pin it!pin it!pin it!pin it!
You know what is completely lovely? Pie and ice cream in the summertime. Kind of a no-brainer, but still worthy of the mention and a little recipe on here I think. Just thinking of a little plate heaped with shattering crust, stew-y fruit and cold cream feels hazy and dream-like. I’m not fanatical about crust all the time if I’m being frank. The filling is more of an attraction in a general way and what’s even more desirable is the creamy scoop that is casually finger flicked and served alongside, slowly slipping into a puddle on the plate. The pie is flaky, crumbly and jammy. The ice cream is smooth, fatty and cold. The one component carries the seasonal abundance and texture, the other adds lightness while simultaneously bringing out the rich aspects of undeniably homey dessert. Happy, happy union.

I do enjoy a strawberry pie quite a bit. It seems like the crop is at its mega-prime right at this very moment. We went driving around some of the more agricultural/wine country-ish areas of the region over the weekend. There were original plans to go to the beach, but this was all just as well. We stopped at an astro turf-covered stand that’s run by this rather quirky-seeming lady who wears floral jeans in a way that is decidedly unaware of movements/trends in the fashion world. She just likes them and that is totally fine. Her brother was sorting through some berries and as I was buying them up, they both mentioned no less than 6 times that I had to eat them right away because they didn’t use any spray or herbicide. Got it. All smiles and reassurances.

The rest of the day was spent tip toeing through the creepiest ever antique shop bargain basement (scored a totally sweet bowl though), having lunch at one of our favourite places, stopping at a local distillery for some white rye + bitters, and then putting those spoils to good use at the drive-in with some wonderful friends (and snacks, duh). Just going along wherever the wind blows. That’s summer. And that’s how I happened onto this pie + ice cream combination.

I love chocolate and strawberry together (seriously, who doesn’t). But I also enjoy hazelnut with both of those flavours, so I thought I’d go all out on this one. I made hand pies because I can’t resist that sweet half moon shape. Also, a portable dessert is rather convenient when you’re running from one incredibly fun/chill-breezy summertime activity to the next. The pastry is all whole wheat pastry flour and coconut oil, which gives a nice grainy heft and fragrance. The ice cream is my favourite part though. It’s maple sweetened full fat coconut milk at the base. I make it warm with vanilla and blend it up with a big scoop of wine-y + dark raw cacao powder. I toasted hazelnuts right to the edge of burnt (this makes them so easy to peel!), chopped them up and dropped them in right at the end of churning. Doesn’t even seem like it could be real, it’s so dreamy.

pin it!pin it!pin it!pin it!

strawberry hand pies recipe
serves: makes 12
notes: I used the coconut oil pie crust recipe from Food52 pretty much to the letter, aside from subbing whole wheat pastry flour in for the all purpose. Also, I didn’t use a food processor like they suggested–just a pastry cutter and my own two hands. The coconut oil should be cold, but not so cold that you can’t cut it into the flour. I like to put a 1/2 cup of little oil scoops into a bowl and chill it for about 1/2 an hour or so.

1 1/2 cups diced strawberries
coconut sugar/evaporated cane sugar to your like (I used about 1/4 cup) + extra for sprinkling
squeeze of lemon juice
1/2 tsp vanilla extract
1 batch of coconut oil pie dough (made with whole wheat pastry flour if you like)
milk of your choice for brushing

Preheat the oven to 400 degrees F. Line a baking sheet with parchment and set aside.

In a large bowl, stir together the strawberries, coconut sugar, lemon juice and vanilla. Set aside.

Generously dust a working surface with flour. Place the chilled disc of pie dough onto that surface. Roll it out as evenly as you can to about 1/4 inch thickness. Use a large-ish circular biscuit/cookie cutter to punch out individual crusts (my cutter was 3 7/8 inches). Lay the dough circles on the parchment lined sheet. Spoon the strawberries onto the centers of the dough circles. Fold one side of each circle over the fruit and pinch the edges shut by pressing the tines of a fork into the edges.

Bake for 20 minutes or until golden brown. Allow them to cool slightly before serving.

vegan chocolate hazelnut ice cream recipe
with guidance from A Couple Cooks
serves: makes 1 litre
notes: This churns up a lot better if the mixture is cold when it goes into the ice cream maker. You could always just make sure to chill the cans of the coconut milk overnight too.

2 cans of full fat coconut milk
1/2 cup maple syrup
1/2 cup raw cacao powder (or cocoa powder would be fine!)
2 tsp vanilla extract
pinch of fine sea salt
pinch of ground cinnamon
pinch of xanthan gum (very optional)
1/2 cup hazelnuts, toasted + chopped

Whisk or blend together all of the ingredients except for the hazelnuts. Chill this mixture down properly if you need to. Pour it into your ice cream maker and follow the manufacturer’s directions. In the last couple minutes of churning, sprinkle in the toasted + chopped hazelnuts. Once fully churned, scrape the ice cream into a container and freeze until ready to use.

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  • Kathryn03/07/2013 - 5:59 am

    There is nothing about this recipe that I’m not totally in love with.ReplyCancel

  • Sarah - The Sugar Hit03/07/2013 - 6:23 am

    You have perfectly summed up everything I love about pie and it’s best friend ice cream. This looks freakin’ awesomeReplyCancel

  • ileana03/07/2013 - 7:15 am

    The food blog world is taunting me with pies! Slab pies! Hand pies! These are gorgeous. And I love the less common combination of hazelnut and strawberry. You’re doing summer well! :)ReplyCancel

  • Becs @ Lay the table03/07/2013 - 7:20 am

    It sounds like you had an amazing time – I love not making specific plans and seeing where the wind takes me….especially if it involves eating! The pies sound amazing – haven’t made a vegan icecream yet but would love to try as my dad is lactose intolerant.ReplyCancel

  • Emma03/07/2013 - 7:35 am Both the little pies and the ice cream look heavenly. I’m not usually a chocolate ice cream kind of girl but bring in hazelnuts and I can definitely get behind it..ReplyCancel

  • thelittleloaf03/07/2013 - 8:36 am

    Beautiful way of using this gorgeous fruit and the ice cream sounds incredible too. I’ve never made vegan ice cream but have been eating a little less dairy recently due to skin allergies and am keen to try!ReplyCancel

  • Abby @ The Frosted Vegan03/07/2013 - 8:47 am

    Summer=love, including this ridic awesome pie and ice cream, yes girl!ReplyCancel

  • Amanda03/07/2013 - 9:19 am

    Beautiful photos! I am definitely going to have to make these, what a great summer combo.ReplyCancel

  • Stephanie @ Girl Versus Dough03/07/2013 - 9:37 am

    There really is nothing like pie and ice cream in the summertime. Oh, how I love it. And this recipe is exactly how I want to enjoy that combo this summer. YUM.ReplyCancel

  • Courtney03/07/2013 - 10:14 am

    Anytime I have pie without ice cream, I always end up craving ice cream instead of enjoying the pie. Glad to see this delicious combo :)ReplyCancel

  • Gwen @SimplyHealthyFamily03/07/2013 - 11:41 am

    What cute little pies! I’ll have so much fun making (and eating) these with the kids!ReplyCancel

  • Blandine03/07/2013 - 11:41 am

    Yes please!!! What a beautiful way of celebrating summer :)ReplyCancel

  • Emily K. @ Leaf Parade03/07/2013 - 1:35 pm

    These photos have me summer-hungry. Beautiful!
    -Emily K.ReplyCancel

  • Jennifer03/07/2013 - 2:31 pm

    These look great!

    xo JenniferReplyCancel

  • hungryandfrozen03/07/2013 - 3:01 pm

    Well, if hand pies aren’t just the cutest things ever. Also, SUPER sweet score with that bowl! And now I want to call in sick to work and spend some significant time relaxing with white rye and bitters. And hand pies.ReplyCancel

  • Harriet03/07/2013 - 6:09 pm

    Man! All you lovely northern-hemisphere food blogs are making me crave summer and summertime food SO much (it’s winter here in Australia). I’m new to the concept of hand pies, and I absolutely can’t wait for an opportunity to make some (who knows, they look good for a snack!). And that ice cream looks dreamy.ReplyCancel

  • sara forte03/07/2013 - 10:29 pm

    oh happy summer! A drive in sounds so lovely. Wish we had one close. I’m with you, not the biggest fan of crust, but I do love the romantic mini pies. And ice cream I am always behind. Looks fabReplyCancel

  • Nicola Galloway04/07/2013 - 4:38 am

    Mmm strawberries pies and chocolate icecream. sometimes it is so difficult reading blogs on the other side of the world. not a strawberry in sight here.ReplyCancel

  • Shanna04/07/2013 - 10:26 am

    All I can say is WOWReplyCancel

  • Kiran @ KiranTarun.com04/07/2013 - 5:44 pm

    There’s pies and ice cream. I’m feeling so much better about the scorching summer in FLorida :)ReplyCancel

  • Claire05/07/2013 - 10:10 am

    I have just died. This. Is. Heaven.ReplyCancel

  • […] And for a variation on a theme, strawberry hand pies. (The First Mess.) […]ReplyCancel

  • […] A pretty healthy take on strawberry pie and chocolate hazelnut ice cream […]ReplyCancel

  • Liren07/07/2013 - 2:32 pm

    If only my pies turned out as perfectly as yours! Hand pies, however, I can do. And ice cream. I do love how you pair the gooey strawberry with the cool and creamy chocolate hazelnut – heaven.ReplyCancel

