Stuffed + Sauced Sweet Potatoes with Ginger Lime Tahini - The First Mess #veganpin it!Stuffed + Sauced Sweet Potatoes with Ginger Lime Tahini - The First Messpin it!View full post »

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  • Tori//Gringalicious04/05/2016 - 5:42 am

    I’m can’t think of anything I’d love more than to be eating this right now! Omg, these look incredible and ginger tahini sauce, AGH I can’t handle it, YUM!! I really have to try these!ReplyCancel

    • Laura06/05/2016 - 6:58 am

      They seriously are the perfect dinner. Dana nailed it with this one!
      xo LReplyCancel

  • Abby @ Heart of a Baker04/05/2016 - 9:07 am

    I don’t loooove sweet potatoes (I know!), but these are making me change my tune! Killing it with the pictures girl :)ReplyCancel

    • Laura06/05/2016 - 7:00 am

      Ahahaha I feel like a lot of your comments generally start with “I don’t love [insert vegetable],” but I really do think you would love these all drowning in that tahini :D Thanks Abby xoxoReplyCancel

  • Allyson04/05/2016 - 10:44 am

    I’m slightly ashamed to admit that I’ve never stuffed a sweet potato before. I think it’s time I go mend the error of my ways, with tahini sauce and sauteed chickpeas.ReplyCancel

    • Laura06/05/2016 - 7:01 am

      Thanks Allyson! There’s so many directions you can go with it and they’re so easy. Hope you get to try this version of Dana’s :)
      xo LReplyCancel

  • Hafsa04/05/2016 - 10:49 am

    I really love sweet potatoes and your mouth watering recipe is cool. I am going to try this recipe soon. :)ReplyCancel

    • Laura06/05/2016 - 7:01 am

      Thanks so much, Hafsa! Hope you get a chance to try it.

  • Nikki04/05/2016 - 12:43 pm

    WHAT!! These look amazing!! I love sweet potatos so this needs to happen. Stunning photos, Xx


  • Sarah | Well and Full04/05/2016 - 5:55 pm

    Such a great choice from the cookbook! Chickpeas + sweet potatoes are such an amazing combination. And as a food blogger, I know how awesome it is when you get to kind of take a break a little and cook using someone else’s recipe. It’s such a nice rest! And what better hands to be in than Dana’s :DReplyCancel

    • Laura06/05/2016 - 7:03 am

      I had a hard time deciding which recipe to choose if I’m being honest. Everything in the book looks so good! And you’re right, working from a book is such a nice break. Always reminds me of why I love cooking so much in the first place :)
      xo LReplyCancel

  • Jodi04/05/2016 - 7:16 pm

    Yum yum yum. Never have enough variations of stuffed sweet potatoes, and this one looks bomb. Those crispy meaty chickpeas are the perfect addition, love Dana’s cooking style :) xxReplyCancel

    • Laura06/05/2016 - 7:05 am

      I could eat variations of stuffed sweet potatoes almost every night and never get bored. The texture combo of the chickpeas and sweet potatoes in this one is so great. Hope you get a chance to check out Dana’s book!
      xo LReplyCancel

  • Jessie Snyder | Faring Well05/05/2016 - 12:32 am

    Yes to everything you said here – this book is magic, just like Dana’s blog! I love it’s approachability – and being so delicious I feel like it would fool anyone as “healthy” food. These potatoes are so cozy! Perfect for the overcast day we had today. Gotta try that tahini ;) XOReplyCancel

    • Laura06/05/2016 - 7:08 am

      So happy that you’re loving Dana’s book too, girl. And it’s true: she could make a health nut out of anyone with these recipes. You will loooove this tahini sauce. I’ve tried a million variations and this one is easily one of my favourites.
      xoxo LReplyCancel

  • Gemma05/05/2016 - 3:04 am

    Exquisite recipe! Thanks for sharing :)ReplyCancel

  • Amanda | What's Cooking05/05/2016 - 1:06 pm

    Thank you so much for this post! I love your site and the minimalist baker, but how on earth have i only just discovered Jessica?! I’ve spent all day on her site listening to podcasts and it’s really been so great. My husband recently has found out that he has high cholesterol and triglycerides genetically and we really need to limit his fats, sugars, carbs, etc and we’ve been trying to embrace the changes. The doctor told us not to go to extremes, but when it’s someone you love it’s hard not to. In true cook form, I’ve embraced the challenges and what an amazing thing to find a community of people who’ve already embraced and have fallen in love with alternative diets.ReplyCancel

