healthy recipe

Korean 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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Tofu Shrimp
Healthy Living Kary

Grilled Sweet + Sour Tofu “Shrimp” Recipe 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.

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