Vegan Butternut Minestrone with Sage, Chickpeas & Chard - The First Messpin it!Vegan Butternut Minestrone with Sage, Chickpeas & Chard - The First Messpin it!View full post »

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  • Karlie Kashat11/10/2017 - 7:07 am

    This look amazing. Good on your man! I’ve been wanting to do a “100 day goal” aka last 100 days of the year focused on meditation and journaling. I’m reading Intuitive Being right now and really enjoying it!ReplyCancel

  • june11/10/2017 - 7:44 am

    This recipe sounds warm, wholesome, filling, just the right intro to the cool weather recipes our bodies crave.
    I would suggest “The Mindful Kind” podcast, Rachel KableReplyCancel

  • Amanda11/10/2017 - 8:46 am

    I love the chickpea and rice stew in your book, so I imagine this is going to be just as delicious!

    I like Katie Dalebout’s Let It Out book for journaling prompts. It really helped me earlier this year to unlock some big blocks that have led to a pretty good period of crushing it. :)ReplyCancel

  • Kris11/10/2017 - 10:01 am

    For the spiritual: The Next Right Thing podcast with Emily P. Freeman. Thank you for the recipe, it looks lovely!ReplyCancel

  • Lanie11/10/2017 - 11:12 am

    I love that you have a container of tasting spoons on your counter! This soup looks so good, and I will be trying it soon. Love everything I have made from your lovely cookbook, so this will be as yummy, I’m sure. Thank you for all you do!ReplyCancel

  • Carrie11/10/2017 - 12:47 pm

    I look so forward to making this.

    And as for the, “what’s next” question…ignore that pressure and follow your inner voice. I think the idea there always has to be something “next” or “better” is so dangerous. It’s not healthy.

    You are an artist of food, a lover of a healthy planet and a recipe creator and sharer. You’ve published a wonderful cookbook that is so happily received. You keep a blog we follow with excitement. You’ve helped people like me and my family/friends find delicious ways to deprioritize meat and focus more on homemade, seasonal, plant-based, restaurant-worthy food…what more does there need to be unless YOU feel an inner-call to pursue it?

    Keep journaling and dreaming and if this is “all” you ever do…it’s pretty freakin’ amazing and impactful!

    Thank you for all you do. Our family eats better and healthier (and picky eaters aren’t so picky anymore) because of you!

    Blessings as we head into 2018.ReplyCancel

    • Louise11/10/2017 - 4:04 pm

      two thumbs up to all you’re saying!ReplyCancel

  • Sage + butternut — count me IN!!!!ReplyCancel

  • Laura11/10/2017 - 2:29 pm

    The four agreements, by Don Miguel RuizReplyCancel

  • dana11/10/2017 - 2:44 pm

    um YES. This is STUNNING. WANT!!ReplyCancel

  • Deborah11/10/2017 - 3:44 pm

    CRUSH IT! NAIL IT! Success always sounds so violent! Sometimes it’s good to just gently Wing It. :) I loved this post. And this minestrone is gorgeous. Thank You!!ReplyCancel

  • Laine11/10/2017 - 4:06 pm

    This minestrone looks absolutely delicious, Laura! The podcasts that I’ve found inspiring are Good Life Project, The Lively Show and On Being with Krista Tippett. At the moment I’m reading Autobiography of a Yogi which I find really inspiring. Good luck with your inner journey. :)ReplyCancel

  • Sue Lyn12/10/2017 - 4:38 pm

    hello Laura,
    I live in West Sussex in the U.K. i enjoy making and reading your recipes very much.
    i would say briefly that to find deep spiritual meaning in one’s life, is a great place to start.
    wishing you a good day, and a fruitful journey,
    best wishes
    Sue LynReplyCancel

  • Sarah13/10/2017 - 12:33 am

    Made this last night and it’s SO delicious. Used a mix of greens instead of just chardReplyCancel

