Super Creamy Cauliflower Pasta with Garlic and Roasted Tomatoes (vegan!) - The First Messpin it!tomatoes pre-roast & cashews pre-parm - The First Messpin it!View full post »

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  • Camilla14/09/2017 - 4:42 am

    Looks so incredibly delicious!

    Must remember to put this on our meal plan for next week :-)ReplyCancel

  • Kelsey @ Appeasing a Food Geek14/09/2017 - 6:39 am

    I love love love that you did two comfort-type dishes in a row. I seek these out at this time of year more than any other recipe category. I also get really excited when you show shots of your kitchen while you’re cooking. It puts me in your world and makes me even more excited to make this recipe. xoxoReplyCancel

  • Brian @ A Thought For Food14/09/2017 - 9:37 am

    Pasta really is one of the best ways to let ingredients shine (and I so love everything in this beautiful bowl), so I fully support you embracing your carb-loving self. In fact, I just came back from the kitchen, where I took out some leftover pasta (with roasted tomatoes and mushrooms) and ate it for breakfast. Because we can make these awful/brilliant decisions… we’re adults, damn it!ReplyCancel

  • Erin at14/09/2017 - 9:53 am

    Yes, I totally LOVE this time of year here in Ontario. The farmers’ markets are all full of insanely gorgeous produce and I refuse to buy any veggies from the grocery store, they all need to come from the local market (with exception of avocados, lemons and limes – can we please get some local farmers working on somehow producing those??). I’ve been going easy on the carbs this past week so this recipe is killing me – it looks so good!ReplyCancel

  • Anya14/09/2017 - 12:53 pm

    Wow, we just finished shooting a cauliflower pasta recipe for next week! Yours looks extra lush and cozy, I can’t wait to try it! I think my little one would go for it in a big way.ReplyCancel

  • Cassie17/09/2017 - 10:51 am

    This pasta looks amazing! What a creamy and flavorful-looking sauce!ReplyCancel

  • Kasey Goins17/09/2017 - 8:09 pm

    This looks heavenly! The perfect fall comfort food! Can’t wait to give it a try!ReplyCancel

  • Sarah18/09/2017 - 8:53 am

    Going to make this today! I have a jar of roasted red peppers in the cupboard- could these be subbed for the sundried tomatoes packed in oil?ReplyCancel

    • Laura18/09/2017 - 4:24 pm

      I think the roasted peppers would be fine! You might want to add a splash of lemon juice or white wine vinegar or something to make up for the acidity though. Let me know what it’s like if you try it.

  • Erika20/09/2017 - 1:58 pm

    I made this a few days ago and I obsessively ate it for every meal until it ran out. SO GOOD. I can’t get over it. I usually make up my own pasta sauces and they always start with onions. I was surprised that this recipe didn’t miss the onions at all – it was so good and complete just as it was. It was also easy to make without any packaging – just had to shell by hand some fresh peas from the produce section and it was so fun! Thank you for this! I will be making it again and again.ReplyCancel

  • Tina for Thetastyworld.com21/09/2017 - 1:35 am

    Best way to get that creamy rich feel without cream! Also fab for hiding another veggie in pasta!ReplyCancel

  • Amy22/09/2017 - 8:29 am

    Oh my gosh, this was SO good! Creamy, tomato-y pasta loaded with veggies is one of my all-time favorite meals. I make it all year round, swapping out whatever is fresh. I always use heavy cream, and I always get a stomachache later that evening. This was just as good, and I felt great afterwards! This is going to be my new go-to.ReplyCancel

  • […] Creamy Cauliflower Pasta with Garlic and Roasted Tomatoes from The First Mess looks amazing and I want it in my face right now. […]ReplyCancel

  • Sarah28/09/2017 - 4:09 pm

    What could you sub for soaked cashes in a pinch? pre-packaged nut milk? or hemp seeds with the hot pasta water?ReplyCancel

    • Laura03/10/2017 - 7:38 pm

      Hemp seeds would work, or a richer non-dairy milk (like cashew or unsweetened coconut milk) would be fine!

  • Charlotte Cook05/10/2017 - 6:22 pm

    This is SO delicious! I subbed the cashews in the sauce for some cooked haricot beans instead because beans = more protein, less fat, I’d already hit my daily fat target and I have a mountain of beans in the fridge! The dish was still really creamy and flavourful and will be henceforth a regular feature on my menu. Thank you Laura.ReplyCancel

  • Elizabeth12/10/2017 - 12:53 pm

    If using zucchini noodles, what’s a good sub for the starchy water in the sauce?ReplyCancel

    • Laura12/10/2017 - 3:16 pm

      I would try whisking/blending a bit of arrowroot powder into the cashew “cream” mixture to get the starchy/sticky texture. I haven’t personally tried this so can’t vouch for effectiveness, but this is probably the direction I would go in first.

