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

  • Laura27/04/2018 - 1:09 pm

    Hi, Laura! I’m guessing this would work okay in a dutch oven?ReplyCancel

    • Laura30/04/2018 - 12:04 pm

      Yes it would be totally fine! Just keep an eye on the liquid level and add splashes of water if needed.

      • Laura02/05/2018 - 3:28 pm

        As a follow-up, I made this earlier this week with the white bean pesto from your book and some homemade vegan mozzarella and it was a big hit! I loved that it felt indulgent and healthy at the same time! And with the one topping instead of two, it was pretty quick. I will definitely make it again!ReplyCancel

  • Alicia03/05/2018 - 2:04 pm

    I am making this tomorrow and am super excited. To confirm, you cook the French lentils and then measure 1/3 cup, not cook 1/3 cup of lentils?ReplyCancel

    • Laura03/05/2018 - 4:13 pm

      Yes you’ve got it! Cook, then measure ;)

  • Eggplant + Ricotta Fettuccine13/05/2018 - 8:07 pm

    […] almond ricotta (from The First Mess) […]ReplyCancel

  • LaVonda17/05/2018 - 2:48 pm

    My husband made me dinner in bed on Mothers Day and this is what I picked! It was so good he nailed it! Used the leftover ricotta today for my vegan caesar salad and it’s still amazin!ReplyCancel

Citrus and Sage Tonic from "Kale & Caramel"pin it!Citrus and Sage Tonic from "Kale & Caramel"pin it!View full post »

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  • Nandita04/05/2017 - 3:54 am

    That looks like a lovely book! Will wait for it to be available in India :) kitchen based beauty remedies are the best!ReplyCancel

  • carlos at Spoonabilities04/05/2017 - 4:51 am

    Tonic is my favorite drink, and the citrusy and the sage should be an AMAZING drink!! Also, Love the photos!!ReplyCancel

  • christine04/05/2017 - 7:49 am

    This was a recipe that I was really excited about too, give me alllll the tonics <3
    I also LOVE the light in these photos, Laura. So pretty!ReplyCancel

  • Karen04/05/2017 - 8:34 am

    Gosh, Laura…I’ve been really missing your original, entree type recipes. I was anticipating your return to a regular posting schedule after your long absence following release of your (fabulous) cookbook, but all of your posts seem to be sponsored or in promotion of another blogger’s cookbook release. Bummer!ReplyCancel

    • Laura04/05/2017 - 9:05 am

      Hi Karen,
      Thank you for this honest comment and feedback. I’m sorry that you’re bummed out, and I do understand your frustration.

      This is a season of exciting cookbook releases, and to return the kindness that so many bloggers granted me when my book came out, I like to share my enthusiasm of their books here as well. It’s a tricky balance that I’m trying to work out while also handling a particularly busy season of life on the personal side. This blog is part of my profession, but it’s also reflective of my real life goings-on.

      Hoping you can understand, and that things will return to the more typical flow here soon. Feel free to email me through the contact tab at any time if you have further feedback.

      Thanks again,

      • Karen04/05/2017 - 11:54 am

        Thanks for listening to me ‘keeping it real,’ Laura. As always, you’re still one of my very favorites. Best, KarenReplyCancel

  • Maria04/05/2017 - 3:42 pm

    Tonic waters are so refreshing. Citrus and sage sound wonderful together!!! WOW making my mouth water. Its one of the first nice days Seattle has seen in a loooong while, so it looks doubly refreshing. YUM!ReplyCancel

  • Lily | Kale & Caramel04/05/2017 - 6:21 pm

    Beautiful friend. This post means so much to me in a glorious, full-circle, chills-inducing kind of way. Your site was one of the first blogs I ever read, my first awakening to the art of this craft. You are the consummate. Your food and words and photographs have given me heart and strength and nourishment for so many years. I cherish every word and every photo on this page, and I am so excited that our books get to be book babies together. AND I CANNOT WAIT FOR JUNE 20!!! Now if only I were sitting down with you over a massive pitcher of sage citrus palomas and a giant bowl of guac. HEAVEN!! Love you. Thank you.ReplyCancel

