Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!
Creamy Kale Pesto White Bean Dip (vegan) - The First Messpin it!
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  • Sarah | Well and Full03/04/2019 - 1:15 pm

    This dip looks SO creamy and luscious! I’m down for anything with pesto anyways ;)ReplyCancel

    • Laura03/04/2019 - 4:36 pm

      Same! Anything with copious amounts of garlic is a lock for me too :D
      -LReplyCancel

  • Elizabeth03/04/2019 - 1:29 pm

    Two pesto recipes that are truly suitable for winter (no basil) recently – thank you! This looks so delicious and is also so healthy. Can’t wait to try it!ReplyCancel

    • Laura03/04/2019 - 4:35 pm

      Haha I totally forgot about that pesto pasta recently! I guess I just get in my little food phases and I can’t hold back. Glad you’re enjoying it either way :)
      -LReplyCancel

  • Melissa03/04/2019 - 8:22 pm

    When working with a sesame allergy, do you have anything that may be an acceptable substitute for tahini? This recipe sounds delicious and I’d love to try it.ReplyCancel

    • Laura04/04/2019 - 6:48 am

      Hi Melissa,
      I think the best replacements for tahini here would be either raw cashew butter or even a tangy plain yogurt (dairy or non).
      -LReplyCancel

  • JS04/04/2019 - 7:26 pm

    Just made this. Soooo. Delicious. Thank you!!ReplyCancel

  • Jenny17/04/2019 - 5:48 pm

    Could you make this dip the same way with already made pesto?ReplyCancel

    • Laura18/04/2019 - 6:35 am

      You definitely could! I’d substitute 1 cup of pre-made pesto, and then just add the white beans, tahini, half of the lemon juice, the tamari, and a couple tablespoons of the water. Once you have that mixed up, you can add things to taste to adjust the flavour/texture.
      -LReplyCancel

  • Dana20/04/2019 - 6:03 pm

    I made this to serve for Easter tomorrow. It’s so delicious! And so easy. I added five large basil leaves along with the kale. I’m serving with whole wheat pita chips, carrots, and cucumber. I know everyone will love it!ReplyCancel

  • […] Creamy Kale Pesto White Bean Dip (photo below) by The First Mess. Spring on a plate right here. […]ReplyCancel

  • Allison | UpBeet Kitchen01/05/2019 - 8:33 pm

    I just made this for dinner tonight! Spread it on homemade sweet potato tortillas along with lettuce, tomato, and olives and served a kale salad on the side. So delicious!ReplyCancel

  • […] POTATO TORTILLAS with KALE PESTO WHITE BEAN DIP from The First Mess, plus lettuce, tomato, and olives, and perhaps a kale salad with baked tofu on […]ReplyCancel

Thick Peanut Butter Mocha Smoothie (vegan) - The First Messpin it!
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  • Sonia30/03/2019 - 8:33 am

    Hi Laura, my recommendation on Seattle is to watch a video on YouTube called “Seattle is Dying.” I just randomly came across it two days ago and couldn’t believe what I was watching. I had all these pictures of Seattle in my mind, and this video changed that fast.. It doesn’t even make any sense how and why this is happening in the city. It is astonishing! (It is basically about drug use, homelessness and how good, decent cops risk their lives every day only to have the city let the criminals off scot-free!)
    PS…Your posts like this one with lots of links are my favorite.ReplyCancel

    • Maggie30/03/2019 - 10:26 pm

      Hit there to both Laura and the above commenter,
      Please don’t judge the city of Seattle by this biased and right-wing-funded documentary. Homelessness is a complex, multi-faceted issue that Seattle (like many urban cities) is currently struggling with, but as a long-time resident of Seattle, I can say for sure that it is still a beautiful, vibrant, amazing city that I love living in! Cafe Flora is an iconic vegetarian restaurant, and its right near the Washington arboretum, which is a giant urban park/woodland that should be at its most beautiful in June. :)ReplyCancel