  • Kailey20/10/2017 - 5:24 pm

    I made this yesterday for dinner and it was soooo delicious. I can’t stop thinking about it I might have to make it again!ReplyCancel

  • […] Here we go again.  I just couldn’t resist throwing in another shout out to my favorite carb.  As soon as I saw this next dish I just new I had to cook it (and eat it).  I love the innovative use of classic ingredients.  It’s perfect for a dinner party or a simple meal for you and your lover on the couch.  Now that’s my kind of dish. (The First Mess) […]ReplyCancel

  • Sarah05/12/2017 - 12:45 am

    Just made this and oh my it was comforting, flavourful and easy to make! Just what I needed on a cold December night. I subbed the cashews for sunflower seeds and it worked well. Thanks for another wonderful recipe and for keeping me inspired :)ReplyCancel

Black Beans and Rice with Roasted Poblanos and Garlic - The First Messpin it!Black Beans and Rice with Roasted Poblanos and Garlic - The First Messpin it!View full post »

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  • Jessie Snyder07/09/2017 - 1:28 pm

    I love love love this Laura! I’m all about the same, simple beans and rice dinners. Especially with the summer veg, I’m so jealous of your poblanos! Wishing I lived nearby to come take a few off your hands ;).ReplyCancel

  • Anne07/09/2017 - 5:39 pm

    I love your recipes. Please don’t stop creating new ones or stop blogging.ReplyCancel

  • Becky07/09/2017 - 7:19 pm

    Love the simplicity! Thanks LauraReplyCancel

  • Maria08/09/2017 - 12:13 am

    This is the rice dish of my dreams! Oh my word. This looks incredible. I have been eating all the poblanos I can get my hands on. I think thick-sliced and roasted portobello mushroom caps could go nicely too! I love that flavor combo together!ReplyCancel

  • HEIDI YALOWITZ LASSER08/09/2017 - 4:51 am

    This looks fantastic!
    What I especially like about this recipe is that it is practical and allows for practical variation.ReplyCancel

  • Marta Lee08/09/2017 - 5:40 am

    These are my favorite kind of recipes! I can almost taste that delicous roasted paste from here, hehe :) I’ll also try the cauliflower suggestion, it sounds perfect for the occasional lighter version.
    I’m also SO happy to say that I finally have your cookbook – my man got it for me as a surprise and just said “I knew you really really wanted this book <3 I can now confirm that it is my favorite cookbook (and that is saying a lot, believe me!) Thank you Laura, for all you share here and for the amazing, comforting, gorgeous recipes from your book [and for not having too much recipes with impossible-to-find ingredients]* Much love from Portugal :)ReplyCancel

  • Jessica Kelley08/09/2017 - 6:44 am

    Laura, I can’t even begin to tell you how much I love this! It’s like a sophisticated (yet, simple!!) version of the red beans and rice my mom used to make for me growing up. Thank you for sharing, and allowing me to take a trip down memory lane :) I will be making soon. xx, JessReplyCancel

  • Susan08/09/2017 - 10:47 am

    This recipe sounds wonderful. I love poblanos! But, since poblano is a type of chile pepper, it would be helpful if you specify what you mean by the ingredient “1 chili”. A jalapeño? A Serrano? A habanero? Chiles range from mild (like Anaheim) to very hot (like habanero). Sorry, I’m a bit of a chile geek because I live right on the border with Mexico.ReplyCancel

    • Laura08/09/2017 - 11:35 am

      I think the one that I used was a fresh cayenne pepper. You can catch a glimpse of it in the pics that show the roasting pan, but I’m fairly confident that’s what it was.

  • This is my kind of (Cali-style) comfort food!!ReplyCancel

  • Halli08/09/2017 - 11:53 am

    Hey Laura, I was wondering how I should use the one Poblano pepper growing in my garden this year. This is a perfect recipe for it, especially since some of my tomatoes are ripe now too!

    Thanks for sharing, it looks so good. Can’t wait to try it :)ReplyCancel

  • Thea Hudson08/09/2017 - 1:13 pm

    This speaks volumes to me!! Rice and beans are the ultimate in comfort foods, and this jazzed up chilli sauce really is taking it to another level. Laura keep on being the inspiration that you are, I always look forward to your posts and wise words XOReplyCancel

  • Caroline08/09/2017 - 2:44 pm

    Making this right now and the roasting veggies w/ cumin and coriander smell SO good. I recently have fallen victim to the colorful, instragrammy, way of eating plant based and I’m craving something more substantial. Making warming, happy, belly-filling food like this is why I love to cook (and eat!) plant-based! I’m happy to be going back. Quick newbie question though – for this recipe why did you choose to toast the whole seeds and then grind? Does it enhance the flavor of the spices that much more (i.e should I be doing this every time I use cumin and coriander?)

