Buffalo cauliflower salad with chickpeas & tahini ranch (vegan) - The First Messpin it!Buffalo cauliflower salad with chickpeas & tahini ranch (vegan) - The First Messpin it!View full post »

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  • Stine Schjellerup Olsen26/07/2017 - 4:59 am

    I love your recipes Laura, I always get very excited when I see you’ve posted a new recipe on your blog :-) I’m really into hearty, filling dinners, lunches and perhaps as a new feature; snacks! I always seem to get hungry between lunch and dinner and I eat the same ol’ boring snacks every day and would love it if you’d consider posting vegan and healthy snack recipes here on your blog. Just an idea :-) take care.ReplyCancel

  • Lee26/07/2017 - 6:30 am

    Hi Laura! Thank you for sharing this recipe, that tahini ranch looks amazing :) Although I do love the happy hour and hearty recipes, I would like to see the meal prep component as I believe it helps with other plant based cooks (considering short life of produce and such). Ah! And as always, your garden photos are just a pleasure to look at :) I’ve planted a vegetable garden myself this year and there is nothing as just going there and grab my fresh dinner and watch things grow – makes me so happy!ReplyCancel

  • suzanne26/07/2017 - 7:39 am

    please don’t change a thing-love it all. thanks so much for all the inspirationReplyCancel

  • Karlie26/07/2017 - 7:54 am

    Thanks for sharing the recipe Laura! And enjoy your downtime, that’s what summer is for :) I love seeing your happy hour posts the most!ReplyCancel

  • Melissa26/07/2017 - 8:03 am

    Definitely need to make this soon!

    I find coming up with hearty, savory breakfast ideas challenging. I dislike sweet things for breakfast, and I used to rely heavily on eggs for substance, but now I find myself falling a bit short much of the time. More ideas for that would be great! And yes–snacks!ReplyCancel

  • Shannon26/07/2017 - 9:05 am

    Always love your hearty mains! Would love to hear your meal prep strategies too. Some time ago you also posted some protein bars that were delicious and I would love to know what other kinds of stuff you eat after a workout.ReplyCancel

  • deborah26/07/2017 - 9:09 am

    Yes Please for all of it! I love your website. Keep up the great work. It is so inspiring and the recipes and photography rock!ReplyCancel

  • Abby @ Heart of a Baker26/07/2017 - 9:10 am

    I basically love everything of yours, please don’t change a dang thing :) I was a ranch FIEND before I cut out most dairy, so this version makes me even happier!ReplyCancel

  • Brittany Scully26/07/2017 - 10:03 am

    Laura, keep on rocking lady. Everything you do is stellar and the real appreciative fans are happy with any content you send our way. :) Continuing with hearty mains is a must in my opinion (because your meals are always amazing!) and I think the happy hour sets you apart from some of the other bloggers out there.

    I second recipes on snacks, savory breakfasts, and meal prep. Also, this may be a weird request, but I know you posted a picture of the inside of your fridge once or perhaps it was posted on a sponsor’s IG… Could you post a picture of your freezer? And/or talk about how and what you freeze, the types of storage you use, etc.

    All the pleases and thank yous!!! Enjoy your summer and the lovely outdoors.

    Brittany :)ReplyCancel

  • McKenzie26/07/2017 - 10:06 am

    You deserve some down time. Take a month or more off from blogging and nobody would fault you for it! Your readers are dedicated (at least I am). I love all of your posts and beautiful photos, and I even “save” them for quiet moments in my day when I know I can fully absorb them. I love your more philosophical posts and seeing what you’re reading, and I also love breakfast ideas because I tend to fall on smoothies or oatmeal for plant-based breakfasts and sometimes that gets old.ReplyCancel

  • Heather26/07/2017 - 10:49 am

    I always look forward to your recipes. The photos are always beautiful and you always bring some unique element to the recipe even if it’s a simple concoction. I think in the overstimulus of social media it is natural to sometimes feel overwhelmed with how accessible everything is now and to keep yourself unique to yourself and objective your visions and goals when everything is so upfront. But you always manage to do that. And we love you for it. I completely agree with you on the CAPITALS issue. I work in customer service and sometimes people come to our online chat to ask for a simple thing in capitals and it immediately turns me off and a bit defensive, I know, isn’t it awful! Anyways, that being said I think this is just peoples way to tell you how urgently they hope you can take the time to post a recipe for your dinners. Keep trucking darling and enjoy the downtime. I can assure you we are always here to support! I’d like to definitly have more meal prep ideas and really how you plan to eat what you eat during the week. Like if you batch, make a meal plan, etc. This is really interesting to those of us crunched for time or even budget and it’s always nice to see it from someome who seems to always have it all together. Love and Light – HeatherReplyCancel

  • Shelby26/07/2017 - 2:47 pm

    Hi Laura,

    First, this salad sounds fantastic and I look forward to trying it this week. I’m definitely a huge fan of the happy hour posts. There tends always to be something new and interesting or inspirational. And I love your ideas for cozy beverage treats! You’re recipes are always fantastic so I feel like you could post about pretty much any part of a meal. Meal prep strategies would definitely be much appreciated! Sometimes I feel that’s the harder part to tackle.

