Baked Balsamic Lentil Stew w/ Rosemary Potaoes - The First Messpin it!

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Baked Balsamic Lentil Stew w/ Rosemary Potaoes - The First Messpin it!For Baked Balsamic Lentil Stew w/ Rosemary Potaoes - The First Messpin it!View full post »

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  • thefolia07/12/2016 - 7:43 am

    Another great way to make lentils…can’t wait to try that blanket on top of it. Happy feasting.ReplyCancel

  • Sonia07/12/2016 - 7:59 am

    I can’t read your blog today. :( The Eddie Bauer and le creuset ads keep covering up your post and I can’t even move them at all on my iPad!ReplyCancel

    • Laura07/12/2016 - 8:50 am

      Sonia, I’m so sorry about this. I’ll contact my ad provider with these details right away, and hopefully this won’t happen again. I appreciate you letting me know.

      • Sonia07/12/2016 - 8:18 pm

        Welcome. :) it does seem good now. And not that I don’t love le creuset, but I’d rather read your blog.ReplyCancel

  • Allana07/12/2016 - 8:23 am

    Love the creative twist of a lentil shepherd’s pie! I’m going to try this but instead of potato prisms; I think I’ll cut the potato into rounds to add a pretty scallop touch to the dish :)ReplyCancel

  • Alex07/12/2016 - 9:48 am

    This recipes looks amazing. You are a genius :)ReplyCancel

  • Sarah07/12/2016 - 10:22 am

    This looks fantastic! I’m going to try it with sweet potatoes -I usually substitute them for other starchy potatoes because they are very healthy and flavorful. You could use the white variety of sweet potatoes, which are available this time of year, to keep the color consistent if family won’t eat the orange ones! :). Thanks for the recipe.ReplyCancel

  • Sarah | Well and Full07/12/2016 - 10:40 am

    This recipe is gorgeous, as always, but I really came here to say that your kitchen = #goals. Ryan and I are trying to figure out how we want our new kitchen to look, and I legit pulled up your Instagram feed to show him your countertops + subway tile. Is that weird? Maybe? #YOLOReplyCancel

    • Sonia08/12/2016 - 12:41 am

      No, I don’t think that is weird. :) I did a screenshot on my phone of her kitchen in Instagram so I could zoom in on it. Everything is so beautiful and I looove the copper pots. It makes me happy when I come to it while looking thru my pics!ReplyCancel

  • Brown food may not be as eye catching as brightly colored food, but it’s still elegant and beautiful in its own ways. Thank you for this recipe- I’m always looking for new ways to eat lentils, and these lentils are making me hungry.ReplyCancel

  • valentina | sweet kabocha07/12/2016 - 12:38 pm

    I love the idea of domino-potatoes :DReplyCancel

  • What a creative idea! This looks delicious and such a cozy dish for winter :) Can’t wait to try!ReplyCancel

  • Christine @ Yum and in Love07/12/2016 - 2:16 pm

    The potatoes are GORGEOUS- glad I stumbled upon this- looking for more ways to use lentils. Thanks for sharing!ReplyCancel

  • Maren07/12/2016 - 3:12 pm

    Is there any way this recipe could be adapted for a crockpot? I’m a med student with final exams coming up, and this looks incredible, but I’d love to be able to have it cook while I’m away!ReplyCancel

  • Maya | Spice + Sprout07/12/2016 - 7:00 pm

    Definitely sounding familiar to me ;) I think I’ve had waffles for breakfast 3 days in a row (but they are made with chickpea and brown rice flour so that’s healthy riiiight)! Studying/exams/work are all things that make my eating habits change a little. Loving this stew <3ReplyCancel

  • La petite poire07/12/2016 - 9:44 pm

    Wow this looks absolutely delicious and the perfect dish for Christmas! I can’t wait to try this recipe out ReplyCancel

  • Raquel Osorio08/12/2016 - 12:11 am

    Stellar blog. I wish I was yourger and had grown up with all the tech savvy ways of expressing ourselves. You are brilliant and a reminder to us, older grumps, that better times are yet to come. You are an all time classic food writer and your documented sensitive thoughts on cooking and eating shall survive many decades. Kudos to you and your progenitors . They should be sooo proud. Much love and Peace from upstate NYReplyCancel

  • maya08/12/2016 - 1:12 am

    this is such a creative idea (as usual) and you’ve somehow managed to make it look gorgeous. also your kitchen is amazing!ReplyCancel

  • Julia @ HappyFoods Tube08/12/2016 - 6:32 am

    This stew looks so delicious and those paper thin potatoes – wow! No chance my mandolin can do that – looks like gotta invest in a new one!ReplyCancel

  • Chris Hildebrand08/12/2016 - 10:16 am

    I made this dish for dinner last night. It was delicious and by far the best lentil dish I have ever made! I can’t wait to make it again for my family during the holidays.ReplyCancel

    • Laura08/12/2016 - 12:04 pm

      That is wonderful to hear, Chris! Appreciate it so much.

  • Martha Mackay08/12/2016 - 12:51 pm

    Hi Laura. Do you think I could make this ahead of time and bring it to a family get together that is about a one hour drive away? I was thinking I would cook it partially, and then finish off the cooking and broiling stage when I get there? Do you think that would work?ReplyCancel

    • Laura08/12/2016 - 12:57 pm

      I think your strategy of partially cooking it and the broiling at your destination might be the best way to do it! I would cook this right up to the broiling stage, wrap it up, slowly warm it back up at your destination, and then broil it for a minute or so. Let me know how it goes!

  • Lara08/12/2016 - 4:14 pm

    Hi Laura! Looks delicious! Would you tell me what kind of mandoline you are using to cut the potatoes in such thin slices?
    Greetings from Austria :)

  • I saw it on your instagram and had this feeling that I’m going to make it. I love the recipe.ReplyCancel

  • Kristi08/12/2016 - 9:55 pm

    This is an awesome way of making an otherwise “dull” stew gorgeous. I made the stew with the addition of deer meat and it is in the oven now smelling wonderful! Thank you for the inspiration! xo KristiReplyCancel

  • […] for a warm dinner to combat the cold weather? Try this baked balsamic lentil stew recipe from The First […]ReplyCancel

  • Jess @Nourished by Nutrition10/12/2016 - 6:03 pm

    Can I be wrapped in a cozy, salty potato blanket??!? But seriously, Laura, between this baked lentil stew, Jessie’s savory cobbler, and Lindsey’s vegan alfredo, I feel like I’ve hit the plant-based comfort food goldmine! Your photos are absolutely sunning and have no sense of dullness whatsoever. They perfectly convey the idea of comfort and warmth during this chilly season. This dish really does sound delicious!ReplyCancel

  • Jessy11/12/2016 - 5:33 pm

    Hi Laura,

    This looks delicious!
    Do you think I could use red lentils in lieu of the green ones? I have some sitting pretty in my pantry, but I don’t want to make the substitution if that will ruin the dish!ReplyCancel

    • Laura15/12/2016 - 9:26 am

      Hi Jessy!
      The red split lentils will definitely break down completely in this recipe–making for a creamier and runnier texture. The green/brown ones retain their texture. You could try it if you want because the cook time would be the same, but I don’t think I would recommend it.

  • Lauren11/12/2016 - 8:56 pm

    This recipe is amazing! It will definitely be going into my regular rotation. I used potato shaped slices out of laziness but it still looks pretty! I would double it to serve 6-8 though, I ate the whole thing myself in 4 servings!!ReplyCancel

  • cynthia12/12/2016 - 3:49 pm

    I can’t get over how beautiful and cozy this is, Laura! I could get lost in that first photo, and this crispy thin potato lid. Just perfect.ReplyCancel

  • Erica13/12/2016 - 12:51 pm

    This was so delicious! When I saw the picture I thought it was going to be time consuming to make…it really wasn’t! I had friends over for dinner and it was a hit :)ReplyCancel

  • Loganayaki14/12/2016 - 8:01 am

    Very delicious recipe!! loved it.ReplyCancel

  • maja14/12/2016 - 12:56 pm

    Made this today! It was really good and filling, just a little bit time consuming to chop all the ingredients, but it was worth it!
    Thanks for the recipe :)ReplyCancel

  • Mary15/12/2016 - 9:21 pm

    This looks SO delicious – just perfect for a cold winter’s night!ReplyCancel

  • christine desroches15/12/2016 - 9:58 pm

    I’m so into this coziness right now! Also your potato dominos are adorable/beautiful. I have a similar strategy (making a super healthy dish to interrupt my less-than-amazing stressy choices) and it really does help turn things around. Hang in there these last few weeks of 2016! xoReplyCancel

  • Jeff21/12/2016 - 1:55 pm

    I happen to have some mushrooms and lentils right now, and never thought of combining the two. Sounds awesome. I also love combiningn feta cheese with lentils or mushrooms, so might throw some in too! Thanks!ReplyCancel

  • Lindsay R24/12/2016 - 2:30 pm

    I made this last night and it was delicious! The perfect blend of flavors + the potatoes on top were delicious.ReplyCancel

  • Rebecca27/12/2016 - 11:22 am

    I served this to a whole house full of meat-loving friends and family and it went over spectacularly. I can always count on your recipes to do so!ReplyCancel

  • Jennifer Santangelo03/01/2017 - 8:24 pm

    Simply one of the best vegan recipes I have ever, ever made. This was off the charts delicious. My carnivore fiancée had 3rd helpings AND took some for lunch much the next day.ReplyCancel

  • We LOVE lentils! They’re a staple in my frugal and healthy kitchen. They’re cheap and versatile! Your food photography is absolutely amazing, I must say. What a great website! Kelli BrinkReplyCancel

  • Suzannah04/01/2017 - 3:52 pm

    Late to the party, but oh my goodness this looks amazing. I can taste those potatoes.