    Thanks for the reply!



    • Laura08/09/2017 - 4:04 pm

      Thank you for this Caroline! If I can help it, I always toast whole spices and then grind them for my cooking. The flavour is miles away better for my own taste. I have a super cheap coffee grinder that I pretty much keep on the counter for spice grinding and it adds so much to my cooking. I would really recommend trying it!

  • Cassie Autumn Tran08/09/2017 - 2:51 pm

    Black beans and rice definitely are an amazing combination, PLUS they are a COMPLETE protein! :D This recipe with poblanos and garlic sounds and looks to die for! Love the deliciously roasted quality that each vegetable adds to this dish!ReplyCancel

  • carlos at Spoonabilities08/09/2017 - 2:58 pm

    It’s a very Latin influenced dish. Love itReplyCancel

  • Linda09/09/2017 - 8:45 pm

    Yes, yes, yes! This is my favorite kind of food too. Don’t hold back on the brown/beige recipes. As the other comments attest, there are a lot of us out here who find this food the yummiest. Even if the gourmet world doesn’t find it glamorous. ;)ReplyCancel

  • Allie10/09/2017 - 10:16 am

    I have your book, loving it! Which page are the variations on??ReplyCancel

  • Kelsey @ Appeasing a Food Geek12/09/2017 - 6:44 am

    VERY excited about this recipe. It seems like the perfect thing to make this time of year! Let the roasting season begin :) xoxoReplyCancel

  • Kimberley13/09/2017 - 11:17 am

    In love with this. And yeah, I crave dal every week when it cools off too. You’re the best.ReplyCancel

  • Annie17/09/2017 - 9:35 am

    Hi Laura! Adding this to my meal plan this week… could I make the pablano roasted purée mixture ahead of time and store in the fridge for a few days before adding to the rice & beans for a week night dinner? Thank you!!ReplyCancel

    • Laura17/09/2017 - 10:38 am

      Yes definitely! The roasted poblano etc. purée will keep in a sealed container in the fridge for up to 5 days.

  • […] cozy Black Beans & Rice ever since I saw this post go […]ReplyCancel

  • Lauren26/09/2017 - 12:28 am

    Just made this for dinner tonight, and it was so tasty!! I even made a double batch of the poblano paste so that I can make it again later this week! I used a jalapeño pepper and I think next time I’ll try leaving the seeds in to give it a bit more kick. Anything topped with cilantro, lime juice, and avocado is right up my alley, but the rice and bean mixture on its own was super flavorful. Will definitely put this in my rotation of favorite recipes!ReplyCancel

  • Hillary29/09/2017 - 7:22 pm

    Just made this after a rough week it was super comforting and yummy! Despite being an even more pastey Ontario girl than you, these flavours are my all time comfort food! Didn’t have whole spices but next time I will make sure I do. Thanks for the inspiration, keep on doing your thingReplyCancel

  • Nicole30/09/2017 - 8:38 pm

    And here I was wondering what to do with these soaked black beans tonight! Your description of liking simpler, rustic vegan recipes is also very much along my lines of preference. Hence I am quite fond of your blog and recipes ;) looking forward to trying this tonight :)ReplyCancel

  • Paula05/10/2017 - 2:29 am

    Love the simplicity of this dish. Not to mention, black beans are my jam! Can’t wait to try this out on my people.ReplyCancel

Vegan BLT salad with crispy coconut "bacon," tangy lemon pepper dressing, grilled peaches, and avocado - The First Messpin it!

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The crispiest vegan coconut "bacon" ever - The First Messpin it!View full post »

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  • Erin at Pure Feast16/08/2017 - 9:38 am

    This coconut bacon sounds delish, I’d probably end up eating them on their own as a snack more often than not. I might try making them in my dehydrator rather than the oven and see how they turn out!ReplyCancel

  • Valentina | The Blue Bride16/08/2017 - 11:34 am

    This salad looks gorgeous! I think that after years of pinning “coconut/shiitake/tempeh bacon”, the time to make it has finally come :DReplyCancel

  • JoBay16/08/2017 - 5:52 pm

    Nice. But “could have eaten” not “could have ate.”ReplyCancel

  • Cassie Autumn Tran16/08/2017 - 9:21 pm

    The coconut bacon looks wonderful! I’ve had vegan BLT salads before, but nothing like this! I don’t blame you for eating a third of the coconut bacon tray! I would definitely do the same!ReplyCancel

