kabocha + roasted chestnut soup w/ kale sesame "leaves" // via @thefirstmesspin it!"at home in the whole food kitchen" by Amy Chaplinpin it!View full post »

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  • Averie @ Averie Cooks29/10/2014 - 4:07 am

    I love kabocha squash….so much! This looks so good and with the kale, awesome. Pinned!

    My favorite one-pot soup is one I put in my cookbook with sweet potatoes and pumpkin!ReplyCancel

  • valentina - sweet kabocha29/10/2014 - 5:11 am

    I have her book in my wishlist for christmas, I can’t wait :(
    And this soup seems just perfect to me : I am addicted to kabocha, I love chestnuts and kale is my new friend :DReplyCancel

  • Shaughn29/10/2014 - 5:48 am

    Fantastic photographs and that soup looks amazing. I haven’t found the courage to master the chestnut…in fact, I don’t think I’ve ever even tried it and believe me, most foods find a way to be in my stomach!
    My favorite go-to stew was beef bourguignon, but now that I’m eating vegan I have to find a new replacement. Generally anything with north african chickpea yumminess will do!ReplyCancel

  • Jessica29/10/2014 - 6:14 am

    My current favorite seasonal meal is a recipe you shared earlier this month – the Cauliflower, Kale + Chickpea Curry Pot! I love it over a bowl of brown basmati rice, the flavors all melt together. I’ve added some additional spices (cinnamon, paprika) to add a bit of sweetness to the recipe, but it’s so simple and delicious. Prior to that recipe, my favorite fall soup was from Donna Hay – a roasted pumpkin soup with chickpeas, seasoned with honey, Dijon, and some cumin. Also very tasty!

    Hope to find chestnuts at the market today and make this squash soup!ReplyCancel

  • Ali @ Farmers Market Vegan29/10/2014 - 6:17 am

    I’m kind of completely smitten with creamy pureed roasted parsnip soup.ReplyCancel

  • Cindi29/10/2014 - 6:26 am

    So funny that you mentioned the Moroccan style soup with the sweet potato and chickpeas because this is one of my favorites and I just made it this week. Had it last night for dinner. Delish!ReplyCancel

  • Claudia29/10/2014 - 6:31 am

    that sounds like a very yummy soup! I might have to try it this weekend. One of my favorite soups (need to dig up the recipe) is a red lentil, curry soup with chili.ReplyCancel

  • Hannes @woodlandhalo29/10/2014 - 7:05 am

    Did a really similar version a couple of weeks ago, this one is a keeper. But I topped it with some caramelised apples.ReplyCancel

  • Erica29/10/2014 - 7:11 am

    This time of year I crave stews with warming spices and legumes, with the addition of a sweet orange vegetable like carrots or squash. They’re chunky and very filling! Soul food :)ReplyCancel

  • Maureen Sutherland Weiser29/10/2014 - 7:42 am

    I love all things Amy Chaplin! She is amazing and I would love, love, love her new book! My favorite warming soup is typically a start of onions, garlic and rosemary. I then toss in whatever veggies I’ve got on hand and make sure I add some good bone broth and tomatoes. Topped with some freshly made croutons and warm cheese!
    I can’t wait to try this Kabocha Squash deliciousness, as well as your Moroccan Stew!!
    Cheers,
    MaureenReplyCancel

  • Shoshana29/10/2014 - 7:43 am

    As soon as the weather starts getting cooler, my husband starts to incessantly ask when I am going to make my vegetarian chili. The secret ingredient is dark chocolate :-)ReplyCancel

  • Katrina @ Warm Vanilla Sugar29/10/2014 - 7:48 am

    This soup sounds unreal! And that book looks awesome too. Love this recipe.ReplyCancel

  • Hannah M.29/10/2014 - 7:55 am

    That Moroccan-style stew of yours is a staple in my house as well. I’m also a fan of tomato-y lentil soups with lots of carrots and onions, and a bit of spinach wilted in at the last minute. We might get snow on Sunday (!) so I guess it’s time to haul out the big soup pot :)ReplyCancel

  • Jackie29/10/2014 - 7:59 am

    Lentil soups and stews are a staple for this time of the year and your recipe for Smokey lentil soup is a favoite!ReplyCancel

  • Fiore29/10/2014 - 8:00 am

    My favourite stew during autumt/winter is a squash-red lentils-cocco–tumeric-ginger. It is warm and delicios. Perfect with some
    sourdough bread….
    Zour new recipe sounds interesting -will try it soon.
    Thank you for all you are doing!!!ReplyCancel

  • Sonia29/10/2014 - 8:01 am

    Ooooh, this looks so good! I’ve had this book in my Amazon cart debating it….think I might have to go for it. Love your site, it’s one of my bookmarked blogs!ReplyCancel

  • shelley @ sevengrams29/10/2014 - 8:02 am

    This sounds amazing. Spotted chestnuts at the market and didn’t know how to tackle them.
    This time of year, I’m all about the home-cooked thai curries — finally found a kick ass red curry paste in chinatown!ReplyCancel

  • Sonia29/10/2014 - 8:15 am

    Forgot to leave my favorite one pot meal! This is my favorite time of year for cooking…so many soups, butternut squash soup with apple, chili with butternut squash, of course…pretty much anything with butternut squash!ReplyCancel

  • Donna29/10/2014 - 8:19 am

    This recipe looks so interesting. I love squash soups but have never tried it with roasted chestnuts…a must do. This time of year we eat almost weekly some version of shakshuka or as I first heard it…’eggs in pergatory’. Recently I made it with roasted squash, tomatoes and those glorious providence herbs. We have our own chickens and seeing those lovely eggs floating atop that warm nutritious veggie goodness warms my heart. Thanks for all the great recipe ideas.ReplyCancel

  • Morgan29/10/2014 - 8:22 am

    It’s too hard to pick just one soup this time of year…but this one is a great pureed one. Love the fall!ReplyCancel

  • Claire29/10/2014 - 8:23 am

    My favorite warming nourishing fall soup is curried buluga lentils, Jerusalem artichokes, coconut milk and spicy Turkish paprika.ReplyCancel

  • Emily Love29/10/2014 - 8:51 am

    this sounds amazing!! my favorite one pot stew is a root vegetable Moroccan spiced stew with crunchy chickpeas on top!ReplyCancel

  • Abby @ The Frosted Vegan29/10/2014 - 8:55 am

    I confess, I’ve never tried chestnuts, but this soup is intriguing me into going for it! This cookbook looks like one I’m going to need to add to my collection! Also, glad I’m not the only one who has cookbooks scattered EVERYWHERE in the house. I think of them as decorations : )ReplyCancel

  • Sarah29/10/2014 - 8:56 am

    This looks amazing, like everything else on your site! And so does Amy’s book! Wow. Recipe pinned and your website followed.

    My current favourite one-pot dish is a simple shepherd’s pie with roast beef – an homage to comfort food and a nod to the casseroles I grew up with.ReplyCancel

  • Alison29/10/2014 - 8:57 am

    White bean chili with spinach or kale!ReplyCancel

  • Katherine Call-Morin29/10/2014 - 9:04 am

    We like Jane Brody’s lentil and carrot soup (heavy with tomatoes and onions), but I also have a vegetarian chile we call frijole mole, with cocoa. It is a great cold chaser too! Love The First Mess.ReplyCancel

  • Smadar Brandes29/10/2014 - 9:07 am

    That soup looks too good. And the pictures are stunning, as always.

    I have to steal your pick, Laura – the Moroccan-style stew with sweet potatoes and chickpeas is easily my all-time favourite.ReplyCancel

  • Tania Seagrove29/10/2014 - 9:13 am

    So glad you reviewed this book! Can’t wait to check it out! It’s hard to choose a fall favourite…..so many yummy comfort foods at this time of year! Two soups that are calling out to me right now are Coconut white bean soup, ( a moosewood classic)! and roasted cauliflower soup! I have so many squash from my CSA right now, I will be trying this recipe for sure!ReplyCancel

  • Lauren K29/10/2014 - 9:15 am

    Love Amy’s cookbook – and she’s a lovely person too! This recipe looks delicious…perfect for cold fall nights :)ReplyCancel

  • Aaron Rishell29/10/2014 - 9:18 am

    This time of year im a big fan of potato and leek soup.ReplyCancel

  • diana @ veggienextdoor29/10/2014 - 9:19 am

    In Fall, I cannot get enough of Dreena Burton’s Sweet Potato Peanut Stew with Chickpeas! http://plantpoweredkitchen.com/sweet-potato-peanut-stew-chickpeas-vegan-gluten-free/ReplyCancel

  • leslie29/10/2014 - 9:21 am

    My favorite one pot meal is “everything but the kitchen sink chill” which is basically all the veggies i can find in the fridge (must include some kind of peppers and lots of onions) plus whatever i can scrounge up. Best is sweet potatoes and corn if I’m lucky and any left over grain like quinoa or faro. I recently made a pot and added too much coriander which tasted brilliant and I’ll make sure and add “too much” next time. I love to add different combos of spice and try not blow my head off with too much heat. Perfect for fall. :)ReplyCancel

  • Jenny29/10/2014 - 9:21 am

    Wow! Looks amazing :), thanks for another giveaway. My favorite one-pot, pure comfort meal for this time of year is my mother-in-law’s lentil soup, paruppu. It starts from a fragrant base of garlic, onion, cumin seeds and black mustard. When the black mustard seeds start popping, you pour in the red lentil, water to cover and a teaspoon of my aunt’s very spicy curry powder. Once soft and starting to fall apart, you cook the lentils down to your desired thickness, season to taste with salt and – if serving as soup – a good squeeze of lemon. Pure comfort.

    Laura: Thanks for sharing this, Jenny! It sounds amazing and I just scratched out a rough note of your instructions so I can try it this week :)ReplyCancel

  • Carter29/10/2014 - 9:24 am

    This looks divine, thanks for sharing! I dare say I might end up eating all of the kale sesame leaves before they make it to the soup. I’ll have to practice self control (or not…) when I make this!

    My favorite one-pot meal is a spinach-and-sweet-potato red lentil dal, made with the spiciest curry blend I can get my hands on.ReplyCancel

  • Shilpa29/10/2014 - 9:30 am

    Thanks for the giveaway Laura! I have been eagerly waiting for Amy’s book to come out.
    You’re right, this soup is absolutely perfect for this time of year! I love the simplicity of it.
    My favourite soup would have to be a simple bowl of dal with popped mustard seeds, topped with fresh cilantro, a squeeze of lemon and a spoon of yogurt.

    p.s. I loved your post about your morning routine on Earthsprout. I cannot wait to try your Quinoa Apple porridge!!ReplyCancel

  • Betsie29/10/2014 - 9:31 am

    My very favorite is a white bean kale stew, with a slice of crusty bread and a poached egg on top. So satisfying and comforting! I’m excited to try this one kobacha chestnut soup as well!ReplyCancel

  • Tova29/10/2014 - 9:32 am

    Fave right now would have to be vegetarian chili with sweet potato and butternut squash! That recipe looks so good.ReplyCancel

  • amanda29/10/2014 - 9:56 am

    Above and beyond, my very favorite one pot meal for winter is a giant vat of vegan chili. I clean out the entire kitchen, and add extra beans so that it’s thick and stew-y, and can be scooped up with tortilla chips and topped with homemade sour cream. Between that and kimchi fried rice, all my cold weather food lives happily in bowls :).

    Thank you for another gorgeous recipe!ReplyCancel

  • Lisa29/10/2014 - 10:12 am

    I have over 200 cookbooks, but this is one I definitely need to add to my collection. My favorite one pot meal is probably ribollita (a vegetarian version of course).ReplyCancel

  • Carly29/10/2014 - 10:14 am

    I fall back in love with celery root every fall. Lately, I’ve been working it into a soup with fennel, leek and orange: http://carlydefilippo.com/blog/2014/3/4/edible-outcast-celery-root

    Laura: Carly, celery root is one of my favourite vegetables and your soup sounds so delicious with that zesty, fragrant bit of orange. Yum.ReplyCancel

  • Ashley29/10/2014 - 10:15 am

    These are most definitely some of my favorite photos of yours. The chestnuts in the pot of water!? Gah. I have never thought to use chestnuts in a recipe but can almost taste the flavor in this soup just thinking about it…SO GOOD. Thanks for reviewing this cookbook! Putting it on my list! And my favorite one-pot meal for this time of year? Gosh…that is tough! Probably something simple like potato broccoli soup.ReplyCancel

  • megan29/10/2014 - 10:16 am

    My favorite one-pot meal is ever-changing and completely improvisational. Saute an onion and some garlic and go from there, adding water and/or tomatoes, a legume I soaked the night before and a handful of noodles or a grain. Yummm!

    I actually bought Amy’s book for my mum for Christmas, but I have been flipping through it LOVING it ever since it came last week and I would love a copy of my own…..ReplyCancel

  • Michele29/10/2014 - 10:31 am

    I love to throw stuff in the slow cooker and see what comes out. It’s usually good. This is especially appreciated on exhausted rushed weeks. Can be anything (I am not vegetarian) so, meat fish, tofu, quinoa or rice, some tomatoes fresh or preserved, coconut milk, herbs & spices. Nice hotpot results.ReplyCancel

  • anagha29/10/2014 - 10:33 am

    I love roasted red pepper – tomato soup. The blend of flavors and the color are just perfect!ReplyCancel

  • lynsey29/10/2014 - 10:34 am

    Oh I have kabocha squash that has been sitting in my kitchen for a few days now! This looks perfect. Favourite one pot wonder definitely has to be some coconut sweet potato soup warmed with some thai spices to ward off the cold. xoReplyCancel

  • Maria Adams29/10/2014 - 10:37 am

    This sounds delicious!

