GRAIN-FREE CHOCOLATE SEA SALT GRANOLA HUNKS - The First Messpin it!GRAIN-FREE CHOCOLATE SEA SALT GRANOLA HUNKS - The First Messpin it!View full post »

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  • Olivia23/01/2019 - 7:41 am

    I was just thinking “I need a go to breakfast, something healthy but indulgent” and I checked my email and found this beauty. You never disappoint in the healthy but indulgent category. That bowl of deliciousness!!! What is on the bottom under all the goodies? And what would you recommend to serve this granola with?ReplyCancel

    • Laura23/01/2019 - 7:53 am

      Hi Olivia!
      I have some cashew-based yogurt underneath the granola and fruit in the bowl. It’s from a brand called Forager Project. The vanilla one is pretty good! I like the granola by the handful on its own (ha!), but with whatever yogurt or milk that you like is also amazing. I enjoy mixing it with other cereals if I’m eating it with milk.
      -LReplyCancel

  • Marie23/01/2019 - 5:21 pm

    This looks wonderful! I don’t have any sunflower seeds on hand and was wondering if I could sub them for pecans chopped up finely in the food processor. Your recipes are always amazing btw!ReplyCancel

    • Laura24/01/2019 - 8:14 am

      Hi Marie!
      Thanks so much for this. I think chopped up pecans in place of the sunflower seeds would be amazing actually. Kinda wish I had done that! :)
      -LReplyCancel

  • Renée23/01/2019 - 8:56 pm

    I’m a huge fan of granolas and these look amazing. I am wondering where you get those fabulous coconut flakes cause I never saw so many large unbroken flakes in a package! I live close to Ottawa and hope I can source some of these beauties. Thanks.ReplyCancel

    • Laura24/01/2019 - 8:25 am

      Hi Renée!
      I actually buy these at my local HomeSense store in their little pantry section. The brand is called Everland. They seem to always have large flake coconut and the little boxes of coconut cream that I love for making desserts and such. So yeah, I go there to stock up some of my coconut products essentially haha.
      -LReplyCancel

      • Katie04/03/2019 - 10:18 am

        Has anybody tried this with standard shredded coconut? I have a ton on hand but am not sure how it would all hold together. This looks AmAzInG and is surprisingly eligible for the elimination diet I’m doing (no gluten OR oats, among other things! missin that granola!). Just can’t convince myself to go buy MORE coconut when I already am so stocked on the wrong kind :/ thanks!ReplyCancel

  • Cassie Autumn Tran23/01/2019 - 9:56 pm

    These look freaking PERFECT! Chocolate clusters that are nutty and a little salty…those snacks are my dream, everything I want and more. I am always kind of worried about creating these types of recipes just because I know for a fact that the batch will be gone in less than 24 hours! LOL! But in all seriousness, I ADORE your creativity. Love the photos so much!ReplyCancel

    • Laura24/01/2019 - 8:26 am

      Thank you for this comment, Cassie! I ate quite a bit of this batch while I was photographing it for this post, so I totally understand your dilemma ;)
      -LReplyCancel

  • Jen @ sweetgreenkitchen.com23/01/2019 - 10:34 pm

    This looks so good! And I have to say I recently bought a jar of Seed & Mill Tahini on sale on a whim, and it is hands down the most divine tahini ever! It is quite pricey though, but I will definitely be buying again and using it where it really counts, like drizzled on oatmeal (yum!) Or in this delicious looking recipe! Also, I love that bowl, the shape is perfectly imperfect!ReplyCancel

    • Laura24/01/2019 - 8:29 am

      Jen,
      Yes it really is a next level tahini! I generally also love using tahini from the middle eastern section of the international aisle of the grocery store as well. It’s always perfectly runny, not too bitter, and is definitely a great price. Perfect for recipes that call for a large volume and have a lot of other flavours going on ;)
      -LReplyCancel

  • […] Loving this grain free chocolate granola. […]ReplyCancel

  • Rachel19/02/2019 - 2:00 pm

    I made this recipe over the weekend and it was quick and easy! It’s a nice hit of chocolate and sweetness in the afternoon without the refined sugar.

