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dark chocolate espresso scones (vegan) – The First Mess

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Before I tell you about these cozy vegan scones (based on my favourite spelt scone recipe), all flecked with ground espresso and shards of dark chocolate, I want to talk about small changes. Oh, and big, unexpected outcomes. Simple and serious pleasures that result from small and mindful movements.

Up until a month ago, this was a typical morning for me: dog busts through the door, jumps on the bed, starts relentlessly licking my face and whimpering excitedly. It’s cute, but I scrunch my face up and tell her to seriously quit it. Feeling super groggy and on the edge of barely-rested, I reluctantly get out of my warm bed. The floor is harshly cold. The super regimented movements of coffee production come next. A firm “nah” to a tall glass of water to hydrate my probably parched body–clambering for a giant cup of caffeine is at the top of my list. IT IS the list. And I live and die by the list. Once a piping hot sixteen ounces of dark roast are at my fingertips, I’ll watch the news or putter about on the computer, doing absolutely nothing in particular for way too long. Non-productivity reigns, still groggy/miserable, bound by caffeine’s chains, no breakfast to speak of quite yet… Ready to face the day? Ah, I guess I could rig something up…

I took coffee out of the equation and my world basically turned upside down.

Pup still comes crashing in all excited (and I couldn’t be happier about that), but now I feel seriously rested, like to the core. I remember to put on wooly socks. I have a bit of an early-morning-super-glow-y stride into the kitchen and get the tea kettle working. The first cup is always herbal, something with lavender or chamomile to keep the blissed-out-calm-upon-waking thing going. I get to look at the winter scenes out the kitchen window while I wait for the bubbles. Then I read a book (this one currently) and, for lack of a better descriptive phrase, I chill the most. Next, I move to some earl or lady grey, all filled out with some warm, vanilla scented almond or cashew milk, I start to get ready for the day ahead, actually eat a balanced breakfast, think about the many other delicious cups of tea I’ll probably consume… you get the idea. Different beverage = better life.

I still try to have one really good coffee on a day off–it’s one of my favourite things to do with my man, actually. And I’m not saying that cutting down coffee consumption is for everyone or that it will just solve your life’s problems. It very simply worked for me within the context that I needed it to. I knew that my morning routine wasn’t contributing anything actually good to my existence overall. Initially, I just hated feeling weakened by one, small habit; that I needed coffee to be somewhat agreeable towards other beings in the am. It was an issue of control, no doubt. I changed that one small thing and life kind of spilled and tumbled forward to a more abundant daily disposition. Stillness is more easily arrived at and I’m not a completely terrible person in the early hours anymore. Many wins.

Since tea is more my pace these days, I thought I’d make you something wholesome, but indulgent, to go with a calming brew. I’ve made this spelt scone recipe many times, always changing up the add-ins and aromatics based on the season and my own cravings. I used to love one in particular from a local bakery with ground espresso and big, dark chocolate pieces. I decided that a homemade version was needed, a coffee flecked indulgence that plays nice with tea. I had a dark bar of chocolate infused with espresso in my pantry that had to be used in this one glorious purpose. I thinned out my basic coconut cream recipe for a nice, fatty and sweet dollop of goodness to compliment the hearty structure and strong flavour of the scone. A dab of sour-sweet raspberry jam finishes this out nicely. Luxe breakfast or sweet snack, this part is up to you.

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vegan dark chocolate + espresso spelt scones
Lightly adapted from the Babycakes NYC Cookbook
serves: makes 6-8
notes: I use a combination of whole and light spelt flour, but I’ve also made it with 100% of one or the other and it worked out great.

scones:
1 cup whole spelt flour
1 cup light spelt flour
1/2 tbsp ground espresso or coffee
pinch of fine sea salt
1 tbsp baking powder
1/3 cup melted coconut oil + extra for brushing
1/3 cup pure maple syrup
1 tbsp vanilla extract
1/4 cup hot water
50 grams of dark chocolate (this was 1/2 a standard bar for me), roughly chopped

to serve:
slightly thinned out coconut cream (recipe here)
jam of choice

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the whole and light spelt flour, ground espresso, sea salt, and baking powder. Stir to combine. To the flour mixture, add the melted coconut oil, agave nectar, and vanilla extract. Stir until a very crumbly/dry batter forms. Add the hot water to the mixture and stir until just combined. Gently fold in the chopped dark chocolate until evenly mixed throughout the batter.

Grease a 1/3 cup measuring cup and fill it with portions of the dough. Drop the portions onto the parchment lined sheet, giving each an inch or so of space. Brush the tops with melted coconut oil. Bake in the preheated oven for 13-14 minutes, flipping the sheet around at the halfway mark. Allow scones to cool slightly before serving with coconut cream and jam.

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  • Sophie {The Cake Hunter}06/02/2013 - 6:21 am

    I’m in love! These look amazing. I want to put coconut oil in everything I bake because it’s just the best ingredient I’ve used in years. Definitely pinning this to my to do list.ReplyCancel

  • Natasha06/02/2013 - 7:55 am

    I love the idea of a vegan scone, especially one with coconut oil and chocolate. Although, I definitely don’t think I will be giving up my morning coffee anytime soon. It makes me feel like the day has begun! I for some reason am opposite with tea–I love it mid-afternoon. In any case, vegan scones are now next on my list. Thanks for the inspiration!ReplyCancel

  • Katrina @ Warm Vanilla Sugar06/02/2013 - 8:40 am

    These are so pretty! And look awesome too. Yum!ReplyCancel

  • thelittleloaf06/02/2013 - 9:33 am

    I’ve never drunk coffee so haven’t had to contend with the problems it brings, but I always remember my Mum telling me how hard it was to quit back when she was my age. She now drinks herbal teas and infusions and feels so much better for it!

    I love the look of these simple little scones and am also a fan of coffee in baking (even though I don’t drink it), so they would be my idea of the perfect breakfast.ReplyCancel

  • erin06/02/2013 - 10:19 am

    I’ve been back and forth with moving away from tea and I’ve found similar results (even down to the not being grumpy when the dog wakes you up in the morning!) But like you, I still enjoy a good cup every once and awhile.

    These scones look absolutely perfect and I love that they are vegan (Oh and your photos, absolutely gorgeous- the lighting is just perfect!)ReplyCancel

  • Michelle06/02/2013 - 10:22 am

    You know my love of scones runs pretty deep lady! These look glorious! My morning routine is pretty much the opposite of yours (wake up, run, barely have enough time for breakfast/getting clothed before I run out the door). I don’t even have time for coffee until I get to the office! But I am feeling the effects of too much coffee throughout the day on my sleep patterns, for real. Considering switching to tea for the afternoon pick me up, for real. This is just a reminder to run down to tealish or David’s to pick up some sweet loose leaf options. What are your favourites mid-afternoon enjoyment?ReplyCancel

  • Michelle06/02/2013 - 10:23 am

    Also, realized I used “for real” in two consecutive sentences, and forgot a word. Can you tell I haven’t had my morning pick-me-up? :)ReplyCancel

  • Michelle06/02/2013 - 11:16 am

    So many sweet recommendations! I LOVE Genmaicha and those others sound amazing (especially the Creme Brulee Rooibos, wowza). On it.ReplyCancel

  • Kathryn06/02/2013 - 2:49 pm

    I used to have a serious caffeine problem – not so much the quantity but that I would get to a certain stage in the day and NEED some. I’ve felt so much better since I just cut it out (apart from the minimal amount in chocolate obviously).

    These scones sound just the perfect tweet – sweet but with a little bitterness and just a touch of wholesomeness. Love them.ReplyCancel

  • Courtney06/02/2013 - 5:47 pm

    Though I’ve never been much of a coffee drinker, I do love a good coffee & espresso flecked baked good. These look like something I could get behind for breakfast. I love that you topped them with the coconut cream and raspberry jam. YUM!!ReplyCancel

  • jillian {gingerspoon}06/02/2013 - 7:02 pm

    I can relate in so many ways–trying life without coffee this past month, love of wooly socks and warm things, and an irrepressible affinity for the combination of dark chocolate and espresso. These look fantastic, and I’m so glad they play nice with tea…perfect.ReplyCancel

  • Eileen06/02/2013 - 8:39 pm

    Well, now I have an excellent idea of what might happen to the coconut oil that’s been languishing in my cabinet. :) These scones sound amazing!ReplyCancel

  • Katie (The Muffin Myth)07/02/2013 - 2:28 am

    I gave up coffee years ago because it makes me feel anxious and crazy, but I drink a lot (a LOT) of tea – particularly black tea. I haven’t slept well in ages, so I decided to cut waaaaay back on tea. Now I start my day with hot water with lemon, and then one cup of black tea. No black tea past 9am, maybe a cup of oolong or green tea a little bit later. I’ve only been doing this for a week or so, but last night I actually slept. I’ve also started an evening meditation routine, so that may be helping as well.

