creamy French lentils with mushrooms and kale // via #veganpin it!

This post is sponsored by USA Pulses & Pulse Canada.

for creamy French lentils with mushrooms and kale // via #veganpin it!View full post »

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  • Sammie13/01/2016 - 4:30 am

    This dish looks dee-lish. Really hearty and tasty. Perfect for cold winter days. I always keep pulses as they add so much to a stew or soup and like you say, they are very economical. Bring on the year of pulses. SammieReplyCancel

  • Tori13/01/2016 - 5:49 am

    This looks like the most perfect and lovely way to cozy up on a stressful weeknight! I adore mushrooms and lentils together!ReplyCancel

  • Hannah | The Swirling Spoon13/01/2016 - 6:17 am

    Unf, this looks so inviting with those toast slices poking out of the side! I reaaally want a big bowl of this.ReplyCancel

  • christine13/01/2016 - 6:59 am

    This looks super warming and delicious – some of my favourite ingredients all together in one bowl – yummy:)ReplyCancel

  • Nora13/01/2016 - 7:00 am

    Your light capturing skills are truly inspiring / as are your recipes oc ,) / . They just make me want to jump right into your pictures >^<.
    xo NoraReplyCancel

  • Sofie Bollen13/01/2016 - 7:34 am

    Wow this looks so good!! The pot you made it in looks so cute :) xx SofieReplyCancel

  • Marsha Gibbons13/01/2016 - 8:46 am

    I am going to try this! What if I use coconut milk? I drink regular milk, but am interested in the health benefits of plant based. So I tried some almond milk. I really do not like the flavor. It tastes really powdery and off. Any suggestions?ReplyCancel

    • Laura13/01/2016 - 9:45 am

      Hi Marsha!
      I find certain types of almond milk can go funny texture-wise as well. My go-to plant based milk from the grocery/health food store is the unsweetened coconut milk from So Delicious. You can check it out HERE!

  • Dianna13/01/2016 - 9:23 am

    I got to be out with my lab in white out conditions here in southwestern Ontario. He doesn’t understand wait. This recipe looks so good. I am going to try it today. Just not sure where to buy the French lentilsReplyCancel

    • Laura13/01/2016 - 9:43 am

      Hi Dianna! Do you have a Bulk Barn store in your region of Ontario? I can usually find French lentils there. Hope this helps. Health food stores are usually a good bet as well–most seem to carry the “Inari” brand of French lentils.

  • danielle & rooting the sun13/01/2016 - 9:40 am

    oh laura – my calling too. i could excuse the occasional flurries, but it’s the uninterrupted blanket falling from the sky that coaxes my soul like nothing else. – – delicious & warming dish, much pulse love. ♥ReplyCancel

  • Amy13/01/2016 - 9:49 am

    This looks so comforting! Not something I usually say about kale!ReplyCancel

  • Taylor @ Food Faith Fitness13/01/2016 - 9:51 am

    I have been going crazy for both mushrooms and lentils lately! How have I never thought to put them together!? I want a bowl of this today!ReplyCancel

  • Katrina13/01/2016 - 9:53 am

    I love how creamy this soup looks! We have a ton of snow here in Montreal – most of it arriving yesterday! A big bowl of this sounds like the exact thing I need.ReplyCancel

  • Jen @ Coco et Cocoa13/01/2016 - 10:01 am

    I live in Waterloo and yes, we finally got snow in Ontario and seems to have made up for all the snow missed in December. These lentils strike all the right chords in this weather. Gorgeous post, thank you!ReplyCancel

  • Lynn13/01/2016 - 10:02 am

    this looks outstanding! Mushrooms are my weakness and combined with these creamy lentils…oh my. I’m curious what plant based milk you use.

    Thanks, LYnnReplyCancel

    • Laura13/01/2016 - 10:09 am

      Hi Lynn! Thanks so much. My go-to plant based milk is the unsweetened coconut one from So Delicious. You can find some info on it HERE!

  • Trish @infinebalance13/01/2016 - 10:12 am

    The flavours remind me of a creamy mushroom soup. So comforting. We had snow too for the first time…. and have to say our new puppy was beyond excited. :)ReplyCancel

    • Laura13/01/2016 - 2:03 pm

      It’s the best seeing them so ecstatic in the white fluffy stuff! The purest joy imaginable :)

  • Alissa13/01/2016 - 10:37 am

    I want to live in that photo of lacinato kale! Make me tiny like “honey I shrunk the kids” style and let me live in the kale.ReplyCancel

  • genevieve @ gratitude & greens13/01/2016 - 10:38 am

    I am loving all the snow! We really haven’t gotten much snow this winter and I was so excited to walk through a winter wonderland yesterday. I’m excited to cozy up with a bowl of this! I am definitely a big pulse lover, no need for converting here ;)ReplyCancel

  • Jessica DeMarra13/01/2016 - 11:16 am

    When I opened this page, I just wanted to tuck right into that creamy and dreamy bowl of lentils + mushrooms. I was less than thrilled about the snow, still having to commute to work on public transit, but if it means coming home to making this dinner then I can’t complain. Such beautiful photos-as always. Do you know when your book is available to pre-order?ReplyCancel

    • Laura13/01/2016 - 1:56 pm

      These lentils are kinda like a cozy blanket :) I used to haaaaate the snow when I was taking public transit. All the delays felt way too out of my control haha. And I’m honestly not sure about the book pre-order. I know from other cookbooks that were published last spring, their pre-orders started around holiday time the year before. I’m going to estimate November/December of this year, but maybe don’t hold me to that? ;)
      xoxo LReplyCancel

  • Abby @ The Frosted Vegan13/01/2016 - 11:32 am

    I HATE going out into the winter but I secretly love cozying up inside too, especially if I’ve got some tortilla chips and a lot of salsa, I’m good to go :)ReplyCancel

    • Laura13/01/2016 - 12:18 pm

      I just realized that we don’t have tortilla chips and now I feel like the worst planner ever :O
      xx LReplyCancel

  • Wonderful and whimsical13/01/2016 - 12:00 pm

    This looks delicious, I just posted a recipe similar to it the other day.


  • Heather13/01/2016 - 12:26 pm

    I am such a dork, but I am absolutely thrilled that you are being sponsored to create pulse recipes! What those little gems do for our bodies, soils, and farmers makes me happy. OH! And I have yet to read it but a book on my radar is “Lentil Underground” by Liz Carlisle — may be of interest to you as well! Cheers to you and and your cozy snow view from not-so-snowy Texas.ReplyCancel

    • Laura13/01/2016 - 1:53 pm

      Making a note of that book! Thanks so much Heather :)

  • Sarah | Well and Full13/01/2016 - 1:11 pm

    Two thumbs up for pulses!! They are a huge staple in my pantry too :) But at first when I read this, I was like “pulses?!” Here in the states we call them legumes most often. But legumes or pulses, you certainly showcased them in a stunning way here! :)ReplyCancel

    • Laura13/01/2016 - 1:53 pm

      Thanks Sarah! I think part of the campaign is to get people identifying these crops as pulses, so hopefully people can get on board. We mostly call them legumes up here in Canada too ;)
      xo LReplyCancel

  • Lily | Kale & Caramel13/01/2016 - 1:14 pm

    Obsessed with beans and lentils as I am, this stewy bowl of goodness is seriously calling to me. All that creamy umami mushroom business laced with kale and lentils? HOLY YUM. Come to mama.ReplyCancel

