The Creamiest DIY Instant Oatmeal - The First Messpin it!The Creamiest DIY Instant Oatmeal - The First Messpin it!View full post »

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  • Ashley09/08/2018 - 10:32 pm

    Yum! There are so few recipes using coconut milk powder – I need to try this with summer fruit!ReplyCancel

    • Laura10/08/2018 - 11:13 am

      I’m honestly surprised that there aren’t more recipes using it online. Here to change that hopefully ;)

  • Hannah10/08/2018 - 12:25 am

    Awesome!! Would this mix also work well for overnight oats? I’m thinking the coconut milk powder might just get lumpy, but I’m not sure…ReplyCancel

    • Laura10/08/2018 - 11:12 am

      The liquid does need to be warm for the coconut milk powder to properly dissolve. I think you may end up with chunks with a typical overnight oats setup unfortunately.

  • Diana10/08/2018 - 8:55 am

    The best thing I do with coconut milk powder is to take it with me on red-eye flights to Europe. I pack home made granola too, and since they’re dry foods, they are not a problem with security. I just asked the flight attendant for hot water to reconstitute the coconut milk, and my fab breakfast was ready. I won’t lie, I felt pretty smug lol.
    And I want to mention I found coconut milk powder both at No Frills and the Superstore!ReplyCancel

    • Laura10/08/2018 - 11:11 am

      That’s brilliant! I would feel smug too ;) Appreciate the No Frills and Superstore tip too.

  • dana10/08/2018 - 3:07 pm

    this is major. LOVE!ReplyCancel

  • Theresa10/08/2018 - 4:47 pm

    Definitely gonna have to try this recipe out. I’ve been loving oatmeal recently and this looks real good!!ReplyCancel

  • Carolyn10/08/2018 - 8:07 pm

    Yyassss!!!! I wanted the oatmeal recipeI’ve never heard of coconut milk powder before cant wait to check it out! Thanks!ReplyCancel

  • Lisa Jennings11/08/2018 - 11:59 am

    Wish I could give this a positive review. I had to resort to using the microwave to get more than soup consistency. I did not divide final product in to jars. Just assumed since you said use 1/2 cup measuring cup to divide that a serving was 1/2 cup. Put the least amount of boiling water with that in a small bowl covered with a plate. Even after several minutes it was soup consistency. My daughter enjoyed it once microwaved but the oats still did not seem cooked. I will play around with this and see if I can make it work for us.ReplyCancel

    • Laura11/08/2018 - 2:30 pm

      I am so sorry to hear this. If you prefer softer and super thick oatmeal, I think that grinding all of the oats in the food processor (rather than just half) might be a good strategy going forward.

      • Lisa Jennings11/08/2018 - 4:42 pm

        Thank you for the suggestion! I will try that next time.ReplyCancel

  • Ruby13/08/2018 - 9:19 am

    This is so genius! As soon as some of this heat burns off and I’m into cozy warm breakfasts again, I am giving this a try. I’ve never tried coconut milk powder, but like you I already consume SO much coconut (my partner says I’m going to turn into one someday, lol) so what’s another form of it to consume? :)ReplyCancel

  • Jo13/08/2018 - 12:02 pm

    I have so much coconut milk powder leftover from camping and it usually just sits in my cupboard until I go camping again. I love this idea!ReplyCancel

  • The Modern Proper13/08/2018 - 4:08 pm

    This sounds so intriguing! And while it probably will be very useful this fall as my kids start back to school and we are barely squeezing breakfast in, I do love the idea of using it for camping as well! I have so many friends asking what to eat on camping trips, only to find myself unable to give them very much variety. Instant oats from the store are great but why not make them that much more nutritious and make them at home?!ReplyCancel

  • Julia Graham15/08/2018 - 6:13 am

    Just ordered some coconut milk powder on-line to try this ASAP!!!ReplyCancel

  • Anita15/08/2018 - 12:21 pm

    My Indian grandparents use coconut powder in curries all the time! Smart to use it in a homemade instant oatmeal recipe. I will definitely be trying this for camping breakfasts and early work mornings.ReplyCancel

  • Sarah17/08/2018 - 12:13 pm

    Thank you, thank you, thank you for this! I am on a huge oatmeal kick lately despite these hot temps. Off to the Bulk Barn now! :)ReplyCancel

  • Jill22/08/2018 - 3:12 pm

    This is a great recipe for backpacking breakfast, thank you!ReplyCancel

  • JS22/08/2018 - 9:50 pm

    Just made/brought this on a camping trip. Was fantastic. Used heated almond milk instead of water. Everyone loved it. Thanks!!ReplyCancel

  • Cassie23/08/2018 - 8:28 pm

    Oooh I always have coconut milk powder on hand too. More recipes with it would be great – thanks! I’ve picked it up at Loblaws too (in the ‘International Foods’ section).ReplyCancel

  • Sus // roughmeasures.com11/09/2018 - 1:50 pm

    Laura! We’ve used this recipe 4 times so far this summer when camping! Its amazing, such a good food hack!

