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  • Jen14/02/2012 - 12:10 am

    I’m with ya. To bide my time, I’m ordering seeds and thinking summery thoughts!ReplyCancel

  • Margarita14/02/2012 - 1:10 am

    I try to be seasonal as much as possible, but sometimes there are things that are too good to pass on… Bananas, avocados, pineapple, mangoes, mushrooms, I buy them all without feeling guilty. Somewhere out there it is still business for other small time farmers. That’s how I like to think of it.ReplyCancel

  • Meaghan15/02/2012 - 4:28 pm

    I love your recipes! I am a big fan on food gawker. Do you have a google +? I run a google + that distributes food articles and recipes. I would love to start sharing your stuff right from google +!!ReplyCancel

  • kels16/02/2012 - 1:20 am

    love olive tapenade. oh yes. only GREAT things can come of this :)ReplyCancel

  • Anna @ the shady pine16/02/2012 - 7:08 am

    What a perfect lunch this would be….anything with olives has me won over!ReplyCancel

  • adrienne22/02/2012 - 9:47 pm

    I follow along the same philosophy when it comes to local food in the winter months. I love this snack!ReplyCancel

  • […] Garlicky Greens Bruschetta with Olive Tapenade by The First Mess  […]ReplyCancel

Chili and Lemon Roasted Tofu with Kale & Pine Nutspin it!pin it!View full post »

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  • dana @ my little celebration09/02/2012 - 8:55 pm

    I WILL be making this as I just picked up some tofu at TJ’s. Lovely!ReplyCancel

  • Jacqui09/02/2012 - 11:12 pm

    I’ve never thought to roast kale either! Sound absolutely delicious! I’ll definitely be trying this soon.ReplyCancel

  • Michelle10/02/2012 - 12:26 am

    Looks delicious lady! Totally my kind of meal on top of some brown rice!

    Question: If one doesn’t have a mortar and pestle….what does one do?ReplyCancel

    • Laura10/02/2012 - 6:40 am

      Michelle, If you’re feeling lazy, blend it all. If not, just chop the herbs, garlic, zest etc all fine and stir it into the lemon juice and oil :)ReplyCancel

  • Margarita10/02/2012 - 8:22 pm

    Love all these ingredients… Never thought of using lemon to flavor tofu… So good!ReplyCancel

  • Katrina @ Warm Vanilla Sugar11/02/2012 - 12:07 am

    I need this. For reals.ReplyCancel

  • Judy12/02/2012 - 10:26 pm

    oh wow this is beautiful.. I love tofu and am glad that everybody’s starting to get into it. There are just so many ways to spice up this wonderful treat and this chilli lemon recipe is awesome! Now only if I can get kale….ReplyCancel

  • Love love love Bryant Terry! Just ate his creamy grits & tempeh last night for dinner. : ) (This looks amazing, ps.)ReplyCancel

  • Diane16/03/2012 - 1:05 pm

    I made this and will be remaking it for my daughter who is visiting this week. The kale is absolutely wonderful, the tofu delecious and the pine nuts were just another layer of flavor. Also easy to make once you get through the first part. This is definitely something I will be adding to favorite recipes.ReplyCancel

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

  • Elizabeth (Greens & Seeds)05/05/2012 - 8:47 pm

    Roasting the entire meal on one baking sheet? Brilliant!ReplyCancel

  • […] for easy prep and clean up. I wish this brilliant idea was my own, but I first read about it on The First Mess. She roasts kale with the tofu, uses a different flavor profile all together, and credits Bryant […]ReplyCancel

  • […] Preheat the grill to medium-high. Place the tofu pieces onto the grill. Wait for about 2 minutes or until good char marks appear. Flip the pieces over. Cook until char marks appear on the reverse and tofu is browned to your liking. Remove from the grill and set aside. Don’t have a grill? You can always roast it. […]ReplyCancel

  • Meg26/09/2012 - 9:20 pm

    I just wanted to say that I had been eyeing this recipe for sometime. Finally made it this evening, and it was the perfect combination of flavors. The only change was that I added half the kale for 10 minutes and the other half for 5 minutes so there was a nice mix of crispy and soft kale. Delicious!ReplyCancel

  • Katie (The Muffin Myth)03/10/2012 - 10:51 am

    You know, I had some kale in my hands yesterday (which is *extremely* tough to find in Sweden) and I was going to toss it in the oven along side a spaghetti squash I was roasting, but I thought, nah, roasted kale? That sounds crazy. Now I’ll definitely come back to it. The tofu looks great as well! Thanks for the recipe.ReplyCancel

