raw autumn sushi w/celery root "rice", zapin it!raw autumn sushi w/ celery root "rice", zapin it!the dill out back // the first messpin it!
Have I mentioned this? I’m going to try the raw food thing for a month! That completely immersive and beautiful dinner we had at Pure Food & Wine back in September left a pretty serious impression on me. It was so innovative, colourful, satisfying and, most importantly, life-giving. I didn’t feel like a half-drunk, belly-aching, lumbering bear clambering around in the streets afterward. Sometimes destination restaurant experiences have that sleepy after-effect, but not this time. We had three courses, cocktails, the whole bit, and just bounced right outta there afterward without missing ANY sort of beat. I’m pretty sure I observed out loud at least 7 times how awesome and vibrant I felt.

I’m not a stranger to raw foods or anything, but I wanted to give the lifestyle a very sincere effort for a lot of reasons. I feel like my creative nature might need a slight kick in the pants–just been in steady resting mode with foods and preparation methods lately. Certain constraints seem to reveal a whole new world more often than not–i.e. travel, changing careers, using twitter as a communication medium IN GENERAL etc. You can lose those everyday crutches and gain a new set of tools/capabilities once you decide that the lead-up actions are worthwhile. Any shred of personal growth is so valuable to me, so yep, I dug out the dehydrator and bought myself some lucuma.

It’s also a bit of a control readjustment thing. The house and its updates are kind of maddening/sad-party some days (but also really great in a future-thinking sense–not complaining, dudes). I’ve been reaching for what my man calls a “poor man’s mocha” more often than I’d care to admit (it’s like ordering a coffee and then asking that half of the cup be taken up by hot chocolate–I know sooooo sneaky). There’s a lot of hastily grabbed snack-y foods that are less than virtuous floating around. I figure a new mindset/mission is what I need to take the power back. I get to a point almost every day where I pause in the middle of some glamorous task like piling up smelly old floor boards outside, and I think “Aaaah, maybe I’ll just like, make sure I eat a salad before I go to work…?” That doesn’t usually pan out. It’s just an overall operating-at-75-percent kind of thing, in the efforts put forth and the results, that’s bothering me. I’ve never been a 75 percent-er, ever, so it’s time to change and work outside of my comforts a bit. Simple as that.

And the last obvious thing: it’s for my health, duh! I’m excited to feel a bit more in tune with my body and this magnificent, consistently humbling earth. It’s pretty crazy to think about the amount of energy you can just weave into the fibres of your being by simply eating. And the land provides! I’m excited to make beautiful things happen, and to feel a bit more spring in the heels. Also, no shame, a bit of this.

So yeah! Gonna try it all out, learn a few things, make some stuff. Just living and working with a bit more intention is all. This little snack came to me while I was flipping through Sarma’s amazing book. She has a version with jicama for the rice portion, which sounds really fresh and lovely. We have celery root everywhere and I love its lightly sweet, fresh, creamy celery-ish taste. I thought it would be mind-blowing all rice-d up in an autumnal nori roll (or sushi if you aren’t gonna be all crazy concerned about cuisine terminology usage) situation with some dressed carrots, dill and dijon. The combination was pretty solid–nice and crunchy, bit of chew from the nori and zing from the mustard. My dad grew some mighty fine carrots in his garden this year–so sweet and flavourful. The dill is vibrant and green out there too, despite negative temperatures at night. Thankfully, it all just grows and goes together. Nature, seriously!

See you next week with some more raw goodies, loves! xoxo

raw autumn sushi w/celery root "rice", zapin it!raw autumn sushi w/celery root "rice", zapin it!raw autumn sushi w/celery root "rice", zapin it!raw autumn sushi w/celery root "rice", zapin it!raw autumn sushi w/celery root "rice", zapin it!
raw autumn sushi w/ celery root “rice”
with vegetable-based rice guidance from Raw Food, Real World
special equipment: A sushi mat! These can be had rather inexpensively.
serves: makes about 18-24 rolls, depending on how thick you lay the rice mix in
notes: I coat the celery root chunks in lemon juice pre-processing to prevent any sort of browning. Also, it’s fun to have the leafy bits of sprouts sticking out the ends of the rolls. Pretty presentation!

celery root rice ingredients:
3 cups diced (peeled!) celery root
juice of 1/2 a lemon
1/4 cup raw pine nuts
splash of rice vinegar
splash of raw agave nectar OR raw honey
fat pinch of sea salt

za’atar carrots:
1 large OR 2-3 medium carrots, peeled + cut into matchsticks
juice of 1/2 a lemon
2 tsp za’atar
little handful of fresh dill, chopped
1 tsp dijon mustard
salt + pepper

3-4 sheets of nori (there are raw brands available, if you are concerned)
1 ripe avocado, sliced
extra dill sprigs + the little seedy flowers if you got ’em
big handful of sprouts (sunflower is my fave)
nama shoyu/coconut aminos to serve

Toss the diced celery root with the juice of 1/2 a lemon. Throw the pieces into the food processor along with the pine nuts. Pulse/run the motor until the nuts and celery root become rice-sized. Scrape all of that out into a medium bowl. Toss the “rice” with the rice vinegar, agave/honey and salt. Set aside.

In another medium bowl, toss the carrot matchsticks with the lemon juice, za’atar, dill, dijon, salt and pepper. Set aside.

Line up your nori sheets, sliced avocado, sprouts, dill bits and pour your coconut aminos/nama shoyu in a little serving bowl.

Lay a nori sheet, rough side facing up, on your sushi mat. Make sure the lines are going horizontal. Spoon some celery root rice onto the bottom third of the nori. Spread it to all the corners, packing it down. You should have a solid layer of the rice with minimal gaps. In the middle of the rice, lay some of the carrot mixture down. Top that with dill, avocado and sprouts.

Now, grabbing the bottom edge of the sushi mat with your thumbs and simultaneously pushing the sushi filling in with your fingers, start rolling it up. After you’ve enclosed the center bits (carrots, avo etc), clamp down on the roll to firm it up a bit. Continue rolling, firming up the shape of it as you go. Moisten the last little edge of the nori with water on your finger before you completely roll it up, just to seal it a bit.

Cut the roll in half. Then cut those halves into 3 evenly sized pieces each. Repeat with remaining nori, rice, carrots etc. Serve it up with the nama shoyu or whatever you like.

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  • Emma30/10/2013 - 6:42 am

    These are stunning! I keep meaning to try raw sushi rolls but haven’t yet.
    Hope the raw month goes well. I did a fully raw week and felt so good but a month might be a bit long for me to go without baking and roast veggies!ReplyCancel

  • Chloe30/10/2013 - 7:02 am

    he he you’re pretty great to listen to :) I love the way raw food makes me feel too – so much goodness. I’ve made raw sushi with cauliflower rice before, also pretty great. looking forward to the raw goodies ! xoReplyCancel

  • thecitygourmand30/10/2013 - 7:53 am

    Some gorgeous detail in that first shot!ReplyCancel

  • Shelly @ Vegetarian 'Ventures30/10/2013 - 8:24 am

    These look soooo good! I am always looking to go a little more raw and am excited for you to share your raw adventure!ReplyCancel

  • Grace30/10/2013 - 9:36 am

    Beautiful! Props to you girl for going raw for a month! Totally raw is tough for me but if anyone can make it incredibly delicious it’s you. I’ve been feeling a similar disconnect from my body and so am doing a detox for the month of November. Raw, lots of broth, and zero sugar or allergens (well my potential ones at least). Let’s get these high vibes going!ReplyCancel

  • erin30/10/2013 - 10:00 am

    These are just gorgeous and I love the idea of using celery root as the rice!ReplyCancel

  • Grace30/10/2013 - 10:08 am

    Such beauties. I want to pop them all in my mouth and feel happy! Can’t wait to see more fresh goodies you “cook” up this month! ;)ReplyCancel

  • Christine30/10/2013 - 10:32 am

    These rolls look vibrantly life-giving, and your words are inspiring. Thanks for mentioning the books _Raw Food/Real World_ and _Living Raw Food_. Would you mind mentioning a few other sources that have guided and inspired you in preparing for this month? Thanks!ReplyCancel

  • stacey snacks30/10/2013 - 10:45 am

    Just harvested the last of my fennel and has now turned to seed, which I am happy about, now I have a big container of fennel seeds………

    I just posted your beautiful Moroccan stew with chickpeas and dates, I’ve made it 3 times so far! It’s so good!
    Thank you for your lovely recipes and beautiful photos.


  • Shanna30/10/2013 - 11:45 am

    Brilliant idea and I can’t wait to hear how you feel as the month goes on!ReplyCancel

  • thelittleloaf30/10/2013 - 12:48 pm

    This looks incredible! Not sure if I could do a whole month of raw food but seriously impressed :-)ReplyCancel

  • Michelle @ The Fresh Direction30/10/2013 - 4:17 pm

    Look at you go! These looks amazing – never made sushi before but this raw version has definitely inspired me. Good luck with the raw food venture, totally down with that. Keep us posted! :)ReplyCancel

  • Harriet McAtee31/10/2013 - 12:16 am

    These looks so wonderfully delicious and inspiring! Like you, I seem to love a new eating challenge and the ingenious ideas that spring from them. Haha. I’m the person that’s a little bit sad when I detox is over, and I return to normal eating. Totally digging that intentional, purposeful feeling you get from eating that way. These rolls look seriously good – I can’t wait to see what else appears here while you’re raw!ReplyCancel

  • jade o'donahoo31/10/2013 - 5:09 am

    the photos are gorgeous! i can’t wait to give the celery root ‘rice’ a go. XReplyCancel

  • […] Autumn Sushi with Celery Root “Rice” from The First Mess […]ReplyCancel

  • sarah31/10/2013 - 3:02 pm

    You are so inspiring. Although, I’m having a very hard time imagining you as a ‘lumbering bear clambering around in the streets’ regardless of what you eat, ha. Your photos are gorgeous as always! And I can’t wait to see this house of yours take shape!ReplyCancel

  • Kiran @ KiranTarun.com31/10/2013 - 4:48 pm

    Divine! Raw foods can be so satisfying and beautiful! Need to try this soon!ReplyCancel

  • JCollins01/11/2013 - 10:19 am

    I am VERY familiar with the ‘poor man’s mocha’. During my college days as a barista, we had a poor man’s version of several drinks we thought were too pricey for consumption during work (even with a discount). Poor man’s Italian soda – a can of sprite and some of the syrup flavoring (yes, a total sugar bomb).ReplyCancel

  • Fresh and Foodie01/11/2013 - 11:00 am

    Beyond gorgeous! I’ve been trying to incorporate more raw foods into my diet. If I could eat like this everyday, it’d be much easier!ReplyCancel

  • Eileen02/11/2013 - 4:52 pm

    This has to be some of the prettiest sushi I’ve ever seen–and most sushi is pretty beautiful, so that’s saying something. :) I love the idea of using zata’ar too!ReplyCancel

  • Haley04/11/2013 - 12:52 am

    Oh my gosh these look great. What a cool idea for the “rice”ReplyCancel

  • Miachel (Spiced Curiosity)05/11/2013 - 10:24 pm

    What an amazing raw meal, and a creative take on making sushi healthy.

    Cheers! :)ReplyCancel

  • […] Autumn Sushi w/ Celery Root “Rice”, Za’atar Carrots, Avocado, Dijon + Dill ~ The First Mess. I have been obsessed with making nori rolls lately, and this take on them with spiced carrots looks amazing. […]ReplyCancel

  • Sonja06/11/2013 - 11:10 pm

    I read this the other day and was blown over by your creativity here (but forgot to leave you a little note to say so :) ). I’m a huge fan of celery root but never would have thought of using it as sushi rice. I’m inspired!ReplyCancel

  • Joy Newton13/11/2013 - 10:54 pm

    Wow! Such beautiful images! I can’t stop looking at them :).ReplyCancel

vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!

Rather than bore you with details of the constant wallpaper scraping and other real-life, highly repetitive, and very zen activities of new home ownership (maybe I should blog about it?!), I’m going to talk about doughnuts instead. AW YEAH. Glazes and sprinkles and yums and AALLLLLL that. Let’s do it.

My bud Ashley from The Edible Perspective is an expert on the subject of doughnut making and even better, she knows her way around some higher vibe doughnut making as well. So she developed, tested and photographed a book‘s worth of content about it and the results are so, so great. I had a doughnut pan kind of languishing in the back of a cupboard for a long-ass time. I had bought the cookbook from a very high profile bakery with the hopes of executing their healthed-up doughnuts at home. So I bought the pan and tried the recipes out. Multiple attempts and total BS results each time. I’m not saying I’m an expert or anything (and neither would Martha apparently)(PS: COME ON), but I do know my way around a kitchen and some of the more freaky-funky-granola-type ingredients. I finally reasoned that the problem lied in the recipes themselves, and that some things should be left to the pros.

Then Ash sent me a copy of her book. Let’s talk about changing the game entirely. Her combination of flours makes for a pretty wonderful texture, without all the expensive gums that can be ubiquitous in gluten free baking. Her advice and approach comes from a place of experience, warmth and accessibility. I always appreciate her encouraging and authentic voice in blog land, so was really excited to see that translate in a real, printed work (high five, girl!). The potential for innovative flavour combinations is showcased to the utmost through the pages. There’s doughnut cakes, savoury treats, ice cream, and! She even thought of my sweet pup with a recipe for peanut butter and pumpkin doggie doughnuts. Cute right? I went with her vegan maple doughnuts and a version of her tahini maple glaze for toppin’. We were out of tahini so I went for almond butter and a complimentary fat pinch of sea salt to work its magic with the maple. So, so yummy.