    Thank you!ReplyCancel

  • kate s.26/07/2017 - 3:07 pm

    I love all your posts and recipes but honestly I could come here and just look at the photos and swoon. Any content you post, even if it’s a recipe I’m probably not going to try, is interesting and beautiful. Thank you so much for this blog and the cookbook, which I sometimes just browse through to relax, even if I’m not cooking.

    I do like the idea someone mentioned of seeing your pantry/fridge/freezer and maybe what you buy weekly/monthly/daily. Sometimes i see recipes and wonder if I’m supposed to have these things just laying around the house because most of the time I don’t.

    Also, as a Midwestern girl living in California–I’m drooling over this salad with ranch! :)ReplyCancel

  • Denise Parsons26/07/2017 - 4:17 pm

    You always inspire me! Keep on keepin’ on! ;)ReplyCancel

  • Jessie Snyder26/07/2017 - 4:35 pm

    I got the chills reading this post, like, “was she in my head last night?!” Because I have had the same feelings this year and they have been floating around my mind too this week especially. Thanks for sharing and be so candid laura <3. Love this salad too, you are the flavor combo queen to me always.ReplyCancel

  • Elizabeth26/07/2017 - 6:04 pm

    Hi Laura,
    I am not a food blogger but I’m really glad you said what you did about how demanding people can be for recipes on social media. I love your blog for the beautiful photography, relaxing vibe, and unique-but-accessible recipes, but I also really appreciate your voice. You can be kind and generous, and also real and straightforward. It is very refreshing and I wish more people had the courage to do that.

    I also just want to say that I am loving your cookbook. I have been making the sunshine everything crackers on repeat this summer, to eat for dinner with some cashew cheese, veggies and fruit – they are great! Thank you for everything you do in this space!ReplyCancel

  • Jessica26/07/2017 - 6:46 pm

    In all honestly, I love everything you make. I feel like you switch it up enough to give a good variety of meal, drink and snack options. I especially love your sauces though, and with summertime now I find I am in the kitchen less, but still love to have a good meal. So more dips, spreads and sauces would be something I would be a little more interested in to eat with all the fresh produce. But really, whatever you create that works for you, I’m sure will be amazing :)ReplyCancel

  • Kathryn26/07/2017 - 6:51 pm

    This recipe is speakin’ my language. Can’t wait to try it.

    Laura – As so many comments have already said, thank you for not just your wonderful recipes and beautiful photos and life goals and amazing writing (honestly your writing is one of my favorite things about your cookbook and blog), but also thank you for your honesty and openness. Sometimes your IG pics inspire an internal, “AH HOW DO YOU MAKE,” so it’s nice to hear straight from you that to actually post that is a dick move and I totally respect that ;)

    To answer your inquiry, after many years, I’m still super happy with your content. I especially love Cleo pics, lol. Anyway, thanks again for all you are willing to share of your talents.ReplyCancel

  • Ann26/07/2017 - 9:58 pm

    I love to hear what you are pulling from the garden and cooking now for dinner. The combinations of flavors from around the world that explode in the mouth are wonderful. For the first time I made the eggplant flatbread this week, fell asleep dreaming about it and had to make it again 2 days later. Thank you for your inspiration!ReplyCancel

  • Rachel Mauro27/07/2017 - 12:45 am

    Hi Laura,
    Thank you so much for sharing this fabulous recipe. I doubled it (and added some sun gold tomatoes) and fed two hungry guys tonight and myself. It was absolutely delicious and came together exactly as your recipe calls for. Super easy and fast. It’s officially on the rotation! Your prep photos, finished product photos and explanations of ingredients are always great and so useful. Having never tried buffalo sauce nor eaten a chicken wing, your explanation of what to aim for when choosing the right hot sauce was crucial info. I am always on the lookout for interesting main courses and am always excited to prepare your imaginative and deeply flavorful creations. Thank you for the continued inspiration.ReplyCancel

  • Maria27/07/2017 - 12:07 pm

    thanks for this recipe…. I am getting bored with my limited ability to make good tasting vegan or vegetarian foods. I also have your book which is an amazing resource.