    Beautiful blog!ReplyCancel

  • Laine07/01/2017 - 9:05 pm

    Holy moly was this ever delicious! Thank you for such a simple and delicious recipe. I added 2x the balsamic and used de puy lentils. Such a delicious, warming meal in this western cold snap we’ve been having!ReplyCancel

  • Sally14/03/2017 - 8:51 am

    Can’t wait to try this – I have recently discovered your blog (and I just got your cookbook! Swoon!) Does the baking sheet need to be oiled before the lentils are spread around? Thanks!ReplyCancel

    • Laura14/03/2017 - 9:50 am

      Thank you so much! Yes, I’d recommend oiling the dish ahead of time ;)

  • Karishma Suchday19/03/2017 - 11:38 am

    Hi Laura! Can I use black chickpeas instead of lentils? Also can I use sweet potato instead of russet?ReplyCancel

    • Laura19/03/2017 - 12:01 pm

      Hi Karishma,

      The black chickpeas, if you’re using from their dry state, will take much longer to cook than the lentils. They’ll also require more liquid. This is a situation where Googling might offer better advice than what I can give because I’ve only made this recipe with the lentils.

      If your black chickpeas are cooked though, you would need double the amount that I specify of lentils (so 2-2 1/4 cups total of cooked black chickpeas). You wouldn’t need as much vegetable stock if you’re using cooked beans because they wouldn’t be taking on any liquid. Just use enough to keep the whole mixture moist and slightly fluid.

      And yes, you can use sweet potatoes for the topping, but they won’t crisp up like the russets. I would recommend slicing them as thin as you can just because they’re definitely wetter/more dense than regular potatoes.


      • Karishma Suchday19/03/2017 - 7:28 pm

        Thank you Laura. I’ll let you know how the black chickpeas turn out. And yes, I’m going to boil them before hand. Excited to make this recipe!

  • Jayne27/03/2017 - 3:35 pm

    Would this be freezable Laura?ReplyCancel

    • Laura29/03/2017 - 11:56 am

      I think you could get away with freezing it if it was fully cooked, but even then… I find mushrooms don’t always fare very well after being frozen. I have’t tried freezing this one yet, so if you have success please let me know.

  • Nicky07/04/2017 - 12:51 pm

    Fab – whole family loved it and only one vegetarian here!ReplyCancel

  • Roisin13/04/2017 - 4:20 pm

    It’s actually rather nice to hear that there is a USA/ Canada Pulses council (& they’re supporting you) when you hear so much about egg/ milk/ meat industry/ board pushing their cruelty-filled products by paying chefs or government etc to encourage people to eat aforementioned products. plant protein for the winReplyCancel

  • Laura14/04/2017 - 6:59 am

    I made this in order to hit my reset button! I normally skip right past the spiel before a recipe when I’m online, but I’m glad I didn’t in this case. Without being corny, you added another dimension to my cooking experience because I really related to what you wrote. Thank you graciously ❤️ReplyCancel

  • D14/05/2017 - 7:24 pm

    I’ve made this a couple times and I’m making it again tonight! Love this recipe so much. Definitely a go to one for me. I just need a mandolin that can slice this thin.ReplyCancel

  • kas16/08/2017 - 5:28 pm

    Prepared this recipe – but the 4 cups of veggie broth was way too much. In the initial pan cook, I had to discard at least 1 cup of broth. And, I cooked it for 4x the amt. of time. Lentils were soft.ReplyCancel

  • […] up this Lentil Stew. It looks perfect for a winter lunchbox to reheat at […]ReplyCancel

  • Emily17/12/2017 - 3:43 pm

    Just made this and it is FANTASTIC. I didn’t have leeks so I just omitted them. Used french green lentils. I also don’t have a mandoline so I just sliced the potatoes thinly and they cooked just fine. Will definitely make again!ReplyCancel

  • Mary Catherine Garrison03/01/2018 - 7:17 pm

    Hello Laura! I wasn’t familiar with your blog—I found this recipe on Pinterest and made it tonight and I had to come on here to tell you that it is FABULOUS. So rich (yet not heavy) and flavorful and sooooooo satisfying. I’ve already sent it to some other friends—both vegetarian and not—because I think its absolutely delicious and also beautiful. Just wanted to let you know! Thank you :)ReplyCancel

  • Amirah06/01/2018 - 1:07 pm

    Made it, loved it. So easy and I think adaptable with other spice combos, or sweet potato instead of the yukon golds. I’m not a very good cook so being able to make this was a great confidence booster! I didn’t even use a mandolin and the top turned out nicely. I served with a dollop of Greek style yogurt (the kind made with goats milk gives extra flavor). Thank you for the recipe.ReplyCancel

Banana Eggnog Pancakes - The First Mess (vegan)pin it!Banana Eggnog Pancakes - The First Mess (vegan)pin it!View full post »

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  • Shonna30/11/2016 - 4:53 am

    My favourite is mashed potatoes and gravy. And, yup, I turn to Isa for a recipe on that.ReplyCancel

  • Kati | black.white.vivid.30/11/2016 - 5:40 am

    This recipe is so much fun. Love the little eggnog twist. Have you ever done vegan eggnog yourself? Veganomicon was my first vegan cook book too. At that time I couldn’t find any German ones and now the market is flooded (which I love) :) x KatiReplyCancel

  • Anna30/11/2016 - 6:19 am

    These look absolutely fantastic! I’ve taken over the task of making cinnamon rolls on Christmas morning from my mom, because I want to make them from scratch (read: healthier). This year I’m needing a recipe from The Roasted Root to make cranberry scones with chai glaze as well (drool)! I rarely bake, but the holidays just bring it out in me.ReplyCancel

  • Leanne30/11/2016 - 6:26 am

    Cookies! there’s nothing I’d really miss about holiday food…except the cookies. Isa always seems to get her cookie recipes just right too. My mom, who’s not vegan, says Isa’s recipe for snicker doodles is her favorite! And these pancakes look undeniable!ReplyCancel

  • Jessica30/11/2016 - 6:36 am

    Stuffing is my favorite recipe of the holiday season! I make my own cornbread stuffing in a cast iron skillet, then I toast it into chinky bread cubes. I sautéed lots of onions, celery and mushrooms, mix with fresh thyme and steamed chestnuts, and put all of the ingredients into a big soufflé pan to bake until golden brown and crispy. It’s decadently delicious!ReplyCancel

  • Pia30/11/2016 - 6:49 am

    Ooooh! So much fun :)
    I’ve actually been eyeing cup Isa’s books lately and they all look absolutely amazing and appear to have incredibly creative and tasty recipes.
    Anyway, considering you didn’t mention who this giveaway is open to, I realize there is a great chance that it’s only for US residents, BUT should it -to my luck- not be, for once (that is, should it be open internationally), I guess this would be my entry.
    Personally, I honestly don’t have any favorite Christmas dishes to be frank, however, if I had to choose one food that I’m most excited about this season, it would probably have to be cinnamon rolls. Now, I know that’s a little lame, considering that cinnamon rolls are technically, or can be, an all-year-round things, but what shall I do? It is the way it is :PReplyCancel

  • Karlie30/11/2016 - 7:48 am

    Ah I love Isa! This looks so delicious. I most look forward to cookie baking day with my mom and sister over the holidays. We gather 4-5 recipes and get baking. It is SO much fun. our favorites are peanut butter blossoms, choc chip, sugar cookies, lemon cookies, and hot chocolate cookies. We hand them out and/or go to a cookie exchange. Happy holidays to you!ReplyCancel

  • Saniel Underwood30/11/2016 - 8:04 am

    Favorite recipe lemon cookies always during Christmas holiday season and chocolate pumpkin ice cream.ReplyCancel

  • Lyla30/11/2016 - 9:02 am

    My favorite thing to cook for my family during the holidays is stuffing and gravy. I know it’s something I could make year round, but it just wouldn’t taste the same!ReplyCancel

