Charred Broccoli with Ginger Sesame Sauce from "Dishing Up the Dirt"pin it!Dishing Up the Dirt by Andrea Bemispin it!View full post »

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  • Lee12/04/2017 - 5:27 am

    What a fresh and welcome option for broccoli! (I have a serious addiction to everything “brassica”) I’ve read wonderful things about her book so I’m glad that you added such a lovely review as well :) Wish you a lovely Easter*ReplyCancel

  • Tori//Gringalicious.com12/04/2017 - 7:27 am

    This broccoli looks wonderful! I think sesame and ginger need to go on everything!ReplyCancel

  • Marisa Franca @ All Our Way12/04/2017 - 7:55 am

    I really love getting new and different ways to make fresh vegetables! I can’t wait to make this — I’ll have to check on my tamari supply. Buona Pasqua!ReplyCancel

  • Jean12/04/2017 - 9:27 am

    I spent the better part of yesterday with both your new cookbook and Andrea’s reading them cover to cover, time well spent. This was the recharge I needed to try (many) new recipes!ReplyCancel

  • Cara12/04/2017 - 11:00 am

    This look absolutely beautiful. I love Dishing Up The Dirt, thanks for sharing this recipe with us.ReplyCancel

  • Branka12/04/2017 - 12:50 pm

    I love this recipe. I have a big veggie garden and l can see myself using this with a variety of vegetables. Charred lettuce with this sauce when l have an over abundance sounds like heaven.
    I have to ask about your cool looking cast iron pan? I see the F stamped, so just wondering what it is.ReplyCancel

  • Benny12/04/2017 - 1:14 pm

    I love the pictures you take! I also freakin’ love charred broccoli so it will be fun to try it with the ginger sesame sauce, thanks!ReplyCancel

  • Sarah | Well and Full12/04/2017 - 4:00 pm

    Is it weird that sometimes I get cravings for broccoli? When it has that nice char on it, it’s just delicious!! I would gobble this right up :)ReplyCancel

  • YUM, I just bought a kilo of broccoli for over the easter break. I too often fill my plate with more veggies than anything else. Might give this beautiful recipe a go, however I will most likely be lazy and roast my broccoli.ReplyCancel

  • Jessie Snyder12/04/2017 - 9:56 pm

    I cannot wait for you to come to LA (!!!)ReplyCancel

  • Meghan13/04/2017 - 12:29 pm

    I just picked up this book a few weeks ago!
    I immediately had to make the recipe for lemon-blueberry ricotta biscuits (with frozen blackberries instead) and they have been the loveliest sunday treat from the freezer to the toaster. Not too sweet.
    I’m itching for kohlrabi season just so I can try the fritters recipe!ReplyCancel

  • Lindsay | With Salt and Pepper13/04/2017 - 1:31 pm

    This sounds amazing, and that cookbook looks right up my alley. Thanks for sharing!ReplyCancel

  • Maria17/04/2017 - 2:06 pm

    Charred broccoli is the BEST! I also love this cookbook! I read about it in a magazine not long ago and knew I needed it for my collection. Her approach is so mindful but not at all lacking in flavor. I just wish I had a green thumb to go with it!ReplyCancel

  • Ariel18/04/2017 - 10:58 am

    Omg. I think I need this book. I love your blog, by the way! We are huge broccoli lovers and my favourite way to cook most veggies is by sizzling ’em in a hot pan. Thanks for sharing!ReplyCancel

Hot Pink Beet Protein Smoothie from The First Mess Cookbookpin it!
Popping in so quick today! The First Mess Cookbook is finally out, and while I know that you guys may be experiencing some book news-related fatigue, I’m just happy that it’s making its way out to so many of you. I gush about how grateful I am for your support as often as I can, but I can always gush a little more: Thank you so much. I love seeing what you’re making, so please feel free to tag me on Instagram and use our official hashtag too: #FirstMessCookbook.

