August 2, 2016 The Traveling Gals 12Comment

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! (more…)

November 13, 2015 The Traveling Gals

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

September 16, 2015 The Traveling Gals 35Comment

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. Traveling Gals Tip:  The trick to taking a…