The source interview in Food Navigator with Bruce Friedrich, Executive Director of Good Food Institute, cited a UK study that eliminating a separate vegan/vegetarian menu section and integrating those dishes into a restaurant’s main menu resulted in a 56% increase in sales of the vegan or vegetarian dishes.
Friedrich suggests using richly textured, colorful descriptions rather than employing one of the two “V” words. Honestly, what sounds better to you? A Veggie Burger? Or a Spicy Black Bean Burger with Caramelized Onions and Sriracha Lime Dressing?
Frankly, that’s been my concept from day one of Fool a Carnivore. Stop harping on the fact that a meal doesn’t contain meat, and focus instead on making delicious and nutritious food with plant-based protein that looks and tastes like meat. In other words, if folks enjoy their meal and eat tasty food that provides as much protein as meat with higher levels of fiber and lower amounts of fat and cholesterol, why focus on one of the two dreaded “V” words?
Although I normally end my posts with a new recipe, I haven’t been doing much cooking this past week. Nursing a sick husband has meant making lots of bland sustenance like oatmeal, soup, and plain pasta with a little butter and olive oil . . . not exactly the stuff of interesting recipes. However, the good news is that my dear hubby is on the mend, so please tune in next week for a fresh take on a meaty favorite – minus the meat.