Can You be an Herbivore and Not Love Vegetables?

"I'm not vegetarian because I love animals, I'm vegetarian because I don't like vegetables." - A. Whitney Brown

It does sound like an oxymoron, but there are folks who, while not wanting to eat flesh foods, have to be more creative with their nutritional preferences. Oftentimes they don't actually dislike veggies, but their taste buds have only been exposed to the standard salad bar fare; what they crave -- but don't yet know it -- is a stroll through the local farmer's market where they'll discover a cornucopia of extraordinary flavors and textures.

Another defense against veggie aversion is to trick yourself by hiding the offending produce with other, more tasty options. So you'll never be a raw foodist, but you will successfully incorporate nutrient-rich plant matter into your daily diet without gagging. Art Gib offers some simple disguises that are as delicious as they are easy:

• Dip, Dip, Dip! Raw veggies are so much more endurable if you have some sort of dressing for them. To pack an extra nutritional punch, use peanut butter instead. Its strong flavor also helps mask the veggie taste you may not like.
• Green Smoothies. You can cram several cups of fresh spinach in your blender along with the traditional fruits, (non-dairy) yogurt, and ice when making smoothies. You still get the flavor of a fruit smoothie with an added tang. Drink it up in a minute and you can check several servings of fruits and vegetables off of your daily list in no time!
• Sundried Tomatoes. These are sweet and can kick up a salad the same way dried cranberries do, but without the added sugar. They also are a great addition to pasta, and tasty straight out of the bag!
• Hate 'Em Raw? Roast 'em! Coarsely chop sweet bell peppers, potatoes, carrots, and zucchini, and toss with garlic and olive oil. Roasting them in the oven brings out some delicious flavor, and the softer texture will help you to consume them faster.
• Add Them to Foods You Eat Normally. Fresh or frozen green beans, broccoli, and carrots can be added easily to pasta dishes, disguised by the pasta sauce.

Steaming, stir-frying and pureeing are additional ways to soften textures and draw out greater flavor. Adding herbs and spices (other than salt) takes the focus away from the taste you don't like, while flavor-packed spreads like hummus and olive tapenade dare you to stop munching those veggies. Sure, there will still be some you may never be able to stomach, but Reed Mangels, Phd, RD says you'll be well ahead of the nutritional game if you just find a "deep orange-colored vegetable or two, a green leafy vegetable or two, and a few other vegetables that you could eat regularly."