charred broccoli + tofu stuffed avocados with sweet lemon curry sauce // the first messpin it!chive blossoms // the first messpin it!ingredients for charred broccoli + tofu stuffed avocados with sweet lemon curry sauce // the first messpin it!marinating some tofu // the first messpin it!to be grilled // the first messpin it!
I took a little holiday from here and I really hope you don’t mind. Two weeks away from this space in the middle of spring-to-summer felt a bit indulgent and lazy until I realized that hey, I was never aiming for an endless conveyer belt of super-pretty-health-fun-wow-tasty-vibes with this site anyway. Almost three years of creating and sharing here, and I think I finally just grasped what the point of it really is. View full post »

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  • Emily @ Cortado Chronicles05/06/2014 - 6:14 am

    Um, yes. Yum. What a great recipe to come back with.
    Being a vegetarian, BBQs in the summer months have been lingering in the back of my mind – how will others cope with my dietary requirements?!
    I might throw my own ‘veggie’ BBQ party. Show non-veggies that BBQs sans meat can be exciting and fun too.ReplyCancel

  • Valentina05/06/2014 - 7:10 am

    Your photos make me really hungry!!! :D I’ll try this recipe, my boyfriend ate grilled avocado some years ago in Spain and sometimes it asked to make it for him – I’ve never tried it yet!ReplyCancel

  • Magda05/06/2014 - 7:23 am

    Indeed, if your blog was a conveyer-belt of recipes and photos, it would be a bad thing. Spontaneity and people writing after they have lived something in the real world, it’s what it’s all about.
    Thanks for your words and for a great recipe.ReplyCancel

  • anoushe05/06/2014 - 7:53 am

    This looks amahzing!! :)ReplyCancel

  • Millie l Add A Little05/06/2014 - 8:59 am

    Gorgeous post as usual and those charred avocados look super tasty!
    ReplyCancel

  • Sini | my blue&white kitchen05/06/2014 - 9:06 am

    Grilled avocado? And if that’s not enough, filling that damn delicious looking grilled avocado? Girl, you’re a genius! Can’t wait to get into some summer grilling at our summer cottage. Will definitely make this recipe. Also, that second photo just blew my mind. Nature’s beauty which you’ve captured so perfectly.ReplyCancel

  • The Naked FIg05/06/2014 - 9:21 am

    This looks out of this world! I don’t even have words. Just WOW.ReplyCancel

  • Monica05/06/2014 - 9:21 am

    These photos are gorgeous, this recipe looks amazing, and I have those same flats! :) Therefore, this post is awesome.ReplyCancel

  • Amy @ Parsley In My Teeth05/06/2014 - 9:35 am

    Wow! Wherever you went for two weeks, can I go there?? Profound writing. Out of the box recipe. You go girl! Total awesomeness.ReplyCancel

  • Kierstan05/06/2014 - 9:38 am

    Well deserved time away from this beautiful blog.

    Your photos and recipe are deliciously amazing. A perfect meal for a summertime BBQ, enjoyed with friends.ReplyCancel

  • cynthia05/06/2014 - 10:21 am

    Holy wow. This looks and sounds so phenomenal, Laura. If this isn’t super-pretty-health-fun-wow-tasty, I don’t know what is.

    Also, it was so crazy awesome to meet you last week! You are every bit as chilled-out rad and fabulous that I imagined you to be.ReplyCancel

  • Erica C. Barnett05/06/2014 - 12:36 pm

    Wow. That photo of the tofu and garlic chives looks like a flower garden. Lovely (and I can’t wait to make this!)ReplyCancel

  • Sophie05/06/2014 - 6:27 pm

    Yum, this looks amazing! Thank you so much for your honest words, Laura. Sometimes I need to be remined that trying my hardest and learning along the way is the best accomplishment of all.ReplyCancel

  • kristie @ birchandwild.com05/06/2014 - 8:24 pm

    This looks so delicious and summer perfect! I can’t wait to try it. And beautiful photos, as usual!ReplyCancel

  • Sophie05/06/2014 - 8:28 pm

    Wow, I don’t think I’ve ever seen tofu looking so beautiful! It must have been difficult to remove it from the marinade.. beautiful blog and photos.ReplyCancel

  • Dick Punch05/06/2014 - 11:30 pm

    I thought doze purdy purple flowers were fireworks in the dark picture. Mad decent.
    Laura: Hi Nicole!ReplyCancel

  • Légumes | Pearltrees06/06/2014 - 4:03 am

    […] charred broccoli + tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • […] Linked from: www.thefirstmess.com […]ReplyCancel

  • This just looks SOOOOO gooood!!!!!! I’m in love with tofu and have recently started cooking a lot with this magic ingredient! I love the charred look on the broccoli and that curry sauce is like the best thing ever!!!!!!!ReplyCancel

  • sarah06/06/2014 - 3:20 pm

    ‘but I’ve always been more interested in growth and how we get to there as a community, even if the “there” changes and moves along. How we work together and relate to pull ourselves out of a difficult spot or a challenge, I’m into that.’ Yes. Most my life I focused on end points and was always trying to arrive at some perfect place, or state. But it’s just all about the process, and one I figured that out, life became a much more beautiful place.

    I appreciate your musings and thoughtfulness so much. And I never got to hug you goodbye! But that just means we have to see each other soon, right?xx

    ps. grilled avocados? amazing.ReplyCancel

  • […] stuffed avocados with sweet lemon curry. i can get behind this […]ReplyCancel

  • jade08/06/2014 - 7:00 am

    These photos are simply stunning – I am completely blown away.
    You are a very talented lady, Laura.ReplyCancel

  • la domestique08/06/2014 - 7:33 am

    I love everything about this post. The sun is shining and I’m off to fire up the grill!ReplyCancel

  • […] permanent auf der Suche nach vegetarischen Grill-Rezepten – und bin fündig geworden: bei The First Mess sah ich gegrillte Avocados, mit einer Tofu-Brokkoli-Füllung, dazu gibt es eine süße […]ReplyCancel

  • Jeanee09/06/2014 - 10:18 am

    This loos SO GOOD! The photo of the seasoned tofu needs to be hung on the wall as a piece of framed art.ReplyCancel

  • Lindsay10/06/2014 - 8:13 am

    Thanks for this timely post. Love all of your images and recipes. Keep up the good work!ReplyCancel

  • Grace from The Big Reveal10/06/2014 - 11:51 am

    These look so delicious! I can’t wait to try it out. You have never steered me wrong, so I know it will be fabulous. And, your photography is always so stunning it makes me gasp out loud..at my desk. (I’m sure my coworkers think I’m nuts, but it’s worth it!)