Anyway, I’d like one of you to have some doughnut fun at home, so Ash is letting me give away a copy of her book, Baked Doughnuts For Everyone(plus a dope set of measuring spoons)! All ya gotta do is tell me what your favourite doughnut is in the comments. Mine? The grapefruit and candied ginger one from Pies ‘n’ Thighs in Brooklyn ranks pretty high. Prior to that, I was more of a classic raspberry jelly-filled kinda gal. But I promise if you bake me any of the goodies from Ash’s book, I’ll pretty much be your bestie for life. Yep, they’re that good. I’ll close the giveaway next Monday (the 28th), so tell me about your faves, people! (Note: giveaway is open to US, Canada + UK residents only) THE GIVEAWAY IS NOW CLOSED, PEEPS :)

vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!
vegan + GF maple doughnuts with salted almond butter glaze from Baked Doughnuts for Everyone by Ashley McLaughlin
special equipment:
a doughnut pan, silly!
serves: makes 8-10
I went in with chopped pecans and pumpkin seeds to top mine (nature’s sprinkles!), but cacao nibs, chopped dried cherries or any other nut/seed would be lovely.

doughnuts ingredients:
1/2 cup oat flour
1/2 cup sweet rice flour
2 tbsp evaporated cane juice
2 tbsp almond meal
2 tbsp coconut flour
2 tbsp ground flax seeds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup unsweetened almond milk
1/4 cup unsweetened applesauce
3 tbsp neutral oil (like sunflower or grapeseed)
2 1/2 tbsp maple syrup
2 tsp vanilla extract

salted almond butter glaze ingredients:
1 cup powdered sugar
2 tbsp almond butter
2-3 tbsp unsweetened almond milk
2 tbsp maple syrup
pinch of cinnamon
fat pinch of sea salt
+ chopped nuts and seeds to garnish if you like

Grease your doughnut pan(s) and heat your oven to 350 degrees F.

In a large bowl, combine the oat flour, sweet rice flour, cane sugar, almond meal, coconut flour, ground flax, baking powder, baking soda, salt and cinnamon. Whisk to fully combine.

In a small bowl, combine the almond milk, applesauce, oil, maple syrup and vanilla. Whisk to fully combine.

Pour the liquid components into the large bowl with the dry ingredients. Fold it all together with a spatula until just combined (or until you don’t see dry flour bits anymore). Spoon the batter into your doughnut pan (or fill a ziploc bag with the batter, cut off a corner and pipe it into the pan). Bake for 18-22 minutes, or until a toothpick inserted into one of the doughnuts comes out clean. Gently remove the doughnuts from the pan and allow them to cool thoroughly.

While doughnuts are cooling, mix up the glaze. In a small bowl, whisk together all of the glaze ingredients until you have a smooth mixture.

Once cool, dip doughnuts into the glaze and return them to your cooling rack so the glaze can harden a bit. Press any chopped nuts/seeds etc into the glaze at this point.

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  • The Peace Patch23/10/2013 - 5:17 am

    Gorgeously delightful doughnuts…the salty almond maple taste sounds superamazing, especially at this time of year. I don’t eat doughnuts often and usually it’s just a simple super cinnamony dunkable kind of doughnut (my favorite) if I’m in a hurry or on the road. These maple doughnuts are a completely different indulgence…best savored slowly I think, with a rich mug of coffee and lots of time to enjoy and relax. :)ReplyCancel

  • Cassandra Gonzalez23/10/2013 - 6:42 am

    Oh I gotta give a shout out to the vegan pumpkin spice doughnut from Revolution Doughnuts in Atlanta!ReplyCancel

  • margarita23/10/2013 - 6:50 am

    I love donuts as an occasional fun treat, especially cake donuts. This one though sounds heavenly, the frosting and toppings… yum!ReplyCancel

  • Beth23/10/2013 - 7:27 am

    I like the classics: plain glazed and chocolate cake.ReplyCancel

  • shannon23/10/2013 - 7:27 am

    I usually just go for the chocolate frosted ones, but to be honest I’ve never really tried any creative flavors of doughnuts. Maybe now is the time!!ReplyCancel

  • Marygrace23/10/2013 - 8:07 am

    Salted almond butter glaze, I like that idea. I love the way frosted donuts look, but they taste way too sweet. A glaze much more palatable. YUM.ReplyCancel

  • Diana23/10/2013 - 8:19 am

    Hi! You have a beautiful blog and those donuts look amazing! My favourite donuts are the boston creams at Tim Hortons in Canada :).ReplyCancel

  • Erin23/10/2013 - 8:19 am

    I’m a plain jane and just love chocolate cake donuts, but those maple donuts look sick!!!ReplyCancel

  • Kristen23/10/2013 - 8:32 am

    My favourite doughnut is this slick pretzel and chocolate combo (http://wherejessate.com/wp-content/uploads/2012/11/DSC01883-500×333.jpg) from Glory Hole Doughnuts in Toronto (http://www.gloryholedoughnuts.com/menu/).

    I’m glad I don’t live too close… I’d probably turn into a doughnut. :)ReplyCancel

  • Shelly @ Vegetarian 'Ventures23/10/2013 - 8:33 am

    LOVE LOVE LOVE your reaction to Martha’s comment on bloggers not being experts. Made me chuckle! My favorite donut is definitely bavarian / custard cream filled which I’ve never been able to master in the kitchen myself. Perhaps that is why it’s so magical?ReplyCancel

  • Annie G.23/10/2013 - 8:35 am

    I’ve never been a huge fan of doughnuts, but since I got vegan a couple years ago I dicovered that the baked ones are usually ptetty good. With chocolate ganache and pistachios on top, it’s perfect.ReplyCancel

  • Lily23/10/2013 - 8:41 am

    I’ve never had any that beat cinnamon-sugar mini doughnuts from the farmers market. Along with a cup of hot coffee… I’m drooling. But maybe these could be my new favorite, they look delicious!ReplyCancel

  • Melissa23/10/2013 - 8:48 am

    Blueberry doughnuts are my fave!ReplyCancel

  • Monika Jankowiak23/10/2013 - 8:54 am

    I feel like I’ve been missing out! I’ve only had boring glazed or chocolate sprinkled doughnuts before. The book sounds fun!ReplyCancel

  • Kris23/10/2013 - 9:03 am

    I’m totally making these donuts. Wowza! Also, your Martha comment!! Amazing. I do love a classic donut with chocolate glaze and sprinkles and anything chocolate and coconut.ReplyCancel

  • Ashley Marti23/10/2013 - 9:04 am

    I love doughnuts, especially dipped in my coffee. I’m loving the pumpkin spice with maple frosting lately. But you can never go wrong with the simple sugar and cinnamon kind too.ReplyCancel

  • molly yeh23/10/2013 - 9:07 am

    donut plant’s MARZIPAN DONUT. although i have a feeling that when i make your recipe, THEY will be my favorite. (do i get additional entries for sucking up?) NO BUT SERIOUSLY THESE LOOK AMAZING.ReplyCancel

  • Aimee @ Simple Bites23/10/2013 - 9:08 am

    Beautiful! And so creative.ReplyCancel

  • Sarah S.23/10/2013 - 9:20 am

    Glazed apple cider donuts! mmmm!ReplyCancel

  • Claire (Eat Well. Party Hard.)23/10/2013 - 9:21 am

    Guuuuuh. Ever since the opening of an offbeat little donut shop in my hometown about four or five years ago, donuts have been my #1 guilty pleasure treat. Narrowing favorites down to one is nigh impossible, but let’s go for a tie between their Homer J. (plain cake batter + pink berry frosting + sprinkles) and almost any variety of their strawberry cake batter creations. The ones with chocolate frosting were especially wonderful.

    If living in Asia for the time being rules me outta this giveaway, I totally understand. But with a “permanent” address still in the US, I figured it’d be worth a shot ;)ReplyCancel

  • Nancy23/10/2013 - 9:22 am

    Maple Bacon at Voo Doo Donuts in PortlandReplyCancel

  • Mariela23/10/2013 - 9:24 am

    Donuts always remind me of fundraising for charity as a kid, while back then the simple glazed were a my favorite, I am more of a cinnamon sugar kind of person now… simple and sinful. This recipe looks great, cant wait to try it out!ReplyCancel

  • Lindsey | The Next Course23/10/2013 - 9:27 am

    THESE. LOOK. AMAZING!!! I can’t wait to invest in Ashley’s book and a donut pan and try my own hand at baked donuts! As a kid, my favorite was boston creme, which shifted to my teenager love for apple fritters and blueberry cake donuts. I have mostly avoided them as an adult, but I think I could get down with Ashley’s approach!ReplyCancel

  • Nicole23/10/2013 - 9:33 am

    My fave doughnut? I’ll take anything with cinnamon!ReplyCancel

  • Amanda23/10/2013 - 9:36 am

    YUM! These look fantastic, I think I gotta get me a doughnut pan. My favourite doughnut is the buttered toast doughnut from Glory Hole in Toronto. It’s butter, on a doughnut, sprinkled with toast. Perfection!ReplyCancel

  • Katie23/10/2013 - 9:36 am

    I’m drooling over these donuts! :D My favorite… Pumpkin or anything with Molasses :)ReplyCancel

  • Lana Pribic23/10/2013 - 9:39 am

    I think the best donut I ever had was a homemade one (duh) that I got at Smorgasburg in Brooklyn. Cinnamon Sugar. Delicious. Other than that, I am a sprinkle or chocolate dip Tim’s girl.ReplyCancel

  • Carmen23/10/2013 - 9:45 am

    Fantastic post! I can’t wait to make these. Growing up, my donut of choice was definitely the chocolate-glazed twist. These days I love vegan, gf, cinnamon/sugar donuts.ReplyCancel

  • Sini @ my blue&white kitchen23/10/2013 - 9:55 am

    A BIG YES to baked doughnuts (and maple syrup)! These look so yummy. My favorites are chocolate doughnuts with a chocolate glaze sprinkled with chopped pistachios.ReplyCancel

  • Chelsea // The Naked Fig23/10/2013 - 9:58 am

    These look too delicious for words!!!ReplyCancel

  • reeve23/10/2013 - 9:59 am

    um, those look amazing! I haven’t tried making donuts yet, but I sure would like to try:)

    my fav donut is boring, so unhealthy, and it’s a good thing I don’t like near one…

    warm krispy kreme glazed donut. If I see a lit up sign when I’m traveling somewhere, I’m gonna stop… every time!ReplyCancel

  • Karen Faivre23/10/2013 - 9:59 am

    Chocolate devils food donut with chocolate frosting. mmmmmmmm!ReplyCancel

  • Caitlin23/10/2013 - 10:05 am

    boston cream was my absolute fave. powdered or chocolate glazed. second favorite? chocolate cake, chocolate frosting! man, i miss donuts!ReplyCancel

  • Sarah Lynn23/10/2013 - 10:12 am

    Classic chocolate glazed from Nutana bakery in Saskatoon. Fresh mini donuts are a close second though! This recipe looks ah.mazing!ReplyCancel

  • Haley @Cupcakes and Sunshine23/10/2013 - 10:13 am

    I had a sea salt and caramel doughnut from Ike and Jane’s in Athens that was pretty good, but my favorite all time doughnut is from Sweet Theory Baking Company in Jacksonville, Florida. Oh my word. Their doughnuts are too delicious for their own good.ReplyCancel

  • Carolynn Winterhalt23/10/2013 - 10:14 am

    definitely chocolate with toasted coconut, yum!ReplyCancel

  • Beth23/10/2013 - 10:15 am

    I don’t eat donuts often unless I make them, but my favorites are pumpkin or chocolate glazed.ReplyCancel

  • Julia23/10/2013 - 10:16 am

    My favorite doughnut is the Blood Orange & Hibiscus doughnuts from Dough in Brooklyn!ReplyCancel

  • Grace23/10/2013 - 10:17 am

    A coworker brought in two boxes of dunkin’ doughnuts this morning. They were all smothered and covered in bright orange and black frosting for halloween – eek! Not a single one looked appealing to me but gosh these maple doughnuts have me drooling! What a lovely way to celebrate Ashley’s beautiful book!ReplyCancel

  • karen23/10/2013 - 10:21 am

    I would love to win this book and try all different types of donuts! My favorite is anything with chocolateReplyCancel

  • Kristin Freeman23/10/2013 - 10:25 am

    It is fun to taste new flavors of donuts yet I will always go back to the favorite plain cake doughnut.ReplyCancel

  • Krista Farrell23/10/2013 - 10:28 am

    I am not a donut connoisseur by any means, I usually gravitate to a white glaze and nuts. I’m ready to step up my game though…these look amazing.ReplyCancel

  • rosie morgan23/10/2013 - 10:32 am

    I love most donuts, but a krispy kreme filled with custard and with a good glaze is always a winner (:ReplyCancel

  • Lauren23/10/2013 - 10:32 am

    I love either a coconut doughnut or tiger tail.ReplyCancel

  • Hope23/10/2013 - 10:35 am

    Anything with maple – like these! I am a gluten free vegan and havent had a donut in years!ReplyCancel

  • Donna Stubbs23/10/2013 - 10:35 am

    In a box full of beautiful donuts I would always choose the simple Old Fashioned donut with a lovely glaze. I would love to have Ashley’s book and become a donut expert!ReplyCancel

  • Kara Akins23/10/2013 - 10:44 am

    Pumpkin spice is my fave!ReplyCancel

  • Sarah T23/10/2013 - 10:44 am

    I have a weakness for apple fritters!ReplyCancel

  • Kittee23/10/2013 - 11:01 am

    I find good vegan gf donuts hard to come by, so they’re all my favorites, but I do love a sugar glazed.ReplyCancel

  • Michele23/10/2013 - 11:09 am

    Haven’t been eating donuts since I went gluten free. Used to love me a marble cruller though. This book is exciting. I might have to buy it even if I don’t win!ReplyCancel

  • Deb23/10/2013 - 11:11 am

    I always go for the classic, raised and glazed. But pumpkin with an eggnog glaze is sounding just about perfect this morning!ReplyCancel

  • Holly K.23/10/2013 - 11:36 am

    EARL GREY AND CHOCOLATE DONUTS(!) from Dough in Bed-Stuy, Brooklyn!!

