so fresh: papaya salad rolls via thefirstmess.compin it!so fresh: papaya salad rolls via thefirstmess.compin it!View full post »

share onfacebook pin topinterest email toa friend
  • Tenile03/12/2015 - 4:13 am

    Yum!!!! If you don’t mind me asking, which julienne slicer do you have?ReplyCancel

  • lisa03/12/2015 - 6:01 am

    wow. i truly love these pictures, and yeah, for sure, i do also love all kinda spring rolls with tangy dippin’ sauces. xx – lisaReplyCancel

    • Laura03/12/2015 - 9:54 am

      Spring rolls for life! Thanks Lisa. xo

  • Dena03/12/2015 - 7:02 am

    Congrats on getting the work done toward your book! These rolls look delicious. Thank you so much. DReplyCancel

  • TUULIA03/12/2015 - 7:09 am

    Congrats Laura! Can’t wait to see your book!ReplyCancel

  • Shelley | Sevengrams03/12/2015 - 8:45 am

    Congrats on being done with the manuscript. Seriously counting down the days until your book is released — woohoo! Perfect recipe for a well needed escape from all the heavy holiday eating and stunning photos! Glad to have you back in this space!ReplyCancel

    • Laura03/12/2015 - 9:53 am

      Thanks so much, Shelley! Feels good to be back in a more normal capacity ;)

  • Christine03/12/2015 - 8:52 am

    Hooray! Congratulations on submitting your manuscript, that’s very exciting! And just in time to wholeheartedly enjoy the holidays without a deadline looming. I keep hearing that we’re (finally!) going to have a more mild winter :) These rolls look so fresh! I am off to find myself a papaya :)ReplyCancel

    • Laura03/12/2015 - 9:58 am

      I heard that rumour about the mild winter too! Holding off on purchasing snow tires, hopes ablaze ;) Thanks so much, Christine!
      xo LReplyCancel

  • Elenore Bendel Zahn03/12/2015 - 9:05 am

    GORGEOUS! ..and biggest congrationlations!!! Now go snoooozzzzee <3 <3 <3 Love you so!ReplyCancel

  • Kathryn03/12/2015 - 9:33 am

    These salad rolls look so fresh and delicious. I can completely relate to what you shared about the paradox of creating vibrant, fresh foods and then ending up eating pizza yourself.ReplyCancel

  • Kathryn03/12/2015 - 9:34 am

    I forgot to say congratulations! Haha! Such an accomplishment. I can’t wait to have your beautiful cookbook in my hands.ReplyCancel

  • Jenna03/12/2015 - 9:50 am

    These look so fresh and delicious! I love thaf the sauce is light too. Yum!ReplyCancel

  • Abby @ The Frosted Vegan03/12/2015 - 10:18 am

    HOORAY! I’m so excited for you that the book is done and handed in (p.s. I’ll drink a celebratory drink for you). Enjoy having some time back and many vaca vibes your way! xoReplyCancel

  • Katrina @ Warm Vanilla Sugar03/12/2015 - 10:21 am

    Huge props for handing in your manuscript girl! Hard work and calls for pizza and now you can hide under the covers for as long as you want! I love the papaya in this. It’s something I rarely use but LOVE the taste of! Definitely need these in my life.ReplyCancel

  • danielle is rooting the sun03/12/2015 - 10:32 am

    So beautiful are these rolls, Laura! I am craving something so vibrant right now due to a heavy roasting rotation. Adore the spicy lime dip (and the idea of integrating cashew or almond butter because I know I will eat the whole plate). Monstrous congratulations on completing your manuscript! Your cookbook will be the most beautiful event ever. Cheers to enjoying food in the moment sweet lady. xoxoxoReplyCancel

    • Laura04/12/2015 - 1:14 pm

      Thank you so much, Danielle! We’re starting to get roasted vegetable fatigue over here, too ;)
      xo LReplyCancel

  • Jeanine03/12/2015 - 10:46 am

    Congrats! I can’t wait for your book – these look amazing (I was drooling over your instagram shot of them yesterday). Perfect light party food…ReplyCancel

    • Laura04/12/2015 - 1:17 pm

      I can’t wait for yours either :D :D
      xo LReplyCancel

  • Edlyn03/12/2015 - 10:58 am

    Girl!! Your book is on it’s journey and you’re already back in the kitchen making magic. You’re inspirational to say the least!! I’ll be off to the Motherland next week and I’ll be sure to knock on the papaya tree a few times so I can make some of these for my family. Stay cozy and enjoy eating non-pizza foods again. XoReplyCancel

    • Laura04/12/2015 - 1:19 pm

      So jealous you’ll get to saunter on up to a papaya tree. Enjoy! And thanks so much for this kind comment, Edlyn :)

  • Erica03/12/2015 - 12:09 pm

    Congrats! I love your recipes and photos, so I am really looking forward to the book. I keep hinting to my man that this is the one I want once it comes out haha. Enjoy the holidays and being free of book writing!!!ReplyCancel

  • Grace03/12/2015 - 3:46 pm

    HUGE congrats on finishing your manuscript! I can’t tell you how excited I am to hold your book! These gorgeous and oh so fresh rolls look like the perfect way to start celebrating! So pretty!ReplyCancel

  • Linda | The Baker Who Kerns03/12/2015 - 5:10 pm

    Congratulations on handing in your cookbook manuscript! I can’t wait til it comes out! I love how those julienned papayas look. Makes me inspired to start julienning things that I wouldn’t have thought of! These rolls look lovely!ReplyCancel

  • Steph @ The Grateful Grazer03/12/2015 - 6:53 pm

    Congrats! So in love with the idea of tropical fruit in a summer roll! :)ReplyCancel

  • Ashlae04/12/2015 - 11:14 am

    High fives, lady. YOU DID IT! Can’t wait to get my hands on that high-vibe book. These salad rolls look damn delicious and if I can manage to keep from going straight at the papaya with a spoon.. they will happen. BIG HUGS. <3ReplyCancel

  • Patty04/12/2015 - 2:27 pm

    These look great! And really looking forward to seeing your cookbook!ReplyCancel

  • Keara McGraw06/12/2015 - 4:39 pm

    Congratulations on finishing the manuscript, Laura! What a feat, and what exciting things to follow :) This recipe neeeeeds to happen in my life asap. The shot of your mint plant is so heart-warming! Helps to keep some greenery around as the weather turns brisk. I’ve officially committed to keeping a rosemary plant alive through the winter. Cheers to mild weather and making deadlines! ;)ReplyCancel