    One of my favorite meals this time of year comes from my cherished Moosewood cookbook: http://www.mwcooks.desirepathdesign.com/Recipe/navajo-stewReplyCancel

  • Sarah Nikolovska29/10/2014 - 10:38 am

    I’d have to say that my favorite one pot meal is a variation on chicken soup that I picked up in Spain. It is loaded with vegetables like roma tomatoes, carrots, and green beans. The blend of bay leaf, cinnamon stick and cumin balance the saltiness of black olives and finally the soup is thickened by adding oat groats. When they are fully cooked and the starch is released the soup takes on the consistency of a chowder but without any dairy. It is so rich and aromatic on a chilly day. I simply love this soup!ReplyCancel

  • Christine29/10/2014 - 10:39 am

    My go to soup this time of year is a hearty curried lentil vegetable soup with whatever veggies I have on hand! Yum and stick to your ribs sort of dish!ReplyCancel

  • Heidi Hess29/10/2014 - 10:39 am

    Gotta use kabocha this time of year. I love Japanese braised chicken with kabocha and chestnuts.ReplyCancel

  • Weezie29/10/2014 - 10:52 am

    No fooling, the cauliflower, kale, and chickpea curry pot you posted earlier this fall has been a complete lifesaver. It’s a great repository for CSA veggies, is so delicious and is SO customizable. Swoon.ReplyCancel

  • Kerianne29/10/2014 - 10:55 am

    I adore this book – it is so inspiring! I would love to gift it to a friend as I already have a copy that I will cherish as you do :)

    Our Fall/Winter one pot staples are tortilla soup, chili and i’m recently loving your cauliflower chickpea curry pot!

    Thanks for the inspiration and giveaway.ReplyCancel

  • cynthia29/10/2014 - 11:03 am

    These photos are freaking beautiful. I’m so in love with all of these vibrant dishes from Amy’s book — thanks for sharing it! (And I loved that gorgeous guest post, too!! It was really such a treat to read.)ReplyCancel

  • Sarah29/10/2014 - 11:03 am

    This looks like pure fall comfort :). My fall fav is a creamy pumpkin soup that includes caramelized onions, roasted garlic, a touch of maple syrup, and toasted walnuts.ReplyCancel

  • Lauren Bair29/10/2014 - 11:14 am

    Laura! I love your blog so much. Every image and post is so inspiring ;) You are incredible. Thanks for this giveaway! I’m a huge fan of things you can cook in a pot and kind of forget about (for a little bit), especially in Autumn. I always pretend it’s cooler than it is in Los Angeles, because I grew up with real seasons on the East Coast. Anyway, my favorite one-pot meal is spicy sausage, white beans and a ton of spinach. It’s like a hug for your insides ;)ReplyCancel

  • Julie29/10/2014 - 11:14 am

    My favorite winter/fall meal is the Moroccan stew that you mentioned in this post. Before i tried making that I’d tell anyone who asked that i hated stews! Soggy veggies, stringy meat, discolored food. That stew is one of my favorite meals now and has opened me up to trying different variations. Thanks!!!ReplyCancel

  • Karina29/10/2014 - 11:16 am

    Thanks ! Lentil soup is one of my favorites.ReplyCancel

  • Brianne29/10/2014 - 11:24 am

    I’ve been overwhelmed with the cookbooks coming out this fall, but this one sounds like a real stunner. I love the nori garnish, and I’ve always wanted to try roasting chestnuts.ReplyCancel

  • Christina29/10/2014 - 11:30 am

    My go-to fall dinner is 101 Cookbook’s Pumpkin and Rice Soup. This recipe changed the way I looked at soups as a meal- the idea of pouring the soup over brown rice for texture and garnishing with a lemon-rosemary-ginger brown butter…so good!ReplyCancel

  • Amy29/10/2014 - 11:35 am

    Ah, this book looks beautiful! I’m kicking myself for not adding it to my last Amazon order. Last year I made and LOVED your Moroccan-style stew, so it’s definitely getting made again. I also love a soup I got from the PPK blog- a creamy (from cashews) stew with chickpeas, brown rice, and kale. Simple and so comforting. :)ReplyCancel

  • Kristin29/10/2014 - 11:37 am

    My favorite fall stew is Sweet Potato Peanut from Joy of Cooking. I have made with all kinds of variations and keep coming back to it every fall.ReplyCancel

  • Annie29/10/2014 - 11:45 am

    At this time of year, I love making homemade ravioli, with kabocha, homemade ricotta, leeks, and toasted walnuts, with a sage brown butter sauce :) There’s not really a recipe, I just make it up as I go along…ReplyCancel

  • Jo29/10/2014 - 11:54 am

    This book looks amazing! I’ve been reading her blog for years so I know it’s good.

    My favorite soup recipe is one I make on a minimum of a biweekly basis during the colder months – it’s a simple red lentil soup with onions, garlic, turmeric, ginger, and whatever leafy green I have on hand. Now I think I have to make it tonight.ReplyCancel

  • Julia j29/10/2014 - 12:18 pm

    My favorites for this time of year any anything butternut based, or the same tortilla soup my family has been making since I was about 5 (I know it sounds rather run of the mill). I’ve never tried any soup including chestnut but this looks delicious!ReplyCancel

  • Dina29/10/2014 - 12:21 pm

    Love the post and recipe Laura! These days my favorite one pot meal is adapted from a soup recipe I got from Whole Foods called “Better than Chicken Soup”. The basic parts I try to keep are shiitake mushrooms, greens, miso, a squirt of lemon juice and a starchy veggie like butternut squash. From there I improvise :)

    Laura: Dina, I have a similar recipe to yours that I make all the time! Definitely a healing chicken soup-ish quality to it with the texture of the shiitakes and the miso in there :)ReplyCancel

  • Sherri29/10/2014 - 12:22 pm

    Your soup sounds pretty good. My family has several favorites this time of year but white bean chili has been the go to soup this season so far with lots of cilantro on top.ReplyCancel

  • clara29/10/2014 - 12:23 pm

    My favorite soup is the typical french onion soup with grilled cheese on top with a nice sourdough bread!
    thanksReplyCancel

  • Emily29/10/2014 - 12:24 pm

    I have been pining over this cookbook! Your Moroccan stew is actually one of my favorites too, although lately I’ve been making a very simple and comforting soup from potatoes and kale and whatever else is in my CSA box.ReplyCancel

  • Tessa Dillon29/10/2014 - 12:26 pm

    Well, here I am shamelessly commenting because I am really hoping to win that cookbook!! Being a retired person now on a fixed income does rather curtail my spending! I have to say I have many one pot, warming favorites but the soup I made this last weekend may just be my go-to favorite now. My husband and I were out in the rain and cold doing chores outdoors (we live in the country and have a small property with two horses) and when we came in for lunch we needed something warm but it needed to be on the table relatively fast – we were hungry!!! So I looked in the fridge and realized I had the ingredients for a soup – left over zucchini that had been partially mandolined(sp??) for a previous recipe, plus one rather old zucchini, some onion, garlic, a small can of coconut milk, frozen broth in the freezer. I sauteed the onion and garlic, then added curry spice, cumin, coriander, salt and continue to gently saute. Added the chopped zucchini and sauteed til soft (the broth was in the microwaves, thawing while this was going on) Broth and coconut milk were added and simmered – pureed til somewhat smooth/still chunky, then grilled bread, torn and put in the bottom of the bowls, soup poured over and voila!! we were in heaven! My husband had grilled baguette and I had gluten free bread grill. It was hot and nourishing and sooooo good! The best part was that it truly was a left-over in the fridge and pantry meal and it came together very fast! (if I had an apple, would have added that!)
    And last but not least, I have to say I love your blog! I have been reading it for more than several years now. I spend my mornings with coffee (this is after I have fed the horses) beside my computer, catching up on emails and checking my favorite blogs for inspiration and recipes – you never fail to disappoint!
    Sorry I rambled on so much! I never make comments to food blogs, so this is a new one for me!
    Cheers, Tess

    Laura: Thanks so much for this, Tess! Your soup sounds so delicious too. So glad you’re enjoying the blog :)ReplyCancel

  • Sofia29/10/2014 - 12:26 pm

    Beautiful soup + pictures :)
    My one-pot fave is lentil soup. I do all sorts of seasonal combos of ingredients/flavours. It’s so hearty and delicious!ReplyCancel

  • Stacy29/10/2014 - 12:30 pm

    What a lovely tribute to this book – I keep hearing such good things about this one. I have been loving a simple ribollita or even simpler bread soup this autumn – so cozy and wholesome and easy to throw together with whatever is on hand. But I do love that Moroccan stew you mention! I will have to make that soon, too.

    Laura: Stacy, I’ve been really into ribollita too! It’s become a weekly thing in our house ;)ReplyCancel

  • Amy (Wooden Spoon Baking)29/10/2014 - 12:37 pm

    Love those kale leaves! I was just thinking about a topping for a roasted garlic & white bean soup–these would do the trick, especially w/ a little nutritional yeast. Yum.ReplyCancel

  • Sonja29/10/2014 - 12:39 pm

    Fall stews and soups are my favourite meals. I love big bowls of earthy warmness so choosing a favourite is very hard. I probably would have to go with something based on coconut and curry spices with lots of great fall veggies thrown in – yams, brussel sprouts etc AND of course I am mad for chickpeas so they would be in there somewhere.ReplyCancel

  • alwayshungry29/10/2014 - 12:47 pm

    Mushrooms, Pumkins and Chestnuts!!!!
    My three fall favorits!
    A actually made a version of this soup last night, it was delicious!!
    In the fall I really do love a good bowl of creamy/ earthy mushroom soup with some nice crusty bread on the side.

    I just descovered you blog through Earthsproot and I’m really looking forward to going through all your old posts!
    Yeah!!! :D
    Thank you for the giveaway it would be totally awesome to have this book one day!…I live in France but I have family in the US that could reception any potential win for me, hint, hint, hint! ;)

    Thanks in any case!!! I’m so exited to get to know your work, so far: beautifull.

    Have a fabulous day!!ReplyCancel

  • I love soups and stews so much. My current favourite is Sarah Britton’s creamy broccoli soup.ReplyCancel

  • Erika29/10/2014 - 12:54 pm

    Woo! My favorite one-pot winter meal would have been a giant pot of quinoa chili, thick and spicy with adobo peppers and three types of beans…but last week I just tried making Japanese curry for the first time, and I have to say that it might be my new favorite. I made a gluten-free curry roux, sweetened the whole mess of carrots, sweet potatoes, onions and peas with grated apple and ate it over brown rice and quinoa. So satisfying! Thanks for doing this giveaway and I adore your beautiful photos as always!ReplyCancel

  • thefolia29/10/2014 - 12:54 pm

    Nothing messy about this dish…simply beautiful! Happy Nesting.ReplyCancel

  • thefolia29/10/2014 - 1:02 pm

    Oops almost missed the details of the giveaway. I have to agree with you the Moroccan-style stew with sweet potatoes and chickpeas is unbeatable for me. I cannot get enough of sweet potatoes (I have been eating them practically everyday!) and you can never go wrong with chickpeas…simply delicious!ReplyCancel

  • Kate29/10/2014 - 1:09 pm

    At this time of year, I look forward to mushroom barley soup with carrots, parsnips, and dill. You can make it with vegetable broth or beef stock… either way it’s so hearty and full of promise for the season of comfort food ahead. Love it!ReplyCancel

  • Vittoria29/10/2014 - 1:15 pm

    This squash soup with coconut milk is SO easy and the most incredible texture: http://orangette.blogspot.com/2013/11/but-soup.htmlReplyCancel

  • Kris29/10/2014 - 1:19 pm

    Laura, you’re totally right. That book looks amazing! Also, I’m really interested in trying this soup recipe, simply because I’ve never added chestnuts to soup. The combination sounds bang-on! One of my favourite soups this time of year is also a kabocha squash soup. It’s one that I entered into a contest at school (and was a finalist for) last year. It has harissa and orange in it, and it’s perfectly spiced. Coincidentally, I’ve been thinking about putting it on the blog in the next couple of weeks, actually. :) Gorgeous photos, as always. xxooReplyCancel

  • Sarah Moncks29/10/2014 - 1:31 pm

    I love having homemade Cream of Tomato Soup with Garlic Croutons! Tomato soup is one of my favourite meals!ReplyCancel

  • Sara29/10/2014 - 1:35 pm

    You can never, ever, go wrong with the classic leek & potato soup. It’s always the first one pot meal I make when the cooler weather hits because there’s something so grounding and warming about it. Either rustically chopped or blended. The first recipe I ever used was Jamie Oliver’s leek & potato soup and it also makes an excellent base for whatever you’ve got in the fridge. Favourite additions being white beans & kale or simply amped up with coconut milk or cashew cream.ReplyCancel

  • Shannon29/10/2014 - 1:45 pm

    I adore curried carrot soup this time of year. Even better, it was a banner year for my garden carrots, so I just pull a few from the ground whenever I want. I love the bright orange color and delicious flavors of curry, ginger, and tumeric.ReplyCancel

  • Jennifer29/10/2014 - 1:48 pm

    This looks beautiful! As for one-pot meals, is there anything better than butternut squash bisque with roasted chickpea croutons?ReplyCancel

  • Cate Capsais29/10/2014 - 1:57 pm

    I can’t get enough of my roommate’s butternut squash soup! The basics- a whole, oven roasted butternut squash, a can of coconut milk, veggie broth, cumin, cayenne, rosemary, all boiled together and pureed with an immersion blender! I top with toasted pepitas or roasted chickpeas. YUM. It’s gone before anyone even dreams of leftovers!ReplyCancel

