I'm not a professional chef, but I have little cause not to think that I'm a good one. As a professional artist, cooking feels very natural to me and it is something I have been doing most of my life. Lately I have been expanding way out of my comfort zone, learning about two new recipes a week. But as I look for new recipes, there is one major problem for me.
I am autistic and proud of my neurodiversity. It comes with a lot of benefits, but also some downsides. To the point I have a diminished sense of taste and smell, and I have trouble with some textures. With food this mostly manifests in a general dislike of vegetables. The texture of onions makes me want to throw up, and the blandness and texture of things like celery, non-spicy peppers, and lettuce makes me feel like I am eating plastic and I just can't eat them. Other veggies like carrots, cucumbers, and green beans are unexciting but can be used when cooked right.
I do enjoy certain vegetables. Spicy peppers, spinach, garlic, olives, and mushrooms. Which makes for a great pizza, but is a pitiful selection when for instance trying to cook with a wok. Onions, plain peppers, and celeries are ridiculously ubiquitous in our food culture. I don't cook only for myself, and the people I cook for can't handle spicy food like I can, so throwing a variety of hot peppers in everything is not a solution.
So, what kind of vegetables might I like that I haven't discovered yet? Or, is there any other filler for wok, stews, etc.?