I’m sharing the Hot Pink Beet Protein Smoothie because 1) it’s hot pink, and 2) I actually drink this all the time! I love that it isn’t too sweet and that it capitalizes on a cellar-hardy vegetable like beets. Throw in some citrus, almond butter, frozen summer berries, a sprinkle of chia, and you’ve got an energizing blend that’s really fun to look at ;) I know the combination sounds a little offbeat at first glance, but that earthy sweetness is so right with the other tart and rich components here. View full post »

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  • ahh congrats!! all the recipes i’ve seen so far look amazing. and i love this smoothie is fruit-heavy (my favorite! is it truly a satisfying smoothie if it’s made of all greens?); plus, the color is such an amazing, creamy shade of pink.ReplyCancel

  • Sarah | Well and Full08/03/2017 - 1:13 pm

    YAYYY LAURA!!! This is so exciting and I couldn’t be happier for you!! So much hard work, not only on your blog, but in creating this cookbook. It’s truly a piece of art. I was honored to be able to cook from this book!! Sending so many hugs and celebratory smiles :)ReplyCancel

  • Meghan08/03/2017 - 1:31 pm

    Congratulations on the book! I’m so excited to make a trip over to Powell’s here in PDX to grab a copy in the next week or so (and I’m not even a veggie cook!) Everything from it looks so amazing.

    (This post actually gave me a giggle because I had JUST settled onto the couch with a beet-berry-ginger smoothie and was checking around the food blog circuit.)

    Also! I just made a version of your granola bars from the post over at Flourishing Foodie. I realized halfway through the process that I was out of brown rice syrup, so I used blackstrap molasses, added a few spices, and wham-bam I had some ginger molasses “cookie” granola bars. They are stellar! (Despite the fact I was terrified of how tahini and molasses might taste together…)

    Psyched to play with the rest of the recipes!ReplyCancel

  • Brenna B08/03/2017 - 2:03 pm

    Long time fan of the blog. LOVE the cookbook! Read through it cover to cover and am super excited to try all the recipes! Thanks so much for the inspiration :)ReplyCancel

  • Sarah | Broma Bakery08/03/2017 - 6:35 pm

    yyyyyyyyyYAAAAAY! I’ve been seeing blog posts all over, and I’m just LOVING everything I see! The book looks gorgeous, and I can’t wait to get my hands on a copy. Congratulations Laura!!!ReplyCancel

  • SARAH | ONE WINDOW KITCHEN08/03/2017 - 7:21 pm

    Ahhh congratulations, Laura! I love seeing your delicious recipes in action around the web and can’t wait to get my hands on your gorgeous book!
    As for that pretty smoothie, I had *basically* all the ingredients and made it this afternoon, using a beet I roasted last night and subbing tahini with a touch of maple for the almond butter. SO GOOD! :)ReplyCancel

  • Katie08/03/2017 - 9:40 pm

    Congratulations! I was so excited to see it at the bookstore last Saturday. I snatched it up, and read it on the bus home! We’ve already made the salt + vinegar potatoes and the broccoli with tempeh crumbles- I doubled the tempeh and used the extra for avocado toast today. So good!ReplyCancel

  • Kristina08/03/2017 - 11:43 pm

    again – your stunning book is my new favorite and will be a fixture in my kitchen.

    thank YOU.ReplyCancel

  • Emily09/03/2017 - 2:30 am

    I read through the whole thing last night when it arrived, very excited to start cooking from it! Congrats!ReplyCancel

  • clara09/03/2017 - 6:42 am

    what about Europe???? I bought the book but they’ve changed the release date…I can’t wait!ReplyCancel

  • Javier Zanon09/03/2017 - 7:38 am

    Dear Laura,
    Congratulations! I’ve been following your website for quite a while now and you truly deserve it! Extraordinary, inspiring and beautiful work!

    Best

    Javier Zanon
    http://www.thequotidiancook.comReplyCancel

  • Pia09/03/2017 - 7:51 am

    Laura! Seeing your amazing book, recipes, and mentions thereof all over the world wide web seriously brings much such joy, and I am honestly just so so happy for you. Congrats once again (for, like, the 10th time…) :) and of course, thanks for sharing this vibrant, and indeed very interesting sounding, smoothie with us xReplyCancel

  • Julia Graham09/03/2017 - 8:17 am

    Girl, you had me at Hot Pink… currently away on retreat, with no sign of a nutritious smoothie in sight. Can’t wait to try this. Congrats on the book. AMAZEBALLS!!ReplyCancel