    It is a little sweeter than I prefer for granola so I think I will dial down the maple syrup a little bit in the future and add more coconut oil or another liquid ingredient to make up for the volume change. But I really like that it’s grain free as oatmeal and grains are already a big part of my diet :)ReplyCancel

  • […] Grain Free Chocolate Sea Salt Granola Hunks by The First Mess. Put this on yogurt, ice cream or a smoothie bowl. […]ReplyCancel

  • Maria João Fragoso16/03/2019 - 7:08 am

    I made this and it came out really really good :) my favourite homemade chocolate granola so far. Thank youReplyCancel

MAPLE SEA SALT LATTE - The First Mess #dairyfreepin it! View full post »

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  • Allison19/01/2019 - 9:47 am

    So great to wake up to this post—a tempting wintry recipe and so many good reads to enjoy while I sip my tea. Stay warm and safe this weekend!ReplyCancel

    • Laura22/01/2019 - 9:18 am

      Hope you enjoyed a few of the links, Allison!
      -LReplyCancel

  • Lily Diamond19/01/2019 - 12:43 pm

    This latte looks heavenly—gonna try it with my roasted dandelion “coffee” ASAP. And CANNOT WAIT for that parody! Thanks for including the essential oil guide, love—so glad it was helpful!ReplyCancel

    • Laura22/01/2019 - 9:18 am

      It really is so helpful! And this would be perfect with herbal coffee :)
      -LReplyCancel

  • Ashley19/01/2019 - 4:42 pm

    What a wonderful post. It’s so snowy here so seeing your cozy sleepers, furry rug and sleeping pup is a great reminder that it’s the perfect weekend to hibernate! I am also trying the recipe with herbal coffee and I am so attached to my frother too – life-changing, right??ReplyCancel

    • Laura22/01/2019 - 9:19 am

      We really did hibernate all weekend! Basically only went outside to shovel and let the dogs out hehe. The frother really is life-changing during these cold months. Makes Winter a lot more bearable ;)
      -LReplyCancel

  • Heidi | The Simple Green19/01/2019 - 8:45 pm

    this looks heavenly and great links, too. I am beyond stoked to make this with my new Breville frother!ReplyCancel

    • Laura22/01/2019 - 9:20 am

      Yessss the frother will change your life! :D
      -LReplyCancel

  • Eva20/01/2019 - 10:32 am

    I made it this morning; Really really good, the sea salt makes it so yummy. We’re in the same snow storm here in Quebec, and after spending a day shovelling snow and stacking wood yesterday, I’m happy to be cosy indoors today :)ReplyCancel

    • Laura22/01/2019 - 9:20 am

      The snow was so heavy here! Was grateful for the total hibernation mode after we shovelled it all out of the driveway.
      -LReplyCancel

  • Tanya20/01/2019 - 9:56 pm

    i love the pictures of your pups! Here and on instagram. They are sweethearts!ReplyCancel

    • Laura22/01/2019 - 9:21 am

      They might need their own Instagram account soon! Hehe. <3
      -LReplyCancel

  • Haley E Hansen04/02/2019 - 9:01 pm

    This must be the cozy drink I’ve ever come across! Maple and sea salt is an amazing flavor combo. Saving this!ReplyCancel

  • Cassie Thuvan Tran11/02/2019 - 5:13 pm

    What a lovely latte! Nothing beats the combination of maple and sea salt together. You have such awesome recommendations for podcasts and reading! I have been on a podcast kick lately and I need to switch up some episodes from my current collection. Have to listen to the Deliciously Ella episode because she’s a favorite blogger of mine!ReplyCancel

GIANT VEGAN MUSHROOM MEATBALLS & GARLIC BREAD - The First Mess #veganrecipes #healthyrecipespin it!GIANT VEGAN MUSHROOM MEATBALLS & GARLIC BREAD - The First Mess #veganrecipes #healthyrecipespin it!View full post »

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  • Cathy16/01/2019 - 6:49 pm

    Laura,
    For what it’s worth as I am not really a social media kind of gal, I ADORE YOU and your recipes and cannot live without them!! Well, that is stretching it a bit… I cook vegan food for my employer (chiropractor) once a week and usually have at least one of your recipes on board. So, basically, you get all the credit and I wanted to say Thank you for what you do!!
    I hope your 2019 is prosperous and peaceful.