  • Kristina30/11/2016 - 9:09 am

    THE holiday indicator is COOKIES! The joy of making them and listening to holiday music. The joy of sharing them with others. The joy of enjoying one, or many, yourself. The joy of the season.ReplyCancel

  • Megan30/11/2016 - 9:15 am

    Pancakes are my go-to on Sunday mornings after a long time reading in bed with coffee by my side – a tradition my husband and I try to stick by most Sundays.
    In regards to favourite holiday recipes it’s hard to name just one. In general I’ve always loved Christmas mornings at my Dad’s and we always choose a different recipe each year, from ‘eggs’ benedict, tofu scramble, and Dad is always in charge of homefries. Did I mention there is always baileys/coffee? (vegan and non-) And baking with Mom is a yearly tradition where we incorporate my Grandmother’s handed down recipes for Hello Dollies and Nanaimo bars. The Holidays for us means tradition and cozy meals in snowy Ontario.ReplyCancel

  • Taylor30/11/2016 - 9:31 am

    Holidays are ALL about the cooking!! I usually join my mom starting in OCTOBER cooking all of the Christmas cookies which she gives out to her coworkers, family, people she randomly finds on the street…etc. Favorites include PB chocolate kiss cookies, half-dipped chocolate chip, carrot cake cookies, and homemade sandwich cookies! I also have tried to include Polish thumbprint cookies to the mix, since they are easy to veganize and you can pick whatever jam you like to go in the thumbprint (I like blackberry jam, but apple jam is more Polish feeling to me lol). I have also started to make pierogi more often on the holidays for my friends and coworkers. They’re easy to make but they’re delicious and special–everyone likes them!ReplyCancel

  • Smadar30/11/2016 - 9:35 am

    Beautiful photographs! As always.

    It’s so hard to pick a favourite, but I have to go with latkes!ReplyCancel

  • Kris30/11/2016 - 9:45 am

    My fav thing to cook this time of year (closer to the New Year) is Kutya — a Ukrainian dish that has poppyseeds, wheat berries, & honey (or maple syrup). A traditional dish I grew up eating at my Baba’s house, one that now enjoy cooking and sharing w/ family and friends.ReplyCancel

  • callie30/11/2016 - 9:45 am

    I am so in love with Isa’s new cookbook. It is dazzling, amazing, and intoxicating! Thank you for featuring this recipe from it and capturing it so beautifully.ReplyCancel

  • Tamara30/11/2016 - 9:45 am

    My favorite Holiday recipe is gingerbread cookies ! They remind me of so many childhood memories & the smell they leave in the house is just so festive :)ReplyCancel

  • Marta | Naturalmente buono30/11/2016 - 9:49 am

    I must confess I just recently discovered Isa and her books…but oh! I’m so in love with them and I just can’t wait for her new book to come out. Hers + Amy Chaplin’s cookbook are always by my hand.
    As Christmas is all about baking, my favorite recipe and the one I’m so excited to make are cookies. In particular, chocolate + orange glazed (basically chocolate chip cookies with an orange twist). I know this doesn’t seems particularly at all, but it’s a recipe from my mother’s german best friend that my mum used to bake for me every year (and I were able to eat the whole batch in just 24 hours). Of course, they were not vegan at all, but I can proudly say that I veganized (and de-sugarized) them and they taste exactly like the original ones. I think this is the only recipe that I’ve always made through all my Christmases and is the one I care the most. Another thing I’m really excited to try to make is a vegan + spelt based Panettone with my sourdough starter because, you know, here in Italy we eat tons of Panettone ;-)ReplyCancel

  • Julia30/11/2016 - 9:57 am

    I’m always so happy when I see a new First Mess post in my Inbox!!

    I try to lean vegan as much as possible, but I have to admit that my Holiday traditions definitely do not fit in the vegan column, so this cookbook would be a great way for me to start venturing away from the Shortbread (lots of butter), Rum Pudding (loaded with milk and eggs), Cinnamon Scones (butter and cream), etc. I do make a divine plum pudding that is vegan, and sweetened with molasses … but it’s served with a hard sauce that’s basically … you guessed it … butter and cream and sugar. I’m thinking I need to experiment with a vanilla cashew cream!!ReplyCancel

  • Shannon30/11/2016 - 10:00 am

    Butter tarts! (Woo Canada!)ReplyCancel

  • Marie30/11/2016 - 10:00 am

    For savories, I love something warm and stew-y, like squash/sweet potato and lentil curries or a good vegan shakshuka (silken tofu makes a great egg replacer!). WIth bread, always crusty bread on the side. For sweets, oof, how do you pick one?? Pies are ubiquitous for the holidays, but I prefer the old standby of cookies: always a familiar process but so easy to switch up and experiment with seasonal flavors. Lately have been loving miso-chocolate chunk and anything with candied ginger!ReplyCancel

  • Sasha30/11/2016 - 10:06 am

    I agree 100% about Veganomicon! It THE book that I turn to when I’m like “how should I cook this veggie?” Such a good resource.
    As for holiday baking, I’d say Apple pie. Or Pumpkin pie. Definitively some sort of pie makes me very happy to make and eat. The pumpkin pie squares that the Minimalist baker posted last week might be a new favourite!ReplyCancel

  • Jenalle Los30/11/2016 - 10:07 am

    They are a traditional Dutch food made around Christmas and new years! Essentially a small yeasted fritter, often with apples or raisins. Fresh, hot, and sprinkled with icing sugar!

    NOT healthy, but an amazing treat!

    Loving the look of these pancakes!ReplyCancel

  • Elizabeth Brown30/11/2016 - 10:08 am

    Each year I look forward to making a fresh fruit tart for my family’s Christmas Eve party! I also love to make homemade spinach squares with my mom. It’s our tradition and I love to cook with her because she has taught me all that I know about foodReplyCancel

  • Lucia30/11/2016 - 10:10 am

    Teddie’s Apple Cake, but I always jazz it up with additions of pear, cranberry, white chocolate, and/or bourbon. It’s a delicious and fool-proof recipe!ReplyCancel

  • Amanda30/11/2016 - 10:11 am

    The big fluffy pancakes in Isa Does It are on regular rotation in our house. Usually for Friday night dinner. Can’t wait to try this version!ReplyCancel

  • Abby30/11/2016 - 10:21 am

    I’m COMPLETELY obsessed with all roasted squash. And now that it’s finally “in season” (although I eat it year round) I basically go nuts.

    Just made a squash, sweet potato, lentil dish that was so yummy.ReplyCancel

  • Denise M Inda30/11/2016 - 10:22 am

    Soups galore, of course, but I also. Like to include roasted squash in salads an other dishes (maybe sprinkled with pomegranate seeds to jazz it up.)ReplyCancel

  • Chely C.30/11/2016 - 10:30 am

    I love making Puerto Rican pasteles, like tamales but using tubers as the masa. They are labor intensive but freeze well.
    Chely C.
    pepitajobo [at] icloud [dot] comReplyCancel

  • Nik30/11/2016 - 10:41 am

    Those pancakes look really good! As the only plant-based eater in my family I am always asked to bring salads. My favorite trio is composed of (1) a wild rice salad with dried fruits and nuts, (2) a Brussels sprouts and kale slaw, and (3) the Barley and Pomegranate Salad from Ottolenghi’s Plenty.ReplyCancel

  • Nina30/11/2016 - 10:43 am

    I missed all the classic holiday dishes my family usually makes last holiday season when I went vegan. But this Thanksgiving I made grandmas stuffing vegan! It tasted no different from the original recipe and it’s definitely going to be a staple here on out!ReplyCancel

  • Mandie30/11/2016 - 10:46 am

    I make our family’s special potato rolls from scratch for the holidays. The recipe takes all day so they don’t get made often. I learned from my grandmother and she passed away this summer. This Christmas will be the first year I’m making them without her. This recipe looks lovely and I’m excited to give it a try, love Isa Does It too:)ReplyCancel

  • Abby @ Heart of a Baker30/11/2016 - 10:46 am

    Ohh Cleo is eyeing those pancakes like ‘ girlll you better give me some!’ :) I’m SO looking forward to making my vegan cheeseball and cookies, allll the cookies! xoReplyCancel

    • Laura30/11/2016 - 11:29 am

      Is that vegan cheeseball recipe on your site?!?! Please say yes.
      xo LReplyCancel

  • Hannah Whyte30/11/2016 - 10:50 am

    Hi Laura! I can’t wait to try this!

    My favorite holiday recipe is big on nostalgia for me: Christmas trees! Essentially rice crispy treats but using cheerios dyed green with sprinkles as “lights”. The cookies are shaped into cones which somewhat resemble trees. I’m sure there is a vegan version :) thank you for this giveaway! I hope I win, and the cookbook I’m most looking forward to is yours!!!ReplyCancel

  • Laura Fairchild30/11/2016 - 10:51 am

    First off, Isa Chandra’s “The Superfun Times Vegan Holiday Cookbook” is literally my dream come true. If there’s one thing I love, it’s going all-out cooking a feast for the holidays. Even on the smaller ones (like St. Patrick’s Day and the 4th of July), you can find me trying to vegan-ize my favorite holiday dishes.

