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  • Sasha12/09/2018 - 8:50 pm

    Oh this dip looks heavenly! Need to make!ReplyCancel

  • Dina13/09/2018 - 4:25 am

    I love and appreciate your blog and recipes so I hope you take this critical comment as one that comes from a good place. This recipe is unmistakably a variation on baba ganoush. Baba ganoush is a Levantine dish with a long history. We often make a Palestinian version at home. I think it is important to recognise the origin of foods and dishes because then you recognise the cultures they come from (rather than possibly implying that this was something invented in Portland). Of course we borrow from other cultures all the time in our cooking and that is completely appropriate and delicious, but to take without acknowledgement feels problematic.ReplyCancel

    • Laura13/09/2018 - 7:57 am

      Hello Dina,

      Thank you for this comment and for your perspective. I do agree that it’s important to acknowledge food’s origins and the role that it plays within culture. I certainly wasn’t trying to suggest that eggplant-based dips were invented in Portland. I can re-word some of this in hopes of acknowledging this possible miscommunication. In turn, I will ask that you consider the following: If I use or suggest that this dip is in the style of baba ganoush, I am setting the stage for comments and emails telling me that my recipe is not authentic/possibly appropriated in some way, which is totally fair! I’m not afraid of critical comments in general, and honestly mentioning baba ganoush in the actual title had crossed my mind with this post. But with the addition of yogurt and walnuts, the fact that my eggplant was not cooked on coals/open flame, the absence of olive oil in the dip itself, and just with my overall recipe ratios in mind, I was hesitant to go there for fear of offending someone by making too broad of a generalization in terms of a particular cuisine. I will fix some of the copy here in a way that feels appropriate to me, but just wanted you to know that my words are always chosen carefully and that I never seek to lay claim to cuisine that has clear and storied cultural origins. Hoping we can meet halfway.

      Thanks again,

      • Marsh13/09/2018 - 2:03 pm

        Well said, Laura, and I totally agree with your “solution”, although I never thought you were making inappropriate claims in the first place. Let’s face it, virtually every single thing we make in our kitchens was already done before by someone, somewhere! But interestingly, I’ve seen a number of blogs just recently in which some commenter feels the need to chastise the author for not giving credit to some past culture or whatever (one blogger got blasted for not giving credit for whoever invented tacos– yes, tacos!). You get blasted if you post an original version of something, such as baba ganoush (stealing!), and you also get blasted if you post a variation of an original (bastardization!). The only time I find fault with a blogger is when they use a direct copy of someone else’s recipe and don’t give credit to that person, but I’ve never seen any of the more professional blogs, such as yours, do that.

        On a happier note, this dip looks fabulous! As do your photos, especially the one showing the full tray. Going to try it when I host my next bookclub meeting– I think they’ll love it (as will I!)

        Keep up the good work, Laura. Love your blog :-)ReplyCancel

      • Hilary16/09/2018 - 6:04 pm

        What a great and thoughtful response, and respectful communication. Seriously love it and I’m making this dip tonight I’ll let you know how it is!ReplyCancel

    • Liadh16/09/2018 - 11:35 am

      I was think the exact same thing, reading this recipe. It really adds to a recipe to speak of the rich roots from which it came.ReplyCancel

  • Jean13/09/2018 - 7:40 am

    Your video attempts may not have been successful but your photos here more than make up for it…just stunning!ReplyCancel

  • Aleisha13/09/2018 - 9:41 pm

    This looks so delicious! Is Anita’s coconut yogurt available in Canada? If not, can you recommend another brand that is?ReplyCancel

    • Laura14/09/2018 - 5:18 am

      Hi Aleisha! Unfortunately Anita’s is not available yet. Best thing you can get here would be Yoso’s unsweetened coconut yogurt.