  • Sarah13/10/2017 - 12:35 am

    Made this last night; its incredible! The fresh sage and thyme make it even better; I’ve never out fresh sage on anything, and now I’ll always want to. Can’t wait to make again!ReplyCancel

  • Maria13/10/2017 - 10:29 am

    Oh my gosh! This looks to die for. I LOVED minestrone soup as a kid. The chard in your garden is so impressive!! Chard is one of my absolute favorite foods so I am always on board for adding it to anything and everything. I wish that the chard I grew looked as amazing as the chard you grow though:)ReplyCancel

  • Rebecca13/10/2017 - 11:41 pm

    I’m always loving the garden/veggie photos, and how your chard looks so healthy and vibrant! On the mindfulness front, I recently finished Paradise in Plain Sight by Karen Maezen Miller. If you haven’t read it already, you might enjoy given your connection to the land/garden :)ReplyCancel

  • Aria14/10/2017 - 1:42 am

    This looks tasty and delicious!!Thank you for the recipe.ReplyCancel

  • Sandra Lea14/10/2017 - 3:00 pm

    Made this soup today and it is delicious, perfect for fall. It makes a huge amount which is great for large families or company and for me, freezing it for lunches.ReplyCancel

  • Alexa16/10/2017 - 12:09 pm

    One of my friends did a 365-day photo project one year, and she inspired me to do it the next year. Basically, starting on January 1, you take one photo a day for a full year. Because I’m a writer, I also kept a journal where I’d briefly describe each photograph and what day it went with. That was a project that I found really cool, and I’ve looked back on it again and again; it really allowed me to see the kinds of things I focused my time and energy on, reflect on what was important to me, and realize where there were gaps or missing pieces. It’s a long-haul project, but one I found to be powerful.ReplyCancel

  • Florisch16/10/2017 - 4:26 pm

    I am speechless….
    Love your man and “feed” him like a good foodie. So lovely….a woman loves a man….. what a thrill!How awesome!
    He will love it, and also you.
    Same I do with my wife for some years, still trying to go (30 yrs) to vegan.
    Trying, and keep on trying. Glad I keep on loving her.
    Thanks for your message to the world Laura. Keep on posting!

    Ype, Netherlands, EuropeReplyCancel

  • Kelsey @ Appeasing a Food Geek17/10/2017 - 6:27 am

    This soup is gorgeous Laura! And I love reading your words on taking time to think about what’s next. I constantly find myself doing that to understand if I’m really heading where I want to go. Good luck with the deep thoughts! xoxoReplyCancel

  • Sonja Haag17/10/2017 - 6:10 pm

    I can honestly say that I love you…the person you are, the way you think and communicate and the care you take with everything you do. This post resonated with me a lot. I am about to shift career energies, having worked as both a wedding/portrait photographer and personal chef for over 8 years. I decided to narrow focus on cooking and feeding people and will be saying goodbye to myself as a professional photographer. Something I know is the right choice, but is also scary and sad and stressful and I have been letting in the ‘resentment, stress, overthinking, self-doubt, cynicism, and other distractions’. Especially the distraction of money.
    Thank you for the reminder to take it a day at a time, not needing to be continually drilling someone else’s idea of success into myself.


  • Sussi17/10/2017 - 8:39 pm

    Hi Laura,
    Another great recipe! Ah the ‘what next’ question… I am always asked that question – after art projects, study and my PhD – I used fuel the anxiety which changed the genuine excitement of the ‘what next’ invitation into dread. Now I give a little smile with a twinkle in my eye, quick raise of the eyebroes and say ‘hmm always lots to choose from – still thinking – I’ll keep you posted’.
    Have you considered having an exhibition of your photographs? For the record I would definitely purchase a large copy of ‘creamy french lentils w/mushrooms + kale’… just thinking aloud
    thanks for your creativity – alwaysReplyCancel

  • Christina18/10/2017 - 5:52 pm

    I adore soup season. And your food photography makes this soup look particularly mouthwatering! I love the rich colors and flavors going on here. Gimme Gimme!ReplyCancel

