Vegan Grilling Guide - The First Messpin it!
Just in time for the holiday weekend, I’ve got my own little plant-based/vegan grill guide for you all! This is a roundup of all the grill-appropriate recipes from my blog with a few from some of my favourite sites tacked on at the end. My grill is a Weber gas model (a Genesis model from a couple years ago), and I really love it. Total convenience at the flip of a switch with a cute little side burner. I have been thinking about getting a little charcoal grill to play around with this summer though. Something about that slowness and building up the fire that appeals to me. Before I get to the recipes, I wanted to do a little list of my favourite tools for grilling and preparing grilled food. Total preparedness is key!

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  • thefolia18/05/2018 - 7:38 am

    What a variety of flavors and ideas for veggies. I can’t wait to get started…happy grilling and of course feasting.ReplyCancel

  • Jessina18/05/2018 - 11:18 am

    LOVE that you pulled together this grilling round up! I absolutely love to grill. While I’m not vegan or even currently vegetarian, I do like to eat plant heavy, and honestly my favorite things to grill are veggies (and fruit…and pretty much anything I can find and put on the grill). Will definitely be bookmarking this for a deep read later.ReplyCancel

  • alita18/05/2018 - 7:25 pm

    love your site, the amazing energy in your cooking, and the brilliant , creatives ideas you have! about the grill bags: love them, want them, don’t have a grill, do you think the will be ok for the oven?? thanks, hugs from argentinaReplyCancel

    • Laura19/05/2018 - 11:12 am

      Thank you so much! I think the grill bag could handle the oven just fine, but you honestly may not need it. It’s amazing on the grill because it allows the char to get through without the flipping. With oven use, you may honestly be better off just roasting on a baking sheet. You would get the same effect!

Grilled & Marinated Vegetables with Miso, Lemon, and Herbs - The First Messpin it!Grilled & Marinated Vegetables with Miso, Lemon, and Herbs - The First Messpin it!View full post »

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  • Marsha Gibbons16/05/2018 - 8:02 am

    Where did you get your grill bag? I have to have one!!!ReplyCancel

    • Laura16/05/2018 - 8:31 am

      Just linked to it in the body of the post and the recipe notes!

      • Alana16/05/2018 - 12:43 pm

        How did you get them? Food52 doesn’t ship to Canada. :( Do you know of any Canadian suppliers? These are so practical!ReplyCancel

        • Alana16/05/2018 - 12:44 pm

          Ahhh… Just saw your post re: Food52 sending you the bag with the book! I’ll try emailing them.

          Thanks for all your great recipes!ReplyCancel

          • Laura17/05/2018 - 6:58 am

            Williams Sonoma has them on their site too! Not 100% on whether they’ll ship them to Canada either, but worth a shot.

    • amy17/05/2018 - 2:01 pm

      I’ve always used foil in the past when grilling veggies, or just skewered them with the odd chance they’d fall apart. I just bought those grill bags – thanks so much!ReplyCancel

  • Jessica Caneal16/05/2018 - 11:02 am

    I get my cooking inspiration from omni recipes as well!ReplyCancel

  • Branka16/05/2018 - 11:11 am

    What a wonderful recipe. I have a huge vegetable garden and l pretty much live off of it every summer.
    I do have a question for you since you reside in Canada as do l, how did you get food 52 to ship you the grill bag since they don’t ship to Canada.
    They have several very unique items for sale but when l’ve tried to order anything l don’t see Canada as an option.ReplyCancel

    • Laura16/05/2018 - 11:40 am

      Hi Branka!
      I should have disclosed this in the post, but Food52 did mail me the grill bag as a gift along with the book. Couldn’t hurt to email them and inquire about shipping internationally though. Do you live close to a US border at all? We utilize a US address post office box since we live near the border of Western New York. It’s a great option for some of those USA-only items if you’re in a relevant location.