    • Laura06/05/2016 - 7:12 am

      So happy to introduce you to Jess’s amazing podcast. She always has such inspiring guests and her interview style is so natural. Plus, she’s a pal of mine so this is extra good news. That’s amazing that you’re stepping up to the challenge of overhauling you and your husband’s diet for his health, and going all the way with it. Best of luck going ahead with it all :)

  • Sara @ Cake Over Steak05/05/2016 - 2:28 pm

    This sounds sooooo good and your photos are drool-worthy. Just gorgeous.ReplyCancel

  • Maya | Spice + Sprout06/05/2016 - 10:00 am

    I make tahini sauce in so many variations at least twice a week, this one looks like a winner! I am really into recipes right now that are cozy and fresh, kind of replicating the spring weather outside! Gorgeous photos as always <3ReplyCancel

  • Cassie06/05/2016 - 1:33 pm

    Those sweet potatoes look BEE-YOO-TIFUL! This is such an amazing recipe for brunch or dinner!ReplyCancel

  • Evie07/05/2016 - 1:14 pm

    Thank you for the awesome recipe…just made it for dinner…big hit with the family :)ReplyCancel

  • Stephanie Park07/05/2016 - 6:05 pm

    You made these sweet potatoes look beautiful!!! I totally feel you – I just got her cookbook last week, and found myself immediately bookmarking SO many recipes! Can’t wait to try them all this summer xxReplyCancel

  • Alexandra10/05/2016 - 7:15 am

    This dish looks so filling and satisfying, and is a perfect example why meat and dairy aren’t everything.

    Beautiful work with these photos :)ReplyCancel

  • Marianne20/05/2016 - 6:01 pm

    This looks a little bit too delicious. I need it now. Definitely trying these out!ReplyCancel

  • Veronica Lee25/05/2016 - 5:33 am

    Good morning Laura,

    Regarding the stuffed + sauced sweet potatoes I made this recipe recently and it was delightful, I’m just curious as to how your ginger tahini sauce turned out so white in colour, mine was much darker I used crushed garlic as I had no garlic sauce to hand would that have made a difference ?

    Your blog is amazing, colourful, artistic and inspirational.

    best regards,


    • Laura25/05/2016 - 6:27 am

      Hi Veronica,
      Thanks so much for this comment. I’m not totally sure why my sauce appears more pale… It could just be the lighting in the photographs? The tahini that I used was super fresh, but I doubt that has anything to do with it. I might have to go make it again to see ;)

  • carolyn26/05/2016 - 8:18 pm

    Just made these for dinner and was blown away by both the awesome flavors of the sauce/chickpea/sweet potato combo and the fact that it took a half hour….served with sauteed garlicky greens…Delicious!!!!ReplyCancel

  • […] featured our Thai Baked Sweet Potatoes (serious […]ReplyCancel

carrot ginger lemonade - The First Messpin it!
I stopped using my juicer a long time ago. In a relatively recent conversation with a friend, I mentioned how I was simply over the whole juice scene. I love a fresh, vegetable-heavy concoction sometimes, but I hate the clean-up if I’m making it myself. By the time I scrub the last piece, I’m usually wishing that I had made a smoothie. And I feel serious guilt when I spend 10 dollars (or more!) on one if I’m out. I know that you can’t really put a price on your health and well being, but I’d rather eat or blend produce so that I can at least feel like I’m maximizing the value/satiation factor. View full post »

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  • Lily | Kale & Caramel30/04/2016 - 12:17 pm

    Whoawhoawhoa. First of all, I need this lemonade stat. Must make. Second of all, the Cafe Gratitude thing! I had no idea this was happening just down the proverbial road from me. Sigh. They’ve gotten themselves into many a pickle, and while I think it’s great that their lifestyle has changed and they’re trying to be open about it, and totally insane that people are putting forth death threats, I also think they’re foolish to be surprised. As the article mentions, from the beginning they’ve cultivated cult-like thinking through their policies and practices, and they’re being served the underbelly of that now–for the simple human aberration of changing their minds. Cults are bad! Lol. Also, we’re going to Gracias Madre when you come to LA!ReplyCancel

    • Laura02/05/2016 - 7:27 am

      I totally agree with you! Death threats, cults etc = bad for real. But the level of shock on their end is kind of unwarranted. The situation in general is kind of awkward, but not awkward enough to keep me away from hella foods and drinks with you at Gracias Madre. Fingers crossed next yeeeeeaar! xoReplyCancel

