Record reporter Angelaydet Rocha covers community news in Stockton and San Joaquin County. To vote for your favorite dish from the Stockton Vegan Chef Challenge, go to: bit.ly/3tweEUq 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 scheduled for the year and one of three challenges in California.
It is also the first time cold foam has been introduced to the Terra’s Coffee menu. We have vegan staff, we’ve met a lot of our vegan customers and we thought we were ready to start offering and why not do it with a challenge,” said Laura Garcia, owner of Terra Coffee.Ĭhickpea toast and cold brew with vegan-friendly cold froth debut to meet the challenge. “We felt we were ready to start offering vegan offerings on our menu. Terra Coffee opened the doors to the vegan world by rising to the challenge. “We add a bit of spice and flair to everything we cook and I think if they give it a try they will have a very unique vegan experience.”
“I think anyone who’s tasted our food realizes that we do things a little differently,” Smith said. 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. “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.