crispy squash bowl with dill cream (vegan) - The First Messpin it!crispy squash bowl with dill cream (vegan) - The First Messpin it!View full post »

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  • Marsha28/09/2016 - 6:48 am

    Is the squash peeled?
    Thanks!ReplyCancel

    • Laura28/09/2016 - 7:34 am

      If you use delicata squash, it can remain un-peeled. I’ll make a note on the recipe ;)
      -LReplyCancel

  • McKel Hill28/09/2016 - 11:08 am

    This is so beautiful, Laura! Thank you so much for sharing and putting your incredible touch on the book! xxReplyCancel

  • Allyson28/09/2016 - 12:00 pm

    Having already cooked vegetables/beans/grains increases my likeliness of eating a healthy meal by about a thousand. I’m glad I’m not alone in this realization. This squash bowl looks like a big hug, which is everything I want from fall food.ReplyCancel

  • Sarah | Well and Full28/09/2016 - 12:32 pm

    My meal prep skills have definitely been on the backburner lately… I need to get back on the train! I love making meals with different components, so you can mix and match them with other things you have prepared. And this dill cream sounds delicious and super versatile, too! I can see myself putting it on everything! :DReplyCancel

  • Alexandra28/09/2016 - 6:26 pm

    Wow, this is so pretty!

    Does the sauce come out very onion-y? 1/4 cup raw onion seems like a lot.ReplyCancel

  • Jessie Snyder28/09/2016 - 7:20 pm

    I’m right there with you on the having everything ready to assemble kind of backwards meal prep! But it sure feels good every once and a while to grab and go. McKel’s book sounds amazing, she is such a pro. Thanks for sharing this beauty with us Laura – xo.ReplyCancel

  • I tried the whole meal prep thing for a little while, but it just wasn’t for me – even though I spend all day teaching cooking at work, I still like to come home at the end of the day and cook some more haha.

    This dish looks lovely! I’m so glad to have discovered lately that soaked sunflower seeds make a great nut free sub for cashews that’s safe for my allergies.ReplyCancel

  • Sarah @ Balancedbabe29/09/2016 - 4:36 pm

    Love this! Looks so good!ReplyCancel

fresh ginger pear cider with vanilla bean - The First Messpin it!Making fresh ginger pear cider with vanilla bean - The First Messpin it!
I think I’m being generous labelling this one as a “cider” because the juice itself is made with a blender and fine strainer; not an actual press. Let’s just go with it and enjoy this cozy drink anyway, okay? I’ve had a scratchy throat the past couple of days, and this pear concoction is part of my attack arsenal. Other than that, I’m just putting ginger and ACV in everything, getting 1000% daily vitamin C, and making sure that I get proper sleep. I’m about to fix up a giant batch of butternut squash and apple soup–with hella ginger of course–for dinner/weekend lunches. We have some outdoor projects planned for the weekend, stuff we put off when it was way too hot (oooops!). Also, early fall is the crucial time for lawn maintenance, so we’ll be on that in a big way, too… I’m a dweeb with a a contentedly quiet life, what can I say ;) View full post »

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  • Pia24/09/2016 - 6:11 am

    Hm, having a sore throat, flu, cold, or just being sick-ly in general, really isn’t the most fun. But at least it usually all subsides within a week or two, so I hope your Vitamin C excess works its magic soon; fingers crossed :)
    Other than that, thanks once again for some interesting weekend reading material -gonna get reading right away!
    Happy weekend to you, Laura xReplyCancel

  • Shilpa24/09/2016 - 6:48 am

    Ooohhh. I know that drink with chyawanprash. Cannot wait to try your version!

    Great links as usual. Just read the one on vanilla. My parents live in a city in India that grows vanilla just for export. They cannot keep up with the demand. Vanilla is not apart of Indian cuisine so locals have not wanted it, but recently demand is picking up in the local market but locals can’t access it.ReplyCancel

  • Anya24/09/2016 - 7:38 am

    Wow, this drink looks awesome! Great links too – loved Mimi Kirk on GD. And can’t wait to make that tea from Jessica’s Kundalini podcast as well :)ReplyCancel

  • Maya | Spice + Sprout24/09/2016 - 10:29 am

    Mmm! This looks so cozy and enticing. I actually made something super similar last night, but without the pairs and vanilla. The blended lemon/ginger result is so soothing and frothy, almost creamy like you said. Definitely putting pairs on my shopping list so I can try this out <3ReplyCancel

  • Elinor Hill26/09/2016 - 6:50 am

    I’m all over this with perhaps the addition of a tot of whiskey! Beatiful autumnal recipe, love it. Elinor xReplyCancel

  • Anna26/09/2016 - 7:24 am

    looks so cozy!! I’m in love <3

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • Kate26/09/2016 - 9:20 am

    How I would love to cozy up with a mug of that cider! I think the kids would love it too. Maybe I’ll make some for to go with breakfast this morning, Thanks!ReplyCancel

  • Allyson26/09/2016 - 3:23 pm

    I’m still not a coffee drinker, so I’m going to have to try this out. It looks perfect for fall.ReplyCancel

  • Gina @ Balanced Babe28/09/2016 - 12:15 pm

    Ooo! YUM! My friend just gave me a huge bag of pears from his pear tree and I was wondering what I could do with them all… perfect! Sounds autumly delicious :)ReplyCancel

rustic pasta with cheesy chickpea crumble and heirloom tomatoes - The First Messpin it!