    When it comes to Christmas, I have to say a go-to for me is my great grandmother’s ambrosia. It’s a recipe that’s been in our family for generations and is traditionally vegan, plus it’s delicious and easy to make too! I also love baking, so gingerbread and sugar cookies are constantly kept in rotation. We also have a Christmas tradition where we make cinnamon rolls for breakfast, so I’m looking forward to making some vegan ones this year!

    There’s just so much delicious vegan food around the holidays. I find it hard picking one favorite! I hope you have a happy holidays!

  • Christina30/11/2016 - 11:00 am

    Go to dishes include spiced carrot soup, risottos, and apple ciders!ReplyCancel

  • Sophie Castonguay30/11/2016 - 11:07 am

    The two dishes my nieces & nephews always insist I make for the holidays are vegan pogos and chocolate tofu pie. I’m a big fan of Isa and you too now:)ReplyCancel

  • Abby30/11/2016 - 11:08 am

    I love making banana bread around the holidays, especially with chocolate chips!ReplyCancel

  • Maria30/11/2016 - 11:18 am

    What could be better than an entire cookbook devoted to the coziness/festiveness of the winter/holiday season?!

    I really love Moosewood’s Navajo Stew recipe and an apple, caramelized onion, and thyme cornbread that my husband and I started making for the holidays a few years back!ReplyCancel

  • Isabelle30/11/2016 - 11:19 am

    OHh !! Christmas !! And Isa Chandra ! Sounds like a gift to me, haha… So. What is it that I look forward to cook when the snow covers the ground, the days are shorter, Loreena McKennit plays in the background while I’m saying to myself that it’s time to put up the christmas tree ? A vegan cipaille !!! Yes ! This traditional dish from Quebec (usually made with different kind of meats and vegetables) is made of layers : vegetables / small cubes of dough / vegetables / dough, etc., covered with vegetable broth, and slowly slowly cooked in a cast-iron casserole, in the oven. Hhhmmm… my vegan version is out of this world !! Kids love it, grand-parents love it… how wonderful is that ?ReplyCancel

    • Laura30/11/2016 - 11:28 am

      That sounds incredible! So excited to do a little research on this dish now. Thanks so much <3

      • Isabelle30/11/2016 - 11:49 am

        You’re so welcome, Laura !! Isa :)ReplyCancel

  • Taylor M30/11/2016 - 11:27 am

    These look so lovely with the cashew cream! I have some almond breeze vanilla chai eggnog I’m going to use to whip them up this weekend. My favorite thing to make is gingerbread! I just love the spiced, sweet molasses flavor whether it be in banana bread, pancakes, or chewy cookies. It reminds me of my childhood :)ReplyCancel

  • Elaine30/11/2016 - 11:31 am

    I love making holiday biscotti to give to friends and family this time of year. I typically make a version via Epicurious with pistachio and cranberry. I also really look forward to getting creative with leftovers and repurposing them into a completely different dish. Warm grain salads are also high on the list with all the rich and processed foods at potlucks, gatherings, and other dinners!ReplyCancel

  • Sara Hamilton30/11/2016 - 11:35 am

    ahhhh those pancakes look amazing! i always do a cookie swap with my mom, sister, aunt, and a few friends, so i look forward to baking cookies and seeing what creations everyone else comes up with! Bonus: everyone is starting to make vegan batches! Isa’s books are always close at hand!ReplyCancel

  • Erin30/11/2016 - 11:43 am

    Love this time of year and the food that comes with it! There are 2 dishes I like to make, one will be familiar to you- The mushroom gravy and sweet potato almond biscuits you posted way back when….circa 2012/13 possibly. The second is a dish from The Wholesome Kitchen, Baked inside-out stuffing with wild rice, pine nuts, and raisins. xxReplyCancel

  • Kate May30/11/2016 - 11:46 am

    My favourite thing to cook around the holidays are big, comfy vegetable soups and stews. They make the house smell so rustic and homey! That said, I always look forward to making gingerbread loaf on Christmas Eve with my sisters and mom- it’s a family tradition – and using it for super decadent french toast Christmas morning!ReplyCancel

  • Lauren30/11/2016 - 11:53 am

    These looks great! I always love a Christmas breakfasts!

    My favourite holiday recipe is the caramelized onion – butternut squash roast from veganomicon. It calls for chestnuts but I usually use pecans because it’s easier, and I put savoury in the breadcrumbs to remind me of Newfoundland-style dressing. All the meat eaters in my family love it as a side so I have to make 2!ReplyCancel

  • Melanie30/11/2016 - 11:54 am

    My favorite holiday dish is pecan-crusted tempeh – I only make it for Thanksgiving and Christmas but wait for it eagerly all year. I serve it with mashed potatoes, roasted veggies and mushroom gravy. MMMMMM… and now I’m hungry for it again! Thanks for a beautiful blog and always amazing recipes! Happy holidays!ReplyCancel

  • Elizabeth30/11/2016 - 12:10 pm

    I love making a big pot of mulled wine to enjoy while making massive gingerbread houses (something we have been doing in my family for about 12 years now)!ReplyCancel

  • Claire30/11/2016 - 12:10 pm

    I’m always itching to make sweet potato muffins during the holiday with a fat cup o’ tea by the fire. And doesn’t everyone go ham over root vegetable soups? So much to look forward to on the food front!ReplyCancel

  • Mallory Rosier30/11/2016 - 12:17 pm

    Thank you for doing this giveaway! There are so many treats I love making during the holidays but my favorite is homemade hot chocolate topped with coconut whipped cream and Christmas sprinkles shared with my son.ReplyCancel

  • Miss Vegano30/11/2016 - 12:26 pm

    I love eggnog and last year I discovered the greatness of vegan eggnog! Paired with pancakes and bananas?! I need to make these for Christmas day brunch. I love making snickerdoodles almost every Christmas, all plump, round and sparkling with cinnamon sugar. Delicious!ReplyCancel

  • Vivian30/11/2016 - 12:53 pm

    I love Isa; I have most of her cookbooks. Sometimes I just like to read through them if I need a chuckle; Isa is so quirky in her notes.
    One of my favorite dishes is cranberry orange relish; I wait all year long for the fresh cranberries come around so I can make this; just fresh cranberries and a juicy orange with maple syrup or agave blended in the Vitamix. Simple and delicious!ReplyCancel

  • Jessica30/11/2016 - 12:53 pm

    Fermented buckwheat bread is my favorite all time of year but around holiday season I indulge by including cranberries, candied ginger and orange zest. The bread is made of three ingredients: buckwheat, water and salt. Incredible but true! Plus, my mother and I always schedule a day in December to cook together (usually pies) with Christmas music, candles, mead and a lot of fun and we go by a warm pyjamas for the cold days ahead…ReplyCancel

  • Kristine Schwartz30/11/2016 - 12:54 pm

    I love making vegan chocolate truffles, they are always a hot at holiday parties and store well in the fridge if they last that long!ReplyCancel

  • Alexandra Robertson30/11/2016 - 12:54 pm

    My favorite holiday dish is Swedish meatballs and red wine poached pears with mascarpone cream for dessert.ReplyCancel

  • Kristine Schwartz30/11/2016 - 12:55 pm

    I love making vegan chocolate truffles. They are always a hit at holiday parties and store well in the fridge if they last that long!ReplyCancel

  • Sheramy30/11/2016 - 1:05 pm

    We make the Veg News Mac and cheese and The Minimalist Bakers cinnamon buns every Christmas. Perfect to make ahead and eat when we are hungry.ReplyCancel

  • Sarah30/11/2016 - 1:14 pm

    These pancakes sound delicious! I always look forward to making spelt gingerbread cookies and dark chocolate dipped candied orange slices for giving as holiday gifts during this time of year!ReplyCancel

  • Alexandra30/11/2016 - 1:16 pm

    We’re gearing up to make a few winter favorites this weekend, including pot pie and ricotta Christmas cookies! But we love discovering new favorites and The Superfun Times Vegan Holiday Cookbook would be a great source of inspiration. :)ReplyCancel

  • Michelle30/11/2016 - 1:24 pm

    Vegan gingerbread cookies! :)ReplyCancel

  • Heather B.30/11/2016 - 1:28 pm

    One of our favorite holiday desserts is either my Grandmother’s apple cake recipe or my Great Aunt’s pumpkin pie cake… both are memorable! But I also have a particular fondness for holiday cookies—always so much fun! Can’t wait to see what Isa’s new cookbook has to offer! :)ReplyCancel

