Super Savoury Veggie, Hemp & Millet Nuggets - The First Messpin it!Super Savoury Veggie, Hemp & Millet Nuggets - The First Messpin it!View full post »

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  • Rosie07/06/2017 - 5:25 am

    I have never thought to grate brocoli!! What a great idea to cook it quickly and sneak in those nutrients (sometimes the smell really puts me off). I will definitely be trying these as I too have a soft patch for frozen vegan nuggets – but am fearful of the ingredient list. Thankfully these look and sound much healthier – yummo!ReplyCancel

  • Ruby07/06/2017 - 6:40 am

    I don’t think I have had nuggets of any kind since dorm food in college! These suddenly have me craving them again- with your healthified yummy make-over, of course. Also that dipping sauce sounds like my kinda flavor. Definitely wanna try these this summer! :) xxReplyCancel

  • Marta07/06/2017 - 8:44 am

    Laura, you are my culinary hero. I’ll never stop saying this.ReplyCancel

  • christine07/06/2017 - 9:07 am

    I could equally see making these for my little nephew and for myself :) Looks so good!ReplyCancel

  • Petra07/06/2017 - 10:47 am

    Dear Laura
    This is perfect timing as I am going low on lectins (yes, I’ll have a try with the Plant Paradox Method) and was wondering how I can make millet burgers… Thank you so much, they look super delicious! I will certainly make them soon.
    Love from Switzerland,

  • Tuulia Talvio07/06/2017 - 12:20 pm

    I LOVE these!! After reading the Plant Paradox I’ve been thinking about ways to use ore millet and this is exactly what I crave now. Thanks for the inspo! xxReplyCancel

  • Shirleen07/06/2017 - 12:23 pm

    These look really good! I am kinda hooked on Gardein products and Lightlife dogs, vegan junkfood at its finest, although I try to limit processed fakey meaty foods. Where did you get the wire mesh shelves pictured? They are very nice looking. Thank you.ReplyCancel

  • Amanda Maguire07/06/2017 - 1:29 pm

    I too went through a “comfort nugget” phase, and I still sometimes feel tempted to grab a box from the frozen aisle. Your homemade version sounds (and looks!) infinitely better though. I haven’t tried cooking with psyllium husk yet, so perhaps this will be a good recipe for me to test the waters. <3ReplyCancel

  • Jessi07/06/2017 - 1:47 pm

    Wow, this dish looks so delicious!!! You’re so talented!!! Definitely going to try making it very soon:)ReplyCancel

  • Pongodhall08/06/2017 - 2:48 am

    These sound so filling and satisfying (I am very greedy) hemp AND millet are real favourites so what a brilliant recipe!ReplyCancel

  • Julia @ Happy Foods Tube08/06/2017 - 6:57 am

    I am 100% positive I would love these! And that mustard dipping sauce sounds delicious as well!ReplyCancel

  • Alex08/06/2017 - 7:35 am

    These are awesome, Laura! Millet is so underrrated. I love its flavor and texture when it’s slightly toasted in a skillet. It’s so satisfying and totally healthy too. “Comfort nuggets” FTW!ReplyCancel

  • Ashley @ The Naked Food Life08/06/2017 - 1:10 pm

    These look fantastic Laura! And you always create the best sauces to accompany your delicious recipes. Although I like broccoli in any form, I recently discovered that I love it most grated up in little bites like these =)ReplyCancel

  • Laine09/06/2017 - 4:03 pm

    Ohh, Laura, these nuggets look AWESOME! :)ReplyCancel

  • Sherry10/06/2017 - 10:19 pm

    Super, Laura: many many thanks –– looking forward to adding these to the rotation! You do such a wonderful job with imaginative savoury flavour combinations always. You know, we’ve been using the psyllium-as-binder trick for a couple of years now for veggie burgers, instead of the older-fashioned vegetarian option of egg, and I must say we really have found it to work excellently –– better than flax or chia, certainly, but possibly even better than the egg sometimes. Veg patties that really hold together = win!!! I LOVE the addition of bits of vegetable here along with the grain.
    This creamy sauce is going to work well for other purposes, too! A lovely change-up from the tahini-based versions we default to so often.
    (But “comfort nugget” … can’t help but chuckle/snort a bit at that one! So funny.)ReplyCancel

