Miso grilled Portobello & Kale Caesar Pitas - The First Messpin it!
Miso grilled Portobello & Kale Caesar Pitas - The First Messpin it!
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  • thefolia24/04/2019 - 12:37 pm

    Happy grilling and of course happy feasting!ReplyCancel

  • Nicole27/04/2019 - 12:43 pm

    I can’t get over how amazing these were and easy to make! They are going to be on my recipe rotation for sure!ReplyCancel

  • Allison | UpBeet Kitchen27/04/2019 - 2:01 pm

    This looks delicious! What a great idea for a pita filling. I don’t have a grill pan or a barbecue, so I think I am going to try roasting the portobellos at a reasonably high temperature instead.ReplyCancel

20 Healthy Vegan Smoothies - The First Messpin it!
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  • Abby20/04/2019 - 7:29 am

    You’re a mind reader! I came here this morning looking for a smoothie recipe (because your smoothies are always the best) and I’m greeted with this amazing list! I just made the pumpkin lassi and it’s incredible.ReplyCancel

  • Alejandra Graf20/04/2019 - 10:26 am

    The pictures are SO BEAUTIFUL. I’m loving them so much and also the recipe must be amazing.ReplyCancel

  • Sarah | Well and Full20/04/2019 - 3:13 pm

    Styling smoothies is the bane of my existence, and I’m always in awe of how you style yours so artfully!!ReplyCancel

  • Jackie22/04/2019 - 12:16 pm

    This all makes me very excited for peak smoothie season. I get so overwhelmed at choosing a protein powder (#firstworldproblems)- any personal recommendations?ReplyCancel

    • Laura22/04/2019 - 2:43 pm

      My absolute favourite by a large margin is Epic Protein by Sprout Living. It’s minimally sweetened with whole leaf stevia (most plant-based proteins are way too sweet for me), and just has great flavour. I generally switch between chocolate and vanilla.ReplyCancel

      • Jackie23/04/2019 - 1:28 pm

        I’ll check them out, thank you!ReplyCancel

      • Ania23/04/2019 - 4:31 pm

        Hi Laura – are you able to recommend any that are not sweetened with stevia? I can’t stand the taste, and even minimal quantities ruin the experience for me.ReplyCancel

        • Laura24/04/2019 - 7:17 am

          Hi Ania,
          I honestly haven’t tried one that I like. Epic Protein by Sprout Living has an unflavoured protein in their lineup that doesn’t have any stevia in it, but it definitely has to be blended up with fruit, non-dairy milk etc. I wouldn’t recommend shaking it with just water and ice. I’ve heard that the flavoured protein powder from Bob’s Red Mill is quite good and it’s sweetened with monk fruit (not sure if you’re into that one).

          • Ania24/04/2019 - 9:29 am

            Thanks for your recommendations, Laura. I’ll give these a try for sure. I always add protein powders to smoothies, so I don’t care that it can’t just be shaken with ice. I haven’t come across the BRM you’re recommending – last time I picked up BRM pea protein powder (just pea protein as an ingredient), but I find it tastes a little weird, even when mixed with fruit into smoothies. I wish it were possible to buy single serving packets, but I think only Vega sells these, but even though they have tons of lovely flavors, they all do contain stevia.

Lemony Spring Pasta Salad (vegan + nut-free) - The First Messpin it!
Lemony Spring Pasta Salad (vegan + nut-free) - The First Messpin it!
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  • Jauquetta17/04/2019 - 4:16 am

    This looks positively yummy! All the things i love. Will put this on my list of recipes to try very soon. I’m gluten free and dairy free, the last for 38 yrs! Such a wonderful sounding dressing, too! Thank you for sharing.ReplyCancel

    • Laura17/04/2019 - 11:55 am

      Thank you for this comment, Jauquetta! Hope that you give this a try :)

  • Anne17/04/2019 - 9:06 am

    This recipe looks great to take to Easter celebrations as my WFPB offering. Do you have a suggestion for making the dressing oil-free? Thanks advance.ReplyCancel

    • Laura17/04/2019 - 9:57 am

      Hi Anne,
      My go-to substitution would be to soak about 1/2 cup raw sunflower seeds for about 2 hours. Drain the seeds and put them in the blender along with about 1/4 cup water to start. Add all of the other non-oil ingredients and blend on high, adding more water if necessary to get everything moving. Once it’s creamy and smooth, give it a taste and add more lemon/zest/salt etc to your liking. The dressing will be more on the creamy end, but will still work nicely for the pasta salad I think. Also, you may have a bit more dressing than you need (you kind of have to make a minimum amount when dealing with nut/seed-based dressings made in a blender). You need about 3/4 cup of dressing for this recipe total.

