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Vegetarian

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

Baking, Breakfast, Dairy Free, Dessert & Treats, Food, Gluten Free, Vegetarian

GLUTEN FREE SPICED SWEET POTATO BREAD

Wow, it’s been a minute since I published a bread recipe here at JustineCelina! Today I’m so happy to finally share one of the very first loaves I ever developed — seriously you guys, this recipe is ancient. It’s funny — there are so many old recipes like this that I’ve never had the chance to share with you! Currently I have about ten autumn recipes in my archives that have accumulated over the years — since I like to share things seasonally and don’t blog about food exclusively, you can see how they’d really add up. Well, this is one of them! My friends and family are very familiar with my Spiced Sweet Potato Bread recipe, however, this autumn I revamped it to be free of dairy, gluten (both of which I now have sensitivities to), refined sugar and oil. Sounds like a drag right?! Wrong!

My Gluten Free Spiced Sweet Potato Bread tastes like a beautifully spiced, indulgent, autumnal cake — I promise absolutely no one will know it’s a ‘free from’ recipe! A mega dose of nutritious, mashed sweet potatoes and decadent coconut milk mix and mingle with fall spices of cinnamon, nutmeg, cloves, ginger and allspice to create a dense, cake-like loaf enjoyed by plant baser eaters, people with food allergies and sensitivities and anyone that loves delicious seasonal baking! If you’re looking for healthier or allergy free alternative to seasonal desserts for Thanksgiving or holiday festivities, this Gluten Free Spiced Sweet Potato Bread is my top recommendation. I brought it to a family Thanksgiving dinner and it was a hit — even the picky eaters and little ones loved it! It also makes a fantastic breakfast, snack or clean dessert anytime you’re craving something sweet, spicy and nourishing. If you’re in the mood to bake this weekend (bonus: it makes your home smell amazing!), fix yourself a delicious chai latte, haul out your mixing bowls and throw on your coziest sweater — I have just the recipe!

November 11, 2017 by Justine

Dairy Free, Dessert & Treats, Fall, Food, Gluten Free, Vegan, Vegetarian

PLANT BASED PUMPKIN PIE ENERGY BITES

How was your Thanksgiving weekend, Canadian friends? We had a very busy one traveling all over Alberta celebrating with family and friends before heading to a mountain wedding on Sunday. So, today I’m so excited to bring you a new recipe inspired by my favourite Thanksgiving treat (that sadly I’m unable to fully enjoy due to my dairy and gluten intolerances!) — Plant Based Pumpkin Pie Energy Bites! I’m sure I wasn’t the only one looking to eat a bit cleaner and lighter this week after an indulgent weekend — and that’s was exactly the thinking behind this recipe! It offers all the flavours of traditional pumpkin pie, rolled up into a tasty, nutrition packed little bite. I created them for all my fellow plant based eaters who may also have food intolerances and sensitivities — these simple, no bake little balls of goodness are free of dairy, gluten and refined sugar and they seriously taste exactly like pumpkin pie!

If you love pumpkin pie so much you’d like to eat it for breakfast and dessert… and well, anytime you need a little extra fuel to power your busy lifestyle, this recipe is for you! My Plant Based Pumpkin Pie Energy Bites combine pumpkin puree with a powerhouse medley of nuts and seeds, oats, shredded coconut, medjool dates and local honey (or maple syrup, if you’re vegan!) with cozy, autumnal spices for a portable dose of pumpkin pie whenever and wherever you need it. Make them in bulk, freeze them, pack them for lunch (or for your childrens lunches!), or throw a few in a Ziplock bag and tuck them away in your purse for an autumn inspired, nourishing snack on the run! If you have 15 minutes and a well stocked pantry, I bet you can whip these tasty little bites up right now!

October 13, 2017 by Justine

Breakfast, Dairy Free, Fall, Food, Gluten Free, Smoothies & Juices, Vegan, Vegetarian

RADIANT RED JUICE

Can you believe it’s been almost a year since I published a fresh juice recipe?! I tend to go through phases with food and 2017 has definitely been full of more smoothie bowls than it has fresh juices. But today I’ve dusted off our juicer to bring you my Radiant Red Juice — a beautiful, summer-meets-fall elixir celebrating the best produce our bountiful Canadian landscape has to offer during this transitional time of year. Like last autumn’s fresh juice, this recipe is also inspired by colour — but this time, it’s a nod to Autumn 2017’s hottest hue (here I go with that PANTONE Fall 2017 Fashion Color Report again)… red!

I came up with this recipe on a Thursday after a huge farmer’s market run the weekend prior — it was fruit overload in the best way possible. My boyfriend had also just returned from a business trip with tons of Okanagan peaches — plus some gorgeous apples, blackberries and plums straight from a colleague’s mini orchard! We were headed out of town the next day for a weekend wedding, I was researching A/W17 trends and kept seeing red popping up everywhere (hint: there’s going to be a bit of a theme here at JustineCelina next month!) — and before I knew it I was in the kitchen combining all the red (or close to red!) produce we had available for a juice so it wouldn’t spoil while we away. My Radiant Red Juice was the result — a comforting, vivacious juice comprised of heirloom apples, red plums, red pears, blackberries, carrots, ginger, lime and a kiss of cinnamon. This nutritional, crimson powerhouse is loaded with a mega dose of vitamins, antioxidants, phytonutrients and flavonoids to help to promote a healthy immune system and a radiant complexion. If you’re looking for some fresh juicing ideas as we head into autumn, you’ve come to the right place!

September 29, 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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