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  • whitney12/12/2018 - 1:21 pm

    I was just wondering what to do with the broccoli in my fridge! This recipe sound delicious!ReplyCancel

  • jo12/12/2018 - 4:16 pm

    This is EXACTLY the kind of meal I’m looking for right now. Satisfying, delicious, healthy and hearty.ReplyCancel

GINGER, C & GREENS SMOOTHIE - The First Messpin it!GINGER, C & GREENS SMOOTHIE - The First Messpin it!View full post »

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  • Sasha08/12/2018 - 11:23 am

    Can’t wait to see you! Donuts, Dahl, and bread oh my! Looking forward to checking out all these links on the train. XOReplyCancel

  • Jan08/12/2018 - 1:12 pm

    I find myself looking forward to your posts. They are always full of good info and a great recipe. Thanks so much.ReplyCancel

  • Emily09/12/2018 - 11:12 am

    Going to add this to my smoothie rotation!
    And those massage balls are going on my wish list!ReplyCancel

  • Kelsey F10/12/2018 - 4:33 pm

    That article from The Guardian really hits home! And it inspires me to keep incorporating more plant-based meals into my routine. Thanks for your list of interesting reads!ReplyCancel

    • Laura11/12/2018 - 8:08 pm

      So glad that you had a positive takeaway message from it, Kelsey!

  • Little Plastic Footprint Blog11/12/2018 - 11:15 am

    This looks like the perfect workout drink! I’m kind of obsessed with green smoothies, this looks so good! Thanks!ReplyCancel

    • Laura11/12/2018 - 8:07 pm

      Yes, it’s so energizing. Green smoothies are a major food group around here ;)

  • Giselle11/12/2018 - 5:01 pm

    I used to work at a smoothie shop and can tell you that fresh squeezed orange juice make a huge difference.ReplyCancel

    • Laura11/12/2018 - 8:07 pm

      Yes it totally does! The freshness is unparalleled :D


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  • Anita Taylor05/12/2018 - 9:26 am

    Do you think this dish could be made ahead either unbaked or partially baked? I am trying to find entrees to make ahead and freeze for the holidays?ReplyCancel

    • Laura05/12/2018 - 9:53 am

      Hi Anita
      Firm polenta does freeze beautifully, but I’m worried that the almond ricotta combined with the moistness of the mushroom filling MIGHT make this pie soggy after thawing. A lot of polenta casserole recipes online show that they are fine to freeze in their assembled (not baked) state, so my paranoia may be for nothing. I haven’t frozen and reheated this myself so can’t comment authoritatively, but wanted to be thorough and cautious in my response.

  • Bryan05/12/2018 - 11:48 am

    This actually looks really good! I don’t have everything I need to make this recipe though. I’ll have to go do a market run later today. hopefully I can squeeze out some time and make it for dinner,thank you!ReplyCancel

  • dawn05/12/2018 - 12:28 pm

    i always have almonds on hand but never sliced. will chopping whole almonds in a food processor work?ReplyCancel

    • Laura05/12/2018 - 12:47 pm

      I think the ricotta might turn out on the gritty side if you use whole, chopped almonds. I like using the blanched, sliced almonds because they don’t have a peel and they soften super quickly and nicely. Do you have raw cashews? They would be a great substitute for both the ricotta and parm!

      • dawn05/12/2018 - 3:36 pm

        i do have raw cashews. i can try it both ways. guess i’ll get to the store and get sliced almonds. thank you.ReplyCancel

  • Emily05/12/2018 - 1:27 pm

    This looks like a BEAUTIFUL centerpiece for a holiday dinner. I love the rustic look of the crust. I cannot wait to try this to see if it tastes as good as it looks! Yum!!ReplyCancel

