WEEKLY GUIDE.  Zoom LINK to iCare Workshop#6 – for Registered Participants

Your Zoom LINK
>> veganville.tv/icare-zoom-nov13 <<

IF EVERYONE ENTERS WAITING ROOM
BETWEEN 1:30-1:55PM on Nov. 13th
we can begin at 2:00PM on time

To MAKE UP or REVIEW Past Workshops 1,2,3,4,5
1- Watch RECORDINGS  >> veganville.tv/iCare-YouTube <<
2-Review GUIDES or get RESOURCES >> veganville.tv/icare-Resources <<

~ ~ ~ ~ ~

GUIDE TO WORKSHOP#6
FOOD DEMO ‘THANKSGIVING MENU’

APPETIZERS

Stuffed Crimini Mushrooms (p. 34)
Cashew Cheeze (p. 39) w/ Crudites (carrots, celery & yellow squash)

 ENTREES

Roasted Cauliflower w/ Green Beans Almondine (p. 78)
Baked Butternut Squash
Brown Basmati Rice w/Fresh Salsa (p. 98-99)
Cranberry Sauce (Berry Sauce p. 45)
Tomato Sauce (p. 47)
Mock Turkey Loaf   with Cranberry Sauce (p. 79) – Optional

DESSERT

Pumpkin Pie w Crème Topping (See recipe)

BEVERAGES

Spring Water | Coconut Water | Sparkling Apple Cider

 PUMPKIN PIE RECIPE   Yield: 4 -5 Servings

CRUST
2 cups walnuts
6 soaked dates

 FILLING
1 3/4 cups baked pie pumpkin puree or 1 can pumpkin puree
1 cup dates, soaked and cut out in small pieces
3/4 cup unsweetened soy milk or any other plant milk
1/4 cup non-GMO or organic corn starch or tapioca starch
1 Tbsp pumpkin pie spice
½ tsp cinnamon

TOPPING
1 ½  cups-soaked cashews for 4 hrs.
½ cup coconut water or spring water
¼ tsp lemon or lime juice
1Tbsp coconut nectar

DIRECTIONS
CRUST: Soak dates for ½   hour. In a food processor 1^st pulse walnuts to get a crumbly consistency. Then add moist dates (not water) and pulse to make a dough.  Spread crust in a 8 ½ springform baking container lined with parchment paper or glass pumpkin pie baking dish

 BAKED PIE PUMPKIN: Line a Pyrex container with parchment paper.  Cut a small pumpkin in half, take out the seeds and bake for 40’ at 400 F. Discard the peel. Dice the pumpkin and puree in a food processor or blender.  Place the puree in a nut bag or cheese cloth and squeeze to take out excess water.

FILLING:  Soak dates for ½ hour.  In a blender add   pumpkin puree, spices, other ingredients, and blend. Taste for spices and thickness. Spread on top of the crust. Bake at 350 F for 45’. If using canned pumpkin puree, skip # 2.

TOPPING: 1^st blend the soaked cashews with water and lime juice. Then add the coconut nectar. Blend again. Place topping in a mason jar and refrigerate for 1 hour.  Apply cashew crème in dollops on each serving.

Prof/Chef Estela, Plant-Based Instructor Says

1. Read Heavenly-Eating.PDF eBook and Heavenly vBible
2. Best ingredients are Organic. Non-GMO is Good.  Costco and BJ’s have Bulk Prices
3. Good Selections at Whole Foods Market, Publix, Health Food Stores…
4. Practice achieves positive changes in your kitchen, pantry and household.
6. Allow taste buds, body chemistry and bad eating habits to gradually improve.
7. Be active in our Facebook Club  <<Beyond Heavenly Eating Club >>
especially POST PHOTOS of your dishes
8. Learn more from online or published plant-based Doctors, Nutritionists, Chefs and Coaches.
9. Contact me anytime> chef.estela@earthsavemiami.org | 786.231.4949

Stu Edelman, Zoom Host Says

1. ZOOM Links are Confidential – for Registered Participants ONLY
2. YouTube LIVESTREAM Links are for Public Access
3. Set up your zoom microphone and speakers in advance – use helpful tool >> https://zoom.us/test?zcid=1636 <<
4.  Goto Library of RESOURCES and Materials for Zoom Participants
>> veganville.tv/iCare-Resources <<
5. Ready your Zoom space with healthy snacks, beverage, notebook, cook-along supplies, etc.
6. DISCLAIMER: Information or opinions in iCare Zoom Healthy Living Workshops, by Chef Estela or Host Stu Edelman, are for educational
purposes, and not necessarily those of VeganVille TV producers or sponsors. I agree that my medical decisions about nutrition, diagnosis,
disease and treatment should rely on medical doctors, registered dieticians and licensed healthcare professionals.
7. GUIDES are updated weekly>> Weekly iCare GUIDES <<

NEW: Library of RESOURCES and Materials
for Zoom Participants
>> veganville.tv/iCare-Resources <<

Heavenly Eating and Lifestyle Choices are good for Animals-People-Planet!

VeganVille.TV broadcasts Humane-Holistic-Healthy content to educate and inspire!

EarthSaviors on earthsavemiami.org transform SADville into EarthsaveD-like Healthy, Climate-resilient Households

iCare Zoom Workshops by Prof/Chef Estela are sponsored by Catalyst Miami, VeganVille.TV and EarthSaveMiami.Org

Your Zoom LINK
>> veganville.tv/icare-zoom-nov13 <<

~Prof/Chef Estela WindWalker,  co-founder Ukupacha Earth Literacy Center, Beyond Heavenly Eating Club and EarthSavePOD Espanol; eCornell Plant-Based Nutrition Certificate; Certified Live Food Chef; author Heavenly Eating – 70 LiveFood Gluten-Free Whole Food Plant-Based Recipes for People and Planet

Estela ‘WindWalker’ Delgado, M.S.
Chef, Educator, Author, Pres. Ukupacha Earth Literacy Center
vegtastic.co/chef-estela | vegtastic.co/new-beyond
vegtastic.co/ukupacha-eng | vegtastic.co/ukupacha-span
facebook.com/groups/EarthSavePODEspanol

GALLERY