Wonder Cookies! Vegan, grain-free, date-sweetened chocolate chunk cookies (with a nut-free option) - The First Messpin it!Wonder Cookies! Vegan, grain-free, date-sweetened chocolate chunk cookies (with a nut-free option) - The First Messpin it!View full post »

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  • Olivia09/08/2017 - 4:06 pm

    Ommmmgggg yes! This same thing has been on my mind lately too and I’m so excited to try your creation. Great job Such a tough thing to perfect. Ahh I need these cookies in my belly like now. Thanks lady!ReplyCancel

  • Kris09/08/2017 - 5:25 pm

    Can’t wait to try the nut-free version, Laura! This is super exciting.ReplyCancel

  • Elizabeth09/08/2017 - 5:51 pm

    I was so hoping you’d be sharing this recipe after I saw your instagram stories. I have searched for a date-sweetened chocolate chip cookie recipe online before but never found one. So glad you persevered! Thank you for the recipe – can’t wait to try these!ReplyCancel

  • Anna10/08/2017 - 12:38 am

    I can’t wait to try these, they look so good! Just curious Laura whether you’ve decided to go grain free?ReplyCancel

    • Laura10/08/2017 - 6:35 am

      Hi Anna! Nope, just grain-light these days :)
      -LReplyCancel

  • Natalia10/08/2017 - 5:03 am

    I do love sunflower seeds based cookies and this recipe sounds gorgeous! Have been always using dates in place of other sugar as I find them the cheapest healthies way to sweeten tarts/cookies so can’t wait to try them asap! Thank you, Laura!ReplyCancel

  • Rika10/08/2017 - 5:30 am

    would these cookies be sweet enough without any chocolate chips?ReplyCancel

    • Laura10/08/2017 - 6:35 am

      When I was sampling them, I took bits without chocolate chips on purpose to see if the cookie was sweet enough, and honestly I think they are! Just sweet enough.
      -LReplyCancel

  • Erin at Pure Feast10/08/2017 - 9:18 am

    From the bottom of my heart, thank you so much for persevering and bringing these cookies to life! I’m not a baker either, but all I want to do right now is make these (or rather, eat these).ReplyCancel

  • Sara @ Cake Over Steak10/08/2017 - 1:06 pm

    I have major appreciation for this. I’ve been working on the recipe for a single-serving vegan chocolate chip cookie, and it’s no joke. But then again, I do love the process and I love chocolate chip cookies. Can’t get enough!ReplyCancel

  • Amanda Maguire10/08/2017 - 6:24 pm

    This recipe! Kudos to you for even taking on the challenge of “all the frees” cookies (love that phrase btw). These look awesome and now I’m very sad I tossed my coconut flour last week during a cleaning binge. :( I had so many specialty flours taking over my freezer and no clue what to make with them. Gah!ReplyCancel

    • Laura11/08/2017 - 6:57 am

      I totally get that! My extra freezer in the basement is full of weird flours (and vegetable stock popsicles that I make for my dog hehe). If you have a decent blender, you can always make slightly coarser coconut flour with shredded coconut (if you have that on hand)!
      -LReplyCancel

  • Katie10/08/2017 - 10:20 pm

    Hi Laura! These look fantastic! For the slightly greenish tinge of sunflower (I *totally* know what you’re talking about!) for baked goods I either thrown in 1-2c. of spinach to really go for the green or I throw in 2-3T. of dark cocoa powder(subbing out some flour). The dark cocoa powder really goes over well with the ‘non health nut’ crowd – they can’t tell the cookies are all the free’s. And when is more chocolate a bad thing? For me, I do both :)ReplyCancel

    • Laura11/08/2017 - 6:55 am

      Katie, I love the idea of adding cocoa to cover the green! Double chocolate wonder cookies yessssss. Thanks for these awesome tips :D
      -LReplyCancel

  • Kristin11/08/2017 - 1:15 pm

    Just made these last night (the nut version)! But I have to admit, the dough didn’t make it into the oven. It might be the best cookie dough I’ve ever had! I can’t wait to make them again and hopefully this time the dough will make it to the oven. Thanks!ReplyCancel

  • Deborah11/08/2017 - 6:31 pm

    I also would rather cook just about anything than bake (I am very respectful of good bakers!) but you worked so dang hard on these cookies I’ll have to give them a try. If I can do it….correct, anyone(!) can.
    Have you ever made coconut flour from raw flakes? I’ll research it but just curious if you’ve ever done this–I don’t use it much so I’d rather avoid buying it–I DO have lots of raw flakes—
    Thank you for your hard work–it really is appreciated.
    Aloha,
    DeborahReplyCancel

    • Laura13/08/2017 - 8:52 am

      Hi Deborah!
      I have made coconut flour from flakes in the dry container of my Vitamix, and it DID get the flakes quite fine. Although, when I did use them in a brownie recipe (that I had tested dozens of times), I found that the results weren’t quite the same. Typically coconut flour dries a very moist batter out a bit, and when I made the brownies with the homemade coconut flour, the result was noticeably more moist. Just something to consider!
      -LReplyCancel

      • deborah15/08/2017 - 5:56 pm

        Thank you Laura–I’ll invest in a bag after all–I like to make a new recipe exactly as written first, then mess it up myself–I mean make it my own–later :)ReplyCancel

  • Cassie Autumn Tran11/08/2017 - 7:30 pm

    This looks like such an amazing recipe! Baking is something that I definitely need to nurture a bit more, because I’m just not the most skilled at it, either! It’s really hard for me to work with perfecting ratios. I’ve improved immensely simply by following other people’s recipes and incorporating substitutions accordingly. Doing so is pretty fun, actually!ReplyCancel

  • Jessica12/08/2017 - 4:56 pm

    Am I the only one eating the dough right out of the bowl?! This is the best recipe I’ve tried. Hands down. You deserve an award for this. I wish I could shake your hand.

