hello friends, im an elfkin and i often come across the problem where i crave the texture/weight of meat, but get sick with guilt when i try to eat meat. to all the other elf/fae/any kinds of kin that also experience this struggle, i have found that cherries- the kinds with the pits in them- are a great substitute! theyre very “meaty” little guys, without the guilt factor.
ive also found that around these times, or the times when meat isnt such a guilt trip but i still rather have lighter foods, seafood is a godsend. things like salmon and shrimp are awesome when youre looking for lighter, “cleaner” foods while still getting the protein you need to remain healthy.
i also noticed, while sifting through the harry potter tag, a bit of a struggle to find savoury foods that are still wizardy. im not an expert on wizardkin, but i do live around the wizarding world of harry potter! these recipes arent going to be the exact ones they use at the parks, but here are some of the entrees/heavier foods that they serve at the leaky cauldron/three broomsticks!
- toad in the hole
- fish n chips
- beef, lamb, and guinness stew
- fish(erman’s) pie
- scotch eggs
- cottage pie
- chicken sandwich; … it’s really just.. a lightly crusted chicken breast with mayo and sun dried(??) tomatoes, but man it’s so good if i get the Real Recipe, i’ll definitely submit it.
there are more but they’re a bit generic- ribs, turkey legs, smoked chicken, but those above are decidedly the most british and harry potter-y. with the opening of the new park (july eighth), theres bound to be people trying to replicate the new candies and dishes as well so i’ll keep an eye out for those!
also, to my fellow earthkin, pumpkin juice is absolutely fantastic and relatively good for you. im embarrassingly addicted to the stuff- it tastes just like home.
For the curry mayonnaise
- 1 large egg yolk
- salt, to taste
- 1/2 cup canola oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Madras curry powder
For the tartare
- 12 ounces sushi-grade tuna, cut into 1/2-inch dice
- 2 tablespoons celery, cut into brunoise (1/8-inch dice)
- 2 tablespoons radish, cut into brunoise plus extra julienned for garnish
- 1 tablespoon snipped chives
- salt and freshly ground pepper
- fresh lemon juice
- canola oil for brushing
- In a blender, purée the egg yolk with a pinch of salt. With the machine on, slowly add the oil.
- Scrape the mayonnaise into a bowl and whisk in the lemon juice and curry powder; refrigerate.
- In a medium bowl, toss the tuna with the vegetable brunoise and chives.
- Fold in 1/2 cup of the curry mayonnaise. Season with salt, pepper, and lemon juice.
- Brush a 4- or 6-ounce ramekin with oil. Pack one fourth of the tartare in the ramekin and turn it out in the center of a plate. Repeat with the remaining tartare.
- Garnish the tops with the radish julienne and celery sprigs. Decorate the plates with dots of the remaining curry mayonnaise and serve.
Hello hello, leonine fey here to show you the results of me attempting this recipe. It doesn’t have avocado even though I wanted it because I didn’t realize until after I’d cut it that my avocado wasn’t ripe enough, but it has everything else in it. It’s really good! Highly recommended for the hot summer days ahead.
Ah! This one I can actually hit head on because, holla, it’s right up my alley. When I went to university, I pretty much had zip money for food. But I did manage to find some things that helped.
- Jerky. Meat sticks of any kind. If you have a local farmer’s market, that’s an awesome place to look. Some farmers markets have a whole lot of different meats (I am in love with kangaroo meat. For some reason it’s just my favourite), and they usually have them pretty cheap. Also look out for bulk.
- BERRIES! Blackberries, mostly. Great texture, awesome flavour, usually cheap. Other berries work too, like strawberries or blueberries. But I just don’t think they’re as good
- Instant noodles. You can add ANYTHING to them. Spices, veggies, bits of jerky. Some packages of instant noodles are like 25 cents. So worth it
Other than that, I’m not really all that sure. I’ll keep poking around, but that’s what I can think of right off the top of my head.
For sanguinarians, and other beings that enjoy the blood, and/or have problems with eggs. This article shows blood as a substitute for egg whites, ranging from sourdough to meringue! Some are made to not have an aftertaste, but others say it can be nice. Most of the recipes are made with strained pigs blood, along with your basic baking ingredients.