  • Linda | The Baker Who Kerns13/01/2016 - 2:06 pm

    One of my new years goals this year is to get into lentils. I think I just don’t fine them appetizing but this makes me actually want to buy lentils! This looks so yummy!ReplyCancel

  • Keara McGraw13/01/2016 - 2:25 pm

    Laura, this looks and sounds sooo soul-soothing. Cold, COLD winter has finally hit Chicago and I could definitely use a warm-up meal like this. Something about crunchy, crusty bread + warm stew is so strengthening. And booya, I already have lentils stowed away in the cupboard :-)ReplyCancel

  • Moira13/01/2016 - 2:30 pm

    Something about these pictures screams “Cozy Canadian Winters”. Maybe I’m used to these dark Vancouver days. The pictures are gorgeous (something I’m striving towards!). Stay warm in the blustery East!ReplyCancel

  • Agnes {Cashew Kitchen}13/01/2016 - 3:38 pm

    Sounds like such a cosy meal! And probably oozing with those more-ish umami flavors <3 Will for sure try it ASAP!


  • Stacy13/01/2016 - 3:57 pm

    Laura, this looks AMAZING! I’m so glad you are hunkering down and relishing your snow days. I have to say that I never quite acquired that level of enthusiasm (in my adult life, at least) for the long, lingering winter days of Michigan, but I do miss the snow day here and there – and, of course, the strong sense of cozy. Though we have no snow, it’s a bit cold and rainy here in the Bay, and I very much want to eat this soon. xoxoReplyCancel

  • Sarah S.13/01/2016 - 6:09 pm

    This looks AMAZING! All my favourite things in one bowl. If you’re doing the “pulse pledge” (sounds like a Pilates challenge…) you should cook up a “big mess’ of black eyed peas, nothing like having them sauteed with green onions and some salt and pepper… :)ReplyCancel

  • There’s something comforting about lentils. I love it in my soup :)ReplyCancel

  • Emily13/01/2016 - 10:19 pm

    I hopped right on over here after seeing this on IG! Seriously all of my favorite foods in one bowl. And gorgeous gorgeous photos. Printed out the recipe and is going on next week’s menu!ReplyCancel

  • Kristen14/01/2016 - 12:49 am

    Do you think cow’s milk or cream would work in this recipe, too?ReplyCancel

  • Melissa14/01/2016 - 11:00 am

    Laura, where do you get Nutpods in Ontario? Aching to try!ReplyCancel

    • Laura14/01/2016 - 11:11 am

      Hey Melissa!
      The company actually sent me a bunch to try. I know that it’s available on Amazon, but I don’t think they’re shipping to Canada yet. When I spoke to their representative, they mentioned trying to sell in the Canadian market soon. So, fingers crossed! I’d love to access it more easily for sure (since they sent it to me as a one time thing) :)

      • Melissa14/01/2016 - 8:51 pm

        Fingers crossed for sure! In the meantime, I’ll just have endless fun with all of the delicious pulse recipes flooding my blogroll.ReplyCancel

  • Leslie15/01/2016 - 12:14 am

    We’re still waiting for snow around here. Will definitely need to make a pot of this when we finally get some. Thanks for sharing!ReplyCancel

  • Lauren @ Lauren Caris Cooks15/01/2016 - 5:13 am

    This is just stunning! Mushrooms and lentils are some of my absolute favourite foods, this meal sounds like perfection to me. I really think I will make this some time next week for dinner! Pinning for later.

    Your photography and blog is just stunning. I have been a reader for a long time but don’t think I’ve really commented before! So Hi! :)ReplyCancel

  • Allyson15/01/2016 - 3:28 pm

    My least favorite thing about snow is that I don’t have a job that allows me to hole up at home and watch it fall. Next time I have a snowy day that I don’t have to share with work I’m definitely making this.ReplyCancel

  • Jessie Snyder | Faring Well15/01/2016 - 6:54 pm

    I’m one of those really weird people who craves raw veggies and juices in the winter – but even this dish has me craving something warm and soothing! Goodness you know how to make one cozy bowl Laura. You could probably do a whole cookbook just on them! I love this partnership too, as a vegan who strangely doesn’t eat many beans I’m excited to be inspired by what you create here – xoReplyCancel

    • CCasey17/01/2016 - 8:25 am

      Hi Jessie,
      Im curious what do you eat instead of beans to get enough protein? Ive been suffering from severe bloating from too many beans. So much so as ive been considering adding pastured eggs to my diet, though om not totally comfortable with the idea. Thanks!
      P.s.i love your blog as well!!!ReplyCancel

  • Karen15/01/2016 - 11:35 pm

    I made this for dinner tonight. Mmmmmmm yummy! My belly feels so warm and happy. Thank you! This recipe will be on repeat for sure.ReplyCancel

  • […] bookmark love. blueberry-carrot muffins vegan special sauce and everything about detoxes and January wellness I spent ten hours last weekend trying to put into words, said effortlessly in about two sentences. creamy french lentil, mushroom, + kale stew […]ReplyCancel

  • WEEKEND NOTES | Home with Her16/01/2016 - 7:35 am

    […] stumbled across The First Mess and we can’t get enough of her gorgeous photos and recipes.  Creamy French Lentils Mushrooms and Kale…yes […]ReplyCancel

  • […] is the Year of the Pulse! This and this and this look like good places to […]ReplyCancel

  • Gena18/01/2016 - 8:33 am

    Lentils are essentially my comfort food, and this creamy bowl looks absolutely divine, Laura! <3ReplyCancel

  • Jodi19/01/2016 - 9:47 am

    Pulses, yay my beating heart! Love this campaign, Laura. Such quality staples for any diet and I’m totally on board with sharing some good cozy recipes with pulses as the star. This dish looks like a giant hug. xReplyCancel

  • Heather19/01/2016 - 10:23 am

    This was pretty good. I didn’t bother with the milk, as all I had was almond milk and I don’t like cooking with it. I did have regular milk in the freezer, but figured I’d give it a go without since my bf doesn’t always react well to dairy. I found it creamy enough by just running some of the mushroom and broth mix through the blender. I did add a little pat of butter at the end.

    It reminded me of risotto…although not as tasty ;P But a solid lentil dish!ReplyCancel

  • Brian @ A Thought For Food19/01/2016 - 5:53 pm

    What a gorgeous, comforting bowl of food! This, a warm fire, some red wine. What more could one want? Stay warm and dry up there! We’re gearing up for some snow of our own (we only have a few inches on the ground here right now… but we’re expecting a storm this weekend).ReplyCancel

  • Carolyn20/01/2016 - 8:25 am

    I made this last night and it was so good with fresh local crusty bread and the cold wind whipping around outside! gotta love shroomies!!!ReplyCancel

    • Laura20/01/2016 - 8:31 am

      The cold wind makes it especially good ;) Thanks so much, Carolyn!

