Posts tagged ‘soy’
Mediterranean Feta Pasta
First and foremost – thanks for the hair support friends. I know that post was way off topic, however it really rocked my boat to have my hair all skunky brewster and I needed to be able to share some of that energy with the world. After the hair fiasco culminated, I continued the June pantry cleanse with another simple yet tasty meal. I dub this Mediterranean Feta Pasta [for fools]. this is really that simple and tasty.
Ingredients
- 28oz can of diced tomatoes
- 1 18oz can of cannellini beans, drained/rinsed
- 10oz box chopped frozen spinach [let that 15-20 minutes]
- 1/2 box penne
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp basil
- 1 tsp oregano
- 1/2 block crumbled soy feta [tomato garlic] – or more if you so desire!
Cook pasta in boiling water per box directions. Meanwhile, saute garlic in olive oil over medium heat until golden/fragrant. Add tomatoes, basil, oregano, and beans and bring to boil. Cover and simmer 10 minutes. Add spinach and cook another 5-10 minutes, raising heat to medium, until most excess liquid reduced. Stir in feta, then mix in pasta. Enjoy!
The meal was so quick to throw together and so delicious! I especially love the chunks of tomatoes and the feta combo – it’s a different take on a traditional basil-centric summer pasta that is often consumed around here these days, and far more decadent thanks to the feta. D even said it was “really good” – he also felt the need to add “it would be better without the beans”. I know you all disagree, as do I! You can barely even tell there are beans in the dish quite frankly. Mind over matter D, even if you do have spidey sense for beans.
This recipe made a ton of pasta, even using only half a box. I tried so hard to push off leftovers on my friends last night, but to no avail. No one eats leftovers around here, such spoiled brats! So tonight we are eating leftovers, and D can sulk about it all he wants unless he wants to pull dinner together.
On a personal note, I’d like to add that for the second time in my adult-life I’ve left the dentist without cavities! Mind you, both visits occurred within the past 365 days, however prior to that I was glutton for punishment and feared the almighty dentist like the boogey man. I’ve learned that flossing and a sonic-care tooth brush can keep the dentist away the same way that an apple can for the doctor. This is a moderate adult accomplishment for me. Hooray!
Soy Candles by Phebes – Review & Giveaway!
When Mike from Soy Candles by Phebes contacted me and offered to send me some candles to review – there was no doubt in my mind that the answer was yes! I had visited their website a few days prior to when they contacted me, and at that point I had already had it in my mind that “Sweet Cotton” was a candle I needed in my life. So this was quite a fortuitous offer!
According to their website, Soy Candles by Phebes are handmade in America (Georgia) and are hand poured at the time of each order – talk about made to order! The candles use only essential oils and plant derived fragrance oils, and are blended with 100% American grown soy beans! To boot, they are vegan owned and operated!
And if the fact that they are vegan made and eco-friendly doesn’t win you over, you need to check out their list of available fragrances. I have to say the variety of scents they offer on their website truly are both unique and modern. I was lucky enough to receive the scent that I had been coveting, “Sweet Cotton” and a surprise scent “Osmanthus Fragrant Tea Olive”. Check out the sleek and simple glasses the candles are sent in, which are unadorned with stickers and are all neutral in color.
“Sweet Cotton” was everything it is described as “Fresh Green Apple with hints of Orange & Pineapple on a Downy Base”. This candle is out of this world delightful! I love a crisp fruity candle, and I am not exaggerating when I say that this is my officially my favorite summer smell. Even unlit this candle’s fragrance fills our office – which also houses the cat’s litter box, so that says a lot. The strength of this candle is quite unreal, and upon entering the room my nostril’s are instantly greeted with a light fruity fragrance. I LOVE IT!
The “Osmanthus Frangrant Tea Olive” was my surprise scent. Traditionally, I enjoy two types of candles: fruity and desserty, florals rarely make their way into my home. However this scent manages to pull off floral with a hint of fruity – and that’s how it won me over. Again, the strength of these candles is astounding. I’ve found the perfect home for this calming scent – in my bathtub for a spa shower/bath. It’s soothing and quickly fills the bathroom with it’s aroma.
By now you should be practically drooling at the endless possibilities that Phebes can offer your home – and you may be lucky enough to receive one free candle of your choice!
