[dropcap size=big]J[/dropcap]ocelyn Ramirez has a way of making her family's holiday meals more plant-forward. She and her sister-in-law coordinate the menu and Ramirez will head preparations for nearly everything. Her brother, though, handles the turkey, the only non-vegan item served.
She's not dictating a vegan Thanksgiving. Instead, Ramirez wants to show that there are tasty, meatless options to the typical turkey and gravy. "I'm trying to place some really delicious dishes in front of them that they want to make at home and that's it," Ramirez tells L.A. Taco. "If they make that dish instead of one that maybe has dairy or meat in it, then that is a slow, subtle win."
Save for the turkey, Ramirez's approach to holiday meals isn't that different from how she runs her plant-based food business, Todo Verde. The former Woodbury University professor launched the company in 2015 with agua frescas and smoothies sold at farmers markets. Since then, it's blossomed into a full catering company that can also be found regularly in downtown’s weekly food fest Smorgasburg.
Jackfruit Carnitas Tacos Recipe from Todo Verde.
Ramirez doesn't blast the vegan tag when she's marketing her Mexican and Latin American-inspired dishes. She prefers to simply list the ingredients, which do not include animal products.