    I also make a batch to take to work then all I need to do is to add hot water and voila ACE DESK BREAKFAST!!

    Thank you!!ReplyCancel


This post is sponsored by Jovial Foods.

BRAISED HARISSA EGGPLANT WITH CHICKPEAS - The First Messpin it!View full post »

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  • Elizabeth01/08/2018 - 3:52 am

    Oh man, this looks delicious! I’ve not had a veggie stew like this in ages, I’m going to have to get the ingredients next time I head to the shops. Great recipe!ReplyCancel

  • Patricia Scarpin01/08/2018 - 8:18 am

    I wish I had a bowl of this beautiful food in front of me right now, and it is only 07:30 am. :)ReplyCancel

  • Amanda | Whats Cooking01/08/2018 - 10:02 pm

    Laura, when I read this post this morning I knew immediately that I was going to make it for dinner tonight. On my way home from working late(after 8p), I swung by the store to pick up whatever I couldn’t find at the farmer’s market and got to work. This is SOOOO good! It was quick to put together and your treatment of the eggplant was brilliant. The lemon juice and the caraway seeds added so much flavor. This is definitely going into the rotation. Next time I’m adding zucchini. Thank you for sharing. You’ve got such a knack for recipe development. And yes to reducing plastics! It’s good to see smart companies starting to adapt. xoReplyCancel

  • Breanne02/08/2018 - 12:23 pm

    I was looking for a recipe to use the lovely eggplant I’ve seen at the farmers market – this will be it! Excited to try it.ReplyCancel

  • The Modern Proper05/08/2018 - 9:26 pm

    Eggplant is definitely one of those vegetables that can be poorly prepared and ruin it forever. Thank you for your tips of salting the eggplant in advance! I’m sure this alone will improve many other recipes for cooks everywhere. This stew looks amazing and I definitely need to make it soon, probably paired with a good baguette.ReplyCancel

  • Nancy06/08/2018 - 9:32 am

    I can’t seem to find caraway, in seed or ground. I do however have harissa paste at home. How much would I need to use in this recipe to replace the spices?ReplyCancel

    • Laura07/08/2018 - 3:20 pm

      Hi Nancy,
      I would start with two tablespoons of the paste, and add more if you think it necessary as you taste the braise. If you’re using paste, you can eliminate the dried spices and the chili (unless you want yours to be a little bit hotter).

  • Ann06/08/2018 - 12:28 pm

    Can I just say I love you and your site? I made this dish last night and it is so delicious! I’ve yet to make anything you post that doesn’t turn out. I don’t know where you get your inspiration, but keep it coming. Your ability to create both depth and layer of flavours is off the charts. Thank you!ReplyCancel

  • Kim H07/08/2018 - 7:39 pm

    Oh man, that was good. I was out of chili peppers so I substituted red pepper flakes. Otherwise no changes. I will definitely make again. Delicious! And I didn’t realize that I was a caraway fan until I tried Laura’s recipes. Thank you!ReplyCancel

  • Char08/08/2018 - 8:37 pm

    This dish was delicious…next time i will add some potato to heft it up a bit but the flavours were amazing !!!ReplyCancel

  • Kate S12/08/2018 - 4:03 pm

    Just made this and it is incredible. Even though I discovered I was out of coriander, it’s still super flavorful and delectable. Thank you!!ReplyCancel

  • […] eggplant harissa stew from the first mess with chickpeas and a lot of […]ReplyCancel

  • Tania15/08/2018 - 4:51 am

    I absolutely love eggplant, so I always want to try recipes where this ingredient features. And this one was delicious! I had it on bruschetta, on pasta and just on its own – it was that good. Thanks Laura, your dishes always inspire me to get into the kitchen and start cooking!ReplyCancel

  • Petra Giliomee15/08/2018 - 2:39 pm

    Thank you for the recipe, it was soooo good. Will definitely make it againReplyCancel

  • Billy15/08/2018 - 3:08 pm

    Thanks for this recipe, can’t wait to try it at home! Harissa is definitely one of my faves.ReplyCancel

  • Catherine06/09/2018 - 3:05 pm

    This is absolutely delicious! I added ground turkey to the onions and pepper before adding the tomato and vegetable stock. I actually used chicken stock instead, too. Thanks!!ReplyCancel

  • Linda17/09/2018 - 7:42 pm

    This was delicious! I followed the receipt pretty much exactly except that I used a jalapeño pepper because that’s what I had. I ground up the caraway seed in a mini processor and am pretty sure that is what made this taste so special, along with the lemon. So, so good.ReplyCancel

  • Cassie Autumn Tran20/09/2018 - 12:00 pm

    Eggplant in a delicious harissa sauce is the best combination in the world of eggplant dishes! I have to make this homemade harissa sauce, but I’m certain I’d start making it all the time! Definitely going on my recipe list ASAP!ReplyCancel

pin it!GRILLED PIZZA PORTOBELLOS WITH LEMON-Y CASHEW "RICOTTA" - The First Messpin it!View full post »

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  • abi11/07/2018 - 5:52 am

    The portobellos and ricotta look incredible!