  • Tiana Matson19/10/2017 - 6:18 pm

    This recipe looks great, I would like to make it without dried chili flakes. I am doubting how it looks like.ReplyCancel

  • Denise21/10/2017 - 10:53 am

    This soup is fantastic and the balance of flavors is perfect. A hit with the family…. It’s already been requested for ski lunch this winter (in a thermos). I added a sprinkle of sage leaves crisped in brown butter… Love sage!ReplyCancel

  • Kelsey22/10/2017 - 1:25 pm

    Do you think this would be good with hot pepper shells made with cayenne? I need to use them and thought maybe it would work?ReplyCancel

    • Laura22/10/2017 - 1:53 pm

      Kelsey, by hot pepper shells, do you mean a shell-shaped pasta? If so, I think they would be great in here–a good counterbalance to the sweet butternut squash.

  • Maya22/10/2017 - 3:47 pm

    I can’t put my finger on what it is, but these photos are particularly gorgeous! It must be the quality of light, the colour palette, maybe the coziness factor? Anyways, love your mindset and writing, love this recipe, sending hugs xxReplyCancel

  • […] Butternut Minestrone with Sage, Chickpeas, and Chard from The First Mess Spicy Squash Salad with Ginger-Lime Dressing from Martha Stewart  Fennel Butternut + Squash Miso Soup from Kale + Caramel  Acorn Squash Fries With Chipotle Dip from YumUniverse  Stuffed Spaghetti Squash from Love & Lemons  Roasted Butternut Squash and Udon Noodles With Cilantro-Tahini Sauce from Naturally Ella  Honeynut Squash with Radicchio and Miso from Bon Appetit  Spicy Peanut Stew with Butternut Squash and Chickpeas from Oh, Ladycakes  Butternut Squash Dal from Jamie Oliver  Delicata Squash Bake With Tahini Sauce from Minimalist Baker  Oven-Roasted Squash With Garlic + Parsley from Eating Well  Roasted Kabocha with Maple Syrup and Ginger from Food + Wine  Roasted Butternut Squash Taco from Cookie + Kate  […]ReplyCancel

  • Smadar04/11/2017 - 7:58 pm

    Oh MAN this was good!!! Especially the soft chickpeas with all those chunky vegetables and that spicy, salty, mildly sweet broth… awesome recipe as always :)ReplyCancel

  • Greg07/11/2017 - 4:49 am

    I’m also a man and cutting back the meat and going for an increased vegetable diet. I just made this recipe for my wife and I, this recipe is awesome! Super tasty and one we will definetely revisit again. Very economical also.. Well doneReplyCancel

  • Elizabeth11/11/2017 - 6:41 pm

    I just made this tonight and it is amazing! The combination of flavors and textures makes it so much more than just another tomato-based veggie soup recipe. I was craving a soup like this, but usually end up feeling “meh” about the ones I’ve tried. This one, though, will be my stand-by from now on! Thank you for sharing!ReplyCancel

  • Cyndi K15/11/2017 - 8:55 pm

    Really enjoyed this twist on minestrone. Thanks Laura!ReplyCancel

  • Chrissie16/11/2017 - 1:05 pm

    I made this recipe last weekend. It was absolutely delicious!.ReplyCancel

  • Janel Barthe31/12/2017 - 6:07 pm

    Yes, yes, to the photographs! Want to make make this soup, can I use diced tomatoes instead? Crushed tomatoes too acidic for my family. Any other substitution ideas welcome tooReplyCancel

    • Laura01/01/2018 - 12:48 pm

      Hi Janel! Yes, diced tomatoes would be fine here. The soup might be a touch more watery/less rich-seeming, but the flavour will be virtually the same :)

Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes (vegan) - The First Messpin it!Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes (vegan) - The First Messpin it!View full post »

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  • Sarah | Well and Full04/10/2017 - 5:45 pm

