Tag Archives: healthy recipe

Brown Rice and Lentil Stuffed Tomatoes

Brown Rice and Lentil Stuffed Tomatoes

This stuffed tomatoes recipe uses brown rice and lentils making it super healthy. It is delicious, easy to make, and can be used as the main course or as an appetizer. It is certainly filling enough to have for dinner!
Brown Rice and Lentil Stuffed Tomatoes Recipe

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Creamy Potatoes with Vegan Barbecue

Creamy Potatoes with Vegan Barbecue

Creamy Potatoes with Vegan Barbecue

This meal was inspired by the wonderful Vegan Barbecue from the EPCOT Food & Wine Festival’s South Korea booth.

Korean Barbecue
The inspiration for this recipe

 

Creamy Potatoes

  • 6 Yukon gold potatoes (I used red potatoes)
  • ½ cup cashews (soaked)
  • 1 yellow onion (diced)
  • 2 cups peas
  • 1 can cannellini beans
  • Seasoning (oregano, garlic powder, etc).
  • Optional vegetables (carrots, cauliflower, celery, etc.)
Korean Barbecue
Ingredients to make the potatoes

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.

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Grilled Sweet + Sour Tofu “Shrimp” Recipe from Australia

Grilled Sweet + Sour Tofu “Shrimp” Recipe from Australia

Grilled Sweet and Sour Tofu “Shrimp” from Australia

I am always looking for ways to take great recipes and make them healthy.  This adaptation is from the Grilled Shrimp served at the Australia booth in this year’s Food & Wine Festival.  All the ingredients are healthy and while I will eat seafood on rare occasion, I wanted to try an alternative.  I did a lot of research and found that tofu can be a viable alternative. I have never worked with tofu, but now is the time to give it a try.

Tofu Shrimp

Traveling Gals Tip:  The trick to taking a recipe and making it “plant based” is to evoke a similar taste and texture, not an exact replication of the original.

Grilled Sweet and Sour Tofu “Shrimp” from Australia Recipe

  • Extra Firm Tofu
  • Green Peppers
  • Green Onions
  • Snap Peas
  • Sweet & Sour Sauce (mine is from Whole Foods)
  • Soy Sauce
  • Quinoa (you can substitute rice, polenta, mashed potatoes, etc.)

Tofu Shrimp

I read many conflicting reports on how to prepare the tofu.  In the end I prepared the tofu as follows:  drained the tofu and patted it dry; cut it in cubes; put it in a bowl; added soy sauce and refrigerated for about 30 minutes.  I wanted the tofu to be as firm as possible and not at all mushy.  I pan grilled the tofu for about 10 minutes (5 minutes on each side).    I removed the tofu from the pan and added the peppers, onions and peas for grilled for another 10 minutes or so.  I combined all the ingredients, added the sweet and sour sauce and poured over a bed of quinoa.  You can substitute any grain or potato you prefer.  In the end, this was a very easy and light entrée.  With the tofu and vegetables included I did not bother with any sides.   I was very pleasantly surprised by the tofu.  I even tried a couple cubes without the sweet and sour sauce and it was great.  The consistency stayed firm and the outside was crispy.   All in all the dish came together very well … a success!

Tofu Shrimp

-Kary

bonappetit

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