    Abigail Alice xReplyCancel

  • Erin at Pure Feast11/07/2018 - 7:18 am

    It’s 7am and I want this for breakfast! Excited to see an option to use sunflower seeds for the ricotta instead of using cashews, I’m definitely going to try that!ReplyCancel

  • Alex11/07/2018 - 1:15 pm

    Ugh, nothing sadder than a dry, turd-like portobello burger…
    These look insanely delicious!ReplyCancel

  • The Modern Proper11/07/2018 - 6:36 pm

    I love that you turned the mushrooms over to hold all that saucy goodness! I love love love nut cheeses and I’m not even vegan. Definitely going to try this.ReplyCancel

  • Bobby Singh12/07/2018 - 3:23 am

    Great mashroom dish. Every one can make and use it at home.ReplyCancel

  • Ruby12/07/2018 - 9:12 am

    I have definitely had a similar experience with sad portobellos, but these look just the opposite. Juicy, flavorful and delicious! Can’t wait to try these out this summer :)ReplyCancel

  • Grace13/07/2018 - 11:49 am

    Do you think this will work, baked in the oven? Don’t have a BBQ but would love to try this recipe!ReplyCancel

    • Laura14/07/2018 - 9:20 am

      Yep I think it would be fine. Check out my last recipe headnote for oven instructions.

  • Anna Douglas19/07/2018 - 10:17 pm

    Just made the portobello pizzas on the grill. Sooooo delicious. The recipe is a definite keeper!!! Thank you for all of your amazing recipes (I have your book and love it).ReplyCancel

  • Claire04/08/2018 - 5:30 pm

    I think the proportions are wrong on the cheese – I just made it (with 5 Tbsp water) and it came out totally liquid. I’m gonna soak some more cashews and add it in and see if that will thicken it up :(ReplyCancel


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  • Ellemijn27/06/2018 - 4:39 am

    Love to you!ReplyCancel

  • christine dugdale27/06/2018 - 4:41 am

    Great, honest blog :) I’m sure I’m not the only one reading it who has been there, done that, regularly!!! In fact, if you look at my blog, I’ve not posted for years for these very reasons. Life goes on :) Love the sound of the salad, and it’s time I got my spiraliser out xReplyCancel

  • Marta27/06/2018 - 5:01 am

    I completely understand how you feel but, in my perspective, I come here year after year because I love to read and try your fresh take on recipes. Sometimes, all I need is a simple recipe like this, and other times, I delight in your cookbook. I love how you remain authentic and not pushing your “brand” onto your readers constantly…it gets tiring! You are real, honest and interesting…and human! Keep up being the way you are and doing your thing, even if sometimes it means not doing it and focusing on yourself a bit :)

  • Mary27/06/2018 - 5:59 am

    Please continue to be true to yourself and follow your heart and your gut!ReplyCancel

  • Debbie27/06/2018 - 6:13 am

    Stay true to you! I cannot stand it when folks are on social media all day long. Don’t publish just to publish. Although I do have to tell you that today’s post is a gem, warts and all. Looking forward to making this dish this weekend! I figure my mangoes will be ripe enough by then. Creativity takes some “me” time. Take all the time you need. We can wait!ReplyCancel

  • Kelsey @ Appeasing a Food Geek27/06/2018 - 6:38 am

    I totally get you on the whole ‘let’s get off of our phones’ thing. I try to limit my screen time when it comes to scrolling through Instagram, etc. so I often find it difficult and disingenuous to then attempt to master its algorithm and get as many likes as possible the next time I post. But I have to say, I love your content and find it legitimately wonderful. It adds to my life. And speaking of, this recipe is gorgeous! I seriously can’t wait to try it. xoReplyCancel

  • C27/06/2018 - 6:43 am

    “Say no like it’s your superpower” is what I needed to hear this morning. Also this salad looks delicious.ReplyCancel

    • Wilma Brown27/06/2018 - 9:37 am

      “Say NO like it’s your superpower.” Is a keeper statement isn’t it.

      It takes a yearly, monthly, daily, hourly – “Minutely” (I love making up words) commitment to prioritize what is important and what is not and saying NO is refusing to be bullied into doing what others expect.

      Be yourself and be true to yourself.