  • Amber27/07/2017 - 1:15 pm

    Hi Laura! I just stumbled across your blog and I want to tell you – it will be a consistent destination for me. Your photos are beautiful, your posts are so easy and fun to read, and your recipes – they all look DELISH!! I love food and eating healthy is a huge priority of mine (Check out my Peaches + Kale Summer Smoothie Recipe here –> https://healthyhabits.sendlane.com/view/healthyhabits) I am looking forward to having more time this evening to search through all the recipes!! Thank you!!
    xxo -AmberReplyCancel

  • renee byrd27/07/2017 - 1:37 pm

    that larry david gif aka you at the restaurant dealing with ranch requesters… haha i legit LOLed and watched it through a few times! that would by my face too! alsooooooo i hear you girl and i feel like that about content a lot. there’s just SO much of it out there. SO. MUCH. sometimes it feels like what we put out there is just a drop of water in the ocean. but i think summer is a down-time for blogging generally. people don’t read and comment as much. personally i love the way you post (more complex recipes balanced out by simple happy hour recipes). i think that makes your posting schedule realistic for you as a maker and keeps everyone happy — the folks who want only uber simple recipes and the folks (like me) who want the more detailed goodness. much love to you xoxoxReplyCancel

  • […] a few drool worthy recipes this week: Buffalo Cauliflower Salad with Tahini Ranch, the REAL Low Mein, Green Borscht, Chilled Golden Soup with Sungold Tomatoes, Super Pink Roasted […]ReplyCancel

  • Meghan27/07/2017 - 5:08 pm

    Laura, to echo what a lot of commenters have already mentioned, I love everything about your site. I love the happy hour posts, because I love the cozy, delicious & healthy concoctions that you post as well as the links. I feel like it is a friend who is sharing what they are reading/vibing to at the moment and I love that it gives me something to think about and reflect on. I also have to say that I really enjoy all the recipes you post regardless of their “category”. Everything I have tried has been delicious, not to mention you post beautiful pictures of the process.

    You deserve a break! Your cookbook is beautiful and clearly a lot of effort, thought, and love were part of its creation.ReplyCancel

  • The VegHog28/07/2017 - 6:21 pm

    Can’t beat cauliflower and tahini combo! Very nice photos you have here :)ReplyCancel

  • […] Peach Burrata Salad via Nutmeg Nanny Buffalo Cauliflower Salad with Tahini Ranch via The First Mess Pineapple Cucumber Lime Spritzers via Making Thyme for Health Sweet Potato […]ReplyCancel

  • Ashley29/07/2017 - 6:57 pm

    Thank you for sharing this recipe! I appreciate so much that you streamline the buffalo cauliflower process because I’m lazy/time crunched and I’ve only made goopy versions before that are just so, so sad. I also loath traditional ranch (I know, I’m weird) and am excited to try out tahini ranch because tahini = better.

    I really enjoy all of your recipes, but I find myself making your drinks (from happy hour or not) the most frequently. I do enjoy hearing others’ thoughts on meal prepping since I smash together bits and pieces of advice to figure out what works for me. And I’m always in need to some packed lunch inspiration! Keep on rocking and being your genuine, awesome self because we all love that.ReplyCancel

  • Deborah29/07/2017 - 8:15 pm

    Aloha Laura–I agree, too much rude loud (and now we can add foul) language in the headlines, we need to be nice to each other at least with our food blogs.:)
    I’m new to your corner and love your writing and recipes–thank you for making it easier to deduct meat from my diet several days a week–I made my own tahini for another of your dressings and now I can use the rest for this–

  • Cassie Autumn Tran29/07/2017 - 11:58 pm

    Love every single ingredient in this salad! Buffalo-style cauliflower is my favorite!ReplyCancel

  • […] Buffalo cauliflower + tahini ranch?! Yes please <3 […]ReplyCancel

  • Karen31/07/2017 - 9:43 am

    This recipe looks great…right up my alley – a simple, not too exotic or demanding recipe with too many moving parts.

    re. your invitation for feedback, I absolutely loved all of your posts leading up to your cookbook introduction late winter. Then, there was this long lull when every post was sponsored or some promotion of another person’s cookbook. This pattern plus your happy hour and drink concoction posts don’t interest me personally.ReplyCancel

  • Lori31/07/2017 - 11:23 pm

    This salad was amazing! I used broccoli instead of cauliflower, otherwise no changes. Whole family lived it.ReplyCancel

  • Anna01/08/2017 - 6:09 am

    Dear Laura,
    I don’t even know where to start. I appreciate so much that you wrote about all those demandings that you get from your fans and followers. The simple politeness would seem as rather obvious thing from people who doesn’t even know you personally, right? It seems that in this social-media ruled global world we have just forgotten what politeness is. I’m sorry for that and apologise to you deep from my heart. Although I have never (so far) made any demanding torward any food blogger, who knows, the moment has been so much closer to come that I had thought. But now is time to take a deep breath and let you do the same. I love your blog, your posts, your openess, the courage to do what seems right to you and share that with others. There is actually NOTHING I would change in your blog.
    But, if I may ask, could you maybe consider making this type of “breath-taking”, more advanced recipes, that kind of dishes that would astonish even the most unwilling omnivores? One problem I have with many vegan recipes is that when I share them with my omnivore friends and (especially!) family (for example on Christmas, Eastern and such BIG occasions) I always hear: “Nice… But it could never make a dish in a restaurant”. So I was thinking, maybe – from time to time, not even regularly – you could make that kind of “chef-style” thing? I only ask for that, because, instead of many (healty or not) food bloggers you really ARE a chef, you have experience in working in reastaurant. And I would love to see you taking us for a moment to professional cook work, let us feel for a moment that we can also cook “restaurant-style”.
    Any decision that you’ll make will please me and all your readers. But when you asked for suggestions, I couldn’t resist not to write my opinion, as I had been thinking about that already for some time. And I bet many other struggling-with-their-family’s-disrespect people too.

