avocado tartare with roasted beets, basil + dukkah // the first messpin it!View full post »

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  • Katie @ Whole Nourishment01/05/2014 - 5:06 am

    Oh my goodness, I love this tartare recipe, especially the combination of capers, dijon, and sherry and the pairing with roasted beets. It’s refreshing to hear others sensing the weight of the internet world. Thanks for sharing your thoughts!ReplyCancel

  • The Circus Gardener01/05/2014 - 5:09 am

    This looks delightful. Some great ingredients and flavour combinations.ReplyCancel

  • Averie @ Averie Cooks01/05/2014 - 5:35 am

    I love beets and I love avocado and this looks like a great dish – pinned!ReplyCancel

  • Katrina @ Warm Vanilla Sugar01/05/2014 - 8:36 am

    This is absolutely stunning!! LOVE!ReplyCancel

  • lynsey @ lynseylovesfood01/05/2014 - 8:57 am

    I have been having my own battle with a huge bag of avocados and a waning creativity on what do with them as the weeks stretches on. This is perfect! Thanks Laura, xoReplyCancel

  • Kathryn01/05/2014 - 9:07 am

    I think there’s something about the earthiness of this time of year that encourages a retreat back into the physical world isn’t there? The need to be outside and breathing in the fresh air and feeling for the signs of new life. All things you miss when you’re stuck staring at your computer/phone all day.ReplyCancel

  • Ashley01/05/2014 - 9:26 am

    All I have to say is, yesssss. To all of it. Per usual. Words, food, photos. Now let’s hang out again, mmmk? (p.s. THOSE WAFFLES. and YOUR KITCHEN. squeal.)ReplyCancel

  • Amy @ Parsley In My Teeth01/05/2014 - 9:35 am

    I think a vegetable version of tartare is a brilliant idea. Looks gorgeous!ReplyCancel

  • mimi01/05/2014 - 9:40 am

    This meal is perfection! What a perfect way to use fresh avocadoes!ReplyCancel

  • Lane | Green Spirit Adventures01/05/2014 - 10:20 am

    This looks absolutely delicious! And your words warm my heart. :) Perfection.ReplyCancel

  • Ileana01/05/2014 - 11:11 am

    I can definitely get behind avocado tartare!ReplyCancel

  • You had me at avocado. This looks delicious! :)ReplyCancel

  • The Naked Fig01/05/2014 - 12:31 pm

    How do you always know my favorite flavors?ReplyCancel

  • Sini | my blue&white kitchen01/05/2014 - 12:53 pm

    Give me all the avocados! Going to have some me-time and a bowl of this green goodness.ReplyCancel

  • Skye01/05/2014 - 1:05 pm

    Those roasted beets look sublime. I’m intrigued that you serve them with a squeeze of lime juice – I would never have though to do that, but I bet it gives them really lovely, summery kick.ReplyCancel

  • Rosie01/05/2014 - 2:07 pm

    This is so awesome and original, I’m on a real beets kick at the moment so this fits nicely!ReplyCancel

  • Katie @ Produce on Parade01/05/2014 - 7:43 pm

    What?! This is insanely genius…ReplyCancel

  • Emma Galloway01/05/2014 - 11:11 pm

    Oh gawd, a break from online life is excatly what I need right now! It sucks the life outa ya right? Loving this post, recipe and the knowledge of knowing I get to hang with your lovely self REAL soon! Yay! xxReplyCancel

  • Lindsey02/05/2014 - 8:23 am

    I am WITH you on the whole un-plugging thing. it all feels like too much over-stimulation at times. but hooray for gardening being a mild form of meditation/therapy! and major avocado-love for this one, laura! looks spot-on! xoReplyCancel

  • Cristina02/05/2014 - 10:11 am

    These photos are especially beautiful. I have been adding capers to everything lately, so this recipe is particularly fortuitous. I would happily eat the avocado straight from the bowl, but with the beets piled onto toast, you have yourself a tartine of the highest order.ReplyCancel

  • sandra02/05/2014 - 4:06 pm

    how lovely – I was not aware an avocado could be tartare. I thought that referred to the uncooked-ness of a meet. Live and learn!ReplyCancel

  • Lisa | Je suis alimentageuse02/05/2014 - 4:37 pm

    Mmm the ripe yet still chunky avocados with the sweetness of beets sounds dreamy. Wonderful photos and a delicious looking recipe! I must try this some time =)ReplyCancel

  • […] avocado tartare with roasted beets, basil + dukkah […]ReplyCancel

  • […] avocado tartare. that’s my kind of […]ReplyCancel

  • Sophie Harriet03/05/2014 - 1:36 pm

    You make healthy food look better than chocolate! I think in this day and age it’s always so tempting to reach for the easy way out, and we find ourselves consuming far too many processed foods. Your blog makes it apparent how worthwhile it is to nourish our bodies with food! Yum!ReplyCancel

  • Tracy03/05/2014 - 7:56 pm

    You HAVE to try the avocado/beet dish at Vedge in Philadelphia. Or, there is a version of it in their book. This recipe reminded me of it. It is almost a take on “bagels and lox” but with beets, avocado and smoked tofu.ReplyCancel

  • kelly @ livelovepasta05/05/2014 - 10:40 am

    this looks beyond amazing!ReplyCancel

  • […] Et que serait cette sélection sans recette à base d’avocat? […]ReplyCancel

  • Kasey07/05/2014 - 12:21 am

    Being that I’m the eternal pessimist, it sounds like I really should consider gardening. What a beautiful recipe! We’re a big avocado family over here :)ReplyCancel

  • Brian @ A Thought For Food07/05/2014 - 9:14 am

    See, I can’t get past the idea of just going to town on a half an avocado with a spoon. But my mind is now totally blown. Such a lovely way to showcase their rich flavor.ReplyCancel

  • abby - little city adventures07/05/2014 - 8:29 pm

    This looks amazing! And the photos are gorgeous, as always! So inspiring!ReplyCancel

  • Spring CSA Week 5 «08/05/2014 - 1:35 pm

    […] house hot on a hot day, but makes such a refreshing cold snack to cool you off.  Take a look at this beautiful recipe for avocado tartare with roasted beets and dukkah on […]ReplyCancel

  • Clémentine11/05/2014 - 4:52 am

    YuummYumm! I think I’m going to love this tartare! Big fan of avocado and dukkah has been on my “to cook list” for way too long!