  • Lindsey08/07/2013 - 7:57 am

    i love how simply delicate these hand pies are. i wish strawberry season could last forever, or at least a little longer than it usually does.ReplyCancel

  • Kasey09/07/2013 - 11:17 am

    I love chocolate and strawberries, and as much as I love hazelnut, I actually hadn’t thought to put the two together! Nothing says summer like handpies and ice cream. Beautiful, girl!ReplyCancel

  • Ashley17/07/2013 - 5:01 pm

    love hand pies! my daughter and I made cherry hand pies last week for our picnic.ReplyCancel

  • Pamela @ Brooklyn Farm Girl12/08/2013 - 10:10 pm

    What a perfect way to use our strawberries straight from the garden, thank you for this delicious recipe!ReplyCancel

  • […] Duo worthy of sharing, as it appears just as decadent if not more than any other dessert.  These strawberry hand pies and chocolate hazelnut ice cream from The First Mess remind me of childhood, and I just could not […]ReplyCancel

  • […] blend pastry this time, and I went from there. After seeing Laura’s (from The First Mess) strawberry hand pies a couple months back, I decided something similar was definitely on the cards. Instead of […]ReplyCancel

  • […] at Luna & Larry’s to make this come together quickly. If you have time to make your own, this recipe without the hazelnuts would be just […]ReplyCancel

  • Golubka Kitchen23/03/2014 - 6:02 pm

    […] Despite how it may seem now, summer is not far – soon will be time to make Laura’s Strawberry Handpies and maybe even the ice cream too? 2. Lindsey’s gluten free Cranberry Poptarts with Ginger […]ReplyCancel

  • Anna24/06/2014 - 9:31 pm

    I just made this yesterday. OMG. So good! My husband says it’s better than ice cream, and I concur!ReplyCancel

pin it!pin it!pin it!pin it!
IT IS. So hot. We celebrated the first weekend of summer pretty hard, so some raw and fresh fare is much needed this week for other reasons–so that we can go about the day a little lighter, a little more energetic, a little more hydrated, maybe even sleep a tiny shred better. Oh, and a little less on the reeking of bourbon front would be awesome too, thanks.

So yeah. This week’s been a little more quiet and calm with plenty of fresh food. I’ve been sinking into a lovely new magazine called Good Company in the mornings (when it’s still cool + lovely) with coffee or an earl grey, and I happened to stumble onto a little piece on the Green Kitchen Stories crew and some of their favourite kitchen items. There was a charming drawing of this little notched peeler. I scanned over the description and saw “life changing,” sort of half believing it… But seriously? If you spend a five’r on anything this summer, maybe you should make it a julienne peeler (I have this one). If you follow me on Instagram, you know I’m all about #fancyladylunch with noodle-y vegetables lately. It just feels so irresistibly clever. A couple seconds of peeling and you have a bowl full of noodles that won’t make your stomach feel grossly full. The flavour building potential is kind of neat too. Lots of possibility.

In the magazine there’s a beautiful zucchini noodle and pesto dish, but I’ve been feeling these cucumber ones the most. They’re so hydrating and crunchy. A little sweetness, chipotle powder for heat, plenty of salt, pepper and lime juice. There’s barely a slick of oil and heaps of arugula, mint and basil. Avocado and pumpkin seeds fill the tangle out. Then you toss the whole thing and drop it on top of a sea-salted wedge of cool watermelon, which acts like a dessert-y afterthought when the noodles are gone, all completely juicy from the salt and extra lime. I kind of feel refreshed just talking about it. Anyway, summer! Days of beaches, bike rides and walking out back to pick dinner at the end of it all. Go after it, friends :)

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chili lime cucumber noodles on salted watermelon w/ mint + basil
serves: 2
notes: If you don’t want to spring for a julienne peeler (I use this Zyliss one), just use a regular vegetable peeler for some beautiful ribbons of cucumber instead. Also, when making the noodles, I usually stop just short of the center where all of the seeds are.

2 flat pieces of watermelon, about 1 inch thick
juice of 1 lime, divided
chipotle chili powder, to taste (or other variety of chili powder)
fat pinch of flaky sea salt, divided
1 english cucumber, peeled into noodles with a julienne peeler
1 tsp extra virgin olive oil
little squeeze of raw honey or agave nectar
2-3 handfuls of arugula
2 sprigs of mint, leaves chopped + extra to garnish
3 sprigs of basil, leaves chopped + extra to garnish
1 ripe avocado, peeled + diced
1/4 cup pumpkin seeds
ground black pepper

Place the watermelon wedges on two plates. Sprinkle them with a bit of the lime juice, some salt and chipotle powder. Set aside.

Combine the cucumber noodles in a large bowl with the remaining lime juice, more salt + chipotle powder, olive oil, honey/agave, arugula, mint and basil. Toss to evenly mix. Divide the noodles between the 2 plates, placing them on top of the watermelon. Garnish the noodles with the avocado, pumpkin seeds and some fresh pepper. Serve with lime wedges if you like. Eat immediately.

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  • Alissa @ Big Eats tiny kitchen26/06/2013 - 7:05 am

    Yum!!! Love salted watermelon. Love cucumber noodles. Genius combo!!! Looks like the perfect summer meal.ReplyCancel

  • Emma Galloway26/06/2013 - 7:06 am

    LOVE this recipe so much!!! Everything about it screams summer. Yum. I bought one of those julienne peelers about 10 years ago in some dodgy back-street shop in Thailand and always wished I had bought more. Thankfully they are pretty easy to come by nowadays without having to make a trip to Thailand… although who am I kidding, a trip there sounds wonderful to escape winter down-under ;-)ReplyCancel

  • Suzanne26/06/2013 - 7:20 am

    Beautiful post! I love noodle veggies :)ReplyCancel

  • thelittleloaf26/06/2013 - 8:25 am

    I am LONGING for summer to arrive here in the UK – eating beautiful salads, seasonal fruit, ODing on asparagus (while it lasts)but still no sunshine! Maybe July will be our month and if it is, I’m eating this for lunch. I’ve made noodles with courgettes before but never cucumber – definitely something to try!ReplyCancel

  • Harriet26/06/2013 - 8:27 am

    Oh – this just looks so. good. Summers get pretty hot here (in Australia, where it’s winter at the moment), so this recipe is going straight to the top of my summer recipe list! I love the idea of salty limey watermelon at the end!ReplyCancel

  • Cyndi26/06/2013 - 8:46 am

    Your Photos Are GORGEOUS as is this Recipe…..Thanks Again!ReplyCancel

  • Amanda26/06/2013 - 8:54 am

    Yum, this looks amazing! I never would have thought to julienne cucumbers for noodles. Officially on the must make list.ReplyCancel

  • Jen @ Savory Simple26/06/2013 - 9:25 am

    You are officially my newest blog crush. Stunning work here!ReplyCancel

  • Kelly Brisson26/06/2013 - 9:25 am

    This is so lovely, Laura. I’ve vowed to get all the ingredients (including the peeler)and make it ASAP. xoReplyCancel

  • Alex26/06/2013 - 9:29 am

    We picked up one of those peelers after Love&Lemons mentioned it — it’s incredible! Adding shredded carrots to salads is about 500 times more fun than chopped :)

    Happy Summer!ReplyCancel

  • Christina26/06/2013 - 9:42 am

    I love zucchini noodles in the summer but I never thought to make cucumber noodles. My zucchini noodles tend to get a bit “wet” when I spiralize them so I’m definitely going to try these out. They look delicious!ReplyCancel

  • petal and plume26/06/2013 - 11:00 am

    way to use the best of summer’s bounty! this recipe is fabulous

  • Ashley26/06/2013 - 11:05 am

    Marry me? This is so amazingly creative. Too bad I demolished the entire watermelon I had in 1.5 days. Must replenish! I’ve blended watermelon + cucumber before into a juice-smoothie [try it!] which was awesome, so I know these flavors will totally work. Also, LOVE the photo of you sitting in the grass. Gorgeous.ReplyCancel

  • Margarita Larrazabal26/06/2013 - 11:39 am

    the combination of summer abundance in this dish is so lovely… the coolness of these summer fruits/veggies/herbs, the crunch of seeds, the noodles, the fullness of avocado, and the the sweet-salty-spicy seasonings… it’s everything i love!ReplyCancel

  • sara forte26/06/2013 - 12:01 pm

    you’re amazing. this is incredible. I have been resisting one of those y-peelers for so long is efforts to not collect a lot of tools, but I can’t resist anymore, you make it look TOO good.ReplyCancel

  • Andrea26/06/2013 - 1:20 pm


  • Ashley26/06/2013 - 3:06 pm

    this is the best looking recipe I have seen in a long time! well done, can’t wait to make it.ReplyCancel

  • Zita26/06/2013 - 4:43 pm

    What an interesting combination! Watermelon with salt, wow! Beautiful photos and stunning recipe! It is a “must try” one! :)ReplyCancel

  • It was super hot over here as well, unfortunately it’s reining now. I like the idea of cucumber noodles and watermelon salad as well. It must be refreshing.ReplyCancel

  • amy26/06/2013 - 9:56 pm

    This looks delish…and exactly what I feel like eating on this hot and humid NYC night!
    Beautiful photos too!ReplyCancel

  • Hannah27/06/2013 - 12:08 am

    Watermelon with salt and chili takes me straight to Mexico. Yes. Cucumber noodles are new to me, but can’t wait to try. Sounds refreshing indeed.ReplyCancel

  • Kate27/06/2013 - 7:34 am

    I am loving issuu, and all the amazing magazines to be found on there. Admittedly, I could fill my house with a hundred print subscriptions, lazily paging through them and drowning in their content, but the online options make an easier place for me to visit without adding to the visual clutter of them laying around. Lord knows I have enough already.