    Thank you again and again,
    CathyReplyCancel

    • Laura18/01/2019 - 8:01 am

      Thank you so much for this note, Cathy! I’m so happy that you’re enjoying the recipes regularly. Sending all my best to you for 2019 :)
      -LReplyCancel

  • Ashley16/01/2019 - 7:29 pm

    You are my go to for comfort food. First, I made my first ever successful vegan cinnamon rolls on Christmas. Then this week, I make bomb bbq cauliflower salad. And now this?! I can’t wait to give it a try!ReplyCancel

    • Laura18/01/2019 - 8:02 am

      I”m definitely on a bit of a comfort food tear right now hehe. So glad that you’re enjoying it though, Ashley! :)ReplyCancel

  • cindy17/01/2019 - 1:49 pm

    I am so making this!!! I just bought your cookbook and have bookmarked about half of it to make. I’m so impressed with your creativity, photography, energy and writing. I’ve been a vegetarian for 25 years now and have fallen into a routine with the things I make. I didn’t even think I could go vegan because I love yogurt and cheese but, with your amazing recipes, I think I can mostly do it. Thank you for doing this. I ready your story. Sometimes all it takes is a little push from someone and bam, you’re off on an adventure that is life changing for both yourself and everyone you touch.
    People – buy the cookbook – it’s amazing!!!ReplyCancel

    • Laura18/01/2019 - 8:03 am

      Thank you for this kind comment, Cindy! And thanks so much for getting the book as well. I really appreciate the support :D
      -LReplyCancel

  • sofia17/01/2019 - 3:08 pm

    hi hello! love this. can you use almond flour instead of oats?ReplyCancel

    • Laura18/01/2019 - 7:59 am

      I think the meatballs would be too dense if you substituted almond flour unfortunately. Might be best to seek out a recipe on a dedicated grain-free cooking site.
      -LReplyCancel

  • Mary17/01/2019 - 10:06 pm

    I made these for dinner tonight, served them with linguine. They were delicious! Am not a fan of fake cheese but the part was a hit. Thank you for a great keeper recipe.ReplyCancel

    • Laura18/01/2019 - 8:04 am

      I usually can’t stand faux/vegan cheeses either, but a little homemade “parmesan” style sprinkle I can get behind. Basically salty sprinkles :) So glad you enjoyed this recipe!
      -LReplyCancel

  • Friday Faves | foodiecrush18/01/2019 - 8:00 am

    […] giant vegan mushroom meatless balls […]ReplyCancel

  • Nikola18/01/2019 - 10:30 am

    This looks AMAZING. I usually put oats in everything, but making these meatballs with mushrooms is a brand new idea I have to try now! Thanks!ReplyCancel

    • Laura20/01/2019 - 11:23 am

      The oats make them soooo filling (but also light-textured at the same time) :)
      -LReplyCancel

  • Danielle18/01/2019 - 10:29 pm

    I have a batch of the meatballs baking right now, and they smell amazing! If you were going to batch cook and freeze the meatballs, would you freeze them before or after baking?ReplyCancel

    • Laura20/01/2019 - 11:23 am

      Hi Danielle! Sorry for the delayed response. I think I would freeze these after baking.
      -LReplyCancel

  • Bryan20/01/2019 - 2:32 am

    These meatballs look soooo good! I really need to make this recipe now thank you!ReplyCancel

  • JS20/01/2019 - 11:24 pm

    Made these tonight. So good – thanks for another amazing idea!!ReplyCancel

  • Sherryn Adair21/01/2019 - 2:17 am

    I love every single recipe I’ve made from your cookbook; your way of making layered flavor and textures is what hooked me. I have a question about this recipe: what is the second 3T of [filtered] water for in the meatball ingredient list? I ask because I had my mise en place and never used the water. Then, the meatballs came out very crumbly, not moist at all. Should I have added that second amount of water to the final mixture?ReplyCancel

    • Laura22/01/2019 - 9:28 am

      Hi Sherryn,
      Thank you for this note. The second note of filtered water was an error on my part, and for that I’m very sorry. It’s been fixed! But if you made the meatballs with just the one addition of water (added to the ground chia/flax at the beginning), you still should not have had crumbly and dry meatballs. I’m wondering what happened here. Did you make any changes at all? I found these to be somewhat moist in my tests and I haven’t received any other feedback describing them as dry, so I am concerned and curious as to what went wrong.
      -LReplyCancel

      • Sherryn Adair24/01/2019 - 4:06 pm

        I was perplexed, too. No changes – perhaps altitude? I’m at 3600 ft but can’t imagine that it would have that much of an effect. They *are* delicious with the marinara which adds moisture. Thank you for your reply. I’ll try again, and maybe tinker with adding some more moisture. xoxoxReplyCancel