  • […] Spice Kale & Tofu Recipe (inspired by The First Mess) […]ReplyCancel

  • Reesa19/10/2012 - 1:57 pm

    How am I just finding your website now?! Shame on me. I’d better get moving through the archives stat… there are so many wonderful things to try!ReplyCancel

  • […] and roasted kale adapted from The First Mess. The rest is from my […]ReplyCancel

  • Reeve13/08/2013 - 10:44 am

    Oh man, this sounds good! QUick question though, do you press the tofu first for this recipe? My gut says yet, but I’ve never roasted tofu so I thought I would ask.ReplyCancel

    • Laura Wright13/08/2013 - 11:07 am

      Hi Reeve! You can if you want, but I don’t think it’s necessary. The high heat of the roasting takes most of the moisture away. Super easy! :)
      -LReplyCancel

  • […] or raw (teach yourself to make baked tofu and never have a boring salad […]ReplyCancel

  • Yeeeeaaah!! Roasted foo is da bomb!ReplyCancel

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

  • […] Chili, lemon, and herb roasted tofu with kale and pine nuts […]ReplyCancel

  • […] Spice Kale & Tofu Recipe (inspired by The First Mess) […]ReplyCancel

  • […] Roasted Tofu and Kale with Pine Nuts //The First Mess […]ReplyCancel

  • […] Roasted Tofu And Kale with Pine Nuts […]ReplyCancel

  • Nanc25/08/2015 - 10:02 pm

    I was very apprehensive about this recipe, as I am just learning to eat Tofu or cooked kale. But I was very happy with how it turned out, however was that the tofu was not as flavorful as I would want. Next time I make it I am going to try smaller pieces and allow it to marinate a little longer.

    I also roasted some carrots to go with this dish.Their sweetness perfectly balanced the acidity of the kale.

    Loved the recipe, cant wait to try this and other recipes on the site again.ReplyCancel

Vegan Hot Cocoa Pancakes - The First Messpin it!pin it!View full post »

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  • Katrina @ Warm Vanilla Sugar05/02/2012 - 11:28 am

    Whoa. These are so yummy looking!ReplyCancel

  • Courtney Jones05/02/2012 - 12:48 pm

    These pancakes look fantastic. Yum!!!! I have book marked the recipe to make next Sunday for my sweetie. Thanks for the idea :)ReplyCancel

  • Jennifer05/02/2012 - 2:04 pm

    These look amazing! Beautiful photos too.ReplyCancel

  • adrienne05/02/2012 - 5:23 pm

    Ahh I miss those days of homemade construction paper Valentine’s too. Who didn’t love those chalky hearts with messages on them? This is perfect for the casual Valentine’s Day we’ll have. Breakfast for dinner, yes please :)ReplyCancel

  • Margarita05/02/2012 - 9:29 pm

    I think this can be Valentine’s dinner and my man will be happy! Thanks for sharing this!ReplyCancel

  • Anna06/02/2012 - 11:41 am

    I’ve always thought of Feb 14 as more of a share love and homemade valentines with everyone, rather than a big date night. The pancakes look wonderful!ReplyCancel

  • dana @ my little celebration06/02/2012 - 10:44 pm

    These look fantastic! Lovely photos, too. And I love your blog design. So simple and clean!ReplyCancel

  • Anna @ the shady pine07/02/2012 - 5:44 am

    Oh yum! I just need to get hubby to make these for v day for me :)ReplyCancel

  • myfudo07/02/2012 - 6:41 am

    Oh my! These are heavenly treats…I don’t need to wait for Valentine’s Day to make these, I am making a bunch today. Yummy!ReplyCancel

  • hannah@ bake five07/02/2012 - 9:59 am

    oh my oh my…… if only a guy would make this for me…or anything!ReplyCancel

  • Sarah07/02/2012 - 11:50 am

    Would regular milk work for this recipe?ReplyCancel

    • Laura07/02/2012 - 11:52 am

      Hi Sarah,
      Regular milk would work just fine. Or you can swap out the non-dairy milk and the apple cider vinegar with 1 cup of buttermilk if you have some :)
      -LReplyCancel

  • sara07/02/2012 - 12:09 pm

    i am a terrible gift giver but i love love spoiling hugh with good food for holidays. I’m excited for chocolate pancakes!!ReplyCancel

  • Koko07/02/2012 - 1:31 pm

    Gorgeous photos! Mmmmm delicious looking pancakesReplyCancel

  • Danielle07/02/2012 - 5:49 pm

    These look SO good. I love pancakes and I love chocolate, and I can’t imagine anything better than these two things together!! Thanks for the inspiration. And btw, I love valentine’s day too, and I don’t care who knows it :)

