Toasted Coconut Milk Tea from "One Part Plant"pin it! View full post »

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  • Donna19/02/2017 - 10:28 am

    Your serving size is 3 cups but in the recipe you call for 3 cups water and 3 cups milk making 6 cups liquid…is that correct. Thanks…love you blogReplyCancel

    • Laura19/02/2017 - 1:38 pm

      No, that’s definitely an error on my part. Thanks for catching that, Donna!

  • Jessica19/02/2017 - 7:25 pm

    Thanks so much!
    Can’t wait to try it with coconut milk.ReplyCancel

  • What a fantastic interview. I can’t wait to check out One Part Plant- and this milk tea. This looks killer.ReplyCancel

  • […] 1. Toasted Coconut Milk Tea from the OPP Cookbook via The First Mess  2. Roasted Potato, Corn, And Leek Chowder from OPP Cookbook via Domesticate Me 3. Tahini Ball Balls from OPP Cookbook via Wldrnessa  4. Double Chocolate Cupcakes With Salty Chia Pudding from OPP Cookbook via Epicurious   5. Pesto Stuffed Mushrooms from YumUniverse 6. Brussels Sprout Slaw With Coconut Bacon from Minimalist Baker  7. One Pot Creamy Tomato Basil Lentil Pasta from Tedi Sarah  […]ReplyCancel

  • Sarah | Well and Full20/02/2017 - 6:41 pm

    I LOVE the idea of combining the flavors of toasted coconut and black tea… they sound like they would go so well together! I also really enjoyed reading this interview with Jess… things to keep in mind when I write my own cookbook ;)ReplyCancel

  • Jessie Snyder20/02/2017 - 6:41 pm

    I love loved the Q&A! So excited to order this book – thank you to you two girls for sharing, adore you both – xxReplyCancel

  • Jan20/02/2017 - 7:32 pm

    With all that liquid, the tea would be very ‘weak’…I would increase the number of tea bags used…the toasty coconut milk sounds yummy though!ReplyCancel

  • Natalia22/02/2017 - 8:15 am

    Loved this post so much! Thank you, can’t wait to get my hands on this and also your book, too, Laura!ReplyCancel

  • Julia23/02/2017 - 7:06 am

    I really enjoyed reading the interview and I am now eager to get my hands on Jessicas book! I wasn´t so sure about weather to get it or not, but now I am convinced :) Also that toasted coconut milk sounds fabulous, wilk make it asap! And I think you chose great questions!ReplyCancel

  • Dominique26/02/2017 - 12:05 pm

    Do you use fresh coconut to toast or just buy unsweetened shredded coconut? I’m assuming you can use either, just curious! It didn’t mention this on Heidi’s website either.ReplyCancel

    • Laura27/02/2017 - 11:49 am

      I use unsweetened shredded coconut–the kind you can buy in the baking aisle of a grocery store.

  • Evan26/02/2017 - 3:49 pm

    Made the coconut milk (in preparation for the tea) and it’s so delicious on it’s own, I’m looking forward to all the ways I can use it. Anybody have a clever use for the leftover coconut pulp?ReplyCancel

  • Katie McFarlane01/03/2017 - 10:14 am

    Toasted coconut milk and black tea?! What a dreamy combination. I can’t wait to try this!

  • Nina Olsson - Nourish Atelier03/03/2017 - 6:13 pm

    This was such a lovely read, and I had to smile about “the tired of eating cookbook food” feeling, It was pizza for me too. :D, I look forward to be inspired by both yours and Jessicas book, will be great with new ideas and flavours to try. Happy weekend Laura.ReplyCancel

  • […] Fig, Mushroom + Herbed Cashew Cheese Pizza from The Floured Kitchen 2. Peppermint Honey Cups from OPP Cookbook via Cookie + Kate 3. Easy Sweet Potato + Black […]ReplyCancel

  • […]  Chunky Crunchy Granola  from Jessica Murnane (me) via Lenny  2. Spicy White Pizza With Broccoli Rabe + Truffle Cream from The First Mess  3. […]ReplyCancel

  • […]  Chocolate-Dipped Coconut Macaroons  2. Spicy Peanut + Coconut Curry Bowls  3. Almost Raw Coconut Pecan Bars  […]ReplyCancel

  • […]  Raspberry Habanero Hempeh Salad With Creamy Ranch  2. Corn-Free Baked Tortilla Chips  3. Creamy Roasted Poblano & Sweet Corn […]ReplyCancel

  • […] Cauliflower Salad w/ Black Rice and Miso Pear Dressing   from Happy Hearted Kitchen 2. Butter Pecan Cookies from Faring Well  3. Creamy Beet Soup w/ Coconut Ginger and […]ReplyCancel

  • […]  Poutine Bowl w/ Miso Gravy + Green Onions  from Spice and Sprout 2. Moroccan Harvest Salad  from Faring Well  3. Thin Pancakes w/ Chocolate […]ReplyCancel

  • […] Raw Raspberry Fudge Pops from Oh Lady Cakes 4. Poke-Inspired Beet Bowl from My New Roots 5. Green Power Pizza with Chickpea Crust from Fitness Blender 6. Berry-licious Breakfast Sauce […]ReplyCancel

  • […] My New Roots 4. Oat Milk Ice Cream with Grilled Peaches and Honey from Happy Hearted Kitchen 5. Chickpea Crepes with Smashed Avocado and Arugula from What’s Cooking Good Looking 6. […]ReplyCancel

  • […] Sauce from The Green Life 4. Almond + Coconut Granola Bars  from Cookie and Kate 5. Roasted Beets with Creamy Romesco + Wild Rice from Snixy Kitchen 6. Nicoise Salad from […]ReplyCancel

  • […] Spicy Mint Chutney from My New Roots 4. Gluten-Free Carrot Cake  from Vanelja 5. Avocado, Snap Pea + Radish Lettuce Wraps with Jalapeño Mint Yogurt from What’s […]ReplyCancel

  • […] Tartare from Love and Lemons 4. Gluten-Free Strawberry Cobbler  from Golubka Kitchen 5. Asparagus Risotto from Vibrant Plate 6. Chilled Cream of Basil Soup with a Corn + Cucumber […]ReplyCancel

  • […] Nutrition Stripped 4. Almond Butter Strawberry Jam Swirl Smoothie  from Blissful Basil 5. Deviled Avocados from Food 52 6. Chickpea Frittata with Purple Potatoes + Thai Basil […]ReplyCancel

  • […] a Savory Scone from Faring Well 4. Mango White Bean Smoothie  from Some the Wiser 5. Potato Lentil Tomato Bake from Monkey and Me Kitchen Adventures 6. Chocolate Pistachio […]ReplyCancel

Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream - The First Messpin it!

