I just did a delicious salmon and potato bake.
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Do folks have ideas for mashes or blendable soups?
I cannot chew even soft things for 6 more weeks, and I’m losing my mind because I hate eating the same thing more than twice in a week.
So far I’ve had:
Creamy fish stew
Pumpkin soup
Tomato basil soup
Corn and crab bisque
Potato leek soup
White bean soup
Savory steamed egg custard
Miso soup with silken tofu
Pork tonkotsu with silken tofu
Duck broth with silken tofu
Chicken broth with silken tofu
Broccoli cheddar soup
Chicken and wild rice soup (blended)
Ice cream
Nut butters
Greek yogurt
Kefir
Hummus
Refried beans
Mashed cauliflower
Mashed potatoes
Mashed sweet potatoes
Mashed black beans
Really soupy oatmeal
Pho broth with soft tendon
So many protein shakes
The more protein the better because I’m supposed to get 130g a day, and I’m sick of the taste and texture of whey and pea proteins
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Peanut butter banana milkshakes
Chocolate pudding
Blended yellow curry (where I get it the chicken and potatoes/carrots are very soft and cold be easily blended)
Babaganoush
nigvzis sakmazi (Georgian walnut garlic paste)
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Lentils could be made soft enough? I think there are a good amount of middle-eastern-originating soups that are lentil based.
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It looks like you can have some texture as long as you don’t need to chew? Like you’re not worried about like… seeds getting stuck anywhere?
If texture is ok:
- Smoothies with various fruits and high protein yogurt
- Tapioca pudding
- I have a recipe for caramel coffee pudding I can share if you’d like it, it’s entirely creamy, NOT protein, but so fucking good.
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yellow coconut curried cauliflower with peanut butter and red lentils
roasted tomatillo corn chowder with cheese
curried tomato with red lentil (there is an Ottolenghi recipe I usually riff off of)
babaganoush
egg drop soup?
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Very soft dal
You can make chocolate pudding with silken tofu!
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Tofu chocolate pudding (tofu blended with oil, cocoa powder, sugar or a syrup, vanilla)
Souffle!
Meat or vegetarian pate
Jeera based salt lassi?
Jeera soda?
Blend some falooda if blended chia is okay
We make doogh or you can buy aryan - which is basically a salt lassi. Yogurt blended with an insane amount of salt, cucumber and mint.
I’d also try layering things - having a yogurt based sauce on top of a soup so each mouthful has two textures of mush instead of one. An ice cream float instead of just a milk shake. A dollop of whipped cream on a sweet meal.
Buy and blend a precooked palak paneer or shahi paneer - eat with yogurt or raita to control spice.
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Oohhh I forgot about my early days. Pudding is out for a while because I had SO much pudding the first week when I took every crushed pill like every 3 hrs buried in pudding so I could swallow them, and now I associate pudding with bitter pills 
I’m having trouble with things like hummus, babaganoush, pate that usually go with bread. It’s too… pasty? dry? clinging? ,effortful to swallow? I don’t have much tongue mobility so it’s really hard to get it down my throat from being on my tongue, I guess.
Will give these a try!!!
Good call. I had a lentil soup early on and forgot about it, but switching up flavors and varieties could work here!
Correct! I can irrigate with a spray nozzle thing to wash seeds out
I want this recipe anyway 
Tell me more!
This could work! Cheese souffle, chocolate souffle, dulce de leche souffle
This is brilliant. I can revamp many of the foods I already had this way
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Curried lentil, tomato and coconut soup - Ottolenghi - 4passionfood - English looks like the one I’ve made.
this is not a recipe. I roast cauliflower at 400 or 425 with olive oil and salt until it is collapsed and browning (you can do this with fresh cauliflower or defrost frozen in a colander and then roast it, or roast it straight from frozen, it just takes longer to get brown)
Saute an onion or two in a pot with some oil. once it is soft, add some garlic.
Add some Thai yellow curry paste (or red, or Panang, or…), some ginger and fish sauce (and maybe a bit of brown sugar)
Add some rinsed red lentils along with some stock & coconut milk (full can if you are looking for calorie dense, half can otherwise)
Cook for 15 minutes, if it starts looking dry, add more water or stock
Add the roasted cauliflower and cook for 5 minutes or until the lentils fully smooshable
Blend
Add peanut butter, lime juice, fish sauce, sugar to taste
This works with mixtures of cauliflower, butternut squash, tomato. I’ve never done fully tomato, but I don’t see any reason it wouldn’t be good, especially if you have pre-roasted them to round out the flavour.
If I’m using roasted butternut squash, I’ll often just do the version where I stab it a bunch and roast it whole. It isn’t as good a flavour as when it’s all cut up and roasted with oil and salt, but it’s a lot easier, and the curry and coconut compensate.
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I don’t think I put this week’s meals here:
Steak quesadillas with leftover beef
Beef and broccoli (from freezer)
Shepherd’s pie (from freezer)
Italian chicken and pesto potatoes/carrots
Cheese ravioli, peppers, leftover italian chicken
Garlic pork roast, green beans, and packet red beans and rice
Next week:
Pulled pork, fries
Santa fe chicken casserole
Black bean sweet potato enchiladas
Chicken wraps
Pizza with freezer dough
Orange chicken stir fry
Thai pineapple fried rice
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Ohhh I should double the shepherd’s pie when I make it!
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We do very white people version of ground nut stew that is essentially potato leek soup with natural peanut butter and peppers added
Kefir
Red lentil soup
Brown lentil soup
Corn chowder
Shakshouka
Shirred eggs
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