  • Sonia09/03/2017 - 8:35 am

    Hi Laura…I was so happy to finally receive your book in the mail. I preordered in July! It is absolutely stunning. Now I can read all the other bloggers posts with your recipes– I didn’t want to ruin it and feel like I’d seen half the recipes already. :) Congratulations!ReplyCancel

  • Neeti09/03/2017 - 9:02 am

    Got your book yesterday and got I chance to just look through and I love it!! Can’t wait to try few recipes in next few days.ReplyCancel

  • Becky09/03/2017 - 10:38 am

    I just received your cookbook in the mail last night and I am SO excited! It’s beautiful and makes fills me with a warm, cozy feeling. After a few moments of flipping through the pages, I know that even my boyfriend, who is a meat and potatoes kind of guy, is going to fall for your recipes. Thank you so much for sharing!!ReplyCancel

  • Meredith | Earth & Oven09/03/2017 - 11:15 am

    Yahoo! I know the plant-coveting world has been waiting YEARS for this beauty to come to life. It has quickly become a staple in my lil kitchen for reading + inspiration. Congrats Laura!ReplyCancel

  • Lily | Kale & Caramel09/03/2017 - 12:06 pm

    I love this smoothie! Gorgeous and deep and nourishing and delicious. And I love that I got to walk through the past year by your side with the wildness of all things book. THE FIRST MESS is stunning, and it’s an absolute honor to know and celebrate you in every way.ReplyCancel

  • callie09/03/2017 - 12:23 pm

    I received your cookbook as a gift from my Momma. She pre-ordered it for her and I and I got my copy on Tuesday. I cannot wait to get into the kitchen this weekend. I have spent the last two nights before bed going through the book and I am blown away! It is so stunning and inspiring. Congrats!ReplyCancel

  • Courtney09/03/2017 - 3:33 pm

    I haven’t been this excited over a cookbook in a long time (nor have I ever actually pre-ordered one)! Though I haven’t made my way through all of it yet, what I have seen has my mouth watering and eager to get into the kitchen. I made the plant-powered protein pancakes this morning and they were amazing!! I’m making a note to get some citrus at the market this weekend so I can try out this pink stunner of a smoothie. Congrats again on such an amazing tome of plant-based beauty!ReplyCancel

  • Jessie Snyder09/03/2017 - 8:15 pm

    Yay, girl, YAY!!!!!!!ReplyCancel

  • Kelsey @ Appeasing a Food Geek10/03/2017 - 7:59 am

    Congrats Laura!!! A million celebrations should be in order for your stunning work. I just got my book, and I can’t WAIT to cook everything in it. Amazing! xoxoReplyCancel

  • Nina Olsson - Nourish Atelier10/03/2017 - 3:07 pm

    A huge Congratz Laura! The first thing I’ll make from your book will be the broccoli Ceasar, for sure!ReplyCancel

  • Emily Harris19/03/2017 - 2:05 pm

    We’ve been working our way through recipes pretty regularly since I picked up your cookbook. I keep coming back to this smoothie though – a perfect pre-gym snack!ReplyCancel

  • Jill @ Sew French19/03/2017 - 9:41 pm

    Hi Laura, I read your cookbook cover to cover. Love ❤️! My parents owned a restaurant. I appreciate your culinary-vibe. I’ll be riffing on your root veggie dal The addition of celery root is genius. I’m also going to give the deep immune soup a whirl. I want to try your crepes, pumpkin mousse and chocolate chunk ginger cookies. The simple addition of celery salt on avo-toast is a good idea. I sprinkle homemade sesame-salt (gomashio) on mine. Your pancake recipes look amazing too. Thank you!ReplyCancel

  • Maria22/03/2017 - 2:55 pm

    The color from the beets is GORGEOUS!!! And congratulations about the book. It looks gorgeous as well. Beautiful and delicious cooks books are the best kind! So exciting:)ReplyCancel

  • Lindsay23/03/2017 - 12:02 pm

    I just got my cookbook last week and am so excited to work my way through it!ReplyCancel

  • Jessi29/03/2017 - 10:48 am

    Love this smoothie! Amazing color! Going to order your book today. Thank you for sharing:)ReplyCancel