This post is sponsored by Andy Boy Broccoli Rabe.

Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream - The First Messpin it!View full post »

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  • Sandra Lea15/02/2017 - 7:18 am

    Do you have a favorite pizza dough recipe you can share?ReplyCancel

  • Julia @ HappyFoods Tube15/02/2017 - 7:49 am

    I am literally salivating here! The sauce sounds very interesting and can’t wait to try it!Love your photos!ReplyCancel

  • Karlie15/02/2017 - 8:12 am

    Um yes to pizza ! And what a genius white sauce recipe. sticking this one in my back pocket for future pizza nights xxReplyCancel

  • Abby @ Heart of a Baker15/02/2017 - 10:56 am

    Pizza 4 LYFE. People are always so impressed when I make it, but literally it’s just dough, toppings and baking it, so easy! I mean, I’ll take it if they think I’m fancy :) Totally trying this white sauce on our next pizza! xoReplyCancel

  • Lee | LifeNaturalee15/02/2017 - 11:13 am

    Oh Laura, this looks beautiful :) Pizza is also a favorite in our household, and we made yesterday for Valentines just the two of us. There is nothing like homemade pizza! The parchment paper is something I’ve been doing for a while now and it does help with the flour mess!I will start to cut it like you suggested to avoid the burn (and save on the parchment paper!) Thank you for sharing this lovely recipe!ReplyCancel

    • Laura15/02/2017 - 12:32 pm

      We did pizza for Valentine’s day too! Thanks so much, Lee.

  • christine desroches15/02/2017 - 11:37 am

    This pizza sounds delicious :) I love broccoli rabe on cauli pizza but this sounds much more fancy, especially with that sauce. Your event also sounds so dreamy!ReplyCancel

  • Kris15/02/2017 - 11:41 am

    Recipe looks fantastic– nothing better than pizza!! Love Andy Boy Romaine — will have to give their rabe a try! Your kitch pics are always great — quick question: where did you get your dough board?ReplyCancel

    • Laura15/02/2017 - 12:36 pm

      The dough board is a large cutting board by Zwilling J.A. Henckels! It’s the best cutting board/all purpose board I’ve ever had :)

  • valentina | The Blue Bride15/02/2017 - 12:04 pm

    Omg, I used to love white pizza when I was an omnivore and I miss it so much. Usually white vegan sauces are cashew or coconut based, making them too fat for my liking, but this one, with white beans and truffle oil, is just perfection. Thanks so much for sharing!ReplyCancel

  • Laurie15/02/2017 - 12:21 pm

    I was expecting to see a pizza crust recipe too. Was is the crust recipe you used with this? It looks yummy!ReplyCancel

  • Sarah | Well and Full15/02/2017 - 12:26 pm

    YES to pizza, always!! This pizza looks like the meal of my dreams, especially with that truffled cream sauce… YUM!!ReplyCancel

  • Jen @ sweetgreenkitchen.com15/02/2017 - 12:58 pm

    You had me at truffle cream and then you upped the ante with 3 of my favorite veggies (well to be honest, most veggies are my favorite!) broccoli rabe, shitakes and sun dried tomatoes. Your pictures are also so gorgeous, I wish I could just reach through my computer screen and pick up a slice of this right now! But, I do have to say I am most excited and intrigued by your sauce. I’ve been making a lot of cashew cream sauces lately so the white beans will be a nice switch up to my usual. Thanks for the inspiration and yumminess!ReplyCancel

  • Anna15/02/2017 - 12:59 pm

    Haha! I too have SO much anxiety around pizza peel/stone transfer. This may just solve my problems! Thanks for the genius tip. Also, um, this recipe…major yum.ReplyCancel

  • Shauna @ Linden and Lavender15/02/2017 - 1:05 pm

    The truffled cream sauce really caught me attention. What a fabulous combination!ReplyCancel

  • Chelsea15/02/2017 - 4:57 pm

    This looks amazing! I have broccoli rabe in the fridge and love the idea of that white sauce :) Making ASAPReplyCancel

  • Alex16/02/2017 - 11:00 am

    This is absolutely GORGEOUS, Laura! :D

    What dough recipe did you use here?ReplyCancel

  • Sarah16/02/2017 - 4:56 pm

    This recipe is perfect! I made a few substitutions, and drizzled a honey/sambal sauce over the top, but loved the white sauce so much!ReplyCancel

  • Maya | Spice + Sprout16/02/2017 - 11:19 pm

    OMGGG I totally had the same parchment paper revelation! It made pizza night THAT much more appealing (if that’s even possible). I love this recipe, it looks amazing. Think I know what friday night is going to look like <3ReplyCancel

  • Laren16/02/2017 - 11:44 pm

    Your food just make so much sense to me, more than any other food blogger’s food. Made this tonight. It was inhaled by myself and my two meat-eating, 20-something guy friends. I have been cooking from your bonus recipes, too. The enchiladas were a HUGE hit, as was the kale pesto bowl. I can’t wait for your book to arrive. I pre-ordered it months ago. Thank you for your endless inspiration.ReplyCancel

