the nuggets are a mix of mashed white or cannellini beans, cooked chopped greens, quinoa, ground flax, a jar of baby food (lol), spices and vital wheat gluten. breaded with vegan buttermilk (soy milk + lemon juice and apple cider vinegar and left to curdle for a while) and whole wheat panko

Just want to do my part and spread the gospel of chilla, veggie pancakes, fritters, whatever you may call them. I'm sure a lot of versions exist for savory pancakes in a lot of regions but it's a top contender for a way to get a whole bunch of nutrition in each bite (aside from #1 of all time, soup, of course). I didn't have any red lentils and didn't feel like using moong dal so I've been soaking yellow split peas, which are a commonly found ingredient in the US (I got these from the food bank) and mixing them with shredded veg and spices for some awesome pancakes. there are almost limitless options for flavor profiles too. These have cumin, coriander, turmeric, msg, kashmiri chili, ginger, s&p and I sauteed shredded carrot, zucchini, cabbage, garlic and green onions. mix it in a bowl with the blended legume and chopped cilantro and black sesame seeds and fry up some cakes.

tofu,potatoes, peppers, onions, mushrooms, cauliflower and favas beans with a semi-chimichurri parsley lemon sauce

I made a basic potato leek soup and blended half of it to make it creamy and also have chunks because I like biting potatoes in my soup. No recipe really just mirepoix, evoo, leeks, garlic, potatoes (russets and yellow, just what was in the potato cellar aka the hanging basket in the bathroom), thyme, bay leaves, marjoram, s&p, msg, veggie stock and some shaved nutmeg. The polenta was from another meal but made really nice dipping