    Literally unbelievable, stuff dreams are made ofReplyCancel

  • Daria23/10/2013 - 11:36 am

    I grew up in the country where doughnuts well, don’t exist. I moved to the country, where doughnuts are somewhat sacred. I don’t think I’ve tried them here (obviously in the US), due to its pretty disgusting nutritional profile. Thus my favorite doughnut still lives in my dream house: it should be rather savory, than sweet and it should be chocolaty (a lot of cacao and nibs) with some cherry or cranberry touch. It should be vegan and free of crap.
    Are there any recipes in the book which might help my dream doughnut to turn into the real thing? If so, I’d be more than happy to give it a try!ReplyCancel

  • Jenna Harper23/10/2013 - 11:58 am

    My favorite doughnut is the yeast raised vanilla frosted covered in purple tang and purple sprinkles from Voodoo Doughnuts in Portland. So yummy :) Doughnuts make me so happy!ReplyCancel

  • Heather23/10/2013 - 12:25 pm

    I was never much of a doughnut girl until I tried an orange glazed donut from La Buena Vida bakery in San Miguel de Allende, Mexico a few weeks ago. It changed my life and, for better or for worse, I have been snatching one up on Saturdays at the organic tianguis ever since.ReplyCancel

  • Spring23/10/2013 - 12:30 pm

    There is a place in town that makes Earl Grey doughnuts with sugar glaze. They are pretty awesome!ReplyCancel

  • Lauren23/10/2013 - 12:38 pm

    I once had a coconut donut with passionfruit dipping glaze… amazing!!!ReplyCancel

  • Todd @ HonestlyYUM23/10/2013 - 1:05 pm

    I can’t, stop, staring…ReplyCancel

  • Kirst23/10/2013 - 1:29 pm

    I’m a chocolate donut kind of girl but I will be making these this weekend for sure!ReplyCancel

  • Gwen @SimplyHealthyFamily23/10/2013 - 2:04 pm

    I’ve gotta go with pumpkin donuts! I’ve never attempted to make my own, scary, but would love to give it a try!
    P.S. I don’t claim to be an ‘expert’ anything but love to cook and blog. Kindof a weird comment for Martha to make. :/ReplyCancel

  • Kim H.23/10/2013 - 2:19 pm

    Maple bars are my favorite! But these baked ones sound amazing!ReplyCancel

  • Jessie23/10/2013 - 2:25 pm

    Ooo this is just too good! My donut loving husband would die. My favorite is a classic maple bar or chocolate cake donut – his would be Boston cream pie or the huckleberry donut from Sidecar for sure!ReplyCancel

  • Kelly23/10/2013 - 2:25 pm

    I am not a big donut person, but I like to bake them for my fiance. He loves pancakes and bacon donuts…cake donut with maple glaze and chopped bacon on top! Actually any type of donut will do. Every once and a while I like an old fashioned.ReplyCancel

  • Jenni23/10/2013 - 2:58 pm

    omg! I can’t believe I stumbled upon this awesome blog, and on a day when you are hosting this giveaway! yum… I’m vegan and haven’t had donuts in so long.. love Mighty O’s in Seattle.. but, I’m here in LA. Growing up, my all time favorite was the boston cream donut.ReplyCancel

  • Amalia23/10/2013 - 3:07 pm

    Portuguese donuts: Malasadas!
    Can’t wait to try these out :-)ReplyCancel

  • debbie23/10/2013 - 3:11 pm

    I like a spice donut – with lots of cinnamon.ReplyCancel

  • elizabeth23/10/2013 - 3:15 pm

    well, i haven’t met many doughnuts I didn’t like…but, there’s a fantastic place in Charleston called Glazed, and i’m pretty partial to all their doughnuts but loved a classic yeast with raspberry glaze that I had not too long ago!ReplyCancel

  • Shelley23/10/2013 - 3:29 pm

    I think those vegan pumpkin spice ones are calling my name! I’m a sucker for pumpkins spice, but most of the fall flavored ‘pumpkin spice’ things have insane amounts of sugar and processed gunk in them, so there isn’t much I actually get to eat. But these would be FABULOUS I think! The man would love them too, i think.ReplyCancel

  • Kim G.23/10/2013 - 3:33 pm

    cake donut with chocolate frosting … my very fave … but all of these fall flavors everyone is bringing up sound scrumptious!ReplyCancel

  • Penny23/10/2013 - 4:10 pm

    Haha love the Oprah gif!! Just perfect. Martha..what a douche!ReplyCancel

  • Michelle Roderick23/10/2013 - 4:19 pm

    My all time favorite doughnut is the apple fritter doughnut. It reminds me of my high school days when my friends and I would skip class and make a quick dash to the nearby doughnut shop. It’s the taste, smell, texture and memory of these doughnuts that make them my favorite.ReplyCancel

  • megan23/10/2013 - 4:41 pm

    the peanut butter and jelly donut from dunwell in brooklyn is pretty redonkulous.

    thanks for the chance to win!ReplyCancel

  • Nicola23/10/2013 - 5:00 pm

    Oh, it’s been ages since I had a donut (I’ve never come across a gluten free one to purchase, nor have I tried making them). My favourite (before beomcing gluten free) was always an apple fritter. Cheers!ReplyCancel

  • Kerianne23/10/2013 - 5:03 pm

    My favourite donut is banana bread!
    (but that blood orange & hibiscus doughnut sounds amazing Julia!)ReplyCancel

  • Lindsey23/10/2013 - 5:24 pm

    Wowzers, these babes look insane! I can’t wait to get my hands on Ashley’s book. All the recently posted doughnuts recipes sound super. Lovely words and photos as always, Laura. (Best of everything with the new place!)ReplyCancel

  • Courtney23/10/2013 - 5:38 pm

    I haven’t really ever had “fancy” doughnuts, so I think my favorite would be a glazed doughnut. Simple but good!


  • Emma23/10/2013 - 5:53 pm

    I’m a big fan of The Edible Perspective. Ashley is awesome and creates the most amazing food!
    These doughnuts look deliciious and I even have all the ingredients! I’m just missing a doughnut pan….
    We don’t really find doughnuts too frequently in England, let alone vegan ones, so I haven’t really tried any flavours other than jam-filled ones. I think I’d love a lemony one :)ReplyCancel

  • ANDREA23/10/2013 - 6:05 pm

    I want to say the cinnamon sugar doughnuts my grandmother made when I was a kid but that’s a straight up lie; I’m in love with apple filled cinnamon and sugar doughnuts that I cant believe I barely tried a couple years ago!ReplyCancel

  • Elaine23/10/2013 - 6:52 pm

    My absolute favorite donut is lemon valley girl from Seattle’s Top Pot Doughnuts. I have to say lemon is an under appreciated flavor these babies are delish! That said, I cannot wait to try your recipe it looks so great. I just made my first batch ever of pumpkin donuts and now im hooked (so are my tastebuds) to making donuts!ReplyCancel

  • Courtney23/10/2013 - 7:39 pm

    Pumpkin doughnuts are my fave!!ReplyCancel

  • Simona23/10/2013 - 7:42 pm

    I’m totally a raspberry gal too… Need some new inspiration!ReplyCancel

  • Jade Sheldon-Burnsed23/10/2013 - 7:58 pm

    The most wonderful donut of my life was at Blue Star Donuts in Portland: lemon curd. HEAVENLY…ReplyCancel

  • Carrie23/10/2013 - 8:18 pm

    I’m not normally a fan of doughnuts, cause I’m not a fan of the fried dough taste, but baked, GF, vegan doughnuts?! YES! I’m pretty sure that THESE are going to be my favorite doughnuts :)ReplyCancel

  • Katie @ 24 Carrot Life23/10/2013 - 9:09 pm

    My favorite donut is definitely a classic glazed with chocolate frosting and sprinkles, but you make these look pretty darn good. I’m ready to try some of Ashley’s recipes!ReplyCancel

  • Meaghan23/10/2013 - 9:30 pm

    My favorite doughnut use to be vanilla glazed with rainbow sprinkles! Though I have a feeling a pumpkin spice doughnut would win as my new favorite for sure!
    I have been dying to get my hands on Ashley’s new book, so excited for this give away!ReplyCancel

  • Bouningsonia23/10/2013 - 9:30 pm

    My grandmother used to make awesome homemade donuts, simple natural vanilla donut with lots of powdered sugar on top. Oh, how I (and everyone else in my family) miss them!ReplyCancel

  • Marie23/10/2013 - 9:40 pm

    I love any kind of doughnut with maple involved! Maple doughnut, maple icing, maple glaze…I love it all!ReplyCancel

  • Michelle23/10/2013 - 10:05 pm

    My favorite would be bostom cream donuts from Tim Hortons…I’ve loved them since I was little! Now that I’m older though, I can’t eat them like I used to so a book like Ashleys with healthier options would be great!ReplyCancel

  • Caroline23/10/2013 - 10:24 pm

    Hmm, I’ve been looking at that book for a while now! Would love to try anything with peanutbutterReplyCancel

  • Melissa23/10/2013 - 11:39 pm

    My fave doughnut is black raspberry jelly filled.ReplyCancel

  • Hefeden24/10/2013 - 12:32 am

    I love chocolate doughnuts but yours with the chunky nuts look amazing. I definitely need to try those! Thanks!ReplyCancel

  • Carly24/10/2013 - 2:19 am

    These look like the bomb-diggity.
    Tim Horton’s Raspberry-filled-powder-sugar-drenched timbits will forever be my one true love (they’re bite sized so that’s what, like zero calories?)ReplyCancel

  • Jan Scholl24/10/2013 - 3:07 am

    I only eat donuts with nuts on the outside. Someone said they are unique to Michigan as no one else outside this area knew what I was talking about. It’s just a donut with nuts stuck to it.ReplyCancel

  • Angela24/10/2013 - 5:22 am

    Hi ! After reading your post, I’m seriously thinking about buying the book for my vegan friend who absolutely loves good vegan doughnuts, but I was wondering, are all the recipes vegan? (I am partial to a classic jam filled doughnut or any sort of doughnut with cinnamon and sugar dusting myself)ReplyCancel

  • Ashley24/10/2013 - 6:14 am

    For me there’s nothing better than a classic glazed doughnut (especially if it’s from Dun Well Doughnuts in Bklyn), though raspberry-filled comes in at a close second…ReplyCancel

  • Kat24/10/2013 - 7:15 am

    My Favorite has to be the pumpkin Spice. Nothing says fall has arrived more then a warm Pumpkin Spice Donut and apple cider. The Best are at “Robinetts” in Grand Rapids Michigan. (I used to eat these every year till I found out I had celiacs)ReplyCancel

  • Shelley24/10/2013 - 7:36 am

    Being from Montreal, I am tantalized by these maple donuts that you’re describing. Perused the new book online – the apple fritters are probably a really close second.ReplyCancel

  • Loren24/10/2013 - 7:41 am

    I love donuts! My favorite is a vanilla cake donut, or an old fashioned as we call it in our house!ReplyCancel

  • Meghan24/10/2013 - 7:41 am

    As a New England girl, I have to go with hot apple cider donuts.ReplyCancel

  • Lauren24/10/2013 - 8:39 am

    I love old fashioneds, especially lemon flavored.ReplyCancel

  • punkrockmartha24/10/2013 - 9:05 am

    my favorite will always be the chocolate “ice rings” my dad would buy me at mister doughnut. thank you!ReplyCancel

  • Fresh and Foodie24/10/2013 - 10:52 am

    I have a soft spot for apple fritters, but I recently discovered a buttermilk old fashioned donut from a little shop here in Chicago (called Do-Rite Donuts http://doritedonuts.com/ ) that I love, love, love.ReplyCancel

  • Rebecca24/10/2013 - 2:38 pm

    I love chocolate/salted caramel donuts that can be found at a local shop here in Minneapolis. Thanks for having this giveaway!ReplyCancel

  • fabie24/10/2013 - 2:56 pm

    chocolate donut from Chez Boris in MontrealReplyCancel

  • Deena24/10/2013 - 3:12 pm

    I love the sweet-salty combo. These sound amazing! I’m a fan of chocolate and plain cake donuts.ReplyCancel

  • Debra Lee24/10/2013 - 3:31 pm

    I just made a batch of blueberry cake doughnuts with a lemon glaze that were delicious!ReplyCancel

  • Helena24/10/2013 - 3:33 pm

    I love classic cinnamon-sugar.ReplyCancel

  • Jessica24/10/2013 - 4:53 pm

    I love Apple fritters! That’s a donut, right? If it isn’t, then I love a cream filled donut! yummmmReplyCancel

  • Ali H.24/10/2013 - 5:30 pm

    I love the cream cheese doughnut from Munchers Bakery in Lawrence, Kansas.ReplyCancel

  • Julia24/10/2013 - 7:12 pm

    My favourite doughnut would have to be chocolate gingerbread! I just love chocolate mixed with some good spices.ReplyCancel

  • NicT24/10/2013 - 7:20 pm

    Good old fashioned cake donuts with plain old glaze! It lasts about 2 seconds in my hands.ReplyCancel