  • […] This pizza is everything. […]ReplyCancel

  • Sherry22/02/2017 - 11:48 am

    Mmm, Laura, I love rapini on pizza or off, but thanks especially for this gorgeous sauce idea! White beans: that’s perfect, and gosh you’re clever. I’m using roasted garlic in mine. Yes, I tend these days to make a no-knead pizza dough that is very wet, so much so that there’s no point trying to transfer it between peels and stones and whatever, so parchment has been the way to go: it works a treat! Super idea to trim the edges though, so you don’t get that burnt paper thing … thx again! xoReplyCancel

  • Kristina22/02/2017 - 1:55 pm

    This will be the next thing I will prepare for my husband :)ReplyCancel

  • Cara23/02/2017 - 10:57 pm

    Laura, this is simply stunning. I am also so in love with your photography and recipes. I recon I make one of your dishes every week, thanks for all you do. CReplyCancel

  • […] almond flour and the result was good. The toppings here are mine, with a nod toward Laura at The First Mess (I cannot wait to get her cookbook!) The toppings are customizeable. As a whole, this pizza is […]ReplyCancel

  • Clare Knighton09/03/2017 - 3:55 pm

    This looks amazing! Your photography is awesome as well!!


  • […] Pizza: berbere chickpea and vegan white […]ReplyCancel

  • Jessica Janzen29/04/2017 - 1:20 am

    Where did you find truffle oil? Does it taste the same as using truffles? I haven’t used either before. But this recipes sounds amazing!ReplyCancel

  • […] Pizza might not sound fancy enough for Easter dinner (but really who’s judging here?) however this pizza look fancy af. I would bring this pizza in a heartbeat. Find the recipe on The First Mess blog, here. […]ReplyCancel

Ginger Majik Toddy - The First Messpin it!Ginger Majik Toddy - The First Messpin it!
When you come to this site, I show you who I am. Sometimes it’s only a certain mood in a photo and a notation that I’m a little tired that week. Other times, I open up a little too much to the point of self indulgence. And on the odd occasion, I get paid by a third party to write about a recipe here in a way that only I can. This site is part of a complicated web of things that you could call “a job.” But like all things that are put on the internet by a person that people can identify with and go to for questions/commentary, it’s also an extension of my worldview. I attribute my platform to my human experience first, not my ability to craft an entity with a developed sense of brand awareness, or whatever. View full post »

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  • Meredith | Pollinate Journal02/02/2017 - 9:21 pm

    Laura, thank you so much for sharing this and articulating it so beautifully. I’m not sure whether or not you know who I am, but we have shared a few exchanges on Instagram (I’ve tagged you in a handful of your recipes I’ve made over the years and shared a bunch of LA recs with you for your upcoming trip—including Elf in Echo Park, if that rings a bell!). This post resonates with me so deeply, particularly because I just wrote today about the exact same conundrum on my blog: how these spaces are political because they are personal and how impossible it is to turn away from the state of the world, even though our blogs are not “designated” for such commentary. Thank you for sharing your truth with us in this space. Hope you make it to the Bay Area during your book tour, it would be amazing to meet you! <3ReplyCancel

  • Kris02/02/2017 - 9:54 pm

    Beautiful post! We’re all human and it’s why I enjoy your site — your humanity (and recipes too!) Advocating for better things — whether it’s an idea or outlook — is so essential for understanding each other. When you open yourself, you encourage others to as well and with these open minds and hearts the world can only be (and get better). My question is: how can people not acknowledge the current state of the world? How can we turn a blind eye? The answer is we can’t but it takes courage be a voice. Thank you Laura for being a voice here! (ps I hope you enjoy your trip to LA!)ReplyCancel

  • Christina02/02/2017 - 10:10 pm

    You made Bantha milk!
    As for the other, the people who are most likely to complain about it are those who refuse to believe there is anything to be upset about or those who don’t want to acknowledge it. Either way, too bad, it’s real and needs to be discussed.ReplyCancel

    • Abby11/02/2017 - 8:12 pm

      Bantha milk! That’s exactly what I thought when I saw it too! Awesome ReplyCancel

  • Shannon02/02/2017 - 10:24 pm

    Hi Laura,
    Thank you so much for this post! It feels so honest and comes from such a humble and beautiful place. I’m glad you feel as though you can talk about things without having to hide behind a facade, not only for your sake, but for me as a reader it helps to break through the distance of being online and not in person. You’re not just someone who posts recipes online. You are a complex human being with a story and opinions, and it is touching as a reader to be let in on your thoughts. Thanks again.ReplyCancel

  • Teri Giese03/02/2017 - 2:43 am

    Being a crazy old foodie lady,that reads at LEAST 500 blogs DAILY;(is my hobby,lol).My faves are always the REAL people.My life can be totally screwed at times,and I am 55 years old,share way too much,( as nothing really embarrasses me).As well as,having gained a shitload of wisdom,(oops);in my years.So,real is always best,and politics,religion,etc.are not taboo to me.Love to chat about such “WRONG”,topics with cool people over a good meal and a grand glass of wine.!!BRING IT!!ReplyCancel

  • Literally food for thought. Beautifully written. I still (want to) believe that even in hateful times, people will be brought together to stand up for their rights and the right of their fellow residents. We should not give up.ReplyCancel

  • Rosie03/02/2017 - 4:35 am

    I think it need to be said Laura, and readers who are true readers (and not just searching for follows or likes in return) will stick with you. Personally, it was nice to see a post written in a different tone. That’s why people read blogs and keep coming back – because they’re unique. Don’t change what you’re doing. The haters will hate, and nothing will annoy them more than showing love in return :)ReplyCancel

  • Sarah03/02/2017 - 5:29 am

    Thank you for your post. It is strong and fair and necessary to hear in times like these.ReplyCancel