    Thanks for being a continued source of inspiration.ReplyCancel

  • Kate10/06/2014 - 5:57 pm

    This meal is absolutely stunning, improvised or not. I hear you—I’ve been feeling like a recipe factory lately and took a much-needed weekend break from my phone and my computer and cooking. I want to hang that sliced tofu photo on my wall. :)ReplyCancel

  • […] seen a recipe calling for warm or cooked avocado, I throw up in my mouth a little…until THIS. Another lovely vegan meal on The First Mess, and I’m pretty sure I’m going to want to […]ReplyCancel

  • Danny Farrington14/06/2014 - 8:37 am

    This all looks scrumptious – may I ask you where you got your lovely tableware from? I’ve been searching for weeks for bowls and plates like that!ReplyCancel

    • Laura Wright15/06/2014 - 11:29 am

      Hi Danny, I picked up the enamelware plates from a local antique shop.
      -LReplyCancel

  • […] Asparagus Salad with Sweet Curry Sauce Serves 2. Adapted from The First Mess. You could cook the tofu more, or even fry it for more crispiness – same goes with the […]ReplyCancel

  • Hungry? | Wilderness & Gold17/06/2014 - 1:42 pm

    […] Image of Charred Broccoli + Tofu Stuffed Avocados with Sweet Lemon Curry Sauce. […]ReplyCancel

  • Links We Love | Roost Books20/06/2014 - 12:43 pm

    […] * A new take on avocados, transitioning into summer, and seeing everything as just right, as it is—effortless. […]ReplyCancel

  • Laetitia24/06/2014 - 9:32 am

    Wow, this looks amazingly delicious.ReplyCancel

  • […] * Charred broccoli & tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • Shea26/06/2014 - 1:32 pm

    This is the first of your recipes that I’ve made and I just had to comment to say it is so good! Particularly the sweet lemon curry sauce, YUM. A perfect dressing for other salads, too, if you’re like me and tired of the same old balsamic vinaigrette. I don’t have a grill, so I ended up roasting the marinated broccoli and tofu, and it came out great. I’ll definitely be trying more of your recipes!ReplyCancel

  • […] Thursday – charred broccoli + tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • Recettes | Pearltrees12/07/2014 - 11:03 am

    […] charred broccoli + tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • Stephanie14/07/2014 - 1:29 pm

    Holy moly! This recipe looks wonderful. Thanks for sharing – adding this to my BBQ bucket list!ReplyCancel

  • […] Charred broccoli and tofu stuffed avocado with sweet lemon curry sauce. (via The Kitchn) […]ReplyCancel

  • jacqueline30/07/2014 - 10:42 pm

    This was seriously good. Had to make a couple modifications as I had some treats from my CSA to use but the dressing and marinade I kept the same. The smokiness of the veg/tofu meeting the creaminess of the avocado was delicious. Thanks for an awesome recipe!ReplyCancel

  • […] ‘Charred Broccoli + Tofu Stuffed Avocados‘ — Well, anything with avocado is a given obviously. And anything […]ReplyCancel

  • Catie03/08/2014 - 5:53 pm

    These pictures are so gorgeous! Making food into art (and delicious! definitely going to try the next time avocados go on sale) Thanks!ReplyCancel

  • Julia10/10/2014 - 12:15 am

    I made this for dinner tonight, and it was incredibly delicious, and so creative!!!

    But I think there’s a direction/ingredient error. Is there supposed to be avocado in the lemon curry sauce? I had assumed that was the case, looking at the photos, and noting that it lists the avocados twice in the ingredient list, but the directions don’t say to add avocado to the sauce. I added it anyway, and it was yummy …

    Thanks for an amazing site – I discovered it about two weeks ago, and I’ve already made five of your recipes!ReplyCancel

    • Laura Wright10/10/2014 - 3:07 pm

      Hi Julia, I triple checked the recipe, and I’m pretty certain I only specified avocados once in the ingredients list. Although on a first pass, I saw “apricots” and mistook that for the avocados, so maybe that was it? Regardless, the lemon curry sauce doesn’t require avocado blended in it, but I can imagine that would be delicious. Glad you enjoyed it!
      -LReplyCancel

  • […] 3. Loaded Baked Potatoes by Namely Marly 4. Veggie Meat Balls by Diethood 5. Broccoli Tofu Stuffed Avocados by The First Mess 6. Veggie Sliders by Minimalist Baker 7. Olive Garden Slow Cooker […]ReplyCancel

  • Victor28/07/2015 - 11:13 am

    One important thing to say is: when you going to bake an avocado, must be real quickly, otherwise they become terribly bitter.ReplyCancel

  • […] Charred Broccoli + Tofu Stuffed Avocado with Sweet Lemon Curry Sauce | Laura of The First Mess […]ReplyCancel

  • […] Detailed recipe and credit – thefirstmess.com […]ReplyCancel

  • […] Charred Broccoli and Tofu Stuffed Avocados with Sweet Curry Lemon Sauce– this is how you get a girl craving tofu- and I never thought I would say that! […]ReplyCancel

  • […] Charred Broccoli and Tofu Stuffed Avocados with Sweet Curry Lemon Sauce– this is how you get a girl craving tofu- and I never thought I would say that! […]ReplyCancel

  • Sara03/05/2016 - 3:36 pm

    This recipe is simply amazing. The lemon curry sauce alone is perfection. I didn’t know something so simple could have so many layers of flavors! This is on constant rotation in my home. Thank you!ReplyCancel

  • Sarah05/01/2017 - 1:17 am

    Amazing! I left out the tofu and added tahini to the curry sauce. I wonder if peanut butter in the curry sauce would be delish too.ReplyCancel

  • Sarah05/01/2017 - 1:24 am

    Actually, I added tahini to the curry sauce and I left out the oil, maple syrup, onion and mustard, so almost a different recipe, but totally delicious.ReplyCancel

  • Ali25/06/2017 - 3:40 pm

    Nice dish, the sauce is important to cut through the creamy flavour of the avocado.ReplyCancel

  • […] Charred Broccoli and Tofu Stuffed Avocados with Sweet Lemon Curry Sauce (from The First Mess) […]ReplyCancel

chickpea, cauliflower + Old Bay veggie burgers // the first messpin it!View full post »

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  • Rosie @The Porridge Pot15/05/2014 - 5:43 am

    I love old neighbors sharing their wisdom!ReplyCancel

  • Lauren15/05/2014 - 5:48 am

    these burgers look so yummy, i will definitely be making these !
    Lauren x
    ReplyCancel

  • Deena kakaya15/05/2014 - 5:56 am

    Whenever I think of making bean or pulse burgers I always wonder if they will feel too dense. Your recipe looks light and crisp and your pictures are beautiful. XReplyCancel

  • Jo from yummyvege15/05/2014 - 6:41 am

    These look great and I’ll definitely be trying the cashew mayo as I don’t like soya mayo.ReplyCancel

  • Katrina @ Warm Vanilla Sugar15/05/2014 - 7:35 am

    This sounds so yummy!! Love that burger recipe – it looks so easy!ReplyCancel

  • lynsey //lynseylovesfood15/05/2014 - 7:46 am

    I love this story and I love the sounds of this burger. Makin’ it better! xoReplyCancel

  • Anne @AVeganAdventure15/05/2014 - 8:27 am

    Old Bay seasoning is a great idea! The burgers look delish!ReplyCancel

  • I love trying new veggie burger recipes! Pinning this to make it later. :)ReplyCancel