  • Thank you for introduction to this book, i need to check it out, i always enjoy creative cookbooks.ReplyCancel

  • Kelsey @ Appeasing a Food Geek05/05/2017 - 6:57 am

    This tonic looks and sounds amazing! Though what else would I expect from the lovely Lily :) Thanks for sharing! xoxoReplyCancel

  • Lindsay | With Salt and Pepper05/05/2017 - 12:17 pm

    This look and sound divine! I can’t wait til my cookbook comes!ReplyCancel

  • […] citrus sage tonic is such a unique combo – so […]ReplyCancel

pin it!No-Waste Nut Pulp Granola (vegan, grain-free) - The First Messpin it!View full post »

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  • Natalia26/04/2017 - 5:40 am

    Such a lovely recipe! Thanks for this book presentation, will have to add it to my library too!ReplyCancel

  • Nandita26/04/2017 - 5:45 am

    Love the usage of pulp that would be otherwise discarded! I feel guilty about throwing away even the veg-fruit pulp after juicing. Would love to try this when I make my next batch of granola :)ReplyCancel

    • Laura26/04/2017 - 9:17 am

      Depending on what fruit/veg you’re juicing, the pulp is really great in muffins and energy ball mixtures (maybe not so much if you’re juicing kale though hehe).

  • Kelsey @ Appeasing a Food Geek26/04/2017 - 6:34 am

    Love this idea! I can’t believe that I’ve never heard of a use for the pulp before. I will have to pick this book up! xoxoReplyCancel

  • Rosie26/04/2017 - 6:39 am

    I use my nut pulp to make ‘hummus’ (as I cannot eat legumes)… add a little tahini and it tastes almost identical!ReplyCancel

    • Laura26/04/2017 - 9:16 am

      That is such a cool idea! Trying that next time. Thanks!

  • Sonia26/04/2017 - 6:48 am

    So many nut pulp recipes require first to dry out the pulp in an oven before it is actually used in a recipe (ie cookies). Too long a process for those lazy among us. I love the idea here that you get the delicious results in just one step! This may get me using my pulp again. Will try. Thanks for sharing! xxReplyCancel

  • Shirleen26/04/2017 - 8:08 am

    I just received this book yesterday and am exited to try many if the recipes. I have a dehydrator, how long do you think to put it in for? ThanksReplyCancel

    • Laura26/04/2017 - 8:13 am

      Hi Shirleen,
      I’ve only made this in the oven, so have no idea how long it would take in a dehydrator. Most dehydrators have a maximum temperature of 155, so my guess is that it would take almost double the time. I’ve made raw crispy cereal in a dehydrator before that took a full 7 hours on the highest setting though. I’d set a timer for 4 hours on the highest temperature and check it at that point, but I think it will take longer. Might take some experimenting/Googling to get it just right.

    • Emily26/04/2017 - 12:25 pm

      I would start for about an hour around 135 and then lower to 110 for another 7-8 or until you like the texture.ReplyCancel

  • Shauna26/04/2017 - 9:46 am

    This is such a thoughtful idea! Thank you for introducing me to this book too.ReplyCancel

  • Karen26/04/2017 - 10:57 am

    Thanks for this recipe! Can you tell me where you get your almonds? Do you look for unpasteurized almonds or do you have an opinion about that? Costco has a big 3 lb. bag of almonds for about $19., but they are pasteurized and I’ve been trying to find a good place to buy almonds…either online or a store.ReplyCancel

  • KayN26/04/2017 - 11:36 am

    wow, this is genius! cannot way to try it :DReplyCancel

  • Anya26/04/2017 - 3:07 pm

    What a great idea. I’m going to have to get my hands on this book. I love their blog, so much good stuff there. Thank you for sharing this recipe Laura :)ReplyCancel

    • Laura26/04/2017 - 3:56 pm

      It’s a very special collection. I think you would really love it, Anya :)

