. Chop up your veggies ready to add to pot with onions.
  5. Add chopped mushrooms to onions and cook for another 5-7minutes.
  6. 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.
  7. When your mushrooms and onions are golden and soft , add seasonings and mix in.(optional)
  8. Add sliced Tomatoes and juice to the onion mushroom mix. Simmer for 5minutes.
  9. Add chopped courgettes to veggie mix pot and stir in let them cook together for 5minutes.
  10. 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.
  11. 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.
  12. 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.

DID YOU MAKE THIS RECIPE?

Tag @SKYCHRISTINA on Instagram and hashtag it  #SugarFreeSky

Vegan Lentil Shepherd’s pie Recipe | SKY CHRISTINA

SUGAR-FREE, VEGAN, VEGAN FOOD

Hi Beautiful,

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.)

Screen Shot 2018-09-28 at 01.47.08.png

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.
Author:            SKY CHRISTINA
PREP TIME:    40 minutes
COOK TIME:   30 minutes
TOTAL TIME:  1 hour 10 minutes (beginners: 1 hour 30 minutes)
Servings:         8
Category:        Dinner
Cuisine:           Vegan, Plant based, No added sugars

Ingredients

( you will need a large casserole dish, measuring cups, foil and pots for this recipe)

TOPPINGS

  • 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)

FILLING

  • 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)

Instructions

  1. 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).
  2. Place Lentils in a pot with 2 1/2 cups of water and boil for 15-20 minutes.
  3. Preheat over to Gas mark 5 (375F)
  4. 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.
  5. 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.
  6. 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)
  7. Grab your casserole dish and pour in the Veggie gravy mixture.
  8. Grab your large pot of boiled potatoes and pour out excess water. Add Unsweetened Almond milk and mash together.
  9. 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)
  10. Now your food is ready sprinkle on top salt and Thyme (optional) and serve.

Notes

You can store this for up to around 3 days and reheat with a little water, so it doesn’t dry out.

My life is just doing something amazing right now.

green sky christina 4

I have a dream …

That one day I could… simply put… live off the land.

No longer did I want to rely on the super market to provide me with all my produce. No longer did I want to accidentally consume chemicals (e.g pesticides), and so much more…

I dreamed of a day where I could walk out into my own garden in the morning or evening and pick what I needed from the plants and enjoy my fresh meal, just like that.


However I have always lived my life in small flats with my family, with no garden and very small balcony spaces.


Two years ago, in 2016 I decided I wanted to kick off this dream by growing what I could in the small space that I had. I took in a few small houseplants at first, I really fell in love with cactuses and succulents.

I then moved over to Shoreditch for a short while where I began to take in and care for some larger house plants, which…I kind of killed or nearly killed most of them now. uh sorry… I was not a fit mother please don’t hate me.


But I wasn’t going to let a few failed attempts stop me from achieving my dream, so I started growing produce like potatoes , spinach, tomatoes, etc. I loved it, but for some reason in Shoreditch the air where I was living was super dusty and my plants kept contracting mites/ aphids , bugs… No matter what I did they always came and devoured my plants, it did stress me out for the longest time and made me feel like I just didn’t have the green finger and I contemplated giving up and just having 1 or 2 house plants instead.

green sky christina 2

Time went on and eventually I moved back home with my family and we were in a new flat with a front balcony space and not much else.

I asked my mum if I could use that space to grow plants and she was delighted to have me grow plants there. (even when i started all the neighbours were telling us how nice it all was and started growing stuff of their own. I love that!:D )

I have to say, I am not the richest person in the world so at the beginning it was all pretty bare and nothing much was going on for the longest while. Over time I went to places like B&Q to shop the plant sales , I visited places like wilkos or searched the internet for hours for the cheapest tools , even hunted the streets and I went to a few nurseries to get cheap baby plants and seeds so I didn’t have to spend so much money on fully grown plants .

This did make my job harder, as I had to teach myself a lot about how to grow from seed and care for the plants in all seasons, but this was really worth it because now I have a much bigger understanding of a wide array of plants and their growing cycles.


Again , I was doing better than before but I did kill a lot. Even recently I killed a ton of plants that I had spent a lot of money on because we had a very frosty cold winter….which hasn’t happened in years, I believed they would be fine out there and then it snowed – that meant game over…


When Spring came along this year I had to rid the space of all the dead… I was back to near empty. A little sad but still undefeated. (At least all my house plants were still alive and healthy)


I took my booty down to the nursery again to purchase a bunch of plants and since then I have collected a few more along the way.

It has most definitely been a hot spring and summer…the hottest ….and to be honest I think the plants absolutely love it.


Currently my house plants and balcony garden is flourishing!

After lots of trial and error, I’ve almost figured out what they all like. .

I’m actually really happy about all this green because recently I have decided to take this path/dream more seriously and go to college to study horticulture ( I got in!haha ) This is going to make a big jump in my current knowledge and really help me in future.


😁 I start September yay!😄.

I also found a person nearby, as well, who’s offering up their massive garden so I can grow my crops all year round.💚✌

– This is a little crazy for me as I have never worked in a garden space, I’m literally going to have plants growing in the ground omg! .. This could either go really badly or absolutely amazing. I’m sure my course will help me out. (still deciding whether i should take it on right now though)


Another crazy thing thats happening is that in the winter the tree I told you I was adopting is coming! (It’s gonna be 2 years of nonstop watering to make it as big and strong as the giants surrounding it but it’ll be all worth it when I have a  healthy beautiful tree, that can live maybe 100-300 years and I can indulge in all the amazing fruits – still got to decide what tree to get -please help me with suggestions 😅).


I honestly thought , for the longest time, that I was only going to be able to grow a few bits on my small balcony and now suddenly all these opportunities are happening and my dream to live off of fresh foods that I grew myself is becoming a reality 😍.

I put out my dream into the world and here I am making it a reality 😁😁😁


FREEDOM!

A post shared by Sky Christina 🇬🇧 (@skychristina) on


Its actually so weird how life has played out, I never in my wildest dreams would have thought I would be growing plants and learning about plants… its a very weird reality for me right about now.

Which fruit tree do you think I should grow? I want to try something different and exotic that can grow in UK …😋🤔🤔


Love and Light

Christina Sky

x

CHRISTINA SKY, GROW YOUR OWN FOOD #PLANTS