  • Anna21/01/2019 - 7:51 am

    Dear Laura,

    these mushroom meatballs look so divine. I want to try these. Can I use anything else instead of oats? Or are they important for the texture?
    Thank you so much for sharing this recipe.
    Warm regards, AnnaReplyCancel

    • Laura21/01/2019 - 10:48 am

      Hi Anna,
      The oats are binding, they lighten the mixture, and they also make up a bulk of the meatball matter. I think you could get away with using any other flaked grain (like quinoa, kamut or spelt if you don’t need these to be GF). Or even a mix of 1/2 cup cooked and cooled brown rice with 1/2 cup chickpea flour could work. Let me know if you try any of these and if they work out for you.
      -LReplyCancel

      • Anna23/01/2019 - 6:06 am

        Hi Laura,
        thank you for your fast reply. I made these big mushroom balls today and they are so amazing. Love them. Used puffed quinoa instead of oats and it worked well. Mixed them until I got a fine quinoa meal and yes what should I say absolutely delicious.ReplyCancel

  • Laura B.21/01/2019 - 7:09 pm

    Made these for dinner tonite for a Vegan (me!), a Vegetarian, and 2 light meat eaters. Everybody adored it! So Delish!ReplyCancel

    • Laura22/01/2019 - 9:22 am

      So happy that everyone at the table enjoyed them :)
      -LReplyCancel

  • Stephanie22/01/2019 - 12:18 am

    Absolutely love this recipe. Thank you! Can’t wait to try others!ReplyCancel

    • Laura22/01/2019 - 9:21 am

      So happy that you enjoyed it, Stephanie!
      -LReplyCancel

  • Emma Oanes22/01/2019 - 5:03 pm

    I made these for supper the other night and they were so delicious! This recipe is a keeper for sure. My partner (who usually does not care for mushrooms) loved them as well. Thank you!!ReplyCancel

  • Melissa J22/01/2019 - 10:42 pm

    Laura. Wow, I am just in awe of your recipe index. Literally, I love making similar foods but your recipes make my mouth water. Truly inspiring me! Everything I’ve made from you has never disappointed me.
    I just want to say, I am obsessed and feel like this is a fan girl moment for me. haha ;)

    Keep thriving my friend! Cheers!ReplyCancel

  • […] I make no secret of the fact that I am the only vegetarian in my house.  Therefore, it should come as no surprise that the kid’s favorite meal (I’m talking desert island favorite) is the meat version of this next dish.  I can’t tell you how happy it made me to find a veg-friendly recipe for this family favorite.  I’m totally making it Sunday night for dinner. The First Mess […]ReplyCancel

  • Helen23/01/2019 - 9:01 am

    “Add the *chia gel* into the mixing bowl as well”

    The ingredients call for ground chia or flax seeds — is that the gel? Or did I miss a step in the recipe?ReplyCancel

  • Helen23/01/2019 - 9:04 am

    please disregard my previous inquiry (insert embarrassed emoji) regarding chia gel.ReplyCancel

    • Laura23/01/2019 - 9:19 am

      No need to be embarrassed! It happens :) Glad you got it all sorted.
      -LReplyCancel

  • Aleksandra Žarak25/01/2019 - 10:17 am

    Wow, just made this, my hubby claims nobody normal would detect there was no meatbin it. People usually frown when they hear we are vegans, I will play a practical joke haha, will tell them I have a butcher that has this special veal….hahaha. Joking aside, it is probably among the top 10 dishes I have tried. Keep up the good work girl! So yummy!ReplyCancel

  • Kara26/01/2019 - 11:25 am

    I only made the “meatballs” and dang they were delicious. I really loved the oat and toasted nut meal. This is the first time I’ve found a blog recipe through Pinterest in which i also really like your blog and plan to buy your cookbook. Love the recipes ❤️ReplyCancel

  • Rachel26/01/2019 - 2:51 pm

    I made the meatballs and garlic bread and homemade marinara to great success last weekend. It was a bit of a production but so so worth it. I love the texture and flavor of the meatballs — the best vegan/vegetarian recipe for them I’ve ever tried. The garlic bread was a great treat too. I doubled the recipe and served the leftover meatballs and sauce over brown rice spaghetti for a slightly less decadent meal the rest of the week.ReplyCancel

