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Recipes

From baby foods to snacks for teens, find mealtime inspiration from our community cooks.

578 recipe submissions by the Mothering community.

Whole Grain Pretzels

Whole Grain Sesame Pretzels  By Cathe Olson Your children will have fun shaping these soft pretzels.2 cups whole wheat, spelt or rye flour 1 teaspoon active dry yeast 3/4 teaspoon sea salt 3/4 cup milk (dairy or non-dairy) 1 tablespoon honey or brown rice syrup 2 quarts boiling water 2 tablespoons salt 1/4 cup sesame seeds In large bowl, mix 1 cup of the flour with yeast and salt. Heat milk and sweetener over low heat until warm but not hot and add to flour mixture. Beat vigorously for 3 minutes. Stir in remaining flour. On wet surface with wet hands,... read more

Gently Spiced Fried Tofu

This tofu dish adds just enough spice to perk up your next meal.1 package(16 ounces) extra-firm tofu, drained and pressed 2 cups vegetable broth 3 tablespoons vegetable oil 1/2 cup all-purpose flour 3 tablespoons nutritional yeast 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon sage 1/2 teaspoon cayenne pepper Cut tofu into 1/2-inch wide sticks. Place in a medium bowl, and cover with the broth. Set aside to soak. Meanwhile, stir together flour, yeast, salt, pepper, sage, and cayenne in a separate bowl. Warm oil in a large skillet over medium-high... read more

Chicken Noodle Soup

Simple and delicious, this soup was the favorite pre-game meal of my daughter's soccer team. I use the chicken breast from making the stock to complete the soup. Any size noodle works, but my favorite is organic ribbons. I often add bok choy to increase the nutritional benefits. Any dark green vegetable can be substituted, or you can omit this ingredient altogether.1 tablespoon butter1 onion, chopped1 clove garlic, minced1 carrot, sliced1 stalk celery, diced5 leaves bok choy (optional)1 1/2 quarts chicken stock1 1/2 cups cooked chicken, cut into bite-size pieces2 cups... read more

Cabbage Soup

Made of eight different vegetables, not just cabbage, this soup tastes amazing and pleases diners young and old!1 lb ground beef 1 medium onion 1 cup diced celery1/2 green pepper chopped2 tablespoons canola oil 2 teaspoons salt2 tablespoons sugar 1/4 teaspoons pepper1/2 teaspoon paprika1 28 oz can whole tomatoes chopped 1 5 1/2 oz can tomato paste4 cups water 2 beef bullion cubes 3 tablespoons finely chopped fresh parsley2 cups raw potatoes diced in small squares (peeled) 1 cup raw carrots diced 1/2 of a head of cabbage finely chopped Optional: chili pepper to tasteIn a... read more

Tempeh Burgers

By Cathe Olson These are the easiest, most delicious veggie burgers I have ever had. My family doesn’t normally like tempeh, but they love these.1/4 cup chopped onion1 clove garlic, minced1 slice dry bread, crumbled or 1/2 cup breadcrumbs8 ounces tempeh, crumbled1 egg2 tablespoons tomato sauce or marinara sauceIf you have a food processor, use it to mince the onion and garlic. Add bread and grind to crumbs. Add remaining ingredients and pulse until combined. If you don’t have a food processor, place all ingredients in a bowl and mix well with your... read more

Cold Tomato Soup

 This soup has a very delicate flavor so adjust the seasonings at the end. Refrigerate and served chilled and garnish with chopped, fresh parsley. This soup is also great hot.12 oz. Tomato paste or 16 oz. Tomato puree 1-cup cream or sour cream 2 Tablespoons honey 1 Tablespoon lemon juice 1 Tablespoon Worcestershire sauce¼ cup butter¼ cup cognac (optional) 1-teaspoon basil chopped very finely Salt and pepper to taste ½ cup chopped tomatoes (optional for a chunkier soup)Start with 1½ quart of either plain water or garlic broth. To make garlic broth, simply simmer a head of... read more

Daikon, Chinese Cabbage and Tofu Soup

7 cups chicken stock3/4 lb. daikon radish, peeled and cut into 1/2 inch cubes4 1/4-inch slices fresh gingersea salt1/2 lb. Chinese cabbage, cored and coarsely chopped1/2 lb. soft tofu, slicedchopped cilantro, green onions, chilies and fresh lime wedges if desired# a few drops of sesame oil, if desiredIn a large pot, bring the chicken stock, daikon and ginger to a boil. Season lightly with salt. Turn down to a simmer and cook for 20-30 minutes until the daikon is tender. Add the cabbage, return to a boil and cook for 5 minutes. Add the tofu and heat through. Adjust the... read more

Creamy Carrot Soup

By Cathe Olson My daughters call this 'Smoothie Soup' since it is finished in the blender. They like to drink it warm out of a cup. This soup is delicious with a sandwich or toast.1 pound carrots, cut into thick slices (about 3 1/2 cups)1 clove garlicchopped 1/4 onionchopped 1/4 strip kombu sea vegetable 3 cups water2 teaspoons Bragg Liquid Aminos1 tablespoon tahini or peanut butter2 teaspoons miso4 ounces tofu (optional) 1 tablespoon minced fresh dill or 1 teaspoon dried 1/4 cup minced fresh parsley Place carrots, garlic, onion, sea vegetables, and water in medium-size ... read more

Five Star French Onion Soup

3 lb onion, peeled1/2 cup butter1 1/2 tsp pepper, black2 tbs paprika1 bay leaf3/4 cup flour3 quart beef bouillon1 cup white grape juice2 tsp salt1/2 lb Swiss cheeseFrench breadSlice onions, 1/8 inch thick. Melt butter, place onions in it, saute slowly for 1-2 minutes in a large soup pot. Add all other ingredients except bouillon, wine and salt, saute over low heat 10 minutes more. Add bouillon and juice and simmer 2 hours. Adjust color to a brown with caramel coloring or liquid browning sauce. Season to taste with salt. Put in refrigerator overnight.To serve: Heat soup.... read more

Cream of Watercress Soup

This light, lemony soup is low in carbs but high in vitamins and minerals.2 tablespoons butter or olive oil 2 tablespoons flour (any kind) 2 cups chicken or vegetable stock 1 bunch watercress, chopped (about 4 cups) 1/2 cup raw cashews 1 1/2 cups water1 tablespoon lemon juice Sea salt and black pepper to tasteHeat butter or olive oil in pan over medium heat. Stir in flour. Add stock and watercress. Cover and cook 5 to 10 minutes, or until watercress is wilted. Place cashews in blender and grind to powder. Add water and lemon juice. Puree until smooth.... read more

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