    Anyways, these scones look great. I’ve got the remnants of a bag of spelt flour kicking around which I need to use up before I can justify buying a new one. These scones look like just the ticket! Thanks for another great recipe.ReplyCancel

  • Caitlin07/02/2013 - 10:18 am

    when i was college, i started out drinking two cups of coffee in the morning. fast forward 5 years, after i moved out of my parents house, and i was drinking half a pot of coffee in the morning- all within a one hour period of time. in the back of my mind, i always wanted to stop drinking it. as luck would have it, my coffee maker broke this past july, forcing me to stop drinking it cold turkey and switching over to green tea. the first few days of withdrawal were brutal- migraine headaches, depression, inability to concentrate. but, after that it was smooth sailing, and i’m so happy that i’m off that stimulant completely. espresso tasting goodies are the exception though, as i’d eat one of these scones in a heartbeat ;)ReplyCancel

  • la domestique07/02/2013 - 11:50 am

    I’ve been weaning off caffeine completely before starting a cleanse today, and the first few days were tough, but now I feel really good. I’m a real chocoholic and those scones look so good!ReplyCancel

  • […] roasted carrot salad with cashew labneh, avocado + frisée all the way and on the baking side, dark chocolate espresso scones w/ coconut cream + jam are calling my […]ReplyCancel

  • Maria07/02/2013 - 6:14 pm

    Scones are one of my very favorite breakfast treats. Can’t wait to try these!ReplyCancel

  • Richa07/02/2013 - 7:46 pm

    the only time i drank loads of coffee was when i was working in a the finance industry.. thank god i changed jobs after just a year and a half.
    These scones look heavenly with that coconut cream and jam.!ReplyCancel

  • Julia08/02/2013 - 2:09 pm

    wow!! we had a snow day here today.. so that meant i got to play in the kitchen. just finished nibbling on a still-warm-from the oven scone!! this recipe rocks!! i’m a one cup a day gal. i periodically give up coffee for a few weeks at a time. always feeling great when i do.. much like you. i ALWAYS seem to come back to it though?! i love coffee everything!! so these scones are just brilliant. i’ll try to save one for monday morning, when i “give up” my coffee. again. thanks:)ReplyCancel

  • […] doing this Perfect Health Diet, I’d totally be all over these scrumptious-looking Dark Chocolate Espresso Scones with Coconut Cream & Jam (The First […]ReplyCancel

  • Kristy08/02/2013 - 6:12 pm

    I have been slowly weaning myself off coffee too and trying to save it for the weekends, making it more of a treat. I was actually toying with the idea of making espresso scones, though, and now I don’t need to look any further for a recipe! :-)ReplyCancel

  • Kathryne10/02/2013 - 5:20 pm

    First, let me say that these photos are spectacular, Laura. Second, I hear you on the coffee thing, but I swear, I really, I… can’t give it up. I’ve been thinking about spending my first hour awake reading instead of opening up my computer first thing. That counts, right?ReplyCancel

  • sarah11/02/2013 - 12:29 am

    I’ve given up coffee many times over the years, and always find myself crawling back to it at some point. I do hate the thought of needing it – I need it so I don’t get a headache, I need it to feel awake, I need it to be human. Tea is a much better choice! Really, but I don’t drink it.

    Sigh.

    Anyway, you’re awesome. I always feel challenged and encouraged by your good choices. And your scones! Beautiful. I love scones.ReplyCancel

  • Nat @ the Apple Diaries12/02/2013 - 7:07 am

    Absolutely delectable! What a great idea for a healthier, more creative scone recipe. I have a beautiful homemade rosella jam that would go perfectly with these ;)

    Thanks!ReplyCancel

  • Jacqui12/02/2013 - 4:18 pm

    I love a good scone recipe; for breakfast or snack! And love the coconut cream/jam combo on top! I’ve never been a coffee drinker, but I do love the ritual of a morning (or all day long) cup of tea. Glad you were able to make the small change you needed to have a better start to the day : )ReplyCancel

  • RootedVegan15/02/2013 - 1:25 pm

    I love baking with coconut oil, but sometimes I can’t find it and I still want to make scones, etc. Have you ever used canola oil or grapeseed oil in place of coconut oil? Just curious if it can be swapped out with a similar effect? Thanks for any tips!ReplyCancel

    • Laura Wright15/02/2013 - 2:30 pm

      Hi there! I think canola or grapeseed would work just fine in terms of structure for these scones. I just love using the coconut oil because it gives off that buttery-coconutty flavour. With that in mind, canola or grapeseed might give the scone a lighter flavour in general.
      -LReplyCancel

  • […] und falls ihr jetzt lust auf scones zum frühstück habt, kommt hier das rezept (entdeckt auf lauras the first mess) […]ReplyCancel

  • ellen19/02/2013 - 5:53 pm

    Just pulled one out of the oven. I am not one to resist coffee and chocolate, but I don’t keep coffee in the house! I did add some cocoa nibs for the roasty flavor, and used whole wheat flour. They turned out awesome, and pretty moist. I used maple for the sweetener and sprinkled the tops with coarse sugar for looks and a little added sweetness. Can’t wait for tea time this afternoon :)

    P.S. I think you mean allow scones to COOL before serving.ReplyCancel

    • Laura Wright19/02/2013 - 5:58 pm

      Your version with cacao nibs and maple syrup sounds delicious, Ellen! And thanks for catching that little error :)
      -LReplyCancel

  • Kasey24/02/2013 - 8:52 pm

    The day after I found out I was pregnant, I immediately stopped drinking coffee and I had a RAGING headache for 3 days. But, soon after, I felt less tired. I had fewer headaches and weirdly, I had MORE energy. I’ve slowly been getting back into it, but I find I’ll drink less than half a cup (just for the taste of it) and feel pretty happy and satisfied. Gorgeous scones, lady!ReplyCancel

  • […] over this dark chocolate espresso scones from The First Mess which is also my new found blog crush. I admire not only the recipes posted on […]ReplyCancel

  • […] over this dark chocolate espresso scones from The First Mess which is also my new found blog crush. I admire not only the recipes posted on […]ReplyCancel

  • Ellie25/04/2013 - 10:54 am

    Hi there, i really want to try this recipe but was wondering… will veg. oil work instead of coconut oil and all purpose flour instead of spelt flour? thanks so much!ReplyCancel

  • Ellie26/04/2013 - 1:11 pm

    thanks so much!ReplyCancel

  • Kristen20/11/2013 - 3:00 pm

    Hi Laura!

    Is this recipe considered gluten free?

    Thanks and can’t wait to make it :)
    -KristenReplyCancel

  • […] is not really Kuchen, but it goes very well with the morning or afternoon-coffee (or both): “dark chocolate espresso scones“ (from the beautiful blog The First Mess). I actually had a serious scones-craving for weeks […]ReplyCancel

  • Oishi Vegan11/03/2015 - 10:32 am

    These scones look scrumptious, I have never tried to use spelt flour but this recipe inspires so much that I will try soon :-)

    oishivegan.wordpress.comReplyCancel

  • Valesca15/10/2015 - 5:30 am

    I tried these last week and they are soooo good! Making them again for a vegan brunch this weekend! Do you know if i can store them in the freezer?ReplyCancel

    • Laura15/10/2015 - 7:22 am

      Hey Valesca! I feel fairly confident that you could store the portioned dough in the freezer and bake them right when you take them out. They’ll probably take a little longer though. Let me know how it goes :)
      -LReplyCancel

  • Haley Hansen24/05/2017 - 3:46 pm

    Okay – scones are my absolute weakness! I love the addition of the espresso too :)

    Adding these to my list immediately!ReplyCancel

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mushroom and stout pot pies w/ sweet potato crusts (vegan) – The First Mess

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I decided that I wanted this year to be challenging and adventurous. Those are the only concepts/freeform goals that I’m taping up in the most visible spot of my mind for the time. Nothing quantifiable. Just things to work on and places to go–these goals can be rather expansive once you lay into them, which could explain why I’m telling you about my year two thousand and thirteen (wowzer, I know) goals on January 30th. Late to the party again, but totally fine with it this time. The extra consideration and space offered substance to those airy ideals.

Mark and I planned our first adventure of the year two days ago (just a little road trip–comin’ for you, America) and I started a bit of a challenge exactly yesterday. It’s a small and big undertaking at the same time. Up until a couple years ago, I ate strictly vegan foods. I gave up that way of living rather slowly when I moved away from the city, still maintaining a mostly plant-based diet, sure, but allowing for a bit more flexibility. Towards the end, I had qualms about the lifestyle, wondering if it was strictly a choice for the privileged. Why shouldn’t I be grateful for any form of wholesome food that came my way, animal-sourced or not? How a vegan diet, or any way of eating, aligns with or directly contradicts the ways of accessibility is varied across time, place and the community of people that surround.

I will say that eschewing animal-based products did bring an overall lightness in everyday being to my own life. My energy was even and good, perfect stillness in sleep, a freed mind in certain heady ways, lots of vegetables–undeniably good living on the whole. Slipping into some decidedly omni ways has more often than not felt like a denial of a truer nature to me. Rules and labels are not a part of my world and I certainly don’t conceive of anything spanning eternity, but a certain recognition has welled up within. I always do what feels right, based in thought or bodily intuition. In this particular moment, going back to that lightness is what I want most. There is that twinge of fear–of deprivation and judgment, but fear becomes a nonentity when you decide to take on exactly what you want with purpose.

And in the vein of intention and purpose, I made you these stout pot pies. I wanted to offer up something of this nature for a while, trying them with biscuit-y toppings and the like. This one is easily the best version so far. I basically filled out the mushrooms with all of the dark and more potent ingredients I had that would work together. There’s the mushrooms, all cooked down to a messy and unctuous jumble, leeks, shallots, garlic, thyme, stout, tamari, balsamic vinegar and bits of olives for a fruity-salty hit. The sweet potatoes get just the right amount of crispness from a visit in the oven and help to sop up the goodness below. It’s very hearty, peak-winter fare to see us through it all.

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mushroom + stout pot pies with sweet potato crusts
serves: 4-6 (depending on how hearty you want the serving to be, what else you’re eating etc.)
notes: I think it’s important to use a stout that you would normally drink on its own for this. If you don’t like it in the glass, the taste of it reduced down will not appeal to you either. Feel free to use a mix of red wine and vegetable stock in place of the stout if you like (like 1/4 cup red wine + 3/4 cup vegetable stock). I would skip the balsamic vinegar or drastically reduce the amount to a tiny splash if you go the red wine route though. There should be enough acidity from the reduction of the wine.

3 tbsp grapeseed or other neutral oil + extra for greasing, divided
2 shallots, fine dice
1 leek (white part only), chopped
5 sprigs of thyme, leaves removed + extra for garnish
2 cloves of garlic, minced
1 tbsp tomato paste
2 lbs mixed mushrooms (I used cremini, portobello + shiitake), trimmed and sliced into 1 inch pieces
3 tbsp spelt OR wholewheat flour (or GF flour/flour blend of choice–I’ve read that sorghum flour is great for thickening sauces)
1 cup stout or other dark, heavy beer
1 tbsp balsamic vinegar
1 tbsp tamari soy sauce
1/3 cup pitted kalamata olives, chopped
5 sprigs of parsley, leaves removed + chopped
1-2 small sweet potatoes, washed and thinly sliced
salt and pepper

Preheat the oven to 375 degrees F. Grease 4-6 ramekins with grapeseed oil and set on a baking sheet.