  • Haley24/10/2013 - 8:35 pm

    Oh god all mighty, I want one of these so bad right now! Donuts are always good (for the soul, not always the body), but VEGAN donuts are just something extra special. Those pumpkin spice ones are kind of calling my name, by the way. Back before the Great Switch (cough veganism cough) I was totally into plain glazed donuts. Especially after doctor’s visits (like I said, good for the soul, man). Hoping to make these soon so I’ll have a new favorite!ReplyCancel

  • Kelly G.24/10/2013 - 9:05 pm

    I love, love, love the cream-filled, chocolate-covered donuts from Ronald’s Donuts in Vegas. Their bear claws are pretty awesome too!ReplyCancel

  • Stan24/10/2013 - 9:16 pm

    I enjoy fresh bear claws from Tim Hortons. But yours seem equally delish.ReplyCancel

  • Plain donuts dipped in chocolateReplyCancel

  • Emily24/10/2013 - 10:16 pm

    I stick with the classic Homer Simpson doughnut–pink frosting and sprinkles.ReplyCancel

  • Gaby24/10/2013 - 10:43 pm

    Apple Cider Doughnuts!!ReplyCancel

  • Molly B24/10/2013 - 11:08 pm

    As a child I woofed down custard donuts. Nowadays I’m more of a blueberry cake kinda gal. Although, there is a local shop making some killer frosted cinnamon raisin donuts!ReplyCancel

  • Bianca @ Sweet Dreaming25/10/2013 - 1:02 am

    chocolate frosted!ReplyCancel

  • Margot C25/10/2013 - 2:02 am

    Before I discovered baked doughnuts I hadn’t had a doughnut in years because … well … ick to the fried ones. I like these
    Triple Chocolate Vegan + GF DoughnutsReplyCancel

  • Emily25/10/2013 - 2:06 am

    I had my first ever cider doughnut last week while apple-picking, and I have to say it is my new favorite. These ones look wonderful!ReplyCancel

  • Natalie25/10/2013 - 2:25 am

    krispy kreme original glazed, hot out of the oven; or my guilty pleasure: dunkin donut munchkins (shame)ReplyCancel

  • Karly K25/10/2013 - 3:10 am

    I’m a sucker for the good old fashioned glazed cruller. Also, I’ve never been here before but your site is beautiful! Consider The First Mess added to my feedly :)ReplyCancel

  • Carolyn25/10/2013 - 4:22 am

    Sour cream glazed doughnuts are my weak spot. We live in the UK (for another 3 weeks) and doughnuts aren’t really a thing here!ReplyCancel

  • Jeni25/10/2013 - 8:08 am

    I love a classic cinnamon sugar doughnut.ReplyCancel

  • Kathryn25/10/2013 - 8:59 am

    My life is been sorely lacking in good doughnuts. I need to rectify that asap and branch out from my usual (filled with strawberry jam and dipped in sugar)ReplyCancel

  • Jessica25/10/2013 - 9:28 am

    Holy yum, those look delicious!!! Apple fritters are my fave!ReplyCancel

  • Becki @ Bites 'n Brews25/10/2013 - 10:26 am

    I’ve always loved freshly baked apple cider donuts with a steaming mug of spiced cider on the farm after apple picking. Ah, the joys of growing up in the Midwest!ReplyCancel

  • Alicia25/10/2013 - 10:30 am

    pumpkin spice donuts are my favorite <3ReplyCancel

  • emily25/10/2013 - 10:56 am

    My very favorite donuts are the plain or cinnamon-sugar-topped “cake” donuts that you can only get in the fall at a cider mill. I have to eat them while dunking them in cider. The best!ReplyCancel

  • tiffany25/10/2013 - 12:58 pm

    oh my, vegan eggnog for sure!! fingers crossed, this book looks amazing!ReplyCancel

  • lacey25/10/2013 - 1:19 pm

    Maple glazed always. And almond butter is pretty much my favorite food. Soooo, these are right up my ally :)ReplyCancel

  • kim warsheski25/10/2013 - 1:32 pm

    Even though Voodoo Doughnuts is right in my backyard here in Portland, I miss incredibly the warm apple cider doughnuts from the farm stand my family visited every autumn growing up in New England. Super simple, no glaze, holy shit so good!ReplyCancel

  • cm jackson25/10/2013 - 1:38 pm

    Wow, I’ve never seen such incredible looking doughnuts from home!! I terribly miss the glazed donuts — haven’t had a single donut since having to go gluten & egg free due to multiple allergies — I have pinned this one to try, oh wait, I have to go buy a donut pan first!ReplyCancel

  • Teddi25/10/2013 - 1:42 pm

    You know, I have to say that I just love a simple cinnamon sugar, glazed, or powdered sugar one, but I haven’t experienced much diversity in my doughnut adventures as of yet… I can’t wait to try out some of Ashley’s recipes!! I have been waiting for this book to come out forever!ReplyCancel

  • Monica25/10/2013 - 1:57 pm

    I LOVE the honey cruler donuts at Time Hortons! They’re such a sugar bomb, but so, so good.ReplyCancel

  • Hailey25/10/2013 - 2:05 pm

    The best doughnuts I’ve ever had were at Dunwell in Brooklyn, but I really very rarely have doughnuts… If I had this book I would definitely invest in a doughnut pan and make them all the time :) Thanks for the giveaway!ReplyCancel

  • jane25/10/2013 - 2:31 pm

    I love your blog (even though I never comment) and I used to love doughnuts before I was plagued with countless allergies. That book will bring sunshine back to our lives ! My dream doughnut : filled with homemade pineapple jam and starfruit glazing for a Carribean flare !ReplyCancel

  • Emery25/10/2013 - 3:08 pm

    l love all things from Dixie Donuts in Richmond, VA but their Raspberry Cream Cheese and the Pumpkin Glaze both make my top 5!ReplyCancel

  • pretty_pathetic25/10/2013 - 4:37 pm

    I like maple-glazed donuts the best, but I often buy Boston Cream donuts because I miss living in the Boston area.ReplyCancel

  • Katie25/10/2013 - 8:42 pm

    Your pictures are gorgeous! I love chocolate glazed doughnuts, but I really want to try Ashley’s everything doughnut! Sounds delicious!ReplyCancel

  • Becca Entenberg25/10/2013 - 9:48 pm

    I’m a pretty big fan of glazed doughnuts!ReplyCancel

  • Christie25/10/2013 - 9:57 pm

    my favorite donut is a classic apple cider donut enjoyed after apple picking with some hot cider! YUM!ReplyCancel

  • Jasmine B25/10/2013 - 11:16 pm

    The Candy Cap Mushroom doughnut from Pepples Donut Farm in Oakland!

    It is the best doughnut I have ever had, and its VEGAN! I love that they promote the fact that vegan treats are delicious and are not the perceived “healthy and bland” that a lot of people suggest. The doughnut is fluffy and moist and has a strong maple flavor, with no knowledge of mushroom ever being in the mix! It’s such a treat when I visit my brother up in Berkeley. Its a must anytime I am in within 20 miles of it! I live in Los Angeles, so I am so bummed that we don’t have a version here.

    The doughnut inspired my mother and I to actually make a candy cap cookie, and it was AMAZING! The flavor really brought me back to the days I visit my brother when he is at school up north! I will always love the flavor of candy cap/maple for this reason, and maple is now always going to be my favorite flavor of doughnut. Don’t get me wrong, the deliciousness of it is in fact a reason why it’s my favorite, but the sentimental aspects really bring it to the top of my list as well :)

    I definitely think you should try out candy cap mushrooms in your recipes and on your page! It has a very strong and sweet maple flavor that could be mistaken for the real thing, yummy!ReplyCancel

  • Jasmine B25/10/2013 - 11:19 pm

    Sorry for the second comment but I really think you should check it out! (http://www.pepplesdonuts.com)

    All of their doughnuts are 100% organic and vegan! :)ReplyCancel

  • Christina26/10/2013 - 12:18 am

    Do zeppoles with fresh whipped cream count as doughnuts? I think they do. Zeppoles.ReplyCancel

  • Rachel Brady26/10/2013 - 10:37 am

    Hi – this looks so good, I wonder if you could make them in another tin as I don’t have a doughnut one. BTW that Martha Stewart thing – whoa – not seen that, probably as I am a UK blogger. Really, she looks very out of tough with that attitude, and I think she’s missing the whole point with food blogging. Isn’t the point that we AREN’T experts in the traditional sense, but that we are passionate and real – and that’s the appeal? It’s a great thing that people can self publish and build up a reputation based on the quality of their content, as you have. xReplyCancel

  • Emily K.26/10/2013 - 1:17 pm

    I confess – I’m a maple bar addict!ReplyCancel

  • Stephanie K26/10/2013 - 3:52 pm

    I have to say my default doughnut flavor is simply chocolate cake with chocolate frosting. Don’t mess with the classics! I also love pumpkin spice doughnuts around this time of the year.ReplyCancel

  • Noel26/10/2013 - 6:13 pm

    I love the classic raised, glazed doughnuts. Nothing else is quite the same.ReplyCancel

  • Stacy26/10/2013 - 6:52 pm

    I have a languishing donut pan as well! Glad to know I’m not the only one. But Ashley’s recipes look excellent, so perhaps it’s time to dig that pan out! It’s autumn, after all, which is the one time I really crave a donut – the cake variety, with cinnamon or a thick glaze, and apple cider alongside.ReplyCancel

  • […] doughnut book is all the rage, with giveaways here and here and […]ReplyCancel

  • Christy Collins27/10/2013 - 5:06 am

    Thanks for the recipe! I love the salted caramel doughnut at Revolution Doughnuts in Atlanta.ReplyCancel

  • Simona27/10/2013 - 7:49 am

    I always stick to classics, love to try unusual ones!ReplyCancel

  • Jane27/10/2013 - 8:34 am

    I like lemon donuts best.ReplyCancel

  • Heather27/10/2013 - 9:46 am

    I’m partial to anything with cinnamon and glazing. Mmm…ReplyCancel

  • Samantha27/10/2013 - 10:34 am

    I’m planning to attempt a vegan version of my my favorite jelly doughnut (sufganiyot in Hebrew) for Thanksgiving/Hanukkah this year. It’s a green chile & apple filled doughnut, and I used to love the ones from Duke City Donuts in Albuquerque back when I still ate eggs. They’re a delicious blend of sweet and savory!ReplyCancel

  • hilary27/10/2013 - 11:26 am

    YUM! Oh doughnuts…my fav growing up was always the boston cream – I’m a sucker for gooey-ness, obviously jelly-filled was my next choice. I haven’t had a doughnut in years since finding out I’m allergic to gluten, so this book is so rad!ReplyCancel

  • Jordyn27/10/2013 - 1:32 pm

    Really I love any cider doughnuts from any farm stand — the perfect accompaniment to autumn! I recently was forced to give up gluten, so it looks like this recipe may become my new fav!ReplyCancel

  • Michelle27/10/2013 - 5:25 pm

    Beautiful photos Laura! My favourite doughnuts are probably apple fritter :)ReplyCancel

  • lymieeatingcoconut27/10/2013 - 8:02 pm

    I love cinnamon donuts.ReplyCancel

  • Carolsue28/10/2013 - 2:49 am

    I know I would love the Vegan Pumpkin Spice Donuts the most!
    Digicats {at} Sbcglobal {dot} NetReplyCancel

  • Becca F28/10/2013 - 7:34 am

    I love apple donuts rolled in cinnamon sugarReplyCancel

  • Emma28/10/2013 - 9:45 am

    Favorite doughnut– pumpkin spice!ReplyCancel

  • Simona28/10/2013 - 7:23 pm

    Rich chocolate donuts!ReplyCancel

  • Robyn Nelmes28/10/2013 - 7:40 pm

    Powdered strawberry or chocolate rolled in coconut ! YummmReplyCancel

  • Alex28/10/2013 - 9:41 pm

    I love maple donuts!!!!ReplyCancel

  • ashley28/10/2013 - 11:44 pm

    I LOVE a good buttermilk glaze, fresh from the oven!ReplyCancel

  • kenny28/10/2013 - 11:45 pm

    i would have to go with a good old chocolate sprinkled donut!ReplyCancel

  • Hefeden29/10/2013 - 12:03 am

    The triple chocolate vegan doughnuts from this blog are amazing! Would love to try more of Ashley’s recipes.ReplyCancel

  • […] It’s only half the guilt with these vegan, gluten free maple doughnuts with salted almond butter glaze. (thefirstmess.com) […]ReplyCancel

  • […] Recipe adapted from my blueberry lemon scones and this maple cinnamon glaze. Glaze and chopped nut combination was inspired by Laura’s gorgeous baked maple doughnuts. […]ReplyCancel

  • Richa04/11/2013 - 10:35 pm

    These doughnuts look absolutely fabulous! i think i can eat all the glaze just by itself!ReplyCancel

  • […] with her Vegan Maple Sea Salt Doughnuts and topped them with an Almond Butter Glaze inspired by Laura’s twist on Ashley’s Tahini Maple Glaze (I too was out of […]ReplyCancel

  • Nicole06/03/2014 - 10:41 pm

    I just made these and they are unbelievable!!!! Thank you! :)ReplyCancel

  • […] GF Maple Doughnuts With Salted Almond Butter Glaze The First Mess Get the GF Maple Doughnuts with Salted Almond Butter Glaze recipefrom The First […]ReplyCancel

  • […] If you want to try a similar recipe for yourself, click here […]ReplyCancel

  • […] Käytin donitseissa makeutuksena vaahterasiirappia hunajan sijaan, mikä tuo näihin mielestäni mukavasti makua. Donitsit valmistuvat suurilta osin hasselpähkinäjauhosta, jota saa nykyään useimmista ruokakaupoista, mutta sen tilalla saattaisi toimia myös esimerkiksi manteli- tai kookosjauho. Jos saat käsiisi hasselpähkinäjauhoa, suosittelen kokeilemaan ensiksi kuitenkin sitä. Idean kuorrutteeseen löysin tästä reseptistä.  […]ReplyCancel

  • This Vegan Girl27/03/2015 - 7:02 am

    Omg I need these in my life now. I might make these today.ReplyCancel

  • Donuts! - Wellness to Go03/04/2015 - 6:08 pm

    […] and I thought having an array of donuts to choose from would be fun. I definitely recommend the SALTED ALMOND BUTTER glaze from Laura at The First Mess. It will CHANGE YOUR LIFE. it is that good. I recommend making a […]ReplyCancel

  • Katie07/02/2017 - 9:32 pm

    Can you substitute rice flour for the sweet rice flour??
    And what can be substituted for the cane juice? Possibly maple syrup?ReplyCancel

    • Laura08/02/2017 - 10:36 am

      Hi Katie,
      I have not made these doughnuts any way other than what the recipe states, unfortunately, so can’t speak with authority on how these substitutions would shake out. I would do some googling to see how regular rice flour behaves when used in place of sweet rice flour. Same goes for the maple syrup swap. If you were to do this, you would have to adjust the dry ingredients to accommodate the added moisture. Google is your best friend in situations like this!

leek, fennel, apple + walnut soup // the first messpin it!apple rejects // the first messpin it!leek, fennel, apple + walnut soup // the first messpin it!ingredients // the first messpin it!
I found out that our new house was a done deal when I was at work. In the moment, I was thrilled and hugging basically everyone that entered my line of sight. The sorta stress-y negotiation bit was behind us and whoa! We would have a house soon. When my shift was done, I drove home down all of the empty country roads. I was getting ready for bed when I started feeling choked up and teary eyed. It wasn’t because of barely-containable elation either. I was overwhelmed at the thought that my life would be completely different, that the change in my day-to-day would be so great. Renovation projects would replace weekends away. Savings plans for anticipated future expenses would take precedence over any sort of prolonged travel (and certainly over a new pair of ankle boots). Our new, but seriously very old, home would demand some priority rearrangement.