    I haven’t jumped on the raw veggies as noodles bandwagon, but this recipe just might push me in that direction because this just looks far too amazing to ignore. I do need to find that tool as well.ReplyCancel

  • Lindsey27/06/2013 - 8:12 am

    So clever to use cucumber instead of zucchini. I am totally digging the fact that the cucumbers are cool, crunchy, and a bit watery – sounds so fresh.ReplyCancel

  • Dana27/06/2013 - 8:45 am

    Love love LOVE this post! Will be trying this soon :)ReplyCancel

  • Kara27/06/2013 - 8:31 pm

    Um…I just devoured this for dinner and it’s amazing! It’s a little crazy how good it is–thanks for sharing the wealth.ReplyCancel

  • Amy Creighton27/06/2013 - 8:40 pm

    This not only looks stupendous, it IS!!!! Incredibly delicious! Thank you for your creativity!ReplyCancel

  • Lana29/06/2013 - 8:13 pm

    going out and getting one of these julienne peelers asap! i went to a raw vegan restaurant last week and had raw pad thai. so delicious (and FILLING!). since then i have been wondering exactly what tool they use to achieve these dishes. thanks for this! from an southern ontario friend ;)ReplyCancel

  • annie30/06/2013 - 10:20 am

    I made this dish last night for a cooking club and everyone loved it! The chipotle powder packs a punch but the cucumber and watermelon really mellows it out. Really interesting flavor combination. Thanks for the great recipe!ReplyCancel

  • Jen30/06/2013 - 1:29 pm

    This really is delicious and was so refreshing after a day of too much sun and humidity. I’m allergic to avocado but wanted a soft, creamy component, so I decreased the salt and crumbled in some feta and that worked wonderfully.ReplyCancel

  • […] ich das rezept bei laura von thefirstmess war ich hin und weg, wahnsinnig schöne bilder und eine zutatenliste, die mir den mund ordentlich […]ReplyCancel

  • Courtney01/07/2013 - 12:23 pm

    You’re blowing my mind with the preparation of the watermelon in this dish. I’m definitely going to be using it in more savory ways this summer, that is if I don’t pop it all in my mouth first! I’ve always seen those little julienne peelers and wondered if they were worth it…definitely heading out to buy one this week.ReplyCancel

  • Rachel Brady01/07/2013 - 3:51 pm

    I need to get me one of those little tools. This is downright revolutionary! I’m all over it! xReplyCancel

  • hungryandfrozen02/07/2013 - 6:06 am

    Well. Guess who now wants a julienne peeler. I must say, I’m huddled by the heater as I read this but LONG for juicy, icy cucumber and watermelon all of a sudden.ReplyCancel

  • Joanne Giberson04/07/2013 - 6:00 pm

    Your Lime Cuke salad was perfect for lunch on a hot day. I loved it!!ReplyCancel

  • Katie04/07/2013 - 10:26 pm

    You’ve totally sold me on the julienne peeler! After a recent struggle with a mandoline will trying to make zucchini noodles, I was wondering how anyone ever got such perfect strips.ReplyCancel

  • Elenore Bendel Zahn10/07/2013 - 1:58 pm

    Miss Laura. Came by to say – YOU ARE AMAZING!!!!!ReplyCancel

  • […] image credits: southern living / saveur / kwestia smaku my darling lemon thyme / cooking light / she wears many hats cooksmarts / sweet sugar bean / the first mess […]ReplyCancel

  • hannah24/07/2013 - 10:03 pm

    I made this last night and it was sooo delicious! Thank you! I’m so glad to have found your blog, I made the teriyaki eggplant as well and the creamy broccoli salad from last year (which has SUCH an addictive dressing!). I can’t wait to make this particular recipe again though, I think I might add a cup of black beans next time too! You have such a talent!ReplyCancel

  • […] Chipotle Lime Zucchini Noodle Salad with Arugula, Avocado, Quinoa and Roasted Chickpeas Serves 3-4; Vegan, Gluten Free Inspired by The First Mess […]ReplyCancel

  • Summer Crush30/07/2013 - 12:29 pm

    […] chili lime cucumber noodles on salted watermelon w/ mint + basil […]ReplyCancel

  • Beth02/08/2013 - 1:16 am

    I made this tonight and added fresh snap peas from the garden! Terrific recipe! I have so many cucumbers in the garden this year that it is always great to come up with new ways to serve them! Thanks…..ReplyCancel

  • […] a julienne peeler. I had it on my wishlist for a while, but after Laura endorsed it alongside this cucumber watermelon stunner, it promptly landed in my mailbox. (You are reading Laura’s blog, The First Mess, right? […]ReplyCancel

  • Marsha23/08/2013 - 8:41 am

    Looks deliciousReplyCancel

  • […] every meal. Sliced over breakfast, creamsicle after lunch – heck, we even had Laura’s marinated cucumber noodles over a thick wedge of mango. The good news is, mango season is far from over (it’s not even […]ReplyCancel

  • […] Chili Lime Cucumber Noodles over Salted Watermelon from The First Mess […]ReplyCancel

  • […] a Cucumber Rice Noodle Salad with Lime on top of a great big salty sweet slice of […]ReplyCancel

  • […] Chili Lime Cucumber Noodles on Salted Watermelon from The First Mess […]ReplyCancel

  • […] other things I made this vegan ricotta pasta and this super cool cucumber/watermelon dinner and they are both things you should just go ahead and make […]ReplyCancel

  • […] Chili Lime Cucumber Noodles on Salted Watermelon With Mint + Basil – The First Mess […]ReplyCancel

  • […] Chili Lime Cucumber Noodles  •  The First Mess […]ReplyCancel

  • […] Chili Lime Cucumber Noodles on Salted Watermelon w/ mint + basil. Speaking of veggies in noodle-y form, these cucumber noodles (coodles?) sound like the height of refreshment. A little heat, a little acid, a healthy dose of fresh herbs, and this is summer perfection. And watermelon! Serious summer perfection. […]ReplyCancel

  • […] & Meatballs from Skinny Taste … Chili Lime Cucumber Noodles with Salted Watermelon from The First Mess … Cucumber Noodles with Coconut Cumin Lime Dressing … Zoodles with Kale Pesto and […]ReplyCancel

  • […] herbs such as mint and basil are a perfect compliment to sweet watermelon. The First Mess’ Chili Lime Cucumber Noodles on Salted Watermelon with Mint and Basil would be a great start to a summer dinner […]ReplyCancel

  • No-cook Recipes for Summer12/08/2015 - 9:01 am

    […] For the Hottest Stretch of Summer How do you stay cool as a cucumber during a heat wave? Since it’s filled with water, turning the green veggie into delicate ribbons should do the trick. Use a julienne peeler or plain old vegetable peeler and stop before you hit the seed-filled center. Served atop watermelon, this meal is as hydrating as it gets. Get the recipe at […]ReplyCancel

  • […] ‘Chili Lime Cucumber Noodles on Salted Watermelon…’ – but actually this is too pretty to eat. […]ReplyCancel

  • Fancy Plants Kitchen26/08/2015 - 3:49 am

    Thank you for this beautiful and delicious recipe! I made a version of this for some friends last weekend and everyone loved it–I shared the link to your page here!Watermelon-Cucumber-Salad-with-ChipotleLime-Dressing/c1das/55dd65c10cf22dbd375dde5fReplyCancel

  • […] with the minor tweaks I made (as you can see I pretty much followed The First Mess to a tee). See here for original. I like to use a spiralizer for making veggie noodles. I love the three-blade […]ReplyCancel

  • […] chili lime cucumber noodles on salted watermelon w/ mint + basil […]ReplyCancel

  • […] even tastes amazing in pasta? We sure didn’t until we found this unique recipe from The First Mess! The chili lime pasta tops a slab of salted watermelon, creating a flavour experience like no […]ReplyCancel

  • amy30/10/2016 - 12:32 am

    Your site is really beautifulReplyCancel

  • […] ich das rezept bei laura von thefirstmess war ich hin und weg, wahnsinnig schöne bilder und eine zutatenliste, die mir den mund ordentlich […]ReplyCancel

  • […] But Watermelon All Summer” article last week. And I really can’t get these gorgeous Chili Lime Cucumber Noodles with Salted Watermelon that Laura made out of my head. There’s just something about watermelon in July – […]ReplyCancel

  • […] the resulting texture was with this kind of preparation. I was perhaps even more astounded when, by Laura’s suggestion, I tried the same technique with cucumber. These noodles remind me of glass noodles—crisp, […]ReplyCancel

a real mess of peas // the first messpin it!a real mess of peas // the first messpin it!a real mess of peas // the first messpin it!peonies + pea shoots // the first messpin it!

“And then on May fifteenth, a balmy sweet day if ever I saw one, my seeds went into the warm, welcoming earth, and I could agree with an old gardening manual which said understandingly, “Perhaps no vegetable is set out in greater expectancy…for the early planting fever is impatient.”

A week later I put in another row, and so on for a month, and they did as they were meant to, which is one of the most satisfying things that can possibly happen to a gardener, whether greenhorn and eager or professional and weatherworn.

Then came the day with stars on it: time for what my grandmother would have called “the first mess of peas.””


When I settled on the title of this site, I had been poking around some works by M.F.K. Fisher quite a bit when I hit on that little passage in An Alphabet for Gourmets. It was perfect. Tracing that little slice from her life that would come every year. It said everything that I needed it to. Sure, it nods to the embrace of change in the fields, bringing that shift into your home and being grateful for what you can grow right where you find yourself in this world (total freedom, in other words). It says a lot more about how I find myself here, traipsing along with all of you too.