Heat 2 tbsp of the oil in a large, heavy pot over medium heat. Add the shallots. Saute for 2-3 minutes or until translucent. Add the leeks and all but a 1/2 tsp of the thyme to the pot and saute for another 2 minutes. Add the minced garlic and tomato paste to the pot. Saute until the garlic is fragrant, about 30 seconds. Add the chopped mushrooms to the pot all at once. Cook mushrooms until tender and glistening, about 8-10 minutes, stirring often and adding a bit of liquid or extra oil if necessary. Sprinkle the flour over top of the mushrooms. Stir and cook out the raw flavour of the flour for about a minute.

Pour the stout into the pot, scraping up any brown bits at the bottom of the pan. Add the balsamic vinegar and soy sauce. Bring the mixture to a boil. Simmer for 5 minutes, or until liquid is reduced slightly. Remove from the heat. Stir in the olives and chopped parsley. Season the mixture to taste.

Divide the mushroom mixture among 4-6 ramekins. Layer the sweet potato slices on top, overlapping the circles as you go. There should be 2 solid layers of sweet potatoes on top of the mushrooms. Brush the top of the sweet potato slices with the remaining oil, season the slices with salt, pepper and remaining chopped thyme. Bake pot pies for 30-35 minutes, or until mushroom mixture is bubbling and the sweet potatoes are browned and lightly crispy on the edges. Serve hot.

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  • Kathryn30/01/2013 - 5:35 am

    I think choice of diet should be an intensely personal thing – only you really know what is best for you and your body and how food makes you feel. I’m the first to admit that I probably need to move to a more plant-based (and less cake-based) diet so I’m excited to see what you have in store here for us :)ReplyCancel

  • ana cooks30/01/2013 - 6:20 am

    you kill me with your shots…such a great inspiration for me and my work! love it!
    thank you so much!ReplyCancel

  • Claire Suellentrop30/01/2013 - 7:55 am

    Lovely. Such a balance of hearty and light. If I don’t have small ramekins, do you think the recipe would hold up as one big pot pie in a glass baking dish? Or would I need to adjust the cook time?ReplyCancel

    • Laura Wright30/01/2013 - 8:14 am

      Hi Claire,
      I think it would be fine in one big dish-probably an 8 inch square would be good. You might need more sweet potato slices to cover the top though. The cooking time will be roughly the same, since the filling is pretty much cooked when it goes into the pan. Hope that helps :)
      -LReplyCancel

  • erin30/01/2013 - 9:14 am

    The shots of these are just gorgeous, Laura! (Who knows, I’m working on becoming a mushroom eater and they definitely look delicious!)

    (and better late than never with the goals, I think I’m still solidifying mine!)ReplyCancel

  • thelittleloaf30/01/2013 - 9:23 am

    I was vegetarian between the ages of 11 and 20, mostly for ethical reasons but also because I simply wasn’t a big fan of meat. Now I do eat both meat and fish, but in small quantities and only when I know exactly where they have come from and that the animals in question have had a good life, diet etc.

    I wish I’d had a dish like this up my sleeve when I was veggie – it looks so hearty and filling and exactly the kind of thing to feed to a doubting meat eater!ReplyCancel

  • Autumn30/01/2013 - 10:12 am

    WOW this looks and sounds amazing! I’m not a fan of olives.. if I were to leave them out should I sub something else? Or do you think it would take too much away from the dish. Thanks! Can’t wait to try this :)ReplyCancel

    • Laura Wright30/01/2013 - 10:24 am

      Hey Autumn,
      Thanks for your lovely comment! I think the dish would be just fine without the olives. I just enjoy the briny, salty bits here and there, but there’s plenty going on in these pot pies without them.
      -LReplyCancel

  • Sarah30/01/2013 - 10:55 am

    Hi Laura,
    I love mushrooms—this is just gorgeous, I can’t wait to try it or something similar. Mushrooms are one of my favorite foods.

    Re: food choices and intention: you’re spot-on. “Fear becomes a nonentity when you decide to take on exactly what you want with purpose.” I like that. –SReplyCancel

  • Melanie30/01/2013 - 11:14 am

    This looks so appropriate for the cold rainy weather. It looks delicious!ReplyCancel

  • la domestique30/01/2013 - 11:53 am

    I’m feeling you, Laura. I just posted about making similar changes to my lifestyle on la domestique! Your photos are stunning and the recipe looks hearty and satisfying for these frigid winter days.ReplyCancel

  • sara forte30/01/2013 - 12:57 pm

    so stunning. I have to touch base with my eating habit too, especially when people ask, and I check in about how I feel. They are frequently broken rules, but on my watch, I eat what feels better. I don’t need a label or to classify it, but you gotta do what feels right. and if you can’t make crazy tasty foods like THIS, there isn’t much to miss. Gorgeous work lady and good luck with you goals. Please come to CA :)ReplyCancel

  • dana30/01/2013 - 1:46 pm

    You have outdone yourself – the recipe, the beauty of the ingredients, the photographs. Absolutely stunning. I WILL be making these soon – they look perfect for a dinner party. Lovely job, friend!ReplyCancel

  • Suzanne @RollWithIt30/01/2013 - 1:57 pm

    I love your photos! This recipe looks great – I just wish I could eat mushrooms (I could, but my husband would kill me for the gas that comes along with eating them!).

    Thank you for your honesty with how you eat. It is something I have been struggling with lately. A big reason I don’t think I could ever go vegan…I love leather shoes…it’s a problem really :). I also don’t think I could follow the rules of being vegan and would be paranoid that I was breaking them all the time. Being paranoid about how to eat cannot be healthy…But I do stick to a primarily plant based diet and choose high quality meats in smaller portions.

    Have a great trip! I hope it includes some cross boarder shopping – prices are pretty good down there!ReplyCancel

  • Nicole30/01/2013 - 2:16 pm

    These pot pies look amazing! Can’t wait to try them soon.ReplyCancel

  • Eileen30/01/2013 - 3:27 pm

    These little pies sound perfect for chilly nights! I really like the idea of using sweet potato slices for a sweet-savory crust.ReplyCancel

  • Caitlin30/01/2013 - 5:24 pm

    well, i’m all for you going back to your vegan ways(said the vegan), especially if it includes more recipes like this! sweet potatoes and mushrooms just so happen to be two of my favorite things in the world. plus, it’s pretty gorgeous ;)ReplyCancel

  • What a phenomenal idea. I haven’t combined mushroom and sweet potatoes before in a dish and this seems like just the kind of adventure I’m looking for this year too! Thank you for the irresistible inspiration.ReplyCancel

  • hannah30/01/2013 - 7:15 pm

    sweet potato crust?! that is brilliant. i’ve got to try this soon.ReplyCancel

  • Kristy30/01/2013 - 8:23 pm

    I am happy for you and your choosing to stay true to your own nature when it comes to your eating choices. You explained your choice so eloquently.

    Also, I want this real bad. Any kind of mushroom stew sort of concoction has my name written all over it, and the sweet potato crust is totally my kind of thing. I usually veer away from pot pies because I don’t care for the biscuity crust! I love it.ReplyCancel

  • Jeanine30/01/2013 - 8:25 pm

    Wow, these look amazing! As usual, I love every single ingredient you use. Here’s to a year of trips and adventures…ReplyCancel

  • Sonja30/01/2013 - 9:44 pm

    Laura, these are so cute! What a great idea with the sweet potatoes on top instead of crust – I love it! The flavors of the filling sound wonderful too.

    I couldn’t agree with you more on avoiding rules and labels related to eating. (Though sometimes it makes it hard when you try to convey your philosophy to other people!)ReplyCancel

  • sarah30/01/2013 - 10:30 pm

    Beautiful, beautiful. Your photos are gorgeous, and your pot pies sound amazing. And, Minnesota? ;)ReplyCancel

  • Angela31/01/2013 - 8:48 am

    Your blog is beautiful and mouth-watering and you seem to be so positive person.ReplyCancel

  • Katrina @ Warm Vanilla Sugar31/01/2013 - 4:48 pm

    I love that crust on top! What a fabulous, healthy, recipe :)ReplyCancel

  • Hannah01/02/2013 - 12:48 am

    Laura these are beautiful and the thought of those rich dark mushrooms is making me hungry even though it’s bedtime. Can’t wait to try this. I think your concerns about being thankful for food (whatever it may be) and conscious of food accessibility are valid. To my mind, the best way to address those concerns is to work towards all people having the same choices that you do. Denying yourself the opportunity to feel whole and nourished and healthy won’t help anyone … but figuring out ways to get education and access and real choice about food to everyone just might. I love that you’re conscious of what makes you feel your best – while also being conscious of the privilege you have in pursuing that. Thanks as always for sharing.ReplyCancel

  • Elizabeth01/02/2013 - 3:43 pm

    There is something about this time of year that begs for lightness, and I love that these sweet little pot pies strike the perfect balance of hearty and vegan. If your adventure gets you near Brooklyn, look me up! I’d love to grab a drink or meal of some sort.ReplyCancel

  • sandra02/02/2013 - 6:20 pm

    What a great idea. I was thinking of making a faux shepard’s pie with a couscous meal, left over from a few days ago for the base, and whipped butternut squash for the topping – but this looks equally good!!ReplyCancel

  • Kevin02/02/2013 - 11:00 pm

    These look amazing, can’t wait to try them! One question though, what size ramekins did you use? We only have smaller dessert sized ones so I’m looking to purchase 4 to make this recipe. Thanks for sharing!ReplyCancel

    • Laura Wright03/02/2013 - 8:59 am

      Hey Kevin!
      I used 1 cup sized ramekins for this, but I think dessert ones might be more appropriate. I found the servings that I made a little on the hefty side, so I’d go with your smaller ones. Alternatively, you could assemble the whole thing in a 8 x 8 square dish and make one big pot pie. Hope that helps!
      -LReplyCancel

  • Ashlae03/02/2013 - 12:32 am

    Love this, girl.

    I’m a big fan of doing what feels right. I followed a strict vegan diet for two years then started eating animal products – full force – for a good six months. Craving my former plant based ways and I’m back to eating a mostly vegan diet. With a few eggs every now and then. But ahh, the lightness – I feel it. I crave it.

    PS – hoping to the winds that Denver’s on your road trip list. ;)ReplyCancel

  • Nat03/02/2013 - 4:32 pm

    Yum, this recipe looks delicious! Such a creative way to use sweet potato, which is a vegetable that is often underestimated. I’ve only recently discovered sweet potato nachos and can’t believe I had never heard of them before!