    I do not know if you have ever tried sweet avocado, Laura… But I’m craving for it: simply with a bit of rice syrup and sometimes some raw cocoa beans! Not a week goes by without it…

    A few weeks that I’m following you Laura and I can already tell you that I love your pics, your inspiration and so on! Congrats and thanks for sharing!ReplyCancel

  • Weekend Reading, 5.11.1411/05/2014 - 11:44 pm

    […] incredibly rare that Laura creates a recipe that I’m not impressed by. But this avocado tartare? I can’t […]ReplyCancel

  • […] vegetarian lately and wanted t get more creative with things I already had in my kitchen.  I found The First Mess blog on pinterest and its one of favorite blogs for beautiful and creative vegetarian dishes.  I had […]ReplyCancel

  • […] Avocado Tartare with Roasted Beets, Basil & Dukkah via The First Mess […]ReplyCancel

  • Ash13/06/2014 - 12:03 pm

    I made this last night, and it met with rave reviews. My husband basically inhaled it. A huge hit – love the capers with the avocados (a combo I’d never have thought to make).

    I’m thinking I’ll serve these at a party later this summer…ReplyCancel

  • Kathryn16/10/2014 - 10:02 pm

    I have been dying for a plant-y version of tartare since I stopped eating meat! God, this looks amazing! Thank you sooo much!ReplyCancel

  • […] noix de coco sur une assiette comme pour un carppacio ou la couper en petits cubes comme pour un tartare. Quand l’animal inspire le végétal… sans souffrance, ben ça donne ça! Pas mal […]ReplyCancel

  • Sarah | Well and Full17/09/2015 - 9:38 pm

    Laura, I love how you take everyday foods and transform them into something elevated and sophisticated, but also something that is approachable and unassuming. You are really a master with food! I love coming here to find inspiration; not just with your recipes, but with your beautiful photography and writing too.ReplyCancel

  • […] noix de coco sur une assiette comme pour un carppacio ou la couper en petits cubes comme pour un tartare. Quand l’animal inspire le végétal… sans souffrance, ben ça donne ça! Pas mal […]ReplyCancel

GF + vegan spring veg pizza with caramelized onion cream // the first messpin it!spring vegetables // the first messpin it!GF + vegan spring veg pizza with caramelized onion cream // the first messpin it!
Our backyard came complete with hundreds of ill-placed decorative rocks, a mysterious pile of crumbled concrete pieces inside of a rotted tree stump, a patch of persistent and ever-spreading weeds, a rusty-ugly metal shed, out of control plants/trees of all kinds, creepy angel and toad statues, a pond buried somewhere in a back corner, and just a general lumpy/unevenness. I’ve spent a lot of time out there cleaning up and moving the rocks, planting some new things, reseeding the lawn, making plans for new additions. Most often though, I’ve been cursing the previous owners like it was my day job, which is to say I’ve been wasting a lot of time getting angry’d up. View full post »

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  • Katie @ Whole Nourishment23/04/2014 - 6:09 am

    Congratulations on the win! And love the idea of this soaked-grain socca-like pizza crust. Perfect pizza for Spring!ReplyCancel

  • Chelsea // The Naked Fig23/04/2014 - 8:24 am

    HOLY MOLY!! This looks incredible! Delicious spring flavors and that caramelized onion coconut cream!!! Thank you!ReplyCancel

  • Haley @Cupcakes and Sunshine23/04/2014 - 8:30 am

    Ohhh my, this looks so great! Beautiful pictures!ReplyCancel

  • molly yeh23/04/2014 - 8:50 am

    i would like to jump in a pool of this caramelized onion cream plz. thx :)ReplyCancel

  • lynsey23/04/2014 - 9:25 am

    OMG I love this so much. I can’t wait to get home and start soaking some grains!! xo,ReplyCancel

  • Kathryn23/04/2014 - 9:49 am

    I was so glad to see that you won the editors choice award; it’s so well deserved and I hope yo have a total blast in Las Vegas! Intrigued by the idea of this millet/quinoa crust. Definitely going to give it a go asap.ReplyCancel

  • Beth23/04/2014 - 9:57 am

    I love that crust recipe! I will definitely give it a try. Finding a decent vegan, gf crust has been difficult, and I love pizza.
    By the way, I LOVE that cartoon with Mrs. Krabapple!ReplyCancel

  • shanna mallon23/04/2014 - 10:07 am

    Um, WOW. Yes, please.

    Also, yes, please, to the shifting focus–such wise words. I need that, too.ReplyCancel

  • Caramelized onion cream? YUM!ReplyCancel

  • Sini | my blue&white kitchen23/04/2014 - 11:46 am

    First of all, huuuuge congrats on the Saveur BFBAs! Girl, you so deserved it. And secondly, this pizza looks to die for. The flavor combination is top-notch, and I’m eager to make the crust as well. Yay!!ReplyCancel

  • dishing up the dirt23/04/2014 - 12:20 pm

    I absolutely love this recipe. I’ve been making a lot of quinoa pizza crusts recently but your toppings are what have sold me here! That cream sauce has me drooling. Congrats on the SAVEUR award!ReplyCancel

  • Cassie23/04/2014 - 12:42 pm

    Love the idea of a quinoa/millet crust… just pinned this, can’t wait to try!!ReplyCancel

  • Elizabeth A.23/04/2014 - 1:08 pm

    Congrats Laura! You had my vote.

