#veggie lentil versions

[st-just]

Making up for all the decadent restaurant meals with nice healthy home made crunch wrap supremes

[aldonelson]

Healthy Sloppy Joes with Lentils By replacing the meat in this Sloppy Joe recipe with lentils and more vegetables, the nutritional value is increased.

[creedtimeline-br]

Recipe for Healthy Sloppy Joes with Lentils By replacing the meat in this Sloppy Joe recipe with lentils and more vegetables, the nutritional value is increased. 3/4 teaspoon kosher salt or to taste, 4 tablespoons tomato paste, 1/2 teaspoon freshly ground black pepper or to taste, 1.5 teaspoons chili powder, 1 teaspoon garlic powder, 3 cloves garlic minced, 1 large carrot peeled and chopped, 1 teaspoon prepared yellow mustard, 1 tablespoon vegetable oil, 1 teaspoon ground cumin, 6 medium hamburger buns split, 1 teaspoon apple cider vinegar, 1 teaspoon onion powder, 1 large onion chopped, 1 can no-salt-added diced tomatoes, 1 green bell pepper chopped, 1 teaspoon paprika, 2 cups water, 1 tablespoon Worcestershire sauce, 1 cup red lentils rinsed and drained, 2 tablespoons molasses or more to taste

[dazedblackwolf]

Since I'm vegan, incorporating elements of a canine ancestral diet into my lifestyle will be more about emulating the nutritional balance rather than the exact foods wolves consume. Wolves eat a mix of proteins, fats, and plant matter, with an emphasis on whole, nutrient-dense sources. Their diet is built for survival, strength, and endurance—qualities I can mirror through plant-based foods while maintaining my values.

### **Key Elements of a Wolf's Diet & Vegan Alternatives**

#### **1. High-Protein Intake**

Wolves thrive on a protein-rich diet, which fuels their muscles and sustains their energy for long periods. You can incorporate:

- **Legumes & Pulses** – Lentils, chickpeas, black beans, and split peas

- **Soy-based Proteins** – Tofu, tempeh, and edamame

- **Seitan (Vital Wheat Gluten)** – A high-protein, meat-like option

- **Hemp & Chia Seeds** – Packed with complete proteins

- **Nutritional Yeast** – Adds protein and a cheesy flavor to dishes

#### **2. Balanced Fats for Energy & Brain Function**

Wolves get essential fatty acids from prey, but you can substitute with plant-based sources:

- **Omega-3s** – Flaxseeds, walnuts, algae-based supplements, hemp seeds

- **Healthy Fats** – Avocados, olives, coconut, and nuts

- **Medium-Chain Triglycerides (MCTs)** – Found in coconut oil, which can boost energy like animal fats do for wolves

#### **3. Micronutrients & Minerals from Wild Plants**

Wolves eat berries, grasses, and herbs instinctively to maintain their health. You can add these:

- **Berries** – Blueberries, blackberries, and raspberries for antioxidants

- **Leafy Greens** – Kale, spinach, dandelion greens (high in calcium and iron)

- **Herbs & Wild Edibles** – Nettles, burdock root, and spirulina for detoxifying and nutrient density

#### **4. Gut Health & Digestion**

Wolves consume organ meats and bones for vitamins and minerals. A vegan version includes:

- **Fermented Foods** – Sauerkraut, kimchi, miso, and kombucha for gut health

- **Seaweed** – Rich in iodine and minerals, similar to nutrients found in animal organs

- **Mushrooms** – Reishi, lion’s mane, and chaga mimic the adaptogenic benefits of organ meats

#### **5. Cyclical Eating & Fasting**

Wolves don’t eat constantly; they gorge, fast, and graze on small plant foods. You might try:

- **Intermittent Fasting** – Eating within a set window (e.g., 8-hour feeding period)

- **Feast & Fast Cycle** – Some days with high intake, some days lighter with just fruits and greens

- **Instinctual Eating** – Listening to your body’s needs rather than forcing strict meal times

#### **6. Hydration & Natural Electrolytes**

Wolves get hydration from prey and fresh water sources. For you:

- **Coconut Water** – A natural electrolyte boost

- **Herbal Teas** – Dandelion, mint, and chamomile for hydration and benefits

- **Infused Waters** – Lemon, cucumber, or berries to mimic mineral-rich natural waters

### **Meal Ideas Inspired by a Canine Ancestral Diet**

- **"Hunt & Gather" Bowl** – Lentils, roasted mushrooms, wild rice, dandelion greens, and tahini

- **High-Protein Wild Plate** – Grilled tempeh, hemp seed pesto, roasted root veggies

- **Feral Smoothie** – Blueberries, coconut milk, hemp protein, chia, and spirulina

- **Forager’s Broth** – Miso soup with seaweed, tofu, and mushrooms

- **Raw Energy Bites** – Dates, walnuts, cacao, flax, and a touch of sea salt

I'm a nerd and a vegan wolf so have my collected information and brainstorming

[veliseraptor]

Top 5 types of soup?

speaking of hot beverages! (sort of.) I don't actually eat a huge variety of soups! especially since I don't really eat meat that's not fish anymore. but here's a go at some that're standouts to me.

1. Salmon chowder. Sometimes it's hard to find salmon chowder that doesn't have chicken stock in it, but when I can find it it's definitely one of my all time faves.

2. Lentil soup. Just a solid standby. Lentils and veggies, though the lentils can't be too mushy or it's a no-go.

3. This one soup I had in Bergen, Norway. I don't know that I will ever replicate it. It was this creamy soup with salmon dumplings, leeks, dill, and potatoes and it was so good and I have no idea how I would even begin to make it for myself. Soup I'll get to have once and possibly never again.

4. Chili. I love a good chili. Dense and packed with good things, even when it doesn't have meat in it. Big fan.

5. Ramen. Does it count as soup? I'm counting it as soup even though it probably doesn't. It has a broth in it, it counts. Again, I have to be selective since it's got to be vegetarian, but I can usually find something. There's a mushroom ramen that I make that I'm very fond of, so if I had to choose a specific version of ramen that'd probably be the one.

[foodshowxyz]

Harissa Lentil Ragù With Herby Greek Cheese Mash

Ingredients

For the Harissa Lentil Ragù:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 carrot, diced

1 celery stalk, diced

1 red bell pepper, diced

1 cup dried green or brown lentils, rinsed

1 can (14 oz) crushed tomatoes

2 tbsp tomato paste

2 tbsp harissa paste 🌶️

4 cups vegetable broth

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

For the Herby Greek Cheese Mash:

2 lbs potatoes, peeled and chopped

1/2 cup Greek yogurt 🥣

1/2 cup feta cheese, crumbled

2 tbsp olive oil

2 tbsp fresh dill, chopped

2 tbsp fresh chives, chopped

Salt and pepper, to taste

Instructions

Prepare the Lentil Ragù:

Heat the olive oil in a large pot over medium heat. Add the chopped onion, and sauté until translucent, about 5 minutes.

Add the minced garlic, diced carrot, celery, and red bell pepper. Cook for another 5-7 minutes, until the vegetables begin to soften.

Stir in the lentils, crushed tomatoes, tomato paste, and harissa paste. Mix well to combine.

Pour in the vegetable broth and add the ground cumin and smoked paprika. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the lentils are tender and the ragù has thickened.

Adjust seasoning if necessary. Keep warm on low heat while preparing the mash.

Prepare the Herby Greek Cheese Mash:

In a large pot, bring the chopped potatoes to a boil in salted water. Cook until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Mash the potatoes until smooth.

Stir in the Greek yogurt, crumbled feta cheese, and olive oil. Mix until creamy.

Fold in the chopped dill and chives. Season with salt and pepper to taste.

Serve:

Spoon a generous portion of the Herby Greek Cheese Mash onto each plate.

Top with a hearty serving of the Harissa Lentil Ragù.

Garnish with fresh parsley.

Enjoy your delicious and comforting meal! 🍽️

Tips:

Adjust the amount of harissa paste according to your spice preference.

You can substitute Greek yogurt with a plant-based yogurt for a vegan version of the mash.

Add extra veggies to the ragù, like zucchini or mushrooms, for additional flavor and nutrition.