  • Denise20/01/2016 - 4:10 pm

    We ate this last night and it was delicious! Even my 12 year old mushroom hater had to grudgingly admit it was pretty darn good.ReplyCancel

    • Laura20/01/2016 - 8:15 pm

      Denise, that’s great! Mushrooms are a tough one for kids (big and small–my partner hates them), so I’m glad yours found a little bit of enjoyment there ;)

  • […] PPS – I’ve got my eye on these two fun pulse recipes floating around right now: warm chickpea salad and creamy French lentils. […]ReplyCancel

  • […] found the recipe on Pinterest at The First Mess. I doubled the recipe and with 5 people eating ended up with maybe one serving left over. I’m […]ReplyCancel

  • SLJ24/01/2016 - 7:43 pm

    This recipe is off the charts tasty! The depth of flavour is really wonderful. The only sub I made was to use a leek instead of a shallot (which I usually have on hand but didn’t). I want to eat another bowl of it, but I’ll control myself. It was so easy to put together as well. Thanks for the great recipe, it will be going into high rotation around here :)ReplyCancel

  • Katie24/01/2016 - 8:30 pm

    We just made this for dinner and spread it on sourdough! Delish!ReplyCancel

  • ofoodie24/01/2016 - 10:32 pm

    This was yummy. I omitted the non-dairy milk options, sautéed mushrooms in loads of butter and added a couple splashes of Brag’s apple cider vinegar at end. Really lovely. A friend called it ‘winter in a bowl.’ perfect blizzard cooking! Thank you for another amazing recipe!ReplyCancel

  • jen25/01/2016 - 5:05 pm


  • Clare26/01/2016 - 2:50 pm

    I tried this recipe last night for dinner and even though I used regular green lentils and not the fancy French kind, this recipe was absolutely delicious. I may ask that some recommended mushrooms be provided because I’m not sure which ones would add the best flavour and richness to the dish.
    Thanks for all of the amazing recipes. I love this blog.ReplyCancel

  • […] Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and […]ReplyCancel

  • Kate01/02/2016 - 7:43 am

    What a cozy winter meal. I’ve been missing lentils in my life, I might need to add this to the grocery list this week!ReplyCancel

  • […] particular recipe is delicious stew that comes to you from the kitchen of Ontario food blogger, The First Mess.  I loved the creamy base and the hearty combination of the French lentils, mushrooms and kale. […]ReplyCancel

  • Gretchen02/02/2016 - 9:43 pm

    Just made this dish tonight and it was amazing! My sixteen-year-old daughter and husband gobbled it up! It was the first time I’ve made something with kale and had no complaints ☺ReplyCancel

  • Dot03/02/2016 - 9:17 am

    I made this dish the very evening I saw it posted! I happened to have mushrooms and red lentils (not French) in the house, and it came out great. I’ve since ordered French lentils through Vitacost (my go to online source for natural foods), so I’m ready for the next dinner. My husband loved it!ReplyCancel

  • p03/02/2016 - 9:36 pm

    Excellent recipe! Yummy dish as a side or mainReplyCancel

  • gina03/02/2016 - 10:20 pm

    Your photos are stunning!ReplyCancel

  • Lianne04/02/2016 - 4:53 pm

    This is amazing! My roommate just made it and it was absolutely delish!ReplyCancel

  • Jim K10/02/2016 - 9:32 pm

    Excellent healthy recipe I made and adjusted it a bit. I added way more garlic and put in a lot more coconut milk and stock turned out yummy. Next time I’m going heavier on the onions they flavor everything more intense.ReplyCancel

  • Gaelle / My nomad cuisine14/02/2016 - 11:10 am

    This looks amazing! Lentils+mushrooms+kale, everything I love.
    And I’ve got all the ingredients at home… Definitely having this for my dinner tonight! Thanks Laura =)ReplyCancel

  • Amanda14/02/2016 - 7:39 pm

    i made this tonight. It was amazing! Hubby approved. He loved it even though he does not like lentils. It was easy to double the recipe…and I just used cheap button mushrooms and regular onions. I love tasty and vegan, especially with this cold weather. Thanks! Looks forward to trying other recipes on your site.ReplyCancel

  • Anna15/02/2016 - 10:25 am

    Hi, I am wondering how this is to freeze? I’d love to double it and freeze half but I wanted to check with you first. Thanks!ReplyCancel

    • Laura16/02/2016 - 5:17 pm

      Hi Anna,
      I’m not sure about freezing this because I haven’t done it myself. I know the lentils and greens would be fine, but I’ve never frozen any kind of stew mixture with mushrooms. I imagine it would be fine! Let me know what it’s like if you do try it.

  • Ru18/02/2016 - 9:50 am

    I have recently become vegetarian again… Words cannot describe how much i love this blog! Completely saves my life everyday.

    Today I tried this recipe, my tastebuds are still having a flavour party :) comfort food so good and guilt free, what a win! #fullflavourbehaviour

    Thank you thank you thank you! <3ReplyCancel

    • Laura19/02/2016 - 8:38 am

      Thank you for this very generous comment, Ru! Making my day right now :)

  • Katie19/02/2016 - 9:59 pm

    i made this subbed things like shallot for small white onion and alil bit of rice wine vinegar as i didn’t have white on hand and used almond milk turned out delish putting this in my keepers pileReplyCancel

  • […] Creamy French Lentils with Mushrooms and Kale from The First Mess […]ReplyCancel

  • Shanna21/02/2016 - 8:52 pm

    This. Was. Epic.

    I did sub red onions for the shallots and garlic powder for the garlic because I didn’t have them on hand and I didn’t use any tahini again because I didn’t have any. Next time I make it, I will be sure to have these items on hand. It was still yummy regardless. This is a receipie that will be on constant rotation in my house!ReplyCancel

  • Kay25/02/2016 - 2:30 pm

    Laura, I am not inclined to write comments on blogs, but I just had to tell you how stunning your photos are. They are so crisp and clear and beautifully styled . Your site is on the top of my list!ReplyCancel

  • Ana @ Ana's Rocket Ship29/02/2016 - 5:59 pm

    Wow this looks so creamy and comforting. Like a vegan macaroni cheese with lentils!ReplyCancel

  • Kate29/02/2016 - 10:14 pm

    This was great – thx for a healthy and satisfying recipe!!ReplyCancel

  • Liz03/03/2016 - 7:47 pm

    This is a truly divine recipe. I adjusted it to suit the ingredients that I had on had and the results where amazing. This will be my go to comfort food from now on!!ReplyCancel

  • lucy james05/03/2016 - 4:18 am

    Superb photos! love how buttery this soup looks! Absolutely eating this for my feast tonight. Thanks for sharing this wonderful recipe.ReplyCancel

  • Nayanna Holley11/03/2016 - 9:57 pm

    THIS.WAS.AMAZING!! I was so tired of eating meat and your pictures just screamed, “eat me!!!!”. So I got the stuff. Man I wish I had doubled the recipe. It looks, smells, and tastes incredible! Thank you as always.ReplyCancel

  • […] Creamy French Lentils with Mushrooms and Kale, Ciabatta. I had put this on the menu plan a couple of weeks earlier, and bought the stuff for it too, but kept putting it off. I guess a dark part of me didn’t want to eat a bowl of lentils and kale made creamy with “plant milk.” By the time I got around to making it, one of my mushroom containers was moldy. Did you know mushrooms could get moldy? That seems weird to me, that a fungus can grow other different kinds of fungi. I threw that package away and made the recipe anyway, even though the other package of mushrooms was probably suspect. My picture won’t inspire anyone to make this, but you ought to click through and look at the photo of the dish on The First Mess (I accidentally typed The Fist Mess at first, which would probably lead you to a very different sort of blog)- it will inspire you and it should- this dish is beautiful. You sort of make a creamy mushroom soup and then toss it with tender lentils and shredded kale, and it’s good and vegan, unless you eat it with warm, thickly-buttered bread like we did. […]ReplyCancel