  • Yuki06/06/2017 - 12:37 pm

    WOW! I was skeptical because I’ve never added beets to a smoothie, but this was SO GOOD! I’m drinking it now and it is delicious! Thanks for the recipe!ReplyCancel

INSTANT COZY: LENTIL + GREENS SOUP via The First Messpin it!INSTANT COZY: LENTIL + GREENS SOUP via The First Messpin it!View full post »

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  • Pia04/03/2017 - 7:28 am

    First of all, happy Saturday, Laura, and thanks for yet another wonderful post. I so appreciate your openness, realness, and casualty, and love reading about your findings, experiences, and all other kind of life stuff beyond food, so thank you for that as well! As for your book’s release, I bet you must be super excited, and I want you to know that you can and should be incredibly proud of the masterpiece you have brought to life.
    I also want to note that I think it’s absolutely great that you’ve come to the conclusion to let go of the things you feel no longer bring you joy or enrich you in some other form or way. Because really, what’s the point of surrounding yourself with stuff that brings you down and robs you of precious energy?
    And finally (and then I promise I’ll shut up) thumbs up for applying that very principle to food; for let’s face it, many of us have a tendency to unnecessarily overcomplicate our lives in every which way, and food definitely does NOT always have to be complicated in order to be delicious.
    Wishing you a cozy weekend xReplyCancel

  • Sarah | Well and Full04/03/2017 - 10:57 am

    I hear ya. I’m moving soon, and I’m looking at it as an opportunity to declutter… you don’t realize how much stuff you have until you have to pack it up in boxes! Especially being a food blogger, having all these bowls and vintage spoons and whatnot lying around. It’s time to simplify!!ReplyCancel

  • Jessie Snyder04/03/2017 - 11:17 am

    Loved reading this Laura <3. And so happy for you to be purging and clearing up you physical and mental space! It means o much to view each item in your life as something that was intentionally and thoughtfully gathered. Unfortunately I don't have many tips, cause my problem lands on the other end of the spectrum. Scott and I hardly ever can bring ourselves to buy something, and our home has always been half empty with juuuuust what we barely need to scrape by. Yet somehow I'm always hauling a box of donations/trash out the door each month! Not sure how that works out (haha). But I do know I enjoy having only two or three outfits at a time and zero bedroom furniture, minus a bed (glad we at least got that one). Wishing you the best in this end of winter de cluttering, and, genuinely, your book is a piece that will be cherished in this home (and never given away **wink wink**) for my lifetime. Hugs.ReplyCancel

  • Heidi | Enlightened Decadence04/03/2017 - 11:45 am

    Your posts are always so great to read, Laura :)

    Simplification can’t be overstated. This year, I responsibly released so many items in our home. Now when i venture into our kitchen or bathroom or basement , I actually leave with this happiness /lightness because I see only the minimal/ simple/easy/essential. It literally clears your mind of the unnecessary so the necessary can speak. Even on days when I feel down of blue, just remembering how simple things are (literally and metaphorically) is such a pick me up. It reminds me that so many of life’s problems are not really problems at all…I feel so truly thankful for what little we do have.

    I find minimalism is becoming such a buzz word these days, but it is a great topic and one we need to hear more about. I say, share on, Sista!!!
    XxReplyCancel

  • mich04/03/2017 - 12:46 pm

    this post inspired me to clean out my entire fridge and OMG feels so amazing right now. have a wonderful weekend friend!ReplyCancel

    • Laura04/03/2017 - 3:15 pm

      THE BEST feeling. That clean slate vibe! Weekend hugs.
      xo’sReplyCancel

  • Kate04/03/2017 - 2:45 pm

    Yes! I completely relate to your desire for simplicity and fewer things, and yet, I am always tempted by flashy new things. I think we share the same high sensitivity streak. This soup looks amazing, and two thumbs’ up for marinara in soup (written as I have a bowl of lentil pasta with marinara in my lap!). Can’t quit admiring your book, and hoping to share one of your recipes (sweet potato burrito bowls) on Monday if I can get my act together. :)ReplyCancel

  • Grace | eat, write + explore04/03/2017 - 7:08 pm

    This looks so cozy and warming! Your photography is always so beautiful too, I need to give this a try on a cold day!ReplyCancel