  • Kerstin13/06/2017 - 8:57 am

    Hi Laura,

    I just made your nuggets, they are fantastic! And the dip is awesome. I love your recipes, your blog and your book.ReplyCancel

  • Kris13/06/2017 - 10:16 am

    Totally making these for my little! Thanks, Laura. xoReplyCancel

  • Nicole15/06/2017 - 7:34 am

    Looks so deliciousReplyCancel

  • Ahu19/06/2017 - 7:18 am

    made these the other day… super easy and very tasty :) I ended up putting a cup of grated broccoli since what I grated ended up to be that amount and it worked fine. thanks a lot for the recipe!ReplyCancel

  • Carol Dunlop15/07/2017 - 5:30 am

    OBSESSED WITH THESE NUGGETS ! Have made them twice already . Thank you ❤️ReplyCancel

  • Alexandra20/07/2017 - 4:29 pm

    I was excited to try this with cooked quinoa instead of millet as I often have it on hand. Our version was delicious and I can report that the replacement worked very well. I made a double batch and upped the amount of carrot and broccoli just a little. I chose to finely chop the carrot and broccoli in the food processor rather than grate them and was very happy with the results. My 3yr old enjoyed making them with me as well as the end result!ReplyCancel

  • Kara24/07/2017 - 3:49 pm

    Can’t wait to try these! The only part the confused me at first was the ingredients call for cooked millet, but in the directions you outline how to cook the millet…. just for a novice cook it might be confusing… ; ) Thank you! love your cookbook and recipes!!!ReplyCancel

    • Laura25/07/2017 - 1:47 pm

      Thank you so much for this! Edited for clarity. Deep gratitude.

  • Jacy Lund31/07/2017 - 1:09 am

    I don’t have a box grater and was wondering if just chopping the carrot and broccoli up in the food processor before sauteeing would be okay?ReplyCancel

    • Laura31/07/2017 - 6:56 am

      Hi Jacy, Yes, using the food processor will work just fine!

  • Sarah13/08/2017 - 7:58 pm

    I’ve made these twice now…so so good! Love the dipping sauce as well. I was wondering if I could freeze the veggie nuggets?ReplyCancel

    • Laura14/08/2017 - 9:46 am

      Hi Sarah!
      I think these would freeze quite well in a par-cooked state. Like I’d bake them for half the time stated, cool them completely, then freeze them on a baking sheet. Then, once they’re totally hard, I’d transfer them to a zipper seal bag or tupperware. I think you could bake them straight from the freezer with this setup. Let me know how it goes if you try it.

  • Amy15/08/2017 - 2:31 pm

    I made these last night, I doubled the recipe and for some reason it only created 1.5 cups cooked millet, so the mix was very loose. I tried adding a bit more psyllium powder and tossed in some flax seed to thicken it but it was still like batter. Anyway I put some sploges on a baking sheet and drizzled with oil, flipped after about 15 mins. They turned out like tasty millet cookies. My kids loved having cookies with mustard dip for lunch today! The flavours in the mix and the dip are great, I will try with nugget goals another time.

    I used 2 broccoli stalks I’d saved and they grated beautifully – good use for stalks! (I used food processor grating attachment and just pushed the carrots, shallot and broccoli stalks through that).

    Don’t think you need to preheat the oven so early as stated in recipe, seems waste of energy when there’s so much to do beforehand.

    I’ll try this again with ample cooked millet to hand. Thanks!ReplyCancel

  • Smadar05/09/2017 - 7:13 pm

    HOLY MOTHER OF DELICIOUSNESS Laura, this recipe is the bomb. That maple mustard sauce is dangerous. You are simply the best.ReplyCancel

  • Sveta16/09/2017 - 1:57 am

    Hi there. Is there a substitute for mustard? My husband is allergic. Thank you.ReplyCancel

  • Shannon K.24/10/2017 - 12:27 pm

    This might be a silly question — but is each serving of the 3-4 servings ~10 nuggets or does this make 10 nuggets total? Just wondering how much these make!ReplyCancel

    • Laura25/10/2017 - 7:40 am

      Not a silly question at all! The recipe makes roughly 10-12 nuggets total. I put it at 3-4 servings because I find the amount of grains here to be quite filling, but I realize that everyone is different. Hope this helps!

