In a few months I’m moving into an apartment with my boyfriend and it’ll be the first time that I won’t have a dishwasher…. I know I’ve been super privileged up until now, but I’m dreading having to do all the dishes by hand!! But it’s part of the work, ya know? The key is finding a balance between cleaning up + taking care of yourself, like you said. I love having a clean kitchen but I don’t want to get to that snapping point either!! All about balance ;) And I know I’ve said this a million times but I’m SO EXCITED FOR THE MESSY COOKBOOK!!!!!!ReplyCancel
Cathryn11/11/2016 - 9:27 am
This spread looks amazing…and really very simple! Just in time for holiday get togethers, I can bring these to make sure there are some vegan options!
LOVE!ReplyCancel
Laura, this is so gorgeous! Not that I have ever had to deal with the particular brand of dish washing that seems to go with cook book making, but I’ve worked in quite a few restaurants and cafes, and can definitely feel you on the endless cutlery and utensils at the bottom of a dirty sink ;)ReplyCancel
I totally get you with the cookbook process and snapping at some point. It’s an intense project! But good that you’re enjoying cooking now again, as this platter looks AMAZING. I love all the colorful dips. And I love method too, I’ve been using their products for a few years and couldn’t go back to the regular stuff anymore. Have a lovely weekend! xoReplyCancel
I’ve been thinking about how I can put together a kick-ass snack board and this is a DREAM. I also suffer from dishpan hands realllll bad, so I get you girl! xoReplyCancel
thanks so much for sharing these. i went plant based around 8 months ago and i’m struggling to find some vegan things to do for thanksgiving but i think these would work amazingly!
I have dishpan hands right now and most of the time, that’s the price we pay for inspired, delicious and healthy homemade meals :-)
I love the whole vegan board you created, each and every dip sounds and looks delicious. I will definitely be adding at least one of these to my Thanksgiving table along with the pumpkin & pumpkin seed hummus I’ve been tinkering with and my vegan mashed potatoes. Thanksgiving is going to be extra yummy this year!ReplyCancel
this looks gorgeous! and i’m sure your cookbook is going to amazing, can’t wait. xoReplyCancel
Kenlyn12/11/2016 - 2:02 pm
Hi
Love your recipes and website! One recommendation – I like to print the recipe so I don’t forget to make it and then if it’s a winner I add to my favs. When your recipes print, the name “The First Mess” is not on the recipe – so then one can’t go back and find it again! You deserve the credit too. :)ReplyCancel
[…] Absolutely loving this ultimate vegan snack board, which would be perfect for Thanksgiving! 002: Hosting a Friendsgiving this year? Then check out […]ReplyCancel
Hi Natalie,
Roughly 1 pound will work for this.
-LReplyCancel
Erin07/02/2017 - 6:06 pm
So beautiful, Laura! And everything sounds delicious.
I see you answered the white vegetable question in a previous comment and solved that mystery for me — fennel. I think I’ve correctly identified the other veg as carrots, right? Would you mind letting me know what crackers you’ve used? I’m always on the hunt for a new, tasty and healthy cracker.
I make your spicy red lentil spread frequently and I’m excited to try the ones in this post. Thank you for these and thank you in advance for answering my cracker question.
Hi Erin!
The other vegetable is indeed carrots–just fancy rainbow coloured ones ;) And the crackers here are Luke’s Garden Vegetable crackers. They are really good, but I’ve stopped buying them because I realized that they have palm oil in them. Now I stick to the Harvest Stone brand crackers.
-LReplyCancel
Erin08/02/2017 - 7:43 am
Thank you, Laura! Excited to try Harvest Stone.
I’m not sure how I’ve missed them in our local stores. When I read your reply I just assumed they weren’t available near me — when I looked up “where to buy” on their website I was prepared to order them on line but apparently they’re all around me locally.
