Jeanne Grosset, a Natural Health Specialist and Cooking Instructor at UCSD, starts her day with a warm cup of miso soup, which is as easy to make as a cup of coffee, with far more health benefits.
This rustic vegan dish is from Murcia, known as the “Garden of Spain” where they enjoy a wonderful variety of vegetables due to its rich soil. Traditionally made with butternut squash and garbanzo beans, this version also includes green plantain and coconut milk to make it extra creamy and decadent.