  • Pat03/02/2017 - 7:13 am

    I applaud your heartfelt and honest post. We can’t compartmentalize our lives or ourselves into tidy little boxes. We’re all a part of the world that surrounds us and need to stand for our beliefs.ReplyCancel

  • MiaSoFLUSA03/02/2017 - 7:21 am

    So beautifully stated… I appreciate youReplyCancel

  • Shannon03/02/2017 - 7:40 am

    Yasss! Food, of all things, is very political. Thank you for your whip smart words as usual.ReplyCancel

  • beverley03/02/2017 - 7:50 am

    Beautifully expressed.ReplyCancel

  • Betsy03/02/2017 - 8:22 am

    You’re work, recipes, instagram and blog have always intimated a thoughtful and inclusive worldview. That underlying tone maybe why I’ve always been so drawn to your work, but it was wonderful to see it expressed here this morning. We need voices like yours now more than ever. Beautiful post.ReplyCancel

  • nina03/02/2017 - 8:22 am

    I read many blogs (still!) and rarely take the time to comment anymore. However, your eloquent words and insight are worth commenting on. Thanks for expressing exactly what I am feeling right now. As a teacher in a middle school, it is hard to keep my opinions to myself. But as an art teacher with a very impressionable group of 7th graders, I can speak through the art that I put up in my room (Penelope Dallaghan’s wonderful flags of inclusion PDF art that she sells in her Etsy shop) and a fantastic poster that I hope to hang from pickwickindependent press. I can also speak through my actions and try my best to show the kindness and compassion that “not my president” is showing.

    PS pre-ordered your cookbook and CANNOT wait to get it! :)ReplyCancel

  • Anja03/02/2017 - 8:36 am

    I love this post. You write beautifully. Thank you for sharing.ReplyCancel

  • Felice Shays03/02/2017 - 8:59 am

    When the hate the fear the repition of history st our doorstep doesn’t knock me off my feet, leaving me gasping for air, I’m on those feet, in the street and working working.
    Thank you for goodness in my belly and oxygen in my lungs.ReplyCancel

  • Abby03/02/2017 - 9:39 am

    Very well said!ReplyCancel

  • Sara @ Cake Over Steak03/02/2017 - 9:44 am

    Thank you for writing this. I couldn’t agree more.ReplyCancel

  • Abby @ Heart of a Baker03/02/2017 - 9:52 am

    I couldn’t agree with you more. I understand the whole ‘stick to xyz’ argument, but if we have a platform and a space to use, why not use it? It’s easy to ignore what is happening in the world, but harder to acknowledge it and face the feelings that are bubbling to the surface. I adore the way you wrote about this and brough it to the forefront, as I wrote one small paragraph and then feared the ‘get over it’ comments (that thankfully never came). Hugs and love to you friend. xoReplyCancel

  • M Lee03/02/2017 - 9:55 am

    Dear Laura, Thank you so much for this post and for your articulate words. Always kind and graceful* Wish you a great day and Love from PortugalReplyCancel

  • Julie03/02/2017 - 10:02 am

    Beautiful post! Thank you!ReplyCancel

  • Meg | Meg is Well03/02/2017 - 10:08 am

    Thank you so much for sharing. It’s so complicated sometimes participating in a job where an “image” is some (or large) part of your success. I hate that I sometimes question letting my personal world view into recipes and images but in the end the answer is simple and no truer words have been spoken as to “go on in silence for the sake of some kind of image seemed like a particularly chilling form of complacency.” Thanks for reminding me to just be myself and meet that garbage directly.ReplyCancel

  • Dot the Photog03/02/2017 - 10:11 am

    This is a wonderful piece…normally, (sorry) I skim through your post to get to the recipe, but this one stopped me in my tracks and I gave it not just one, but two, rereads. The privilege piece is what keeps coming up for me…I’m not wealthy, by any means, but I’m a retired educator, safe and secure in my little home in the woods and can’t imagine the fear that lives in the hearts and minds of those being targeted by this new administration. Thank you for articulating that better than I ever could…and keep these yummy recipes coming. :) xoReplyCancel

  • deb03/02/2017 - 10:25 am

    Well said!
    …and I love your blog and the recipes rock :)ReplyCancel

  • Beccy03/02/2017 - 10:52 am

    Thank you for sharing this. If I remember correctly, you live right across the lake from me (I live in Buffalo). As a NY state resident I’m pretty protected from a lot of the BS that is happening, but as an LGBTQI member, a woman, a science graduate student, and a human dating an immigrant from a muslim-majority country, I am f-ing terrified.ReplyCancel

  • Leslie03/02/2017 - 11:19 am

    Brava! I have not commented here before, although I enjoy this site and your Instagram pictures quite a bit. It has become harder and harder in the past few months to enjoy blogs that stick strictly to topic, ignoring the obvious elephant in the room. I am very glad that you have stated your views and encourage you to continue – you have a strong, clear voice that needs to be heard in times like these.ReplyCancel

  • Everything is political. Everything. There’s no escaping from that, and their shouldn’t be. Politics, both global and local, influence everything from the price of avocados to if our “organic” food is actually organic to how we get our coffee to what cuisines are elevated (French, Japanese, etc.) and which are relegated to fast food status (Mexican, Chinese, etc.). And it always has been that way. I understand there are people whose impulse is to want a place away from politics, but if such a place exists (and I don’t think it does), food is not that place. Thank you for speaking out so kindly and eloquently about speaking out.