I generally eschew the designation of “expert” in any context, including food and food preparations. I screw things up a lot: not getting a recipe concept nailed in the initial trials, adding too much salt, forgetting that something is under the broiler, swearing at the waffle iron in a predominantly chill brunch setting. I post things here that people straight up tell me they do not like. I value that engagement too. If you recognize me on the street and tell me that some salad recipe from here was shit, I will have that conversation candidly. First attempts, first forays, first fuck-ups, first harsh criticisms, first rationalizations… They all have their place here and in life.

Any instance of mess means having your feet on the ground, and your hands in the work. That one was obvious, but hey.

It addresses this weird spot I’m finding myself in, worrying that buying and owning a home to make many future meals in will change my brain on a cellular level. Those rooms and floors that can hold us up, the land that we’ll find ourselves on… they might force a protective response. I worry that my scattered idealism will fade and stretch towards obsessive safeguarding of what will become undoubtedly 100% ours, that any ideas on what can be in a future sense will be scratched out. Mostly, that we will change fundamentally, that it will be observed.

It weirdly highlights my preference for a Coors Light in some casual drinking situations. Sometimes I want to slowly drift into hot-messyness over the course of an afternoon with marginally hydrating refreshment, rather than volunteer tasting notes on some Mercenary Vortex Triple IPA that’s been exposed to wild yeasts in upstate New York. I’ll take a relaxed sinking-in over instances of who’s-drank-what when it comes to beer-hangs. Read also: french fries, iceberg lettuce, Nescafé, ZZ Top and Jim Beam. All of those things are great in context and you know it.

It also points to creative engagement for me. I started this project after much deliberation, all with high intention because, seriously, if people are going to let you into their lives in some tiny sense you better make it good. I seek other channels to fuel inspiration for this space often, and it helps tremendously. A real-life scheduled job, music, books about alternate realities, films about wars, travel, extreme landscapes; there’s always something there. Right now, I’m certain that if I abandoned the site, I would be a person without dreams (is that corny/dramatic? Whatever.). When you push yourself to live and die by the project, the approach feels new and refreshingly frenzied every time. It’s helped me grow a lot.

Anyway, all of this is just to say thanks for sticking with me. Two years of many kinds of messes later, and it feels like we’re doing just fine :)

Big hugs,

dill for dressing // the first messpin it!mise en place // the first messpin it!a real mess of peas // the first messpin it!sprouts // the first messpin it!a real mess of peas // the first messpin it!
a salad with all of the peas, potatoes, acidulated shallots + creamy dill dressing
serves: 2-4
notes: The dressing is your homie here. It’s so good. Tangy, lightly sweet, flecked with dill, creamy but not in a ew-it’s-still-coating-my-tongue kind of way. Make it for this salad or make it for other stuff, seriously. I also “acidulate” the shallots to soften their bite a bit–just covering them in vinegar while the rest of the salad happens. Super simple technique, super delicious results.

acidulated shallots ingredients:
1 small shallot, cut into thin half moons
1/4-1/3 cup red wine vinegar

creamy dill dressing ingredients:
1/3 cup mixed raw cashews + sunflower seeds (I’d say 3/4 of that should be cashews), soaked in water for at least 2 hours
juice of 1/2 a lemon
splash of the vinegar from the shallots
1 1/2 tsp dijon mustard
2 tsp – 1tbsp raw agave nectar/honey
splash of water (enough to get the motor of your blender moving–like 3 tbsp-ish)
fat pinch of salt
lots of black pepper
3-4 sprigs of dill, leaves removed and chopped

salad ingredients:
1 small shallot, cut into thin half moons
1/4-1/3 cup red wine vinegar
8 small new potatoes
4-5 big handfuls of pea shoots
1 cup shelled fresh peas
1-2 cups snap peas, cut in half down the center
handful of snow peas, chopped
additional sprouts if you feel it (I added some radish sprouts)
extra dill to garnish
more salt + pepper

Place the sliced shallots in a small bowl and cover them with the red wine vinegar. Let the shallots soften up in this until you’re ready to serve the salad.

Make the dressing: throw all of the ingredients except for the dill into a blender and blend on high until you have a creamy, homogenous mixture. Thin out with additional water until you get an appropriate dressing consistency. Pour the dressing into a jar and stir in the chopped dill. Set aside.

Place the potatoes in a small saucepan and cover with cold water. Place them on the stove over medium heat and bring to a boil. Simmer until potatoes are just tender, about 15 minutes. Drain the potatoes, run some cold water over them and set aside to cool.

Arrange the pea shoots on the base of your serving platter. Scatter the acidulated shallots, shelled peas, snap peas, and chopped snow peas on top of the shoots. Cut the cooled potatoes into quarters and arrange them on top. Season the whole thing from up high with salt and pepper. Drizzle the dressing over top. Garnish with additional sprouts and extra dill sprigs and serve it up.


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  • Kathryn19/06/2013 - 4:58 am

    Big hugs to you Laura. I know that the thing I most value about you and this space here is your sense of perspective; you make me feel like I’m looking at the world in a totally different way. It challenges me for sure but it also helps me grow. Keep doing what you’re doing and embrace all the excitements in your life.ReplyCancel

  • Emma19/06/2013 - 7:14 am

    I love reading about your inspirations and how the first mess came to be. Those “messy situations” can be challenging but they’re so essential for personal growth.
    Thank you for this beautiful mess of peas, and to M.F.K.Fisher for inspiring you!ReplyCancel

  • thelittleloaf19/06/2013 - 8:13 am

    Congratulations on two years of blogging! Not everyone is going to love every recipe you post, but every recipe you post is YOURS, an expression of your personality and taste and place in the world. It’s a beautiful place. Here’s to the next two years and many more!
    ps I’ve made lots of your recipes and they’ve all tasted fab.ReplyCancel

  • Claire19/06/2013 - 9:10 am

    I’m glad “hot-messyness” is an official state of being, and that someone else appreciates the value of the cheap things in life as much as they do the fancy ones. Balance = happy.

    This post made me smile real hard.ReplyCancel

  • I love this artistic mess. I want to clean it by eating :)ReplyCancel

  • Christine19/06/2013 - 10:09 am

    This is so beautiful! It sounds like a wonderful summersalad, Laura! And the photography is just lovely! Can you tell me what wood specie you used in the first picture? :-)


    • Laura Wright19/06/2013 - 10:12 am

      Hey Christine,
      Thanks for your comment! And you mean like species/type of wood? I have no idea. It’s just scrap in my backyard :) Sorry I can’t be more specific.

  • Caitlin19/06/2013 - 10:33 am

    love this post. love this salad. and definitely relate on all levels. xo.ReplyCancel

  • elissa19/06/2013 - 10:53 am

    the mess of peas look delicious, and reminds me of how I’m hoping peas will finally be at the market this weekend.
    am making a move towards a new mess in life (a positive & challenging one) and found this post something to relate to.
    (for me, it is Miller High Life that soothes me in its regular old simplicity and refreshing comfort)ReplyCancel

  • Eileen19/06/2013 - 12:53 pm

    This has to be one of the prettiest salads ever made! Such a perfect mix of all the greens and delicate new potato. Quick-pickling the shallots is a great plan. And I definitely need to try this dressing–not least because I have half a bunch of dill waiting in our crisper! :)ReplyCancel

  • leslie19/06/2013 - 1:16 pm

    I love your first mess! I share your recipes from time to time via FB, and find new ways to mix and present fresh produce with each of your posts. my hands down fave is your summer panzanella – love the video! I’ve lost count of how many times I’ve torn up kale and toasted my own croutons for that salad (it’s a meal in itself), and my friends and family look forward to me bringing it to picnics and potlucks. thanks for taking the time for this site, and I really think that buying a home is just another natural step along the way. salud!ReplyCancel

  • Ashley19/06/2013 - 2:34 pm

    I absolutely LOVE what you do here. You freaking rock. xoReplyCancel

  • Elizabeth19/06/2013 - 3:00 pm

    Currently feeling frazzled, but can always count on coming here for a little assurance. Assurance that messes are good, Coors Light has a place, ZZ Top rules, and salads can be unruly and delicious and beautiful.ReplyCancel

  • Eva | Adventures in Cooking19/06/2013 - 3:07 pm

    Stunning photos in this post, really and truly. I love the way you write, too. Such warmth and honesty. I am saving for a house at the moment and I know I will feel the same way once we purchase one. It will be such a crazy feeling to actually own a piece of land and not have to rent anymore. Especially a kitchen of one’s very own to customize…ReplyCancel

  • Kankana19/06/2013 - 3:22 pm

    It’s a glorious mess, one I could stare and hang up my kitchen wall. Lovely summer meal and peas are my any time fav!ReplyCancel

  • Harriet19/06/2013 - 5:24 pm

    That dressing! Creamy dill sounds awesome. Peas/potatoes too.

    Thanks for such a lovely, honest post – blogging is a weird thing, and I can definitely relate to you sticking with it and pushing through.