That overwhelmed feeling washed away soon enough, pretty much right after a cry-fest where I told my mom that I didn’t want to “live like a gross hobo” because our creaky character home was going to bleed us dry. Everyone has assured me that these things take time and that it’s insane to try and tackle everything at once. I’m slowly beginning to accept their advice.

We got the keys last week and I’ve been working on the absolute terror of a garden/yard with my mom every day while the weather’s decent. We’ve made progress on the two years of wild neglect out there. There’s an ex-pond feature buried under piles of rocks, tarp and dirt. Grubs in the grass. Weeds that come up to my neck. Trees and shrubs so out of control. Lots of half-baked plans that need cleaning up and a fresh start. My mom is a serious badass, so we’re getting there.

There was a giant yew in front of one of the dining room windows. The house is starved for natural light and this thing was in ugly shape, so the plan was to take it down–maybe with the help of a professional. There were bees lightly buzzing around this thing when we rolled up to it one morning, so the possibility of a nest forming had entered the picture. So my mom starts trimming it down. The bees are stirring/swarming a bit more. Then she started laying into it with a hacksaw and a THIS ENDS NOW kinda vibe. I’m keeping busy cleaning up the branches when a bee lands right on my hand. Feeling the buzzz and seeing it’s little wing flicks, I yelped and leaped away, waving my hands around.

At this point my mother had sawed the entire thing down, glanced only slightly shamefully at my wussy ass, pointed a finger straight at my face, and said “You need to toughen up.” Real casual with the life lesson there! ;)

This soup is only slightly related to the backbreaking insanity that I just described. It’s cooled off a bit, so the thought of hot soup and a crust of bread after some time spent outdoors is rather appealing. I love fennel with leeks and apples in a salad situation, all sprinkled with toasted + chopped walnuts, so I thought a warm version of that might feel just right. Turmeric is kind of an anti-bad-vibe shield for inflammation of all kinds, so a hefty spoonful of that went in for my achy muscles. It dyes the soup mustard-yellow, which is kind of cheerful in its own special way. I pre-toast the walnuts in the pan, simmer them along with the veg and purée them into the soup itself. Insane toasty walnut flavour comes through with all of the leeks, fennel and lightly sweet apple and makes the whole thing a touch creamier. Kinda awesome.

leek, fennel, apple + walnut soup // the first messpin it!leek, fennel, apple + walnut soup // the first messpin it!leek, fennel, apple + walnut soup // the first messpin it!

leek, fennel, apple + walnut soup with turmeric
serves: 4-6
notes: Have you cooked with turmeric before? Be careful, friends. It dyes any and all things bright, acid yellow–LIKE FOREVER.

soup ingredients:
2 tbsp grapeseed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
1 medium apple, peeled, cored + chopped
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock

to serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts

Heat the grapeseed oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples. Stir everything up a bit. Add the turmeric and stir to coat all of the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes. Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir.

Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. Carefully blend the mixture in batches until totally smooth. Check the soup for seasoning and adjust accordingly. Bring the puréed soup to a boil and serve hot with drizzles of maple syrup, fresh black pepper, fennel fronds and more toasted walnuts.

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  • Beth Young17/10/2013 - 5:38 am

    BEAUTIFUL colours! And such wonderful photography! We eat a lot of fennel in Italy so will definitely give this a go!ReplyCancel

  • Harriet17/10/2013 - 7:00 am

    This recipe looks so seasonally delicious (and beautiful!). Also, your story made me laugh out loud, parents are hilarious. But I bet your garden is going to be amazing!ReplyCancel

  • Emma Galloway17/10/2013 - 8:55 am

    LOVE this and can so relate. We bought our house (back in NZ) a few weeks before I was due with our first kid. It’s shabbiness was overwhelming, thankfully I was in full nesting mode so climbing up on shaky ladders (true story-imagine crazy big belly lady) to clean the years of cobwebs from the window frames was totally doable. The oven on the other hand was another story. It was so feral I out-right refused to clean it, or use it. The plan was to chuck it and buy a new one… until a few months later when I bit the bullet and cleaned the damn thing. Realising full well that we had no extra cash to buy a new one! You will get past this and look back and smile. You own your own home, it’s YOURS! That is super cool xx
    P.s LOVING this soup.ReplyCancel

  • Emma17/10/2013 - 8:58 am

    Sounds like such a fun project you’re taking on. I can imagine it’s a huge amount of work but think of the perfect home you’ll have when it’s all over :)
    Gorgeous soup. All flavours I love.ReplyCancel

  • Sini | my blue&white kitchen17/10/2013 - 9:02 am

    Oh, wow. Look at that incredible, vibrant color! I wonder if I can use fresh turmeric root instead…I’ll try!

    And congrats for your new house! I’m sure it’ll turn into a lovely home.ReplyCancel

  • Ashley17/10/2013 - 9:57 am

    Congrats on the house!! I can completely relate to this post, except for the part where your mom chops down trees. :) For the past 2.5 years we’ve had never-ending projects and are now on to old house #2. It’s intense but rewarding. The hardest part is for me is feeling like I want it to all be done right now. We just want to feel settled! I’ve gotten over that with the “new” house but am still itching to be able to unpack everything. Slow + steady. xoxo Now, soup me, please!ReplyCancel

  • Kulsum17/10/2013 - 10:08 am

    I think you shall make your house beautiful just like this soup. I have many (MANY) turmeric stained wooden spoons and your photo reminded me of that. ah!ReplyCancel

  • ana17/10/2013 - 12:20 pm

    My mum is almost as badass as yours ;-)
    Amazing idea for the soup! I got used to having yellow stains around my kitchen. Gotta love that root!ReplyCancel

  • Reesa17/10/2013 - 1:22 pm

    Beautifully written post, and gorgeous looking soup! Not the sort of thing I’d usually make (I find leeks fussy and don’t loooove walnuts), but you’ve definitely inspired me! You’re so tough out there, it makes me want to try something new. I bet I’ll be glad.ReplyCancel

  • ebie17/10/2013 - 2:28 pm

    Congrats on the home! My dude and I also recently bought a little fixer-upper; we’ve been showering outdoors for two months now while we painstakingly correct 70 years of bad tile, uneven wall studs and poor ventilation in the one and only bathroom. We completed the last touch last night — refinishing the chipped-up vintage tub with a totally noxious epoxy — and when it’s officially cured in three days, and we can finally shower indoors again, I believe I’d like to celebrate with this soup. (It’s about time, too, because the romance and novelty of showering outside is quickly wearing off as really cold weather sets in!)ReplyCancel

  • Juliette17/10/2013 - 3:39 pm

    Congratulations on your new home!! Your mom sounds like an amazing badass person =)ReplyCancel

  • Kathryn17/10/2013 - 5:27 pm

    Love the sound of your new pad; so much character and life in it. This soup is totally perfect too, bright and rich and flavoursome and good.ReplyCancel

  • Claire (Eat Well. Party Hard.)17/10/2013 - 8:09 pm

    “You need to toughen up.” Daaaaaamn, life lesson indeed! Huge congrats and best wishes as the new adventure gets underway :)ReplyCancel

  • Jenn Radford17/10/2013 - 11:23 pm

    Reading about your combined fear/excitement about buying your own house totally struck a chord with me! The elation from being told that you “won” to the intense reality of So. Much. Debt is a roller coaster. 2 years after my house buying, my garden is still a bit of a shambles, but it’s home.

    I’ve been loving your blog for a while now, I am in Australia, so I have to store all your recipes upside down so the seasons suit me better. We’ve had a realyl mild start to our Spring on the West Coast, so I will probably give this recipe a try on the weekend anyway!ReplyCancel

  • Fresh and Foodie18/10/2013 - 11:26 am

    I am dying over this photography. I’d seriously hang that soup on my wall. Wow.ReplyCancel

  • Stacy18/10/2013 - 2:44 pm

    Priorities! Savings! Adulthood! It’s tough stuff, this living-life business. I’m with you. Every time things seem to be running smoothly, or the hard stuff has been sorted out momentarily, something new comes up. Good thing we have soup, and soothing tasks like gardening, and mothers and mentors to push us to be a bit more bad ass ourselves. xoxoReplyCancel

  • Jacqui18/10/2013 - 5:07 pm

    We bought our house about 1 1/2 years ago. Our house is pretty old too and your yard sounds just like the disarray that ours was in! But it’s coming along, inside and out. It always seems daunting the tasks to do, but I still get excited every time we start something new. Gorgeous soup!ReplyCancel

  • sandra18/10/2013 - 8:24 pm

    I made this dish and it was fabulous – you can see mine over at meadowscooks.blogspot.comReplyCancel

  • ara20/10/2013 - 10:34 pm

    Just made this for my mom last night with curry powder instead of plain turmeric and it was amazing! She asked for the recipe and I can’t wait to make it again :) Thank you!ReplyCancel

  • […] while other lentils will get a bit mushy. At the top of my “to try” list is this leek fennel apple and walnut soup, also from The First Mess. The unique flavor combination (not to mention the gorgeous photo) caught […]ReplyCancel

  • Ian11/11/2013 - 9:56 pm

    Great story and amazing photos you post on your blog. This recipe in particular looks like something that will taste amazing this time of year. It’s funny how the palette changes with the seasons. The flavors of apple, fennel, and leek are so bold yet seem to complement each other well. Can’t wait to make this!ReplyCancel

  • Diana15/11/2013 - 8:07 am

    I saw this recipe in my inbox and made it the same day. It’s a lovely soup and my husband enjoyed it very much. I topped it with home made croutons!ReplyCancel

  • slywlf15/11/2013 - 10:12 am

    Oh my that was fun – and funny! And I can so relate to the panic/elation conundrum, as I am in the final stages of selling my home/business of 10 years and moving to a serious fixer-upper with a dear friend who has been my rock since my husband died. She sounds a lot like your mother – a dynamo who never says never ;-)
    I was referred here by 101 Cookbooks and I’m so glad I came! Sounds so delicious – you now have a new RSS subscriber ;-)
    As for turmeric staining – hoo boy don’t I know it! I was turned on to warm turmeric milk by another site, and quickly discovered how that stuff will stain anything it comes in contact with! The one thing I have found that helps is as soon as you can pat a paste of baking soda and water on the spot(s) and leave it. Success will depend on the material involved; stainless steel and glass will eventually come clean – plastic and counter laminate …. not so much – oh well – I like yellow ;-)ReplyCancel

  • Audrey15/11/2013 - 5:00 pm

    I just made this. I used roasted almonds instead of walnuts, and added a parsnip instead of leeks, stirred in some kale at the end, then topped it with a bit of honey, pepitas and greek yogurt and a dash of curry powder. Soooo delish! Thanks for the inspiration.ReplyCancel

  • teague17/11/2013 - 2:45 am

    Your mom sounds awesome! It’s always nice to have someone to share some tough love every once in a while, and then a big bowl of soup to cheer you up after! Looks delicious!ReplyCancel

  • Haley - egginon23/11/2013 - 8:30 pm

    Wow this looks so so delicious! Perfect for chilly fall days!ReplyCancel

  • […] The original recipe I found here. I tweaked it a bit. […]ReplyCancel

  • […] This flavour combination sounds fantastic: leek, fennel, apple, and walnut soup  […]ReplyCancel

  • Katie @ Whole Nourishment30/11/2013 - 2:09 pm

    I made this for lunch today to go with a beluga lentil salad. It was simple to throw together and so delicious. The walnuts add a wonderful body and the yellow color from the turmeric is beautiful.ReplyCancel

  • Bartek14/12/2013 - 4:13 pm

    Today was our first major snowfall here in Toronto. This soup was warming and it reminded me of autumn, although excited for tobogganing and the winter like, this was lovely :) Thank you.ReplyCancel

  • […] Suppe war eine Lauch-Fenchel-Walnuss-Suppe, die ich am Dienstag schon gekocht hatte und die ich zusammen mit ein paar extra Adukibohnen in den […]ReplyCancel

  • […] Leek Fennel Walnut + Apple Soup with Turmeric by, The First Mess […]ReplyCancel

  • […] leek, fennel, apple + walnut soup with turmeric – a bright yellow and comforting wintry dish perfect for warming our guests […]ReplyCancel

  • […] Leek, fennel, apple and walnut make up the simple ingredients in this vegan meal. (via The First Mess) […]ReplyCancel

  • Ellen Lederman13/07/2014 - 3:09 pm

    I just discovered your blog when I searched for vegan recipe using fennel (Trader Joe’s had two bulbs for $2.49). Wow! This soup was fantastic. So gourmet and unique. I saved a few pieces of the leeks and fennel to float in the soup so it wasn’t all pureed and roasted the leeks and fennel in the oven before putting them into the soup. Soup is so healthy, with the veggies, walnut, and turmeric (almost felt I didn’t have to take my turmeric supplement after having this for lunch!).