  • Allyson07/12/2015 - 3:49 pm

    Congrats on finishing your manuscript! I can’t wait to read it when it’s finally out. I’m sure these are great for refueling, but I bet they also taste quite celebratory.ReplyCancel

  • Hannah | The Swirling Spoon07/12/2015 - 10:29 pm

    Congratulations :) hip hip!
    These salad rolls are a perfect articulation of everything I have been craving lately… I hope I can make ’em soon!ReplyCancel

  • Chelsey08/12/2015 - 10:50 pm

    Gorgeous pictures! Instagram had me craving Summer Rolls too..hahaReplyCancel

  • Jessie Snyder | Faring Well09/12/2015 - 10:27 am

    TOO GORGEOUS Laura. My eye balls just popped! And hooray for turning in you manuscript! Big big time congratulations lady – a beach vacation sounds like just the thing you would need after a few weeks of decompressing. So great to have it all done for the holidays so you can sink into a jolly coma. Lots of hugs and naps being sent your way, cannot wait to see this beauty of a book (!!!) xoReplyCancel

  • Kate09/12/2015 - 11:28 am

    Your photos are magnificent! These rolls are so pretty, I can see them taking center stage at a holiday party for sure.ReplyCancel

  • Nanogram17/12/2015 - 12:37 pm

    Just discovered your blog and am loving these recipes along with your point of view! Can’t wait for the cookbook! Thanks so much for all the love.ReplyCancel

  • […] [vegan] by Minimalist Baker Baked Chilli Pear and Fig Bruschetta [vegetarian] by Vegetarian Living Papaya Salad Rolls Recipe (with Spicy Lime Dip) [vegan] [gluten free] by The First Mess Vegan Creamy Spinach Cob Loaf Recipe by Veggieful Garlic Pistachio Cranberry Tarts [vegan] by […]ReplyCancel

  • laraXu30/05/2016 - 4:52 am

    Thank you for your Vegetarian RecipesReplyCancel

Broccoli Rabe + Kale Harvest Salad // via #broccolirabepin it!

This post is sponsored by Andy Boy Broccoli Rabe.

Kale picking for a Broccoli Rabe + Kale Harvest Salad // via #broccolirabepin it!View full post »

share onfacebook pin topinterest email toa friend
  • Synnøve17/11/2015 - 5:32 am

    This looks delicious! your photos are stunning.ReplyCancel

  • Anneli17/11/2015 - 7:43 am

    This looks like such a healthy wholesome salad! I was just reading about lowering blood pressure naturally and one thing I need to eat more of is dark leafy greans like kale. I sometimes get stumped on ways to add variety and this is a salad that I’ll definitely try!ReplyCancel

    • Laura19/11/2015 - 11:03 am

      The dark leafy greens have so many superpowers. It can be hard to get creative with them after a while though. Hope this salad can inspire you a bit! ;)

  • danielle is rooting the sun17/11/2015 - 10:32 am

    laura, your lacinato is so gorgeous, and the light you capture gives it the most beautiful and glowing bath. perfect autumnal recipe, these elements i adore. farro is on my heavy rotation currently, i cannot escape my passion for the bite. + the orange cranberry dressing is solid. thank you for sharing such important tips/reminders for a good holiday weekend – i think with all the technology it can be easy to lose sight of the gratuitous reasons we are gathering initially for. enjoying the real time is perfect. xo, love to your autumn.ReplyCancel

    • Laura19/11/2015 - 11:02 am

      Thanks Danielle! I’ve just kind of re-discovered farro recently. Used to love it and eat it a lot, but then kind of quit. But we’re back at it again because that chew is one-of-a-kind. So good. Hope you’re staying cozy out there :)

  • Sarah | Well and Full17/11/2015 - 11:03 am

    Oh Laura the light in these photos is just stunning! I think you are one of the best photographers at capturing natural light. And it’s so appropriate considering your words in this post! I would be lying if I said I wouldn’t be taking advantage of some of the cyber monday deals, but I am all for going outside and unplugging from technology. One of the rituals my dad and I have is that we always go for a hike after the Thanksgiving dinner, to burn off some of the food coma vibes and enjoy nature! :DReplyCancel

    • Laura19/11/2015 - 10:49 am

      Thanks for this ultra kind comment, Sarah! Hope you enjoy some outdoors AND some food coma vibes ;)

  • Harriet17/11/2015 - 12:12 pm

    Yum, yum, yum! Cruciferous veg for the win. Also love your tips! Cozy-vibes are king :)ReplyCancel

    • Laura19/11/2015 - 10:48 am

      Hope you’re stayin’ cozy too, girl ;)

  • Heidi Kokborg18/11/2015 - 6:48 am

    This salad look really good! And just perfect for winter!ReplyCancel

  • allysia18/11/2015 - 11:41 am

    I really need to give broccoli rabe another go – the last time I made it, it was inedible. I’m not a picky person, but it was awful. I think it was the cook’s fault though, not the poor rabe! I think pairing it with these sweet ingredients is the way to go.ReplyCancel

    • Laura19/11/2015 - 10:47 am

      It can be surprisingly bitter, but you’re right: pairing it with slightly sweeter or more acidic flavours really helps. Although, my favourite way to eat it is sautéed with a ton of garlic, and then just stuffed between two pieces of crusty bread. Simple goodness :)

  • renee (will frolic for food)19/11/2015 - 3:35 pm

    CAN’T EXPLAIN TO YOU HOW EXCITED I AM ABOUT THIS SALAD. Also I can’t wait to try that dressing on everything bc you’re the vibey dressing/sauce queen of the internet. I love your check list on how to have a great holiday, too. i really connect with those feelings. also i think i personally needed those reminders so thank you! i’ll be making some more space to breath and walk and find the joy. <3ReplyCancel

  • Keara McGraw19/11/2015 - 6:36 pm

    Sooo beautiful, Laura. I find myself trying to sneak cranberry something into as much as I can this time of year. This salad for sure has to make it to my holiday table! /is waaay more approachable than a vegan “log”. Your tips for a more meditative celebration are amazing and much needed. Cheers!ReplyCancel

  • Becca | Spices and Spatulas19/11/2015 - 9:02 pm

    This is everything I’ve ever wanted to eat! And I really love your thoughts on how to approach the holidays, a time that can be SO overwhelming. You rock, lady! xoReplyCancel