    Great photos as always :)ReplyCancel

  • Victoria04/02/2013 - 4:08 pm

    Have you read “Animal, Vegetable, Miracle” by Barbara Kingsolver? It is a book about the importance of eating local – she is a beautiful writer, and the book travels through journalism, family-saga, and diary as her and her family struggle with eating only locally on their farm for a year.

    It addresses your thought process on whether eating vegan (or plant-based) is really a responsible, sustainable food choice.

    ps. these look awesome!ReplyCancel

  • Laura (Blogging Over Thyme)04/02/2013 - 8:20 pm

    Just discovered your blog! It is beautiful (don’t know why it took me this long…). This dish sounds delicious. Definitely bookmarking this for the future!ReplyCancel

  • Shira05/02/2013 - 12:57 am

    What a fabulous post Laura! I wish you the best in your girls for the coming year, and better to get them done right than rush it! These pies look absolutely beautiful too.. I am so loving your blog and your outlook – after many years I have officially given up on labels too. Listening to the body is key, as hard as that is sometimes! Thanks for a refresher :)ReplyCancel

  • Shira05/02/2013 - 1:00 am

    Oh gosh, what a funny error – that was supposed to read ‘goals’ not girls!! Blurgh :)ReplyCancel

  • Mushrooms Canada05/02/2013 - 9:47 am

    What an excellent combination of delicious ingredients! I absolutely love the mushroom mixture, they compliment each other so perfectly. Thanks for sharing this wonderful winter recipe, I look forward to trying it out!

    -ShannonReplyCancel

  • kaela10/02/2013 - 12:43 pm

    I don’t even like mushrooms and this looks fabulous. And I love the look of that wooden mandoline – is it a Benriner? I’ve been in the market for a good one for a while, but fear-of-slicing-fingers-off keeps me from getting one.ReplyCancel

    • Laura Wright10/02/2013 - 12:53 pm

      Hi Kaela! It is a Benriner. Definitely a no-frills sort of mandoline, but it gets the job done and stays sharp. It comes with a finger guard if you’re scared!
      -LReplyCancel

  • kaela10/02/2013 - 2:11 pm

    Thanks! Maybe it’s time. 2013: Go Mandoline or Go Home. :)ReplyCancel

  • Lorna11/02/2013 - 9:40 am

    Hello. Thank you for this lovely recipe. I understand your comment about veganism possibly being a choice for the privileged. I’ve been vegetarian since I was a small child – over 30 years, and am increasingly becoming uncomfortable about it, especially since I was diagnosed as coeliac two years ago. I first became vegetarian from an ethical point of view – when I was 10 my teacher showed a video of veal calves in crates, animals going to slaughterhouses etc. and I was so traumatised I never ate meat again. I know it’s possible to buy meat from animals that were well looked after now, but I still can’t bring myself to eat it.I hate eating out, even at friend’s houses, because I feel like an awkward demanding prima donna. There is, for me, no solution – I can’t bring myself to eat meat, fish or chicken, and obviously can’t get round the ceoliac thing, so I cook – a lot. Websites like yours are a godsend. Thank you again!
    Lorna xReplyCancel

  • Sarah12/02/2013 - 12:27 pm

    This is so beautiful! I would never have thought to cook w/beer before… but this would be the recipe to start. Great pics :)ReplyCancel

  • Relish Blogs – Week 2.1815/02/2013 - 11:12 am

    […] First Mess And then there’s The First Mess. If the idea of Mushroom + Stout Pot Pies with Sweet Potato Crust doesn’t reach out and grab you (yeah, right), the pictures of them will. We want those on our […]ReplyCancel

  • […] Mushroom and Stout Pot Pies with Sweet Potato Crusts from Laura of The First Mess […]ReplyCancel

  • […] Mushroom and Stout Pot Pies with Sweet Potato Crust from The First […]ReplyCancel

  • Kaye05/05/2013 - 12:18 pm

    This recipe looks beautiful and delicious! Amazing photography, too! I appreciate you sharing your story about your reasons for adding meat back into your diet. I disagree that being vegan is synonymous with living a life of privilege. I’m saying this because I’m a poor vegan and have found it cheaper to eat meatless! lol :) I think the opposite could be said, that eating meat is a privilege because one feels it’s okay to take the life of another living creature – against their will – when there are other options for nourishment that don’t rely on taking an animal’s life.ReplyCancel

  • […] ♔ This clearly has to be veggie heaven! It looks stunning and tasty, like the ideal food to dish up for some vegetarian food critics Mushroom Stout Vegan Pot Pies with Sweet Potato Crust […]ReplyCancel

  • Courtney18/11/2013 - 10:51 pm

    Hi
    Can you make the mushroom mixture the day ahead and put in the fridge overnight? Thanks!
    CourtneyReplyCancel

    • Laura Wright19/11/2013 - 9:18 am

      Hi Courtney, you certainly can make it ahead. Just make sure you let it come to room temperature before cooking it in the oven for the final step.
      -LReplyCancel

  • […] 33. Mushroom and Stout Pot Pies with Sweet Potato Crusts A savory pie that combines beer, sweet potatoes, and mushrooms is the perfect melding of decadence and healthy food. As a Thanksgiving entrée, this dish is pretty simple and speedy, with just a few steps and minimal dishes to wash. […]ReplyCancel

  • Musette #2 | Flossy's Fuel26/11/2013 - 9:07 am

    […] comforting fall meal: Mushroom and Stout Pot Pies by one of my favorite bloggers, The First Mess. So much flavor in these little crocks. Tip: place […]ReplyCancel

  • Mary Christ14/01/2014 - 5:47 pm

    this is one of the only times I have commented, this sounds amazing!! I eat healthy and everything…within moderation!

    I love your ideas Laura, you just seem to take life way seriously, does it make you tierd? No criticism, just an observation.ReplyCancel

  • Maree17/02/2014 - 5:07 am

    Just cooked this for dinner tonight, beautiful! I’m so excited that I have found your site!ReplyCancel

  • Cass Markovich06/07/2014 - 1:04 pm

    Laura,
    I am not a lover of beer. What do you think red wine or just broth would do to the recipe?
    CassReplyCancel

    • Laura Wright07/07/2014 - 5:37 pm

      Hi Cass! For certain, red wine would add a bit more acidity but also some more depth of flavour. Broth would be the lightest option in terms of body. I think a half and half mix of each would be perfect :)
      -LReplyCancel

  • […] example for your kids to eat healthily? No worries, because we have found this amazing recipe for mushroom & stout pies with sweet potato crusts. Pastry free and full of veggies, this pot pie packs a punch without packing in high […]ReplyCancel

  • Ken31/10/2014 - 11:20 pm

    I was inspired to try this because of the shot of the mushroom stew in the pot. I envisioned it over potato dumplings (Klösse). My mushroom stew looked great, but I didn’t care for the taste. Maybe I just don’t like stout (I used Widmer Obsidian Stout), which had a smokey flavor that I was only so-so about in the glass. I did like the texture and the way the dish came together. I have a picture, but don’t know how to share it. I’ll retry with the red wine, or maybe just beef broth. It’s basically a good recipe. Thanks for sharing it.ReplyCancel

    • Laura Wright02/11/2014 - 7:44 am

      Hi Ken, thanks for this feedback. I found that the flavour of the stout came through strong in this, so if you aren’t a fan of it, might be best to stick with broth/stock for the future. You essentially reduce/concentrate the flavour of whatever liquid you add to this, so if you don’t like the taste of whatever you’re adding on its own, safe to say it won’t be good if you cook it. Hope you have better luck next time.
      -LReplyCancel

  • Anna11/11/2014 - 2:03 pm

    @Laura – Hi! Which particular stout did you use when you made this?
    Thanks!
    AnnaReplyCancel

    • Laura Wright13/11/2014 - 6:43 am

      Hey Anna! I honestly can’t remember which one it was. And when I make things like this, I never buy the same one twice. I usually just go to the liquor store and see what they have. Although, I don’t think I would use something like Guinness–it has too much of a burnt/lactic-ish flavour for this recipe I think. Aim for something with more of a coffee/nutty vibe! Sorry I couldn’t be more helpful/exacting.
      -LReplyCancel

  • […] especially when alcohol is involved. With the use of balsamic, soy sauce garlic and herbs, this savory dish introduces holiday decadence to healthy, vegetarian ingredients. But if you aren’t a fan of the […]ReplyCancel

  • AnnMarie20/11/2014 - 7:29 pm

    A friend of mine just told me about these & they’ve now become the centerpiece for this year’s Thanksgiving dinner. They need to travel, though. How far in advance do you think I can make them and would you make any adjustments to the baking time if I’ve frozen & then thawed them? Or, would you not recommend freezing for travel?ReplyCancel

  • […] Supper Whole Roast Heritage Breed Turkey // Brooklyn Supper Roast Turkey Breast // Brooklyn Supper Mushroom and Stout Pot Pies with Sweet Potato Crust // The First […]ReplyCancel

  • Thanksgiving Dinner23/11/2014 - 9:31 pm

    […] squash & apple latkes, GF dinner rolls, parmesan roasted cauliflower, salad, and mushroom & stout pot pies w/ sweet potato crust. I’m planning to make a couple of savory pumpkin pies for dessert, to balance out the […]ReplyCancel

  • […] Mushroom & Stout Pot Pies with Sweet Potato Crusts (The First Mess) […]ReplyCancel

  • […] course, being surrounded by so much beer I can’t resist throwing some of it in to my cooking. This recipe for mushroom and stout pot pies with a sweet potato crust from Laura over at The First Mess is one of my favourite things that I’ve made this year…you […]ReplyCancel

  • […] 1 Recipe of the day: Mushroom + stout pot pie with sweet potato crust […]ReplyCancel

  • Phanie Pack26/03/2015 - 3:25 am

    I made these today!!!!! AND I LOVED THEM SO MUCH as did my husband, and my 4 year old daughter who tried to convince my husband to share the last one with her.