  • Alejandra Graf16/05/2018 - 11:43 am

    It is really the best invention ever! I’ll have to try it!ReplyCancel

  • Brittany16/05/2018 - 12:05 pm

    My husband and I were just gifted a beaaautiful new grill as a housewarming gift (we’re very spoiled). We absolutely LOVE grilling any time of year. This grill bag is probably going to BLOW his mind. And the recipe is just superbly on point, per usual my dear. Thanks always!


    • Laura17/05/2018 - 6:59 am

      Have so much fun with your new grill! I honestly think the grill bag is my favourite kitchen thing from this year (so far).

  • Ti16/05/2018 - 1:27 pm

    Is that purple cauliflower? It’s so pretty. I loved grilling.ReplyCancel

    • Laura17/05/2018 - 6:58 am

      It is purple cauliflower! Nice little fun change from the usual. Sometimes you can find the bright, sherbet-orange shade of cauliflower too :)

  • The Modern Proper17/05/2018 - 5:20 pm

    I absolutely love the summer for grilling! Those grill bags are genius.ReplyCancel

  • Cassie Thuvan Tran17/05/2018 - 5:20 pm

    Oh, nothing beats eating and cooking outside, though I do have to say, eating cupcakes is a pretty close contender. Same with eating a whole dark chocolate bar. Yeah, those are fantastic. But anyways, I REALLY love how beautifully the colors of the vegetables mesh together! There is a great variety of textures, nutrients, and flavors from each vegetable. You can’t really mess up customizing and exchanging the vegetables, either. I would totally love to try grilling eggplant, zucchini, pumpkin, butternut squash, parsnips, and mushrooms in this dish!ReplyCancel

  • Rebecca19/05/2018 - 10:24 am

    Those purple cauliflower! I planted a variety of that exact shade this year and these photos have got me so excited to see how they do!ReplyCancel

Our Favourite Picnic Salad - The First Messpin it!Our Favourite Picnic Salad - The First Messpin it!View full post »

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  • Marta02/05/2018 - 5:41 am

    This looks dreamy and fresh! I’ll be trying this as soon as spring settles here :)
    As for some instant pot recipes I believe Heidi from 101cookbooks has some great ideas as she too bought one a few months ago and has been adding some lovely recipes :)ReplyCancel

    • Marta02/05/2018 - 5:42 am

      P.S. I think there is a tiny error with your link for the vegetable slicer ;)ReplyCancel

      • Laura03/05/2018 - 11:18 am

        Yes, Heidi is the queen of higher vibe IP resources right now! Thanks for catching the error too, Marta. All fixed ;)ReplyCancel

  • Jackie02/05/2018 - 8:24 am

    Reminds me of how much we adore your Niçoise-ish salad – in fact, I think I’ll make it tonight! I’m sure this one will be fantastic as well.ReplyCancel

    • Laura03/05/2018 - 11:19 am

      They definitely have a similar “salad spirit” hehe. So glad you love the niçoise too!

  • Laura02/05/2018 - 9:23 am

    Amy Chaplin’s instructions for pressure cooked beans in her At Home in the Whole Food Kitchen has never steered me wrong for beans in the instant pot! This looks delicious!ReplyCancel

    • Laura03/05/2018 - 11:19 am

      Ah of course! Amy’s book is such a resource and I knew that she was a pressure cooking advocate. Perfect. Going to go pull that one from the library ASAP.

  • Shannon Murphy02/05/2018 - 6:37 pm

    This salad looks like everything I want to eat this time of year. Re IP recipes, I’m sure you’ve seen it but Heidi Swanson has done a whole run of IP recipes over the past few months.ReplyCancel

    • Laura03/05/2018 - 11:20 am

      Thank you so much Shannon! Appreciate the recommendation, and I hope that you get to try this salad soon :)

  • Patricia Scarpin03/05/2018 - 7:35 am

    Give me anything with asparagus and potatoes and I am a happy camper! This looks so delicious!ReplyCancel

    • Laura03/05/2018 - 11:29 am

      I feel the same way! Honestly just anything potatoes is a win hehe. Carb love :D

  • Morgan Balavage03/05/2018 - 11:59 pm

    101cookbooks has a handful of truly wonderful Instant Pot recipes. The congee has become part of my weekly meal prep.

