Dehydrated and Delicious: Vinegar Potato Chips

PotatoesDry

DehydratedChips

Since we got our dehydrator, I’ve been trying to figure out a way to make dehydrated potato chips so we don’t need to fry them. Let’s face it, the baked ones just aren’t as crispy or delicious. You can’t just dehydrate raw potatoes because they won’t taste like potato chips and raw potatoes can cause your stomach to get upset. Definitely don’t risk it with green potatoes since they contain toxic solanine.

But, when I came across this delicious-sounding Salt and Vinegar Broiled Fingerling Potatoes on Pinterest, I decided I could alter the recipe a bit to make crispy, dehydrated chips. If you don’t have a dehydrator, follow the original recipe and I’m sure that makes delicious broiled potatoes.

But, if you have one, here’s what I did. Slice the fingerling potatoes as thin as possible, lengthwise. Place the potatoes in 6 cups of liquid (I used 2 cups of vinegar and 4 cups of water so the kids could still eat the chips…they’re not big on tangy). Bring to a boil and let boil for 10-15 minutes, until the potatoes are softened but still hold their shape. Then line all the chips in the dehydrator.

Get tiny hands to help you with lining up the potatoes. They think it’s great fun.  Dehydrate at 135F for 20-24 hours, depending on potato thickness.

They come out so incredibly crispy and delicious. They remind me a bit of kettle-cooked chips.

DehydratedChips

 

Vinegar Potato Chips

Ingredients

2 pounds fingerling potatoes, thinly sliced

2 cups vinegar

4 cups water

kosher salt, to taste

Instructions

Place potatoes and liquids in a pot and boil for about 12 minutes.

Toss in a bit of kosher kosher salt.

Run in dehydrator for about 12 hours at 125F.
 

 

Peanut Butter Stuffed Potatoes

OK, I know these sound weird. Who stuffs their potatoes with peanut butter. But, if you’re a long-time reader, you may remember Bug, our 3-year-old, HATES potatoes with a bizarre inexplicable passion. Now, there could definitely be worse things to hate. I don’t begrudge her the lack of this one starch. But, you know, they show up in our CSA box and sometimes I’d like her to eat them along with the rest of us.

She LOVES peanut butter. A lot. So, when I happened across a recipe in one of my old cookbooks, the vegetable volume of Favorite Recipes of America, for Peanut Butter Stuffed Potatoes, I knew I had to give it a shot. This was months ago, back when I first acquired the books. They’re kind of like twice-baked potatoes but stuffed with peanut butter and butter instead of cheese and such.

I haven’t been able to push past the weirdness of it until now. But, now that we’ve tried them, I wish I could’ve convinced myself sooner! They sound weird, but since there’s only a couple of tablespoons of peanut butter spread throughout 3 large potatoes, it’s actually pretty subtle and delicious! Try it, especially for little ones, I think you’ll love it, too.

I used my KitchenAid Hand Blender to mix these babies up and it was so quick and easy. I love how handy that tool is! (You still have a few days to win your own!) With the organic peanut butter shortage, you may want to try your own homemade nut butter blend. Check out my article over at Organic Authority to learn how: Organic Peanut Butter Recalled, Try These DIY Substitutes.

 

Peanut Butter Stuffed Potatoes

Ingredients

3 large baking potatoes, baked
2 Tablespoons peanut butter
3 Tablespoons coconut oil (or butter)
salt and pepper, to taste

Method

Cut potatoes in half. Scoop out potato centers. Mix with peanut butter and coconut oil and fill potatoes.
Bake for 30-45 minutes until tender. Salt and pepper to taste.

The Results

Wow. These were surprisingly tasty. Now I don’t really know why the weirdness bothered me so much. After all, peanut butter sauce is great on noodles, so why not peanut butter in potatoes. I think the kids pretty much just ate the stuffing out of the middle, so I may just do peanut butter mashed potatoe for them in the future. But I loved it as-is.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.

Sesame Hasselback Potatoes, Sweet and Salty #vegan

Hasselback Potatoes

Hasselback Potatoes

I have no idea why they’re called Hasselback potatoes*…but they look really cool! And, since today’s VeganMoFo Iron Chef theme is Potatoes and Sesame, I decided to try my hand at Hasselback potatoes with my three varieties of CSA box potatoes.

I have, on-hand: Purple, Creamer and Sweet Potatoes. So, purple, white and orange. Pretty, right?