    XOXO
    DReplyCancel

  • Zita07/02/2012 - 6:21 pm

    This recipe stole my heart! :) I’m a huge fan of vegan pancakes (I have many recipes on my blog) and this one is definitely on my list of what I’d love to make. Wonderful photography too!ReplyCancel

  • Amanda08/02/2012 - 1:56 pm

    Yum! Can’t wait to make these on St.Valentines day…or every other day of the week! Our Food Lovers would love to read about this on our community page! http://bit.ly/yI0sZUReplyCancel

  • Ani09/02/2012 - 7:51 pm

    These look delicious. Curious, though: What does the curdled milk bring to the table?ReplyCancel

    • Laura09/02/2012 - 8:09 pm

      Hi Ani, the curdled milk thing is meant to evoke buttermilk because it seems to be pretty classic in the realm of pancakes. It adds moisture, a little tang and helps with the rise too! Hope that clarifies!
      -LReplyCancel

  • Javelin Warrior10/02/2012 - 10:20 am

    Your pancakes are incredible! They’re so intensely dark and layering with bananas is perfect… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspirationReplyCancel

  • sarah14/02/2012 - 6:36 pm

    This.is.beautiful. I love the picture with the fork and last bite. And the heart! Love.ReplyCancel

  • nib15/02/2012 - 10:49 pm

    We made these w/strawberries & syrup, they were like molten chocolate cake for breakfast. Highly recommended. Next time we’ll try them with bananas & coconut whipped cream. Thank you for the post!ReplyCancel

  • Margarita25/02/2012 - 3:43 pm

    Made this today and it was absolutely delicious. Thank you!ReplyCancel

  • […] 11. Laura from the First Mess: Hot Cocoa Pancakes (from her site) AND Chilled Double Chocolate Torte from Oh She Glows […]ReplyCancel

  • Afrina khan08/02/2013 - 11:23 am

    Hi these look delicious …what kind of whole wheat flour would they work with ? Like whole wheat pastry flour right ? Or How can I make this gluten free ? What flours should I use ? Thank u !ReplyCancel

  • Decking Ipe16/02/2013 - 6:27 am

    Looks so delicious. My BF loves it when I make pancakes for him. He also loves chocolate, and he loves peanut butter on his pancakes. This might be a match made in heaven.ReplyCancel

  • Nikolina04/05/2013 - 11:15 am

    Hi Laura!
    We just polished these delicious pancakes off and wanted to thank you for sharing your amazing creations with the rest of us. I have used chocolate hazelnut milk and hazelnut oil to round out the flavor and it was just great! Thank you SO much!ReplyCancel

  • diesen Inhalt20/07/2013 - 2:35 am

    Delicious pancakes! I’ll try to make them tomorrow morning.ReplyCancel

  • […] Hot Cocoa Pancakes from The First Mess […]ReplyCancel

  • Jenny18/01/2015 - 12:00 pm

    I made these pancakes today and OH MY GOODNESS THEY TASTED SOOOO GOOD. Thank you so much for this recipe, I will certainly make them again very soon. <3ReplyCancel

  • Katie27/03/2015 - 2:11 pm

    I made these this morning for my kids as part of a birthday breakfast. They loved it, and you may have just turned me into a vegan! I couldn’t believe how light and fluffy they were. These are the best pancakes I’ve ever had! Thank you for the recipe :)ReplyCancel

  • Leen24/04/2015 - 11:21 pm

    The pancakes are fluffy but they don’t hold well. Will add flaxmeal in future. Thanks for the recipe!ReplyCancel

  • Kate12/07/2016 - 9:46 am

    Great recipe, I can’t wait to make!ReplyCancel

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  • Katrina @ Warm Vanilla Sugar29/01/2012 - 9:14 pm

    What a lovely treat! These sound so yummy!ReplyCancel

  • Courtney30/01/2012 - 11:42 am

    I agree with you about the whole cupcake thing! I can’t stand tons of icing and people seem to think that is crazy. These little cakes look absolutely delicious!ReplyCancel

  • Jacqui30/01/2012 - 2:17 pm

    I have never really liked cupcakes/cake all because of the frosting; way too sweet! But your’s sound just my style! And I love the sesame seed sprinkles too!ReplyCancel

  • MyFudo31/01/2012 - 2:44 am

    I love the mix of coconut and sesame seeds…The glaze looks really interesting! I have always loved mini cakes!ReplyCancel

