- 8 ears corn or 1 28 oz bag of frozen corn
- 2-3 roasted red peppers, diced
- 1 green onion, diced
- 1 green pepper, diced
- 1 cup fresh lime juice
- Optional 1/2 cup plant based mayonnaise *
- Ground black pepper and sea salt, to taste
How Do You Snack Healthy While Traveling?
BY BEING PREPARED!
The easiest way to make bad nutritional decisions while on the road is by not being prepared and giving into temptation by the airport or gas station snack options. This applies to a day trip or a month long journey. Vacation is a good time to splurge, but only in moderation and only when it is really worth it.
Traveling Gals Tip: Prepare snacks in advance of any trip. It may take extra time beforehand, but is well worth the effort!
Creamy Potatoes with Vegan Barbecue
This meal was inspired by the wonderful Vegan Barbecue from the EPCOT Food & Wine Festival’s South Korea booth.
Bring the potatoes to a boil in a large pot. Once boiling, add the seasonings, onion and other vegetables, reduce heat and simmer covered for about 25 mins. While boiling, take the cashews with soaking water and blend until smooth. After the 25 mins, stir the cashew blend into the pot. (*Drain any excess water prior to adding cashew blend). Add the peas and beans and simmer for another 5 mins or so.
Inspired by a visit to North Africa and of course, my countless visits to the Moroccan pavilion at EPCOT I have always been curious about cooking in a tagine. Thanks to my wonderfully thoughtful daughter, I now have the opportunity! She gave me this beautiful tagine for my birthday purchased from Sur La Table. For those not familiar, a tagine is a ceramic or clay slow-cooking pot popular in Morocco, Tunisia and Algeria. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded cone. Tagines are traditionally heated over charcoal and eaten communally. Diners gather around the tagine and eat by hand using pieces of bread to scoop up the vegetable and sauce.