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

HeB次元官网网址檇 noticed customers ordering more vegetarian items in his restaurants.

For health and environmental reasons, Rivas wanted to cut his own meat consumption, but didnB次元官网网址檛 want to sacrifice his carnivorous palate.

So instead of going all plant-based, he came up with a transitional burger: a patty thatB次元官网网址檚 half beef, and half plant-based products that mimic the taste and texture of meat. ItB次元官网网址檚 things like beets, pea starch and tomato powder.

B次元官网网址淲hen I eat this burger, I donB次元官网网址檛 feel that same meat coma,B次元官网网址� said the chef who used to eat two to three meat burgers in a row. B次元官网网址淚B次元官网网址檝e tried this out on a lot of counterpart chefs who are carnivores, and they say the same thing, that it doesnB次元官网网址檛 make them feel heavy.B次元官网网址�

HeB次元官网网址檚 also developed a crumble (a.k.a. ground beef) and meatballs.

B次元官网网址淭he other day I made Bolognese for me and the kids, and they couldnB次元官网网址檛 tell they were eating vegetables, so thatB次元官网网址檚 always a win.B次元官网网址�

HeB次元官网网址檚 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.

ALSO READ: Best of the City: Third-generation owners keep Dutch Bakery recipes alive after 65 years in Victoria

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