  • Luna18/08/2017 - 5:15 am

    I can eat this 7 days a week – coconut and avocado are my favorites evaaahhh!!!ReplyCancel

  • Sarah | Well and Full22/08/2017 - 6:37 pm

    Girl, you know I’m on the coconut bacon train. I love the way you used it in this salad, and that lemon pepper dressing sounds TO DIE FOR.ReplyCancel

  • Sabrina26/08/2017 - 7:05 pm

    Nice recipe and interesting story, like your version of coconut bacon, I’d never heard of it before! Thank you!ReplyCancel

  • Elle29/08/2017 - 9:25 am

    I’m planning on making this tonight – it looks delicious! I only have coconut strips that come packaged with cane sugar on them. Will that work? Thank you!ReplyCancel

    • Laura30/08/2017 - 11:39 am

      Sorry for the late reply! I think it will be fine, but you could skip most of the maple syrup in the recipe.

  • SujanaYoga31/08/2017 - 8:02 am

    Amazing! It looks delicious. Thanks for sharing the recipe.ReplyCancel

  • Christina31/08/2017 - 2:25 pm

    COCONUT BACON? This is the first time I’ve heard of coconut bacon, it sounds and looks delicious! I love your pour shot over the coconut too. Lovely post, lovely photography, amazing looking recipe!ReplyCancel

  • Hilary04/09/2017 - 10:25 pm

    This looks awesome, I also live in southern ontario (woot!) and I am wondering where you got this type of coconut. It never seems to be with the other coconut in the baking aisle or at bulk barn…

    PS love your book and I’m not even vegetarian :) Just appreciate good plant lovin’ReplyCancel

    • Laura06/09/2017 - 4:29 pm

      Hi Hilary,
      The large flake coconut IS hard to find here! I actually picked up a bunch of it on a random HomeSense trip. They had 4 huge bags in their little superfood aisle and I took all of them! Since that trip, I’ve seen it there a few times. A Marshall’s or Winners store might be worth a visit, too.

  • sara forte05/09/2017 - 5:22 pm

    oh my yes. I would have inhaled this too! Looks like perfection. You always take the extra step to make a salad special and I need to follow your footsteps. The extra little step makes all the difference and this looks like perfection. Hope you all are enjoying the end of your summer. xoReplyCancel

  • Aiden05/09/2017 - 6:41 pm

    OH MY GOD.

    I have made many a coconut bacon recipe.

    This is by far THE BEST. SOOO GOOOD I am so happy that there’s extra! :) The salad as a whole is stellar too – loving the grilled peach.

    Thanks for the recipe.ReplyCancel

  • […] it’s hard to go wrong. This is why I love these smoky beans so much. I took the idea behind Laura’s coconut bacon and used the flavor in these beans. Using smoked salt really brings the flavor together and this […]ReplyCancel

  • […] I want to make this salad. […]ReplyCancel

  • […] it’s hard to go wrong. This is why I love these smoky beans so much. I took the idea behind Laura’s coconut bacon and used the flavor in these beans. Using smoked salt really brings the flavor together and this […]ReplyCancel

  • Izzy16/09/2017 - 1:47 pm

    This salad looks so so incredible!! I have never tried coconut bacon but i feel like i need to do it right now!! Yumm, dreaming of this salad right now haha.ReplyCancel

  • […] cozy dishes. Here are a few of my favorites: Golden Fennel Kale Chop, Pumpkin Buckwheat Kale Salad, Vegan BLT Salad with Coconut Bacon Bits, Kale Lentil Pasta Salad with Maple Pecans, Charred Broccoli and Red Onion […]ReplyCancel

  • Valarie18/12/2017 - 7:47 pm

    This salad was delicious. It was the first time I’ve tried grilled peaches and I must say I was definitely surprised at how flavorful it was. It’s a definite YES! from meReplyCancel

Wonder Cookies! Vegan, grain-free, date-sweetened chocolate chunk cookies (with a nut-free option) - The First Messpin it!Wonder Cookies! Vegan, grain-free, date-sweetened chocolate chunk cookies (with a nut-free option) - The First Messpin it!View full post »

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  • Olivia09/08/2017 - 4:06 pm

    Ommmmgggg yes! This same thing has been on my mind lately too and I’m so excited to try your creation. Great job Such a tough thing to perfect. Ahh I need these cookies in my belly like now. Thanks lady!ReplyCancel

  • Kris09/08/2017 - 5:25 pm

    Can’t wait to try the nut-free version, Laura! This is super exciting.ReplyCancel

