Chef and restaurateur Paul Rivas found himself back in his kitchen during the pandemic, experimenting.

He91裸聊视频檇 noticed customers ordering more vegetarian items in his restaurants.

For health and environmental reasons, Rivas wanted to cut his own meat consumption, but didn91裸聊视频檛 want to sacrifice his carnivorous palate.

So instead of going all plant-based, he came up with a transitional burger: a patty that91裸聊视频檚 half beef, and half plant-based products that mimic the taste and texture of meat. It91裸聊视频檚 things like beets, pea starch and tomato powder.

91裸聊视频淲hen I eat this burger, I don91裸聊视频檛 feel that same meat coma,91裸聊视频� said the chef who used to eat two to three meat burgers in a row. 91裸聊视频淚91裸聊视频檝e tried this out on a lot of counterpart chefs who are carnivores, and they say the same thing, that it doesn91裸聊视频檛 make them feel heavy.91裸聊视频�

He91裸聊视频檚 also developed a crumble (a.k.a. ground beef) and meatballs.

91裸聊视频淭he other day I made Bolognese for me and the kids, and they couldn91裸聊视频檛 tell they were eating vegetables, so that91裸聊视频檚 always a win.91裸聊视频�

He91裸聊视频檚 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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