Edible Sacramento Fall 2022

IN THE KITCHEN

Sowing the Seeds of Change Tips for adding plant-based foods into your meal rotation. WRITTEN BY RACHEL LEIBROCK PHOTOS BY RACHEL VALLEY

I t’s summer 1996, and I’m standing in front of the bulk grains bins at the Sacramento Natural Foods Co-op, wondering how to pronounce “quinoa” and, better yet, how to cook it. Just a few months into switching to a vegetarian diet, I’m still learning how to feed myself something other than a steady diet of pasta, grilled cheese sandwiches, and boring salads. I’ve read somewhere that quinoa (pronounced “keen-wa”) is an ancient grain that packs eight grams of protein per cooked cup. If I toss it with black beans, which also boast eight grams of protein per half cup, I realize I can cook up a quick and nutritious meal that won’t leaveme hungry an hour later. Back in the mid-90s, plant-based eating still was consid ered fairly niche. Fast forward more than a quarter century, and I’m still a vegetarian who loves quinoa and black beans, but I’ve also learned to cook with tofu and tempeh, two pro tein-packed soy options that can turn a boring salad into a delicious and filling meal. Lentils, eggs, and cheese also can be found in my family’s plant-based diet. We feel satisfied without craving missed protein or delicious dishes, and now it feels like the rest of the world has caught on.

18 FALL 2022

edible Sacramento e i le