  • Jenna01/11/2017 - 4:33 pm

    Super tasty! I didn’t have psyllium husk powder & it wasn’t at my Whole Foods so I used 3/4 tsp of xanthan gum instead & that worked out great!ReplyCancel

  • Cam06/04/2018 - 2:13 pm

    Would millet flour work instead of using the pearls? Can’t wait to make these!!ReplyCancel

    • Laura08/04/2018 - 3:25 pm

      I think using millet flour instead of the actual grains might make these pasty and unpleasant-texture wise. You could use cooked quinoa or rice in place of the millet if that’s an option.

Vegan Sloppy Janes from "Vegetarian Heartland"pin it!pin it!View full post »

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  • carlos at Spoonabilities31/05/2017 - 6:43 am

    This sloppy janes look super delicious and juicy. I’m pretty new in my adventure trying to eat more plant base meals, and I’m excited about so many wonderful bloggers teaching us how to eat better. Thank you for being part of this group.ReplyCancel

  • […] The First Mess – Vegan Sloppy Janes […]ReplyCancel

  • Shelly @ Vegetarian 'Ventures01/06/2017 - 10:19 am

    Laura! Thank you SO much for the VH love! Seriously can’t get over these summery vibin’ photos of these sloppy joes. I’m getting ‘all the feels’ over this post. :)ReplyCancel

  • Jennifer Essad03/06/2017 - 12:02 am

    what’s not to love in this recipe? all the crunchy veggies plus the pickles make me happyReplyCancel

  • These look fabulous! Yum.ReplyCancel

  • Kelly Mahan14/06/2017 - 1:27 pm

    The pics here are just amazing! The sloppy janes look super delicious, my mouth is watering, lol.ReplyCancel

  • […] There are a few variations on this recipe but the basic recipe is great too! Using this as a starting point we made it our own and with a few more ingredients you’d be surprised how delicious this is with so many veggies and no meats! Click here to check out the recipe! […]ReplyCancel

  • Terri07/11/2017 - 9:58 pm

    I made the Sloppy Jane’s this weekend and they were soooo delicious. Thanks for sharing a recipe that I will definitely be making again!!!ReplyCancel

Banana Chocolate Chip Breakfast Cookies (vegan & gluten-free) from "Pantry to Plate"pin it!Banana Chocolate Chip Breakfast Cookies (vegan & gluten-free) from "Pantry to Plate"pin it! View full post »

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  • Noa20/05/2017 - 9:11 am

    What’s the point of the psyllium and is it necessary? Thx!ReplyCancel

    • Laura20/05/2017 - 9:21 am

      The psyllium binds the cookie and yes, it’s totally necessary. I can’t confidently recommend a vegan replacement that would bind as well in this case.

  • jen@sweetgreenkitchen20/05/2017 - 11:11 am

    Every recipe you’ve posted recently has been speaking volumes to me and this one is no different. I’ve been vegetarian for over 20 years and mostly gluten free the last year or two, but only recently took the plunge into dairy free/egg free and have to say I’ve been thrown a bit when it comes to cookies as most of mine include eggs and/or dairy. I love a good breakfast cookie and find it really helps keep me on track to have something bread or cakelike that I can easily grab and stuff in my mouth to keep me from going for other less healthful options. This recipe sounds perfect, oatmeal style cookies are my favorite and something I always feel good about eating. Will be trying these for sure and most likely put my own spin on it to Never would have thought to add lemon juice either, must try. Thank you as always for so much inspiration!ReplyCancel

  • Alana21/05/2017 - 10:35 pm

    I made these today and they were EXCELLENT! I admit that I didn’t eat any of them for breakfast. It was more of a throughout-the-day quality-control snacking. I probably could have eaten them all.ReplyCancel

  • Sonia22/05/2017 - 10:30 am

    I made these and loved them! So about the psyllium…Luckily I found it in the bulk section of my health food store and only cost me about $0.40 for the small amount I bought. But they had “whole psyllium husk ground” and “psyllium seed powder” and wasn’t sure which to get so I used a 1/4 tsp each! Which one should I have bought? The husk? Thanks!ReplyCancel

  • Alex24/05/2017 - 2:29 pm

    Cool! I love this idea of ‘recipe templates’ – it’s so much more realistic than recipes that need to be followed exactly. I make a similar cookie using grated carrots :)ReplyCancel

