I have a lot of food phobias. Especially when it comes to vegetables. I know that sounds really odd coming from someone who only eats plants.
Let me explain.
In college I lived off cereal, oatmeal, bread, yogurt, apples and peanut butter. No vegetables. Ever.
I tried my first avocado at age 23. I was afraid of them because they were green.
I tried my first beet last winter at age 32. I was afraid of them because they were…red?
I tried my first brussel sprout last winter as well. I was afraid of them because everyone says they’re gross.
I don’t know why I’m afraid of some foods. What is it exactly…do I think I’m going to have an adverse physical reaction? I’ll barf? Will the food actually harm me in some way? I know I’m not alone on this or else everyone would be eating brussel sprouts and rainbow chard the way Americans eat hamburgers and fried chicken.
I have a new goal: To make 1 recipe a week that “scares” me. It could be a raw recipe or something that uses an ingredient I’m scared of. I think my biggest fear is that I’ll try the food and it will just be really gross tasting. But I have confidence that I can turn any vegetable into something delicious. So this is a challenge to conquer fear and turn “gross” vegetables into something that actually looks and tastes good and isn’t a pain to prepare.
This week I am easing into this “scary food” project with an Onion Flatbread. Certainly doesn’t sound scary. The scary part for me came from the tomatoes and the odd preparation of this bread. Pureed vegetables spread onto a pan and baked. I didn’t think there was any way this recipe was going to turn out. I didn’t even take a picture of it spread in the pan, I had no faith.
But it turned out great!! Like WOW this tastes as good as pizza WOW! I’m not even kidding. This bread on it’s own is bursting with flavor. Top it with a vegan cheese (or not vegan if you wish) and it would practically be a pizza! No sauce required! I suppose it could be made into a sandwich but it’s such a yummy snack on it’s own.
Sweet Onion Flatbread
Adapted From Thrive Foods
3/4 cup roma tomatoes, chopped (about 2)
1/3 cup raisins
1 tablespoon miso paste (I used sweet miso)
1 small red onion, chopped (about 2 cups)
1 clove minced garlic
1/2 teaspoon salt
3/4 cup gluten free flour mix (so many options here)
1/2 cup hemp hearts
2 tablespoons flax seeds
Preheat the oven to 250˚. Line a 10 x 14 (approx), rimmed baking sheet with parchment paper.
In a food processor, puree the tomatoes, raisins and miso until smooth. Add the onion, garlic, salt and flour and puree until very smooth. Stir the hemp hearts and flax seeds in with a spatula.
Spread the mixture on to the lined baking sheet. It will be very thin and it won’t look very promising. That’s ok. Just try to get it even.
Bake for 1 hour. Then here’s a somewhat scary part. You have to flip it. Place another baking sheet or another sheet of parchment paper over the bread. Holding the two layers together, flip the whole bread over so the new sheet/parchment is on the bottom. Carefully peel away the top layer of parchment from the bread and discard. Bake for another 20 minutes then turn off the oven but leave the bread in the oven for another 30 or so minutes. Slice and nibble as desired!
Lilly has a stuffed animal buddy, a stuffed Pug. I got this stuffed pug before I got Lilly so this stuffed animal was her first toy. Over the years she has taken very good care of her toy and she sleeps with it every night. She is quite fond of her buddy.