For those who have gluten sensitivities, Blaze also has a gluten-free crust option, setting them apart from other pizzerias. Set up similarly to a sandwich shop, Blaze allows customers to pick and choose ingredients one-by-one before throwing them into a blazing hot oven.
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This shopping center has Shan-E Punjab and Mac Pho and is directly in front of Walmart.Ī picky eater’s paradise - and the only chain-restaurant included in this list - Blaze offers vegan cheese options for their pizzas, putting them a step ahead of their competition. While there’s only one major vegan option on their menu, Mac Pho makes the list because Pho is an essential dish for many.
Meat eaters will love Mac Pho too, and it’s a great place for groups with ample seating. Mac Pho has one of the only vegan phos in town and is one of the best ways to warm the soul. Located in the same shopping center as Shan-E-Punjab, Mac Pho provides an affordable, vegan-friendly pho featuring a vegetable base. For those who prefer to order take-out or decide to dine-in for dinner, Shan-E-Punjab has numerous options to choose from, including their gobi manchurian, a dish that features fried cauliflower dipped in chutney, and a fantastic chana masala, a highly popular spicy chickpea dish. Located across the street from Walmart on Hammer Lane, their lunch buffet offers an all-vegetarian selection of delectable Indian foods, including plenty of vegan options.
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Make sure to follow which is full of advice for vegetarians/vegans in Stockton.īy being the first restaurant in town to serve exclusively vegetarian cuisine, Shan-E-Punjab has become a mecca for vegans and vegetarians in Stockton. We work with them for years until they are able to have a successful business,” Rima says.A post shared by Stockton Vegan Living on at 10:31am PDT “The incubator is not like a two month program. While the Stockton Community Kitchen serves meals such as BBQ riblets with mac n’ cheese, and vegetables and sweet and spicy chicken with rice, carrots, zucchini, and cabbage, to those who have been hit with additional hardship due to the coronavirus pandemic, the entrepreneurs are still learning the skills needed to open a food business including budgeting, ordering, portions, and more, while also gaining the capital, market access, and business experience the program was created to provide. Friends of the entrepreneurs volunteered to deliver meals, and homeless people soon became part of the receiving population, giving them a place to safely receive food without risking their health to step into a soup kitchen. It didn’t take long before the small group was feeding hundreds of residents per week, finding those in need through El Concilio, Child Abuse Protection Council, and churches in South Stockton. “It started with families but then we felt the need of also feeding the homeless,” Rima says of the efforts.
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After more months than Rima had planned for, a community grant came through to expand the program to a five-days-per-week meal service available to Stockton residents in need, plus a weekend box of fruits and vegetables to take home on Fridays. With their help and her foundation’s budget, she was able to pay some of the incubator members for their work-many who lost their jobs soon after the pandemic hit. Known simply as the Stockton Community Kitchen, Rima asked the program’s six entrepreneurs to make meals three times per week for those in need. With a six chefs looking to learn the ins and outs of business, an otherwise unusable workspace, and a city full of hungry people, Rima’s incubator program became something even better for the community. While Bella Vista was forced to shutter its own doors due to the pandemic, the commercial kitchen and mentor program was able to go on thanks to some creative re-planning. But with COVID shuttering restaurant doors, most of her entrepreneurs weren’t comfortable launching a new food biz quite yet.
The Bella Vista owner had recently started a new incubator program aimed at helping entrepreneurs start businesses in the food industry using a 5,000 square foot commercial kitchen.
When COVID-19 changed life in California as we know it, Rima Barkett had to pivot.
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