Adventures in Soyland (hold the red peppers) The chalet I stayed in at Mont Trembalnt last week was shared by 6 other people, one of whom was a vegetarian. We had all decided to volunteer to cook one evening meal each, which meant that we all needed to either do a vegetarian dish, or adapt a meat dish to a meatless one. I chose the latter. I decided to make my tried-and-true Coq au Vin. I made the regular version using chicken, and a smaller version using tofu. I can confirm that you can flambee tofu and cook it in wine. It was definitely not bad. Inspired by this adaption, I've been experimenting with some of my other favourite dishes. My comfort/white trash dish is chicken cooked in Campbell's Cream of Mushroom soup. I sautee the chicken first, then sautee onions, garlic and additional mushrooms. I'll ocassionally add red peppers. Last night, I made a tofu version of the recipe, which was highly successful, except for the addition of red peppers--which I love. I've been suspecting that I've developed difficulties digesting red peppers, and the way I felt last night and the way I feel right now, after eating the leftovers for lunch, confirm that I should stay away from red peppers for the rest of my life. I've already had to give up legumes, which I can't digest at all, and now red peppers. What's next?