  • Kate15/05/2014 - 9:02 am

    Amen, Laura. I’d rather focus on small, tangible, good-for-us pleasures like cauliflower veggie burgers than the inevitable collapse of the ice sheet (yikes!). These burgers sound fantastic.ReplyCancel

  • Lisa @ Simple Pairings15/05/2014 - 9:07 am

    This looks like such a flavorful veggie burger, especially with that cashew lemon mayo. I think this is something that would be even better than a standard burger – more complex and dynamic! Pinned.ReplyCancel

  • Amy @ Parsley In My Teeth15/05/2014 - 9:50 am

    These sound fantastic. I love the punch you give it with the Old Bay spice!ReplyCancel

  • Mila15/05/2014 - 2:47 pm

    Great recipe and beautiful pics as usual!ReplyCancel

  • Grace15/05/2014 - 4:27 pm

    Beautiful outlook on life and a beautiful burger to go with it!ReplyCancel

  • Tieghan15/05/2014 - 11:04 pm

    These look so amazing. Love that cashew mayo!ReplyCancel

  • links for you | jenneng16/05/2014 - 8:53 am

    […] Something healthy. […]ReplyCancel

  • Ellen16/05/2014 - 10:04 am

    Love your recipes and photography! I’m wondering what kind of blender is shown there and how long does the mayo last?ReplyCancel

    • Laura Wright16/05/2014 - 12:59 pm

      Hi Ellen! Thanks for your comments. The blender is a 5+ year old Vitamix, which I will add has been worth the investment and then some for myself. And the mayo should be good in the fridge for 5 days if you cover it up. I would recommend a little stir each time you get it out. Side bar: this mayo is really delicious with sweet potato fries if you want to use some up :)
      -LReplyCancel

  • Ellen @ The Perennial Style16/05/2014 - 5:06 pm

    Yum! This looks delicious – Cannot wait to try it!ReplyCancel

  • abby - little city adventures16/05/2014 - 5:48 pm

    Well this looks amazing! Wish I had seen this recipe before I did my grocery shopping!ReplyCancel

  • Brian @ A Thought For Food17/05/2014 - 8:45 am

    So… yeah, I’ve been thinking about these burgers all week. Thank you for that. Seriously, thank you. :-) I think they’re going to have to happen over Memorial Day, since everyone will be eating and dogs and I’ll just be left with pasta salad.

    Aren’t neighbors the best? We actually talk to ours now (unlike the meatheads who we lived next to in our apartment). It’s pretty wonderful.ReplyCancel

  • Valerie17/05/2014 - 9:43 am

    These absolutely look amazing! I’m definitely giving these a try!ReplyCancel

  • Suzanne17/05/2014 - 11:15 am

    Wow, this looks amazing! Did you include a link to the Old Bay recipe? If so, I’m not finding it/able to click on it. Thanks!!ReplyCancel

  • Suzanne17/05/2014 - 11:17 am

    gahh! of course, the link worked AFTER my last comment. :) Sorry! and thanks so much for sharing!ReplyCancel

  • Heather | Heather Christo17/05/2014 - 8:11 pm

    I love the flavors in this recipe! Your pictures are making my mouth water! PinnedReplyCancel

  • Kahlin18/05/2014 - 12:58 am

    You’re not alone in the weeding. My brother forages dandelions to make dandelion honey (syrup). I’m not too fussed on it but he really likes it. Maybe worth exploring?ReplyCancel

  • […] Chickpea, Cauliflower, and Old Bay Veggie Burgers with Lemon Mayo. (♥) […]ReplyCancel

  • Colleen18/05/2014 - 6:21 pm

    I love the sound of this burger, but like with most veggie burgers, instructions are to saute. I am curious if you would recommend baking this veggie burger as an alternative way to cook it? Or have a suggestion for a baked veggie burger recipe…?ReplyCancel

    • Laura Wright19/05/2014 - 2:28 pm

      Hi Colleen, I’ve never baked a veggie burger patty in my life! But I’ll try to help. I think if you bake them on a rack set into a cookie sheet, it would be do-able. Maybe set the oven to 375 degrees F and brush a bit of oil on the tops of the patties before putting them in. I’m guessing these would take 25 minutes or so with a little flip halfway through. If you try it, let me know any feedback. Curious!
      -LReplyCancel

  • ATasteOfMadness18/05/2014 - 11:14 pm

    I seriously JUST ate dinner, and this made my stomach rumble. I have recently become OBSESSED with chickpeas, so this came at the perfect time.ReplyCancel

  • Amy19/05/2014 - 1:23 pm

    Anything made with Old Bay is worth trying in my book!ReplyCancel

  • michelle19/05/2014 - 1:47 pm

    can i use reg. flour in place of the oat and chickpea flour?ReplyCancel

    • Laura Wright19/05/2014 - 2:29 pm

      Hi Michelle, I think regular, all purpose flour would be fine. You might even be able to get away with using less of it too.
      -LReplyCancel

  • […] chickpea old bay veggies burgers. um… […]ReplyCancel

  • elizabeth19/05/2014 - 4:01 pm

    If my neighbors asked for a veggie burger recipe, I think I’d faint. But then any little thing can happen. These burgers look delicious. I love the idea of wrapping them up in big lettuce leaves.ReplyCancel

  • […] chickpea, cauliflower + Old Bay veggie burgers w/ vegan cashew lemon mayo […]ReplyCancel

  • abigail20/05/2014 - 8:23 am

    o.m.g i’m making these tonightReplyCancel

  • Adrienne23/05/2014 - 11:53 am

    Yes!!! You read my mind lady. I’ve been wanting a new bean burger recipe to try. Thank you!ReplyCancel

  • katie24/05/2014 - 2:27 pm

    I just want to thank you for this recipe. My 18 month old son has been diagnosed with many allergies and cant’ eat a whole lot on his elimination diet. I made these into “nugets” and he can not get enough! He just keeps saying “more, more”. We’re enjoying them too.ReplyCancel

  • links for you | My Blog26/05/2014 - 7:10 pm

    […] Something healthy. […]ReplyCancel

  • Kasey28/05/2014 - 1:12 am

    Can I come live with you? Because your little neighborhood (John, included) sounds dreamy. Beautiful storytelling (as always) lady. xoReplyCancel

  • Jordan @ The Blonde Vegan01/06/2014 - 12:28 pm

    YUM… these look ridiculously amazing. And your food photography is seriously impressive. I am so glad that I stumbled across your blog today. You most definitely have a new reader!! I think I am even going to add you directly to my blog roll– I am so impressed!! XoxReplyCancel

  • Allison02/06/2014 - 9:57 am

    What a fantastic recipe! And the neighbour story is so cute! I need to locate some old bay seasoning immediately. I’m a newbie to your blog and am loving it! Gorgeous photos, recipes, and stories. :)ReplyCancel

  • Elena02/06/2014 - 4:50 pm

    I love this post. We pull out our dandelions too. But, our neighbor story isn’t as great, once our neighbors took it upon themselves to spread fertilizer/weed killer on our lawn, thinking they were doing us a favor. Super. Awkward. And very upsetting! Saving the world, one dandelion at a time.ReplyCancel

