So before Soylent, when I was in graduate school (I was a medievalist) I tended towards many nights eating pottage. This is a dish, even now that I am married, that we eat regular. It is cheap (I can get down to 1.30$ a meal when I order barley bulk, and that is for deluxe pottage), filling, and freezable.
My usual pottage recipe has:
1-2 cups Barley (unhulled) or Oats Groats
2-4 cups water or stock (stock is preferred, if water is used add salt) A 2 cup liquid to one cup grain ratio should be preserved.
1 can Ro-Tel Chilli and Tomatoes, diced
1 can cream of mushroom soup
1 can chopped spinach OR one package 16 oz frozen spinach
Payday Pottage (when we are living like Rockafellas and have money to spend)
add 1 pound ground meat, sauteed with onions and butter before adding.
Spice to taste, and spicing it is important.
You can add quite a bit to this, generally the rule for pottage is a stock and barley base, that comes to something like a rissoto and put in anything one has.
I don’t vouch for nutritional completeness on this recipe. But it keeps you alive, freezes well.
Have been kind of thinking, in my food planning, of Soylent as a high tech pottage.
Interested to hear your thoughts.