Struggles with eating Vegetarian...

I tried to eat more vegetarian last year. I did pretty well eating breakfast and lunch more vegetarian and limiting my meats to small portions with dinner. The problem I have is that I am allergic to soy and ALL soy products including tofu, soy milk, miso, soy flour, soybean oil, soy lecithin and soy sauce. One of the biggest reasons I cook from scratch is because soy is in EVERYTHING that is prepackaged. Many recipes for vegetarian cooking call for soy as the protein. I recently found this nice little substitute for soy sauce so I can flavor my stir-fry items. I am still looking for other ways to cook without soy. I am putting it here so I can ALWAYS find it and maybe someone else can use it, too. You can click on the title to see where I found it...

SOY SAUCE SUBSTITUTE
1 1/2 c. boiling water 4 tbsp. low sodium beef bouillon Pinch pepper 1 tbsp. dark molasses 4 tbsp. cider vinegar 1 tsp. sesame seed oil Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce.

I also have to watch the MSG (also got soy in it) and Nitrites in things such as bullion but there are alternatives out there. Another reason I buy from a cooperative is that I can get such products. ;)

Scrumptious...

Scrumptious...
Originally uploaded by academy252.

Homemade bread made into French Toast with homemade strawberry syrup on it.

Here is the link to that Strawberry Syrup recipe.

Strawberry Syrup...

Would show you a picture but the family already devoured it! LOL Here is the recipe...

Strawberry Syrup

1 pint fresh strawberries, halved
3/4 cup sugar
2 Tblsp. corn syrup
1-1/2 teaspoons lemon juice
1/2 teaspoon butter or margarine

Place strawberries in a blender or food processor; cover and process until smooth. Transfer to a saucepan; add sugar, corn syrup, lemon juice and butter. Bring to a boil; boil and stir for 1 minute. Skim off foam. Strain seeds if desired. Serve warm over waffles, pancakes or french toast. Refrigerate leftovers; reheat before serving. Yields: about 1-1/2 cups.