    *Side note* I used mini chips and found that 1/2 cup was more than enough.ReplyCancel

  • Brenna Bruce14/08/2017 - 2:07 pm

    These babies are a stroke of genius. (Well, not really a stroke, more like hours of alterations and improvements) :-) They turned out great for me! These SHOULD be packaged and sold.ReplyCancel

  • Anneline16/08/2017 - 8:33 am

    The cookies are in the oven right now!
    I did find that 1 cup was a LOT of chocolate chips…! I threw them all in before I realized that, but I’ll probably use only half a cup next time.
    These are just going to be extra chocolatey!

    Can’t wait to taste ’em!ReplyCancel

  • Melissa17/08/2017 - 7:36 pm

    Made these with the almond flour and almond butter and they are delicious! Very soft and chewy. Instructions were very detailed and made it easy to follow! Next time I will try with the sunflower seed flour!ReplyCancel

  • Britta19/08/2017 - 3:19 pm

    Just came out of the oven and these are DELICIOUS!!!! I used butter instead of coconut oil and used 100% choco chopped up and they turned out so so perfect. Thanks for the recipe!!ReplyCancel

  • hailey farris21/08/2017 - 9:09 pm

    are these good to freeze? if so how long? didn’t want to cook all of em tonight!ReplyCancel

  • Kelly Mahan31/08/2017 - 8:37 am

    Hey, wasn’t easy but was certainly worth the effort – I could smell the cookies from here x.xReplyCancel

  • Deanna19/09/2017 - 7:24 pm

    Hi Laura, Do you think this recipe work with an egg replacing the flaxseed meal and water? I’m out of flax but do have eggs and all other ingredients. They sound amazing cannot wait to try!ReplyCancel

  • Noelle26/09/2017 - 5:50 pm

    This is was a fantastic cookie recipe, possibly the best vegan cookie I’ve ever had. I made the nut version and only added a tablespoon of maca powder. Thank you!!!!ReplyCancel

  • Melanie26/09/2017 - 6:29 pm

    These cookies sound incredible! I have a major sweet tooth but I’m trying to get more and more away from added sweeteners in my baking. Therefore I LOVE that these are made with dates! Also, yay for the vegan and gluten free aspect! They sound like wonder cookies for sure. I’ll need to update you when I try them!ReplyCancel

  • Meaghan27/09/2017 - 1:38 pm

    These truly are wonder cookies! I’ve made these three times in a two week period! I love the batter, i love them with or without chocolate, I love when they’re under cooked, I love when they’re over cooked! I subbed cashew flour and butter for the almond flour and butter and it works great. They also are great at room temp or right out of the freezer. Thanks for a great recipe (especially for those of us on a restricted diet)!❤️❤️❤️ReplyCancel

  • Harris07/10/2017 - 3:24 pm

    Great recipe. Where did you get those beautiful jars?ReplyCancel

    • Laura08/10/2017 - 11:45 am

      They were a lucky find at Home Goods/HomeSense. They have similar ones at The Container Store though.
      -LReplyCancel

  • Stasia11/10/2017 - 2:57 pm

    I made these yesterday without chocolate chips, just a few handfuls toasted and chopped pecans instead and with a heaping teaspoon cinnamon. Winner! I so appreciate a treat without the usual syrups and sugars and these were yummy. Thanks Laura! :)ReplyCancel

  • Tara02/11/2017 - 6:27 pm

    I have made these twice now and I am amazed how close to real thing these taste and yet so much healthier. The cookie dough is so good we just double the batch so we eat half as cookie dough Thank you for perfecting these and for letting us know about Lilys chocolates!!ReplyCancel

  • Kelly19/11/2017 - 11:39 am

    I am so hooked on these cookies. I make them without the chocolate chips and they are a perfect dessert or post workout snack. Can you use another flour besides coconut flour and keep the same consistency. Thank you for this great recipe!!ReplyCancel

    • Laura21/11/2017 - 3:27 pm

      Hi Kelly!
      I’m not sure on how to replace the coconut flour here. It definitely has a function in that it dries out the dough just enough to make these cookie-like. I’m wondering if some kind of starch is the answer? Tapioca, potato etc.
      -LReplyCancel

Vegan protein porridge - The First Messpin it!Protein porridge and toppings - The First Messpin it!View full post »

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  • Claire02/08/2017 - 3:43 am

    Can you substitute the oats for millet or more quinoa/lentils?ReplyCancel

    • Laura02/08/2017 - 7:33 am

      Hi Claire,
      I think you could replace the oats with millet or more quinoa (I wouldn’t do more lentils), but I would cut back the amount of liquid by a full cup. Then, as the porridge is simmering and looking like it’s done, if you need to add more water/milk, add it to your liking near the end. Also, it goes without saying that porridge won’t be as creamy if you take the oats out of the equation. Let me know what it’s like if you try it!
      -LReplyCancel

  • Sonja02/08/2017 - 7:02 am

    This sounds so good! I love oat and quinoa porridge, so I am definitely trying this one out… Great idea to add the lentils!ReplyCancel

  • Anya02/08/2017 - 7:19 am

    This is genius! Will try asap :)ReplyCancel

  • Louise Skadhauge02/08/2017 - 8:44 am

    5 times a week! Wow that’s impressive and a high goal, good for you when you achieve it :) otherwise I wouldn’t stress too much over any “missed” days… but that’s just me :)
    I’m also really into mixing different cereals in my breakfast bowls these days, gluten free oats and buckwheat are my current favorites :)ReplyCancel