    And I’m definitely going to be trying this pizza crust recipe. Brilliant!ReplyCancel

  • Amy @ Parsley In My Teeth23/04/2014 - 1:21 pm

    Congratulations! This recipe is proof of yet another reason why your blog’s win is much deserved. Looks amazing!ReplyCancel

  • Eileen23/04/2014 - 2:16 pm

    Ooh, just look at all those beautiful spring vegetables! I LOVE this idea. You could not get a better pizza topping!ReplyCancel

  • Lisa @ Simple Pairings23/04/2014 - 2:26 pm

    Ooh, so fantastically fresh and colorful! I love this. Perfect for spring and summer nights!ReplyCancel

  • Jodi23/04/2014 - 4:08 pm

    Caramelized onion cream!? Just pure genius, Laura! This pizza looks amazing! Happy Spring xReplyCancel

  • sandra23/04/2014 - 8:16 pm

    hurray for vegan pizza. and spring!ReplyCancel

  • Laura23/04/2014 - 11:42 pm

    This looks wonderful! Should the quinoa and millet be cooked before soaking overnight? Thanks!ReplyCancel

    • Laura Wright24/04/2014 - 9:26 am

      Hi Laura, The quinoa and millet are raw/in their uncooked state when they go in for the soak!

  • Lindsey | Cafe Johnsonia24/04/2014 - 12:24 am

    This is STUNNING! I’m totally doing half millet next time. Gorgeous, gorgeous, gorgeous pictures!ReplyCancel

  • Lindsey24/04/2014 - 11:25 am

    I love this post soooo much, what is life really w/o pizza. And all these spring veggies are just too vibrant and beautiful.

    This space you’ve created has always been a “happy-place” of mine, something I look forward to each week, so I am beyond happy that Saveur recognized you with your win! xoReplyCancel

  • […] good does this pizza look??? Spring veggie pizza with caramelized onion cream. And it’s […]ReplyCancel

  • […] spring veg pizza with caramelized onion cream. that […]ReplyCancel

  • Claire26/04/2014 - 11:13 pm

    Hi Laura!! I was wondering if I could substitute millet (or the quinoa for that matter) with some other grain… like brown rice say?? Or maybe even a bean like lentils? Thank you so much for the lovely, genius ideas every time I look at your beautiful blog.ReplyCancel

    • Laura Wright27/04/2014 - 2:11 pm

      Hi Claire! I”m honestly not sure. I’ve only tried this crust with the half and half millet + quinoa mix, and one version that was all quinoa. I don’t know if the rice would soften up enough to grind into a batter? The lentils may work, although I think the flavour might be stronger. Sorry I couldn’t be more helpful. Honestly I don’t think it hurts to try and and all grains/pulses–you should get something that’s workable. Let me know how it goes if you try something different!

  • […] Spring veg pizza with caramelized onion cream :: The First Mess […]ReplyCancel

  • […] I’m still drooling over this spring veg pizza recipe from the First Mess. Every Sunday my friends and I gather to cook a feast together, catch up […]ReplyCancel

  • Connie03/05/2014 - 5:42 pm

    I just made this and OMG!! it is soooooooo good! The creamy sauce is so good that it was hard to save it for the pizza! I changed up the toppings a wee bit – but the sauce!?!? YUM!!!!!!!

    REALLY, YUM!!!ReplyCancel

  • Saskija06/05/2014 - 11:26 pm

    I just made this (with 100% quinoa) and it was delicious! I put a little lemon grass paste, minced garlic and fresh rosemary in the batter. That might be weird, but it tasted really great. I’m making it again this week. The only thing was that the artichoke leaves got fairly dried out. I think I’ll steam them and put them on afterwards. I found that the more asparagus and green onions, the better. Thanks so much for this nourishing recipe!ReplyCancel

  • […] I’ve been reading a lot about gluten-free sprouted grain pizza crusts recently (like this one and this one), and I immediately knew the pizza to make: prosciutto and gorgonzola with balsamic fig jam. This […]ReplyCancel

  • Katie09/08/2014 - 1:03 am

    Hello, can I use quinoa and millet flour instead of soaking the grains? do you do it this way in order to soak the grains for health benefits? If the flours were an acceptable method, what would the measurements be?

    I appreciate your reply. I have an inflammatory arthritis and I have to minimise starch and I have been looking for a suitable pizza base recipe – cause I can’t be without home made pizza!!!!

    Thank you so very much,ReplyCancel

    • Laura Wright12/08/2014 - 8:43 am

      Hi Katie! I soak the grains for this recipe because I do quite like the idea of simply using the whole, sprouted grain. I’ve never tried this recipe with the respective flours though and honestly have no clue on what the measurements or ratios would be. Maybe a browse around some of the gluten free sites will hint at something more informed than my experience. I will recommend another alternative sort of pizza recipe that I turn to from time to time when I have the craving though. It’s Green Kitchen Stories’ cauliflower crust pizza and it’s so, so tasty. Link: http://www.greenkitchenstories.com/green-pizza-with-a-cauliflower-base/

  • […] time. the sauce itself is incredible and found its way atop many a thing in the days following. adapted from one of laura’s many brilliant sauce recipes, it’s a simple yet completely magical blend […]ReplyCancel

  • […] Spring Veg Pizza (GF & Vegan) […]ReplyCancel

  • […] One-Pot Pasta Primavera // Brooklyn Supper Cream of Asparagus Soup // Brooklyn Supper (Gluten-Free + Vegan) Spring Vegetable Pizza with Asparagus and Caramelized Onions // The First […]ReplyCancel

  • […] Ingrediënten (voor 4 middelgrote pizza’s) gebaseerd op The First Mess […]ReplyCancel

  • […] Recept och foto: The First Mess […]ReplyCancel

  • […] Gluten Free Vegan Spring Veg Pizza with Caramelized Onion Cream. That is quite a description and I want […]ReplyCancel

  • Rebecca20/04/2016 - 6:43 pm

    Has anyone tried an alternate to the coconut cream? The heavy fat is hard on my digestive system but this recipe looks soooo yummy!ReplyCancel

  • […] and seasonal food. With a culinary and agricultural background, Wright creates amazing recipes (the spring veg pizza with caramelized onion cream and dirty chai pancakes + vanilla cranberry compote look unreal), while showcasing her often […]ReplyCancel

cauliflower + roasted garbanzo "rice and peas" with avocado, apples, radishes, herbs etc. // the first messpin it!cauliflower + roasted garbanzo "rice and peas" with avocado, apples, radishes, herbs etc. // the first messpin it!View full post »

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  • Skye09/04/2014 - 4:12 am

    I have seen lots of recipes recently with ‘cauliflower rice’, but this one really has me wanting to make it – I love all the colours of the fresh herbs and crunchy chickpeas sound like a heavenly combination. Thanks for the recipe inspiration!

