Autumn is definitely approaching here on the Alberta prairies! The leaves are changing, the temperatures are dropping and I find myself craving all things warm, cozy and comforting. This transitional time of year is also my favourite for gorgeous, seasonal produce — and I’ve spent the past couple of weeks pouring over my RECIPE archives, adding our most loved fall recipes to the menu! If you follow along with my socials you’ve likely seen these delicious seasonal dishes trickle into my feeds, but I wanted to round up my 20+ Favourite Plant Based Fall Recipes for you here at JustineCelina for easy reference. It’s been so much fun taking a walk down memory lane and digging up my old recipes (and old, pre-professional photos!) to appreciate just how far I’ve come on my blogging and recipe development journey over the past 5 and a half years! And what a delicious ride it’s been.
While I’m always working on something new (get ready for a whole lot of seasonal recipe inspiration coming your way in 2020!), I’ve also published so many incredible recipes over the years. Today I’ve scoured my virtual recipe box to share the very best of the season with you — I’ve rounded up my all-time-favourite fall recipes across culinary categories, from breakfast through happy hour! As always, my recipes are simple, seasonal, free of dairy, gluten and refined sugar and and packed full of fresh, nourishing ingredients — perfect to make after a weekend grocery run or trip to the farmer’s market! These whole food dishes are also budget friendly, with many yielding large batches (perfect for families, fall meal prep or batch cooking and freezing!). If you’re looking for some fresh, veggie-centric culinary inspiration as we transition into fall, you’ve come to the right place. From my kitchen to yours, I hope this roundup of tested-till-perfect, plant based fall eats (and drinks!) inspires you enjoy autumn in all its abundance!
It’s the height of summer here on the Alberta prairies — which means our saskatoon berries are ripe and ready for picking! Longtime readers will know I have quite an affection for this quintessentially Albertan berry, and every August, my saskatoon recipes become the most viewed pieces of content here at JustineCelina. Today I’m compiling them all for you in one convenient location with this 4 Healthy Saskatoon Berry Recipes roundup, as well as sharing Where to Pick Saskatoons in Alberta! If you’ve always been intrigued by these antioxidant-packed berries but have never known what to do with them (or where to find them!), you’ve come to the right place! Consider this post your one-stop resource for everything you’ve ever wanted to know about saskatoon berries as I share my favourite saskatoon berry picking spots and tips along with 4 plant based saskatoon recipes incorporating them into seasonal breakfast, baking, salad, cocktails and dessert!
Have you ever tried a saskatoon? While they’re sometimes called Serviceberries, Juneberries or Prairie Berries and resemble blueberries, they actually taste quite different. Believe it or not, Saskatoons are actually more closely related to roses (hailing from the Rosaceae family) and have a deeper, richer, nuttier flavour that’s somehow wilder than blueberries — it’s very distinct and difficult to describe! Saskatoon berries also pack a nutritional punch, containing high levels of protein, calcium, iron, and antioxidants — making them a wonderful addition to a balanced diet. If you live in an area where saskatoons grow, I highly recommend getting out to sample them for yourself while crops are at their peak. With the intense heatwave we’ve been experiencing lately, this year’s crop will likely fade before mid August — so there’s no time like the present! Since the season is fleeting, I was eager to publish this roundup for those of you looking for extensively tested saskatoon recipes that utilize local, seasonal ingredients and are free of dairy, gluten and refined sugar. If you’re picking saskatoons this summer and are looking for some fresh ideas (or details on my favourite saskatoon u-pick locations), I’ve totally got you covered!
Happy Saturday, friends. How’s everyone doing? These are certainly strange and uncertain times. Never in my wildest dreams did I imagine blogging about this topic, under these circumstances! But like many of you, I’ve been reflecting on how I can best serve my community in this time of need — and its been so heartening reading stories of individuals and businesses stepping up to care for one another. I’ve always taken great comfort in preparing nourishing meals for myself, my family and my friends — and that extends to all of you! In light of recent world events and the different realities we’re all currently facing in this unprecedented situation, this week I focused on what I could do here at JustineCelina to help. As we spend more time in our homes over the next few weeks (or months) and adapt to a new normal, we’ll inevitably be cooking and eating more meals at home — something I’m very passionate about. So, I rescheduled the pretty cocktail I had originally slated to publish on Spring Equinox (which is now live!) to bring you 28 Plant Based Recipes Made With Pantry Staples, Frozen Food and Sturdy Produce — the ultimate resource in feeding yourself and your family well, and economically, during this challenging time.
I’ve scoured my virtual recipe box to compile 28 extensively tested, plant-based, inexpensive, easy to prepare, immune boosting recipes from breakfast through dinner (with snacks in-between!). Each of these recipes are free of dairy, gluten and refined sugar, but many also yield large batches — which are perfect for families, meal prep or freezing to ensure you have nutrient dense meal options on hand. I’ve always been one to keep a well-stocked kitchen — the majority of my recipes focus on inexpensive but versatile, plant based, pantry, freezer and fridge staples that pack a nutritional punch. I’ve also sprinkled this mega-post with ingredient substitution ideas and tips for maximizing the life of your produce, so you can make the most of what you have on hand (this is actually how my most inventive recipes are conceived, food never goes to waste in my kitchen!). We’re all in this together — so if you’re craving some time in the kitchen cooking, baking and recipe making, I’ve got you covered!
