Vegan White Chocolate Mocha with Herbal Coffee - The First Messpin it!Vegan White Chocolate Mocha with Herbal Coffee - The First Messpin it!View full post »

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  • Kris17/09/2017 - 10:21 am

    Love these Happy Hour posts (and all the links!) I think this will be my new cold-weather drink — can’t wait to give it a try (also appreciate using cacao butter in a new/different ways!) Happy Sunday!ReplyCancel

  • Cassie17/09/2017 - 11:27 am

    I’ve always wanted to try making something with MCT oil! And this recipe look stunning. Delicious too!ReplyCancel

  • Roshni17/09/2017 - 1:44 pm

    I’m a younger reader, here to offer some reassuring words. ;) At least, I’m assuming that as a 20 year old college student, my friends and I fall into that demographic that the article refers to.

    I don’t think the article is entirely right to say that watching has replaced making. Yes, recipe videos are incredibly popular among many of my friends, and yes, nobody actually uses them to actually cook. But that doesn’t mean we’re not cooking/making/creating at all! When I need inspiration for cook everyday meals, I turn instead to bloggers who embody my own plant-based approach to eating. I know I’m just one individual, but I wanted that to be said. Keep doing your thing – I love everything you create in this space.ReplyCancel

  • Finally, something to do with the cocoa butter sitting in my pantry — this looks luscious!!ReplyCancel

  • Sophie MacKenzie17/09/2017 - 1:54 pm

    I love the use of Dandyblend in this! Sometime when I make it with water I kick myself thinking of all the cool drinks I could be whipping up with it instead. I’m one of those people with a freezer full of cacao butter, so this is just up my alley.ReplyCancel

  • Larissa17/09/2017 - 7:08 pm

    Just bought Dandy Blends. Can’t wait to try this!!!ReplyCancel

  • Shauna | Linden & Lavender17/09/2017 - 10:04 pm

    This post is just chalk-full of helpful articles. I feel like we’re somehow on the same wavelength this week. Sorry, creepy, but the links are very helpful. Obviously, I’m going to try out the drink as well. :)ReplyCancel

  • Maria20/09/2017 - 1:39 pm

    Yum!!! I love that this isn’t overly sweet! I hate overly sweet coffees but sometimes crave something a bit creamy and different! This looks like the perfect decadent afternoon treat with a friend!ReplyCancel

Super Creamy Cauliflower Pasta with Garlic and Roasted Tomatoes (vegan!) - The First Messpin it!tomatoes pre-roast & cashews pre-parm - The First Messpin it!View full post »

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  • Camilla14/09/2017 - 4:42 am

    Looks so incredibly delicious!

    Must remember to put this on our meal plan for next week :-)ReplyCancel

  • Kelsey @ Appeasing a Food Geek14/09/2017 - 6:39 am

    I love love love that you did two comfort-type dishes in a row. I seek these out at this time of year more than any other recipe category. I also get really excited when you show shots of your kitchen while you’re cooking. It puts me in your world and makes me even more excited to make this recipe. xoxoReplyCancel

  • Brian @ A Thought For Food14/09/2017 - 9:37 am

    Pasta really is one of the best ways to let ingredients shine (and I so love everything in this beautiful bowl), so I fully support you embracing your carb-loving self. In fact, I just came back from the kitchen, where I took out some leftover pasta (with roasted tomatoes and mushrooms) and ate it for breakfast. Because we can make these awful/brilliant decisions… we’re adults, damn it!ReplyCancel

  • Erin at14/09/2017 - 9:53 am

    Yes, I totally LOVE this time of year here in Ontario. The farmers’ markets are all full of insanely gorgeous produce and I refuse to buy any veggies from the grocery store, they all need to come from the local market (with exception of avocados, lemons and limes – can we please get some local farmers working on somehow producing those??). I’ve been going easy on the carbs this past week so this recipe is killing me – it looks so good!ReplyCancel

  • Anya14/09/2017 - 12:53 pm

    Wow, we just finished shooting a cauliflower pasta recipe for next week! Yours looks extra lush and cozy, I can’t wait to try it! I think my little one would go for it in a big way.ReplyCancel