[punkbakerchristine]

it’s the end of the year. time to share my favorites.

favorite food: for the longest time, I was one of those people who was like “I just like food” (and I do, even with my 100+ -pound weight loss, I like to eat), but I’ve decided it’s a Reuben sandwich. With pastrami, sauerkraut, thousand island dressing, on rye bread which is lightly toasted. I do like it with corned beef and sourdough bread, but I always go back to the classic pastrami and rye combination.

favorite cuisine: the Mediterranean, mainly because I’ve been familiar with Italian food my whole life but I have loved French and Basque food since I was about 16, and I love the flavor profiles all around.

favorite spice: cardamom. Peppery but subtle, like allspice but slightly to the left. Pairs really well with cinnamon and ginger, hence why I like putting it in my spice cake as well as my lentil soup—it makes cinnamon more “cinnamon-y” and ginger more “gingery.”

favorite seasoning: shawarma. I have always loved cumin, coriander, and turmeric, and it makes the house smell good.

favorite flavors: white chocolate, coffee, blackberry, and red wine. Very complex and I’d go so far to say sensual flavors.

favorite flavor combo: chocolate and coffee. The profile of my chocolate babka. I like chocolate and cherry, apple-cinnamon, and white chocolate and raspberry, too.

favorite protein: probably either beef or pork. Love cooking both, and the ground versions go with anything.

favorite soup: there’s three. My Israeli lentil soup (green lentils, basmati or jasmine rice, Israeli couscous, carrots, white onions, green onions, za’atar seasoning, cinnamon, cardamom, garlic, lemon zest, and pieces of chicken—I did make it with ham hocks the first time and I found them hard to eat and hella salty. Made it again with chicken and it was excellent). Chicken or beef pho (last time I had pho, it was wonderful). And coconut curry Thai soup (coconut milk, chicken stock, cream cheese, ramen noodles, green onions, bok choy, peanuts, carrots, curry, those little Thai chilies with the seeds removed and then sautéed so they’re sweet, and ground turkey).

favorite grain: Israeli couscous. I love those little pearls and how well they pair with veggies and different stocks.

favorite vegetables: forever carrots, ever since I was little. I like zucchini and mushrooms, too.

favorite vegetable to cook: chili peppers, mainly because I love how they smell. I love the smell of onions cooking, too.

favorite comfort food: my mac and cheese, mainly because I like to make it with chili peppers and sausage (I once made it with andouille and it was amazing).

favorite food that’s helped me lose weight: there have been several but I’m gonna say scrambled eggs, watermelon, and basic homemade white bread.

favorite bread: babka, of course~

favorite bread that isn’t babka: ciabatta, English muffins, and flatbreads.

favorite baked good: either bread or cookies.

favorite cookie: gingerbread or double chocolate

favorite cake: spice cake, red velvet cake, carrot cake, that chocolate and Irish cream cake I made for St. Paddy’s Day this year, New York cheesecake, German chocolate cake (and from someone who has never been a fan of coconut until recently, either!), Boston cream pie, devil’s food cake, tres leches cake, krantz cake (really similar to babka but it’s closer to a cake; I consider babka an enriched bread), tiramisu

favorite pie: blackberry, apple, and key lime

favorite traybake: forever blondies, specifically the ones with white chocolate.

favorite hellofresh kit: oh, so many! Figgy balsamic chicken, any of their rice bowls, banh mí meatballs, those poutine burgers from a while back, chili mac and cheese (which inspired by own chili mac and cheese), coconut Thai curry, roasted pork with Israeli couscous and sweet potatoes (I think that was my first favorite, iirc)

Now time for least favorites~

least favorite food: lima beans. They never feel right, even when mixed with something else. They’re like eating mushy old newspaper.

least favorite flavor: pumpkin. Never been a fan to begin with—I’ll have it, like how I made that pumpkin pie for Thanksgiving a couple of weeks ago, but i’m not a fan—but it’s literally everywhere. It’s in things it’s got no business being in, either, like milk, cereal, and fucking cheese (for real) of all things.