      • Sonia31/03/2019 - 9:04 am

        Ha ha…You know I almost added a comment saying I don’t know how true/one sided it is because I’ve never been there myself and is the first I’ve ever heard about the problem there. I wouldn’t normally post about it— it was just that I watched the video only two days prior so it was on my mind. And in no way am I saying not to go . But the video really seemed legit! And it was genuinely interesting and eye opening to watch when I had no idea about the situation there in the first place. I get that videos exaggerate things but the filth and the garbage and the camps shown are not made up. Anyway…sorry, Laura to have said anything in the first place. Not trying to get anyone riled up. I just thought you might find it as interesting as I did. ReplyCancel

        • Laura01/04/2019 - 7:30 am

          No worries at all, Sonia! Totally understand the inclination to share when something is fresh on the mind. Appreciate it either way :)
          -LReplyCancel

      • Laura01/04/2019 - 7:31 am

        Thank you for this, Maggie. A lot of people emailed and messaged me about this documentary and I had a feeling it was probably on the sensationalist side. Appreciate your point of view and your recommendations so much!
        -LReplyCancel

    • Leslie10/04/2019 - 9:34 pm

      Yeah for sure don’t judge Seattle by that propaganda!! Born and raised in Seattle has always been home, definitely wouldn’t let that documentary sway anything, it’s still an amazing city, yes we have a growing homeless population that is a problem that needs to be addressed, but as far as you visiting in June that will be a great time to come!

      I concur that Cafe Flora in Madison Park/ Capitol Hill area is a must, No Bones Beach Club in Ballard, (which is also a really great neighborhood to just walk around and check out- right next to Fremont also fun), Wayward Vegan Cafe in North Seattle area also is a very well known and good vegan spot, and final suggestion is Sizzle Pie on Capitol Hill for pizza! One more suggestion while you are here would be to take the West Seattle ferry over to Vashon Island for their farmers market or just for fun to take the ferry maybe go to winery’s or dinner!

      Thanks for your awesome recipes!

      LeslieReplyCancel

  • Lacey30/03/2019 - 11:06 am

    Cafe flora in Seattle is amazing! Delicious vegan brunch options.ReplyCancel

    • Laura01/04/2019 - 7:32 am

      Definitely on my list! Their brunch sounds amazing. Thanks so much.
      -LReplyCancel

  • Amber Barrett30/03/2019 - 5:34 pm

    No Bones Beach Club, Cafe Flora, and Pablo Y Pablo. And check out Harvest Beat too! The Ballard Farmers Market is fantastic.

    PS the “Seattle is Dying” video is grossly exaggerating; I live in Seattle and most Seattle-ites do not agree with it at all.ReplyCancel

    • Laura01/04/2019 - 7:33 am

      Thanks so much for these recommendations, Amber! Really appreciate it <3
      -LReplyCancel

  • Marilla30/03/2019 - 9:35 pm

    Delicious! My breakfast this morning, made with oat milk & frozen banana so nice and creamy ReplyCancel

  • Carolyn LeDuc-Krehel30/03/2019 - 10:06 pm

    Check out Harvest Beat restaurant in Seattle. Vegan and more like an event than just dinner… so amazing.ReplyCancel

    • Laura01/04/2019 - 7:33 am

      Can’t wait to check it out. Thanks for this recommendation, Carolyn!
      -LReplyCancel

  • Emily31/03/2019 - 4:41 pm

    Omg, YUM!!! This smoothie hits all my favourite things: thick and rich with chocolate and peanut butter flavour!ReplyCancel

    • Laura01/04/2019 - 7:34 am

      Plus coffee! All the things that I need to function in life ;)
      -LReplyCancel

  • Sarah | Well and Full31/03/2019 - 5:33 pm

    That article about the vegan youtubers (i.e. Rawvana) who are no longer vegan was wild. I have been reflecting a lot on this topic recently, so thanks for sharing this article :)ReplyCancel