  • Cassie17/09/2017 - 10:51 am

    This pasta looks amazing! What a creamy and flavorful-looking sauce!ReplyCancel

  • Kasey Goins17/09/2017 - 8:09 pm

    This looks heavenly! The perfect fall comfort food! Can’t wait to give it a try!ReplyCancel

  • Sarah18/09/2017 - 8:53 am

    Going to make this today! I have a jar of roasted red peppers in the cupboard- could these be subbed for the sundried tomatoes packed in oil?ReplyCancel

    • Laura18/09/2017 - 4:24 pm

      I think the roasted peppers would be fine! You might want to add a splash of lemon juice or white wine vinegar or something to make up for the acidity though. Let me know what it’s like if you try it.
      -LReplyCancel

  • Erika20/09/2017 - 1:58 pm

    I made this a few days ago and I obsessively ate it for every meal until it ran out. SO GOOD. I can’t get over it. I usually make up my own pasta sauces and they always start with onions. I was surprised that this recipe didn’t miss the onions at all – it was so good and complete just as it was. It was also easy to make without any packaging – just had to shell by hand some fresh peas from the produce section and it was so fun! Thank you for this! I will be making it again and again.ReplyCancel

  • Tina for Thetastyworld.com21/09/2017 - 1:35 am

    Best way to get that creamy rich feel without cream! Also fab for hiding another veggie in pasta!ReplyCancel

  • Amy22/09/2017 - 8:29 am

    Oh my gosh, this was SO good! Creamy, tomato-y pasta loaded with veggies is one of my all-time favorite meals. I make it all year round, swapping out whatever is fresh. I always use heavy cream, and I always get a stomachache later that evening. This was just as good, and I felt great afterwards! This is going to be my new go-to.ReplyCancel

Black Beans and Rice with Roasted Poblanos and Garlic - The First Messpin it!Black Beans and Rice with Roasted Poblanos and Garlic - The First Messpin it!View full post »

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  • Jessie Snyder07/09/2017 - 1:28 pm

    I love love love this Laura! I’m all about the same, simple beans and rice dinners. Especially with the summer veg, I’m so jealous of your poblanos! Wishing I lived nearby to come take a few off your hands ;).ReplyCancel

  • Anne07/09/2017 - 5:39 pm

    I love your recipes. Please don’t stop creating new ones or stop blogging.ReplyCancel

  • Becky07/09/2017 - 7:19 pm

    Love the simplicity! Thanks LauraReplyCancel

  • Maria08/09/2017 - 12:13 am

    This is the rice dish of my dreams! Oh my word. This looks incredible. I have been eating all the poblanos I can get my hands on. I think thick-sliced and roasted portobello mushroom caps could go nicely too! I love that flavor combo together!ReplyCancel

  • HEIDI YALOWITZ LASSER08/09/2017 - 4:51 am

    This looks fantastic!
    What I especially like about this recipe is that it is practical and allows for practical variation.ReplyCancel

  • Marta Lee08/09/2017 - 5:40 am

    These are my favorite kind of recipes! I can almost taste that delicous roasted paste from here, hehe :) I’ll also try the cauliflower suggestion, it sounds perfect for the occasional lighter version.
    I’m also SO happy to say that I finally have your cookbook – my man got it for me as a surprise and just said “I knew you really really wanted this book <3 I can now confirm that it is my favorite cookbook (and that is saying a lot, believe me!) Thank you Laura, for all you share here and for the amazing, comforting, gorgeous recipes from your book [and for not having too much recipes with impossible-to-find ingredients]* Much love from Portugal :)ReplyCancel

  • Jessica Kelley08/09/2017 - 6:44 am

    Laura, I can’t even begin to tell you how much I love this! It’s like a sophisticated (yet, simple!!) version of the red beans and rice my mom used to make for me growing up. Thank you for sharing, and allowing me to take a trip down memory lane :) I will be making soon. xx, JessReplyCancel