  • sweetashoney.co.nz02/06/2014 - 8:35 pm

    Hi Laura, I found your blog on Saveurs and what a lovely surprise. I started following you on pinterest and facebook. I can not wait for the next recipes!ReplyCancel

  • Isadora @ she likes food03/06/2014 - 2:18 pm

    I LOVE your cashew mayo!! I always use veganaise, but I much prefer the idea of making some myself! I am definitely going to be making it this weekend. I’ve also been on the hunt for a good veggie burger recipe and this one looks great!ReplyCancel

  • Kristen06/06/2014 - 10:30 am

    These patties on a bed of sturdy greens seem like an excellent airport/travel meal. :)ReplyCancel

  • The Knotty Dog Walker20/06/2014 - 10:07 am

    Going to try these on the grill this weekend! Yummy and healthy :)ReplyCancel

  • […] 2. Chickpea, Cauliflower + Old Bay Veggie Burgers With Cashew Lemon Mayo from The First Mess […]ReplyCancel

  • sil @ entre jardins03/07/2014 - 10:48 am

    Hi Laura, just wanted to thank you for this recipe, we made these burgers, with a couple of modifications, for lunch and they were delicious! I also used whole rolled oats and a bit of almond meal for crunch. Also, we thought dividing the dough in 4 made extremely large patties, so we opted for 6. Cheers *silviaReplyCancel

  • Claire19/07/2014 - 6:36 pm

    Hi, Laura! I am interested if you have ever tried substituting the cauliflower for another vegetable… broccoli, spinach, etc. I impulsively get the LARGE bags of broccoli at Costco every time (once a week!) and so am always looking for ways to use it up!!! Also, cauliflower never seems to make it past the hummus platter in our house ;) Thanks!ReplyCancel

  • Claire19/07/2014 - 6:42 pm

    P.S. – Or how about mashed potato?ReplyCancel

    • Laura Wright21/07/2014 - 2:20 pm

      Hey Claire, I think between broccoli or mashed potato, the potato would fare better in this recipe. The broccoli kinda lacks the creamy-ness that really helps with this recipe. Of course, you can always try it and report back! ;)
      -LReplyCancel

  • […] Veggie Patties with Vegan Cashew Lemon Spread. I made some personalizations to the original recipe by adding cayenne and turmeric for added flavor and a healthful […]ReplyCancel

  • Valeria15/09/2014 - 8:17 am

    I miss having neighbour exchanges like these sometimes, it was definitely easier to do in the small Italian town I grew up in rather than here in London! Anyhow, I at least have someone in the house with whom I share wisdom and meals, and these burgers look like they would make for the most amazing meal, and somehow I feel they need to be shared. Thanks for posting always such genius recipes! xReplyCancel

  • […] I decided to base the burgers off my sweet potato and black bean burgers, which are my idea of a perfect veggie burger, and pull in flavors from the baked falafel. I’d use cauliflower to lighten up the texture so the burgers aren’t so dense in the middle. I turned them into “rice” (basically, just cauliflower pulsed into little pieces in the food processor) à la Laura’s cauliflower veggie burgers. […]ReplyCancel

  • Elaine24/08/2015 - 11:44 am

    Do you think I can bake these instead of frying? They are in my fridge now waiting.ReplyCancel

    • Laura24/08/2015 - 12:39 pm

      Definitely! You might have to flip them to get some even browning. And honestly, I’m not sure how long they will take if you’re baking. You should know just by looking at them and by feeling them for firm-ness. Would love it if you let me know how it works out :)
      -LReplyCancel

  • […] Chickpea, cauliflower, and Old Bay veggies burgers. I love veg burgers with cauliflower. They nicely lighten the burgers. These are fully flavored with the old bay and lemon, and are topped perfectly with creamy avocado. They would also be excellent over a salad. The vibrant root vegetable slaw alongside is from Jerusalem, and I’ll be posting an adapted recipe next week! […]ReplyCancel

  • Tamzin Hull06/05/2016 - 3:09 pm

    Look amazing! Just cooked these up and popped them in the freezer. Do you think baking will work??ReplyCancel

    • Laura06/05/2016 - 9:32 pm

      I haven’t tried it, but it shouldn’t be a problem if you thaw the patties out fully before you slide them in the oven. I’m guessing 375 F for about 25 minutes, flipping them halfway would do the trick. Let me know how it goes!
      -LReplyCancel

  • […] pin it!pin it!pin it!pin it! These burgers were my first epic grilling attempt of the season, and I’m so pleased with how they turned out! I know there are purists who prefer to call them “patties” but we’re staying with burgers because who craves patties?! These are so savoury and hearty. The veggie burger is kind of the OG plant-based option (for better or for worse), and while they are ubiquitous, I still crave them all the time. They’re my go-to “so hangry, can’t even talk” food. You have foods like that, right? I’ve never been content to rely on just one recipe for the burgs, and always try to play around with different grains, proteins, flavours etc. (Proof here + here!) […]ReplyCancel

mango salad with rhubarb ginger dressing + chili almonds // the first messpin it!View full post »

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  • Giada08/05/2014 - 4:50 am

    This really calls my name! I love mango and I’m all about fruit lately so I’ll give it a try for sure, thanks for sharing! Also, good luck with your family dinner!ReplyCancel

  • Katie @ Whole Nourishment08/05/2014 - 5:40 am

    This rhubarb-ginger dressing is a fantastic idea, and I can picture how the mango, chili almond, and rhubarb flavors come together in this salad. Agreed, having friends and family over for dinners makes the house feel more like a loved and lived-in home.ReplyCancel

  • Elizabetheats08/05/2014 - 7:36 am

    woah. buying mangos asap!!ReplyCancel

  • Emi Kirschner08/05/2014 - 8:28 am

    Wow! This looks just amazing. I can taste it already. Your recipes are wonderfully inspiring.ReplyCancel

  • Sini | my blue&white kitchen08/05/2014 - 8:38 am

    It really is a challenge to make a house or an apartment feel like home but like you, I think the answer really is through making food and having friends and family gathering for dinner. Maybe it’s really about filling the home with memories. With moments. Moments of joy and happiness, laughter.

