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Kale Chips

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Kale Chips
Kale chips are light and airy and give you the salty crunch you crave. My son polishes off a whole tray of these in one sitting.
Course Side Dish
Cuisine American, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat Oven to 400 degrees
  2. Line a sheet pan with parchment paper
  3. Spread kale leaves on the sheet pan and roast in an oven at 400 degrees for 15-20 minutes turning halfway through cooking time until crisp.
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Slow Cooker French Lentil Soup

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Slow Cooker French Lentil Soup
This recipe is based on the basic traditional French Lentil Soup recipe and replaces chicken stock with vegetable broth. Feel free to add more broth or water for a "soupier" consistency. This recipe is perfect for a weeknight dinner paired with a quick mixed green salad.
Course Main Dish
Cuisine American, Vegan
Prep Time 15 minutes
Passive Time 6-8 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American, Vegan
Prep Time 15 minutes
Passive Time 6-8 hours
Servings
servings
Ingredients
Instructions
  1. Using a slow cooker, add the rinsed lentils, vegetable broth, water, tomato paste, shallots, onion, carrots, celery, rice, bay leaves, dried thyme, and cook on low for 6-8 hours.
  2. Just before serving add the salt and pepper, fresh tarragon, thyme leaves, sage, and kale. Stir to incorporate the fresh herbs into the soup. Let kale wilt and serve hot garnished with fresh chopped parsley.
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