    Posted them on my blog
    http://mosesmosesmoses.blogspot.ca/2015/03/mushroom-stout-pie.html

    Thank you! I love your recipes!

    xoxoReplyCancel

  • […] Mushroom + Stout Pot Pies with Sweet Potato Crusts//The First Mess: A vegan twist on the classic dish, this hearty recipe is sure to pique the […]ReplyCancel

  • Brooke25/11/2015 - 10:47 am

    This is one of my all-time favorite recipes. I love it so much, I am making it for myself and my family for dinner. Mushrooms, beer, sweet potatoes, thyme… What more can a girl ask for to begin her 30th year of life?! Thanks!ReplyCancel

    • Brooke25/11/2015 - 10:48 am

      I meant to say that I M making it for myself and my family for my birthday dinner tonight. It’s that lovely. Thanks again.ReplyCancel

  • […] thefirstmess.com […]ReplyCancel

  • […] Chicken or vegetable pot pie is a winter classic. It sticks to your ribs and is a one-pot wonder that reminds us of our childhoods (shout to to Marie Callender!). But by using thinly sliced sweet potatoes rather than puff pastry for a crust, you get the benefits of an extra vegetable while cutting out all the additional butter! Get the recipe here. […]ReplyCancel

  • […] 33. Mushroom and Stout Pot Pies With Sweet Potato Crusts […]ReplyCancel

  • Nina08/02/2017 - 7:36 am

    Hi,this looks amazing, making it tonight.

    In the recipe it states you can sub with 1/2 cup red wine and 3/4 cup stock, but in recipe it uses 1 cup stout. Should it read 1/2 cup of each or do you recommend more liquid when substituting?

    Is there a print button for the recipe?

    ThanksReplyCancel

    • Laura08/02/2017 - 10:38 am

      Hi Nina,
      You’re right, my math was bad here, oops! Yes, should be 1/4 cup red wine with 3/4 cup vegetable stock. I don’t have a print option enabled for all of my recipes yet, unfortunately. Hoping copy+paste into a note/word document can work for you in the meantime though.
      -LReplyCancel

      • Nina09/02/2017 - 9:15 am

        Thanks, for getting back to me on that!ReplyCancel

  • Nina04/03/2017 - 5:30 am

    Hi Laura, I made this last week. It was fabulous! I used the red wine & stock suggestion,but intend to try it with stout next time. Thanks for the great recipe.

    Good Luck with you book launch.

    Re new cookbook – I am thinking of ordering but would like to know if there are a lot of coconut oil/milk recipes in the book as I avoid coconut. Also, does the book give substitution suggestions where coconut is used?

    Thanks.ReplyCancel

  • […] Canuck’s 10-Minute Hummus & Greek Salad Naan (Flatbread) The First Mess’ Mushroom & Stout Pot Pies with Sweet Potato Crusts Very Culinary’s Easy Chickpea Curry Eating Made Easy’s Grape & Avocado […]ReplyCancel

  • […] Mushroom & Stout Pot Pies with Sweet Potato crust […]ReplyCancel

  • […] Laura’s enthusiasm for cooking is shown beautifully through her cooking. You must try the mushroom vegan stout pies with sweet potato crust, the ultimate in a healthier stodgy […]ReplyCancel

Antioxidant Power Muffins (vegan) - The First Messpin it!Antioxidant Power Muffins (vegan) - The First Messpin it!

I like muffins, I do. I can truthfully say that I’ve turned down invitations to go for a beer with friends in favor of cooking up a dozen. Actually heard over the phone in the background: “What, is she 80 years old?!” It was worth it.

I always gravitate towards the crumble topped, glazed or chocolate flecked varieties out of habit though… because it’s like eating a piece of cake. A piece of cake that you can sometimes have with a hot drink and call it breakfast. Oh, and healthy muffins are generally terrible. Like, more terrible than mornings pre-coffee. I wanted this to be different in a real way.

Here’s the thing. It’s hard to make a homemade, legitimately healthy muffin that tastes AMAZING + looks completely beautiful. I have high expectations in a general way. Brown, dome-y cake things are not always tasty and are definitely not inherently glamorous. I wanted it to be real good on all fronts for your health. Sometimes I irrationally worry about offering up recipes for more humble fare here. A muffin is not the most totally unique snowflake-kind of thing to post on a food blog, but it is decidedly everyday and approachable. I am slowly learning that this is enough.

When I lived in the city, I used to pop into the nearby Whole Foods from time to time for a matcha tea and one of their lovely vegan muffins. But it wasn’t entirely muffin-like! They baked them in petite bundt pans and put a sweet little glaze on top. The ingredients were all health-supporting for sure and the small hit of glaze brought it back into light indulgence territory. The idea was to emulate the overall feel of their muffin and fill the recipe out with things I really love.

I went to work, consulted with a new and wonderful book, and here we are. It’s a beauty, I assure you. It’s key to go wild with flavour-y things when undertaking more health-centric, vegan baking. The spices, the vanilla, the add-ins; they all work together to make a non buttered + egged treat so delicious. If I’m vegan-izing/health-ing something up, I generally double the vanilla specified, use spices and citrus zest with abandon, and reach for flavourful fats like nut butters or coconut oil as an overall strategy. Also, stirring the batter gently until just incorporated is key for a nice texture. You could apply that principle to any muffin recipe, but especially here with the inclusion of 100% whole grain flour.

In this particular breakfast marvel, I’ve used hearty spelt flour, almond meal, chia and flax seeds, warming spices, tropical coconut oil + vanilla (still savoring the bottle miss Ashlae sent me), walnuts, tart dried cranberries, coconut palm sugar, a smidge of banana to amp up the natural sweetness and some frozen Ontario blueberries stirred in to remind us of summer’s gifts. I topped them off with a zesty clementine glaze for an inviting hit of freshness. These would be perfect for a weekend brunch at home. Your grandma would be so proud of you for baking these on a Saturday night, just a thought :)

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

antioxidant power muffins + clementine glaze
adapted from Dr. Weil’s True Food
serves: 
makes 7-8 little bundts or 12 normal muffins
notes: If you eat them, feel free to replace the mashed banana with 2 beaten eggs to avoid any trace of banana-ness. Also! I know if you’re high on health, you might want to turn your nose up at the glaze portion. I found it pretty crucial to the whole experience. This batter isn’t terribly sweet, so the glaze has a rather serious function in the grand scheme (way serious).

muffins:
1 cup whole spelt flour
1/4 cup almond meal (or use more spelt if you like)
1 1/3 cups ground flax + chia seeds (or go with pure flax or pure chia)
2/3 cup coconut palm sugar
1 tbsp baking powder
1 tbsp ground cinnamon
pinch of ground ginger
pinch of fine sea salt
1 ripe banana, mashed
2 tbsp melted coconut oil + extra for greasing
1 3/4 cups milk of your choice (I used almond)
1 tbsp vanilla extract
1 cup frozen blueberries, thawed (or fresh if they’re in season)
3/4 cup unsweetened dried cranberries
1 cup roughly chopped walnuts
2 tbsp cacao nibs

clementine glaze:
juice and zest of 1 clementine
1/2 cup powdered sugar

Preheat the oven to 325 degrees F. Grease your mini bundt or muffin tins and set aside.

In a large bowl, combine the spelt flour, almond meal, flax + chia seeds, coconut sugar, baking powder, cinnamon, ground ginger and salt.

Mash the banana in a separate medium bowl. Make sure it is fairly smooth. To the banana, add the coconut oil, milk and vanilla extract. Whisk to combine.

Scrape the banana and milk mixture into the dry indredients (flour, ground flax etc). Gently fold the batter until it is just combined/there are no more dry bits of flour. Add the blueberries, dried cranberries, walnuts, and cacao nibs and gently fold them into the batter until evenly distributed. The batter should be quite thick at this point.

Fill the muffin cups/bundts with the batter to 3/4 full. Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean and muffins bounce back when you press your finger onto the tops. Cool the pans on a wire rack completely before turning out onto a plate.

While muffins are baking/cooling, make the glaze: whisk the clementine zest, juice and powdered sugar together until smooth. Apply glaze to the tops of completely cooled muffins.

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  • ana cooks16/01/2013 - 6:15 am

    i have no words for this recipe and shots!!!
    just loved it all!ReplyCancel

  • Sophie {The Cake Hunter}16/01/2013 - 6:29 am

    ‘Power muffin’ is a phrase I want to keep strong in my vocabulary. These looks delicious. I’ve become abit obsessed with spelt flour of late. I made the nicest pastry with it the other. The idea of ‘better for you’ baking really appeals to me. Beautiful photos as well :)ReplyCancel

  • Caitlin16/01/2013 - 7:59 am

    i was always a huge fan of the whole foods muffins. i would always read the ingredients in the case and think, “how can something with such healthy ingredients taste so delicious?!” i love the huge areas of blueberries in these lovelies- they look amazing and incredibly flavorful.ReplyCancel

  • Ashlae16/01/2013 - 9:48 am

    Giiiiiirl! Loving everything about this post. And if it makes you feel better, my friends also think I’m 80 – but who needs beers when you have POWER MUFFINS!

    PS – this post finally convinced me that I can no longer function in the kitchen without baby bundts. Got ’em!ReplyCancel

  • Kathryn16/01/2013 - 9:53 am

    I can never have too many muffin recipes in my life & it never ceases to amaze me how one simple treat can be so ridiculously incredibly decadent or full of life-affirming ingredients like this. Definitely looking forward to one of these beauties for breakfast in my near future.ReplyCancel

  • erin16/01/2013 - 9:59 am

    I love, love, love these! I also have to agree with Ashlae in that I need baby bundts in my life- they make everything look even more perfect!ReplyCancel

  • Sophia16/01/2013 - 10:32 am

    I am so glad I am not alone in sometimes turning down invitations to stay at home to bake! Seriously, after a long week at work, one of the things that helps me unwind and which I look forward to all week is to come home and bake pizza from scratch (with dough that has patiently been proving in the fridge for a day)!