    This mango salad is stunning! Never would I have come up with an idea like this myself but, as I imagine the flavors in my head, they make a wonderful, harmonious flavor combination. As soon as I stumble upon perfectly ripe mangos (not always that easy here in Finland), I’ll remember this recipe, whip up a salad, and create lovely memories.ReplyCancel

  • Lauren S08/05/2014 - 8:52 am

    this sounds deliciously gorgeous ! will be giving this a try out. love healthy recipes, i have a few on my blog too :)
    Lauren x
    ReplyCancel

  • The naked fig08/05/2014 - 8:59 am

    This looks so delicious. Never would have thought to combine mango and rhubarb but I bet they’re perfect together!ReplyCancel

  • Olivia | Olive Oil Sweet Pea08/05/2014 - 9:00 am

    This looks like an amazing meal! Loving the way your use rhubarb in the dressing, such a thoughtful recipe! Thanks for keeping the inspiration coming, always a treat to see what you are throwing together.ReplyCancel

  • molly yeh08/05/2014 - 9:01 am

    i love how colorful your food always is!!!! and a dinner party with panzanella?! can i come? pleeeeeeze?ReplyCancel

  • Ashley08/05/2014 - 9:12 am

    Completely + 100% can relate about “a house becoming a home.” It really didn’t happen for us until we finally had furniture on our main floor. It’s the first time we’ve really gotten furniture that we LOVE and feels like US and it was so worth it. I would say it feels like 85% a home. I think organization is a big key to it as well. My office feels sort of haphazard still with not the best storage/filing system and a giant dog cage. Also, hanging things on the walls! We have yet to do this, I think because like the furniture we want it to be more thought out this time around. Anyway, it’s more than good enough for now and feels all cozy and cute and we love it. Two more things: I want to come hang out with you + your mom. And, rhubarb + mango!!!! Brilliant! xoReplyCancel

  • lynsey08/05/2014 - 9:13 am

    I must have channeled you this week as I was feeling the rhubarb/ginger thing but only in scone form with a hint of orange and lots of oats. Agree with Molly… the colours are amazing. xoReplyCancel

  • Erika08/05/2014 - 9:21 am

    This is just so lovely.. I am in love with that rhubarb ginger dressing:.ReplyCancel

  • Amy @ Parsley In My Teeth08/05/2014 - 9:34 am

    I think the combination of mango, ginger, coconut and rhubarb sounds amazing. Very creative! Can’t wait to give it a try.ReplyCancel

  • Molly O08/05/2014 - 12:14 pm

    Wondering if the dressing would work with green rhubarb? It’s all I have at the moment but the flavor combo sounds really intriguing.ReplyCancel

    • Laura Wright08/05/2014 - 2:54 pm

      Hi Molly, If your green rhubarb has a similar flavour to the pink stalks, I say it’s worth trying. It might be a bit more fibrous, so could benefit from a little bit more cooking time.
      -LReplyCancel

  • Mila08/05/2014 - 12:42 pm

    Wow what an awesome combo! I’ve been looking for new ways to use rhubarb- thanks!ReplyCancel

  • Hannah08/05/2014 - 1:15 pm

    Mmmm I cannot wait to make this. I’m totally obsessed mango at the moment and in love with ottolenghis (one with red rice, coconut, herbs and peanuts and delicious). Can’t wait to try this, what did you serve it with?

    Hope you enjoy some lovely time with your mum, Mother’s Day was in March in the uk and I went to Amsterdam with her for a weekend away and was reminded how much I value her and her steady prescience in times of turmoil.ReplyCancel

    • Laura Wright08/05/2014 - 2:56 pm

      Hi Hannah! I just made up the big bowl of it and ate it for lunch over a couple days with a green smoothie and a bit of rice. That dish from Ottolenghi sounds amazing! Thanks for your kind note :)
      -LReplyCancel

  • Rosie @The Porridge Pot08/05/2014 - 2:38 pm

    Rhubarb in a dressing sounds incredible, such a good idea!ReplyCancel

  • Eileen08/05/2014 - 2:55 pm

    This salad sounds amazing! I love the idea of making rhubarb into a dressing–so tangy and awesome. And I bet it’s perfect with sweet mango and spicy almonds!ReplyCancel

  • Marcella08/05/2014 - 3:03 pm

    This salad looks so elegant! Need to try it.ReplyCancel

  • la domestique08/05/2014 - 6:50 pm

    Absolutely gorgeous salad! I can’t wait to make this. Maybe you can’t make a house into a home– it happens naturally over time. I do think gathering with friends and family for meals at the kitchen table helps, though. Enjoy the family time!ReplyCancel

  • Jacqui08/05/2014 - 8:09 pm

    Loving the sound of this!!ReplyCancel

  • Heather08/05/2014 - 9:59 pm

    I completely agree. A home isn’t a home until you’ve had a good cry and spilt a glass of wine on the carpet. I am so looking forward to those summer bbq’s and late night beer drinking with my peeps, but as it stands, my house looks like a disaster zone. So happy that you’re starting to find your happy place in your sweet home.ReplyCancel

  • What an unusual combo but I love your logic on how you came up with the concept. Your mom is so lucky to have a daughter like you. Great recipe.ReplyCancel

  • What an unusual combo, but I love hearing how you came to that logical conclusion! It looks lovely. I am sure your mother knows how lucky she is to have a daughter like you. What a great idea for a meal. Enjoy!ReplyCancel

  • Laura Dembowski09/05/2014 - 8:32 am

    What a beautiful and unique salad! I can’t wait to try it to mix up dinner a litle.ReplyCancel

  • […] mango salad. so freaking […]ReplyCancel

  • […] Mango salad with rhubarb ginger dressing + chili almonds. . .those pictures!! […]ReplyCancel

  • Liz @ Floating Kitchen10/05/2014 - 9:31 am

    Gorgeous salad! Glad you are getting settled in :-).ReplyCancel

  • ami@naivecookcooks10/05/2014 - 5:09 pm

    I love love mangoes and this salad looks so good!ReplyCancel

  • abby - little city adventures10/05/2014 - 5:16 pm

    This looks like the PERFECT summer side dish! I’ll so have to make this for our next cook-out!ReplyCancel

  • […] will be making this salad all summer […]ReplyCancel

  • […] Spring Paella is bursting with fresh flavours. Another highlight is the Mango Salad with Rhubarb Ginger Dressing by The First Mess. For breakfast why not try our nutritious vegan gluten-free chia seeds porridge? It’s a […]ReplyCancel

  • […] Mango Salad with Rhubarb Ginger Dressing and Chili Almonds  – I have all of the ingredients on-hand. I am so making this tomorrow! […]ReplyCancel

  • ATasteOfMadness12/05/2014 - 12:30 am

    This is gorgeous! I love mango, this is calling my name!ReplyCancel

  • well, hello monday… |12/05/2014 - 8:09 am

    […] my ‘i want to eat this NOW’ list: one. two. three. four. five. six. <– gah. i […]ReplyCancel

  • Robyn12/05/2014 - 10:44 am

    I made this salad last night for our first barbecue of the season. Huge, huge hit, especially among the discerning and (at barbecues) often underserved vegetarian contingent. That rhubarb lime dressing is completely fabulous, and I’ll be making it as long as rhubarbs are around this season.

    For my taste–I might leave out the mint next time. I also added a bit of parsley, which did the trick for me.ReplyCancel

  • dederka12/05/2014 - 5:19 pm

    I know what you mean with that house to home thing, i’ve lived in my current place for the past 8 months more or less and it still doesn’t always feel right. The first thing to normally put the blame on is a low budget of a student but then a carpet is just a thing, and having friends over and making some happy memories should go further in cosy-fying the place. Something to keep in mind this week.

    Thank you for a wonderful, creative recipe, which I’ll give a go as soon as I spot rhubarb. Not such a common good here in Milan.

