Saucy & Sticky Sweet Potato Tacos with Creamy Cilantro Avocado Sauce - The First Messpin it!Saucy & Sticky Sweet Potato Tacos with Creamy Cilantro Avocado Sauce - The First Messpin it!View full post »

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  • Marsha Gibbons11/04/2018 - 7:31 am

    Can you share the name of the store bought barbeque sauce? Thanks!ReplyCancel

  • Monica11/04/2018 - 8:13 am

    This is a wonderful healthy taco dish…I need to try it. Your photos are wonderful as always.ReplyCancel

  • Allie11/04/2018 - 9:15 am

    This looks so delicious, can’t wait to try!

    I cook for just me most of the time so wondering if the leftover saucy sweet potatoes would get soggy in the fridge? Should I make the full recipe of sauce but only cook up half the recipe at a time?ReplyCancel

    • Laura11/04/2018 - 10:09 am

      Hi Allie,
      So in this recipe, you kind of want the sweet potatoes to be soft! I reheated leftovers (sweet potato + sauce mixed) for my man the next day and they were just as good. Honestly thought it tasted a bit better once I threw a bit in a tortilla for myself.

  • mich11/04/2018 - 10:09 am

    Goddamn! I am so adding these to our weekly taco game.ReplyCancel

    • Laura11/04/2018 - 4:21 pm

      Let me know Joe’s feedback re: hatred of sweet potatoes lol.
      xo LReplyCancel

  • christine11/04/2018 - 10:33 am

    oh this sounds so good! and actually easy enough for a weeknight :) :)ReplyCancel

    • Laura11/04/2018 - 4:22 pm

      Yes totally! Especially if you go with a pre-fab BBQ sauce ;)

  • Amanda Maguire11/04/2018 - 11:19 am

    Laura! Your photos are always beautiful, but these are really speaking to me. <3 The colors! The light! Your styling! I'll have to keep an eye out for those corn tortillas at WFM. Lately I've been buying Siete, but it's hard to justify $9 for tiny tortillas that, let's be honest, usually just fall apart.ReplyCancel

    • Laura11/04/2018 - 4:23 pm

      Thank you so much, Amanda! The Masienda ones will change your life. Sometimes I just toast one up and eat it with hummus. They’re seriously just so pure and yummy.ReplyCancel

  • callie11/04/2018 - 11:43 am

    Laura, you’re amazing! I have loved the recent influx of recipes to my inbox. I have already made the smoky lentil soup and told everyone about it! Looking forward to making these this weekend.


    • Laura11/04/2018 - 4:24 pm

      Thanks so much Callie! So glad that you enjoyed the smoky lentil soup from “Pretty Simple Cooking.” It’s a keeper recipe for sure! :DReplyCancel

  • […] 12. My kind of tacos! […]ReplyCancel

  • shay12/04/2018 - 11:42 am

    I heard about your blog through your interview on living homegrown and decided check it out. I made this recipe last night for dinner and it was great! I was skeptical about how the BBQ sauce would come out, but have been trying to make my own condiments more, so I decided to give it a whirl. It was delicious, i will be using that recipe from now on! Thank you for the great recipe!ReplyCancel

    • Laura12/04/2018 - 2:52 pm

      Hi Shay,
      So glad that you found the blog through Living Homegrown, but even happier that you enjoyed this recipe. Thanks for taking the time to leave a note :)

  • Saša12/04/2018 - 2:29 pm

    Just made it for my wife and two boys. The boys don’t like cabbage, avocados, dates, or sweet potatoes. They absolutely loved the tacos though. The younger one said: Out of 0 to 10,000 it is a full 10,000 for him.