  • Amanda Maguire04/03/2017 - 7:55 pm

    How nerdy is it that your post made me super excited for you? I swear I get a high from de-cluttering and organizing, and I’m feeling the urge to do a major purge soon. Aaron and I move around so much that it forces us to constantly re-evaluate what we bring with us—it’s just too much work to keep packing and unpacking things we don’t love. That said, I definitely hang on to some things, like my old wardrobe from when I worked in an office (it’s a slow process letting go of the “old me” who didn’t live in t-shirts and leggings). On an unrelated note, I absolutely love your cookbook, Laura. I’m super picky about which books I keep on my kitchen shelf and yours will be getting prime real estate. <3ReplyCancel

  • Tiffany05/03/2017 - 1:19 pm

    I hear you on the purging. I’ve gotten into the habit of setting the timer on my phone for 15 minutes each morning to focus on tidying a specific area of the house with no expectation of what the end result will be (other than, I hope, a tidier space). But if the job isn’t done in 15 minutes I move on to the day’s work. I tried this recently when purging my bookcase of books that I bought years ago and never read, and realize now I have no interest in reading. I was pretty happy about the result and the timer made it feel like less of a mammoth task. I go through my closet twice a year and am due for another purge, so I’ll try this method with that, too.ReplyCancel

  • Karen van der Merwe05/03/2017 - 1:45 pm

    Thanks for taking the time to share all your lucid thoughts. I can resonate with every word. Especially the part where you say it seeps into your consciousness unknowingly everyday. Just being there. Taking up space, reminding us of moments when we weren’t clear on how we want to live. I can’t begin to tell you how much I love that your space isn’t only about food, but that everything you write also provides some spiritual nourishment. Thanks LauraReplyCancel

  • Belén05/03/2017 - 10:21 pm

    I loved so much reading your post!! I’m feeling the same, I want to keep my things to a minimal, so I can look beyond them. I’m getting inspired by the minimalists, this article (http://mnmlist.com/paring/) summarizes a little how I feel about it: “…the process of paring down is really the process of asking yourself, “What’s important?” We tend to forget what’s important in the din and tumult of daily life. We need a mindfulness bell to bring us back to the essentials, and paring down is that bell for me.”.
    There’s a documental on Netflix about them, that I haven’t had the opportunity to watch yet, but I’m sure it’s good!ReplyCancel

  • Lee06/03/2017 - 6:19 am

    I get this urge periodically…just to clean everything that looks like clutter in my house (and feels more like clutter in my life!) It’s so invigorating and liberator.. Somehow like cutting your hair? Well, I would certaily love to read more about this topic here! Sure, Kondo is a corner stone with this topic, but I would love to hear your experience and (perhaps other) sources :)
    Will be making this soup soon! Looks delicious :) YumReplyCancel

  • Genevieve06/03/2017 - 8:11 pm

    I’ve been feeling this way for a while. We just moved into our apartment at the end of October but I feel like we have so much random crap from who knows where. I try to declutter every now and then, but it’s hard! As one of my chefs tells me: clean space, clean mind. It’s so true!ReplyCancel

  • I so get you. I started to clean my space and life about a year ago and it has changed so many things in my life, it made me feel free in a way. It was definitely a good changeReplyCancel

  • Nina Olsson - Nourish Atelier10/03/2017 - 3:01 pm

    I’m so eager to hold your book in my hands now, it should be here any day, yay! About minimizing,If there’s one thing I have a hard time getting rid of it’s books and magazines. I recognise that slight feeling of guilt over the stuff I bought that I’m not appreciating as much as I thought.You write it so well Laura, it’s quite subtle feelings I think. Much love from The Netherlands. xoReplyCancel

  • Abby13/03/2017 - 2:12 pm

    Yes, please share more about your home simplifying process. I love reading about how other people do it and reading always inspires me to get rid of some of my unnecessary shit :)ReplyCancel

  • […] not soup weather here in Los Angeles at the moment but I did have serious heart eyes for this lentil and greens soup by The First […]ReplyCancel

  • so very well said, laura. i agree, and maybe often there is original and positive intention that the objects we acquire will indeed better our days – but I find my deepest satisfaction coming from mere breathing and experience. that being said, i simplified all of my material belongings recently, and it felt liberating!