  • I love books that help to cook with what you have. This is my biggest problem – going to buy new ingredients whenever I want to cook sth. You made me curious :)ReplyCancel

  • The Boozy Epicure01/06/2017 - 10:11 am

    Breakfast cookies, you had me at breakfast cookies…ReplyCancel

  • Emily | Shiny Happy Bright06/06/2017 - 10:22 pm

    Love a breakfast cookie and these look gorgeous!ReplyCancel

  • Alison07/06/2017 - 10:03 pm

    I’m allergic to bananas. Would you be able to suggest an alternative, please?ReplyCancel

    • Laura08/06/2017 - 12:30 pm

      Unsweetened applesauce or pumpkin purée would also work!

  • irene15/06/2017 - 5:53 am

    It’s amazing how banana’s would make it the breakfast table as a cookie.Way to go Laura.ReplyCancel

  • Sarah19/03/2018 - 7:58 pm

    Just maReplyCancel

    • Sarah19/03/2018 - 8:00 pm

      Just made these with pumpkin puree instead of banana and a little pumpkin spice with the cinnamon. So lovely, and love Heather’s stuff :)ReplyCancel

Seared Polenta with Spring Salad and Sherry Shallot Vinaigrette - The First Messpin it!

This post is sponsored by nutpods.

Seared Polenta with Spring Salad and Sherry Shallot Vinaigrette - The First Messpin it!Seared Polenta with Spring Salad and Sherry Shallot Vinaigrette - The First Messpin it!View full post »

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  • Marta17/05/2017 - 5:34 am

    I abolutely love seared polenta! I always make mine with veggie broth, but I must try with a creamy plant-based milk! I love how you’ve packed yours with so many delicious and fragrant herbs! I always leave your blog craving whatever dish you share :D (made the skillet lasagna btw, and it was awesome!!) Have a lovely day!ReplyCancel

  • Julia @ Happy Foods Tube17/05/2017 - 8:31 am

    I ordered a polenta & chicken liver main in a restaurant in Italy and I loved it! I haven’t eaten it since but looking at your beautiful photos I am going to try it. Thanks for the inspiration!ReplyCancel

  • Abby @ Heart of a Baker17/05/2017 - 9:29 am

    When polenta is involved I’m always 10000% IN! I always think of it as a winter/comfort food dish, but this spin on it is perfection for spring :)ReplyCancel

  • Valentina | The Blue Bride17/05/2017 - 10:46 am

    Being Italian, I grew up eating polenta, but this one looks really amazing, I can imagine its crunchiness outside and tenderness inside….#yummyReplyCancel

  • lindsey17/05/2017 - 11:00 am

    Love this dish, Laura. Those crisp polenta edges look so delicious and inviting. And loving the idea of a asparagus ribbon and fennel tangle! xo!ReplyCancel

  • Ashley @ The Naked Food Life17/05/2017 - 1:02 pm

    This dish is something I could eat every night! All the flavors and textures are perfection! I love the plate, btw!ReplyCancel

  • Jenalle17/05/2017 - 3:13 pm

    Hi Laura!
    Do you happen to know if Nutpods is available in Canada, and if so where do I buy?

    Otherwise, do they ship to Canada? I’m having trouble finding out from the site.


    • Laura17/05/2017 - 3:25 pm

      Hi Jenalle,
      Peep the bottom of the recipe where you can click over to Natura Market’s page to get your Canadian nutpods fix.

  • Rosie Newton18/05/2017 - 9:51 am

    This looks gorgeous. I really love our photography, such a nice styleReplyCancel

  • Shauna | Linden & Lavender18/05/2017 - 1:01 pm

    This sounds recipe sounds great! I am new to polenta (currently trying to reduce my wheat intake) so I am excited to try this in my kitchen. You noted that you are trying to reduce your soy intake- why is that?
    Thanks! ShaunaReplyCancel

    • Laura18/05/2017 - 1:07 pm

      Hey Shauna,
      Hope you get a chance to crack at the polenta! And to your soy question, maybe this is TMI, but consumption of non-fermented soy almost always leads to a big, cystic pimple on my face. So I stay far away as much as I can ;)

  • Cate18/05/2017 - 2:20 pm

    I’m excited to make this but nutpods is not in Colorado yet. Do you have suggestions for an alternative ingredient until I can order some?