  • Malin | Good Eatings02/08/2017 - 8:57 am

    What an awesome Idea Laura! Om going to try this for sure and so good to prepare a few portions in one go to heat through the week with breakfasts that take a little longer. Thanks for the recipe and sharing your workout story, new habits are in the making here as well but running is still scary to me. Good on you for sticking by it! ✨ReplyCancel

  • Carrie02/08/2017 - 9:18 am

    Thanks so much! Always looking for good breakfast options-especially post workout since my husband is in the military and needs a lot of fuel each morning. Cannot wait to try this once the weather cools down here.ReplyCancel

  • Kris02/08/2017 - 10:24 am

    Totally genius!ReplyCancel

  • Nadia02/08/2017 - 10:40 am

    This looks SO good. I will HAVE to give it a try!ReplyCancel

  • Ewlake02/08/2017 - 11:20 am

    What a fantastic idea – look forward to trying it. And I love your blue-splatter dishes – could you share the source? Thanks!ReplyCancel

    • Laura02/08/2017 - 11:36 am

      They’re from IKEA! I got them on clearance there a couple months ago, so I’m not sure if they’re still carrying them. Crossing my fingers for ya ;)
      -LReplyCancel

  • Becky02/08/2017 - 12:27 pm

    Amen to the little victories!! As someone who also tries to run/workout on a regular basis, I’ve found that having visual markers while I’m running makes a HUGE difference if I’m out of gas. Like, “Just make it to that green house,” and after that, “Just make it to the next stop sign.” Before I know it, I’m home! :)

    Love this recipe idea too! I think I’ll try it with red lentils, but is it crucial to use steel-cut oats or will regular rolled oats work just as well? Thank you! -BeckyReplyCancel

    • Laura02/08/2017 - 12:59 pm

      Thank you for this, Becky! I use steel-cut because I like the bit of chew that they bring to the table. If you’re using rolled oats, you’ll have to reduce the amount of liquid considerably–by at least a cup. Also, rolled oats will totally break down in the amount of time needed to cook the quinoa and lentils. Might make for a creamier porridge though? I haven’t tried any of these substitutions, so can’t guarantee any results, but even the worst porridge is easily salvageable with maple syrup ;)
      -LReplyCancel

  • Valentina | The Blue Bride02/08/2017 - 12:36 pm

    I’m 100% with your about working out. I grew up in ballet class – 5-6 days a week for at least 3 hours at a time – so when I left it was really difficult for me to find a way to move my body that keeps me interested. I get bored easily.
    Anyway, using urad dal is such a GREAT idea! Can’t wait to try it :DReplyCancel

  • Cassie Autumn Tran02/08/2017 - 4:27 pm

    There are definitely some habits that I want to incorporate into my lifestyle as well! I’m pretty solid with getting my butt to the gym or fitting in a full session anywhere, but it’s stretching that gets me in trouble–I just NEVER do it! I know that stretching post-workout is so important, hence I want to slowly add a minute of stretching then consequently increase the time up to five minutes by a few weeks from now!
    Anyways, sweet lentils? Sounds like a great plan to me! This porridge looks delicious for the fall and winter! I’m already loving oatmeal in the summer as long as it’s at a suitable temperature! So why not?ReplyCancel

  • Natalia03/08/2017 - 4:36 am

    So much inspiration in your post, Laura! I so admire you for this! Thank you!ReplyCancel

  • Charlotte03/08/2017 - 6:11 am

    I turned this into the most deliciously creamy but spicy savoury breakfast bowl with some pulverised fresh ginger, wilted spinach, fresh vine tomatoes and a drizzle of Sriracha (obviously!). Can’t wait to try the sweet version though- peanut butter and roasted strawberries at the ready :DReplyCancel

  • Abby @ Heart of a Baker03/08/2017 - 9:04 am

    I sooo feel you on this! I love love my hot yoga classes, but I always go through this whole WTF am I doing I’m going to die thing before feeling like a boss when I’m finished. Some days I just have to tell myself to get through one more flow or more more vinyasa and I’ll be closer to eating, ha!ReplyCancel

  • Alex03/08/2017 - 5:26 pm

    Good for you, girl! Running 5 times a week! I can barely work myself up to 2 :( That’s a giant victory as far as I’m concerned.

    I love that this porridge can be made in advance and reheated. And it’s such a beauty, too!ReplyCancel

  • Maria04/08/2017 - 7:48 pm

    Never would have thought to put lentils in a b-fast porridge but I bet the flavor works wonderfully. Always looking to infuse more protein into my diet!! Running has been kicking my butt lately, so I’m scarfing nuts and dumping hemp and chia on everything like its going out of style. This looks more delicious and makes me feel a bit less like a squirrel;)ReplyCancel

  • Sherry05/08/2017 - 10:15 pm

    Oh my goodness, Laura, WHITE LENTILS in a grain porridge, how brilliant! A million thanks for sharing this stroke of genius, girl! (Ok, a non-breakfast lentil tip: sneaking puréed red lentils into your summer gazpacho ups the protein on it, too …)
    I never love working out, seriously, I’m so sorry to admit it but it’s true. However, the positive capacity for developing good habits: that really resonates. Thanks for that.ReplyCancel

  • Susan09/08/2017 - 12:42 pm

    What a great recipe! I cannot wait to try this out after my workout routine, thanks for the share!ReplyCancel

  • Mid-week Musings - Warm & Rosy09/08/2017 - 3:55 pm

    […] This beautiful protein porridge from The First Mess. I love the idea of using white lentils to naturally up the protein […]ReplyCancel

  • Meg | Meg is Well11/08/2017 - 11:26 am

    I’m the exact same way! Even though I always feel better after I exercise, if I miss a couple days in a row I start to get in the habit of not making the effort. Making porridge has always been a leisurely relaxing process so I can’t imagine a better way of rewarding myself.ReplyCancel

  • Lily16/08/2017 - 2:17 pm

    White lentils–brilliant. Even better the second day. The cardamom truly elevated it. I made a blackberry compote and tossed in fresh peach slices. Pretty awesome. My grains and lentils remained distinct and individual, though, so it didn’t take on the level of porridge-creaminess that your photos appear to show. Love all the protein and fiber. Thanks for a great, innovative recipe.ReplyCancel

  • Lily30/09/2017 - 2:49 pm

    I’ve eaten this almost daily since you posted this marvelous recipe. To think I used to eat just plain old oatmeal! Two things I must share from my experience with it now:

    First, soaking is a MUST. Trust me. The one time I didn’t soak I had to ostracize myself from polite company for two days.