    I’ll be back to visit..often. You’re amazing—great writing and photography, along with fantastic-sounding recipes. You really have a neck for food styling/presentation….I tried to drizzle/swirl the maple syrup on top, but it just immediately fell down into the soup and blurred…what is the secret?

    Thanks so much for such a gorgeous and incredibly tasty labor of love…ReplyCancel

    • Laura Wright14/07/2014 - 8:55 am

      Hey Ellen! Thanks for your incredibly kind comment. And honestly I’m not sure what the secret is with maple syrup drizzling. Maybe I just had a really viscous batch or something?! I just pour it right from the bottle!
      Thanks again.

  • Terry04/08/2014 - 9:18 am

    Thanks for the recipe (I’ll add apple to the fennel/leek soup I am making today, and maybe some spices.) About turmeric: we have an ancient formica kitchen counter; I have learned not to stress too much about the turmeric stains, because they do indeed fade away over time—about 2 weeks.ReplyCancel

  • Andrea26/10/2014 - 5:47 pm

    Just made this soup for my family dinner, and even the picky eaters loved it! Thanks for the recipe – i have trouble knowing what to do with ingredients like fennel and leeks!ReplyCancel

  • michelle29/10/2014 - 9:52 pm

    I made this and thought it came out tasting a little acidic. Maybe adding milk or something creamy would’ve helped?ReplyCancel

    • Laura Wright31/10/2014 - 9:07 am

      Hi Michelle, I’m curious on why this came out acidic for you because there aren’t any overly acidic ingredients in this recipe. Perhaps the apple you used was a bit tart? Or maybe your turmeric was a bit more potent than mine and contributed to the bitter/acidic sensation? Either way, whenever I have an overly acidic food, I always try to combat that taste by balancing out with either a) more fat (this soup has the walnuts pureed right in, so this shouldn’t be necessary because they add to the fat content), or b) sweetness. Milk tends to be both lightly fatty and sweet, so this could help. Sorry that this didn’t work out for you this time and hopefully this reply helps a bit :)

  • Fennel | Balancing Glass Jars07/12/2014 - 6:18 pm

    […] with Fennel, Arugula & Lemon Leak, fennel, apple & walnut soup with tumeric Braised Fennel with Safrom & […]ReplyCancel

  • Jennifer Bell22/12/2014 - 8:01 am

    im about to make this. It has 2 of my favorite vegetables. I’m concerned about the walnuts. Do they blend to smooth consistency with the veggies? Sounds picky icky but I’m funny about crunchy things mixed into smooth. I’m thinking the nutty flavor will be great as well as nutrients.ReplyCancel

    • Laura Wright22/12/2014 - 12:36 pm

      Hi Jennifer, I used a high speed blender (Vitamix) to puree my soup, so mine was perfectly smooth. I’m not sure on results with a regular blender or food processor. I’ve seen some versions from people who made it on Instagram and it looks to have a little bit of texture from the nuts… If you’re a bit skittish on texture and you’re working with a more typical blender or food processor, I’d save some toasted chopped walnuts for garnish instead.

  • […] get bored with fennel. Raw in salads? Yes. Braised with leeks? Yes (and forthcoming on the blog). Puréed in soup? Yum. Caramelized and melted with a burrata pasta? Oh […]ReplyCancel

  • […] Leek, Fennel, Apple + Walnut Soup with Turmeric.  This soup from The First Mess is gorgeous! Plus! Code word: Turmeric. […]ReplyCancel

  • […] get a little creative, you can never get bored with fennel. Raw in salads? Yes. Puréed in soup? Yes. Caramelized and melted with Burrata pasta? Oh […]ReplyCancel

  • […] Leek, Fennel, and Walnut Soup […]ReplyCancel

  • […] get bored with fennel. Raw in salads? Yes. Braised with leeks? Yes (and forthcoming on the blog). Puréed in soup? Yum. Caramelized and melted with Burrata pasta? Oh my.While poking around the interwebs with the […]ReplyCancel

  • […] try new things and get a little creative, you can never get bored with fennel. Raw in salads? Yes. Puréed in soup? Yum. Caramelized and melted with Burrata pasta? Oh […]ReplyCancel

  • […] Leek, Fennel, Apple + Walnut Soup with Turmeric […]ReplyCancel

  • […] Leek Fennel Apple Walnut Soup […]ReplyCancel

  • […] Leek Fennel Apple Walnut Soup […]ReplyCancel

  • Kristen Summers20/10/2015 - 8:30 pm

    Amazing!!! Made this tonight after a tiring, chilling day at the farm and it was PERFECT!! my husband doesn’t even like soup (is that possible??) and he ate this right up. Thank you for this amazingness in a bowl :)ReplyCancel

  • Steve22/10/2015 - 4:10 pm

    Thanks for the warning on turmeric stains. It’s definitely an effective dye. This is a really creative soup by the way. Love your stuff.ReplyCancel

  • […] Leek, Fennel, Apple +Walnut Soup with Turmeric […]ReplyCancel

  • […] Leek, fennel, apple and walnut soup with turmeric (Just because I had chopped leek and fennel left and I had all the other ingredients for this soup. It was an impulse prep.)—very good […]ReplyCancel

  • […] Leek Fennel Apple & Walnuts Soup with Turmeric (Vegan, Paleo) from The First mess  […]ReplyCancel

  • […] Leek, Fennel, Apple, & Walnut Soup with Tumeric […]ReplyCancel

  • […] Recipe: Pickled Fennel Citrus Salad, Roasted Carrots & Red Onions with Fennel & Mint, Leek, Fennel, Apple & Walnut Soup with Turmeric […]ReplyCancel

  • […] Recipe: Leek, Fennel, Apple & Walnut Soup with Turmeric, Kohlrabi & Leek Soup, Sauteed Cabbage & Leeks, Simple Slow-Roasted Leeks […]ReplyCancel

  • RMC24/12/2016 - 4:01 pm

    Hi, I am about to make this. Do i read correctly that the green leaves are not included? Just the white and light green lower portion?? ThanksReplyCancel

    • Laura26/12/2016 - 2:26 pm

      Sorry to reply so late! Yes, you’re only using the white and light green parts of the leeks.

  • […] Leek, Fennel, Apple+Walnut Soup with Tumeric from The First Mess: The color of this soup alone is enough to make me want to dive in face-first. However, I do have some manners (thanks, mom and dad) so, instead I will dive in with a grilled cheese. Locavore tip: Use the dark green parts of the fennel to make your own vegetable stock for the soup! What’s that saying? Waste not, want not? Well, it’s true! […]ReplyCancel

  • Freya16/10/2017 - 4:19 pm

    This soup looks sooooo good! The colour alone is just amazing and I love the idea of mixing fruit in with a veggie soup – gives it a nice sweetness to undercut the savoury taste. I never really cook with fennel though, so wish me luck!ReplyCancel

  • Turmeric vs. Curcumin08/11/2017 - 12:42 pm

    […] Leek, Fennel, Apple, Walnut Soup With Turmeric – The First Mess […]ReplyCancel

romanesco curry with lemongrass + marcona almonds // the first messpin it!romanesco curry with lemongrass + marcona almonds // the first messpin it!romanesco curry with lemongrass + marcona almonds // the first messpin it!
I had huge plans to do a 4-5 day juice feast/fast this week, I was almost treating it like no big thang. I’ve done it before and it felt like my body was kind of hankering for it. “We have tons of greens in the garden and a tree full of apples. I’ll only need a couple things. It’ll be sooooo easy.” I had ramped up my consumption of raw fruit and veg in order to ease into it and then… it was the weekend.

Lots of driving around with Mark for new house stuff, lining all the things and services up, road snacks + coffees, thoughts of demolishing the kitchen completely and follow-up, dread-tinged thoughts of assembling IKEA cabinets with an Alan key and hopefully a beer nearby, stressing about the heap of things to move and the mere existence of the heaps of things. I’ve purchased a preparatory economy-sized bag of chia seeds, a party box of wine glasses, various hydrangeas, and a new food processor. We still don’t have a bed. Packing up your life and moving onto a new thing. Throwing work into the mix and all of those other weird things like trying to get an adequate amount of sleep. It’s a lot. One week from today until it’s really real. Five days of liquified vegetables have to wait.

And, kind of hilariously, I’ve been beating myself up over it. Every snack and meal has been inwardly justified by a need to build up some energy stores (or whatever you’re building up when you’ve been eating hella chocolate-covered raisins). We managed to get a lot of things checked off the list over the weekend, but there was still plenty of salty snack eating while we marathoned The League on the couch. Oh, and that night I came home way past my usual dinner time after spending a whole day road-snacking and made myself a huge bowl of pasta and promptly went to sleep afterward. Totally not my style. Totally was thinking about my dashed plans for juicy-ness, mostly guilt-tripping myself over it and not getting any closer to that “Whooo-ey, so detoxed and vibe-y” feeling.

All of that stuff is so dumb though. It’s just life happening at the pace of life. Sure, a juice fast might help me rule the world a little bit more, but knowing when and how to prioritize certain things is going to keep me in a better spot long-term. So I stopped believing my own bullshit and started focusing on being here and being completely okay with being right here. This article from Kate Bartolotta, guys. Pro tip: read it.

I ate something like this when we were in NY (along with, yes, lots of excellent green juices). It was a little starter/small plate, but it was easily my favourite thing of the whole trip. Just perfectly steamed cauliflower with a super refined coconut-milk curry sauce at the base of the plate and crunchy bits on top. I knew I could fix that up with ease at home and add a few personal preference-driven changes. I bust up the romanesco into large-ish pieces and roast them for a bit of golden crust. I fix up the curry sauce portion like I normally would, but strain it out to keep it easy on the eating front. The pieces are bathed in that rich, fragrant, and lightly golden sauce. As you cut them up, you can kind of drag the pieces through the curry sauce, maybe throw some cooked grain into the mix if you like. Anyway, it’s easy and warming. Total feel-good eats for right now.

romanesco // the first messpin it!romanesco curry with lemongrass + marcona almonds // the first messpin it!romanesco curry with lemongrass + marcona almonds // the first messpin it!

roasted romanesco curry with lemongrass + marcona almonds
serves: 3-4 as a main + maybe 6ish as a side?
notes: If you decide to steam this for that more pure + virtuous vibe, place them in your steamer basket and let ’em go for about 9-11 minutes. Remove them from the basket and give the pieces a nice sprinkle of salt and pepper before you pour the sauce around.

1 head of romanesco, busted up into large-ish pieces and florets
grapeseed, coconut or other heat-tolerant oil
salt + pepper
decent knob of coconut oil
1 sliced shallot or 1/4 cup sliced red onion
1 mild hot pepper, halved + seeded
1 thumb-sized piece of ginger, peeled + sliced
peel of 1 lime (remove as much pith as you can)
handful of cilantro stems
1 piece of lemongrass, bashed up a bit with your knife
1-2 tsp ground turmeric
1 can of full fat coconut milk
2 tsp coconut sugar
big handful of marcona almonds
chopped cilantro
+ cooked quinoa/rice/millet for serving

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and place the romanesco pieces on top. Brush all of them with oil and sprinkle salt + pepper on all of the pieces evenly. Roast the romanesco in the oven for about 25-35 minutes, or until lightly golden brown.

While the romanesco is roasting, start making the curry sauce-y bit. Heat the coconut oil in a medium saucepan over medium heat. Add the shallots/red onions and sauté them until soft and translucent, about 4 minutes. Add the hot pepper and ginger. Stir it about. Add the lime peels, cilantro stems, lemongrass and turmeric. Sauté and stir the whole mix for a few minutes to cook out the raw-ness of the turmeric. Pour in the coconut milk and stir to evenly mix the turmeric throughout. Stir in the coconut sugar. Bring the sauce to a boil and then simmer it for about 10 minutes. Season the whole thing to your liking and then strain out all of the chunky bits.

To serve, arrange the roasted romanesco on a serving platter or individual plates. Pour the curry sauce around the florets. Garnish with the marcona almonds and chopped cilantro. Serve with cooked grains if you wish.

