Despite being a vegetarian, there have always been some vegetables that I just never really liked eating. I never liked tomatoes (except when pureed into tomato sauce or ketchup, but I never really liked chunky tomato sauce), zucchini (except when in zucchini breads), eggplant (no exceptions), or mushrooms. I’m sure there are more veggies that made it to my picky eater list, but those were the main ones.
These days, I think that it’s not the being married, or the on-time bill paying, or the dog walking and poop collecting, or the limited consumption of macaroni and cheese by choice that makes me feel like an adult, but the fact that I am now willingly preparing vegetables that I used to hate for major meals, and not only because other grownups are coming over for dinner.
Take tomatoes- I used to pick them off of sandwiches, request salads without them, and generally avoid them at all costs. Then I studied abroad in Chile with a host family that didn’t understand vegetarianism, and when they served me tomato slices, I felt too bad continuing to be even pickier, so I ate them. And they were fine! Now I regularly buy tomatoes and eat them like the badass grownup that I am. Even for breakfast! My favorite weekend breakfast includes diced tomatoes, chopped garlic (that’s why it’s a weekend thing- no meetings to worry about garlic breath), olive oil, and sometimes basil and feta cheese, all on top of this bread- www.101cookbooks.com/archives/easy-little-bread-recipe.html.
(Side note: Rachel knows that I think Heidi from 101 cookbooks is totally over the top, and not just because of what she packs to eat on plane trips, but also because she puts flowers on all of her food, but this bread is seriously amazing, easy and delicious.)
Now, I’m preparing to bring veggie kebabs to a farewell BBQ for a Austrian friend leaving Quito to head back to Europe. These kebabs will feature eggplant, zucchini, AND (cherry) tomatoes, therefore solidifying my grownup status.
I’ve also eaten zucchini pasta (remarkably easy to forget that it’s zucchini), and earlier this week I made a zucchini pesto lasagna- thinly slicing zucchini, roasting it in the oven, then layering it (in oven safe soup bowls for individual portions!) with onions, thinly sliced and roasted carrots, ricotta cheese, mozzarella, and homemade pesto like a lasagna. And earlier I made an eggplant parmesan, which is actually just the same thing, except I roasted the eggplant with a breading and tomato sauce. I don’t have any photos because I forgot to take any- sorry! I’ll try to be better.
I still don’t like mushrooms though, and I’m not sure I’m ready to start. Does anyone have a recipe for frying mushrooms or something that I’m 100% guaranteed to like?
Side note- this is really just a discussion about a few vegetables with no major recipes- my next post will have more recipes! And seriously, try the bread.