  • Lauren P.29/10/2014 - 2:01 pm

    This recipe looks delish. My go-to soup for autumn and winter is a garlic squash soup that’s been passed down through the generations in my family. No recipe – done by memory and taste :)ReplyCancel

  • Dani29/10/2014 - 2:01 pm

    My most favorite one pot meal for this season is a hearty bowl of borscht. You just can’t beat it.ReplyCancel

  • Bouncingsonia29/10/2014 - 2:02 pm

    Wow this soup sounds amazing using a combination of foods I would have never thought. Around this time of the year, when it starts to get cold here in montreal, I love to make split pea soup. I made a big pot just last weekend. So comforting.ReplyCancel

  • Beth29/10/2014 - 2:04 pm

    My favorite one-pot meal is split pea soup. So hearty! And it makes for great leftovers to keep me warm at lunch throughout the week.ReplyCancel

  • Kim29/10/2014 - 2:13 pm

    I’ve really been enjoying thai flavors in chunky stews this fall: my current favorite is red lentil-lentil lemongrass with sweet potato, spinach, corn and a touch of miso at the end.ReplyCancel

  • Bianca @ Sweet Dreaming29/10/2014 - 2:49 pm

    chili! with alll the veggies and quinoa and beans and maybe some pumpkin puree!ReplyCancel

  • Kate29/10/2014 - 3:08 pm

    Cooking with chestnuts tends to intimidate me! But will definitely try this soup! I only came across Amy’s blog in the last year or so. Her thai lentil soup/stew with coconut milk, lemongrass, warming ginger and some kaffir lime leaves (if handy) is delicious! You can mix it up with different veggies. Nice and versatile recipe:)ReplyCancel

  • jaime : the briny29/10/2014 - 3:41 pm

    this soup looks incredible. i’ve never had roasted chestnuts but i’d like to change that as soon as possible and this looks like a perfect way to goa bout it.

    i admire your mindfulness so much. i love that you have a different places for different cookbooks and i really appreciate the thoughtfulness with which you interact and describe amy’s book. it’s a beautiful endorsement.

    i don’t think i have a favorite fall one-pot jam but one oft-recurring staple is a simple red lentil dal. it happens around here almost weekly.ReplyCancel

  • Dusty29/10/2014 - 3:49 pm

    I have never heard of Kabocha but am excited to try it. I love any kind of squash and have just made my first pumpkin/butternut squash soup this very day. Great idea to add kale. I’m hungry just reviewing all these comments. Great ideas ladies.ReplyCancel

  • Abby29/10/2014 - 4:06 pm

    Marcella Hazan’s chickpea and rice soup. It is more of a stew/very loose risotto, but it is 100% comforting and delicious. Made with arborio rice, tomatoes that cook down into a glossy tomato oil, rosemary, and chickpeas, it cooks quickly and can easily be a pantry meal. I’ve even made it over a campfire! Delicious, delicious, delicious.ReplyCancel

  • Heather29/10/2014 - 4:41 pm

    Lentil soup, mexican style, loaded down with dried chile paste, cumin, mushrooms, onions, and big chunks of tomato. OR your lovely mushroom and chickpea ragout….I swoon at the thought.ReplyCancel

  • Eileen29/10/2014 - 4:53 pm

    This soup sounds so rich and satisfying! My favorite one-pot fall dish is probably a huge vat of pasta fagioli — hearty and delicious and bursting with lots of veg. Thanks for the giveaway opportunity!ReplyCancel

  • MBridges29/10/2014 - 5:09 pm

    North African sweet potato stew with coconut milk, cilantro and chiles. Rich, satisfying and flavorful!!ReplyCancel

  • Jane29/10/2014 - 5:10 pm

    Pumpkin and sweet potato soupReplyCancel

  • S Lauren | Modern Granola29/10/2014 - 5:38 pm

    My favorite stew is anything with sweet potatoes or butternut squash!
    Your photography is just perfect. Seriously, and the recipe looks incredible. I haven’t tried chestnuts in a soup before, so I am looking forward to trying the recipe out soon! Thanks for sharing!ReplyCancel

  • Charlotte Lanoue29/10/2014 - 5:42 pm

    My favorite soup of this time of the year is a rich and hearty one, like your lentil soup or morrocan-style stew. I love tasty pots during winter, which is why I often do all sorts of spicy stews which have a lot of warming flavours!ReplyCancel

  • Abby29/10/2014 - 5:45 pm

    Every fall/winter I go on a huge roasted squash binge. My favorites are kobacha, butternut, and delicata. They make their way into monstrous bowl meals with other veggies, grains, and beans. Drizzle with a sauce, dressing, or olive oil and I am one happy couch potato.ReplyCancel

  • Amy29/10/2014 - 5:53 pm

    Those leaves are so pretty! I love me some gypsy soup (from Moosewood).ReplyCancel

  • Jennifer29/10/2014 - 5:58 pm

    I make a red lentil stew with lots of root vegetables and peas, and warming spices like cinnamon, cumin, turmeric, and lots of fresh ginger. It’s warming and tasty and also very beautiful with lots of golden colors and a bright green pop of peas floating in it. Yum!ReplyCancel

  • Jade Sheldon-Burnsed29/10/2014 - 6:17 pm

    I make this stew during the chilly months using chorizo, yellow lentils and onion that is just divine!ReplyCancel

  • Becca F29/10/2014 - 7:10 pm

    I love making smoked paprkia lentil soup this time of year! It’s so hearty, warming, and fillingReplyCancel

  • Maia Dickerson29/10/2014 - 7:35 pm

    A curry sop…roasted winter squashed, coconut milk and curry as a base then add ins such as rice, farro, etc, maybe some chickpeas, roasted red pepper, cilantro, whatever I have on hand to throe in.ReplyCancel

  • kelli29/10/2014 - 7:51 pm

    i am loving a bowl of soup …
    breakfast
    lunch
    and dinner
    the soup is a bubbling pot of anything that sricks me
    anything that needs using up
    a half an onion, a bit of rice, a chicken wing, a potato, an egg on top
    whatever
    it goes in the pot and always comes out nourishing and comforting
    and economical tooReplyCancel

  • Erin @ MouthfulBlog29/10/2014 - 8:15 pm

    Butternut Squash and Sage Soup! And chili. And my grandma’s chicken noodle soup….I have a problem!ReplyCancel

  • Michelle29/10/2014 - 8:19 pm

    My absolute favorite is baked sweet potato wedges. I make it the same way each time – a little coconut oil, a lot of cinnamon. It’s the easiest thing to make especially since I’m a student, but still comforting and healthy.ReplyCancel

  • Yoojin Lee29/10/2014 - 8:48 pm

    yummm, chestnuts bring me back so many childhood memories!
    my favorite one pot recipe has to be a big pot of roasted vegetable and tomato stew with chickpeas.. so comforting and filling, and can have tons of variations!ReplyCancel

  • Celina Lima29/10/2014 - 8:50 pm

    i loveeee african peanut stew or ehussi, a nigerianred pepper stew w egussi,or, melon gourd, from nigeria. i toss in spices and spinach and it’s my comfort food!=)ReplyCancel

  • Nadine Joy Kurland29/10/2014 - 9:44 pm

    I have been looking each week for this sqash and can’t find one!ReplyCancel

  • Hefeden29/10/2014 - 10:44 pm

    Our weekly “go to” meal is burrito stir fry. It’s some kind of grain, beans and lots of whatever veggies we have sautéed together. We top it with avocado, sour cream and hot sauce and eat it out of a bowl. Delicious!ReplyCancel

  • jacquie29/10/2014 - 11:02 pm

    a big pot of lentils w/ carrots, mushrooms and broccoliReplyCancel

  • Thia29/10/2014 - 11:34 pm

    This soup looks delish, and I see what you mean about the tarts!!

    One of my favorite Autumn dishes is a butternut squash curry, with spinach, chickpeas, and diced tomatoes. I add garlic, coconut milk, fresh cilantro, black pepper, cumin, curry powder, and extra cinnamon for a little more sweetness. Sometimes I switch up collard greens or kale for the spinach. Sometimes I add sriracha, for a little kick. I like to serve it over brown basmati rice. It’s really warming on chilly, gray days.ReplyCancel

  • Anna30/10/2014 - 12:05 am

    My favorite go-to fall/winter soup is Borsch. It’s a very rich soup, originally from Ukraine. It can be based on meat broth or be vegan using only vegetables. It’s excellent for the winter season. Serve it with a scoop of sour cream and garlic toast. Delicious!ReplyCancel

  • Daisy30/10/2014 - 12:15 am

    Thanks for the giveaway- I was not much a veggie cook – this book will be a great start and inspiration, fingers crossed. My fav one pot meal is done in a rice cooker – rice with ginger and soy sauce marinated chicken and rehydrated shitaki mushrooms – I am sure it will taste just as delicious with tofu for a vegetative optionReplyCancel

  • cristina30/10/2014 - 1:05 am

    nothing beats a butternut squash soup thick with mushrooms and nut. yeast for me :)ReplyCancel

  • CL30/10/2014 - 1:42 am

    My favourite one-pot meal is eggplant curry – it can be tomato based or coconut based, and it works thickly as a stew or thinly as something more soupy.ReplyCancel

  • Kaley30/10/2014 - 1:47 am

    My favorite soup right now is definitely that Bali stew recipe you posted a few months back! I’ve been making it once a week since then!ReplyCancel

  • Meghan30/10/2014 - 3:58 am

    Both yours and Amy’s photos are absolutely breathtaking. I’ve never seen chestnuts in soup, but now have no doubts that the combination is stellar.

    My favorite things to make this time of year are hearty stews that can barely be classified as proper stew, with loads of spices and verdant veggies. This year, the apples and butternut squash have been good to me, making a frequent (and delicious) appearance in the kitchen.ReplyCancel

  • Millie l Add A Little30/10/2014 - 6:10 am

    This looks delicious – kabocha and chestnut are my favourite foods! gorgeous styling Laura!ReplyCancel

  • Krispy30/10/2014 - 6:14 am

    Fall weather equals lentil soup in my kitchen. Today I made a big batch to share with beluga lentils with loads of onion and garlic. I sat out on the front porch and enjoyed a big bowl.ReplyCancel

  • Kate30/10/2014 - 7:39 am

    Hey Laura! My favourite fall time food is assuredly warm morning oatmeal, still steamy and soft from the stove top. I add whatever I have on hand – some mornings, frozen raspberries smushed into a gooey jam, sometimes pecan or almond butter. It always starts my day off on the right foot…it’s almost meditative.ReplyCancel

  • Liliana30/10/2014 - 8:37 am

    My favorite soup recipe is roasted garlic soup. I would love thhis book.ReplyCancel

  • Kimberly30/10/2014 - 8:54 am

    I love a beef stew. Its simple and comforting this time of year.ReplyCancel

  • Heather30/10/2014 - 10:55 am

    I am so excited about this book. It is on my xmas wish list!
    My favorite fall recipe is baked risotto with kale and butternut squash. It’s easy and satisfying on chilly autumn nights, and it makes great leftovers the next day.ReplyCancel

  • Spring30/10/2014 - 12:31 pm

    My favourite type of meal in the fall is soup! I like a tuscan white bean soup with rosemary and kale.ReplyCancel

  • Marlee30/10/2014 - 1:03 pm

    My favourite one pot meal has to be veggie pot pie. Mmmm with flakey crust baked right on top. Perfection.ReplyCancel

  • Brooke30/10/2014 - 1:30 pm

    This time of year, I find myself eating Shakshouka for breakfast, lunch, and dinner. It’s just too delicious! I make a large portion of the tomato sauce mixture and just heat it up and add the eggs when I’m ready to eat.

    As a vegetarian, I’ve been eyeing “A Home in the Whole Food Kitchen” for awhile and would love to add it to my collection.ReplyCancel

  • Melanie30/10/2014 - 3:51 pm

    The cookbook sounds wonderful. A favourite soup at the moment is carrot, ginger and coconut milk, so tasty and warming. Thanks!ReplyCancel

  • Jamie Y30/10/2014 - 4:01 pm

    My favorite one pot meal will forever be chicken egg lemon soup! A favorite from childhood.ReplyCancel

  • Cara Pardo30/10/2014 - 4:02 pm

    One of my favorite (and easy!) winter recipes is the Red Lentil and Sweet Potato Stew. Sara B of My New Roots made the recipe for Whole Living’s Detox in 2013. It’s top notch!ReplyCancel

  • Madeline30/10/2014 - 4:23 pm

    I love making coconut curries this time of year, with lots of ginger and lime :)ReplyCancel

  • Ashley30/10/2014 - 5:14 pm

    Thank you so much for the chance to win this book! Your photos are beautiful. My favorite one pot soup is a minestrone with veggie sausage. :)ReplyCancel

  • Sarah P.30/10/2014 - 5:50 pm

    Your soup looks amazing! I have had Amy’s book on my wish list and would love to win a copy! My favorite soup would have to be roasted red pepper– I love creamy soups.ReplyCancel

  • Marie30/10/2014 - 8:51 pm

    this looks beautiful. I love making soup with pumpkin, sweet potato, red lentils and some coconut milk and spice.ReplyCancel

  • Caroline30/10/2014 - 9:31 pm

    Beautiful! Just clicked over to Amy’s blog. I will be busy this weekend in the kitchen!
    This time of year I crave polenta. Warm, creamy, comforting. Add some roasted veg and I am a happy girl.ReplyCancel

  • Connie lavelle30/10/2014 - 10:01 pm

    My son was diagnosed with celiacs two years ago. With this life style change we have adapted to more of a whole foods diet. This book would be a great help/ addition to our diet. Can’t wait to try this soup this weekend. Our family favorite is my award winning chili. I never follow a recipe and it is a little different each time, but I have fed many soccer teams (high school and college) with this favorite. Love those recipes you make so much you have memorized and played with the recipe. I think this soup maybe one of those.ReplyCancel

