luscious reishi chocolate milk - The First Messpin it!
It’s been a little while since I posted one of these, oops! And juuuust when I managed to get my act together to do one, my desktop computer (with all of my photo editing programs) fizzled out and died. So if the photo here looks different, it’s because I shot it with my normal camera, imported it to my man’s computer, emailed it to myself, edited it with the VSCO and Afterlight apps on my phone/iPad, re-sized it with another app, emailed it to myself again, and then finally put it here. I know that the image quality isn’t perfect, but I think it’ll do for now/until I get my main computer fixed. You can’t knock that determination! View full post »

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  • Kimberly/TheLittlePlantation30/07/2016 - 9:48 am

    I have a thing for Hugh and his book IS my all time fav. Like, ever!
    Thanks for this awesome list.ReplyCancel

  • valentina | sweet kabocha30/07/2016 - 10:52 am

    Omg this photo is gorgeous! Anyway, I know the healing benefits of reishi but I’ve never tried it. It’s time to!
    xo have a wonderful weekendReplyCancel

  • Pia30/07/2016 - 11:46 am

    Like most, I have never heard of resishi before, but it sure sounds interesting. Does it taste like anything too, though, or did you simply add it give this beverage a nutritional boost?
    Also, that’s a great bunch of links you’ve provided us with this weekend, so thank you!ReplyCancel

    • Laura30/07/2016 - 1:26 pm

      Hi Pia!
      Reishi is a mushroom, so it’s definitely earthy, but not definitively savoury or anything. A lot of people drink it whisked with hot water as a coffee replacement. I just like the effect it has combined with the light caffeine buzz of cacao.

  • Stephanie Park30/07/2016 - 12:53 pm

    Ah this looks beautiful and delicious! I tried a reishi drink when I went down to Tulum earlier this summer and loved it. Definitely going to be trying this xoxoReplyCancel

  • Ashlae31/07/2016 - 9:27 am

    Loving this dreamy concoction. babe. And YES TO JUST WASHING YOUR DANG HAIR. I’m patiently waiting for the dry shampoo phase to pass.ReplyCancel

  • Dawn31/07/2016 - 2:48 pm

    Love the idea of a cookbook club and the Wellth book sounds like something I would read. Lovely photo (as always)!ReplyCancel

  • renee (will frolic for food)31/07/2016 - 4:44 pm

    love the purple plant + amethyst + purple tones in this photo! i couldn’t even tell it was “lower quality” it looks great. i’ve been SUPER into reishi lately and you know i love rebbl choco reishi milk! my local whole foods stopped carrying it, bummer, so now i guess ill just have to make your version! love your links, as always. that SINC instagram… lol thanks for that I’m loving it!ReplyCancel

  • Chelsey @ Chelsey Crafts01/08/2016 - 1:14 am

    Loved that article on resilience and recharging!ReplyCancel

  • Celeste | The Whole Serving01/08/2016 - 10:44 am

    Looks amazing and I must try the mushroom powder. I’ve seen it but never have given it a try, maybe time to change that.
    Thanks for this lovely recipe.ReplyCancel

  • Jodi01/08/2016 - 11:28 am

    This is one awesome list, Laura. And the fact that there was a little mention of River Cottage Veg totally made my day. I almost forgot about that book entirely. It’s a classic. The computer-app-editing-emailing saga made me smile – seems so silly but it’s so true. Hope you had a good long weekend – long live rosé. xReplyCancel

  • Tuulia Talvio01/08/2016 - 2:11 pm

    Yay for Four Sigma Foods Reishi! It’s Finnish and it’s super good! :) And I love the photo, really. Isn’t it weird that usually the photos we ourselves think are really off, are actually the ones that are super pretty? Anyways, thanks for the inspiring reads, as always! xoReplyCancel

