As you may recall, Kiddo declared herself vegetarian (pescetarian) some time ago and has persisted. Mike would be content with a vegetarian diet if Kiddo were willing to broaden her palate. So far, this has been the great challenge. Let me tell you: I am ridiculously bored of carrots and broccoli. Mike and I also want to get away from a lot of dairy and pasta; our diet needs some serious fine-tuning.
Today it all came to a head while trying to formulate a week of meal planning. Mike hatched the plan of a veggie tasting challenge night. I said, “even kale?” He replied, “Yup! BRING IT ON.”
Aside: A few years back (pre-Kiddo), Mike and I subscribed to a Share Organics box. It was in the early days of the program when they would allow only one substitution. After a few attempts at cooking kale, we started asking for no kale (we just couldn’t find a way to make it palatable) and started ending up with double kale. Eventually, we cancelled the box.
So, we set out to get groceries — Mike to get veggies, Kiddo and I to get other bits we needed, and then, the experiments.
- Experiment #1: Sweet Cabbage Rolls (Mike’s design: fruit & nuts with rice inside steamed chinese cabbage leaves).
Verdict: WIN (with minor tweaks next time ’round: more nuts, slightly longer steaming of the cabbage).
- Experiment #2: Kale chips (from this Smitten Kitchen recipe); I used Vancouver Island Salt Co. Balsamic Vinegar infused salt to season.
Verdict: surprisingly, a WIN (but need to use less salt next time).
- Experiment #3: Roasted Red Pepper Hummus (from scratch)
Verdict: BIG WIN (Kiddo will eat red peppers this way!) - Experiment #4: Eggplant & Swiss Chard dip (sort of a spin on baba ghanoush but we forgot tahini)
Verdict: JURY IS OUT (a bit too bitter; needs another attempt). - Experiment #5: Tuna Sausages (Mike’s recipe)
Verdict: MODERATE WIN (needs more spices & better binder (no fat to hold it all together!)) - Experiment #6: Pan-fried Fennel (with mirepoix — carrot, celery & onion)
Verdict: MODERATE WIN. No one wanted it as the primary vegetable on the plate but all of us would eat it in a mixed fried/grilled veggie assortment.
Still to come: Broccoli-cheddar biscuits, and something with parsnips and the rest of the swiss chard. Sorry there weren’t more photos — we were hungry!
Ah… kale. Since this is something apparently that everyone should eat, yet no one actually seems to like, I started putting it into a smoothie for breakfast. Yes, it will be some shade of horrible green depending on what you blend with it, but if you can get past the color – I can’t taste it in a smoothie. Or the handful of spinach I threw in too. The kale chips sound good, too. Here’s a food blog I love (ignore that it’s kind of for pregnant/breastfeeding women): http://fullbellysisters.blogspot.ca/2012/01/cauliflower-fried-rice-more-veggies.html Lots and lots of great whole food ideas there, and accessible.
I could probably try it in a smoothie… we haven’t had any in the house for a very long time and we used all of it tonight. I plan on growing some this year now, since I know I won’t just be composting it. 🙂
I must be the biggest hippie ever, because not only to I like kale, I even eat the stuff raw. But not the big leathery leaves. Those ones need to be shredded small and boiled down in soup, or made into kale chips. However, if you grow kale and pick it when it’s small and tender, preferably after a frost (gets sweeter in cold weather), it can be part of your salad greens! Also, when it starts to go to seed in the spring I eat the flower heads – kind of like sprouting broccoli or rapini – so tender and yummy. But maybe I’m just weird.
Two cookbooks that are just awesome for ideas: “In Season” by Sarah Raven (not strictly vegetarian but lots of interesting vegetables) and “Plenty” by Yotam Ottolenghi (all vegetarian, with eggs and cheese). Food porn.
Thanks for the book recommendations! I’ve heard of Plenty but In Season is new to me. Will keep an eye out for both.
And I totally believe you that “baby” kale is probably tasty. As I said, I’m going to try growing some this year.