Their new vegan menu items include vegan nachos, mushroom pie, middle eastern wrap, Thai grilled cheese and orange creme cookies. It can be delicious and satisfying whether you’re vegan or non-vegan,” said Amy Smith, director of The Downtowner.
“It was important for us to get the message across that vegan food doesn’t have to be bland or boring. With a menu that already ticks many boxes for many customers with all dietary needs, The Downtowner rises to the challenge. The Stockton Vegan Challenge started on June 1 and will run until June 30. Ruiz’s parfait idea was one she credits to her daughter and one she plans to keep on her menu even after the challenge is over. “It’s really important for me to participate because I think it would just help raise awareness about veganism in the community,” Ruiz said. Its new menu items for the challenge include parfaits with vanilla or raspberry dairy-free yogurt, with the choice of 12 different local and organic fruits and with a choice of toppings, an “Orange Dream” squeezed juice with vanilla almond milk, and “Beet Acai ‘n’ Berry” juice with frozen blueberries. To vote for your favorite Stockton Vegan Chef Challenge dish, visit: bit.“I just hope you know, we don’t forget our true roots of veganism and you know, it really comes from fresh produce…that’s who I really am.” Kristina Ruiz, owner of Fruitopia Fruit Bowls, said. To learn more about their vegan chef challenge menus, visit /stockton. The other two challenges will take place in Chula Vista in August and in Sacramento in October. Stockton is one of nine Vegan Chef Challenges planned for the year, and one of three challenges in California. YC Catering, which specializes in Island Fusion Cuisine from the Islands of Guam, Puerto Rico and Caribbean Island, with Mexican influences. YarisVegLife pop-up shop, which is offering a vegan tofu chicken sandwich as her vegan chef challenge menu item debut.Ĭast Iron Trading Co., which is offering a strawberry arugula salad and a vegan chimichurri dog as part of their vegan menu items. Nika’s Mad Sweets pop-up can be found at the Whimsy Market on the Miracle Mile or at the Vegan Soulstice. “I love seeing the Stockton community come together and seeing that even people that aren't vegan being open to trying vegan stuff, and it's really nice to be able to participate in that and to show them that not all vegan baked goods or food is as bad as it's perceived to be that it’s actually can be really flavorful,” Racadio said. Her vegan challenge menu items include ube s'mores cookies, a matcha black sesame swirl bun with matcha calamansi icing and sprinkles, and passion fruit coconut loaf cake with passion fruit coconut icing, toasted coconut and dried edible flowers. “I don't see a lot of like vegan Filipino or Asian-inspired desserts around, so it's really kind of like out of the box, out of the ordinary,” said Annika-Mie Racadio, pastry chef and co-owner of Nika’s Mad Sweets. She joined the challenge because she wanted to challenge herself and her skills, as well as showcase vegan Filipino and Asian-inspired desserts. Nika’s Mad Sweets specializes in Asian, Islander and Filipino baked goods with a modern twist. “We're just trying our best to offer some vegan-friendly options that we hope that even those who don't consider themselves vegan enjoy too,” Garcia said. More vegan chef challenge menu items like housemaid hummus, pita bread and a seasonal muffin will slowly be added throughout the month of June. This is also the first-time cold foam has been introduced to Terra’s Coffee menu. We have staff that are vegan, we've met many of our customers who are vegans and we thought that we were ready to start offering - and why not do it with a challenge?” said Laura Garcia, owner of Terra Coffee.Ī chickpea toast and a cold brew with a vegan-friendly cold foam is debuting for the challenge.
“We felt that we were ready to start offering vegan offerings on our menu. Terra Coffee has opened the doors to the vegan world by taking on the challenge. “I think anyone who has tasted our food realizes we do things a little bit differently," Smith said. "We add kind of a little spice and flair to everything we cook, and I think if they give it a try, they'll have a very unique vegan experience.”
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