miso and molasses baked beans - The First Messpin it!miso and molasses baked beans - The First Messpin it!View full post »

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  • Anya18/08/2016 - 7:24 am

    Laura, I love your tips on making successful dishes for a potluck. I too find that, even if I’m dealing with picky eaters, if I make a killer & beautiful veggie dish, it will often be the first bowl licked clean. I’ve been loving the book as well and hoping to make something from it next weekend. And you are really good at photographing brown foods, these look SO appetizing :)ReplyCancel

  • Amanda18/08/2016 - 8:08 am


    This sounds really good. Is it possible to make this in a crock pot as opposed to baking them in an oven? Just curious….ReplyCancel

    • Laura18/08/2016 - 8:25 am

      I think it would definitely work! Once you have the beans at the first boiled stage, transfer all of the liquid and beans to the crockpot. Throw the miso, molasses etc in as well, and then I would put it to the “high” setting. Then just keep checking on it/stirring it up every 30 minutes or so.

  • Tori//Gringalicious18/08/2016 - 8:13 am

    Delish! Baked beans are a summer fave in my family so I really need to try this!ReplyCancel

  • Abby @ Heart of a Baker18/08/2016 - 8:57 am

    GIRL how you make these beans/brown foods so pretty?! This is my summertime jam right here (extra corn on the cob, please and thank you). xoxoReplyCancel

  • Michelle18/08/2016 - 9:34 am

    Ok I need this book in my life. Getting on it, stat.+ Also these beans. I love the idea of making a big pot of these on the weekend and eating them in different applications.ReplyCancel

  • Lee18/08/2016 - 10:08 am

    Hey Laura! Gorgeous post as always ☺️ I’m wondering what you cook on… Is that an induction stove I spy in the photos above? I’m considering switching to induction and am curious if you’re a fan. Also, champing at the bit for that cookbook to come out! -LeeReplyCancel

    • Laura18/08/2016 - 11:24 am

      Hey Lee! My stove is just a basic electric one with a smooth cooktop. Induction ranges are amazing though–you can boil a pot of water with those things so fast! I’ve used them at some cooking classes and demos and stuff and they really do perform with the speed of gas. I think the only drawback is that you have to ensure that all of your pots/pans/skillets are compatible.

      • Lee21/08/2016 - 10:16 pm

        Thanks for your reply Laura! ☺️ReplyCancel

  • valentina | sweet kabocha18/08/2016 - 11:34 am

    Her book seems really interesting, even if I never have the occasion to cook for potlucks :D And these beans look just delicious *___*ReplyCancel

  • Dawn18/08/2016 - 12:44 pm


  • Alexandra18/08/2016 - 12:50 pm

    I totally love this! I’m always looking for new fun ways to make weeknight bean dishes :)

    These photos are stunning too! Did you use VSCO on them?ReplyCancel

  • Libby18/08/2016 - 1:10 pm

    Some friends and I started hosting twice-monthly potluck dinners where everyone is invited. The only rule is that we all sit at the same table. The table… is getting really, really long! We’re averaging 30-40 people for every meal!
    That being said–this is exactly the kind of book that I need! :DReplyCancel

  • Kristin18/08/2016 - 2:28 pm

    These look amazing so much so that I don’t think I can wait overnight to soak them. Any recommendations for cooking the beans first in a pressure cooker? Should I under cook them? Should I still put in the recommended amount of broth/water to the pot with the sauce?

    Thanks for the help!ReplyCancel

    • Laura18/08/2016 - 3:17 pm

      Hi Kristin,
      I’ve never used a pressure cooker so I’m hesitant to offer advice here. Hopefully some readers with experience will see this and be better able to help you out!