    PS Congratulations on the nomination – so well deserved! :)ReplyCancel

  • Amy @ wrapped in newspaper09/04/2014 - 4:39 am

    I love how versatile cauliflower is. It’s like, there’s nothing I can’t do you just go and try and I’ll deliver!! I made a roasted cauliflower and garbanzo salad a few weeks back but I think I’ll have to get my food processor out and try this recipe with riced cauliflower this time! Thanks for sharing and congratulations on the nomination!!! XReplyCancel

  • Katie @ Whole Nourishment09/04/2014 - 5:11 am

    Wow, this is a gorgeous salad, well-worth the schlep to retrieve the chives. ;-) I love everything about it, especially the chipotle and maple additions!ReplyCancel

  • Francesca09/04/2014 - 5:20 am

    The maple syrup seems a little too sweet here. I just can’t imagine it with these other ingredients.ReplyCancel

    • Laura Wright09/04/2014 - 7:01 am

      Hi Francesca, I almost always include some sort of sweet component in any dressing/vinaigrette I make, just to balance flavours and whatnot. You could just leave it out if it’s not your thing.

  • Jo from yummyvege09/04/2014 - 7:44 am

    Wow that is a salad I can’t wait to try. I take it the chick peas in this recipe are preboiled? I’ve seen other recipes where they are just soaked.ReplyCancel

    • Laura Wright09/04/2014 - 8:22 am

      Hi Jo! The chickpeas are fully cooked. Made a note in the recipe :)

  • Ali @ Inspiralized09/04/2014 - 8:43 am

    The food looks so fresh – I love the use of chickpeas here, very creative. HI, spring!ReplyCancel

  • Ashley09/04/2014 - 9:24 am

    These are some of my favorite photos of yours, ever. Especially the 3rd from the top and 2nd to last. Framers! Also, your words. I feel like we are in a bit of the same place right now and while work is hectic + crazy(good) I’m trying to slow down my mind a bit. Taking more time to notice daily life happenings. Hugs, lady friend. (And…voted :))ReplyCancel

  • Deena Kakaya09/04/2014 - 9:58 am

    What a hearty and colourful take on a classic. I love the variety of textures in this dish. Beautiful pics too xReplyCancel

  • Ashley09/04/2014 - 10:07 am

    It is 7am and I want to make this now!ReplyCancel

  • Betty Jo09/04/2014 - 10:28 am

    Hi Laura,

    I followed your link from Ashley’s Edible Perspective, and am I ever glad I did! Your blog and photography is wonderful. So is your recipe index. I eat basically Paleo but I see scads of recipes here I can adapt. I just tried cauliflower rice for the first time last week, stir fried, and “WOW!” was it incredible. I will definitely be trying your dish from this post. I have a sensitivity to dried beans, “sob”, so will substitute chicken which should work nicely with the other ingredients. Now I’m going to explore your lovely site further.ReplyCancel

  • Kristen09/04/2014 - 10:38 am

    These photos are beautiful. I’ve been in such a salad rut lately, so much so that I’ve almost completely avoided them. I think this will drag me out of that. :)

    Thank you. xxReplyCancel

  • Sini | my blue&white kitchen09/04/2014 - 11:15 am

    This is such a perfect spring dish! I could live in these pictures (except in that puddle).ReplyCancel

  • Chelsea // The Naked Fig09/04/2014 - 12:04 pm

    What a delicious mix of flavors! So Fresh!ReplyCancel

  • Kathryne09/04/2014 - 12:24 pm

    I’m a little behind on the cauliflower couscous thing, but if it gets your stamp of approval, I’ll surely try it soon. I finally have my own yard so I think I’ll try to grow some herbs, greens and tomatoes this year. Better get on that, huh?ReplyCancel

  • Eileen09/04/2014 - 1:25 pm

    What a beautiful bowl of food! I love the mixture of all the different herbs. So good!ReplyCancel

  • Emma09/04/2014 - 1:30 pm

    Haha “If you have a partial understanding of what a food blog is…” Well, cauli rice and roasted chickpeas are popular for a reason I guess! Love your creative take on them.ReplyCancel

  • Hanna Woeking09/04/2014 - 3:41 pm

    Ive recently re-fallen in love with cauliflower, this looks amazing :)ReplyCancel

  • molly yeh09/04/2014 - 5:45 pm

    aren’t fresh chives the BEST?! ok and i have never made cauliflower rice (the thought has kind of confused me until now?) but seeing your pictures, it allllll makes sense now!ReplyCancel

  • Mila09/04/2014 - 6:18 pm

    This looks perfect for summer- light and fresh.ReplyCancel

  • Katie09/04/2014 - 6:29 pm

    Where does the grainy mustard fit in the recipe? I see it as an ingredient.ReplyCancel

    • Laura Wright09/04/2014 - 7:08 pm

      Katie, it’s in the dressing! I think I might have been a bit snoozy when I wrote this recipe out.. :/ Sorry about that. Fixed it in the recipe.

  • Patti09/04/2014 - 9:01 pm

    This looked so yummy to me, but I’m a raw vegan… so here’s a version I wrangled up for supper… broccoli instead of cauliflower cuz I didn’t have any cauliflower in the house. Raw sunflower seeds, soaked buckwheat groats instead of chickpeas, persimmon seeds instead of apple, coconut aminos instead of sweet… The rest basically the same…. Really, really yum… Thanks.ReplyCancel

  • Stephanie @ Everyday Feasts10/04/2014 - 2:52 am

    This looks delicious! I love using radicchio leaves as cups :)ReplyCancel

  • Alexandra @ Made to Glow10/04/2014 - 8:08 am

    Wow, this is gorgeous! Just found you from Pinterest and so glad I did. I just happen to have a cauli head ready to go and can’t wait to try. Thanks so much! Will be sharing on my social media – I know my readers will love this!ReplyCancel

  • Brittany10/04/2014 - 12:21 pm

    I’m loving cauliflower rice and this salad looks absolutely delicious! Can’t wait to try it.ReplyCancel