      • Anne19/04/2019 - 2:15 pm

        Thanks, Laura. Sounds good to me.ReplyCancel

    • Jen Zetina19/04/2019 - 11:44 am

      I would replace the oil for water and use Xantham gum. (Probably start with 1/4 tsp)ReplyCancel

  • Marcy youker17/04/2019 - 9:31 am

    Love it, love it, you have the best recipes, thanks for sharing.ReplyCancel

  • Emily Frigon17/04/2019 - 9:38 am

    I’m going to a brunch on Saturday and have been brainstorming what to bring. This is going to be perfect, thanks Laura!ReplyCancel

    • Laura17/04/2019 - 11:54 am

      Hope that you and your people love it! :D

  • Alina17/04/2019 - 11:47 am

    I can’t wait to try making this pasta salad! The grocery stores near me are overflowing with asparagus at the moment.ReplyCancel

    • Laura17/04/2019 - 11:55 am

      That sounds like heaven! Still waiting for the super good homegrown stuff here ;)

  • […] I adapted it (based on what I had handy in the fridge) from The First Mess’s recipe for Lemony Spring Pasta Salad with Vegetables & Herbs. […]ReplyCancel

  • Carolyn20/04/2019 - 4:16 am

    Made this for dinner last night, as a hot pasta dish and it was delicious! The dressing was wicked good and flavorful and i loved that there were as many veggies as pasta!ReplyCancel

  • Anne Van Acker20/04/2019 - 4:43 pm

    I caught this recipe at just the right time- going to an Easter dinner tomorrow and I’m the only vegetarian at the table. I just finished making this, and it tastes so good- and I’m sure it will taste even better tomorrow! I’m quite sure everyone else will love it, too. My only minor substitution was tiny wedge-shaped slices of watermelon radish for the regular radishes – the color looks great in this salad!ReplyCancel

  • Suzanne21/04/2019 - 12:01 am

    Just made this for Easter lunch tomorrow and had to do a taste test of course….it is delicious! Thanks for the recipe!ReplyCancel

  • Katie22/04/2019 - 7:32 am

    Made this for Easter yesterday- we all (including my 17-month old) loved it! Might add some more herbs to the leftover- maybe basil, to complement the lemon.ReplyCancel

  • Corrie Duffy23/04/2019 - 12:51 pm

    I was on a diet control program and so I came across this recipe which seemed perfect for my diet. I made it and loved it. The second time, I added chicken sausages to it. The third time, I was short of asparagus, so I put broccoli into it. All the times it was awesome due to magical lemon sauce.ReplyCancel

  • Tiana Miller-Leonard24/04/2019 - 10:12 pm

    Made this with a few tweaks and it was sooooo delicious! trying to go a little lower cal so I cut the oil in half and used 1/4 cup water in the sauce, and used chickpea pasta (surprisingly good!). also added dill and sundried tomatoes! that lemony sauce is amazing and loooove the high vegetable to pasta ratioReplyCancel

  • Kimber22/05/2019 - 7:20 am

    Hi! I had a small dinner party and made this yesterday. I used olive oil and the lemon sauce was bitter? I made a second batch and excluded the zest, used vegetable oil and added a little almond milk which helped. The final batch was tasty, no zest meant a more mild flavor. Any other recommendations? And everyone enjoyed it.ReplyCancel

    • Laura22/05/2019 - 7:46 am

      Hi Kimber,
      Did you grate any of the white pith below the lemon peel with your zest? It’s incredibly bitter tasting and could be the reason why you experienced this. I always use a Microplane to get just the top layer of lemon peel and none of the white pith. Other than this, I can’t imagine what else would account for the bitter flavour. It’s possible that your olive oil had a naturally bitter/peppery flavour as well that was more pronounced since the oil takes up a large volume of the dressing. Have you tasted the oil alone before cooking with it? Hope that this answer is at least a little bit helpful.
      Thanks for your comment!

Deep Tropical Vibes Green Smoothie - The First Messpin it!
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Golden Coconut Broth Bowls with Crispy Tofu - The First Messpin it!
Golden Coconut Broth Bowls with Crispy Tofu - The First Messpin it!
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  • Cindy10/04/2019 - 12:13 pm

    Hey Laura,

    I too, am in the Niagara region and, at this moment see white stuff falling from the sky! ugh. I am 100% having this coconut broth for dinner. Same thing happened when you posted the Mushroom Beet Bolognese a while back. I have made it twice – it’s off-the-charts good!!ReplyCancel

    • Laura10/04/2019 - 12:27 pm

      I almost cried when I saw that snow falling this morning. Stay cozy! Spring’s coming soon ;)