This post is sponsored by USA Pulses & Pulse Canada.

rustic pasta with cheesy chickpea crumble and heirloom tomatoes - The First Messpin it!View full post »

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  • Julia @ HappyFoods Tube21/09/2016 - 4:07 am

    Oh my! I LOVE IT! Lately I’ve been trying to add chickpea to everything and anything so this is definitely a Must-Try recipe!ReplyCancel

  • Tuulia Talvio21/09/2016 - 6:44 am

    That cheesy chickpea crumble sounds genius!! And I’m always up for a good pasta :)ReplyCancel

  • alessia@handmadetoast.com21/09/2016 - 7:30 am

    Really cool idea…definitely trying this with the last batch of tomatoes from the garden. ThanksReplyCancel

  • Tori//Gringalicious21/09/2016 - 8:23 am

    This pasta looks incredible! I’m simply dying over all the flavors!ReplyCancel

  • Maya | Spice + Sprout21/09/2016 - 8:38 am

    I love the way you describe your food changing with the seasons, I totally feel ya :) I am also drinking hot latteish drinks while sweating in a beam of golden sunlight, but it’s all worth it, riiight? Love this dish, it looks amazing AND that cheesy chickpea crumble is definitely getting made <3ReplyCancel

  • Shilpa21/09/2016 - 9:07 am

    That crumble is genius! Trying it this weekend. It’s going to be 10 degrees cooler then. Definitely a shift in season. First day of fall tomorrow. Happy fall to you, Laura!ReplyCancel

  • Lindsey21/09/2016 - 10:53 am

    I couldn’t feel you more on feeling perhaps a bit overwhelmed by abundance this time of year, while also drinking/eating in all the effortlessness vibes too. That crumble is pure genius, and I’m sure is so awesome in this comforting pasta dish. xo’s!ReplyCancel

  • Abby @ Heart of a Baker21/09/2016 - 10:59 am

    Another way to do a cheesy crumble? I’m IN! I have a feeling I’ll miss tomatoes once fall rolls around, but for now I’m embracing them!ReplyCancel

  • valentina | sweet kabocha21/09/2016 - 11:39 am

    This looks so gorgeous Laura!! I love broad pappardelle and that crunchy topping…amazing! xoReplyCancel

  • Shannon21/09/2016 - 12:04 pm

    Yay! This looks so yummy. Your posts always remind me to chill out about life – basically required reading at this point.ReplyCancel

  • Jessie Snyder21/09/2016 - 2:14 pm

    Woah. Are we on the same wavelength or whaaaat! I just wrote about the exact same in my post today. Cheers to this end of summer rut, and this brilliant idea of a chickpea crumble. I am so digging this Laura. Enjoy your noodle-y salads and chill smoothies this week girl. xxReplyCancel

  • Julia21/09/2016 - 3:05 pm

    Love the idea of that chickpea parmesan!ReplyCancel

  • Anya21/09/2016 - 6:57 pm

    The chickpea parm sounds amazing, Laura! I’m going to try it out the next time I make pasta. Thanks so much for the idea :)ReplyCancel

  • Alex22/09/2016 - 8:00 am

    I looove the rustic look of this thick-cut pasta. It really does scream “harvest abundance”!

    I went the galette route with my end-of-summer tomatoes ;)
    http://thenewbaguette.com/2016/09/12/tomato-galette-recipe/ReplyCancel

  • Anna23/09/2016 - 5:05 am

    looks absolutely delicious!! Can’t wait to try it at home :D
    ReplyCancel

  • Lisa23/09/2016 - 1:10 pm

    Looks INCREDIBLE! I love chickpeas and tomatoes so I’m excited to try this recipe soon!

    Lisa
    http://www.theeverydayelevated.comReplyCancel

  • Allyson23/09/2016 - 4:55 pm

    Wow this is beautiful. This vegan parm sounds fantastic- I can’t wait to give it a try.ReplyCancel

  • LB25/09/2016 - 9:04 pm

    Made this tonight – the crumble is soooo good! Definitely snuck a few spoonfuls out of the jar before storing the rest :)ReplyCancel

  • […] words: cheesy chickpea crumble. And three more: TAHINI CHAI […]ReplyCancel

sweet potato spice latte shake - The First Messpin it!

