I'm a really texture-oriented eater who eats mostly vegetarian food too, and it's honestly kind of a pig to deal with sometimes - and I'm much more open to taste than Delia seems to be. One thing I have found, and that you probably realize already, is that foods I can't eat in one form are often perfectly palatable in another form. For example, avocados literally make me want to vomit, but I love guacamole (which incidentally is really good on, say, a vegetarian baguette, I've discovered). I find that a lot of ethnic cuisines have textures that are much more palatable, too - maybe that's something Delia could explore in the kitchen, since she'll probably want to dial down the spices in a lot of them.
When it comes to protein, I had a total breakthrough with beans, for some reason, when I discovered dal, which you can sometimes even find canned. Might be a bit spicy, though. Oh, and I make a killer vegan coconut lentil stew that's heavily based on butter chicken, which has the benefit of being a good place to hide tofu or tempeh.
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Date: 2008-03-29 05:14 am (UTC)When it comes to protein, I had a total breakthrough with beans, for some reason, when I discovered dal, which you can sometimes even find canned. Might be a bit spicy, though. Oh, and I make a killer vegan coconut lentil stew that's heavily based on butter chicken, which has the benefit of being a good place to hide tofu or tempeh.