  • courtne06/05/2018 - 2:00 pm

    could you post some kitchen must havesReplyCancel

  • Shauna | Linden & Lavender06/05/2018 - 8:03 pm

    I just made the recipe this weekend. It was delicious (and pretty)! The capers in it really bring this dish to the next level. Thanks!ReplyCancel

  • The Modern Proper10/05/2018 - 6:19 pm

    What a gorgeous salad! I definitely am going to try this out this summer.ReplyCancel

  • Jocelyn Beatty11/05/2018 - 1:12 pm

    I have had a lot of luck with the “Vegan Under Pressure” cookbook charts. I agree, I found a bit of a learning curve with beans but it is so worth it! I have gotten to the point where I have completely eliminated the need for canned beans because dried can be prepared so quickly!
    Also, I would love a “stock in the IP” recipe!ReplyCancel

  • […] oh boy this picnic salad from The First Mess looks tasty. Mother’s Day menu addition, perhaps? After all who […]ReplyCancel

  • Cassie Thuvan Tran17/05/2018 - 5:22 pm

    YES to tri-colored potatoes in a salad! Japanese sweet potatoes and purple sweet potatoes are my favorites. I have never tried actual vegan tuna, not even chickpea tuna-style sandwiches, so I wouldn’t know how it tastes! I really do want to try it though. The combination sounds heavenly!ReplyCancel

  • Theresa19/05/2018 - 12:31 am

    This recipe was delicious. Made it with French lentils. Turned out very well. :-)ReplyCancel


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  • Patricia Scarpin25/04/2018 - 7:53 am

    I make vegan pesto quite often, but have never made it with sunflower seeds. This looks amazing and so nutritious! Such a vibrant green color, beautiful.ReplyCancel

    • Laura27/04/2018 - 8:10 am

      Hope you give the sunflower seeds a try (and that you love it)!

  • christine25/04/2018 - 7:55 am

    This looks like just the thing right now! I love dishes like this, and anything that speaks of Spring is winning me over right now. We went for a hike this weekend too! It felt amazing to finally be able to do that :)
    I roasted chickpeas last week in my oven and it was a total disaster… they were “popping” and made an absolute mess of my oven (to the extent that we had to do this cleaning cycle process twice hah), so! do you have any tips? or is this just how it is? I’m ready to resort to the crispy chickpeas you can buy because it was such a chore lolReplyCancel

    • Laura27/04/2018 - 8:10 am

      Hi Christine!
      Your chickpea ordeal sounds awful. Are you thoroughly drying them before tossing them with oil, spices etc? I think that’s the most crucial step of the entire chickpea roasting process. I also find that the popping is more under control when I use a piece of parchment paper on the baking sheet. Something about the contact with the hot metal makes them want to jump I think hehe. Hope this is a little helpful. No shame in buying your crispy chickpeas either :)

  • Jess @choosingchia25/04/2018 - 8:35 pm

    This pasta looks so yummy and perfect for spring! FINALLY getting some spring weather here in Montreal too! Can’t wait to start cooking up all the spring recipes :)ReplyCancel

    • Laura27/04/2018 - 8:11 am

      We really earn our spring enjoyment on the eastern end of Canada hehe.