  • Rebecca31/10/2014 - 1:08 am

    This looks so lovely and Amy’s book sounds truly amazing! For me, the colder months brings on a strong craving for warming, spiced food in bowls, like curry, and dal, and bean-y vegetable-filled soups.ReplyCancel

  • Anna31/10/2014 - 9:11 am

    For the fall/winter season my favorite is Borsch. It’s a very rich soup, originally from Ukraine. It can be based on meat broth or be vegan using only vegetables. It’s excellent for the cold time of the year. Serve it with a scoop of sour cream and garlic toast. Delicious!ReplyCancel

  • Jane31/10/2014 - 10:22 am

    Growing up I would have said beef stew and biscuits as my favorite fall/winter meal. Now that I’m vegan not so much. I’m in a total soup/stew mood at the moment and have so many marked to try. I’m afraid I don’t have a go to at the moment, but Heidi Swanson’s spicy fresh pea soup is one that I’ve made multiple times. This soup looks delicious! Having never cooked with chestnuts before I’m curious to give it a try along with many of your creations and Amy’s. Hope I win!ReplyCancel

  • Magdalena Gioffre31/10/2014 - 11:05 am

    This time of the year I love to eat vegan crepes!
    Nice blog.
    Love
    MaggieReplyCancel

  • sillygirl31/10/2014 - 11:49 am

    My fall-back meal lately is sauteed cabbage plus white kidney beans, onions and a bit of vinegar topped with a fried egg.ReplyCancel

  • Abby31/10/2014 - 3:39 pm

    My favorite soup this time of year is absolutely anything with pumpkin! Thick, sweet one-pot soups with cream, pumpkin, and spices are just the best. :)
    also… i cannot get over these photos! total perfection.ReplyCancel

  • Keara McGraw31/10/2014 - 4:29 pm

    Ever since you posted your really good tomato soup recipe, I’ve been obsessed/addicted to making it & exploring small variances in ingredients and flavor. It’s just… *really* good. I love that it allows me to embrace the time taken to prepare a delicious and nourishing meal – no shortcuts, no hacks :) Making that soup has become therapeutic. I use it as a wonderfully creamy tomato base for a variety of soups and stews I’ve made since first discovering it!

    Thank you for the wonderful recipe.ReplyCancel

  • Grace31/10/2014 - 10:17 pm

    Love the kale chips on top. The combination of squash and chestnuts intrigues me. I didn’t grow up with squash soups but a good hearty chili or chicken wild rice soup just exudes autumn to me. Everything I’ve seen from the lovely book looks just incredible.ReplyCancel

  • Monique Sullivan31/10/2014 - 11:36 pm

    My favourite soup to make at this time of year is sweet potato stew with beans and kale. That cookbook looks amazing!ReplyCancel

  • s.maddie.d01/11/2014 - 9:21 am

    This book sounds swell! As does your collection of cookbooks! (:
    I’m particularly fond of an Andean potato soup called Locro De Papas for this time of year. Its creamy from the avocado added, warm with achiote seeds and black pepper, and salty from feta or queso fresco. Absolutely sensational on a cold, dark winter night!ReplyCancel

  • Heather01/11/2014 - 10:55 am

    I love a nice, thick meatless chili, made with plenty of beans.ReplyCancel

  • Florence01/11/2014 - 11:15 am

    In the winter months I crave stews- a coconut & chickpea hotpot with spices, spinach and a spoonful of peanut butter or a sweet potato and lentil veggie “shepherd’s pie”!!ReplyCancel

  • amy01/11/2014 - 11:32 am

    hi! beautiful pictures :) my go to soup is a simple one of potatoes, carrots, whole garlic cloves, lots of tumeric and maybe a few other ingredients … :)ReplyCancel

  • Natasha01/11/2014 - 11:49 am

    My favorite one pot meal is my spicy sweet potato soup. I tend to just throw in whatever sounds good at the time – usually tomatoes, carrots, maybe parsnips, and I finish it with coconut milk. It’s so good!ReplyCancel

  • Mickie01/11/2014 - 12:31 pm

    My mom’s butternut squash soup is my favorite. I can’t wait to have it this Thanksgiving.

    Your blog is so beautiful. I can’t wait to try more of your recipes. Thank you!ReplyCancel

  • Ariela01/11/2014 - 1:44 pm

    Hi Laura!

    My favorite one pot/soup/stew at this time of year has got to be a hearty, sweet, and satisfying combination of kabocha squash (the best!), golden turmeric, and miso, plus a medley of seasonal vegetables/greens and my favorite legume of the week. I keep the soup one part whole, one part pureed to keep the texture interesting and exciting. Eaten by a fire with some French music playing, and I’m in my happy cozy zone.ReplyCancel

  • The Peace Patch01/11/2014 - 3:46 pm

    Today my favorite onepot wonder is spicy tomato chickpea casserole with crushed Beanfields chips…yumza!ReplyCancel

  • Linzy01/11/2014 - 3:48 pm

    I love the foods of fall so much. The mixture of subtle sweetness and savory drives me wild. I currently have about 20 squashes sitting on my back porch, just begging to be used.
    As for my favorite dish, I would have to say it’s sweet potato and peanut stew. I mix together sweet potatoes, jarred tomatoes, seared tofu, peanut butter, and a bunch of African spices into one stew. It’s great because I generally have all of the ingredients in my pantry, and peanut butter just makes me happy.
    Best of luck to youReplyCancel

  • Heather Taylor01/11/2014 - 4:28 pm

    Gosh, I love all kinds of soups and stews and it’s hard to pick a favorite, but I’ve been craving Chicken Tortilla Soup!ReplyCancel

  • Anze01/11/2014 - 6:18 pm

    I’ve been making a sweet potato & chikpea curry over and over and over all this year. I find it so incredibly creamy and sweet and salty and perfect served with some millet or brown rice. I’m pretty sure it’s my favourite recipe of all times, all doe I haven’t shared it yet :) Thank you for the recipe tho!ReplyCancel

  • Lacey01/11/2014 - 7:45 pm

    This soup looks to die for. Yum. My favorite soup lately was a pumpkin ginger apple soup made extra creamy with coconut milk from love and lemons! But really, I love all {vegan} soup this time of year.ReplyCancel

  • giedre02/11/2014 - 1:37 am

    I love the simplicity of pumpkin soupReplyCancel

  • charj02/11/2014 - 10:51 am

    My current favorite is vegan Cincinnati chiliReplyCancel

  • Nicole02/11/2014 - 1:01 pm

    Wow I really like the way you combine your photo’s and recipes!ReplyCancel

  • Nickie Gorsky02/11/2014 - 2:23 pm

    My fall into winter go to is Ayurvedic Dal. Rich with chana or masoor dal, veggies, fresh ginger, curry, ghee, green onions, raisins, tomato paste and coconut milk topped with cilantro. It will carry you through the season on wings of love and good health!ReplyCancel

  • Connielavelle02/11/2014 - 6:56 pm

    Just made the soup. Love the flavor and the slightly sweet kale. Thanks for sharing.ReplyCancel

  • Britt02/11/2014 - 7:00 pm

    Love your site and colorful, healthy, tasty recipes and musings. My go-to soup this time of year is creamy tomato soup with fire roasted tomatoes and thyme. Served with grilled cheese, no less.ReplyCancel

  • Amanda03/11/2014 - 12:00 am

    I LOVE te adzuki bean and kombucha squash stew with Kale! Simple. Warm. Roasted. Perfect for sweater weather!ReplyCancel

  • Lori03/11/2014 - 12:32 am

    This time of year I love anything warm and hearty. Lentil soups and any kind of stew are my favorites.ReplyCancel

  • Jeni03/11/2014 - 1:03 am

    This soup looks amazing. This fall I’ve been craving vegetarian tortilla soup. I also love sweet potato and peanut stew this time of year.ReplyCancel

  • Kelsey03/11/2014 - 2:05 am

    My favourite is a toasted spelt and escarole soup recipe from Bon Appetit. Or a miso and soba noodle soup I recently tried. I love soup/stews so much it’s hard to choose.
    I already had your morrocan stew on my to try list. Hearing it’s one of your favourites a year later makes me excited to try it!ReplyCancel

  • Amaryllis03/11/2014 - 6:28 am

    Can’t wait to try this, it seems like the perfect winter soup! (love your blog, btw)ReplyCancel

  • […] consistency with hers, but I wanted to try the cashews again! While looking at her website, I saw a squash soup recipe topped with roasted sesame kale on the homepage, and it clicked. The perfect crunchy, savory topping for a creamy, garlicky soup. I […]ReplyCancel

  • […] PS the squash recipe for this sandwich makes way more than you will need. I made 4 sandwiches with it (the onion recipe should give you enough for that), and blended the rest into a soup similar to this. […]ReplyCancel

  • Kristen @ enjoythisorganiclife09/11/2014 - 12:45 pm

    YUM! I loved the locally grown hazelnuts when I was living in Ontario. I was making some of the most deliciously rich hazelnut milks! This soup looks wonderful :) xoReplyCancel

  • erin {yummy supper}12/11/2014 - 2:06 pm

    Laura, you’ve outdone yourself on this one. The photos… OMG stunning, luscious and totally mouthwatering.
    And yep, I need to get my hands on Amy’s book. Looks awesome!
    xoxox
    EReplyCancel

  • […] Amy Chaplin’s Kabocha Squash + Chestnut Soup on The First Mess […]ReplyCancel

  • […] And soups! vegan cream of broccoli soup and my new favorite soup garnish. […]ReplyCancel

  • […] Roasted Garlic Soup // Brooklyn Supper Roasted Cauliflower Soup // Brooklyn Supper Kabocha Squash and Chestnut Soup // The First […]ReplyCancel

  • Catherine02/12/2014 - 4:41 pm

    this looks lovely. seriously!

    but I am 1.5 hours in and all I’ve gotten through is “peel[ing], seed[ing] + cut[ting] into 3/4 inch dice” and roasting and peeling about half of my chestnuts…ReplyCancel

    • Laura Wright03/12/2014 - 9:16 am

      Hi Catherine, it’s true that this one is a bit labour intensive–I find anything with hard winter squash tends to be this way. This time of year, you can find pre-roasted chestnuts at markets to help with prep time a bit. Also, instead of peeling and dicing a kabocha, you could definitely use the pre-peeled + cut butternut squash that they sometimes sell at grocery stores to save time.
      -LReplyCancel

  • Tuscan white bean soup09/12/2014 - 9:31 am

    […] can’t take credit for the idea of putting kale chips in soup. I first saw it done on The First Mess and thought it was an awesome […]ReplyCancel

fall veg + lentil bowl with goji ginger tahini cream // @thefirstmesspin it!goji ginger tahini cream // @thefirstmesspin it!View full post »

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  • While reading your recipe I’ve been mentally checking off all the ingredients and I happen to have everything at home to make this tonight :) This is just the sort of thing I love for a healthy dinner that also takes care of my over-buying at the market haha. Also the sauce! I love topping my meals with something super flavourful too and I can’t wait to try this with gogis!ReplyCancel

  • Maria22/10/2014 - 8:22 am

    It’s like you’ve read my mind / pantry! I soaked puy lentils this morning and in the fridge we have carrots, beets, cauliflower and half an avo! Amazing recipe, thank you so much. Looking forward to dinner already :)ReplyCancel

  • Laurie22/10/2014 - 9:12 am

    Interesting idea re. the dried goji berries. I’ve been wanting to try a tahini dressing so may give this a try —thanks.ReplyCancel

  • Amy @ Parsley In My Teeth22/10/2014 - 9:15 am

    The color of the sauce is beautiful and the warmth of ginger with the tahini sounds splendid!ReplyCancel

  • Ashley22/10/2014 - 9:41 am

    The colors are truly beautiful!! Love love.ReplyCancel

  • Millie l Add A Little22/10/2014 - 10:07 am

    This looks amazing – SO delicious and comforting without weighing you down!ReplyCancel

  • Karishma22/10/2014 - 11:09 am

    One of my roommates is like the queen of healthy salads. I am definitely showing her this one! It looks so satisfying and fresh!ReplyCancel

  • Katrina @ Warm Vanilla Sugar22/10/2014 - 11:57 am

    Loving all those colours! This is such a pretty bowl!ReplyCancel

  • SLauren @ Modern Granola22/10/2014 - 3:22 pm

    Wow! Gorgeous photography and styling!ReplyCancel

  • ALE22/10/2014 - 4:33 pm

    Amazing! Gonna try it!ReplyCancel

  • kristie {birch and wild}22/10/2014 - 9:23 pm

    I just posted a bowl recipe on my blog? Bowl life livin’, for sure
    :) And can I just say : goji sauce!? You constantly raise the bar for all of the health bloggers out there with your recipes that utilize healthy, creative ingredients. Thank you!ReplyCancel

  • Nik@ABrownTable23/10/2014 - 3:07 am

    You’ve given me a new and wonderful use for goji berries! When you shared the tahini cream picture on Instagram, I was eagerly waiting to see what you were up to. You always come up with the tastiest and most innovative dishes.ReplyCancel

  • […] This fall veg + lentil bowl with goji ginger tahini cream is just about the dreamiest thing I’ve seen all […]ReplyCancel

  • Caroline23/10/2014 - 9:25 pm

    I love this colorful and fresh bowl. I could eat this any time of the day…every day. Lovely.ReplyCancel

  • hannah24/10/2014 - 11:13 am

    Laura this looks phenomenal! I can’t wait to try it!
    Quick question – did you make this in the vitamix or do you have a mini-blender for these smaller quantity sauces?ReplyCancel

    • Laura Wright24/10/2014 - 2:17 pm

      Hey Hannah! I did mix this dressing up in the Vitamix. I find as long as I’m about one inch above the blade with liquid/ingredients, I can get the blade going.
      -LReplyCancel

  • Renee H.24/10/2014 - 2:09 pm

    I never would have thought to combine goji and tahini! Brilliant. You are right, I eat in a similar way. Make big batches of quinoa or beans and mix with veg through out the week. It really makes things so much easier.

