Table salt?!?!?
One thing I do here for protein (although I'm pretty much carnivorous
) is to cook brown rice with sunflower seeds and/or pumpkin seeds in it. I soak the grain overnight and cook in the morning for breakfast (very filling!
or soak thru the day and cook for evening meal. Millet and quinoa are other grains that work well with this technique (and I
think they're both gluten-free?), although millet doesn't make good leftovers, gets sort of congealed after it's been sitting an hour or so, so eating that fresh is your best bet.
My DH makes an awesome bean salad that goes by the name of Mississippi Caviar; there are are several versions out there, but the basic recipe is three cans of black beans/black-eyed peas (choose your own ratio
, diced onions and peppers and garlic, and Italian dressing. You'd have to tweak it and make your own version to make sure it's allergen-free, but it's delicious by itself (and makes a fun finger food for kiddoes
or over lettuce as part of a larger salad. I've also seen recipes that add corn to that mix, which I think would combine with your beans for a more complete protein profile.
The odd helping of fish, of course, would add some protein; I'd make sure to avoid shellfish, though, since that can also be an allergen.
I know you're avoiding soy anyway, but a note of caution: soy cheese has casein (dairy/milk protein) in it.
I want to say that mushrooms have a decent amount of protein, although it's still pre-dawn here and I'm not fully awake and might be off-base on that. The plain white mushrooms are nice hot or cold (like in salad, even cooked and cold), and portabellas, well, YUM! Cook them and season them like you would meat, just make sure the seasonings fit the TED.