  • Elizabeth05/12/2018 - 2:41 pm

    This recipe sounds amazing and the finished product looks beautiful! I can’t wait to try it.
    I also just want to say how lovely it is to see you back in this space more regularly! I am loving the recipes and happy hour posts, and want to be sure to share my gratitude for all you do. I’m glad you can take a step away when you need to, and grateful you are back sharing more plant-based inspiration. Wishing you peace in this holiday season (and always)!ReplyCancel

  • Allison05/12/2018 - 5:18 pm

    Ooh this looks amazing! Do you think a crust could be made from chickpea flour instead of polenta?ReplyCancel

    • Laura05/12/2018 - 6:33 pm

      Allison, I’m really not sure. Chickpea flour definitely has slightly different properties. I don’t think a direct substitution is appropriate here. I have only prepared it with traditional polenta so cannot comment authoritatively. You might have to do some googling and play around with it. This recipe looks promising (sub veg for chicken stock and halve the recipe) if you follow it up to step 3 and proceed with my recipe afterward: You might not be able to form the “crust” as well, but it would make a solid base.

  • Bertha11/12/2018 - 7:56 pm

    How can substitute vegan butter?ReplyCancel

MAPLE WALNUT HOT CHOCOLATE (vegan recipe) - The First Messpin it!MAPLE WALNUT HOT CHOCOLATE (vegan recipe) - The First Messpin it!View full post »

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  • Erin01/12/2018 - 12:51 pm

    Love Parallel! Had a fabulous dinner there this past summer and have been meaning to go back, I didn’t know they did brunch. I’m also currently reading HBR’s Managing Yourself (along with a few others from their productivity series – I always find a lot of applicable take-aways in them). :)ReplyCancel

    • Laura02/12/2018 - 9:06 am

      Brunch was so good! Also took home A LOT of tahini haha. That giant mill they have in the back is mesmerizing!

  • Helen01/12/2018 - 3:33 pm

    The timing of your post was perfect! After reading it, I felt inspired to finish my decorating and found a special porcelain ornament my mother had given me. As I turned to place it lovingly on the tree, I somehow fumbled it and it dropped to the floor. It was broken and so was my heart. I was super sad and was ready to cry until I remembered that I had set aside the walnuts for the super chocolate bevie from your post. Mom was a big chocolate fan so I Whipped it up in no time was sipping that lucious concoction. Thank you so much for all that you do. Your recipes and post are amazing and I am so grateful that you share your thoughts and inspirations with us. Peace, chocolate, vegetables, and soft fuzzy puppy muzzles. :) HelenReplyCancel

    • Laura02/12/2018 - 9:08 am

      Helen, thank you for this generous and sweet comment! I’m so sorry about your family heirloom ornament, but glad that the hot chocolate helped a bit. Sending my hugs :)

  • Colleen Loguisto01/12/2018 - 6:40 pm

    I did the nutrition on this. Over 10 g protein! Plus chocolate is high in magnesium. A bone building, nerve soothing tonic that is perfect for holiday stress. I am just learning vegan so I am very pleased with this!ReplyCancel

    • Laura02/12/2018 - 9:08 am

      I had no idea! Thanks for running the numbers on this, Colleen. Plants are truly amazing :D

  • Kathy02/12/2018 - 12:14 am

    This sounds wonderful! I will be making this soon, thank you for sharing your awesome recipes and incredibly sweet doggie photo’s you made my day. Happy holidays!ReplyCancel

    • Laura02/12/2018 - 9:09 am

      Thanks so much Kathy! Happiest of holidays to you as well <3ReplyCancel

  • Toby03/12/2018 - 3:41 pm

    … I’ve tried scouring the internet but to no avail… I MUST know where those gold shearling slippies came from. They’re perfect!ReplyCancel

    • Laura03/12/2018 - 5:35 pm

      They’re from J Crew! A few years old at this point though :)

  • Trisha @ Salty Side Dish13/12/2018 - 2:18 pm

    I love hot chocolate and I have never tried a vegan version. Or a version with maple or walnut. I think I need to change that today.ReplyCancel

STICKY & CRISPY SESAME CAULIFLOWER (vegan, grain-free) - The First Messpin it!STICKY & CRISPY SESAME CAULIFLOWER (vegan, grain-free) - The First Messpin it!View full post »

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  • Louisa Berry28/11/2018 - 5:21 am

    I never have rice vinegar in the house, can this be substituted easily?ReplyCancel

    • Laura28/11/2018 - 7:08 am

      Since rice vinegar has an ever so slight sweetness and is milder than most vinegars, I’d suggest substituting with either white wine or apple cider vinegar and adding a touch more maple syrup.