    Your photos are beautiful- do you mostly use natural light?ReplyCancel

    • Laura Wright24/10/2014 - 2:18 pm

      Hi Renee! Thanks for your lovely comment and yes, I always photograph food right by a window or outside. I find it’s the most flattering way to showcase food :)
      -LReplyCancel

  • Katy24/10/2014 - 9:12 pm

    I was just looking for some salad inspiration! Thanks! I’m definitely going to be making this! :)ReplyCancel

  • […] veggie lentil bowl with ginger tahini cream. those […]ReplyCancel

  • […] to end, laura’s beautiful roasty fall vegetable + lentil bowl with goji ginger tahini cream. i love her ideas about sauce. and making big abundant meals out of a few simple, make-ahead parts. […]ReplyCancel

  • Kathryne25/10/2014 - 4:36 pm

    I’m a saucy girl myself but never, ever would have thought to make a goji sauce! You genius, you. I have always looked at romanesco with suspicion—looks like alien babies—but it’s probably about time to get over that, huh?ReplyCancel

  • Bec26/10/2014 - 5:16 am

    You’re so right – ensuring you have delicious healthy stuff on hand really makes the lunch time choice much easier. Here’s to eating the rainbow :)
    Bec x
    http://www.dancingthroughsunday.com.auReplyCancel

  • Sini | My Blue&White Kitchen26/10/2014 - 7:13 am

    It’s like this dish is singing to me! Gorgeous and a downright genius way to include goji berries in our diet!ReplyCancel

  • ATasteOfMadness26/10/2014 - 1:04 pm

    This looks amazing! This looks like the perfect fall meal!ReplyCancel

  • Love CompassionateLee26/10/2014 - 2:23 pm

    A festival of colors! This dish looks vibrant and tasty. Enjoy a restful Sunday, Laura :)ReplyCancel

  • Carly26/10/2014 - 4:17 pm

    I’m making this right now, but in hopes of keeping it in the work fridge all week I’m also roasting the apples and beets. Fingers crossed!ReplyCancel

  • hannah26/10/2014 - 4:55 pm

    Thanks Laura! I might give it a go in there then with your reassurance I’m not gonna lose it all in the corners ;) although I do have a Tribest personal blender that I usually whip out for bits like this. Also are you a raw or roasted tahini kinda a girl?ReplyCancel

    • Laura Wright26/10/2014 - 8:35 pm

      Hey again Hannah, I’m an unhulled + raw tahini gal if I can get it. But mostly raw just so I can mute any strong sesame flavour if I need to :)
      -LReplyCancel

  • Emily28/10/2014 - 12:47 am

    This sounds like such a great recipe! So many healthy and beautiful ingredients.ReplyCancel

  • Musings #8 | bean + nash28/10/2014 - 4:51 pm

    […] Fall foods, aka brussel sprouts, carrots, apples, sweet potatoes, are some of my faves, and this vegetable and lentil bowl does a great job of mixing them all up and adding ginger and tahini to make it […]ReplyCancel

  • Kate29/10/2014 - 12:53 pm

    I made this for dinner last night, subbing butternut squash for the beet. Absolutely delicious — thank you for the recipe and inspiration!ReplyCancel

  • […] as in Vitamin A: What: BEETS (1 cup)  Why: Eat beets, run 3% faster. At least accordinging to an 11-person study. //about the study How: […]ReplyCancel

  • […] Fall veggie lentil bowl with goji ginger tahini cream: need I say more? […]ReplyCancel

  • […] bowls of deliciousness are one of my favorite meals to make and I’m obsessed with this Fall Veg + Lentil Bowl with Gogi Ginger Tahini Cream by The First […]ReplyCancel

  • Link Love #59 | Barr & Table04/11/2014 - 5:03 am

    […] Peas & Crayons Layered Peanut Butter Chocolate Banana Bread – Yeah…immaeatthat Fall Veg + Lentil Bowl with Goji Ginger Tahini Cream – The First Mess Curried Brussels Sprouts Salad – The […]ReplyCancel

  • sara05/11/2014 - 3:01 pm

    GORGEOUS!! This looks completely amazing. :)ReplyCancel

  • […] The colors of this Fall Veg and Lentil Bowl w/ Goji Berries is making me salivate. – The First […]ReplyCancel

  • […] my ‘I WANT ALL THIS FOOD’ list: one. two. three. four. […]ReplyCancel

  • Ella Imison13/11/2014 - 5:58 am

    Looks delish!
    Will definitely try this at home.ReplyCancel

  • […] Fall Veg + Lentil Bowl w/ Goji Ginger Tahini Cream […]ReplyCancel

  • Jenny18/11/2014 - 2:59 pm

    Your pictures are amazing! Do you use a macro lens? Also do you photoshop? You are an inspiration. I look forward to making this salad.
    Peace.ReplyCancel

  • Mariela Alvarez03/12/2014 - 10:04 pm

    I have made this sauce three times, and each time it tastes better than the last. Laura, if you don’t start bottling this stuff, I might. ;) So efffffing delicious!!! I want to eat this every day.ReplyCancel

  • Alyx03/01/2015 - 2:37 pm

    Just made this for my family and it worked so well! They all loved it, so delicious!!ReplyCancel

  • 155 | Spices and Spatulas12/01/2015 - 11:02 am

    […] I can get. I make this dressing in bulk for salad days; I’ve made several adaptations of this meal at least tri-weekly (minus the goji berries because when I drop $39.95 at Whole Foods it’s […]ReplyCancel

  • […] Get the recipe for Veggie and Lentil Bowl with Goji-Ginger-Tahini Bowl here from http://thefirstmess.com/2014/10/22/fall-veg-lentil-bowl-w-goji-ginger-tahini-cream-recipe/ […]ReplyCancel

  • Ally @ Om Nom Ally14/01/2015 - 7:44 pm

    That sauce sounds divine! Gorgeous photos and delicious sounding bowl :D Thanks for sharingReplyCancel

  • […] Recipe adapted from The First Mess […]ReplyCancel

  • […] do have specific uses for some of these quote unquote functional foods (like this and this), but for the most part they seem to fit in just right with my fancy beverage routine. A […]ReplyCancel

  • Kristen @ The Endless Meal01/03/2015 - 12:43 pm

    I want to reach through my computer screen and eat this right now! I’ve been seriously crushing on za’atar lately and have been looking for any excuse to add it to my meals. I’ll be making this for sure. Pinned!ReplyCancel

  • Trish24/04/2015 - 3:59 pm

    This was the tastiest thing I’ve ever made!! The dressing is killer. So creamy and tasty. Great blend of flavors. I subbed a few things and it turned out great using Mediterranean seasoning on the veg, broccoli carrots and fennel roasted over quinoa with cilantro. the apple and beets add a nice crunch. I’m in love.ReplyCancel

  • […] girl / plank / not afraid / burger / best eyelash / eatfitlive / bowl […]ReplyCancel

  • […] Fall Veg and Lentil Bowl with Goji Ginger Tahini Cream // The First […]ReplyCancel

  • […] Find the Goji salad dressing recipe here […]ReplyCancel

  • Hannah16/02/2016 - 4:33 pm

    So wonderful! What a great mix of flavored, texture and color! Making it for the second time in three weeks, tonight!ReplyCancel

  • […] Fall Veggie Lentil Bowls with Goji-ginger-tahini cream is like a work of art. […]ReplyCancel

  • […] I’ve made this sauce at least 5 times in the past two weeks. And I’ve been developing riffs on it almost every night. Yesterday it was a parsley version (omit the scallions & goji, add 1 cup parsley and more lemon). Sauce inspired by the inimitable Laura Mess of The First Mess. […]ReplyCancel

crispy eggplant polenta fries with honey + lime // @thefirstmesspin it!crispy eggplant polenta fries with honey + lime // @thefirstmesspin it!View full post »

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  • Katie @ Whole Nourishment16/10/2014 - 6:54 am

    I can’t wait to get my hands on this cookbook. These eggplant bites look like a winner!ReplyCancel

  • Hannes Woodlandhalo16/10/2014 - 7:11 am

    Got it a few weeks back, it really is extremely beautiful. Love the chocolate-chili they have.ReplyCancel

  • Abby @ The Frosted Vegan16/10/2014 - 7:28 am

    Oh goodness, so I don’t usually like eggplant, but these could be a game changer!ReplyCancel

  • Brian//A Thought For Food16/10/2014 - 7:44 am

    This was the second recipe I had tagged from the book. From your pics it looks like it was a HUGE success.

    I knew from chatting that we both had a mutual love for this beautifully crafted creation from GKS. It really is a gem.ReplyCancel

  • Laura (Blogging Over Thyme)16/10/2014 - 8:40 am

    Oh my goodness, these look incredible! Eggplant is one of my favorite foods, so it can do no wrong, but polenta coated?! Yes!!ReplyCancel

  • Nataliya M16/10/2014 - 8:47 am

    Wow, so simple and looks so tasty! Very unique idea, looking forward to trying this recipe. This cookbook is definitely on my to buy list.ReplyCancel

  • Sini | My Blue&White Kitchen16/10/2014 - 9:07 am

    Yes!! This was one of the first recipes I fell in love with, although, I still haven’t actually made it. I’m also thinking of substituting eggplant with squash, as there’s a fried pumpkin dish that I’ve once had in Beijing and that I’ve been craving lately. What a beautiful post to celebrate an inspiring cookbook!
    Also, I can only imagine all those thoughts that go along with taking that big leap and seriously getting into food business. You’ll make it, Laura. Believe me, you’re one of the most inspiring souls out there, although, I don’t even follow a vegan / vegetarian diet myself. You have the power to make people see food in new ways, to get them excited about cooking, and to encourage following a healthier lifestyle. Dream big, girl. Dream big.ReplyCancel

  • Katrina @ Warm Vanilla Sugar16/10/2014 - 9:31 am

    Mmm these look fabulous. NEED that book!ReplyCancel

  • Ashley16/10/2014 - 9:35 am

    These sound so freaking good! And the eggplant photos? Luuurve. Must buy this book!ReplyCancel

  • valentina - sweet kabocha16/10/2014 - 9:39 am

    I’m waiting for Christmas to buy all the books I have in my wish list, and obviously Green Kitchen Travels is in there. And your eggplant bites seems so crunchy outside and soft inside *___*ReplyCancel

  • Amy @ Parsley In My Teeth16/10/2014 - 9:47 am

    Great choice to select from their cookbook now that we’re in football season — such a great (and healthier) finger food than regular fries to snack on!ReplyCancel

  • Sarah Mac16/10/2014 - 10:34 am

    These look heavenly, like pretty much everything from GKS. Thank you for sharing Laura :)

    They serve a similar dish of crispy aubergine fries at the wonderful Morito in London, but with whipped feta and pomegranate molasses. Similar sweet and sharp vibe to the honey/lime pairing I suppose, but ramped up a notch. I’ve been wanting to recreate it at home since forever, but have always been put off by deep fat frying – this baked version could be just the ticket! Would probably work just as well with tahini in place of feta, for those skipping dairy.ReplyCancel

    • Laura Wright16/10/2014 - 10:41 am

      Hey Sarah! I love the idea of smothering these in a salted tahini dressing/sauce situation. Sounds amazing. Thanks for sharing that :)))
      -LReplyCancel

  • Christine16/10/2014 - 12:04 pm

    I stopped at the photo of these in the book too – they sound delicious! I think the corn meal might be pretty difficult to sub out with something else though, and I have an intolerance. I might experiment ;) On your other thoughts – you’re such an inspiration and honestly, I think you’d find success. We’d be lucky if you were to start something new here in Niagara!ReplyCancel

  • jaime : the briny16/10/2014 - 12:38 pm

    this eggplant recipe looks stellar and is perfectly timed, for me — i just unloaded a few globe eggplants from my CSA bag this morning. i find recipes like this are so inspiring; simple flavors, and just a few of them, arranged in a brilliant, bold, unafraid manner. i love it. thanks so much for sharing.ReplyCancel

  • Kyla16/10/2014 - 12:48 pm

    Love your site. I read this entry particularly close – as I too feel a deep yearning to set aside my fears and follow my food passion full-time. (I read cookbooks with such a sense of longing!). What is fascinating – is that even though I write a food blog, and we (my hubby) runs a local restaurant- I somehow still don’t feel like I am really connected to our local food culture. Because I make my “bread and butter” from another industry (read: office job!), I feel that I am outside the industry looking in. I can’t seem to quiet that voice. Ahh, but the fear that can hold one back! Heading into the unknown. Trusting oneself. Believing it can happen. These are the emotions that can so easily flood over and cloud one’s dreams.

    There. I just put it out there. Hanging.

