Fresh Taco Salads from "Love Real Food" (vegan recipe)pin it!Fresh Taco Salads from "Love Real Food" (vegan recipe)pin it!View full post »

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  • Rosie15/06/2017 - 5:56 am

    Taco salad – what a fab idea! I’m hearing a lot about Kate’s new book, and am thinking I’ll have to snaffle a copy for myself from somewhere… Amazon here I come! I also love the garden shots here :) keep those coming pleaseReplyCancel

  • Roshni15/06/2017 - 11:59 am

    Would love if you could do an event in SF :) we’re closer than LA!ReplyCancel

  • Shauna | Linden & Lavender15/06/2017 - 1:18 pm

    This is a lovely alternative to my rather unhealthy version of taco salad. I’m learning- slowly but surely. Thank you for the recipe!ReplyCancel

  • Jessie Snyder15/06/2017 - 1:30 pm

    LOVING this bowl Laura! And your garden. Mega green-things-swoon. I’m hoping I can make it up for your meet and greet next week, but if I can’t I hope you have the best time hanging and celebrating your book with those two rad ladies. Happy almost summer time to you guys. xxReplyCancel

  • Michella Wempen15/06/2017 - 8:10 pm

    This was too good to pass up and we made this for dinner. I am not a large fan of fresh tomatoes so I roasted the grape tomatoes. Best taco salad ever!ReplyCancel

  • Kate15/06/2017 - 11:11 pm

    Laura, thank you so much for this! Totally made my day. I definitely had the same experience when I was flipping through your book—damn it, why didn’t I think of that?! xoReplyCancel

  • Alex16/06/2017 - 4:03 pm

    Haha, funny – I was just reading through your book (it’s been sitting on my coffee table for weeks and last night I finally had some time) and thinking the same things, like “Why didn’t I think of that??”

    Can’t wait to try that hemp-mocha-coffee shake!ReplyCancel

  • Ugh this looks gorgeous. Seriously, so damn good.ReplyCancel

  • Angela17/06/2017 - 5:34 pm

    Beautiful salad! Looks so yummy and healthyReplyCancel

  • Lindsay | With Salt and Pepper21/06/2017 - 8:39 am

    This looks so delicious! I had no idea she had a cookbook coming out. Good for her! I’ll have to check it out :-)ReplyCancel

  • Maria22/06/2017 - 4:44 pm

    I am loving Kate’s book!! This taco salad caught my eye but I haven’t gotten around to making it yet! Will definitely have to remedy that ASAP!! YUM!ReplyCancel

  • Claudia24/06/2017 - 2:37 pm

    I have made this twice now, and it is absolutely fabulous. It will be on regular rotation here.ReplyCancel

  • McKenzie26/06/2017 - 11:17 am

    Your greens! They’re stunning! If I try to grow anything like that around here the rabbits and turtles take out these big chunks. So frustrating, but I guess they’re entitled. Your pics remind me of this beautiful illustrated version of Sleeping Beauty that I had as a kid. Beauty’s mother is pregnant and craves the big luscious heads of cabbage in her neighbor’s garden. The illustrations always had me craving cabbage, even as a child.ReplyCancel

  • Nicole29/06/2017 - 2:57 am

    I love that your ingredients are fresh from the garden. The dish looks so beautifulReplyCancel

  • Haley Hansen29/06/2017 - 11:50 am

    I just got BOTH yours and Kate’s cookbooks as a birthday gift and I have not been able to put them down!

    She was one of the first bloggers I ever found and followed, and you are one of the most recent. I absolutely love and admire you both!!


  • Go Do21/07/2017 - 2:08 pm

    […] lunch salad game going on the past few weeks. My favourite addition of late has been this little quinoa method. Let the record also state that The First Mess is a totally welcome addition to my regular reads. […]ReplyCancel

  • Sandra Haile26/07/2017 - 4:16 pm

    I just found your website and it is stunning! Beautiful. I look forward to looking at everything and trying your food which also looks beautiful.ReplyCancel

  • Kathryn26/07/2017 - 6:58 pm

    Even just the quinoa part sounds dreamy! Probably never making plain quinoa again……ReplyCancel

  • […] Laura made my Fresh Taco Salad […]ReplyCancel

Super Savoury Veggie, Hemp & Millet Nuggets - The First Messpin it!Super Savoury Veggie, Hemp & Millet Nuggets - The First Messpin it!View full post »

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  • Rosie07/06/2017 - 5:25 am