least favorite ingredient: PISTACHIOS. simply because they’ve been done to death at this point and they’ve always struck me as more of a savory ingredient, too, like I see them in a lot of Middle Eastern dishes. There, they’re fantastic. But in cake or cookies? No, stop it.

least favorite protein: fish… to cook, anyway. I actually really love fish and seafood: I love scallops, fish and chips, fish tacos, tuna casserole, sushi, and clam chowder, and after this year, I’ve been converted to shrimp; my favorite fish is probably either salmon or swordfish. But—because I’m a very sensual person—I cannot get past the smell (it’s why I usually like to bake it, because then you can cook it with vegetables like asparagus, lemon wheels, and good spices wrapped in tin foil). The one fish that doesn’t smell is mahi mahi and it’s been… a… a while since I’ve had that.

least favorite pie: rhubarb, mainly because it kind of scares me (uncooked rhubarb is toxic). Banana cream, too—I love bananas, and I’m curious about “banoffee” (banana toffee, I see it in British recipes a lot), but like peppermint, banana flavored anything never tastes right, either. I just think of banana-flavored Twinkies 🥴

least favorite hellofresh kit: there was this one dish, I forget what it was now, but it had cherry tomatoes, cucumber, pistachios, a couple of other things, and “grilling cheese.” First off, I fucked up the cheese—or maybe they did, I dunno. It was one of those cheeses that could stand up to high heat (like halloumi is like that, you can actually grill it!)… and then it melted. Second, it just wasn’t that good, and I remember being disappointed because I was actually looking forward to it, too. You know, “alright, something new!”

we also had a ravioli dish just last week, and it was ravioli (and there’s never enough ravioli in the package, either) and pan-cooked zucchini topped with parm and Italian seasoning. Salty as hell and it was missing some kind of sauce, like it was dry even by my standards. Zucchini was really good, though, like I was proud of that zucchini. But I’ve always loved ravioli, so it was a major letdown.

biggest vice in the kitchen: when I’m interrupted for any reason—seriously any reason, because, just like with my writing or drawing or working out, I get in the sense of “flow”. I get in the zone. Jarring me out of that leaves me miffed, every single time.

I like having my kitchen clean, too. I learned how to clean as I go from my dad when it was just me and him living together; I get why my mom always gets annoyed when the kitchen is a mess after someone else uses it.

I hate undercooking things, too. I’ve undercooked a quiche, chicken, and burgers so far. Former two have made me cry, the latter I only just started to master. I understand the risk that comes with undercooking things, too—I would much rather overcook something.

[acti-veg]

just out of curiosity what are your three most frequently eaten meals? mine are beans and rice, noodles veggies and sauce, and fake nuggets but i want to branch out

This is very dull but my most frequently eaten meal is my breakfast shake just because I have it most days. That’s usually just oats, chia seeds, banana, peanut butter, vanilla protein powder and water. It tastes good and is an easy and pretty cheap way to pack in a lot of protein and nutrients at the start of the day. I also have Huel for my work lunches most weekdays.

Aside from that, I eat a lot of tofu. I freeze it and defrost during the day so I don’t have to drain it, and use the air fryer so it’s very easy to prepare and serve with rice, noodles, veg etc. I usually make my own simple sauces to go on it or marinate it in. Dubu Jorim, salt and pepper tofu and a non-traditional version of Vietnamese tomato tofu are regular rotations.

Otherwise a lot of my meals are really basic, just a protein source like seitan, lentils, chickpeas or beans with some sort of grain and veg. I mostly just make different meals with the same basic ingredients, so these sorts of things can make soups, a curry, a noodle dish, chilli, stir fry etc. I seldom follow any recipes, I usually just throw in what I have with some spices.

[lightyaoigami]

4, 8, 56, 69 😎

hello evan these are great questions...

4. favorite chore

oxycleaning towels to keep them bright white! or soaking anything in oxyclean actually. i should do this again soon...

8. what cleaning product do you swear by?

BARKEEPER'S FRIEND. the powder is great for degunking stainless steel pans and stuff like that and the cream version is really good for cleaning your bathtub or sink. it is abrasive though so be careful with porcelain and stovetop ymmv and so on.

