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Dinner, Fall, Food, Gluten Free, Lunch, Paleo, Soups, Vegan, Vegetarian

SUMAC ROASTED CARROT APPLE SOUP

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.

October 6, 2019 by Justine

Dairy Free, Fitness, Food, Gluten Free, Lunch, Salads & Bowls, Spring, Vegan, Vegetarian, Winter

VEGAN POWER SALAD WITH LEMON DILL DRESSING

Wow, it’s been a hot minute since I published a salad or bowl recipe! As a plant-based eater, I truly live on fruits and vegetables, but often feel many of my everyday meals may be too simple to publish and therefore they don’t make their way to these pages. This winter has been laden with soups, slow cooker creations and tons of roasted vegetables — and as it draws to a close, I find myself craving bright, fresh, spring-inspired flavours! I initially whipped up this salad after a workout (did you know you can browse my favourite home-based workouts here?) when we were low on groceries, so I cleaned out the fridge and rummaged through the pantry to pull together a meal — and the results were surprisingly delicious. When I shared my impromptu lunch over on Stories I received an overwhelming response about your interest in ultra simple lunch ideas! So, I tested these experimental bowls a few more times to make sure they were just right — and they’ve since become an all-time-favourite in the JustineCelina kitchen!

My Vegan Power Salad with Lemon Dill Dressing is a raw, protein packed, ultra simple, seasonless bowl full of plant-based goodness that can be on your table in less than 20 minutes! Chick peas, green lentils, broccoli, orange pepper, red onion, garlic stuffed olives and an abundance of fresh dill combine with a zingy, lemon based dressing to create a powerhouse vegan salad brimming with clean, lean protein, fiber and vitamins. The best part? There’s absolutely no planning ahead or cooking involved and you may just have all the ingredients on hand. Lighten up your weekly meal plan as we transition into spring with this flavourful, herb-forward, hearty salad — prep it this weekend and you’ll have healthy lunches sorted for the week!

March 11, 2019 by Justine

Dairy Free, Dinner, Fall, Food, Lunch, Soups, Vegan, Vegetarian, Winter

SLOW COOKER VEGAN MULLIGATAWNY SOUP WITH RED LENTILS

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!

February 3, 2019 by Justine

Dairy Free, Dinner, Flowers, Food, Gluten Free, Lunch, Salads & Bowls, Spring, Summer, Vegan, Vegetarian

VEGAN KALE CAESAR SALAD WITH GLUTEN FREE CROUTONS

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!

July 10, 2018 by Justine

Dinner, Food, Gluten Free, Local Love, Lunch, Paleo, Soups, Spring, Vegan, Vegetarian, Winter

TRUFFLED BUTTERNUT SQUASH SOUP WITH CRISPY SAGE

I can’t believe it’s been nearly a year since I shared a pureed soup here at JustineCelina! And would you believe I’ve never actually published a butternut squash soup recipe? Butternut squash soup is a staple recipe in many kitchens during the cooler months — ours included. Although my Autumn Harvest Soup with Roasted Squash Seeds (published back in my early blogging days!) includes butternut squash, it also features a medley of fall produce — including apples, carrots and rhubarb. So, my standard butternut squash soup recipe remained unpublished over the years — you see, as a food blogger, these staple recipes often remain in my archives because I don’t think they’re exciting or unique enough to share. But, this winter I experimented with one of my favourite gourmet ingredients to really elevate this recipe — and here we are!

Today I’m thrilled to bring you my Truffled Butternut Squash Soup with Crispy Sage — a luxurious, sophisticated twist on a cold weather classic. With just 10 ingredients, this creamy bowl of vegan comfort is a breeze to whip up and makes a great light lunch or accompaniment to dinner. Hearty butternut squash is oven roasted with onions, fresh sage and garlic — then blended into velvety goodness with vegetable broth, coconut milk, fresh ginger and a touch of heat. To finish things off, it’s infused with an indulgent drizzle of White Truffle Oil (my most recent culinary obsession!) and garnished with crispy sage for a restaurant quality soup you can enjoy at home. Thanks to a couple of elevated ingredients, this isn’t your traditional butternut squash soup recipe — but I guarantee you it’s just as simple to prepare! If you’re in the mood for some nourishing comfort food with gourmet flair to help endure these last few weeks of winter, I have just the recipe — and I’m also sharing my favourite source for high quality, affordable White Truffle Oil!