  • Cassie18/08/2016 - 4:29 pm

    I don’t normally have baked beans but this looks delicious! This looks like such a great recipe!ReplyCancel

  • Lynn long18/08/2016 - 5:32 pm

    Perhaps the miso in your recipe is only for taste, but miso has so much more to offer. By adding it at the end of the cooking time, you’ll also get the probiotic benefits of the miso. Long cooking, especially at high temperatures, will kill all the beneficial stuff miso has. In macrobiotic cooking we always add miso at the end and simmer for only a few minutes before serving.ReplyCancel

  • Daria19/08/2016 - 2:11 am

    I am living and working in UK and we are serving everyday baked beans with brakfast but… there is nothing better than homemade baked beans – I love them so much, this is way I don’t like to buy the ready ones. I really need to try your recipe! With miso it has to be very intresting flavour :)
    An amazing photos, as always! <3ReplyCancel

  • Lindsey19/08/2016 - 10:52 am

    Making beans look fine since always! These photos are gorgeous, Laura! xoReplyCancel

  • Kathryn Grace19/08/2016 - 8:11 pm

    Your potluck ideas: Winners all, I can attest. I never thought of adding miso to baked beans. What a terrific ingredient! I’ll give that a try next time. Had to laugh, though–always thought ginger was my personal baked beans secret. Oh well. Makes the beans so good, doesn’t it?ReplyCancel

  • Jennifer Berkey20/08/2016 - 1:15 am

    This must be popping inside my mouth and I like it. Can’t wait to try one on my own!ReplyCancel

  • Katja21/08/2016 - 4:23 am

    Hi Laura,
    This recipe looks gorgeous and so delicious, as always! Do you think – from a time saving point of view – it’s possible to make this with canned beans? Just stir in the sauce with the canned beans, and simmer them in the oven? I’m curious to hear your thoughts!ReplyCancel

    • Laura23/08/2016 - 11:42 am

      Hey Katja,
      I think that would be do-able. In this recipe, when the beans go into the oven, they definitely aren’t cooked all the way through. With that in mind, I might reduce all liquid components in this recipe by about a third. And when they go in the oven, I’d stir in about 1-2 cups of vegetable stock. Be mindful that if you use canned/cooked beans, after baking in the oven, they’re going to be reeeeaaallly soft (but probably still really tasty). Hope some of this is helpful!

  • Allyson21/08/2016 - 1:14 pm

    These baked beans sound excellent (beans+miso=yes), but I’m also salivating at the thought of your corn salad. Potluck food is tricky because there’s so many diets out there, and so many picky eaters, but sometimes magic strikes and you find just the right thing.ReplyCancel

  • Agnes {Cashew Kitchen}22/08/2016 - 11:44 am

    YUM yes please! This sounds so simple and delicious. Everything with miso and tamari is like <3<3<3
    And you definitely did well on that brown food photography challenge :DReplyCancel

  • Jimm22/08/2016 - 1:59 pm

    Approximately how long do they need to simmer in the first step?ReplyCancel

    • Laura23/08/2016 - 11:44 am

      The first boil was roughly 20 minutes for me. It will really depend on the freshness of your dried beans though. The blowing trick is really helpful to assess the doneness!

  • molly yeh23/08/2016 - 7:18 pm

    i don’t know why it took me SO LONG to have baked beans for the first time (had them earlier this month), but i am a new convert! cannot wait to try these and i am so in love with these photos!!ReplyCancel

  • Emily28/08/2016 - 7:27 am

    I so appreciate your philosophy of how you approach bringing food to potlucks- familiar with a bit of flair, and getting people to love eating vegetables. You have the gift to make everything look gorgeous, so I’m sure your dishes are always such a hit! Baked beans are such comfort food- so intrigued by this version with the miso, tamari, and ginger. Sounds and looks SO good.ReplyCancel

  • […] Some of the recipes that caught our eye include Potato Salad with Fennel and Pickly Things, Miso and Molasses Baked Beans, Samosa-Filling Stuffed Poblanos, Vegetarian Borscht Salad, and Vegan Caprese Salad. All the […]ReplyCancel

  • […] fresh and new again = guaranteed potluck success.” Perhaps it’s why she loved these Miso and Molasses Baked Beans, which are deeply savory […]ReplyCancel

  • Smadar15/01/2017 - 12:54 pm

    Laura, any advice on how to make this recipe in a slow cooker? Thanks!ReplyCancel

  • […] Slow Cooker Miso Molasses Baked Beans Adapted from Modern Potluck, as originally seen here […]ReplyCancel