    I have never thought to grate brocoli!! What a great idea to cook it quickly and sneak in those nutrients (sometimes the smell really puts me off). I will definitely be trying these as I too have a soft patch for frozen vegan nuggets – but am fearful of the ingredient list. Thankfully these look and sound much healthier – yummo!ReplyCancel

  • Ruby07/06/2017 - 6:40 am

    I don’t think I have had nuggets of any kind since dorm food in college! These suddenly have me craving them again- with your healthified yummy make-over, of course. Also that dipping sauce sounds like my kinda flavor. Definitely wanna try these this summer! :) xxReplyCancel

  • Marta07/06/2017 - 8:44 am

    Laura, you are my culinary hero. I’ll never stop saying this.ReplyCancel

  • christine07/06/2017 - 9:07 am

    I could equally see making these for my little nephew and for myself :) Looks so good!ReplyCancel

  • Petra07/06/2017 - 10:47 am

    Dear Laura
    This is perfect timing as I am going low on lectins (yes, I’ll have a try with the Plant Paradox Method) and was wondering how I can make millet burgers… Thank you so much, they look super delicious! I will certainly make them soon.
    Love from Switzerland,

  • Tuulia Talvio07/06/2017 - 12:20 pm

    I LOVE these!! After reading the Plant Paradox I’ve been thinking about ways to use ore millet and this is exactly what I crave now. Thanks for the inspo! xxReplyCancel

  • Shirleen07/06/2017 - 12:23 pm

    These look really good! I am kinda hooked on Gardein products and Lightlife dogs, vegan junkfood at its finest, although I try to limit processed fakey meaty foods. Where did you get the wire mesh shelves pictured? They are very nice looking. Thank you.ReplyCancel

  • Amanda Maguire07/06/2017 - 1:29 pm

    I too went through a “comfort nugget” phase, and I still sometimes feel tempted to grab a box from the frozen aisle. Your homemade version sounds (and looks!) infinitely better though. I haven’t tried cooking with psyllium husk yet, so perhaps this will be a good recipe for me to test the waters. <3ReplyCancel

  • Jessi07/06/2017 - 1:47 pm

    Wow, this dish looks so delicious!!! You’re so talented!!! Definitely going to try making it very soon:)ReplyCancel

  • Pongodhall08/06/2017 - 2:48 am

    These sound so filling and satisfying (I am very greedy) hemp AND millet are real favourites so what a brilliant recipe!ReplyCancel

  • Julia @ Happy Foods Tube08/06/2017 - 6:57 am

    I am 100% positive I would love these! And that mustard dipping sauce sounds delicious as well!ReplyCancel

  • Alex08/06/2017 - 7:35 am

    These are awesome, Laura! Millet is so underrrated. I love its flavor and texture when it’s slightly toasted in a skillet. It’s so satisfying and totally healthy too. “Comfort nuggets” FTW!ReplyCancel

  • Ashley @ The Naked Food Life08/06/2017 - 1:10 pm

    These look fantastic Laura! And you always create the best sauces to accompany your delicious recipes. Although I like broccoli in any form, I recently discovered that I love it most grated up in little bites like these =)ReplyCancel

  • Laine09/06/2017 - 4:03 pm

    Ohh, Laura, these nuggets look AWESOME! :)ReplyCancel

  • Sherry10/06/2017 - 10:19 pm

    Super, Laura: many many thanks –– looking forward to adding these to the rotation! You do such a wonderful job with imaginative savoury flavour combinations always. You know, we’ve been using the psyllium-as-binder trick for a couple of years now for veggie burgers, instead of the older-fashioned vegetarian option of egg, and I must say we really have found it to work excellently –– better than flax or chia, certainly, but possibly even better than the egg sometimes. Veg patties that really hold together = win!!! I LOVE the addition of bits of vegetable here along with the grain.
    This creamy sauce is going to work well for other purposes, too! A lovely change-up from the tahini-based versions we default to so often.
    (But “comfort nugget” … can’t help but chuckle/snort a bit at that one! So funny.)ReplyCancel

  • Kerstin13/06/2017 - 8:57 am

    Hi Laura,

    I just made your nuggets, they are fantastic! And the dip is awesome. I love your recipes, your blog and your book.ReplyCancel

  • Kris13/06/2017 - 10:16 am

    Totally making these for my little! Thanks, Laura. xoReplyCancel

  • Nicole15/06/2017 - 7:34 am

    Looks so deliciousReplyCancel

  • Ahu19/06/2017 - 7:18 am

    made these the other day… super easy and very tasty :) I ended up putting a cup of grated broccoli since what I grated ended up to be that amount and it worked fine. thanks a lot for the recipe!ReplyCancel

