Have you tried cauliflower rice yet? I haven’t yet. But I’ve actually purchased a bag and is sitting there waiting for me to give it a go.
One silver lining of your dietary restrictions is that it seems to leave your wide open for experiments with vegetables.
At one point, it hit me how ridiculous it is that we use the food category of “Vegetables”. Or “Vegetarians”.
There are like 5 to 8 meat choices.
But when it comes to so-called “vegetables”, it seems that there are maybe a couple hundred.
Recently, I’ve been determining to gradually step through the door of working with these amazing foods. So many different flavors, textures, and options. Seems unimaginative and flat to think of them all as simply “Vegetables”.
So the other day, I bought a wedge of pumpkin. And, twice so far, I’ve enjoyed cutting off a section of it, peeling off the rind, cutting it into thin strips, and simply sautéing it with some onion or garlic. Takes about 15 minutes and has a delicious, pure flavor.
Another really intriguing direction is mushrooms. My daughter can’t stand them.
. But I’m finding that they’re incredibly diverse. I’ve been playing with Wood Ear and Porcini. Add one or both to a lentil stew. They do amazing things in there.
Like you though, I’ve had the food spoilage thing happen. I’m working on it still. Especially with some of the healthier organic options, you have a tighter window. One good investment is a blender. When something has not yet spoiled, but has become unattractively soft, the blender can be a good option. Stews can serve the same purpose.
Anyway, I wish you good food journeys. (Dashing this post off before meditation. Hopefully no major typos.)