    Also, never heard of blue milk before but OMG that color.ReplyCancel

  • Kris03/02/2017 - 11:25 am

    Thanks for writing this, Laura. You’re absolutely right that now is not the time for complacency. Silence contributes to the hateful rhetoric and action in the world, so I admire your courage.ReplyCancel

  • Sarah | Well and Full03/02/2017 - 11:25 am

    THANK YOU for speaking out Laura. I saw recently that Emily of This Rawsome Vegan Life had posted a political article on her Facebook page and the comments were just horrible. I thought vegans were supposed to be compassionate…? But there was virtually NO compassion for our current political situation or for Emily herself. Seeing that backlash was so disheartening. But after reading this post and the comments here, I feel like my hope is renewed. Again – THANK YOU for using your voice. You’re absolutely right – this moment is too critical. Sending so many hugs <3ReplyCancel

  • Maria03/02/2017 - 11:29 am

    Now more than ever I look to the blogs I read to acknowledge what’s going on in the world. The blogs that go about business as usual without mentioning the crisis going on right now loses a lot of my respect. I understand the notion that some people want to protect their readership by not making waves and staying neutral – but now is not the time to be silent. As Desmond Tutu said, “If you are neutral in situations of injustice, you have chosen the side of the oppressor.”
    Thank you for being human and standing up for what’s right.

    Maria AnneReplyCancel

  • Nicolette03/02/2017 - 1:29 pm

    Well put.ReplyCancel

  • Sarah | One Window Kitchen03/02/2017 - 1:35 pm

    Laura, thank you for this beautiful post. Politics are important, and I appreciate that you use your platform openly and honestly. That said, I don’t even think you’re being political, because what’s going on right now is– quite objectively– pure craziness. And it’s on almost everyone’s minds. I too am so beyond sick of hearing excuses for racism, sexism, xenophobia, homophobia, etc, and of the complete disregard of facts. I wish I could say that I don’t harbor hatred or fear in my heart, but I can’t tell you how many times a day I scream “I f***ing hate [you know who]!” and cry and clench my fists and teeth. We can’t ignore it. It’s there and it’s big. Cheers to putting out truth and good vibes and one gorgeous looking drink. <3ReplyCancel

  • Ashley03/02/2017 - 1:41 pm

    I believe it is important that–at the same time that we give no passes to hatred or bigotry, that we do not meet garbage halfway–we also recognize that those who are bigoted, those who hate, have been shaped by their experiences, just as those who live their lives through compassion and grace have been shaped by their experiences. The truest act of compassion is to extend it even to those who utterly lack compassion themselves. Often, those are the ones who need it most.

    Stay sparkly, and spread that shine.ReplyCancel

  • Michelle Geil03/02/2017 - 1:48 pm

    Thank you, Laura. Like all the other lovely posts in support of you and your worldview, I completely agree that this is a time for standing up, speaking our truth, and being kind to one another. And that includes not staying silent when actions that we know to be wrong are being taken. We are creating a better world every day with our voices, or words, and our actions of light and love. Speaking of love, this blue drink is gorgeous, I can’t wait to try it (-:ReplyCancel

  • Shauna @ Linden and Lavender03/02/2017 - 3:19 pm

    A well-written and thoughtful post, Laura. Thank you for going out-on-a-limb to express our controversial times. I imagine that you may have been hesitant at first to post it on social media but I think your actions are so important and very much appreciated. It is important to create constructive conversation. Have a wonderful weekend, ShaunaReplyCancel

  • Erika Jackson03/02/2017 - 3:54 pm

    Yes, absolutely yes! Thank you for your bravery. As the lovely Dr. Martin Luther King said “All of us are on trial in this troubled hour”ReplyCancel

  • jaime03/02/2017 - 5:02 pm

    you have so pureply articulated something that really needed to be heard. you’re really good at that, yaknow. love and light to you.ReplyCancel

  • Marie03/02/2017 - 5:08 pm

    I noticed how a lot of the blogs I follow feel the need to justify their decision to mention politics on their blog. Personally, I don’t have any kind of problem with any type of blog talking about politics. Seconf, it’s your blog, do as you wish.ReplyCancel

  • Dianne03/02/2017 - 5:16 pm

    Beautifully said. Food IS polictical – especailly when some live in a world of none and some plenty.ReplyCancel

  • Heidi03/02/2017 - 7:52 pm

    Well said, thank you. :)ReplyCancel

  • Tori03/02/2017 - 7:55 pm

    Wow. These sentences summarize what’s happening in parts of the western world right now so succinctly and perfectly. “When people of privilege fear for their rights merely because those same rights are granted to someone else, division ushers itself in without even the flimsiest of barriers. That protective mindset, one of “other”ness, has become difficult to sidestep.” Thank you for sharing your beautiful writing and your heart with us.ReplyCancel

  • Catherine03/02/2017 - 10:10 pm

    I appreciate this post so much – thank you. I agree that it’s extremely difficult to see ALL the damage that is being done on a daily basis. And that those who thrive on hate are feeling so empowered. It does make me feel a little better to know there are others out there who live with kindness and compassion. I have to believe we are more alike than different, but the current divisive tone, full of “alternative facts” (that that’s even a thing!?!) and based on greed and fear, makes it quite difficult. Your writing (and the comments from other readers) is a welcome respite.ReplyCancel

  • Suzan03/02/2017 - 11:18 pm

    Thank you Laura! Your words are necessary and appreciated. Every blog/media post that I read promoting human decency shows me that there is still some hope. These days when I visit a blog that doesn’t allude to current events, I often wonder if perhaps its because the blogger doesn’t think things are that bad after all, which is a very depressing thought.ReplyCancel

  • Lynn04/02/2017 - 2:06 am

    ❤️❤️❤️ So beautifully put.ReplyCancel

  • Maya | Spice + Sprout04/02/2017 - 11:36 am

    Thank you for this, Laura. I really feel like anyone with a platform has an obligation to speak out, especially if they are in a position of privilege. I think it is so so important, and you articulated everything so well. Lots of love and hugs <3ReplyCancel

  • Nancy04/02/2017 - 1:00 pm

    Laura-After reading your post and some of the comments I have to say (as other readers expressed too) that it’s refreshing to know that the unease that we are all feeling is communal. We are not alone in hoping that fairness, integrity, and inclusiveness will return to our normal way of being. I agree, it’s not a time to be silent and complacency almost feels criminal right now. Thank you for your wonderful blog, your delicious recipes, and for your views. Love and Light to All!ReplyCancel