  • Carol Dunlop15/07/2017 - 5:30 am

    OBSESSED WITH THESE NUGGETS ! Have made them twice already . Thank you ❤️ReplyCancel

  • Alexandra20/07/2017 - 4:29 pm

    I was excited to try this with cooked quinoa instead of millet as I often have it on hand. Our version was delicious and I can report that the replacement worked very well. I made a double batch and upped the amount of carrot and broccoli just a little. I chose to finely chop the carrot and broccoli in the food processor rather than grate them and was very happy with the results. My 3yr old enjoyed making them with me as well as the end result!ReplyCancel

  • Kara24/07/2017 - 3:49 pm

    Can’t wait to try these! The only part the confused me at first was the ingredients call for cooked millet, but in the directions you outline how to cook the millet…. just for a novice cook it might be confusing… ; ) Thank you! love your cookbook and recipes!!!ReplyCancel

    • Laura25/07/2017 - 1:47 pm

      Thank you so much for this! Edited for clarity. Deep gratitude.

  • Jacy Lund31/07/2017 - 1:09 am

    I don’t have a box grater and was wondering if just chopping the carrot and broccoli up in the food processor before sauteeing would be okay?ReplyCancel

    • Laura31/07/2017 - 6:56 am

      Hi Jacy, Yes, using the food processor will work just fine!

  • Sarah13/08/2017 - 7:58 pm

    I’ve made these twice now…so so good! Love the dipping sauce as well. I was wondering if I could freeze the veggie nuggets?ReplyCancel

    • Laura14/08/2017 - 9:46 am

      Hi Sarah!
      I think these would freeze quite well in a par-cooked state. Like I’d bake them for half the time stated, cool them completely, then freeze them on a baking sheet. Then, once they’re totally hard, I’d transfer them to a zipper seal bag or tupperware. I think you could bake them straight from the freezer with this setup. Let me know how it goes if you try it.

  • Amy15/08/2017 - 2:31 pm

    I made these last night, I doubled the recipe and for some reason it only created 1.5 cups cooked millet, so the mix was very loose. I tried adding a bit more psyllium powder and tossed in some flax seed to thicken it but it was still like batter. Anyway I put some sploges on a baking sheet and drizzled with oil, flipped after about 15 mins. They turned out like tasty millet cookies. My kids loved having cookies with mustard dip for lunch today! The flavours in the mix and the dip are great, I will try with nugget goals another time.

    I used 2 broccoli stalks I’d saved and they grated beautifully – good use for stalks! (I used food processor grating attachment and just pushed the carrots, shallot and broccoli stalks through that).

    Don’t think you need to preheat the oven so early as stated in recipe, seems waste of energy when there’s so much to do beforehand.

    I’ll try this again with ample cooked millet to hand. Thanks!ReplyCancel

  • Smadar05/09/2017 - 7:13 pm

    HOLY MOTHER OF DELICIOUSNESS Laura, this recipe is the bomb. That maple mustard sauce is dangerous. You are simply the best.ReplyCancel

  • Sveta16/09/2017 - 1:57 am

    Hi there. Is there a substitute for mustard? My husband is allergic. Thank you.ReplyCancel

Vegan Sloppy Janes from "Vegetarian Heartland"pin it!pin it!View full post »

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  • carlos at Spoonabilities31/05/2017 - 6:43 am

    This sloppy janes look super delicious and juicy. I’m pretty new in my adventure trying to eat more plant base meals, and I’m excited about so many wonderful bloggers teaching us how to eat better. Thank you for being part of this group.ReplyCancel

  • […] The First Mess – Vegan Sloppy Janes […]ReplyCancel

  • Shelly @ Vegetarian 'Ventures01/06/2017 - 10:19 am

    Laura! Thank you SO much for the VH love! Seriously can’t get over these summery vibin’ photos of these sloppy joes. I’m getting ‘all the feels’ over this post. :)ReplyCancel

  • Jennifer Essad03/06/2017 - 12:02 am

    what’s not to love in this recipe? all the crunchy veggies plus the pickles make me happyReplyCancel

  • These look fabulous! Yum.ReplyCancel

  • Kelly Mahan14/06/2017 - 1:27 pm

    The pics here are just amazing! The sloppy janes look super delicious, my mouth is watering, lol.ReplyCancel