  • LaDonne Oaldon27/01/2019 - 11:49 am

    is there a substitute for the mushrooms? I have Candida & I cannot eat them. More oats? More pecans/walnuts? Not sure. They sound delicious!ReplyCancel

    • Laura28/01/2019 - 8:38 am

      My go-to substitution for the mushrooms would be some sautéed and seasoned diced eggplant. Other substitutions that I think would work: cooked beans and crumbled tofu. Although with those other two, you would definitely have to increase your level of seasoning.
      -LReplyCancel

  • Lauracatherine28/01/2019 - 2:09 pm

    So good! I just made this for my family. We are not vegan nor vegitarian but i do enjoy meatless meals frequently through the week. This will be repeates, especially since my husband raved about it and asked for seconds.
    The only changes i made were based on what i had available. I used worcestershire sauce instead of balsamic and used poltery seasoning…i have no paprica nor liquid smoke. I also kept the stems on the mushrooms.
    Everything was delicious. Great recipetReplyCancel

  • […] Top with avocado, kale, cornbread (see below), and vegan parm (I love this recipe.) […]ReplyCancel

  • Rhona31/01/2019 - 10:04 am

    Hi, these look delicious and i’m going to try them tomorrow.I imagine they could be made up in advance &kept in the fridge til ready to bake.Has anyone done this please?ReplyCancel

  • Noelle Kaplan31/01/2019 - 11:58 pm

    Wow! These were a HUGE hit with my wife who is a meatball purist (meaning meatballs should always contain meat in her mind). Thank you for these wonderfully flavored creations – I think we’re going to try them as veggie burgers next!ReplyCancel

  • Katie01/02/2019 - 10:54 am

    We made these last weekend and doubled the recipe, thinking the frozen balls would be great to thaw for my 14-month old. Well.. we ended up thawing most of them and eating them up! These are SO GOOD. I haven’t eaten a “real” meatball in about 20 years, so I don’t have anything to compare them to, but these had the perfect texture. We served them with quick homemade tomato sauce (crushed tomatoes, garlic, basil and olive oil simmered while the pasta cooked) and I just loved it. We’re thinking of crumbling them up to make a lasagna “bolognese,” making them into a meatball sub with cheese… so many options. It’s on our list of family favorites. Thank you!ReplyCancel

  • Karen C.03/02/2019 - 3:41 pm

    Thank you for this delicious recipe. My husband (meat eating) and I (28 years plant based) both loved the mushroom balls. Extremely satisfying for dinner and then rewarmed for another meal. Next time I will dbl the recipe to store some in the freezer. The garlic bread and Rao’s marinara sauce are perfect accompaniments. Bravo!!ReplyCancel

  • Cassie Thuvan Tran04/02/2019 - 5:27 pm

    Don’t give me the spaghetti noodles. I want the bread and the meatballs. I can just make some kind of meatball toast or subway sandwich, LOL! But in all honesty, this is such a lovely way to cook up a romantic and comforting Valentine’s Day dish!ReplyCancel

  • Azriel13/02/2019 - 6:33 pm

    I didn’t have any pecans…or any nuts, for that matter, so I substituted the 1cup of nuts for 1cup of seitan ground beef (my recipe). I followed the rest of your ingredients and directions and the dish was DELICIOUS!!! I might cut back on the pepper flakes next time due to my partner (he can’t handle heat…at all ). Besides that, this will be a staple meal in the house. Thank you for sharing!ReplyCancel

  • Janel Barthe20/02/2019 - 12:36 pm

    I am definitely going to make these meatballs…I seem to have a craving for them lately. My question is about oatmeal. Not sure what differences are between steel cut oats and rolled oats. Please clear this up for me.ReplyCancel

  • […] with this cozy shiitake tortilla soup. What’s with me and mushroom recipes lately? See these meatballs and this epic bolognese. Guess it’s just a Winter craving kinda thing! This is that point in […]ReplyCancel

  • Sue21/03/2019 - 12:40 pm

    Hi Laura. I agree with all the other accolades ; these are wonderful. I love all the ingredients. These were also inhaled by the meat-eaters!! Thank you, thank you, thank you ReplyCancel