  • Elizabeth09/08/2017 - 5:51 pm

    I was so hoping you’d be sharing this recipe after I saw your instagram stories. I have searched for a date-sweetened chocolate chip cookie recipe online before but never found one. So glad you persevered! Thank you for the recipe – can’t wait to try these!ReplyCancel

  • Anna10/08/2017 - 12:38 am

    I can’t wait to try these, they look so good! Just curious Laura whether you’ve decided to go grain free?ReplyCancel

    • Laura10/08/2017 - 6:35 am

      Hi Anna! Nope, just grain-light these days :)

  • Natalia10/08/2017 - 5:03 am

    I do love sunflower seeds based cookies and this recipe sounds gorgeous! Have been always using dates in place of other sugar as I find them the cheapest healthies way to sweeten tarts/cookies so can’t wait to try them asap! Thank you, Laura!ReplyCancel

  • Rika10/08/2017 - 5:30 am

    would these cookies be sweet enough without any chocolate chips?ReplyCancel

    • Laura10/08/2017 - 6:35 am

      When I was sampling them, I took bits without chocolate chips on purpose to see if the cookie was sweet enough, and honestly I think they are! Just sweet enough.

  • Erin at Pure Feast10/08/2017 - 9:18 am

    From the bottom of my heart, thank you so much for persevering and bringing these cookies to life! I’m not a baker either, but all I want to do right now is make these (or rather, eat these).ReplyCancel

  • Sara @ Cake Over Steak10/08/2017 - 1:06 pm

    I have major appreciation for this. I’ve been working on the recipe for a single-serving vegan chocolate chip cookie, and it’s no joke. But then again, I do love the process and I love chocolate chip cookies. Can’t get enough!ReplyCancel

  • Amanda Maguire10/08/2017 - 6:24 pm

    This recipe! Kudos to you for even taking on the challenge of “all the frees” cookies (love that phrase btw). These look awesome and now I’m very sad I tossed my coconut flour last week during a cleaning binge. :( I had so many specialty flours taking over my freezer and no clue what to make with them. Gah!ReplyCancel

    • Laura11/08/2017 - 6:57 am

      I totally get that! My extra freezer in the basement is full of weird flours (and vegetable stock popsicles that I make for my dog hehe). If you have a decent blender, you can always make slightly coarser coconut flour with shredded coconut (if you have that on hand)!

  • Katie10/08/2017 - 10:20 pm

    Hi Laura! These look fantastic! For the slightly greenish tinge of sunflower (I *totally* know what you’re talking about!) for baked goods I either thrown in 1-2c. of spinach to really go for the green or I throw in 2-3T. of dark cocoa powder(subbing out some flour). The dark cocoa powder really goes over well with the ‘non health nut’ crowd – they can’t tell the cookies are all the free’s. And when is more chocolate a bad thing? For me, I do both :)ReplyCancel

    • Laura11/08/2017 - 6:55 am

      Katie, I love the idea of adding cocoa to cover the green! Double chocolate wonder cookies yessssss. Thanks for these awesome tips :D

  • Kristin11/08/2017 - 1:15 pm

    Just made these last night (the nut version)! But I have to admit, the dough didn’t make it into the oven. It might be the best cookie dough I’ve ever had! I can’t wait to make them again and hopefully this time the dough will make it to the oven. Thanks!ReplyCancel

  • Deborah11/08/2017 - 6:31 pm

    I also would rather cook just about anything than bake (I am very respectful of good bakers!) but you worked so dang hard on these cookies I’ll have to give them a try. If I can do it….correct, anyone(!) can.
    Have you ever made coconut flour from raw flakes? I’ll research it but just curious if you’ve ever done this–I don’t use it much so I’d rather avoid buying it–I DO have lots of raw flakes—
    Thank you for your hard work–it really is appreciated.

    • Laura13/08/2017 - 8:52 am

      Hi Deborah!
      I have made coconut flour from flakes in the dry container of my Vitamix, and it DID get the flakes quite fine. Although, when I did use them in a brownie recipe (that I had tested dozens of times), I found that the results weren’t quite the same. Typically coconut flour dries a very moist batter out a bit, and when I made the brownies with the homemade coconut flour, the result was noticeably more moist. Just something to consider!

      • deborah15/08/2017 - 5:56 pm

        Thank you Laura–I’ll invest in a bag after all–I like to make a new recipe exactly as written first, then mess it up myself–I mean make it my own–later :)ReplyCancel

  • Cassie Autumn Tran11/08/2017 - 7:30 pm

    This looks like such an amazing recipe! Baking is something that I definitely need to nurture a bit more, because I’m just not the most skilled at it, either! It’s really hard for me to work with perfecting ratios. I’ve improved immensely simply by following other people’s recipes and incorporating substitutions accordingly. Doing so is pretty fun, actually!ReplyCancel

  • Jessica12/08/2017 - 4:56 pm

    Am I the only one eating the dough right out of the bowl?! This is the best recipe I’ve tried. Hands down. You deserve an award for this. I wish I could shake your hand.