    • Laura01/04/2019 - 7:35 am

      Some of the reactions to Rawvana etc. have been waaaay more extreme than I expected. Sometimes the vegan community, especially on YouTube, really surprises me.
      -LReplyCancel

  • Sophie K.01/04/2019 - 9:15 am

    Hi Laura,

    Your arugula link redirects to the Dumbo trailer. I assume this is unintentional? How did we blow it on arugula?! :)ReplyCancel

    • Laura01/04/2019 - 9:51 am

      Oops! Fixed it up. Made for a real cliffhanger, right? ;)
      -LReplyCancel

  • Barbara01/04/2019 - 10:15 am

    That smoothie looks so good that I’d make it right this second if I hadn’t just eaten breakfast! I will be skipping the banana though -ick – and give frozen pear a chance for the substitution.ReplyCancel

  • Jan04/04/2019 - 11:01 am

    Hi Laura,
    Tried to read the article on Abby Wambach but it wouldn’t work. Should I just watch the Dumbo trailer?! haha.
    Love your posts with all the recommendations.ReplyCancel

Herbed Chickpea Pancakes with Zesty Lemon Tahini - The First Messpin it!
Herbed Chickpea Pancakes with Zesty Lemon Tahini - The First Messpin it!
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  • Sandra Lea27/03/2019 - 8:23 am

    Looks delicious, looking forward to trying these pancakes. Your sauce looks thin like it was easy to drizzle over the vegetables and pancakes. I find anytime I am trying to make a tahini sauce it thickens up no matter how much water I add. Any tips?ReplyCancel

    • Laura27/03/2019 - 8:26 am

      Hi Sandra,
      My sauce did thicken after I let it sit in the refrigerator. I make tahini and cashew butter-based sauces a lot and they always thicken quite a bit. It’s just something that happens naturally. I usually just add a splash of water and a tiny pinch of salt (to account for the slight flavour dilution) when I want the sauce to be pourable.
      -LReplyCancel

  • Lacey Kloster27/03/2019 - 9:03 am

    That big pancake photo is gorgeous! Just ate your buckwheat and chickpea crepe from the book last night and yum! So good, easy, and filling :) who doesn’t want pancakes for dinner??ReplyCancel

    • Laura27/03/2019 - 9:44 am

      Pancakes for breakfast, lunch, dinner, and sometimes snacks! We still eat those chickpea buckwheat ones ALL the time ;)
      -LReplyCancel

      • Rebecca Young27/03/2019 - 2:02 pm

        Laura, My local extended family (brothers, sisters, their kids) and mine (5) are half/half vegan and traditional protein (meat, seafood) eaters. We have monthly family dinners, rotating from home to home. My family is vegan and thanks to your recipes and my well tested use of them, typically when they are at my home, only small amounts of meat are consumed. Why? Because the vegan recipes look so beautiful and interesting. The colors and varieties of vegetables, grains, etc. provide great choices. The non-vegan eaters are “graduating” to eating more of the pretty (and healthy) food. Can’t wait for your next cookbook, my First Mess cookbook is wearing out!
        Thanks for your creativity.
        RebeccaReplyCancel

        • Laura01/04/2019 - 7:38 am

          Rebecca,
          Thank you for this generous and thoughtful comment. I love that you are slowly bringing your extended family into the plant-based fold in such a positive way. It’s really encouraging!
          -LReplyCancel

  • Caryn27/03/2019 - 12:35 pm

    Wow. This is exactly what I want right now. I was going to make socca today anyway – but I have ingredients for this and it sounds AMAZING! So spring appropriate. Seems meant to be.ReplyCancel