      A quote from Desiderata

      …”You are a child of the universe , no less than the trees and the stars – you have a right to be here. And whether or not it is clear to you the universe is unfolding as it should …. ”

      Thanks for your comment C

      I am WReplyCancel

  • Jessica27/06/2018 - 6:45 am

    We all go through it from time to time and that’s ok! Sometimes the yucky moments make us twice as appreciative of the good ones and while you’re doing what you love, sometimes it is still a job. I would venture to say there are few people who love their job every single moment regardless of what it is. We’ll all be here when you come full circle :)ReplyCancel

  • Julia27/06/2018 - 6:55 am

    Oh girl.. this is raw, honest and vulnerable. Thank you. As someone who devours your content, stand firm!! Rest in the knowledge that your corner of the inter webs is alive & kicking, greatly due to the awesome stuff you produce. Big love & gratitude.ReplyCancel

  • Jean27/06/2018 - 7:59 am

    Thanks for the integrity of your words. They are as refreshing as the salad here. The dressing hitting that mango, what a flavor bomb. Your Thai basil plants look great-mine always get so leggy even thought I am constantly snipping them. It’s always the season to nurture.ReplyCancel

  • Erin27/06/2018 - 8:22 am

    This was so refreshing to read! I had the same reaction when IGTV was released. I struggle with the balance of “staying on top” of all the social media AND also really want to be spending less time on my phone. Thank you for sharing! And this recipes looks so frickin’ tasty, I can’t wait to try it this weekend : )ReplyCancel

  • JM27/06/2018 - 8:44 am


  • Wilma Brown27/06/2018 - 8:57 am

    Good morning Laura

    I have printed off today’s recipe and I have subtitled it – Food for Thought – because I believe in plant based eating and the “superpower” of plant based food as well.

    I think you have shared your authentic self and helped me with your statement of “…. and the thing that always brings me back is this :say NO like it’s your superpower and do the next right thing until you hit your goal, however big or small that goal is.”

    It’s as they say on the airplane – Give yourself oxygen first – then help others. Saying NO is my oxygen.

    Thank you for sharing and for this delicious recipe.
    I am trying it tonight. Mmmmmmmmmmmmm !!
    Hugs from

  • Jeff Stroud27/06/2018 - 8:58 am

    Hey, I feel ya!
    I’m fairly new to this “game’ and have yet created an food blog; I do have a blog I haven’t written in months.
    Everything is posted over on Facebook and Instagram. I love the process of creating meals, styling the food, and sharing it with my friends and followers. Of course there are days, I just can’t get up the energy to make content, and post…

    I love this recipe, looks light and fresh. I am going to place it on my to make list.ReplyCancel

  • McKenzie27/06/2018 - 9:47 am

    It’s kind of ironic that you feel a little blah in this season because I feel so genuinely inspired by this post, and by you! I’ve just gone on a big “unfollow” purge after the Instagram TV debut, because I get so tired of fighting this annoying compulsion to see all the content from everyone I follow, lest I “miss out” on something good. Yours is one of the few I would NEVER unfollow because I feel like I learn so many good tidbits, not just about food but about life and being more present. Anyway, making this for sure. [Also, thought it was so funny that you posted that Instagram story of making the creamy poured matcha and then I saw the same thing in the following weeks from most of the plant-based food bloggers I follow! Haha. You’re a trend setter for sure.]ReplyCancel

  • Alejandra Graf27/06/2018 - 10:20 am

    OMG! Thanks for posting this. It is so hard to be in creativity mode 24/7 and on top of that keeping up with all the new stuff.
    Thanks again for being so honest now I’m not the only one that thinks I should look for a “real” job soon.
    Your work is always amazing and inspires me a lot.
    Best, A.ReplyCancel

  • Sara @ Cake Over Steak27/06/2018 - 10:28 am

    I’ve been feeling a lot of this lately, too. Thanks for sharing your thoughts on it. I find it helpful to hear when other bloggers are experiencing these thought spirals. I don’t have answers yet, but it’s nice to know I’m not alone in this. xoxoReplyCancel

  • whitney27/06/2018 - 11:01 am

    I could not agree more. I have gone through the same thing with my blog and posting content and have finally come to a place where I’ve realized producing my WORK is more important than producing “CONTENT”. I have to have space and time to be creative and constantly putting everything out there is just a big drain. I can check out for a while and no one misses me, and I also don’t miss anyone else :) A little mystery and absenteeism is good for the soul. By the way, this recipe looks so good and I’m definitely making it this weekend.ReplyCancel

  • Christina27/06/2018 - 11:01 am

    You know, it’s often the simplest recipes that DO get me off the web and back into my kitchen, so thank you for a dinner idea that doesn’t feel too difficult, too ‘out there’ or too much effort.ReplyCancel