  • Susan08/09/2017 - 10:47 am

    This recipe sounds wonderful. I love poblanos! But, since poblano is a type of chile pepper, it would be helpful if you specify what you mean by the ingredient “1 chili”. A jalapeño? A Serrano? A habanero? Chiles range from mild (like Anaheim) to very hot (like habanero). Sorry, I’m a bit of a chile geek because I live right on the border with Mexico.ReplyCancel

    • Laura08/09/2017 - 11:35 am

      I think the one that I used was a fresh cayenne pepper. You can catch a glimpse of it in the pics that show the roasting pan, but I’m fairly confident that’s what it was.
      -LReplyCancel

  • This is my kind of (Cali-style) comfort food!!ReplyCancel

  • Halli08/09/2017 - 11:53 am

    Hey Laura, I was wondering how I should use the one Poblano pepper growing in my garden this year. This is a perfect recipe for it, especially since some of my tomatoes are ripe now too!

    Thanks for sharing, it looks so good. Can’t wait to try it :)ReplyCancel

  • Thea Hudson08/09/2017 - 1:13 pm

    This speaks volumes to me!! Rice and beans are the ultimate in comfort foods, and this jazzed up chilli sauce really is taking it to another level. Laura keep on being the inspiration that you are, I always look forward to your posts and wise words XOReplyCancel

  • Caroline08/09/2017 - 2:44 pm

    Making this right now and the roasting veggies w/ cumin and coriander smell SO good. I recently have fallen victim to the colorful, instragrammy, way of eating plant based and I’m craving something more substantial. Making warming, happy, belly-filling food like this is why I love to cook (and eat!) plant-based! I’m happy to be going back. Quick newbie question though – for this recipe why did you choose to toast the whole seeds and then grind? Does it enhance the flavor of the spices that much more (i.e should I be doing this every time I use cumin and coriander?)

    Thanks for the reply!

    Best,

    CarolineReplyCancel

    • Laura08/09/2017 - 4:04 pm

      Thank you for this Caroline! If I can help it, I always toast whole spices and then grind them for my cooking. The flavour is miles away better for my own taste. I have a super cheap coffee grinder that I pretty much keep on the counter for spice grinding and it adds so much to my cooking. I would really recommend trying it!
      -LReplyCancel

  • Cassie Autumn Tran08/09/2017 - 2:51 pm

    Black beans and rice definitely are an amazing combination, PLUS they are a COMPLETE protein! :D This recipe with poblanos and garlic sounds and looks to die for! Love the deliciously roasted quality that each vegetable adds to this dish!ReplyCancel

  • carlos at Spoonabilities08/09/2017 - 2:58 pm

    Delicious!!
    It’s a very Latin influenced dish. Love itReplyCancel

  • Linda09/09/2017 - 8:45 pm

    Yes, yes, yes! This is my favorite kind of food too. Don’t hold back on the brown/beige recipes. As the other comments attest, there are a lot of us out here who find this food the yummiest. Even if the gourmet world doesn’t find it glamorous. ;)ReplyCancel

  • Allie10/09/2017 - 10:16 am

    I have your book, loving it! Which page are the variations on??ReplyCancel

  • Kelsey @ Appeasing a Food Geek12/09/2017 - 6:44 am

    VERY excited about this recipe. It seems like the perfect thing to make this time of year! Let the roasting season begin :) xoxoReplyCancel

  • Kimberley13/09/2017 - 11:17 am

    In love with this. And yeah, I crave dal every week when it cools off too. You’re the best.ReplyCancel

  • Annie17/09/2017 - 9:35 am

    Hi Laura! Adding this to my meal plan this week… could I make the pablano roasted purée mixture ahead of time and store in the fridge for a few days before adding to the rice & beans for a week night dinner? Thank you!!ReplyCancel

    • Laura17/09/2017 - 10:38 am

      Yes definitely! The roasted poblano etc. purée will keep in a sealed container in the fridge for up to 5 days.
      -LReplyCancel

Vegan BLT salad with crispy coconut "bacon," tangy lemon pepper dressing, grilled peaches, and avocado - The First Messpin it!