  • […] main course was this hearty kale and lentil mushroom stew from The First Mess. I could not believe this dish didn’t have meat in it. The mushrooms […]ReplyCancel

  • virginia27/03/2016 - 1:01 am

    Oh my…this was SOOOO delicious and I felt so nourished afterwards we had it was walnut wholegrain sour dough bread and the nuts complemented the mushrooms perfectly. I had enough left over for lunch the next day and next time will make a much bigger batch! Thank you! So looking forward to trying more of your recipes!!ReplyCancel

  • Sharon03/04/2016 - 1:05 pm

    This is amazing. I doubled the wine and added a pat of vegan butter at the end. Melts in your mouth.ReplyCancel

  • […] curried chickpeas and spinach via The Full Helping Nourishing Buddha bowls via Nourish Atelier Creamy french lentils with mushrooms and kale via The First Mess Crispy carrot + sunflower falafel with hemp sauce via Wholehearted […]ReplyCancel

  • […] Get the recipe here. […]ReplyCancel

  • Hollie10/05/2016 - 10:42 am

    I was really surprised and disappointed at how bland this dish turned out to be. I even added an extra helping of salt, pepper and cheese (I’m not vegan, just vegetarian) to it. I feel like more wine or SOMETHING should have been added b/c there was just NO flavor at all.ReplyCancel

  • Dani03/06/2016 - 10:57 pm

    Made this and absolutely loooved the flavour and the easyness of it all. Added more coconut milk and broth to add a little bit more consistency, but overall great recipe!! I did have a little bit of trouble with the lentils though, but will definitely explore other types or maybe a little bit more gourmet ones :)ReplyCancel

  • […] Get the recipe here. […]ReplyCancel

  • Smadar05/07/2016 - 9:47 pm

    Another sensational recipe. I can’t wait to make this again in the fall. Thank you Laura!! xxReplyCancel

  • SAMANTHA24/07/2016 - 1:47 pm

    Used green lentils since I had them on hand and added some carrots. Also, since I love coconut flavor, I enhanced it by using real coconut milk (from asian market) and coconut oil. Amazing flavor! This one is a keeper! thank you!ReplyCancel

  • Debbie31/07/2016 - 7:34 pm

    I never comment but I made this tonight. And it absolutely tasted so good, I’m gonna love making this in winter… Thanks for sharing!ReplyCancel

  • pooja22/08/2016 - 10:25 pm

    where do you use the vegetable stock ? it says to boil the lentils with water.ReplyCancel

    • Laura23/08/2016 - 11:45 am

      It’s added after the white wine and tamari in step 3.

vegan special sauce + a roasted broccoli bowl // thefirstmess.compin it!vegan special sauce + a roasted broccoli bowl // thefirstmess.compin it!View full post »

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  • Nora07/01/2016 - 5:46 am

    Such gorgeous light! And the sauce looks divine.


  • Mary Ann07/01/2016 - 7:45 am

    Hi Laura and thanks for this recipe. What do you think about replacing the turmeric root with fresh ginger? Too much ‘ sassy’?ReplyCancel

    • Laura07/01/2016 - 9:49 am

      You could leave the turmeric out all together if you want! But I think the ginger would be tasty as well :)

  • katy07/01/2016 - 8:58 am

    just wondering why you always direct us to amazon when you’re mentioning specific products. these products (in this case vitamix, cholula) ARE available locally, at independently owned stores. i love your blog, but this irks me as the owner for 30 years of a natural foods market that now is up against the big boys. there are many ways to show the products you believe in.

    going to make this divine-sounding sauce tonight for a whole head of roasted cauliflower….in my kitchen which looks a lot like yours! thanks for listening and hope i don’t sound too bitchy.ReplyCancel

    • Claire07/01/2016 - 9:42 am

      Katy, she provides the links to Amazon because she gets a cut if you buy it from her link. Many, many bloggers do this – it’s one way to make some income from their blogs which often start off as a labor of love. If I kept a blog, I would do the same thing.ReplyCancel

    • Laura07/01/2016 - 9:47 am

      Hi Katy,
      Your comment doesn’t sound bitchy at all! I’m always happy to engage thought-provoking questions/topics, especially this one because I come from a small business family as well. When I first started thinking up ways to actually make a living maintaining this site, Amazon associates/affiliate sales was one of the easier and non-invasive ways to go about it. Since that time though, I’ve taken on ad space and well-fitting sponsorships and honestly (without getting into it too much), I HAVE been re-thinking the role Amazon has here in light of all the changes. Linking to them has become more of a bother than anything else and, as you say, there are better ways to showcase these products and ingredients that I love.

      Anyway, I’m grateful for your message. Sometimes I get into habits here without thinking about how my words/images/links read on the other side of the screen, and just the true nature of the actions in general. Blogging is weird that way. This exchange may inspire some action sooner rather than later ;)

      Thanks again (and I hope I can make it to one of your beautiful stores some day),

      • Christine07/01/2016 - 2:02 pm

        The power and kindness of this exchange made me feel incredibly grateful. Thank you, Katy and Laura, for investing and engaging in your respective missions. And thank you, further, for offering your respectful dialogue to thoughtfully remind us of the importance of conscious consumerism.ReplyCancel

  • danielle & rooting the sun07/01/2016 - 10:13 am

    laura, i really enjoy the option of ‘staying true’ and balance over the harshness of the word ‘detox’. it’s always seemed a rather alarming way to embrace the new year. – – also, this sauce is delicious! grinning at the idea of it with tacos. happy 2016 lovely lady. ♥ReplyCancel

  • Tyra07/01/2016 - 10:16 am

    I love this post. It gives one the much needed permission to not be pressures into this New Year, new you, new health craziness but advocates one to simply stay the course, which is so much more realistic. Looking forward to making the recipe this weekend. Keep up the great work!ReplyCancel

  • Katrina07/01/2016 - 10:17 am

    Well, landing on the name special sauce sounds good to me! This whole bowl looks magical! And sooooo tasty :)ReplyCancel

  • Vittoria07/01/2016 - 10:20 am

    I haven’t made this sauce yet (and I will), but I just made your kale and brussels sprouts caesar slaw this week, which has a similar dressing. I started soaking the sunflower seeds before work, then used my food processor when I get home and it worked out great.ReplyCancel

  • Mariela07/01/2016 - 10:32 am

    Oh my! If this is half as good as the Goji Berry sauce, I am making it tonight. YUM!ReplyCancel

    • Laura07/01/2016 - 10:35 am

      It’s a definitely a different vibe than the goji sauce–but I think I like this one better ;)

  • Lyndsay07/01/2016 - 11:41 am

    I’m always looking for ways to sauce it up for our veg/tofu bowls! Yum to dousing it on roasted broccoli ! Looks so delicious and the photos are lovely (despite the darker light these days!?) I bet this would be so good over roasted potatoes too … XoReplyCancel

    • Laura07/01/2016 - 7:37 pm

      We totally had it over roasted regular and sweet potatoes last night! :D
      xo LReplyCancel