    Lol “reassuringly beige”. But yes, yes, beige foods are often the most comforting and cozy. Weirdly though, Thanksgiving is my least favorite of the holidays because I don’t really like the food… I don’t particularly like gravy because it is soupy and I firmly believe that if something is soupy, it should be soup. But as I was gazing at these photos, my mouth was kind of watering a bit? Idk, maybe because of the mashed potatoes? What is happening to me?!! Maybe I haven’t given gravy a proper chance ;)ReplyCancel

  • Nicola04/10/2017 - 6:11 pm

    At what point do you add the cooked lentils to the gravy mixture?ReplyCancel

    • Laura04/10/2017 - 8:04 pm

      After the mushrooms have reduced by at least a third. It’s mentioned in roughly the 8th step of the recipe.

  • karen04/10/2017 - 6:38 pm

    I have 2 questions:

    1. Can soya sauce be used in place of tamari?
    2. Are the herbs in the recipe dried or fresh?


    • Laura04/10/2017 - 8:05 pm

      Hi Karen,
      Soy sauce is totally fine and I used fresh herbs, but I’ve included a note about dried as well.

  • Karen04/10/2017 - 6:39 pm

    I have one more question. I don’t have a glass dish. What other types of dishes can I use for this recipe?ReplyCancel

    • Laura04/10/2017 - 8:05 pm

      Any oven-safe dish that is at least 2 inches deep is fine–metal, corningware etc.

  • Karen04/10/2017 - 7:40 pm

    I’m sorry, but each time I read the recipe, I come up with more questions. Are you using dried or canned lentils in the recipe?ReplyCancel

  • Kelsey @ Appeasing a Food Geek05/10/2017 - 6:49 am

    This looks absolutely wonderful! I loooove the gravy pie idea with mashed potatoes up top. So cozy and comforting :) xoxoReplyCancel

  • ReaderRita05/10/2017 - 9:47 am

    Thank you- it looks absolutely heavenly! This recipe has every comfort food I hold dear in one remarkable dish. I need to make this as soon as possible…ReplyCancel

  • Sophie MacKenzie05/10/2017 - 10:36 am

    OMG, YUUUUM! Long live the gravy pie! <3 Happy Thanksgiving, buddyReplyCancel

    • Laura05/10/2017 - 10:46 am

      Thank u for being my gravy muse hehe <3 xoReplyCancel

  • Mmmm, comfort food that I can feel good about!!!ReplyCancel

  • Laine05/10/2017 - 3:03 pm

    Laura, this pie looks like the perfect comfort food! Will try it this weekend. :)ReplyCancel

  • Ray05/10/2017 - 5:33 pm

    That looks wonderful comfort food… What Greg on Masterchef UK would call a hug in a bowl ReplyCancel

  • Kimberley05/10/2017 - 5:53 pm

    I’m in love.ReplyCancel

  • Marta06/10/2017 - 12:13 pm

    I cannot even say how much I’m drooling over these photos! Al hail to the comfort beije/brown fall and winter dishes <3
    I have a question though: It is very hard for me to find kale anywhere near where I live, do you have any suggestions for other green veggies I could use instead? I was thinking of spinach but I'm afraid it would release too much liquid…
    Thanks :)ReplyCancel

  • Susan Wright06/10/2017 - 5:52 pm

    it looks so good, I have got to try to make this, Thank youReplyCancel

  • Renée06/10/2017 - 6:13 pm

    I’m a fan of your Garden Keeper’s Pie so this is like a Thanksgiving version that I need to try, absolutely. Beautiful photography, Laura.ReplyCancel

  • Laura07/10/2017 - 2:26 pm

    Hi, would you be willing to share a recipe for the shredded root salad you described in this post? It sounded so good.
    Thanks for all the great recipes. You are very talented.


