... continued from Cover We also built powerful relationships during our mission. There’s something special about sharing time with people of the same mindset who have left their homes and businesses behind to support the greater good. It’s hard to believe how quickly we grew close, but extreme circumstances can create incredible bonds. It was an honor to work with such amazing people. This was my second mission trip, and I believe every medical professional should volunteer on such an undertaking. We can use our skills to help others, and we should take it. People who work outside medicine can also make a difference. Those cooking and passing out supplies were just as vital to the camps running as the medical staff was. I’ve committed myself to going on at least one mission trip every year in the future and have already planned for my next one in 2024. Ultimately, this decision is as much for my benefit as the refugees’. I needed the lessons of this trip as much as the patients I treated needed me. I’ve returned to the U.S. with a better appreciation for all I have and the energy to find more ways to help. –Dr. Issa Salameh
EASY CHIPOTLE PORTOBELLO TACOS Inspired by FeastingAtHome.com
OUR PATIENTS SAY IT BEST
INGREDIENTS • 2 large portobello mushrooms • 1 red bell pepper • 1/2 onion • Salt, to taste • 14-oz can refried black beans • Vegan crema (optional) • Avocados (optional) • 4 tortillas Chipotle Marinade • 1 tbsp oil • 2 tbsp sauce from canned chipotles in adobo • 1 garlic clove, minced • 1/2 tsp cumin • 1/2 tsp coriander
DIRECTIONS 1. Preheat oven to 425 F. 2. Slice mushrooms and bell
pepper into 1/2-inch-thick slices. Then, cut onion into 1/2-inch- thick rings. On a parchment- lined sheet pan, place all sliced vegetables. 3. In a small bowl, whisk marinade ingredients together. 4. Brush both sides of mushrooms with a liberal amount of marinade. Then, lightly brush the bell peppers and onions. Sprinkle salt on the mushrooms. Roast vegetables for 20 minutes or until mushrooms are tender.
5. Heat beans and prepare
additional toppings if desired.
6. Spread refried beans on
warm tortillas and top with mushrooms, bell peppers, onions, and any additional toppings.
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