I hate veg

Honeythief

I don't have the recipe to hand, but the vegetable jalfrezi in Jamie's Ministry of Food book is delicious with a lovely tangy sauce and you can put in whatever vegetables you like. I use cauliflower, peas, potatoes, courgette.

If you like soup but want some variety then get the New Covent Garden 365 Soups book. It is full of really interesting recipes and you will be able to have something different every day of the year if you want

Sambucus_Nigra

Have you thought about seeking professional help? That sounds more than a 'hate' something.

suki1964

Sambucus_Nigra wrote: »

Have you thought about seeking professional help? That sounds more than a 'hate' something.

I'm so messed up that if I admitted all my problems at once they would lock me up and throw away the key:rotfl:

Seriously though its something im trying to tackle, which is why I'm determined to eat more veggies. It's silly because when the step kids were growing up I ate them, so they wouldn't have a problem with veggies themselves. Just now it's just us, or me alone I choose not to, and the longer its gone on the harder it is to go back to eating them. I know they won't kill me and I know I'm perfectly capable of eating them, just the thought of them in my mouth turns me

And I'm a cook in real life lol

Out,_Vile_Jelly

Surely everyone enjoys soup on a cold wintry day? If you whizz a selection of veg in a blender and use that as a basis for soups you'll be getting the nutrients without the texture that causes you problems.

Veggies don't need much cooking at all; indeed most are fine raw. I think the British especially are guilty of overcooking them.When I make a stirfry they are only in the pan for a couple of minutes, meaning they are crisp and crunchy and retain most of their original flavour.

sonastin

My mum hates veg and I think perhaps her mum does too. I was brought up with the attitude that you don't have to like them but you definitely have to eat them. I think i was probably in my twenties before I realised that the veg was probably the best bit of the meal... but then I was cooking my own rather than "punishing" it like my mum does! She'll happily eat fresh fruit and salads just not cooked veg so not as much as an issue for her.

Having said which, the "basic curry sauce" recipe in the Takeaway secret recipe book is founded on a whole load of veggies blitzed together to something between a liquid and a puree. You then use this as the basis of many curry recipes, most of which I add extra veg too anyway but you don't always need to. If you do add extra veg, you can mash it right up so it becomes part of the sauce anyway so that the only "lumps" are the pieces of meat.

Tomato-based pasta sauces can also have lots of "hidden" veggies whizzed into them so that you get the goodness without the taste/texture, and without being limited to eating soup everyday for the rest of your life!

FairyPrincessk

You sound like a perfect candidate for cream of x soup recipes! Do you have a blender or a stick blender? If not, a stick blender can usually be gotten for under £10 and I've found these cheaper models do the job and last. Then, you should be able to use this basic method to make any sort of soup you want. The texture should be pretty much the same most of the time.

1. Roughly chop 1 onion and 1 clove garlic and veg of choice. I do it by volume, so its usually about 500 mil of chopped veg.
2. Saute onion and garlic in olive oil, butter or fat of choice until soft.(takes about 1 tbsp of fat).
3. Add in your veg. I frequently bung in a tin of tomatoes to bulk it out. Cook until soft. At this point, you can also add any seasonings you want.
4. Add in 1-2 tbsps of flour and stir wildly. Don't be alarmed, you'll deal with the lumps before it goes anywhere near your bowl!:eek:
5. Add 150 ml of milk slowly and stir like made until well mixed then add 350ml of stock. Alternatively, just use 500 ml of stock at once.
6. Allow to simmer for a bit until any veg is soft.
7. Whiz with blender until all lumps seem to be gone.
8. Strain, either through a fine sieve or perhaps a loose cheese cloth if the sieve lets too many lumps through.

I use a number of combinations, these are some of our favourites:

2 roasted red peppers, handfull of fresh basil, tin of tomatoes.
1 red pepper, 2 tins tomatoes, splash of sherry, splash of balsamic, sprinkle of paprika and a spoon of sugar.
500ml of chopped, cooked, carrotts (works best with milk) can add coriander.
Red lentils, ground coriander, spinach--this one may not ever be quite lump free!
Potatoes and Leeks with nutmeg and splash of sherry. can add pancetta---also may not be lump free.

There are other methods--and in particular many people feel it is wrong to just bung the flour in. However, I've found it doesn't seem to affect the texture if you're blending it anyway!

Any

I don't think the veggies you mentioned are bad ones. Most children and also less developed countries/cut off import countries only really have those veggies!!!!!!!!!!! No fancy stuff.

I have recipe which is very simple for creamy spinach soup, into which I put little bit of smoked salmon in the end (for posh occassions) or poached egg. You wouldn't know you are eating spinach and there is a lot of it!

suki1964

Yes I do ok with blended soups, I'm on broccoli and Stilton (hm) this week

What I'm trying to do is make my main meal of the day contain veg.. I'm home alone mostly and looking at my food intake it's pure carbs and fat

snowleopard61

I know it's not ideal nutritionally to have lots of your fruit and veg mushed up in a blender, but it's probably beneficial if it's the only way you are going to eat that particular vegetable. One that occurs to me is watercress and potato soup - as long as it won't remind you too much of mashed potato! Basically you just soften some onions, add potato in small pieces, cook in stock for quite a while, then add some milk and some watercress and blend. I think my recipe years ago used to call for the watercress to be cooked, but I used to cook half and add half raw before blending. You could probably use all raw watercress to optimise the nutrients. This does, of course, depend how you feel about watercress!

If carrots aren't a problem (sorry if I've missed something above) there is also carrot and orange soup, which is much nicer than it sounds. Similar method to the above, carrots instead of potatoes, no watercress or milk, and add some juice and zest of oranges before blending.

Honey_Bear

A chef friend of mine who has cooked at sea on frugal yacht delivery trips for years once served me a fruit curry. It was fabulous! All he did was treat fruit as veg and followed the normal 'brown it, sauce it, heat it' method. There's also an ex-international hotel chef who owns a restaurant in Luxor that specialises in banana curry, so my friend didn't invent it, but if you really hate veg and you can resist eating too much fruit this way (high sugar content) it's worth a try.