  • Cassie Tran26/04/2018 - 12:07 am

    I have only had vegan pesto a few times, but I love it every single time. This vegan pesto looks so vibrant and beautiful! Absolutely LOVE the way the chickpeas are roasted to add a nice crunch!ReplyCancel

    • Laura27/04/2018 - 8:11 am

      Vegan pesto is the best! I never miss the cheese, honestly. Thanks so much for your kind compliments too :)

  • Kelsey @ Appeasing a Food Geek26/04/2018 - 6:33 am

    Oh I love this! Those smoky chickpeas are calling to me! Also, I bet it would taste even better outdoors ;) xoReplyCancel

    • Laura27/04/2018 - 8:12 am

      A lot of the chickpeas did not make it to the pasta ;)

  • Nikki28/04/2018 - 12:59 am

    Oh my goodness! Your recipes look so tasty that I feel myself fangirling over what to cook next! I really appreciate your attention to detail and the variety in the vegetarian dishes! Thanks so much!ReplyCancel

  • Phoebe01/05/2018 - 12:34 pm

    I love your use of the cheese-like sprinkles! That does sound like a delicious addition. I’m looking forward to your recipes in the coming months as our growing season in Florida is slowing down, yours is just getting started so I can live vicariously through your abundance of fresh produce :)ReplyCancel

  • […] Le pesto, c’est toute ma vie, et rien que pour ça, quel bonheur que l’été arrive bien… (en anglais) ( […]ReplyCancel

  • Donna in Inwood08/05/2018 - 10:10 pm

    Wow — broccoli rabe pesto. I love that idea! I will definitely try. And chives and sunflower seeds — what a nice mix. I bet the sunflower seeds soften out the broccoli rabe a bit. I’m putting this on my list to try!ReplyCancel

Saucy & Sticky Sweet Potato Tacos with Creamy Cilantro Avocado Sauce - The First Messpin it!Saucy & Sticky Sweet Potato Tacos with Creamy Cilantro Avocado Sauce - The First Messpin it!View full post »

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  • Marsha Gibbons11/04/2018 - 7:31 am

    Can you share the name of the store bought barbeque sauce? Thanks!ReplyCancel

  • Monica11/04/2018 - 8:13 am

    This is a wonderful healthy taco dish…I need to try it. Your photos are wonderful as always.ReplyCancel

  • Allie11/04/2018 - 9:15 am

    This looks so delicious, can’t wait to try!

    I cook for just me most of the time so wondering if the leftover saucy sweet potatoes would get soggy in the fridge? Should I make the full recipe of sauce but only cook up half the recipe at a time?ReplyCancel

    • Laura11/04/2018 - 10:09 am

      Hi Allie,
      So in this recipe, you kind of want the sweet potatoes to be soft! I reheated leftovers (sweet potato + sauce mixed) for my man the next day and they were just as good. Honestly thought it tasted a bit better once I threw a bit in a tortilla for myself.

  • mich11/04/2018 - 10:09 am

    Goddamn! I am so adding these to our weekly taco game.ReplyCancel

    • Laura11/04/2018 - 4:21 pm

      Let me know Joe’s feedback re: hatred of sweet potatoes lol.
      xo LReplyCancel

  • christine11/04/2018 - 10:33 am

    oh this sounds so good! and actually easy enough for a weeknight :) :)ReplyCancel

    • Laura11/04/2018 - 4:22 pm

      Yes totally! Especially if you go with a pre-fab BBQ sauce ;)

  • Amanda Maguire11/04/2018 - 11:19 am

    Laura! Your photos are always beautiful, but these are really speaking to me. <3 The colors! The light! Your styling! I'll have to keep an eye out for those corn tortillas at WFM. Lately I've been buying Siete, but it's hard to justify $9 for tiny tortillas that, let's be honest, usually just fall apart.ReplyCancel

    • Laura11/04/2018 - 4:23 pm

      Thank you so much, Amanda! The Masienda ones will change your life. Sometimes I just toast one up and eat it with hummus. They’re seriously just so pure and yummy.ReplyCancel

  • callie11/04/2018 - 11:43 am

    Laura, you’re amazing! I have loved the recent influx of recipes to my inbox. I have already made the smoky lentil soup and told everyone about it! Looking forward to making these this weekend.


