Our Favourite Picnic Salad - The First Messpin it!Our Favourite Picnic Salad - The First Messpin it!View full post »

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  • Marta02/05/2018 - 5:41 am

    This looks dreamy and fresh! I’ll be trying this as soon as spring settles here :)
    As for some instant pot recipes I believe Heidi from 101cookbooks has some great ideas as she too bought one a few months ago and has been adding some lovely recipes :)ReplyCancel

    • Marta02/05/2018 - 5:42 am

      P.S. I think there is a tiny error with your link for the vegetable slicer ;)ReplyCancel

      • Laura03/05/2018 - 11:18 am

        Yes, Heidi is the queen of higher vibe IP resources right now! Thanks for catching the error too, Marta. All fixed ;)ReplyCancel

  • Jackie02/05/2018 - 8:24 am

    Reminds me of how much we adore your Niçoise-ish salad – in fact, I think I’ll make it tonight! I’m sure this one will be fantastic as well.ReplyCancel

    • Laura03/05/2018 - 11:19 am

      They definitely have a similar “salad spirit” hehe. So glad you love the niçoise too!
      -LReplyCancel

  • Laura02/05/2018 - 9:23 am

    Amy Chaplin’s instructions for pressure cooked beans in her At Home in the Whole Food Kitchen has never steered me wrong for beans in the instant pot! This looks delicious!ReplyCancel

    • Laura03/05/2018 - 11:19 am

      Ah of course! Amy’s book is such a resource and I knew that she was a pressure cooking advocate. Perfect. Going to go pull that one from the library ASAP.
      -LReplyCancel

  • Shannon Murphy02/05/2018 - 6:37 pm

    This salad looks like everything I want to eat this time of year. Re IP recipes, I’m sure you’ve seen it but Heidi Swanson has done a whole run of IP recipes over the past few months.ReplyCancel

    • Laura03/05/2018 - 11:20 am

      Thank you so much Shannon! Appreciate the recommendation, and I hope that you get to try this salad soon :)
      -LReplyCancel

  • Patricia Scarpin03/05/2018 - 7:35 am

    Give me anything with asparagus and potatoes and I am a happy camper! This looks so delicious!ReplyCancel

    • Laura03/05/2018 - 11:29 am

      I feel the same way! Honestly just anything potatoes is a win hehe. Carb love :D
      -LReplyCancel

  • Morgan Balavage03/05/2018 - 11:59 pm

    101cookbooks has a handful of truly wonderful Instant Pot recipes. The congee has become part of my weekly meal prep. https://www.101cookbooks.com/instant_pot_recipes/ReplyCancel

  • courtne06/05/2018 - 2:00 pm

    could you post some kitchen must havesReplyCancel

  • Shauna | Linden & Lavender06/05/2018 - 8:03 pm

    I just made the recipe this weekend. It was delicious (and pretty)! The capers in it really bring this dish to the next level. Thanks!ReplyCancel

  • The Modern Proper10/05/2018 - 6:19 pm

    What a gorgeous salad! I definitely am going to try this out this summer.ReplyCancel

  • Jocelyn Beatty11/05/2018 - 1:12 pm

    I have had a lot of luck with the “Vegan Under Pressure” cookbook charts. I agree, I found a bit of a learning curve with beans but it is so worth it! I have gotten to the point where I have completely eliminated the need for canned beans because dried can be prepared so quickly!
    Also, I would love a “stock in the IP” recipe!ReplyCancel

  • […] oh boy this picnic salad from The First Mess looks tasty. Mother’s Day menu addition, perhaps? After all who […]ReplyCancel

  • Cassie Thuvan Tran17/05/2018 - 5:22 pm

    YES to tri-colored potatoes in a salad! Japanese sweet potatoes and purple sweet potatoes are my favorites. I have never tried actual vegan tuna, not even chickpea tuna-style sandwiches, so I wouldn’t know how it tastes! I really do want to try it though. The combination sounds heavenly!ReplyCancel

  • Theresa19/05/2018 - 12:31 am

    This recipe was delicious. Made it with French lentils. Turned out very well. :-)ReplyCancel

  • Susan Shores01/06/2018 - 5:54 pm

    I’m new with the Instantpot, too. I would love for you to post your successes with the Instantpot. Thanks.ReplyCancel

  • Tiffany24/06/2018 - 12:31 pm

    This is fabulous!!ReplyCancel

  • Kim M08/07/2018 - 11:44 am

    Just sampled a portion ahead of sharing at a cookout this afternoon. I hope everyone loves it as much as I do. Such a colorful and delicious dish. Thank you for sharing!ReplyCancel