Happy Sunday, friends! There’s something synonymous about autumn and a big, velvety bowl of puréed soup, isn’t there? It’s no secret that I love a good puréed soup here at JustineCelina — in fact, this recipe is the fourth one I’ve published! But his fall, I’ve channelled globally inspired flair and a unique, fruit-forward flavour profile into one of my favourite seasonal staples. The changing leaves and cooler temperatures always invoke a desire to spend my Sundays puttering away in the kitchen in a cozy sweater — and that’s exactly how this recipe came together! A jar of sumac arrived in my PC Insiders surprise box last month and I was eager to experiment, but we were running low on groceries — so I combined a handful of seasonal ingredients to create a simple fall soup that allowed the sumac to shine. We enjoyed it for dinner alongside a salad with a delicious glass of late harvest Riesling. After sharing it on Stories and receiving many requests for the recipe, I knew I wanted to bring it to the blog this autumn!
My Sumac Roasted Carrot Apple Soup is a fruity, exotic twist on an autumnal classic — where seasonal produce staples of carrots, apples, onion and garlic are generously seasoned with sumac and simple spices, roasted to perfection and pureed with creamy cashew milk, vegetable stock, fresh ginger and zingy lemon. This ultra simple, ultra nourishing, family-friendly fall soup is vegan, gluten and refined sugar free and comes together in just one hour with twelve ingredients, including seasonings! If you’re ready to celebrate the height of Canadian apple season and bring some Middle Eastern / North African flair your kitchen, pop out to your local grocery store, pick up some dried sumac (it’s available at Superstore in the bulk section, as well as part of the PC Black Label collection!) and let’s get to work! Sometimes all it takes is a new ingredient to reignite your passion for local, seasonal produce.
I’m typing to you from the fringe of the 2019 polar vortex here in Calgary — and man, it’s cold outside (guess I spoke too soon about our unseasonably mild winter weather!). I’m very content to be curled up with a big bowl of Slow Cooker Vegan Mulligatawny Soup with Red Lentils in my chenille sweatpants and fuzzy sock as I edit this post! I hope everyone in affected areas is staying warm, cozy and safe out there.
But what better time than a polar vortex to make a hearty slow cooker recipe, am I right?! Warm up with a batch of my Slow Cooker Vegan Mulligatawny Soup with Red Lentils — an ultra clean, nourishing, protein packed, plant-based spin on a classic English soup with South Indian roots. The best part? You likely have most (if not all!) of these ingredients on hand and this recipe truly couldn’t be easier! A hearty base of red lentils combines with a mirepoix of carrots, celery, onion and apple simmered in an rich, exotically spiced, tomato-based broth with a splash of coconut milk and a kiss of cinnamon. Juicy pomegranate arils, toasted cashews and fresh cilantro garnish my favourite winter soup to perfection — creating a beautiful mosaic of inviting flavour, texture and colour where hearty winter produce sings. If you love vegetable-based curries and warming winter soups but want to try something new, this playful, plant-powered spin on authentic Indian mulligatawny is for you!
After an indulgent holiday season (and a few too many batches of Homemade Dairy Free Coconut Rum Eggnog!), I always look forward to getting back on track in January. This week, I’ve been searching my recipe archives for my healthiest seasonal recipes — and thought you may be doing the same, which prompted the idea for my 17 Healthy Recipes to Kick Start 2019 roundup! On our first grocery run since being home from our holiday celebrations, I was highly amused to find the lettuce cooler and produce aisles completely depleted at my local grocer. Hey, you’ve gotta give the people what they want, right?! Today I’ve rounded up 17 of my healthiest, freshest, plant-based recipes incorporating all the gorgeous seasonal produce available to us in early January — from breakfast through dinner!
Although I do my best to maintain my plant-based diet and fitness regime over the holidays, I firmly believe in balance — you better believe I indulged in my fair share of treats as well! As someone with dairy and gluten sensitivities, I find my digestion can easily get thrown out of whack when I’m not being as mindful while I’m eating, drink and being merry with family and friends (and that’s totally okay!). My favourite ways to kick start my metabolism and get things running smoothly again is by treating my body to lots of colourful fruits and veggies, juices and smoothies, hearty salads and bowls, plant-based entrées and simple, wholesome soups. I also aim to keep my snacking to a minimum and give the baking and the booze a rest (you won’t find any snacks, baking or cocktail recipes in this roundup). And this year, we’ve also decided to have our first dry January! If you’re in need of some fresh recipes to help fuel these first few weeks of 2019 with intention, you’ve come to the right place — pour yourself a mug of herbal tea and come peruse my all-time-favourite, nourishing winter recipes!
Wow, has it ever been a minute since I published a non-cocktail recipe — let alone a salad or bowl! Remember that post I published back in January about sharing things as I feel inspired to, rather than sticking to my very rigid, previously very balanced, editorial calendar? Scaling back on extremely time consuming content in order to get our SPACE REFRESH series off the ground (did you know I test my recipes 3 – 7 times on average and that can translate to over 30 hours of work?)? These changes resulted in a steady stream of cocktail recipes during the first half of 2018 (they’re a blast to create also relatively simple to test!) — one of which landed me my first Style Me Pretty Living feature, so I guess it all worked out! And while my adventures deep into cocktailing this year have been a lot of fun, sometimes you just need to dry out a bit and eat a kale salad — you feel me?!
If you follow along with my Insta Stories, you’ll know I’ve been eating this Vegan Kale Caesar Salad with Gluten Free Croutons almost weekly since I first whipped it up back in April. In the process, I’ve lost count of how many times I’ve tested this recipe and it’s since become one of our favourite salads! The best part? There’s no marinating or planning ahead (I’ve really been focusing on keeping it simple lately!) and it can be on your table in 15 minutes. It’s a nutritious, protein packed, plant based spin on a classic that eats like a meal — and I promise no one will know it’s vegan (in a blind taste test, it was praised by meat eaters!). I’m also sharing my secret for flavourful, tender, raw kale! If you’re looking for quick, healthy meal options to add to your summer rotation (or #MeatlessMonday!), I cannot recommend this contemporary spin on traditional caesar salad enough!