    Thank you for this awesome recipe.ReplyCancel

    • Laura12/04/2018 - 2:53 pm

      A full 10,000! I love it. Thanks for trying the recipe and for leaving this note. Glad your family enjoyed the tacos! :)

  • Rebecca13/04/2018 - 10:21 am

    Your photos here are just so, so lovely! The tacos look super fresh and delicious!ReplyCancel

  • Debbie Reynolds15/04/2018 - 7:35 pm

    Made this recipe tonight. My family loved it – my husband said it was the best meal he has had in months, better than the one we had recently at a hipster vegan restaurant! I had it in a steamed collard leaf and the family had it in flour tortillas.ReplyCancel

  • Cassie Thuvan Tran16/04/2018 - 12:14 am

    Love that tacos are your go-to if you’re in a cooking rut. For me, if I’m experiencing a cooking rut, I usually try experimenting in the kitchen! Recently, I’ve been water-sauteing red cabbage and saving the purple juice it excretes to marinate my tofu. It helped me re-vamp my love for cooking and tofu! SO GOOD. But anyways, these sticky sweet potato tacos look absolutely heavenly! I miss cooking with sweet potatoes so much. Definitely have to find a new way to use them!ReplyCancel

  • The Modern Proper25/04/2018 - 12:28 am

    This looks like just the inspiration needed for tomorrow’s dinner. The flavor in those sauces sounds incredible.ReplyCancel

  • Sharon27/04/2018 - 2:31 pm

    I’m going to make this tonight! Taco Night has a new flavor!ReplyCancel

  • Keli30/04/2018 - 8:46 pm

    This recipe looks amazing! Purchased all the ingredients to make it tonight. Just wondering approximately how many tacos this makes? I see it serves 3-4 but not sure how many tacos each that refers to.

    Thank you!ReplyCancel

    • Laura01/05/2018 - 2:36 pm

      Hi Keli!
      We wound up with 8 VERY full tacos when all was said and done. In the end, it really depends on how much you want to load up the tortillas!

  • Terri Edwards03/05/2018 - 10:30 am

    First off, your website and pictures are stunning! Second, this recipe looks amazing, and I can’t wait to give it a try. You had me at ‘Avocado cilantro sauce!’ReplyCancel

  • Link Love - marla young13/05/2018 - 1:09 am

    […]  These sweet potato tacos sound […]ReplyCancel

  • Murielle Banackissa15/05/2018 - 3:25 pm

    Laura, this looks so delicious! When I first saw the photos, I was certain you used jackfruit. I am so pleasantly surprised that it is made with sweet potato! Also, your bbq sauce sounds absolutely heavenly!! I have been trying to cook with as little refined sugar as possible and to incorporate dates in most of the recipes where I use other sweeteners so it is great to find out that your sauce is only sweetened by dates! Yay! I will definitely have to give these tacos a try very soon.ReplyCancel

Healthy Oatmeal Cookie Bites from "The Minimalist Kitchen"pin it!Healthy Oatmeal Cookie Bites from "The Minimalist Kitchen"pin it!View full post »

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  • Sarah18/04/2018 - 5:09 pm

    These look delicious. I have eaters who don’t prefer coconut. Is there a substitute for the 2 cups of coconut, or can I just leave it out? Thanks!ReplyCancel

    • Laura19/04/2018 - 7:49 am

      Hi Sarah,
      I haven’t tried this recipe any other way, so can’t speak with certainty here. I would try using 1 1/2 cups of oats OR 1 cup of almond meal to replace the ground coconut. Once you get the mix together, you may have to adjust and add more liquid or possibly grind up more oats/add more almond flour. It’s definitely a recipe that you can explore by feel though. As long as you have a “dough” that tastes good and sticks together (nut not too much), you’re good.

  • Cassie Thuvan Tran18/04/2018 - 8:53 pm

    Ooh, I should try a quarterly pantry and fridge cleanup! It probably works amazingly for reducing food waste and just clearing up any stress in the back of your mind. These oatmeal bites look absolutely heavenly. I would love to try recreating them with maple syrup and sunflower seed butter!ReplyCancel

  • dana18/04/2018 - 11:31 pm

    These look INSANE! Totally a must!ReplyCancel

  • Caitlin20/04/2018 - 12:38 pm

    Do you think the hemp seeds have any sort of binding component or are they just for added flavor/ texture? Thinking of omitting as they really upset my stomach for some reason! Thanks ;)ReplyCancel