    And those muffins? They sound delicious – I might just bake my next batch of muffins in my little bundt pans … and those pictures! I am very jealous of the light! Beautiful shots as always!ReplyCancel

  • Christine16/01/2013 - 10:35 am

    These look delicious! I’m putting them on my weekend list :) I just found your blog recently and have seen so many things I’d love to make, but what caught me most was that you are in Niagara – I’m in Niagara too!ReplyCancel

  • Mariela Alvarez-Toro16/01/2013 - 10:37 am

    What GF flour would yo substitute the spelt for? More almond flour? Coconut? I definitely want to try this out. Lovely post.ReplyCancel

  • Kate16/01/2013 - 11:19 am

    I’m all about a muffin that is purposeful in it’s short life; a small diversion from sweet and cloying, a teeny little break in the day where the need for support and sustenance is strong. A muffin should be powerful, despite being tiny. I’m constantly changing up ingredients, adding the flax seed, subbing in whole wheat flour, reducing sugar or swapping it for honey. They need to give me a boost, not a sugar rush.

    I recently re-did my recipe books and was shocked at how many muffin recipes I have. Regardless, I’m printing this one and adding it to the mix. You can never have enough.ReplyCancel

  • Sara forte16/01/2013 - 12:43 pm

    I used to work at True Food kitchen and I knew where these muffins were from at first picture! They are beautiful, Laura. I’m with you on humble offerings. Keep them coming.ReplyCancel

  • Stacy16/01/2013 - 3:56 pm

    Laura, these muffins look fabulous, and your photos are particularly stunning here. I affirm your choice to stay in to bake from time to time, as I do believe I have done exactly the same. And I must say that these muffins seem pretty snowflake-like to me — not the usual muffin offering, to be sure! But either way, absolutely, absolutely enough. (That Dr. Weil. What a rock star.)ReplyCancel

  • la domestique16/01/2013 - 6:54 pm

    A healthful muffin that tastes good sounds like something we could all use in our recipe box. I flipped through True Food recently and man, what a great cookbook! Gorgeous photos, Laura!ReplyCancel

  • Shelley16/01/2013 - 6:59 pm

    hi! could regular sugar be swapped in for the coconut palm sugar? thanks!ReplyCancel

    • Laura16/01/2013 - 7:57 pm

      Hi Shelley! You could absolutely use normal cane sugar in place of the coconut palm sugar. The batter might be a touch sweeter too :)
      -LauraReplyCancel

  • Jess16/01/2013 - 7:12 pm

    Ahhhhhrrr! So gloriously amazing! Your food is always to die for. ;-)ReplyCancel

  • Jacqui16/01/2013 - 10:50 pm

    These are gorgeous muffins Laura! And I’m guilty of being called “grandma” many times. Baking is totally a worthy excuse for staying in if you ask me!ReplyCancel

  • Hannah17/01/2013 - 2:40 am

    Laura these look amazing. I am going to bed dreaming about clementine glaze – I suspect my shopping list for tomorrow will be altered by the time I get up ;) Thanks for another stunner. I think you’re hitting on something nice here, too, which is that even simple things can be made better when we remember them as the treats that they are, and show them a tiny bit of extra (clementine-flavored, bundt-shaped) love.ReplyCancel

  • thelittleloaf17/01/2013 - 9:34 am

    These muffins are a work of art! I love that you think so hard about coming up with inspiring recipes for the blog – this is certainly one of them :-)ReplyCancel

  • Courtney17/01/2013 - 6:26 pm

    I so need these muffins in my life!! I too have been disappointed by so-called “healthy muffins” in the past as they seem to be lacking in freshness & flavor. These look amazing! I love the clementine glaze and the fact that you made these in mini bundt pans :)ReplyCancel

  • Melissa17/01/2013 - 10:05 pm

    Made them tonight. They are divine. Devoured by all three sons and husband! Thank you.ReplyCancel

  • Julia {The Roasted Root}18/01/2013 - 12:42 am

    What a unique and healthful muffin! I love that you use mini bundt molds to change it up! Stunning photos, too!ReplyCancel

  • Sarah18/01/2013 - 6:29 pm

    Laura, I love you so much. I always joke with my husband that I am already a Grandma, so when I read that first paragraph I wanted to send you a bag of cookies and some freshly made doilies. {and, these muffins are so beautiful!}ReplyCancel

  • The Frosted Vegan20/01/2013 - 6:52 pm

    I love how cute and lovely these look, especially with that clementine glaze!ReplyCancel

  • Katie (The Muffin Myth)21/01/2013 - 8:04 am

    Cakes masquerading as a healthy breakfast item drive me bonkers, hence the name of my blog! These little bundts look gorgeous, and are the perfect balance of indulgence and health. I have a recipe on my blog for no sugar banana bran muffins which are my favourite weekday muffins, but I’ll definitely have to give these a try. The only thing I don’t have on hand is the coconut sugar, which can be easily corrected. Thanks for sharing the recipe – and your words here have convinced me to pick up Dr. Weil’s cookbook.ReplyCancel

  • Nicole06/02/2013 - 1:31 pm

    As soon as I saw “for your health”, I instantly thought of Steve Brule! I think I say “for your health” at least once per day, and always out of context like him. My favorite is “for your wine”, though!ReplyCancel

    • Laura Wright06/02/2013 - 3:00 pm

      Nicole, I’m so glad you appreciate Steve Brule as much as I do! I’m always using “for your health” out of context too :))ReplyCancel

  • Julia08/02/2013 - 2:13 pm

    well, i also have a copy of true food, and at first glance these muffins didn’t wow me, but yours do!! i baked them this morning, and you’re right, the glaze did play an integral role in the amazing-ness of them. thanks so much!ReplyCancel

  • […] recept komt van de briljante site The First Mess en ik heb het een beetje aangepast omdat ik niet alles in huis […]ReplyCancel

  • Rachel Brady12/04/2013 - 3:44 pm

    How have I not come across you before now!? Love all the recipes, have to try them all – where to start?! Fab. xxxReplyCancel

  • Filling my Time | Food Whims18/04/2013 - 2:38 pm

    […] Antioxidant Power Muffins + Clementine Glaze […]ReplyCancel

  • Anna12/05/2013 - 9:34 am

    These look amazing! Would love to make them but any way we can avoid the sugar (ie. use dates, applesauce or more bananas)? If so what would the proportions be??? Thanks!ReplyCancel

    • Laura Wright14/05/2013 - 8:21 am

      Hi Anna,
      You could certainly sub in the same amount of date paste for the sugar, but you would have to reduce all of the other wet ingredients in the recipe by 1/4. I’m not sure how this would impact the structure of the muffin to be honest. Let me know if you try!
      -LReplyCancel

  • Leticia01/03/2014 - 4:44 pm

    Made these muffins and they were really delicious, even without the glaze.

    However, after following the recipe to a T, my muffins ended up looking more like 2 bite brownies… Do you have any tips on how to get them to rise up like a muffin, or should I expect them to look they way they did?

    Looking forward to making them again!ReplyCancel

    • Laura Wright02/03/2014 - 1:34 pm

      Hi Leticia!
      So glad you enjoyed the muffins. And in terms of rising, these never really puff up like traditional muffins. I opt for the mini bundt way of baking them because they never have those perfectly domed tops. That’s always a tricky thing with vegan muffin batters I find.
      -LReplyCancel

  • […] 14. Antioxidant Power Muffins – You know you’re getting your fill of antioxidants when it’s part of the title. This recipe uses a combination of blueberries and cranberries to live up to its name. It combines them with other amazing foods like ginger, cinnamon, and bananas so this is a nutritional feast for the body. The way they’ve made them here almost looks like a fancy doughnut, but they’re calling them muffins. Either way they’re healthy as can be. […]ReplyCancel

  • Ruth15/09/2014 - 10:01 pm

    Just made these muffins tonight – I subbed in all-purpose flour, 1 cup flax meal + 1/3 cup chia seeds, regular sugar and 3 eggs instead of the banana. The batter was not as thick and it made 16 muffins total – I opted not to do the glaze since I will probably pop them in the toaster oven with a little butter, but using regular sugar seemed to make them sweet enough. Good recipe!ReplyCancel

  • Tammy11/12/2014 - 2:13 pm

    I cannot wait to let my husband and mom try these. They sound awesome. Just found this blog. So excited to explore!!ReplyCancel

  • Janja04/02/2015 - 4:50 pm

    Just wondering whether you have used dry chia seeds or the soaked ones? tomorrow I will try out this recipe :)ReplyCancel

  • Priyanka Mehrotra05/02/2015 - 12:08 am

    Hi ! I recently discovered your blog and am so happy that I did!! Quick question on your recipe for Power Muffins. Can I substitute in buckwheat flour instead of spelt flour? If yes, any changes in the other ingredient measurements? Thanks!ReplyCancel

    • Laura Wright05/02/2015 - 11:06 am

      Hi Priyanka, I’ve never tried replacing the spelt flour in these with buckwheat and I’m honestly not sure how well they would perform if you did. If you’re looking to make these gluten free, I would either replace the spelt flour with a gluten-free all purpose blend (like Pamela’s brand) OR I would try replacing the spelt with 1/2 cup buckwheat flour and 1/2 cup brown rice flour. You might need some ground psyllium husk or xanthan gum in the mix to hold things together if you go this route as well. If you try the buckwheat (or any other substitution), let me know!
      -LReplyCancel

  • 50+ Best Clementine Recipes03/11/2016 - 11:20 am

    […] Antioxidant Power Muffins with Clementine Glaze via The First Mess […]ReplyCancel

Ancho Tempeh Tacos (vegan) - The First Messpin it!pin it!pin it!
I say this about so many things, but winter citrus is certain proof that we are loved in this world. January brings us to more hours spent in darkness. The sun is elusive on most days, giving way to shades of mud and blinding white. On winter drives through all of the sleepy orchards, there’s an illusion of hollow space, that the rows of black and empty branches cross each other forever and for no reason, that your breath could escape and go on. A cloudy and warm gasp would lift from your mouth, drifting over the fields searching listlessly for another of its kind. Stepping outside invites the bizarrely comforting act of bundling yourself up to face the world. Promises of impending greatness well up and wait. By the end of March, I’m on my knees for a release from the extremity of it, the spatial restlessness and cold grey, the bleak landscape that seems to dwell within.

Then there are splendid and simple moments, ones of clarity. Cutting into any one of the satsumas, lemons, blood oranges, grapefruits, or tangerines, taking a second to revel in the brightness, is one of those moments. Vivid colour, the intensely perfumed oil in the skin, all succulent with tart sweetness, the symmetry within the shapes–all reminders of the warmth in the design of this world. The core of life still glows and we are assured at the very sight of those neon orbs that vibrate with the sun and earth’s strength.