    • Laura01/04/2019 - 7:39 am

      It’s so lovely with all the extra herbs and spring goodness!
      -LReplyCancel

  • Janet Wise27/03/2019 - 5:41 pm

    This was FABULOUS! I made a batch for a small group of artists today and added fresh avocado from the tree. Incredibly good. Doubled the recipe without a problem.ReplyCancel

    • Laura01/04/2019 - 7:39 am

      Adding avocado is perfect! One of my favourite accompaniments to chickpea pancakes typically. Thanks for this, Janet.
      -LReplyCancel

  • Shira McDermott27/03/2019 - 8:31 pm

    Laura, this is so stunning! I LOVE all the chickpea flour recipes descending everywhere this week! I can’t wait to try this version with all of your herbs, it looks so yummy! Couldn’t agree more that these meals are so satisfying and easy to pull together. Such a huge win.ReplyCancel

    • Laura01/04/2019 - 7:40 am

      Chickpea flour is my go-to for everything lately! Helps that I have a huge bag of the highest quality one available ;) ;) ;)
      xo LReplyCancel

  • Celia28/03/2019 - 8:38 am

    I am definitely going to have to try these. I often try to make savoury pancakes that are gluten free but they never really turn out for me. I can’t wait to try this recipe!ReplyCancel

    • Laura01/04/2019 - 7:41 am

      This recipe is honestly foolproof! As long as you enjoy that chickpea flavour, you’re set.
      -LReplyCancel

  • Janice31/03/2019 - 8:18 pm

    You knocked it out of the park with this recipe! Loved it!ReplyCancel

    • Laura01/04/2019 - 7:41 am

      Thank you so much, Janice! So glad that you enjoyed it.
      -LReplyCancel

  • Audrey02/04/2019 - 10:29 pm

    Great recipe! Thank you for the recipe and inspiration! I used leeks because didn’t have radishes and it was a perfect dinner for a cold night! I want to try them as little “tapas” -mini pancakes; the combination of chickpeas, fresh asparagus and leeks brought me to Spain ;) it is nice to travel with flavors! Thanks again, we enjoyed them to the last biteReplyCancel

  • Juliana07/04/2019 - 8:17 am

    This recipe is fantastic. A really delicious (large!) lunch and easy to make. We may have licked the plates…ReplyCancel

    • Cathye10/04/2019 - 11:39 pm

      I made this for dinner tonight and it was insanely delicious! All the flavors went together so beautifully. Can’t wait to make/eat it again :) thank you!ReplyCancel

  • Rio Thomas18/04/2019 - 10:18 pm

    I’ve used a number of soca recipes that have the batter ‘rest’ for various amounts of time. Can this batter be made ahead, and what’s the maximum hrs before it should be used?
    If it can sit for 24 hrs, should the herbs be put in ahead, or added just before using?ReplyCancel

    • Laura19/04/2019 - 11:50 am

      Hi Rio,
      I think you could let the batter sit up to 12 hours, covered int he refrigerator, so overnight would be the maximum amount of time. I would fold the herbs in right before you cook.
      -LReplyCancel

Spiced Strawberry & Goji Berry Smoothie - The First Messpin it!
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  • Alyssa23/03/2019 - 8:05 am

    We didn’t have the goji berries on hand but we had everything else so we gave it a go! Yummy and toddler approved too!ReplyCancel

  • Kris23/03/2019 - 8:30 am

    So many great links to enjoy this weekend! (That smoothie looks delicious but I think all my brain processed is that a second TFM cookbook is in the works!!! Fantastic news!!!!)ReplyCancel

  • Lacey24/03/2019 - 11:10 am

    I am soooo excited to hear you are working on another book proposal!! I am currently cooking through every recipe in your first book and am over halfway… you could say I am a little obsessed, haha. But it’s been so fun, and tasty :)ReplyCancel

  • Jeanie08/04/2019 - 9:36 am

    This is just really really good. You have a way with flavors that makes for a complex and delicious drink. I’ve been making this a lot of the past couple of weeks. Thanks for expanding my smoothie routine.ReplyCancel