This post is sponsored by Mountain Rose Herbs.

The crispiest vegan coconut "bacon" ever - The First Messpin it!View full post »

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  • Erin at Pure Feast16/08/2017 - 9:38 am

    This coconut bacon sounds delish, I’d probably end up eating them on their own as a snack more often than not. I might try making them in my dehydrator rather than the oven and see how they turn out!ReplyCancel

  • Valentina | The Blue Bride16/08/2017 - 11:34 am

    This salad looks gorgeous! I think that after years of pinning “coconut/shiitake/tempeh bacon”, the time to make it has finally come :DReplyCancel

  • JoBay16/08/2017 - 5:52 pm

    Nice. But “could have eaten” not “could have ate.”ReplyCancel

  • Cassie Autumn Tran16/08/2017 - 9:21 pm

    The coconut bacon looks wonderful! I’ve had vegan BLT salads before, but nothing like this! I don’t blame you for eating a third of the coconut bacon tray! I would definitely do the same!ReplyCancel

  • Luna18/08/2017 - 5:15 am

    I can eat this 7 days a week – coconut and avocado are my favorites evaaahhh!!!ReplyCancel

  • Sarah | Well and Full22/08/2017 - 6:37 pm

    Girl, you know I’m on the coconut bacon train. I love the way you used it in this salad, and that lemon pepper dressing sounds TO DIE FOR.ReplyCancel

  • Sabrina26/08/2017 - 7:05 pm

    Nice recipe and interesting story, like your version of coconut bacon, I’d never heard of it before! Thank you!ReplyCancel

  • Elle29/08/2017 - 9:25 am

    I’m planning on making this tonight – it looks delicious! I only have coconut strips that come packaged with cane sugar on them. Will that work? Thank you!ReplyCancel

    • Laura30/08/2017 - 11:39 am

      Sorry for the late reply! I think it will be fine, but you could skip most of the maple syrup in the recipe.
      -LReplyCancel

  • SujanaYoga31/08/2017 - 8:02 am

    Amazing! It looks delicious. Thanks for sharing the recipe.ReplyCancel

  • Christina31/08/2017 - 2:25 pm

    COCONUT BACON? This is the first time I’ve heard of coconut bacon, it sounds and looks delicious! I love your pour shot over the coconut too. Lovely post, lovely photography, amazing looking recipe!ReplyCancel

  • Hilary04/09/2017 - 10:25 pm

    This looks awesome, I also live in southern ontario (woot!) and I am wondering where you got this type of coconut. It never seems to be with the other coconut in the baking aisle or at bulk barn…

    PS love your book and I’m not even vegetarian :) Just appreciate good plant lovin’ReplyCancel

    • Laura06/09/2017 - 4:29 pm

      Hi Hilary,
      The large flake coconut IS hard to find here! I actually picked up a bunch of it on a random HomeSense trip. They had 4 huge bags in their little superfood aisle and I took all of them! Since that trip, I’ve seen it there a few times. A Marshall’s or Winners store might be worth a visit, too.
      -LReplyCancel

  • sara forte05/09/2017 - 5:22 pm

    oh my yes. I would have inhaled this too! Looks like perfection. You always take the extra step to make a salad special and I need to follow your footsteps. The extra little step makes all the difference and this looks like perfection. Hope you all are enjoying the end of your summer. xoReplyCancel

  • Aiden05/09/2017 - 6:41 pm

    OH MY GOD.

    I have made many a coconut bacon recipe.

    This is by far THE BEST. SOOO GOOOD I am so happy that there’s extra! :) The salad as a whole is stellar too – loving the grilled peach.