56. favorite low effort meal

dal tadka. 1 cup red lentils + 3.5 cups veggie broth + 1 tsp turmeric + a few smashed garlic cloves -> bring to a boil and then simmer until soft -> in a separate pan, melt some ghee and toast your favorite whole spices (i like cumin, fennel, and nigella). pour the butterspices (tadka) over the finished dal.

69. what are you looking forward to next week?

i'm getting a haircut!

[frank-furters]

Where to Get Vegan Hot Dogs Near Me: A Plant-Based Guide to Deliciousness

For many, the hot dog evokes memories of summer barbecues and baseball games. But what if you follow a vegan lifestyle? Does that mean giving up on this classic American comfort food? Absolutely not! The world of vegan food has exploded in recent years, offering delicious and satisfying alternatives to traditional meat-based options.

The good news is, finding delectable vegan hot dogs is easier than ever! This guide will help you navigate the exciting world of plant-based hot dogs and point you in the direction of delicious options near you.

The Rise of the Vegan Hot Dog

Gone are the days of rubbery, flavorless veggie burgers. Today's plant-based hot dogs are bursting with flavor and texture, rivaling their meat-based counterparts in every way. Made from a variety of ingredients like lentils, beans, mushrooms, and seitan, vegan hot dogs offer a healthier and more sustainable alternative to traditional hot dogs.

Finding Vegan Hot Dogs Near You

The internet is your best friend when it comes to finding vegan hot dogs near you. Simply search for "Vegan Hot Dogs near me" and you'll be presented with a list of restaurants, grocery stores, and even food trucks offering plant-based hot dog options.

Hot Dog Restaurants Cater to Vegan Cravings

Many popular hot dog restaurants are jumping on the vegan bandwagon, offering delicious plant-based options alongside their traditional hot dogs. For instance, is there a Hot Dog Company in San Jose on your radar? Don't be surprised if they have a dedicated vegan section on their menu, featuring innovative hot dog creations made with plant-based sausages.

Look Beyond Hot Dog Stands: Grocery Stores Offer Plant-Based Options Too

Don't limit your search to restaurants! Many grocery stores now stock a wide variety of vegan hot dog options in their freezer section. Popular brands like Lightlife, Field Roast, and Beyond Meat offer delicious plant-based sausages that can be grilled, boiled, or even baked at home.

Frankfurters Hot Dogs: A Haven for Meat Lovers, But Can Vegans Join the Party?

Frankfurters Hot Dogs, known for their classic all-beef hot dogs, might not be the first place that comes to mind when searching for vegan options. However, with a little creativity, you can still enjoy the Frankfurters experience as a vegan. Many Frankfurters locations offer veggie burgers on their menu. You can also ask to substitute the hot dog in their combo meals with a veggie burger, creating your own plant-based version of their classic dishes.

The Beauty of DIY Vegan Hot Dogs

One of the best things about vegan hot dogs is the versatility they offer. You're not limited to pre-made options! With a little effort, you can create your own gourmet vegan hot dog masterpieces at home. All you need are some high-quality vegan sausages from the grocery store and your favorite toppings.

Here are some tips for creating delicious DIY vegan hot dogs:

Choose the Right Sausage: Explore the variety of vegan sausages available at your local grocery store. Look for brands with good reputations for flavor and texture.

Get Creative with Toppings: Don't be afraid to experiment! Think caramelized onions, roasted peppers, fresh herbs, vegan cheese, or even a drizzle of sriracha mayo.

The Bun Matters: Choose a high-quality bun that complements your vegan sausage. Fluffy brioche buns, pretzel buns, or even gluten-free varieties provide delicious options.

Make it a Meal: Pair your vegan hot dog with delicious sides like vegan potato salad, coleslaw, baked beans, or even a side salad.

Gather Your Friends and Family: Hot dogs are perfect for casual gatherings! Host a "create-your-own-vegan-hot-dog" night and let everyone unleash their inner chef.

The Final Bite: A World of Delicious Vegan Hot Dogs Awaits

The world of vegan food is constantly evolving, offering exciting new options every day. Vegan hot dogs are no exception. With a little planning and exploration, you can easily find delicious plant-based hot dog options near you. Whether you're searching for a restaurant experience or prefer to create your own vegan masterpieces at home, there's a perfect vegan hot dog waiting to satisfy your cravings. So, ditch the limitations and dive into the world of delicious vegan hot dogs!