  • […] There are a few variations on this recipe but the basic recipe is great too! Using this as a starting point we made it our own and with a few more ingredients you’d be surprised how delicious this is with so many veggies and no meats! Click here to check out the recipe! […]ReplyCancel

Banana Chocolate Chip Breakfast Cookies (vegan & gluten-free) from "Pantry to Plate"pin it!Banana Chocolate Chip Breakfast Cookies (vegan & gluten-free) from "Pantry to Plate"pin it! View full post »

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  • Noa20/05/2017 - 9:11 am

    What’s the point of the psyllium and is it necessary? Thx!ReplyCancel

    • Laura20/05/2017 - 9:21 am

      The psyllium binds the cookie and yes, it’s totally necessary. I can’t confidently recommend a vegan replacement that would bind as well in this case.

  • jen@sweetgreenkitchen20/05/2017 - 11:11 am

    Every recipe you’ve posted recently has been speaking volumes to me and this one is no different. I’ve been vegetarian for over 20 years and mostly gluten free the last year or two, but only recently took the plunge into dairy free/egg free and have to say I’ve been thrown a bit when it comes to cookies as most of mine include eggs and/or dairy. I love a good breakfast cookie and find it really helps keep me on track to have something bread or cakelike that I can easily grab and stuff in my mouth to keep me from going for other less healthful options. This recipe sounds perfect, oatmeal style cookies are my favorite and something I always feel good about eating. Will be trying these for sure and most likely put my own spin on it to Never would have thought to add lemon juice either, must try. Thank you as always for so much inspiration!ReplyCancel

  • Alana21/05/2017 - 10:35 pm

    I made these today and they were EXCELLENT! I admit that I didn’t eat any of them for breakfast. It was more of a throughout-the-day quality-control snacking. I probably could have eaten them all.ReplyCancel

  • Sonia22/05/2017 - 10:30 am

    I made these and loved them! So about the psyllium…Luckily I found it in the bulk section of my health food store and only cost me about $0.40 for the small amount I bought. But they had “whole psyllium husk ground” and “psyllium seed powder” and wasn’t sure which to get so I used a 1/4 tsp each! Which one should I have bought? The husk? Thanks!ReplyCancel

  • Alex24/05/2017 - 2:29 pm

    Cool! I love this idea of ‘recipe templates’ – it’s so much more realistic than recipes that need to be followed exactly. I make a similar cookie using grated carrots :)ReplyCancel

  • I love books that help to cook with what you have. This is my biggest problem – going to buy new ingredients whenever I want to cook sth. You made me curious :)ReplyCancel

  • The Boozy Epicure01/06/2017 - 10:11 am

    Breakfast cookies, you had me at breakfast cookies…ReplyCancel

  • Emily | Shiny Happy Bright06/06/2017 - 10:22 pm

    Love a breakfast cookie and these look gorgeous!ReplyCancel

  • Alison07/06/2017 - 10:03 pm

    I’m allergic to bananas. Would you be able to suggest an alternative, please?ReplyCancel

    • Laura08/06/2017 - 12:30 pm

      Unsweetened applesauce or pumpkin purée would also work!

  • irene15/06/2017 - 5:53 am

    It’s amazing how banana’s would make it the breakfast table as a cookie.Way to go Laura.ReplyCancel

Seared Polenta with Spring Salad and Sherry Shallot Vinaigrette - The First Messpin it!

This post is sponsored by nutpods.

Seared Polenta with Spring Salad and Sherry Shallot Vinaigrette - The First Messpin it!Seared Polenta with Spring Salad and Sherry Shallot Vinaigrette - The First Messpin it!View full post »

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  • Marta17/05/2017 - 5:34 am

    I abolutely love seared polenta! I always make mine with veggie broth, but I must try with a creamy plant-based milk! I love how you’ve packed yours with so many delicious and fragrant herbs! I always leave your blog craving whatever dish you share :D (made the skillet lasagna btw, and it was awesome!!) Have a lovely day!ReplyCancel

  • Julia @ Happy Foods Tube17/05/2017 - 8:31 am

    I ordered a polenta & chicken liver main in a restaurant in Italy and I loved it! I haven’t eaten it since but looking at your beautiful photos I am going to try it. Thanks for the inspiration!ReplyCancel

  • Abby @ Heart of a Baker17/05/2017 - 9:29 am

    When polenta is involved I’m always 10000% IN! I always think of it as a winter/comfort food dish, but this spin on it is perfection for spring :)ReplyCancel