  • The Modern Proper14/09/2018 - 7:46 pm

    This sounds really good and deep, full of a range of flavor. I need to cook with more eggplant!ReplyCancel

  • Ahu17/09/2018 - 8:30 am

    Made this in the weekend with your roasted carrot and harissa chickpea dip! They were both yummy! thanks :)ReplyCancel

  • Ruby17/09/2018 - 8:50 am

    I am a huge fan of eggplant in almost every form and this dip is no exception! It looks so creamy and full of amazing flavor. I cannot wait to try it out! Have an amazing time in Montreal (it’s one of my favorite cities in the world!)ReplyCancel

  • Cassie Autumn Tran27/09/2018 - 8:11 pm

    Makes me think of my classic favorite eggplant dip–babaganoush! It’s wonderful with pita bread and raw vegetables!ReplyCancel

  • Alexander01/10/2018 - 1:29 pm

    Laura;.Thank you for the great recipe. I hope to improve my standing with my family as someone who does not always just burn water. I look forward to the seeing their smiles. The primary reason for my note to you Laura, and to the other ladies in the conversation part of your recipe is to express the pleasure I felt in reading the civility and care with which the collective thoughts and considerations were presented. The absence of “ego and self importance” really complimented your great recipe and pictures. Now I will have a tasty and novel dish for my beautiful eggplants and feel good about my blessings in this little experience. thank you for adding character of note to the quality of the recipe.ReplyCancel

  • tanit13/10/2018 - 1:11 pm

    Just made this (minus the walnuts) and it’s DELICIOUSSSS! argh. Thanks so much for sharing the recipe!!! :-)ReplyCancel


This post is sponsored by Muskoka Brewery.

HARVEST CORN CHOWDER WITH BEER & WHITE BEANS - The First Messpin it!View full post »

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  • Lacey29/08/2018 - 11:07 am

    I love that when you do sponsored work, it is always so clearly something you genuinely support – like local beer!! The chowder looks so good, will have to try with one of my local pnw brews and a jalapeno from our garden :) cheers!ReplyCancel

    • Laura29/08/2018 - 12:07 pm

      Thanks Lacey! You guys have sooo many great beers to choose from out there. Enjoy! :)

  • Elizabeth29/08/2018 - 1:26 pm

    Add this recipe to the list of reasons I cannot wait fir the temps to cool down! I’ve tried to wing a recipe like this before, but I know it will be better coming from you. Your recipes never let me down and always surprise me with their little extra somethin’. Thank you for the work you do!ReplyCancel

    • Laura29/08/2018 - 3:12 pm

      Hope that you give it a try and love it! Also patiently waiting for the humidity to go down over here :)

  • Angie30/08/2018 - 12:30 am

    So I hate the texture of beans… I know- ridiculous. BUT can you suggest a hack? Can I blend them? Leave them out? What do I do about the beans??? Cuz the rest looks delicious!!!ReplyCancel

    • Laura30/08/2018 - 7:20 am

      Hi Angie! It’s not ridiculous at all. We’ve all got our things! I would suggest leaving the beans out entirely, reducing the amount of stock by about 1/2 a cup, and definitely check out my tip for blending soaked cashews into the chowder to make it creamy. The beans kind of help “cream it up” so you’ll need a little extra help in that department. Let me know how it all works out if you try it with these tips!

  • Nicole30/08/2018 - 6:13 am

    Would a gluten free beer work? I don’t drink beer at all so I don’t know the difference between a GF beer and regular beer LOL, but the recipe looks delicious so I’d like to try it.ReplyCancel

    • Laura30/08/2018 - 7:22 am

      A GF beer would definitely work! Just make sure that it’s a GF beer that you actually LIKE the taste of. We’re just using the beer to sort of deglaze the vegetables and add a little flavour complexity to the soup. If you can’t find a GF beer that you like the taste of, you could go with more vegetable stock or even a hearty splash of white wine. Hope this is helpful!