    Much love,


    • Anna01/08/2017 - 11:47 am

      Ugh… Sorry for my English.
      I only ask for that, because, UNLIKE many (healty or not) food bloggers you really ARE a chef, you have experience in working in reastaurant.
      Hopefully I haven’t made more as big mistakes as that one.ReplyCancel

  • Larissa01/08/2017 - 9:35 am

    Laura – thanks for this lovely recipe! I whipped this up quickly for dinner last night and it was a huge hit. Can’t wait to eat my leftovers for lunch (restraining myself from devouring it now).

    I love your happy hour posts, gives some good reads and also keeps me up to date on the latest additions to add to my smoothies and hot bevvie concoctions.

    The idea of meal prep posts sounds good too, always good to hear from the pros on that front. Really, I will read anything you post :)

    Sorry about all the demanding comments and negativity. People need to chill and realize that there is a person on the other side of the Instagram account/blog.

    Thanks for all the goodness!ReplyCancel

  • Abby01/08/2017 - 7:29 pm

    I love your happy hour posts! They’re something I look forward to because they’re fun and informative. Keep doing what you do! Thank you!ReplyCancel

  • Julie02/08/2017 - 10:16 am

    I love seeing a blog post notice in my inbox! Especially midweek when I’m tired and it’s hot and I am tempted to reach for takeout. Your posts remind and inspire me to cook beautiful and delicious food – and I’m always so much more satisfied than eating too salty tasteless food-in-a-box. Rejuvenated. Thank you!ReplyCancel

  • […] from Bourbon and Honey Cauliflower Rice Carne Asada Bowls with Mango Salsa from Half Baked Harvest Buffalo Cauliflower Salad with Tahini Ranch from The First […]ReplyCancel

  • Andrea06/08/2017 - 9:21 am

    I’m new to plant based eating and I hate to cook. So I’m into any healthy plant based recipes that are delicious and EASY (not yelling – just emphasizing). I enjoy reading more complex ones but they are never gonna happen. Love the beautiful pictures as they make the plants more enticing. Any helpful hints, tips strategies etc are also appreciatedReplyCancel

  • Alison08/08/2017 - 10:00 pm

    I’m sorry for the rudeness of my fellow ‘posters’. I really appreciate your creativity both in the recipes and the photos (they are lovely). Please know what a profound impact your recipes have had on my wellbeing. Can’t wait to see what you dish up next!ReplyCancel

  • Tricia08/08/2017 - 11:01 pm

    Please and thank you!ReplyCancel

  • Charlotte09/08/2017 - 5:14 am

    Hello Laura,

    I attribute my conversion to (a 95%) plant-based life nearly entirely to the discovery of your website and I imagine this is the case for many others too. I hope you are really proud of your work.

    I mostly can’t choose between the yummies that you post but if there was one thing that I would really like to see is your tips on how to make a really smooth pistachio sauce – is there a way to do it without adding loads of oil?? I also would love to hear if you have any wisdom on swapping traditional ingredients out for plant – based ingredients e.g. eggs for aquafaba.

    Mega – appreciation and love from Charlotte in rainy Devon, England.ReplyCancel

  • Erin Schaub13/08/2017 - 9:08 am

    Love all your stuff! ❤️ I especially enjoy the Happy Hour posts. It would be helpful to see some meal prep posts too! Thank you !ReplyCancel

  • Nicole R16/08/2017 - 10:26 am

    My favorite blogs are those where the writer is true to their voice and shares just a bit of themselves, and that’s why I like yours. I don’t think it’s possible to follow the shifting tides of food trends with authenticity, and many writers get into a feedback loop with their readers. I like that this is the kind of place I can land and read about what is happening in your garden, your kitchen, and your mind – whether I have any interest in the recipe itself or not. Keep it up and I will keep reading.ReplyCancel

  • Amy18/08/2017 - 5:04 am

    Made this for dinner last night and it was SO GOOD! So much flavour – which is what I look for in a recipe. And I love a big hearty filling salad for dinner that doesn’t have too many steps but is still a meal on its own. I’ll be making this again.ReplyCancel