  • Stephanie Park30/04/2016 - 1:04 pm

    Ahh, thank you so much, Laura!! I’m a huge fan of yours and LOVE your gorgeous photography and recipes. Wishing you a lovely weekend!!ReplyCancel

  • Sarah | Well and Full30/04/2016 - 6:02 pm

    AHH what you said about adult coloring. YES. I got one of those stress-relief coloring books and found myself obsessing over the intricate design, fretting if I had one little color smudge outside the line. So much for stress relief!ReplyCancel

    • Laura02/05/2016 - 7:28 am

      Ahaha, I’ve heard this from so many people! The intricacy required can be stressful if you’re a perfectionist, right? xo LReplyCancel

  • Kiran @ KiranTarun.com01/05/2016 - 12:34 am

    I’ve stopped juicing for the same exact reason — who wants to be bothered about the cleanup for just a juicing season? :D

    This, I could easily live with this idea of using a mesh strainer. What a beaut!ReplyCancel

  • thefolia01/05/2016 - 3:19 am

    I am this frequently for my boys as an afternoon snack but blend it with ice to make it more of a slushy…they don’t even suspect the carrot. Cheers!ReplyCancel

    • Laura02/05/2016 - 7:31 am

      Oooooh I love that slushy idea for when the temperature goes up! :)

  • æk01/05/2016 - 3:55 am

    I was told at a health shop/juice store in Spain (when attempting to order carrot and lemon in the same juice) that the combination of citrus and carrot is not recommended because it can cause skin spots…. Have you heard this before?ReplyCancel

    • Laura01/05/2016 - 9:14 am

      Oh, I’ve never heard of this! My impression was that the combination actually delivered the contrary for skin health. I suppose every body is different, but my experience drinking juices like this (and this lemonade) has never led to spots or issues :)

  • jaime // the briny01/05/2016 - 8:31 am

    Oh! So clever and the flavors/colors sound so perfect right now. I grated some carrots in the food processor to use in a recipe for which they needed to be squeezed of excess moisture. Squeezing left me with so much (delicious!) carrot juice, it had me wondering why I wasn’t grating carrots all the time. This is a brilliant reminder. Hope you can catch up on sleep soon!ReplyCancel

    • Laura02/05/2016 - 7:46 am

      I hope you were making carrot cake or something deliciously similar :) :)
      xo LReplyCancel

  • Sophie | The Green Life01/05/2016 - 10:01 am

    Ooh thank you so much for the link love, Laura! That totally made my day!! I’m so happy to have discovered The Healthy Hour too, thanks to this post. Your links are always so neat. And I love the sound of a carrot ginger lemonade that doesn’t require cleaning up my juicer. Beautiful! Happy weekend, lady. <3ReplyCancel

    • Laura02/05/2016 - 7:47 am

      No problem, Sophie! I’m so inspired by your work. I hope you had a great weekend :D
      xo LReplyCancel

  • Brian @ A Thought For Food02/05/2016 - 5:13 pm

    We have a juicer that comes out maybe once a year… and it’s not even that hard to clean up! The thing is just a beast and we have limited counter space, so I just never think to use it. With that being said, there’s something so lovely about fresh juice (and carrot ginger is certainly a favorite). Love how you made it work without busting out an extra appliance.ReplyCancel

  • Allyson03/05/2016 - 12:12 pm

    I’m all for smoothies over juicing. It’s easier, cleaner, and I find them more satisfying. I love your idea of blending and then straining. Also, the vegan link made me angry. Owning a vegan restaurant is different than identifying as a vegan, and in my (non-vegan) thoughts, practicing responsible animal husbandry is drastically different than factory farming and is not something to protest.ReplyCancel

  • linda15/05/2016 - 5:20 am

    Love the food, the pictures make making the presentation of the recipes so easy! As you very well know, food is all in pleasing the eye first.ReplyCancel

dirty masala chai affogato (vegan!) - The First Messpin it!

