• Last updated 7/15/09 by Mothering Editorial

This hummus recipe has a wonderful taste—just the ticket for special occasions. 2-15 ounce cans chickpeas, drained 1 large red pepper 1 tablespoon fresh rosemary, chopped6 tablespoons tahini 3 whole lemons, juice only 1/2 teaspoon salt 1/2 teaspoon black pepper1 tablespoon soy sauce 2 teaspoons cumin 1/2 cup olive oil1 dash cayenne Rinse chickpeas and place in a saucepan covered with water. Bring to a boil and simmer 30-60 minutes, adding more water if necessary. Drain. Slice red pepper, take out seeds, roast under broiler until skin is turning black, 3-6 minutes. Place... read more

• Last updated 6/25/09 by Mothering Editorial

One clove of garlic, choppedOne medium onion, choppedFour medium-sized zucchinis, thinly slicedOne can of drained whole kernel corn Four ounces of canned green chile Heat two Tablespoons of oil in skillet. Chop the garlic and onion. Sauté in oil. Thinly slice four medium-sized zucchini and add to onion in skillet. Cover and let simmer until zucchini are cooked and soft. Add canned corn or an equivalent amount of fresh corn off the cob. Add four ounces of canned green chile or chopped fresh chile to mixture. Cover again and simmer for 15 minutes or so. Salt... read more

• Last updated 7/1/09 by Mothering Editorial

This is a recipe that my children and their friends loved growing up and still request. It's a main dish in itself or can accompany a meat main dish. I like to serve it with buttered carrots (add a dash of cinnamon) and a lettuce salad with cucumbers. The secret of the dish is to use enough liquid and cook the dish long enough so that the potatoes are soft, but still moist and a bit crispy around the edges. 6 to 8 potatoes. flourbuttercheese, (jack or colby)saltpepperMilk (or non-dairy milk)Preheat the oven to 450 degrees Grease a rectangular or large oval baking pan ... read more

• Last updated 6/21/09 by Mothering Editorial

This is great topped with some red onions and a big handful of sprouts!2 tablespoons butter or oil1 chopped onion2 garlic cloves, minced1 fresh jalapeno, minced*or 1 tablespoon canned diced green chilies, or more to taste* (optional)1 red bell pepper, diced2 diced celery stalks, with leaves2 diced zucchini1 sweet potato, diced1 t ground cumin1 t dried oregano6 cups vegetable stock (or water)1/2 cup quinoa, rinsed & drained (I like the red quinoa best, it makes it look pretty!)freshly ground black pepper, to tastea dash of cayenne pepper *optional1/2 cup peanut butter, no... read more

• Last updated 8/24/12 by Mothering Editorial

By Cheryl Tallman and Joan Ahlers With just a couple minutes of preparation, you can turn a simple cantaloupe into a fanstastic galactic treat. Add a piece of whole wheat toast and this recipe becomes a terrific meal to start the day.1 medium sized cantaloupe1 2/3 cups of large curd cottage cheese1 Tbsp ground almonds, shredded coconut, or raisins (or a mixture)Drizzle of honeyUsing a large, sharp knife, cut the cantaloupe crosswise into rings. Trim off the rind and scoop out the seeds. Place each ring on a plate and carefully cut the ring into bite-sized pieces while... read more

• Last updated 8/13/09 by Mothering Editorial

An easy greens dish to make on a cold winter day.1 stick of butter4 chopped scallions 4 chopped cloves of garlic 2 teaspoons sweet paprika 2 teaspoons cumin ½ teaspoon cayenne 1 tablespoon parsley 1 tablespoon cilantro ½ teaspoon mint leaves ½ teaspoon salt Steam your favorite combo of greens: spinach, beet tops, kale (discard the stem as it is bitter), red chard, collards, etc. Steam until just soft and drain well. Mix greens with spicy butter in a serving bowl. read more

• Last updated 10/27/10 by Mothering Editorial

1 cup butter1 cup honey or sugar4 egg yolks¼ cup rice, soy or cow's milk 3 ½ cup spelt flour 2 tsp. baking powder ½ tsp. salt 1 tsp. maceReheat oven to 350 degrees. Add salt, baking powder and mace to flour. Set aside. Cream butter. Add sugar or honey in thirds to the butter and cream after each addition. Add half of the egg yolks at a time and cream after each addition. Fold the dry ingredients into the butter mixture. Add milk and mix into a ball. Cover with waxed paper and refrigerate overnight or for at least 2 hours. Roll out with a rolling pin between two... read more

• Last updated 7/21/09 by Mothering Editorial

By Peggy O'Mara These veggies will warm the coldest of winter evenings.2 leeks whole (clean well)2 potatoes peeled and thickly sliced2 carrots peeled, break in half if large2 to 3 baby bok choy½ head of red cabbageSoy sauceSesame seedsPreheat oven to 400 degrees. Butter a rectangular baking pan Layer vegetables in the pan, but don't overcrowd. Dribble olive oil lightly over the vegetables. Sprinkle with salt, pepper, and red chili powder. Pour 1 cup of water in the bottom of the pan. Bake for 30 minutes. Serve with a sprinkling of soy sauce and sesame seeds. This dish... read more

• Last updated 7/15/09 by Mothering Editorial

By Jill Robins Dry Ingredients:1 1/4 cup oat flakes (old fashioned)1 cup oat flour1/2 cup sugar1/3 cup brown sugar (tightly packed)1 Tbsp tapioca starch1 tsp baking powder1/2 tsp cream of tarter1/2 tsp saltWet Ingredients:1/2 cup canola (or safflower) oil 2 Tbsp apple sauce2 Tbsp water1 Tbsp maple syrup (preferably grade B)1 Tbsp molasses1/2 tsp vanilla extractAdditional Ingredients:1/2 cup raisins (small size)Preheat oven to 350°F. Oil large cookie sheet. Mix dry ingredients with fork. Add raisins, mix, and set aside.Put wet ingredients into a bowl. Beat with a fork... read more

• Last updated 6/29/09 by Mothering Editorial

These nutritious, brown rice flour cookies, filled with coconut and grated carrot, are vegan delights your whole family will love.2 cups grated coconut, slightly roasted2 cups finely grated carrot1 1/2 cups brown rice flour (grind 1 cup of brown rice to get 1 1/2 cups ground)1/4 cup oil of your choice1 cup brown rice syrup1/4 cup fresh orange juice1 tsp vanilla Zest of one small orangeCombine all ingredients together. Form balls with a scoop or drop rounded spoonfuls onto baking sheet (preferably lined with baking paper). Bake at 375 F for 15-20 minutes. read more