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  • thecitygourmand03/10/2013 - 4:48 am

    A nice, thoughtful post. I’m glad you’re happy with your meal choices because they look amazing. We’d be hard pressed to find romanesco broccoli here in Australia!ReplyCancel

  • Danielle03/10/2013 - 5:58 am

    Mmm, sounds fantastic and simple. I agree that “knowing when and how to prioritize certain things” is key, but it’s a constant assessment and re-assessment to find that balance. We’re only human :) and the article you linked to is the perfect reminder to revel in that.ReplyCancel

  • Katrina @ Warm Vanilla Sugar03/10/2013 - 6:29 am

    This curry looks soooo good! Yum!ReplyCancel

  • Abby @ The Frosted Vegan03/10/2013 - 8:02 am

    Annnnd but of course you have hit it out of the park..again! I hear your words about the believing your own bullshit. Come now, life is wayyyy too short to fret about that shiz, just eat pasta, sleep, and be happy!ReplyCancel

  • thelittleloaf03/10/2013 - 8:21 am

    That article is brilliant. Also, so are your photos. I absolutely love the one with the spoons. Gorgeous post Laura.ReplyCancel

  • Ali @ Inspiralized03/10/2013 - 8:45 am

    You are incredibly talented. Your recipes are amazing and your photography makes it look that much better. I wish one day I could take as beautiful photographs as you do! What camera/lens do you use for photos like this?ReplyCancel

  • Elvira03/10/2013 - 11:32 am

    This recipe is so inviting! They way you transform a humble ingredient like the broccolo romanesco is a delight for taste and eyes. Your blog is just beautiful. A presto! :)ReplyCancel

  • Chelsea//TheNakedFig03/10/2013 - 11:36 am

    I just posted yesterday about similar anxiety with my juice fast last week. Glad to know I’m not alone in some of my feelings about it. If it turns in to something that makes you feel bad about yourself, let it go. It will be there when we are ready for it.

    In other news, this looks DIVINE! I can’t wait to try it. I love love love romanesco and curries. You are brilliant and inspiring.

    love and light,

  • Katie @ Produce on Parade03/10/2013 - 2:07 pm

    Wow, what an absolutely beautiful dish! Lovely!ReplyCancel

  • Lindsey03/10/2013 - 2:20 pm

    Sometimes the best stuff in life can be so ridden with anxiety that it’s hard to look past, and enjoy the times in life that are full of excitement and joy. It’s not always the easiest balancing act. I’ve never made curry. My husband and I have both had a very negative experience when we had it in a restaurant. But I totally love the flavors here; looks light and beautiful!ReplyCancel

  • Emily von Euw03/10/2013 - 7:18 pm

    Oh, how I missed you.


  • Sophia04/10/2013 - 5:50 am

    Thanks for the link to the NYT article – really enjoyed reading it.

    I tend to plan similar things like your juice fast when life gets a little crazy – like ramp up mileage big time the week I am moving house, plan to hit the gym at least 5 times when I know work will keep me in the office past midnight most days and leaving me with too little sleep as it is – I think it’s may subconscious way of trying to regain control when life gets a little out of hand and stressful and when the best thing to do would actually just to give myself a break and make sure I am being kind to myself and my body and maybe leave the intense exercise regimen, diet etc until a time when things are quieter again. That being said, I think this dish is the perfect way of being kind to yourself when life gets a bit hectic – now that temperatures are dropping, I have been enjoying a few similar bowls and they are so delicious, the mix of vegetables, some crunch and some grains when I feel hungry or leafy greens when I want something a little lighter is perfect. I like serving these bowls with some grated cucumber and lime on the side – the acidity from the line and the cool crunch from the cucumber pairs incredibly well with these kind of curries (out of all places, I picked this up from a chain restaurant in London!).

    PS I love the ingredient shot, absolutely stunning.ReplyCancel

  • Sara04/10/2013 - 8:42 am

    Made this recipe last night substituting regular almonds, basil and increasing the pepper content and loved it. Served with lentil buckwheat kashi. Thanks for the inspiration.ReplyCancel

  • dishing up the dirt04/10/2013 - 12:01 pm

    Lovely post. Beautiful recipe!ReplyCancel

  • The Cheerful Kitchen06/10/2013 - 2:45 pm

    This is so delightfully simple and gorgeous! I often read curry recipes and think, “I won’t be making that because it has seven ingredients I’m not buying just for this one dish,” but this recipes is accessible and sounds absolutely delicious.ReplyCancel

  • Gintare @Gourmantine08/10/2013 - 4:28 pm

    The 4-5 days juice feast sounds quite tough to be honest, but glad to hear you’re taking it easy on yourself. After all, life is meant for enjoying to the fullest :)
    By the way, the recipe sounds absolutely delightful and your photos are jut stunning!ReplyCancel

  • I would also find happiness in following up eating hella chocolate covered raisins with a perfect platter of this glorious dish! Good luck with your move.ReplyCancel

  • Kasey08/10/2013 - 11:42 pm

    I’ve only recently discovered romanesco and I’m sold! I always *intend* to meal plan or do a week of really good, clean eating, but things always tend to get in the way (like my out-of-control carb addiction…) In any case, I hope that the move goes smoothly and you get around to that juice fest ;) In the meantime, this sounds lovely. xReplyCancel

  • Ashley10/10/2013 - 9:29 am

    Yup. To all of it. xoReplyCancel

  • sarah10/10/2013 - 11:32 pm

    I appreciate you so much. All kinds of things I needed to hear in this post.
    What beautiful photographs! xoReplyCancel

  • […] for beautiful pictures, I had to make this dish as an adaptation from Laura’s recent post on The First Mess.  The mild flavor of the romanesco screams to be added to a curry. It absorbs the flavors of the […]ReplyCancel

  • Irina @ wandercrush12/10/2013 - 2:58 am

    So much simple truth in that article.
    I remember the first time I saw romanesco at the farmer’s market, I felt like the mutant veg gods had smiled upon me that day. I guess not much has changed, aside form the mutant association :) Beautiful photos, as always. I love Brassicaceae with nutty accompaniments!ReplyCancel

  • dervla14/10/2013 - 10:51 pm

    your photography! to die for.ReplyCancel

  • sara forte15/10/2013 - 11:30 am

    Good luck, lady! I HATE moving. I mean, maybe if it was into a place I owned and was thrilled to make it “ours” I would be excited, but the whole transport your life deal makes me a crazy lady. It may be me mad I keep collecting shit when I say I am not a collector of shit. I’m just not a fan. I am however a fan of, like you said, not listening to your own bullshit. I keep a nugget from Cheryl Strayed’s book about not listening to the voices that are telling you lies and negative things, it’s essentially bullshit. You are a wise woman and we’re all guilty of getting caught in it. Best of luck in the process, miss. Juice will be on the other side.ReplyCancel

  • Beth Young16/10/2013 - 6:10 am

    Lovely colour combinations! This looks like it’s one of those things that is so colourful that it MUST be really good for you too!ReplyCancel

  • Cara18/10/2013 - 1:52 pm

    So lovely. I look forward to romanesco coming into the markets every year, but I never do anything more exciting with it than a simple roast. I’m so excited to try this recipe! You’re the best.ReplyCancel

  • slywlf15/11/2013 - 10:35 am

    This line “stressing about the heap of things to move and the mere existence of the heaps of things” totally had me rolling with laughter, as it totally sums up my life at the moment ;-) My move is less than two weeks away, and even after getting rid of so much stuff my local thrift store couldn’t take any more I still have too much stuff! The Salvation Army is going to be very pleased (I hope!) on my next trip to town! My decision was to go for a more Zen lifestyle in my new home, so I am eliminating anything that doesn’t fit the criteria ‘do I absolutely love it or do I absolutely need it?’ – if it doesn’t fits it gits! So far I have eliminated 90% of my books (sacrilege!) and about the same of my CDs and DVDs, all of my VHS and most of my LPs. As soon as I get closer to D-Day – departure day ;-) – I will take the last of my winter clothes to the thrift store. After all, I am leaving the Catskill winters behind in favor of Florida – yay!!!
    Now I need to find some romanesco – the last time I saw some at my farm stand it was –well — kinda sad looking – not very appetizing. If I can’t find any I’ll try it with cauliflower and/or regular broccoli as it looks too yummy not to make ;-)ReplyCancel

  • […] 2. Roasted Romanesco Curry with Lemongrass + Marcona Almonds from The First Mess […]ReplyCancel

  • Jan Plotkin31/03/2014 - 7:32 pm

    Beautiful dish! I am making it tonight. Our local Coop did not have romanesco today, so I am going to substitute cheddar cauliflower (orange color) and broccoli. I love the simplicity of this dish and we will eat it with some free range, stir fried chicken and fresh cilantro. Thanks for sharing such beautiful and tasty dishes with all of us!ReplyCancel

  • Cocopetitpois04/06/2014 - 6:04 pm

    Swapped the romanesco for cauliflower (that’s what I had in the fridge!) and served it on red rice. Amazing! I love the simplicity of the dish. Sometimes, we try to do too much. :)ReplyCancel

  • […] from The First Mess […]ReplyCancel

  • […] 1. Roasted Romanesco Curry with Lemongrass and Marcona Almonds (via First Mess) […]ReplyCancel

moroccan-style vegetable + chickpea stew // the first messpin it!moroccan-style vegetable + chickpea stew // the first messpin it!View full post »

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  • Emma26/09/2013 - 5:17 am

    I posted a very similar recipe just yesterday- My red lentil + root vegetable tagine! I love the fragrant spices and sweetness from the dried fruit.ReplyCancel

  • Harriet26/09/2013 - 5:18 am

    I have a similar recipe in regular rotation during the cooler months, but I think yours might be better! I love the Moroccan combo of lemon, cinnamon and tomato. Also adding dried fruit to anything is guaranteed to make it doubly delicious! Big pot meals for the win :)ReplyCancel

  • Danielle26/09/2013 - 5:27 am

    This is so, so perfect for cooler weather! Thank you. I love how Moroccan(-inspired) cuisine combines sweet and savory so deliciously.ReplyCancel

  • Kristen26/09/2013 - 7:09 am

    This looks way better than the version sold at Urban Herbivore…and it doesn’t come with a side of hipster abuse!ReplyCancel

  • Lana26/09/2013 - 7:49 am

    Have you done a post on kitchen gear? If so….I’ve missed it :). I’d love to see the pots, pans, baking sheets, etc etc. I make do with what I’ve accumulated over time, but I’d love to know what you’d recommend to have if I purposefully shopped for an excellent kitchen set-up :)ReplyCancel

    • Laura Wright26/09/2013 - 8:14 am

      Hey Lana! I’m thinking of doing something like that, along with a pantry basics kind of thing when I move into the new house. So possibly soon! :)

  • Katrina @ Warm Vanilla Sugar26/09/2013 - 7:57 am

    I love a good stew like this – especially in fall. Looks lovely!ReplyCancel

  • Claire (Eat Well. Party Hard.)26/09/2013 - 7:57 am

    “She mixed a quart-box of tomato soup and a jar of salsa, simmered that shit, and called it MEXICAN TOMATO SOUP.”

    Tha fuck is this shit??

    On a happier note, it’s rad that you added dates to this dish. Sweet in savory = win every time.ReplyCancel

  • Abby @ The Frosted Vegan26/09/2013 - 8:43 am

    This kind of stew is my absolute favorite! I love the spice, the veggies, the depth, oh my! Lovely pictures as always Laura!ReplyCancel

  • Reeve26/09/2013 - 9:11 am

    Oh. my. goodness. Looks so yummy! Will definitely be trying this one once I’m back home. perfect start to fall!ReplyCancel

  • Ashlae26/09/2013 - 9:11 am

    Hellllll yes. I had a high vibe vegan stew at a biergarten (OF ALL PLACES) and I’ve been dreaming about it ever since. Super bummed I won’t have a proper kitchen to make this for a couple more months – but I know there’s a can of fire roasted tomatoes tucked away in a box labeled “pantry” just waiting to rage with chickpeas and sweet potatoes and cozy spices.ReplyCancel

  • Ashley26/09/2013 - 9:32 am

    This is absolutely wonderful!!! That first photo is killer. I also agree about the fire roasted tomatoes. They just add so much! This sounds like the exact thing I want in my belly for lunch…and dinner..for the next month. So glad you were able to take a little breather between vacation + work/life when you got home. xoReplyCancel

  • The Peace Patch26/09/2013 - 9:34 am

    zowie that looks so temptingly delicious! I love dates and cinnamon in anything and chickpeas too and ohgoodgolly it’s all together in one!
    Purple rice pilaf…that is so intriguing. Not that this needs it, but purple rice just sounds like a bowlful of fun. ;)ReplyCancel

  • Mariela26/09/2013 - 9:54 am

    Love it! I might just have to make this tonight.ReplyCancel

  • dishing up the dirt26/09/2013 - 10:25 am

    It has finally gotten cool enough here to enjoy hearty food like this! This is my favorite kind of stew. The right amount of spice packed full of veggies. Love it!ReplyCancel

  • grace26/09/2013 - 10:35 am

    Oh golly that Sandra Lee! This video never gets old for me: http://www.youtube.com/watch?v=RLMNZ6xY6YY
    Your soup looks absolutely delicious. I shared the link around the office so I could drool over the pictures with my coworkers and it’s not even lunchtime yet!ReplyCancel

  • Brandon @ Kitchen Konfidence26/09/2013 - 10:42 am

    Ahhhh Sandra Lee. You can always count on her for a good laugh. Like in this video: http://youtu.be/we2iWTJqo98 All joking a side, this soup looks lovely :) It’s fall and I’m ready for some SOUP!ReplyCancel

  • Stacy26/09/2013 - 10:47 am

    This looks FANTASTIC. Another winner, my friend. (: I am all about ushering in fall with this sort of coziness, and the flavor combinations sound absolutely delicious. I’ll be making this for sure!ReplyCancel

  • mich26/09/2013 - 10:53 am

    Baby, you’ve got a stew going!