  • A10/07/2018 - 9:33 am

    I didn’t have asparagus but made this last night anyway and loved it! Tossed the beans in with the potatoes during the last 5 minutes of cooking just to be faster, and used the entire can of white beans to avoid leftovers. Delicious!ReplyCancel

ORECCHIETTE WITH BROCCOLI RABE AND CHIVE PESTO, SUNFLOWER PARM & SMOKY CHICKPEAS - The First Messpin it!ORECCHIETTE WITH BROCCOLI RABE AND CHIVE PESTO, SUNFLOWER PARM & SMOKY CHICKPEAS - The First Messpin it!View full post »

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  • Patricia Scarpin25/04/2018 - 7:53 am

    I make vegan pesto quite often, but have never made it with sunflower seeds. This looks amazing and so nutritious! Such a vibrant green color, beautiful.ReplyCancel

    • Laura27/04/2018 - 8:10 am

      Hope you give the sunflower seeds a try (and that you love it)!
      -LReplyCancel

  • christine25/04/2018 - 7:55 am

    This looks like just the thing right now! I love dishes like this, and anything that speaks of Spring is winning me over right now. We went for a hike this weekend too! It felt amazing to finally be able to do that :)
    I roasted chickpeas last week in my oven and it was a total disaster… they were “popping” and made an absolute mess of my oven (to the extent that we had to do this cleaning cycle process twice hah), so! do you have any tips? or is this just how it is? I’m ready to resort to the crispy chickpeas you can buy because it was such a chore lolReplyCancel

    • Laura27/04/2018 - 8:10 am

      Hi Christine!
      Your chickpea ordeal sounds awful. Are you thoroughly drying them before tossing them with oil, spices etc? I think that’s the most crucial step of the entire chickpea roasting process. I also find that the popping is more under control when I use a piece of parchment paper on the baking sheet. Something about the contact with the hot metal makes them want to jump I think hehe. Hope this is a little helpful. No shame in buying your crispy chickpeas either :)
      -LReplyCancel

  • Jess @choosingchia25/04/2018 - 8:35 pm

    This pasta looks so yummy and perfect for spring! FINALLY getting some spring weather here in Montreal too! Can’t wait to start cooking up all the spring recipes :)ReplyCancel

    • Laura27/04/2018 - 8:11 am

      We really earn our spring enjoyment on the eastern end of Canada hehe.
      -LReplyCancel

  • Cassie Tran26/04/2018 - 12:07 am

    I have only had vegan pesto a few times, but I love it every single time. This vegan pesto looks so vibrant and beautiful! Absolutely LOVE the way the chickpeas are roasted to add a nice crunch!ReplyCancel

    • Laura27/04/2018 - 8:11 am

      Vegan pesto is the best! I never miss the cheese, honestly. Thanks so much for your kind compliments too :)
      -LReplyCancel

  • Kelsey @ Appeasing a Food Geek26/04/2018 - 6:33 am

    Oh I love this! Those smoky chickpeas are calling to me! Also, I bet it would taste even better outdoors ;) xoReplyCancel

    • Laura27/04/2018 - 8:12 am

      A lot of the chickpeas did not make it to the pasta ;)
      -LReplyCancel

  • Nikki28/04/2018 - 12:59 am

    Oh my goodness! Your recipes look so tasty that I feel myself fangirling over what to cook next! I really appreciate your attention to detail and the variety in the vegetarian dishes! Thanks so much!ReplyCancel

  • Phoebe01/05/2018 - 12:34 pm

    I love your use of the cheese-like sprinkles! That does sound like a delicious addition. I’m looking forward to your recipes in the coming months as our growing season in Florida is slowing down, yours is just getting started so I can live vicariously through your abundance of fresh produce :)ReplyCancel

  • […] Le pesto, c’est toute ma vie, et rien que pour ça, quel bonheur que l’été arrive bien… (en anglais) (thefirstmess.com) […]ReplyCancel

  • Donna in Inwood08/05/2018 - 10:10 pm

    Wow — broccoli rabe pesto. I love that idea! I will definitely try. And chives and sunflower seeds — what a nice mix. I bet the sunflower seeds soften out the broccoli rabe a bit. I’m putting this on my list to try!ReplyCancel

  • […] – Orecchiette Broccoli Rabe and Chive Pesto, Sunflower Parm & Smoky Chickpeas from The First […]ReplyCancel

Saucy & Sticky Sweet Potato Tacos with Creamy Cilantro Avocado Sauce - The First Messpin it!Saucy & Sticky Sweet Potato Tacos with Creamy Cilantro Avocado Sauce - The First Messpin it!View full post »

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  • Marsha Gibbons11/04/2018 - 7:31 am

    Can you share the name of the store bought barbeque sauce? Thanks!ReplyCancel

  • Monica11/04/2018 - 8:13 am

    This is a wonderful healthy taco dish…I need to try it. Your photos are wonderful as always.ReplyCancel

  • Allie11/04/2018 - 9:15 am

    This looks so delicious, can’t wait to try!