  • Maria07/10/2017 - 4:38 pm

    This looks sinfully good!! I would definitely want to double the potatoes! YUM!!! Last year I made a mashed potato with a hint of horseradish in it and that was a big hit. Do you think it would pair well with the flavors in the gravy here? I made the potatoes last winter to accompany a roast that I didn’t actually eat, but I think the gravy from the roast included similar spices.ReplyCancel

    • Laura08/10/2017 - 11:46 am

      I think horseradish is a win with almost anything that is kind of dark and “meaty.” I would go for it! ;)

  • Imre08/10/2017 - 2:28 pm

    Made it this evening and it was absolutely delicious! I made some changes: I added almost half a medium cauliflower to the potatoes mash and also added a little Worcestershire-sauce to the gravy, and used two teaspoons tomato-paste. Instead of lentils, I used a pot of white beans. Also instead of vegetable broth I used mushroom-broth. Very delicious! Will surely make it again. Thanks for the lovely recipe!ReplyCancel

  • […] make your own dashi stock and ramen here.  As usual, get cosy and creamy with one of Laura’s mushrooms and gravy pies or these creamy french lentils with mushrooms and kale.  After something fresh?  Make some vegan […]ReplyCancel

  • Kourtney09/10/2017 - 4:27 pm

    I made this at my parent’s Harvest dinner and it was thoroughly enjoyed! My grandmother took extras home :)ReplyCancel

  • Louise10/10/2017 - 12:14 am

    Made this tonight. A big hit with the whole family! Thank you!ReplyCancel

  • Alex10/10/2017 - 4:02 pm

    This looks so incredible, Laura! I recently posted a very similar recipe too, except my base consists of tempeh and mushrooms. Love your ratio of sauce to potatoes ;)ReplyCancel

  • Diane11/10/2017 - 7:19 am

    This recipe is a keeper. We all loved it and will definitely have it again.
    But we’re not going to wait for a special occasion.ReplyCancel

    • Diane11/10/2017 - 7:21 am

      PS. Thank you. Hope you had a beautiful Thanksgiving:)ReplyCancel

  • Monick12/10/2017 - 2:31 pm

    Your mushroom gravy pie is absolutely delicious. I have shared it with my vegan friends. Kept it in my book of favorites recipes. Looking forward to trying your butternut minestrone soup. MonickReplyCancel

  • Millie17/10/2017 - 5:26 am

    I prepared this delicious dish last night. It was extremely tasty. My husband and I enjoyed the flavors and comfort of this dish. It’s a keeper. I’ll definitely be making it again. Thank you!ReplyCancel

  • Gaby17/10/2017 - 1:56 pm

    I’ve always been told not to put potatoes in a food processor because of how gluey/starchy they get— is the goal to have a denser potato crust?ReplyCancel

  • Sami Romansky19/10/2017 - 11:39 am

    These photos are lovely and it sounds so scrumptious!ReplyCancel

  • Renee21/10/2017 - 11:33 pm

    Thanks for that recipe. I am a new vegan due to medical reasons, and a lot of the vegan recipes I see on line make me think, OMG, who in the world would find that edible?

    But I’ve been trying to find tasty ways to incorporate more kale into our diet, and this dish looks absolutely marvelous. Do you think it might work putting some finely chopped cooked kale into the gravy/mushroom mixture?ReplyCancel

    • Laura22/10/2017 - 9:40 am

      Hi Renee,
      You could definitely fold some chopped kale into the filling right before you put it into the dish for baking. I’d say you could fit up to 2 packed cups of chopped kale? Let me know what it’s like.

  • Julie24/10/2017 - 2:48 am

    Thanks for a great recipe, it is so delicious! ❤️ReplyCancel

  • Cassie Autumn Tran24/10/2017 - 12:42 pm

    What a comforting and hearty dish! I would totally dig into the entire serving tray in a heartbeat! LOL! I think sweet potatoes would work on top as well–makes the perfect creaminess and sneaks in some vitamin A too!ReplyCancel

  • Miranda25/10/2017 - 5:35 pm

    This is perfect fall comfort food. Yum! And I can totally relate to being the person that volunteers to bring salad so there’s something green to eat, that’s so me!ReplyCancel

  • Amanda25/10/2017 - 10:30 pm

    This looks delicious. Have you ever tried to make it ahead and freeze it? Curious if it would turn out ok.


