All Photos © Christine Elise McCarthy 2015
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First – two cool things about LA: the vintage cars that lined Wilcox the other day – evidently there for a period scene in a film and the gorgeous sunrise in that un-retouched or enhanced image above.
Now for yet another insanely easy vegan recipe for a slow cooker. Even a child could pull this off. I added arugula because I had it & it was beginning to wilt but it was no match for 5 hours in a slow cooker and basically disintegrated so – if you want to add arugula, stir it into your soup just before serving.
Vegan 15 Bean Soup with Arugula and White Truffle Oil for the Slow Cooker
20 ounces of mixed beans (throw out the gross ham flavor packet)
10 cups vegetable stock
juice of 1 lemon
1 onion – diced
5 carrots – sliced
5 celery stalks – chopped
2 red potatoes – cubed
3 garlic cloves – minced
Arugula (optional) – as a last minute add in (CHOP IT – or else you will have long strands of red hot wilted arugula hitting you in the chin)
Parsley – chopped as garnish
White truffle oil to drizzle (optional)
Put all that shit (except the arugula, parsley & truffle oil) into a 6 QT slow cooker & set on high for 5 hours.
Garnish as you like.