My first thought for soft foods was little tea sandwiches on soft white bread, crusts removed, using the Underwood potted meats:
http://mybrands.com/Brands/Underwood
(I have a recipe for deviled ham that is almost identical to the Underwood, and I’ll find it and post it tomorrow, along with a very easy and tasty fruit smoothie that I make often.)
For vegetables, I can’t think of anything better than the Green Soup that I posted previously. It is really nutritious, and much tastier than it appears:
http://www.freerepublic.com/focus/f-chat/3259353/posts
I’m sure you’ll receive many more responses.
-JT
Here are the recipes I promised yesterday. Not sure where I got the Deviled Ham one - maybe an old edition of ‘The Joy of Cooking’; the Fruit Smoothie came from a diet book that was published in the 1980s, when I was on the ‘low-fat’ kick:
Deviled Ham
1 1/2 cups cooked ham (about 1/2 pound), chopped
1/3 cup mayonnaise
2 teaspoons whole grain mustard
3 tablespoons onion, chopped
1 teaspoon whole capers, drained
3-4 tablespoons curly parsley
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce (or your favorite hot sauce, to taste)
1 teaspoon sweet pickle relish
Combine all ingredients in the bowl of a food processor. Pulse in one second bursts, scraping down sides of bowl with a rubber spatula as needed. Pulse until very well combined, but not quite a smooth paste (some texture here is good). Cover and chill in refrigerator for at least an hour to allow flavors to meld. Serve on crispy crackers or on white bread.
Fruit Smoothie
I usually keep some bananas frozen for this, and some frozen strawberries. I cut each banana in half and put it in a little baggie, and freeze. I can get a huge bag of frozen strawberries from the ethnic store, for what the regular grocery charges for a very small bag. (Or, when you get a good deal in season, you can freeze berries on a tray, and then bag them up for deep freeze.)
Place one frozen banana, cut into chunks, in a blender. Add a handful of frozen strawberries, cut in half. Cover the fruit by an inch or so with very cold Apple Juice, and whiz the whole concoction until it gets slushy.
You have to try it a couple of times to figure out your preferred amounts of strawberries/juice. It can be varied, depending on your likes in berries.
I usually serve it over ice with a straw.
-JT