  • Chloe22/04/2018 - 4:56 pm

    So, these are in the fridge right now. Its so good, i could have eaten half of the bowl. The only thing is that my chocoate chip melted into the mix, so next time i will not add them to my blender.
    Thanks for sharing!ReplyCancel

  • […] and Efficient Techniques I loved the Pantry Oatmeal Dough Bites (get the recipe from Laura on The First Mess!). I’m excited to try the BBQ Black Bean and Quick Slaw […]ReplyCancel

  • […] Oatmeal Cookie Bites from The First Mess […]ReplyCancel


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  • Genevieve M07/04/2018 - 8:26 pm

    These look ridiculously amazing! I don’t know how you managed to take such nice photos, had this been at my house all that would have been left to photograph would have been crumbs.ReplyCancel

  • Shannon07/04/2018 - 10:02 pm

    I 100% agree with everything you said about Miyoko’s. It changed my mind about vegan butter. Earth Balance always had a taste I couldn’t quite get past. We use Miyoko’s sparingly but definitely always have it in stock.

    Your biscuits look freaking amazing!!!ReplyCancel

  • Allison at Creative Sanctuary07/04/2018 - 11:47 pm

    Oh, how creative! I am always looking to expand my miso repertoire! I must give this a try! Mille mercis!ReplyCancel

  • A08/04/2018 - 1:09 am

    Just tried this recipe tonight and unfortunately the scones turned out with a bitter aftertaste! Perhaps a bit too much baking powder?ReplyCancel

    • Laura08/04/2018 - 7:04 am

      I’m so sorry that your biscuits did not turn out. I’m wondering: What brand of vegan butter did you use, or did you make your own? And was your baking powder aluminum-free?

  • Mary Lou08/04/2018 - 7:59 am

    These look so delicious. I have Miyoko’s book and was just reading the butter recipe, can I ask what brand and where you get your lecithin and do yo use liquid or granuals? Thanks mlReplyCancel

  • Poe08/04/2018 - 3:25 pm

    Your photos look lovely! I would love to try these. Can i sub the vegan butter for regular butter?ReplyCancel

  • Patricia Scarpin09/04/2018 - 7:32 am

    They are so flaky! Truly amazing!ReplyCancel

  • M09/04/2018 - 8:49 am

    I’ve been watching your instastories hoping you would share this recipe :) Looks heavenly! (now I’ll just have to find some good vegan butter or the lecithin ^^ReplyCancel

  • Slaven Beram09/04/2018 - 3:21 pm

    So many variations to do with this :-) With all kinds of herbs and spices.ReplyCancel

  • Sarah B10/04/2018 - 1:55 pm

    These look absolutely amazing, Laura! I’ve also tried ALLLL the subs for healthy scones, and they’re just never that great. I love the onion and miso additions, plus you got dat flaky situation going on!!! Totally trying these – thank you for the inspiration <3

    xox, Sarah BReplyCancel

  • Cassie Thuvan Tran11/04/2018 - 6:40 pm

    Sometimes I like everything basic as well. Just simple sweet potatoes or popcorn for breakfast, cuddling up in warm socks with a book, and of course, baking for any rainy day! These vegan biscuits will DEFINITELY be a new ambition for my baking abilities. I need to improve, so this will be a great challenge that I’m looking forward to!ReplyCancel

  • […] Some of the recipes I’ve bookmarked recently: this gorgeous pasta primavera, these sea salt tahini cookies, and these vegan miso biscuits. […]ReplyCancel

  • Alex25/04/2018 - 5:42 pm

    These look so nice and tall! Love the addition of miso.
    I’ve made amazing vegan biscuits using cold (as in, straight from the freezer) coconut oil, using a food processor to ‘cut’ it into the flour mixture. It works like a dream! Another trick is to fold the dough over itself (like croissant dough) several times before cutting it into biscuits – it helps create those nice layers, too :)ReplyCancel

  • Billy27/04/2018 - 5:39 pm

    This recipe looks so great. These biscuits look so pillowy and flakey! I can’t wait to make these at home. Thank you for sharing!ReplyCancel