  • genevieve @ gratitude & greens07/01/2016 - 12:20 pm

    I love that line about staying true instead of detoxing. There’s no detoxing on my end, haha! I can’t wait to make this special sauce and pour it on everything!ReplyCancel

  • Libby07/01/2016 - 12:36 pm

    This sounds magnificent! Thank you for sharing these treats.
    And reading through the comments, I love the graceful way that you engage with your readers. It’s inspiring.
    I hope your day is beautiful.ReplyCancel

  • Erica07/01/2016 - 12:39 pm

    I really appreciate your take on the new year – sometimes trying to completely re-do yourself is exhaustive and anxiety inducing. I like the idea of staying true and giving yourself a pat on the back, I don’t do that enough in my life! So thanks for the gentle reminder :)ReplyCancel

  • Sarah | Well and Full07/01/2016 - 12:58 pm

    Ahh Laura this looks so good! I’m about to soak some sunflower seeds right now, I bet this sauce is going to be amazing with home fries ;)ReplyCancel

  • Elizabeth07/01/2016 - 1:33 pm

    Hi Laura. This looks fantastic… like all of your recipes!
    I was wondering if I could replace the sunflower seeds with tahini, in case I want to make a version of this sauce but forgot to soak the sunflower seeds.
    Do you think 1/3 cup would do the trick? Thanks for your feedback!ReplyCancel

    • Laura07/01/2016 - 7:27 pm

      Hi Elizabeth!
      I think you COULD sub in that amount of tahini, but you may have to add a little more sweetener since tahini can be slightly bitter in large quantity. Also, you might be able to get away with less oil. Maybe start with a 1/4 cup and keep checking and tasting it. Curious to hear how it turns out if you try it! :)

  • Hnade sh07/01/2016 - 1:43 pm

    This looks soooo amazing… Id love to make it today but I don’t have any sunflower seeds is there a replacement I can use?!ReplyCancel

    • Laura07/01/2016 - 6:20 pm

      You could use cashews or almonds as well! (Hope I’m not too late on the feedback)

      • krystal08/01/2016 - 8:52 am

        I made this last night as a dip for sweet potato fries and it was AH-MAZING. I used cashews since I didn’t have sunflower seeds and it turned out great.ReplyCancel

  • Anneli07/01/2016 - 2:44 pm

    I’m so excited to try this sauce!

    We have so many food restrictions in our household that it’s sometimes disheartening to see a recipe and then find out it’s not going to work. One kid is allergic to cashews, both to peanuts and legumes plus a multitude of other things. This sauce looks amazing and has none of the ingredients that they can’t have! I’m heading out to buy me some sunflower seeds :) My daughter wants to be vegan (we are all just about there anyway) but, with all the nut, soy and other allergies it makes it more of a challenge.

    Thank you for all of your wonderful recipes… I’ve tried out several.ReplyCancel

    • Laura07/01/2016 - 7:35 pm

      Thanks for making my day, Anneli! I hope your family likes the recipe :)

      • Anneli09/01/2016 - 5:50 pm

        I made the sauce yesterday. It is so good!! So, far I’ve poured it over left over steamed broccoli, on a bun with a vegan burger, and over my leftover pasta. I’m so happy wth it! I’m going to try making a vegan caesar salad with it… my son will be thrilled because that is one thing he misses!ReplyCancel

  • Chelsea | Whole Bite Blog07/01/2016 - 3:50 pm

    Laura, I love your outlook on the start of a new year. So refreshing! I tend to get a little bummed out, come January and the end of the holidays. But viewing these winter months as a special, calming time is such a better approach. Thank you for your encouraging words.
    And this sauce looks so good! I love a good go-to sauce that you can use on everything. It adds so much!ReplyCancel

  • hahaah it must be a good sauce then :D Happy New Year!ReplyCancel

  • Jessie Snyder | Faring Well07/01/2016 - 5:37 pm

    I love this sauce Laura! One of my favorite sauces I make is a sunflower seed based one, aren’t they just the best? Cannot wait to give your version here a try, it sounds so stellar. And I love how you described winter, as someone who struggles with the winter time now that I live in a place that experiences it – it was nice to read about your positive emotions connected to it. Lots of hugs, and happy new year!

    Ps. I feel the SAME way about December. Yay for it being January! xoReplyCancel

    • Laura07/01/2016 - 7:29 pm

      January high five! Sunflower seeds always blow me away with their diversity. Just wild.

  • isabel07/01/2016 - 5:52 pm

    feeling like we’re on the same wave length – i just roasted some broccoli last night and was in the process of cooking chickpeas and making rice when i read this post. definitely just made the sauce, and am happily eating a big bowl of love and yum right now :).

    happy new year, and happy relaxing in january. sending lots of good vibes your way :)ReplyCancel

    • Laura07/01/2016 - 7:30 pm

      I love big bowls of yum and love! ;) Happy new year to you as well, Isabel!

  • Jacqui07/01/2016 - 7:52 pm

    Oh man, special sauce on everything!! I’ve made something similar, but using tahini and I love it so much, especially on roasted veggies. Love the idea of a sunflower seed version though!ReplyCancel

  • atiya08/01/2016 - 5:28 am

    This sauce sounds amazing. I’ll give it a try and let you know my feedback.ReplyCancel

  • Tori08/01/2016 - 7:18 am

    You have such a way with making nutrition look to-die-for, and this bowl does! A delicious meal that packs a really healthy punch, so yum!ReplyCancel

  • I was literally just telling my husband this morning I wanted to do something with roasted broccoli for dinner. This is PERFECT! Pinning!ReplyCancel

  • Helen09/01/2016 - 2:26 am

    Just love reading/seeing your recipes and looking forward to trying this one here. One question about chili powder: Is this chili as in cayenne or chili as in a mix of spices from the southwest US? I consider myself a pretty well-read cook, but I am always thrown off by “chili powder”, especially, say when it appears in recipes for Indian or southeast Asian cooking. Any insights? Can chlli powder also be neither of the above? Thanks!ReplyCancel

    • Laura09/01/2016 - 7:56 am

      Hi Helen!
      If I specify just plain chili powder, I just mean the ground up milder chilies–THIS is the one I use. Although I also keep chipotle chili powder and ancho chili powder around as well. In this case, I’m just talking about ground chilies :)

      • Karen09/01/2016 - 10:54 am

        Hi Laura

        I used hot chilli powder and the result was too hot, so I made double, leaving out the chilli powder in the second lot. The sauce is AMAZING! Well done! However, my question is, since I have so much of it now, do you know if it freezes?ReplyCancel

        • Laura09/01/2016 - 10:49 pm

          Hmmmm, I haven’t froze this sauce or anything like it in the past. If I was attempting to freeze this, I’d probably do it in a ziploc bag, trying to squeeze as much air out as possible before sealing it up. After thawing, I’d re-blend it for sure. If there’s a little ice build-up, it shouldn’t hurt too much. Let me know how the whole thing goes if you try it ;)

      • Helen09/01/2016 - 6:50 pm

        Thanks for the clarification!ReplyCancel

  • Debi ford09/01/2016 - 3:24 pm

    This sounds great! I don’t use oils-would there be something else I can use?ReplyCancel

    • Laura09/01/2016 - 10:45 pm

      Hi Debi,
      If you want to try this without oil, I would try to replace the oil with a 1/4 cup of water (in addition to the 3/4 cup). See what the texture is like from there–you can always add more water if you want the sauce to be thinner. I can’t vouch for this though because I haven’t personally tried it. The sauce’s texture will definitely be different.