Know more https://frank-furters.com/blog/vegan-hot-dogs-near-me-guide/

[foodandfolklore]

Gaia Burger Recipe

I got the idea for this recipe watching Youtuber Pro Home Cooks, and their recent video about how to get more leafy greens into your food. One recipe that stood out was the "Garden" Burger, where you make a veggie and lentil patty. However, the video doesn't really have measurements beyond what you briefly see on screen. So I decided to try my own version with a few tweeks. I gotta say, it was good, and I wanna share the recipe with you.

Need: 1 cup split lentils (any colour) 1 can chickpeas At lest one head of any leafy green (Romain, Kale, Spinach, Arugula, whatever) 1/2 cup of flour (any) 2 eggs (these are to help bind the patties together. You can use egg substitute if you're vegan) Optional Seasonings -Minced or Crushed Garlic (about 2 cloves worth) -1 Tbsp Onion Power -2 Tbsp Nutritional Yeast -Salt and pepper to taste

Cook up your lentils on stove top according to directions. You may choose to cook your own dried chickpeas rather than using canned. Cup of dried chickpeas should get what you need, just remember to soak them overnight before boiling to ensure they are nice and soft. You can also try using other kinds of beans like pinto beans or whatever you had on hand.

Once your lentils are cooked, drain them well. Now blanch your greens. Again, you can use any leafy green for this; I used a combination of Romain lettuce and spinach since that's what I had on hand. But you can use pretty much any leafy green.

After a minute or two of boiling, remove you greens from the hot water and hit them with cold water or ice bath. Once they are cool enough to handle, take a handful and squeeze out the excess water. Now chop up your greens with a knife.

Add your lentils, chickpeas, and chopped greens into a mixing bowl. Now you wanna manhandle it. Combine everything well, mashing some of the soft lentils and separating some large clumps of cooked greens so they spread out better.

Now you'll want to add your eggs, flour, and seasonings. I use garlic, onion powder, and Nutritional Yeast to help with the savory flavor. But you may choose to add other seasonings instead like fish sauce, Worcestershire, soy sauce, nori, ect.

Mix well with your hands until everything is well coated and combined.

Heat a pan on medium heat. Take a handful of the mixture and form a ball that's around the size of a tennis ball. Plop your ball on your pan and carefully smoosh down to flatten it. Fry for a few minutes until it starts to brown, than flip and cook on the other side.

Assemble

Toast your burger bun in the pan or in the toaster. Add some preferred sauce to your buns. I used mayo, but you can try mustard. My SO liked the BBQ sauce.

Now place your cooked patty on the bun. You can add lettuce, Fried egg, pickles, cheese, Onions, jalapenos; my fav was pickles :P Top with the other half of the bun and boom: 1 Gaia Burger.

This burger will not only taste satisfying, it will also leave you feeling full and nurtured for hours.

[pikahlua]

I have soft food ideas! Tw British foods, I'll do my best to think of the alternatives

Sweet:

Jelly/jello - just suck it through your teeth and swallow, amazing stuff. Can eat lots since most are low calorie or even zero sugar.

Angel delight/mousse/pudding, semolina, creme caramels, custards, rice pudding - no chewing required, light and bubbly.

Ice cream, gelatos and sorbet, ice lollies, milkshakes, slushies etc - amazing but might not be appropriate if you have sensitive mouth/teeth

Juices and smoothies - yummy but avoid citrus if you've recently had oral surgery!

Porridge/oatmeal, baked oats, overnight oats, chia seed pudding etc - the super fine versions (readybrek) of porridge are great and don't need any chewing at all. If too hot, wait too cool or add a splash of milk. I like a spoonful of Nutella in to make chocolatey.

Yogurt - amazing, cool and refreshing. Avoid the fun yogurts with extra bits like granola or crunchy inclusions since they'll need chewing. Also consider soft cheeses/no base cheesecakes

Soft fruits - again avoid citrus, try cook it or mash it or something just to make it softer. Tinned fruit is always super soft. Peaches and ice cream is such an elite combo. Maybe applesauce?