    Have a nice day Laura!ReplyCancel

  • Salad | Pearltrees13/05/2014 - 1:43 am

    […] mango salad with rhubarb ginger dressing + chili almonds […]ReplyCancel

  • […] also love this mango salad with rhubarb ginger dressing and chili almonds from […]ReplyCancel

  • Ashlae13/05/2014 - 8:10 am

    I made a janky ass version of this for breakfast this morning (spinach instead of kale, strawberries instead of rhubarb, etc.) and my belly is hella satisfied and happy. Stoked your house is finally starting to feel like a home – I think you should do a little house update, just sayin’. ;) xxReplyCancel

  • hannah13/05/2014 - 6:47 pm

    Thank you so much for replying Laura! :) Just lettin you know I made this and LOVED it – I had some black rice and asparagus and that worked nicely!
    Would you ever consider doing a video or a step-by-step photo guide?I got really nervous about how long to cook the rhubard for and what it should look/taste like and how much maple syrup to add seeing as I knew the dressing would go on sweet mango. I’d love to see you in the kitchen and how you go about assembling these crazy good recipes! Also would love to see how you slice the mango so beautifully!
    I follow you on instagram and I’d LOVE to see you write up some of your green smoothie recipes! Seeing as this salad basically IS my green smoothie recipe (mango, kale, lime, almond, ginger) I’m not sure I would eat it alongside one! Would love to know your recipes!

    Oh and here’s that salad: http://www.theguardian.com/lifeandstyle/2009/may/30/yotam-ottolenghi-vegetarian-rice-salad

    h xxxReplyCancel

  • spotlight | This is for Real14/05/2014 - 1:39 pm

    […] get stuck in a rut buying the same ingredients and making the same recipes – I feel like this mango salad would be a great way to change things […]ReplyCancel

  • Jessie19/05/2014 - 8:42 am

    This looks incredible! I’ve been searching for a great mango salad recipe ever since having been wowed by one at a dinner party a few weeks ago. I can’t wait to make this. Thanks!ReplyCancel

  • Amy19/05/2014 - 1:24 pm

    LOVE this idea on how to deal with mangoes…I find them so frustrating to chop up, but with a handy vegetable peeler, this is a great solution!ReplyCancel

  • Recipe Round-Up | Egginon23/05/2014 - 1:37 pm

    […] Mango Salad With Rhubarb Ginger Dressing + Chili Almonds from The First Mess… I can’t over the flavors. Rhubarb + Ginger sound like heaven. […]ReplyCancel

  • […] mango salad with rhubarb ginger dressing & chili almonds by The First Mess […]ReplyCancel

  • Halli Welsh21/05/2015 - 2:27 pm

    Mmm, thank you for providing such beautiful, delicious, and inspiring recipes! This will be perfect for an early summer BBQ I’m having tomorrow.ReplyCancel

  • […] Mango Salad with Rhubarb Ginger Dressing with Chili and Almonds. […]ReplyCancel

  • […] my ‘i want to eat this NOW’ list: one. two. three. four. five. six. <– gah. i […]ReplyCancel

avocado tartare with roasted beets, basil + dukkah // the first messpin it!View full post »

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  • Katie @ Whole Nourishment01/05/2014 - 5:06 am

    Oh my goodness, I love this tartare recipe, especially the combination of capers, dijon, and sherry and the pairing with roasted beets. It’s refreshing to hear others sensing the weight of the internet world. Thanks for sharing your thoughts!ReplyCancel

  • The Circus Gardener01/05/2014 - 5:09 am

    This looks delightful. Some great ingredients and flavour combinations.ReplyCancel

  • Averie @ Averie Cooks01/05/2014 - 5:35 am

    I love beets and I love avocado and this looks like a great dish – pinned!ReplyCancel

  • Katrina @ Warm Vanilla Sugar01/05/2014 - 8:36 am

    This is absolutely stunning!! LOVE!ReplyCancel

  • lynsey @ lynseylovesfood01/05/2014 - 8:57 am

    I have been having my own battle with a huge bag of avocados and a waning creativity on what do with them as the weeks stretches on. This is perfect! Thanks Laura, xoReplyCancel

  • Kathryn01/05/2014 - 9:07 am

    I think there’s something about the earthiness of this time of year that encourages a retreat back into the physical world isn’t there? The need to be outside and breathing in the fresh air and feeling for the signs of new life. All things you miss when you’re stuck staring at your computer/phone all day.ReplyCancel

  • Ashley01/05/2014 - 9:26 am

    All I have to say is, yesssss. To all of it. Per usual. Words, food, photos. Now let’s hang out again, mmmk? (p.s. THOSE WAFFLES. and YOUR KITCHEN. squeal.)ReplyCancel

  • Amy @ Parsley In My Teeth01/05/2014 - 9:35 am

    I think a vegetable version of tartare is a brilliant idea. Looks gorgeous!ReplyCancel

  • mimi01/05/2014 - 9:40 am

    This meal is perfection! What a perfect way to use fresh avocadoes!ReplyCancel

  • Lane | Green Spirit Adventures01/05/2014 - 10:20 am

    This looks absolutely delicious! And your words warm my heart. :) Perfection.ReplyCancel

  • Ileana01/05/2014 - 11:11 am

    I can definitely get behind avocado tartare!ReplyCancel

  • You had me at avocado. This looks delicious! :)ReplyCancel

  • The Naked Fig01/05/2014 - 12:31 pm

    How do you always know my favorite flavors?ReplyCancel

  • Sini | my blue&white kitchen01/05/2014 - 12:53 pm

    Give me all the avocados! Going to have some me-time and a bowl of this green goodness.ReplyCancel

  • Skye01/05/2014 - 1:05 pm

    Those roasted beets look sublime. I’m intrigued that you serve them with a squeeze of lime juice – I would never have though to do that, but I bet it gives them really lovely, summery kick.ReplyCancel

  • Rosie01/05/2014 - 2:07 pm

    This is so awesome and original, I’m on a real beets kick at the moment so this fits nicely!ReplyCancel

  • Katie @ Produce on Parade01/05/2014 - 7:43 pm

    What?! This is insanely genius…ReplyCancel

  • Emma Galloway01/05/2014 - 11:11 pm

    Oh gawd, a break from online life is excatly what I need right now! It sucks the life outa ya right? Loving this post, recipe and the knowledge of knowing I get to hang with your lovely self REAL soon! Yay! xxReplyCancel

  • Lindsey02/05/2014 - 8:23 am

    I am WITH you on the whole un-plugging thing. it all feels like too much over-stimulation at times. but hooray for gardening being a mild form of meditation/therapy! and major avocado-love for this one, laura! looks spot-on! xoReplyCancel

  • Cristina02/05/2014 - 10:11 am

    These photos are especially beautiful. I have been adding capers to everything lately, so this recipe is particularly fortuitous. I would happily eat the avocado straight from the bowl, but with the beets piled onto toast, you have yourself a tartine of the highest order.ReplyCancel