This post is sponsored by nutpods.

dirty masala chai affogato (vegan!) - The First Messpin it!View full post »

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  • Elenore Bendel Zahn27/04/2016 - 4:21 am

    Laura! Ok, first off, Dirty Chai Latte?! – Post that! I totally wish I could sneak by your house an evening and share one of those :) Secondly, these babies up here looks Ah-Mazing! I remember when I trained to be a barista and I had the first affogato in my life. Gosh, that was really something! Love you tons, lady! Thank you for all your gorgeous inspiration you put out into the world.ReplyCancel

  • Tori//Gringalicious27/04/2016 - 6:35 am

    There is so much to love about this! I am such a huge fan of chai and making affogato with it sounds incredible! I so want to try one of these!ReplyCancel

  • Agnes {Cashew Kitchen}27/04/2016 - 7:16 am

    Ughh this looks SO good! *sighing with longing* Those perfectly creamy ice cream scoops… _<)
    xx AgnesReplyCancel

  • Agnes {Cashew Kitchen}27/04/2016 - 7:18 am

    Hm, looks like my comment got strangely cut off. Trying again!

    Ughh this looks SO good! *sighing with longing* Those perfectly creamy ice cream scoops… <3!
    I know exactly what you mean about that dessert struggle. I've never been much of a baker or sweet eater in general, but I also feel like a food blog should contains at least a couple of sweet recipes. It's for sure the section i struggle with the most! I've lost count on how many cakes have come out of the oven as total failures, and it's the worst feeling. I hate to throw away food! Often I just eat the damn cookies or whatever anyway. Or hide them in the back of the freezer and forget about them hehe *oops*. But dessert doesn't have to be a fancy cake, it can for sure be a slightly sweeter than usual smoothie/milkshake, or raw energy balls or just dates stuffed with peanut butter. I think those are totally legit recipes to post on a food blog or in a cookbook ;)
    This looks amazing anyway! Now I kinda just feel like spiking my banana-chai smoothie with an espresso shot, to get the worst craving out of the way (bc making my own ice cream is a huge threshold for me)
    xx AgnesReplyCancel

  • Leah M | love me, feed me27/04/2016 - 9:45 am

    Oh my goodnesssss, I am so in love with everything about this recipe. I can’t wait to make it!! Also in love with all the pictures (and every other picture you ever post)!!ReplyCancel

  • Maya | Spice + Sprout27/04/2016 - 10:47 am

    Mmm! This looks amazingggggg <3 I work in a gelato/coffee shop in the summers and we make homemade vegan flavours. Affogatos have always been my go to sweet treat there. It is perfect because you don't need too much gelato to make it taste great, and it just becomes this amazing melty pool of deliciousness!ReplyCancel

  • Allyson27/04/2016 - 10:59 am

    Affogato is the only way I like coffee, and I love the look of this particular affogato. And as someone who doesn’t own an ice cream maker I appreciate your thorough investigation of alternate methods of freezing. I hear what you’re saying about not having a lot of dessert recipes on your blog, but for me it’s a very different problem. I’m a pastry cook by profession, and so when I’m trying to figure out what to post I rarely do desserts, because the ones I gravitate to are so complex and not well suited to online spaces. Plus, a few squares of dark chocolate really is the best everyday dessert.ReplyCancel

  • Sarah | Well and Full27/04/2016 - 12:05 pm

    I loooooove that you made this affogato with banana ice cream. For someone who doesn’t have an ice cream maker (aka me) this is perfect. Also love the combination of coffee + chai, it reminds me of my Starbucks order ;)ReplyCancel

  • Simone27/04/2016 - 12:16 pm

    Good lord. This is all the things I love in one cup! Laura, you’re a crazy genius.ReplyCancel

  • Keara McGraw27/04/2016 - 1:25 pm

    Frickkkkkkk this looks amazing! Holy s. My less than glamorous kitchen can totally handle this, thank you for the multiple options regarding freezing the mixtures! Also… “I can’t handle the agony of dessert defeat”––Laura, that is literally my life. Sooo embarrassing to stay up way past my (grandmotherly) bedtime just to attempt to salvage a batch of freaking cupcakes. I need more agony-free dessert ventures, heh. This is gorgeous!!ReplyCancel

  • Libby27/04/2016 - 2:58 pm

    Are you kidding me?

    Dirty. Yes.
    Masala. Yessss.
    Chai. MMHMM!

    You got me so enthusiastic.ReplyCancel

  • Jaime27/04/2016 - 5:48 pm

    I’ve never had affogato! I’m much the same with sweets/desserts (down to the dessert routine of chocolate or a sweet drink) — so I loved your framing of affogato as something that can actually be less fussy than a pastry or baked dessert. It’s not something I ever considered making at home. Loving your play on flavors here, too. Thanks for the push.ReplyCancel

  • Katrina Abram27/04/2016 - 6:59 pm

    This looks sooooo good!! Love the dirty chai flavour!ReplyCancel

  • I love affogato! This looks so, so good and the pictures are beautiful!

