Chef and restaurateur Paul Rivas found himself back in his kitchen during the pandemic, experimenting.
He91Ƶd noticed customers ordering more vegetarian items in his restaurants.
For health and environmental reasons, Rivas wanted to cut his own meat consumption, but didn91Ƶt want to sacrifice his carnivorous palate.
So instead of going all plant-based, he came up with a transitional burger: a patty that91Ƶs half beef, and half plant-based products that mimic the taste and texture of meat. It91Ƶs things like beets, pea starch and tomato powder.
91ƵWhen I eat this burger, I don91Ƶt feel that same meat coma,91Ƶ said the chef who used to eat two to three meat burgers in a row. 91ƵI91Ƶve tried this out on a lot of counterpart chefs who are carnivores, and they say the same thing, that it doesn91Ƶt make them feel heavy.91Ƶ
He91Ƶs also developed a crumble (a.k.a. ground beef) and meatballs.
91ƵThe other day I made Bolognese for me and the kids, and they couldn91Ƶt tell they were eating vegetables, so that91Ƶs always a win.91Ƶ
He91Ƶs named the line Holy Cow! Everything is gluten-friendly, soy-free and pronounceable. Holy Cow! is carried locally by the Market at Millstream, Western Foods Sooke and Village Foods Sooke.
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