All Photos © Christine Elise McCarthy 2016
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I bought mung beans at my local Asian market with no idea what to make with them. Having had such success this week with my Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top (seen just above) – I decided to make another slow cooker soup with them. This soup has such simple ingredients it is hard to understand why it is so tasty – but it really IS! I used purple kohlrabi because I could not resist buying these gorgeous things when I saw them at the store.
They come in green, as well, and have a texture like the stem of broccoli – but also have something…
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