    on a side note, it is sunday evening and this is the second week in a row i’ve made this soup! for my vegetable, carrots (i love them with lentils), and for my green – curly kale. perfect recipe in so many ways. i completely dig the marinara short cut and embrace the hell out of it – thank you for another fantastic flavor bomb. this is such a lovely accompaniment to the early spring clouds and rain, and i’ve found myself craving it after long days. xoReplyCancel

  • Alex28/03/2017 - 7:59 am

    I so agree with you on the idea of simplifying one’s life – decluttering especially is one of my greatest passions haha.
    Love the addition of dandelion greens here!ReplyCancel

  • Karen02/04/2017 - 2:33 pm

    Hey Laura! I Just wanted to pop in and tell you how much I’m enjoying your cookbook. I had high expectations and you did not disappoint. I just made your spicy curry tempeh patties…so perfectly spiced and easy. I am always trying to get eat more fermented foods, so I’m glad to have this new tempeh recipe in my rotation. Yum! And, Big Congrats on this masterpiece-of-a-cookbook!ReplyCancel

  • Omigy15/04/2017 - 6:09 am

    Well done for the book Laura and great Lentil soup. Dandelion green? Never heard of that addition and I have plenty of Dandelion in my garden. Well I guess it is soup with lentil and some nice dandelion greens. Hope the book goes well.ReplyCancel

Toasted Coconut Milk Tea from "One Part Plant"pin it! View full post »

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  • Donna19/02/2017 - 10:28 am

    Your serving size is 3 cups but in the recipe you call for 3 cups water and 3 cups milk making 6 cups liquid…is that correct. Thanks…love you blogReplyCancel

    • Laura19/02/2017 - 1:38 pm

      No, that’s definitely an error on my part. Thanks for catching that, Donna!
      -LReplyCancel

  • Jessica19/02/2017 - 7:25 pm

    Thanks so much!
    Can’t wait to try it with coconut milk.ReplyCancel

  • What a fantastic interview. I can’t wait to check out One Part Plant- and this milk tea. This looks killer.ReplyCancel

  • […] 1. Toasted Coconut Milk Tea from the OPP Cookbook via The First Mess  2. Roasted Potato, Corn, And Leek Chowder from OPP Cookbook via Domesticate Me 3. Tahini Ball Balls from OPP Cookbook via Wldrnessa  4. Double Chocolate Cupcakes With Salty Chia Pudding from OPP Cookbook via Epicurious   5. Pesto Stuffed Mushrooms from YumUniverse 6. Brussels Sprout Slaw With Coconut Bacon from Minimalist Baker  7. One Pot Creamy Tomato Basil Lentil Pasta from Tedi Sarah  […]ReplyCancel

  • Sarah | Well and Full20/02/2017 - 6:41 pm

    I LOVE the idea of combining the flavors of toasted coconut and black tea… they sound like they would go so well together! I also really enjoyed reading this interview with Jess… things to keep in mind when I write my own cookbook ;)ReplyCancel

  • Jessie Snyder20/02/2017 - 6:41 pm

    I love loved the Q&A! So excited to order this book – thank you to you two girls for sharing, adore you both – xxReplyCancel

  • Jan20/02/2017 - 7:32 pm

    With all that liquid, the tea would be very ‘weak’…I would increase the number of tea bags used…the toasty coconut milk sounds yummy though!ReplyCancel

  • Natalia22/02/2017 - 8:15 am

    Loved this post so much! Thank you, can’t wait to get my hands on this and also your book, too, Laura!ReplyCancel

  • Julia23/02/2017 - 7:06 am

    I really enjoyed reading the interview and I am now eager to get my hands on Jessicas book! I wasn´t so sure about weather to get it or not, but now I am convinced :) Also that toasted coconut milk sounds fabulous, wilk make it asap! And I think you chose great questions!ReplyCancel

  • Dominique26/02/2017 - 12:05 pm

    Do you use fresh coconut to toast or just buy unsweetened shredded coconut? I’m assuming you can use either, just curious! It didn’t mention this on Heidi’s website either.ReplyCancel

    • Laura27/02/2017 - 11:49 am

      I use unsweetened shredded coconut–the kind you can buy in the baking aisle of a grocery store.
      -LReplyCancel