Peach Crumble Shake with Chia - The First Mess (vegan)pin it!
Once August is here, I make versions of this peach crumble shake pretty much every day. Sometimes I’ll use a handful of berries in the mix, some greens, or I’ll nix the protein powder or something, but the basic formula is there. Oats in breakfast-y shakes is something I’ve been doing for a while. It loans a thickness to the shake/smoothie that tends to lessen the need for banana or another texture-enhancing fruit. Sometimes you’re just not in the mood for the taste of banana, ya know?  View full post »

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  • Allyson13/08/2016 - 8:41 pm

    I keep getting reminders that I need to up my breakfast game, like this one. This looks beautiful- and I’ve never thought of adding oats to my smoothies.ReplyCancel

  • Sophia @ Little Box Brownie15/08/2016 - 2:46 am

    This looks like my kind of breakfast. AMAZINGReplyCancel

  • Amy | The Whole Food Rainbow16/08/2016 - 7:12 am

    Hey Laura! Thanks for the fab links. And what a wonderful drink!! I need this in my life! :)ReplyCancel

  • Claudia16/08/2016 - 8:26 am

    I go to Starbucks maybe every few weeks but I too was thrilled once they added Coconut milk. I drink only espresso drinks and an iced latte with coconut milk is quite tasty and I consider it a dessert drink because they use original and not unsweetened milk. :)ReplyCancel

  • Maya | Spice + Sprout16/08/2016 - 10:10 pm

    This looks awesome! Totally making it for breakfast tomorrow. Also, the coconut milk at starbucks IS totally weird! Or I guess just sweetened. Love the links as always <3ReplyCancel

  • Cassie18/08/2016 - 4:29 pm

    Genius recipe! Peaches are my favorite fruit in a smoothie!ReplyCancel

  • The Wooden Spoon22/08/2016 - 9:30 am

    I never thought of adding lemon juice to a smoothie before, but I love the idea. I have to try this with a dash of cardamon!ReplyCancel

  • Sophie26/08/2016 - 7:55 am

    I took the liberty of roasting the peaches before freezing to make this shake. TOTALLY MOUTHWATERING.ReplyCancel

    • Laura26/08/2016 - 7:56 am

      Whooooooa! Next level move for real :D

  • Dusty27/08/2016 - 2:57 am

    Great links! I’m loving the Plant Gourmet podcast :)ReplyCancel

garlic sesame noodles with broccoli, basil & crispy tempeh (#vegan, quick and healthy) - The First Messpin it!garlic sesame noodles with broccoli, basil & crispy tempeh (#vegan, quick and healthy) - The First Messpin it! View full post »

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  • Julia @ HappyFoods10/08/2016 - 4:41 am

    Never eaten tempeh but looking at this dish I feel like running to our local shop to have a look if they sell it so I could make it!ReplyCancel

  • Dawn10/08/2016 - 4:48 am

    Excellent. I have a packet of tempeh in the fridge too. Yum!ReplyCancel

  • Clémentine10/08/2016 - 5:04 am

    Thanks Laura for the words on Instagram & co… I’m also trying currently to check only once a day and maybe not scrolling through the whole feed thread as I followed more people/restaurants recently…

    Same for this kind of noodle dish is exactly what I will go for if I feel lazy, craving for comfort food and that it seems that my fridge has nothing to offer! It turned out to be always a nice and yummy surprise!ReplyCancel

  • Anya10/08/2016 - 7:13 am

    SO many good points you make here, Laura! We just started getting into the groove of things with Snapchat, and then Stories came out, and now we are kind of at a loss :) And I do find those apps taking up way too much time. What I like about them is getting the ‘raw,’ unfiltered view into the lives of people I admire over the internet, and I do think it might make readers feel more connected as well.
    Anyways, these noodles look amazing! Never seen tempeh captured in a more appetizing way.ReplyCancel

  • Alys10/08/2016 - 8:14 am

    Holy cow this is like all my fav ingredients in one recipe! Amazing!ReplyCancel

  • Michelle @ Hummingbird High10/08/2016 - 8:19 am

    dude, i am not a fan of how all these stupid social media apps are turning out. i’m barely on instagram anymore, it stresses me out way too much. and if i’m being honest, it all looks the same now? it’s hard to find people who are truly innovating and inspiring. sigh. can we all go back to just blogging??ReplyCancel