    Second, I find that cooking it partially covered with a lid makes it a creamier porridge and less granular and stiff, if that makes sense.

    Love, love, LOVE it each morning after a big hike! Great stuff!ReplyCancel

Buffalo cauliflower salad with chickpeas & tahini ranch (vegan) - The First Messpin it!Buffalo cauliflower salad with chickpeas & tahini ranch (vegan) - The First Messpin it!View full post »

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  • Stine Schjellerup Olsen26/07/2017 - 4:59 am

    I love your recipes Laura, I always get very excited when I see you’ve posted a new recipe on your blog :-) I’m really into hearty, filling dinners, lunches and perhaps as a new feature; snacks! I always seem to get hungry between lunch and dinner and I eat the same ol’ boring snacks every day and would love it if you’d consider posting vegan and healthy snack recipes here on your blog. Just an idea :-) take care.ReplyCancel

  • Lee26/07/2017 - 6:30 am

    Hi Laura! Thank you for sharing this recipe, that tahini ranch looks amazing :) Although I do love the happy hour and hearty recipes, I would like to see the meal prep component as I believe it helps with other plant based cooks (considering short life of produce and such). Ah! And as always, your garden photos are just a pleasure to look at :) I’ve planted a vegetable garden myself this year and there is nothing as just going there and grab my fresh dinner and watch things grow – makes me so happy!ReplyCancel

  • suzanne26/07/2017 - 7:39 am

    please don’t change a thing-love it all. thanks so much for all the inspirationReplyCancel

  • Karlie26/07/2017 - 7:54 am

    Thanks for sharing the recipe Laura! And enjoy your downtime, that’s what summer is for :) I love seeing your happy hour posts the most!ReplyCancel

  • Melissa26/07/2017 - 8:03 am

    Definitely need to make this soon!

    I find coming up with hearty, savory breakfast ideas challenging. I dislike sweet things for breakfast, and I used to rely heavily on eggs for substance, but now I find myself falling a bit short much of the time. More ideas for that would be great! And yes–snacks!ReplyCancel

  • Shannon26/07/2017 - 9:05 am

    Always love your hearty mains! Would love to hear your meal prep strategies too. Some time ago you also posted some protein bars that were delicious and I would love to know what other kinds of stuff you eat after a workout.ReplyCancel

  • deborah26/07/2017 - 9:09 am

    Yes Please for all of it! I love your website. Keep up the great work. It is so inspiring and the recipes and photography rock!ReplyCancel

  • Abby @ Heart of a Baker26/07/2017 - 9:10 am

    I basically love everything of yours, please don’t change a dang thing :) I was a ranch FIEND before I cut out most dairy, so this version makes me even happier!ReplyCancel

  • Brittany Scully26/07/2017 - 10:03 am

    Laura, keep on rocking lady. Everything you do is stellar and the real appreciative fans are happy with any content you send our way. :) Continuing with hearty mains is a must in my opinion (because your meals are always amazing!) and I think the happy hour sets you apart from some of the other bloggers out there.

    I second recipes on snacks, savory breakfasts, and meal prep. Also, this may be a weird request, but I know you posted a picture of the inside of your fridge once or perhaps it was posted on a sponsor’s IG… Could you post a picture of your freezer? And/or talk about how and what you freeze, the types of storage you use, etc.

    All the pleases and thank yous!!! Enjoy your summer and the lovely outdoors.

    Brittany :)ReplyCancel

  • McKenzie26/07/2017 - 10:06 am

    You deserve some down time. Take a month or more off from blogging and nobody would fault you for it! Your readers are dedicated (at least I am). I love all of your posts and beautiful photos, and I even “save” them for quiet moments in my day when I know I can fully absorb them. I love your more philosophical posts and seeing what you’re reading, and I also love breakfast ideas because I tend to fall on smoothies or oatmeal for plant-based breakfasts and sometimes that gets old.ReplyCancel

  • Heather26/07/2017 - 10:49 am

    I always look forward to your recipes. The photos are always beautiful and you always bring some unique element to the recipe even if it’s a simple concoction. I think in the overstimulus of social media it is natural to sometimes feel overwhelmed with how accessible everything is now and to keep yourself unique to yourself and objective your visions and goals when everything is so upfront. But you always manage to do that. And we love you for it. I completely agree with you on the CAPITALS issue. I work in customer service and sometimes people come to our online chat to ask for a simple thing in capitals and it immediately turns me off and a bit defensive, I know, isn’t it awful! Anyways, that being said I think this is just peoples way to tell you how urgently they hope you can take the time to post a recipe for your dinners. Keep trucking darling and enjoy the downtime. I can assure you we are always here to support! I’d like to definitly have more meal prep ideas and really how you plan to eat what you eat during the week. Like if you batch, make a meal plan, etc. This is really interesting to those of us crunched for time or even budget and it’s always nice to see it from someome who seems to always have it all together. Love and Light – HeatherReplyCancel

  • Shelby26/07/2017 - 2:47 pm

    Hi Laura,

    First, this salad sounds fantastic and I look forward to trying it this week. I’m definitely a huge fan of the happy hour posts. There tends always to be something new and interesting or inspirational. And I love your ideas for cozy beverage treats! You’re recipes are always fantastic so I feel like you could post about pretty much any part of a meal. Meal prep strategies would definitely be much appreciated! Sometimes I feel that’s the harder part to tackle.