Here’s a traditional Hasselback recipe. For the creamer potatoes, I went from my memory of Hasselbacks (I’ve only seen them on Pinterest), but veganized with coconut oil in lieu of butter and “cheeze” dipping sauce in lieu of sour cream. Yum!

For the pretty purple ones, I Asianized them. I went with coconut and sesame oil as well as a Thai dipping sauce adapted from this dipping sauce, made with my handy cubes of Vegan fish sauce. Mmm….the kids loved these because they were so pretty. And, let’s be honest, it’s a ton of fun to pull the little slices apart. Even my daughter who hates potatoes tried the purple ones and pulled several potato slices apart. Minutes of entertainment.

For the sweet potatoes, I went with a pumpkin pie spice and sucanat (brown sugar could be substituted) topping along with the coconut oil. And, of course, all three varieties were topped with crunchy delicious sesame seeds. Mmm…

*After I typed that, of course, I had to know. Apparently they’re named after the Stockholm restaurant from which they originated.

Sesame Hasselback Potatoes

Ingredients

Potatoes (creamer, purple and sweet)
coconut oil, spread between slices of all potatoes
minced garlic
kosher salt
“cheez” dipping sauce
sesame seeds
sesame oil
kosher salt
sesame seeds
Thai dipping sauce
sucanat (or brown sugar)
pumpkin pie spice
sesame seeds
Maple syrup dipping sauce

Instructions

Preheat oven to 350.
Slice potatoes and fan out. Coat potatoes with toppings as desired.
Serve with dipping sauces.

The Results

Goose loved the purple and orange potatoes. I loved the purple and the creamers best. Bug, the potato hater, took one bite each of the purple and orange and avoided the white like the plague. But, hey, those two bites of potato are probably the first she’s had in a year. So that’s a tiny little win. Calling them accordion potatoes is much better for the kids, and the accordions fit perfectly in the oblong section of their lunch boxes, so little Goose will get these in her vegan lunch box, some day.

My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! Thanks a million, we look forward to blogging with you!


The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

This post is shared at·Mouthwatering MondaysMy Meatless MondaysMelt in Your Mouth MondayCravingsJust Another Meatless MondayHomemaker MondayMeatless MondaysMingle MondayMangia MondayMade By You Mondays and Monday Mania.

This Week’s Cravings: Creamy Thermos Potato Soup #veganmofo

Potato Soup

Potato Soup

This Week’s Cravings I’m sharing Creamy Vegan Potato Soup perfect for a lunch box thermos on chilly days. And it’s so simple to make you’ll kick yourself for not making creamy potato soup more often.

Creamy Thermos Potato Soup

Ingredients

4 cups cubed baked potatoes
1 cup red onion, caramelized
3 cups vegetable broth
salt and pepper to taste

Instructions

Mix all ingredients together, heat over medium-high heat for about 15 minutes.
Freeze extra soup in muffin tins for serving-sized portions.

 

The Results

Yummy! So incredibly simple and you can really make it your own (or your kids’ own) by adding your favorite toppings and mix-ins!

My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.


This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Secret Recipe Club: Mustard and Garlic Roasted Potatoes #vegan #veganMoFo

Today for This Week’s Cravings I’m sharing Mustard and Garlic Roasted Potatoes from Haggis and the Herring. Unfortunately, this recipe came to me for an extraordinarily sad reason. Haggis’ writer, Daniel Saraga passed away suddenly and several of us in his group for the Secret Recipe Club are doing tribute posts to honor his memory.

I had the wonderful privilege of cooking from Daniel’s site for SRC previously and it was one of my all-time favorites. We immensely enjoyed Daniel’s Baked Potato Ball Curry and the kids loved the Indian tater tots we’ve eaten since.

So today, I chose another potato dish, a vegan one since today also marks the start of VeganMoFo. These delicious Mustard and Garlic Roasted Potatoes are a delight. I’m up at my mom’s for a visit and the entire extended family loved this dish. The mustard and garlic flavor is subtle, yet manages to add so much to the roasted potatoes. Yum.

Mustard and Garlic Roasted Potatoes

Ingredients

1 1/2 kilos potatoes
1/4 cup olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp minced garlic
1 tbsp dijon mustard

Method
1. Preheat the oven to 400-degrees.
2. Cut the potatoes into 1-inch cubes.
3. Transfer potatoes into a large bowl with the remaining ingredients and toss until well coated.
4. Spread the potatoes out on a large baking sheet in a single layer and roast for 45-60 minutes, turning potatoes every 15-20 minutes.