  • Abby @ Heart of a Baker10/08/2016 - 8:54 am

    I feel these feels so hard right now! Once I get done watching Snapchat, I feel like I have to move onto Stories..then there’s regular Insta, then Facebook..ahhh!! I need to start giving up on a few and just chilling on the screen time :) In love with those noodles chica, that broccoli is calling my name!ReplyCancel

  • Jessica10/08/2016 - 9:11 am

    I feel exactly the same, it’s too much! Not into Instagram stories at all. The more time I feel forced on one app, the more time I end up away from it. Spending too much time looking into others lives and not in my own, and it just doesn’t feel right. Loving this noodle bowl :)ReplyCancel

  • Jessie Snyder10/08/2016 - 9:24 am

    I feel you on those Instagram stories, and appreciate you honest thoughts here Laura <3. As someone who is also really sensitive to overstimulation too, trying to figure out the SM balance personally + professionally is really tough. But you are encouraging me to go with my gut here, thank you! And this noodle dish sounds innnnncredible girl! Broccoli is my favorite, and I love what you've done with that tempeh ;). Hugs and cheers to less screen time – xoReplyCancel

  • Ashley10/08/2016 - 11:29 am

    Frankly, I think the Snapchat/IG Stories-like apps encourage anxiety & compulsion by creating a false sense of urgency relating toward checking social media: If you don’t check regularly, you might miss something! I am severely disappointed in the lack of ethics among gaming & app developers, who are more interested in creating technology that people “won’t be able to live without” in order to increase their bottom line, instead of creating technology that actually enhances people’s lives.ReplyCancel

  • Allyson10/08/2016 - 11:50 am

    I’m stealing your “if it doesn’t add, subtract” mantra. I haven’t tried Instagram stories yet and I’m not particularly interested. It seems like all of our technology is moving in the assumption that we want to be connected 24 hours a day, when really it’s quickly becoming (at least for me) just one more thing to keep up with. Ugh.

    In noodle news, these look excellent. I imagine this would be excellent with soba.ReplyCancel

  • valentina | sweet kabocha10/08/2016 - 12:08 pm

    1. I wasn’t able to use Snapchat, Instagram is so easy that I share some little videos and “backstage” shots, but I try to not overdo, since I think it can be a double-edged sword – I unfollowed some accounts because they post a new story every 30 minutes and they’re pretty boring.
    2. Your photos are more stunning than ever!
    3. These noodles, gosh *___*


  • montanahappy.com10/08/2016 - 12:55 pm

    Your photo skills are amazing…wow! This recipe looks delicious…can’t wait to try.ReplyCancel

  • Joyce @ Sun Diego Eats10/08/2016 - 1:12 pm

    This is the kind of thing I like to make an obscene amount of and eat for lunch everyday. Tamari + citrus + maple syrup is the BEST dressing for nearly everything.

    And for me my Snapchat is private/for friends so I don’t mind Instagram stories so I can post food content there and save bee filter face/excessive cat pictures for my snaps!ReplyCancel

  • Natasha10/08/2016 - 1:43 pm

    Hi! loved your thoughts about the Instagram and snapchat stories! I think we are molding into a society that tries to force everyone into maintaining an online presence, which can be rewarding but takes us away from the real stuff happening in the moment! A reminder to visit the present moment more often. :) The noodles look great!ReplyCancel

  • Sarah | Well and Full10/08/2016 - 1:49 pm

    I’ve never heard that before, but I love it – “If it doesn’t add, it subtracts.” Very wise words. I’ve been slowly moving away from instagram as it’s really been stressing me out (i.e. hashtags, how many followers I have, etc), and I never got into snapchat in the first place. It doesn’t add, so it subtracts! :pReplyCancel

  • Adina10/08/2016 - 3:16 pm

    I am in full support of stepping back from Instagram!!! I love everything you said. I feel like Instagram can take over your entire day, business, and life if you try to keep up with it. Keep being you! I love it, I will definitely be checking in on your blog. Thanks for the quality content and REALness.ReplyCancel