Something unusual to wake up my winter-dulled sensibilities was bubbling away in my mind and it had to be a chop, a shred, a seasoning from up high, toss toss toss and a fast sear away. Quick. Jude Blereau’s orange pan-glazed tempeh (first seen on 101 Cookbooks for me) is one of my favourite ways to utilize citrus in an upfront and savoury sort of way. I swap out the coriander for some ground ancho chilies in pursuit of heat, but otherwise keep it to the letter and simple. Have you tried tempeh before? That fermented, probiotic and protein-heavy vegan wonder food? The texture is toothsome. The flavour is nutty, hinting at mushrooms and damp, forest floor kind of qualities. It has roots in Indonesian cuisine and stands in beautifully for tofu and animal proteins.

Right here, it goes for a bit of a sear and a sloshy glaze of maple, ancho and soy infused orange juice. I thought of it as the foundation of a taco with a slaw saturated in grapefruit juice and flecked with fresh mint. Grapefruit gets on beautifully with creamy and mild avocado, so that became the crucial third component. A little frivolous tangle of sprouts on top felt fine in the moment. Finishing squeezes of lime are available for even more freshness. The combination is nicely jarring and it brings the world a bit closer, what with the participatory nature of taco get-togethers. The gathering, assembly and communal eating seems to put us all into the light a little more.

pin it!pin it!pin it!Tempeh Tacos with Orange Ancho Marinade + Slaw (vegan) - The First Messpin it!
orange + ancho braised tempeh tacos with ruby grapefruit slaw
serves: 4-5
notes: I used an all-soy variety of tempeh for this, but there are many varieties with brown rice and other grains thrown into the mix  that are great. Also, as previously mentioned, I subbed in ancho powder + cayenne for the coriander in Jude’s recipe. You could go so many ways with it though.

1 batch orange pan glazed tempeh (recipe link), subbing ancho powder for the coriander

ruby grapefruit slaw:
1/2 small red cabbage, cored and shredded
1 small carrot, grated or peeled into ribbons (I used a funky white, heirloom one)
juice of 1 grapefruit + I cut up a few sections of it for visual/textural interest in the slaw
2 tbsp extra virgin olive oil
3 green onions, sliced finely
4 sprigs of mint, leaves sliced finely
salt and pepper

assembly:
corn tortillas, warmed
1 ripe avocado, peeled, pitted + sliced
handfuls of sprouts (I had pea shoots around)
lime wedges
sriracha or other hot sauce

Prepare the slaw: combine all slaw ingredients in a large bowl and toss to combine. Taste for seasoning, adjust, and set aside.

Dice and warm all of the assembly components and set aside.

Prepare tempeh according to directions. Serve hot with other taco accoutrements.

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  • Kathryn09/01/2013 - 6:19 am

    This really is food to make you feel alive isn’t it? The brightness and lightness sounds just what I’m graving in these grey January days.ReplyCancel

  • Caitlin09/01/2013 - 7:36 am

    there is something cutting into a big, beautiful grapefruit that makes winter a little sweeter. these tacos look incredibly delicious, and i’d love to just eat up all the slaw in one sitting.ReplyCancel

  • thelittleloaf09/01/2013 - 9:21 am

    Everything you’re posting at the moment is exactly what I’m craving! These flavours look and sound delicious.ReplyCancel

  • Michelle09/01/2013 - 10:39 am

    So much love for this.ReplyCancel

  • la domestique09/01/2013 - 11:23 am

    Absolutely gorgeous, Laura! I’ve never tried tempeh, but your description has certainly tempted me to do so. The recipe looks so fresh and uplifting.ReplyCancel

  • Heather09/01/2013 - 12:37 pm

    I just read your interview on Mint, which part of Canada are your from. I am now living in Seattle, but used to live in Victoria, BC? I love this post, the recipe and the photos.ReplyCancel

    • Laura09/01/2013 - 1:10 pm

      Heather! I’m from the Niagara region of Southern Ontario. Lived in Toronto for a loooong time, but came back to my hometown for some country livin’. Thanks for your kindness too! xo
      -LReplyCancel

  • Sarah B.09/01/2013 - 4:27 pm

    Such a beautiful post Laura, especially love those first three. And delicious, going to whole foods now, might drop some tempeh in my basket. Just a little inspiration today, weee :) Happy New Year to you! <3ReplyCancel

  • Ashley09/01/2013 - 10:19 pm

    Love this post through + through. The photos are perfect, and I especially love the newspaper background. I’ve also never seen a better looking avocado! I completely agree about winter citrus. I am just loving it at the moment. Funny you mentioned the orange tempeh from 101 Cookbooks, as I’m about to make that tonight. It’s one meal that is constantly repeated around here. Definitely want to try your additions to that tempeh soon!ReplyCancel

  • Kelsey09/01/2013 - 10:20 pm

    The universe, and it’s gift of citrus, blows my mind. Love this, love you. Happy 2013, lady.ReplyCancel

  • sara forte09/01/2013 - 11:26 pm

    I am seasonally picky. Most of the year I say I don’t like orange/grapefruits for snacking and such, but come winter, I can’t get enough satsumas, clementines etc. Same goes for tomatoes, I’ll only eat them two months out of the year, max. My mom says I’m a snob but I don’t know why you’d bother otherwise. Like you said, good tasting citrus is proof we are loved :) These look fabulous and your photos are so stunning. Especially that grapefruit. love to you, little lady.ReplyCancel

  • Katrina @ Warm Vanilla Sugar10/01/2013 - 12:20 pm

    So pretty (as always). Love this idea!ReplyCancel

  • Kathryne10/01/2013 - 1:04 pm

    Beautifully said, Laura. Citrus is absolutely a reminder of the warmth in the world. I don’t have much experience with tempeh but these tacos make me want to change that. Your photos are exquisite, oh that light!ReplyCancel

  • dervla @ The Curator10/01/2013 - 2:27 pm

    Found you through Mint today. Looking forward to reading! Those tacos look amazing. Happy new year!ReplyCancel

  • Jeanine10/01/2013 - 2:35 pm

    I loved that orange glazed tempeh on 101 Cookbooks too! Looks so fresh with your grapefruit and mint, yum!ReplyCancel

  • Elenore Bendel Zahn12/01/2013 - 4:41 am

    I love you, Laura.

    …and I wish we could share that citrus moments right about nowReplyCancel

  • Jacqui13/01/2013 - 6:45 pm

    I’m so in love with all the color going on here! Enough to turn any of these NW winter gray days into bright ones! Amazingly, I happen to every single one of these ingredients in my kitchen right now too, these are so happening!ReplyCancel

  • […] Citrus is certain proof that we are loved, says Laura at The First Mess, and I couldn’t agree […]ReplyCancel

  • Kate28/01/2013 - 6:30 pm

    I’ve never done anything with tempeh, but this recipe makes me want to begin a tentative relationship with it. Of course, it’s a taco. That makes it simple.ReplyCancel

  • Perry29/01/2013 - 2:43 pm

    Thank you for this recipe! It was a perfect winter meal. Just the right combination of heartiness and refreshment. Yum!ReplyCancel

  • Jessie01/02/2013 - 9:46 am

    What a great blog you have here! Love the healthy recipes and mouth watering photos.ReplyCancel

  • […] Orange and Ancho Tempeh Tacos with Grapefruit Slaw […]ReplyCancel

  • […] [A Thought For Food]Tortilla Chip-Crusted Tempeh Tacos with Avocado Cream [Veggie and the Beast]Orange and Ancho Tempeh Tacos with Ruby Grapefruit Slaw [The First Mess]Bok Choy Tempeh Tacos [Keepin’ It […]ReplyCancel

  • Johnny Philips03/02/2015 - 1:29 am

    This looks amazing! I need to try this and impress my familyReplyCancel

  • […] Orange Glazed Tempeh + Grapefruit Tacos (The First Mess) […]ReplyCancel

  • Sarah | Well and Full02/09/2015 - 11:49 am

    These tacos look so yummy! I love the ruby grapefruit slaw, that’s so creative!ReplyCancel

the soup that heals (vegan) - The First Messpin it!the soup that heals (vegan) - The First Messpin it!

Happy new year to you! Sending all of my big hugs. The time for personal betterment is upon us (as always). But first, some soup.

A snow storm drove us indoors right in the midst of holiday time, so I’ve been going hard with the nesting/self care thing. I love to make a vegetable-heavy soup with miso, shoyu/tamari and ginger when I feel a bit off, whether I’m hungover or just generally space-y. The steamy ritual of it brings me back to earth and offers a bit of reconnection. It doesn’t have to be anything complicated; just whatever vegetables you have around, a nice broth and some quiet time to enjoy. A version of it was my breakfast of choice for a while, a blast of perfect silence to get the day rolling.

This particular version follows the theme of intense nourishment. I took every immune-boosting, deep-warming, feel good vibe-inducing ingredient I had and put it into this healthy and delicious bowl of love. You get to hold your head over the pot of fragrant broth while it simmers and deepens in flavour. I’m pretty fond of these pour-over style soups. Get the broth crazy hot, splash it around some finely cut vegetables/precooked noodles etc, and instant comfort is yours for the moment. If you batch-cook some broth, tasty and fortifying lunches are a cinch throughout the week.

There’s a lot going on in the pot and I’m confident that some ingredients can be substituted/left out altogether and you’ll still wind up with something tasty and soothing–very much a freestyle kind of effort. I used shiitake mushrooms (stems + caps), ginger, lemongrass, chilies, miso, tamari, cilantro (stems + leaves), thyme and some other aromatics. Pour that potent and mega hot broth over a tangle of vegetable shreds, garnish with sprouts and herbs, a squeeze of lime, some drops of sesame oil, maybe a dab of sriracha swirled into the mix. The process of it leads to a surprisingly heady food-life experience. Simmer, chop, pour, garnish, breathe it in, spoon lifted, instant calm.