    I cook for just me most of the time so wondering if the leftover saucy sweet potatoes would get soggy in the fridge? Should I make the full recipe of sauce but only cook up half the recipe at a time?ReplyCancel

    • Laura11/04/2018 - 10:09 am

      Hi Allie,
      So in this recipe, you kind of want the sweet potatoes to be soft! I reheated leftovers (sweet potato + sauce mixed) for my man the next day and they were just as good. Honestly thought it tasted a bit better once I threw a bit in a tortilla for myself.
      -LReplyCancel

  • mich11/04/2018 - 10:09 am

    Goddamn! I am so adding these to our weekly taco game.ReplyCancel

    • Laura11/04/2018 - 4:21 pm

      Let me know Joe’s feedback re: hatred of sweet potatoes lol.
      xo LReplyCancel

  • christine11/04/2018 - 10:33 am

    oh this sounds so good! and actually easy enough for a weeknight :) :)ReplyCancel

    • Laura11/04/2018 - 4:22 pm

      Yes totally! Especially if you go with a pre-fab BBQ sauce ;)
      -LReplyCancel

  • Amanda Maguire11/04/2018 - 11:19 am

    Laura! Your photos are always beautiful, but these are really speaking to me. <3 The colors! The light! Your styling! I'll have to keep an eye out for those corn tortillas at WFM. Lately I've been buying Siete, but it's hard to justify $9 for tiny tortillas that, let's be honest, usually just fall apart.ReplyCancel

    • Laura11/04/2018 - 4:23 pm

      Thank you so much, Amanda! The Masienda ones will change your life. Sometimes I just toast one up and eat it with hummus. They’re seriously just so pure and yummy.ReplyCancel

  • callie11/04/2018 - 11:43 am

    Laura, you’re amazing! I have loved the recent influx of recipes to my inbox. I have already made the smoky lentil soup and told everyone about it! Looking forward to making these this weekend.

    peace,
    callieReplyCancel

    • Laura11/04/2018 - 4:24 pm

      Thanks so much Callie! So glad that you enjoyed the smoky lentil soup from “Pretty Simple Cooking.” It’s a keeper recipe for sure! :DReplyCancel

  • […] 12. My kind of tacos! […]ReplyCancel

  • shay12/04/2018 - 11:42 am

    I heard about your blog through your interview on living homegrown and decided check it out. I made this recipe last night for dinner and it was great! I was skeptical about how the BBQ sauce would come out, but have been trying to make my own condiments more, so I decided to give it a whirl. It was delicious, i will be using that recipe from now on! Thank you for the great recipe!ReplyCancel

    • Laura12/04/2018 - 2:52 pm

      Hi Shay,
      So glad that you found the blog through Living Homegrown, but even happier that you enjoyed this recipe. Thanks for taking the time to leave a note :)
      -LReplyCancel

  • Saša12/04/2018 - 2:29 pm

    Just made it for my wife and two boys. The boys don’t like cabbage, avocados, dates, or sweet potatoes. They absolutely loved the tacos though. The younger one said: Out of 0 to 10,000 it is a full 10,000 for him.

    Thank you for this awesome recipe.ReplyCancel

    • Laura12/04/2018 - 2:53 pm

      A full 10,000! I love it. Thanks for trying the recipe and for leaving this note. Glad your family enjoyed the tacos! :)
      -LReplyCancel

  • Rebecca13/04/2018 - 10:21 am

    Your photos here are just so, so lovely! The tacos look super fresh and delicious!ReplyCancel

  • Debbie Reynolds15/04/2018 - 7:35 pm

    Made this recipe tonight. My family loved it – my husband said it was the best meal he has had in months, better than the one we had recently at a hipster vegan restaurant! I had it in a steamed collard leaf and the family had it in flour tortillas.ReplyCancel

