Confession: Since I found out that I was pregnant a few months ago, I have started eating meat again. I know this may seem that I am coping out to those of you who are a bit more hard-core than I. However, in a decision between ideology and the health of myself and peanut; the later won. If you don’t like it well… that sucks for you. 😉
A few months ago, Runner’s World had a writer give ideas for vegetarian recipes. Of course, I was excited. So, I read the article, only to find that who ever had written the article to begin with must have either 1) not been a vegetarian or 2) not been one for very long. I am making these assumptions because every recipe had tofu as the protein source.
Yes, even us vegetarians stay away from soy products. The down and dirty is that soy messes with your hormone levels by increasing the amount of estrogen in your body. This will inhibit muscle growth in addition to a number of other side-effects. Again, I am not a nutritionist. However, I have discussed this issue with many healthcare professionals who also agree with me. I will try to publish an article in the near future that goes into the nitty-gritty of the research behind my frustration.
For now, I’m just going to share another really cool recipe (courtesy of AllRecipes.com). I really liked this one because; 1) I always enjoy a nice warm bowl of soup when it starts to get cooler outside, and 2) It only takes 15 minutes to make.
Hungarian Mushroom Soup
*Original recipe makes 6 servings
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
1) Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2) In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3) Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.