    BTW- I’ve been cooking my way through your book and love it. Nice work.ReplyCancel

    • Laura18/05/2017 - 7:36 pm

      Hi Cate!
      I would suggest any plant-based milk that’s on the richer side, like unsweetened cashew, a higher quality/higher fat almond milk, or the kind of coconut milk that comes in cartons. Canned coconut milk will definitely give you coconut-y tasting polenta, so I’d avoid that one.Hope this helps!

  • Saniel Underwood19/05/2017 - 8:48 am

    I thought polenta was made from yellow corn grits. What’s the difference? Love this will be making very soon.ReplyCancel

  • Rebecca19/05/2017 - 11:29 am

    I’ve been craving and making a version of this type of polenta and spring veg meal for the past few weeks–after I had an amazing restaurant version. Yum! I love that you add herbs and nutritional yeast to the polenta too!ReplyCancel

  • Adrienne | Appetites Anonymous22/05/2017 - 2:51 pm

    First, off this recipe sounds amazing!! Second, your photography is KILLER. Such an inspiration! :)ReplyCancel

  • Tori22/05/2017 - 11:04 pm

    this looks amazing! I hate to admit it but not a fan of fennel, any recommendations for substitutions? sorry! know I shouldn’t mess with the amazing stuff you have going! your site is fantastic! :) your cookbook is going to be my flexitarian bff’s bday present because it’s stunning and she’s loved EVERYTHING! I’ve made from you!

    • Laura02/06/2017 - 8:40 am

      So sorry that this reply is late! Jus thinly slice/shave any vegetable you like in its place, honestly, Zucchini, carrots, even some pepper-y radishes would be great. It’s all very forgiving once that shallot vinaigrette is poured on top ;)

  • Haley Hansen24/05/2017 - 3:42 pm

    I don’t even know where to begin – your pictures are amazing, the food sounds irresistible, and your writing is captivating!

    I have loved your blog for so long :) keep it up! I can’t wait to try these recipes!ReplyCancel

  • Levi Le29/05/2017 - 12:47 pm

    This looks amazing!!ReplyCancel

  • That polenta looks amazing!!!! I think even though we are moving towards winter now it would still be perfect for us as a dinner. I love polenta, thanks for the inspiration.ReplyCancel

  • […] I find this ingredient wildly underrated.  I like to make big batches of the stuff when people come round for a BBQ because it goes well with everything and is a little unexpected.  So happy to have found another version I can try.  The First Mess […]ReplyCancel

  • Pam08/01/2018 - 8:32 am

    Just wondering about the nutritional yeast.. is it needed and if so for what purpose? I have made polenta in this manner before (cooked then cooled, cut into rectangles or triangles and fried till crispy), but have never seen yeast incorporated…Looks gorgeous though!

    • Laura08/01/2018 - 9:23 am

      Hi Pam,
      Nutritional yeast is added here purely for flavour. Nutritional yeast is an inactive yeast that has a deeply savoury/almost cheesy flavour. It’s often utilized by vegans as a parmesan replacement. Not totally necessary to use if you don’t have it.

Vegan Skillet Lasagna with Homemade Almond Ricotta & Spinach Pesto - The First Messpin it!Vegan Skillet Lasagna with Homemade Almond Ricotta & Spinach Pesto - The First Messpin it!View full post »

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  • Hari Chandana10/05/2017 - 5:11 am

    Looks so tempting.. lovely photography.. thanks for sharing! :)ReplyCancel

  • Marta10/05/2017 - 5:29 am

    Oh my! I’m drooling here! This is the best looking lasagna ever… honestly :) I’ve never tried a sillet version or even the almond ricotta with probiotics (I usually stick to the tofu or cashew versions). Must try this soon :DReplyCancel

  • Sandra Lea10/05/2017 - 6:21 am

    Lasagna looks yummy but I have to comment on that skillet. I’ve not seen one like it, who makes it?ReplyCancel

  • Kelsey @ Appeasing a Food Geek10/05/2017 - 7:17 am

    Loving this idea! I’ve never made almond ricotta (gasp! I know. I’m behind on the times), so I’m kind of excited to try it out! Also, the lasagna is gorgeous. Definitely making me crave its relaxing comfort right now too! xoxoReplyCancel