  • Cassie Thuvan Tran16/04/2018 - 12:14 am

    Love that tacos are your go-to if you’re in a cooking rut. For me, if I’m experiencing a cooking rut, I usually try experimenting in the kitchen! Recently, I’ve been water-sauteing red cabbage and saving the purple juice it excretes to marinate my tofu. It helped me re-vamp my love for cooking and tofu! SO GOOD. But anyways, these sticky sweet potato tacos look absolutely heavenly! I miss cooking with sweet potatoes so much. Definitely have to find a new way to use them!ReplyCancel

  • The Modern Proper25/04/2018 - 12:28 am

    This looks like just the inspiration needed for tomorrow’s dinner. The flavor in those sauces sounds incredible.ReplyCancel

  • Sharon27/04/2018 - 2:31 pm

    I’m going to make this tonight! Taco Night has a new flavor!ReplyCancel

  • Keli30/04/2018 - 8:46 pm

    Laura,
    This recipe looks amazing! Purchased all the ingredients to make it tonight. Just wondering approximately how many tacos this makes? I see it serves 3-4 but not sure how many tacos each that refers to.

    Thank you!ReplyCancel

    • Laura01/05/2018 - 2:36 pm

      Hi Keli!
      We wound up with 8 VERY full tacos when all was said and done. In the end, it really depends on how much you want to load up the tortillas!
      -LReplyCancel

  • Terri Edwards03/05/2018 - 10:30 am

    First off, your website and pictures are stunning! Second, this recipe looks amazing, and I can’t wait to give it a try. You had me at ‘Avocado cilantro sauce!’ReplyCancel

  • Link Love - marla young13/05/2018 - 1:09 am

    […]  These sweet potato tacos sound […]ReplyCancel

  • Murielle Banackissa15/05/2018 - 3:25 pm

    Laura, this looks so delicious! When I first saw the photos, I was certain you used jackfruit. I am so pleasantly surprised that it is made with sweet potato! Also, your bbq sauce sounds absolutely heavenly!! I have been trying to cook with as little refined sugar as possible and to incorporate dates in most of the recipes where I use other sweeteners so it is great to find out that your sauce is only sweetened by dates! Yay! I will definitely have to give these tacos a try very soon.ReplyCancel

Healthy Oatmeal Cookie Bites from "The Minimalist Kitchen"pin it!Healthy Oatmeal Cookie Bites from "The Minimalist Kitchen"pin it!View full post »

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  • Sarah18/04/2018 - 5:09 pm

    These look delicious. I have eaters who don’t prefer coconut. Is there a substitute for the 2 cups of coconut, or can I just leave it out? Thanks!ReplyCancel

    • Laura19/04/2018 - 7:49 am

      Hi Sarah,
      I haven’t tried this recipe any other way, so can’t speak with certainty here. I would try using 1 1/2 cups of oats OR 1 cup of almond meal to replace the ground coconut. Once you get the mix together, you may have to adjust and add more liquid or possibly grind up more oats/add more almond flour. It’s definitely a recipe that you can explore by feel though. As long as you have a “dough” that tastes good and sticks together (nut not too much), you’re good.
      -LReplyCancel

  • Cassie Thuvan Tran18/04/2018 - 8:53 pm

    Ooh, I should try a quarterly pantry and fridge cleanup! It probably works amazingly for reducing food waste and just clearing up any stress in the back of your mind. These oatmeal bites look absolutely heavenly. I would love to try recreating them with maple syrup and sunflower seed butter!ReplyCancel

  • dana18/04/2018 - 11:31 pm

    These look INSANE! Totally a must!ReplyCancel

  • Caitlin20/04/2018 - 12:38 pm

    Do you think the hemp seeds have any sort of binding component or are they just for added flavor/ texture? Thinking of omitting as they really upset my stomach for some reason! Thanks ;)ReplyCancel

  • Chloe22/04/2018 - 4:56 pm

    So, these are in the fridge right now. Its so good, i could have eaten half of the bowl. The only thing is that my chocoate chip melted into the mix, so next time i will not add them to my blender.
    Thanks for sharing!ReplyCancel

  • […] and Efficient Techniques I loved the Pantry Oatmeal Dough Bites (get the recipe from Laura on The First Mess!). I’m excited to try the BBQ Black Bean and Quick Slaw […]ReplyCancel

  • […] Oatmeal Cookie Bites from The First Mess […]ReplyCancel

VERY GOOD VEGAN BISCUITS WITH MISO & GREEN ONIONS - The First Messpin it!VERY GOOD VEGAN BISCUITS WITH MISO & GREEN ONIONS - The First Messpin it!View full post »

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  • Genevieve M07/04/2018 - 8:26 pm

    These look ridiculously amazing! I don’t know how you managed to take such nice photos, had this been at my house all that would have been left to photograph would have been crumbs.ReplyCancel

  • Shannon07/04/2018 - 10:02 pm

    I 100% agree with everything you said about Miyoko’s. It changed my mind about vegan butter. Earth Balance always had a taste I couldn’t quite get past. We use Miyoko’s sparingly but definitely always have it in stock.