    Thanks for the recipe.ReplyCancel

  • […] it’s hard to go wrong. This is why I love these smoky beans so much. I took the idea behind Laura’s coconut bacon and used the flavor in these beans. Using smoked salt really brings the flavor together and this […]ReplyCancel

  • […] I want to make this salad. […]ReplyCancel

  • […] it’s hard to go wrong. This is why I love these smoky beans so much. I took the idea behind Laura’s coconut bacon and used the flavor in these beans. Using smoked salt really brings the flavor together and this […]ReplyCancel

  • Izzy16/09/2017 - 1:47 pm

    This salad looks so so incredible!! I have never tried coconut bacon but i feel like i need to do it right now!! Yumm, dreaming of this salad right now haha.ReplyCancel

Wonder Cookies! Vegan, grain-free, date-sweetened chocolate chunk cookies (with a nut-free option) - The First Messpin it!Wonder Cookies! Vegan, grain-free, date-sweetened chocolate chunk cookies (with a nut-free option) - The First Messpin it!View full post »

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  • Olivia09/08/2017 - 4:06 pm

    Ommmmgggg yes! This same thing has been on my mind lately too and I’m so excited to try your creation. Great job Such a tough thing to perfect. Ahh I need these cookies in my belly like now. Thanks lady!ReplyCancel

  • Kris09/08/2017 - 5:25 pm

    Can’t wait to try the nut-free version, Laura! This is super exciting.ReplyCancel

  • Elizabeth09/08/2017 - 5:51 pm

    I was so hoping you’d be sharing this recipe after I saw your instagram stories. I have searched for a date-sweetened chocolate chip cookie recipe online before but never found one. So glad you persevered! Thank you for the recipe – can’t wait to try these!ReplyCancel

  • Anna10/08/2017 - 12:38 am

    I can’t wait to try these, they look so good! Just curious Laura whether you’ve decided to go grain free?ReplyCancel

    • Laura10/08/2017 - 6:35 am

      Hi Anna! Nope, just grain-light these days :)
      -LReplyCancel

  • Natalia10/08/2017 - 5:03 am

    I do love sunflower seeds based cookies and this recipe sounds gorgeous! Have been always using dates in place of other sugar as I find them the cheapest healthies way to sweeten tarts/cookies so can’t wait to try them asap! Thank you, Laura!ReplyCancel

  • Rika10/08/2017 - 5:30 am

    would these cookies be sweet enough without any chocolate chips?ReplyCancel

    • Laura10/08/2017 - 6:35 am

      When I was sampling them, I took bits without chocolate chips on purpose to see if the cookie was sweet enough, and honestly I think they are! Just sweet enough.
      -LReplyCancel

  • Erin at Pure Feast10/08/2017 - 9:18 am

    From the bottom of my heart, thank you so much for persevering and bringing these cookies to life! I’m not a baker either, but all I want to do right now is make these (or rather, eat these).ReplyCancel

  • Sara @ Cake Over Steak10/08/2017 - 1:06 pm

    I have major appreciation for this. I’ve been working on the recipe for a single-serving vegan chocolate chip cookie, and it’s no joke. But then again, I do love the process and I love chocolate chip cookies. Can’t get enough!ReplyCancel

  • Amanda Maguire10/08/2017 - 6:24 pm

    This recipe! Kudos to you for even taking on the challenge of “all the frees” cookies (love that phrase btw). These look awesome and now I’m very sad I tossed my coconut flour last week during a cleaning binge. :( I had so many specialty flours taking over my freezer and no clue what to make with them. Gah!ReplyCancel

    • Laura11/08/2017 - 6:57 am

      I totally get that! My extra freezer in the basement is full of weird flours (and vegetable stock popsicles that I make for my dog hehe). If you have a decent blender, you can always make slightly coarser coconut flour with shredded coconut (if you have that on hand)!
      -LReplyCancel

  • Katie10/08/2017 - 10:20 pm

    Hi Laura! These look fantastic! For the slightly greenish tinge of sunflower (I *totally* know what you’re talking about!) for baked goods I either thrown in 1-2c. of spinach to really go for the green or I throw in 2-3T. of dark cocoa powder(subbing out some flour). The dark cocoa powder really goes over well with the ‘non health nut’ crowd – they can’t tell the cookies are all the free’s. And when is more chocolate a bad thing? For me, I do both :)ReplyCancel