  • […] Speaking of good food, how amazing does this look? […]ReplyCancel

  • […] Kitchen. Alex and I have even made cauliflower crust pizza that is really amazing as well. This recipe for “rice and beans” from The First Mess is definitely next on our list of dishes to […]ReplyCancel

  • Kristen14/04/2014 - 1:09 pm

    Congrats on your win!!!!!!!!ReplyCancel

  • P. Cruickshank-Schott14/04/2014 - 10:05 pm

    1. My raw variation of this dish was totally yum… so thanks…
    2. Congratulations on your Saveur award. I sure voted for you!! How great!ReplyCancel

  • Anna15/04/2014 - 1:50 am

    This looks absolutely amazing, I’m obsessed with cauliflower right now. Congrats on your Savuer win, you absolutely deserve it.ReplyCancel

  • Phoebe Lapine @FeedMePhoebe15/04/2014 - 11:17 am

    I’m always looking for new, healthy GF dinner recipes…will be keeping this in mind for the future. :)ReplyCancel

  • Lynn @ The Actor’s Diet15/04/2014 - 11:51 pm

    Cauliflower is the new kale. I can’t get enough!ReplyCancel

  • Katie16/04/2014 - 1:07 am

    Made this for dinner tonight – both the boyfriend and I loved it! I didn’t use any parsley or mint just because I didn’t have any on hand and it was still very flavorful. I’d been meaning to try cauliflower rice for awhile and now I’m so excited about the possibilities. Thanks!ReplyCancel

  • Margaret17/04/2014 - 11:35 am

    I made this for lunch today and it’s delicious! No radishes because Trader Joe’s didn’t have any, but still great!ReplyCancel

  • […] recipe finds from the week: Homemade Reese’s Peanut Butter Easter Eggs from Texan Erin Cauliflower and Roasted Garbanzo Beans “Rice and Peas” from The First Mess Strawberry Creme Truffles from My Whole Food Life Raw Carrot Pasta with Ginger […]ReplyCancel

  • Phoebe Lapine @ Feed Me Phoebe18/04/2014 - 12:02 pm

    This is such an interesting mix of ingredients! I can’t wait to try this dish out.ReplyCancel

  • kanwal singh19/04/2014 - 8:05 pm

    Omg this looks ever so interesting- it is going to be made tomorrow -I cannot waitReplyCancel

  • Deb21/04/2014 - 1:08 am

    Made this yesterday with roast. Was delicious!ReplyCancel

  • Ani {@afotogirl}22/04/2014 - 4:58 pm

    This looks absolutely delicious! Can’t wait to try it.ReplyCancel

  • […] for creaminess.  I had seen a post by one of my favourite local vegan-ish bloggers Laura from The First Mess using riced cauliflower and was dying to try it.  I don’t think carbs are the enemy, but if […]ReplyCancel

  • Easter recap | Kid and Goat02/05/2014 - 11:06 pm

    […] since I was cooking for myself basically, I would make something super healthy.  Enter this recipe for cauliflower rice I found on […]ReplyCancel

  • nancy allen10/05/2014 - 12:49 am

    I am in salad heaven after discovering The First Mess, can’t wait to pass this onto my son. Thank you so much!ReplyCancel

  • Jenny Depa-Karl20/05/2014 - 8:47 am

    OMG! Everything looks delicious… I want to make it ALL!!!! I may add a little of my farm fresh [goat muilk] feta to this recipe (:ReplyCancel

  • […] eats: Spring green risotto with peas and asparagus / Cauliflower and roasted chickpeas / Rhubarb oat quick […]ReplyCancel

  • Carla21/06/2014 - 3:59 pm

    Made the cauliflower salad today and it was delicious. Although I just chopped the cauliflower – and the dressing was fabulous. My two sons every every bite.ReplyCancel

  • […] The First Mess knows how to make a mean “rice and peas” with all of the best crunchy elements […]ReplyCancel

  • Yum, We Love Apples03/10/2014 - 7:10 am

    […] I’ve fallen in love with this salad. […]ReplyCancel

  • […] The large white radish has long been called 'little ginseng' in China. The old saying goes that 'when radishes come onto the market, nobody will go to the pharmacies.' Radishes are moderately high in Vitamin C, carotene and contain properties that appear to be beneficial for symptoms of colds, flu, fever, cough, respiratory problems, and digestive disorders. And Radishes can aid digestion, dissolve phlegm, and reinforce energy as well as clear a stuffy nose, ease sore joints, even help you sober up. You can easily add it to your salad like here. […]ReplyCancel

  • […] *Original recipe found here:  http://thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/ […]ReplyCancel

  • thefolia20/12/2014 - 1:50 am

    Yum, yum, yum can’t wait to make this! I use a cheese grater to get the florets into crumbs–less cleaning of items. Happy Nesting.ReplyCancel

  • Kathy Patalsky11/01/2015 - 3:01 am

    LOVE this! Beautiful photos as always. Would love to see it on FindingVegan.com!ReplyCancel

  • […] it. This recipe is for a super healthy and delicious cauliflower salad that I originally found on The First Mess while searching for ideas for lunches to have at work during the week. To prepare the […]ReplyCancel

  • Links I Love #8Whatever Works06/03/2015 - 8:12 am

    […] Une autre recette parfaite, fraîche et délicieuse. […]ReplyCancel

  • […] Cauliflower and Roasted Garbanzo “Rice & Peas” :: The First Mess […]ReplyCancel

  • […] in these posts: really good tomato soup, (gluten-free + vegan) chocolate hazelnut torte, and the cauliflower and chickpea “rice + peas” salad. My most popular recipe is the spaghetti squash noodle bowl with lime peanut […]ReplyCancel

  • […] Spring Salad (cauliflower and roasted garbanzos via the first […]ReplyCancel

  • […] Spring Salad (cauliflower and roasted garbanzos via the first […]ReplyCancel

  • […] Vous retrouverez la recette ICI. […]ReplyCancel

  • Marla17/01/2016 - 9:01 pm

    Just made this for lunch. It was so good. Thank you!!ReplyCancel

  • Natalie Y23/02/2016 - 6:54 am

    Gorgeous photography! This looks absolutely delicious. Thanks for the recipe! :)
    Yours Truly, NY | INSTAGRAMReplyCancel