  • CulinarilyCourtney31/01/2012 - 3:22 am

    While I have to admit that frosting actually is my favorite part of a cupcake, haha, these little cakes are just too cute not to want to eat them! I love your idea of sprinkling them with sesame seeds–nature’s sprinkles heheh :)ReplyCancel

  • Zita31/01/2012 - 5:04 am

    I’m vegetarian but I bake a lot of vegan cakes. These cupcakes are my kind of cakes! In most of my baking I also use whole spelt and white spelt flour. :)

    I’ll definitely give a try and bake these muffins!ReplyCancel

  • Jeanine31/01/2012 - 10:55 am

    I can’t wait to make these! They’re so cute and what’s better than lemon and coconut?I’m with you on the frosting thing…ReplyCancel

  • Jess @ littlegirlbigappetite31/01/2012 - 1:21 pm

    Oh these look so cute and yummy! Glad to stumble upon your page and be a new follower :)ReplyCancel

  • adrienne01/02/2012 - 10:42 am

    Couldn’t agree more with cupcake culture. Wow, these little cakes sound dreamy! They’re the grown-up, educated version of the cupcake :)ReplyCancel

  • Kels02/02/2012 - 4:16 pm

    Love how you used newspaper for the drippings, can’t believe I hadn’t thought of that. These look like they pack quite a punch. And I agree, never was a cupcake gal myself, although these are something I could buy into.ReplyCancel

  • Margarita03/02/2012 - 11:07 pm

    Lovely little things! I, like you, have never gotten into the cupcake craze, but I do like muffins and delicious snackies like this.ReplyCancel

  • Leah05/02/2012 - 10:45 pm

    These look perfect – nice hint of coconut w/ sesame but not too sweet! Sounds like a fantastic combo.ReplyCancel

  • rachel07/02/2012 - 8:24 am

    New here… love this post. We must be soul sisters, because I couldn’t agree more about the horrors of cupcakes buried in frosting. I must try your recipe. Thanks for sharing.ReplyCancel

  • Mary12/02/2012 - 5:12 pm

    Would it be okay to substitute the two spelt flours in this recipe with 1.5 cups of an all-purpose gluten free flour (I use the Bob’s Red Mill brand). I’m new to the gluten free thing and have no idea how the different blends work.ReplyCancel

    • Laura12/02/2012 - 7:06 pm

      Hi Mary, I’m not totally sure how Bob’s would do in this recipe (it’s not my favourite blend to be honest). I really, really love this particular blend from another blog: http://www.ohladycakes.com/2012/01/how-to-make-gluten-free-flour.html. I’ve had a lot of success with it when making other treats (including cake). You might have to introduce a binder of some kind (a tbsp of ground flax seeds in 1/4 cup of water, an egg, 1/4 cup of applesauce or something similar) if you go with a GF flour blend in general though. Hope that helps!
      -LReplyCancel

  • Judy @ Seven Second Rhapsody12/02/2012 - 10:29 pm

    oh….wow. That just looks like it’ll make any rainy day fill with sunshine!ReplyCancel

  • Mary15/02/2012 - 1:26 pm

    Thanks Laura! That really helps. I’m definitely going to try the oh, ladycakes recipe!ReplyCancel

  • Reb23/02/2012 - 6:19 am

    Was searching for a sugar-free coconut milk glaze and came across your lovely blog, so glad I did! Your recipes and food philosophy are something I want to see more of– will be visiting often!ReplyCancel

  • […] Almost-vegan coconut lemon poppyseed cupcakes Very loosely adapted from The First Mess – 1/2 cup unsalted butter, room temperature – 1/2 cup sugar – Half of a 398 ml (14 oz) can of […]ReplyCancel

  • Cookie and Kate25/02/2012 - 2:15 pm

    Well, I don’t know how I missed these when you posted them last month, but they look absolutely perfect. Your little coconut cakes are my kind of indulgence.ReplyCancel

  • […] learned a few valuable lessons today when trying to transform Laura Wright’s Little Lemon Cakes + Creamy Coconut Glaze into doughnuts […]ReplyCancel

pin it!
Any one of my friends will tell you that I’m pretty enamored with the whole Momofuku collective of restaurants and the Dave Chang/Christina Tosi-worship/obsession thing. I have the cookbooks, subscribe to Lucky Peach and dream of future trips to New York for some ramen, birthday cake truffles and a cup of cereal milk soft serve often. Like crazy often. The whole thing is just too cool without trying to be too cool. You know? There are the wildly popular (and super pork-y) items that everyone talks about (for good reason), but last time we were in town, there was a beet salad that seriously got me so, so excited about root vegetables. Believe that! Total sleeper hit. View full post »

