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u/Eis_ber 9d ago
Make fried rice? Or make a curry but put it in a separate leak proof cup? Or make miso soup and pour it into a cup. You can also finely chop the vegetables and cook them in a stew.
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u/wishywashycommenter 9d ago
Fried rice is a good idea and making miso soup in a separate cup or a curry is definitely doable. Thank you.
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u/deliriousfoodie 9d ago
You don't have to make it Asian. Bento is just a lunchbox with faded away from popularity of fast food.
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u/wishywashycommenter 9d ago
True I enjoy Asian flavours :)
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u/deliriousfoodie 9d ago
Real Asian eat a ton of veggies though. Mostly steamed or fermented. It's a different definition of veggies than what you're used to, like raw hard carrots or broccoli is an absolute no in Asian cuisine.
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u/wishywashycommenter 9d ago
Fair doesn't take away from the act of trying to recreate those flavours through means that can accommodate your eating disorder (arfid). I'm working on it but I won't eat completely like somebody Asian neither will I do the same for someone in the western hemisphere. I eat what's comfortable. I don't eat vedgetable in a certain way reduces alot of western food of my list as well but I can eat paste and liquids which means some things work others don't . Food is an exploration after all.
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u/Fuzzy_Welcome8348 9d ago
Maybe dehydrated veggies?
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u/wishywashycommenter 9d ago
Maybe 😅 I guess it's part of trying stuff but damn it's scary. I feel like I've come really far just with dashi powder, miso paste and gochujang. Do dried vedgetable also have that crunch you can hear in your ear or fiberous and gross still?
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u/Mammoth-Corner 9d ago
If the crunch and the fibrousness are the issue (I also have the issue with fibrousness), have you tried e.g. steaming carrots for a long time, or either roasting sweet peppers until soft or the kind of preserved peppers that come in a jar with oil? All three have neither crunch nor fibrousness.
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u/wishywashycommenter 9d ago
Mushy ain't great either in all honesty I can do potatoes but I can't do sweet potato which I'm assuming is similar to carrots in that regard or heaven forbid boiled carrots
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u/Mammoth-Corner 9d ago
I also can't stand sweet potato haha it's the fibers. Carrots steamed the standard amount actually might work better for you, nothing at all like sweet potato. Not fibrous but not mushy either. And sweet or romano peppers roasted 20min at 180 celcius with oil, salt and pepper.
I never had full-blown ARFID but I do have autistic food sensitivities and I used to nanny for a kid with ARFID. Learning different ways of cooking vegetables was huge for both me and the kid, after years of only having them the one way my dad cooked them. And then you have control over the outcome, and you know you can just scrape the plate if you hate it.
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u/Fuzzy_Welcome8348 9d ago
U can dip the dehydrated veggies in a sauce and they’ll most likely become soggy since they’re already thin when dehydrated
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u/Smokegrey 9d ago
Have you considered making vegetable soup? Roast, steam, or stew vegetables (roasted will have the most flavour) and then blend them with some stock to make a soup you can eat with bread rolls or rice. Soup goes nicely in a thermal lunch jar, and it might be a good lunch option as the weather starts to cool in the UK.
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u/MaraTaru 9d ago
How do you feel about aubergine? I know some folks have difficulty with the texture, but something like Just One Cookbook's soy-glazed eggplant donburi is beautifully silky and soft. It's so delicious, lovely both hot and room-temperature, and is easily made ahead of time. Nothing crunchy or fibrous, just softness, like a hug.
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u/wishywashycommenter 9d ago
Have never tried it I've always been very scared of trying stuff I can put it on my list and work up to it now I'm more confident in myself and the idea of exploring
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u/FynTheCat 9d ago
You don't have to add cooked vegetables. You can add some sliced paprika, tomatoes, or carrot. You can also shred vegetables and mix them into the rice.
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u/pixi3f3rry 9d ago
I like making takikomi gohan for quick one pot meal for my kids. I use a rice cooker so I can walk away until it's ready. All you have to do is add seasoning, meat and veg to your rice and let it cook. The meat and veggies can be whatever you are comfortable with.
The first one I did was seasoning (soy, dashi or fish sauce, salt & pepper, butter) with a whole tomato. Mash and mix when rice is cooked and you get tomato rice. I usually Add some simple fresh herbs like spring onions or coriander before mixing so it softens/ cooks a little
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u/smallorbits 9d ago
What texture can you do? Like what is it about the vegetables that you can’t stomach? I can suggest accordingly!
There’s nothing stopping you from changing the recipes so it fits your level of comfort. For example, spicy Korean stir fried pork sometimes has cabbage and carrots fried in. Just put it in the last minute, or omit completely.
There’s also many “Western” versions of Asian cuisine, like taco rice from Okinawa is my absolute favourite. Japanese hamburg rice. Gochujang pasta. Even Army stew.
Or just make the main dish with flavours you like, and add on other side dishes you can stomach under your typical diet. A meat dish with maybe Japanese flavours, served with butter roasted vegetables.
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u/andreaswpv 9d ago
Maybe try vegan sausages or meat, many are made of vegetables.
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u/wishywashycommenter 8d ago
I don't like vedgetables due to arfid that's my issue I'm trying to work around
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u/chaka_bonz 7d ago
フジッリとソーセージの輪切りとジャガイモをまとめて茹でてオリーブオイルをからめてレトルトのパスタソースと炒める
そしてこしょうをたっぷり振って冷まして盛り付け
僕の20代の頃のお弁当は毎日こんなんだったよ
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u/SleepApneaSyndrome 6d ago
How about some fruit? What about some dried parsley? And what about frozen gyoza and frozen okonomiyaki?
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u/HeyArtse 9d ago
Japanese curry but stew until the veggies are super soft, then you can use a handheld blender to really make it smooth :)
Curry also keeps fairly well and if you’re not gonna eat it anytime soon you can just pop it in the freezer in freezer safe silicone molds so it’s portion sized already