    • Laura26/10/2017 - 6:11 am

      So I put leftovers of this into little ramekins, wrapped them tight, and sent a few over to my mother, and she froze them. After a thaw in the fridge and a re-bake in the oven to get them, bubbling, they were great!

  • Caroline Atwood28/10/2017 - 2:11 pm

    OMG yum! I made this two days ago, and since its just me,I have been eating it since then. My potatoes turned out a little starchy/gluey, maybe due to the type I used (I used my mom’s garden potatoes) or because I used a blender instead of a food processor. Either way, it still turned out awesome. I think I might make just the mushroom gravy part sometime to pour over brown rice or other grain. I also decided to spread it on sourdough and top with avocado for breakfast one morning and it was prime!

    Thanks for the deliciousness Laura!ReplyCancel

  • Kim Hutchinson30/10/2017 - 1:49 pm

    I made this recipe exactly as instructed and it was pretty good. I should have added more salt to the potatoes – next time I’ll taste as I go.

    I also made GARLICKY WINTER VEGETABLE & WHITE BEAN MASH WITH MUSHROOM MISO GRAVY from the cookbook. I LOVED this recipe even more than the gravy pie. Buy the book. It’s incredible!ReplyCancel

  • Erin08/11/2017 - 2:28 pm

    I made this over the weekend and it was just wonderful–everything I want out of a weekend comfort meal (delicious, not so heavy, full of protein).. I used dried herbs with no issues, and I had some dried shiitake mushrooms I simmered and later included with the other mushrooms. Wonderful all around, thank you!ReplyCancel

  • […] Vegan Mushroom Gravy Pie […]ReplyCancel

  • This looks so amazing!! I’m thinking that I may have to try this recipe after our Thanksgiving feast. I always make too many mashed potatoes …seems to be a thing I do every year. But really, now I’m hoping to have a bunch left over. If not, it’s okay. I’m making this anyway. Perfect winter warm-up dish!ReplyCancel

  • Laura24/11/2017 - 5:41 pm

    I made this for thanksgiving and it was good but could benefit from salting early and salting often. Salting at every stage instead of just when the mushrooms are cookingReplyCancel

  • Eileen27/11/2017 - 5:22 am

    Thank you soooooo much! I’ve made this twice. The second time there were potato quantity adjustments with a houseful of Peruvians and Irish… I had to at least double the potato! I know I’m going to make this all winter long. And, yours is the first cookbook I’ve ever bought!ReplyCancel

  • […] Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes from The First Mess Collard Greens with Mushrooms from Serious Eats  Rapini Noodle Bowl from A House In The Hills  Warm Lentil, Kale and Potato Salad with Lemon Dijon Dressing from She Likes Food  Spinach and Kale Soup with Tahini Dressed Chickpeas from Green Kitchen Stories Totally Addictive Kale Chips from My New Roots  Braised Mustard Greens from Dishing Up The Dirt  Coconut Curried Kale and Sweet Potatoes from Cookie & Kate  Beet Greens Pesto from B. Britnell  Rainbow Chard Wraps with “Cheesy” Cashew Spread & Pink Tahini Sauce from Faring Well Ethiopian Spiced Collards (Gomen Wat) from Will Frolic For Food  Kale and White Bean Korma from Food52 Stuffed Rainbow Chard Rolls from Jew Hungry  Pomegranate + Kale + Walnut Salad from One Part Plant  Super Green Vegan Quinoa Burritos from 101 Cookbooks  Zoodles with Kale, Basil and Pine Nut Pesto from Good Eatings  Pumpkin, Lentil and Kale Bake from My Darling Lemon Thyme  Kale and Sweet Potato Winter Bliss Bowl from Cheeky Kitchen […]ReplyCancel

  • Tina06/12/2017 - 9:08 pm

    Oh my – this looks INCREDIBLE. I’m so glad I came across this recipe – It looks like the ultimate comfort food. Definitely pinning to try ASAP.ReplyCancel

