Day 10

Uchee Pines Institute – Virtual Sessions – Lifestyle Sessions – COVID-19 Info

Daily Reflection

Free Online Bible Study Course

Daily Tasks

1. Remind yourself of the commitment you have made to work on the needed lifestyle changes that will boost your immunity. Keep persevering, and look at your progress to motivate you!

2. Plan for some nature outing, at least for the weekend. If you have the possibility, plan some additional nature sessions during the week in a nearby park.

3. If you live in a city or town, consider the possibility to move out into the country. Certainly such a move needs to be well planned, but if the possibility arises, think about all the benefits you will receive from moving to the country and go forward with the plans to move.

Recipes

Today we are wrapping up the series just with some additional healthy plant-based recipes for you to enjoy.

Vegan Egg Foo Young

2 cups soaked red lentils
1 cup water
1 tablespoon toasted sesame seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1⁄2 teaspoon Bill’s Best Chik’Nish seasoning
1⁄2 green bell pepper
1⁄2 red bell pepper
10 snow peas
3 green onions
1 carrot
1⁄2 onion
1 cup bean sprouts

Process first 7 ingredients in a blender until very smooth. Shred or slice vegetables julienne-style into long, thin 1 1⁄2-2” strips. Combine all ingredients and mix well. Drop by spoonful onto sprayed griddle or skillet, heated to medium-low. Cook well to a golden brown color on the bottom before turning and browning other side. Serves 10.

Asian Lettuce Wraps

Tofu Salad Sandwitch

Holiday Nut Loaf

Nut Gravy

This is a very simple and quick nut-based gravy, which can be used in numerous recipes. It is also very easy to adapt to different recipes/uses.

INGREDIENTS

2 cups water
1/2 cup raw cashews
1 tablespoon corn starch
1 tablespoon chicken flavored seasoning (McKay’s)

INSTRUCTIONS

Add all your ingredients into a high-speed blender and blend smooth. (If you don’t have a high-speed blender, you should soak your cashews overnight.) Pour contents into a kettle and cook over medium heat until it sets up. If it is too watery add a little cornstarch. If it is too thick, add a little more water.

Ready in about: 10 minutes

Raw Cheese Sauce

Use anywhere a cheese sauce is required. Like mac n cheese. This non-dairy vegan cheese sauce tastes great and the best part is, you don’t have to cook it.

INGREDIENTS

1 cup cashews, raw
1 cup water
¼ cup sundried tomatoes 
1 clove garlic
3 tablespoon lemon juice
3 tablespoons nutritional yeast
1 tablespoons onion flakes
½ tablespoons salt

INSTRUCTION

Add all ingredients to a blender and blend until the sauce is completely creamy. 

Baked Potato

Vegetable Pie

Crust

1 cup all purpose flour
1 cup whole wheat flour
1/2 cup (more as necessary) coconut oil, cool enough to be solid
1 teaspoon salt
1 tablespoon cane or demerara sugar
1/3 – 1/2 cups ice water

Start by placing the flour, salt, and sugar in the bowl of a food processor fitted with the S blade. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor. It’s fine to have a lot of crumbs still—that’ll make a good, flaky crust—but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right. Alternately, you can cut the oil into very small pieces and work them into the flour with bare, dry hands. Add the water and knead the whole mixture together until it has the texture described a moment ago.

When you are ready to use the crust, make sure it’s soft enough to roll, and use a rolling pin to roll the dough into a large circle—enough that you can imagine easily covering your pie pan—using extra flour to keep things from sticking as you go. Gingerly lift it onto your pie crust (little tears are fine, and you can fix them later). Squeeze the edges to make a pretty, puckered pattern. Refrigerate crust till you have the filling made and are ready to bake it.

Filling

  • Vegan Gravy (Recipe of Day 3)
  • 1 red onion, chopped
  • 1 bag frozen mixed vegetables
  • 1 bag frozen broccoli
  • Salt to taste
  1. Preheat Oven to 450 degrees F
  2. Defrost your vegetables according to the package. I just threw mine in some boiling water for a few minutes and then drained well. You don’t want extra water in your pot pie. If you got steam fresh, just pop them in the microwave. Or you could leave your frozen veg in the fridge overnight and voila!
  3. Chop your onion. You can throw it in as is, but I actually sautéed mine in the sauce pan I then used to make the gravy, getting up all the bits on the bottom. That made my gravy have a little extra delicious onion flavor.
  4. Once your vegetables and gravy are prepped, put your pie crust in your pie pan. Make sure to use a deep one, more like the apple pie sized ones instead of the pumpkin pie sized ones.
  5. Mix your veggies and gravy together and add salt to your liking. Then pour them into your pie.
  6. Top with the other pie crust and crimp the edges together really well so that nothing leaks out.
  7. Cut a few little vent slits on top.
  8. Bake for about 45-50 minutes until your crust is cooked thoroughly. You don’t want a soggy bottom, as Mary Berry would say.
  9. Make sure you let it cool for at least 20 minutes so it doesn’t all come running out at you when you cut it.