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! Continue Reading
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 So, my standard butternut squash soup recipe remained unpublished over the years — you see, as a food blogger, these staple recipes often remain in my archives because I don’t think they’re exciting or unique enough to share.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!
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! Continue Reading
It was a cold, rainy spring Saturday in Calgary. I’d just had a beautiful, inspiring lunch at Shokunin the day prior with fellow food blogger Heather’s Eats. During lunch, my Maki roll came garnished with gorgeous edible petals and chef Darren stopped by to chat with us about his vision for the restaurant. Earlier that week I had tons of photoshoots involving flowers and the leftovers were scattered all over my living room in a beautiful mess. Rebecca Dawn Design and I had been chatting about ideas for edible flower posts, so that was dancing around in the back of my head. I had a whole bunch of carrots and yellow peppers that needed to be used up, and a can of coconut milk sitting half-full in the fridge. I was craving a comforting, pureed soup and realized I hadn’t made one since the fall! It seems that on dreary, grey days I crave the most colour — and I’ve been really into yellow in fashion this spring.
All these things inspired this fresh, nourishing and colourful spring soup recipe! The best part? You only need 10 ingredients (including seasonings) to make my Rainbow Carrot & Yellow Pepper Soup! Continue Reading
I love to make soup in the fall, and squash based soups are my favourite. So, I decided to take all the delicious things I had in my kitchen that were in fresh and in season, and roast them with warming, autumnal spices. I picked up tons of squash and apples at a fresh food market in Creston, BC recently (where they grow their produce on a farm right behind the market), and I combined them with carrots, onions, and some rhubarb from my friend Heather’s garden (you can’t eat more local than that!). I also roasted the squash seeds and use them for a garnish! My Autumn Harvest Soup with Roasted Squash Seeds is the ultimate autumn comfort food — hearty, nourishing and velvety smooth. It’s an ultra clean recipe, if you’re looking for simple dinner ideas this week to help detox from Thanksgiving festivities! Continue Reading
This year, one of my goals is to get more of my tried and true recipes out of my recipe box and onto these pages. I currently have 50+ recipes in my archives and am always whipping up something new, but eventually I will get around to sharing them all (I’m also working on a fun recipe-based project, set to launch later this year!). My Vegan Cardamom Carrot Cake Smoothie is an ancient recipe hailing from my pre-blogging days when I used to just post my recipes on Instagram with pictures I took on my iPhone. It became a fast favourite in our kitchen that we eventually forgot about during the process of starting JustineCelina and deep-diving into recipe development. Earlier this year I pulled this recipe out of my archives and threw it back into testing so I could finally publish it this spring — and I’m so glad I did, because this rediscovered gem has become a staple!
My Vegan Cardamom Carrot Cake Smoothie tastes exactly like carrot cake batter but is packed full of heart healthy, anti-aging, digestion-aiding ingredients. Gorgeous heirloom carrots, hearty pear and fresh ginger combine with frozen bananas, pineapple, gluten free quick oats, vanilla protein powder, creamy cashew milk, dried apricots, a splash of bright lemon and a medley of warming, anti-inflammatory spices to create a nourishing, spring-inspired smoothie. The next time you’re craving the essence of carrot cake, indulge in this sweet and spicy smoothie to treat yourself to some incredible health benefits!
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!