  • Heidi | The Simple Green27/06/2018 - 11:19 am

    IGTV…glad you’re talking about it. My first reaction was *shit-another “thing” I have to think about and feel pressured to use*. And I totally succumbed to the pressure (ugh)! Aren’t there enough platforms out there for us to share with each other??? And as someone who regularly reads your content, I love that you post infrequently because it means you’ve put good thought and care into your recipes…I trust they’ll be good! Totally appreciate everything you post, whenever you post it! Big hugs (from a stranger lol)!!ReplyCancel

  • Blythe27/06/2018 - 11:25 am

    THIS is exactly why I follow your blog. Thank you. I have a blog/website (about life & gardening) that I, too, struggle with in feeling like I need to post more frequently to keep up the Google ratings, but not wanting to fall into the mediocre trap. I can totally relate to all the self-doubts and disillusionment with the entire system and what it has done to our society (some good; some bad). Plus, keeping up a blog is so much work! Writing from the heart is a difficult, time-consuming process, in addition to adding links, taking photos, optimizing everything, etc. etc., and then also making time for all the other stuff you have going on in your life. Let me just reiterate the previous comments: this is seriously one of my favorite food blogs. Sometimes it’s just so freakin hard to figure out what to make; you have been such an inspiration to me! And what better time to reflect on life than over good food! Thank you! Please continue … when you feel like it ;-)ReplyCancel

  • Amanda27/06/2018 - 11:33 am

    I loooove the flavors you have going on in this dish, and especially the cool/hot combo. It’s totally my kind of food. <3 On the content creation and social media front, I feel you on everything you said (and I'd be willing to bet A LOT of other people can relate too). I've cut way back on my phone time recently in favor of reading, um, actual books (lol) because I needed and still need some distance to figure out what's next for me. I don't have any real words of wisdom, just that less screen time replaced with more book time and outdoor adventures have been very good for my soul. Try not to be too hard on yourself. From where I sit, you're doing a kick-ass job. XOReplyCancel

  • Kat27/06/2018 - 12:59 pm

    How did you know I just got a spiralizer yesterday?!? This recipe could not be more perfectly timed for me to play with my new toy, and for exactly what I am craving these days.

    THANK YOU!ReplyCancel

  • Brittany27/06/2018 - 1:13 pm

    Laura, I love your blog!! I love your honesty and I appreciate the fact that you are not consumed by the media and what you may “think” you should be posting. I respect that you stick to you and you only share what is really meaningful to you. Thank you!! I also love that you spend so much time outdoors and camping, it’s something my husband and I enjoy also. Why not let some of the things you make while camping appear on the blog? I’d love to see how I can take my passion for cooking outdoors more easily, and I’m sure may others would too! We could all use more time outside.ReplyCancel

  • Denise27/06/2018 - 1:22 pm

    For the record, I’m a huge fan of “b) the recipe is too simple.” As far as I’m concerned, simple plant-based recipes are always welcome!ReplyCancel

  • KayN27/06/2018 - 2:03 pm

    Laura, you are an inspiration and I assure you that other people (lots of us!) want to eat the food you make and eat and post about. Please keep your chin up!

    Question for you: do you find that galvanized tubs work well to grow herbs? I’m in sunny California and grow basically my whole garden in wooden half-barrels because I don’t have in-ground space. It works great but I love the look of galvanized tubs too, yet I have always worried that they would heat the soil too much! Some advice would be hugely appreciated.ReplyCancel

  • Cathy27/06/2018 - 3:19 pm

    I can only second everything that everyone else is saying. I personally LOVE all your recipes, but must say, I love that real gut sharing honest vulnerability more. It takes enormous courage to be that REAL… with an audience of possible critics. Know that even though we have never met, you are someone I would love to hang out with!!! ‘You are a child of the Universe…’ How beautiful. Thanks for all you do!!!ReplyCancel

  • ALLISON27/06/2018 - 3:23 pm

    Thank you for this! I’m trying hard to build an online presence and wow it is discouraging because there is SO much to keep up with. I cringed seeing so many people I enjoy following jump on IGTV right away. It just feels like too much.
    Also I cannot wait to try this recipe!ReplyCancel

  • Vera Matos27/06/2018 - 3:31 pm

    Loved your text! Don’t feel down with all this additive add-ons these platforms keeo creating. And essentially don’t stop posting these delicious and beautiful recipes. Wish you a great day :)ReplyCancel

  • Sarah | Well and Full27/06/2018 - 3:51 pm

    OH MY DANG GOSH thank you for speaking on this. I have reached a similar “why bother” point. You are absolutely right that it either adds or subtracts…. the Instagram Anxiety (as I call it) ruled my life for a spell and now I just don’t care. It’s not because I’ve given up on my account, but because Instagram makes it near-impossible for creators to connect with consumers, and I don’t care to play into their business model. If I post something on Instagram, it’s because I organically, genuinely want to post it… engagement be damned. I’m not dissing people who have made Instagram their life, but I refuse to be glued to my phone in order to make good with the algorithm. Sorry not sorry! Cheers to the IDGAF (about social media) life.ReplyCancel