  • […] This Salad is just too so […]ReplyCancel

  • […] This Salad is just too so […]ReplyCancel

  • […] This Salad is just too so […]ReplyCancel

  • pbest17/03/2016 - 7:36 pm

    Had this for dinner this evening. Wow! wonderful flavors and just right to bring in the Spring weather. Thank you once again for a great successful meal to share with my hubby.ReplyCancel

  • […] Cauliflower and Roasted Garbanzo Rice and Peas […]ReplyCancel

  • christine27/03/2016 - 4:55 am

    Have just discovered this lovely recipe – it was the sight of the chopped avocado that caught my eye! I eat avocado almost every day – yummy:) I keep meaning to try cauliflower “rice”, ‘cos I love cauliflower every which way, so will give this a whirl next time I have a decent cauli to hand. I have been venturing out to crop the new chives for a couple of weeks now, it is so worth the effort – those and fresh marjoram leaves are the freshest things in the garden at the moment:)ReplyCancel

  • Federica28/03/2016 - 3:59 pm

    Very beautiful pictures!ReplyCancel

  • […] Salad with Roasted Chickpeas, Radicchio and Chervil Inspired by The First Mess [Serves […]ReplyCancel

  • Tina Davis12/03/2017 - 12:45 pm

    FYI, Trader Joe’s now sells the riced cauliflower in a bag. I can’t use my Cuisinart because of the blade recall, so that is a good option.ReplyCancel

  • […] out pretty nicely then that a few days ago, when I was deep in a Google rabbit hole, I came across THIS SALAD from the ultra-inspiring-plant-based-goals blog known as The First […]ReplyCancel

  • […] and sunflower seeds, and round the whole thing out with a tangy lime dressing. This recipe is from The First Mess, and I’m linking directly to it because I basically changed nothing. Laura makes awesome […]ReplyCancel

white + dark chocolate peanut butter cookie dough bonbons // the first messpin it!View full post »

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  • Katie @ Whole Nourishment02/04/2014 - 8:12 am

    Congratulations on the nomination! And these bonbons look divine. I also am more drawn to treats that can be put together quickly and are also wholesome. These definitely fit the bill!ReplyCancel

  • Aimee @ Simple Bites02/04/2014 - 8:45 am

    You know you have my vote!!

    Wishing I had a few of these to snack on today as I bemoan the absence of spring once again.ReplyCancel

  • Abby @ The Frosted Vegan02/04/2014 - 8:54 am

    Congrats on the nomination, you so deserve it!! Also, these bonbons are calling to me like WHOA.ReplyCancel

  • ashley - baker by nature02/04/2014 - 9:01 am

    Congrats on the nom! And wowzers!!! These bonbons have my heart! Happy I found my way to your lovely blog this morning :)ReplyCancel

  • Hari Chandana02/04/2014 - 9:15 am

    Looks so beautiful and tempting.. great photography!ReplyCancel

  • Erika02/04/2014 - 9:32 am

    Super congrats to you! annnddd I could use a few of these bonbons this morning.. Love this!ReplyCancel

  • Deena Kakaya02/04/2014 - 9:47 am

    Congratulations on the nomination! I’m drawn to these multi-impact gorgeous little bites particularly as no baking is involved! I will be trying these out xReplyCancel

  • Meredith02/04/2014 - 10:04 am

    This is amazing, because not only am I obsessed with chocolate + PB, but i literally bought raw cacao butter two days ago. SO excited to try these. You never fail to speak to my heart, Laura! <3ReplyCancel

  • Sini | my blue&white kitchen02/04/2014 - 10:09 am

    Congrats on the nomination! I’ve enjoyed your blog so much and was truly excited to see you being a finalist. You’re such an inspiration, Laura. Thank you for sharing your beautiful work and your thoughts with us.ReplyCancel

  • Alysa02/04/2014 - 10:13 am

    These sound fantastic. That book looks super interesting too.ReplyCancel

  • congratulations!!!! i could eat the dough by itself and chocolate definitely makes everything better,ReplyCancel

  • Ashley02/04/2014 - 10:48 am

    Congrats! Vote coming your way, well done lady!ReplyCancel

  • Meike ° eat in my kitchen02/04/2014 - 11:07 am

    Congrats on the nomination! I love peanut butter cookies, I will try yours! Thanks for sharing!ReplyCancel

  • Grace02/04/2014 - 11:08 am

    Congratulations Laura! So exciting!! You’ve been such an inspiration to me, I just love your style and recipes. These bonbons are to die for delicious looking!ReplyCancel

  • The Rose Journals02/04/2014 - 11:15 am

    So fricken proud of you! EEEEEE!!! Sending our absolute love and support! <3ReplyCancel

  • dana02/04/2014 - 1:40 pm

    These look absolutely incredible. I want like 15. Also, congrats on the nom! You totally deserve it. Keep up the beautiful work, friend!ReplyCancel

  • Kathryn02/04/2014 - 3:31 pm

    Hurrah for the nomination! SO pleased for your Laura + definitely ready to celebrate with you and one of these delights!ReplyCancel

  • Teffy02/04/2014 - 4:29 pm

    Oh wow those look so so incredible!!! Perfect snack to indulge on with no guilt.