Avocado Chickpea Salad Lettuce Wraps - The First Messpin it!
Avocado Chickpea Salad Sandwiches - The First Messpin it!
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  • Christina20/03/2019 - 8:43 am

    What an interesting take on the ‘salad sandwiches!
    And I’d say about 99% of functioning adults who work from home also suffer from lunch phobia, not the other way around ReplyCancel

  • Sue20/03/2019 - 10:18 am

    This recipe looks yummy because your photos are fantastic!!! The beautiful and vibrant colors drew me right in. I will be making this soon. Thanks.ReplyCancel

  • Lisa20/03/2019 - 2:02 pm

    This looks amazing! Yep, fellow work-from-home-r here, and I have the SAME problem. I’ve finally just decided to pick one lunch for the whole week, and it’s been such a relief. I just prep the ingredients on Sunday (pot of soup, salad fixings, etc.) and then don’t think about lunch until next weekend. Mental health = much improved with real lunches every day :)ReplyCancel

  • Denise20/03/2019 - 2:29 pm

    Thank you, Laura. I’m trying to come up with new and interesting ideas to pack for lunch and this fits the bill. Printing the recipe and putting it on the list for next week. BTW, thank you for creating 1 page recipes that are so very easy to print from my phone…not a given with all blogs.ReplyCancel

  • Rachel20/03/2019 - 5:38 pm

    Great dish! Great color and flavor!ReplyCancel

  • Robin20/03/2019 - 8:12 pm

    Have you tried packing yourself lunch (that morning or the night before)? I don’t work from home regularly, but when I do, I love being able to pull something ready-made from the fridge. It’s usually just leftovers (ALWAYS cook extra) but somehow it feels so much easier to just pull a container from the fridge and heat it up than go into production, even if just for a sandwich. And there’s minimal cleanup.

    Also, scheduling in your calendar can help – I have been trying to be better about going outside for a short walk at lunch time, and seeing it in my calendar makes it feel much more important than just a plan in my head.

    Good luck!ReplyCancel

  • Agnès21/03/2019 - 9:37 am

    Thank you for this wonderful idea! I always find myself skipping lunch too, so much so that I actually moved breakfast to a slightly later time just to avoid that hangry feeling in the evening (the things we do for work!). But avo & chickpea… I may have to put work on hold for that!ReplyCancel

  • Tracy21/03/2019 - 2:28 pm

    I do the same thing. I eat breakfast at 10 or 11 and then do not feel like cooking until 3:30 or 4 when my kids come home from school, ravenous and I am ready for dinner at 4. lol.ReplyCancel

  • Jo22/03/2019 - 3:02 am

    Yummo my belly is doing a happy dance… I made this as a light supper on fresh seedy sourdough with radish (which I am currently obsessed with). Love and peace to you xoReplyCancel

  • Kate S.24/03/2019 - 4:35 pm

    Made this for lunch just now and it is delightful! Super creamy and tangy and flavorful. Thanks for a delicious update of the chickpea salad!!ReplyCancel

  • cd29/03/2019 - 9:16 am

    made these last night and loved them. did a sandwich with lettuce, tomato, salt, and pepper. i was worried i wouldn’t feel satisfied afterwards (which inevitably leads to late night snacking), but they’re the perfect balance of tasting fresh and light while also being hearty and filling. thanks for sharing!ReplyCancel

  • Jan Regal05/04/2019 - 10:03 am

    This is yummy. Have made it and served it several times. Plan to have it as an appetizer for Easter with lettuce wraps instead of the deviled eggs. Such a wonderful comfort food!ReplyCancel

  • liz07/04/2019 - 10:10 am

    love these easy + healthy ones! i’m long term traveling and while trying to make less food waste + buy things that are easily accessible – i look for recipes like these. (yet most of the bloggers i follow make ones that are way more complicated hahah)ReplyCancel