  • becky30/11/2016 - 1:51 pm

    since i’m a brit, my favourite Christmas recipe has to be mince pies. I’ve lived in the US for 6 years now and I am determined to show friends here how wonderful they are. planning to rustle up some homemade mincemeat soon! merry Christmas Laura!ReplyCancel

  • Maya | Spice + Sprout30/11/2016 - 2:13 pm

    I think I have to go with latkes! The communal process of sitting around the table with my mom, brother, cousins, cat (heh) and peeling endless bags of potatoes has to be one of my fondest memories. It is simple, traditional food and it always sparks that “I am really home” kind of feeling. As for a specific type of latke if we stray from the usual, I LOVE a turmeric spiced latke with a sprinkle of pomegranate seeds over top <3ReplyCancel

  • Ranin30/11/2016 - 2:27 pm

    All the desert recipes. Anything that has to do with pie or cookies I want it!ReplyCancel

  • Hannah Banana30/11/2016 - 2:30 pm

    My favorite are holiday snowball cookies; not nutritious, but certainly tasty! The whole family’ll make them together and get powdered sugar E.V.E.R.Y.W.H.E.R.E.ReplyCancel

  • Antonia30/11/2016 - 2:45 pm

    My favourite Christmas bakes are cinnamon rolls (from scratch!) and Zimsterne (German hazelnut/almond cookies) luckily both can be made vegan I am also in love with roasted Brussels sprouts so I don’t save them for Christmas anymore, I make them quite a lot!
    I am in desperate need of a vegan Christmas cookbook, would love to win a copy of Isa’s new book! Please include U.K. residents too on the giveaway!!ReplyCancel

  • Desiree30/11/2016 - 3:13 pm

    I love making Cranberry-Orange Sauce and Mushroom-Leek Sourdough Stuffing this time of year. They both taste great warm or cold!ReplyCancel

  • Claudia30/11/2016 - 3:31 pm

    Everything I’ve seen from this book so far looks delicious!

    My favorite thing to make at this time of year is cookies. It’s become a family tradition that my daughters and I spend a few afternoons in December preparing a variety of cookies for Christmas, mostly good old-fashioned German gingerbread and other Christmas-y style ones, but also a few more American types, an for the latter, Isa’s “Vegan cookies invade your cookie jar” has been our go-to book …ReplyCancel

  • Ashley30/11/2016 - 3:41 pm

    Wow! I could eat these every day! I love the recipe and your photos are stunning as always. Happy December!ReplyCancel

    • Ashley30/11/2016 - 3:44 pm

      Oh, and my current favorite holiday recipe is my vegan, gluten-free Bourbon Butterscotch Custard Pie. Also, anything with sweet potatoes or brussel sprouts is a winner!ReplyCancel

  • Christina30/11/2016 - 3:49 pm

    I look forward to making a special Christmas dessert for my family. Last year, I made a healthy version of a persimmon pudding, using persimmons I brought home from California.ReplyCancel

  • MJ30/11/2016 - 4:03 pm

    Always so enjoy your posts, thank you for all the inspiration! My favourite holiday recipe is Mom’s trifle, using raspberries and the sponge cake is made from scratch, it is a delight and something we look forward to every Christmas.ReplyCancel

  • Naomi30/11/2016 - 4:30 pm

    Every year my dad would make a gingerbread cake from an old Amish cookbook he found at the library he worked at. He died a few years back so I make the cake every year to remember him by. <3ReplyCancel

  • jb30/11/2016 - 5:08 pm

    Ginger spice cookies and apple cider.ReplyCancel

  • Jessica Janzen30/11/2016 - 5:12 pm

    I love making mint chocolate cookies, and my favourite is the stuffing. But there’s always so many great new recipes coming out, that I love trying out stuff, blending traditional food with new food :)ReplyCancel

  • Brenna30/11/2016 - 6:33 pm

    My go-to holiday dish is sweet potato pie, the recipe has been handed down through my family. We bake the yams a day before, so the house is filled with warmth and anticipation for the completed meal to come the next day!ReplyCancel

  • Brittany30/11/2016 - 7:14 pm

    Sweets are my favorites to make, and my coffee and chocolate trifle always has a permanent spot on the holiday table. The contrast in textures is so satisfying – crumbly vanilla cake layered with the smoothest mocha filling.

    I also make a vegan chocolate bundt cake using silken tofu that has everyone in my family fooled – it’s now requested every year.

    On the (more) savory side, I make mashed sweet potatoes with coconut milk, maple syrup, and brown sugar, which gets baked with a pecan and oatmeal streusel – divine!ReplyCancel

  • Martha30/11/2016 - 7:50 pm

    Fruitcake! I know, I know! But mine is really good — I have made converts. Thanks for the giveaway. Fingers crossed.ReplyCancel

  • thefolia30/11/2016 - 7:50 pm

    The dog can’t keep his eyes off the stack of pancakes…looks like this might make its way into our nest this weekend!. Happy feasting!ReplyCancel

  • Lauren30/11/2016 - 8:14 pm

    This time of year I always make pumpkin cloud cookies – recipe cobbled together from a few sources, but mostly from The Vegan Cookie Connoisseur. They’re sooo good and the recipe is dead easy – I usually have some on hand in the freezer for emergency cookie situations. For Christmas dinner, this year I’ll be making my grandmother’s recipe for scalloped potatoes. At age 95, she veganized it for me so that I could enjoy them with family :).ReplyCancel

  • Shannon30/11/2016 - 8:33 pm

    so excited for this cookbook! my go-to is Brussel’s sprouts roasted with grapes.ReplyCancel

  • Rachelle30/11/2016 - 8:57 pm

    Christmas cookies are on the top of my list… especially good vegan shortbread! I bake all the time for my kids, but there is something special about sharing Christmas cookies…
    Isa is fantastic and I’ve been eyeing her new book (it’s on my wish list ). Crossing my fingers!ReplyCancel

  • Shannon30/11/2016 - 9:23 pm

    I look forward to making and eating my husband’s family stuffing, colcannon in place of regular mashed potatoes, and breakfast casseroles.ReplyCancel

  • Natalie30/11/2016 - 9:43 pm

    My favorite thing to make during the holiday season is a sweet potato version of my family’s tradition favorite; latkes! I serve them with apple sauce and a vegan version of sour cream made from silken tofu. Yum!ReplyCancel

  • Kelly30/11/2016 - 11:06 pm

    These look divine!

    My go to holiday recipe is always bourbon pecan sticky buns! The buns are soft and sweet and the addition of bourbon adds a nice little kick. I bring them to my holiday party with my friends every year and we all shamelessly eat way too many.ReplyCancel

  • Laine30/11/2016 - 11:24 pm

    Ohh, these pancakes look AMAZING. :)
    My favorite Christmas recipe is a rich chocolate and prune cake with a dash rum. My mom makes this cake for every Christmas for several years now. We always serve it hot with vanilla ice cream. This combination is a TOTAL disco for my taste buds.
    This year I’ve decided to give it a try and veganize it! It’s gonna be a real challenge as the cake basically consists of tons of chocolate, lots of eggs and almost no flour!
    But what’s the Christmas without a good cake challenge. ^^ReplyCancel

  • Amy01/12/2016 - 12:03 am

    I love making veggie pot pie with cranberry-pear sauce! Yum! I hope the rest of the cookbook is as delicious as these pancakes!ReplyCancel

  • Jennifer C.01/12/2016 - 12:20 am

    Breakfast casserole every Christmas morning!ReplyCancel

  • Kris01/12/2016 - 12:48 am

    I’m so excited about this book! Maybe because Isa’s rosemary chocolate chip cookies (from Isa Does It) is one of my favourite recipes. I make them every year around this time because the earthiness the rosemary just makes them seem so much more seasonal and festive. You should try them if you haven’t already. You won’t regret it. :)ReplyCancel

    • Laura01/12/2016 - 8:53 am

      I have and I love them, girl! Do you make them with a particular GF flour?
      xo’s LReplyCancel

  • Abbie01/12/2016 - 3:24 am

    Christmas means making a big citrus and grain salad with enough to promise leftovers. Looking forward to finding some more holiday staple recipes with the help of this book!ReplyCancel

  • Rosie01/12/2016 - 6:35 am

    For Christmas, my sister and I always work on a gingerbread house together. I make the dough and she decorates. It takes pride of place in the centre of the dining table until December 24th… unless of course my brother begins nibbling at the roof before then at which point everybody devours it!ReplyCancel

  • Maya Kuijper01/12/2016 - 8:50 am

    These look so so good! And the photos are just gorgeous, Laura, don’t know how you do it. Also love little Cleo in the background there, what a cutie. Happy holidays to you guys xoReplyCancel

