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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.

Fruit Crisp

A traditional fruit crisp recipe. Quick and easy, this is a favored dish for hoildays and picnic desserts.1/3 cup butter 1/2 cup flour1/2 cup oats 1/2 teaspoon cinnamon 1/2 cup brown sugarPreheat oven to 375. Crust: Cut butter into flour Mix in remaining dry ingredients. Line bottom of baking pan with unpeeled fresh fruit, top with crust. Bake for 30 minutes. read more

Vegan Pumpkin Pie

By member, Chanley A delicious non-soy pumpkin pie recipe you will make again and again.Using your favorite pumpkin pie recipe: Substitute coconut milk for evaporated milk, substitute eggs with egg replacer, use honey in place of sugar, and add two tbsps of arrowroot powder. For the crust, substitute coconut oil or palm oil shortening for butter. read more

Chocolate-dipped Coconut Macaroons

These are fun to make and delicious, to boot. Optionally wheat-free, dairy-free.2 1/2 cups shredded unsweetened coconut2 tablespoons whole-wheat pastry flour or almond meal6 tablespoons maple syrup1/2 teaspoon almond extract1/8 teaspoon sea salt1 egg white, whipped to stiff peaks 2 ounces semisweet baking chocolatePreheat oven to 350 F. Grease a cookie sheet or line with parchment paper. In a large bowl, combine coconut and flour. In a separate bowl, whisk together syrup, ?extract, and salt. Pour liquid ingredients into dry ingredients and stir well until you have a... read more

Carob Layer Cake

My daughter, Emily, wanted a chocolate cake for her 3-year-old birthday party. Since I try to avoid giving her foods containing caffeine, I baked this cake instead. It was a huge hit with the kids and adults.1 cup whole wheat or spelt flour1 1/4 cups whole wheat pastry flour 1 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup carob powder 1/4 teaspoon ground nutmeg 1/2 cup melted butter or corn oil 2/3 cup water 1 1/4 cups maple syrup, agave nectar, brown rice syrup, or honey 1 tablespoon apple cider or brown rice vinegar 2 teaspoons vanilla extract 2 eggs, separated... read more

Pound Cake

By Peggy O'Mara Since my children were babies, I've been making pound cake the day before Christmas. I've made this recipe with many different kinds of flour—from whole wheat berries I grind myself to spelt and gluten-free flours. It always works.2 cups sifted flour3/4 teaspoon tartrate baking powder1/4 teaspoon vegetable salt1/4 teaspoon mace1 cup butter2 teaspoons grated lemon rind1 1/2 teaspoons vanilla extract1/2 teaspoon almond extract1 cup plus 2 tablespoons brown sugar4 well-beaten eggsPreheat oven to 325 degrees F. Line a 9-by-12-inch pan with parchament paper... read more

Bright Red Jello

No artificial colors or flavors in this classic kid favorite!Dissolve 2 packages unflavored gelatin1 cup boiling water 3 cups cranberry juice (or you can use part cranberry, part apple for a sweeter but less bright red result)Dissolve gelatin into  boiling water Stir thoroughly, until all signs of granulation are gone.Stir in  cranberry juice.Chill for at least an hour, or until firm. read more

Blueberry-Mango Soup

Looking for something different to serve for dessert? Try this soup – it is very impressive and quite easy.6 cups blueberries (fresh or frozen)2 cups diced mango½ cup sugar2 Tbsp lime juice1 tsp cardamom OR cinnamon1 cup apple juice In a saucepan, combine blueberries, sugar, lime juice, and cardamom. Over medium-high heat, bring mixture to a boil; cook and stir until sugar dissolves, about 7 minutes. Transfer to a blender and purée until completely smooth. Stir in apple juice and chill in refrigerator until serving. Serve in martini or margarita glasses, garnished with a... read more

Pecan Pie

By Cathe Olson Treat yourself to this luscious dessert. It supplies protein, vitamins, minerals, and good fats. Eat it with a dollop or whipped cream or whipped tofu cream.1 (8- or 9-inch) Pie Crust3/4 cup pecan halves3 eggs 1/4 cup unsalted butter or coconut oil, melted1/4 cup blackstrap molasses1/2 cup maple syrup, honey, or brown rice syrup1 teaspoon vanilla extractFew drops brown rice vinegar3/4 cup chopped pecansPreheat oven to 350ºF. Roll out pie crust and place in 8- or 9-inch pie pan. Place pecan halves in pie crust, rounded side up. Beat together ... read more

Black Bean Brownies

By Cathe Olson I cannot take credit for the idea of using black beans in brownies. The original recipe was from "The Brilliant Bean" by Sally and Martin Stone. However, I have modified it to use half the amount of butter, maple syrup for sugar, and grain coffee substitute instead of real coffee. Even with these changes, this is a rich, moist, fudgy brownie that is sure to satisfy your chocolate craving. Best of all, you can feel good that you are getting lots of calcium and protein from the beans and eggs. There is no flour in this recipe either for those on a... read more

Tomato Basil Sauce

This creamy, non-dairy tomato sauce is great over pasta - or if you want a low-carb dinner, serve it over spagetti squash.1 28-ounce can diced or pureed tomatoes 3 tablespoons tahini 1 tablespoon nutritional yeast flakes 2 cloves garlic handful fresh basil leaves (or 2 teaspoons dried basil) 1 teaspoon oregano (or 1 tablespoon fresh) 1/2 teaspoon salt black pepper to taste Puree all ingredients together in blender. Simmer over low heat 5 to 10 minutes. Yield: About 4 cups read more

Mothering › Recipes