  • Joanie29/08/2017 - 10:13 am

    Hi! My husband and I just got married about two months ago, and we also switched to an primarily plant-based diet. I was really struggling to find recipes that we both loved and could share with our friends and neighbors. We started with this one and now always consult your blog when starting the week. Thank you so much for all that you’ve shared.ReplyCancel

  • Pamela05/10/2017 - 11:34 am

    This is yummy. And garlic powder is actually great to have on hand! If you buy the pure thing..just ground up dried garlic. Williams Sonoma has a wonderful Roasted Garlic powder!ReplyCancel

  • Meredith13/02/2018 - 5:52 am

    I made this salad for my mother on her birthday and it was loved by all, thankyou!!!ReplyCancel

  • Brenna21/03/2018 - 3:47 pm

    Thank you so much for this recipe! I’ve been making it almost every week. Sometimes I even throw it all in a pita. So good!ReplyCancel

Summer Veg & Tofu Skewers with Blueberry Barbecue Sauce - The First Messpin it!

This post is sponsored by BC Blueberries.

Summer Veg & Tofu Skewers with Blueberry Barbecue Sauce - The First Messpin it!View full post »

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  • Lacey19/07/2017 - 5:50 am

    I have everything for this blueberry bbq sauce and it sounds delicious, I love blueberry and ginger! Will have to try it out.
    This summer we’ve done lots of grilled garlic scapes (YUM) and leftover polenta too! I make it with veg broth/water and then mix in the pine nut parm from your cookbook plus some earth balance, eat it warm the night of and save leftovers for grilling when the weather cooperates. There’s some in my fridge right now!ReplyCancel

  • Susan Keister19/07/2017 - 10:01 am

    Could you least subscribe me to your blog. Thanks.ReplyCancel

  • Ti19/07/2017 - 10:48 am

    These look amazing. I am always looking for a vegetarian option to BBQ and this is something anyone would love.ReplyCancel

  • Clean Eating for the Non-Hippie19/07/2017 - 12:06 pm

    Those are some FINE looking skewers!!! I have never been a fan really, but I may just be a convert – thanks!ReplyCancel

  • Amber | Quite Good Food19/07/2017 - 6:46 pm

    I’ve never tried a savoury sauce with blueberries but I must say this looks divine! What a great idea, sounds absolutely delicious :)ReplyCancel

  • Jessie Snyder19/07/2017 - 8:39 pm

    I cannot make this sauce fast enough Laura. You. Blow. My. Mind. Ps. Love your words on cooking outdoors <3.ReplyCancel

  • Jocelyn @ Hip Mama's Place20/07/2017 - 11:10 am

    I am so curious about that blueberry barbecue sauce! I’m sure it tastes amazing! I can’t wait to give this summer veg & tofu skewers a try! It’s light, healthy, and tasty!ReplyCancel

  • thefolia22/07/2017 - 11:46 am

    We use blueberries to sweeten up soups in our nest all the time. I’m not a fan of traditional bbq sauce but will give this one a shot since it involves those blue beauties! Happy feasting!ReplyCancel

  • Yael Tamar24/07/2017 - 9:43 am

    Wow! OMG! This is amazing. I am a huge fan of BBQ recipe, and that too TOFU SKEWERS in combination with blueberry barbecue sauce seems to be divine.ReplyCancel

  • Emily Erbert25/07/2017 - 8:06 pm

    Made these last night and they were amazing! Blueberry BBQ sauce had the perfect amount of heat. We served this with grilled corn
    and it made an excellent meal for a warm summer night!ReplyCancel

  • Heather28/07/2017 - 11:53 am

    I saw on your most recent post your mention of feeling like things were maybe falling flat and you feeling a little meh about content so I wanted to comment on this – I made this sauce last night and thought it was AMAZING! I’ve always shied away from blueberry bbq sauces, but I had a ton of blueberries on hand this week and gave it a go. I live in an apartment with no outdoor grill access, so instead of doing the skewers I pressed slabs of tofu, coated the slices in a thin layer of the sauce and let them sit for a while and then grilled on my cast iron grill pan on the stove. Served with lots more of the sauce on top with roasted broccoli and zucchini on the side along with a baked potato. So, so, so, so, so good. Your recipes are always my favorites and have been getting me out of some major cooking slumps!ReplyCancel

    • Laura29/07/2017 - 9:30 am

      Thank you so much for taking the time to write this, Heather! It’s so kind of you. And I’m glad that this worked out on a cast iron grill, too. <3

  • Cassie Autumn Tran01/08/2017 - 3:19 pm

    Skewers are one of my favorite dishes to have all year-round! The blueberry barbecue sauce sounds even more clever than any other barbecue sauce I’ve seen! These bad boys look divine, and I definitely will be making them soon!ReplyCancel

  • Hanna09/08/2017 - 2:27 am

    Hey there!! look delicious and they are so easy to make. I would love to try them ReplyCancel