Once you get into it, slurping everything up gives you a lightly sweaty flash of food-induced warmth that feels so good. It’s that deeply restorative, whole body satiation that snaps everything into focus and makes you feel ready. Nourishment and power in the palm of your hands. 2013, bring it.

pin it!pin it!pin it!pin it!
the soup that heals (vegan) - The First Messpin it!

a magic healing soup
serves:
2
notes: Whatever vegetables you decide to use, make sure they’re sliced up rather finely. You’re depending on the heat of the broth to soften them up, so rustic chunkiness is less desirable in this recipe. A vegetable peeler, which is what I used to make the strands of broccoli stems, is very helpful with achieving fine-ness.

broth:
1 five inch piece of lemongrass, bashed up with the back of your knife
1 celery stalk, sliced
1 onion, quartered
4-5 shiitake mushroom stems (slice the caps for the soup)
1 three inch piece of ginger, sliced
1 clove of garlic, smashed
1 chili, sliced in half
4-5 sprigs thyme
handful of cilantro stems (save the leaves)
1/4 cup tamari soy sauce
2 tsp miso (add at the end of simmering time to preserve nutrients)

to serve:
1-1.5 cups finely sliced vegetables per person (I used carrots, snow peas, broccoli stems and the shiitake caps)
cilantro leaves
sliced green onions
sprouts (I had pea shoots)
toasted sesame oil
sriracha
lime wedges

Make the broth: combine all of the broth ingredients except for the miso in a medium-large sauce pan over medium heat. Pour 5 cups of water over top. Bring to a boil and simmer for half an hour or so (or longer if you want a more concentrated stock). Strain the broth and return it to the pot. Keep the broth hot. Add miso to the pot and stir right before serving

While broth is simmering, you can slice up the vegetables and garnishes.

Arrange vegetables in serving bowls. Pour/ladle hot broth over top. Stir it up a bit. Garnish as you like with herbs, sprouts, sriracha etc.

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  • sreebindu02/01/2013 - 2:56 am

    loving your space, New follower here.wishing u a gorgeous new year ahead :)
    xxReplyCancel

  • thelittleloaf02/01/2013 - 5:35 am

    I can’t think of a more perfect way to kick off the New Year than with this soup – absolutely gorgeous and exactly what I’m craving.ReplyCancel

  • Emma Galloway02/01/2013 - 8:04 am

    Sounds like one beautiful soup. Book-marking for winter down these ways xxReplyCancel

  • Erin02/01/2013 - 9:36 am

    What a delicious looking soup-plus any soup you can lather in sriracha is a good deal :)ReplyCancel

  • Elizabeth A.02/01/2013 - 11:18 am

    Great minds really do think alike! I was planning on whipping up a pot of miso soup today, too. I love this concept of pouring the broth over thin vegetable shreds. Totally doing this.ReplyCancel

  • Katrina @ Warm Vanilla Sugar02/01/2013 - 11:40 am

    This looks fabulous!ReplyCancel

  • Ashlae03/01/2013 - 12:44 am

    This is my kinda soul food. Looks delicious, lady – can’t wait to try.ReplyCancel

  • Kathryn03/01/2013 - 6:35 am

    I need a big bowl of this soup right now I think – I’m totally craving bright and fresh flavours after the excesses of Christmas.ReplyCancel

  • Dawn @ Florida Coastal Cooking03/01/2013 - 6:53 am

    What a pretty soup! We definitely need more healing soups after the holidays.ReplyCancel

  • Hannah04/01/2013 - 1:45 am

    Bring it indeed! This looks terrific Laura – can’t wait to give it a go. (Also, that bowl with the punchy red lip is a perfect vessel for showcasing that riot of color! Love it).ReplyCancel

  • vegan miam04/01/2013 - 2:40 am

    I am a massive fan of soups. That looks amazingggggggReplyCancel

  • sarah04/01/2013 - 1:18 pm

    This post made me feel so happy. What a beautiful soup to start the New Year with. Magic, indeed. {Love you to, Ms. Laura! And Happy New Year!}ReplyCancel

  • Gail06/01/2013 - 4:53 pm

    January is definitely my vegetable-craving month. Thanks for the guidelines for making this kind of soup; it’s not one I’ve done at home before. Your composition of vegetables on the cutting board is beautiful and really helped me wrap my mind around the ingredient list: I can do this new combo! And soup for breakfast… Mmmm! Most people don’t get it, but some days it is just Right.ReplyCancel

  • Kathryne06/01/2013 - 6:08 pm

    Happy new year, Laura. I just can’t get enough of the flavors in this soup this time of your. So pretty.ReplyCancel

  • Sarah | Shine Food07/01/2013 - 1:26 pm

    This is exactly my idea of a magically healing soup. I ate a bowl of pho on new year’s day loaded with sprouts, cilantro, and chilies, and thought, “who needs the noodles?” It’s all about that irresistible broth, the snap of fresh vegetables, and the soul-soothing smell.

    We’re collecting healthy recipes for this month’s Shine Supper Club, and this recipe would be an amazing contribution. I hope you’ll join us!ReplyCancel

  • Ashley07/01/2013 - 1:33 pm

    This NEEDS to happen around our house. The holidays have ended but I’m having a hard time stopping the holiday eating. This looks like the perfect dish to get us back on track.ReplyCancel

  • […] Since I can’t eat Vietnamese pho on a regular basis, I think I’m going to give this magic healing soup a go.  Anytime you add sriracha, it’s a good […]ReplyCancel

  • […] Soup to beat the weather – I came across this website a while back. While she uses tempeh etc.. in her recipes which makes me wary I love her ideas. Plus the photography is brilliant. […]ReplyCancel

  • Angie03/02/2013 - 11:25 pm

    I made this today and it came out amazing! Thanks for the recipe.ReplyCancel

  • […] up was this recipe for “A Soup that Heals”. This soup was wonderfully synergistic and packed with […]ReplyCancel

  • […] a magic healing soup with a side of brown […]ReplyCancel

  • angela byers27/02/2013 - 9:39 am

    Looks awesomeReplyCancel

  • R07/03/2013 - 6:00 am

    Miso is my savory best friend. I have a couple of tubs in the fridge t all times. It is soup, broth, or tea in a minute. It plays well with friends, can be sweet with tahini, oranges, etc or savory with lime, ginger and tamari. Really! What ever is in the fridge or cupboard.

    Lunch yesterday was leftover noodles, mandaline sliced peppers, scallions, apple, boc choy, summer squash, splash of vinegar, hit of pepper. At work I can microwave water till it boils in a big mug, add anything I want to heat, like the noodles and nuke again, add veggies then nuke again. At the table I dissolve the miso and slurp away.

    I answer questions in between my slurps and splashing. ( Japanese cooks find the best compliment to be the most vigorous and loudest slurping) My fellow workers are amazed what I swish in the broth and eat, like left over chicken, more veggies, baked tofu, pork or a crust of bread.

    Slurp on people! Miso is what you make it!ReplyCancel

  • […] DINNER: For dinner I usually have 4 ounces or wild salmon with steamed vegetables and quiona, or a small chicken breast with sauteed kale and quiona. If I eat entirely vegan for dinner, I eat the same quiona bowl variation as suggested for lunch. Some nights I will have salmon sashimi or albacore sashimi from a sushi bar and a bowl of clear soup with mushrooms. I really love having a light dinner and having a filling soup. I usually have vegetable soup or I have this soup. […]ReplyCancel

  • Socca pizza80twenty12/03/2013 - 3:33 pm

    […] During this time, I pumped my body full of concentrated garlic and botanicals, ate 4 batches of this healing broth in 3 days (really, Laura), listened to audio lectures when I could focus, and caught up on […]ReplyCancel

  • […] Wednesday: Cabbage & kale salad and The Soup that Heals […]ReplyCancel

  • onmybike07/06/2013 - 12:00 am

    Absolutely love your site, pics, writing and recipes.

    The soup is a particular favourite, nice to see it sso well documented, i’ve been making soup this way for a long time, so quick and easy and soooo good. You describe it so well! Here’s my take on it (plus fresh fish which I adore)

    http://2tired2cook.blogspot.co.il/2013/02/sweet-pea-soup.html

    Keep up the great work!ReplyCancel

  • Mark30/09/2013 - 1:52 am

    This was FABULOUS! But, not enough. I should have noticed it served two… I wanted to eat four servings myselfReplyCancel

  • […] from The First Mess. Makes 2-3 […]ReplyCancel

  • MARIA MAROVICH11/11/2013 - 6:16 pm

    a must make!ReplyCancel

  • Carole18/01/2014 - 1:09 pm

    Thank you, can’t wait to make this!ReplyCancel

  • HomemadeMother29/01/2014 - 11:39 pm

    Made this tonight and it was soooooo good! Thank you for sharing the recipe!!ReplyCancel

  • […] A Magic Healing Soup […]ReplyCancel

  • […] Tree Atlas. 4 // This MONK & LOU Rory Cocoon Blazer from Plen+y. 5 // This vegetable laden Magic Healing Soup from The First Mess. Just YUM. 6 // This Mexican Chocolate Sorbet from The Gouda Life. Try […]ReplyCancel

  • Saskija21/05/2014 - 6:28 am

    I’ve made this a few times and it gets better with practice. I didn’t have my usual brown rice miso paste until just last night. I made it for the first time with this ingredient and it really made a difference. So good and healing. Thank you!ReplyCancel

  • […] ‘Magic’ Healing Soup: The food-induced sweat diners experience from this soup helps to break a cold, while satiating the entire body with the taste of lemongrass, chilies, and other aromatics. Don’t believe in magic? You might with a bowl of this soup! See the Recipe Here […]ReplyCancel

  • Melissa11/11/2014 - 11:17 pm

    Thank you for this soup! Truly magical. I am so sick & this is the only thing that is saving me!!ReplyCancel

  • Jen29/12/2014 - 11:06 am

    I’m having fun pinning your recipes this morning! I have a long list to take to the grocery store today lol.ReplyCancel

  • allison19/01/2015 - 12:47 pm

    your presentation and photos are so beautiful! I can’t wait to eat this, it’s on the stove now simmering, smells delicious! Thanks!ReplyCancel

  • […] Magic Healing Soup from The First Mess […]ReplyCancel

  • […] A Magic Healing Soup @The First Mess […]ReplyCancel

  • […] Magic Healing Soup […]ReplyCancel

  • […] Since I can’t eat Vietnamese pho on a regular basis, I think I’m going to give this magic healing soup a go.  Anytime you add sriracha, it’s a good […]ReplyCancel