I have nothing against soy sauce, or tamari, or tofu, or any soy product for that matter. I occasionally feel a mysterious buzz after eating the stuff and get the unscientific sense that I'm a little bit allergic. But my soy-sauce-free approach to these two recipes was accidental and the result was a successful curiosity worth sharing (perhaps especially for those people who actually are allergic). All the ingredients here are approximate--these are use-what-you-have, make-what-you-like instructions. Both of these recipes turn out healthy servings for four, but you could also pile plates high for just two or spread them out with a handful of other dishes for a crowd.