Colin Anderson, proprietor of Eureka Compass Vegan Food in St. Paul, Minnesota, declares his market the “Twin Cities Vegan Chef Collective.” That’s due partially to the varied, eclectic creations served every week by John Stockman, Zachary Hurdle and himself, in addition to different cooks who rotate behind the range every week.
Anderson is the visionary, group organizer and proprietor behind Eureka Compass Vegan Meals. His technique consists of plans to broaden the bodega-style grocery retailer and take-out meals counter from his present 300-square-foot location, to a 5,000-square-foot retail area later this yr.
“I need to take the most important successes of Eureka and amplify it in a financially sustainable mannequin for the staff. All the things there can have which means whether or not you acknowledge it or not when you’re in there,” Anderson says. His colleagues share this identical imaginative and prescient.
John Stockman of Black Market is strictly dedicated to a enterprise mannequin that solely makes use of meals grown within the Twin Cities. When produce will not be in season, he makes use of solely intercepted meals waste, or meals that’s completely edible however destined to be discarded for one purpose or one other. “A 3rd of meals produced is wasted globally,” Stockman says. “It’s my aim to have a zero-waste enterprise that leaves an excellent mark on the earth.”
When he isn’t rotating his menu choices at Eureka Compass Vegan Meals, Zachary Hurdle is cooking in space pop-up eating places, the place he’s garnered a following for his East Asian-influenced delicacies. Hurdle’s entrepreneurial spirit additionally drives his start-up, Switchboard Store, a neighborhood market primarily for cottage meals producers.
Anderson is guided by his precept that nothing must die or be exploited for one to dwell. His private option to comply with a vegan eating regimen traces up along with his aim to affect the world round us — not simply immediately, however for future generations as effectively.
With this precept in thoughts, Anderson, Stockman and Hurdle provide a couple of mushroom-based recipes to Feast and Discipline. Wealthy, satisfying and deeply flavored, mushrooms carry a young, toothsome texture and meaty high quality few different substitutes can for the vegan and vegetarian diets. Eureka’s savory umami-centric recipes aren’t any exception. From a gluten-free biscuit to a weeknight-friendly pasta, Eureka brings mushroom magic to dinner.