  • sandra02/05/2014 - 4:06 pm

    how lovely – I was not aware an avocado could be tartare. I thought that referred to the uncooked-ness of a meet. Live and learn!ReplyCancel

  • Lisa | Je suis alimentageuse02/05/2014 - 4:37 pm

    Mmm the ripe yet still chunky avocados with the sweetness of beets sounds dreamy. Wonderful photos and a delicious looking recipe! I must try this some time =)ReplyCancel

  • […] avocado tartare with roasted beets, basil + dukkah […]ReplyCancel

  • […] avocado tartare. that’s my kind of […]ReplyCancel

  • Sophie Harriet03/05/2014 - 1:36 pm

    You make healthy food look better than chocolate! I think in this day and age it’s always so tempting to reach for the easy way out, and we find ourselves consuming far too many processed foods. Your blog makes it apparent how worthwhile it is to nourish our bodies with food! Yum!ReplyCancel

  • Tracy03/05/2014 - 7:56 pm

    You HAVE to try the avocado/beet dish at Vedge in Philadelphia. Or, there is a version of it in their book. This recipe reminded me of it. It is almost a take on “bagels and lox” but with beets, avocado and smoked tofu.ReplyCancel

  • kelly @ livelovepasta05/05/2014 - 10:40 am

    this looks beyond amazing!ReplyCancel

  • […] Et que serait cette sélection sans recette à base d’avocat? […]ReplyCancel

  • Kasey07/05/2014 - 12:21 am

    Being that I’m the eternal pessimist, it sounds like I really should consider gardening. What a beautiful recipe! We’re a big avocado family over here :)ReplyCancel

  • Brian @ A Thought For Food07/05/2014 - 9:14 am

    See, I can’t get past the idea of just going to town on a half an avocado with a spoon. But my mind is now totally blown. Such a lovely way to showcase their rich flavor.ReplyCancel

  • abby - little city adventures07/05/2014 - 8:29 pm

    This looks amazing! And the photos are gorgeous, as always! So inspiring!ReplyCancel

  • Spring CSA Week 5 «08/05/2014 - 1:35 pm

    […] house hot on a hot day, but makes such a refreshing cold snack to cool you off.  Take a look at this beautiful recipe for avocado tartare with roasted beets and dukkah on […]ReplyCancel

  • Clémentine11/05/2014 - 4:52 am

    YuummYumm! I think I’m going to love this tartare! Big fan of avocado and dukkah has been on my “to cook list” for way too long!

    I do not know if you have ever tried sweet avocado, Laura… But I’m craving for it: simply with a bit of rice syrup and sometimes some raw cocoa beans! Not a week goes by without it…

    A few weeks that I’m following you Laura and I can already tell you that I love your pics, your inspiration and so on! Congrats and thanks for sharing!ReplyCancel

  • Weekend Reading, 5.11.1411/05/2014 - 11:44 pm

    […] incredibly rare that Laura creates a recipe that I’m not impressed by. But this avocado tartare? I can’t […]ReplyCancel

  • […] vegetarian lately and wanted t get more creative with things I already had in my kitchen.  I found The First Mess blog on pinterest and its one of favorite blogs for beautiful and creative vegetarian dishes.  I had […]ReplyCancel

  • […] Avocado Tartare with Roasted Beets, Basil & Dukkah via The First Mess […]ReplyCancel

  • Ash13/06/2014 - 12:03 pm

    I made this last night, and it met with rave reviews. My husband basically inhaled it. A huge hit – love the capers with the avocados (a combo I’d never have thought to make).

    I’m thinking I’ll serve these at a party later this summer…ReplyCancel

  • Kathryn16/10/2014 - 10:02 pm

    I have been dying for a plant-y version of tartare since I stopped eating meat! God, this looks amazing! Thank you sooo much!ReplyCancel

  • […] noix de coco sur une assiette comme pour un carppacio ou la couper en petits cubes comme pour un tartare. Quand l’animal inspire le végétal… sans souffrance, ben ça donne ça! Pas mal […]ReplyCancel

  • Sarah | Well and Full17/09/2015 - 9:38 pm

    Laura, I love how you take everyday foods and transform them into something elevated and sophisticated, but also something that is approachable and unassuming. You are really a master with food! I love coming here to find inspiration; not just with your recipes, but with your beautiful photography and writing too.ReplyCancel

  • […] noix de coco sur une assiette comme pour un carppacio ou la couper en petits cubes comme pour un tartare. Quand l’animal inspire le végétal… sans souffrance, ben ça donne ça! Pas mal […]ReplyCancel

GF + vegan spring veg pizza with caramelized onion cream // the first messpin it!spring vegetables // the first messpin it!GF + vegan spring veg pizza with caramelized onion cream // the first messpin it!
Our backyard came complete with hundreds of ill-placed decorative rocks, a mysterious pile of crumbled concrete pieces inside of a rotted tree stump, a patch of persistent and ever-spreading weeds, a rusty-ugly metal shed, out of control plants/trees of all kinds, creepy angel and toad statues, a pond buried somewhere in a back corner, and just a general lumpy/unevenness. I’ve spent a lot of time out there cleaning up and moving the rocks, planting some new things, reseeding the lawn, making plans for new additions. Most often though, I’ve been cursing the previous owners like it was my day job, which is to say I’ve been wasting a lot of time getting angry’d up. View full post »

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  • Katie @ Whole Nourishment23/04/2014 - 6:09 am

    Congratulations on the win! And love the idea of this soaked-grain socca-like pizza crust. Perfect pizza for Spring!ReplyCancel

  • Chelsea // The Naked Fig23/04/2014 - 8:24 am

    HOLY MOLY!! This looks incredible! Delicious spring flavors and that caramelized onion coconut cream!!! Thank you!ReplyCancel

  • Haley @Cupcakes and Sunshine23/04/2014 - 8:30 am

    Ohhh my, this looks so great! Beautiful pictures!ReplyCancel

  • molly yeh23/04/2014 - 8:50 am

    i would like to jump in a pool of this caramelized onion cream plz. thx :)ReplyCancel

  • lynsey23/04/2014 - 9:25 am

    OMG I love this so much. I can’t wait to get home and start soaking some grains!! xo,ReplyCancel

  • Kathryn23/04/2014 - 9:49 am

    I was so glad to see that you won the editors choice award; it’s so well deserved and I hope yo have a total blast in Las Vegas! Intrigued by the idea of this millet/quinoa crust. Definitely going to give it a go asap.ReplyCancel

  • Beth23/04/2014 - 9:57 am

    I love that crust recipe! I will definitely give it a try. Finding a decent vegan, gf crust has been difficult, and I love pizza.
    By the way, I LOVE that cartoon with Mrs. Krabapple!ReplyCancel

  • shanna mallon23/04/2014 - 10:07 am

    Um, WOW. Yes, please.