    Your biscuits look freaking amazing!!!ReplyCancel

  • Allison at Creative Sanctuary07/04/2018 - 11:47 pm

    Oh, how creative! I am always looking to expand my miso repertoire! I must give this a try! Mille mercis!ReplyCancel

  • A08/04/2018 - 1:09 am

    Just tried this recipe tonight and unfortunately the scones turned out with a bitter aftertaste! Perhaps a bit too much baking powder?ReplyCancel

    • Laura08/04/2018 - 7:04 am

      I’m so sorry that your biscuits did not turn out. I’m wondering: What brand of vegan butter did you use, or did you make your own? And was your baking powder aluminum-free?
      -LReplyCancel

  • Mary Lou08/04/2018 - 7:59 am

    These look so delicious. I have Miyoko’s book and was just reading the butter recipe, can I ask what brand and where you get your lecithin and do yo use liquid or granuals? Thanks mlReplyCancel

  • Poe08/04/2018 - 3:25 pm

    Your photos look lovely! I would love to try these. Can i sub the vegan butter for regular butter?ReplyCancel

  • Patricia Scarpin09/04/2018 - 7:32 am

    They are so flaky! Truly amazing!ReplyCancel

  • M09/04/2018 - 8:49 am

    I’ve been watching your instastories hoping you would share this recipe :) Looks heavenly! (now I’ll just have to find some good vegan butter or the lecithin ^^ReplyCancel

  • Slaven Beram09/04/2018 - 3:21 pm

    So many variations to do with this :-) With all kinds of herbs and spices.ReplyCancel

  • Sarah B10/04/2018 - 1:55 pm

    These look absolutely amazing, Laura! I’ve also tried ALLLL the subs for healthy scones, and they’re just never that great. I love the onion and miso additions, plus you got dat flaky situation going on!!! Totally trying these – thank you for the inspiration <3

    xox, Sarah BReplyCancel

  • Cassie Thuvan Tran11/04/2018 - 6:40 pm

    Sometimes I like everything basic as well. Just simple sweet potatoes or popcorn for breakfast, cuddling up in warm socks with a book, and of course, baking for any rainy day! These vegan biscuits will DEFINITELY be a new ambition for my baking abilities. I need to improve, so this will be a great challenge that I’m looking forward to!ReplyCancel

  • […] Some of the recipes I’ve bookmarked recently: this gorgeous pasta primavera, these sea salt tahini cookies, and these vegan miso biscuits. […]ReplyCancel

  • Alex25/04/2018 - 5:42 pm

    These look so nice and tall! Love the addition of miso.
    I’ve made amazing vegan biscuits using cold (as in, straight from the freezer) coconut oil, using a food processor to ‘cut’ it into the flour mixture. It works like a dream! Another trick is to fold the dough over itself (like croissant dough) several times before cutting it into biscuits – it helps create those nice layers, too :)ReplyCancel

  • Billy27/04/2018 - 5:39 pm

    This recipe looks so great. These biscuits look so pillowy and flakey! I can’t wait to make these at home. Thank you for sharing!ReplyCancel

  • Isabelle29/04/2018 - 11:20 am

    Ohhhh !! I just put those wonderful biscuits in the oven. They look FABULOUS ! Everything worked perfectly fine. For people here in Québec, I found sunflower lecithin in a PanierSanté (in St-Jean-sur-Richelieu). It’s made by Crudessence. Woahhh, I love biscuits !! Still 5 minutes in the oven, and I’m gonna bite into one !! Thanks Laura !ReplyCancel

  • Anna02/05/2018 - 9:01 am

    Hi Laura,
    I made these for lunch today with a green salad. They came out very flaky and delicious, though I was a bit too generous with the salt.
    Thanks for the recipe!ReplyCancel

  • Katie27/05/2018 - 9:26 pm

    Wow! I just made these and they are sooo tasty. This is the first time I’ve ever felt compelled to make scones, as the recipe just sounded toooo good (savoury savoury savoury) to pass up! I was so nervous I would mess these up some how, some way, but the instructions are simple and perfect! I’ve never used miyokos so I have no comparison but earth balance worked just fine for me, and the scones are flaky and light and tast marvellous. As someone who actively avoids baking most times, this recipe won me over and did not disappoint. Thank uuuu! :)ReplyCancel