Things like roast seeds, peas, granola, etc. are great because they’re small, crunchy, and savory. Also grapes, especially thick-skinned ones like muscadines, because they’re small and have the the outer shell and then a squishy inside. 

For squishier things like worms, we have gelatin recipes in the insect tag that could probably just as easily be made with vegan gelatin. 

I would link you to all these recipes but my laptop keyboard is going haywire for some reason today (it took me like half an hour just to type this out). You can find what i’m talking about in the birdkin and insect tags. I’ll try to edit this post later if my laptop stops acting up. 

(For the above-mentioned reason, this is the last ask I can answer for today until I can fix it, sorry!)

-Fox

EDIT:
It’s cool, I’m sure Wolf and I can handle it until you get things fixed.
-Lion

So you are sitting down for a meal, or maybe just thinking about what to make for dinner. What sounds good to eat? Maybe you want a stir-fried dish of bees? If you have a sweet tooth, you might want to try some chocolate covered crispy treats. Maybe you don’t want to know what gives this treat its crunchiness, but they have been called delicious.

Even though these may not be your typical foods they are nutritional. They have protein and fats that we need to live. In fact, there are some countries where a good dish of insects is just the perfect meal. From tasty ants to grasshoppers and delicious grub worms, many cultures eat insects as part of their diet.

Click through for full article

(via Insect Recipes | ASU - Ask A Biologist)

(via Beetle Queen » Mealworm Cricket Empanadas with Cilantro Yogurt Sauce)

Spicy Bug Crunch 

A simple and tasty recipe for your next neighborhood potluck or office party! 

3 cups spicy soy cracker mix (from the grocery store)

1/2 cup chopped, roasted meal worms

1/2 t. chili powder

1/4 t. paprika

Heat cracker mix and chopped meal worms in microwave until warm.  Sprinkle spices on top and mix.  Serve.

(via Insect Recipes | ASU - Ask A Biologist)

(via Honey Spiced Locusts | Inn at the Crossroads)

Cool! There’s a lot of recipes in the ‘insects’ tag, but I don’t think any of them are spicy. I’ll try to rustle something up for you!

-Fox

Earthworm subtle, earthy flavour lends itself well to all sorts of delightful dishes (a few sample recipes provided below). Many people around the world eat earthworms as a staple; Aborigines in Australia, the Maoris of New Zealand, and some Asians. Many other worms can be eaten as well, some are noted in the recipes below. The meat can be used like ground beef , or as meat filler: made into burgers, sausages, chilli/spagetti, scrabble/scramble, meat pies/caseroles/quiche, etc.

Recipes at the link

Cooking with Earthworms

(via Earthworms | Eat The Weeds and other things, too)

UTENSILS:

• Saucepan

kinfood:

(via Vegan Klingon Gagh | Lazy Smurf’s Guide to Life)

Gagh

INGREDIENTS

1 bunch beets, with greens, divided and chopped
1 Tbsp. olive oil
1  small onion, diced
.5 tsp dried red pepper flakes
5  garlic cloves, peeled and minced
1  cup vegetable broth
3  Tbsp. fresh lemon juice
Zest of 1 lemon
2  Tbsp. each of  basil and chives
Salt & pepper
½ lbs linguine

First, get a pot of water going for the pasta and then prep all the other ingredients. When the water is boiling add cook the pasta according to directions. Meanwhile, saute the onion and red pepper flakes until the onions are soft. Then add the garlic and the beet roots. After another minute or two when the beets are soft add the broth, the zest, and the beet greens. Cover and cook until the greens are wilted. Add the herbs, the lemon juice, salt and pepper and cook for another minute before you toss with the pasta.

Enjoy with (vegan) Bloodwine!

Since this is very wormlike, I thought it would be good to reblog it for the badgerkin!