Stuffed Eggplant w/ Sunflower Romesco, Quinoa & Herbs - The First Messpin it!Stuffed Eggplant w/ Sunflower Romesco, Quinoa & Herbs - The First Messpin it!View full post »

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  • Michelle12/07/2017 - 8:28 am

    Yum! Literally making this romesco tonight!ReplyCancel

  • Maria12/07/2017 - 11:20 am

    Stuffed eggplants are the best. This romesco sauce looks gorgeous and delicious!! This looks bursting with flavor and herbs and everything good. I’m pinning it to make next month when our eggplants start to ripen!!ReplyCancel

  • Nick12/07/2017 - 12:00 pm

    Awesome! Eggplant is so underrated. Can’t wait to try this!ReplyCancel

  • Amanda Maguire12/07/2017 - 12:08 pm

    Literally started salivating when I was reading your post. lol I think I need to make this romesco sauce ASAP. And maybe a double batch because I have a feeling we’ll be lucky if it lasts 2 days at our house.ReplyCancel

  • Sunflower Romesco!!!!!

    Any thought on an alternate vehicle to eggplant? I can’t wait to make this — thank you!ReplyCancel

    • Laura13/07/2017 - 9:08 am

      One of my followers on Instagram said that they made this with a halved butternut squash and that it was quite good that way! You’ll have to extend the cooking time considerably if you go this route though. A larger/rounder zucchini would also be great here!

  • Jessie Snyder12/07/2017 - 2:47 pm

    You will always blow my mind with your creations, Laura, this is such a creative stunner. I love the way you see and manipulate vegetables! Its truly inspiring girl. Need to try romesco, I’m a newbie but you make it sound sos good! xxReplyCancel

  • nana12/07/2017 - 3:52 pm

    in the middle east we just roast the whole eggplant in the oven or on a grill / open fire, and when it’s ready scoop out part of the inside and mix it with whatever / stuff it back. then there’s no need to go through the process of treating the inside separately (which also soaks up a lot of oil).ReplyCancel

  • That romesco looks enchanting! Love the idea of using wallet-friendly (and tasty) sunflower seeds in place of almonds! Gorgeous.ReplyCancel

  • Jenny16/07/2017 - 6:49 am

    This looks amazing. I have made stuffed zucchini before but never eggplants. Have to try this.ReplyCancel

  • Genna19/07/2017 - 2:51 pm

    Just made this last night, and it was phenomenal! Only took about an hour start to finish, and I served it with spinach, sunflower sprouts, sliced avocado, and more tahini. I’ve never had romesco before but now I’m addicted! Plenty of extra sauce to use this week on salads/sandwiches/etc :)ReplyCancel

  • Alex20/07/2017 - 9:54 am

    This is such an impressive idea for an elevated vegan main. Great for a dinner party :)ReplyCancel

  • […] My style of home cooking has a heavy Mediterranean influence.  This has a lot to do with how I was raised but also the flavours I am naturally drawn to.  The moment I saw this recipe I knew I had to try it.  It reminded me of my childhood (minus the mince meat).  I think I’m going to give it a go on the weekend as It’s a dish that needs a little extra time and patients to prepare.   (The First Mess) […]ReplyCancel

  • Cassie Autumn Tran01/08/2017 - 3:32 pm

    The Romesco looks incredible as does the eggplant! I bet this is an amazing dish that combines the best savory flavors!ReplyCancel

  • […] we want to mix it up with something savory. This week that turned out to be a Spanish Tortilla with Romesco Sauce from The First Mess, though you could choose to top it with avocado, hummus, hot sauce, or whatever […]ReplyCancel

  • […] up with something healthy and savory. This week that turned out to be a vegan Spanish Tortilla with Romesco Sauce from The First Mess, though you could choose to top it with avocado, hummus, hot sauce, or whatever […]ReplyCancel

  • Lauren C22/01/2018 - 9:31 am

    This was delicious! Made it for my non-vegan boyfriend and he was very impressed. The only thing I changed was not pulsing the eggplant into a paste with the romesco and tahini. I just stirred some romesco and tahini into a bowl of sauteed eggplant and dividied that up in the bowls with quinoa. So good!! Will be making again.ReplyCancel

Magic Mushroom Mocha Frap - The First Mess (vegan)pin it!