    Well done!ReplyCancel

  • Carolyn28/04/2016 - 7:08 am

    Don’t even worry about the dessert situation lady!!! I love that you post amazing savory recipes that are approachable and real meal food…I mean, that’s the inspiration I need/love!!! Desserts great and all, but its all over the vegan blog world…its amazing healthy delicious plant based entrees that are lacking in that community… and you totally bring it!!!ReplyCancel

  • Stacy Ladenburger28/04/2016 - 1:20 pm

    I am a big fan of the affogato, and this rendition looks amazing. I’m also very in favor of you writing about whatever you most love on your blog. There are other sources for pastry, after all. ;) But this fits the bill for easy company dessert for sure!ReplyCancel

  • thefolia28/04/2016 - 1:31 pm

    Viva la affogato and of course masala chai! My days would be lost without them. Happy feasting!ReplyCancel

  • Jessie Snyder | Faring Well29/04/2016 - 5:21 pm

    Thank you for introducing me to this creamer Laura! I just saw that it’s sold at my favorite market here in town, picking some up this weekend! And I want to dive head first into a bucket of this ice cream. STAT.ReplyCancel

  • […] best I could. And boy, did my favorite peeps deliver. Can we get a hallelujah for the AH-mazing Dirty Masala Chai Affogato The First Mess created?? And of course, everyday social media reminds me how much avocado toast […]ReplyCancel

  • Eden Passante10/05/2016 - 1:25 pm

    Everything about this sounds unbelievable!! Looks so good!ReplyCancel

  • mammina — Life. Love. Ideas.29/05/2016 - 5:01 pm

    […] 10. I may be running behind on this, but I have just discovered dirty chai masalas. This recipe though! […]ReplyCancel

  • […] a dirty chai affogato. […]ReplyCancel

  • […] affogato is. I’m saying this because I had never heard of it until Laura of The First Mess posted a recipe for it. I saw it and was immediately inspired to create my own! Plus, I’m all about the banana […]ReplyCancel

Creamy cinnamon milk #vegan - The First Messpin it!
Sometimes I make my own nut milk at home, but most of the time (like 90% of it) I just buy an unsweetened almond or coconut variety from a brand that I trust. But! I haven’t bought any sort of plant milk for almost a month because I happened to make this particular homemade milk one day, and I haven’t been able to go back. It’s a half and half mix of cashews and pecans. I know, nothing particularly revolutionary, but it’s incredible. It has the creamy-ness of the cashews and the woodsy buttery quality of pecans all blended up into one luscious drink. View full post »

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  • Leah23/04/2016 - 10:51 am

    I love love love your pictures, your whole blog.
    And I ever wanted to make nut milk by myself!
    And I’m in love with cinnamon.
    I think this will me my recipe for future nutmilks here in the house. Thank you Laura.

    X, LeahReplyCancel

  • Amy | The Whole Food Rainbow23/04/2016 - 11:13 am

    Thanks for the wonderful links Laura! Wow I loved the look in Prince’s fridge!! Made me smile and cry (God I’m soft!)! The milk looks so good, I must make my own! Can I fit any more exclamation markes in!!!!! xxReplyCancel

  • Aubrey23/04/2016 - 11:34 am

    I LOVE all the recipes you post!:)ReplyCancel

  • Kathryn Grace23/04/2016 - 1:36 pm

    That looks wonderful-licious. We just started making nut milks at our house in the last year. So far I regularly make coconut, cashew and almond milks. Pecan and Brazil nut milks are on my list, and I haven’t experimented with flavoring any of them. Your recipe will be fun to try, and what a treat for our weekend coffee! I’m especially interested to see that foaming action as I miss my steamed lattes.