  • Leah11/08/2016 - 2:17 pm

    Thanks so much for this yummy recipe. Made it last night and we loved it. My 5 year old ate every bite!ReplyCancel

  • Cassie12/08/2016 - 8:56 pm

    I can’t even begin to describe how beautiful the photos are! I agree that Instagram can be addicting and a bit toxic if you abuse its algorithmic structure. The scenario of “if it doesn’t add, it subtracts” is definitely true!ReplyCancel

  • Adrienne13/08/2016 - 12:11 pm

    Ah, such a relief to hear other people feel the same was about social media apps! I actually deleted Twitter about a month ago, I was only keeping it because I thought I was supposed to and then felt guilty when I never used it. How silly! I haven’t used Snapchat for my company and probably won’t be using Instagram stories. It just doesn’t sit well with me. Like you said ” A lot of this has to do with being a sensitive person that’s easily overstimulated.” I totally agree.



  • Maya | Spice + Sprout16/08/2016 - 11:11 am

    I feel like you are always so articulate about these things! I really love and appreciate your honesty here. I feel like as a pretty small and new blogger and I am always trying to play catch up, and social media is such a big part of that, but something that also creates stress/envy/bad vibes. I am going to make a big effort to listen to myself more! Thanks, Laura! <3ReplyCancel

  • Agnes {Cashew Kitchen}22/08/2016 - 11:53 am

    I’m totally with you on the instagram stories thing. Whenever something requires my attention repeatedly throughout the day I feel easily overwhelmed. I’ve never been good at updating things often in general, and whenever I have an ongoing conversation with a friend on, say, Messenger, I like to wait for a day or so before answering. Because falling into that spiral of constant back-and-forth communication stressed me out for some reason. I’ve always preferred to work on my things in solitude, only to pop out every once in a while and publish it. In between I keep a pretty low profile.

    And regarding the recipe here, it sounds like exactly the kind of things I enjoy! Tempeh pairs so well with noodles, and broccoli is always a favorite :-) And the dusky light here is simply gorgeous!ReplyCancel

  • […] Sesame garlic noodles with broccoli, basil, and crispy tempeh […]ReplyCancel

  • Julie06/09/2016 - 10:30 am

    I usually don’t like tempeh much unless it’s in a dragon bowl at a restaurant.
    Well… I LOVED THIS DISH! Thank you!ReplyCancel

  • […] sesame garlic noodles with broccoli, basil and crispy tempeh […]ReplyCancel

  • Mado07/11/2016 - 9:43 pm

    Love the recipes, pix are gorgeous. Do us a favor, however, and increase your font size. It’s a deterrent.ReplyCancel

  • This recipe was so delicious! The dressing ratios were right on point (salty nutty tangy with a bit of sweet) and I loved blanching the broccoli with the noods to make it super quick. Thanks Laura!ReplyCancel

  • Katherine20/12/2016 - 11:50 am

    I made this last night!- delicious and easy! I might make a bit more sauce to use on the leftovers tonight. Yum!ReplyCancel

  • […] try tempeh tacos!   Here are some great recipes to get started: 1. Black Bean Tempeh Tacos 2. Sesame Garlic Noodles with Broccoli, Basil and Cripsy Tempeh 3. Spicy Black Bean […]ReplyCancel

  • Jen30/01/2017 - 1:53 am

    Somehow I have all these ingredients on hand! Thank you so much!ReplyCancel

  • Lily09/02/2017 - 10:31 pm

    Thanks for this recipe! Made it with rice noodles and was really happy with how it turned out (so was my boyfriend who doesn’t love eating vegetarian). I’ve never tried steaming and then searing tempeh, but I like the sound of it. Do you have any tips for this?ReplyCancel