    Maybe, as you say, the timing may just be right.ReplyCancel

  • Kris16/10/2014 - 2:40 pm

    I just got 3 little eggplants in my CSA share this week. Eggplant polenta bites are on!ReplyCancel

  • Millie l Add A Little16/10/2014 - 3:00 pm

    Looks amazing girl! I love eggplant, I love polenta and your gorgeous photography is ridonkulous!ReplyCancel

  • Eileen16/10/2014 - 10:21 pm

    Those eggplant look so beautiful and fresh! And the polenta crust is such a great idea — sounds like the perfect contrast in textures.ReplyCancel

  • […] Have you seen these crispy eggplant polenta bites? […]ReplyCancel

  • Dina17/10/2014 - 3:52 am

    I first heard about eggplant and honey in Spain when I spent two moths there earlier this year. It was a treat. I just came back from Israel where they serve eggplant with date syrup they call Silan. Exquisite. Love your version.
    Thanks for sharing.ReplyCancel

  • Kate17/10/2014 - 4:43 am

    I’m completely obsessed with their recipes, both from this new Travel book and the original Greek Kitchen. Have you tried the baked bananas too? They taste seriously deep fried and delicious but are totally healthy too. Love the photos in this post too.ReplyCancel

  • […] Crispy Eggplant Polenta Bites with Honey and Lime from The First Mess […]ReplyCancel

  • […] Crispy Eggplant Polenta Bites with Honey and Lime from The First Mess […]ReplyCancel

  • kristie {birch and wild}17/10/2014 - 11:04 pm

    I am so excited to add Green Kitchen Stories to my carefully curated collection of cookbooks. I love everything they do.
    As usual, your photos beautifully capture the essence of the seasons and the spirit of whole food living.ReplyCancel

  • […] crispy eggplant polenta bites. ummmm […]ReplyCancel

  • Kasey20/10/2014 - 4:18 pm

    I’ve long been impressed with that couple’s creativity. I’m really excited to check out the book — and make these! Eggplant is one of my absolute favorite veggies.ReplyCancel

  • Laura, your kitchen is gorgeous! I keep noting that every time I read your posts. I would kill for such a great photography space like that! Did it come like that or did you create it? Would love to see a kitchen tour post.ReplyCancel

    • Laura Wright21/10/2014 - 8:40 am

      Hi Tessa! Thanks for your compliments. We actually gutted the kitchen completely when we got the house about a year ago. So everything you see in the photos is stuff we’ve done ourselves. It’s a smaller kitchen, but we definitely designed it to be a workhorse. I would like to share more kitchen photos of the space in the future, but there’s still just a little bit of work left to be done. Soon though! :)
      -LReplyCancel

  • […] Une autre façon de manger des aubergines – j’ai très envie d’essayer! […]ReplyCancel

  • […] honestly so beautiful so make sure to check them out: Vegetarian Pho by Kelsey from Happyolks. Crispy Eggplant Polenta Bites with Honey + Lime by Laura from The First Mess. No Noodle Pad Thai by Anya from Golubka. Lemongrass & Coconut […]ReplyCancel

  • […] Crispy Polenta Eggplant Bites with Honey + Lime by, The First Mess {{via Green Kitchen Travels}} […]ReplyCancel

  • Judie Keech29/10/2014 - 7:36 pm

    I love roasted veggies with a lemon Rosemary sauce drizzled over. That is my favorite fall meal. I believe I got the recipe here from you!ReplyCancel

  • Ellen30/01/2015 - 11:38 am

    Love crispy eggplant! Can this be made in advance and reheated the next day, or will it lose the crunch?ReplyCancel

    • Laura Wright31/01/2015 - 11:01 am

      Hi Ellen, I’m not sure on how well the pieces would fare the next day. I think if you reheat the pieces on a rack instead of directly on the baking sheet you might have a fighting chance at crispness. Or even if you coat the eggplant and get it all set up ahead of time, cover and refrigerate the pieces on a baking sheet, and then bake them the next day–I think that method might be a safer bet.
      -LReplyCancel

  • […] dog-eared quite a few recipes, like the Mexican breakfast salad, crispy eggplant bites with honey and lime (inspired by Barcelona tapas), Sicilian caponata, Tuscan ribollita soup and almond butter blueberry […]ReplyCancel

  • Patricia Mauro e10/07/2016 - 1:23 pm

    Had the crispy egg plants for starter today. Really good almost the same as when we had similar in Minorca last week. Saw your recipe and well worth the effort. Will be looking to buy your cookbook now.
    PatriciaReplyCancel

cauliflower, kale + chickpea curry pot // @thefirstmesspin it!cauliflower, kale + chickpea curry pot // @thefirstmesspin it!View full post »

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  • Katrina @ Warm Vanilla Sugar02/10/2014 - 5:58 am

    This is definitely my kind of “happy meal”. Love this!ReplyCancel

  • lynsey02/10/2014 - 6:20 am

    I am glad I am not alone in the introvert/extrovert battle. Never apologize for too many soups and stews. They are perfectly comforting and the world needs more of that. This looks amazing xoReplyCancel

  • valentina - sweet kabocha02/10/2014 - 6:29 am

    I tried a tuscan kale massaged salad but my boyfriend hated it. Damn. Kale is full of healthy properties! Maybe with this curry I’ll succeed in my aim :DReplyCancel

  • Brian02/10/2014 - 8:30 am

    It really was a special weekend. And I’m so glad we got to meet!

    Thrilled that you had a nice time on your slow trip back home. I really need to get to Philly. It’s been too long.

    This dish looks amazing! And it’s funny because I was just working on a kale, chickpea dish last night! Different. But funny how we crave these things this time of year.ReplyCancel

  • Elizabeth02/10/2014 - 8:30 am

    We’ve been eating nothing but stew lately; I think it’s that whole desire to embrace the season and the easy way all the fall ingredients work together. And the weekend? I had such a good time hanging out and came back feeling inspired. My return to normal life was also a bit frustrating and, as luck would have it, my own heap of a car is heading to the shop today. Womp womp.

    You know I feel this way, but you’re *absolutely* doing everything right –– real life, blog life, and all.ReplyCancel

  • Adrienne02/10/2014 - 8:54 am

    Wow, that soup looks amazing. I also LOVE the moody photos. Is it all natural or are you using lighting?

    Laura: Hi Adrienne, it’s natural light. Just right by a window on an overcast day :)ReplyCancel

  • Abby @ The Frosted Vegan02/10/2014 - 8:56 am

    I’m totally with you in this introvert/extrovert thing. I like people, but I just need quiet and alone sometimes! Also, thanks for broaching the ‘why not me?’ subject, as a blogger, I feel like it’s a tough one : )ReplyCancel

  • Joy Kurland02/10/2014 - 8:57 am

    Would love to “pin” this but don’t see a button.

    Laura: Hi Joy, there should be a small one when you hover over the photo with your cursor. Near the top left corner of each photo I think. I’ll look into this.ReplyCancel

  • Christine02/10/2014 - 9:19 am

    I love one-pot meals like this – so comforting and hearty, and packed with veggies. I have the same sort of experience with the intro/extrovert tendencies but I honestly think that speaks to the complexity of each person … it’s so hard to put a polarized label on an individual. I find the whole discussion of it really interesting. Have you heard of the book, “Quiet”? I heard the author speak a couple months ago. Good stuff :)ReplyCancel

  • Ashley02/10/2014 - 9:29 am

    I can definitely relate on the intro/extro thing. I also always say I’m half type A and half type B, haha. Hopefully the comfort from this soup helped you replant your feet in the ground. I think those moments of question are important, though. It makes us reflect on what we’re doing, question ourselves and our work, and then make a change or realize no change is needed. xoReplyCancel

  • Valentina @Hortus02/10/2014 - 9:33 am

    Omg I have all the ingredients to make this! This is probably dinner happening tonight. Wonderful!

    I never commented, but I love all of your blog so much :)ReplyCancel

  • Amy @ Parsley In My Teeth02/10/2014 - 9:50 am

    Great post – I think we can all find some of ourselves in there. And this is exactly the kind of thing I like to make now – curry with anything and everything. Now I know what to do with that head of cauliflower sitting in the back of my fridge!ReplyCancel

  • Lane | Green Spirit Adventures02/10/2014 - 10:09 am

    I’ve only ever tried curry once before and didn’t care for it all that much (I think it may have just been a gross brand a curry powder), but this has me so convinced to give it another go.
    I love the photos too, and your words; so refreshing and grounding to read. :)ReplyCancel

  • Emily02/10/2014 - 2:39 pm

    Just wanted to echo that you are so not doing the blogging thing wrong. I love your writing, recipes, and photography, and while I don’t mind occasional sponsored posts from other bloggers, I think your blog has a special authenticity to it. I really trust your taste, and that is why I cook from your blog more than other blogs. Thanks for all of the effort you put into this space!ReplyCancel

  • […] Cauliflower, Kale & Chickpea Curry Pot. […]ReplyCancel

  • Jilli Joffe02/10/2014 - 5:24 pm

    Mmm this looks delicious! Can’t wait to try! :)

    xo. Jilli

    http://www.justjilli.comReplyCancel

  • Eileen02/10/2014 - 7:14 pm

    This sounds super delicious! A huge pot of greens and veg and beans is exactly what I want when it’s chilly out. :)ReplyCancel

  • Paige02/10/2014 - 7:16 pm

    If you didn’t want to use chickpeas, what other beans might you use in this?ReplyCancel

  • Paige02/10/2014 - 7:18 pm

    One other thing: please keep doing what you’re doing. I really love your site and getting excited every time I see a post from you. As another writer pointed out, I too trust your food sense.ReplyCancel

  • Kale is hands-down my favorite green, and chickpeas are my favorite bean. LOVE this recipe.ReplyCancel

  • kristie @ birchandwild.com02/10/2014 - 10:07 pm

    This is the kind of fall meal I crave. Warm from the spice and full of end of season produce. I will make this tomorrow, as my kale is still quite prolific in the garden.ReplyCancel

  • Renee H.03/10/2014 - 12:00 am

    I love posts like this. It shows that behind all our beautiful blogs that there is a real person with a real life. I have never been to a conference like that one you attended. I would love to learn more about it! I’m new to the blogging world and really want to learn as much as I can and make new like-minded friends :)

    I also like seeing what foodies can come up with when they don’t have an entire kitchen stocked with beautiful, fresh, local yummies. Sometimes the best things come out of situations where we have to really get creative. Love your photos!ReplyCancel

  • Jess03/10/2014 - 5:04 am

    In a situation like that I’m pretty sure I would of just called in for take out. That looks absolutely delicious, well done on turning around what could of been a horrible night.ReplyCancel

  • […] for cool fall days: Cauliflower, Kale, and Chickpea Curry Pot from The First […]ReplyCancel

  • Sini | My Blue&White Kitchen03/10/2014 - 10:15 am

    I love your words and I love this curry recipe. So much comfort in one bowl. Also, I’m glad to hear your conference weekend went well!

    Cheers,
    an intro/extroReplyCancel

  • Heather03/10/2014 - 11:55 am

    Sounds like a great weekend! I love the Philadelphia area. We live in Southern Chester County near the border with Delaware. This recipe looks amazing!!!ReplyCancel

  • […] my list of edifying reads for the second week in a row is the latest post from Laura which I won’t summarize because I think you should see it for yourself. […]ReplyCancel

  • Sara03/10/2014 - 4:33 pm

    I love finding new options for a meat-less stew. This looks so rustic and inviting.ReplyCancel

  • Evan McGinnis03/10/2014 - 5:12 pm

    My girlfriend introduced me to your blog and I’ve been loving it ever since. Made this last night and it was delicious!ReplyCancel

  • Sherrie03/10/2014 - 5:53 pm

    I love everything about this. You are one of the greats Miss Laura — I totally mean that. I have admired and been inspired by your photos, your recipes, your work for years. Super honored to have spent some time with you and to be able to call you a friend.

    You. are. the. best.
    xo sherrieReplyCancel

  • […] Cauliflower Kale Chickpea Curry Pot (The First Mess) […]ReplyCancel

  • Millie l Add A Little05/10/2014 - 3:11 am

    Looks amazing!! I love how easy it is too – make a big batch and freeze it for a cold winter evening!ReplyCancel

  • […] this is my soul food. also, i {heart} this blog so much…you’ve got to check it […]ReplyCancel

  • Kelley Green06/10/2014 - 7:10 pm

    This was a real winner at our house. Both kids gave it an enthusiastic thumbs up. Thanks so much!

    :)kReplyCancel

  • Denise08/10/2014 - 11:07 am

    Dear Laura,

    You won’t believe how much this post means to me. It just came at exactly the right time. That ‘why not me’ question has been bugging me a lot lately, and somehow reading this from someone I highly admire (=you) helps. And puts things in perspective as well, because you’re so right. Those things are not what’s it’s all about. Not in blogging, not in work and definitely not in life.

    Thank you for always inspiring me. And this curry pot? Definitely gonna make it soon.ReplyCancel

  • agustina09/10/2014 - 2:41 am

    this is SO going on my meal plan for next week! thank you :)ReplyCancel

  • Borough 22 Brownies09/10/2014 - 8:48 am

    Pictures speak a thousand words and my eyes are the window to my belly. This looks amazing. And its getting cold in London so will be trying this out soon!!!ReplyCancel

  • Ani {@afotogirl}09/10/2014 - 12:08 pm

    Pinned! This is right up my alley. Yummy.ReplyCancel

  • Valentina Duracinsky - BLOG09/10/2014 - 6:12 pm

    craving chickpeas forever! need this soon!

    xx love

    ValentinaReplyCancel

  • […] cauliflower, kale and chickpea curry. so […]ReplyCancel

  • ATasteOfMadness11/10/2014 - 9:32 pm

    This looks amazing! I love chickpeas. I need to make this!ReplyCancel

  • aimee @ small eats12/10/2014 - 7:47 pm

    The entire week after Big Harvest Potluck was filled with cooking from the pantry and whatever sad vegetables I had left too!

    And I totally feel you on getting stuck in the comparison game. We’ve just gotta keep cooking and doing our thing.ReplyCancel

  • Any curry recipe always gets the thumbs up from me. I really need to start experimenting with coconut oil. I always use olive oil at the moment (I guess my Italian genes are showing!) but would like a change every now and then.ReplyCancel

  • Kate14/10/2014 - 10:08 pm

    I just found your website and this recipe at the perfect time – I just started Eat to Live and was looking for recipes that fit the eating plan and your recipe will fit right in. Thank you! I know there are different types of curry, is there a particular kind you used for this recipe?