    Thanks for all the links too. Taking a peek into Prince’s refrigerator at this sad time seemed voyeuristic, but I couldn’t stop myself. Shocker to see that giant sausage!ReplyCancel

  • Nina23/04/2016 - 2:38 pm

    Laura, you make being vegan seem so effortless and no big deal and I always sense that you just go with what feels right and I love you for it, I always feel inspired to do the same. Much love from across the ocean, NinaReplyCancel

  • Hannah23/04/2016 - 7:04 pm

    Oh, I am so excited to try this…why have I never thought of using pecans for nut milk before??? Just curious, when you heat this for your coffee do you do it in the microwave or on the stove?ReplyCancel

    • Laura23/04/2016 - 7:42 pm

      On the stove! I bring it to a veeerrrry gentle simmer, stirring it here and there :)

  • thefolia24/04/2016 - 11:02 am

    I add cardamom in my cashew milk as well. Cheers.ReplyCancel

  • Keara McGraw24/04/2016 - 3:07 pm

    Oh mannnnn this sounds so good!! I’ve been wanting to make my own nut milk ever since my boyfriend found a blender he didn’t know he had (?????) so my morning meal options have just BLOSSOMED heh. I don’t think I’ve ever had pecan milk, super excited to try. Love the infographic on chakras, being an infographic kind of gal and all ;)ReplyCancel

  • Sarah | Well and Full24/04/2016 - 5:24 pm

    Oh the light in this photo is absolutely dreamy, I love it. And I wanted to leave a note about the issues some people have with the term “plant-based” and whether or not it’s “vegan enough” … In my opinion those sorts of statements (it’s not vegan enough!) are actually harming the movement more than helping it. Firstly, it makes vegans sound a little petulant. Secondly, if you can even get ONE person to eat a veggie taco instead of a hamburger, that’s a step in the right direction. And that’s the goal, right? To move people towards a plant-based (sorry, vegan) lifestyle? That’s my goal at least ;)ReplyCancel

  • Jenny24/04/2016 - 6:50 pm

    Haha, that Price link has to be an April Fools, but it made me laugh! Never made nut milk with pecans before, it’s GREAT in coffee, thanks for all the sharing :-)ReplyCancel

  • Tiffany24/04/2016 - 9:17 pm

    Beautiful photos as always. I really need to try making my own nut milk. And thanks for sharing Kyle’s story. I was floored when I heard it myself but yay for a nee veg restaurant in the area!ReplyCancel

  • Libby24/04/2016 - 9:32 pm

    I’ve never made my own milk before. But since I’ve been toying around with the idea of incorporated more plant-based food into my life, I think that I’d better get experimenting! This seems like a really delicious combination!ReplyCancel

  • Allyson25/04/2016 - 1:15 pm

    I’ve fallen out of the habit of making my nut milks, but I’m going to have to try this recipe. The description sounds amazing. And thank you for your links, particularly the Prince one. Brilliant.ReplyCancel

  • Barbara Av25/04/2016 - 7:50 pm

    I´ve just discovered your blog. Beautiful, beautiful pictures!ReplyCancel

  • Jenna26/04/2016 - 11:04 pm

    This was a super fun read for a mentally draining day at work. Thank you for sharing – I have the link open and waiting for me to learn about the Chakras!
    I have yet to try making my own nut milk, I always steered clear of it because I thought it would be tedious and I’d just make a mess, but you make it sound super easy! I’m out to buy some nuts! Thanks again!

  • Caroline30/04/2016 - 3:53 pm

    I just made this cinnamon milk – My first time ever making a nutmilk. It is ridiculously easy and awesomely delicious – This is yet another keeper Laura! I’m sitting here wondering why I’ve been paying $$ all this time for the nutmilk they make fresh at Whole Foods. Plus I have a Vitamix (so don’t really have a legitimate excuse here). Btw, if you have a Vitamix you don’t even need to strain; I tried and there was nothing to strain! LOLReplyCancel

  • Chelsey03/05/2016 - 2:23 am

    I love the moodiness in this photo!ReplyCancel

  • Jessie Snyder | Faring Well05/05/2016 - 12:29 am

    Every time you post, my first reaction is “how does she do it!” every time Laura. Your photos are creatively stunning, and the recipes just draw me in – I want too gulp this milk RN. Going to give it a whirl this weekend, I’m trying to make more nut milks now that a Vitamix is in my life (!!!). Hope you are having a gorgeous week girl. <3ReplyCancel

  • […] made Laura’s cinnamon milk this past week and haven’t been able to buy store-bought since. It’s so creamy and […]ReplyCancel

  • […] PEACH CRUMBLE SHAKE RECIPE Print the recipe here! SERVES: 1 NOTES: I used my cashew pecan milk for the non-dairy milk here. SO good! But any milk will due. The lemon juice seems weird, but is […]ReplyCancel

grilled asparagus and french lentil niçoise salad (vegan!) - The First Messpin it!grilled asparagus and french lentil niçoise salad (vegan!) - The First Messpin it!View full post »