  • […] for a healthy recipe to kick start your new year? Check out this super simple broccoli bowl. (The First […]ReplyCancel

  • […] I wanted to share a sauce recipe that I adapted from this recipe via The First Mess. Laura’s version is vegan and whilst I have nothing again vegan food, I didn’t have the […]ReplyCancel

  • Christy10/01/2016 - 3:53 am

    Hello, I’m really interested in the beautiful glass canisters with wooden tops that you have on your wooden shelf in your next to last picture. I have been looking for something similar. Would you mind sharing the brand? Thanks!ReplyCancel

    • Laura10/01/2016 - 8:22 am

      Hi Christy!
      I got half of them from Home Sense/Home Goods and they weren’t marked with a brand or anything. But then I found some that were really similar in Food 52’s online shop. They can be found HERE :)

  • Jodi10/01/2016 - 9:48 am

    “Instead of shouting “DETOX,” we should be whispering “Stay true,” and administering a gentle pat on the back.”

    mega high fives for the words + the special sauce, lady. all the love for 2016 xReplyCancel

  • Sofie Bollen11/01/2016 - 4:07 am

    Looks really great and beautiful pictures :) xx SofieReplyCancel

  • Carolyn11/01/2016 - 7:22 pm

    This sauce is amazingly delicious and the recipe is so simple, low maintenance, but totally satisfying! Thank you Laura!ReplyCancel

  • lynn @ the actor's diet12/01/2016 - 2:05 am

    Hey, I have nutritional yeast! I can make this!ReplyCancel

  • Natasha12/01/2016 - 7:51 am

    Looks amazing! Brocolli is one of my favourites! xx

  • Denise13/01/2016 - 10:09 am

    This recipe is fantastic… A keeper! I would eat this sauce on nearly everything. Thank you, Laura!ReplyCancel

    • Laura13/01/2016 - 10:10 am

      That’s great to hear! Thanks so much, Denise :)

  • […] a store bought. Lastly, we made a Vegan White Bean & Sunflower Sauce that was inspired by Laura’s Special Sauce. Her sauce has a whole array of spices to boost flavour but since we made this for the kid we went […]ReplyCancel

  • […] am very interested in this special sauce recipe on The First […]ReplyCancel

  • Natalie15/01/2016 - 10:54 am

    I soaked the sunflower seeds overnight and used an immersion blender – worked super well!ReplyCancel

  • atiya25/01/2016 - 8:27 am

    Vow…this is such a simple, healthy, fresh and delicious sauce! I made it a few days ago and loved it. I might try it with pumpkin seeds next time. It is a good way of getting those healthy seeds into your diet.

    Thank you for this recipe.ReplyCancel

  • Brenna27/01/2016 - 3:19 pm

    MMmmmm I made this last night and it was delish! The sauce is definitely special, no doubt about it. I must say you are the Queen of dinner bowls! Thanks for all the great recipes!ReplyCancel

  • Jeremiah02/03/2016 - 9:30 pm

    I made the recipe this evening and loved it. However, I was halfway through the sauce and had the broccoli in the oven before realizing I didn’t have nutritional yeast (only active) so I omitted it. What does the yeast do to the sauce? I don’t typically keep nutritional yeast in my kitchen and want to know if I should start.ReplyCancel

    • Laura08/03/2016 - 6:41 am

      Hi Jeremiah,
      Nutritional yeast just gives foods a very savoury, almost cheese-like flavour. I sprinkle it on roasted veggies, popcorn, and include it in a lot of my savoury vegan sauces. It’s a decent source of Vitamin B12 too.

  • Melissa Sobey21/03/2016 - 5:35 pm

    Made the sauce only- just as written, for a rice bowl with veg & black bean patty. It was lovely! ThanksReplyCancel

  • Nada06/08/2016 - 4:46 pm

    This sounds really tasty. I must try this sauce!ReplyCancel

Superfood Lattes Part 2 via (early grey, lucuma + dark chocolate // ginger maple molasses // matcha mint + vanilla)pin it!View full post »

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  • Megan24/12/2015 - 4:10 am

    Ooooh love the idea of ginger + maple + molasses!ReplyCancel

  • danielle is rooting the sun24/12/2015 - 10:28 am

    fantastic laura! while i’m battling my uncanny cravings for cold on cold action – you help to remind me of all that is sane and cozy in the midst of freezing temperatures. earl grey is quite possibly my favorite tea (so perfect for lattes) – and your combinations here are so thoughtful and delicious! wishing you the best holiday (followed with some ultimate tea and relax). xoxoReplyCancel

    • Laura04/01/2016 - 1:16 pm

      Thanks so much, Danielle! I hope you had a lovely holiday too :)
      xo LReplyCancel

  • Kiki Empey24/12/2015 - 2:00 pm

    Yesssss! This is both timely and relevent to my interests. I’ve been thinking up new traditions since this is my second Christmas as a wife and our first Christmas living on the west coast far away from both our families. The one I’m really looking forward to it making a new (to us) hot drink or two and taking them out on a walk with the dog after breakfast. We’ll walk down the street to the ocean sipping on some superfood lattes now.ReplyCancel

    • Laura04/01/2016 - 1:08 pm

      That sounds like a wonderful new tradition, Kiki. Hope you had a lovely holiday :)

  • Nik@ABrownTable24/12/2015 - 2:41 pm

    I finally got a new blender last week and I’m excited to try out all your new drink recipes, Laura!!!ReplyCancel

    • Laura04/01/2016 - 1:06 pm

      Congrats on the new blender! :D :D :D
      xo LReplyCancel

  • Erin @ ErinHonor.Wordpress.Com25/12/2015 - 9:21 am

    These are all so beautiful! Can’t wait to try the matcha mint + vanilla latte. Sounds right up my alley =)ReplyCancel

    • Laura04/01/2016 - 1:11 pm

      Thanks Erin! Hope you get to try it out soon.

  • thefolia26/12/2015 - 3:03 am

    Cheers! These will be my go-to drinks for the beginning of the year as I try to get back on track!ReplyCancel

  • Avery26/12/2015 - 4:08 am

    Looks divine! This seems even better than hot cocoa on a winter’s day – and that’s saying something, because I love chocolate!ReplyCancel

  • These are all so delightful! Can hardly wait to attempt the matcha mint and vanilla latte. Superfood.ReplyCancel

  • Brenna Paulsen28/12/2015 - 5:13 pm

    These recipes look lovely + can’t wait to try one or all of them out. I especially love the image of the superfood powders-what a gorgeous still life.

    I’ve been following and cooking from you’re site for years, this is the first time I’ve commented but please do check out my site

    Can’t wait for you’re cookbook to come out!!