  • rachel @ athletic avocado19/11/2015 - 10:35 pm

    This hearty salad would be a great side dish for thanksgiving dinner! I especially love the sound of that cranberry orange dressing! yum!ReplyCancel

  • Jessie Snyder | Faring Well20/11/2015 - 11:14 am

    I love all of these tips/recommendations for getting back to the roots of what Thanksgiving is about, and how to really enjoy the holiday. Big hugs to you for promoting all that you do, and for making yummy dish after dish to inspire us all <3 (Ps. Glad to see you out from hiding before your big deadline! I listened to JM's podcast with you – you're such a hoot, I adore you, good luck in your last week lady!)ReplyCancel

  • Sofie Bollen21/11/2015 - 10:25 am

    wow this looks so good!! gonna try this tomorrow! xx sofieReplyCancel

  • […] Meyer Lemons // Brooklyn Supper Sweet Potato Wedges with Chimichurri and Bacon // Brooklyn Supper Broccoli Rabe and Kale Harvest Salad // The First Mess Extra Buttery Mashed Potatoes // Bon […]ReplyCancel

  • Sherrie22/11/2015 - 3:19 pm

    I agree with Sarah ^, your ability to capture light is like no other. This salad is a beaut Laura. I’m loving these tips, especially all that ‘get interest’ business. I’m flying through Master of None, and have a stack of books waiting to be read over the next few weeks, snuggled up with some cozy vibes. xxReplyCancel

  • ratna22/11/2015 - 11:32 pm

    Love the holiday tips, specially going ‘low tech’. I looove salads. Thanks for sharing this wholesome recipe.ReplyCancel

  • Amy (Lemon and Coconut)23/11/2015 - 2:50 pm

    Very sound advice, thank you! And such a beautiful recipe and beautiful photos too :)ReplyCancel

  • Chelsey23/11/2015 - 7:34 pm

    Great photography! I’d be happy to sit and look at this gorgeous salad and your photos although I’m sure it tastes lovely as well. It’s a refreshing change from all of the standard thanksgiving recipes going around at the moment. xReplyCancel

  • what’s good around the web!29/11/2015 - 12:07 pm

    […] on my radar this week is this Mediterranean Whole Wheat Orzo Salad from Immaeatthat, Broccoli Rabe and Kale Harvest Salad from The First Mess, and this Creamy Spinach Gratin from The Foodie […]ReplyCancel

  • Quite Chefy01/12/2015 - 4:59 pm

    This looks like such a light, refreshing salad for those days where you just don’t want a heavy meal. I will def. give this a taste in the future.ReplyCancel

  • Daria Grey04/12/2015 - 5:21 am

    Mmmm look so delicious. I have a problem with my stomach and in my opinion this recipe is perfect for my daily meal! Thank you, for the recipe Laura. Well done! I will try to prepare It asap :)ReplyCancel

  • c07/12/2015 - 6:42 am

    Stunning photos, makes me want to eat it right now! Well done:)ReplyCancel

vegan better than bulletproof coffee // via thefirstmess.compin it!via @thefirstmesspin it!View full post »

share onfacebook pin topinterest email toa friend
  • Tori03/11/2015 - 7:24 am

    I have just recently become a huge coffee drinker and this recipe sounds so incredible! I love your addition of the cashew butter in it. This is definitely something I need to try!ReplyCancel

  • marsha gibbons03/11/2015 - 7:32 am

    I can’t wait to try this concoction!! It sounds delicious and soothing. Tell me about mesquite powder. I see it on Amazon. How does it taste, why is it included and do you use it elsewhere?

  • Sabrina03/11/2015 - 7:56 am

    Hmm… never thought of adding cashew butter to my coffee – even though I totally love it! I think that will be the first thing I’ll make tomorrow morning as I’m trying to get ready for a 7 am lecture – even though I have to skip the mesquite powder for now.. And I love those copper pots on the wooden shelves! Wish my pantry would look like that..ReplyCancel

  • I love all these cozy Autumn and puppy pictures! I really love having a morning ritual to start the day in a self-love, nourishing for the body/soul kind of way. I’ve tried bulletproof coffee with ghee and nobody in my house was a fan. Your version sounds so much more our style! Looking forward to giving it a try xReplyCancel

  • Edlyn03/11/2015 - 10:28 am

    Cleo!! You’re so cute when you read books with your little puppy paws! :)
    You’re so right about forming a morning ritual to help ease into the day. Unfortunately mine still has to be rushed to make a 6.30am bus. And though I love waking up early, it just hangs in the back of my mind that I HAVE to do it. Maybe when I’m rich or give it all up one day….
    This coffee looks scrumptious! Can’t wait to try it myself soon.ReplyCancel

  • danielle is rooting the sun03/11/2015 - 10:30 am

    laura, beautiful sentiments albeit your coffee reality. my sensitivity to caffeine is slightly unbelievable at times (although i am persistently romanticized by the morning ritual) – and to this i, too, retain the morning mediation, but with alternative fuel. great recipe here – vanilla coconut milk is often at the top of my cravings – and to combine with cashew butter? excitement is piqued. happy week to youReplyCancel

  • Jennifer03/11/2015 - 10:31 am

    LOVE that cup! Your photos are wonderful! Cute Kitty, too! Lovely Fall post! I hopped over from a friend’s site – glad I did – you have a great place, here!ReplyCancel

  • Michelle @ Hummingbird High03/11/2015 - 11:42 am

    hey! have we talked about how jealous i am of your copper pot collection? wait, scratch that — how jealous I am of your kitchen as a WHOLE?

    ps – this coffee looks great, you’re really killing it with the pretty pictures


  • Peanut butter princess03/11/2015 - 11:44 am

    That coffee sounds amazing! And looks amazing too – beautiful photos!ReplyCancel

  • Zoe03/11/2015 - 12:03 pm

    I’ve been making my own bulletproof ish coffee every morning recently as well. Something about the temperature finally cooling down makes the mornings so much more peaceful.
    Bonus has been adding in a dollop of pumpkin puree leftover from muffins :) I also just throw everything in a mason jar and shake, forces a little workout and starts the day off with one less dirty dish.ReplyCancel

  • Ingrid - Let's talk evergreen03/11/2015 - 12:07 pm

    Yes to all of this dear Laura! I love the fact your dog is featured in this post too btw. I have a hard time getting up early when I have a day off. It’s not that I sleep in until very late, but standing next to my bed before 8 is a problem. This might help, I will certainly try! <3ReplyCancel

  • Allyson03/11/2015 - 12:20 pm

    I drink coffee, not tea, because coffee leaves me jittery and stomach-achy, and I totally relate to building a morning ritual around your caffeine consumption. I love the kettle going off, the steeping time, the slow sipping. If I drank coffee I would certainly try this out- cashew butter! brilliant!- and as it is, I’m seriously curious about A Year of Cozy.ReplyCancel

  • J.S. @ Sun Diego Eats03/11/2015 - 1:24 pm

    Love this I can so relate to getting panicky and weird with coffee. Also when that happens it immediately makes me drowsy after the weirdness subsides.