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  • Katrina20/04/2016 - 6:34 am

    This is the best kind of outdoor eating food! So delicious!ReplyCancel

    • Laura21/04/2016 - 8:13 am

      Thanks Katrina! Outdoor eats are my favourite kind of eats :)

  • LISA20/04/2016 - 8:57 am

    Looove niçoise salad – whether it is with tuna and eggs or without. Your vegan option is looking superb, pretty vibrant. Spring vegetables are so pretty damn beautiful and aesthetic, aren’t they?
    Lots of love, LisaReplyCancel

    • Laura21/04/2016 - 8:14 am

      Thanks Lisa. And it’s true, spring veg almost have an electric hue to them I find. Such an inspiring time to cook!
      xo LReplyCancel

  • Amy | The Whole Food Rainbow20/04/2016 - 9:21 am

    Looks so delicious, and just says SUMMER IS COMING! to me in the most wonderful way! Bring it on! I’ve never used capers (I know, what have I been doing in my kitchen?) and have been thinking about them recently so thanks for the inspiration :)ReplyCancel

    • Laura21/04/2016 - 8:16 am

      We got a beautiful, summery preview these last few days weather-wise. My excitement is off the charts, too :) Capers are one of my favourite ingredients, so I hope you get to try them soon!

  • Abby @ Heart of a Baker20/04/2016 - 9:59 am

    Oh girl, I’ve been craving a veggie heavy version of a nicoise salad for ages! Lentils aren’t usually my thing, but in this salad they look perfect. I can’t wait to see your cookbook, it’s going to be killer!ReplyCancel

    • Laura21/04/2016 - 8:17 am

      I’m glad I’m not the only one that gets strong, kind of weird and random cravings haha. My man doesn’t really enjoy the lentils either, but totally vibed to them in this salad, so maybe there’s hope :)
      xoxo LReplyCancel

  • Ashlae20/04/2016 - 11:01 am

    Girl. You are speaking my language with this salad. Also, totally digging the fact that I can make this despite the fact that I don’t have a proper kitchen. Cheers to warmer days! And salad, OF COURSE. <3ReplyCancel

    • Laura21/04/2016 - 8:19 am

      I’m feeling for you with that kitchen situation right now. Wish I could have you guys over for epic salad and a drink or two while the construction rolls on :)
      xo LReplyCancel

  • Maya | Spice + Sprout20/04/2016 - 12:15 pm

    THIS! I am totally on the same page as you about the authenticity vs deliciousness argument. I am all on the side of experiments and adaptations! I love the picture of your bbq, so stoked for summer eats and outdoor meals <3ReplyCancel

    • Laura21/04/2016 - 8:19 am

      Thanks Maya :) Outdoor meals are my favourite thing about summer I think. After making this salad, I just want to grill everything!
      xo LReplyCancel

  • renee (will frolic for food)20/04/2016 - 2:05 pm

    i man i SO get that whole thing about having recipes hit you, working on them, putting them on the back burner and then eventually looping around when you finally GET IT. it happens a lot in my kitchen / brain. for me right now it’s a mushroom-based crab cake recipe. anyway, loving this rainbow of nicoise-ish salad gloriousness! you’ve got some dope dressing skillz, girl.ReplyCancel

    • Laura21/04/2016 - 8:22 am

      That moment when it hits you is the best, and it almost always happens when I’m the furthest away from any note-taking equipment haha. Crossing my fingers that you’ll nail that crab cake soon :D :D
      xoxo LReplyCancel

  • Sarah | Well and Full20/04/2016 - 3:26 pm

    I am all for calling this a niçoise salad, and am so glad someone finally made a beautiful vegan version!! ;) But I hear you on the historical accuracy vs. food context question… I made a vegan pho the other day that wasn’t traditionally pho-like at all and was stressing about what to call it on the blog. But it definitely was in the SPIRIT of pho, just as this salad is in the spirit of niçoise.ReplyCancel

    • Laura21/04/2016 - 8:24 am

      It’s such a weird, unspoken thing with food blogs and food media in general. I’m always weary of calling something by a traditional name when I’ve slightly re-interpreted it, but calling this “Vegan spring vegetable salad in the spirit of a niçoise” would have been the most annoying blog post title ever :P
      xo LReplyCancel