  • Ashley27/06/2018 - 4:15 pm

    Just yaaaaassss to you! I love your real voice, your gorgeous photos, and your delicious recipes. Your cookbook is always on my counter because I make at least one (if not more!) things from it weekly. You definitely push and inspire me to get in the kitchen and to learn about new veg or techniques or superfoods. I love it!ReplyCancel

  • Jessie Snyder27/06/2018 - 5:26 pm

    I think it’s a really special talent of yours to always (seemingly) be able to put your feelings into words as they stir in you Laura. That is a gift. And one I would venture to say we are all very grateful for here in your space. I can say ‘don’t doubt you, believe in you!’ but we will all always have our doubts and question our path. The world always seems to find ways to make us play by its rules too, no matter where we turn. Its all about listening to your inner voice and shutting out the rest, which you do really well. Keep chugging along friend, cheering for you and whats to come like no other <3.ReplyCancel

  • Ariane27/06/2018 - 9:07 pm

    Hey Laura! Just wanted to chyme in. I have two young kids at home and for our family, your blog and book make a real difference in our day to day routine. Knowing that I can always find good, tasty and healthy recipes here is a precious tool for us. Having reliable sources of good recipes that fit our values is indispensable for a working mom like myself. I dont have time to browse endlessly, so knowing I can always find good recipes here is a life saver. You make our lifes easier, but your impact goes deeper than that. You also always help us maintain choices that we made towards our diet. And by this, you help diminish our impact on the environment. See? You help all of us make this a better world :)

    On a different note, I made this recipe tonight and it was a huge hit. To my surprise even, because it took so little time to put together that I didnt have too much expectations. My boyfriend polished it clean and we all fell in love with the dressing. A bit hit once again!! Will be making it again.ReplyCancel

  • Beth27/06/2018 - 10:55 pm

    I only follow 3 blogs. Yours is very special to me so if you don’t post often it does not matter. You will post when you are ready and I will just keep checking. Please write another cookbook if you decide you have had enough of the internet. If we all came to Arizona to meditate it might seem like a job for you instead of a holiday. But it might be good for you to see all the humans who adore you, instead of just comments online. Your recipes and photography are getting me through a 5 month renovation with no kitchen. Thank you Laura
    From a Canadian fanReplyCancel

  • Marisa Franca @ All Our Way28/06/2018 - 7:05 am

    What a gorgeous salad. Not only does it sound delicious but it certainly is pleasing to the eyes. This would be a terrific company salad but since we love our salads I’ll make it for us as a treat.ReplyCancel

  • Meredith28/06/2018 - 9:37 am

    I see some kind of sprouts in the photos, but they’re not listed in the recipe. Are they sunflower sprouts? Many thanks and blessings.ReplyCancel

  • Caryn Carruthers28/06/2018 - 11:16 am

    Thanks for the honesty – its refreshing.ReplyCancel

  • Michele D Carneiro28/06/2018 - 2:53 pm

    Made it. LOVED it. What an exciting alternative to my usual lunch salad! I love not cooking the zoodles – especially with how hot it is here in VA.

    This is my first time using a recipe from your blog and I’m sure it will not be my last. <3 Thank you!ReplyCancel

  • nina28/06/2018 - 3:24 pm

    This resonates with my own feelings about keeping things up and making it feel that its something worth sharing that I’m putting out. Thanks for sharing Laura.ReplyCancel

  • Rosanna Jennings29/06/2018 - 9:50 am

    Your recipes are outstanding and your photos are breathtaking.. Nothing else to add.. You do you!ReplyCancel

  • Gayatri29/06/2018 - 10:00 am

    I really, really needed to read this! Thank you so much for sharing, Laura. I’ve been feeling a lot of the exact same things and it’s incredible to see it all being put into words. What you do is amazing and we all just need to do more of what we love for the love of it!ReplyCancel

  • Paige29/06/2018 - 10:25 am

    Couldn’t agree with you more girlReplyCancel

  • saltandserenity29/06/2018 - 10:33 am

    My initial reaction to IGTV, was “What is this fresh hell?” Another platform for me to learn and create content for? Can’t do it. Won’t do it! I am exercising my superpower to say no! Thanks for permission.
    I just discovered your blog from the lovely Bea Lubas and I’m a new fan. I am a big believer in only speaking (and posting) when you have something worthwhile to say. I look forward to relevant content from you!
    Thanks for writing this post. I have been blogging for 9 years and you made me feel better about my own lulls in creativity, knowing that the struggle is real and pervasive for all of us.ReplyCancel

  • Sam29/06/2018 - 11:10 am

    I totally feel the same way as you after 8,5 years of blogging. Wrestling with the damn social media algorithms takes so much of the joy out of this wonderful process of sharing recipes and the love of cooking. I think saying No is the right way forward and then sticking to what you do and love. I’m trying to shut so much of the noise out.

