While I loved both of them, my favorite of the two is the minestrone, so much so that I made it the next day, twice! I found that it's even better when fresh oregano is used, unlike how I made it in the video. Enjoy and let me know when you try the recipes!

Spanish "Rice"

Servings: 2-4

• 1 head of cauliflower
• 4 green onions, diced
• 2 tomatoes, diced
• 1 orange bell pepper, diced
• 2 Tablespoons fresh lemon juice
• 1 2 cup chopped cilantro
• 2 avocados, mashed
• 1 Tablespoon paprika
• 1 teaspoon chili powder
• 1 jalaperto pepper, diced (optional)

1. In a food processor fitted with the grating blade, grate the cauliflower. 
2. Mix in the remainder of the ingredients by hand.

Marvelous Minestrone

Serving: 1 (1 pint)

• 1 cup tomato, diced (about 1 whole)
• 1 cup celery, dice (about 2 ribs/stalks)
• 1 tablespoon miso (use chickpea for soy-free option)
• 1/2 teaspoon fresh oregano (or 1/4 teaspoon dry)
• 1/4 teaspoon fresh garlic, minced
• 1/8 - 1/4 teaspoon cayenne (or to taste)
• 1/2 - 1 cup filter water (as desired)

1. Place all ingredients in a blender and blend until smooth

Note from Ani: recipe will keep for 3-4 days in the fridge when stored in a tightly sealed container, ideally glass.