Savory

Soups, broths and maybe stews - super tender veggies, overcooked or super soft noodles and shredded meats will fine for a few days and should be soft but hearty enough. If not, puree or blend. Maybe soak some bread in!

Lentils - great at absorbing liquid and become nice and aoft

Mashed potatoes - love love love these, cheesy or garlicky or covered in gravy, just so wow. Might manage a baked potato without the skin and then it's just a vessel for good stuff

Rice, risotto - plain or topped with egg or some soft fish (tinned is easy). Risotto is great because you can add yummy stuff to it

FINELY ground meat - make a Bolognese and make sure your meat is ground finely. Make a curry with finely cut soft/pureed veggies. Make a chili. Once you feel a bit braver, sloppy Joes or something

Dips - guac or hummus or whatever, a spoon will do instead of veggies/chips etc

Cottage/shepherds/fisherman's pie - soft fish or meat in a sauce covered in mashed potato and baked in the oven. No teeth needed, but a hearty real meal.

Cauliflower cheese - parboil the cauliflower like my gran does (nuke it) and then cover in cheesesauce and bake it.

Omelettes - these might be touch and go but could satisfy you enough that you wont miss scrambled eggs and toast

Pastina - cute little pasta shapes! Do all sorts with it but jar of generic pasta sauce works in a pinch.

I'm sure there's plenty of local cuisine and regional foods that are soft too that I have no idea about.

For anyone who needs it then, lol. Thanks anon.

[dazedblackwolf]

Hey pack!

For wolf-inspired recipes, I’ve got you covered with plant-based options that could resemble a wild wolf’s diet. Think earthy, rustic, and primal vibes :

⚠️THIS IS A VEGAN VERSION. IM ALSO POSTING A NONVEGAN VERSION !!⚠️

### Wolf-Inspired Vegan Recipes

1. **Foraged Mushroom and Herb Soup**

- A mix of wild mushrooms, garlic, onions, fresh thyme, and rosemary, simmered in vegetable broth.

- Serve with rustic whole-grain bread.

2. **"Raw" Root Vegetable Salad**

- Shredded beets, carrots, and parsnips with a tangy citrus vinaigrette.

- Add sunflower seeds for crunch.

3. **Hearty Lentil and Kale Stew**

- Cook lentils with diced tomatoes, celery, carrots, and dark leafy greens.

- Season with cumin and smoked paprika.

4. **Berry and Nut Bowl**

- A mix of blueberries, raspberries, and blackberries, topped with walnuts or pecans.

- Add a drizzle of maple syrup for sweetness.

5. **Seaweed and Chickpea "Salmon" Cakes**

- Combine mashed chickpeas, nori flakes, and dill, then pan-fry into patties.

- Serve with a lemon-dill cashew cream.

6. **Rustic Grain and Veggie Bake**

- Cook wild rice or barley and mix with sautéed mushrooms, leeks, and chopped walnuts.

- Bake with a light sprinkle of nutritional yeast.

7. **Roasted Vegetables with Juniper and Sage**

- Toss root veggies like potatoes, carrots, and parsnips with juniper berries, sage, and olive oil, then roast.

8. **Herb-Crusted Tempeh "Steak"**

- Marinate tempeh in tamari, garlic, and rosemary, then sear it in a pan.

- Pair with mashed sweet potatoes.

9. **"Wolf Howl" Smoothie**

- Blend blackberries, spinach, almond milk, and a touch of cacao powder.

- Top with chia seeds.

10. **Nut Butter and Seed Bark**

- Mix melted dark chocolate with almond butter, pumpkin seeds, and dried cranberries.

- Chill and break into pieces.