    This recipe looks amazing and I can’t wait to give it a whirls.

    Sam xReplyCancel

  • Cindy29/06/2018 - 11:47 am

    A fantastic recipe and life lesson in one great post! Thank you for the inspiration and honest words!ReplyCancel

  • Kate S.29/06/2018 - 12:49 pm

    Whenever I come to your site or see your IG posts/stories I think “everything she does is so new and beautiful and delicious and makes me so happy.” I might buy a spiralizer just for this recipe. thanks for all the creative recipes. and obviously the dog photos. :)ReplyCancel

  • Kimberly/TheLittlePlantation29/06/2018 - 2:04 pm

    Your photography and recipes have ALWAYS been a cut above the rest. Because they are delicious and achievable. Please don’tchange.
    As for IG I love it but I have decided for now IGTV isn’t for me. Too much life to live and meals like these I wanna make.
    Thank you for this beautiful blog postReplyCancel

  • Rachel Appleby29/06/2018 - 4:43 pm

    YUM! your stories on this topic made me chuckle. I wholeheartedly agree. I tend to shy away from social media, I’m not on Facebook, twitter etc…just insta and sometimes I find even that too much. I’m an over thinker too, and I don’t find it helps. But. Inspirational voices like yours are the reason I go back. I know you didn’t want compliments but it’s really just the truth when I say everything I’ve made of yours is totally delicious! And like you said, ultimately gets people off the phone and into the kitchen. Zen time. Oh, and lastly, you have some weird gift for making ridiculously delicious dressings /sauces ReplyCancel

  • Haylea01/07/2018 - 9:38 am

    I am 25 and have always avoided joining social media because although I love the debate and connection- something fishy and inauthentic clouds over and I start to feel weird about the whole thing. Even commenting here is a big move for me in the online realm. I wish there was a better way for me to participate that felt more tailored to my experience and was equally beneficial to business growth and promotion. But at the same time I’m mostly just comfortable doing my own thing.

    On this wavelength, I thought this post about saying no was really fun and creative.

  • Hilary02/07/2018 - 8:56 am

    I’ve entered this world late in the game, and I feel EXACTLY like you do, and I’m totally shooting myself in the foot before I even get started!! I go through waves of deleting IG off my phone completely (for my own mental health because it sucks me in and wastes my time) and then think… shit I haven’t posted in a week, how am I supposed to get followers that way – aka – traffic to my site. But I legit dislike the weird dependency cycle that it creates – I’m sure it’s intentional too. Anyways, I totally feel your pain, and I miss the days where the blogs stood on their own merit, without the distraction of social media. I have been following you forever it feels like, and I love the content you create on your site and in your cookbook, which obviously I own and love – so please don’t fe. And knowing you feel this too is really validating. I think my new goal is to revert back to my old ways, where I have sites saved on my desktop and just pop in to browse new or old content. Thanks for sharing Laura!ReplyCancel

  • Michelle04/07/2018 - 4:58 pm

    You just came to my over ripe mango and heat wave weather rescue with this recipe. Thanks so much. I love your blog and refer everyone that loves fantastic creative food to the First Mess. Also, I absolutely love anything you write about. I always feel like I’m right there with you.ReplyCancel

  • EL Mehdi04/07/2018 - 5:22 pm

    I love your recipes Laura, I learn a lot from them. I have tried this recipe yesterday and i have enjoyed it, looking forward to try more of your recipes.

    Keep up the good work!ReplyCancel

  • Kim H05/07/2018 - 6:23 pm

    This blog (and your cookbook) add to my life. Thank you!ReplyCancel

  • Carolyn07/07/2018 - 6:28 pm

    Thanks for your honesty with respect to the ridiculous, anti-human pressures that the ad based internet economy has put on creative people, entrepreneurs and many others who depend on it to make their living. I too am tired of the constant updates in which we trade mind space and energy for more time looking and swiping and clicking without much conversation about what we are trading in for those more addictive experiences. I love your blog because you are trying to make something good and beautiful, and you often succeed. I don’t follow you because you have the most clickable links or the trendiest insta account. Keep on keepin on. And know that many of us feel deeply the sentiments you have quickly expressed here.ReplyCancel

  • Wilma11/07/2018 - 3:52 pm

    This recipe is a HUGE HIT with me ( I do the taste test as I create ) and I love the HOT honey and sesame sauce. I may just convert my hubby to MORE plant based eating – as your recipe – Laura – ramps up the heat – and my hubby is a Vindaloo curry kind of guy – so can’t wait to hear his comments.

    I didn’t have edamame – so used frozen peas. I didn’t even pour hot water over them.
    I gave away my spiralizer so I tried my potato peeler. I cut the zucchini and cucumber into lengthwise strips and peeled them. The last little bits were julienned and it worked well.