  • Evan26/02/2017 - 3:49 pm

    Made the coconut milk (in preparation for the tea) and it’s so delicious on it’s own, I’m looking forward to all the ways I can use it. Anybody have a clever use for the leftover coconut pulp?ReplyCancel

  • Katie McFarlane01/03/2017 - 10:14 am

    Toasted coconut milk and black tea?! What a dreamy combination. I can’t wait to try this!
    xxReplyCancel

  • Nina Olsson - Nourish Atelier03/03/2017 - 6:13 pm

    This was such a lovely read, and I had to smile about “the tired of eating cookbook food” feeling, It was pizza for me too. :D, I look forward to be inspired by both yours and Jessicas book, will be great with new ideas and flavours to try. Happy weekend Laura.ReplyCancel

  • […] Fig, Mushroom + Herbed Cashew Cheese Pizza from The Floured Kitchen 2. Peppermint Honey Cups from OPP Cookbook via Cookie + Kate 3. Easy Sweet Potato + Black […]ReplyCancel

  • […]  Chunky Crunchy Granola  from Jessica Murnane (me) via Lenny  2. Spicy White Pizza With Broccoli Rabe + Truffle Cream from The First Mess  3. […]ReplyCancel

  • […]  Chocolate-Dipped Coconut Macaroons  2. Spicy Peanut + Coconut Curry Bowls  3. Almost Raw Coconut Pecan Bars  […]ReplyCancel

  • […]  Raspberry Habanero Hempeh Salad With Creamy Ranch  2. Corn-Free Baked Tortilla Chips  3. Creamy Roasted Poblano & Sweet Corn […]ReplyCancel

Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream - The First Messpin it!

This post is sponsored by Andy Boy Broccoli Rabe.

Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream - The First Messpin it!View full post »

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  • Sandra Lea15/02/2017 - 7:18 am

    Do you have a favorite pizza dough recipe you can share?ReplyCancel

  • Julia @ HappyFoods Tube15/02/2017 - 7:49 am

    I am literally salivating here! The sauce sounds very interesting and can’t wait to try it!Love your photos!ReplyCancel

  • Karlie15/02/2017 - 8:12 am

    Um yes to pizza ! And what a genius white sauce recipe. sticking this one in my back pocket for future pizza nights xxReplyCancel

  • Abby @ Heart of a Baker15/02/2017 - 10:56 am

    Pizza 4 LYFE. People are always so impressed when I make it, but literally it’s just dough, toppings and baking it, so easy! I mean, I’ll take it if they think I’m fancy :) Totally trying this white sauce on our next pizza! xoReplyCancel

  • Lee | LifeNaturalee15/02/2017 - 11:13 am

    Oh Laura, this looks beautiful :) Pizza is also a favorite in our household, and we made yesterday for Valentines just the two of us. There is nothing like homemade pizza! The parchment paper is something I’ve been doing for a while now and it does help with the flour mess!I will start to cut it like you suggested to avoid the burn (and save on the parchment paper!) Thank you for sharing this lovely recipe!ReplyCancel

    • Laura15/02/2017 - 12:32 pm

      We did pizza for Valentine’s day too! Thanks so much, Lee.
      -LReplyCancel

  • christine desroches15/02/2017 - 11:37 am

    This pizza sounds delicious :) I love broccoli rabe on cauli pizza but this sounds much more fancy, especially with that sauce. Your event also sounds so dreamy!ReplyCancel

  • Kris15/02/2017 - 11:41 am

    Recipe looks fantastic– nothing better than pizza!! Love Andy Boy Romaine — will have to give their rabe a try! Your kitch pics are always great — quick question: where did you get your dough board?ReplyCancel

    • Laura15/02/2017 - 12:36 pm

      The dough board is a large cutting board by Zwilling J.A. Henckels! It’s the best cutting board/all purpose board I’ve ever had :)
      -LReplyCancel

  • valentina | The Blue Bride15/02/2017 - 12:04 pm

    Omg, I used to love white pizza when I was an omnivore and I miss it so much. Usually white vegan sauces are cashew or coconut based, making them too fat for my liking, but this one, with white beans and truffle oil, is just perfection. Thanks so much for sharing!ReplyCancel