    And I understand the need for quiet and to decompress. It’s totally human and healthy, and I commend you for recognizing it’s something you need and is important for you to do. I think more people need to make the effort to unplug and detach and see how great it feels.ReplyCancel

    • Laura Wright15/10/2014 - 2:03 pm

      Hello Kate! Thank you for your kind comment. Lovely of you to take the time. And in terms of curry powder, by default I always go for a mild-natured, non-sweet version. Just whatever generic, no name brand they have at the store usually does nicely for me :)
      -LReplyCancel

  • erin {yummy supper}15/10/2014 - 12:39 pm

    Laura, I totally hear you about the introvert extrovert thing…. reading your post today felt like you were expressing so many of my own thoughts and conflicts at the moment.

    It’s super easy to do the comparison thing… Have you heard the quote “Comparison is the thief of joy?” Ain’t that the truth? Nothing calms my mind like cooking for my family, being in the garden, breathing and taking in nature. It’s easy to forget the power of those things in the midst of all the social noise out there, but I keep trying to remind myself.

    Keep doing the beautiful, delicious, soulful work you do. I’m grateful for it.

    xoxo
    EReplyCancel

  • In The Pipeline - Chino House18/10/2014 - 7:05 pm

    […] this curry to my winter rotation this year for […]ReplyCancel

  • Ana21/10/2014 - 9:11 am

    This is my favorite recipe for a cozy autumn dinner. I simply love the kale photo!ReplyCancel

  • Lou22/10/2014 - 8:52 am

    This was AMAZING! I made it last night and I brought some today for lunch. What an amazing comfort food.ReplyCancel

  • Brande Plotnick30/10/2014 - 9:57 am

    I can’t wait to try this one! So much kale from the garden and I’m jonesing for SPICE. Thank you.ReplyCancel

  • Grace31/10/2014 - 7:18 pm

    I’m a newby to your site. I can’t even begin to tell you what a blessing it has been. This was the fourth thing I’ve made from your site and WOW!!! This soup is so flavorful. So hearty. So complete. My husband also loved it. This is my new fave.
    Thank you:)ReplyCancel

  • Reads and Recipes: November 101/11/2014 - 3:09 am

    […] Cauliflower, Kale + Chickpea Curry Pot from The First Mess         I would swap out the kale in favor of spinach. A big bowl of this looks so warm and cozy on a blustery fall day. […]ReplyCancel

  • […] temperatures hovering around 2 and 3 degrees makes me crave hearty home cooked meals. I came across this recipe on Pinterest and knew it would be perfect as soon as November hit. I’m really […]ReplyCancel

  • Audrey05/11/2014 - 4:05 pm

    This dish looks wonderful….would like to make it tonight !
    Just a question …. It says cooked chickpeas…. So I’m assuming dried and not canned. How did you cook the chickpeas??
    Or can I use canned?ReplyCancel

    • Laura Wright10/11/2014 - 8:39 am

      Hi Audrey,
      You could cook some dried chickpeas first, but canned ones are completely fine :)
      -LReplyCancel

  • johanna19/11/2014 - 11:02 am

    i made this last night, and it was AMAZING! I omitted the potatoes, realized too late I was out of chick peas, doubled the jalapenos (left in seeds and membrane – it gave it a little kick! perfect!) and put a half a lemon’s worth of juice in to kick up the flavors.

    it was a shame i was out of chickpeas, because i know it would have made it even heartier and more delicious. HOWEVER! it was still one of my favorite new recipes, and this is definitely going into my regular rotation.

    I am perusing some of your other recipes, and everything looks amazing. Thanks!!ReplyCancel

  • katie04/12/2014 - 1:36 pm

    I have a couple things in the fridge that will go bad soon and I knew I could come to your site for a hearty, healthy stew to put them to good use.

    Glad this is the recipe I clicked on, because I think I may have actually needed the words you wrote more than the recipe. Beautiful recipe, photos and words, as usual. Thank you.ReplyCancel

  • Lori04/01/2015 - 6:34 pm

    Just made this at it is amazing! I can’t wait to try some of your other recipesReplyCancel

  • Tesni05/01/2015 - 9:46 am

    Stumbled across this delightful recipe on my lengthy never ending search for the perfect vegetarian curry recipe… Well I think I’ve finally found the ! Absolutely delicious ! Will be checking this blog regularly from now on.
    xoReplyCancel

  • […] love one-pot meals, and coming across this blog and recipe, I was all for trying it out. Considering, I had all the ingredients, it was a no […]ReplyCancel

  • Thalia @ butter and brioche10/01/2015 - 12:57 am

    Love everything about this chickpea curry – think it would make such an awesome dinner for myself and my vegetarian family tonight. Thanks for the recipe!ReplyCancel

  • Katie04/03/2015 - 3:00 pm

    Girlfriend, you have got my dang number with this one. I have made this three times since you posted the recipe. I don’t often repeat recipes with that frequency, but I am in love with this meal. Twice I’ve made it for myself as my lunch for the week – at no point did I get sick of it. Once I doubled it and made a huge batch for a bunch of hungry friends after a day of skiing – they all loved it! Each time there have been slight variations, but it has been incredibly tasty nonetheless. I especially love that it’s a one pot meal! So little clean up! And so healthy! And SO delicious! Keep up the great work :)ReplyCancel

  • Sonya25/03/2015 - 8:13 pm

    Hooray for healthy one-pot meals! I made this tonight for the family and it was a hit! Even our 3 year old ate it:) It was so good, used ingredients we have on hand, and so simple. Love it, and thank you!ReplyCancel

  • Sonya25/03/2015 - 8:15 pm

    Hooray for healthy one-pot meals! I made this tonight for the whole family and it was a hit! It was so good, used ingredients we have on hand, and so simple. Love it, and thank you!ReplyCancel

  • Keri30/04/2015 - 6:19 am

    Just made this for dinner tonight and I loved it! I added 1 tsp of cumin because I love the flavor it brings to curry, and 1 tsp of crushed red pepper because I like a little heat. Nothing better than a good curry. Thanks for the recipe!ReplyCancel

  • […] found this recipe on my new favorite vegan blog, The First Mess. I followed her recipe almost exactly, just adding a couple of my own additions. I can’t wait […]ReplyCancel

  • Weekend Link Love |03/07/2015 - 12:49 pm

    […] Looking for a cozy recipe to whip up this weekend? Try this. […]ReplyCancel

  • Lauren10/09/2015 - 5:21 pm

    I absolutely loved this recipe!! I made it last night for my boyfriend who is a chef, and he devoured the whole bowl! I did however, make a few tiny adjustments; I added turmeric, cumin, coriander and cinnamon to the curry with the onions, and I used sweet potatoes instead of waxy potatoes. I also roasted the cauliflower and sweet potatoes beforehand and then added them in at then end. Thank you so much for this amazing recipe!!!ReplyCancel

  • […] Adapted from The First Mess […]ReplyCancel

  • Renee22/09/2015 - 10:40 pm

    This looks amazing.. I really wish someone would just make this for me tonight, I feel like it would definitely become a favourite of mineReplyCancel

  • […] my list of edifying reads for the second week in a row is the latest post from Laura which I won’t summarize because I think you should see it for yourself. […]ReplyCancel

  • Nina15/10/2015 - 4:34 am

    Hi, greetings from the UK. Love your blog! This curry looks amazing. I am hosting a ‘curry night’ this weekend and I going to add your fab recipe to the list of dishes I am preparing. Where I live I can only find bags of kale cut up (not on stems) any ideas of how much in weight to use in your recipe. It would speed things up for me as I don’t have time to experiment as I am making other dishes. Thanks in advance.ReplyCancel

    • Laura15/10/2015 - 7:23 am

      Hey Nina! I would use 3 solid handfuls of chopped kale for this.
      -LReplyCancel

      • Nina16/10/2015 - 3:56 am

        Hi Laura, thanks for the information and for replying to my question so quickly! Very much appreciated. Have a good weekend.ReplyCancel

  • […] slicing daikon. But this post concerns the second stupid thing I did that day which was make a fucking awesome vegetable soup for dinner and then leave it sitting on the element, and now for the stupid part, without turning […]ReplyCancel

  • Carolyn15/11/2015 - 8:16 pm

    Made this tonight, and it was soooooo good and warm and comforting!!!! I LOVE your blog and everything I’ve made so far has been wicked pissah. Thank you thank you thank you!!!!ReplyCancel

  • […] Cauliflower Kale + Chickpea Curry Pot from The First Mess […]ReplyCancel

  • […] 12. Cauliflower, Kale & Chickpea Curry […]ReplyCancel

  • Amber24/01/2016 - 10:40 pm

    Great recipe! It’s tasty and I find it filling enough to not need a starch (ie. rice, quinoa, millet) on the side.
    I added more ginger, bay leaves, and some cinnamon to kick it up a notchReplyCancel

  • Nicole30/01/2016 - 2:25 am

    I liked this recipe a lot, but it definitely did not make enough for 4-6. I’d say 3, tops. I’m doubling the recipe next time! Also, the potatoes cooked in about 20 minutes, not 40, but perhaps that’s because my pot isn’t that thick.ReplyCancel

  • […] 12. Cauliflower, Kale & Chickpea Curry […]ReplyCancel

  • […] 12. Cauliflower, Kale & Chickpea Curry […]ReplyCancel

  • […] I would love to dive into this Cauliflower Chickpea Curry Pot. […]ReplyCancel

  • Atari05/07/2016 - 7:46 am

    I made this tonight – it was delicious! Thanks for sharing this with the world.ReplyCancel

  • Andre08/07/2016 - 4:24 pm

    Can I use frozen red potatoes in lieu of regular ones?ReplyCancel

    • Laura08/07/2016 - 8:38 pm

      Yeah I think that would be okay. Might be best to thaw them out first though!
      -LReplyCancel

  • […] Cauliflower Kale Chickpea Curry Pot from The First Mess (L helped with this and was a big fan) […]ReplyCancel

  • Lacey06/01/2017 - 6:46 am

    This curry was exactly what I was craving, so good! I added a half cup-ish of coconut milk because I had it in the fridge – highly recommend that! I served it with millet and had to cook it a bit longer (about an hour) to get my taters cooked through. Worth the wait :)ReplyCancel

  • […] Cauliflower, Kale + Chickpea Curry Pot […]ReplyCancel

  • Rebecca24/09/2017 - 1:43 pm

    This turned out delicious! I used collard greens instead of kale and skipped the jalapeno because I’m a wimp and can’t do spice but I absolutely loved it! Will definitely double the recipe next time!ReplyCancel

  • Josette16/12/2017 - 10:31 am

    Oh my gahhhh… This was soooo good!! My family loved it!! Thank you!!ReplyCancel

OMG-vegan butternut queso // @thefirstmesspin it!View full post »

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  • Katrina @ Warm Vanilla Sugar24/09/2014 - 4:10 am

    This queso is straight up dreamy!! So creative!ReplyCancel

  • valentina - sweet kabocha24/09/2014 - 4:35 am

    This seems so much delicious! Are pickled jalapeños essential? In Italy we haven’t this kind of products :)ReplyCancel

    • Laura Wright24/09/2014 - 7:13 am

      Hey Valentina! I wouldn’t say it’s totally necessary. Maybe if you make it, just try to find a bigger jalapeño pepper and use a bit of extra lime juice when you’re blending it all up.
      xo LauraReplyCancel

  • Katie @ Whole Nourishment24/09/2014 - 7:25 am

    Butternut squash queso!! Wow, I love it. I’ve had a pasta cheese sauce based on butternut so I can imagine this is delicious. And though I’ve had some good cashew-based sauces, I completely agree they can be flat sometimes, and that’s why this sounds like the best reinvention, ever!ReplyCancel

  • Claire (Eat Well. Party Hard.)24/09/2014 - 7:29 am

    Looks insane (the good kind), but it was the stellar .gif placement that won me over.ReplyCancel

  • Dillon24/09/2014 - 8:39 am

    OMG is right. This is creative genius right here. Can’t wait to try…ReplyCancel

  • Amy @ Parsley In My Teeth24/09/2014 - 9:01 am

    If this tastes anywhere near as good as it looks, it’s a winner. I haven’t been able to make a vegan cheese successfully yet, so I definitely want to give recipe a try!ReplyCancel

  • Abby @ The Frosted Vegan24/09/2014 - 9:24 am

    Ohhh lawd I am allll over this!! You are a genius Laura!ReplyCancel

  • Isadora @ She Likes Food24/09/2014 - 9:58 am

    Oh my gosh, you just combined two of my favorite things: butternut squash and nachos!! These nachos and that sauce look so amazing and I want to put that sauce on all the things :)ReplyCancel

  • Caitlin24/09/2014 - 10:50 am

    love your eloquent write up on this omg butternut squash cheese. it looks like everything and more a vegan cheese should be. also, you are queen of the gifs. ps- where in pennsylvania are you staying? i live near philly.ReplyCancel

    • Laura Wright24/09/2014 - 2:19 pm

      Hey Caitlin! We’re going to be in the area of Bethlehem Pennsylvania. I have no clue what the geographical relation to Philly is there–just a point B programmed into my GPS at this point ;) Wish I was going to be around longer so we could have a little coffee hang.
      -LReplyCancel

  • Nik@ABrownTable24/09/2014 - 10:55 am

    You’re a genius! The texture and color look perfect, I’m going to give this a shot soon, I know a few people that would love to try this.ReplyCancel