The Results

Fantastic! Subtle and crispy. Definitely a repeat.

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My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK’S CRAVINGS tabat Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what’s going on.

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.


This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Fresno Potatoes {vegetarian, whole food}

With the exception of our weirdo 3-year-old, this family loves cheesy potatoes. (Bug hates all potatoes except french fries…strange.) So, when I saw this Fresno Potatoes recipe from Alaska from Scratch on ZipList, I made it right away. I’m so glad I did. This recipe is awesome. The major change I made is the “bacon,” for which I swapped in my new favorite, Bacony Quinoa.

Fresno Potatoes

Ingredients

4-6 medium sized Yukon Gold potatoes

1 1/2 cups bacony quinoa

6 green onions, thinly sliced

1 cup milk

1-1/2 cup yogurt or sour cream

2 Tablespoons flour

2 cups shredded cheddar cheese

salt and pepper to taste

1/4 cup breadcrumbs

5 Tablespoons butter, melted

Instructions

Bake or boil potatoes, until fork tender.

Preheat oven to 350.

In a greased 9 x 13 dish, layer half of potato slices, then top with half the bacony quinoa and onions.

Whisk milk into sour cream and flour until smooth. Season with salt and pepper. Spread half the mixture over the potato layer and then sprinkle with half the cheese. Season with salt and pepper. Repeat layers.

Sprinkle breadcrumbs over top and drizzle butter over all. Bake uncovered for 30 minutes until golden and bubbly. Serve hot.

 Adapted from Fresno Potatoes, Alaska from Scratch

Recipe Source: VeggieConverter.com

The Results

Wowza. Fantastic. Even Bug ate a few bites of this one before realizing it was full of potatoes. Lol.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks CookedBake with Bizzy, Hearth and Soul HopSimple Lives ThursdayFrugal Food ThursdayIt’s a KeeperFull Plate ThursdayTastetastic Thursday and Ultimate Recipe Swap.

Baked Potato Ball Curry {Vegetarian, Whole Food}: Secret Recipe Club

Baked Potato Ball Curry | @VeggieConverter vegetarian Indian slowcooker crockpot

For this month’s The Secret Recipe Club, I was assigned an extraordinarily cool site, The Haggis and the Herring. I had a really tough time choosing a recipe after I’d narrowed it down to Aloo Mutter Butter Paneer, Cheese Antojitos and Baked Potato Ball Curry. They all sound wonderful to me, and I had to bring in Mr. Meaty to choose what we’d make since I couldn’t decide myself. He picked Baked Potato Ball Curry, which honestly I think we’ll be calling “Tater Tot Curry” around here. I cannot even believe how delicious the little baked potato balls turned out. I could eat them even without the curry sauce…and believe me, I LOVE curry sauce.

Now, because our 3-year-old, Bug, hates regular potatoes and Mr. Meaty hates sweet potatoes, we actually ended up doing 2/3 regular white Russets and 1/3 sweet potatoes, in separate little potato balls. Both were tasty, but I preferred the Russet variety.

Baked Potato Ball Curry

Ingredients

Kofta:
1 pound potatoes, baked and mashed
2 tablespoons red onions, finely chopped
1 teaspoon chili powder
1/2 teaspoon turmeric
2 Tablespoon cilantro, finely chopped
1/2 teaspoon salt

Curry:
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 cup + 1 cup water
2 Tablespoon oil
2 red onions, finely chopped
6 cloves garlic, minced
2 Tablespoons tomato paste
2 Tablespoons yogurt
1/4 cup cilantro, chopped

Method

For the koftas:
Preheat oven to 375-degrees.

Grease or cover a large baking sheet with parchment paper.

In a bowl, thoroughly mix all ingredients for the kofta.

Roll mixture into 1-inch balls and space evenly on parchment (should be 20-25 balls). I used a melon baller.

Bake for 20-25 minutes, until slightly browned and crispy, then set aside.

For the curry:
Combine chili powder, cayenne, coriander, salt and 1/4 cup water in a small bowl and set aside.

In a deep pan, heat oil on medium-high and fry onions until translucent and browning.

Reduce heat to medium and add garlic. Continue to simmer for 2-3 minutes

Add the spice and water mixture, stirring for two minutes.

Add tomato paste and remaining water, stir and cover.

Let simmer for 10-12 minutes and then remove from heat.