    Also, yes, please, to the shifting focus–such wise words. I need that, too.ReplyCancel

  • Caramelized onion cream? YUM!ReplyCancel

  • Sini | my blue&white kitchen23/04/2014 - 11:46 am

    First of all, huuuuge congrats on the Saveur BFBAs! Girl, you so deserved it. And secondly, this pizza looks to die for. The flavor combination is top-notch, and I’m eager to make the crust as well. Yay!!ReplyCancel

  • dishing up the dirt23/04/2014 - 12:20 pm

    I absolutely love this recipe. I’ve been making a lot of quinoa pizza crusts recently but your toppings are what have sold me here! That cream sauce has me drooling. Congrats on the SAVEUR award!ReplyCancel

  • Cassie23/04/2014 - 12:42 pm

    Love the idea of a quinoa/millet crust… just pinned this, can’t wait to try!!ReplyCancel

  • Elizabeth A.23/04/2014 - 1:08 pm

    Congrats Laura! You had my vote.

    And I’m definitely going to be trying this pizza crust recipe. Brilliant!ReplyCancel

  • Amy @ Parsley In My Teeth23/04/2014 - 1:21 pm

    Congratulations! This recipe is proof of yet another reason why your blog’s win is much deserved. Looks amazing!ReplyCancel

  • Eileen23/04/2014 - 2:16 pm

    Ooh, just look at all those beautiful spring vegetables! I LOVE this idea. You could not get a better pizza topping!ReplyCancel

  • Lisa @ Simple Pairings23/04/2014 - 2:26 pm

    Ooh, so fantastically fresh and colorful! I love this. Perfect for spring and summer nights!ReplyCancel

  • Jodi23/04/2014 - 4:08 pm

    Caramelized onion cream!? Just pure genius, Laura! This pizza looks amazing! Happy Spring xReplyCancel

  • sandra23/04/2014 - 8:16 pm

    hurray for vegan pizza. and spring!ReplyCancel

  • Laura23/04/2014 - 11:42 pm

    This looks wonderful! Should the quinoa and millet be cooked before soaking overnight? Thanks!ReplyCancel

    • Laura Wright24/04/2014 - 9:26 am

      Hi Laura, The quinoa and millet are raw/in their uncooked state when they go in for the soak!
      -LReplyCancel

  • Lindsey | Cafe Johnsonia24/04/2014 - 12:24 am

    This is STUNNING! I’m totally doing half millet next time. Gorgeous, gorgeous, gorgeous pictures!ReplyCancel

  • Lindsey24/04/2014 - 11:25 am

    I love this post soooo much, what is life really w/o pizza. And all these spring veggies are just too vibrant and beautiful.

    This space you’ve created has always been a “happy-place” of mine, something I look forward to each week, so I am beyond happy that Saveur recognized you with your win! xoReplyCancel

  • […] good does this pizza look??? Spring veggie pizza with caramelized onion cream. And it’s […]ReplyCancel

  • […] spring veg pizza with caramelized onion cream. that […]ReplyCancel

  • Claire26/04/2014 - 11:13 pm

    Hi Laura!! I was wondering if I could substitute millet (or the quinoa for that matter) with some other grain… like brown rice say?? Or maybe even a bean like lentils? Thank you so much for the lovely, genius ideas every time I look at your beautiful blog.ReplyCancel

    • Laura Wright27/04/2014 - 2:11 pm

      Hi Claire! I”m honestly not sure. I’ve only tried this crust with the half and half millet + quinoa mix, and one version that was all quinoa. I don’t know if the rice would soften up enough to grind into a batter? The lentils may work, although I think the flavour might be stronger. Sorry I couldn’t be more helpful. Honestly I don’t think it hurts to try and and all grains/pulses–you should get something that’s workable. Let me know how it goes if you try something different!
      -LReplyCancel

  • […] Spring veg pizza with caramelized onion cream :: The First Mess […]ReplyCancel

  • […] I’m still drooling over this spring veg pizza recipe from the First Mess. Every Sunday my friends and I gather to cook a feast together, catch up […]ReplyCancel

  • Connie03/05/2014 - 5:42 pm

    I just made this and OMG!! it is soooooooo good! The creamy sauce is so good that it was hard to save it for the pizza! I changed up the toppings a wee bit – but the sauce!?!? YUM!!!!!!!

    REALLY, YUM!!!ReplyCancel

  • Saskija06/05/2014 - 11:26 pm

    I just made this (with 100% quinoa) and it was delicious! I put a little lemon grass paste, minced garlic and fresh rosemary in the batter. That might be weird, but it tasted really great. I’m making it again this week. The only thing was that the artichoke leaves got fairly dried out. I think I’ll steam them and put them on afterwards. I found that the more asparagus and green onions, the better. Thanks so much for this nourishing recipe!ReplyCancel

  • […] I’ve been reading a lot about gluten-free sprouted grain pizza crusts recently (like this one and this one), and I immediately knew the pizza to make: prosciutto and gorgonzola with balsamic fig jam. This […]ReplyCancel

  • Katie09/08/2014 - 1:03 am

    Hello, can I use quinoa and millet flour instead of soaking the grains? do you do it this way in order to soak the grains for health benefits? If the flours were an acceptable method, what would the measurements be?

    I appreciate your reply. I have an inflammatory arthritis and I have to minimise starch and I have been looking for a suitable pizza base recipe – cause I can’t be without home made pizza!!!!

    Thank you so very much,ReplyCancel

    • Laura Wright12/08/2014 - 8:43 am

      Hi Katie! I soak the grains for this recipe because I do quite like the idea of simply using the whole, sprouted grain. I’ve never tried this recipe with the respective flours though and honestly have no clue on what the measurements or ratios would be. Maybe a browse around some of the gluten free sites will hint at something more informed than my experience. I will recommend another alternative sort of pizza recipe that I turn to from time to time when I have the craving though. It’s Green Kitchen Stories’ cauliflower crust pizza and it’s so, so tasty. Link: http://www.greenkitchenstories.com/green-pizza-with-a-cauliflower-base/
      -LReplyCancel

  • […] time. the sauce itself is incredible and found its way atop many a thing in the days following. adapted from one of laura’s many brilliant sauce recipes, it’s a simple yet completely magical blend […]ReplyCancel

  • […] Spring Veg Pizza (GF & Vegan) […]ReplyCancel

  • […] One-Pot Pasta Primavera // Brooklyn Supper Cream of Asparagus Soup // Brooklyn Supper (Gluten-Free + Vegan) Spring Vegetable Pizza with Asparagus and Caramelized Onions // The First […]ReplyCancel

  • […] Ingrediënten (voor 4 middelgrote pizza’s) gebaseerd op The First Mess […]ReplyCancel

  • […] Recept och foto: The First Mess […]ReplyCancel

  • […] Gluten Free Vegan Spring Veg Pizza with Caramelized Onion Cream. That is quite a description and I want […]ReplyCancel

  • Rebecca20/04/2016 - 6:43 pm

    Has anyone tried an alternate to the coconut cream? The heavy fat is hard on my digestive system but this recipe looks soooo yummy!ReplyCancel

  • […] and seasonal food. With a culinary and agricultural background, Wright creates amazing recipes (the spring veg pizza with caramelized onion cream and dirty chai pancakes + vanilla cranberry compote look unreal), while showcasing her often […]ReplyCancel