  • Claudia01/08/2016 - 3:45 pm

    Reishi is a great adaptogen and very good for you.
    Not a huge fan of the EO article, there is no mentioning (or i missed it) that they should never be used neat on the skin (without carrier oil) but always diluted. Same with using them in a bath! Oil and water don’t mix, therefore if you just put a few drops in bathwater they will float on top and depended on the oil, you could get a lot of oil directly on your skin. dilute in carrier oil or salts before adding them to the water!
    Not sure what is going on right now but my 6 year old LED TV suddenly went white yesterday, I don’t even watch much TV! grumble…ReplyCancel

  • jon02/08/2016 - 1:14 pm

    Oh I haven’t had reishi in a while I will have to get some and give this recipe a go. Looks delicious!ReplyCancel

  • Sherry02/08/2016 - 7:03 pm

    Laura, thank you for this post: I love the timing! I just ordered some reishi (after reading about its benefits on –– but it’s in extract form (from Giddy Yoyo!) rather than powder. Have you tried extract? I wonder how much I would use to try your recipe, which must be just delish!

    I think your photo looks lovely! Thanks as always for the visual feast.ReplyCancel

    • Laura09/08/2016 - 8:31 am

      Thanks so much for this comment, Sherry! Going to order some of this extract soon because I’m a huge fan of Giddy Yoyo :) Their recommended dosage on the site is 1/2 a dropper, so I’d probably use that (or a little less) for this drink.

  • Sarah | Well and Full03/08/2016 - 2:06 pm

    The first thing I saw when I came to this post was the photo, and I was thinking that it’s one of my favorite shots of yours in the entire blog. So I was insanely surprised to read that you edited it on your iPhone/iPad! You’d never guess that it wasn’t professionally done! Just stunning, Laura <3ReplyCancel

  • Anna08/08/2016 - 3:55 pm

    This looks so yummy! I always think of sweet drinks for breakfast, I love this idea of having milk. Thanks for sharing!ReplyCancel

  • Terri09/08/2016 - 4:56 am

    Hi laura. Which reishi powder did you use for this. Thanks.ReplyCancel

  • Terri10/08/2016 - 4:35 am

    Thank you for replying laura, I can’t wait to make it.ReplyCancel

golden split pea patties (vegan, GF) - The First Messpin it!

This post is sponsored by USA Pulses & Pulse Canada.

golden split pea patties (vegan, GF) - The First Messpin it!View full post »

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  • Rachel27/07/2016 - 5:47 am

    I love it when I open my email, and there’s my dinner, waiting for me in my inbox! I have all of this in my cupboards; thank you for making my day easier ;)ReplyCancel

  • Anya27/07/2016 - 8:10 am

    Agreed with Rachel above ;)
    The addition of mashed potatoes to patties is genius! And that photo of the spices with a thin ray of light shooting through is so breathtaking. Have a nice day Laura.ReplyCancel

  • Abby @ Heart of a Baker27/07/2016 - 10:38 am

    Well, I’m going to pick up split peas after work now so I can get these made for dinner! Can you believe I hardly ever cook with them? Ah!ReplyCancel

  • Cassie27/07/2016 - 11:06 am

    This looks delicious! I’d LOVE LOVE LOVE to make them!ReplyCancel

  • Callie27/07/2016 - 12:35 pm

    This looks delish! I can’t wait to try them. Can you share what the white sauce in the picture is?


    • Laura27/07/2016 - 1:34 pm

      Thanks Callie! It’s Sir Kensington’s Fabanaise. Vegan mayo made from chickpea soaking liquid :)

  • Jessie Snyder27/07/2016 - 12:47 pm

    I love how you use the potatoes in these, Laura, just brilliant the way it gives them those crispy/golden edges! Patties cause me so much anxiety to make for the blog too, there are so many variables. But I am super glad you shared these with us today ;) totally need to go spice shopping now! Hugs girl, hope you’re having a restful + happy week – xxReplyCancel

  • Allyson27/07/2016 - 2:09 pm

    I don’t tend to keep potatoes on hand during the summer because they feel like a cold weather veg, but I miss eating them. These look like a delicious way to utilize my favorite, longed for vegetable.ReplyCancel

  • Anise27/07/2016 - 5:12 pm

    YUM! Such an easy summer recipe! Love the lettuce wrap :)ReplyCancel

  • Maya | Spice + Sprout27/07/2016 - 7:57 pm

    These looks so perfect and cozy for the thunderstormy weather that’s been happening around Toronto lately! Totally want to cuddle up in some pjs and eat these :)ReplyCancel

  • Mandy27/07/2016 - 9:01 pm

    Looking forward to making this weekend!