MASALA ROOIBOS CHAI LATTE & CONCENTRATE - The First Mess #vegan #dairyfree #healthyrecipespin it!MASALA ROOIBOS CHAI LATTE & CONCENTRATE - The First Mess #vegan #dairyfree #healthyrecipespin it!View full post »

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  • Kristin12/01/2019 - 12:25 pm

    I look forward to your beverage+links posts — thanks for keeping this series going!ReplyCancel

    • Laura15/01/2019 - 7:34 pm

      So glad that you’re enjoying it Kristin! Thanks for this <3
      -LReplyCancel

  • Lily Diamond12/01/2019 - 12:49 pm

    Thank you for my weekend beverage, reading, and listening, my friend. Also: I want to make literally everything you’ve posted this week. And thanks for the link love ❤️❤️❤️.ReplyCancel

  • Almila Kakinc-Dodd12/01/2019 - 9:11 pm

    Yes to the bounty that feeds our vision and our minds with this round-up. Ever grateful for supporting our piece & your presence in the empowering and cosy corner of the often overwhelming WWW.ReplyCancel

  • Eva O' Brien12/01/2019 - 10:02 pm

    We’re big chai-makers in this house, and this recipe looks perfect! Thank you! We also like to add a piece of chaga to our brew (we find it a lot growing on birch trees in the woods around here, lucky us!), it gives it a nice deep colour and taste, and of course oodles of health benefits.
    Have a beautiful Sunday :)ReplyCancel

    • Laura14/01/2019 - 8:59 am

      I love that, Eva! Good for boosting the immune system this time of year :)
      -LReplyCancel

  • Kim13/01/2019 - 9:24 pm

    Hi there I love chai and as someone who can’t dribk caffeine LOVE this option which will help my bridgehead spending habit I’ve gotten into. To clarify – is it loose rooibos tea you add to the pot? Much thanks!ReplyCancel

    • Laura14/01/2019 - 8:58 am

      Hi Kim,
      Thank you for this! Yes, it is loose leaf tea.
      -LReplyCancel

  • Staci Rosenbaum22/01/2019 - 6:03 am

    Can you add the link to where I could buy that planner? Looks amazing!ReplyCancel

  • Lacey Kloster23/01/2019 - 10:45 am

    That IP article, man… makes me kinda sad. But also happy that I am lucky enough to have time to cook :)

    As always, thanks for sharing, love the links.ReplyCancel

  • Christina Peyton29/01/2019 - 2:10 pm

    Hmm… Am I the only person here who has never heard of vegan yogurt? Or maybe I’m the only one that asked.ReplyCancel

NAPA AND KALE SLAW WITH CRUNCHY BBQ CAULIFLOWER & PICKLED JALAPENO RANCHpin it!NAPA AND KALE SLAW WITH CRUNCHY BBQ CAULIFLOWER & PICKLED JALAPENO RANCHpin it!View full post »

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  • Krystal09/01/2019 - 10:56 am

    You had me at pickled jalapeño ranch. ReplyCancel

    • Laura10/01/2019 - 8:23 am

      It’s my favourite thing in the whole world right now! So good on grain bowls, veggie burgers, as a raw veggie dip… so many things :)
      -LReplyCancel

  • Emily09/01/2019 - 12:08 pm

    I love that the cauliflower are not fried! They look absolutely delicious and much healthier than versions that require frying. I am definitely trying this at home!ReplyCancel

    • Laura10/01/2019 - 8:24 am

      They still get that nice bit of crunch/crispness on the edge too. Not totally the same as fried, but still so delicious. Hope you try it an enjoy!
      -LReplyCancel

  • Karlie09/01/2019 - 5:07 pm

    This salad looks AMAZING! Do you pickle the jalapenõs yourself or do you buy them that way?ReplyCancel

    • Laura10/01/2019 - 8:25 am

      I buy them pickled! Trader Joe’s has these hot and sweet ones that are unreal. SO good! I’m sure it’s really easy to pickle them yourself though.
      -LReplyCancel

  • Jeannine Billups09/01/2019 - 7:39 pm

    I’ve only made the Pickled jalapeno ranch so far and it’s AMAZING!!! How long will this last in the fridge?ReplyCancel

    • Laura10/01/2019 - 8:26 am

      So glad you like it! It will keep for 5-6 days.
      -LReplyCancel

  • Elizabeth10/01/2019 - 6:48 pm

    I am soooo not a salad person. I’m vegan and I love veggies, but even the most beautiful salads leave me feeling unsatisfied. That being said, this salad looks amazing to me. I can’t wait to try it!ReplyCancel

  • Heather10/01/2019 - 7:02 pm

    I’ve been Marie Kondo-ing my whole house EXCEPT my kitchen for the past week. It feels really good, but my kitchen is my safe space, my sentimental space, my CHURCH. ehhhh, a bit dramatic but you catch my drift.