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  • amy22/01/2012 - 5:08 pm

    oh, this is what winter salad dreams are made of! thank you.ReplyCancel

  • Anna @ the shady pine23/01/2012 - 3:20 am

    I could eat this salad any time…it looks really pretty and inviting!ReplyCancel

  • CollegeCooking23/01/2012 - 5:51 pm

    I usually bookmark recipes in hopes of getting back to them some day but I went out and made this one immediately as my lunch for the week. The only variations I made were buying pre-peeled/steamed beets and substituting rice vinegar for white wine vinegar because i was all out. Thanks for sharing!ReplyCancel

  • Cookie and Kate27/01/2012 - 12:00 am

    Ooh, I love that photo of the red beets in your hand! I want to learn to like beets, but they make my throat scratchy. This salad looks lovely, though.ReplyCancel

    • Laura27/01/2012 - 7:15 am

      Oh gosh that used to happen with me when I ate walnuts. Was deeply saddening. But it kind of went away over time! Hopefully beets are in your near future :)ReplyCancel

  • Lindsay27/01/2012 - 2:15 pm

    I just found your blog through happyyolks and spent the next two hours reading through your archives. Let me just tell you that I am feeling so very inspired (and hungry)! Your photo’s are beautiful. I love your writing style and your recipe ideas are just brilliantly fresh. Thank you for starting my weekend off right. I can’t wait to hit the market!ReplyCancel

    • Laura27/01/2012 - 6:19 pm

      Thank you for the lovely comment, Lindsay! Seriously so kind of you. Have a wonderful weekend :)ReplyCancel

  • Tracy @ Daily Deal Blog02/02/2012 - 11:12 pm

    Yum! This looks scrumptious. My kind of salad. ReplyCancel

  • […] February 7: Beet, Potato, and Avocado Salad (from The First […]ReplyCancel

  • Hannah06/07/2012 - 12:18 am

    Laura – just came across this while traipsing through your archives … I think you might seriously need to change the name of this dish, and call it something like Ron Salad (after my dad). Beets, potatoes, and horseradish are all on his greatest-hits list ;) I can’t wait to make it this fall … another gorgeous recipe. Thanks :)ReplyCancel

  • Geegee16/10/2012 - 3:54 pm

    Ok a) I found your blog yesterday and went through the entire archive bookmarking probably every single recipe and

    b) This seemed like a very random combination of ingredients but the photo looked so good I made this TODAY (I’m freaking out, I love your blog so much) and oh my god is this heaven in my mouth! I can’t believe these ingredients complement each other so well! I’m very happy :) Keep it up!ReplyCancel

  • Sherry in Union, KY24/02/2013 - 7:34 pm

    Not only is this tasty, it is beautiful! Thanks for the recipe!ReplyCancel

  • Olivia @nd the Giant Falafel03/03/2013 - 5:14 pm

    Discovered this recipe yesterday and have been day dreaming about it ever since. Had no choice. Made this tonight. Added a 7 min egg and roasted carrot ribbons on top. Amazing meal! Thanks for the great post.ReplyCancel

  • […] Start off with a fancy but easy salad from The First Mess inspired from the momofuku restaurant group, with an awesome vegan twist of course: Beet, Potato and Avocado Salad with Horseradish and Shallot Vinaigrette.  […]ReplyCancel

  • robyn24/11/2013 - 9:36 am

    Saw this recipe the other day and immediately had to make it. Finally rounded up all the ingredients today, except I couldn’t find any proper prepared (or even raw) horseradish at my Aussie grocery store here (boooo) so I substituted a little wasabi, which turned out really well! And I also topped it off with some feta… Man, such a delicious salad. Thank you for posting! The dressing is so delicious I could almost drink it…ReplyCancel

  • Alisa19/01/2014 - 10:11 pm

    My boyfriend and I made this salad tonight; it is absolutely divine! The amazing combination of the sweet beets, the sour vinaigrette, salty capers on top of the hearty veggies makes this an amazing meal. So simple too! Will be coming back to this. Thank you for your inspiring recipes!ReplyCancel

  • roberta riccio20/01/2014 - 12:03 am

    Great salad_ it was a perfect match for some of the veggies I got from ourr farm share this week. Thank you! all other recipes look so yummy I just had to comment and join in so as no it to miss out!ReplyCancel

  • christina27/11/2014 - 5:16 pm

    I made this today for Thanksgiving….it was amazing!!!! Thank you!ReplyCancel

  • Roughage – dinner promt04/03/2015 - 12:39 pm

    […] Beet, Potato & Avocado Salad – The First Mess […]ReplyCancel