  • Julia @ Sprinkles & Saturdays28/07/2016 - 10:46 am

    These look so good!! And like the perfect summer meal. Also love that it’s a totally reasonable list of ingredients. Sometimes, with veggie patties, the ingredient list goes crazy haha

  • Sarah | Well and Full28/07/2016 - 2:11 pm

    I hear you on the hesitancy to post vegan patty/burger recipes!! There’s so much room for error that round after round of recipe testing can’t account for, like you said. But your way of writing recipes is so concise and understandable that I think that these will turn out to be amazing :) You can really see the care you put in to writing your recipes and it makes me feel appreciated, as a reader. Keep up the amazing work, girl!ReplyCancel

  • Rell30/07/2016 - 7:03 pm

    I really liked these and though fragile on frying I made it through with a turner (after realizing that my tongs were too rough on them). I wonder if the time in the oven is meant to finish them to just to keep them warm?ReplyCancel

    • Laura30/07/2016 - 7:39 pm

      The time in the oven definitely serves the structure of the patties, helping to dry them out just a touch more. I’ll update the recipe to communicate this more clearly.

  • SHAENA07/08/2016 - 11:27 am

    These look amazing, cant wait to try!ReplyCancel

  • Homemade Veggie Burger Recipe11/08/2016 - 6:31 am

    […] If you’re looking for a tasty diversion from your usual meals, this veggie burger is it! Can’t seem to get enough of these this week. I adapted the recipe below from food blogger The First Mess. […]ReplyCancel

  • lindsey cero20/09/2016 - 8:22 pm

    i just made this recipe! pretty delicious. i think next time i will sauté the onions and the spices before adding them to the mix! thanks for the inspirationReplyCancel

  • Christine H03/11/2016 - 12:22 pm

    Laura, I assume it’s fine to substitute regular flour for the chickpea flour (since I don’t have it on hand?) I have whole-wheat white, AP, and also spelt flour–which would you suggest, if any? Thanks!ReplyCancel

  • Anni Morgan11/12/2016 - 3:58 pm

    These are my new addiction…soooo delish. Love the simple ingredients, they work really well together. I crumbled a few in a tomato and basil soup for a quick lunch today. 100% yum. :)ReplyCancel

  • Stephanie13/12/2016 - 9:36 pm

    What is the sauce you serve with it?ReplyCancel

    • Laura15/12/2016 - 9:23 am

      I used Sir Kensington’s Fabanaise with a bit of lemon juice stirred in ;)

cauliflower salad with nectarines, avocado and pistachio dukkah - The First Messpin it!cauliflower salad with nectarines, avocado and pistachio dukkah - The First Messpin it!View full post »

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  • Alexandra13/07/2016 - 8:16 am

    Ooh, I love your suggestion of using dukkah as a ‘dip’ for bread. So doing that at my next dinner party :)ReplyCancel

  • Tori//Gringalicious13/07/2016 - 8:49 am

    Simply divine! Cauliflower is one of my absolute favorite veggies so this salad has my name all over it. And your photos are stunning!ReplyCancel

  • Shelley13/07/2016 - 8:52 am

    The styling of this plate of salad is beyond stunning! Love all the different components, and totally feel you on trying to capture everything in one fork full/bite. Happy early birthday to your man, and have fun at the beach!ReplyCancel