  • […] Vegan Skillet Lasagne with Homemade Almond Ricotta, The First Mess […]ReplyCancel

  • jen@sweetgreenkitchen10/05/2017 - 9:36 am

    This looks amazing! I love lasagna and have been making a dairy cheese and spinach version for years, but as I’ve been transitioning to a more plant based way of eating I’m so excited to see your take on the classic. I also love that you offer so many options, but I’m most excited to try the homemade almond ricotta.
    I also wanted to let you know how much I’ve been enjoying your book. I first borrowed it from the library, but love it so much I’m hoping my own copy will be wrapped and waiting for me on mother’s day
    And your skillet is awesome.ReplyCancel

  • Abby @ Heart of a Baker10/05/2017 - 10:15 am

    Ohh I’m all over the skillet lasagna, so this looks AMAZING. I’m also v v into that ricotta recipe! xoxoReplyCancel

  • Denise Parsons10/05/2017 - 10:50 am
  • Anya10/05/2017 - 11:22 am

    Oh man, this looks like heaven! I’m the same with the tendency to over-complicate things, but sometimes that’s just the way to go :)ReplyCancel

  • Cassie10/05/2017 - 1:14 pm

    Nothing wrong with thinking about lasagna and making it spring-friendly! This recipe looks fantastic!!ReplyCancel

  • Ashley @ The Naked Food Life10/05/2017 - 1:16 pm

    This is the perfect comfort dish. I love the idea of skillet lasagna although I have never made it this way. Your version is so beautiful and nutritious. Pinned, and at the top of my list for dinners to try =)ReplyCancel

  • Addison Jones10/05/2017 - 2:34 pm

    I have not had Lasagna in ages. I will try this one out soon! Looks amazing!ReplyCancel

  • Katrine M10/05/2017 - 4:22 pm

    Ooh, YUM! I need to try this! Looks so good and I haven´t had a vegan lasagne after I became vegan yet.ReplyCancel

  • Izzy Bruning10/05/2017 - 4:25 pm

    This looks amazingly delicious!!!!
    Izzy | Pinch of delightReplyCancel

  • Sarah | Well and Full10/05/2017 - 5:00 pm

    I’m so excited seeing a recipe come to fruition that you’ve been thinking about for so long, because I’ve totally been there! It’s such a satisfying feeling, and this is such a stellar result! You go, awesome lady <3ReplyCancel

  • Violet10/05/2017 - 5:18 pm

    Woa I’m totally into the idea of making homemade ricotta! The idea of fermenting stuff is a little scary though – how long does it keep for after it’s made?ReplyCancel

    • Laura10/05/2017 - 6:03 pm

      I think it would be good in the refrigerator for a week!

  • Stephanie Dreyer10/05/2017 - 8:43 pm

    So creative! I love this idea. I am a huge fan of Kite Hill’s ricotta – great sub, but would love to try your recipe!ReplyCancel

  • Casey the College Celiac11/05/2017 - 12:06 am

    Can I join you at dinner? This looks absolutely SCRUMPTIOUS! Love all the mixes of textures and flavors!ReplyCancel

  • Carrie Southern11/05/2017 - 9:52 pm

    This was sooooooo delicious! We loved it! I used Kite Hill ricotta and other than that followed the recipe exactly. This is my new favorite lasagna! Thank you so very much for being the culinary genius you are :)ReplyCancel

    • Laura12/05/2017 - 1:25 pm

      Isn’t that Kite Hill ricotta amazing? So glad you enjoyed it!

  • Maria12/05/2017 - 4:19 pm

    The ricotta and pesto with lemon are absolutely divine looking!!! This looks fabulous. Can I ask where you found that skillet? I’ve never seen one shaped like that! It looks like a great size… and i’m a sucker for fun shapes:)ReplyCancel

  • Caras Kitchen12/05/2017 - 6:21 pm

    This sounds and looks absolutely delicioius!ReplyCancel

  • Dabin12/05/2017 - 11:08 pm

    That looks so good! I love ricotta cheese, but almond ricotta cheese sound even better than the original!ReplyCancel

  • […] have been drooling over The First Mess’ latest recipe: Vegan Skillet Recipe and I am probably going to end up making it tomorrow. #Niagara […]ReplyCancel

  • Shelley13/05/2017 - 8:49 pm

    Hot damn – this sounds epic. What will you think of next?! Love it!ReplyCancel

  • Caras Kitchen13/05/2017 - 8:51 pm

    Oh gosh this just looks absolutely delicious, wow!ReplyCancel

  • Clare Knighton14/05/2017 - 4:05 pm

    This looks amazing! The photography is epic!

