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Texture Modified Vegetables – thinking outside the box!

30 April, 2019

This month I’d like to share with you all some ideas for different flavour profiles to incorporate into texture modified vegetables. By adding simple flavour enhancers, we have the ability to transform textured vegetables from bland….and let’s face it, a bit boring, to something quite special!

Perhaps you could try some of the following?

  • Whipped Avocado and Feta
  • Honey Buttered Purple Carrot
  • Pea Mint & Feta
  • Balsamic Roasted Beetroot
  • Roast Leek & Onion
  • Pan Roast Parsnip & Onion
  • Moroccan Roast Pumpkin & Chickpea
  • Beetroot & Cashew
  • Braised Purple Cabbage
  • Roast Red Capsicum
  • Creamed Cheesy Broccoli
  • Spinach, Feta & Pine Nut
  • Mushroom & Bacon
  • Pumpkin & Gorgonzola
  • Green Beans with Olive Oil Garlic and Lemon
  • Maple Roasted Sweet Potato & Bacon
  • Seasoned Roast Cauliflower
  • Roast Fennel & Garlic

Flavour and aroma is just as important as presentation and correct texture level. Flavourful, aromatic well-presented plates help inspire appetite. This is so important to combat malnutrition and encourages residents to consume the meals we craft for them.

Think about what kind of flavour profiles you enjoy… How could you incorporate these into the textured meals you create?

By Amanda Orchard, founder of Texture Modified Food Solutions https://texturedfoods.com/#home-section

On accepting a role as Chef Manager at an aged care facility in Western Australia, Amanda identified an opportunity to provide residents on texture modified diets a more flavourful and engaging dining experience. Achieving fantastic results and with overwhelmingly positive feedback from residents, families, staff and industry professionals, Amanda founded Texture Modified Food Solutions to assist those preparing and serving meals to individuals dealing with swallowing difficulties.

“I’m excited to share through simple honest cooking, flavour enhancing, modification & presentation techniques that beautiful texture modified cuisine can be accessible to all”