Add yogurt and mix gently.

Arrange koftas in a flat oven-proof dish with a lid and pour curry on top. Garnish with cilantro.

Allow the curry to stand for at least one hour before serving (you can reheat in the oven) to allow the flavors to mingle.

Slow Cooker Version:

Prepare the koftas. Mix remaining ingredients in slow cooker. Once koftas are ready, place those on top of the sauce inside the slow cooker. Cook on LOW for 8 hours.

 Love it? Pin it, please!

Baked Potato Ball Curry | @VeggieConverter vegetarian Indian slowcooker crockpot

Recipe Source: VeggieConverter.com
Recipe adapted from Baked Potato Ball Curry.

The Results
Absolutely heavenly. The girls had theirs without curry sauce and loved them (Bug just the sweet potato tots and Goose liked both). My husband and I loved the whole dish (and I liked the sweet potato tots, too). A definite repeat. Thanks so much to Daniel (and his friend Niya) for the recipe. Fantastic.

Recipe: Baked Potato Ball Curry

Summary: Indian Slow Cooker Baked Potato Ball (Kofta) Curry

Ingredients

  • Baked Potato Ball Curry
  • Ingredients
  • Kofta:
  • 1 pound potatoes, baked and mashed
  • 2 tablespoons red onions, finely chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 2 Tablespoon cilantro, finely chopped
  • 1/2 teaspoon salt
  • Curry:
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 cup + 1 cup water
  • 2 Tablespoon oil
  • 2 red onions, finely chopped
  • 6 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 2 Tablespoons yogurt
  • 1/4 cup cilantro, chopped

Method

  1. For the koftas:
  2. Preheat oven to 375-degrees.
  3. Grease or cover a large baking sheet with parchment paper.
  4. In a bowl, thoroughly mix all ingredients for the kofta.
  5. Roll mixture into 1-inch balls and space evenly on parchment (should be 20-25 balls). I used a melon baller.
  6. Bake for 20-25 minutes, until slightly browned and crispy, then set aside.
  7. For the curry:
  8. Combine chili powder, cayenne, coriander, salt and 1/4 cup water in a small bowl and set aside.
  9. In a deep pan, heat oil on medium-high and fry onions until translucent and browning.
  10. Reduce heat to medium and add garlic. Continue to simmer for 2-3 minutes
  11. Add the spice and water mixture, stirring for two minutes.
  12. Add tomato paste and remaining water, stir and cover.
  13. Let simmer for 10-12 minutes and then remove from heat.
  14. Add yogurt and mix gently.
  15. Arrange koftas in a flat oven-proof dish with a lid and pour curry on top. Garnish with cilantro.
  16. Allow the curry to stand for at least one hour before serving (you can reheat in the oven) to allow the flavors to mingle.
  17. Slow Cooker Version:
  18. Prepare the koftas. Mix remaining ingredients in slow cooker. Once koftas are ready, place those on top of the sauce inside the slow cooker. Cook on LOW for 8 hours.

Copyright © VeggieConverter, LLC.
Recipe by Kristi Arnold.
Microformatting by hRecipe.

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Twice-Baked Potato Casserole {Vegetarian}: This Week’s Cravings {Mother’s Day Brunch}

Today’s This Week’s Cravings theme is MOTHER’S DAY BRUNCH and I’m sharing this freezer-friendly Simple, Crowd-Pleasing Twice-Baked Potato Casserole over at Onceamonthmom.com. This is a great holiday meal without all the fuss of “real” twice-baked potatoes. Not having to stuff those little shells made twice-baked potatoes a much more everyday meal for us.

The Results
The meat-eating husband and I loved this casserole. Honestly, I thought Mr. Meaty would HATE this, since he’s not a fan of the pre-packaged fake bacon and I was using up the last of my store-bought variety on this dish. But to my surprise, he loved it! Score! Goose (our 1 1/2-year-old) loved it, too. So did Bug (3)…that is, until she heard the word “potato” associated with it. She’s decided she hates potatoes, so once she heard that she refused to eat. We spent an extra hour at the table that day. But, if I can trick her into eating it without someone uttering that dreaded P-word, she likes it. Such is life with toddlers, I guess. :)
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My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK’S CRAVINGS tabat Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what’s going on.

This Week’s Cravings Upcoming Linky “THEMES”
Here is a complete list of the past and what’s coming up next on THIS WEEK’S CRAVINGS!