    Can’t wait to make it!


  • Jen @ sweetgreenkitchen.com17/05/2017 - 1:25 am

    I commented here a few days ago, but I just needed to add more. My 16 year old daughter made this dish (with some modifications) for my mother’s day dinner and we loved it! She changed up some of the veggies, swapping in eggplant and peppers and left out the lentils, but either way, I have to say the star of the show was the almond ricotta, delicious! I’m imagining so many other ways to use it now, definitely adding this to the permanent file.ReplyCancel

  • Darlene17/05/2017 - 1:36 pm

    I made this for Mother’s Day for myself. It was “outa this world” good. The ricotta is so delish and well worth the effort. This will be my next dinner party main dish. Thank you for posting.ReplyCancel

  • Stella22/05/2017 - 3:06 am

    Made it for friends – soooo delicious! The ricotta also worked with cashews and sunflower seeds, though it didn’t have the beautiful white color yours does. Thanks so much for posting!!!ReplyCancel

  • NIKA27/05/2017 - 8:34 am

    I love your blog, your recipes and your food photography! This looks lovely and I’ll be making it soon! May I ask,which brand of nutritional yeast do you use?
    Ps Thanks for sharing gorgeous, innovative recipes with us! XReplyCancel

    • Laura28/05/2017 - 11:18 am

      Thank you Nika! I use Bragg’s brand.

  • averee01/06/2017 - 1:09 pm

    question about probiotics: do you use a totally vegan probiotic, or one that was made using dairy products but the final product contains no dairy. can you provide your brand?

  • Amanda02/06/2017 - 7:39 pm

    Hey, iamafoodblog has the same skillet! I’ve been lusting after it for awhile….This recipe looks like it would be good with giant pasta shells too <3ReplyCancel

  • Edelin De Los Santos07/06/2017 - 3:28 pm

    Which probiotic powder did you use(brand)?ReplyCancel

  • Ines08/06/2017 - 5:55 pm

    Made this twice in the last week – it’s amazing! :)
    Thank you so much for the recipe! Lasagna without the complicated parts :)ReplyCancel

  • Katie McMullin25/06/2017 - 1:01 pm

    Hi, I’m not clear on this instruction; “soak almonds in boiling water for one hour”. Does that mean the water is boiling the entire one hour? Or just boiling when you put the almonds in there?ReplyCancel

  • Alison17/08/2017 - 8:09 pm

    This was really delicious. I loved the almond ricotta! I used much less probiotic powder because of all of the pills I was cracking open, but I just let it sit longer and it was fine. The spinach pesto was also yummy. My family wasn’t as enthusiastic as I was but I think I would definitely even just make the sauce + noodles sometime. thanks!ReplyCancel

  • […] should make this lasagna this weekend because it is […]ReplyCancel

  • Janet05/12/2017 - 3:19 pm

    This looks delicious! All I have is Kale on hand, do you think that would be a good substitute for spinach in the pesto recipe? If yes, should I use 2 cups kale? Thank you!ReplyCancel

    • Laura06/12/2017 - 4:40 pm

      Yes you can use the same amount of kale! I would probably add a little more garlic and lemon since kale is a bit more intense-tasting than spinach.

  • Lori Cahill29/12/2017 - 1:18 pm

    Just a question about the vegan almond ricotta cheese. Why do you add the probiotic and would any kind of probiotic work? I have lots of types of probiotics in my fridge and really don’t want to purchase another kind. The recipe looks wonderful and will be attempting it very soon…once the Christmas rush is over that’s for sure!!


    • Laura01/01/2018 - 12:49 pm

      The addition of probiotic makes the “ricotta” slightly tangy and more cheese-like. I’ve made this with various levels of probiotic (8 million and up to 50 million), and it tastes virtually the same each time.

  • Allegra05/02/2018 - 8:51 pm

    This was phenomenal, as is your photography. Thank you for sharing!!!ReplyCancel