  • […] Potato Pie I’ve been making pies of all forms! Recently, I found this amazing recipe for Mushroom Gravy Pie with Mashed Potato by The First Mess – it most certainly satisfied the pie craving! Although a good pastry […]ReplyCancel

  • Liesl22/12/2017 - 6:13 am

    I feel like it just won’t be as good unless it’s served in this beautiful baking dish! Would you share its source?ReplyCancel

  • Stephanie23/12/2017 - 8:01 pm

    This recipe is so tasty! I love the flavor. As a couple folks mentioned, though, mashing potatoes in the food processor results in a sticky, gluey mess. You don’t want to overwork the potatoes. Manually mashing is definitely the way to go. And I have better luck with russets, for whatever reason, to get a fluffier end result.ReplyCancel

  • Michelle15/01/2018 - 7:52 pm

    I made this tonight…..YUM!!! I subbed a can of small white beans for the lentils used instant mashed potatoes and chopped up some spinach instead of kale and just stirred into hot potatoes. I will absolutely be making this again! Maybe next time will try cauliflower mash instead of potatoes for a no carb option!ReplyCancel

  • Diana Aspin31/01/2018 - 3:35 pm

    I am so loving your cookbook, Laura. A friend gave it to me after my husband had quintuple bypass surgery and we commuted to eating a plant-based diet. I.was crying myself to sleep wondering how on earth to get into him the calories needed to regain his lost weight on.vegetables and little fat. The book has turned our lives around we are still.exhausted and shocked after 3 weeks BUT we are loving our foI’d. Your food. Thank you from the bottom of my heart – and my husbands new one. DianaReplyCancel

    • Laura09/02/2018 - 12:16 pm

      Thank you so much for sharing this with me, Diana. I’m deeply moved and also just so happy that you and your husband are finding some enjoyment during this time of transition. All my best to you both going forward :)

  • Jill09/02/2018 - 6:21 pm

    What leafy green can I sub for kale? My partner refuses to eat kale – I am suspicious that his refusal stems from some sort of subconscious protest to being forced into a vegan diet 6 days a week.

    So kale sub? As the comment above posts, will spinach be too mushy? Escarole maybe or swiss chard?

    P.S.Your creamy lentil stew is my absolute favorite recipe.

    • Laura09/02/2018 - 7:22 pm

      I would probably go to collard greens, chard or mustard greens! Hoping none of these are too strongly flavoured for your man though ;)

  • HercheyK21/02/2018 - 1:10 pm

    I made this dish over the weekend for a foodie club (basically a supper club) gathering, for which our theme was creative comfort foods. It was superb. Thank you!ReplyCancel

  • Sarah10/03/2018 - 3:58 pm

    The mashed potatoes came out soupy, so they save into the gravy. I would use twice as many potatoes and a hotter oven next time. But, taste was great!ReplyCancel

  • Melanie17/03/2018 - 6:43 pm

    H! I absolutely have to drop a comment here to let you know that I made this dreamy spin on a shepard’s pie and it was beyond delicious! My family loved it. The pie is so cozy but not so heavy that it weighs you down. I made the recipe exactly as listed but I’d say it feeds more like 6…and people WILL want seconds! Thanks for a great recipe!ReplyCancel

  • Lily19/03/2018 - 2:49 am

    Well this was DELICIOUS. I didn’t need to add any water for the stock as so much water came from the mushrooms so I just added a stock pot to the dish.
    Also I’d recommend using more potatoes as mine went far too creamy and soft and disappeared into the dish when I served up.ReplyCancel

  • Julie21/03/2018 - 8:09 am

    this is a great comforting meal…but the second day it was fabulous for lunch. Gave the opportunity for everything to meld together and it was perfect!ReplyCancel

  • Janet Chadwick18/05/2018 - 5:47 am

    Thank you so much for making this easily printable without all the pics, and including your website in it.. I’m going to make this tomorrow, and it was great to not have ink and paper wasted with the usual pics etc. :) MUCH appreciated.ReplyCancel