    Thank you!ReplyCancel

  • kate s.26/07/2017 - 3:07 pm

    I love all your posts and recipes but honestly I could come here and just look at the photos and swoon. Any content you post, even if it’s a recipe I’m probably not going to try, is interesting and beautiful. Thank you so much for this blog and the cookbook, which I sometimes just browse through to relax, even if I’m not cooking.

    I do like the idea someone mentioned of seeing your pantry/fridge/freezer and maybe what you buy weekly/monthly/daily. Sometimes i see recipes and wonder if I’m supposed to have these things just laying around the house because most of the time I don’t.

    Also, as a Midwestern girl living in California–I’m drooling over this salad with ranch! :)ReplyCancel

  • Denise Parsons26/07/2017 - 4:17 pm

    You always inspire me! Keep on keepin’ on! ;)ReplyCancel

  • Jessie Snyder26/07/2017 - 4:35 pm

    I got the chills reading this post, like, “was she in my head last night?!” Because I have had the same feelings this year and they have been floating around my mind too this week especially. Thanks for sharing and be so candid laura <3. Love this salad too, you are the flavor combo queen to me always.ReplyCancel

  • Elizabeth26/07/2017 - 6:04 pm

    Hi Laura,
    I am not a food blogger but I’m really glad you said what you did about how demanding people can be for recipes on social media. I love your blog for the beautiful photography, relaxing vibe, and unique-but-accessible recipes, but I also really appreciate your voice. You can be kind and generous, and also real and straightforward. It is very refreshing and I wish more people had the courage to do that.

    I also just want to say that I am loving your cookbook. I have been making the sunshine everything crackers on repeat this summer, to eat for dinner with some cashew cheese, veggies and fruit – they are great! Thank you for everything you do in this space!ReplyCancel

  • Jessica26/07/2017 - 6:46 pm

    In all honestly, I love everything you make. I feel like you switch it up enough to give a good variety of meal, drink and snack options. I especially love your sauces though, and with summertime now I find I am in the kitchen less, but still love to have a good meal. So more dips, spreads and sauces would be something I would be a little more interested in to eat with all the fresh produce. But really, whatever you create that works for you, I’m sure will be amazing :)ReplyCancel

  • Kathryn26/07/2017 - 6:51 pm

    This recipe is speakin’ my language. Can’t wait to try it.

    Laura – As so many comments have already said, thank you for not just your wonderful recipes and beautiful photos and life goals and amazing writing (honestly your writing is one of my favorite things about your cookbook and blog), but also thank you for your honesty and openness. Sometimes your IG pics inspire an internal, “AH HOW DO YOU MAKE,” so it’s nice to hear straight from you that to actually post that is a dick move and I totally respect that ;)

    To answer your inquiry, after many years, I’m still super happy with your content. I especially love Cleo pics, lol. Anyway, thanks again for all you are willing to share of your talents.ReplyCancel

  • Ann26/07/2017 - 9:58 pm

    I love to hear what you are pulling from the garden and cooking now for dinner. The combinations of flavors from around the world that explode in the mouth are wonderful. For the first time I made the eggplant flatbread this week, fell asleep dreaming about it and had to make it again 2 days later. Thank you for your inspiration!ReplyCancel

  • Rachel Mauro27/07/2017 - 12:45 am

    Hi Laura,
    Thank you so much for sharing this fabulous recipe. I doubled it (and added some sun gold tomatoes) and fed two hungry guys tonight and myself. It was absolutely delicious and came together exactly as your recipe calls for. Super easy and fast. It’s officially on the rotation! Your prep photos, finished product photos and explanations of ingredients are always great and so useful. Having never tried buffalo sauce nor eaten a chicken wing, your explanation of what to aim for when choosing the right hot sauce was crucial info. I am always on the lookout for interesting main courses and am always excited to prepare your imaginative and deeply flavorful creations. Thank you for the continued inspiration.ReplyCancel

  • Maria27/07/2017 - 12:07 pm

    thanks for this recipe…. I am getting bored with my limited ability to make good tasting vegan or vegetarian foods. I also have your book which is an amazing resource.
    mariaReplyCancel

  • Amber27/07/2017 - 1:15 pm

    Hi Laura! I just stumbled across your blog and I want to tell you – it will be a consistent destination for me. Your photos are beautiful, your posts are so easy and fun to read, and your recipes – they all look DELISH!! I love food and eating healthy is a huge priority of mine (Check out my Peaches + Kale Summer Smoothie Recipe here –> https://healthyhabits.sendlane.com/view/healthyhabits) I am looking forward to having more time this evening to search through all the recipes!! Thank you!!
    xxo -AmberReplyCancel

  • renee byrd27/07/2017 - 1:37 pm

    that larry david gif aka you at the restaurant dealing with ranch requesters… haha i legit LOLed and watched it through a few times! that would by my face too! alsooooooo i hear you girl and i feel like that about content a lot. there’s just SO much of it out there. SO. MUCH. sometimes it feels like what we put out there is just a drop of water in the ocean. but i think summer is a down-time for blogging generally. people don’t read and comment as much. personally i love the way you post (more complex recipes balanced out by simple happy hour recipes). i think that makes your posting schedule realistic for you as a maker and keeps everyone happy — the folks who want only uber simple recipes and the folks (like me) who want the more detailed goodness. much love to you xoxoxReplyCancel

  • […] a few drool worthy recipes this week: Buffalo Cauliflower Salad with Tahini Ranch, the REAL Low Mein, Green Borscht, Chilled Golden Soup with Sungold Tomatoes, Super Pink Roasted […]ReplyCancel

  • Meghan27/07/2017 - 5:08 pm

    Laura, to echo what a lot of commenters have already mentioned, I love everything about your site. I love the happy hour posts, because I love the cozy, delicious & healthy concoctions that you post as well as the links. I feel like it is a friend who is sharing what they are reading/vibing to at the moment and I love that it gives me something to think about and reflect on. I also have to say that I really enjoy all the recipes you post regardless of their “category”. Everything I have tried has been delicious, not to mention you post beautiful pictures of the process.

