FalloutEats - 6

Cooking Baked Bloatfly And Sugar Bombed Carrots

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by

Jeremiah
in

Welcome to the gastronomic adventure of VideoGame Eats, where we craft your favorite foods from your favorite video games! Join Jeremiah and Kevin as they concoct an array of mouthwatering dishes straight from the wasteland.

Welcome, vault-dwellers, to a culinary adventure like no other!

In the depths of the vault, where sunlight was just a distant memory, culinary creativity flourished. Take, for instance, the day when our rations ran dry, and I found myself facing an unconventional meal prep challenge. With no choice but to venture into the wild Wasteland, I stumbled upon a swarm of bloatflies. Thinking fast, I roasted them up and managed to stomach the unusual feast. But, determined to cleanse my palate, I turned to the vault’s trusty vegetarian meatloaf recipe. Sure, it lacked the crunch of bloatflies, but its hearty texture and rich flavor did the trick.

And let’s not forget about those picky little vault-dwellers. Getting them to eat their veggies was always a battle until Sugar-Bombed Carrots came to the rescue! With a dash of creativity and a heap of sugar, these carrots became a hit among even the most reluctant young eaters. So next time you’re craving adventure in the vault kitchen, remember, even in the darkest depths, delicious discoveries await!

Ingredients:

Baked Bloatfly:

Preheat your oven to 375°F and prepare a loaf pan by lining it with parchment paper, ensuring that the paper hangs over the edges for easy removal later. In a large sauté pan or skillet over medium-high heat, spray nonstick spray and add the portobello, button, and shiitake mushrooms along with the onion and peppers. Cook for approximately 10 minutes until the onions turn translucent and the mushrooms become tender. Then, toss in the cilantro, tarragon, basil, and sage, cooking for an additional 5 minutes. Once done, remove from heat and set aside for later use.

  • 2 tablespoons olive oil
  • 1 portobello mushroom, chopped
  • 3 button mushrooms, chopped
  • 2 shiitake mushrooms, chopped
  • 1 medium yellow onion, chopped
  • 1 orange bell pepper, chopped
  • 1 bunch cilantro, chopped
  • 3 tablespoons fresh tarragon, chopped
  • 4 teaspoons dried basil
  • 3 tablespoons fresh sage, chopped
  • 1 cup cashews
  • 1 cup walnuts
  • 1 (15-ounce) can chickpeas, drained
  • 1/2 cup cooked quinoa
  • 1/2 cup panko bread crumbs
  • 2 1/2 tablespoons ketchup
  • 2 tablespoons steak sauce
  • 1 teaspoon liquid smoke (optional)
  • Salt and pepper
  • 1/2 cup Nuka-Cola BBQ Sauce

Sugar-Bombed Carrots:

Preheat the oven to 350°F. In a large pot, bring water to a boil over high heat. Add the carrots and reduce the heat to medium-low, allowing them to simmer for 30 to 40 minutes until very tender. Once cooked, drain the carrots thoroughly. In a large bowl, combine the cooked carrots with sugar, maple syrup, 2 tablespoons of butter, and 1 teaspoon of salt. Mash the mixture until smooth, then stir in the coconut milk until well combined. Transfer the mashed carrots to a 9-by-12 baking dish.

Next, prepare the topping. In a food processor, combine the brown sugar, cereal, walnuts, remaining 2 tablespoons of butter, remaining 1 teaspoon of salt, and candied ginger. Pulse the ingredients lightly until they form a crumbly texture. Sprinkle this crumble mixture evenly over the mashed carrots in the baking dish.

Bake the dish uncovered for 30 minutes. Then, turn on the broiler and heat for an additional 5 minutes, or until the topping becomes crispy.

  • 2 pounds carrots, peeled and sliced
  • 1/4 cup sugar
  • 1 tablespoon maple syrup
  • 4 tablespoons (1 stick) unsalted butter, divided
  • 2 teaspoons salt, divided
  • 1/3 cup coconut milk
  • 1/3 cup brown sugar
  • ½ cup Sugar Bombs or other sugar-frosted flake cereal
  • 1/4 cup chopped walnuts
  • 2 tablespoons candied ginger, diced