    I do mine with almond milk, grass fed butter, coconut milk, cinnamon and maca and it’s so much more effective and not weird that way. The cashew butter sounds like it would be SO good too :)ReplyCancel

  • Keara McGraw03/11/2015 - 2:53 pm

    I so identify with all of this!! While my tastebuds wish I could handle more than one cup of coffee, I truly cannot. As in, eyes darting around my favorite coffee shop/heart rate racing/trying to avoid a panic attack cannot. Every once in a while I do indulge (/mentally prepare myself) and should give a little extra fat in my drink a try! The recipe sounds so, so wonderful. Cleo is such a beautiful breakfast buddy, too! <3ReplyCancel

  • Tara03/11/2015 - 3:39 pm

    My husband was on a total Bulletproof coffee kick about a year ago, and I could never get on board. I’m loving the idea of this — sounds absolutely delicious and far more up my alley. Happy November to you.ReplyCancel

  • Dana03/11/2015 - 3:49 pm

    YES TO THIS MORNING ROUTINE! Love your review of Adrianna’s book. I have it on my wish list! It looks like perfection. And this drink NEEDS to happen for me. Bravo lady!!ReplyCancel

  • Katie03/11/2015 - 4:08 pm

    Wow your Blog is a true inspiration. I love everything about it. Your pictures have such a high quality and the recipes are great! Thank you!
    Love Katie

  • Sarah | Well and Full03/11/2015 - 7:42 pm

    I LOVE that idea – getting excited about your morning eats/drinks as you go to bed. It really gives you something to wake up for!! In my pre-vegan days breakfast was my favorite meal, and I’ve become really lax in finding vegan yummies (it doesn’t help that I don’t really like sweets/oatmeal). But I’m feeling super motivated after seeing this recipe!! :D :DReplyCancel

  • thefolia04/11/2015 - 1:53 am

    The best part of waking up…happy sipping.ReplyCancel

  • Hannah | The Swirling Spoon04/11/2015 - 3:49 am

    Your bronze pots are beautiful!!! And this delicious subversion of a bulletproof coffee… O_O
    Random, but I just listened to your podcast/interview with Jessica Murnane. It was a pleasure! Wishing you the best with your cookbook creating!!ReplyCancel

  • TUULIA04/11/2015 - 4:56 am

    I love, love this. Waking up early and having that extra time is so great, I hope to do it more often in the future. Just gotta make a habit of it! Have a lovely autumn Laura!ReplyCancel

  • Jessie Snyder | Faring Well04/11/2015 - 10:46 am

    Ah I loved this. I get excited every night for my early morning rituals, also loving waking up super early (while its still dark) and the rest of the world is sleeping and still. Its my favorite time of the day. I’ve been looking for ways to offset my coffee consumption (or just make it a bit healthier) and between your superfood lattes post from last year + this one, I’m feeling super inspired to turn my cozy drink nob up a notch ;). Happy fall Laura! Hope you’re having the swellest time <3ReplyCancel

  • Adrianna from A Cozy Kitchen04/11/2015 - 1:00 pm

    I loved this post. Thanks for sharing, friend. I love listening to other people’s morning routines; it’s always interesting to see what goes into the beginning of their days. And Cleo! Haha. She’s feeling them doughnuts! xoReplyCancel

  • jaime / the briny04/11/2015 - 5:37 pm

    i totally experienced the same thing when i tried out a sleep app. i kept waking up and wondering if i should or shouldn’t move.(?) haha!

    i got a much-needed new blender today and celebrated with this coffee. it’s delicious! i used homemade sunflower milk, which probably doesn’t contribute such lovely flavors as coconut or almond milk might, but the tahini creamed it right up. rich and delicious. the mesquite in there is hella grand — i never would have thought to put it in coffee!

    i think your cookbook posts are my favorite. reading how you invest your energies and attention into delving into someone’s cookbook is just wonderful. thanks as always for sharing what you do, laura. xoReplyCancel

  • Rachael04/11/2015 - 6:14 pm

    I can’t handle coffee, either, even though I love it so. It makes me jittery and kicks my digestive system into overdrive–not fun! I will have to give this recipe a try for sure.ReplyCancel

  • Jessica DeMarra04/11/2015 - 11:37 pm

    The best!! I just happened to have these ingredients in my pantry on the morning you posted this and I am hooked. Creamy and satisfying without the inevitable crash from caffeine. I would say I like the “mouth-feel” of this drink except I hate that word. How am I going to have coffee any other way?ReplyCancel

  • Katie05/11/2015 - 7:04 am

    I absolutely adore your Blog what great recipes and pictures! Very inspirational!!
    Love Katie

  • Heidi Kokborg05/11/2015 - 7:39 am

    The coffee sounds absolutely amazing!ReplyCancel

  • renee (will frolic for food)05/11/2015 - 6:34 pm

    oh i feel you on the caffeine sensitivity thing! my brother drinks espresso at 5pm and sleeps like a baby and i’m like WHAT DEVIL MAGIC IS THAT. i can’t drink caffeine after 12pm or my sleep patterns are a wreck. i can’t wait to make myself a big ol mug of this wonder coffee, tho! i’m all about those morning rituals now. i’ve been steadily working my way into become a morning person too. and it was painful at first. but now i’m way into it. i like the sparkly mindful quiet in the AM too.ReplyCancel

  • Brian @ A Thought For Food05/11/2015 - 8:43 pm

    I have yet to try bulletproof coffee of any variety, so this vegan one might have to be my first! A few ingredients I’ll need to procure, but I’m game!ReplyCancel

  • Jill @ Sew French07/11/2015 - 12:58 pm

    Love reading your blog! I cook a lot of vegan recipes.
    I’m going to try this with my favorite French press brewed coffee. My aunt gave me a sleek ESPRO for Christmas. Coffee nirvana! But, I get the jitters too. Thanks for sharing! ❤️ReplyCancel