  • Mary30/08/2018 - 9:24 am

    Thanks for sharing another delicious recipe and your pictures look beautiful! This post makes me nostalgic for summer produce in Ontario…My husband is from Toronto and it’s always my favorite time to visit his family who is spread out across Ontario.ReplyCancel

  • The Modern Proper30/08/2018 - 5:10 pm

    I love that you are so honest that you don’t make ahead and freeze meals. I don’t prefer this either! But thinking about eating this chowder in the dead of winter definitely sounds just perfect. I may need to follow suit.ReplyCancel

  • Judith30/08/2018 - 9:56 pm

    Made this tonight and subbed out fresh baby lima beans for the white beans as they are in season here in Virginia. This was amazingly good. I’ll be making a double batch to freeze. Thanks for the great recipe.ReplyCancel

    • Laura31/08/2018 - 9:54 am

      Oh this would be perfect with lima beans! So glad that you enjoyed it.

  • Anne01/09/2018 - 7:27 pm

    This is marvelous! Thanks for sharing the recipe. I used jalapeños and a local beer (Karbach Hoppadillo, if there are any Houstonians reading). A definite do over.ReplyCancel

  • Lily08/09/2018 - 10:50 pm

    The soup was awesome. Made exactly as directed (except with a West Coast beer), and it was perfect. Nice and light with a great blend of spicy, sweet, and tart. Brava!ReplyCancel

  • […] Harvest Corn Chowder With Beer and White Beans […]ReplyCancel


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  • Betsy22/08/2018 - 3:20 pm

    Do you have your Thrive order shipped somewhere in the US?ReplyCancel

    • Laura23/08/2018 - 7:24 am

      Hi Betsy,
      Yes, I live right by a US border and my partner has a PO Box over on the other side that we use frequently.

  • The Modern Proper24/08/2018 - 5:56 pm

    OH MY! This looks just TOO GOOD. Everything about it, I know I will love and devour all too quickly. Yum.ReplyCancel

  • Ashley Hoober25/08/2018 - 8:55 pm

    Amazing recipe! kids and hubby loved itReplyCancel

    • Laura27/08/2018 - 3:04 pm

      Yay! That makes me so happy. Thanks Ashley :D

  • Suzanne28/08/2018 - 2:06 pm

    I’m always looking for unique (yet simple) recipes to show off to my in-laws. And this might just be the perfect thing! Who doesn’t love a good potato!ReplyCancel

  • Anita01/09/2018 - 10:12 pm

    Made this for dinner and it was sooo yummy. Can’t wait to try the sauce as queso with chips!ReplyCancel

  • Manjela15/10/2018 - 7:44 am

    I added some falafel and it turned out to be a delicious meal!ReplyCancel


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  • Jill Robertson15/08/2018 - 5:39 am

    On my list for when summer arrives in this hemisphere; our days are lengthening and warming.
    An interesting combination I never would have thought of and can’t get a mental taste of. So a real taste will be needed.ReplyCancel

  • Emily15/08/2018 - 11:05 am

    I am right there with you with summer thoughts and reflections. The business of this season has gotten me all out of sorts! Thankfully fall will soon be in the air which means a slowed down pace and comfy cozy clothes!

    Thank you for this wonderful post. Reminds me I’m not alone in the craziness of life!ReplyCancel

  • Natalie Pupo15/08/2018 - 12:34 pm

    Ohhhh how I love this delicious twist on a summer pasta! That sauce sounds incredible! Making this recipe for the fam this weekend! Thanks Lau! Ps your photos are not even human, you’ll always be my inspiration and mentor xoxo love you


  • EmilyW15/08/2018 - 7:44 pm

    I made this tonight- amazing! Seriously delicious. Will definitely be making this again – we have a ton of beautiful basil growing away on the patio! ❤️ReplyCancel

  • Erica15/08/2018 - 7:44 pm

    I love your posts, this summer has flown by! Can’t wait to make this pasta.ReplyCancel

  • Cassie Thuvan Tran15/08/2018 - 8:05 pm

    I want that red lentil pasta. It looks delicious! What I’m over about summer the most is the constant heat wave! I LOVE it when it’s in the high 60s-low 80s (in Fahrenheit, that is). I’m just not excited about feeling so stressed out with school! It’s going to be INSANE this year!ReplyCancel

  • Milly16/08/2018 - 4:07 pm

    Looks delish and simple! May I ask what tahini product or brand you preferably used in your recipes? Thanks.ReplyCancel

    • Laura17/08/2018 - 10:24 am

      Thanks so much! I love all of these brands for tahini: Soom Foods, Seed + Mill, Shirley Bar Living, and Thrive Market’s house branded one.

