• Created on 12/12/08 by Mothering Editorial

My husband and little boy love this recipe! It's very easy to make, and a great meal on a cold day.1 tablespoon oil1 pound lean ground beef or 1 14-ounce block of firm tofu, crumbled1 yellow or white onion, chopped1 green or red bell pepper, chopped1 teaspoon salt2 teaspoons chili powder1 teaspoon paprika2 teaspoons cumin1 14-ounce can fire-roasted tomatoes1 4-ounce can green chilies1 15-ounce can corn, drained1 4-ounce can sliced black olives1 14-ounce can kidney beans1 cup grated cheddar or jack cheese1/4 cup water (delete if using tofu)1 pound package cornbread mix... read more

• Created on 12/12/08 by Mothering Editorial

Serve this easy-to-make, kid-pleasing dish heaped atop mounds of rice. It's a perfect blend of carbohydrates, vitamin-rich vegetables, and protein to fuel active bodies. Use any combination of vegetables. Wheat-free, dairy-free.Teriyaki Sauce: 1/3 cup wheat-free tamari soy sauce2-3 tablespoons honey1 tablespoon brown sugar1 small clove garlic, minced1/2 cup waterChicken:1 pound of chicken breast, boneless, skinless1/2 head green cabbage, shredded1 carrot, diagonally sliced1/2 medium onion, cut into chunks2-3 tablespoons high-oleic safflower or peanut oil2-3 teaspoons... read more

• Created on 12/12/08 by Mothering Editorial

1 pound firm tofu1/2 cup fine bread or cracker crumbs3 tablespoons sesame seeds1 tablespoon nutritional yeast1/4 teaspoon paprika1/2 teaspoon powdered kelp3 tablespoons olive oil or 1 egg, beatenEasy Tartar Sauce:1/4 cup mayonnaise2 tablespoons sweet pickle relish or chopped sweet picklesPlace tofu in shallow pan. Press out water by placing a weighted cutting board on tofu. Let tofu sit 15 to 30 minutes. Drain water. In a pie plate or shallow bowl, combine crumbs, seeds, nutritional yeast flakes, paprika, and kelp. Turn block of tofu on its side, and cut tofu... read more

• Created on 12/12/08 by Mothering Editorial

By Cathe Olson This is one of my family’s very favorite dinners. Try it with other beans too.Filling:1 tablespoon olive oil1 onion, diced2 cloves garlic, minced2 carrots, diced2 cups cabbage, broccoli, or kale, finely chopped1/2 cup water, vegetable stock, or lentil cooking water2 cups cooked lentils1 cup peas (fresh or frozen)1 cup corn (fresh or frozen)1 tablespoon soy sauceCrust::4 medium potatoes, peeled and cubed1/3 to 1/2 cup milk (dairy or nondairy)1 tablespoon miso2 tablespoons minced fresh parsleyPaprikaPreheat oven to 400ºF. Heat oil in large skillet over... read more

• Created on 12/12/08 by Mothering Editorial

The healthy benefits of a spinach salad flavored with unique, Asian-inspired flair.1 cup canola oil1/4 cup red wine vinegar1/4 cup brown sugar (or less, to taste) 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1 medium onion, finely chopped 1 package baby spinach, washed and dried 1 package fresh bean sprouts, washed and drained 6 slices bacon, cooked and crumbed 3 hard boiled eggs, slicedMix canola oil, vinegar, brown sugar, Worcestershire sauce, salt, and onion in blender, blend one minute. Set aside. Toss spinach and bean sprouts in medium size bowl. Sprinkle... read more

• Created on 12/12/08 by Mothering Editorial

By Cynthia Lair. Visit Cynthia's website, Cookus Interruptus, for more wholesome recipes for the family. I have taught a class called "Whole Foods Salads" many times and Asian Noodle Salad is often the favorite dish. You can create a most impressive meal by serving this with cooked beets and a leafy green salad. Nutritionally impressive too!Salad: 1 8-ounce package soba noodles 1/4 cup chopped cilantro leaves 1/4 cup toasted sesame seeds Dressing: 2 tablespoons toasted sesame oil 3 tablespoons tamari or shoyu 3 tablespoons balsamic vinegar 1 tablespoon maple syrup 1... read more

• Created on 12/12/08 by Mothering Editorial

By Peggy O'Mara A classic favorite salad.1 ½ tsp salt ½ tsp dry mustard powder Black pepper to taste Dash of cayenne or chili powder Few drops of Worcestershire sauce The juice of one lemon6 Tablespoons olive oil 2 to 3 garlic cloves½ tin anchovies (optional) 1 raw egg (optional) Adjust dressing to tasteWash one head of Romaine lettuce. Dry well. Sauté cut up cubes of 2 to 4 slices of French bread (or bread of your choice) in butter, salt, pepper and pressed garlic. Set aside.Dressing: Mix ingredients in a blender. Pour blended dressing on salad. Add croutons and 2 to 3... read more

• Created on 12/12/08 by Mothering Editorial

The amounts are approximate as it is best to make this according to your taste.2 cups kidney beans 1/2 to 1 cup chopped celery3-6 tablespoons mayonnaise or vegenaise (use as much as needed to make a moist and creamy consistency) 3 tablespoons or more sweet relish or chopped sweet pickles 1-tablespoon lemonsalt and pepper to taste Optional: 1 chopped hard-boiled egg Optional: 1 diced garlic gloveMix well and garnish with paprika, cayenne, or red chili powder. read more

• Created on 12/12/08 by Mothering Editorial

Cathe OlsonThis salad will keep in the refrigerator for several days and is perfect for a lunch or snack.2 cups cooked garbanzo beans1 large carrot, shredded2 cups cooked brown rice1/4 cup minced parsley1 tablespoon light miso1 tablespoon tahini3 tablespoons lemon juice (1 small lemon)1/4 cup bean cooking water or plain water1 clove garlic, peeled and chopped1/3 cup fresh peppermint leavesPlace garbanzo beans, carrot, brown rice, and parsley in large bowl. Puree dressing ingredients together in blender. Pour over salad and toss until evenly coated. Chill at least one... read more

• Created on 12/12/08 by Mothering Editorial

2 large avocados2 pounds of tomatoes2 pounds of papaya2 small red onionsCider vinegar to tasteJuice of two lemonsSalt to tastePepper to tasteIn a large bowl combine avocado, tomato, papaya, and onion. In a small bowl whisk together vinegar, olive oil, and lemon juice. Pour over avocado mixture. Taste and season with salt and pepper. Serve immediately, or chill and bring back to room temperature before serving. read more