    • Laura11/08/2017 - 6:55 am

      Katie, I love the idea of adding cocoa to cover the green! Double chocolate wonder cookies yessssss. Thanks for these awesome tips :D
      -LReplyCancel

  • Kristin11/08/2017 - 1:15 pm

    Just made these last night (the nut version)! But I have to admit, the dough didn’t make it into the oven. It might be the best cookie dough I’ve ever had! I can’t wait to make them again and hopefully this time the dough will make it to the oven. Thanks!ReplyCancel

  • Deborah11/08/2017 - 6:31 pm

    I also would rather cook just about anything than bake (I am very respectful of good bakers!) but you worked so dang hard on these cookies I’ll have to give them a try. If I can do it….correct, anyone(!) can.
    Have you ever made coconut flour from raw flakes? I’ll research it but just curious if you’ve ever done this–I don’t use it much so I’d rather avoid buying it–I DO have lots of raw flakes—
    Thank you for your hard work–it really is appreciated.
    Aloha,
    DeborahReplyCancel

    • Laura13/08/2017 - 8:52 am

      Hi Deborah!
      I have made coconut flour from flakes in the dry container of my Vitamix, and it DID get the flakes quite fine. Although, when I did use them in a brownie recipe (that I had tested dozens of times), I found that the results weren’t quite the same. Typically coconut flour dries a very moist batter out a bit, and when I made the brownies with the homemade coconut flour, the result was noticeably more moist. Just something to consider!
      -LReplyCancel

      • deborah15/08/2017 - 5:56 pm

        Thank you Laura–I’ll invest in a bag after all–I like to make a new recipe exactly as written first, then mess it up myself–I mean make it my own–later :)ReplyCancel

  • Cassie Autumn Tran11/08/2017 - 7:30 pm

    This looks like such an amazing recipe! Baking is something that I definitely need to nurture a bit more, because I’m just not the most skilled at it, either! It’s really hard for me to work with perfecting ratios. I’ve improved immensely simply by following other people’s recipes and incorporating substitutions accordingly. Doing so is pretty fun, actually!ReplyCancel

  • Jessica12/08/2017 - 4:56 pm

    Am I the only one eating the dough right out of the bowl?! This is the best recipe I’ve tried. Hands down. You deserve an award for this. I wish I could shake your hand.

    *Side note* I used mini chips and found that 1/2 cup was more than enough.ReplyCancel

  • Brenna Bruce14/08/2017 - 2:07 pm

    These babies are a stroke of genius. (Well, not really a stroke, more like hours of alterations and improvements) :-) They turned out great for me! These SHOULD be packaged and sold.ReplyCancel

  • Anneline16/08/2017 - 8:33 am

    The cookies are in the oven right now!
    I did find that 1 cup was a LOT of chocolate chips…! I threw them all in before I realized that, but I’ll probably use only half a cup next time.
    These are just going to be extra chocolatey!

    Can’t wait to taste ’em!ReplyCancel

  • Melissa17/08/2017 - 7:36 pm

    Made these with the almond flour and almond butter and they are delicious! Very soft and chewy. Instructions were very detailed and made it easy to follow! Next time I will try with the sunflower seed flour!ReplyCancel

  • Britta19/08/2017 - 3:19 pm

    Just came out of the oven and these are DELICIOUS!!!! I used butter instead of coconut oil and used 100% choco chopped up and they turned out so so perfect. Thanks for the recipe!!ReplyCancel

  • hailey farris21/08/2017 - 9:09 pm

    are these good to freeze? if so how long? didn’t want to cook all of em tonight!ReplyCancel

  • Kelly Mahan31/08/2017 - 8:37 am

    Hey, wasn’t easy but was certainly worth the effort – I could smell the cookies from here x.xReplyCancel

  • Deanna19/09/2017 - 7:24 pm

    Hi Laura, Do you think this recipe work with an egg replacing the flaxseed meal and water? I’m out of flax but do have eggs and all other ingredients. They sound amazing cannot wait to try!ReplyCancel