Vegan Italian Pasta Salad Recipe - by Fabulous Faith

Vegan Pasta Salad Recipe

Ingredients:

1 - 375g package of whole wheat pasta shells, cooked as per package directions
2 Roma tomatoes, diced
1/2 cup diced cucumber
1/4 cup pitted, diced olives (kalamata or similar preferred)
1/8 cup diced onion
1 clove garlic, crushed
Bunch fresh basil, torn
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tsp. oregano
Freshly ground pepper, to taste

Instructions:

Combine warm pasta and remaining ingredients in large bowl

Allow to chill until cool in refrigerator

Serve when chilled or can be prepared up to 24 hours in advance

Recipe yields 4 - 6 servings

Diet Friendly Burger by Fabulous Faith

Today I was craving a burger so badly!  But it's January and I am trying to adhere to my New Year's resolution of eating better.  So I headed to the kitchen and concocted possibly the healthiest burger known to man!

Served on the legendary Ezekiel Bread made by Toronto's Own Sha Sha Bakery Co. and featuring Sol Cuisine Sprouted Quinoa & Chia Burgers these burgers pack a serious nutritional punch.  So here's the 411...

What you need:

A package of Sol Cuisine Spouted Quinoa & Chia burgers (because you will make more after!)
2 Slices of Ezekiel Bread per burger

Toppings:
A few tablespoons of hummus (homemade preferably)
A few slices of tomato
A few sliced pickled jalapeno (totally optional)
A sprig of Kale
1/4 cup of thinly sliced cabbage mixed with a splash red wine vinegar and salt

What to do:

Put the burger or burgers a non-stick pan over high heat and add a splash of cooking oil

Put the bread in the toaster and assemble the remaining toppings

Flip the burger over when you see the sides starting to brown

Arrange the toppings on the toasted bread and when the burger is ready put it on top and serve

Recipe takes around 10 minutes to prepare and serves one

World's Healthiest Burger

Clementine Tea Loaf - Recipe by Fabulous Faith

I know it's the holiday season when I spot crates of delicious clementines in the grocery store.  Besides being the perfect portable snack, clementines take bake goods to a mouth-watering higher level.

This sweet buttery cake's flavor is enhanced by pungent and slightly acid rich clementine zest and juice.

Clementine Tea Loaf - Recipe by Fabulous Faith

 Ingredients:

2 cups all-purpose flour
1 cup milk

1/2 cup softened butter
1/2 cup white sugar
1 egg
1 tbsp. vanilla extract
Juice of half a ripe clementine
Zest of one clementine (put aside a few strands for the glaze)
1/2 tsp. salt
2 tsp. baking powder

Glaze:
Juice of half a ripe clementine
A few strands of clementine zest
1/8 cup water
1/2 cup sugar 


Instructions:

Preheat oven to 350 degrees, grease two mini loaf pans
 
In a large bowl, cream sugar, butter & egg until smooth

Add the vanilla, clementine juice, zest, salt and baking powder, whisk until smooth

Pour in the flour in half cup intervals alternating with the milk, stir until combined

Spoon half the batter into each prepared pan and bake for 30 - 45 minutes or until golden brown and doubled in size

Remove the cakes from the oven and set aside

In a small saucepan, combine glaze ingredients and bring to a boil

Continue to boil for 2-3 minutes and then remove from heat

Take a long skewers and poke a bunch of holes into the warm cake

Using a pastry brush, brush the cake with the syrup pushing into the holes

Allow to sit 30 minutes to one hour before serving

Recipe yields 12 generous servings

Recipe - Easy Balsamic Chicken Bake

Balsamic Chicken Bake

Ingredients:

2 large (or 4 small) frozen boneless skinless chicken breasts (I used frozen Italian pre-seasoned)
4 baking potatoes, washed and cut into wedges
4 tbsp. Calorie-Wise Kraft Balsamic
2 tsp. oregano
2 tsp. crushed chilies
2 tbsp. olive oil

Instructions:

Preheat oven to 400 degrees

In a large baking dish arrange the chicken breasts and potato wedges

Combine remaining ingredients in a small bowl and stir to combine

Slowly pour over the chicken and potatoes

Bake for 45 minutes or until golden brown

Recipe yields 4 generous servings

Check out Fabulous Faith on The Local View

Watch Fabulous Faith chat with the cast of The Local View while preparing her recipe for Gluten-Free Chicken Fettuccine!

For the full recipe see below!

Fabulous Faith at The Gourmet Food & Wine Expo

If you missed the show, check out this video!

Gourmet Food & Wine Expo 2015

This weekend the MCC will be hosting The Gourmet Food & Wine Expo.  Come out and sample over 1,500 wines and spirits from around the globe!

This year Fabulous Faith will be whipping up her brand new gluten-free pasta recipe live on the Gastropost Chef Stage!  Be sure to come check out your favorite Chef in action, of course there will be free samples :)

Check out Fabulous Faith at the 2015 Gourmet Food & Wine Show

Easy Homemade Mac & Cheese Recipe by Fabulous Faith

Easy Homemade Mac & Cheese Recipe by Fabulous Faith

Ingredients:

1 - 450 g. package Cut Macaroni
2 tbsp. Butter
2 tbsp. Flour
Pinch Salt & Cayenne
1 1/2 cups Milk
1/2 cup grated cheddar cheese

Instructions:

Boil water and cook the macaroni as per package instructions.

In a non-stick pan, melt butter completely.

Sprinkle the flour, salt and cayenne over the butter and whisk until combined and thickened.

Add the milk slowly while continuing to whisk.  

Once the milk is completely combined add the cheese and whisk until smooth and melted. 

Pour the cooked macaroni into the sauce and stir gently until completely coated.

Recipe yields four generous portions.

*Note:

If the sauce is too thick save a little of the water from the pasta and thin it out. The sauce should be the same consistency as tomato sauce.

Check out this article on Fabulous Faith in Matik Magazine!

Fabulous Faith in Matik Magazine

Check out this article on Fabulous Faith in Matik Magazine!

Lentil Couscous Pilaf - Vegan Recipe by Fabulous Faith

Lentil Couscous Pilaf

Ingredients:

1 cup dried green lentils
1 cup couscous
1 sweet potato
1/2 small onion
2 tbsp olive oil plus drizzle
2 tbsp of fresh chopped parsley, dried cranberries & almonds 
1 tbsp curry powder


Instructions:

Fill your kettle with water and bring to a boil

Pour the lentils into a small saucepan and cover with water, bring to a boil and then reduce the heat to medium low and simmer the lentils for 10 minutes or until they are fully cooked.

Peel the sweet potato and slice into bite-sized pieces place into a non-stick pan and heat over medium high heat.

Once the pan is hot add the onions and olive oil and toss to coat, leave the onions and sweet potatoes to brown for 2 minutes on each side and then add the curry powder and toss to coat.

Pour the couscous into a small bowl and drizzle with a few drops of olive oil, once the kettle is boiling pour boiling water over the couscous until completely covered and then cover the bowl with a plate and allow to sit for 10 minutes covered.  Once ready fluff gently with a fork.

Once the lentils are cooked drain and combine with the remaining ingredients in the pan with the onions and sweet potatoes, toss gently and serve.

Recipe yields 6 side dish size servings or 3 entree portions.