>I've been toying with the idea of developing a "real food soylent" -- an easy-to-prepare-in-bulk stew or chili, with a base of real-food ingredient options that can be interchanged based on season, availability, and taste. The idea would be to develop a real food framework that could (in theory) constitute once's entire diet. I think of this idea as Soylent minus the hubris.

This is not only sensible, strength trainers already do this. My favorite is a cabbage+(beef/venison/lamb) curried stew. You could probably just sell this as microwaveable packets, but then it doesn't have the mystique of Soylent :)