February 27, 2018 by Justine

Dairy Free, Dinner, Food, Gluten Free, Lunch, Soups, Vegan, Vegetarian, Winter

VEGAN SLOW COOKER TORTILLA SOUP WITH WINTER SQUASH

Well hello, friends! It’s been a little while hasn’t it? I’ve been spending the past few days soaking up some much needed rest and relaxation in the prairies with my family. In fact, I’m typing to you from my childhood home in rural Alberta! I shot these images and finalized the recipe last week before we hit the road on Friday and headed east to spend the holidays with family and friends. I’m fully embracing these slow, cozy, lazy days between Christmas and New Years Eve and wanted to get this post out for you — I know I’m always craving some major fruits and vegetables after a few days of holiday indulgence! Tonight I’m thrilled to bring you my Vegan Slow Cooker Tortilla Soup with Winter Squash — a no fuss recipe packed full of nourishing, plant based ingredients that eats like a meal!

If this crazy cold snap has you craving some healthy comfort food, whip out your slow cooker and transport yourself to Mexico with my Vegan Slow Cooker Tortilla Soup with Winter Squash! Still entertaining company or hosting family during the holidays and need a break from leftovers? This vibrant recipe comes together with pantry staples, seasonal produce and minimal effort! Hearty winter squash, brown rice, protein packed black beans, bright cherry tomatoes, sweet orange peppers, yellow onion, garlic and a mosaic of spices infuse a tomato and vegetable stock base with feisty mexican flavour — topped off with creamy avocado, crispy corn tortillas, cilantro and a drizzle of Tahini Lime Crema. Jump start your New Years resolutions by treating your body to a bowl of wholesome, post holiday, cold weather comfort!

December 28, 2017 by Justine

Dairy Free, Dinner, Food, Gluten Free, Lunch, Salads & Bowls, Sponsored, Vegan, Vegetarian

VEGAN FIESTA BUFFALO TOFU BOWLS WITH TAHINI LIME CREMA

Wait I’m confused… what season is it? Watermelon is still front and centre at my local grocer and yet it’s snowing (oh, how I wish I was kidding). As I edit this post, I’m enjoying a glass of crisp rosé in a poncho and fuzzy slippers — and I finally have to cave and turn the heat on! While the weather in Calgary has been less than desirable, late summer harvest has been kind to us with local tomatoes, cucumbers and lettuces popping up everywhere — and I’m taking full advantage. If you, too are in the mood for some healthy comfort food to weather the storm, you’ve come to the right place! Today I’m elated to continue my partnership with Inspired Greens and bring you my Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema — the meal that kept us nourished during our paint-a-thon this summer. I literally came up with this recipe by throwing what we had on hand into a big salad bowl, mixing it up and serving it. Upon first bite, I knew I’d be publishing it — after all, unusual circumstances typically lead to some of my most inventive recipe ideas!

My Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema are a healthy, plant based, 30-minute meal alternative to the pub food that my delicate stomach can absolutely not handle anymore. Seriously though — if chicken wings, a plate of loaded nachos and a burrito had a vegan love child, this would be it! These festive, protein rich bowls are brimming with Alberta grown, seasonal produce including Inspired Greens Red Butter Lettuce — remixed with JustineCelina kitchen staples like quinoa, black beans, olives, Buffalo Tofu (a completely addictive, plant based alternative to hot wings!) and Tahini Lime Crema — a versatile sauce we always have in our fridge that’s good on just about anything. This, my friends, is the ultimate vegan comfort food with a fresh, early autumn spin!

September 24, 2017 by Justine

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