    *Side note* I used mini chips and found that 1/2 cup was more than enough.ReplyCancel

  • Brenna Bruce14/08/2017 - 2:07 pm

    These babies are a stroke of genius. (Well, not really a stroke, more like hours of alterations and improvements) :-) They turned out great for me! These SHOULD be packaged and sold.ReplyCancel

  • Anneline16/08/2017 - 8:33 am

    The cookies are in the oven right now!
    I did find that 1 cup was a LOT of chocolate chips…! I threw them all in before I realized that, but I’ll probably use only half a cup next time.
    These are just going to be extra chocolatey!

    Can’t wait to taste ’em!ReplyCancel

  • Melissa17/08/2017 - 7:36 pm

    Made these with the almond flour and almond butter and they are delicious! Very soft and chewy. Instructions were very detailed and made it easy to follow! Next time I will try with the sunflower seed flour!ReplyCancel

  • Britta19/08/2017 - 3:19 pm

    Just came out of the oven and these are DELICIOUS!!!! I used butter instead of coconut oil and used 100% choco chopped up and they turned out so so perfect. Thanks for the recipe!!ReplyCancel

  • hailey farris21/08/2017 - 9:09 pm

    are these good to freeze? if so how long? didn’t want to cook all of em tonight!ReplyCancel

  • Kelly Mahan31/08/2017 - 8:37 am

    Hey, wasn’t easy but was certainly worth the effort – I could smell the cookies from here x.xReplyCancel

  • Deanna19/09/2017 - 7:24 pm

    Hi Laura, Do you think this recipe work with an egg replacing the flaxseed meal and water? I’m out of flax but do have eggs and all other ingredients. They sound amazing cannot wait to try!ReplyCancel

  • Noelle26/09/2017 - 5:50 pm

    This is was a fantastic cookie recipe, possibly the best vegan cookie I’ve ever had. I made the nut version and only added a tablespoon of maca powder. Thank you!!!!ReplyCancel

  • Melanie26/09/2017 - 6:29 pm

    These cookies sound incredible! I have a major sweet tooth but I’m trying to get more and more away from added sweeteners in my baking. Therefore I LOVE that these are made with dates! Also, yay for the vegan and gluten free aspect! They sound like wonder cookies for sure. I’ll need to update you when I try them!ReplyCancel

  • Meaghan27/09/2017 - 1:38 pm

    These truly are wonder cookies! I’ve made these three times in a two week period! I love the batter, i love them with or without chocolate, I love when they’re under cooked, I love when they’re over cooked! I subbed cashew flour and butter for the almond flour and butter and it works great. They also are great at room temp or right out of the freezer. Thanks for a great recipe (especially for those of us on a restricted diet)!❤️❤️❤️ReplyCancel

  • Harris07/10/2017 - 3:24 pm

    Great recipe. Where did you get those beautiful jars?ReplyCancel

    • Laura08/10/2017 - 11:45 am

      They were a lucky find at Home Goods/HomeSense. They have similar ones at The Container Store though.

  • Stasia11/10/2017 - 2:57 pm

    I made these yesterday without chocolate chips, just a few handfuls toasted and chopped pecans instead and with a heaping teaspoon cinnamon. Winner! I so appreciate a treat without the usual syrups and sugars and these were yummy. Thanks Laura! :)ReplyCancel

  • Tara02/11/2017 - 6:27 pm

    I have made these twice now and I am amazed how close to real thing these taste and yet so much healthier. The cookie dough is so good we just double the batch so we eat half as cookie dough Thank you for perfecting these and for letting us know about Lilys chocolates!!ReplyCancel

  • Kelly19/11/2017 - 11:39 am

    I am so hooked on these cookies. I make them without the chocolate chips and they are a perfect dessert or post workout snack. Can you use another flour besides coconut flour and keep the same consistency. Thank you for this great recipe!!ReplyCancel

    • Laura21/11/2017 - 3:27 pm

      Hi Kelly!
      I’m not sure on how to replace the coconut flour here. It definitely has a function in that it dries out the dough just enough to make these cookie-like. I’m wondering if some kind of starch is the answer? Tapioca, potato etc.

