Edible Sacramento Fall 2022

it’s cooked with, is another alternative. The trick is to buy an ex tra-firm brick and drain out the excess liquid. My preferred meth od is to place the tofu in a big bowl and place another dish on top. Let it sit, draining frequently, for at least 30 minutes. For an even better texture, freeze the tofu after draining, then thawbefore use. Tofu and other protein alternativesmight seemintimidating at first. That’s OK. When I first went vegetarian, I nearly quit after just a few months. My experiences with meat-free dishes until then had been largely tasteless — my grandmother feeding me a bowl of bland silken tofuwith fruit, andmymother’s attempts at amaking a healthy spinach lasagna with tough buckwheat noodles that re mindedme of cardboard. Yuck. I didn’t quit, however. Instead, thanks to advice from a few friends, helpful storeclerks, andsomewell-worncookbooks, includ ingMollieKatzen’sever-popular1974tome TheMoosewoodKitchen , I eventually became more confident preparing plant-based foods in the kitchen. Pharoah Davis also wanted to explore tastier options. The Sacramento-based chef grew interested in plant-based foods several years ago. A firefighter at the time, he began trying new recipes at the station, which turned out to be a friendly test kitch en of sorts, with other firefighters eager to try his vegan take on burgers and tacos. After Davis retired in 2021, he launched 1837Vegan, an organ ic, GMO-free, vegan pop-up and weekly delivery service. Its most popular o†erings include barbecued jackfruit, the chef’s platewith mac ’n’ cheese, and various jarred sauces that Davis calls the “core” of his flavor.

Plant-based diets have been growing inpopularity over the last several years. In 2021, NielsenIQ, a global measurement and data analytics company, reported that 52 percent of U.S. consumers are eatingmore plant-based foods. Greater Sacramento, with its abundance of regional farms, is a natural epicenter for veggie-forward dishes. Whether it’s shopping at weekly farmers’ markets or picking options froma plant-friend lymenu, there’s a wealth of choices. WHERE TO START Some people may hesitate to explore more plant-based options, worried they’ll face nutritional deficiencies or unappetizingly bland dishes. Erin Alderson, a self-described “o† and on” vegetarian, is the founder of the zine and Instagram site Cook Casual , based in Fair Oaks. She says that in her experience, the key is to approach plant based eatingwith anopenmind, creative spirit, and stockedpantry. For starters, plant-based meals can be nutritious and filling: Beans, lentils, tofu, and tempeh all are high in protein and versa tile. Cheese and eggs are also filling and flavorful choices. “One of [our family’s] favorite meals is bean tacos,” she says. “Beans are a great way to get that protein you’d get frommeat.” Beans are an easy starter protein for the uninitiated. A can of

cooked beans sautéed with onions, mushrooms, and chi li powder makes for an easy taco night. Likewise, tofu, which is protein-rich and ab sorbs the flavors of whatever

From left: Chef Pharoah Davis, owner of 1837Vegan, serves a Jackfruit Birria Taco Plate; Davis’ Jackfruit Birria simmers on the stove; The jackfruit taco is dipped in flavorful consommé

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