  • Maya | Spice + Sprout13/07/2016 - 9:37 am

    So beautiful! Very into the cauliflower summertime love here, definitely a veggie that is good in all seasons <3ReplyCancel

  • Sophie | The Green Life13/07/2016 - 9:59 am

    Your salad styling skills are seriously on point. This is so stunning, Laura! And I bet it tastes just as delicious as it looks! Have a fabulous time at the beach and a happy birthday to your man. I can’t wait to see what dessert you end up making. <3ReplyCancel

  • Sawyer13/07/2016 - 10:41 am

    I’ve never heard of dukkah before! I wouldn’t have thought to use pistachios but that flavor combination sounds divine.ReplyCancel

  • Robin | CaliGirl Cooking13/07/2016 - 11:30 am

    Wow, this looks amazingly delicious!!! Sooooo many of my favorite things, especially the dukkah! Definitely adding this to my list to make ASAP :-)ReplyCancel

  • Julia @ Sprinkles & Saturdays13/07/2016 - 11:31 am

    Wow, this is gorgeous! I’ve never had dukkah but it sounds delicious, thank you for the explanation! I’m also very impressed by your artful cut of the avocado, mine is a total work in progress and rarely turns out that perfect :)

  • KayN13/07/2016 - 11:35 am

    Laura, we’ve never met but I officially love you…ReplyCancel

  • Lisa Bryan | Downshiftology13/07/2016 - 12:42 pm

    The flavors and ingredients in this salad have me seriously salivating. And that sliced avo pic – yes! So gorgeous Laura!ReplyCancel

  • Allyson13/07/2016 - 1:33 pm

    Oh, I love the look of this. I always think of cauliflower as a cold weather vegetable as well, but I think that’s because my default preparation is roasting. I can’t wait to try this and sear the cauliflower.ReplyCancel

  • Elenore13/07/2016 - 3:22 pm

    Love and hugs to you always as well. This salad holds a few of my favorites and I also think cauliflower is vastly underrated during the warmer months. Now off you go to have a fantastic birthday week with your man. Birthday wishes to him all the way from Sweden!ReplyCancel

  • Jessie Snyder13/07/2016 - 3:58 pm

    I know I say this (almost) every week, but you really do blow me away Laura. You’re creativity, the flavors, the textures, the photos – it all paints the most calming and inspiring picture. I’m so grateful for this space. I’ve never sautéed cauliflower before, and this sounds like it would pair so well with the summer stone fruit + avocados like you have here. Brilliant! xxReplyCancel

  • valentina | sweet kabocha13/07/2016 - 5:08 pm

    In Italy, I used to have a big jar of dukkah which l sprinkle everywhere – as I commented on the last Green Kitchen Stories’ post, over nice-cream too! – but I haven’t done it here in California yet. Thanks for the remind!ReplyCancel

  • renee (will frolic for food)13/07/2016 - 5:37 pm

    perfectly seared cauli situation! i LOVE your composed salads. they’re always such a treat to look at (and even more of a treat to eat!). loving this mix of macro shots and more composed shots. that gorgeous textural salad against the soft white cloth is perfect :)ReplyCancel

  • renee (will frolic for food)13/07/2016 - 5:38 pm

    also happy birthday to your love! i hope all his choc pb dreams come true.ReplyCancel

  • Chelsey13/07/2016 - 9:41 pm

    Delicious and visually appealing as always. Perhaps a raw chocolate tart with peanut butter crust and sauce?ReplyCancel

  • VEGANCHEATER14/07/2016 - 4:12 am

    This salad looks absolutely delicious :) So summery and fresh, love it!ReplyCancel

  • Jodi14/07/2016 - 12:24 pm

    That avocado! I can’t stop looking at it. The way you’ve styled this salad is crazy beautiful Laura, perfect pre-peanut buttter chocolate feasting :) Happy days to you + yours xReplyCancel

  • Sarah | Well and Full14/07/2016 - 3:28 pm

    My favorite way to have dukkah is on top of avocado toast – the creamy avocado + the crunchy texture of the dukkah is a match made in heaven! Also, that shot of the mint is sublime. You have such a gift for capturing food in its purest form. :)ReplyCancel