  • Gloria16/03/2018 - 2:42 pm

    hello! They sound amazing and I would love to try them! Do you think I could omit the dates? Would they work without them – texture wise I mean?ReplyCancel

    • Laura28/03/2018 - 2:39 pm

      I don’t think these will work without the dates. They form a crucial structural and flavour component here. I have not tried it and would not recommend trying it.

  • Sherry01/04/2018 - 7:31 pm

    Thanks for all the labour that went into this recipe, Laura! We’ve just sampled our first batch and concur that it probably won’t be our last. (I will be interested to know how long they will hold up, since even greedy types like us won’t be able to get through the batch on the day of! I see Meaghan has frozen them, which is worth considering.) After reading others’ comments I added 1/2t. cinnamon and reduced the chocolate bits to 3/4 cup: both worked well. I also used a spring-loaded scoop to dispense, which I can only imagine to be 100x easier than scraping out of a tablespoon measure, though my scoop is obviously slightly larger, yielding just 18 cookies instead of 20. I used water-moistened fingers to flatten and went on the thinner side, which I do recommend to others trying them for the first time, as we aren’t so much “baking” these in the traditional sense as drying them out. No wonder you’re proud of this one!!! I am so curious about one thing: what is the purpose of the cider vinegar? Is it just to help activate the baking soda, or does it have some chemical function in relation to the flax egg that I’m unaware of?ReplyCancel

Vegan protein porridge - The First Messpin it!Protein porridge and toppings - The First Messpin it!View full post »

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  • Claire02/08/2017 - 3:43 am

    Can you substitute the oats for millet or more quinoa/lentils?ReplyCancel

    • Laura02/08/2017 - 7:33 am

      Hi Claire,
      I think you could replace the oats with millet or more quinoa (I wouldn’t do more lentils), but I would cut back the amount of liquid by a full cup. Then, as the porridge is simmering and looking like it’s done, if you need to add more water/milk, add it to your liking near the end. Also, it goes without saying that porridge won’t be as creamy if you take the oats out of the equation. Let me know what it’s like if you try it!

  • Sonja02/08/2017 - 7:02 am

    This sounds so good! I love oat and quinoa porridge, so I am definitely trying this one out… Great idea to add the lentils!ReplyCancel

  • Anya02/08/2017 - 7:19 am

    This is genius! Will try asap :)ReplyCancel

  • Louise Skadhauge02/08/2017 - 8:44 am

    5 times a week! Wow that’s impressive and a high goal, good for you when you achieve it :) otherwise I wouldn’t stress too much over any “missed” days… but that’s just me :)
    I’m also really into mixing different cereals in my breakfast bowls these days, gluten free oats and buckwheat are my current favorites :)ReplyCancel

  • Malin | Good Eatings02/08/2017 - 8:57 am

    What an awesome Idea Laura! Om going to try this for sure and so good to prepare a few portions in one go to heat through the week with breakfasts that take a little longer. Thanks for the recipe and sharing your workout story, new habits are in the making here as well but running is still scary to me. Good on you for sticking by it! ✨ReplyCancel

  • Carrie02/08/2017 - 9:18 am

    Thanks so much! Always looking for good breakfast options-especially post workout since my husband is in the military and needs a lot of fuel each morning. Cannot wait to try this once the weather cools down here.ReplyCancel

  • Kris02/08/2017 - 10:24 am

    Totally genius!ReplyCancel

  • Nadia02/08/2017 - 10:40 am

    This looks SO good. I will HAVE to give it a try!ReplyCancel

  • Ewlake02/08/2017 - 11:20 am

    What a fantastic idea – look forward to trying it. And I love your blue-splatter dishes – could you share the source? Thanks!ReplyCancel

    • Laura02/08/2017 - 11:36 am

      They’re from IKEA! I got them on clearance there a couple months ago, so I’m not sure if they’re still carrying them. Crossing my fingers for ya ;)

  • Becky02/08/2017 - 12:27 pm

    Amen to the little victories!! As someone who also tries to run/workout on a regular basis, I’ve found that having visual markers while I’m running makes a HUGE difference if I’m out of gas. Like, “Just make it to that green house,” and after that, “Just make it to the next stop sign.” Before I know it, I’m home! :)

    Love this recipe idea too! I think I’ll try it with red lentils, but is it crucial to use steel-cut oats or will regular rolled oats work just as well? Thank you! -BeckyReplyCancel

    • Laura02/08/2017 - 12:59 pm

      Thank you for this, Becky! I use steel-cut because I like the bit of chew that they bring to the table. If you’re using rolled oats, you’ll have to reduce the amount of liquid considerably–by at least a cup. Also, rolled oats will totally break down in the amount of time needed to cook the quinoa and lentils. Might make for a creamier porridge though? I haven’t tried any of these substitutions, so can’t guarantee any results, but even the worst porridge is easily salvageable with maple syrup ;)