    {Teffy’s Perks} XReplyCancel

  • Ashlae02/04/2014 - 5:50 pm

    You inspire me big time, girlfriend. Best special diets blog, fo sho! <3ReplyCancel

  • Katie @ Produce on Parade02/04/2014 - 7:28 pm

    Dang, these look insane. All whole foods too, which is always good. Congratulations on the nomination! That’s incredible!ReplyCancel

  • Erin02/04/2014 - 8:55 pm

    These look incredibly yummy – I could eat the pictures they are so amazing too! :)ReplyCancel

  • Tieghan02/04/2014 - 11:32 pm

    Congrats!! So exciting and you know I will be voting! :)ReplyCancel

  • Jacqui03/04/2014 - 12:14 am

    Of coarse I’m reading this on a late Wednesday night, with a major craving for chocolate, and (somehow) there’s none in the house… and these bonbons are pushing that craving over the edge! A huge congrats on the nom. it’s well deserved!ReplyCancel

  • Emma Galloway03/04/2014 - 1:56 am

    Thanks so much for the sweet shout out love! I’m so thrilled for your Saveur nomination too! All the best xxReplyCancel

  • Lindsey03/04/2014 - 7:59 am

    I’m seriously digging the sound of these and how wholesome/easy to make they seem. And you seriously cannot go wrong with homemade raw chocolate + peanut butter!
    Super congrats on your nom, Laura; you + your blog are most deserving!ReplyCancel

  • Jeanine03/04/2014 - 1:54 pm

    Congrats Laura!!! So excited to see you there. (oh, and yum!)ReplyCancel

  • Beauty beauty beauty. I’ve never seen a stick of cocoa butter look more lovely. I’m in love with the way you shot this post and I’m in love with the recipe! I love finding truffle recipes that act more as energy health power bombs. I try to reduce the sugar in my life as much as possible and these are a perfect example of how you can live a healthier life and eat wholesomely while still enjoying delicious treats. <3ReplyCancel

  • Allison03/04/2014 - 4:50 pm

    Your photos are beautiful- I really like how you incorporated the newspaper! It is different and unexpected, but adds so much! Thank you for all that you do!ReplyCancel

  • Kimberley04/04/2014 - 8:28 pm

    I was so happy to see you nominated – every single recipe you make inspires me! And these. I’m all over them. xo.ReplyCancel

  • […] white + dark chocolate peanut butter cookie dough bon bons. i want a mouthful of […]ReplyCancel

  • Deepa @onesmallpot05/04/2014 - 4:53 pm

    I’m new to your blog and I think it’s beautiful. Congratulations on your saveur nomination. Will be trying out these gorgeous treats as soon as I get my hands on some cacao butter.ReplyCancel

  • […] the other day I saw this post and felt inspired to make some truffles. They’re not raw, and I most certainly did not make […]ReplyCancel

  • […] otro día vi este post y entonces decidí hacer unas trufas. No son crudos y desde luego no hice mi proprio chocolate, […]ReplyCancel

  • ATasteOfMadness07/04/2014 - 1:25 am

    It’s almost unreal how good this looks! Anything containing chocolate, and I come running.ReplyCancel

  • Hazel07/04/2014 - 5:05 pm

    Should I use the coconut oil that tastes like coconut, or the refined kind? These look amaze balls!ReplyCancel

    • Laura Wright07/04/2014 - 5:07 pm

      Either one would be great, Hazel. I kinda prefer the coconut-ish tasting version personally :)

  • Laura @ Blogging Over Thyme08/04/2014 - 10:00 pm

    Congrats on the Saveur nomination!!!! You totally deserve it. Your photos are always phenomenal. And these bon bons–they look totally amazing.ReplyCancel

  • Kathryne09/04/2014 - 12:19 pm

    Ok, first of all, these bonbons look amazing. Second, I was so happy to see your blog’s name on the Saveur list. Your posts are the best of the best! Brava! Good things to come. :)ReplyCancel

  • Trisha10/04/2014 - 5:43 am

    these looks so tasty. Great photos – i really need to get this book! xReplyCancel

  • Meredith14/04/2014 - 2:17 pm

    Quick question: Will this recipe for raw chocolate work on its own in bar form, or is it specifically designed to be a chocolate coating? Thank you!ReplyCancel

  • I have my eyes on10/10/2014 - 11:41 am

    […] these days, seriously, I could just eat it all day. You can imagine my excitement when I found this White and Dark Chocolate Peanut Butter BonBons, I mean, is like the perfect combination. Can’t wait to try […]ReplyCancel

  • […] grilled tempeh & veggies with mango ginger sauce. this gorgeous super-food salad. these white & dark chocolate peanut butter cookie dough bonbons, I […]ReplyCancel

  • […] raw agave nectar in the creamy filling, make yourself a raw version of chia jam, and whip up some raw chocolate if you want these babes to vibrate at a higher frequency. Also, coconut butter is a product that […]ReplyCancel

green curry kale + crispy coconut tempeh // the first messpin it!green curry kale + crispy coconut tempeh // the first messpin it!green curry kale prep // the first messpin it!
My phone number has a Toronto area code. Still. This general handyman sorta guy that’s been working on my house pointed it out to me the other day. I left the city over three years ago and I’ve been saying that I’ll change the number forever, but this might have to be the week that I actually do it. I used to have this underlying idea that some day I would go back, and for no real reason other than the possibility of it. After an emphatic conversation with a friend last weekend, I know that over time I’ve been embracing the quieter aspects of my home here. Way beyond being just okay with it. View full post »

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  • Abby @ The Frosted Vegan28/03/2014 - 8:40 am

    Your words are always so lovely (along with your photos!). Congrats on the Buzz Feed gig!ReplyCancel

  • molly yeh28/03/2014 - 10:33 am

    these photos are gorgeous! yay for new kitchens :) i’ve also had that area code thought, it’s quite scary… but isn’t the quiet life SO NICE AND WORTH IT?!

    happy weekend to you, miss laura!ReplyCancel

  • mich28/03/2014 - 10:33 am

    First photos in the new house! I recognize that porch :)

    Here’s to many more meals and celebrations there. I can’t wait to share one with you!ReplyCancel

  • Kathryn28/03/2014 - 10:48 am

    Spring vegetable correspondent = best title ever.ReplyCancel

  • Ashlae28/03/2014 - 11:24 am

    We moved out of Ohio six years ago, but I have yet to change my Ohio phone number – and I’m not sure I ever will. Like my last name that I won’t be changing when Thom and I officially seal the deal, I have a weird attachment to it that I don’t think I’ll ever be able to shake.