    All my best,

    • Laura04/01/2016 - 1:12 pm

      Thanks so much, Brenna! I can’t wait to check out your site :)

      • Lucy James03/03/2016 - 5:03 am

        first of all, Great Photography, i love your ginger maple molasses latte. keep sharing your inspiring ideas with us.ReplyCancel

  • The recipes Boss29/12/2015 - 6:45 am

    you are the bestReplyCancel

  • Christine29/12/2015 - 8:41 am

    I tried the molasses ginger one yesterday morning and you are absolutely right – it was just like a (very delicious) cookie. SO good. Thanks Laura!ReplyCancel

  • […] and I have been good friends these past three weeks. Have you checked out The First Mess’s new Superfood Lattes post? Laura makes me up my morning beverage […]ReplyCancel

  • Allyson29/12/2015 - 7:22 pm

    Oh these look fantastic. I especially love the idea of adding earl grey and hot chocolate.ReplyCancel

    • Laura04/01/2016 - 1:02 pm

      It’s one of my favourite dessert-y combos. Hope you get to try it soon! :)

  • Jessie Snyder | Faring Well31/12/2015 - 6:27 pm

    Laura you are a healthy cozy sips genius! I am now totally craving both your lucuma sweetened hot cocoa and the matcha mint! HAPPENING this week. Thank you for the yummy, healthy, cozy vibes in this post – and for all the crazy inspiration you constantly pump me full of with every post I view of yours. You are a wicked inspiration to us all. I hope you have an fan-flipping-tastic new years! Cannot wait for #messycookbook 2016 (!!!).ReplyCancel

    • Laura04/01/2016 - 1:02 pm

      Awwwww Jessie! You inspire me so much, girl. All hugs and love to you in the new year.
      xo LReplyCancel

  • Smadar03/01/2016 - 2:31 pm

    Sipping the ginger maple molasses latte right now… YUM. Thank you for your genius recipes!!!!ReplyCancel

    • Laura04/01/2016 - 1:01 pm

      Thanks so much for making it! Thrilled that you liked it, too :D

  • Kate04/01/2016 - 6:06 pm

    How wonderful! I’ll be sipping on these all winter long. :)ReplyCancel

  • Amy | Lemon and Coconut05/01/2016 - 11:40 pm

    FANTASTIC stuff I love everything about this!! Gorgeous healthy drinks all the way! Happy New Year xxReplyCancel

  • Link Love -06/01/2016 - 7:39 am

    […] //Check out these awesome recipes for Superfood Lattes! […]ReplyCancel

  • […] Matcha Mint & Vanilla Latte by The First Mess – Bump up your greens with this warm peppermint latte featuring superfoods like matcha powder, spirulina and coconut oil. If you are going to be sipping something warm, frothy, creamy and delicious this winter, it might as well be green! […]ReplyCancel

  • Susanne12/01/2016 - 9:12 am

    omg… the ginger maple molasses latte is mine!! :DReplyCancel

  • […] you like the idea, also check out this post and this post by the First Mess for more delicious super drink […]ReplyCancel

Mulled pomegranate cider with vanilla + rosemary via thefirstmess.compin it!

This post is sponsored by Bai Brands.

Mulled pomegranate cider with vanilla + rosemary via thefirstmess.compin it!View full post »

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  • Barbara17/12/2015 - 9:41 am

    Whats the easiest yet most effective way to “juice” a clementine?ReplyCancel

    • Laura17/12/2015 - 9:43 am

      Like an orange or lemon! Cut in half and squeeeeze :)

  • Lyn17/12/2015 - 10:23 am

    Love your recipe and am looking forward to trying it…
    That said there are some hidden heath concerns for this using Bai juices and in general anything containing sugar alcohols… share this only as you mentioned you keep Bai juice hand which leads me to think this may be the case in your home… and this being in general a health based blog I thought you might be interested in the research. To that end I am including this link in the event you want to read further ~ in the event you’ve not already done this research on your own…

    Love your blog and wishing you and yours a healthy and happy New Year….ReplyCancel

    • Lyn17/12/2015 - 10:25 am

      Oops puppy jumped on lap before I could include the link:

      • Laura17/12/2015 - 4:24 pm

        Thanks for sending this link, Lyn. I should clarify that while we do keep Bai on hand, we kind of address it as a treat–like a splash in a smoothie or a once-in-a-while kinda drink (like soda). I do appreciate your comment though, as I’m always reading up on this sort of thing and trying to keep up to date :)

  • Abby @ The Frosted Vegan17/12/2015 - 10:24 am

    How is it that you can make a boozy drink look so nourishing and gorgeous?! I’m with you, I can’t booze it like I used to, but I’ll take a few mugs of warm booze this season, then I’m out for a nap and a snack :)ReplyCancel

  • danielle is rooting the sun17/12/2015 - 10:26 am

    laura, much giggles this morning. unfortunately my scene ends up looking a lot like lucille bluth, more often than not – so i’m conscious about keeping myself in check. i love the idea of a mulled cider, really warm, it’s always been one of the defining drinks of the season for me. the combination of pomegranate and cranberry (huge fan) makes me so excited. happy drinks to you lady! xoxoReplyCancel

  • Allyson17/12/2015 - 2:49 pm

    I love a good cocktail, but if I partake in more than two I’m sloshed. The alternative always seems to be to just sip water all night and draw all sorts of attention to myself. This looks like the gorgeous, non-boozy punch we all need.ReplyCancel

  • Maya | Spice + Sprout17/12/2015 - 3:42 pm

    ah i feel very on board with this drink! i am sure that it also makes the house smell amazing and holidayish PLUS gives your body those good healthy vibes and nutrients <3 <3ReplyCancel

  • This is a stunning cider! I can’t wait to make this over Christmas! I love the pairing of rosemary and pomegranate!ReplyCancel

  • thefolia18/12/2015 - 4:27 am

    So wonderful to see more and more soda options out there without the added sugars and other toxins. I haven’t heard of this one…I must check them out, I hope they don’t have and “natural flavors” the “ingredient” gets me…what’s a “natural flavor” Cheers to happy and healthy drinking!ReplyCancel

  • Chirag Dua18/12/2015 - 4:42 am

    This is so healthy and Nutritious recipe.. it helps to increase Our Immune Systems. thanks for provide Ingredients and method of cook..ReplyCancel

  • Jessie Snyder | Faring Well18/12/2015 - 11:37 am

    I just hopped on the Bai train and have been loving it too! So nice to have a healthy sip that nips my sweet tooth craving during the day. This mulled pot of goodness sounds like all the christmassy flavors in one happy place, I can smell it from here ;) xoReplyCancel

  • Jodi19/12/2015 - 8:18 am

    Ah I’ve been thinking about some fun non-boozy drinks for this season, because hello 29 and I just can’t put ’em back like I used too either. Funny how times can change, a bowl of antioxidants and being in bed before 10PM sound like a party to me. Love the flavors here Laura, vanilla + rosemary is just perfect. Happy days to you + yours xReplyCancel

  • Kathryn Grace21/12/2015 - 12:06 pm

    Gorgeous! Thanks for a delightful non-nog recipe for those of us who can’t imbibe so much. Love the pomegranate twist. Sharing.ReplyCancel

  • Keara McGraw21/12/2015 - 4:54 pm

    Laura, I love this. Sistah Aileen is totally on the Bai train, I’ll have to surprise her with this cider over the holidays! She can hang waaay more than I can (I totally connect with those gifs you posted) so while I’m sure she’d enjoy this spiked, I’m real happy for a delicious seasonal bev with the option of no booze!ReplyCancel

  • Kate | healing family eats22/12/2015 - 9:26 pm

    This looks absolutely beautiful and is going to be so delicious I know. I can’t wait to give it a try over the holidays.
    Merry Christmas!ReplyCancel

  • T Butcher23/12/2015 - 9:05 am

    Oh my… This cider is made of everything I love!! :)) Thanks :))ReplyCancel

  • kate | vegukate23/12/2015 - 12:01 pm

    What a gorgeous, beautiful seasonal recipe! I feel like that vanilla bean must make this drink extra delicious :)ReplyCancel

  • Brian @ A Thought For Food29/12/2015 - 5:13 pm

    Just got our first snowfall of the season and now I’m craving all things warm. Tea, cider, hot toddies. You know. All those wonderfully comforting beverages. Love everything about this gorgeous cider. Happy holidays, friend!ReplyCancel

stuffed squash with broccoli rabe and quinoa // #broccolirabepin it!