  • May 14: EGG recipes… Casseroles, Egg Dishes, Hard Boiled or Appetizers too!
  • May 21: Memorial Day BBQ “ALL RECIPES WITH BBQ SAUCE or ON THE GRILL”
  • May 28: Share your Favorite CHEESEBURGER recipes!
  • June 4: Breakfast Breads (Doughnuts, Muffins, Biscuits & Coffee Cakes)

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is: MOTHER’S DAY BRUNCH

Please only link recipes with our theme!


This week’s theme is: MOTHER’S DAY BRUNCH

Please only link recipes with our theme!

This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Zesty Oven Fries {Vegan}: Secret Recipe Club

It’s Secret Recipe Club reveal day again and I have an incredible recipe to share today! I don’t normally do this, but this month I selected a previous SRC selection from the blog I received (normally I avoid those since it seems like not paying proper homage to the blog I get assigned). BUT, I absolutely could not resist Amy and Zach’s take on Salt and Pepper Oven Fries over at their blog, What’s Brewing in the Kitchen.

Here’s the part of Amy’s post that convinced me this recipe was the one for me:

“There were lots of great recipes to chose from, but I chose something fairly simple, yet I can never get quite right — oven fries.  Sometimes mine turn out crispy, but sometimes mushy, sometimes burnt even!  I think it’s because I don’t really rely on a recipe, I just wing it hoping it will turn out okay, but it doesn’t always.  So, I figured this was a good chance to follow a recipe, hoping it would give me a foolproof result and it did!  These were crispy and crunchy and delicious!”

Those are my exact sentiments on oven fries! I always just wing them, and sometimes that doesn’t go so well. So, feeling our cooking spirits connecting, I decided to go for the oven fries recipe, in spite of drooling over her Chocolate Whoopie PiesHomemade Corn Tortillas and Asparagus Risotto. I added a bit of cumin and cilantro to Amy’s oven fry recipe, but otherwise stuck to the recipe to minimize possible oven fry disaster!

Zesty Oven Fries
Adapted from Salt and Pepper Oven Fries.
Ingredients

  • 1/2 pound potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 garlic clove, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cilantro

Directions
Preheat the oven to 450 degrees.  On a medium baking sheet, spray or grease to coat the bottom surface.

Cut potatoes into long wedges (I found the smaller the better.  In a medium bowl, toss potato wedges with 1 tablespoon oil.

On prepared baking sheet, lay out potato wedges in a single layer.

Bake for 15 minutes, flip the wedges over and bake for 15 more minutes.  Potatoes should be golden brown and crispy.

When you turn the wedges over, heat the remaining tablespoon oil in a small saucepan over medium heat. Add garlic and cook over medium-low heat until golden, about 4 minutes.
Pour the garlic oil over the wedges, adding in the salt, pepper, cumin and cilantro.  Toss to coat and serve.

The Results
Holy potatoes these are incredible! And they came out perfectly. I texted my husband almost immediately to celebrate the awesomeness of these oven fries. That’s how good they were. Thank you so much Amy for pointing me to these delicious treats. I’ll be using this recipe for years to come.

This post is shared at·Tuesdays at the Table, Tuesday Night Supper ClubSlightly Indulgent TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.

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Potato Kale Soup {Vegan}: This Week’s Cravings {COMFORT FOOD}

Welcome HuffPost readers! Learn more about ME & check out the current Giveaway!

January is lovely, wonderful National Soup Month (in case you can’t tell, soup is one of my absolute favorite types of meals). Bug (our nearly 3-year-old) recently decided she is far too big for naps, so she’s become my big kitchen helper.

She was so excited to pull the the kale leaves off all of the stems and place them in our veggie scrap bag for our Easy Slow Cooker Vegetable Broth that she wanted to put the veggies in, too! We had such a great time making this recipe, which is a favorite for my husband and I from the early days of our marriage. It’s the first vegetarian recipe that I made for him from scratch that he really enjoyed. The soup’s subtle spices, tender kale and creamy potato base are delightful for meat-eaters and vegetarians alike. It’s creamy with or without milk and the kids like a little cheese on top of their bowls of soup. I’m sharing the delicious recipe Potato Kale Soup over at Onceamonthmom.com today.

The Results
The soup is one of our all-time favorite homemade soup recipes. The kids can sometimes be a little weirded out by the kale in the soup, but they like the subtly-spiced creamy potato base immensely. My husband and I are both huge fans.