“So what DO you eat if you hate garlic and onions so much?”, I hear you ask (to be honest, I don’t, but it sounds like a promising starter, at least to me – it contains ‘hate garlic’ for example).
Well, for one thing, since you’re asking: I like my veggies to taste very much like themselves, thank you very much, so I don’t use much additional stuff, often.
A natural born snob that I am, I also love me some spices and herbs, especially those tasting a bit like cinnamon (there are a few chemical components all of these natural born taste enhancers that I prefer will contain, but I haven’t memorized the names – yet.)
So basil, cloves, coriander, cardamom, cumin, allspice and also black pepper, curry, garam masala and some Arabic spice mixes will make me a very happy moose. Needless to say I put cinnamon, cloves and stuff in salty meals, like spinach, kale, veggie curry, stew, lentil/bulgur/couscous dishes … Recently, I’ve been using lavender quite a lot to make those even more interesting.
And then, there’s always veggie crisps (chips) to try out, which I did today – it’s so simple!
You make sure your thin slices of beetroot, parsnip and celery are coated with some olive oil and salted (but not too much!), then put them on a sheet of baking paper and bake them approximately 10 minutes at 180-200 °C (my pre-heated oven made charcoal out of the first batch at 200°, because they were too thin).
Damn tasty, this stuff, and cheaper than the painstakingly ordered and impatiently waited for English veggie crisps that saved my life in Paris.