    Now I need to make that dressing!ReplyCancel

  • Katie19/06/2013 - 5:55 pm

    I love this. And I love the quote about the peas – I’m still eagerly waiting our first mess (should be any day now, though)! I think your work here is beautiful and I’m glad you’re sticking with it. Also, although everyone is entitled to an opinion, sometimes people on the internet are just plain dumb, at least that’s what I’ve found. Congrats on two years!ReplyCancel

  • Jessica19/06/2013 - 10:42 pm

    Would love a Jimmy Kimmel Mean Tweet segment devoted to angry recipe haters from the street.ReplyCancel

  • sara forte19/06/2013 - 11:13 pm

    we are doing MORE than fine. I love this space and your writing and your food. Keep at it, lady. Also, acidulated? Ok yes.ReplyCancel

  • Kasey20/06/2013 - 12:51 am

    I love this so much. Amen to forgetting that something is under the broiler, swearing at the waffle iron, and choosing to drink something completely un-gourmet, at times. Love to you, love your voice, love your site. xoReplyCancel

  • Cyndi20/06/2013 - 9:17 am

    Stumbled upon your Blog recently & fell Madly in Love! It feels like I’m my kitchen. Your photos and preparation details are Fabulous. Thank You for Providing us Foodies with your Inspiring Recipes and Photos. Cheers!ReplyCancel

  • Lindsey20/06/2013 - 9:41 am

    This is so beautiful. I know from experience, it’s not easy making messes this pretty. Bravo!ReplyCancel

  • Nourish Your Roots20/06/2013 - 4:52 pm

    I absolutely love what you wrote here. So real and honest. And I just wanted to say thank-you for this space. Your work is beautiful and inspiring. Keep it up, girl. You rock.ReplyCancel

  • Anjali20/06/2013 - 9:58 pm

    I really really love this post. YES to messes and being real and Trader Joe’s brand beer and Nescafe. (Thanks for the shout-out!)ReplyCancel

  • Hannah21/06/2013 - 12:16 am

    Acidulated! Yes. Laura congratulations on two years – drink a Coors Light, or maybe a nice chai, and toast yourself and all your hard work in making this blog such a deeply thoughtful, beautiful, and welcoming place. (And congrats on a new home, maybe, too? Exciting.) Keep on with it – we’re all glad to be here with you.ReplyCancel

  • […] A Salad with All of the Peas, Potatoes, Acidulated Shallots + Creamy Dill Dressing – The First Mess […]ReplyCancel

  • Shira21/06/2013 - 5:29 pm

    Fabulous post Laura…in all its glorious messiness! Congrats to you. Your blog is easily one of my very faves.ReplyCancel

  • Kiran @ KiranTarun.com23/06/2013 - 4:11 pm

    If this is mess, it’s definitely a beautiful one :)ReplyCancel

  • hungryandfrozen24/06/2013 - 2:56 pm


    – I enjoyed what you said about home ownership. I guess the one thing about having your own piece of land and property is that you can up and leave any time you like, and you’ll still have a nest to fly back to. A nest that’s all yours. Which is rather lovely.
    – I love how beer-hang can describe both the act of hanging out and drinking beer with people and also the morning after.
    – This salad is utterly beautiful, the most gorgeous mess of peas ever!
    – Two years?! Time for me to trawl your archives. Well done you, and I’ll look forward to reading this (or whatever you may be writing) for years to come.ReplyCancel

  • SouthernSpoonBelle24/06/2013 - 6:15 pm

    Don’t abandon the site! I would be so sad– really look forward to your creative, fresh recipes and honest prose (you are an excellent writer). Glad that you’ve found it a rewarding creative outlet, & this reader appreciates the energy you pour into it!ReplyCancel

  • Kelly25/06/2013 - 2:20 pm

    Gosh lady pea,
    You are amazing and I am glad you are here, even if I only recently found you. Plus, thank you so much for this cashew-dill dressing. I recently moved and a beloved restaurant I left behind had a salad with a cashew-dill dressing. I’ve tried to recreate it several times and I’ve come close… but this looks spot on.ReplyCancel

  • Ashlae26/06/2013 - 12:17 am

    Lady. D A M N. Love this post + your humble nook of the web, and I CANNOT wait to drink a Coors with you and your man when you’re out here this winter.

    BIG <3ReplyCancel

  • Irina @ wandercrush26/06/2013 - 1:48 pm

    Ah this is beautiful, Laura. Those peas are so delicate! A few of ours sprouted accidentally in the refrigerator, my flatmate ended up planting them and nurturing them all the way through a new life cycle! This definitely inspires me to use them in a recipe soon…
    It’s always encouraging to hear more about your blogging journey :) Thanks again for that kind email you sent me a few weeks back.ReplyCancel

  • Courtney West01/07/2013 - 12:15 pm

    Congrats on 2 years! Your blog is always such an inspiration of delicious veggie goodness. The lead photo for this post is stunning! I’m going to have to seek out a mess of peas and maybe some M.F.K. Fisher to go with it :)ReplyCancel

  • Rosie03/07/2013 - 5:19 pm

    I just can’t get over how gorgeous your photos are. Seriously seriously beautiful. The dish sounds crazy delicious, too!

  • B-ron11/07/2013 - 11:24 pm

    I just pulled up a bunch of new potatoes from my garden for this recipe…I’ve never grown potatoes before and it was a total blast digging around to find these sweet little tubers hidden in the damp soil. I’ve been trying out your recipes for a while now and every single one has been ballin’. Fo reals. Thanks for sharing your awesome food thoughts!ReplyCancel

    • Laura Wright15/07/2013 - 9:30 pm

      Loved this comment, truly. I just dug our first potatoes today :) Thanks B-ron!ReplyCancel

  • […] Why “The First Mess”? Laura explains this in her latest post. […]ReplyCancel

  • […] serve these with are endless. How about: garlicky tahini, hummus, pesto, coriander cashew cream, creamy dill dressing, or a chunky tomato relish? There’s a lot you can do with them, and I think that’s a […]ReplyCancel

  • […] Rich + Creamy Dill Dressing by, The First Mess […]ReplyCancel

  • […] Here’s another simple and healthy recipe that only sounds fancy. Don’t be fooled by the big words, just put it in your mouth.Recipe source. […]ReplyCancel

  • […] A Real Mess of Peas.  A beautiful mess of green, and that creamy dill dressing.  Yes, please. […]ReplyCancel

  • Nikki13/03/2015 - 5:04 pm

    Insanely beautiful post – loved the writing, the photos are exquisite, and I will be making this next week and I am sure it will be as delicious as it looks! Thank you!!!ReplyCancel

  • […] A Real Mess of Peas […]ReplyCancel

  • […] A Real Mess of Peas with Creamy Dill Dressing by The First Mess […]ReplyCancel

pin it!pin it!pin it!

Let’s talk about dreams for a second. I have huge ones and I’m going to revel in a particular vision right here, so just indulge me for a second. Some day, I hope to roll up to a respectable newsstand and lay eyes on an equally respectable cooking publication, emblazoned with the predictable “SUMMER GRILLING ISSUE” thing and whoa, there won’t be a greased-up burger or a sauce-smothered mountain of ribs on the cover. Am I waiting on a new publication entirely/looking for (plant-based) love in all the wrong places? These timely summer volumes always have some veggie options hiding within, and great ones most certainly, but that predominant fire = meat mindset is old hat to me (stating the obvious for the win). Hippie dippy dreams much? I’ve moved on I suppose.

And by that, I mean that I’ve made you something really deluxe for your own barbecue adventures (onwards + upwards!). I do love some simple grilled vegetables with a nice bit of oil, lemon juice, salt, pepper, herbs, whatevs. They’re a fuss-free addition to dinner that has everyone rolling with the health wave. You can sip a very cold beer (or an equally cold kombucha) while lazily flipping them for even char. Everything about that is completely right. But I wanted to make something main course-appropriate that fed into my health warrior inclinations. Cauliflower, tempeh, a jerk-ish marinade, ginger-mango-miso dressing and a crucial grilled greens method to the rescue.

Both the marinade and the mango sauce have an extra few ingredients, but I found a lot of them were pantry items for me (and there’s overlap between the two recipes). And the sauce is so worth it–it’s sweet, salty, ginger-spicy and has a lovely not-too-thick consistency–basically tasty and fitting on everything it touches. The grilled greens method is something I picked up when I was interning at a restaurant. The greens would go for a dip in a soy, red wine, herb + spice mix, go right to the grill, smothered in an old sheet pan and two minutes later: perfect tender greens. I kind of massage mine in a lime-y soy mix rather than dunking them outright. The method speaks to laid back dinners outside for sure.

Anyway, a little preparation on your part means dinner made entirely on the grill and some chill time outside afterward, which I’m pretty sure is something we’re all after in these warmer days. I don’t know about you, but I’ve been pestering my man about a beach trip for a while, and all the plans that I could possibly dream up for the next few months are kind of hazy and sunset-hued. My cruiser’s been in for a little tune up and is riding very smoothly. Feels like we’re right on the edge of summer’s gifts, right? Soak it in, all :)

pin it!pin it!pin it!pin it!pin it!

jerk-style veggie grill w/ tempeh, greens and mango-ginger-miso sauce
serves: 4
notes: Any vegetable is fair game here. I chose cauliflower mostly to see what it was like on the grill. Also, I realize this jerk marinade mix is probably not authentic, hence my use of the word “style” in there. Let’s let the authenticity thing go for a bit? K THX.

mango-ginger-miso sauce ingredients:
1/2 cup diced fresh mango
1 small shallot, peeled + rough chopped
1-2 inch piece of ginger, peeled + rough chopped
1 tsp light miso
2 tbsp rice vinegar
1 tbsp maple syrup/agave/raw honey
1 tsp hot toasted sesame oil
1/4 cup grapeseed oil
salt + pepper

jerk-style marinade ingredients:
2 tbsp grapeseed oil
juice of 1 lime
splash of tamari
4 green onions, rough chopped (+ extra to garnish if you like)
1 hot pepper (I used a jalapeño because dang those scotch bonnets are hot), seeded + rough chopped
2 cloves of garlic, peeled + rough chopped
1 inch piece of ginger, peeled + rough chopped
5 sprigs fresh thyme, leaves removed
1 tbsp maple syrup
1/2 tsp ground allspice
salt + pepper

grilled greens + veggies:
1 head of cauliflower, cut into thick slices
1 block of tempeh, cut into triangles
as much cleaned greens as you want to eat (spinach, chard, collards + kale are all good)
tamari soy sauce
grapeseed oil
lime juice
salt + pepper
cooked quinoa, rice, millet etc for serving (I had some black lentils + quinoa in the fridge)
sesame seeds for garnish

Make the dressing: throw all of the dressing ingredients in a blender or food processor and blend/process until a creamy and smooth mixture is achieved. Store in a resealable container and set aside, keeping it in the fridge until you’re ready to use it.