  • Ella27/04/2017 - 4:49 am

    Just made this, YUM! I used soba noodles and stirred them in with the tempeh and sauce.ReplyCancel

luscious reishi chocolate milk - The First Messpin it!
It’s been a little while since I posted one of these, oops! And juuuust when I managed to get my act together to do one, my desktop computer (with all of my photo editing programs) fizzled out and died. So if the photo here looks different, it’s because I shot it with my normal camera, imported it to my man’s computer, emailed it to myself, edited it with the VSCO and Afterlight apps on my phone/iPad, re-sized it with another app, emailed it to myself again, and then finally put it here. I know that the image quality isn’t perfect, but I think it’ll do for now/until I get my main computer fixed. You can’t knock that determination! View full post »

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  • Kimberly/TheLittlePlantation30/07/2016 - 9:48 am

    I have a thing for Hugh and his book IS my all time fav. Like, ever!
    Thanks for this awesome list.ReplyCancel

  • valentina | sweet kabocha30/07/2016 - 10:52 am

    Omg this photo is gorgeous! Anyway, I know the healing benefits of reishi but I’ve never tried it. It’s time to!
    xo have a wonderful weekendReplyCancel

  • Pia30/07/2016 - 11:46 am

    Like most, I have never heard of resishi before, but it sure sounds interesting. Does it taste like anything too, though, or did you simply add it give this beverage a nutritional boost?
    Also, that’s a great bunch of links you’ve provided us with this weekend, so thank you!ReplyCancel

    • Laura30/07/2016 - 1:26 pm

      Hi Pia!
      Reishi is a mushroom, so it’s definitely earthy, but not definitively savoury or anything. A lot of people drink it whisked with hot water as a coffee replacement. I just like the effect it has combined with the light caffeine buzz of cacao.

  • Stephanie Park30/07/2016 - 12:53 pm

    Ah this looks beautiful and delicious! I tried a reishi drink when I went down to Tulum earlier this summer and loved it. Definitely going to be trying this xoxoReplyCancel

  • Ashlae31/07/2016 - 9:27 am

    Loving this dreamy concoction. babe. And YES TO JUST WASHING YOUR DANG HAIR. I’m patiently waiting for the dry shampoo phase to pass.ReplyCancel

  • Dawn31/07/2016 - 2:48 pm

    Love the idea of a cookbook club and the Wellth book sounds like something I would read. Lovely photo (as always)!ReplyCancel

  • renee (will frolic for food)31/07/2016 - 4:44 pm

    love the purple plant + amethyst + purple tones in this photo! i couldn’t even tell it was “lower quality” it looks great. i’ve been SUPER into reishi lately and you know i love rebbl choco reishi milk! my local whole foods stopped carrying it, bummer, so now i guess ill just have to make your version! love your links, as always. that SINC instagram… lol thanks for that I’m loving it!ReplyCancel

  • Chelsey @ Chelsey Crafts01/08/2016 - 1:14 am

    Loved that article on resilience and recharging!ReplyCancel

  • Celeste | The Whole Serving01/08/2016 - 10:44 am

    Looks amazing and I must try the mushroom powder. I’ve seen it but never have given it a try, maybe time to change that.
    Thanks for this lovely recipe.ReplyCancel

  • Jodi01/08/2016 - 11:28 am

    This is one awesome list, Laura. And the fact that there was a little mention of River Cottage Veg totally made my day. I almost forgot about that book entirely. It’s a classic. The computer-app-editing-emailing saga made me smile – seems so silly but it’s so true. Hope you had a good long weekend – long live rosé. xReplyCancel

  • Tuulia Talvio01/08/2016 - 2:11 pm

    Yay for Four Sigma Foods Reishi! It’s Finnish and it’s super good! :) And I love the photo, really. Isn’t it weird that usually the photos we ourselves think are really off, are actually the ones that are super pretty? Anyways, thanks for the inspiring reads, as always! xoReplyCancel

  • Claudia01/08/2016 - 3:45 pm

    Reishi is a great adaptogen and very good for you.
    Not a huge fan of the EO article, there is no mentioning (or i missed it) that they should never be used neat on the skin (without carrier oil) but always diluted. Same with using them in a bath! Oil and water don’t mix, therefore if you just put a few drops in bathwater they will float on top and depended on the oil, you could get a lot of oil directly on your skin. dilute in carrier oil or salts before adding them to the water!
    Not sure what is going on right now but my 6 year old LED TV suddenly went white yesterday, I don’t even watch much TV! grumble…ReplyCancel