  • Chelsea19/07/2016 - 10:19 pm

    Oh, I could stare at these pictures all day! I can’t wait to make a big batch of dukkah and start sprinkling it on everything!ReplyCancel

  • Kris21/07/2016 - 11:29 am

    I made this for dinner last night and it was divine! What a lovely combination of flavours and totally unexpected! <3ReplyCancel

  • mia21/07/2016 - 3:44 pm

    I’ve never heard of dukkah but this sounds like something I would love to try. Looks so amazing and I love all of the ingredients!ReplyCancel

  • Amy | The Whole Food Rainbow25/07/2016 - 3:41 pm

    Oh wow that salad is just beyond beautiful, it really is. So tantalising too. Dukkah is wonderful isn’t it, great idea of having it with bread and oil too :)ReplyCancel

  • Cassie27/07/2016 - 11:07 am

    I love cauliflower, nectarines and pistachios! I never would’ve thought of combining all three of them :)ReplyCancel

  • Sophie Holdstock31/07/2016 - 8:41 pm

    Holy. Shiz. Is all I can say about this. Well, okay, not really. Thank you again Laura for rockin’ my food world. Often when I see fruit and veg mixed, I’m liked “aww man, seems complicated.” I don’t know where I got that notion. This is the opposite of complicated and the most delicious thing I have eaten in a while. Thank you thank you for dukkah-ing up my routine.ReplyCancel

  • […] Vegan cauliflower salad with nectarines and pistachio dukkah […]ReplyCancel

  • […] right? It’s a chill weeknight dinner that makes totally excellent leftovers. I keep making pistachio dukkah, so I sprinkled some over mine–amazing! Hope you guys try this one […]ReplyCancel

  • Carol Peterson08/09/2016 - 2:40 pm

    I’m kinda obsessed with cauliflower lately, I’m making it everyday for lunch and this recipe just made me even more into it. I tried it today and it is soooo delicious! I’m doing it again this weekend so my mother can try it. Thank you so much for it!ReplyCancel

vegan peanut butter caramel sundae w/ raw vanilla cake crumble - The First Messpin it!NICE CREAM Cookbookpin it!View full post »

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  • thefolia06/07/2016 - 3:52 am

    I’m going to bed now but I’ll be dreaming about this! Sweet dreams!ReplyCancel

  • Shannon06/07/2016 - 4:04 am

    It doesn’t make any logical sense to me, but those thundershirts really work for my dog!ReplyCancel

  • Rosie06/07/2016 - 4:22 am

    This looks insanely delicious and I will definitely be making it. That (slightly) healthier peanut butter caramel sounds to die for – peanut butter is my absolute favourite breakfast topping! Love the photos of the dog too. Super cute!ReplyCancel

  • Elenore Bendel Zahn06/07/2016 - 4:47 am

    She is the sweetest pup ever and I love my mental picture of the three of you all snuggled up during the fireworks! The book is bomb and I have my eyes on the white chocolate sauce for the weekend! Ah, gorgeous as ever, Laura!ReplyCancel

  • Marta06/07/2016 - 5:37 am

    Love everything about this post :) Yummy looking nicecream sunday, the sweetest puppy and a book I’ve never heard of! (Just checked the Instagram page <3 )ReplyCancel

  • Amanda06/07/2016 - 8:40 am

    I do love her nice cream and I love your twist on it. That picture of your dog licking the spoon just kills me. What a cutie. Thanks for posting this recipe. I’m always on the prowl for healthy alternatives of classic faves. Have a good one!ReplyCancel