  • Amanda Maguire28/11/2018 - 10:30 am

    Oh my, yes! I’ve been in a big food rut lately and this recipe just got me excited. Perfection!ReplyCancel

  • Heather28/11/2018 - 12:00 pm

    Have you tried this method with other vegetables? I’m not a cauliflower fan but this looks to die for ReplyCancel

    • Laura28/11/2018 - 12:27 pm

      I haven’t yet, but I think it could be relatively flexible as long as the vegetable you’re using doesn’t have a heavy water content!

  • Jen @ sweetgreenkitchen28/11/2018 - 12:24 pm

    I am so excited to try this recipe! All my favorite flavors and crispy cauliflower too. I’ve seen a lot of similar recipes, but this is the one I most want to make and eat. The sauce is everything, yum!ReplyCancel

  • Jill28/11/2018 - 2:58 pm

    Wondering of you’ve tried this in an air fryer?ReplyCancel

    • Laura28/11/2018 - 3:41 pm

      I haven’t! I don’t own an air fryer (yet) ;)

  • Christina28/11/2018 - 4:49 pm

    Thank you thank you thank you for a savory, sticky, yummy looking sauce where chili is optional! I physically can’t process spicy foods so I appreciate a recipe that doesn’t use heat as a crutch for “flavor”. I mean, I get it, my husband loves spicy foods and tells me there’s a taste to most kinds of heat but too often I see sauces that have 3 ingredients and the third is copious amounts of red curry paste or gochujang or the ubiquitous sriracha, none of which I can eat (and are processed foods to boot).
    So, sorry for the rant, but yay! a real sauce made of real ingredients that lets me tweek it for me! Yay!ReplyCancel

    • Laura28/11/2018 - 9:12 pm

      Totally appreciate your situation! My only suggestion would be to increase the tomato paste, maple, and sesame oil to make up for the lost volume. Other than that, your sauce should still be quite tasty :)

  • Hannah28/11/2018 - 8:52 pm

    What’s a substitute for cassava flour?ReplyCancel

    • Laura28/11/2018 - 9:10 pm

      Check my notes at the top of the recipe for substitution suggestions.

  • Beth28/11/2018 - 10:54 pm

    I saw this recipe and knew I had to make it for dinner tonight. I used brown rice flour in lieu of cassava flour and it worked just fine.

    This was so good! Wonderful crispy/sticky texture, and the sauce is great. I could eat this every day.ReplyCancel

    • Laura29/11/2018 - 7:37 am

      Thanks for this note on substitution, Beth! I’ve added it to the recipe notes. So glad that you enjoyed it.

  • Tianna28/11/2018 - 11:07 pm

    I subbed fine sprouted spelt flour for cassava and it was no bueno :( immediately became super sticky and glutenous and did not create a batter and wouldn’t coat the cauli. Better luck next time when I get some cassava flour!ReplyCancel

    • Laura29/11/2018 - 7:34 am

      Hi Tianna,
      Did the batter get super thick immediately after mixing? Or did you mix the batter super thoroughly and that’s when it started to get gluey? And did you try adding more water to thin it out a bit? So sorry that this happened to you! I can say that it is super easy with the cassava. Another commented said that she used brown rice flour and it worked great.