  • jon02/08/2016 - 1:14 pm

    Oh I haven’t had reishi in a while I will have to get some and give this recipe a go. Looks delicious!ReplyCancel

  • Sherry02/08/2016 - 7:03 pm

    Laura, thank you for this post: I love the timing! I just ordered some reishi (after reading about its benefits on DrWeil.com) –– but it’s in extract form (from Giddy Yoyo!) rather than powder. Have you tried extract? I wonder how much I would use to try your recipe, which must be just delish!

    I think your photo looks lovely! Thanks as always for the visual feast.ReplyCancel

    • Laura09/08/2016 - 8:31 am

      Thanks so much for this comment, Sherry! Going to order some of this extract soon because I’m a huge fan of Giddy Yoyo :) Their recommended dosage on the site is 1/2 a dropper, so I’d probably use that (or a little less) for this drink.

  • Sarah | Well and Full03/08/2016 - 2:06 pm

    The first thing I saw when I came to this post was the photo, and I was thinking that it’s one of my favorite shots of yours in the entire blog. So I was insanely surprised to read that you edited it on your iPhone/iPad! You’d never guess that it wasn’t professionally done! Just stunning, Laura <3ReplyCancel

  • Anna08/08/2016 - 3:55 pm

    This looks so yummy! I always think of sweet drinks for breakfast, I love this idea of having milk. Thanks for sharing!ReplyCancel

  • Terri09/08/2016 - 4:56 am

    Hi laura. Which reishi powder did you use for this. Thanks.ReplyCancel

  • Terri10/08/2016 - 4:35 am

    Thank you for replying laura, I can’t wait to make it.ReplyCancel

golden split pea patties (vegan, GF) - The First Messpin it!

This post is sponsored by USA Pulses & Pulse Canada.

golden split pea patties (vegan, GF) - The First Messpin it!View full post »

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  • Rachel27/07/2016 - 5:47 am

    I love it when I open my email, and there’s my dinner, waiting for me in my inbox! I have all of this in my cupboards; thank you for making my day easier ;)ReplyCancel

  • Anya27/07/2016 - 8:10 am

    Agreed with Rachel above ;)
    The addition of mashed potatoes to patties is genius! And that photo of the spices with a thin ray of light shooting through is so breathtaking. Have a nice day Laura.ReplyCancel

  • Abby @ Heart of a Baker27/07/2016 - 10:38 am

    Well, I’m going to pick up split peas after work now so I can get these made for dinner! Can you believe I hardly ever cook with them? Ah!ReplyCancel

  • Cassie27/07/2016 - 11:06 am

    This looks delicious! I’d LOVE LOVE LOVE to make them!ReplyCancel

  • Callie27/07/2016 - 12:35 pm

    This looks delish! I can’t wait to try them. Can you share what the white sauce in the picture is?


    • Laura27/07/2016 - 1:34 pm

      Thanks Callie! It’s Sir Kensington’s Fabanaise. Vegan mayo made from chickpea soaking liquid :)

  • Jessie Snyder27/07/2016 - 12:47 pm

    I love how you use the potatoes in these, Laura, just brilliant the way it gives them those crispy/golden edges! Patties cause me so much anxiety to make for the blog too, there are so many variables. But I am super glad you shared these with us today ;) totally need to go spice shopping now! Hugs girl, hope you’re having a restful + happy week – xxReplyCancel

  • Allyson27/07/2016 - 2:09 pm

    I don’t tend to keep potatoes on hand during the summer because they feel like a cold weather veg, but I miss eating them. These look like a delicious way to utilize my favorite, longed for vegetable.ReplyCancel

  • Anise27/07/2016 - 5:12 pm

    YUM! Such an easy summer recipe! Love the lettuce wrap :)ReplyCancel

  • Maya | Spice + Sprout27/07/2016 - 7:57 pm

    These looks so perfect and cozy for the thunderstormy weather that’s been happening around Toronto lately! Totally want to cuddle up in some pjs and eat these :)ReplyCancel

  • Mandy27/07/2016 - 9:01 pm

    Looking forward to making this weekend!