  • Agnes {Cashew Kitchen}06/07/2016 - 8:59 am

    This looks so amazing! I also have a nice cream recipe in the pipeline and I realize just now how amazing that recipe would be with this peanut butter caramel! Gonna try it out tonight when I eat the leftovers <3
    I HAVE to get my hands on this book asap. Have seen some many incredible recipes from it around the blogosphere already, and it really feels like a must-have this summer.
    So nice to have a little pal in the kitchen licking the spoons as well ;-) <3 I have to show these photos to my dog crazy girlfriend, she's gonna die :'D (and make us get a dog asap).
    Sounds like you're having a super relaxed summer so far! I hope it continues in that vibe.
    xo AgnesReplyCancel

  • Abby @ Heart of a Baker06/07/2016 - 9:05 am

    I saw you teasing this on Twitter and I’m SO happy you posted it, YEASSSS!! This is my dream sundae and I would just plop extra of that topping on there, plz and thank you. Also, Cleo is the cutest! Our cat hates the fireworks so I totally understand, fur babies are the best :)ReplyCancel

  • Sarah | Well and Full06/07/2016 - 9:14 am

    Would you believe that I came here half for the recipe, half for the shots of the pup? ;) Cleo is just the cutest!! I bet she loved this ice cream, it looks delicious for doggies and humans ;)ReplyCancel

  • Janine06/07/2016 - 9:41 am

    This is such a great idea and combination. I Need to try out the crumble soon. And I really love your Pictures with your dog. xoxo JanineReplyCancel

  • Lisa Valinsky06/07/2016 - 9:48 am

    This sounds amazing. And yes, peanut butter IS life! I eat it at least twice a day! :)ReplyCancel

  • Lauren06/07/2016 - 10:39 am

    HOLY MOLY!! Is there anything better than being able to eat ice cream and have it actually be GOOD for you!

    Love that this recipe doesn’t require a ice cream maker (I think buying one would be like opening pandoras box), and it’s pretty much all the ingredients I can put into a smoothie, which means that it’s healthy. I am sure of it! Thank you for sharing… making tonight.



  • Hannah Rose06/07/2016 - 11:18 am

    Oh my gad, peanut butter caramel ice cream AND cute doggies? I must be dreaming because that’s too perfect a post! <3ReplyCancel

  • Cassie06/07/2016 - 11:43 am

    The sundae looks freaking phenomenal! I’ve also heard of the N’ice Cream book and it looks beautiful!ReplyCancel

  • Jessie Snyder06/07/2016 - 3:05 pm

    Isn’t this book the bees knees!? Drooling like a fool over here while looking at your mega dreamy photos Laura! This combo of the crumble + pb is magic. Glad you two had a chill weekend and that your pup was okay! What a cutie. Thanks for the little link to my n’ice cream bomb :) reminded me I need to make it again stat! After I try this rendition too. Happy instant ice cream making girl! It really is life. xxReplyCancel

  • valentina | sweet kabocha06/07/2016 - 3:08 pm

    I can’t wait to put my hands on their book! Your shots are stunning as usual <3ReplyCancel

  • Sherry06/07/2016 - 9:29 pm

    Lovely as always, Laura! I’ve been seeing the new-ish N’Ice Cream book cropping up around the interwebs too … it’s great to get your take on it! Thank you.
    How would you say the texture of this banana-coconut milk blend compares to the banana-cashew blend used for Sarah B’s Chunky Monkey ice cream that you made a while ago? (I keep meaning to try that one, but haven’t gotten to it yet!) I notice it had a tiny touch of lemon too, presumably to help brighten those fatty flavours just a wee bit …ReplyCancel

  • Tuulia Talvio07/07/2016 - 2:17 am

    THANK YOU Laura so much for your kind words! This by far the best post ever, I can’t get over of your dog enjoying the ice cream too, so cute! You really made my day, thank you again!! xo ❤️❤️ReplyCancel

  • Jessie | Kitschen Cat07/07/2016 - 10:23 am

    Ohhh goodness, this looks amazing. Also, my brother got the Thundershirt for his doggie and it’s worked wonders!ReplyCancel