    Seriously though, this looks great. Wondering if one could sub other dried fruit for the dates – dried apricots, raisins etc…?ReplyCancel

    • Laura Wright26/09/2013 - 10:58 am

      Michelle! I’ve made this with dried apricots and currants too. Way tasty any old way you go really :)ReplyCancel

  • Nicola Galloway26/09/2013 - 11:36 am

    I love the combo of spices used in Moroccan cooking. Will have to try this. Beautiful bowl you have served the stew in.ReplyCancel

  • S26/09/2013 - 11:48 am

    Thinking about making a double batch to have on hand for those harried weeknight dinners. Do you think it would freeze well (with the greens omitted)ReplyCancel

    • Laura Wright26/09/2013 - 3:08 pm

      Hi S! I freeze this stew all the time (without the greens as you said) :)

  • Meredith @ Live Local Greens26/09/2013 - 2:28 pm

    I will DEFINITELY be making this! Love hearty stews in Autumn and Moroccan flavours are the bomb! I actually just posted a Morrocan-y vibed recipe on my blog yesterday too! Thank you for sharing one of your fave dishes :)ReplyCancel

  • Christine26/09/2013 - 6:01 pm

    This is exactly what I want now that it’s getting a little chilly out at night. Looks so lovely! I think I saw Muir Glen fire-roasted tomatoes in your picture. Where did you find those?! Whenever I am in big cities in the US (NYC, Boston) I always stop by Whole Foods and pack them away in my suitcase because I’ve never been able to find them here in Niagara. But maybe you have?ReplyCancel

    • Laura Wright27/09/2013 - 8:08 am

      Hi Christine, I always buy the Muir Glen tomatoes over at Wegman’s in Niagara Falls NY/Amherst when we make a trip over. They’re truly the best.

  • Renata26/09/2013 - 6:24 pm

    OMG! I just finished cooking this amazing Moroccan Stew and prepared some couscous with it, we absolutely love it. Thank you for this recipe! ❤️ReplyCancel

  • Kelly27/09/2013 - 12:19 pm

    Is it possible to throw all these fab ingredients in the slow cooker? Im not lazy… but sometimes I am. And this sounds really delish…thoughts?ReplyCancel

    • Laura Wright27/09/2013 - 3:39 pm

      Hey Kelly, I think you might be able to… Maybe leave out the cooked beans and greens until closer to the end of cooking time though. I don’t have much experience with slow cookers, so have no idea what speed, time etc you would have to apply… Let me know how it goes if you try it out! :)

  • Kathryn27/09/2013 - 3:56 pm

    I pretty much want to eat this and nothing else for the rest of time. Love that spicy smoky sweetness and all that goodness.ReplyCancel

  • Hannah27/09/2013 - 4:54 pm

    I love the Muir Glen tomatoes but have never tried the fire roasted. If/when you have kids you might find that tinned tomatoes, ‘stock helpers’ and canned beans become much more regular players in your kitchen – and a recipe like this one will be even more beloved. I can’t wait to try it, myself.ReplyCancel

  • Emily27/09/2013 - 5:25 pm

    Made this last night, so good!ReplyCancel

  • Sophie28/09/2013 - 8:18 pm

    I made this for dinner. It was heavenly! The left overs were even better. Thanks for the recipe.ReplyCancel

  • Musette #1 | Flossy's Fuel01/10/2013 - 7:52 am

    […] This hearty stew would be perfect after hard day of rainy, muddy, chilly cyclocross racing. Hot shower, cold beer, and this stew–perfect end to an awesome day! […]ReplyCancel

  • stacey snacks01/10/2013 - 5:35 pm

    Oh my! I made this tonight for dinner (minus the yellow pepper), and served over couscous w/ fresh cilantro.

    AH-MAZING! No meat missed in this house tonight!
    Thanks, will be re-posting soon.


  • Kelly02/10/2013 - 7:23 pm

    Laura – I skipped the slow cooker. This stew is amazing. Thank you for the recipe!!ReplyCancel

  • Kate Barton03/10/2013 - 5:18 pm

    Oh my goodness! Yum! I really loved this recipe! Thank you for all your recipes, I am on an anti-inflammatory diet and your recipes have been a lifesaver.ReplyCancel

  • dervla @ the curator14/10/2013 - 10:50 pm

    Laura!!! This stew needs to be in my life right now. Gorgeous and stomach warming.ReplyCancel

  • Holly16/10/2013 - 10:03 pm

    Delicious! Thank you so much for a wonderful recipe. I added pine nuts, fresh halved cherry tomatoes and cilantro to serve. The pine nuts are a great addition.ReplyCancel

  • […] exponentially, and I was finally able to scratch one meal off my list by whipping up a batch of Moroccan-Style Vegetable and Chickpea Stew from The First Mess. I added in a bay leaf, a shake of both paprika and chili powder, and half a […]ReplyCancel

  • stacey snacks03/11/2013 - 5:26 pm

    Here it is. Made it 3 times so far…..SO GOOD!
    Thank you!


  • Lana11/11/2013 - 9:37 pm

    I made this tonight for my weekly soup lunch stash. Oh man, the flavours are so intense! Love the idea of the rice on top, too. Perfect for the first snowfall of the year.ReplyCancel

  • Maggie19/11/2013 - 7:24 pm

    I seriously survive off of this stuff. My very favorite thing to make in the fall. The flavors are perfectly cozy and comforting. I ate it for breakfast this morning at work and got some looks, but I don’t care if people judge me for having stew for breakfast. It’s just that good.ReplyCancel

  • Petra20/11/2013 - 3:29 pm

    Hi, made one based on your recipe yesterday (cooked chickpeas myself, no dates but raisins, no pepper as I did not have one, herbs was fresh coriander), served it with basmati cooked with couple of cardamon pods, stick of cinnamon and teaspoon of whole cumin tossed with caramelized onions and more raisins. Looked great, smelled great, tasted great and was really healthy. Very pleased. Will read more of your recipes for some inspiration since I love cooking, too.ReplyCancel

  • […] etc) and use of Mediterranean fruits and vegetables. I found this recipe via the fabulous food blog The First Mess and wanted to share. This dish boasts incredible flavor and really hits the spot on a cold […]ReplyCancel

  • Lois gagnon06/12/2013 - 12:56 pm

    This looks delicious and I’m going to make it, but it would be nice to have a printer friendly version without the pictures.ReplyCancel

    • Laura Wright06/12/2013 - 1:14 pm

      Hi Lois, I haven’t found a “print recipe” plug-in option that I’m happy with yet. I am working on this though. In the meantime, if you would like to print the recipes without pictures, you could always copy the text and then paste it into a word processor.

  • Luz02/01/2014 - 8:17 pm

    I made this for dinner tonight with some changes due to a dwindling pantry. I didn’t have coriander, crushed tomatoes, dates, stock, greens, or yellow pepper. I added more cinnamon and cumin, fresh chopped tomatoes, well salted water, bay leaf, and lastly green and red bell peppers. It was AMAZING. This was really easy, filled the apartment with a wonderful aroma. My 19-month old loved it with some rice. I will definitely be making this again, I can’t imagine how good it will be with all of the ingredients. Thank you very much for the lovely recipe!ReplyCancel

  • […] Haricots Verts, Mushrooms, & Cronions by Tasty Trix No-Meat Guinness Stew by The Curvy Carrot Moroccan-Style Vegetable + Chickpea Stew by The First Mess Vegetarian Pichuberry Quinoa Chili by Peru […]ReplyCancel

  • Hannah02/02/2014 - 12:40 am

    Such a lovely dish with beautiful warming flavours. Served my with yoghurt and fresh coriander. Definitely on my list of favourite recipes now.ReplyCancel

  • […] Sunday afternoon in less than two hours we made a Moroccan and chickpea soup, a lentil salad, and maple pumpkin corn bread from Nutritious […]ReplyCancel

  • […] Moroccan Style Vegetable + Chickpea Stew by, The First Mess […]ReplyCancel

  • Lutch18/02/2014 - 9:07 pm

    Just made this, it was easy to make and very delicious. Probably the only success I’ve ever had in the kitchen. Excited to try many of your other recipes!ReplyCancel

  • Alice09/03/2014 - 5:55 pm

    I made this today and it was absolutely delicious! Loads of interesting flavours, I definitely this sweating the onions in the spices before adding any other ingredients is a great tip. Excited to try some more of your recipes.ReplyCancel

  • Fleur20/04/2014 - 9:19 am

    My mouth is watering just reading through this recipe! I genuinely cannot wait to try it.ReplyCancel

  • aug 4 | meet us on monday17/08/2014 - 3:38 am

    […] Chickpea Stew served with Cauliflower Rice (recipe inspiration here & here)Cuisine: AmericanHost: KevinGames: Jelly Belly BeanBoozled (sold […]ReplyCancel

  • […] inaugural cold-weather meal this year was this Moroccan-style Vegetable + Chickpea Stew by The First Mess. It’s flavorful, hearty and full of wonderful fall roots and spices. Feel […]ReplyCancel

  • […] Want inspiring pictures?  There is a good post with a not bad version of this dish at The First Mess. […]ReplyCancel

  • Sarah19/09/2014 - 12:06 am

    I made this for dinner tonight. even without the onions and garlic, which I’m allergic to so had to omit, it was FABULOUS! I used chard and devoured a big bowl. This will definitely be going in my recipe box for the future. Thank you for sharing!ReplyCancel

  • Devki11/10/2014 - 5:03 am

    I just tried this, as and when I started adding the spices to the oil the kitchen started smelling wonderful. It takes while to cook but the results are worth it. Tasted so good. I am and Indian and I ate this with chapati and It was perfect.

    Thanks :)ReplyCancel

  • […] bars are vegan and gluten free, for those who care. They’ll be a fall staple, as will this Moroccan style vegetable + chickpea stew. Dates and lemon zest […]ReplyCancel

  • Karyn Mason20/10/2014 - 4:41 pm

    Avid cook and baker looking to add more vegetable based recipes to my mental recipebox. I read recipes for inspiration never follow completely. This Moroccan Vegie Stew sounds heavenly.ReplyCancel

  • […] with your favourite one pot/soup/stew kind of meal for this time of year. For me, it’s the Moroccan-style stew with sweet potatoes and chickpeas that I posted last year. Proper cozy-making. I will have to limit this giveaway to my pals in North […]ReplyCancel

  • Nada03/11/2014 - 5:05 pm

    This looks fantastic! I seriously am going to try this vert soon! Also, What greens did you use in this recipe? Thanks!ReplyCancel

    • Laura Wright04/11/2014 - 8:57 am

      Hi Nada! I used a mix of chopped up beet tops and swiss chard, but kale, spinach, and mustard greens would also be good. Whatever you like! :)

  • […] of spices and the addition of ground coriander for an even bolder flavor note. I took a note from this Moroccan Stew recipe and rather than adding the dried spices into the broth, I sautéed them with the onions and garlic […]ReplyCancel

  • Cara's Healthy Cravings13/01/2015 - 6:43 pm

    Just made this for dinner this evening. On a cold winter’s night, this is more than perfect! Thanks so much for the fabulous recipe.ReplyCancel

  • […] pictures say it all. they say, “make this stew right […]ReplyCancel

  • Susan31/05/2015 - 6:46 pm

    This is such an amazing recipe! Rich and sweet and flavoursome and wholesome. Thanks for sharing.ReplyCancel

  • C.29/09/2015 - 2:56 pm

    L dear — i don’t know why i haven’t made this before but this is absolutely THE BOMB.
    wanting to have leftovers for days!!!!!!!!!

  • […] Moroccan-Style Vegetable and Chickpea Stew Recipe adapted from The First Mess […]ReplyCancel

  • […] Ragoût de pois chiches à la marocaine servi avec pain à la bière […]ReplyCancel

  • […] recipe on a food blog titled, The First Mess (which has beautiful photographs of food), for vegan moroccan stew.  It has the added benefit of smelling divine as you make it.  I substituted EVOO for coconut oil […]ReplyCancel

  • […] Laura Wright’s recipes and photography skills are amazing! As a veggie aficionado she always makes sure to use seasonal and organic produce. Our favorite articles: Spaghetti Squash Noodle Bowl + Lime Peanut Sauce Moroccan-Style Vegetable + Chickpea Stew […]ReplyCancel

  • SFS05/03/2016 - 2:17 am

    So delicious! I love this recipe so much I’ve made it twice in the last week and both times used different combinations of veggies on top of the ones you list (eggplant, cauliflower, zucchini, shallots, cabbage, raisins instead of dates…). I also added about 1/4 tsp. tumeric and 1/4 tsp paprika, some extra cumin and harissa paste for spice, and adjusted/added spices at the end depending on how much broth I used. I followed the recipe loosely but was pretty lazy about it aside from cooking the spices with the onions and oil and mostly just let it cook long enough so that all the veggies were soft. Seems like you can’t mess it up! This is going to be a staple at our house from now on!ReplyCancel

  • R25/09/2016 - 1:28 am

    Wow! I just tasted this and I’m blown away at how good it is! We are just starting our vegetarian journey (not that I cooked meat before since we couldn’t afford it and I don’t like it) and it is inspiring to try such an amazing yet affordable dish.ReplyCancel

  • Galina17/11/2016 - 4:00 pm

    This stew is so delicious! It fills the entire house with a beutiful spicy aroma. My carnivorous husband couldn’t get enough!
    I’ll be making this dish again for a potluck in a couple of days. May add beans.
    Thank you for these inspired easy to follow recipes!ReplyCancel

  • Stephanie20/06/2017 - 9:37 pm

    Made tonight. Added mushrooms. Left out greens (just didn’t have any). Used red pepper instead of chili flakes – again, just what I had. It was amazing!!! I will make again. Being gluten free and pescatarian, I miss soup/stew so much.ReplyCancel

  • […] Moroccan Stew […]ReplyCancel

  • […] Moroccan-style Vegetable and Chickpea Stew […]ReplyCancel