  • Rachel@TheCastejons09/11/2015 - 4:48 pm

    I need to run out and get that book asap! And then read it while drinking that super comforting cup of coffee. Thanks for the great recipe :)

  • sara forte10/11/2015 - 12:12 am

    I have been ok not owning a blender until this recipe. I mean I have a little magic bullet for smoothies and dressings and I’m hoping I can pull this off. My pregnant self hasn’t been in the kitchen much lately and I am extremely envious of your posts and instagrams as of late with all your book business going on. Oh how I’d love to be your roommate right about now. Hope all is well, lovely.ReplyCancel

  • Sophie | The Green Life10/11/2015 - 12:30 pm

    Love, love, love everything about this post. So much coziness. Waking up early is still a huge struggle for me, but I love the idea or getting excited about your morning ritual as you go to bed at night. I need to try this! I love all the wonderful additions you made to this coffee. Mesquite is one of my favorites too. Wonderful, Laura. <3ReplyCancel

  • Nicole Allan12/11/2015 - 7:40 am

    I discover the bulletproof coffee before several weeks and from then it become my favorite drink :) so that`s why I can not wait to try your better version :) Thank you so much!ReplyCancel

  • […] I had to get some fasting blood work done in advance of an annual physical. So instead of my usual beautiful ritual of rolling out of bed, feeding the cats, and then toting a strong, steamy cup of brewed world […]ReplyCancel

  • […] Laura from The First Mess didn’t make anything from the book. Instead she took the idea behind one of the “Lives” and talked about her morning routine. I love reading about other people’s mornings. Loved this post so much! […]ReplyCancel

  • Jennifer03/01/2016 - 1:10 pm

    I’ve been saving this recipe for a while, waiting for a lazy Sunday, and am sipping your better than bulletproof coffee now as I type. I didn’t have the mesquite powder, but even so, the first words out of my mouth on the first sip of this drink are not suitable for civil society. THANK YOU.ReplyCancel

  • Abby08/01/2016 - 7:41 pm

    I’ve made this recipe my last two days off! The only changes I made changes were that I used almond butter and left out the mesquite powder. I love the creaminess of the drink and the foam that separates! It’s a real morning treat.ReplyCancel

ginger carrot bisque from Gena Hamshaw/Food 52pin it!ginger carrot bisque from Gena Hamshaw/Food 52pin it!View full post »

share onfacebook pin topinterest email toa friend
  • Abby @ The Frosted Vegan14/10/2015 - 7:22 am

    I got Gena’s book last week and have been cooking from it pretty much non-stop, SO good. Also, can I please come over for Monday night cocktails and we can pretend we are as cool as Ina the Queen? xoReplyCancel

    • Laura14/10/2015 - 8:28 am

      Yes please come over asap so we can pop our collars like Ina and get faced in the classiest manner possible (also like Ina). :D :D :D xoReplyCancel

  • Katrina14/10/2015 - 7:23 am

    This looks so comforting. Definitely need to get my hands on that book!ReplyCancel

  • Shelley | Sevengrams14/10/2015 - 8:56 am

    My crisper is totally filled a gigantic bag of carrots right now as well — this recipe could not be more timely or perfect. Also, these photos! That soup looks like a work of art – love it!ReplyCancel

    • Laura15/10/2015 - 8:37 am

      It’s so easy to throw together! I would totally recommend it if carrots are taking up tons of real estate in your fridge :)

  • Harriet14/10/2015 - 9:30 am

    I love Gena’s website & IG account — I totally get what you mean about inclusivity: her vibe is so welcoming and inviting. I’m glad to hear that carries over into her books. And this recipe looks divine. Carrot soup is one of my favourites: budget and belly friendly. xReplyCancel

    • Gena14/10/2015 - 1:50 pm

      Thank you, Harriet! I’m so glad you like following along.ReplyCancel

  • Brian @ A Thought For Food14/10/2015 - 10:48 am

    Tahini cream! Have never thought to do that.! I do love a bowl of ginger carrot soup (heavy on the ginger in this household). Can’t wait to make this!ReplyCancel

    • Laura15/10/2015 - 8:38 am

      I may have doubled the ginger specified in the recipe. That zing! Nothing like it :D

  • Kate14/10/2015 - 11:36 am

    This soup looks so good! Put my order in for the book last night and am seriously stoked to start cooking from it. Been reading the column for a while too, and am such a fan!ReplyCancel

    • Gena14/10/2015 - 1:51 pm

      Thank you so much for supporting the column, Kate!ReplyCancel

  • Michelle @ Hummingbird High14/10/2015 - 12:17 pm

    Oh sweet lord this looks delicious.ReplyCancel

  • Gena14/10/2015 - 1:52 pm

    Oh, Laura, I can’t get over how gorgeous the soup looks here. You did a phenomenal job bringing the recipe to life, and I am so glad you’ve enjoyed the book so far. Plus: tahini cream. Be still my heart! What a cool idea.

    Thanks again,


  • Heidi Kokborg14/10/2015 - 2:35 pm

    Oh wow! This looks amazing! Gena makes such good recipes!ReplyCancel

    • Laura15/10/2015 - 8:54 am

      It’s true! The book is a treasure :)

  • Jennifer Almarine14/10/2015 - 3:51 pm

    This sounds like a delicious, perfect fall soup and your photographs are gorgeous!ReplyCancel

  • Claudia | The Brick KItchen14/10/2015 - 9:17 pm

    What a gorgeous soup! I don’t think I made soup enough last winter but definitely need to give it more of a chance.. especially carrot soup (student budget friendly too!!). Love the sound of that tahini cream too – Gena’s book sounds wonderful.ReplyCancel

    • Laura15/10/2015 - 8:55 am

      So budget friendly and soooo yummy. Would totally recommend the book :D

  • Natalia15/10/2015 - 3:23 am

    This looks so good! And love your cream( i am more into tahini than cashews), so this will certainly be something for me.ReplyCancel

    • Laura15/10/2015 - 8:56 am

      Thanks Natalia! There’s something special about tahini/sesame with carrots. I think it goes back to that classic pairing of carrots and hummus, or something ;)

  • La Torontoise15/10/2015 - 4:49 am

    Laura, love this recipe! Thank you so much! I’ve been reading your blog for more than 6 months now, but my work is very hectic and could not write you. I love your photography and I learned a lot from it.
    I’m from Toronto, now living and working in North Europe. While in Toronto, your region was always my family’s preferred destination for all our long weekends… how could we forget the Niagara peaches, the wineries and so much more… Your posts bring all these warm memories. plus the comfort food:-)
    Thank you!!ReplyCancel