  • delphine01/12/2016 - 9:18 am

    It will be my first vegan christmas in my omnivorous family, and I’m still looking for my own main dish. I want it mouth watering so everybody want to take a bite ! But I already plan to make Isa’s rosemary chocolate chips cookies. I love Isa Chandra and will be delightfull to win her new book !ReplyCancel

  • Clare01/12/2016 - 10:02 am

    The Holiday season has got to be my most favourite time of year to cook. Without a doubt. Family classics include Tourtiere and Bouche du Noel. I personally thrive on trying something new and different for our Christmas Eve Dessert Spread every year. So far favourites include: snowman cake pops, corquembouche, and a delightful gingerbread layer cake!ReplyCancel

  • Leah Taylor01/12/2016 - 11:16 am

    Usually as Christmas gets closer the more roasted vegetables (Brussels Sprouts especially) I make, usually to warm up the house, I also make Chocolate Pie.ReplyCancel

  • Anagha01/12/2016 - 12:10 pm

    SOUP. My favorite is a tomato-lentil soup with south indian spice mixes.ReplyCancel

  • Katherine01/12/2016 - 1:56 pm

    In our house, Isa and Terry’s delicious chickpea cutlets are always the most requested dish for Thanksgiving and Christmas and birthdays — and basically every other day, too. They are easy enough for a weeknight but festive enough for a holiday meal. They are just the best!ReplyCancel

  • Cristina01/12/2016 - 4:33 pm

    Hi Laura!
    I love castagnaccio, a vegan gf chestnut cake from Tuscany. It’s made with chestnut flour, olive oil and raisins and so delicious. I’m making a big one to take as cross country skiing fuel for this weekend.ReplyCancel

  • Nickie01/12/2016 - 8:14 pm

    We do something different every year. This year we decided to do spring rolls and egg rolls! A winter fruit salad for dessert with (of course) cashew cream!

    OK…maybe some Christmas cookies…ReplyCancel

  • daniella01/12/2016 - 9:37 pm

    my go-to is pumpkin bread with whatever squash I’ve forgotten about on the counter!ReplyCancel

  • Jo02/12/2016 - 12:02 am

    Eeeek her cornbread is so good! And I love making a vegetable “shepherd’s pie” as a main dish, filled with lentils and root vegetables and all other good things. I need to try making your recipe with the celery mash soon! And of course, I love the holiday season because of cookies. lots and lots and lots of cookies.ReplyCancel

  • Lydia Claire02/12/2016 - 3:56 am

    My favorite holiday recipe is my Mom’s Old Fashioned Stuffing recipe but I veganized it by replacing the giblets with sautéed mushrooms and the turkey broth with veggie broth!ReplyCancel

  • […] into the Holiday spirit with these vegan banana eggnog pancakes from The First […]ReplyCancel

  • Katie02/12/2016 - 8:09 am

    My mother grew up in Eastern Pennsylvania and has instilled in my the love of Shoo Fly pie. Rich and molasses-y, I look forward to making it with her every holiday season!ReplyCancel

  • Sonia02/12/2016 - 9:01 am

    Another beautiful post. I’d die to have a spoonful of cashew cream right now! My favorite thing is browsing the Internet or looking through books and magazines at all the possible things I could make. Then I run out of time! But I always make rum balls. It’s not Christmas without them!ReplyCancel

  • Jessie Snyder02/12/2016 - 9:36 am

    I’m all about pulling out decorations one day and decorating the next. And if these pancakes can be a reward in between, totally winning! I love the sound of this book Laura, thanks for sharing all the tastiness Isa has whipped up over the years – I have to say I’m new to her! Getting so excited for another special lady’s book coming soon **wink wink**. Holiday hugs friend!ReplyCancel

  • Megan02/12/2016 - 11:30 am

    Um, I wanna hear ALL ABOUT your “morning superfood coffee situation.” Obsessed with hearing about people’s superfood upgrades.ReplyCancel

  • Charlotte02/12/2016 - 5:13 pm

    One of my favorite fall / winter treats to make is apple crumb pie – with a graham cracker crust. Another go-to is toffee squares – sadly not vegan, but maybe I’ll be able to come up with an adaptation! And of course you can never go wrong with anything chocolate :)ReplyCancel

  • Jessica S.02/12/2016 - 8:10 pm

    Beautiful! Growing up, my grandmother always made dozens upon dozens of cookies, making trays and platters up for basically everyone in the neighborhood. Even my bus driver got some! My mom and I usually each make some of her old recipes now; my favorites are her bourbon balls and chocolate covered peanut butter balls!ReplyCancel

  • Ash02/12/2016 - 8:32 pm

    Oh, what a fun book! My holiday go-to is a clementine, pomegranate, and fennel salad. It looks festive and tastes delicious, and is refreshing change from all the more indulgent foods of the season.ReplyCancel

  • Corrine02/12/2016 - 8:58 pm

    Latkes are always a family favorite!ReplyCancel

  • Jackie03/12/2016 - 4:59 pm

    My favorite holiday dish is a 100% plant-based lasagna with spinach, and zucchini as the pasta noodles and a vegan ricotta made with tofu, cashews, and lots of Italian spices! Coming from an Italian family, we always have a big Italian meal on Christmas day but I have been lucky enough that my family has let me cook this amazing vegan holiday lasagna and they love it too!ReplyCancel

  • Karin03/12/2016 - 5:34 pm

    My favorite Christmas recipe is krumkake, a Norwegian cardamom-spiced, cone-shaped cookie. So yummy!ReplyCancel

  • mira03/12/2016 - 6:15 pm

    These look amazing! I usually go for gingerbread pancakes around the holidays but I may need to try something new. :) My favourite holiday dishes to make are probably a kale salad with “wintery” flavours and rumballs.ReplyCancel

  • Natalia M03/12/2016 - 10:59 pm

    My holiday favorites always have to do with sweeter breakfasts and baking, always vegan of course and as healthy as possible. Lately the thanksgiving tradition at my home has been apple pecan cinnamon rolls for breakfast and apple pie for dessert. On Christmas morning waffles are my favorite. Even though it takes at least two hours to make enough to feed my huge family, I don’t mind because they’re always such a hit. Everyone can customize their toppings, so pretty much it’s a success. Lately, I’m obsessed with cranberries, so they might show up in everything this time around Christmas.ReplyCancel

  • Eileen03/12/2016 - 11:39 pm

    Our holiday food traditions are both sweet — two different kinds of refrigerator shortbread and lots of cranberry orange bread — and savory — xmas eve pizza party! And speaking of eggnog, there is definitely all the eggnog. Coffee nog and chai nog are my favorite. :) Thanks for the giveaway opportunity!ReplyCancel

  • Alex04/12/2016 - 5:43 pm

    Yum! I did not realize vegan eggnog was something one can buy in stores. These look like the perfect Christmas morning breakfast :)ReplyCancel

  • Emma13/12/2016 - 10:43 am

    Hi Laura!

    I usually love your posts, and your photography is just stunning! I tried making these as they looked so great, but they were terribly sticky and hard to work with. I coated my pans with the usual amount of coconut oil but they stuck to the pan so badly they basically were ruined. I don’t know what happened, maybe it was because of the banana? Anyways, really disappointed with this oneReplyCancel

Creamy Vegan Farrotto with Butternut Squash - The First Messpin it!

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Creamy Vegan Farrotto with Butternut Squash - The First Messpin it!

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  • Donna23/11/2016 - 7:36 am

    I just wanted to thank you for a lovely blog. I have always enjoyed your recipes but most importantly I love, love how you include links to local companies. We need more of this. Thanks so much.ReplyCancel

  • Love the pictures and the meal.ReplyCancel

  • Tuulia Talvio23/11/2016 - 9:38 am

    This is beautiful, Laura! I so wish I could eat farro as rice gets so boring in risottos every now and then. But I’ll have to come up with a gf alternative so that I can try this creamy deliciousness :)ReplyCancel

  • valentina | sweet kabocha23/11/2016 - 12:29 pm

    I prefer farrotto to risotto too! But my husband has a more traditional taste, and he hates pumpkin and squash :( I really need to invite a friend to prepare all the plates he doesn’t like :P This looks too good!!ReplyCancel

  • Amanda | What's Cooking23/11/2016 - 12:34 pm

    This looks so good! I’ve been craving a risotto, but I’ve been avoiding white rice lately. I cannot wait to try this. Maybe tonight!! Thank you. Lovely photos too and your thoughts on calm resonate so well with me. xoReplyCancel

  • Nik23/11/2016 - 2:38 pm

    Thank you for this recipe and discount! I have been meaning to order from Grain for a while and you pushed me over the edge… in addition to the farro (I just have to make your farroto!)I bought some of their blue barley and kabuli chickpeas.ReplyCancel

  • Miss Food Fairy23/11/2016 - 5:43 pm

    I’m always looking for new ways to use farro Laura and this dish looks delicious! Pinning for later reference x

  • maya kuijper24/11/2016 - 1:05 am

    this looks so good! I’ve been meaning to try farro for ages, looks like I’ve found the perfect recipe :) beautiful photos too.ReplyCancel

  • Weekend Roundup. - Live Planted25/11/2016 - 11:55 am

    […] butternut squash and farro dish, you make me […]ReplyCancel

  • Julia @ HappyFoods Tube26/11/2016 - 12:42 pm

    I absolutely love this recipe! I’ve just used my roasted squash to make a soup but I bet this would taste waaay better. Must find farro somewhere near me! :) Great great recipe!ReplyCancel

  • Heidi Richter27/11/2016 - 1:31 am

    Oh my goodness, a MUST try! Thank you!ReplyCancel

  • Renee27/11/2016 - 10:33 pm

    I used to steer clear of risotto dishes when dining out because they were always so gummy, goopy, and flavorless. This recipe, however, looks absolutely delicious. I’m officially obsessed with pairing miso and nutritional yeast. Thank you for sharing!