  • Julia @ Sprinkles & Saturdays28/07/2016 - 10:46 am

    These look so good!! And like the perfect summer meal. Also love that it’s a totally reasonable list of ingredients. Sometimes, with veggie patties, the ingredient list goes crazy haha

  • Sarah | Well and Full28/07/2016 - 2:11 pm

    I hear you on the hesitancy to post vegan patty/burger recipes!! There’s so much room for error that round after round of recipe testing can’t account for, like you said. But your way of writing recipes is so concise and understandable that I think that these will turn out to be amazing :) You can really see the care you put in to writing your recipes and it makes me feel appreciated, as a reader. Keep up the amazing work, girl!ReplyCancel

  • Rell30/07/2016 - 7:03 pm

    I really liked these and though fragile on frying I made it through with a turner (after realizing that my tongs were too rough on them). I wonder if the time in the oven is meant to finish them to just to keep them warm?ReplyCancel

    • Laura30/07/2016 - 7:39 pm

      The time in the oven definitely serves the structure of the patties, helping to dry them out just a touch more. I’ll update the recipe to communicate this more clearly.

  • SHAENA07/08/2016 - 11:27 am

    These look amazing, cant wait to try!ReplyCancel

  • Homemade Veggie Burger Recipe11/08/2016 - 6:31 am

    […] If you’re looking for a tasty diversion from your usual meals, this veggie burger is it! Can’t seem to get enough of these this week. I adapted the recipe below from food blogger The First Mess. […]ReplyCancel

  • lindsey cero20/09/2016 - 8:22 pm

    i just made this recipe! pretty delicious. i think next time i will sauté the onions and the spices before adding them to the mix! thanks for the inspirationReplyCancel

  • Christine H03/11/2016 - 12:22 pm

    Laura, I assume it’s fine to substitute regular flour for the chickpea flour (since I don’t have it on hand?) I have whole-wheat white, AP, and also spelt flour–which would you suggest, if any? Thanks!ReplyCancel

  • Anni Morgan11/12/2016 - 3:58 pm

    These are my new addiction…soooo delish. Love the simple ingredients, they work really well together. I crumbled a few in a tomato and basil soup for a quick lunch today. 100% yum. :)ReplyCancel

  • Stephanie13/12/2016 - 9:36 pm

    What is the sauce you serve with it?ReplyCancel

    • Laura15/12/2016 - 9:23 am

      I used Sir Kensington’s Fabanaise with a bit of lemon juice stirred in ;)

  • Olivia13/04/2017 - 12:43 pm

    I’m planning on making these and bringing them to a family Easter dinner, any advice for reheating as their oven will be full.ReplyCancel

    • Laura13/04/2017 - 9:10 pm

      Hi Olivia,
      I would only recommend re-heating these in an oven (as opposed to re-cooking them on the stove in a frying pan or in a microwave), so I’m not sure what you can do here if the host’s oven is full. The dry heat of the oven is ideal for keeping the integrity of the patty intact. They are quite tasty at room temperature, but I know that’s not the most helpful piece of information. Crossing my fingers for you that the host can free up a bit of space in their oven!

  • Kristin Sjaarda05/06/2017 - 4:01 pm

    Hi Laura,
    Once again I turned to your site for a recipe that will give me a make-ahead meal. I put the uncooked patties in the freezer and will fry ’em up as I need to. I love that this is the onion/carrot/potato mixture that i have been eating since childhood. In dutch it’s called hutspot! The addition of the warm spices is a definite improvement over the traditional. Thanks again!ReplyCancel

  • Stephen Sinclair20/07/2017 - 1:35 pm

    Great recipe, Laura. After cooling ingredients in the fridge I formed the patties with a round cookie cutter then put them back in the fridge as you said. I actually then baked them for one hour at 350 degrees. They then only needed a quick fry to give the outside a nice crispy skin. Made a sauce with Just Mayo, red bell pepper, a bit of tomato, and some Tobacco. Delicious. Thanks again.ReplyCancel