This post is sponsored by Andy Boy Broccoli Rabe.

stuffed squash with broccoli rabe and quinoa // #broccolirabepin it!View full post »

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  • thefolia08/12/2015 - 4:49 am

    Viva le broccoli rabe…we love it in our nest! Where did you get those glass storage containers…I absolutely love them. My pantry would look a whole lot more inviting if I had these as my storage containers. Happy feasting!ReplyCancel

    • Laura08/12/2015 - 8:33 am

      Hey there, the jars are a mix of finds from Home Sense/Home Goods and Food 52’s online shop. Food 52 still has them! Link here. Good to note though: I was at an Ikea store yesterday and they had ones on display that looked quite similar–probably at a very reasonable price, too!

  • carolyn08/12/2015 - 7:57 am

    I am going to make these beauties stat! We grew acorn and butternut for the first time this summer and have quite the abundance to get us throigh the winter:)
    Curious as to what the broccoli rabe is on top of on your (beautiful) counters? Also what cutting board is that? My husband just ordered me a beautiful boos block, but i had to return it because it is 2″ thick and makes my counter too high to comfortably chop. (Im 5’2) it is way past time to upgrade to wood.
    Thank you!!!!!ReplyCancel

    • Laura08/12/2015 - 8:38 am

      Thanks Carolyn!
      Do you mean the second photo down in the second set of photos? The broccoli rabe is sitting on top of a linen-covered cutting board that’s perched over my sink in that one :) That tends to be the best spot for photos so I try to rig it up as best I can. My cutting board in these photos is a basic bamboo one from Home Sense/Home Goods and it’s only an inch or so thick. I had the same problem with a thick chopping block! It was cramping up my shoulder because I’m on the short side as well ;)

  • Abby @ The Frosted Vegan08/12/2015 - 9:50 am

    Your kitchen is just dreamy girlfriend, that backsplash and those shelves are so good! I burned myself out on squash early in the season, but this looks like a good foray back into the sqaush loving rotation :)ReplyCancel

    • Laura08/12/2015 - 5:31 pm

      My instinct is to over-do it with the squash in October, so I feel you on that. Varied accompaniments = so key. xoxoReplyCancel

  • danielle is rooting the sun08/12/2015 - 10:34 am

    oh laura! – this squash is everything delicious and festive in a beautiful roasty package. recently the integrity of stuffed squash as a main was questioned in my world (but I disagreed – I think omnivores and vegetarians/vegans may see differently on this matter). your flavors here are both romantic (those marcona almonds and balsamic!) and cool (oh that sexy rabe) – making for one hot dinner date. ♥ super stoked for holiday festivities, and i’m lining up my woolen socks, too. (:ReplyCancel

    • Laura08/12/2015 - 5:33 pm

      It’s true that broccoli rabe is hella sexy ;) I feel like I’ve had some iffy stuffed squash dinners before, so I totally understand the debate. The smaller wedge is pretty key, I find. A better stuff to squash ratio :) xoxoReplyCancel

  • Allyson08/12/2015 - 12:56 pm

    I love the look of this. The roasted squash with broccoli rabe and marcona almonds- genius. It sounds so cozy and comforting.ReplyCancel

  • Christine08/12/2015 - 1:31 pm

    Your lovely kitchen inspires shelf envy every time! We picked out our tree this past weekend too. I love how all of a sudden, everything feels so festive! In the spirit of it, we’re having hot apple cider basically every night haha. I’m in the midst of planning our Christmas dinner menu and I think something like this would be a crowd-pleaser – so good! And those fancy almonds… I need to head over the river soon to pick up those and other TJ favourites :)ReplyCancel

    • Laura08/12/2015 - 5:36 pm

      I tidy the shelves for the photos, so I really, reeeaaallly appreciate this comment :) The festivity does come on in one big rush! It’s been hard for us to get over to the US lately (also the dollar has been craaaazy!), but when we do go, I buy TJ’s out of those almonds every time ;)

  • shira08/12/2015 - 1:55 pm

    I adore broccoli rabe and just cooked with it last night! This looks like the perfect cozy winter meal with all my favourite things. Love your pics as always Laura!ReplyCancel

  • Keara McGraw08/12/2015 - 8:12 pm

    Laura, I want to dive into these photos they’re so stunning! I’ve got a few of your recent bright meal recipes saved up as rewards for getting through a busy busy (and final!) fall semester. Similar to your last post, these busy days have been a littleee heavy on the pizza dosage. For some reason broccoli rabe seems to be a little trickier to come by at the grocery stores in Chicago but I’ll be keeping an eye out! My favorite thing to get festive/cozy this time of year is make as many different hot cocoa variations as I can. Pumped to see what you have in store!ReplyCancel

  • Jessie Snyder | Faring Well09/12/2015 - 10:31 am

    Yay for getting into the holiday spirit! And for two weeks in a row of posting, I feel so spoiled! This is crazy gorgeous, and totally speaking to everything I am craving this time of year (between the cookies and hot chocolate, naturally). So beautiful and full of color and flavor. Enjoy your wooly socks and decorations friend! <3ReplyCancel

  • Girllllll your photos!! OMG. You are such an amazing visual storyteller. And this recipe really hits the spot! Pinning. :)ReplyCancel

  • Bella B10/12/2015 - 9:35 pm

    This looks so yummy I pinned it and I’m going to make it asap!!


  • Stacey10/12/2015 - 9:57 pm

    Marcona almonds and currants…yum! This stuffing sounds incredible!ReplyCancel

  • renee (will frolic for food)14/12/2015 - 5:32 pm

    squash master skills on point! can’t wait to try this recipe out! maximum respect for your brain sparkle regarding balancing all of the flavors and textures out. aka exactly why i wanna eat this tonight all cozied up in a blanket and socks.ReplyCancel

  • I love stiffing vegetables and this squash with the topping looks delicious! This is perfect for the winter!ReplyCancel

  • Brian @ A Thought For Food15/12/2015 - 8:44 pm

    It’s been so warm here lately, it’s been hard to get into the holiday spirit. Today, I wore a t-shirt. Seriously. It’s crazy.

    I’m all about the broccoli rabe. It’s something I grew up with and for some reason the bitterness doesn’t bother me. Love the idea of doing a stuffed squash with it. Looks wonderful!ReplyCancel

  • Mikkel Magnuson23/12/2015 - 11:46 am

    Hello ! I like the Combination of Marcona almonds and currants This stuffing sounds incredible! I love stiffing vegetables and Recipes this squash to looks delicious! I am eager to try this and definitely will share with you the experience with this delicious recipe.ReplyCancel

  • Nina Olsson04/01/2016 - 7:58 pm

    This looks gorgeous, what a beautiful dish to serve. I think I’m going to try this!ReplyCancel