  • Jodi15/10/2015 - 7:16 am

    A good glass of wine can be the best side dish to any vegan dinner. I love the in betweeness and I love that vegan food does not have to complicated or filled with hard to find ingredients. It can be local, and garden to table and just as simple and delicious as this soup. I’m sure the book is nothing but stunning. Thanks for sharing a little bit of it here. Tahini cream my heart.xReplyCancel

  • Carolina15/10/2015 - 8:53 am

    Gorgeous! I am definitively making this soup. I love how gourmet it looks, sometimes soups or creams tend to be looked as “boring food” but for me is quite the opposite. Also, I am all in for the “in between´s” in vegan lifestyle. Another extra for soups & creams is that you can make a big batch and then you are off duty for a day or two. Love the website, greetings from Costa Rica :)ReplyCancel

  • Julia Mazzucato15/10/2015 - 8:59 am

    I love this! The pattern in the top is absolutely stunning. Your photography is gorgeous as always. I really need that cookbook!
    Hope you don’t mind- I shared a link to one of your delicious recipes in my post today. :-)

    Julia // Little Miss Haute CoutureReplyCancel

  • Cindy Karnitz15/10/2015 - 10:46 am

    Thank you! I too shy away from vegan foods that try to mimic omnivore offerings. I would rather have the vegetables than a vegan chicken nugget (gross). Thank you for another great recipe, story, and stunning photos.ReplyCancel

  • Allyson15/10/2015 - 10:52 am

    The soup looks so beautiful- I love the marbling. I’m not vegan or vegetarian- I work in a restaurant that’s pretty meat heavy, and there’s no way around eating meat- but I try to eat as plant heavy at home as possible. I appreciate plant based recipes that put the focus on the flavor and joy of the food, rather than a long list of “thou shall not”s. I suppose what I’m really trying to say is excellent work. I can’t wait for your book.ReplyCancel

  • Heather15/10/2015 - 12:51 pm

    Get OUTTA here with that tahini swirl!!! Gorgeous, Laura. Can’t wait to give this one a try and I’m going to check out Gena’s other stuff as I’m new to her :)ReplyCancel

  • Grace15/10/2015 - 3:05 pm

    I know for a fact that a more beautiful carrot soup does not exist on this planet. So gorgeous Laura!ReplyCancel

  • This bisque is so hearty, beautiful and wholesome!! I LOVE ginger and carrot together but have never made a bisque like this before. Pinning!ReplyCancel

  • Susannah (Lemon and Coconut)15/10/2015 - 5:05 pm

    Oh wow I’ve seen some good looking soups but this one’s taken the prize, it’s just fabulous! :)ReplyCancel

  • Jessie Snyder | Faring Well16/10/2015 - 5:19 pm

    Yay for Food52 Vegan! Isn’t the book so lovely and approachable? I feel like even on the nights when cooking is the last thing I want to do there is a recipe in there that I can manage and love. Gena is so great. And your rendition of her soup here is so pretty! My goodness, if there was an award for soup plating I think you should win. And I loved the part about the welcomed flush in your cheeks now that is so crisp and cool. Makes me feel so cozy and dreaming of a bowlful now. Happy autumn, Laura! – xoReplyCancel

  • […] I’m excited to try this creamy vegan bisque by one of my favorite blogs, The First Mess.  Ok, fall isn’t all that bad.  RECIPE […]ReplyCancel

  • Lindsey @ Lou Lou Biscuit17/10/2015 - 5:17 pm

    This is the prettiest soup! I love the way you did the garnish. Gotta love Food52 :)ReplyCancel

  • Links You'll Love18/10/2015 - 9:39 am

    […] pretty into soup right now, and this Ginger Carrot Bisque from The First Mess is topping my […]ReplyCancel

  • Emily18/10/2015 - 9:01 pm

    Most gorgeous bowl of soup I have seen this week!ReplyCancel

  • Sarah | Well and Full18/10/2015 - 10:20 pm

    I love that you chose this recipe!! I was actually just leafing through Food52 Vegan earlier today and thinking about how lovely the photos are. They’re very no-fuss but still have such a beautiful aesthetic about them. And yes some photos feature ~WiiinNee~ whooaa! ;) I’m really glad you brought up the whole vegan/high vibe/healthier than thou attitude because it can be a bit stifling, if I’m being honest. Finding balance and the in between, as you put it, is my favorite way to go :)ReplyCancel

  • thefolia19/10/2015 - 2:24 am

    Looks like a painting…simply beautiful…happy feasting!ReplyCancel

  • Rachel @ The Castejóns20/10/2015 - 9:06 pm

    I could just look at the pictures all day! I’d go vegan if someone made me food that looked that good everyday!ReplyCancel

  • […] chocolate sweet potato ice cream. this earl grey quinoa oatmeal with pumpkin spice puree. this vegan ginger carrot bisque. this tofu ganache. this single-ingredient maple […]ReplyCancel

  • Renee Kemps24/10/2015 - 3:00 pm

    Love this recipe!! That swirl/pattern is just perfection.ReplyCancel

  • Ingrid - Let's talk evergreen01/11/2015 - 7:28 am

    I hear such good things about this book, I think I should get it too. Hope everything with your own book is going well. Love how you made those swirls in the soup!ReplyCancel

  • J02/11/2015 - 1:43 pm

    This not only looks beautiful, but sounds delicious as a Fall treat!I may add in some radicchio finely sliced for some added bite, as well as the superfood benefits, (plus the purple would look gorgeous on top) but it also looks really good just as it is. Thank you for sharing! :)ReplyCancel

  • […] two full dinners. For the first I hosted two friends from the department. I made this spectacular ginger-carrot bisque from The First Mess (who apparently got it from Food52). The colors! the flavors! the artistry! It […]ReplyCancel

  • […] Uzbeki Carrots reviewed on 101 Cookbooks Carrot Fried Rice from Vegan Richa Carrot Cake Baked Oatmeal from Oh She Glows The First Mess made a most lovely Carrot Ginger Bisque […]ReplyCancel