  • Jodi28/11/2016 - 12:25 pm

    We went to a potluck the other night and the vegetarian option was a butternut squash risotto. It was seriously delicious and I wish I could have taken credit for it. I probably should have because I think I ate more than half of it. The so full yet not full feeling just kept me going for another spoonful (also, a few glasses of red wine send my appetite through the roof!). It’s a vicious circle. Anyways, all this to say that when we it’s our time to host this farrotto will be on the table. Beautiful, as always, Laura. xReplyCancel

  • […] Une recette qui a tout l’air d’être parfaite pour la saison: un risotto crémeux d&rsqu… (en anglais) ( […]ReplyCancel

  • Alex29/11/2016 - 3:21 pm

    Ooh, cool! This is brilliant. One of the recent issues of Bon Appetit also featured this cracking technique for making porridge.

    And I looooove these photos! Well done as always :)ReplyCancel

  • Katie30/11/2016 - 4:38 pm

    We made this the other night, and WOW. I felt super guilty eating it because it tastes so decadent, but it’s all plant based!ReplyCancel

  • Amelia30/11/2016 - 11:34 pm

    Just made this tonight, but substituted organic arborio rice for the farro (for a GF version). I used much less water than called for because of the rice. This sauce is AMAZING!!! This is the perfect cozy winter dish. Thank you thank you :)ReplyCancel

  • Dee07/12/2016 - 8:04 pm

    Is it just me or when do you add that other cup of water? I assume you add (as per usual with risotto) as you stir during one of the 20 min intervals?ReplyCancel

    • Laura07/12/2016 - 8:40 pm

      Oh gosh, you’re totally right. The remaining water gets pureed with the butternut squash and cashews. I’ve adjusted the recipe ;)

      • Dee07/12/2016 - 8:44 pm

        As luck would have it, that’s exactly what I did with it. So far so good – sauce tastes delicious :)ReplyCancel

  • gloria of Veghead, Etc.15/12/2016 - 2:19 pm

    Made this last night and loved it! Thank you so much for posting. I would never have thought to make this amazing combination of flavors and to use farro!

    As usual, I altered based on what I had on hand: soaked pumpkin seeds and almond slivers instead of cashews; added sautéed chopped mushrooms; added turmeric and New Mexican chile powder with the seasonings and replaced the thyme with dried rosemary; and used microwaved honey nut squash instead of butternut.

    Served over black beans with roasted cabbage wedges and steamed cauliflower alongside. Yum!! Thank you for your inspiration.ReplyCancel

  • Lauren05/01/2017 - 11:15 pm

    Can I use a food processor instead of blender for the farro? I have a pretty weak/old blender.ReplyCancel

    • Laura06/01/2017 - 8:05 am

      I think you could use a food processor, but it may not get the cashews and squash to a totally creamy consistency. If you have it around (and not everyone does), you could sub the cashews for the same amount of raw cashew butter so that you can guarantee smoother results. But if you aren’t bothered by a bit of texture, you should be fine with the recipe as is!

  • Katrina07/01/2017 - 3:07 pm

    I just discovered your instagram/website last week and I’m SO glad I did! Beautiful photography and mouth watering-recipes… I love it all. I made this recipe yesterday night, and it was a huge hit! My boyfriend loved it, and so did I. The texture was wonderful, creamy with the slight crunch of farro. Lovely combination. It’s a very nice alternative to arborio rice. I will make this again! Thank you Laura, your website is a wonderful inspiration to eat healthy and to try new flavors!ReplyCancel

  • Charlotte27/02/2017 - 5:25 am

    Hi Laura,

    I made this last night and I have a couple of questions:

    1. I could only find “quick-cook farro”. What does pearled- semi-pearled refer to and is “quick-cook” farro either of those two?!
    2. Can I freeze this recipe?

    The reasons I ask this are that the outcome of my efforts is rather larger in volume than I was expecting. Also, the texture looks more homogenous and gloopy than that pictured above. This has made me unsure that the water quantities were right for the type and quantity of farro that we used and for the cooking method. Lastly, how would I adjust this for risotto rice please? I might have to try this if I can’t find whole farro here in Devon, UK!ReplyCancel

    • Laura27/02/2017 - 11:57 am

      Hi Charlotte,
      I know that various types of farro are labeled differently depending on the country you live in. Pearled and semi-pearled versions have some of the outer husk buffed off to make for a faster cooking time and a lighter flavour/texture. It sounds like you used pearled farro from your description of the final outcome. The Smitten Kitchen site has a great breakdown of different farro types near the bottom of this recipe:

      Also, yes this recipe can be frozen and reheated beautifully.

      And on your last question, I honestly have no idea how to convert this particular recipe to make it work for risotto rice. I use the squash puree with the farro here because farro lacks the natural starchy-ness that risotto/arborio rice has. I’d have to do some Googling/testing myself to see how it would actually work with the right amount of liquid. Sorry I can’t offer a more definitive answer. On the upside, there are quite a few butternut squash risotto recipes online, so I’m sure one of them would be workable.


  • […] Roasted Potato Salad With French Lentils  2. Creamy Farrotto With Butternut Squash  3. Rustic Pasta With Cheesy Chickpea Crumble + Tomatoes  4. Bloody Mary Veggie […]ReplyCancel

  • […] Rabe Peanut Soba Noodles  2. Chocolate Peanut Butter Tart  3. Shatta (Middle Eastern Hot Sauce) 4. Lemony Broccoli, Chickpea, and Avocado Pitas  […]ReplyCancel

  • Kim30/10/2017 - 1:51 pm

    Delicious! I just made this ahead so that I can serve it on Halloween. So yummy and creamy. I think the lemon juice is critical. Thanks!ReplyCancel

  • […] beautiful GRAIN-based recipes created by some blogging friends (you can get those recipes here, here, and here, with more on the way). We’re now shipping to all customers in Canada and the […]ReplyCancel

  • Lucy17/11/2017 - 7:08 pm

    This is my second time making this recipe and I so love it. I just need to remember to double the recipe so I have more leftovers!ReplyCancel

Instant Calm Tea Latte: the perfect bedtime sip - The First Messpin it!Instant Calm Tea Latte: the perfect bedtime sip - The First Messpin it!
This time of year can be hard on a lot of us. The increased volume of social engagements, the pressure to buy a bunch of stuff, the seeming lack of quiet in public spaces, the disappearing daylight, and the tendency to slip into less healthy modes of living because everything and everyone is just so busy. Add to that the overabundance of questions after the events of last week. As we dive into the season of parties, the fastest of paces, and outright exhaustion in some cases, I want to empower some of you to say no or to pull back and really think about how a certain convention or line of thought makes you feel. I don’t want you to think that I dread this time of year or anything. I just think that almost anyone, at any level of mindfulness/wellbeing, could do with a bit more introspection these days–even if it’s just for 5 minutes. View full post »

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  • Anya19/11/2016 - 10:50 am

    This is such a lovely post, Laura! Thank you so much for all these links and the drink :)ReplyCancel

  • Sophie19/11/2016 - 1:56 pm

    I’m all about that extra nap or bath these days too. Self care is something we often overlook in our society out of some weird guilt, or what have you, but I can’t wait to try this drink. I’m with you there on the Valerian Root (and passion flower…even worse). Also, I LOVE the Cleo pics. More pup pic please ReplyCancel

  • Leah19/11/2016 - 4:52 pm

    Timing is bang on…and your advice too. Thank you for this winter warmer, of body and soul!ReplyCancel

  • maya kuijper20/11/2016 - 1:18 am

    loved this post, thanks so much Laura :) the photos are gorgeous and so is Cleo, what a cutie! xoReplyCancel

  • danielle20/11/2016 - 1:10 pm

    Laura, you’ve hit the nail on the head. I feel like year’s end always initiates such a tornado of celebration, emotion, and yes, flat-out exhaustion. It’s easy to shift off balance (me all the way) – thank you for this. Lavender is the best.ReplyCancel

  • Amanda20/11/2016 - 2:16 pm

    What a lovely little collection of links – and a beautiful looking latte too! Thanks for sharing. xxReplyCancel

  • Maya | Spice + Sprout21/11/2016 - 1:24 pm

    I made this last night! So cozy and calming, it was exactly what I needed dealing with school + world stresses <3ReplyCancel

  • McKenzie21/11/2016 - 2:04 pm

    This is great timing. I always end up with a bunch of new tabs to read when you publish these posts!