  • Isabelle29/04/2018 - 11:20 am

    Ohhhh !! I just put those wonderful biscuits in the oven. They look FABULOUS ! Everything worked perfectly fine. For people here in Québec, I found sunflower lecithin in a PanierSanté (in St-Jean-sur-Richelieu). It’s made by Crudessence. Woahhh, I love biscuits !! Still 5 minutes in the oven, and I’m gonna bite into one !! Thanks Laura !ReplyCancel

  • Anna02/05/2018 - 9:01 am

    Hi Laura,
    I made these for lunch today with a green salad. They came out very flaky and delicious, though I was a bit too generous with the salt.
    Thanks for the recipe!ReplyCancel

  • Katie27/05/2018 - 9:26 pm

    Wow! I just made these and they are sooo tasty. This is the first time I’ve ever felt compelled to make scones, as the recipe just sounded toooo good (savoury savoury savoury) to pass up! I was so nervous I would mess these up some how, some way, but the instructions are simple and perfect! I’ve never used miyokos so I have no comparison but earth balance worked just fine for me, and the scones are flaky and light and tast marvellous. As someone who actively avoids baking most times, this recipe won me over and did not disappoint. Thank uuuu! :)ReplyCancel

QUICK SMOKY LENTIL STEW from "Pretty Simple Cooking"pin it!QUICK SMOKY LENTIL STEW from "Pretty Simple Cooking"pin it!View full post »

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  • barbara04/04/2018 - 10:07 am

    Love your recipesReplyCancel

  • Ti Reed04/04/2018 - 10:41 am

    This looks amazing. My 14 year old has turned to a vegetarian diet and I can’t wait to make this for her AND check out that cookbook.ReplyCancel

  • lauren moses04/04/2018 - 1:59 pm

    Did you use cooked or raw lentils?ReplyCancel

  • Aria smith05/04/2018 - 5:47 am

    It’s looks colorful, thanks for sharing such a delicious vegan recipe!!ReplyCancel

  • Mary05/04/2018 - 6:07 am

    Love your recipes!ReplyCancel

  • Patricia Scarpin05/04/2018 - 7:27 am

    I cannot believe how easy this is to make! It looks amazing and it is perfect for the fall – it has just started here. Wonderful and nutritious, yum!ReplyCancel

  • thefolia05/04/2018 - 8:02 am

    What a yummy bowl of goodness…I’m soaking my lentils now…happy feasting.ReplyCancel

  • Marcy youker05/04/2018 - 9:14 am

    love your recipes, i like vegetarian recipes, will try it, thanks. Oh can I use regular lentils?ReplyCancel

    • Laura05/04/2018 - 9:21 am

      Thank you so much! You can use regular lentils, but they may require some more liquid and extra time to cook. Also the stew won’t seem as “creamy” because the red split lentils tend to break down in stews and soups like this.

  • Alana05/04/2018 - 9:46 am

    I bet this would be good over a baked SWEET potato! Baked potato would be good, too, but I think the sweet potato’s creaminess would pair well with the stew. I can’t wait to try this recipe. Thanks for sharing it!ReplyCancel

    • Amanda03/07/2018 - 3:51 pm

      I tried it over a sweet potato and indeed it was quite good! Great base recipe. Thanks to Laura, Sonja, & Alex for the recipe and Alana for the idea!ReplyCancel

  • Ushmana05/04/2018 - 9:53 am

    Coming from Nepal, lentil stew is a basic necessity for dinner here. I am so glad I found this recipe, time to spice things up with my lentil stew for tonight! Thanks!ReplyCancel

  • Miranda05/04/2018 - 10:40 am

    It was -21 with the windchill in Ottawa this morning. Spring is such a cruel joke! Half of me craves the switch to lighter dinner options and to be done with soups/stews, but with this weather it’s just not an option yet. This stew looks great, maybe my last stew of the season?!? One can hope :)ReplyCancel

  • Cassie Thuvan Tran05/04/2018 - 11:48 am

    You have no idea how much I love the smell and flavor of anything smoky. Smoked vegetables, especially bell peppers, onions, mushrooms, eggplant, and Brussels sprouts, are always winners in my book! I have rarely ever had smoky beans, let alone a pulse stew! So, this is a recipe definitely worth trying. Sonja and Alex are probably amazing individuals as well. I bet their cookbook has more wondrous recipes!ReplyCancel