  • Nadia29/11/2018 - 11:45 am

    I’ve only got white flour on hand. What do I do? Thanks!ReplyCancel

    • Laura30/11/2018 - 9:51 am

      You can try substituting it if you’re willing to risk the results. I personally find white/all-purpose flour gets kind of gummy in the interior part of the cauliflower, even after the full cooking time. If you’re using all-purpose flour, start with 1 cup of water to mic into the batter. If it still seems to thick, keep adding water by the tablespoon until it’s fluid, but thick enough to coat a piece of cauliflower.

  • Hillary02/12/2018 - 8:39 pm

    This recipe is BOMB. I made the sticky cauliflower tonight and tucked it in rainbow chard wraps with white basmati rice, fresh mango slices, red cabbage, and green onions and drizzled some lime juice on top. One of my new favorite meals! Can’t wait to share this one with guests. Thank you so much for sharing your creations!! <3 Love from MaineReplyCancel

  • Leah03/12/2018 - 8:38 pm

    I have never commented on a blog before for a recipe but holy crap this is soooo good !!!! I’m writing it down, this is a winner ! And the sauce is perfection!ReplyCancel

  • Audrey05/12/2018 - 5:06 pm

    Very good but I would definitely double the sauce!ReplyCancel

  • Claire05/12/2018 - 7:14 pm

    I had some problems with this – my sauce was lumpy, even though I microplaned the garlic/ginger, and I ended up with very little volume-wise – maybe it got too reduced? When I did the second round of baking after coating, it seemed like the sticky sauce dissolved the batter (I used chickpea flour instead of cassava). The flavors were good, but I’d love to get some pointers for getting the texture to work out for next time.ReplyCancel

    • Laura06/12/2018 - 3:52 pm

      Hi Claire,
      I”m so sorry that this didn’t work out for you. Despite the photos, I will say that my sauce is definitely not silky smooth when I make this. It has little lumps and bits from the sesame seeds, chili paste, garlic, and ginger. I’m thinking the sauce may have reduced a touch too much? A few people on Instagram tagged me when they made the recipe and commented that they would have liked double the sauce. I tend to not like TOO much sauce on food, so this could be a factor. I am very surprised that the sauce seemed to dissolve the par-cooked chickpea batter though. Did the batter feel dry to the touch after the first baking? If not, you may benefit from a longer first bake. I’ve done this recipe with all chickpea flour a bunch of times and never had that problem. The only other thing I can think of is that your chili paste may have had some sort of emulsifier or thickener that reacted poorly with the batter, but even that’s a stretch I think.

      I wonder if the sauce was just too concentrated and if you need a longer first baking time? If you try again, please let me know of any changes you make.

      Thanks so much,

  • Little Plastic Footprint Blog11/12/2018 - 1:18 pm

    This looks so delicious! Cauliflower is one of my favourite veggies and am always looking for news ways to cook it so thank you! Saved.ReplyCancel

  • Lisa11/12/2018 - 7:49 pm

    Delicious, but somehow there was really not enough sauce…it was yummy but definitely not sticky or glossy-looking as in the pics. I did throw in some tofu but cut back on the cauliflower so not sure what happened! Will make an extra half recipe of the sauce next time.ReplyCancel

  • Caroline11/12/2018 - 8:11 pm

    This is my first time trying one of your recipes, and this one is AWESOME! I doubled the sauce as my family usually likes extra, and I substituted AP flour as that’s what I had in the house. I took your advice and cut the water to 1 cup which made the batter the perfect consistency with the AP flour. Cauliflower took only about 12 minutes for me on the second round of baking but I pulled it right when it started getting brown and it’s perfect. And the sauce – YUM! This one’s a keeper!ReplyCancel

  • McKenzie13/12/2018 - 7:07 pm

    Made this last night. Super tasty! I doubled the sauce and also doubled the chili paste, which was a big mistake for me and a happy surprise for my husband. It is a lot of work, so I probably wouldn’t attempt it on a week night again, but super excited about this one! Yum. Thank you!ReplyCancel