  • lindsey20/04/2016 - 6:51 pm

    while i eat eggs (and fish sparingly) i never like the nicoise. but this rendition sounds totally perfect. we’ve been grilling up our fair share of asparagus the past few days too, and this warm weather is for sure bringing out MAJ salad vibes over here. thanks for your endless inspiration, and making salads so much more compelling ;) xo!ReplyCancel

    • Laura21/04/2016 - 8:27 am

      Hope you’re enjoying so much outdoor grilling and eating with that beautiful backyard garden setup of yours, girl :)
      xo LReplyCancel

  • Sophie | The Green Life20/04/2016 - 10:32 pm

    I’ve never been a fan of Niçoise salad, but your adaptation sounds glorious! Well done. Beautiful recipe and photos, as always. <3ReplyCancel

  • Megan @ Meg is Well21/04/2016 - 9:44 am

    I’ve actually never heard of nicoise salad so I looked it up and I think your version looks better anyways. I guess that puts me on the side of innovation and “rules are made to be broken” side of things. I love everything about this salad!ReplyCancel

    • Laura23/04/2016 - 9:11 am

      Thanks so much, Megan. I’m totally into breaking the rules (when it’s a salad at stake hehe)

  • Allyson21/04/2016 - 12:53 pm

    This is what I look for in vegetarian/vegan adaptions of classic dishes, that it stays true to the spirit of the dish. I don’t keep meat at home, and don’t generally eat it, but I will always order a salade niçoise if there’s one to be found. I can’t wait to try this version.ReplyCancel

    • Laura23/04/2016 - 9:12 am

      Thanks Allyson! I hope you get a chance to try and enjoy this one :)

  • Jessie Snyder | Faring Well21/04/2016 - 1:58 pm

    I am SO glad you stuck with this salad version and brought it to us here Laura! I wan too face plant into this dish right now. And this dressing? THIS DRESSING. Happy warm sunny days girl, and lots of grilling in our futures <3ReplyCancel

    • Laura23/04/2016 - 9:14 am

      Hehe I’m glad I didn’t give up on this salad either. Grilling season is upon us yesssssss!

  • Alison @ Alison's Allspice21/04/2016 - 4:41 pm

    I love that you suggest making extra dressing to use throughout the week, a great tip to keep things simple. Grilled asparagus is a favorite of mine, I can’t wait to try this. Pinned!ReplyCancel

    • Laura23/04/2016 - 9:15 am

      I’m all about keeping things easy and streamlined throughout the week. trying to incorporate more recipes and strategies like this on the blog, so totally appreciate your feedback, Alison!

  • Jessica22/04/2016 - 8:16 am

    I can’t wait to try this– I love grilled asparagus.
    My niece is a new and very fussy vegetarian. Protein sources are problematic but she like lentils so, I think this will become a staple in her diet! Thanks!!ReplyCancel

    • Laura23/04/2016 - 9:20 am

      I was once a new and fussy vegetarian that actually hated lentils hehe. Hope you get a chance to try this recipe, Jessica :)

  • danielle // rooting the sun23/04/2016 - 9:54 am

    if the inspiration is there, and the spirit is there, then the embodiment is there and for all intents and purposes this is a damn fine niçoise laura! i love the combination of lentil, asparagus, and olive. you have a beautiful brain, happy spring weather. xoReplyCancel

  • Jennifer23/04/2016 - 4:52 pm

    I made this today and it was delicious! I did put boiled eggs in it (sorry) but the best parts were actually the lentils and the grilled asparagus! Both me and my husband had second helpings, so thank you!. :)ReplyCancel

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  • Heather25/04/2016 - 1:30 pm

    Thanks for this!! Made it last night–it’s so great and totally works. Also just a beautiful plate and spring veg inspiration.ReplyCancel

  • Kim25/04/2016 - 5:13 pm

    Made this last night and it was delicious, thank you! I added some extra lentils and potatoes since it was our main (ok, only) dinner dish. The beans add to the Nicoise feeling, but I feel they could easily be left out to simplify.ReplyCancel

  • Derek @ HealthierDay26/04/2016 - 7:58 am

    That looks great and very healthy! We will give this one a try.ReplyCancel

  • […] vegan grilled asparagus and French lentil Nicoise features a ton of spring vegetables, tender baby potatoes, and protein packed legumes. It looks […]ReplyCancel

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      I searched your email address in my subscriber list and nothing came up. If you subscribe by email, you should be able to find an unsubscribe button at the bottom of any post you receive in your inbox. If you subscribe via RSS feed, there should be an unsubscribe feature with whatever reader you use.

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