Make the marinade: throw all the ingredients in a blender or food processor and blend/process until a smooth puree is achieved. Place the cauliflower and tempeh pieces in a large ceramic dish and pour the marinade over top. Let it sit in this mix for at least 30 minutes.

Preheat the grill to high. In a large bowl, toss the greens with a splash of oil, some tamari and lime juice to taste, salt and pepper. Set the bowl aside. Oil the grill lightly and place the marinated cauliflower and tempeh on top. Grill until char marks appear on both sides, about 2-5 minutes per side, depending. Transfer the tempeh and cauliflower to an area of the grill that doesn’t put them in direct contact with flame as they finish. In a general way, I find the cauliflower benefits from a bit of extra time. Don’t be finicky with them. Letting them sit means a lower occurrence of sticking. In the last moments of the cauliflower and tempeh grilling, place the greens onto a spot on the grill, trying to keep them tightly together. Put a heavy pot lid down on top of the greens and let them cook until slightly wilted, about 1-2 minutes. Lightly toss them once to promote even wilting. Remove everything from the grill and serve with mango sauce, cooked quinoa/rice etc. Garnish with sesame seeds and extra green onions.

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  • Kathryn05/06/2013 - 4:38 am

    Such a great summer meal, love all those mango and ginger flavours that dance across your palette. Sounds so good.ReplyCancel

  • Elenore Bendel Zahn05/06/2013 - 5:49 am

    Oh LADY! I l-o-v-e that dream! Urgh! No more greasy ribs on front pages!!

    Ps. you are seriously one of the absolutely most talented food photographers I know!ReplyCancel

  • Harriet05/06/2013 - 6:46 am

    Grilled cauliflower and tempeh sounds absolutely dee-licious! And anything with miso has me sold. I’m definitely going to be giving those sauces a whirl soon (even though it’s getting to be winter here in the Southern hemisphere!).ReplyCancel

  • Katrina @ Warm Vanilla Sugar05/06/2013 - 7:46 am

    This sounds sooo good! Can’t wait to try!ReplyCancel

  • Dreams are worth chasing. And good food worth creating.ReplyCancel

  • Shelly05/06/2013 - 8:14 am

    Oh my goodness – I love everything about this! The idea of enjoying a plant-based grill magazine makes me giddy. Cooking & eating outside (whether it be grilling, picnics, or camping) are some of my all-time favorite things to do. I love the trick you mentioned about dipping the greens in a marinade / sauce before sticking on the grill!ReplyCancel

  • This looks like the most wonderful grilled meal! The cauliflower, especially, strikes my eye, as I consider myself to have a slight addiction to the stuff. That sauce sounds so lovely and flavorful. I’m going to try this for dinner this weekend!!ReplyCancel

  • Sophia05/06/2013 - 9:54 am

    Amen to that dream Laura! Besides, isn’t it mainly women who buy these magazines and isn’t it mainly women who always ensure there are some veggies at each barbecue? Besides, grilled halloumi is awesome, so are grilled peppers and aubergine, heck even grilled pizza and grilled pineable are amazing, totally no need to only ever show a slab of meat on the grill (how boring anyway!).

    And yes, your pictures, as always, are so stunning – not just the quality of the pictures and the food styling but also how you select the pictures and how you compose them for each post!ReplyCancel

  • Claire05/06/2013 - 10:27 am

    Soak it all in, indeed :) Looks and sounds beautiful. I’ve never tried to grill my greens before–may be the experiment of the summer!ReplyCancel

  • Christina05/06/2013 - 10:43 am

    I agree, I dream of grilled hippy foods that aren’t just a soapy tasting portabello or a boxed veggie burger. And yes all that’s on these summer magazines are beefy photo’s of greasy burgers that seem to appeal to the consumer? But I digress. You’re photo’s are much more drool worthy, as is this delicious recipe!ReplyCancel

  • patti05/06/2013 - 10:47 am

    love your recipes, but why aren’t they printer friendly?ReplyCancel

    • Laura Wright05/06/2013 - 12:07 pm

      Hi Patti,
      I haven’t found a recipe plugin that I’m happy with aesthetically yet, so copy+paste into a word program will have to do for now! :)

  • Ashley05/06/2013 - 11:06 am

    Homemade sauces are so worth the extra effort. Even though you say the recipes call for quite a few ingredients, there’s nothing crazy on the list that doesn’t already live in my pantry/fridge. I am loving the sound of this entire meal and your vision of seeing piles of BBQ veggie meals on the cover of summer grilling magazines. I’m right there with you. Lovely photos…but that is a given over here. :)ReplyCancel

  • Caitlin05/06/2013 - 12:04 pm

    yes to everything in this post! loving your mentality and this delicious main-course recipe. now i just need a grill :PReplyCancel

  • Julie05/06/2013 - 12:26 pm

    I can’t believe my luck in getting this recipe today – my kitchen is being gutted and the only cooking methods I have access to right now are the slow cooker (bleh) and the BBQ. I was just this morning moaning about how tired I am of raw greens. (I love them, but still – enough!) What a great method for grilling the greens! I’m trying this tonight! YayReplyCancel

  • Eileen05/06/2013 - 1:50 pm

    This definitely has me itching to break out the grill on the next sunny weekend! Grilled veg are the best. And that pineapple! YAY.ReplyCancel

  • Eva | Kosmas05/06/2013 - 2:37 pm

    This sounds so delicious and refreshing!ReplyCancel

  • sarah05/06/2013 - 4:09 pm

    *gorgeous*. Seriously, every week your photos get more amazing.
    And, I went out this morning and bought all the ingredients for this. Tomorrow night it’s on! My husband is a mango-ginger-tofu-miso-kind of guy. :)ReplyCancel

  • Kristen05/06/2013 - 5:04 pm

    I totally dig the Aritzia scarf in one of your shots. I own two, ha!ReplyCancel

    • Laura Wright05/06/2013 - 5:11 pm

      Kristen! Goodness you have good taste. It’s my favourite scarf. We used it as a picnic blanket the other day in a pinch :)

  • sara forte05/06/2013 - 6:50 pm

    “Lets let the authenticity thing go for a bit K TNX.” YES! style-sauce, I like it so much. I’m a big fan of any veg on the grill, and find that the after-sauce is what matters most. That shot down in the blender is fab and I can’t wait to try it with that creamy mango deal going on.ReplyCancel

  • Jocelyn (Grandbaby Cakes)05/06/2013 - 8:33 pm

    I have never seen veggies look so delicious!ReplyCancel

  • Food love#1 | Naive cook cooks05/06/2013 - 9:45 pm

    […] 4) Veggie grill by The first mess […]ReplyCancel

  • tara06/06/2013 - 9:30 am

    I’m liking this a lot. Making a grocery list now.ReplyCancel

  • Katie @ figgyandsprout06/06/2013 - 10:38 am

    Oh yum! Two things I’ve been living without in Ireland – mango and grilling. I’m hoping to get my fix of both when on holiday in NYC next week. You can be sure I’m giving this recipe a try too ;)ReplyCancel

  • carey06/06/2013 - 5:24 pm

    Sending you an AMEN, SISTER from me and my parents. The grill back home is reserved almost exclusively for veggies. (Occasionally my aunt and uncle will visit and my uncle will use it to grill chicken or a burger, and then my dad will clean it like a lunatic.) My mom has been obsessed with her kabob baskets since she bought them a million years ago, so they grill pretty much exclusively in those. I was trying to explain cauliflower “steaks” to my dad not too long ago, and he looked equal parts confused and intrigued. Next time I visit home, I make this happen. (As owning a grill in Burlington is a fool’s errand, unless you chain it up all junkyard dog–like.)

    Also, I’m totally incorporating “jerk-style” into my vocabulary for use on non-food-related occasions.ReplyCancel

  • petal and plume07/06/2013 - 1:01 pm

    me oh my. this recipe is all kinds of wonderful.

  • MANDY@WAITINGONMARTHA07/06/2013 - 7:43 pm

    Different and delicious! Such a great recipe, especially for summer!ReplyCancel

  • Kate08/06/2013 - 9:12 am

    Hear! Hear!! With the current Saveur issue staring at me, a far too big steak on the cover with the perfect grill marks, that thought crossed my mind more than once as I looked at it in the stack of mail when it arrived. There is SO much glory on the grill in the meat world, and vegetables are rated as side dishes, pushed to the corners of pages and people’s minds to be forgotten.

    I adore grilling vegetables. And fruit. The purchase of a cast iron plate for the grill helps tremendously, keeping pieces from falling through grates and making it simple to grill everything for fajitas, asparagus (all the time) thin strips of summer squash, the making for guacamole (helloooooo grilled avocado…. you thrill me!) and of course, all manner of berries, pineapple…. oh my.