The kind folks at Phebes have offered to give one lucky reader a candle of their choice! How do you enter?
- First and foremost, visit Soy Candles by Phebes website and comment on this page to tell me which scent you secretly are coveting!
- For an “extra” entry and to spread some Domestic lovin’, link back to this post and let me know you did in the comments!
The contest runs until Friday at midnight – and I’ll randomly choose a winner on Saturday morning! Good luck!
*SPECIAL OFFER: Visit www.soycandlesbyphebes.com and buy three candles and get a fourth free! Simply mention that you found us on Amanda’ss Domestic Adventures and indicate what scent you’d like for the free candle and you’re in!”
Keepin’ it sizzling (with vegan breakfasts & tempeh).
I’m just going to put it out there – with the extreme change in weather I’ve been craving my ultimate summer breakfast food, yogurt. Up until I decided to incorporate a more vegan lifestyle into my eating habits, I was enjoying Greek yogurt daily and most especially in the summer with fruit for breakfast. This entire weekend I was having these insane daydreams about yogurt and strawberries, and was really really feeling bummed (I know, it’s a pathetic tale). So while food shopping last night I decided to explore the yogurt shelf at the local supermarket (ie: not Whole Foods or Trader Joes). I scanned around until I found one shelf was particularly wiped out – and it was the Whole Soy Yogurt shelf. Heck yea!
At $1.50 a shot I found these moderately expensive, but grabbed three flavors to test: blueberry, strawberry, and strawberry banana. I honestly went to bed like a child on Christmas, so eager to wake up this morning and try an old favorite for breakfast: the waffle parfait. I toasted two Vans whole-grain waffles then spread half of the strawberry soy yogurt between the waffles and on top, with some blueberries and strawberries on top and on the side.
! ! ! Do I even need to say the words? YES! While the yogurt is a bit sweeter than what I prefer, the taste is uncannily similar to that of most mainstream sweetened yogurts, and quite frankly it’s texture is close enough to meet my summer yogurt needs. At 160 calories for a container it may be higher in calories than traditional yogurts, but I’ll take that and all 6 grams of protein that come along for the ride on any day. I’m excited to try the remaining flavors and am hoping for similar results. Super score for vegan foods!!
I promised this week would bring a plethora of veggies to the table, and I have to share that the main culprits throughout the entire week will be zucchini & squash. In fact we can call this week’s theme “How to cook with zucchini and squash in three slightly different but delicious ways”.
So for dinner? Sizzling Tempeh Fajitas!
- 1 package tempeh
- 1 package of organic fajita seasoning
- 1 package of dry vegetable soup mix
- 1 zucchini, 1 squash, 1 red bell pepper, 1 red onion – all sliced
- Olive oil mister + 2 tsp olive oil
First slice the tempeh into 8-slices (or cubes) and steam for 8-10 minutes in a covered pan. Follow directions for fajita seasoning and set aside. Add 1 tsp. olive oil to a bag and add tempeh, mixing to cover. Next add marinade to cover tempeh in bag. Refrigerate for 30-mins to 2-hours. Meanwhile, prep your veggies. Place all sliced veggies in a bag and cover with 1-tsp olive oil to cook before adding entire packet of dry vegetable soup mix, shaking to cover.
When you’re ready to cook, just heat up the grill (or grill pan like us) and let things get sizzling on medium-high heat for about 15-minutes until the onions are soft. Meanwhile, let the tempeh saute for about 10-minutes on a lightly misted pan until slightly browned. Serve in warm tortilla!
I think what makes this recipe above average are three important elements: 1) taking the time to both steam and marinate the tempeh, 2) adding vegetable mix to the vegetables, and 3) it’s incredibly fresh and simple nature. This dinner was rocking and way low in calories. One tortilla filled with tempeh and veggies made me feel comfortable stuffed but yearning for more – but that’s what lunch is for. D ran with it and enjoyed two (after asking why there were bananas in his fajita). I can never fully express my love for simple and delicious meals, but Mexican inspired meals tend to always hit it home.
If you’ve learned nothing here tonight, let me hit you over the head with it: try vegan yogurt – and steam your tempeh!
Although I’ve already knocked out my cardio for the day on the elliptical, I have Jillian calling my name for a 20-minute ass kicking before hitting the couch.
Have you tried any vegan substitute that you were particularly impressed with? Please share!