  • Valentina | The Blue Bride02/08/2017 - 12:36 pm

    I’m 100% with your about working out. I grew up in ballet class – 5-6 days a week for at least 3 hours at a time – so when I left it was really difficult for me to find a way to move my body that keeps me interested. I get bored easily.
    Anyway, using urad dal is such a GREAT idea! Can’t wait to try it :DReplyCancel

  • Cassie Autumn Tran02/08/2017 - 4:27 pm

    There are definitely some habits that I want to incorporate into my lifestyle as well! I’m pretty solid with getting my butt to the gym or fitting in a full session anywhere, but it’s stretching that gets me in trouble–I just NEVER do it! I know that stretching post-workout is so important, hence I want to slowly add a minute of stretching then consequently increase the time up to five minutes by a few weeks from now!
    Anyways, sweet lentils? Sounds like a great plan to me! This porridge looks delicious for the fall and winter! I’m already loving oatmeal in the summer as long as it’s at a suitable temperature! So why not?ReplyCancel

  • Natalia03/08/2017 - 4:36 am

    So much inspiration in your post, Laura! I so admire you for this! Thank you!ReplyCancel

  • Charlotte03/08/2017 - 6:11 am

    I turned this into the most deliciously creamy but spicy savoury breakfast bowl with some pulverised fresh ginger, wilted spinach, fresh vine tomatoes and a drizzle of Sriracha (obviously!). Can’t wait to try the sweet version though- peanut butter and roasted strawberries at the ready :DReplyCancel

  • Abby @ Heart of a Baker03/08/2017 - 9:04 am

    I sooo feel you on this! I love love my hot yoga classes, but I always go through this whole WTF am I doing I’m going to die thing before feeling like a boss when I’m finished. Some days I just have to tell myself to get through one more flow or more more vinyasa and I’ll be closer to eating, ha!ReplyCancel

  • Alex03/08/2017 - 5:26 pm

    Good for you, girl! Running 5 times a week! I can barely work myself up to 2 :( That’s a giant victory as far as I’m concerned.

    I love that this porridge can be made in advance and reheated. And it’s such a beauty, too!ReplyCancel

  • Maria04/08/2017 - 7:48 pm

    Never would have thought to put lentils in a b-fast porridge but I bet the flavor works wonderfully. Always looking to infuse more protein into my diet!! Running has been kicking my butt lately, so I’m scarfing nuts and dumping hemp and chia on everything like its going out of style. This looks more delicious and makes me feel a bit less like a squirrel;)ReplyCancel

  • Sherry05/08/2017 - 10:15 pm

    Oh my goodness, Laura, WHITE LENTILS in a grain porridge, how brilliant! A million thanks for sharing this stroke of genius, girl! (Ok, a non-breakfast lentil tip: sneaking puréed red lentils into your summer gazpacho ups the protein on it, too …)
    I never love working out, seriously, I’m so sorry to admit it but it’s true. However, the positive capacity for developing good habits: that really resonates. Thanks for that.ReplyCancel

  • Susan09/08/2017 - 12:42 pm

    What a great recipe! I cannot wait to try this out after my workout routine, thanks for the share!ReplyCancel

  • Mid-week Musings - Warm & Rosy09/08/2017 - 3:55 pm

    […] This beautiful protein porridge from The First Mess. I love the idea of using white lentils to naturally up the protein […]ReplyCancel

  • Meg | Meg is Well11/08/2017 - 11:26 am

    I’m the exact same way! Even though I always feel better after I exercise, if I miss a couple days in a row I start to get in the habit of not making the effort. Making porridge has always been a leisurely relaxing process so I can’t imagine a better way of rewarding myself.ReplyCancel

  • Lily16/08/2017 - 2:17 pm

    White lentils–brilliant. Even better the second day. The cardamom truly elevated it. I made a blackberry compote and tossed in fresh peach slices. Pretty awesome. My grains and lentils remained distinct and individual, though, so it didn’t take on the level of porridge-creaminess that your photos appear to show. Love all the protein and fiber. Thanks for a great, innovative recipe.ReplyCancel

  • Lily30/09/2017 - 2:49 pm

    I’ve eaten this almost daily since you posted this marvelous recipe. To think I used to eat just plain old oatmeal! Two things I must share from my experience with it now:

    First, soaking is a MUST. Trust me. The one time I didn’t soak I had to ostracize myself from polite company for two days.

    Second, I find that cooking it partially covered with a lid makes it a creamier porridge and less granular and stiff, if that makes sense.

    Love, love, LOVE it each morning after a big hike! Great stuff!ReplyCancel