  • […] Food52 Vegan is everything I dig in a staple cookbook. It’s concise (60 recipes). There are plenty of gorgeous photos. The recipes are creative and inspiring. And, despite being “vegan,” it’s neither preachy nor inaccessible. It’s a great primer for cooking plants for anyone. Throughout the book Gena shares her simple tips and techniques for making plant based cooking stellar. Including primers on tofu, tempeh, nut milks, whole grains, coconut oil, nutritional yeast, egg replacers, sweeteners, the works. Reading through the book I found myself saying “right on!” to myself, under my breath, alone in my kitchen. I can’t wait to dive into more of the recipes (lentil sloppy joes! butternut squash mac & cheese! ginger carrot bisque!). […]ReplyCancel

golden chana masala // via thefirstmess.compin it!my yellow tomatoes // via thefirstmess.compin it!View full post »

share onfacebook pin topinterest email toa friend
  • Kathryn23/09/2015 - 5:10 am

    Every year, I think that I’m going to be sad about the end of summer but then you get the most perfect autumn days when there’s just a hint of crispness in the air and the nights start getting darker and bowls of comfort just seem so right and I wonder why I ever thought I’d miss the summer. I think this is the perfect kind of dish for these liminal weeksReplyCancel

    • Laura23/09/2015 - 10:59 am

      I’m the same way, always defending summer to the bitter end and resisting any sort of season-pushing. After one cool night with a cozy blanket though? I can’t turn back. xoxoReplyCancel

  • Erica23/09/2015 - 7:25 am

    By far my favorite Indian dish, and your channa masala looks incredible. I love the color, it’s so appropriate for the change in season!ReplyCancel

    • Laura23/09/2015 - 11:01 am

      Yes! I have to order it every time we get Indian food. Thanks Erica!ReplyCancel

  • Katrina @ Warm Vanilla Sugar23/09/2015 - 7:30 am

    So crazy gorgeous! I love the colour and the warm spices you used. Yum!ReplyCancel

  • Tori23/09/2015 - 8:00 am

    This looks fantastic! Your pictures are as stunning as always and the food is making me super hungry! Love it!ReplyCancel

  • Sarah | Well and Full23/09/2015 - 9:41 am

    This is such a beautiful stew! Unfortunately my local farmers’ markets have pretty much stopped offering tomatoes, but to be fair we had a great season so I can’t complain. Still, I’ll keep my eye out in case I can make this beauty of a recipe! :)ReplyCancel

    • Laura23/09/2015 - 11:03 am

      Our season always runs late because, well, it starts later than everyone else it seems. This recipe is really bangin’ with canned tomatoes too :)
      xx LReplyCancel

  • Traci | Vanilla And Bean23/09/2015 - 9:46 am

    Sadly I’ve never tried Chana Masala, but have run across recipes many times and absolutely adore the ingredients. I think you’ve pushed me over the edge with this one! Congratulations on your feature in Chickpea; I’m looking forward to reading. Thank you for this, my dear!ReplyCancel

    • Laura23/09/2015 - 11:04 am

      Hope you try it out! The ingredients are pretty simple/easily available, and I think that’s why I like this one so much. Thanks Traci!

  • This chana masala is absolutely beautiful! I just made a traditional recipe this weekend but the next time I make it I will be making it “golden!” :)ReplyCancel

    • Laura23/09/2015 - 11:05 am

      Hope you give goldy a try ;) Thanks Lauren!

  • Ashlae23/09/2015 - 10:07 am

    I’m so bummed I missed that trip + the opportunity to hang with you babes. IT LOOKED SO FUN. Also? Whole Paycheck was running a deal on La Croix earlier this summer and you can bet your ass I stocked our entryway closet with 20 cases.. that I had delivered via Instacart because I couldn’t be bothered with making THAT many trips on my two-wheeled method of transportation. I need a slow cooker soooooo bad. Gotta good one you can recommend? XOReplyCancel

    • Laura23/09/2015 - 11:08 am

      I’m bummed that you missed it too, but I think you had some better things to do ;) I wiiiiiiiish we had Instacart in Canada! I’m pretty sure you will vibe to a slow cooker. I made a tempeh and walnut chorizo-ish spiced taco filling in mine recently and it was crazy good. I use this one, and I love it mainly because it cooks faster than most slow cookers. I’m an impatient girl sometimes, what can I say. xoReplyCancel

  • Allyson23/09/2015 - 11:21 am

    I love the changing of seasons, but my favorite might be when summer slides into fall. This chana masala looks perfect for now, warming and hearty and fresh. That article sounds fascinating, btw.ReplyCancel

    • Laura23/09/2015 - 12:19 pm

      This micro season is just the best for so many reasons. Keara and Aileen knocked it outta the park with that article, seriously. A great read and an awesome magazine, too. Thanks Allyson!

  • Tyra23/09/2015 - 1:19 pm

    The picture was so inviting I had to come over from Instagram. A good curry is such a warm fall staple and I haven’t made traditional Channa Masala in a long time. I’ve been making sweet and spicy with tamarind. Thanks for giving a use for the chickpeas I always keep stored in the freezer.ReplyCancel

    • Laura23/09/2015 - 8:20 pm

      I loooove tamarind with chickpeas. Such a beautiful pairing. Hope you give this one a try! ;)

  • Keara McGraw23/09/2015 - 4:05 pm

    Reading this RIGHT as I just bought some (kinda sad) canned chana masala from the grocery store for a janky dinner to-go. If I close my eyes while I eat it and think of these stunning photos, it’s almost homemade, right? Once again, all of my gratitude for sharing your story with Aileen and I. Real honored to have you amongst that all-star lineup.ReplyCancel

    • Laura23/09/2015 - 8:20 pm

      Oooooh we do the janky dinners too. No one is immune! Wish I coulda food-faxed you a bowl though ;) Grateful for Aileen’s and your talents. A boat load of inspiration for real. xoxoReplyCancel

  • Emily23/09/2015 - 5:52 pm

    Hey Laura! How could I adapt this to work for a slow cooker? I just got one and I’m v excited about it :)ReplyCancel

    • Laura23/09/2015 - 8:09 pm

      Hey Emily, I’m honestly not sure on that one! My guess would be to sauté the onions and spices on the stove until everything’s soft and cooked out, then transfer that to the slow cooker, add everything else and then set it to “high” for 3-4 hours maybe? If you try it, please let me know how it goes. Very curious now ;)

  • Kathryn @ The Scratch Artist23/09/2015 - 7:01 pm

    These photos are stunning. I love your style. So much color! I was happy t see a new post from you today. I’ve loved following all of your gorgeous photos and adventures on Instagram. Looking forward to trying this recipe.ReplyCancel