    You deserve a break! Your cookbook is beautiful and clearly a lot of effort, thought, and love were part of its creation.ReplyCancel

  • The VegHog28/07/2017 - 6:21 pm

    Can’t beat cauliflower and tahini combo! Very nice photos you have here :)ReplyCancel

  • […] Peach Burrata Salad via Nutmeg Nanny Buffalo Cauliflower Salad with Tahini Ranch via The First Mess Pineapple Cucumber Lime Spritzers via Making Thyme for Health Sweet Potato […]ReplyCancel

  • Ashley29/07/2017 - 6:57 pm

    Thank you for sharing this recipe! I appreciate so much that you streamline the buffalo cauliflower process because I’m lazy/time crunched and I’ve only made goopy versions before that are just so, so sad. I also loath traditional ranch (I know, I’m weird) and am excited to try out tahini ranch because tahini = better.

    I really enjoy all of your recipes, but I find myself making your drinks (from happy hour or not) the most frequently. I do enjoy hearing others’ thoughts on meal prepping since I smash together bits and pieces of advice to figure out what works for me. And I’m always in need to some packed lunch inspiration! Keep on rocking and being your genuine, awesome self because we all love that.ReplyCancel

  • Deborah29/07/2017 - 8:15 pm

    Aloha Laura–I agree, too much rude loud (and now we can add foul) language in the headlines, we need to be nice to each other at least with our food blogs.:)
    I’m new to your corner and love your writing and recipes–thank you for making it easier to deduct meat from my diet several days a week–I made my own tahini for another of your dressings and now I can use the rest for this–
    DebReplyCancel

  • Cassie Autumn Tran29/07/2017 - 11:58 pm

    Love every single ingredient in this salad! Buffalo-style cauliflower is my favorite!ReplyCancel

  • […] Buffalo cauliflower + tahini ranch?! Yes please <3 […]ReplyCancel

  • Karen31/07/2017 - 9:43 am

    This recipe looks great…right up my alley – a simple, not too exotic or demanding recipe with too many moving parts.

    re. your invitation for feedback, I absolutely loved all of your posts leading up to your cookbook introduction late winter. Then, there was this long lull when every post was sponsored or some promotion of another person’s cookbook. This pattern plus your happy hour and drink concoction posts don’t interest me personally.ReplyCancel

  • Lori31/07/2017 - 11:23 pm

    This salad was amazing! I used broccoli instead of cauliflower, otherwise no changes. Whole family lived it.ReplyCancel

  • Anna01/08/2017 - 6:09 am

    Dear Laura,
    I don’t even know where to start. I appreciate so much that you wrote about all those demandings that you get from your fans and followers. The simple politeness would seem as rather obvious thing from people who doesn’t even know you personally, right? It seems that in this social-media ruled global world we have just forgotten what politeness is. I’m sorry for that and apologise to you deep from my heart. Although I have never (so far) made any demanding torward any food blogger, who knows, the moment has been so much closer to come that I had thought. But now is time to take a deep breath and let you do the same. I love your blog, your posts, your openess, the courage to do what seems right to you and share that with others. There is actually NOTHING I would change in your blog.
    But, if I may ask, could you maybe consider making this type of “breath-taking”, more advanced recipes, that kind of dishes that would astonish even the most unwilling omnivores? One problem I have with many vegan recipes is that when I share them with my omnivore friends and (especially!) family (for example on Christmas, Eastern and such BIG occasions) I always hear: “Nice… But it could never make a dish in a restaurant”. So I was thinking, maybe – from time to time, not even regularly – you could make that kind of “chef-style” thing? I only ask for that, because, instead of many (healty or not) food bloggers you really ARE a chef, you have experience in working in reastaurant. And I would love to see you taking us for a moment to professional cook work, let us feel for a moment that we can also cook “restaurant-style”.
    Any decision that you’ll make will please me and all your readers. But when you asked for suggestions, I couldn’t resist not to write my opinion, as I had been thinking about that already for some time. And I bet many other struggling-with-their-family’s-disrespect people too.

    Much love,

    AnnaReplyCancel

    • Anna01/08/2017 - 11:47 am

      Ugh… Sorry for my English.
      I only ask for that, because, UNLIKE many (healty or not) food bloggers you really ARE a chef, you have experience in working in reastaurant.
      Hopefully I haven’t made more as big mistakes as that one.ReplyCancel

  • Larissa01/08/2017 - 9:35 am

    Laura – thanks for this lovely recipe! I whipped this up quickly for dinner last night and it was a huge hit. Can’t wait to eat my leftovers for lunch (restraining myself from devouring it now).

    I love your happy hour posts, gives some good reads and also keeps me up to date on the latest additions to add to my smoothies and hot bevvie concoctions.

    The idea of meal prep posts sounds good too, always good to hear from the pros on that front. Really, I will read anything you post :)

    Sorry about all the demanding comments and negativity. People need to chill and realize that there is a person on the other side of the Instagram account/blog.

