Monthly Archives: August 2013

Eggplant Caviar (GF/DF/V)

This recipe is a variation of one my mother used to make often when I was a child.  This type of vegetable “caviar” — which can be enjoyed as a dip, chunky spread, or topping — is common to Mediterranean … Continue reading

Posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, Appetizers, cruciferous vegetables, Dairy-free, Gluten-free, herbs, monounsaturated oils, mushrooms, Nut-free, Recipes, Snacks, Vegan, Vegetarian | 2 Comments

Campfire Cooking on a Gluten-Free, Anti-Inflammatory Diet

At first, packing a gluten-free, anti-inflammatory camp pantry for a week-long camping trip in Minnesota seemed a bit daunting.  Then I really thought about it, and realized that a lot of what we eat translates fairly well to cooking over … Continue reading

Posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, Breakfast, Camping, chile pepper, coconut oil (virgin/ unrefined), cruciferous vegetables, Dairy-free, dark chocolate (70% cocoa or more), Domestic, Entrees, Events, fruit, Gluten-free, legumes, monounsaturated oils, nuts, seeds, Snacks, spices, Travel, Vegan, Vegetarian | 2 Comments

Pesto-Stuffed Mushrooms with Marsala Cashew Cream Sauce

Mmm, pesto!  I’ve sung its praises before, but I really have yet to exhaust its culinary potential.  Here, it adds flavor and a nutritional boost to brown rice stuffed portobello mushrooms.  The protein-rich cashew cream sauce rounds out this dish, … Continue reading

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Posted in Anti-Inflammatory Ingredients, Dairy-free, Entrees, Gluten-free, herbs, monounsaturated oils, mushrooms, nuts, Recipes, Vegetarian | 3 Comments