Facing vegetable fear
OPINION: If there’s anything I’ve witnessed in Aotearoa New Zealand, it’s the terror a salad can trigger.
When I tell people about my plant-based diet, I’m met with curiosity, reservation, excitement . . . and sometimes even fear.
It’s true. I’ve chatted to keen adventurers who have travelled to Antarctica and scaled mountains.
Despite these adventures, they cower with dread at the idea of eating a plate of vegetables.
Heights, hostile weather and wild animals couldn’t faze them but a piece of roast broccoli could.
The green could potentially be tackled alongside a steak – but without its meaty companion it was a feat too big to take on. Instantly, I was intrigued: what on earth has created this fearsome image of the vegetable and how could it be vanquished to make plants exciting to everyone?
I found a few explanations for its effect on the Kiwi population.
To some, the fear came from childhood.
Badly cooked vegetables, steamed to death and force-fed, had created a veritable trauma.
Imagine your parents, waving a wobbly piece of cauliflower on a fork – understandably a vision of horror.
Interestingly enough, I relate to the consequences of poor preparation. My father used to overcook tortellini until their filling floated around in the pasta water.
I remember crying from the experience (really, ruining an Italian dish like that should be illegal).
Still, it wasn’t enough for me to give up on pasta entirely.
For others, the fear comes not from a tangible experience, but from a misconception that ‘‘loving plants’’ goes against being strong.
Today, still, I notice the expectation that a Kiwi, and especially a Kiwi man, should eat lots of meat.
This comes from culture, and – believe it or not – from marketing (there’s a reason you remember all the lyrics to the Kiwi burger song!).
I’ve also heard people say eating plant-based dishes can remove all traces of testosterone from the body, or that salad makes you grow manboobs.
Mad.
As the world is changing and we discover those facts are indeed false, how can we tackle the fear of vegetables?
First, I’m all for taking down the border between meat-eaters and plant-eaters.
Flexitarianism, a way of eating that isn’t strict and focuses on reducing the presence of animal-based products, is growing in popularity.
A Euromonitor study showed that 47% of people worldwide subscribed to the diet – and the lack of forceful, guilt-inducing rules is to thank for this.
These days, dipping our toes into different types of foods displays a capacity to adapt and a curiosity that positively impacts all areas of our lives.
It’s also an easy way for people to reduce their carbon footprint while discovering new recipes.
Then, it’s time to redefine what vegetables mean (here’s a clue: it’s more than salads!).
Veges and fruit don’t deserve the awful fate of being steamed.
Have fun rediscovering them under all shapes: chop them, grate them, roast them, fry them.
Swivel them around in sauces and dip them in others.
Play around with the ingredients and invite the whole whānau to take part.
Let me know what your favourite plant-friendly recipes are on Neighbourly – I’d love to hear them!