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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.

Video - Homemade Applesauce

Homemade Applesauce from Cookus Interruptus   Grab a bag of organic apples from your local whole food seller and try this delicious applesauce recipe! Get full information and comments on this video at the Cookus Interruptus website.   read more

Valentine's Day Pretzels

French Bean Casserole

  2 pounds fresh string beans, cut French style (lengthwise)   2 cups sweet onions, thinly sliced 2 tablespoons butter 1 tablespoons flour 1/2 teaspoon crushed basil 1-2 thinly sliced tomatoes 1/3 cup bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons melted butter   Preheat oven to 350°F. Cook beans. Sauté onions in butter until tender, then stir in flour. Layer half of onions and half of beans in 1 1/2-quart casserole. Sprinkle with basil, top with remaining onions and beans. Top with tomato slices, bread crumbs, cheese, and melted butter. Bake 25... read more

Vegan Pumpkin Nog

  With the holidays quickly approaching, this nog is a tasty treat without the dairy.   1 can pumpkin puree   4 cups vanilla rice milk 1 cup vanilla flavored rice milk ice cream 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg   Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, and nutmeg in a blender, and blend until smooth. Add additional milk for a thinner consistency.   read more

Pumpkin Bread

  This moist, flavorful bread is perfect for autumn or winter. Vary the sweetener to your taste. The lesser amount of maple syrup makes a bread that goes well with soup or salad; the greater amount of sweetener makes it more of a dessert.   2 eggs   1/3 to 1/2 cup maple syrup 1 1/4 cups mashed cooked pumpkin 1/2 cup oil 1 teaspoon baking soda 1/4 cup plain yogurt or buttermilk 1 3/4 cups plus 2 tablespoons whole wheat or spelt flour 1 1/2 teaspoons pumpkin pie spice 1/2 cup chopped walnuts   Preheat oven to 325 degrees. Oil a loaf pan or 8-inch square... read more

Corn and Red Lentil Soup

  1 tablespoon olive oil   2 cups onions, chopped 1 teaspoon ground cumin 1 cup red lentils, dried 5 cups water 2 tablespoons wine vinegar 15 sun-dried tomato halves, minced 1 medium zucchini, sliced 2 cups corn, fresh or frozen 1 cup pasta shells or elbows, uncooked 1 tablespoon white miso Pinch cayenne pepper 1 tablespoons tamari, low-sodium   Heat oil in a large soup kettle over medium heat. Saute onions and cumin until onions are soft and translucent. Add lentils, water, vinegar and sun-dried tomatoes. Cover and bring to a boil. Reduce heat and... read more

Better Butter Biscuits

  A classic Southern staple that pairs beautifully with so many foods.   2 cups sifted flour   3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup unsalted butter 3/4 cup milk   Preheat oven for 425 degrees.     Sift together the flour, baking powder and salt. Cut in cold butter with pastry blender (or two knives). Add milk all at once. Stir until a soft ball is formed. On a lightly floured surface knead dough for 3 minutes. Roll dough to measure 1/2 inch thickness. Cut circles with a floured glass or biscuit cutter. Put on ungreased baking sheet and bake... read more

Pumpkin Tart with Pecan Crust

  Few things are more appropriate for the holiday season than pumpkin. Combine it with pecans and you have a tasty fall treat.   Ingredients to make crust:   3/4 cup pecan halves 3/4 cup rolled oats 3/4 cup whole wheat pastry flour 1/2 teaspoon ground cinnamon 1 pinch salt 1/4 cup vegetable oil 3 tablespoons real maple syrup Ingredients to make filling: 1 cup soy milk 1/4 cup arrowroot powder 1 (15 ounce) can pumpkin puree 1/2 cup real maple syrup 1 tablespoon grated fresh ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon freshly... read more

Easy Holiday Egg Nog

    1-cup organic milk   1 raw egg* 1 Tablespoon honey (never serve honey to a baby under 1 year old) Grated fresh nutmeg to taste.   Mix all ingredients (except nutmeg) in a blender. Chill well. Garnish with freshly grated nutmeg before serving. Make as much as you like. Just keep the same proportions. For each cup of milk you use, use 1 egg and 1 tablespoon honey.   *If you are uncomfortable using raw egg, you can use prepared frozen egg batter or egg substitute.   Vegan? Try our vegan pumpkin nog!  read more

Spiced Sweet Potatoes with Apple & Kale

Recipe by Cynthia Lair of Cookus Interruptus    Loved the comment we got last week regarding this dish:   “I have made dozens of recipes from your site and they always turn out great, but this might actually be the best thing I’ve ever eaten. I had it for lunch today with some toasted pecans on top for protein. It was totally incredible.” ~Rebecca Hip hip hooray, brightly colored vegetables!  Roasting sweet potatoes makes them super sweet.  Combining apples and kale is divine.  Put them together and what can we say?  Fabulous vegetable dish coming your way. Perfect... read more

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