  • SARAH04/02/2017 - 2:25 pm

    Thank you.ReplyCancel

  • Caroline04/02/2017 - 3:40 pm

    Never apologize for being political; in fact, unfortunately, “we” have still not raised our voice loud & strong enough. Coming from a country that has caused a catastrophy remaining silent (Germany) and a family that das been defeated by this silence (Jewish), I applaud each and every one who uses their personal platform to stand up and shout out “It’s enough”. I myself make a living talking about food and all I want to do is huddle in my kitchen with my family and hide behind brownies. But we cannot, for how am I going to explain to my son that I kept quiet while my core values were under deadly attack? We have to stand our ground, head up high, so that one day we can go back to the comfort of cooking – knowing that wise and kind women and men (and all inbetween) take care of the politics beyond our backyard.ReplyCancel

  • Carolyn04/02/2017 - 3:42 pm

    Dear Laura,
    Thank you for posting your thoughts and showing and sharing your heart in this crazy moment. I feel like it’s so essential right now to say where we stand and to stand firmly in the name of love, unity and all that’s good in the world. I love reading your blog and your recipes have brought me a lot of happiness (especially the chamomile/lavender drink you posted recently!). Thank you thank you thank you!

  • Such a wonderful post! I think it’s so important to use your voice when it really is so critical–so thank you for being brave enough to share your opinion and your worldview, even if it does make you vulnerable to criticism. Also, this toddy is just glorious. I love Blue Majik, it really is stunning. xxReplyCancel

  • Lacey05/02/2017 - 9:28 am
  • Gustavo Woltmann05/02/2017 - 3:25 pm

    It is a beautiful post. Thank you so much for sharing.

    – Gustavo WoltmannReplyCancel

  • Becky Roztocil06/02/2017 - 9:51 am

    I’ve never left a comment before, although I do so enjoy reading your thoughts. You have a lovely way with words and self-expression. This post was perfect. I am so weary of unkindness, and you expressed everything that is in my heart. Thank you.ReplyCancel

  • christine06/02/2017 - 7:54 pm

    Thank for you this. You’ve articulated this so well and I really appreciate you and the space, thoughts, and content you create here xoReplyCancel

  • Connie06/02/2017 - 8:08 pm

    Speaking for myself, the ONLY good thing to come out of all of this is the feeling of connection I now have with so many good people, you among them. And, by the way, I am using your “Instant Calm Latte” with lavender to calm me on those evenings when it feels tough to get to that calm place, so thank you!ReplyCancel

  • Brittany07/02/2017 - 5:08 pm

    Eloquently written. :) Thank you.ReplyCancel

  • […] Laura’s post really resonated with me. (Psst. You can also pre-order her book here.) […]ReplyCancel

  • Alex12/02/2017 - 11:39 am

    Beautifully said, and kudos to you for going on out a limb and speaking out for your beliefs <3ReplyCancel

  • Dear Laura,
    I don’t know why I’m only reading this now, but I just wanted to say that your voice is beautiful and necessary, and that this is one eloquently written and highly appreciated post. There is not a single blog I read solely for the recipes or pretty photos. The person behind it is always at the center, and I’m happy to have seen so many positive and powerful people emerge over the past couple of weeks. Thank you for being a part of that. xReplyCancel

  • Elissa |PoorMansFeast.com16/03/2017 - 7:24 am

    Brava. BRAVA. Thank you.ReplyCancel

  • Pia16/03/2017 - 7:33 am

    Yes. Yes. Yes. On every level. It’s honestly hard for words to express just how much I appreciate this about you; the fact that you refuse to conform, to hold back, to censor yourself merely for the sake of pleasing others, and instead choose to speak up, be real, and stand for what matters or should matter. So thank you for using your voice with purpose as well as the aim of increasing people’s awareness and making them stop to THINK and reevaluate their values.
    And finally, on a lighter note, let me just add how crazily cool I think the color of this potion is -incredible!
    Rock on xReplyCancel

  • Emily von Euw16/03/2017 - 8:14 am


  • Andrea16/03/2017 - 8:32 am

    Thank you! Wonderfully expressed! I’ve read something recently that stated it in another way – “When bigotry and racism become another word for patriotism, humanity is lost.”ReplyCancel

  • Robyn Field16/03/2017 - 8:57 am

    Yes! Amen to all that you said.ReplyCancel

  • Ruthy16/03/2017 - 9:00 am

    YES YES YES. Thanks so much for sharing. And being you. So beautifully put :) (and uber pretty drink!) xoReplyCancel

  • Theron16/03/2017 - 9:16 am

    Beautifully said!ReplyCancel

  • Julia Reed16/03/2017 - 11:09 am

    Oh so tastefully exquisite! You have so pressed my reset buttons, wanting to turn a blind eye, thinking understanding garbage might help! I thank you from the bottom of my heart.Blessings, light, love and . . . least we forget . . .
    Toddy TimeReplyCancel

  • michelle geil16/03/2017 - 2:00 pm

    You said it, sister! Thank you for sharing your wisdom and integrity. Have a beautiful day.ReplyCancel

  • mer16/03/2017 - 5:38 pm

    Adding my voice to the choruses of “thank you, yes this is important and beautifully expressed”. I feel a great sadness that we are in a time when hate and meanness has become an accepted and openly expressed way of thinking/speaking/acting. It was actually a very beneficial experience to read your blog post, read the loving and supportive comments and to spend time in the vibration of other like-minded and like-hearted souls. So thank you for your post today and thank you to everyone who commented. We must keep our voices of love and acceptance speaking out against the hatred. I admit to feeling a bit lost and overwhelmed with not knowing how to stop the tide of anger that seems to be sweeping the world. As someone who visibly fits the profile of ‘privilege’, I feel an especially strong need to raise my voice and let it be known that fear and hatred are not the way to feel safe. And, as a Canadian, I feel like I need to be doing everything I can to support living with love and acceptance, because the same bigotry that is sweeping other countries is also simmering in many Canadians. We are not immune. THe other day, I saw an instagram post of a sign in a fabric store window. It read “we welcome all races,all religions, all countries of origin,all sexual orientations, all genders. We stand with you, you are safe here”. I wish I had a store so I could put that sign in the window! But ideally, I wish we lived in a world where such a sign was not needed.ReplyCancel

  • jen@sweetgreenkitchen16/03/2017 - 6:52 pm

    Well said. I wish everything I read online would be filled with as much compassion, kindness and openness. Thank you for sharing and expressing what needs to be said more and more.