  • Tiana Miller-Leonard16/08/2018 - 6:43 pm

    I so relate to the experience of dreaming up big seasonal plans and then feeling anxious and guilty when my productivity doesn’t match up to my vision. So easy to tell your friends not to stress, to take it easy on themselves, but so hard to truly internalize that for yourself.

    Looking forward to trying this recipe soon!ReplyCancel

  • The Modern Proper16/08/2018 - 7:10 pm

    The heat and the fires have me wishing for cooler weather as well. It is pretty smokey where we are and it’s hard to be outside too long. I look forward to rain and to soups :)ReplyCancel

  • charlotte19/08/2018 - 9:11 pm

    this looks beyond delicious. can’t wait to try it!
    i’m just wondering how you get stuff from thrive market sent to canada? every time i try and sign up, they still don’t offer shipping here??ReplyCancel

    • Laura20/08/2018 - 7:37 am

      Thanks Charlotte! My situation is a little different as I live close to a US border and my partner has a post office box on the other side. Hopefully they extend their service soon!

  • Sarah Rose Moroney20/08/2018 - 5:40 am

    “I tie my value to my outputs, and that kind of thinking is difficult to rewire.”
    I totally hear you!
    I just read this article yesterday about to-do lists, I thought I’d give it a try…

    …the pasta looks lovely…ReplyCancel

  • Lacey23/08/2018 - 8:33 am

    Yep. I am in the NW and the smoke from the wildfires and record breaking heat this summer has me totally scared and so sad. And I have been ridiculously busy with vacay and now LIFE (I am moving to a new town and buying a house for the first time, soooo, a little stressful). Trying to just slow down and breathe.ReplyCancel

  • Anon23/08/2018 - 11:07 pm

    i’m not a big fan of mushrooms, can you think of a sub? would zucchini work well in this sauce?ReplyCancel

  • Emily01/09/2018 - 10:38 pm

    Wow, this was fantastic! Great way to use tahini. I think this will become one of my go-to recipes :)ReplyCancel

  • Tiffany04/09/2018 - 9:25 pm

    You sound like how I’m feeling tonight, but for different reasons. This has been in many ways the summer of my discontent though I keep telling myself to focus on the good things each day.

    I made this for dinner tonight and it hit the spot. I felt nourished in body and I thank you for that. One more item to put on my gratitude list.

    Stay cool out there and here’s to the fall ahead, and more importantly, the new day tomorrow.ReplyCancel

  • Alison crawford25/09/2018 - 5:21 am

    Gorgeous and creamy, easy to make and I used with Gluten free pasta. Really delicious. You could add bacon or walnuts for a alternatie version. Change up the mushroom for different flavoursReplyCancel

The Creamiest DIY Instant Oatmeal - The First Messpin it!The Creamiest DIY Instant Oatmeal - The First Messpin it!View full post »

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  • Ashley09/08/2018 - 10:32 pm

    Yum! There are so few recipes using coconut milk powder – I need to try this with summer fruit!ReplyCancel

    • Laura10/08/2018 - 11:13 am

      I’m honestly surprised that there aren’t more recipes using it online. Here to change that hopefully ;)

  • Hannah10/08/2018 - 12:25 am

    Awesome!! Would this mix also work well for overnight oats? I’m thinking the coconut milk powder might just get lumpy, but I’m not sure…ReplyCancel

    • Laura10/08/2018 - 11:12 am

      The liquid does need to be warm for the coconut milk powder to properly dissolve. I think you may end up with chunks with a typical overnight oats setup unfortunately.