    • Laura23/09/2015 - 8:16 pm

      Thanks for following along here and on Insta! Your compliments are so kind :)

  • Karen @ Seasonal Cravings23/09/2015 - 7:49 pm

    Oh my gosh I have been obsessed with chickpeas lately and this looks divine. I just roasted them with carrots and maple syrup and they were delicious. Can’t wait to try this out. Thanks for sharing.ReplyCancel

    • Laura23/09/2015 - 8:10 pm

      Your dish sounds amazing. Love those cozy flavours :)

  • genevieve @ gratitude & greens23/09/2015 - 8:57 pm

    I’m always sad to see summer go but I’m ready for some stew and sweather weather! The weather has been so lovely and I’m very happy to be reunited with my jeans. This chana masala looks perfect for celebrating the end of summer!ReplyCancel

  • Jessie Snyder | Faring Well23/09/2015 - 11:05 pm

    Ryan Adams? I knew I liked you. And this dish. You are singing to my heart’s cravings this week, and the fact I have the majority of these ingredients on hand means my heart’s wish just might come true ;). Big autumn-y hugs to you. And that slow cooker method is brilliant. Slightly regretting giving mine away! Maybe I’ll acquire one again one day and put it to use just for this reason (brilliant!). xoReplyCancel

    • Laura24/09/2015 - 7:48 am

      Sending an autumn-y hug right on back, babe :) xoReplyCancel

  • Anna24/09/2015 - 4:56 am

    looks absolutely scrumptiouuus!! yumy

  • Julia Graham24/09/2015 - 7:32 am

    will be making this asap. please visit while in Montreal!! :)ReplyCancel

    • Laura24/09/2015 - 7:47 am

      We’re driving up tomorrow morning! Maybe a snack stop on our way in? Messaging my road trip partner right now ;) xoReplyCancel

  • Shira24/09/2015 - 10:08 am

    It’s all Ryan all the time in this house…couldn’t agree more about the timing – perfect cozy fall listening (and man it’s so good!). Jeans. I loved reading this Laura! Beautiful recipe.ReplyCancel

  • Heather24/09/2015 - 11:19 am

    I will be making this tonight. It is exactly what I was looking for. I just made a batch of chickpeas and was wondering besides hummus what the heck I should make of them. This seems the best of both worlds since I love all the spices used here, I love tomatoes (although red it will be) and I love curries. Win Win. Thanks for another great post. Will let you know how it goes. xo – love and light. – HReplyCancel

  • Jessica DeMarra25/09/2015 - 8:49 am

    It is like a beautiful, warm, and delicious bowl of sunshine on these short cool days. My partner will like this, he claims he needs to be in a “soup mood” and it cannot be pureed. What a weirdo.ReplyCancel

  • Much different from the traditional Chana Masala I had in India, but I think I like it better because of the soupiness factor. It somehow makes it seem like the most comforting bowl of fall loveliness ever. And that color. Damn that is beautiful.ReplyCancel

  • keto recipes26/09/2015 - 11:10 am

    What a beautiful masala dish! Love the shots :) PinnedReplyCancel

  • teri c27/09/2015 - 7:44 pm

    this recipe rocked! I printed it as soon as I saw the yellow tomatoes as I’d just been given the end of garden yellow cherry tomatoes-way more than I could eat. This is yummy, comforting and beautiful! Thanks for sharing!ReplyCancel

  • genevieve @ gratitude & greens27/09/2015 - 9:47 pm

    I so agree with what Jessica said above- this is a beautiful bowl of sunshine! I’m also a fan of Ryan Adam’s 1989. Can’t. stop. listening.ReplyCancel

  • Cara29/09/2015 - 2:07 pm

    I just came across your blog and love it! I adapted your recipe for this masala last night and it was so good :) and these photos are stunning! xoReplyCancel

  • […] – Who can resist golden food?! […]ReplyCancel

  • Angela01/10/2015 - 7:53 am

    Oh, oh, a chickpea recipe! I’ve been looking for a good one for quite some time now. I’m on chickpea spree lately and this is almost all I eat. It really is delicious and goes well with lots of stuff. Your recipe reminds me of Mediterranean cuisine somehow.ReplyCancel

  • Rakhee@boxofspice05/10/2015 - 5:37 am

    Chana masala is very popular in India and in some parts you will even see it as street food! Your version looks lovely. :)ReplyCancel

  • Becca | Spices and Spatulas06/10/2015 - 2:29 pm

    Gorgeous shots of that garden, I want to move in there and stay forever. This chana masala looks fantastic, chickpeas have a place in every meal. Also, I love your turquoise stockpot! xoReplyCancel

  • Lindsey06/10/2015 - 6:03 pm

    Wow, so delicious looking. I really like the way you use natural/afternoon lighting. It makes me feel the warmth in the photo almost tangible! Gorgeous!ReplyCancel

  • Tessa | Natural Comfort Kitchen07/10/2015 - 12:25 pm

    I love the sounds of your dinner routine. Recipe testing and photography can sometimes suck the joy out of my total love for cooking, so I’ll have to try ending the day with some cooking “me time” :)ReplyCancel

  • Benilana11/10/2015 - 7:08 pm

    Such perfect timing! The end of my summer tomato garden yielded a big bowl full of yellow cherry tomatoes, plus I’ve been craving some Chana Masala. Your spice mixture is divine (I tripled the chills because I love extra heat), and I love that you included my favorite curry tip: dry roast the cumin & coriander seeds then grind them up. Thank you for this wonderful recipe!ReplyCancel

  • Katie12/10/2015 - 3:20 pm

    I made this for my family after a long day of rain. It was absolutely delicious and we were quite delighted that it made enough for leftovers the next day.ReplyCancel

  • Sylvie|Roamingtaste14/10/2015 - 10:44 am

    This looks beautiful and warm and filling in the nicest possible way for these cooling days and longer nights with the simplest of ingredients. Yum.ReplyCancel

  • Lynn @ The Actor's Diet25/10/2015 - 9:26 pm

    La Croix can be a very $$$$ habit!ReplyCancel

  • Barbara Davidge27/11/2015 - 1:24 pm

    One of my favorite recipes of the year, the flavors are just perfect. I especially think the lemon peel adds so much flavor and freshness. I even froze the extra orange tomatoes from my garden in specially measured portions so I can continue to make this recipe throughout the winter. Thanks so much for creating a beautiful and delicious recipe :)ReplyCancel