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for a sweet potato spice latte shake - The First Messpin it!
I’m so excited for this weekend because we’re returning to those slightly brisk temps (open windows for sleep time = the best thing ever) AND we’re going to be taking in some Red Sox and Blue Jays action tomorrow. It’s all going to be very, very chill—a proper sendoff to summer days I think.

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  • Stacy10/09/2016 - 9:09 am

    In the mornings I am a monster until I have both eaten breakfast and had my coffee. I am always frustrated at how long it takes to get to this point. But I had never considered combining the two together. Also, roasting your sweets in one large batch at the beginning of the week during the hot summer is genius. Kind of makes me want to do all my hot cooking at the same time. Like everything.ReplyCancel

  • Anya10/09/2016 - 10:34 am

    This looks so good Laura! I’m roasting up a batch of sweet potatoes as we speak. Making me wonder why I’ve never blended them into a smoothie before, since it seems like the best move.
    I loved the Lucky Peach article, and now I’m very excited for the cookbook. Thanks so much for sharing that.ReplyCancel

  • Krysten10/09/2016 - 2:46 pm

    This drink looks amazing!
    I am so excited about the temperature change.
    Fall might be my favorite season, everything smells so clean and wonderful during the fall!
    I’m going to have to make this asap! :DReplyCancel

  • Sherry10/09/2016 - 2:48 pm

    Laura, thanks for this! I so agree on the greatness of sweet potatoes for this kind of thing –– they’re both sweeter and less watery than squash/pumpkin and they work great. Confession/tip: I often stock a few of those little jars of organic baby food (in sweet potato, but also apple, pear, prune, butternut squash …) to add to smoothies, baking, soup … they amount to a perfect 1/2 cup of puree that is quick and easy to add to whatever. So I was able to whip this one up in a flash without even any oven time! Loving it.ReplyCancel

  • Jennifer Berkey12/09/2016 - 11:39 am

    This one’s unique though, but I’m sure it’s worth a try!ReplyCancel

  • Meg13/09/2016 - 6:29 am

    Not a coffee person? Do those people exist? Haha Just kidding! This one looks divine. I love the play on pumpkin spiced coffee with the sweet potato. A must try after yoga! xxReplyCancel

  • Trevor E13/09/2016 - 12:36 pm

    GORG! And so so so delicious. I think I already miss the summer, but this makes the cooler weather oh so much better :)ReplyCancel

  • Jessie Snyder13/09/2016 - 1:41 pm

    This, Laura, THIS is positively brilliant. I am so making this recipe this week, we are diving into the pre-fall vibes over here too and I think this blend of fall spice and a cold shake is the perfect in-betweener to tie me over ;). Hope you had a blast at the ball game! xxReplyCancel

  • Veronika14/09/2016 - 10:35 am

    This shake looks so delicious and cozy. I’m so excited for autumn this year, I can’t wait to start making comforting cozy recipes again and this one is perfect for the summer/autumn transition! :)ReplyCancel

  • Cassie16/09/2016 - 10:30 am

    Wow, I LOVE Vega protein! This looks amazing! Who knew you could drink a sweet potato??ReplyCancel

  • The Wooden Spoon19/09/2016 - 11:02 am

    This sounds so good- I love the combo!ReplyCancel

  • Keara McGraw20/09/2016 - 10:43 am

    Yes to everything Lucky Peach/Peter Meehan! Looking forward to that one, too. I just had my first fake AF pumpkin beverage of the season and I must say, while short-term delicious, I’m looking to a fall-roster of drinks like yours above. Looks so divine, Laura!ReplyCancel

  • Sabrina B25/09/2016 - 9:14 am

    Really like ingredient swaps and nutrition boosts, I’ve been looking for some creative sweet potato ideas and just found another one here!ReplyCancel

the best marinated lentils from "Oh She Glows Every Day" - The First Messpin it!the best marinated lentils from "Oh She Glows Every Day" - The First Messpin it!View full post »

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  • It’s great to read this story. It was pretty much similar with me and my blog. I’m definitely getting this book :DReplyCancel

  • Hungry One07/09/2016 - 4:59 am

    Looks good. Guess you could just as well stuff it all in some pita bread. Maybe add some minty-yoghurt sauce. Oh, I’m so going to do this.ReplyCancel

  • Mary Mentzer07/09/2016 - 6:43 am

    well! great recipes! It looks so healthy. Let me try it out..and then give you the feedback! :)ReplyCancel

  • Kellie07/09/2016 - 9:14 am

    What a great story and tribute. As much as you thank Angela, I think she owes you a huge thanks with this review. I’ve noticed more and more how other bloggers are reviewing books and this one is glowing, you can buy this stuff.
    Kellie from Princess and The Yard ApeReplyCancel