NOTE: “magic” mushroom is the operative/catchy title for this recipe. While I think the flavour and combo here IS magical, I use medicinal/non-hallucinogenic mushrooms here :)

Hey it’s been a little while! I thought I’d casually pop in with a happy hour post. We have a holiday weekend over here and some very chill plans in place. My man did a boys trip camping thing last night, so Cleo and I relaxed big time. We’re having friends over for grilled pizza and a large communal s’mores cookie tonight (gonna work from this recipe). I think we’re going to the drive-in on Sunday night, and I’ll probably give in to a bit of work on Monday, but not before hitting up the pool at my parents’ place. How about you guys? Jam-packed or relaxed and restorative vibes this weekend? View full post »

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  • suzanne01/07/2017 - 8:50 am

    love your book, bought it even though I own hundreds already. thanks for the creativity and thoughtfulness.just want to mention that Mountain Rose Herbs is a great resource for mushrooms and other adaptogens as well as spices and their essential oils and hydrosols are fantastic as well.ReplyCancel

    • Laura01/07/2017 - 10:05 am

      Thank you so much, Suzanne! I recently got to try a bunch of goodies from Mountain Rose Herbs, and saw that their mushroom selection was robust. I’m pretty stocked up with Moon Juice ones for now, but next time I’m out, I’m going to try MRH. Thanks for the recommendation!

  • Valentina | The Blue Bride01/07/2017 - 9:55 am

    How many interesting links! The Plant Paradox could be my next purchase, it sounds perfect for me right now.
    Anyway, I have been having mushroom powder in my wish list for months now, it’s time I finally buy some! I see that you use a lot of powders from Moon Juice : would you recommend their (Cordyceps/Reishi/Chaga) or some other brand? Thanks ^_^ReplyCancel

    • Laura01/07/2017 - 10:08 am

      Hi Valentina! It really is an interesting read. I kind of took bits and pieces from it, rather than adopting his program as a whole. The reishi powder is my personal favourite for sure, so I would recommend that as a great entry point. I have heard that both Mountain Rose Herbs and Sun Potion are also great mushroom sources. And Four Sigmatic does some great blended mushroom products for beginners. Hope this helps :)

  • Ashley01/07/2017 - 10:27 am

    Medicinal mushrooms are NOT magic mushrooms…you may want to change your title for this post, unless you want people to be expecting hallucinogenic psilocybins! A little different ;)ReplyCancel

  • Diana01/07/2017 - 10:59 am

    I bought my first adaptogen mushroom blend to use in your hot cocoa recipe, and I’ve been loving it ever since! Trying this asap!
    I’ve been using a blend from Wild Rose, a brand which I can find easily at my local health food store here in Canada.
    Cheers for the long weekend and Happy Canada Day!!ReplyCancel

  • Billy01/07/2017 - 11:29 am

    xoxo, thumb sauceReplyCancel

  • Erin02/07/2017 - 10:01 am

    This mushroom frap sounds amazing, definitely will be trying it soon! My fave mushrooms to use are cordyceps, reishi and chaga, and I’m a hug fan of either Sun Potion or Four Sigmatic – they both have super high standards for what they use and how they process. Will need to try Moon Juice ones soon though to see how they compare!ReplyCancel

  • Abby @ Heart of a Baker03/07/2017 - 9:56 am

    Ahh girlfriend you are TOO kind for including my link to that cookie! It’s probs one of my favorites, so enjoy! xoxoReplyCancel

  • Jessie Snyder07/07/2017 - 1:12 pm

    Yay! Welcome back lady :). So sad I couldn’t make the drive up when you were here in CA, but loved following along and seeing all of the fun you were having! Hope you’re enjoying all the summer beauty in your neck of the woods so far. I swoon every time you show a snap of your luscious porch hang scenes. Also, this drink looks so dreamy! xxReplyCancel

  • Sophia08/07/2017 - 11:32 am

    OMG that looks so yummy and the shrooms are on my want-to-try-list for quite a long time now. Time to get them! When you’re saying you recommend small doses over a longer period, for how long have you been taking them until you could say that you noticed a difference? And do you take them daily? Sorry, I’m one of those who need to know everything before even trying it herself :D
    I loved your Podcast with Jessica Murnane and it’s so cool that you recommend environmental related documentaries, thanks so much for sharing and for being such an authentic inspiration. I have to leave more comments instead of just cooking your recipes all the time :DReplyCancel

    • Laura11/07/2017 - 7:44 pm

      Hi Sophia!
      Thank you so much for this comment. I’ve been taking mushroom powders (along with a few other herbs/powders) for 8-ish months now I think? I take some form of mushroom almost daily and I really tapped into the effects about 3 months in. I think it’s great that you want to know every possible aspect before you jump in! As you read more, you might be able to reason which types are a better fit for you and your life, which will make for a much more exciting/positive experience in the end. All the best on your mushroom journey ;)

  • Yael Tamar11/07/2017 - 9:50 am

    Awesome recipes in your cookbook. And this one is wonderful i never used Mushroom so far in these kind. Definitely will give a tryReplyCancel

  • Sherry13/07/2017 - 11:22 pm

    Oh thanks for this, Laura –– I made a slight variation (sans coconut cream) and it was delish! I did want to ask you just a bit about the shrooms: I noticed that here and in your previous adaptogenic hot cocoa you used powders; I have been using extracts/tinctures –– do you know if there’s a real difference (or maybe more to the point, what’s significant about the difference)? I’ve been wondering! I put some of Giddy Yoyo’s reishi extract in this bevvy… thanks for any thoughts you might have! I assume you have chosen powders over extracts deliberately and am curious as to why.ReplyCancel

    • Laura25/07/2017 - 1:53 pm

      Hey Sherry,
      I’m honestly not sure on the difference between tinctures/extracts and powders in terms of potency or effectiveness. I only gravitated to powders because they were the first form of medicinal mushrooms available to me, and I’ve kept at it in this form ever since. If I try the tinctures and enjoy them, I’ll definitely discuss it here in the future.