  • Valentina | The Blue Bride17/05/2017 - 10:46 am

    Being Italian, I grew up eating polenta, but this one looks really amazing, I can imagine its crunchiness outside and tenderness inside….#yummyReplyCancel

  • lindsey17/05/2017 - 11:00 am

    Love this dish, Laura. Those crisp polenta edges look so delicious and inviting. And loving the idea of a asparagus ribbon and fennel tangle! xo!ReplyCancel

  • Ashley @ The Naked Food Life17/05/2017 - 1:02 pm

    This dish is something I could eat every night! All the flavors and textures are perfection! I love the plate, btw!ReplyCancel

  • Jenalle17/05/2017 - 3:13 pm

    Hi Laura!
    Do you happen to know if Nutpods is available in Canada, and if so where do I buy?

    Otherwise, do they ship to Canada? I’m having trouble finding out from the site.


    • Laura17/05/2017 - 3:25 pm

      Hi Jenalle,
      Peep the bottom of the recipe where you can click over to Natura Market’s page to get your Canadian nutpods fix.

  • Rosie Newton18/05/2017 - 9:51 am

    This looks gorgeous. I really love our photography, such a nice styleReplyCancel

  • Shauna | Linden & Lavender18/05/2017 - 1:01 pm

    This sounds recipe sounds great! I am new to polenta (currently trying to reduce my wheat intake) so I am excited to try this in my kitchen. You noted that you are trying to reduce your soy intake- why is that?
    Thanks! ShaunaReplyCancel

    • Laura18/05/2017 - 1:07 pm

      Hey Shauna,
      Hope you get a chance to crack at the polenta! And to your soy question, maybe this is TMI, but consumption of non-fermented soy almost always leads to a big, cystic pimple on my face. So I stay far away as much as I can ;)

  • Cate18/05/2017 - 2:20 pm

    I’m excited to make this but nutpods is not in Colorado yet. Do you have suggestions for an alternative ingredient until I can order some?

    BTW- I’ve been cooking my way through your book and love it. Nice work.ReplyCancel

    • Laura18/05/2017 - 7:36 pm

      Hi Cate!
      I would suggest any plant-based milk that’s on the richer side, like unsweetened cashew, a higher quality/higher fat almond milk, or the kind of coconut milk that comes in cartons. Canned coconut milk will definitely give you coconut-y tasting polenta, so I’d avoid that one.Hope this helps!

  • Saniel Underwood19/05/2017 - 8:48 am

    I thought polenta was made from yellow corn grits. What’s the difference? Love this will be making very soon.ReplyCancel

  • Rebecca19/05/2017 - 11:29 am

    I’ve been craving and making a version of this type of polenta and spring veg meal for the past few weeks–after I had an amazing restaurant version. Yum! I love that you add herbs and nutritional yeast to the polenta too!ReplyCancel

  • Adrienne | Appetites Anonymous22/05/2017 - 2:51 pm

    First, off this recipe sounds amazing!! Second, your photography is KILLER. Such an inspiration! :)ReplyCancel

  • Tori22/05/2017 - 11:04 pm

    this looks amazing! I hate to admit it but not a fan of fennel, any recommendations for substitutions? sorry! know I shouldn’t mess with the amazing stuff you have going! your site is fantastic! :) your cookbook is going to be my flexitarian bff’s bday present because it’s stunning and she’s loved EVERYTHING! I’ve made from you!

    • Laura02/06/2017 - 8:40 am

      So sorry that this reply is late! Jus thinly slice/shave any vegetable you like in its place, honestly, Zucchini, carrots, even some pepper-y radishes would be great. It’s all very forgiving once that shallot vinaigrette is poured on top ;)

  • Haley Hansen24/05/2017 - 3:42 pm

    I don’t even know where to begin – your pictures are amazing, the food sounds irresistible, and your writing is captivating!

    I have loved your blog for so long :) keep it up! I can’t wait to try these recipes!ReplyCancel

  • Levi Le29/05/2017 - 12:47 pm

    This looks amazing!!ReplyCancel

  • That polenta looks amazing!!!! I think even though we are moving towards winter now it would still be perfect for us as a dinner. I love polenta, thanks for the inspiration.ReplyCancel

  • […] I find this ingredient wildly underrated.  I like to make big batches of the stuff when people come round for a BBQ because it goes well with everything and is a little unexpected.  So happy to have found another version I can try.  The First Mess […]ReplyCancel