    Thanks for all the goodness!ReplyCancel

  • Abby01/08/2017 - 7:29 pm

    I love your happy hour posts! They’re something I look forward to because they’re fun and informative. Keep doing what you do! Thank you!ReplyCancel

  • Julie02/08/2017 - 10:16 am

    I love seeing a blog post notice in my inbox! Especially midweek when I’m tired and it’s hot and I am tempted to reach for takeout. Your posts remind and inspire me to cook beautiful and delicious food – and I’m always so much more satisfied than eating too salty tasteless food-in-a-box. Rejuvenated. Thank you!ReplyCancel

  • […] from Bourbon and Honey Cauliflower Rice Carne Asada Bowls with Mango Salsa from Half Baked Harvest Buffalo Cauliflower Salad with Tahini Ranch from The First […]ReplyCancel

  • Andrea06/08/2017 - 9:21 am

    I’m new to plant based eating and I hate to cook. So I’m into any healthy plant based recipes that are delicious and EASY (not yelling – just emphasizing). I enjoy reading more complex ones but they are never gonna happen. Love the beautiful pictures as they make the plants more enticing. Any helpful hints, tips strategies etc are also appreciatedReplyCancel

  • Alison08/08/2017 - 10:00 pm

    I’m sorry for the rudeness of my fellow ‘posters’. I really appreciate your creativity both in the recipes and the photos (they are lovely). Please know what a profound impact your recipes have had on my wellbeing. Can’t wait to see what you dish up next!ReplyCancel

  • Tricia08/08/2017 - 11:01 pm

    Please and thank you!ReplyCancel

  • Charlotte09/08/2017 - 5:14 am

    Hello Laura,

    I attribute my conversion to (a 95%) plant-based life nearly entirely to the discovery of your website and I imagine this is the case for many others too. I hope you are really proud of your work.

    I mostly can’t choose between the yummies that you post but if there was one thing that I would really like to see is your tips on how to make a really smooth pistachio sauce – is there a way to do it without adding loads of oil?? I also would love to hear if you have any wisdom on swapping traditional ingredients out for plant – based ingredients e.g. eggs for aquafaba.

    Mega – appreciation and love from Charlotte in rainy Devon, England.ReplyCancel

  • Erin Schaub13/08/2017 - 9:08 am

    Love all your stuff! ❤️ I especially enjoy the Happy Hour posts. It would be helpful to see some meal prep posts too! Thank you !ReplyCancel

  • Nicole R16/08/2017 - 10:26 am

    My favorite blogs are those where the writer is true to their voice and shares just a bit of themselves, and that’s why I like yours. I don’t think it’s possible to follow the shifting tides of food trends with authenticity, and many writers get into a feedback loop with their readers. I like that this is the kind of place I can land and read about what is happening in your garden, your kitchen, and your mind – whether I have any interest in the recipe itself or not. Keep it up and I will keep reading.ReplyCancel

  • Amy18/08/2017 - 5:04 am

    Made this for dinner last night and it was SO GOOD! So much flavour – which is what I look for in a recipe. And I love a big hearty filling salad for dinner that doesn’t have too many steps but is still a meal on its own. I’ll be making this again.ReplyCancel

  • Joanie29/08/2017 - 10:13 am

    Hi! My husband and I just got married about two months ago, and we also switched to an primarily plant-based diet. I was really struggling to find recipes that we both loved and could share with our friends and neighbors. We started with this one and now always consult your blog when starting the week. Thank you so much for all that you’ve shared.ReplyCancel

  • Pamela05/10/2017 - 11:34 am

    This is yummy. And garlic powder is actually great to have on hand! If you buy the pure thing..just ground up dried garlic. Williams Sonoma has a wonderful Roasted Garlic powder!ReplyCancel

Summer Veg & Tofu Skewers with Blueberry Barbecue Sauce - The First Messpin it!

This post is sponsored by BC Blueberries.

Summer Veg & Tofu Skewers with Blueberry Barbecue Sauce - The First Messpin it!View full post »

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  • Lacey19/07/2017 - 5:50 am

    I have everything for this blueberry bbq sauce and it sounds delicious, I love blueberry and ginger! Will have to try it out.
    This summer we’ve done lots of grilled garlic scapes (YUM) and leftover polenta too! I make it with veg broth/water and then mix in the pine nut parm from your cookbook plus some earth balance, eat it warm the night of and save leftovers for grilling when the weather cooperates. There’s some in my fridge right now!ReplyCancel

  • Susan Keister19/07/2017 - 10:01 am

    Could you least subscribe me to your blog. Thanks.ReplyCancel

  • Ti19/07/2017 - 10:48 am

    These look amazing. I am always looking for a vegetarian option to BBQ and this is something anyone would love.ReplyCancel

  • Clean Eating for the Non-Hippie19/07/2017 - 12:06 pm

    Those are some FINE looking skewers!!! I have never been a fan really, but I may just be a convert – thanks!ReplyCancel

  • Amber | Quite Good Food19/07/2017 - 6:46 pm

    I’ve never tried a savoury sauce with blueberries but I must say this looks divine! What a great idea, sounds absolutely delicious :)ReplyCancel

  • Jessie Snyder19/07/2017 - 8:39 pm

    I cannot make this sauce fast enough Laura. You. Blow. My. Mind. Ps. Love your words on cooking outdoors <3.ReplyCancel

  • Jocelyn @ Hip Mama's Place20/07/2017 - 11:10 am

    I am so curious about that blueberry barbecue sauce! I’m sure it tastes amazing! I can’t wait to give this summer veg & tofu skewers a try! It’s light, healthy, and tasty!ReplyCancel

  • thefolia22/07/2017 - 11:46 am

    We use blueberries to sweeten up soups in our nest all the time. I’m not a fan of traditional bbq sauce but will give this one a shot since it involves those blue beauties! Happy feasting!ReplyCancel