[tortoisebore]

what is your favorite kind of soup. the gods above called me to ask you this question yes it is relevant etc etc

THIS IS MY FAVORITE QUESTION EVER

u are going to regret asking me this ro because not ONLY do i love to cook and i make 95% of my meals from scratch at home but ALSO soup is my favorite thing to make ((i love it so much that the only things i asked for for christmas this year were one (1) dutch oven for my soups and one (1) immersion blender for my soups))

OKAY so i experiment a lot with soups and i make a bunch of different ones based off of recipes i like but my top three are as follows:

1 - chili. u can’t go wrong with chili. it’s better in the crock pot & i just let that sucker stew on low for like nine hours and then it’s chili o’clock for a week straight. i do like four different kinds of beans: pinto, black, kidney, and chili. sometimes garbanzo or great northern or even some lentils if i’m feeling it. i do ground turkey sometimes but tbh it’s just as good vegetarian. lots of diced tomatoes lots of spices. cayenne and chili powder and cumin and garlic (fresh and powder) and onion (fresh and powder) and fresh japalenos, sharp cheddar, cilantro, and green onions to top

2 - i’m an absolute WHORE for zucchini and i’ve made my own version of this zucchini & tomato soup that’s so insane i make it like once every six weeks. it’s diced zucchini and onions and diced fresh romas, super soupy so lots of veggie broth, throw in some ground spicy italian sausage and top it with fresh grated parm, parsley, and chili flakes. INSANE. crusty bread on the side if you’re feeling fancy bc it’s not the most filling on its own

3 - guess what, MORE ZUCCHINI. every late summer when corn is in season i go to the farmer’s market and get me like ten ears of fresh corn. i shuck those bitches and cut all the corn off and make this creamy zucchini and corn chowder. lots of broth lots of onions and fresh veggies and top that shit with some smoked paprika, ground cayenne and parsley. it makes like twelve servings so i freeze half of it and get back into it a few weeks later it’s SO GOOD but i takes like three hours to make so i only do it once a year fjffhfnfh

[alyhollywood]

So proud of me. I successfully cracked open a 🧄 garlic bulb🧄 , peeled away the skin from some cloves without breaking them, minced them without slicing up my fingers on a microplane and sautéed in vegan butter without burning it🙌🏻

Also successfully cooked this one pan pasta dish. A creamy spinach on red lentil pasta totally vegan 100% gluten free. Was a bit worried during the process I was not going to like the final result but to my surprise it was delicious and almost too rich and creamy. Still not quite sure how it had such a rich cheesy flavor…. But damn does this thing have more grams of protein than anything! Super filling and nutritious. I definitely stepped it up by using the red lentil penne instead of typical pasta which usually have more carbs and consists of more then one ingredient unlike the one I used; where it legit is made up of red lentils that’s it, one ingredient making these noodles! I really do love a well made veggie based pasta noodle, always have but they are harder to find then they once were…. I’m hoping I’ll be able to share these leftovers because of how rich it is I don’t see myself wanting to eat it again anytime soon.

Definitely took a lot longer from prep to finish then the recipe stated but I have a tiny kitchen so if I had more room maybe it would take less time as I wouldn’t be forced to measure and put things away as I set up nor play Tetris version with my fridge to make things all fit lol🤷🏼‍♀️

Man between this and the overnight oats recipe I mastered to taste exactly like strawberry 🍓 shortcake 🍰 I’m slaying it in amping up my cooking skills. Very exciting!

On this roll maybe my own custom creation 🍬cotton candy🍬 smoothie bowl recipe will actually be successful…. We shall see soon. I’m pretty full right now so maybe in 12 hours lol.

If you want the recipe to that pasta dish or the overnight oats recipe I mentioned both gluten free and vegan btw just ask I’ll gladly share :)

[rnaeborowski]

i don't have a proper meal plan this week but i made a list of things we'll probably have for dinner this week:

pasta carbonara (takes like 25 minutes including prep)

chicken salad (yay veggies!)

lentil soup (i'll make a super simple version that is cheap but satisfying)

hot dogs

baked potato (takes like 10 mins in the microwave apparently) or baguette with filling that i'll buy premade

pizza (i already have some ready made pizza dough at home)

fish and chips (not making it from scratch)

so those are my depression meals! i don't want to order food bc it is so expensive so i tried to think of satisfying and tasty food that i can make even when i'm barely functioning. but i also still want my food to taste good and i'm very picky with pre made food.

i rly hope i can make the soup it would be so nice to have some soup this week. healing my soul with lentil soup.