    I just ate breakfast, but I’m already hungry for a grilled dinner.ReplyCancel

  • Gemma08/06/2013 - 10:47 pm

    This looks incredible! Really creative and makes simple vegetables looks triumphant! One question though: I live in Australia and unfortunately mangos are out of season. Could you recommend an alternative to use in the miso sauce recipe?
    Thanks so much. Your site is an inspiration xReplyCancel

    • Laura Wright09/06/2013 - 8:27 am

      Hi Gemma! Thanks for your kindness. Since you don’t have mango available, you could always go to any type of stone fruit if you have that. Peach, plums, apricots and the like. Also, the original concept that I worked from for the dressing had carrots as the base, so you could always use the same amount of chopped carrot as long as your blender is powerful enough. Hope that helps :)

  • Irina @ wandercrush08/06/2013 - 11:02 pm

    Beautiful as usual, Laura! I’m a sucker for jerk marinades, and I imagine it’s wonderful on grilled Brassica!ReplyCancel

  • hungryandfrozen13/06/2013 - 2:50 pm

    Aha, but see – you don’t need a magazine when you have blogs like this! (But I do hear what you’re saying all the same. It’d be nice to be provided with the inspiration from above, as well as having to come up with it yourself.) The flavours in this sound so compelling- mango! Maple! Tamari! Miso! I want to try it immediately.ReplyCancel

  • Gwen @SimplyHealthyFamily17/06/2013 - 1:59 pm

    Ah yes, prep time totally worth chill time after grilling. I had to drool through that mango/miso sauce for a few minutes, love at first site!ReplyCancel

  • Christine18/06/2013 - 4:01 pm

    Laura, you create the most outstanding sauces, dressings, and marinades that I’ve ever tasted. Having always been vegan, I used to be a plain-vegetables girl, preferring salad without dressing, stir-fry without paste, pasta without sauce, and the like. My friends teased me for that, but I believe that I was well justified: my finicky preference was, without doubt, born from the frustration of too many gluey restaurant sauces and watery, reeking jarred marinades. Earlier this year, though, I found your site and decided that I trusted your voice and, thus, decided to give sauces a second chance. Woah, am I ever grateful. Your lime peanut sauce is now in weekly rotation, your sesame chili lime dressing has its own designated mason jar in my kitchen, and last night when I made this jerk-style marinade and wanted to climb on the roof and shout your praise. Thanks.

    Maybe you should package and sell your own sauce/dressing/marinade line.ReplyCancel

    • Laura Wright19/06/2013 - 7:03 am

      Christine, your comment was the best. Thrilled that this jerk marinade worked for you and even more excited that you’ve tried some other stuff from the site. It’s great to be on the sauce, right? ;)
      xo LauraReplyCancel

  • Amy | Minimally Invasive22/06/2013 - 7:55 am

    Came over here from Pinterest and just wanted to say how much I’m looking forward to making this! It’s sounds entirely fabulous. Also? Your photos are gorgeous. :)ReplyCancel

  • […] and “meat” are inseparable? Have a look at Lauras veggie burger or the jerk-style veggie grill and be convinced […]ReplyCancel

  • Nikolina28/06/2013 - 2:03 pm


    I seem to be one of the few who comment AFTER they cooked the dish, so I am always happy to report that you are once again, a genius! I have a vegan husband who is not the fondest of cauliflower. He will eat it, but not with cheerful excitement. Ditto to cooked spinach. Well, yesterday it was all “Mmmm..” and “Oh, this is so good!” So THANK YOU! It was truly delicious and creative and instantly made it to my “to be cooked again” list.
    I accidentally doubled the mango dressing recipe and wish that I doubled the marinade as well, to let it naturally spread all over tempeh and get into little nooks and crannies of cauliflower, instead of me rubbing it in.
    Other than that I have nothing to add! It was great!ReplyCancel

    • Laura Wright29/06/2013 - 8:16 am

      Nikolina! Thanks so much for making this and letting me know how it went. I love it when people report back! Thrilled that you and your man liked it :)ReplyCancel

  • Katie @ Produce on Parade02/07/2013 - 1:22 pm

    Wow, this is so beautiful. I just bought a new grill for my husband on our 1 year anniversary so we will have to make this! :) Thanks for sharing! CheersReplyCancel

  • […] TO TRY: 15-Minute Brussels Sprout & Tempeh Stir-Fry Jerk-Style Veggie Grill Buffalo Tempeh […]ReplyCancel

  • Melissa28/07/2014 - 12:46 pm

    I am absolutely in love with the colors in this post and can’t wait to try the recipe! Beautifully done!ReplyCancel

  • […] This Jerk-Style Veggie & Tempeh recipe from The First Mess is a recipe from last summer but I still find myself topping my grilled […]ReplyCancel

  • […] Jerk-Style Veggie Grill […]ReplyCancel

  • Victoria McNeil13/04/2015 - 2:15 pm

    Om jeez this was amaze! I loved the mango ginger drizzled ALL over! Won’t tell you that I marinated a pork fillet alongside it. How can healthy be sooo tasty?? Thanks for the recipe!ReplyCancel

    • Laura14/04/2015 - 11:43 am

      Thrilled that you loved it, Victoria! Pork or no pork ;)

  • […] Jerk Style Veggie Grill via The First Mess […]ReplyCancel

pin it!pin it!pin it!
Hello, hello! Going to be a bit of a dine and dash today. Life is extraordinarily full at the moment and wouldn’t you know, my yearly spring cold has arrived just in time. I’m on the mend, sniffling just a bit and seeing the light. A touch of sickness can be this little blessing in disguise sometimes. It forces a powering down, some self love in the form of cozy hot drinks, and rest! Oh gosh, the rest. It demands a nourishing and mindful response. There’s a once-again new perspective on wellness, a few life things sorted out, fresh sheets on the bed, windows wide open, and the world is brand new.

Anyway, as I’m pulling out of this sniffly business, I’m getting a little more excited to meet all of the endeavours face to face. I’m anticipating the madness a little more positively because I’ve got myself a little plan. Wanna hear it? Enjoy the crazy. Frolic in the crazy even. I’m usually a put-your-head-down-and-work-til-it’s-over type when it comes to mastering the tasks of life. I’m trying to make laser beam focus coexist with pleasure and I think it’s gonna be pretty rad.

So I made you some potstickers too. They have little cuts of sweet spring vegetables, tender shreds of new cabbage, lots of ginger (sinus clearing yay!), fresh mint and an insanely delicious maple and soy dip, all flecked with sesames, scallions and chili flakes. I love pretty much anything in the dumpling category because you get to hunch over the plate in anticipation of filling overflow/sauce drips. They demand fully vested eating and are generally always delicious. Also, every culture has one, which obviously points to their inherently good + true nature. These look finicky, but they’re honestly VERY hard to screw up. I worked for a chef that joked about wanting a house made from fried wonton wrappers once. These things are durable, I’m telling you. If you kind of manhandle them while you’re trying to pinch them shut, no worry. It’s gonna be fine.

pin it!pin it!pin it!pin it!pin it!

spring vegetable potstickers w/ sweet chili soy dip 
serves: makes about 24
notes: Check the ingredients on your package of wonton wrappers to ensure that they are vegan/free of nasties. You could also wrap the cooked veggies with boston lettuce leaves and nix the sauteeing step for a lighter option, or possibly try some rice paper wraps.

potstickers ingredients:
1 tbsp grapeseed or coconut oil, divided
1 small shallot, small dice
2 tsp minced fresh ginger
6-7 stalks of asparagus, woody ends snapped off + small diced
1 cup shelled fresh/frozen peas
1 cup shredded green cabbage
juice of 1 lime
salt + pepper
2 sprigs of mint, leaves chopped
24+ wonton wrappers

sweet chili soy dip ingredients:
¼ cup tamari or nama shoyu
2 tbsp maple syrup/raw honey/agave
1 tsp minced fresh ginger
couple drops of hot toasted sesame oil
pinch of red pepper flakes
1 green onion, thinly sliced on a bias
2 tsp toasted sesame seeds

Heat 1 ½ teaspoons of the grapeseed oil in a large saute pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes. Add the asparagus, peas and cabbage to the pan. Sauté until the peas and asparagus are bright green and the cabbage is slightly wilted. Add the lime juice, season the mixture to taste and remove from the heat. Add the mint, stir, and allow the mixture to cool.

Divide the vegetable filling amongst the wonton wrappers, placing about 2 teaspoons of it in the center of each wonton square. Moisten half of the edges with a bit of water and fold the potstickers up, pinching the tops shut as you go.

Wipe out the sauté pan and heat the remaining grapeseed oil on medium heat. Fry the potstickers in batches until they’re golden brown on both sides, about ½-1 full minute per side. Introduce more oil to the pan as needed to finish them up.

For the sweet chili soy dip, whisk all of the ingredients together. Serve the potstickers hot with the dip on the side.