  • Yael Tamar24/07/2017 - 9:43 am

    Wow! OMG! This is amazing. I am a huge fan of BBQ recipe, and that too TOFU SKEWERS in combination with blueberry barbecue sauce seems to be divine.ReplyCancel

  • Emily Erbert25/07/2017 - 8:06 pm

    Made these last night and they were amazing! Blueberry BBQ sauce had the perfect amount of heat. We served this with grilled corn
    and it made an excellent meal for a warm summer night!ReplyCancel

  • Heather28/07/2017 - 11:53 am

    I saw on your most recent post your mention of feeling like things were maybe falling flat and you feeling a little meh about content so I wanted to comment on this – I made this sauce last night and thought it was AMAZING! I’ve always shied away from blueberry bbq sauces, but I had a ton of blueberries on hand this week and gave it a go. I live in an apartment with no outdoor grill access, so instead of doing the skewers I pressed slabs of tofu, coated the slices in a thin layer of the sauce and let them sit for a while and then grilled on my cast iron grill pan on the stove. Served with lots more of the sauce on top with roasted broccoli and zucchini on the side along with a baked potato. So, so, so, so, so good. Your recipes are always my favorites and have been getting me out of some major cooking slumps!ReplyCancel

    • Laura29/07/2017 - 9:30 am

      Thank you so much for taking the time to write this, Heather! It’s so kind of you. And I’m glad that this worked out on a cast iron grill, too. <3
      -LReplyCancel

  • Cassie Autumn Tran01/08/2017 - 3:19 pm

    Skewers are one of my favorite dishes to have all year-round! The blueberry barbecue sauce sounds even more clever than any other barbecue sauce I’ve seen! These bad boys look divine, and I definitely will be making them soon!ReplyCancel

  • Hanna09/08/2017 - 2:27 am

    Hey there!! look delicious and they are so easy to make. I would love to try them ReplyCancel

Stuffed Eggplant w/ Sunflower Romesco, Quinoa & Herbs - The First Messpin it!Stuffed Eggplant w/ Sunflower Romesco, Quinoa & Herbs - The First Messpin it!View full post »

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  • Michelle12/07/2017 - 8:28 am

    Yum! Literally making this romesco tonight!ReplyCancel

  • Maria12/07/2017 - 11:20 am

    Stuffed eggplants are the best. This romesco sauce looks gorgeous and delicious!! This looks bursting with flavor and herbs and everything good. I’m pinning it to make next month when our eggplants start to ripen!!ReplyCancel

  • Nick12/07/2017 - 12:00 pm

    Awesome! Eggplant is so underrated. Can’t wait to try this!ReplyCancel

  • Amanda Maguire12/07/2017 - 12:08 pm

    Literally started salivating when I was reading your post. lol I think I need to make this romesco sauce ASAP. And maybe a double batch because I have a feeling we’ll be lucky if it lasts 2 days at our house.ReplyCancel

  • Sunflower Romesco!!!!!

    Any thought on an alternate vehicle to eggplant? I can’t wait to make this — thank you!ReplyCancel

    • Laura13/07/2017 - 9:08 am

      One of my followers on Instagram said that they made this with a halved butternut squash and that it was quite good that way! You’ll have to extend the cooking time considerably if you go this route though. A larger/rounder zucchini would also be great here!
      -LReplyCancel

  • Jessie Snyder12/07/2017 - 2:47 pm

    You will always blow my mind with your creations, Laura, this is such a creative stunner. I love the way you see and manipulate vegetables! Its truly inspiring girl. Need to try romesco, I’m a newbie but you make it sound sos good! xxReplyCancel

  • nana12/07/2017 - 3:52 pm

    in the middle east we just roast the whole eggplant in the oven or on a grill / open fire, and when it’s ready scoop out part of the inside and mix it with whatever / stuff it back. then there’s no need to go through the process of treating the inside separately (which also soaks up a lot of oil).ReplyCancel

  • That romesco looks enchanting! Love the idea of using wallet-friendly (and tasty) sunflower seeds in place of almonds! Gorgeous.ReplyCancel

  • Jenny16/07/2017 - 6:49 am

    This looks amazing. I have made stuffed zucchini before but never eggplants. Have to try this.ReplyCancel

  • Genna19/07/2017 - 2:51 pm

    Just made this last night, and it was phenomenal! Only took about an hour start to finish, and I served it with spinach, sunflower sprouts, sliced avocado, and more tahini. I’ve never had romesco before but now I’m addicted! Plenty of extra sauce to use this week on salads/sandwiches/etc :)ReplyCancel

  • Alex20/07/2017 - 9:54 am

    This is such an impressive idea for an elevated vegan main. Great for a dinner party :)ReplyCancel

  • […] My style of home cooking has a heavy Mediterranean influence.  This has a lot to do with how I was raised but also the flavours I am naturally drawn to.  The moment I saw this recipe I knew I had to try it.  It reminded me of my childhood (minus the mince meat).  I think I’m going to give it a go on the weekend as It’s a dish that needs a little extra time and patients to prepare.   (The First Mess) […]ReplyCancel

  • Cassie Autumn Tran01/08/2017 - 3:32 pm

    The Romesco looks incredible as does the eggplant! I bet this is an amazing dish that combines the best savory flavors!ReplyCancel

  • […] we want to mix it up with something savory. This week that turned out to be a Spanish Tortilla with Romesco Sauce from The First Mess, though you could choose to top it with avocado, hummus, hot sauce, or whatever […]ReplyCancel

  • […] up with something healthy and savory. This week that turned out to be a vegan Spanish Tortilla with Romesco Sauce from The First Mess, though you could choose to top it with avocado, hummus, hot sauce, or whatever […]ReplyCancel