  • Rosie07/07/2016 - 11:50 am

    This literally made me drool.
    xx, RReplyCancel

  • Nadia08/07/2016 - 5:05 am

    oh my god this looks SOOOOOOOO good?!!!!?ReplyCancel

  • Maya | Spice + Sprout11/07/2016 - 10:16 am

    Whaaaat this is the cutest and the sweetest! Definitely gotta make this, looks like a dream <3ReplyCancel

  • Paige17/07/2016 - 8:54 pm

    I cannot wait to try this peanut butter caramel! It sounds delish!ReplyCancel

  • Sophia @ Little Box Brownie04/08/2016 - 1:32 am

    wow looks so incredible, I have a friend who would fall in love with this.ReplyCancel

  • […] seeing their book all over Instagram and then on The First Mess, I ordered myself a copy because when I tried the sample recipe on TFM it was really good! The […]ReplyCancel

  • […] raw vanilla cookie crumble (I just halved the recipe + used blanched almonds) […]ReplyCancel

summer picnic salad with blueberries & vegan "feta" - The First Messpin it!

This post is sponsored by BC Blueberries.

for a summer picnic salad with blueberries & vegan "feta" - The First Messpin it!View full post »

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  • Lindsey30/06/2016 - 7:35 am

    That vegan feta! So good :) Loving all the flavors and colors going on in this summer salad, Laura! Wishing you both more moments of ease and brightness! xoReplyCancel

  • Sarah | Well and Full30/06/2016 - 9:26 am

    I’m glad you decided to get some things off your plate and simplify a little!! Sometimes I definitely feel that “I need to do everything at once” feeling and it’s easy to pile on a bunch of projects that can get overwhelming in a hurry. This post is the encouragement I need to give myself a little break :)ReplyCancel

  • Annie30/06/2016 - 9:37 am

    This is so great! Feta has been a strangely big craving of mine since going vegan (never really loved it before though…go figure). Thanks for sharing, cannot wait to try this out!
    xx Annie

  • Alexandra30/06/2016 - 10:18 am

    Charred corn is THE best! It’s such a great summer flavor. As always, these photos are on point :)

    Hope you’re feeling less stressed soon!ReplyCancel

  • Jessie | Kitschen Cat30/06/2016 - 11:11 am

    Wow, this is so incredibly gorgeous. I’m totally new to the concept of the vegan feta and it’s intriguing me! :)ReplyCancel

  • Sherrie30/06/2016 - 3:29 pm

    I’m really going crazy over this vegan feta Laura! And all of this beauty in a bowl too. I hope more breath and lightness enters your life all summer long. All the love, xx!ReplyCancel

  • Jessie Snyder30/06/2016 - 7:09 pm

    This is summer, Laura, you nailed it! Absolutely stunning, and with blueberries and corn together – I think you are onto something! I need to take a crack at this almond feta, I loved your snap about it ;) “its salty” – PERFECT. And a big ole fist pump for cutting things out of life that keep you from sparkling. Life is too fleeting to not. Hope you two have a chill week + weekend, girl. Hugs!ReplyCancel

  • TUULIA01/07/2016 - 5:31 am

    High fives for less stress and more chill time, I plan on giving myself more time off too. It’s so easy to get overwhelmed when your work is also a lifestyle / hobby, but taking some time off and creating boundaries make some magic too :) And yes, that feta sounds amazing! As does the salad, I love berries in a salad in the summertime. xo!ReplyCancel

  • […] friends this fourth of July, I’d choose Sherrie’s eggplant sliders, Laura’s summer picnic salad, and Izy’s mango […]ReplyCancel

  • Cassie02/07/2016 - 2:14 pm

    Looks soooooo beautiful! I’ve really been wanting to make the most out of my weekends and going wherever the feeling takes me!ReplyCancel

  • robyn holland | sweetish.co02/07/2016 - 4:35 pm

    Love the pairing of charred corn and blueberries here. And that vegan feta sounds amaze, but way too much effort for this dairy eating girl, LOL – so real feta it is! Can’t wait to try this. You are brilliant. xoReplyCancel