  • Abby @ Heart of a Baker07/09/2016 - 10:24 am

    Oh girl, those peanut butter balls are AMAZING! I made a half batch last week, only to eat them all in a few days :/ These lentils have been on my to make list ever since I got the book, so good!ReplyCancel

  • Sophie07/09/2016 - 12:44 pm

    Damn girl, this looks absolutely incredible! It’s definitely the next recipe I want to make from this beautiful book. Thanks a million for the share xox. P.S Your book is the next book I absolutely cannot wait for <3ReplyCancel

  • Sarah | Well and Full07/09/2016 - 2:50 pm

    YES I’m not the only one!! I too have such a hard time owning up to my blogging career, and it’s because I also feel like it’s not a “real” job (read: instagramming food pics all day). And especially with my parents/grandparents generations, they don’t understand blogging as a job. But it takes so much work to do what we do, and we should be proud of it! I know it’s a journey to this feeling, though, and I accept that. But it infinitely reassures me that you’ve had these feelings too! Especially since you have one of the most beautiful food blogs out there :)ReplyCancel

  • sarah07/09/2016 - 5:33 pm

    It’s Angela brownies on page 199, that had me sold on the book.I bought it yesterday, just for that recipe and the beautiful photos. I just couldn’t take my eyes of the book.

    Angela was also one of the first favorite plant-based bloggers I started reading years ago, then Sarah Britton, and then you Laura. Your blog I seem to come to your space the most often because 90% of the time, when I’m in a food rut, I something I love here and I just happen to have everything in my pantry (this is really rare). I don’t find this on any other blog. So thank you for all your hard work and yummy content, and I can’t wait for your book to come outReplyCancel

  • Brenna07/09/2016 - 6:40 pm

    Hey Laura! When is your cookbook set to be released? I can’t wait!!ReplyCancel

    • Laura09/09/2016 - 2:49 pm

      Hi Brenna! The release date is March 7th, 2017. Pre-order is available now, too :)
      -LReplyCancel

      • Kate12/09/2016 - 7:30 pm

        YAY! Just ordered it. :)ReplyCancel

  • Connie07/09/2016 - 9:03 pm

    Love your story. Your hard work has paid off! I didn’t know Angela came out with a new cookbook. I’ll have to get her latest. Thanks for posting this delicious recipe! Excited to try!ReplyCancel

  • La petite poire08/09/2016 - 3:09 pm

    WOW! What a wonderfully versatile recipe. I love the fact that literally you could serve these next to many many other dishes. Beautiful photos and a beautiful story. Thank you for sharing, these lentils look “oh so yummy!” ReplyCancel

  • Allyson08/09/2016 - 4:13 pm

    Oh man these look delicious.ReplyCancel

  • marshablog.com09/09/2016 - 12:58 am

    You make me so hungry, these look delicious and lovely. Thanks for sharing this recipe!ReplyCancel

  • Angela09/09/2016 - 1:42 pm

    Laura, I can’t thank you enough for your kind words. They truly blew me away! I honestly had no idea that my blog was one of the first you started to read. It’s so funny to me that you had that full circle moment because I totally felt the same way when I was asked to do the same for your book! Your writing, photography, and recipes have always been a huge inspiration to me, and I really can’t thank you enough. (and these might be some of my fave photos I’ve seen on your blog! Holy moly, girl!!)ReplyCancel

    • Angela09/09/2016 - 1:43 pm

      I meant to add that I am counting down the days until your book comes out! It’s going to blow everyone away.ReplyCancel

  • […] that I am itching to try next are Angela’s golden french lentil stew, mushroom bolognese, and the best marinated lentils. Others from the book calling my name are the chewy molasses spelt cookies, sun dried tomato pasta, […]ReplyCancel

  • […] some more great recipes from OSG Everyday –Pumpkin Cupcakes, Coffee Shop Worthy Milk, The Best Marinated Lentils, and this Mushroom […]ReplyCancel

  • […] I had such a difficult time picking a recipe to share in this post that I ended up making and photographing two recipes—High Rise Pumpkin Cupcakes and The Best Marinated Lentils. Then, I peaked at other bloggers’ review posts to see which recipes had been shared and ultimately chose the cupcakes because the lentils had been already been slathered with well-deserved attention and praise. If you want to make the lentils (do it—they’re amazing), checkout Laura Wright’s stunning review post. […]ReplyCancel

  • Dana27/09/2016 - 11:54 am

    Love this recipe! I have a serving suggestion: Place a mound of the marinated lentils on top of a baked, halved acorn squash. Best served warm. Beautiful presentation and delicious!ReplyCancel

  • […] made the best marinated lentils from the book a couple times already and they might be my new go-to lentil recipe. A few other […]ReplyCancel

  • […] fait le plat de lentilles marinées quelques fois déjà et elles sont devenues ma nouvelle façon préférée de manger des […]ReplyCancel