Heavy Meals: Burritos

530 calories

Serves one person. Preparation time approximately ten minutes.

One serving is about 530 calories.


  • Bowl, Cutting Board, Knife
  • Ground Soy Meat
    + Gimmie Lean Vegetarian Ground Beef: 122 calories per 1/4 container.
    + Don’t Have a Cow Meatless Beef Style Crumbles: 146 calories per 1/4 container.
    + Trader Joe’s Soy Chorizo: 175 calories per 1/4 container.
  • 2 Tortillas
    + Trader Joe’s Habanero Lime Tortillas: 150 calories each.
  • Vegetables
    + 1/2 Green Bell Pepper: 5 calories.
    + 1/2 Jalapeno Pepper: 0 calories.
    + 1 Cup Lettuce, Shredded: 16 calories.
    + 1 Cup Onion: 46 calories.
    + 1 Small Tomato: 26 calories.
  • Sauces/Dressings
    + Salsa: 36 calories per 100 grams.
    + Recommended Sauce Options: Bowman Brother’s Bourbon Hot Sauce, Tabasco Original, Salad Dressing.
  • Spices
    + Sazon Goya y Achote
    Note: High in sodium so don’t go nuts with this.  One envelope per package of ground meat.


Step 1. Set the table.

Step 2. Add sazon to the vegan ground beef and nuke it.

Step 3. Dice the vegetables.

Step 4. Assemble a burrito.

Step 5. Put the burrito in your face.

Light Meals: FLT

350 calories

* FLT stands for Fakon (Vegan Bacon), Lettuce, and Tomato Sandwich

Serves one person. Preparation time approximately ten minutes.

One sandwich is about 350 calories.


  • Cutting board, Knife, Toaster, Microwave.
  • 2 Slices Rye Bread
    + Wegman’s Light Rye Bread: 60 calories per slice.
  • 5 Slices Vegan Bacon
    + Lightlife Smart Bacon: 20 calories per slice.
  • Vegetables
    + Lettuce: 16 calories per 170 grams.
    + Tomato: 12 calories per 15 grams.
    + (Optional) Onion: 4 calories per 10 grams.
  • (Optional) Condiments
    + Horseradish Mustard: 15 calories per 5 tsp.
    + Reduced Fat Veganaise: 45 calories per tbsp.
    + Go Veggie American or Cheddar Cheese: 40 calories per slice.
    + No Salt Salt Substitute: 0 calories.
    + Tabasco Sauce: 0 calories.


Step 1. Toast the bread.

Step 2. Microwave fakon slices.

Step 3. Cut vegetables into slices.

Step 4. Assemble sandwich in the following order: bread, fakon, lettuce, tomato, bread. Add optional condiments, if any.

Step 5. Done.

The Ultimate Meal: Soylent

Eat it with a spork.

20160614_135010Serves one person. Preparation time about 30 seconds.

Exactly 500 calories per serving.


  • Container Designed to Hold Fluids
  • Official Soylent Scoop
  • 115 grams Soylent Powder (https://www.soylent.com/)
  • Water
    Note: Almond, soy, or cashew milk can substitute all or part of the water.
  • (Optional) Anything
    + PB2: 45 calories per 12 grams.
    + Fiber One Cereal: 60 calories per 1/2 cup.
    + Chocolate Powder: 10 calories per tbsp.
    + Psylium Husk Powder: No caloric effect.


Step 1. Scoop Soylent into a non-porous container.

Step 2. (Optional) Add something else.

Step 3. Add water and stir/shake until Soylent reaches desired consistency.

Step 4. Done.

Step 5. (Only for the most adventurous souls) Eat it with a spork.


“My cooking experiments generally end in tragedy for all involved parties.”

Why the Cookbook?


There are a lot of food blogs out there by people with a far greater talent for cooking and food photography than I’ll ever have.  I’m probably the last person from whom you should take cooking advice, actually.  This blog exists because I decided to convert paper records of recipes I regularly use into a digital format.  If this process benefits someone else, then great.  Being able to prepare your own food is a necessary skill if you care at all about living economically and healthily.

The Recipes

Many of the recipes here are “experiments,” meaning that, sometimes, they’re terrible failures.  Others started out as experiments, but have been tweaked and developed over the years.  All are vegetarian or vegan.  Breads and baked goods are my particular interest, but there are savory dishes as well.

I usually make a best-effort attempt to calculate the calories in each recipe.  These are rough estimates, so don’t be surprised if I make mistakes.  I do this solely for my own interest.  If you are particularly worried about the nutrition facts in a given recipe, you should calculate them yourself.

The Guns

Both my brother and I have an interest in militaria. The featured guns are mostly American or German antiques from the WWI to WWII era, although sometimes I’ll throw in something else from the collection.

On Minimalism

“There is a delicate balance between having enough supplies to be self-sufficient, and having few enough to still be a minimalist.”

Take a look at the stuff in your kitchen. How many of those items are decorative, or single-purpose? The more crap you have taking up space in your house/apartment/trailer, the less room you have to think. “Stuff” is more than just molecules; it’s cognitive overhead. You probably have a lot of baggage attached to your things, such as: where you bought them or who gave them to you, product specifications, where the items belong in the context of your habitat, and the ever present worry that someone is going to come along and break or take what rightfully belongs to you.

The subsequent information overload can be debilitating. How anyone can function amidst all that distraction is beyond me, but for those with a permanent case of “popcorn brain,” over-stimulation must simply seem to be the natural state of affairs. I can’t live like that.

I don’t like to own a lot of stuff. If you are wondering why I list the utensils in every recipe, it’s because I want to own a minimal amount of cookware. There is a delicate balance between having enough supplies to be self-sufficient, and having few enough to still be a minimalist. Anything that isn’t used on a regular basis interferes with my minimalist lifestyle. Thus, listing the tools I use helps me to keep track of the objects I own.

Single-purpose items, such a orange juicers or salad forks, actually make the cooking process slower. Who wants to stand around for half an hour digging out the exact right tools for the job? Cooking is an imprecise activity, so the tools just need to be “good enough.” A good rule is this: don’t buy it unless it is painfully inconvenient NOT to have it.

Minimalist cooking applies to the ingredients, too. I keep the cabinets and refrigerator stocked only with ingredients I find myself using on a regular basis. These must be cheap and versatile. My goal is to be fit all perishable cooking supplies into a mini fridge. Frozen foods, as they keep for a long time, can be stored in an external deep freezer. Cabinets should be primarily dedicated to boxes of Soylent and a handful of inexpensive spices.

It is difficult to achieve a balance between economy and minimalism. Minimalism can be just as expensive as hoarding. Hoarding can actually be very cheap. The trick is basically to own only what you need and use. If you do that, you’ll generally find that a whole class of problems related to property ownership simply go away.