    I’ll have to research that last ingredient, never even heard of tocotrienols before, excited to learn something new!ReplyCancel

Citrus Brussels Sprouts Slaw with Crispy Rice Paper "Bacon" Bits & Almond "Parm" - The First Messpin it!Citrus Brussels Sprouts Slaw with Crispy Rice Paper "Bacon" Bits & Almond "Parm" - The First Messpin it!View full post »

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  • Sandra Lea19/01/2017 - 7:26 am

    I feel the same way as you about seitan, I don’t eat meat because I don’t like meat, I certainly don’t want to eat something that reminds me of it. This recipe looks interesting, I love brussels sprouts so will definitely try this.ReplyCancel

  • Karlie19/01/2017 - 8:12 am

    Your creativity is off the charts. I can’t wake to make this for my man he will LOVE it. also having those toppings in the fridge will make great staples for all my bowl meals xoReplyCancel

  • Katy Craig19/01/2017 - 9:13 am

    This looks delicious! Brussel sprouts are my favourite vegetable at the moment. I was just wondering why you keep sliced almonds in the freezer? Do they keep better that way? I love your blog :) xReplyCancel

  • Maya | Spice + Sprout19/01/2017 - 10:21 am

    Ohh, never heard of the rice wrap bacon method, but it looks so good! Not usually up for the fake meat stuff, but when it is all homemade out of real foods then why not! :DReplyCancel

  • Jessica Murnane19/01/2017 - 12:35 pm

    You’re a freak of nature with these ideas and AMAZE ME. Cannot wait for your book.ReplyCancel

  • Sarah | Well and Full19/01/2017 - 1:22 pm

    Oohhhh rice paper bacon!! I need to try this stuff. Although I AM pretty devoted to my coconut bacon ;)ReplyCancel

  • Jessie Snyder19/01/2017 - 2:25 pm

    I have NEVER heard of this and think you are so genius for creating it, Laura. Despite it’s Pinterest origins (what isn’t on there, honestly). I’m totally with you on the seitan and texture thing (not a fan). Hope you’re taking some r&r time this week and getting stoked for CA next month – I cannot wait! <3ReplyCancel

  • Abby @ Heart of a Baker20/01/2017 - 12:38 pm

    This girl, is GENIUS! Also, that parm and that slaw makes for one of the best looking salads I’ve seen this winter :)ReplyCancel

  • Alex23/01/2017 - 2:13 pm

    My go-to faux bacon is roasted shiitakes but this rice paper idea is veeeery intriguing (but then again everything spiced with smoked paprika is #bae).

    This looks delicious!ReplyCancel

  • Lindsey24/01/2017 - 11:33 pm

    This salad was AMAZING!!! I added some chopped apple, which gave it a nice sweet-salty vibe. My one issue is that I had to cook the rice paper for close to 20 minutes and even then some parts were still chewy – maybe i wet the paper too much?ReplyCancel

  • […] 99% of the time), so I am always looking for great gluten-free /vegan dishes! I love this one for Citrus Brussels Sprouts slaw with rice paper “bacon” and almond “parm.” I promised her that while we are eating Beef Stew that she could enjoy this and more of the Crispy […]ReplyCancel

  • Lauren Felts30/01/2017 - 8:36 pm

    Just made this tonight and it was amazing! Added some roasted butternut squash, chopped apple and quinoa to make it a full meal. Just a note about the bacon bits, definitely check them around 5 minutes because I went the full 10 the first time and burnt them to a crisp. Must be my oven but the second batch were done around 7 minutes. Thanks for another great recipe!!!ReplyCancel

  • Donna31/01/2017 - 9:20 am

    It looks tasty and colorful :)ReplyCancel

  • Paige04/02/2017 - 7:21 am

    Wow is this good! Wouldn’t change a thing. And, the “parm” is great on some simply steamed broccoli.

    I love your blog! Never a disappointment.ReplyCancel

  • Gustavo Woltmann05/02/2017 - 3:28 pm

    I love Brussels sprouts. Thank you for sharing. I definitely give it a try.

    – Gustavo WoltmannReplyCancel

  • Katie09/02/2017 - 7:42 pm

    I love your post. It is a wonderful representation of what you do. I also enjoyed reading about how to make “bacon bits” out of rice paper. That is a very inventive way to incorporate a meaty flavor without actually including a protein.ReplyCancel

  • Shilpa Malhotra12/07/2017 - 8:07 am

    Oh my! Hubby would love this! Pinning now! Thanks for sharing!!ReplyCancel

vegan double chocolate hazelnut espresso shake from "Blissful Basil"pin it!pin it!
Hey 👋! Sending out my calmest and warmest ways of being on this grey Sunday. I’m spending most of this weekend working while my man fixes up some things around the house, but that’s about it for us. I think we might be squeezing in a movie night and a trip to the gym if we’re lucky ;)  We’re getting our downstairs measured for new floors next week and all of my excitement is focused on that, nerdy as it sounds. When we moved into the house, we kind of clambered to get furniture into our living and dining area. Now that we have the space and time, we’re doing a more mindful/permanent refresh. Greige oak-y floors, cozier couch, lovingly distressed and chipped white dining room table, new shelving, and antique brass/indigo/blush everywhere essentially.