    • Laura11/04/2018 - 4:24 pm

      Thanks so much Callie! So glad that you enjoyed the smoky lentil soup from “Pretty Simple Cooking.” It’s a keeper recipe for sure! :DReplyCancel

  • […] 12. My kind of tacos! […]ReplyCancel

  • shay12/04/2018 - 11:42 am

    I heard about your blog through your interview on living homegrown and decided check it out. I made this recipe last night for dinner and it was great! I was skeptical about how the BBQ sauce would come out, but have been trying to make my own condiments more, so I decided to give it a whirl. It was delicious, i will be using that recipe from now on! Thank you for the great recipe!ReplyCancel

    • Laura12/04/2018 - 2:52 pm

      Hi Shay,
      So glad that you found the blog through Living Homegrown, but even happier that you enjoyed this recipe. Thanks for taking the time to leave a note :)

  • Saša12/04/2018 - 2:29 pm

    Just made it for my wife and two boys. The boys don’t like cabbage, avocados, dates, or sweet potatoes. They absolutely loved the tacos though. The younger one said: Out of 0 to 10,000 it is a full 10,000 for him.

    Thank you for this awesome recipe.ReplyCancel

    • Laura12/04/2018 - 2:53 pm

      A full 10,000! I love it. Thanks for trying the recipe and for leaving this note. Glad your family enjoyed the tacos! :)

  • Rebecca13/04/2018 - 10:21 am

    Your photos here are just so, so lovely! The tacos look super fresh and delicious!ReplyCancel

  • Debbie Reynolds15/04/2018 - 7:35 pm

    Made this recipe tonight. My family loved it – my husband said it was the best meal he has had in months, better than the one we had recently at a hipster vegan restaurant! I had it in a steamed collard leaf and the family had it in flour tortillas.ReplyCancel

  • Cassie Thuvan Tran16/04/2018 - 12:14 am

    Love that tacos are your go-to if you’re in a cooking rut. For me, if I’m experiencing a cooking rut, I usually try experimenting in the kitchen! Recently, I’ve been water-sauteing red cabbage and saving the purple juice it excretes to marinate my tofu. It helped me re-vamp my love for cooking and tofu! SO GOOD. But anyways, these sticky sweet potato tacos look absolutely heavenly! I miss cooking with sweet potatoes so much. Definitely have to find a new way to use them!ReplyCancel

  • The Modern Proper25/04/2018 - 12:28 am

    This looks like just the inspiration needed for tomorrow’s dinner. The flavor in those sauces sounds incredible.ReplyCancel

  • Sharon27/04/2018 - 2:31 pm

    I’m going to make this tonight! Taco Night has a new flavor!ReplyCancel

  • Keli30/04/2018 - 8:46 pm

    This recipe looks amazing! Purchased all the ingredients to make it tonight. Just wondering approximately how many tacos this makes? I see it serves 3-4 but not sure how many tacos each that refers to.

    Thank you!ReplyCancel

    • Laura01/05/2018 - 2:36 pm

      Hi Keli!
      We wound up with 8 VERY full tacos when all was said and done. In the end, it really depends on how much you want to load up the tortillas!

  • Terri Edwards03/05/2018 - 10:30 am

    First off, your website and pictures are stunning! Second, this recipe looks amazing, and I can’t wait to give it a try. You had me at ‘Avocado cilantro sauce!’ReplyCancel

  • Link Love - marla young13/05/2018 - 1:09 am

    […]  These sweet potato tacos sound […]ReplyCancel

  • Murielle Banackissa15/05/2018 - 3:25 pm

    Laura, this looks so delicious! When I first saw the photos, I was certain you used jackfruit. I am so pleasantly surprised that it is made with sweet potato! Also, your bbq sauce sounds absolutely heavenly!! I have been trying to cook with as little refined sugar as possible and to incorporate dates in most of the recipes where I use other sweeteners so it is great to find out that your sauce is only sweetened by dates! Yay! I will definitely have to give these tacos a try very soon.ReplyCancel