Need Tips to Trick Myself

Do you have a food processor? I have a friend who is just like you and he LOVES and raves about how good my chili is, and it is CHOCK full of veggies, he just can't see them! I do the same with my pasta sauce. I put all veggies through the food processor and chop them up really small but not into a paste and they blend right into the sauce. I use mushrooms a lot because when you chop them to the same size as ground beef you can't tell they are there. I also add things like bell pepper, celery, and zucchini this way. Do this to any recipe that is very flavourful already and you can't tell.

Are there any veggies besides potatoes you do enjoy? Potatoes are fine too as long as they aren't fried and you control your portions) Veggies all have different textures so maybe if you keep trying you can find one you like? I had issues with cooked veggies for a loooong time and only ate raw crunchy veggies. I found out that it was because I had always had either canned or way overcooked veggies

I firmly believe that every vegetable that can be roasted should be roasted. Roasting completely changes the flavor. Toss your veggies with oil and seasonings (salt, pepper, and/or other spices you like). Roast at around 425 degrees F or so, stirring occasionally, until they’re crispy. Later, you may find that you can use less oil and still enjoy the flavor.

Ultimately, if you try different fruits and veggies and different ways of making them, and you still don’t find anything you like, you don’t have to make yourself eat them. In that situation, you would want to keep an eye on your micronutrients and make sure you’re getting the vitamins and minerals you need.

RelCanonical wrote: »

apullum wrote: »

I firmly believe that every vegetable that can be roasted should be roasted. Roasting completely changes the flavor. Toss your veggies with oil and seasonings (salt, pepper, and/or other spices you like). Roast at around 425 degrees F or so, stirring occasionally, until they’re crispy. Later, you may find that you can use less oil and still enjoy the flavor.

Ultimately, if you try different fruits and veggies and different ways of making them, and you still don’t find anything you like, you don’t have to make yourself eat them. In that situation, you would want to keep an eye on your micronutrients and make sure you’re getting the vitamins and minerals you need.

Roasting is the *kitten*. There are definitely a bunch of ways to change the texture of vegetables and seasoning them helps ramp them up too. Heck, I got used to onions by battering and frying them, now I love them.

For me it all started with roasted broccoli. I used to think raw broccoli was fine. I'd eat it with some ranch or throw a couple florets on a salad bar salad. Then I learned you could roast broccoli. I'm pretty sure I learned this from Alton Brown, since I learned a lot of what I know about food from Alton Brown. (Speaking of Mr. Brown and roasted broccoli, I haven't tried this yet, but I'm curious: https://www.washingtonpost.com/recipes/roast-broccoli-hero/15595/?utm_term=.8c076edfb051)

This roasted broccoli *changed my life*. I am not even exaggerating. I stood there and ate the entire pan all at once as soon as it came out of the oven. I think it was two or three crowns of broccoli.

Now I roast my broccoli every single time I make it, usually with just a little cooking spray and a generous sprinkle of whatever Penzey's spice blend I feel like that day. I also roast green beans and asparagus regularly, along with the occasional potato. I will even eat roasted cauliflower on occasion, and I hate cauliflower.

A lot of my dinners involve sticking two roasting pans in the oven: one with whatever veggies I have around, one with whatever protein I'm putting with it--usually marinated tofu or soy curls. Roast both until they're crispy, toss together with sauce and a grain if you want it.

Don't even get me started on roasting tomatoes. Chop some tomatoes, throw them in the oven with onion and garlic, and keep a close eye on it to make sure nothing burns. When the liquid is mostly cooked off, puree all of that with some basil and oregano, and you've got amazing low calorie tomato soup.

I think the biggest roasted veggie transformation, though, is kale. A good roasted homemade kale chip is *nothing* like raw kale. Make sure your kale is very fresh and completely dry, and keep a close watch on it since it will burn easily. Mmm. Excuse me, I need to go buy some kale now.