I hate veg

Any

suki1964 wrote: »

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

Hairy bikers Cauli cheese? I would put cauli and brocolli 50/50.
The recipe involves mushrooms and bacon and lots of cheese, we have it as a main at home.

Also Jamie Oliver's recipe baked cauli pasta, which is similar thing to the above just with pasta.

Any

If your main might just CONTAIN veg, my favourite is roast chicken with gravy, spicy cous cous and roasted/butter steamed carrot, parsnip and brocolli. All mixed with the gravy on the plate.. yum

blossomhill_2

Have you tried tinned veg? - the texture of tinned potatoes and mushrooms is so different from fresh ones they may be palatable to you
And you can get a creamed sweetcorn that makes a change

bargainbetty

I do home made oven chips, but use parsnips, carrots, sweet potatoes, squash as well as potatoes.

Just cut them to size (I like them about steak cut chip size), into a bowl and cover with clingfilm, then nuke for about 5 mins. I believe you can boil or steam them and call it blanching as well. Toss them in the bowl with a dessert spoon of olive oil and spread them on a baking sheet. I use baking paper to reduce the oil needed to stop them sticking to the pan.

Stick them in a hot oven until you like the look of them. I've been known to dish up the carrots and sweet potato ones, and stick the parsnips back in for a further crisping. Awesome, healthy chips.

Have you tried thinly sliced courgette or aubergine, griddled or fried in a dry pan until golden brown, or even done in tempura? I used to hate veg too and it wasn't till I started cooking things different ways that I found out how much I liked things if done differently.

Do you have a food market nearby? I like asking the stall traders for a mixed bag... a head of broc, a couple of carrots, one big parsnip etc, for variety. Most of them will do it at a decent price. Buy smaller amounts, so you don't feel overwhelmed!

Good luck

esmy

Easy Veg Curry (serves 4)

A little oil
1 onion chopped
1 clove garlic crushed
Half a jar of Pataks curry paste (not the larger jars of cook - in sauce)
Whatever veg you like, chopped no bigger than 1'' square
Tin of chopped tomatoes

Fry the onion and garlic slowly in the oil until very soft
Add the other veg and fry briefly, stirring
Add curry paste and stir, coating all the veg
Add tomatoes
Bring to the boil, turn down the heat and simmer gently, stirring occasionally until the veg are cooked to your liking

You can add meat if you want but fry it after the onion and garlic and before adding the veg.

I like to do a mixed vegetable (all the root veg you like) plus frozen spinach and cauliflower if you like that, or chickpea, potato and spinach with a tin of chickpeas, and I made chicken and spinach this week (we like spinach!), lamb is good too. I love potatoes cooked in the sauce because they absorb the flavours in the sauce so well.

I live in a place where the genuine spices are freely available and always used these till I went into one of the Asian supermarkets and was told by a very old Asian lady not to bother with 'all that' and use the Pataks paste!
HTH

snowleopard61

I live in a place where the genuine spices are freely available and always used these till I went into one of the Asian supermarkets and was told by a very old Asian lady not to bother with 'all that' and use the Pataks paste!

:DThis is exactly what I do (i.e. use the Patak's paste) but I've always felt vaguely guilty about it. Nice to know it has the vote of confidence of the old Asian ladies I'd always imagined spending all day with a mortar and pestle! I'm vindicated now.;)

Need2bthrifty

I agree with bargainbetty and think that trying veg differently from the way you’ve been given them before may be the answer.

Like you I have a thing about textures, and have an easily triggered gag reflex, but found with some veg I prefer them in their raw state in particular courgettes, mushrooms, beansprouts, watercress and spinach – I have them in a salad with a dressing of soy sauce, wine vinegar, oil, tomato puree, mustard, black pepper, freshly grated root ginger & garlic.

Also with cabbage I was put off by the grey over-cooked boiled stuff served up at school dinners – nowadays I either eat it raw (finely shredded) or just put it in a pan with a knob of butter, some salt and freshly ground black pepper, put it on a medium heat with the lid on and cook for a few mins shaking the pan a couple of times to move it around then serve.

I also use coconut milk and lentils along with onions, aubergine, red and yellow peppers, baby spinach and frozen peas in a curry. I find it best to soak the lentils for a while first; otherwise the veg are over-cooked and turned to mush by the time the lentils are done.