  • Brittany Scully10/04/2019 - 3:16 pm

    Slayin’ it again! Like always!ReplyCancel

  • Sarah | Well and Full10/04/2019 - 4:01 pm

    This broth bowl is exactly what I want right now! We had a gorgeous weekend of 60+degree temps but the nights have still been chilly. I’m definitely not ready for spring salads yet! ;)ReplyCancel

  • sm10/04/2019 - 5:26 pm

    I made this today! Fried up my tofu out of laziness and didn’t strain the broth – still delicious :) Thank you for the recipeReplyCancel

  • Daniela11/04/2019 - 2:28 am

    North of Italy, same weird weather. I’m definitely going to make this for dinner! TksReplyCancel

    • Daniela12/04/2019 - 1:59 am

      Made it, LOVED it, even if I didn’t have cilantro (I used parsley instead,SUCH A PITY, but I ordered cilantro for next week)ReplyCancel

  • Jessica11/04/2019 - 3:09 pm

    Looks so good– it’s my dinner tonight!
    Can’t wait to experiment with different seasoning variations with the crispy tofu!ReplyCancel

  • Carol12/04/2019 - 2:11 pm

    Hi Laura, this looks like the perfect bit of comfort food during the last throws of winter in April! Here in the UK we are getting our share as well. I just received in the post, my jar of sunshine (turmeric) from Diaspora. I can hardly wait to dive in. On the card the came with the jar, was the statement that a 1/2 tsp of Diaspora turmeric is equal to 1 tsp of conventional turmeric in flavor and strength. As I know you are a fan, do you use it in this way? For example, in this crispy tofu recipe are you using 3/4 tsp Diaspora rather than the 1.5 tsp conventional turmeric powder? Many thanks.ReplyCancel

    • Laura12/04/2019 - 3:01 pm

      Hi Carol!
      This is a great question. I’m using 1.5 teaspoons of Diaspora Co. turmeric in this recipe. You won’t need to adjust at all.

  • dana12/04/2019 - 2:36 pm

    gorgeous curry, friend!ReplyCancel

  • Jessica L14/04/2019 - 12:50 pm

    Can you sub cornstarch for arrowroot?ReplyCancel

    • Laura15/04/2019 - 10:58 am

      Yes! You can substitute the exact same amount of cornstarch with no other adjustments.

  • Emily14/04/2019 - 10:02 pm

    This was unreal! I added cilantro stems & coriander to the broth and it was so so good. Definitely will be making versions of this again and again!ReplyCancel

  • Diane14/04/2019 - 10:20 pm

    I made this tonight and it was just delicious! I’m not a fan of tofu so I subbed in shiitake mushrooms, roasted cauliflower and some white beans. It was sooo yummy! Thank you for the inspiration, Laura! I just love your recipes and am so grateful for themReplyCancel

  • Allison16/04/2019 - 1:25 pm

    I’m making this tomorrow! Your photos are so perfect… my mouth is watering just looking at them!ReplyCancel

  • danielle16/04/2019 - 6:47 pm

    sublime, laura! i made this for dinner last night & it was the perfect accompaniment to the warm day/cool evening scenario. looking way forward to another bowl this evening. thank you evermore for your endless flavor and nutrition, your meals are my favorite, they always hit all the marks. <3ReplyCancel

  • Emily16/04/2019 - 10:31 pm

    This was fantastic! My whole family (including two young kids) enjoyed it, and said how flavorful it was.ReplyCancel

  • Katie20/04/2019 - 6:46 pm

    This looks amazing and I can’t wait to make it. I’m going to cashew milk for coconut milk as my daughter is allergic to coconut, sadly!ReplyCancel

  • Linda01/05/2019 - 10:05 am

    This was absolutely delicious. I used marinated baked tofu, and added roasted broccoli and carrots to the rich broth. Like another poster, I did not bother to strain the broth, and I also used low fat coconut milk. I’m sure it was less rich but still delicious. Fantastic recipe, thank you so much!ReplyCancel

  • Kirsten04/05/2019 - 4:00 am

    Just heading into winter here in New Zealand, & this broth hit the spot for dark, damp evenings! Used pad thai rice noodles instead of quinoa, and wilted some spinach in the broth right before serving. Absolutely delicious :)ReplyCancel

  • Gina Gioldassis08/05/2019 - 3:46 pm

    This recipe was incredible! I made it with cooked shredded chicken instead of tofu, and also added roasted carrots and cashews. Without a doubt I will make it again!ReplyCancel

  • Autumn24/05/2019 - 10:34 am

    Hi! Does the coconut broth save well? I’m making it for just me. Looks awesome!!ReplyCancel

    • Laura25/05/2019 - 9:04 am

      Hi there!
      You could save it in the refrigerator for up to 5 days. It will also freeze well!