    I appreciate the attempt to work with what you’re workin with though, and in the case of chickpea flour I’m stoked bc I actually have that (unlike cassava). So thank you! (and thank you sweet sweet Marie for her inspiration to us all) Looking forward to making this.ReplyCancel

  • Jessica11/01/2019 - 1:09 pm

    We had this for dinner last night and it was delicious! Three carrots from all of us! Thanks.ReplyCancel

  • Sarah11/01/2019 - 5:34 pm

    This looks great except I’m allergic to cashews, do you have a replacement idea?ReplyCancel

    • Laura11/01/2019 - 8:28 pm

      Macadamia nuts, pine nuts, raw sunflower seeds, or even good quality tahini would all be great! If you’re going with tahini, I’d start with 1/3 cup and add more if you think you need it. You can blend and taste as you go.
      -LReplyCancel

  • Allison Iris-Fong13/01/2019 - 3:07 pm

    This looks so good and exactly the kind of meal I need right now! Question – My body doesn’t do so well with chickpeas, is there a substitute for the chickpea flour?ReplyCancel

    • Laura14/01/2019 - 8:57 am

      Hi Allison, I have made this with both Cassava flour and brown rice flour and it the recipe still came out great.
      -LReplyCancel

  • Amanda Maguire16/01/2019 - 11:38 am

    My mouth is literally watering from this recipe. It’s not a “I want to make this” feeling either, it’s “I NEED to make this RIGHT NOW.” I think I will add it to my weekend to-dos. Ha! ;)ReplyCancel

  • Ellen16/01/2019 - 11:16 pm

    Delicious! Used franks/butter combo for the cauliflower instead of BBQ-but other than that followed the recipe. It was very filling.ReplyCancel

  • […] Napa and Kale Slaw with Crunchy BBQ Cauliflower and Pickled Jalapeno Ranch by The First Mess.  This looks SO delicious. […]ReplyCancel

  • Emily20/01/2019 - 11:38 pm

    Made this tonight and the flavors are so good! One question for you though–my chickpeas never crisp up the way they should. I dry them carefully, but they still just turn a tiny bit crisp but mostly chewy. Could I be using too much oil?ReplyCancel

  • Maggie M22/01/2019 - 9:53 am

    This was soooo good that my meat loving husband ate half the toppings before it was all put together so instead of having extra for dinner the next night all we had was extra cabbage. Healthy but satisfying and filling! I rarely repeat recipes but this will definitely be a staple for my family. Thank you!ReplyCancel

  • Vanessa24/01/2019 - 3:59 pm

    This. Was. Delicious. I had it for lunch an hour ago and already can’t wait to make again tomorrow. I think I was honestly hoping that I wouldn’t love it as much as I did, because it IS a lot of steps for a salad – but it was so worth it. I did make a couple substitutions based on what I had – I used regular kale and butter lettuce, whole wheat flour instead of chickpea, crisped up the chickpeas a little more than you did, and added some avocado on top. Everything just worked so well together – seriously, such a good recipe!ReplyCancel

  • Ellen30/01/2019 - 7:50 am

    Looks so good! Wondering if there’s a link to the date bbq sauce?ReplyCancel

    • Laura30/01/2019 - 9:01 am

      Yep! I link to it in the first headnote of the recipe (at the bottom of the post).
      -LReplyCancel

  • Haley E Hansen04/02/2019 - 9:04 pm

    Wowza! So many beautiful colors and bright flavors here – my mouth is watering already!ReplyCancel

  • Gina06/02/2019 - 12:14 am

    I pinned this the day you published it and have been longing to try it ever since! Well, I finally did, and it certainly didn’t disappoint!! My favorite part is the bbq cauliflower—soooooo good! My husband loved it as well, so a big win. Thank you so much ReplyCancel

  • Bailie16/03/2019 - 9:38 pm

    I’m so very very in love with this salad. I’ve made it twice in the last week or so! Knocked me right out of a winter rut.ReplyCancel