While I dream about all of that, I’ve been putting a great new book to work in my kitchen. Ashley Melillo’s Blissful Basil, like her blog of the same name, has a special way of making you happy just by looking at it. One of the things that I love about my job is that I get to be on the receiving end of new cookbook promotions. Ashley’s sincerity and want for a better world through food rings so true in this book. It’s a surprisingly rare thing! I feel connected to her worldview just by reading and working through the pages. View full post »

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  • Pia15/01/2017 - 7:19 am

    I know HAPPY HOUR made its return last week, but I’m just glad it’s finally back! The weekend links you share with us are always so varied and I always end up checking out at the very least one of them. That is rarely the case though, as I generally click through to pretty much all of them. So, THANK YOU :) and Happy Sunday, dear xxReplyCancel

  • Smadar15/01/2017 - 10:42 am

    YUM. Can’t wait to make this.

    Great links, as always!

    Feel free to share pictures of your house with us ;) if it’s styled anywhere near as beautifully as your food shots… we’re in for a treat.ReplyCancel

  • Mer15/01/2017 - 9:25 pm

    Hi Laura,
    Thank you for linking us to Emma’s post about the plum cakes and her feelings about being a food blogger. It really touched my heart! As a reader and avid fan of the handful of beautiful food blogs that I follow, I am always so inspired and joyous about the recipes and writing I read . I had never thought about how it could feel very differently for the creator/writer on the other side. I want to take this opportunity to apologize to you for never posting and sharing my enthusiasm for your amazing work. As of today, that changes and I will remember to share my excitement and appreciation. Please know that your recipes inspire me and my family have had so many delicious and nourishing meals because of The First Mess. As well, you have introduced me to other cookbooks and writers through you generous reviews/sharing of the work of your peers, Thank you for that. Also, your logo is my absolute favourite. Sending you immense gratitude and much joy!ReplyCancel

  • Thea16/01/2017 - 5:29 am

    I always love it when I get an email notification about this post! It does exactly what it’s supposed to, I sit with a cuppa and have a moment to breathe and gather my thoughts. Also i can flick through your beautiful photography and inspiration recipes. HOW do you come up with some of these things!!
    With love from the UK XReplyCancel

  • Sarah | Well and Full16/01/2017 - 9:39 am

    Yayyyy I love your choice from the Blissful Basil cookbook! You are so right, Ashley’s joy and positivity just radiates from the pages like roaming rays of sunshine. And you captured her work so beautifully in your photos :) :)ReplyCancel

  • Emily16/01/2017 - 2:23 pm

    I’ve said this before, but I love your happy hour series. I read Emma’s post about blogging- I’ve noticed other bloggers expressing similar feelings in recent years. I don’t think lack of engagement is (always) related to lack of enthusiasm for the content. As social media has become big and popular bloggers make a living off of their blogs, bloggers have started to feel more like mini-celebrities than people just sharing recipes and stories. Particularly because they are clearly able to trade on their fame for sponsored content etc. Reasonable people usually assume that celebrities (even mini ones) are awash in praise and don’t have the time or interest to read individual comments, so it feels unimportant to maintain this side of the conversation.

    On the other hand, blogs in general have become sooo much less fun to read since it became a way of earning a living. I loved reading the early blogs that were distillations of a person’s life in and out of the kitchen, and felt like a sincere attempt at communicating with a community of like-minded food-interested people. There are still a select few that are like this, but I think the overwhelming quantity of the other kind has also dulled my interest and engagement a bit.

    Anyways, I love your work and frequently make your recipes! Thanks for all you do!ReplyCancel

  • Ashley17/01/2017 - 11:25 am

    Laura, thank you for this beautiful, thoughtful, heartfelt review. It warms my heart to read your thoughts on the book, and I’m grateful. So grateful.

    p.s. Just read Emma’s post after reading your thoughts here and felt like a weight was lifted. So relate to what she’s saying. There’s comfort in knowing that others are experiencing a similar climate of increasing pressures/demands with less appreciation in recent blogging times—thought maybe I was just becoming more sensitive!ReplyCancel

  • Jayani18/01/2017 - 12:05 am

    Beautiful pictures and wonderful recipes. I’m in love with this one in particular. I don’t have raw cacao powder atm, so will the regular kind do? Let me know :)ReplyCancel

    • Laura18/01/2017 - 8:15 am

      Unsweetened cocoa powder would work just as well :)

  • Julia22/01/2017 - 12:53 pm

    Hey Laura, I just read Emma´s latest post about how the online community has changed and how she´s kind of sick of it all… and I happened to read your comment there. That´s why I want to send my biggest thanks out to you, too, for keeping up this great site even if it means that you have to cope with brainless requests and stuff like that. Your site is one of my go-to blogs whenever I am searching for inspiration or a certain recipe or just when I need to get grounded and out of my head. Your personal way of photographing, writing and the insane amount of wonderful recipes that you share here are highly valued in my case. I also just listened to your chat with Jessica Murnane and man – I love your voice! Now when I read through your posts it is like I am hearing you talk, which makes it so much more tangible. Also I love when you are sharing links to stuff that you found inspiring, it´s a huge help in the insane amount of content that is on the web. So just had to get that out to you, because I am not a very frequent commenter. BTW I am so looking forward to your book, its going to be a belated birthday present for me :) Much love from Vienna! JuliaReplyCancel

  • Julie29/01/2017 - 7:16 pm

    Hi Laura,
    I’m a first time commenter here but a huge fan of your blog, particularly your happy hour posts! In fact, I’ve recently started a new blog and gave you a shout out (and a link) for your inspiration. Many thanks and lots of luck with the new cookbook! Can’t wait!ReplyCancel

  • […] a splash of good old fashioned coffee), it also just so happens to be vegan. Cool, huh? Pop over this way to have a gander at the full recipe – and may you enjoy every last […]ReplyCancel