  • lynsey24/09/2014 - 11:21 am

    OMG yes… I love that this doesn’t have cashews. Not that I don’t love cashews, but they are kind of in a lot of things like this and this switch up is so wonderful. The colour too….. just one more OMG. xoReplyCancel

  • Lindsey24/09/2014 - 11:26 am

    i always notice the butternut mac & cheese recipes out there and think how would you cut the sweetness?! salt on its own can’t do it, so the fifth taste makes so much sense, laura! a perfect way i’m sure to make it all come together like a proper cheesy dish! have fun in PA!ReplyCancel

  • Millie l Add A Little24/09/2014 - 11:39 am

    This looks ridiculously tasty Laura!!! Yummy!ReplyCancel

  • Sophie24/09/2014 - 12:41 pm

    OH ho hohoho. This is so bitchin, Laura! Look at that consistency! That color! I love how you considered all the flavor profiles and how to achieve them, it must be insanely delicious. Dang! Although I do eat cheese, I am definitely going to try this — for health, and for my vegan/DF pals. What a treat! I LOVE YOU FOR THIS. And for all the gifs today!ReplyCancel

  • michelle24/09/2014 - 1:21 pm

    Laura, pretty please open a vegan restaurant!!!!
    Another inventive, healthy and gorgeous recipe.ReplyCancel

  • jaime // the briny24/09/2014 - 1:53 pm

    Laura, I so admire the way you communicate, both through word and through your beautiful photographs. your idea + recipe is brilliant, and I love all this talk about umami; it makes me really think about how I can pair tastes and play with flavors and ingredients in general. you are an inspiration!ReplyCancel

  • J.S. @ Sun Diego Eats24/09/2014 - 2:55 pm

    Not sure what kind of sorcery and magic is at your disposal but I think you just convinced me to buy nutritional yeast O_OReplyCancel

  • Brandon @ Kitchen Konfidence24/09/2014 - 7:44 pm

    Uhhhh, this looks pretty incredible. I’m not vegan, buuuuut I really want to try this recipe out. So creative!ReplyCancel

  • kristie @ birchandwild.com25/09/2014 - 10:55 am

    Oh.my. this sauce looks amazing. and these nachos remind me of a 27 ingredient nacho i had at a vegetarian restaurant in banff. they were amazing, but they didn’t have an amazingly colorful sauce like this!ReplyCancel

  • Pat25/09/2014 - 11:54 am

    Valentina, what about trying pickled pepperoncini peppers?ReplyCancel

  • Heather25/09/2014 - 12:11 pm

    This looks amazing! Reminds me I need to post the tex-mex hummus I make that keeps me from craving queso dip!ReplyCancel

  • renee (will frolic for food)26/09/2014 - 11:18 am

    holy mother of nacho cheese. the vegan cheese gods obviously shone down on your butternut squash baking brain because THIS. good god. me and fiancee (both dairy intolerant and all about the nooch) are going to be trashy nacho-fying this butternut queso recipe all the way. pile it up baby!!! thanks for developing this beauty!ReplyCancel

  • Christine26/09/2014 - 12:39 pm

    I can’t wait to make this – queso dip is one of those recurring cravings that I haven’t really satisfied since switching to a dairy-free diet. And with all the nacho fixings? Amazing!ReplyCancel

  • […] not only created what appears to be a spot-on vegan butternut queso, but she accompanied the recipe with insights and glimpses into her process which get my mind […]ReplyCancel

  • Karishma26/09/2014 - 5:12 pm

    being lactose intolerant, i always love tasty alternatives! this looks so gooood!ReplyCancel

  • […] vegan butternut queso. […]ReplyCancel

  • SouthernSpoon27/09/2014 - 8:15 am

    Delicious~ yet another use for butternut, love it. My lactose-intolerant sister-in-law is going to flip over these.ReplyCancel

  • Emily @ Sweets and Beets27/09/2014 - 6:41 pm

    That’s awesome. What a great idea!!ReplyCancel

  • Baby June28/09/2014 - 8:49 am

    Yessss! That looks incredible! I will definitely have to try this sometime this season, love love love that it is vegan :)ReplyCancel

  • Elenore28/09/2014 - 3:36 pm

    Yeeeeessss! I love a good butternut mac’n cheese but this?! I mean yeah. OMG!ReplyCancel

  • Shelly @ Vegetarian 'Ventures28/09/2014 - 8:29 pm

    Uh – you are a genius! Seriously – your creativity with both your recipes and photographs blow me away every time! PS Have a great tip! Looks like a blast!ReplyCancel

  • Kate @ ¡Hola! Jalapeño30/09/2014 - 5:33 pm

    This is no joke!! Brilliant idea!ReplyCancel

  • Meredith01/10/2014 - 1:25 pm

    Your pictures are always so beautiful!!! I will certainly have to try this soon now that the temperature is dropping a little. Have fun in PA!ReplyCancel

  • Kris01/10/2014 - 5:10 pm

    This is totally my dinner on Friday night. OMG can’t wait!ReplyCancel

  • Steve Lassoff01/10/2014 - 11:03 pm

    These look so good! We will share these on Pinterest.ReplyCancel

  • […] Butternut squash queso… are you kidding me? YUM! […]ReplyCancel

  • […] the biggest squash fan, so I’m always looking for unique squash recipes. I saw Laura’s OMG-Vegan Butternut Queso and knew I had to try it. It was so good! You definitely can’t skip the pickled jalapeño […]ReplyCancel

  • […] don’t think you need to be vegan to drool over this butternut queso. And now I want […]ReplyCancel

  • angela brown15/10/2014 - 5:16 pm

    Oh my gosh, this is genius! Such an awesome idea. I plan to eat a (giant) batch of this over the weekend! Thanks for sharing. Also, beautiful pics! – angela :)ReplyCancel

  • michelle17/10/2014 - 2:27 pm

    Soley upon your recommendation, I bought Green Kitchen Travels. The photos are in fact gorgeous and the food does look delicious. But in my opinion, your food is even more elevated and interesting. The flavor combinations and mix of ingredients in your work is just downright fantastic. I have made a ton of your recipes and every one has been delicious. You have opened up door to food I would have never tried be it for your recipes. We need more awesome female chefs. Especially those cooking vegan and whole foods. I sincerely hope that you will follow up on your obvious talents. Open a restaurant, start a kickstarter to create a food truck…Here in NYC there is always a line down the block at the Cinnamon Snail food truck. Laura, go for it!ReplyCancel

  • Lora18/10/2014 - 9:32 am

    This looks like a great recipe and I am going to give it a try tomorrow. Question though… what do you mean by trash?ReplyCancel

    • Laura Wright18/10/2014 - 12:13 pm

      Hi Lora, I think when I said “trashy” I was just recalling those crazy movie theatre/baseball game nachos with the radioactive-looking cheese goo on top. Nothing too serious ;)
      -LReplyCancel

  • […] OMG. Need to make this STAT. […]ReplyCancel

  • Elizabeth25/10/2014 - 9:14 pm

    Made this tonight for vegan nachos and it was AMAZING. I used the juice of 1 lime plus a fair bit of water to keep our (lousy) blender going, since I had no veggie stock. I didn’t see the minced pickled jalepenos mentioned in the instructions so I forgot them. But it was perfect! Seriously, this is one of my favorite things I’ve ever eaten. Thanks for a fantastic recipe! :]ReplyCancel

    • Laura Wright26/10/2014 - 12:03 pm

      Hey Elizabeth! Glad you liked the b’nut queso and I’ll fix up that pickled jalapeno error right now. So sorry about that!
      -LReplyCancel

  • Audrey04/11/2014 - 10:58 am

    So – I tried making this and felt like I followed the recipe to the T, but it just didn’t come out well. From your pictures, it looked like a melted cheese gooey mixture which is what I wanted, but no matter how much i cooked it or added more veggie broth, it was still a mashed butternut squash type of texture (a little creamier maybe). Not sure what I did wrong…ReplyCancel

    • Laura Wright10/11/2014 - 8:45 am

      Hi Audrey,
      I’m sorry this recipe didn’t work out for you! Were you using a food processor or blender to purée the squash? I used a powerful blender so that might have accounted for the ultra smooth texture. Although, I know some people have already made this with a more typical blender and had no problems, so I’m not sure. If you found you were adding more liquid to the processor/blender, it’s also important to use a bit of extra oil in the mix as well to get that lush texture. Perhaps your squash was a bit bigger than mine and this could have accounted for the need to add more liquid? Either way, your notes are very helpful and I’ll be making some adjustments for this recipe. I hope it doesn’t discourage you from trying again!
      -LReplyCancel

  • juyne15/12/2014 - 11:17 am

    Holy Yum with a capital Y!!!! This recipe is so delicious I did not think it was going to make it to the table. I had to make it non spicy for my daughter and it still was amazing!!!ReplyCancel

  • Ursula13/01/2015 - 9:22 pm

    Finally got to making this, it’s as delicious as it looks! It’s perfect. Thanks!ReplyCancel

  • […] are veg and gluten-free friendly, but if you want to take it the extra mile and make them vegan, Laura’s butternut queso would put these over the […]ReplyCancel

  • […] I didn’t have tofu on hand and my cashew supply is running a little low (because I was making this and just inhaling it like nobody’s business). So, I set out to create a vegan lemon bar […]ReplyCancel

  • Cecile21/02/2015 - 1:49 pm

    Thank you thank you thank you, it’s amazingly good! I used Espelette pepper instead of jalapeños because… well… I’m in France but it works pretty well. Did I mention thank you?ReplyCancel

  • • Breatheasyoga & Wellness08/03/2015 - 4:47 am

    […] OMG-vegan butternut queso via The First Mess  […]ReplyCancel

  • Cuban Nachos - Sun Diego Eats28/04/2015 - 9:45 am

    […] Vegan Nachos (not an ethnicity mind you but could be construed as a culture no?) with chunks of avocado and a nacho cheese doppelgänger in the form of butternut squash queso. […]ReplyCancel

  • Links I Love | title28/05/2015 - 5:31 pm

    […] a killer plate of nachos with cheese sauce all over it, right? Wrong. The First Mess created a Vegan Queso made with butternut squash. While she’s not claiming that it tastes just like the goopy […]ReplyCancel

  • Vegan Quesadillas29/05/2015 - 6:52 pm

    […] Cashew Cheese 3 Ways. Healthified – so delicious – remakes for get togethers like Laura’s Butternut Queso. You name it, some beautifully creative soul has whipped up their own version…   (except […]ReplyCancel

  • […] l’’ai repérée sur le site http://thefirstmess.com/2014/09/24/omg-vegan-butternut-queso-recipe/ en fouinant pour retrouver les délices de cette sauce ultra-riche dont je me suis gloutonnée […]ReplyCancel

  • jaime / the briny21/10/2015 - 8:40 pm

    laura! i finally got around to trying this, having kept it in the back of my mind since you first posted it: OMG is right. i’m still short on words from the euphoria blast these flavors gave me. i had to make some minor changes (no broth, so a combo of water, jalapeno brine, and a splash of lime at the end, etc.) and i had to add a lot more liquid than i had imagined, but i was so content to travel on this recipe adventure train despite any uncertainty. i put the queso on nachos with spanish green olives, crumbly sunflower seed cheese, crispy-fried cuminy mung beans, quick pickled onions, and fresh jalapeno slices and cilantro. it was magic. i’m so glad there’s a big jar of it left and i’m so so so glad you shared this recipe, you brilliant creature!ReplyCancel

  • Beverley27/10/2015 - 9:04 am

    I have made soooo many vegan queso’s from bloggers recipes and they’ve all been fine enough, and I though, oh well, a sacrifice has to be made in the name of veganism. But it turns out: no sacrifice necessary. This queso is beyond awesome. Better than the cheese version. Here in London we’re going to be having this every single day from now on! Wow, thanks for sharing.ReplyCancel

  • Kimberly FALLON28/12/2015 - 10:56 am

    How well does this keep? Being the only one in my house willing to give faux cheese a go, I’m likely to have leftovers. Has anyone made and had success reheating?ReplyCancel

  • […] amazingly good on popcorn. And, it’s called for in some of my favorite recipes, like this butternut squash queso dip, these cheesy kale chips and this vegan […]ReplyCancel

  • […] the Food Empowerment Project. The butternut & cashew queso was SO GOOD. I took the recipe from The First Mess, and use the leftovers for enchiladas the next day. I would highly recommend this recipe, it is […]ReplyCancel

  • […] lover over sweet. I make sweet potato fries a lot. I found I recipe I’m dying to try. It’s queso made from butternut squash and it has lots of different savory notes in […]ReplyCancel

  • […] the Food Empowerment Project. The butternut & cashew queso was SO GOOD. I took the recipe from The First Mess, and use the leftovers for enchiladas the next day. I would highly recommend this recipe, it is […]ReplyCancel

  • LSF in the PNW27/10/2016 - 12:02 pm

    This looks absolutley fab! I am making htis TODAY… cashews are soaking. Question: ‘One Small Butternut Squash’ is a bit subjective; do you think you could add in the directions (after roasting) a comment such as “Scoop the cooked squash flesh into a blender pitcher, you should have roughly 3 cups.” or something similar? Thanks!ReplyCancel

  • Cristina08/11/2016 - 10:34 am

    I wonder if you could use this sauce in a sort of enchilada recipe?ReplyCancel

  • […] tried it a couple of times, always changing the recipe slightly, I will certainly give this Butternut-Queso a go as well. Beyond that I’m sure I’ll whip up another batch of Cauliflower Buffalo Bites as I […]ReplyCancel

  • Meal Planning in May13/06/2017 - 3:18 pm

    […] soups but honestly prefers to chew his dinner – ha! After a little searching, I found the OMG vegan butternut queso from the first mess. THIS is a keeper recipe for sure. It’s on the sweeter side but I added some pickle brine and […]ReplyCancel