Comments | flaming_muse: 19/30 Vegetative state.

flaming_muse

19/30 Vegetative state.

Mar 13, 2016 13:57

So over the past few years it has become increasingly difficult for me to eat vegetables (and most fruit). I love fruit and vegetables, and I've always eaten them plain (whole strawberries, steamed broccoli, roasted brussels sprouts), but in recent years, perhaps because of my food allergies ramping up, my super-taster-ness for bitterness and ( Read more... )

dear reader (questions for you)

Comments 7

heresluck March 13 2016, 21:00:14 UTC

Yikes. Normally I am a fount of random recipes, but recipes that disguise veggies rather than showcase them and that don't have a sour/bitter element? Hmm. Cream soups, maybe? Thai-style stir fries with peanut & coconut milk sauces? Curried chicken with coconut milk and green beans? IDK -- if any of those seem like they might be workable, let me know and I'll post. Are there any specific veggies (like green beans) that you're particularly keen to find recipes for?

flaming_muse March 13 2016, 21:22:39 UTC

Well, we have the added problem of the museling not liking sauces on things (or soups, or anything too highly spiced) so I think I'm looking for a unicorn in terms of recipes. He loves roasted cauliflower (as do I), mr. muse most loves peas (which I can eat some of, at least, but have never actually liked, which is why I don't want a lot of them), and I am missing loving broccoli at the moment. I think I'm looking to be able to make a sauce on the side of some steamed vegetable that I can put on but can leave off for the museling and mr. muse. I'm fine with getting vegetables in things (and am getting plenty of alliums in particular, which do not bother me), so I think something to put on top of vegetables on the side is my goal.

heresluck March 13 2016, 21:45:05 UTC

Ahahaha -- yeah, okay, your family eats the opposite of how I eat; I am all about soups and other one-pot meals, usually spicy. *facepalm ( ... )

flaming_muse March 13 2016, 22:31:55 UTC

By nature, I am an intuitive, experimental cook who plays with flavor combinations and techniques instead of recipes, but I have had to shift gears quite a bit in terms of those techniques and flavors since having a child. mr. muse and I like highly spiced food - although I am allergic to peppers and chilis, while he is obsessed with them, so he has to add lots of heat to his portions - but with the museling I have to create meals where he can have a little sauce to try (because he has to try everything) but be able to give him more of things that are easier for his palate. It's so freaking complicated... but the kid eats all kinds of cuisines, so I can't complain about it. He just has better taste buds than we do. Everything is strong to him ( ... )

sinkwriter March 14 2016, 00:00:37 UTC

Have you heard of those cooks who use a lot of purees for their vegetables and kind of "sneak" the veggies into other foods and recipes? That way the veggies get eaten for health reasons but are masked so you don't know they're there?

Jerry Seinfeld's wife wrote a cookbook like that to "sneak" more veggies into her kids' diets (I think her book is called "Deceptively Delicious"?) and there's another woman who calls herself the Sneaky Chef. I've not personally tried any of their recipes, but their cookbooks might have some helpful tips you could adopt to hide the flavor yet still get your veggies into foods that you do like and are able to tolerate?

They might have some free recipes on websites for their cookbooks that you could test out first to see if they're helpful to what you need?

flaming_muse March 14 2016, 00:09:14 UTC

You're a genius. I hadn't thought about hiding the vegetables for myself like some people do with kids, but that's super smart. <3

sinkwriter March 14 2016, 04:16:50 UTC

Yay! I hope you find some yummy recipes! (Or, find ways to spruce them up if they're too bland. LOL. Sounds like you're not afraid to experiment in the kitchen. Awesome.)

:)