The owners of Grand Electric have chosen to turn one of their popular taquerias into a vegetarian restaurant as they transition the business away from rabid meat consumption.Instead, they have decided to close their Bellwoods location, which does about half the sales of the flagship despite having 10 seats to Parkdale’s 80. It will reopen as Tacos Rico, serving vegetarian guisado, a style of taco filled with stewed ingredients.
“Today, the summer pea agnolotti on the menu at The Chase, that’s replacing the previous duck or lamb dish. So ultimately, every guest that’s ordering that is ordering a dish that previously was an animal protein.” When we think of switching to vegan cooking, we first picture how we’re going to replace the heavy, expensive proteins at the centre of dishes. Malaysian cuisine, an intersection of Southeast Asian cooking traditions, frequently depends on nam pla and belacan as building blocks of flavour, posing an additional creative challenge in going animal-free.Christopher Katsarov/The Globe and Mail
“It can seem a little challenging to create dishes using more vegetables and less meat products, but once you know what to use, you will see it is very easy,” says Ms. Regular, who is planning a vegan menu for her restaurant Pai. “You can find these products fairly easily in Asian markets.”
They will be driven out of business if they believe this
“On a practical level, we will be directly impacting the food our customers consume.” Or perhaps the customers will move on. We’ll see.
😆😆😆 stop it, you're killing me.
Load of crap
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