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  • la domestique29/05/2013 - 5:37 am

    I am crazy about potstickers and this recipe looks so good! I seriously cannot wait to try it. This week I’m a bit overwhelmed with deadlines, so I’m going to take my cue from you and embrace the madness. Here we go!ReplyCancel

  • Southernspoonbelle29/05/2013 - 7:06 am

    Potstickers are the bomb, thanks for the lovely recipe! May have to experiment with some autumn/winter vegetables down here in the southern hemisphere, as you’ve now given me a craving. Butternut and onion potstickers?ReplyCancel

  • Liz @ The Lemon Bowl29/05/2013 - 8:48 am

    What a gorgeous and delicious recipe!!ReplyCancel

  • Ashley29/05/2013 - 9:26 am

    While you may think you wrote a dine + dash post, your words were still so meaningful. I’ve never heard anyone describe life as being “full.” It’s always busy/stressful/hectic/crazy/etc. Sometimes just choosing to describe the current moment with a different word, like “full,” is all it takes to change your outlook. Thanks for the reminder and my new life descriptor word. I am also trying to embrace the crazy. And the potstickers? Yes x100! Lovely photos.ReplyCancel

  • michelle29/05/2013 - 9:39 am

    One day I will show you my near pro-level dumpling folding skills – a result of my college roommate’s Chinese new year dumpling making parties. I can fan like nobody’s business.ReplyCancel

  • Sophia29/05/2013 - 10:34 am

    Love love love potstickers – in fact I love them so much I had serious food envy the other day when I went out for a meal with my other half and the table next to us (a couple nonetheless) kept being brought plate after plate of dumplings in all shapes and sizes, including potstickers! And the sauce looks like the kind of dipping sauce I would a) drip all over the table in trying to navigate a potsticker from the plate to my mouth and b) slurp the last drops of when all the potstickers are gone and I think I am safe and no one is looking at me!

    And saying life is full is a good way of looking at it – ‘busy’ must be the most overused word of our generation! At least when it is good ‘busy’ maybe saying life is full is a better way of looking at it! Alas, mine is both full and busy at the moment … (some good stuff and not so good stuff, at least I don’t feel like I am standing still).ReplyCancel

  • Katrina @ Warm Vanilla Sugar29/05/2013 - 11:38 am

    These look so crazy good! Yum!ReplyCancel

  • Kathryne29/05/2013 - 12:52 pm

    Feel better, Laura! I’ve never made potstickers but you make them look like they’re worth the effort. Beautiful photos as always.ReplyCancel

  • Stacy29/05/2013 - 1:23 pm

    I’ve typically tended toward dividing the seasons of crazy from those of rest, thinking that calm, enjoyment and the like can’t coexist with crazy. I say to myself that when the chaos is over, I’ll be so glad, things will be better, there will be rest. But I think you’ve got it right: we must enjoy the crazy. This may be my new mantra.

    Also, this recipe! It looks fantastic. Hopefully I’ll make time to try it in my kitchen before the asparagus is gone. xoReplyCancel

  • hungryandfrozen29/05/2013 - 3:01 pm

    Oh no, get better, you! Then you can frolic in the crazy even more.

    I love how easy wonton wrappers are to use, despite how fiddly they look. That said, I must admit yours are folded a lot more tidily than mine!ReplyCancel

  • Katy @ Katy's Kitchen29/05/2013 - 4:22 pm

    I totally was not craving potstickers. I was craving a mint chocolate chip smoothie. Now, I’m totally craving potstickers. These look absolutely mouthwatering.ReplyCancel

  • Alannah29/05/2013 - 6:15 pm

    Hi there- What brand of wonton wrappers do you use? I love to work with Dynasty wrappers (very thin, and so widely recommended), but occasionally, their after-taste really throws me off. Perhaps it’s the powdery coating that keeps them from sticking together? Looking for an equally thin alternative, if you know any. Plus, obv, no one loves “yuckies.” Thanks!ReplyCancel

    • Laura Wright30/05/2013 - 12:49 pm

      Hey Alannah + Maddy!

      I don’t think I’ve ever bought the same brand of wonton wrappers twice, but I can tell you that the selection is generally way better at an Asian grocery store. Much higher possibility of finding egg-free ones for sure. Twin Marquis + Lumpia brands have been excellent for me. Hope that helps! :)

  • Eileen29/05/2013 - 8:19 pm

    These potstickers look just fantastic! I almost never make potstickers or dumplings from scratch, but I think you’ve inspired me to give it a try again soon. :)ReplyCancel

  • Maddy30/05/2013 - 1:35 am

    These look amazing! I cannot seem to find vegan wonton wrappers anywhere, where do you buy them/what brand? Thanks!ReplyCancel

  • sarah30/05/2013 - 9:39 am

    This post is gorgeous.
    We are sort of obsessed with potstickers, and I’ve been meaning to come up with a veggie version but have never gotten around to it. Thanks! You did it for me! :) I can’t wait to try these out for dinner. xoReplyCancel

  • Julia30/05/2013 - 9:51 am

    Those potstickers look really mouthwatering. Recipe bookmarked!
    Get well soon! Ginger definitely is the right way from my experience.
    …and as regards the fully packed life: one step after another … that’s what I have to say to myself in these situations!ReplyCancel

  • maudska30/05/2013 - 10:03 am

    Looks so good.. So inspiring! Thanks for the receipe.ReplyCancel

  • Stacey30/05/2013 - 1:12 pm

    I’m 8 months pregnant and trying to get myself to pull together, make some dumplings and freeze them as my summer go-to. Alas, I’m stuck drooling over pics and recipes like yours instead! :)ReplyCancel

  • Kasey30/05/2013 - 3:16 pm

    I hope you are feeling better. And also, these look amazing! Your photography is out of this world.ReplyCancel

  • Christy@SweetandSavoring30/05/2013 - 9:49 pm

    Wow. I just find myself gazing adoringly at your photos each time I visit. I’m so glad I found you (via The Kitchn, I believe) and that sweet chili soy dip sounds like it would be good to dunk a lot of things into! :)ReplyCancel

  • Irina @ wandercrush31/05/2013 - 12:15 pm

    I can’t believe I didn’t find your blog sooner. Your photographs are stunning and I enjoy your writing, too. Potstickers are a childhood favourite of mine!ReplyCancel

  • Sarah Crowder31/05/2013 - 10:11 pm

    I’ve never worked with wonton wrappers before and didn’t know they were so resilient…time for a try! The filling sounds great but the dip sounds perfect.ReplyCancel

  • Danielle01/06/2013 - 11:09 am

    Oh my these look so scrumptious! Just what I’ve been craving. This is going on the menu for this week :) I know what you mean about sickness – it always brings me back to the those vital basics so easily forgotten – like eating good food, resting, all of that. I love your advice to frolic in the craziness. I must remember that.ReplyCancel

  • Weekend Notes | Camille Styles01/06/2013 - 2:39 pm

    […] Drooling over this spring vegetable potstickers recipe. […]ReplyCancel

  • petal and plume02/06/2013 - 4:45 pm

    what a beautiful blog you have! this recipe looks amazing. your photography is so crisp and brilliant.

  • Lindsey02/06/2013 - 6:26 pm

    beautiful spread. awesome use of what’s fresh and at the markets these days. hope you’re feeling better!ReplyCancel

  • sara forte02/06/2013 - 8:24 pm

    These will be happening this week. I have *almost* everything. I may not be the biggest potsticker lady but I AM the biggest rice paper/spring roll lady so I’ll work off your suggestion for that. Gorg photos, miss.ReplyCancel

  • Katie @ Produce on Parade03/06/2013 - 5:58 pm

    Oh lordy, your images are absolutely beautiful and this recipe looks utterly divine! I simply cannot wait to try these out!ReplyCancel

  • I’ve never made potstickers, but these are so beautiful that I think I’ll just have to. Your photographs are so beautiful!ReplyCancel

  • Casey24/06/2013 - 10:16 pm

    do these freeze well?ReplyCancel

    • Laura Wright25/06/2013 - 6:36 am

      Hi Casey,
      I would not freeze these in a pre or post-cooked state. They would let out a lot of moisture once they started thawing and would probably make for a soggy dumpling.

  • […] Spring Vegetable Potstickers with Sweet Chili Soy Dip from The First Mess […]ReplyCancel

  • terri15/07/2013 - 2:50 pm

    Hi – been dying to try these and now got invited to bring an appetizer to a dinner party. Wondering whether they are portable…can I make them the night before and reheat them when I get to the party?ReplyCancel

    • Laura Wright15/07/2013 - 9:31 pm

      Hey Terri,
      I think you could definitely get away with sautéeing them up the night before and then giving them a little reheat in the oven when you arrive. Par-TAY! :)

  • […] Les gyozas végétariens de The First Mess. […]ReplyCancel

  • […] Can the vegan kitchen be eatable for the regular, meat-eating person? Of course! Here’s one of the most yammy vegan recipes I’ve ever seen :) […]ReplyCancel

  • Paige19/09/2013 - 10:45 pm

    I made these for the first time tonight, and my husband and I both loved them! The vegetable filing is great! Love the ginger and lime. I used coconut oil to add more flavor, versus grape seed oil. Not sure I could taste the difference in the end, but it smelled heavenly while cooking. I also didn’t realize how important the Tamari was for the dipping sauce. I used low sodium soy instead, but it was pretty salty and overpowered the delicate flavored of the veggie mixture after a while. The veggie filling would also be good served with noodles or rice.ReplyCancel

  • […] As for sauce, I love a little drizzle of tamari with some roasted sesame seeds but if you need something more, Laura made a pretty rad sauce for her spring potstickers. […]ReplyCancel

  • Golubka Kitchen21/10/2013 - 11:27 pm

    […] 4. Serve with Laura’s awesome spicy tamari sauce. […]ReplyCancel

  • Top 15 Fresh Spring Recipes11/04/2014 - 5:34 pm

    […] Recipe & Photo credit to […]ReplyCancel

  • […] The First Mess | Spring Vegetable Potstickers […]ReplyCancel