  • July Produce Guide03/07/2016 - 5:00 am

    […] Summer Picnic Salad with Blueberries & Vegan “Feta” (from The First Mess) […]ReplyCancel

  • […] This is the only salad I need this summer. That vegan feta!! […]ReplyCancel

  • danielle | rooting the sun03/07/2016 - 12:31 pm

    such a beautiful inclusion of garlic scapes, laura! i’m really in love with this salad. not to mention blueberries and corn sounds a tantalizing combination. i love how fearless you are with vegetarian food, you’re a huge inspiration daily. happy holiday xoReplyCancel

  • Dana04/07/2016 - 2:51 am

    Beautiful recipe! The vegan feta was delicious, but came out more like a smooth cream cheese for me than a crumbly feta. Could it be a matter of cooking it longer or at a higher temp? Any other suggestions?ReplyCancel

    • Laura04/07/2016 - 7:35 am

      Hi Dana,
      It is naturally more on the creamy side–sorta like soft goat cheese. I think if you wanted to try and get it more crumbly, longer baking and chilling time might be necessary. Or even some sort of overnight strain with multiple layers of cheese cloth could help.

      • Dana06/07/2016 - 10:08 am

        Thanks! I’ll give that a try sometime. Meanwhile this weekend I’m going to make the cheese again (creamy style) — bake a cornmeal tart, add the cheese as the first layer, top that with homemade basil pesto, and top that with marinated tomatoes. Can’t wait!ReplyCancel

  • Tori//Gringalicious04/07/2016 - 8:09 am

    OMG, this salad, YESSSS!!!!!! I adore how fresh and seasonal it is. The kind of salad that inspires everyone around to eat healthier!ReplyCancel

  • Nik05/07/2016 - 11:18 am

    This is probably one of the most beautiful photos of a grilled corn salad I have seen this summer!!! Beautiful as always, Laura!ReplyCancel

  • Julia05/07/2016 - 3:25 pm

    Just saw your book on amazon!!!OMGOMGOMG Cannot wait until the preorder opens i´m so curious for all the recipes you created for that! So while I have to practice my patience I will try this lovely combination of a salad, I always love tossing veg and fruit together, but didn´t do that with blueberries yet!And that “feta”!! <3ReplyCancel

  • Marianne06/07/2016 - 11:00 am

    This looks delicious! I made a greek pasta salad with almond “feta” the other day and it was amazing!ReplyCancel

  • Jane09/07/2016 - 5:27 pm

    I made it. I loved it. I turned friends on to it. A staple for…for-ever! Thank you!!ReplyCancel

  • […] This Summer Buckwheat Salad was inspired by lovely The First Mess. […]ReplyCancel

  • […] Summer Salad with Blueberries and Vegan Feta (v, […]ReplyCancel

  • […] made plenty of cashew cheese since I got the bowl rolling in the winter, but this Summer Picnic Salad was my first go with almond feta! I used brown rice since that’s what was around. Fruity […]ReplyCancel

  • Dana22/08/2016 - 7:39 pm

    I can’t tell you how many times I’ve turned to this recipe this summer! I’ve made the almond cheese at least a half dozen times, and have started experimenting: I’ve started to add a clove of garlic and 1/4 nutritional yeast (in which case I cut down the amount of salt), and this past time I subbed 1/2 of the almonds for a half cup of white kidney beans. So good!! I like it on everything :) I’ve made the salad itself a couple of times and both times instead of rice I made finely chopped, pan toasted tempeh for extra protein. Love this recipe and your site!ReplyCancel

    • Dana22/08/2016 - 7:39 pm

      Ha. Funny that I started with “I can’t tell you how many times” and then I proceeded to specifically tell you how many times :)ReplyCancel

  • […] of fruity, these two corn salads (with blueberries and peaches) caught my fancy. I made a version with corn, tomatoes, spring onions, roasted red […]ReplyCancel