  • Laurie15/02/2017 - 12:21 pm

    I was expecting to see a pizza crust recipe too. Was is the crust recipe you used with this? It looks yummy!ReplyCancel

  • Sarah | Well and Full15/02/2017 - 12:26 pm

    YES to pizza, always!! This pizza looks like the meal of my dreams, especially with that truffled cream sauce… YUM!!ReplyCancel

  • Jen @ sweetgreenkitchen.com15/02/2017 - 12:58 pm

    You had me at truffle cream and then you upped the ante with 3 of my favorite veggies (well to be honest, most veggies are my favorite!) broccoli rabe, shitakes and sun dried tomatoes. Your pictures are also so gorgeous, I wish I could just reach through my computer screen and pick up a slice of this right now! But, I do have to say I am most excited and intrigued by your sauce. I’ve been making a lot of cashew cream sauces lately so the white beans will be a nice switch up to my usual. Thanks for the inspiration and yumminess!ReplyCancel

  • Anna15/02/2017 - 12:59 pm

    Haha! I too have SO much anxiety around pizza peel/stone transfer. This may just solve my problems! Thanks for the genius tip. Also, um, this recipe…major yum.ReplyCancel

  • Shauna @ Linden and Lavender15/02/2017 - 1:05 pm

    The truffled cream sauce really caught me attention. What a fabulous combination!ReplyCancel

  • Chelsea15/02/2017 - 4:57 pm

    This looks amazing! I have broccoli rabe in the fridge and love the idea of that white sauce :) Making ASAPReplyCancel

  • Alex16/02/2017 - 11:00 am

    This is absolutely GORGEOUS, Laura! :D

    What dough recipe did you use here?ReplyCancel

  • Sarah16/02/2017 - 4:56 pm

    This recipe is perfect! I made a few substitutions, and drizzled a honey/sambal sauce over the top, but loved the white sauce so much!ReplyCancel

  • Maya | Spice + Sprout16/02/2017 - 11:19 pm

    OMGGG I totally had the same parchment paper revelation! It made pizza night THAT much more appealing (if that’s even possible). I love this recipe, it looks amazing. Think I know what friday night is going to look like <3ReplyCancel

  • Laren16/02/2017 - 11:44 pm

    Your food just make so much sense to me, more than any other food blogger’s food. Made this tonight. It was inhaled by myself and my two meat-eating, 20-something guy friends. I have been cooking from your bonus recipes, too. The enchiladas were a HUGE hit, as was the kale pesto bowl. I can’t wait for your book to arrive. I pre-ordered it months ago. Thank you for your endless inspiration.ReplyCancel

  • […] This pizza is everything. […]ReplyCancel

  • Sherry22/02/2017 - 11:48 am

    Mmm, Laura, I love rapini on pizza or off, but thanks especially for this gorgeous sauce idea! White beans: that’s perfect, and gosh you’re clever. I’m using roasted garlic in mine. Yes, I tend these days to make a no-knead pizza dough that is very wet, so much so that there’s no point trying to transfer it between peels and stones and whatever, so parchment has been the way to go: it works a treat! Super idea to trim the edges though, so you don’t get that burnt paper thing … thx again! xoReplyCancel

  • Kristina22/02/2017 - 1:55 pm

    This will be the next thing I will prepare for my husband :)ReplyCancel

  • Cara23/02/2017 - 10:57 pm

    Laura, this is simply stunning. I am also so in love with your photography and recipes. I recon I make one of your dishes every week, thanks for all you do. CReplyCancel

  • […] almond flour and the result was good. The toppings here are mine, with a nod toward Laura at The First Mess (I cannot wait to get her cookbook!) The toppings are customizeable. As a whole, this pizza is […]ReplyCancel

  • Clare Knighton09/03/2017 - 3:55 pm

    This looks amazing! Your photography is awesome as well!!

    http://www.clare-without-an-i.comReplyCancel

  • […] Pizza: berbere chickpea and vegan white […]ReplyCancel

  • Jessica Janzen29/04/2017 - 1:20 am

    Where did you find truffle oil? Does it taste the same as using truffles? I haven’t used either before. But this recipes sounds amazing!ReplyCancel