  • Diana10/08/2018 - 8:55 am

    The best thing I do with coconut milk powder is to take it with me on red-eye flights to Europe. I pack home made granola too, and since they’re dry foods, they are not a problem with security. I just asked the flight attendant for hot water to reconstitute the coconut milk, and my fab breakfast was ready. I won’t lie, I felt pretty smug lol.
    And I want to mention I found coconut milk powder both at No Frills and the Superstore!ReplyCancel

    • Laura10/08/2018 - 11:11 am

      That’s brilliant! I would feel smug too ;) Appreciate the No Frills and Superstore tip too.

  • dana10/08/2018 - 3:07 pm

    this is major. LOVE!ReplyCancel

  • Theresa10/08/2018 - 4:47 pm

    Definitely gonna have to try this recipe out. I’ve been loving oatmeal recently and this looks real good!!ReplyCancel

  • Carolyn10/08/2018 - 8:07 pm

    Yyassss!!!! I wanted the oatmeal recipeI’ve never heard of coconut milk powder before cant wait to check it out! Thanks!ReplyCancel

  • Lisa Jennings11/08/2018 - 11:59 am

    Wish I could give this a positive review. I had to resort to using the microwave to get more than soup consistency. I did not divide final product in to jars. Just assumed since you said use 1/2 cup measuring cup to divide that a serving was 1/2 cup. Put the least amount of boiling water with that in a small bowl covered with a plate. Even after several minutes it was soup consistency. My daughter enjoyed it once microwaved but the oats still did not seem cooked. I will play around with this and see if I can make it work for us.ReplyCancel

    • Laura11/08/2018 - 2:30 pm

      I am so sorry to hear this. If you prefer softer and super thick oatmeal, I think that grinding all of the oats in the food processor (rather than just half) might be a good strategy going forward.

      • Lisa Jennings11/08/2018 - 4:42 pm

        Thank you for the suggestion! I will try that next time.ReplyCancel

  • Ruby13/08/2018 - 9:19 am

    This is so genius! As soon as some of this heat burns off and I’m into cozy warm breakfasts again, I am giving this a try. I’ve never tried coconut milk powder, but like you I already consume SO much coconut (my partner says I’m going to turn into one someday, lol) so what’s another form of it to consume? :)ReplyCancel

  • Jo13/08/2018 - 12:02 pm

    I have so much coconut milk powder leftover from camping and it usually just sits in my cupboard until I go camping again. I love this idea!ReplyCancel

  • The Modern Proper13/08/2018 - 4:08 pm

    This sounds so intriguing! And while it probably will be very useful this fall as my kids start back to school and we are barely squeezing breakfast in, I do love the idea of using it for camping as well! I have so many friends asking what to eat on camping trips, only to find myself unable to give them very much variety. Instant oats from the store are great but why not make them that much more nutritious and make them at home?!ReplyCancel

  • Julia Graham15/08/2018 - 6:13 am

    Just ordered some coconut milk powder on-line to try this ASAP!!!ReplyCancel

  • Anita15/08/2018 - 12:21 pm

    My Indian grandparents use coconut powder in curries all the time! Smart to use it in a homemade instant oatmeal recipe. I will definitely be trying this for camping breakfasts and early work mornings.ReplyCancel

  • Sarah17/08/2018 - 12:13 pm

    Thank you, thank you, thank you for this! I am on a huge oatmeal kick lately despite these hot temps. Off to the Bulk Barn now! :)ReplyCancel

  • Jill22/08/2018 - 3:12 pm

    This is a great recipe for backpacking breakfast, thank you!ReplyCancel

  • JS22/08/2018 - 9:50 pm

    Just made/brought this on a camping trip. Was fantastic. Used heated almond milk instead of water. Everyone loved it. Thanks!!ReplyCancel

  • Cassie23/08/2018 - 8:28 pm

    Oooh I always have coconut milk powder on hand too. More recipes with it would be great – thanks! I’ve picked it up at Loblaws too (in the ‘International Foods’ section).ReplyCancel

  • Sus // roughmeasures.com11/09/2018 - 1:50 pm

    Laura! We’ve used this recipe 4 times so far this summer when camping! Its amazing, such a good food hack!

    I also make a batch to take to work then all I need to do is to add hot water and voila ACE DESK BREAKFAST!!

    Thank you!!ReplyCancel