Fresh Taco Salads from "Love Real Food" (vegan recipe)pin it!Fresh Taco Salads from "Love Real Food" (vegan recipe)pin it!View full post »

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  • Rosie15/06/2017 - 5:56 am

    Taco salad – what a fab idea! I’m hearing a lot about Kate’s new book, and am thinking I’ll have to snaffle a copy for myself from somewhere… Amazon here I come! I also love the garden shots here :) keep those coming pleaseReplyCancel

  • Roshni15/06/2017 - 11:59 am

    Would love if you could do an event in SF :) we’re closer than LA!ReplyCancel

  • Shauna | Linden & Lavender15/06/2017 - 1:18 pm

    This is a lovely alternative to my rather unhealthy version of taco salad. I’m learning- slowly but surely. Thank you for the recipe!ReplyCancel

  • Jessie Snyder15/06/2017 - 1:30 pm

    LOVING this bowl Laura! And your garden. Mega green-things-swoon. I’m hoping I can make it up for your meet and greet next week, but if I can’t I hope you have the best time hanging and celebrating your book with those two rad ladies. Happy almost summer time to you guys. xxReplyCancel

  • Michella Wempen15/06/2017 - 8:10 pm

    This was too good to pass up and we made this for dinner. I am not a large fan of fresh tomatoes so I roasted the grape tomatoes. Best taco salad ever!ReplyCancel

  • Kate15/06/2017 - 11:11 pm

    Laura, thank you so much for this! Totally made my day. I definitely had the same experience when I was flipping through your book—damn it, why didn’t I think of that?! xoReplyCancel

  • Alex16/06/2017 - 4:03 pm

    Haha, funny – I was just reading through your book (it’s been sitting on my coffee table for weeks and last night I finally had some time) and thinking the same things, like “Why didn’t I think of that??”

    Can’t wait to try that hemp-mocha-coffee shake!ReplyCancel

  • Ugh this looks gorgeous. Seriously, so damn good.ReplyCancel

  • Angela17/06/2017 - 5:34 pm

    Beautiful salad! Looks so yummy and healthyReplyCancel

  • Lindsay | With Salt and Pepper21/06/2017 - 8:39 am

    This looks so delicious! I had no idea she had a cookbook coming out. Good for her! I’ll have to check it out :-)ReplyCancel

  • Maria22/06/2017 - 4:44 pm

    I am loving Kate’s book!! This taco salad caught my eye but I haven’t gotten around to making it yet! Will definitely have to remedy that ASAP!! YUM!ReplyCancel

  • Claudia24/06/2017 - 2:37 pm

    I have made this twice now, and it is absolutely fabulous. It will be on regular rotation here.ReplyCancel

  • McKenzie26/06/2017 - 11:17 am

    Your greens! They’re stunning! If I try to grow anything like that around here the rabbits and turtles take out these big chunks. So frustrating, but I guess they’re entitled. Your pics remind me of this beautiful illustrated version of Sleeping Beauty that I had as a kid. Beauty’s mother is pregnant and craves the big luscious heads of cabbage in her neighbor’s garden. The illustrations always had me craving cabbage, even as a child.ReplyCancel

  • Nicole29/06/2017 - 2:57 am

    I love that your ingredients are fresh from the garden. The dish looks so beautifulReplyCancel

  • Haley Hansen29/06/2017 - 11:50 am

    I just got BOTH yours and Kate’s cookbooks as a birthday gift and I have not been able to put them down!

    She was one of the first bloggers I ever found and followed, and you are one of the most recent. I absolutely love and admire you both!!


  • Go Do21/07/2017 - 2:08 pm

    […] lunch salad game going on the past few weeks. My favourite addition of late has been this little quinoa method. Let the record also state that The First Mess is a totally welcome addition to my regular reads. […]ReplyCancel

  • Sandra Haile26/07/2017 - 4:16 pm

    I just found your website and it is stunning! Beautiful. I look forward to looking at everything and trying your food which also looks beautiful.ReplyCancel

  • Kathryn26/07/2017 - 6:58 pm

    Even just the quinoa part sounds dreamy! Probably never making plain quinoa again……ReplyCancel

  • […] Laura made my Fresh Taco Salad […]ReplyCancel