Dietary Requirements and OpenAI

[devnulluk]

First Check

• I used the GitHub search to find a similar requests and didn't find it.
• Checked the tasks tagged issues and verified my feature is not covered

Please provide a concise description of the problem that would be addressed by this feature.

Many people have dietary requirements

Please provide a concise description of the feature that would resolve your issue.

A way to add dietary requirements to the OpenAI query. A free text box where the translate option would be ideal, people could enter “vegan”, “gluten free”, “tomato free” etc.

Please consider and list out some caveats or tradeoffs made in your design decision

Extra clutter

Additional Information

• If this is accepted I'm willing to submit a PR to provide this feature
• If this is accepted I'm willing to help maintain this feature
• I'm willing to sponsor/pay a developer to do this work

[Kuchenpirat]

Please elaborate that a little further.
Our OpenAI integration does create a mealie recipe from an image of a recipe. So that recipe would need to meet your dietary restrictions.
Or are you expecting OpenAI to substitute ingredients for ones that match your restrictions?

[devnulluk]

Thank you for responding, it's my first time doing this so I really appreciate it. I am thinking of delving into the code to see if I can do a pull request of my own (is that the right term? 🙈🤣)

Upon being very impressed with how well OpenAI parses from a recipe book I had, I thought I'd play with ChatGPT, if you ask it, it'll convert it to being vegan.

I was wondering if it was as simple as adding "make it xyz" to the end of the request being sent.

Here is the dialog with it:

Can you make this recipe vegan for me please?

Here’s how to make this Christmas Dinner Soup vegan:

Substitutions:

1. Stuffing: Use vegan ready-made stuffing or make your own with breadcrumbs, herbs, and vegetable broth.
2. Butter: Replace with vegan butter or olive oil.
3. Chicken stock: Use vegetable stock.
4. Single cream: Substitute with a plant-based cream (such as soy, oat, or coconut cream).
5. Turkey: Replace with diced roasted vegetables (e.g., parsnips, carrots, or sweet potatoes) or a vegan meat alternative.

Updated Ingredients:
• 200 g vegan ready-made stuffing
• 15 g dried cranberries
• 25 g vegan butter or olive oil
• 1 leek, finely sliced
• 1 stick celery, finely chopped
• 1 small onion, finely chopped
• 750 ml vegetable stock
• 1 bay leaf
• A few sprigs of fresh thyme
• 100 ml plant-based cream (soy, oat, or coconut)
• 200 g roasted vegetables or vegan turkey substitute

Adjusted Instructions:

1. Preheat the oven to 190°C/375°F/gas mark 5.
2. Roll the vegan stuffing into balls and cook in the oven for approximately 20 minutes until golden brown. Remove and set aside.
3. Soak the dried cranberries in a cup of boiling water for 15 minutes, then drain and set aside.
4. Melt the vegan butter or heat olive oil in a saucepan, then add the leek, celery, and onion. Cook for 5–10 minutes until soft.
5. Add the vegetable stock, bay leaf, and thyme. Cover and simmer for 20 minutes or until the vegetables are tender.
6. Remove the herbs, then blend until smooth. Add the plant-based cream, roasted vegetables or vegan turkey substitute, and cranberries. Season to taste and reheat gently for 10 minutes, stirring occasionally.
7. Place the stuffing balls in the center of the serving bowl, ladle the soup over, and serve.

This version keeps the festive flavors while making it entirely vegan! Let me know if you’d like any further tweaks.

How about a bit healthier?
To make the recipe a bit healthier while keeping it vegan, we can reduce fats, sugars, and processed ingredients while focusing on whole foods. Here’s the adjusted version:

Healthier Vegan Ingredients:
• For the stuffing:
• 200 g homemade whole-grain stuffing (made with whole-grain bread, herbs, and vegetable broth)
• For the soup:
• 15 g dried cranberries (unsweetened, or reduce the quantity)
• 1 tablespoon olive oil (instead of 25 g butter/vegan butter)
• 1 leek, finely sliced
• 1 stick celery, finely chopped
• 1 small onion, finely chopped
• 750 ml low-sodium vegetable stock
• 1 bay leaf
• A few sprigs of fresh thyme
• 100 ml plant-based milk (unsweetened almond, oat, or soy milk instead of cream)
• 200 g roasted or steamed vegetables (e.g., carrots, parsnips, or butternut squash) instead of vegan meat substitutes
• Optional garnishes:
• A handful of fresh parsley or chopped spinach for added nutrients

Healthier Instructions:

1. Prepare the stuffing:
   • Use homemade whole-grain stuffing. Form into smaller balls to encourage portion control. Bake at 190°C/375°F/gas mark 5 until firm and golden (about 15 minutes).
2. Soak the cranberries:
   • Soak unsweetened dried cranberries in warm water for 10 minutes, then drain and set aside.
3. Cook the soup base:
   • Heat 1 tablespoon olive oil in a saucepan. Sauté leek, celery, and onion over medium heat until softened (about 5–8 minutes).
4. Simmer the soup:
   • Add the vegetable stock, bay leaf, thyme, and roasted/steamed vegetables. Simmer for 15–20 minutes until the vegetables are tender. Remove the bay leaf and thyme sprigs.
5. Blend and finish:
   • Blend the soup until smooth using an immersion blender or stand blender. Stir in the plant-based milk and cranberries. Season with black pepper and a pinch of salt if needed. Reheat gently for 5 minutes.
6. Assemble and serve:
   • Place the smaller stuffing balls into bowls. Ladle the soup over the top, garnish with fresh parsley or spinach, and serve.

Healthier Adjustments Summary:
• Reduced added fats (1 tablespoon olive oil instead of butter/vegan butter).
• Whole-grain stuffing and reduced portion sizes for balance.
• Unsweetened plant-based milk instead of cream.
• Focused on whole, roasted vegetables for heartiness and nutrients.
• Optional greens for an extra health boost.

This version is lower in calories, more nutrient-dense, and still festive and flavorful! Let me know if you’d like to refine it further.

Can you generate me the nutritional data for a portion of this soup?
The nutritional data for one portion of the healthier vegan Christmas Dinner Soup is approximately:
• Calories: 248 kcal
• Protein: 6.7 g
• Fat: 7.7 g
• Carbohydrates: 39.2 g

This makes it a nutrient-balanced, lower-calorie option for a festive meal. Let me know if you’d like further adjustments or a breakdown of specific ingredients!

[devnulluk]

Also, can I ask more of an etiquette question?
I did think OpenAI should be able to populate the nutritional information as well, even for existing recipes. But was worried it would be bad form to just keep asking for things.

[Kuchenpirat]

No you are fine opening multiple feature requests, always good to have some community ideas floating around.
Just don't put multiple requests into a single discussion as it makes the upvotes/comments less focussed on a single item.

[michael-genson]

Definitely worth a separate feature request!