The Phytophagist's Laboratory

This meal is particularly interesting. The solid mass from coagulated Glycine max liquid, cooked with various vegetables such as Solanum tuberosum, Allium cepa, Brassica oleracea, among others, combined with flavorings like Cuminum cyminum, Curcuma longa, thymus, Capsicum annuum, etc. makes quite a substantial meal.
As somewhat of a side to the items mentioned above, is the addition of a circular, lactobacilli-leavened, cake like item made with ground Triticum, which is cooked on the stove.