Vegan White Chocolate Mocha with Herbal Coffee - The First Messpin it!Vegan White Chocolate Mocha with Herbal Coffee - The First Messpin it!View full post »

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  • Kris17/09/2017 - 10:21 am

    Love these Happy Hour posts (and all the links!) I think this will be my new cold-weather drink — can’t wait to give it a try (also appreciate using cacao butter in a new/different ways!) Happy Sunday!ReplyCancel

  • Cassie17/09/2017 - 11:27 am

    I’ve always wanted to try making something with MCT oil! And this recipe look stunning. Delicious too!ReplyCancel

  • Roshni17/09/2017 - 1:44 pm

    I’m a younger reader, here to offer some reassuring words. ;) At least, I’m assuming that as a 20 year old college student, my friends and I fall into that demographic that the article refers to.

    I don’t think the article is entirely right to say that watching has replaced making. Yes, recipe videos are incredibly popular among many of my friends, and yes, nobody actually uses them to actually cook. But that doesn’t mean we’re not cooking/making/creating at all! When I need inspiration for cook everyday meals, I turn instead to bloggers who embody my own plant-based approach to eating. I know I’m just one individual, but I wanted that to be said. Keep doing your thing – I love everything you create in this space.ReplyCancel

  • Finally, something to do with the cocoa butter sitting in my pantry — this looks luscious!!ReplyCancel

  • Sophie MacKenzie17/09/2017 - 1:54 pm

    I love the use of Dandyblend in this! Sometime when I make it with water I kick myself thinking of all the cool drinks I could be whipping up with it instead. I’m one of those people with a freezer full of cacao butter, so this is just up my alley.ReplyCancel

  • Larissa17/09/2017 - 7:08 pm

    Just bought Dandy Blends. Can’t wait to try this!!!ReplyCancel

  • Shauna | Linden & Lavender17/09/2017 - 10:04 pm

    This post is just chalk-full of helpful articles. I feel like we’re somehow on the same wavelength this week. Sorry, creepy, but the links are very helpful. Obviously, I’m going to try out the drink as well. :)ReplyCancel

  • Maria20/09/2017 - 1:39 pm

    Yum!!! I love that this isn’t overly sweet! I hate overly sweet coffees but sometimes crave something a bit creamy and different! This looks like the perfect decadent afternoon treat with a friend!ReplyCancel

  • […] to switch up your usual morning coffee? The First Mess shared a recipe for a white chocolate mocha with herbal coffee that’s a healthier alternative to a traditional […]ReplyCancel

  • Sophia01/10/2017 - 2:10 pm

    That sounds SO yummy! My husband brought me cacao butter once from a trip and I just have now idea what to do with it. Finally getting my first blender this week, so I will rock through your Happy Hour posts. Especially now when fall comes and for those colder days I’m craving a more creamy soothing drink and that recipe sounds just right. I love that you’re sharing recipes for coffee, herbal coffee or tea as I like to mix it up depending on what I feel like. Long story short, I just LOVE your blog! :DReplyCancel

  • Anna23/10/2017 - 9:01 am

    Hi! Where’s the cup from? :) It’s beautiful .ReplyCancel

    • Laura23/10/2017 - 5:16 pm

      Hi Anna,
      This isn’t helpful at all, but I got it from a local boutique called Oliver and Rust. There are no explicit markings on the cup to denote the maker unfortunately.

      • Anna24/10/2017 - 9:24 am

        Alright, that’s too bad. Thanks anyway for the reply! :) Best, AnnaReplyCancel

  • Sabell14/11/2017 - 7:36 pm

    Those photos are beautiful! And I love that slab-wrap mug! I’ve had a brick of cacao butter sitting in my pantry as well; meaning to some day make a white chocolate cocoa buttery thing out of it. I’ll have to dust that brick off and try this one out. Thanks for the inspiration! Maybe I’ll dust that potters wheel off and do some creative work as well, eh? up the kiln and glaze away..ReplyCancel

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