portobello poblano tacos

I love mushrooms and am always looking for more things to do with them! Go to an amusement park, rollerblade in the park, grab a drink at that new, cool bar in town…Ha ha just kidding, I meant I’m always looking for new ways to eat them!

Anyway, I made these tacos, and they were delicious! They are also very easy to make, and don’t take super long. They are deeply savory, salty, a little spicy, and not too heavy while still being filling! I ate them with a corn and bean salad (just corn, beans, red onion, lime juice, and spices). I watched an episode of Chef’s Table while I ate and felt inadequate, which didn’t feel as nice as the taco I was inhaling. I do not recommend Chef’s Table as a media pairing with this meal, or any meal for that matter. It will just make you feel bad.

Anyway, happy summer! Pepper season (and the season of most delicious things) is nearly upon us, and all of us who work in offices all day have increased staring out the window time by 50% (only some of us are daydreaming of peppers though). Enjoy the tacos and the sunshine, fellow Northern Hemisphere folks! Continue reading portobello poblano tacos

moving restorative justice from margins to center: what i learned

This past weekend, I went to Oakland, California, to attend the National Association of Community and Restorative Justice‘s annual conference, this year titled, “Moving Restorative Justice from Margins to Center: We’re The Ones We’ve Been Waiting For.” It was a truly incredible experience. I’m grateful and humbled to have been able to learn from some seriously visionary and creative activists. This conference was where you can find the people who have ideas so big and daring, it’s a little bit scary. It’s definitely scary to people who are invested in the status quo, which is what made it so awesome! Here are some of the lessons from the conference that resonated most strongly with me, and that I imagine will stick with me for a really long time. Continue reading moving restorative justice from margins to center: what i learned

miso chicken ramen

I had my first bowl of ramen in March 2016. I could not believe I had gone 21 years without ever having ramen that wasn’t Maruchan instant noodles! It was a shockingly different dish from the salty, thin broth-ed soup of my youth. As I had more experiences with ramen and became more interested in cooking, I was excited to find a recipe for ramen that I could make. LOL! If anyone else has looked into making ramen from scratch at home, they know it is a long and fussy process. Fortunately, there are versions of ramen in between traditional and instant. This is one!

Though I aspire to eat entirely vegan, I also prioritize wasting as little food as possible, which means that I sometimes eat meaty leftovers that no one else wants. In this case, I had some shredded chicken on hand from a friend who was going out of town and wouldn’t be able to eat it. I was craving something warm and comforting, and decided to try my hand at a ramen-y noodle soup. It turned out to be really delicious! The broth was rich, savory, and salty, and everything else was nice and simple. I think this could pretty easily be made with tofu or mushrooms if you want to make it vegan-friendly. Otherwise, everything else is vegan! It was really satisfying, and very easy to make. I’m excited to look around for more pseudo-ramen recipes. If you’re looking for a vegan, full-on ramen experience, though, here’s a recipe that I haven’t tried but that looks delicious from Serious Eats. Enjoy! Continue reading miso chicken ramen

vegan baozi with savory miso-mushroom filling

I think we can all agree that “savory, filled dough pocket” is the most delicious food category on this beautiful planet we call home. Empanadas, gyoza, ravioli, pierogies, samosas. They’re all so different, but they all take me to sweet, sweet ecstasy! I especially love bao, soft, puffy steamed buns with savory fillings. I’ve been intimidated by them for a while because they require a yeast dough, but they ended up being pretty easy! They just require some time and patience. They can be filled with anything your little heart desires. This filling was very delicious– savory, rich but not heavy, and salty with a bit of bite from the vinegar.

I synthesized two recipes from the Kitchn and Food52. Good luck and enjoy!!!! (Also, for active dry yeast users, the Food52 recipe uses that kind of yeast. Very easily adaptable.) Continue reading vegan baozi with savory miso-mushroom filling