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Jocelyn Ramirez head shot - Epicurious

Jocelyn Ramirez

Contributor

Jocelyn Ramirez is a plant-based chef, published cookbook author, yoga instructor, entrepreneur, and advocate for healthy food access in her community. She is the founder of Todo Verde , one of Los Angeles’s acclaimed plant-based Mexican food businesses. She founded Todo Verde in 2015 with a mission to create delicious and healthy plant-based food inspired by her Mexican-Ecuadorian roots. Wanting to share her expertise in delicious plant-based Mexican food, Jocelyn published her first cookbook, La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor (Page Street) in 2020. Her work has been featured in several press outlets including New York Times, Los Angeles Times, USA Today, Vice, Spotify, Smithsonian, Bon Appetit, and more. She is currently a recipe contributor for New York Times Cooking, and sits on the Culinary Advisory Board for Food Forward and the Leadership Board for the Los Angeles Food Policy Council.

Ingredients

Turn This Chile Base Into 2 Great Meatless Mexican Meals

Make this rich dried chile sauce, and you know dinner is going to be full of flavor.
Recipes & Menus

Vegan Mushroom Menudo

Menudo is typically served on weekends (whether that means family reunions, dressed in your Sunday best—or as an ideal hangover cure). The earthiness of the hominy and smoky chiles makes this dish one you’ll crave for weekends to come. Dried snow mushrooms are easy to find online and at many East Asian grocery stores. Their frilly, honeycomb-like texture provides a similar look and bite to the pancita—a.k.a. beef stomach—used in traditional menudo, making this dish accessible to almost anyone. W.…
Recipes & Menus

Vegan Roasted Garlic–Potato Enchiladas

Enchiladas are my comfort food: warm corn tortillas bathed in a slightly sweet, spicy, and bright sauce of chiles and tomato, wrapped around either a quick sauté of whatever veggies I have hanging out in the fridge or the creamy potato mash used here.