    In other news, I can’t think of anyone better to be a Spring Vegetable Correspondent than the Queen of Cruciferous Veg, herself. Fist bumps to you, lady! And you broke in your kitchen with the sea salt chippas? *blushing* Wanna see more of that kitchen.ReplyCancel

  • Jo from yummyvege28/03/2014 - 11:54 am

    This is just what I was looking for! I have a packet of tempeh in the fridge and was trying to think of ways to jazz it up!ReplyCancel

  • […] still my vegan heart … This green curry kale salad looks […]ReplyCancel

  • […] green curry kale and crispy coconut tempeh. […]ReplyCancel

  • Sini | my blue&white kitchen29/03/2014 - 9:23 am

    This salad calls my name. It looks so unbelievably good! Can’t wait to have a bowl of it…Maybe next week? And congrats for all the accomplishments: a new kitchen, BuzzFeed, the Guardian, etc. Wow!!

    Have a lovely weekend,

  • Ami@naivecookcooks29/03/2014 - 10:43 pm

    Lovely salad and I liked the way you described your journey!ReplyCancel

  • SouthernSpoon30/03/2014 - 7:03 am

    This looks incredible– green curry salad, love it. Congrats on all the press opportunities, and a working kitchen!ReplyCancel

  • Hilary30/03/2014 - 6:27 pm

    I read your interview with modern thought – just thought I would point out that if you ever find some large property to put your kitchen/barn/farm area – SIGN ME UP! I’m in the area and would be all in. :)ReplyCancel

  • Kiran30/03/2014 - 7:50 pm

    I’m so happy I ran across your website!! I’ve tried three recipes so far and they were hugely successful with my whole family. Thank you!!ReplyCancel

  • Katie @ Produce on Parade31/03/2014 - 1:00 pm

    “Spring Vegetable Correspondent”?! Whoa, that’s pretty freaking awesome for a title. I think you should make a name tag and wear it about. I would. ;) Congratulations!ReplyCancel

  • ATasteOfMadness31/03/2014 - 3:59 pm

    YuM! I’ve got to start buying more kale. This looks SO good!ReplyCancel

  • Hannah31/03/2014 - 6:44 pm

    This was delicious! I love everything coconut and this was no exception :) can’t wait for the Caesar salad. Love you Laura!ReplyCancel

  • Heather01/04/2014 - 3:00 pm

    I made this over the weekend and it was a hit! Crunchy and warm. It did all sorts of good things for me.ReplyCancel

  • Michelle01/04/2014 - 5:16 pm

    This was timely! I’m looking for delicious kale recipes!ReplyCancel

  • phi01/04/2014 - 8:24 pm

    i love the green on blue! and tempeh on kale! sooo good.


  • […] EAT. Trying out my cooking skills with this delicious looking curry kale recipe […]ReplyCancel

  • Kimberley04/04/2014 - 8:59 pm

    Hi, also this. I have this thing where I want to love tempeh but it has to be made just so. And bringing the words coconut and crispy into the mix will surely take it there.ReplyCancel

  • Dee04/06/2014 - 11:40 pm

    I’m a huge fan of The First Mess and have successfully made many of your recipes, but I have to question the use of raw lemongrass and ginger in this dressing? Even after pounding and running through the food processor, I was left with tough, fibrous and aggressive pieces of lemongrass as well as the overwhelming spice of raw ginger!

    I ended up straining the dressing through cheesecloth, though, and this dish was scarfed up just like the others!ReplyCancel

    • Laura Wright05/06/2014 - 7:54 am

      Hi Dee! Bummer that your first interaction with this recipe was kind of on the underwhelming/weird side. I find ginger and lemongrass have varying degrees of intensity every time I go to use them. Maybe yours were super hot and mine were a bit tired? Either way, I found really pounding the living crap out of both in the mortar and pestle was sufficient, but I like your straining idea. I’m going to make a note in the recipe because I think some people might run into the same problem. Thanks for your helpful feedback!

  • Kasey09/06/2014 - 11:41 pm

    How did I miss this beautiful post?! Thank you so much for the kind words about the Cookbook in a Box my friend. We so appreciate it, and I apologize for not seeing it sooner (ah, life). This place you’ve created is beyond inspiring. Whenever I visit, I want to just spend days and days here. xoxoReplyCancel

  • Larissa22/06/2014 - 10:47 pm

    This is the first recipe I’ve made from The First Mess and I had to restrain myself from devouring the entire bowl!

    Thanks for the fabulous recipe, looking forward to many more!ReplyCancel

  • […] Water Toner Decor: Tulum Print by Max Wagner Recipe: Green Curry Kale + Crispy Coconut Tempeh via The First Mess Design/Photography: Julia Kostreva’s Notebooks DIY: DIY Patterned Flatware Pouches via […]ReplyCancel

  • […] Green Curry Kale and Crispy Coconut Tempeh from The First Mess […]ReplyCancel

  • […] Kale & Crispy Coconut Tempeh (thefirstmess.com) […]ReplyCancel

  • Winter Salads | The Tina Times07/01/2015 - 11:54 am

    […] Green Curry Kale and Coconut Tempeh Salad //The First Mess […]ReplyCancel

  • […] more tolerable this way.} other things: bud vases. cosmic love. modern quilts. something silky. curry kale. things by me in other places: a different kind of bed. hexagons. home my week in objects […]ReplyCancel

  • […] other things: bud vases. cosmic love. modern quilts. something silky. curry kale. […]ReplyCancel

  • […] Green Curry Kale and Coconut Tempeh Salad  […]ReplyCancel

  • […] GREEN CURRY KALE + CRISPY COCONUT TEMPEH Gluten free and vegan. Put the words curry, crispy, and coconut in one sentence and we’re pretty much sold. But it’s Laura’s dressing that we’re really into here. Lemongrass, ginger, chili, lime, and cilantro are mashed together and then mixed with the king of all good curries: FULL FAT(!) coconut milk. It takes #kaleyeah to the next level. […]ReplyCancel

  • […] Kale & Crispy Coconut Tempeh (thefirstmess.com) […]ReplyCancel

  • […] WAY better than I envisioned. Influenced by a kale, curry and tempeh salad recipe I want to try (it’s here) with a coconut milk dressing.  I wanted the coconut, but wanted something a little heartier and […]ReplyCancel

  • […] is certainly not an issue with this salad! I found the kale/tempeh/coconut dressing combo on this site and then tweaked and added to make it my own. The fresh lime and lemongrass with the richness of […]ReplyCancel