Fresh Restaurant Puts a Green Spin on a Canadian Dish
Meghan Young — March 7, 2015 — Lifestyle
References: freshrestaurants & puretransformation
Come to Canada, specifically the beautiful city of Montreal, and people will be told to try a poutine; those who have specific diet restrictions will be happy to hear that they can indulge in a vegetarian poutine. This healthier -- albeit not by much -- version keeps it fresh. It's only appropriate, then, that the vegetarian poutine is offered at Fresh Restaurant.
Chock full of kale, bok choy, green onions and more, the vegetarian poutine has been dubbed the Green Poutine by the beloved restaurant chain. Topped with roasted mushroom gravy and fresh “cheese” sauce gets its orange colour from carrot and sweet potato, the dish is meant to be an infrequent indulgence. The healthy spin will simply make people feel less bad about consuming it.
Chock full of kale, bok choy, green onions and more, the vegetarian poutine has been dubbed the Green Poutine by the beloved restaurant chain. Topped with roasted mushroom gravy and fresh “cheese” sauce gets its orange colour from carrot and sweet potato, the dish is meant to be an infrequent indulgence. The healthy spin will simply make people feel less bad about consuming it.
Trend Themes
1. Vegetarian Comfort Food - Opportunity for creating innovative comfort food dishes that cater to vegetarians.
2. Healthier Fast Food - Potential for developing healthier versions of popular fast food items.
3. Gourmet Plant-based Cuisine - Disruptive innovation opportunity in creating plant-based dishes with gourmet flavor profiles.
Industry Implications
1. Restaurants - Opportunity for restaurants to offer innovative vegetarian menu options.
2. Health Food Industry - Potential for introducing healthier versions of traditional comfort foods in the health food market.
3. Plant-based Food Industry - Disruptive innovation opportunity in developing gourmet plant-based dishes for the vegan and vegetarian market.
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