  • This is GENIUS. I love nut milk, but it always makes me feel guilty for all the reasons you mentioned, but especially because of the non-sustainable water practices a lot of nut milk manufacturers use. I love that this recipe uses every part of the nut in an absolutely delicious way–and how perfect that it makes a complete meal, too? Milk & cereal & no waste: the makings of a good morning. :) For sure want to check this cookbook and Greenhouse Juice out!ReplyCancel

  • Jacqui27/04/2017 - 6:23 pm

    I SO needed this recipe! Thanks for sharing!ReplyCancel

  • Lovely Links - Heather's Dish28/04/2017 - 6:01 am

    […] started making my own nut milk this week and then ran across this no-waste recipe for the pulp. Coincidence? I think […]ReplyCancel

  • […] all about. Next on my list are the Spicy Mushroom Tacos with Crispy Tempeh, Hangry Bites, and Nut-Pulp Granola (I never know what to do with the pulp, so I’m really excited about that […]ReplyCancel

  • […] champignons épicés et au tempeh croustillant, les « Hangry Bites » et le Granola à base de pulpe de lait de noix (parce que je ne sais jamais quoi faire avec les […]ReplyCancel

  • Corrine29/04/2017 - 8:53 am

    Leftover nut pulp sounds like it would be the perfect texture for granola. What a great idea!ReplyCancel

  • Andrea29/04/2017 - 9:51 am

    I’m definitely making this! Another use for the pulp – don’t squeeze it out so completely so it is still moist and put on top of fruit salad. Delicious and adds protein so makes a great breakfast.ReplyCancel

  • Kimberley01/05/2017 - 12:31 am

    Best idea ever!! Love this.ReplyCancel

  • What an amazing way to use the leftover grinds from making nut milk. I often dried mine out and make a cake with them. But I love this plus all the spices – delicious.ReplyCancel

  • Simone01/05/2017 - 3:51 pm

    Looking for vegan blogs to follow (as a brand new vegan I can do with a little extra inspiration) I stumbled upon yours and now you had me buy two books. I bought both yours and the Greenhouse cookbook.. Can’t wait for them to arrive! Thanks for the inspiration and am following your blog as of now!ReplyCancel

  • Alex02/05/2017 - 8:23 am

    I ADORE almond pulp granola. My freezer is always packed with leftover pulp, waiting to be baked into the next batch :)ReplyCancel

  • Brian @ A Thought For Food02/05/2017 - 12:21 pm

    What a fabulous use of the pulp! I used to make granola all the time and really need to get back into it.ReplyCancel

  • Vegan Heaven03/05/2017 - 4:03 am

    This is such an awesome idea! I actually got some leftover almond pulp, so I think I’ll try this right away. Thanks so much! :-)ReplyCancel

  • […] flavor. Then tada! Nut milk! Plus some almond pulp that can be turned into almond meal, used for granola, cookies, crackers, or energy […]ReplyCancel

  • […] cheaper than the stuff you find in store.  Plus, I argued, you can keep the pulp and make granola (this recipe here is the best) and you don’t ingest all the other weird chemicals/additives that they put in a […]ReplyCancel

  • […] Nut Pulp Granola from ‘The Greenhouse Cookbook’. I’m always disappointed when I make my own nut […]ReplyCancel

  • katie07/06/2017 - 7:32 pm

    Hi Laura, Can’t wait to try this. Just confirming that this recipe uses the wet almond milk pulp, right after straining? Thanks!ReplyCancel

    • Laura07/06/2017 - 9:00 pm

      Yes the damp/wet pulp! You want to squeeze out as much milk as you can, but yes take it right out of the nut milk bag/cheesecloth and proceed with the recipe.

  • Aiden01/10/2017 - 3:04 pm

    Hey Laura,

    I’m going to try this in a few days and this post actually inspired me to buy The Greenhouse Cookbook which has been really excellent.

    I’m just wondering, as a fellow Ontarian, where do you get the large shreds of coconut? I can only ever seem to find fine shreds!



    • Laura03/10/2017 - 7:28 pm

      I order the large shreds online typically, but I have been lucky enough to find large lots of them at HomeSense here and there!