Pescatarian- need help with soy free recipes

Are you looking for more protein sources (since you said you don't want to go back to meat)? You said you use lentils, good. Other beans (any legumes for that matter) and good sources. I think Seitan is soy free--it's a wheat "meat". Meat analogues that use beans like falafel (chickpeas) I think are soy-free. Grains have lots of protein. Hike up your veggie intake--people think veggies don't have a lot of protein but they really do! I can try to remember your username and come back with actual recipes, but have you looked at 1,000 Vegan Recipes by Robin Robertson? She has lots in there that I eat, like quinoa stuffed zucchini...mmmm.


I've been reading "Eat To Live" by Dr. Joel Fuhrman--there's lots of insight there about the dangers of eating meat and animal products and overeating protein. You may be surprised at the amount of protein we actually need. Not trying to change you or anything, but if you're 1/2 to 3/4 of your way to your "protein needs,' personally I think you're getting enough. Just my stranger opinion though. It's tough not being able to eat soy/tofu/tempah. Good luck!

Are you doing dairy? Eggs? These can be valuable sources of protein. My diet would look quite sad without them. Also, try portabello mushrooms. Try a lot of different kinds of beans as well. Here a couple of my favorite recipes that I've fixed lately.

http://allrecipes.com/Recipe/pollock-montreal/detail.aspx
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=61963
http://www.myfitnesspal.com/topics/show/328271-vegetarian-dinner?page=1#posts-4389304

The last one is an MFP thread about vegetarian dinners with loads of very tasty suggestions.

My mother in law makes some awesome rice and beans. Here is the recipe she gave me:

Ingredients:

2 cups dry beans - kidney, pinto, whatever, just not lentils. (Alternately, buy canned beans and skip the cooking process, which is much faster but not as tasty.)
One medium onion (red, white or yellow; doesn't matter)
One red bell pepper, chopped
One green bell pepper, chopped
A little bit of cilantro - 1-2 tbsp minced. To your liking. Fresh is better.
3/4 cup generic tomato sauce - don't go for the sugary Italian flavored sauces with all the fixings. A plain, tomato-based sauce with maybe a hint of basil or oregano would be just fine.
Salt to taste
Olive or canola oil, just a tad
Sofrito 2 Tbsp - this is a key ingredient. It is a distinctly Puerto Rican spice that makes these beans awesome. I would avoid the canned Goya variety, and check out your local Spanish grocery store/bodega (if there's one in your area; we live in the northeast so there are plenty)
Uncooked squash, 1/2-1 cup, cubed

Directions:

Soak beans overnight. Drain, place in saucepan with water and bring to boil. Continue to boil, partly covered, until cooked (see instructions on package of beans). Test periodically by removing a bean, and biting into it. If it has a whitish center (and it feels not fully cooked), it needs more time.
Note - DON'T add salt to water before or during cooking of beans.
Or, for the lazy or time-impaired buy some canned beans and rinse.
While beans are cooking, sautee (with a small amount of oil) chopped onions, peppers and cilantro until soft.
Add tomato sauce and sofrito to sauteed veggies, heat until warmed.
Combine drained, cooked beans and sauce. Add salt to taste. (Optional: add cubed squash). Simmer for 20 minutes covered.
Serve with rice.



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My other favorites: lentil soup and curried lentil recipes (look at www.theppk.com). Quinoa is a staple at our house. It is a pseudograin and a complete protein. You can cook it plain and add salt/butter (I use 1.5 parts water to 1 part dry quinoa - boil water and a pinch of salt, add quinoa, simmer for 12 minutes, done), but there are plenty of recipes available online these days.