  • judith scott05/04/2018 - 6:32 pm

    i subscribe to quite a lot of food blogs. sometimes i have enough time and forethought to prepare the meal sent to me on a particular day. today was that day. i had all the ingredients and without hesitation put this little dish together and found it DELIGHTFUL,filling,tasty. i added chard into the stew,chopped a bit of cilantro and green onions. wished i had a dollop of yogurt,but i call this GOOD! thank you.ReplyCancel

  • Ann06/04/2018 - 1:38 am

    Made this tonight ~ absolutely fantastic. So many good flavours. Only adjustment I made was increasing the cumin to 1 tsp. So good. Thank you!ReplyCancel

  • Shilpa Kumar07/04/2018 - 9:38 am

    Lovely recipe! HaHa! Spring can seem like a cruel joke in these parts!

    Those mugs you have are gorgeous!ReplyCancel

  • Natalie09/04/2018 - 5:09 am

    Whenever I feel sick, I’m also craving for some stews like this. They are so healthy and yummy. I have to ask my bf to do it for me tonight xDReplyCancel

  • Kim Hutchinson09/04/2018 - 1:19 pm

    I added a big handful of chopped kale at the end and then topped with lemon juice and fresh dill. Delicious. I especially like the addition of lemon juice and dill. Thank you!ReplyCancel

  • […] Et pour changer des ragoûts de lentilles vertes (ma spécialité) un ragoût de lentilles corail &#… (en anglais) ( […]ReplyCancel

  • Charlene12/04/2018 - 7:23 pm

    I guess I am in the minority here..made this tonite and it is definitely ‘not a keeper’. Lets just say I am glad we had leftovers in the fridge to fall back on.ReplyCancel

  • Kathy Duckett26/09/2018 - 9:39 pm

    So good! Really hit the spot for a healthy comfort meal. Just made it tonight. Only adjustment was adding a little coconut milk I happened to have in the fridge. It didn’t need it but sounded good. I also didn’t add onion as my teenager hates anything with onion (sigh).ReplyCancel

Harissa Chickpea Bowl with Potatoes, Lemon-y Tahini & Greens - The First Messpin it!Harissa Chickpea Bowl with Potatoes, Lemon-y Tahini & Greens - The First Messpin it!View full post »

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  • Angela08/03/2018 - 4:14 am

    Sounds like you had a great time here in “P” town. Where did you have the loaded fries? looks amazingReplyCancel

    • Laura08/03/2018 - 9:05 am

      We had the loaded fries at Shalom Y’all! It was such a great spot in general too.

  • Patricia Scarpin08/03/2018 - 7:24 am

    What a beautiful dish! Give me anything with chickpeas and I am a happy camper! With all those spices I can only imagine the amazing smell your kitchen had when you were preparing this food!ReplyCancel

  • Sandra Lea08/03/2018 - 8:26 am

    This looks perfect for this snowy day in New England. I think I have all the ingredients on hand so will be making this tonight.ReplyCancel

  • Sonia08/03/2018 - 8:35 am

    Looks so good. Do you like the premium or organic version of the tahini? Everytime I buy tahini I’m disappointed by the bitterness, but from Soom’s website it sounds like theirs isn’t. Thank you!ReplyCancel

    • Laura08/03/2018 - 9:04 am

      Hi Sonia!
      I get the organic version of Soom. It only has the tiniest edge of bitterness, which is kind of balancing in a way. Leaps and miles ahead of most tahini. It’s just nutty and smooth, and I honestly find ways to eat it with everything haha.

      • Sonia08/03/2018 - 10:06 pm

        Thank you! I am definitely going to try it.ReplyCancel

  • Megan Hughes08/03/2018 - 11:10 am

    This looks so yummy and comforting! Oddly, since transitioning to vegan, I find myself eating potatoes LESS, in favor of rice, noodles, and other carbs/grains. I just never think to make them anymore. Thanks for the inspiration!ReplyCancel

    • Laura08/03/2018 - 11:19 am

      I went through a phase like that when I first went entirely plant-based as well! So funny. But then I remembered how amazing potatoes are haha.