    Thank you Laura !!! You are an amazing young woman.
    I have shared your blog with many of my friends who are influenced by Dr. Shane Williams – (plant based eating with no added oil) and are always on the hunt for tasty recipes.ReplyCancel

  • Franziska16/07/2018 - 5:18 pm

    This recipe is awesome! Loved the texture of the zoodles (would never have thought of mixing cucumber snd zucchini) and the balance of flavors!

    I was a bit sceptical about the amount of gochujang and ginger, fearing that it would be too spicy, but the cucumber is so watery that this spice is needed.

    I doubled the sauce because I like lots of dressing and my vegetables were big. I used fresh peas for the edamame and nectarines for the mango because that‘s what I had and what’s in season over here (Just for curiosity I checked in the supermarket, mangos are coming from Brazil at the moment…)

    I think this recipe is super flexible, I can see me preparing it with shelled fava beans instead of soy, adding sweet peas, using peaches or adding white beans.ReplyCancel

  • Kate26/07/2018 - 11:47 am

    Wow! This meal looks amazing and I love the photography. Well done!!ReplyCancel

Grilled Cabbage with Sunshine Tahini Sauce - The First Messpin it!Grilled Cabbage with Sunshine Tahini Sauce - The First Messpin it!View full post »

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  • Betsy Rodman30/05/2018 - 5:36 am

    For your summer reading list, I HIGHLY recommend The Courage Way: Leading and Living with Integrity, by Center for Courage and Renewal and Shelly L. Francis, with a foreword by Parker J Palmer.

    Thanks for sharing your beautiful recipes!
    Betsy Rodman
    Tomkins Cove, NYReplyCancel

  • Sandra Lea30/05/2018 - 6:21 am

    I too love cabbage and think it’s very underrated. I never thought to grill it and can’t wait to try this.ReplyCancel

  • thefolia30/05/2018 - 8:01 am

    Yum…makes me wishing for a grill…happy charring.ReplyCancel

  • Judee30/05/2018 - 10:24 am

    This looks amazing! What a great combination of colorful and healthy vegetablesReplyCancel

  • Ella Moyer02/06/2018 - 8:34 am

    Laura, you are so creative and never cease to wow me! Thanks for sharing all the recipes. I can’t wait to try this oneReplyCancel

  • Cassie Thuvan Tran02/06/2018 - 8:37 pm

    I absolutely LOVE LOVE LOVE grilled cabbage! The tahini sauce probably tastes glorious with it, though I have never tried that combination. I hope you had a good time in Nashville!ReplyCancel

  • Alex04/06/2018 - 3:57 pm

    This is some seriously sexy cabbage! Love finding new ways to grill veggies that are beyond bell peppers on skewers ;)ReplyCancel

  • The Modern Proper04/06/2018 - 6:58 pm

    Cabbage is a very underrated vegetable. I love what you have done with it here! I will be adding it to the grill repertoire! Thanks for sharing!ReplyCancel

  • Helen09/06/2018 - 9:28 am

    WOW! We made this yesterday night and it is so good and surprising! This will be in our summer rotation for sure. We didn‘t eat it with the tahini sauce (can‘t wait to try though) but with anchovies and garlic breadcrumbs and drizzled it with lemon juice. The coolest thing happened after the drizzling: The cabbage changed colour and turned everything from purple to the brightest pink! Soooo pretty! Thanks for the inspiration!ReplyCancel

  • Bec12/06/2018 - 8:30 am

    Yikes – I always removed the cabbage core, it always fell apart – so simple, so obvious – doh!!!
    Thanks heaps!ReplyCancel

  • Bec16/06/2018 - 7:46 am

    Hi, I’m guessing I could maybe broil the cabbage to get a similar result? Or would that not work? Don’t have a grill right now – will have to address that – lol!ReplyCancel

    • Laura25/06/2018 - 2:54 pm

      You can also roast the cabbage! Just set your oven to 400 degrees F, lightly brush the cabbage wedges with oil and season with salt and pepper. Place them on a nonstick/parchment-lined baking sheet and roast for 20-25 minutes, flipping them over at the halfway point. Once the inner part of the cabbage is tender and you have golden brown edges, you’re set.

  • Debbie Reynolds21/07/2018 - 9:26 pm

    I made your grilled cabbage with sunshine tahini sauce tonight. Yum!! My whole family enjoyed it. I will definitely make this again and again…thanks so much for sharing the recipe. :)ReplyCancel

  • Brylee30/07/2018 - 1:42 pm

    I have made a number of your recipes now and consider myself a fairly adventurous cook but your flavour combinations never cease to surprise me and this one is no exception!
    Your book and blog have received many a reccomendation from me to friends and family, and it’s always nice to hear how they too are delighted with every recipe they try!
    Thanks for your hard work and perseverance, It’s very much appreciated.ReplyCancel