    I remember as a kid, I would look at my parents during the holidays and see that they were unhappy, and I’d think, “Why? This is the best time of year!” I wish I could still say I don’t understand it, but the chaos really gets to me. Just this morning I snapped at two of my favorite coworkers! Sometimes I think, why do we try to jam in all these social events into the span of one month when we all know that each of us is tired and over-socialized. Why not spread them out over the year and offer forgiveness and space instead? It seems like that would be a true gift.

    Sorry for ranting! Lovely post!ReplyCancel

  • […] you’re all having a great week! To my USA pals, enjoy your Thanksgiving weekend and keep that calm going […]ReplyCancel

  • renee (will frolic for food)23/11/2016 - 11:44 am

    i love all of these links so much! and valerian gives me freaky weird dreams too. i always love all of the links you post in these happy hour posts, they’re always gold. that tranquility mist sounds wonderful. love the whole shebang of this drink too. and thanks for the link to WFFF, lavender bud :)ReplyCancel

  • Leanne27/11/2016 - 3:12 pm

    this is my second sunday making this brew. it’s delicious and works the magic you say it does. thanks for this voice of yours all year round, the great links and the solid kitchen inspo.ReplyCancel

  • […] Instant Calm Lavender Latte from The First Mess  […]ReplyCancel

The ultimate vegan snack board - The First Messpin it!

This post is sponsored by method.

The ultimate vegan snack board - The First Messpin it!View full post »

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  • Tori//Gringalicious11/11/2016 - 5:33 am

    Omg, I love this! What an inspiration for hosting this season.ReplyCancel

  • Nandita11/11/2016 - 6:52 am

    This is such a stunning platter! Feast for the eyes for a vegetarian :)ReplyCancel

  • Kati | black.white.vivid.11/11/2016 - 9:10 am

    I literally want to jump into my laptop to have cracker with that butternut dip. All of it looks so delicious.ReplyCancel

  • Sarah | Well and Full11/11/2016 - 9:17 am

    In a few months I’m moving into an apartment with my boyfriend and it’ll be the first time that I won’t have a dishwasher…. I know I’ve been super privileged up until now, but I’m dreading having to do all the dishes by hand!! But it’s part of the work, ya know? The key is finding a balance between cleaning up + taking care of yourself, like you said. I love having a clean kitchen but I don’t want to get to that snapping point either!! All about balance ;) And I know I’ve said this a million times but I’m SO EXCITED FOR THE MESSY COOKBOOK!!!!!!ReplyCancel

  • Cathryn11/11/2016 - 9:27 am

    This spread looks amazing…and really very simple! Just in time for holiday get togethers, I can bring these to make sure there are some vegan options!

  • Maya | Spice + Sprout11/11/2016 - 9:28 am

    Laura, this is so gorgeous! Not that I have ever had to deal with the particular brand of dish washing that seems to go with cook book making, but I’ve worked in quite a few restaurants and cafes, and can definitely feel you on the endless cutlery and utensils at the bottom of a dirty sink ;)ReplyCancel

  • Tuulia Talvio11/11/2016 - 9:49 am

    I totally get you with the cookbook process and snapping at some point. It’s an intense project! But good that you’re enjoying cooking now again, as this platter looks AMAZING. I love all the colorful dips. And I love method too, I’ve been using their products for a few years and couldn’t go back to the regular stuff anymore. Have a lovely weekend! xoReplyCancel

  • Abby @ Heart of a Baker11/11/2016 - 11:22 am

    I’ve been thinking about how I can put together a kick-ass snack board and this is a DREAM. I also suffer from dishpan hands realllll bad, so I get you girl! xoReplyCancel

  • These are beautiful. They all look delicious, but I bet the mushroom pate is amazing.ReplyCancel

  • Abigail11/11/2016 - 1:04 pm

    thanks so much for sharing these. i went plant based around 8 months ago and i’m struggling to find some vegan things to do for thanksgiving but i think these would work amazingly!

    Abigail Alice xReplyCancel

  • Julia @ HappyFoods Tube11/11/2016 - 2:20 pm

    Delicious looking snack board not only for vegans! :) I must try the butternut dip – I am sure we will love it!ReplyCancel

  • Jen @ sweetgreenkitchen.com11/11/2016 - 2:25 pm

    I have dishpan hands right now and most of the time, that’s the price we pay for inspired, delicious and healthy homemade meals :-)

    I love the whole vegan board you created, each and every dip sounds and looks delicious. I will definitely be adding at least one of these to my Thanksgiving table along with the pumpkin & pumpkin seed hummus I’ve been tinkering with and my vegan mashed potatoes. Thanksgiving is going to be extra yummy this year!ReplyCancel

  • maya kuijper12/11/2016 - 1:57 am

    this looks gorgeous! and i’m sure your cookbook is going to amazing, can’t wait. xoReplyCancel

  • Kenlyn12/11/2016 - 2:02 pm


    Love your recipes and website! One recommendation – I like to print the recipe so I don’t forget to make it and then if it’s a winner I add to my favs. When your recipes print, the name “The First Mess” is not on the recipe – so then one can’t go back and find it again! You deserve the credit too. :)ReplyCancel

  • […] Absolutely loving this ultimate vegan snack board, which would be perfect for Thanksgiving! 002: Hosting a Friendsgiving this year? Then check out […]ReplyCancel

  • Neni14/11/2016 - 4:47 am

    This looks so good.
    I´m hosting a vegan christmas party this year so this comes in handy.ReplyCancel

  • Trish14/11/2016 - 11:03 am

    What are the white veggies in the upper right corner of the picture?ReplyCancel

  • Susan14/11/2016 - 4:46 pm

    Wow! Love this snack board! The colours are so rich.ReplyCancel

  • Lucie21/11/2016 - 5:23 am

    Love it!! great recipes and looks stunning together. thank you for such inspiration. Love your website!ReplyCancel

  • Natalie06/12/2016 - 4:49 pm

    How many lbs of pre cut butternut squash would you useReplyCancel

    • Laura07/12/2016 - 7:44 am

      Hi Natalie,
      Roughly 1 pound will work for this.

  • Erin07/02/2017 - 6:06 pm

    So beautiful, Laura! And everything sounds delicious.

    I see you answered the white vegetable question in a previous comment and solved that mystery for me — fennel. I think I’ve correctly identified the other veg as carrots, right? Would you mind letting me know what crackers you’ve used? I’m always on the hunt for a new, tasty and healthy cracker.

    I make your spicy red lentil spread frequently and I’m excited to try the ones in this post. Thank you for these and thank you in advance for answering my cracker question.


    • Laura07/02/2017 - 7:36 pm

      Hi Erin!
      The other vegetable is indeed carrots–just fancy rainbow coloured ones ;) And the crackers here are Luke’s Garden Vegetable crackers. They are really good, but I’ve stopped buying them because I realized that they have palm oil in them. Now I stick to the Harvest Stone brand crackers.

      • Erin08/02/2017 - 7:43 am

        Thank you, Laura! Excited to try Harvest Stone.
        I’m not sure how I’ve missed them in our local stores. When I read your reply I just assumed they weren’t available near me — when I looked up “where to buy” on their website I was prepared to order them on line but apparently they’re all around me locally.
        I blame my children for distracting me while grocery shopping. ; )ReplyCancel

  • […] Vegan Pate Board […]ReplyCancel

  • Sharron13/10/2017 - 1:30 am

    This looks amazing! I was wondering if any of the dips are suitable to freeze? Thank youReplyCancel

    • Laura13/10/2017 - 11:37 am

      I’ve actually never frozen a dip before! Just from my quick googling: I think if you put any of these dips into a airtight container with at least an inch of space at the top, you should be fine to freeze and thaw in the fridge as you need. The only one I’m worried about is the cashew beet “cheese” one. The high quantity of nuts might make for a weird texture after defrosting.

  • Jo18/12/2017 - 10:02 am

    These are wonderful! To the mushroom dip Ive added a few soaked porcinnini mushrooms with the rest, a bit less balsamic and a little of the porcinni juice. So rich! And the butternut pate – well, I used our own homegrown, what more can I say. Wonderful taste and texture. I’m putting slightly less beet in with the cashews 2nd time around – though the cashew taste comes through good, I want a slightly gentler pink (!) Thankyou so much for getting me excited about cooking again!ReplyCancel