  • Sarah | Well and Full08/03/2018 - 11:31 am

    I was following along with your adventures in Portland on IG and it looks fantastic. The Japanese gardens especially. Glad to have you back, this recipe looks killer! :)ReplyCancel

  • mich08/03/2018 - 11:39 am

    Awww such a nice recap of our #girlstriiiiiip. Can’t wait to make this next week – exactly what I want to eat right now.ReplyCancel

  • Kaley08/03/2018 - 7:36 pm

    Just whipped this up for dinner! So simple and delicious. Thanks for sharing!! :)ReplyCancel

  • Cassie Thuvan Tran08/03/2018 - 9:20 pm

    A Japanese garden in Portland?! I’m so jealous of you! Back when I visited Japan last year, the gardens were my favorite part of exploring the country! So beautiful and tranquilizing.
    This Harissa chickpea bowl looks fantastic! I love the combination of potatoes, chickpeas, Harissa sauce, and plenty of other greens. Makes the perfect dinner for two as well!ReplyCancel

  • Ann08/03/2018 - 10:44 pm

    Thank you for coming back. We missed you and your new recipesReplyCancel

  • Kelsey @ Appeasing a Food Geek09/03/2018 - 7:34 am

    Hope you had a great birthday and rest! This is the sort of meal I revel in this time of year. Half winter, half spring, these flavors and components are perfect for in between seasons! Thanks for sharing–I’ll be making this one v v soon :)ReplyCancel

  • Claire12/03/2018 - 1:00 pm

    This looks delicious! This is an “I should know the answer to this” kind of question, but I’m not sure of the best pan to use for this: I have a regular nonstick skillet that isn’t very deep, a cast-iron skillet that isn’t very deep, and a Dutch oven that is quite deep (obviously). Yours looks to be nonstick, so I wonder if this would be my best option. I can’t wait to try this! I’ve had a craving for a chickpea bowl lately.ReplyCancel

    • Laura28/03/2018 - 2:42 pm

      Sorry for the late reply! I think either of the skillets would work just fine :)

  • Ella Frances12/03/2018 - 2:11 pm

    This looks so delicious! I have recently fallen in deep love with harissa and put it on everything! I am excited to try this recipe. Have you made this ahead of time for prepared meals/lunches?

    Thank you for sharing,
    Ella FrancesReplyCancel

  • Lily13/03/2018 - 11:10 am

    This was good—warming, nutritious, and tasty. But gosh I had to add way more lemon zest and juice to get enough lemon-y flavor to contrast with the harissa. The zaatar was lost entirely. There is a lot of taste competition going on, and it seems that tomato and chili flakes win in the end. But still a yummy blend of things, and the creaminess from the tahini dressing was great.ReplyCancel

  • Billy23/03/2018 - 3:56 pm

    Your pictures are breathtaking. Thank you so much for sharing this recipe! Can’t wait to make this. Harissa is by far one of my favorite condiments and ingredients. So excited to try!ReplyCancel

  • Kim26/03/2018 - 8:21 pm

    I made the recipe as stated *except* I left out za’atar because my jar looked clumpy and not right. DELICIOUS! The lemon tahini sauce brings everything together. And I particularly liked the touch of dressing the greens before adding to the rest of the components. I don’t usually think to do that. Thank you for so many delicious meals! And for introducing me to caraway seeds :)ReplyCancel

  • Marie Carliste27/03/2018 - 10:00 pm

    I made this chickpea bowl for dinner yesterday and I loved it. I love a dish that looks colorful and of course tastes good! I followed the recipe exactly except I did not have canned tomatoes so I used fresh ones. I roasted them in the oven first and crushed them to use it in the recipe.ReplyCancel

  • Uspeed Io05/04/2018 - 5:53 am

    Is there anything I can use instead of tahini?ReplyCancel

    • Laura05/04/2018 - 7:53 am

      You could use raw cashew butter, or any raw and mellow-tasting nut/seed butter that you like.