I blame my children for distracting me while grocery shopping. ; )ReplyCancel
This sounds so delicious, and I’m so intrigued by the hawaij which is something totally new to me. Cardamom is one of my faves so it can only be good!ReplyCancel
Wooaahhh Molly’s cookbook looks gorgeous! And these photos and this dish are also stunning. Love the lighting. (Coming over from Bloglovin’! :-) )ReplyCancel
I tried reading this post twice on my iPad. I tend to enlarge the text so it is easier to read. Each time an ad popped up that took up over 1/2 the width and I could not close it. I gave up! Thought you might like to know. Otherwise, I love your writing style and recipes. Best wishes.ReplyCancel
I’m in total love with this idea, and yes hawaij is deffo life changing – been using it here for coffee cakes and it’s the best.
And just thought you should know you’re one of my favorite food photographers, your photos are always STUNNING.ReplyCancel
For a person that just went apple picking and has five bijillion apples, this is just the answer. Maybe I could squeeze in a few more apples to help lighten my stock over here. Thanks for sharing this recipe, especially since oats in winter is never a bad idea :) Could even be fun to make in a muffin tin too! xx love everything you do!ReplyCancel
YUSSSS HAWAIJ IS MY EVERYTHING. I put it in everything. EVERY. THING. Why is it so good with apples and pumpkin and coffee and cinnamon rolls and maple and everything fall?? It’s like elegant cardamom laced magic sauce. This photo set is so dreamy and I love all of the different shots you got. really excellent use of that white wood backdrop. i wants one of those. can’t wait to try this recipe out too! coziness 4 evr.ReplyCancel
Omg, this looks just perfect. The spice blend sounds so inviting and that maple cream…… <3ReplyCancel
Olivia27/10/2016 - 11:51 pm
This looks absolutely delicious, and that maple cream, I may put that on everything now. I was wondering if and how I could sub steel cut oats? I absolutely adore your blog and can’t wait to get your book!!!ReplyCancel
Hi Olivia,
I’m not sure how well this would work with steel cut oats. I think you would have to either parcook them in water prior to assembling the bake OR grind them in a food processor first so that you have “cracked” grains that will cook faster. I would probably try cooking the steel cut oats in water until they were almost chewy, like 20 minutes. Then I’d drain them and proceed with the recipe here, keeping an eye on how much liquid I add so that you don’t wind up with something soup-y. Hope this is at least slightly helpful :)
-LReplyCancel
These photos – right down to the maple leaf + the blue masking tape – are beautiful Laura. This hawaij sounds like my soul spice, cardamom being at the very top :) But really, I’m just here for the maple cream. pass me a spoon. xReplyCancel
Now I definitely need to try that hawaij! And it’s so simple! Baked oats are my fave when it gets cold and over the top is my style too. It’s the best! xoReplyCancel
AMAZING!! That hawaij sounds dreamy. I’ll be making the spice blend for sure this weekend. Anything with cardamom is a winner in my books, I’m sure I’m supposed to be Swedish!! This looks so warming and cozy, just what we need in the changing of the seasons XReplyCancel
psssst, i made molly’s hawaij, inspired by renee’s post, too, and wrote each syllable on its own line–
HA
WA
IJ
–on the bottle so i’d remember how to pronounce it. i giggled when i saw your huh WHY adge jar. :D xoxoReplyCancel
oh, p.s. that maple cream as a topping for oatmeal is genius. i’ve made so many baked oatmeals that i just thought were okay because they were a little dry or one-dimensional. smart!ReplyCancel
OH-EM-GEE! I feel like diving into these pictures. Those apple branches. Guh. Nature is magical. ..and the sauce! So darn sexy! Your writing about molly+her book is just wow. If that’s not the best introduction a person can get then I don’t know what is.
So..get this. I’ve only made baked oatmeal once. ONCE. For a die-hard porridge nerd like me that’s pretty wild. What I mean to say is, I WILL make this. (if only for the leftovers ;)
[…] channeled my inner Molly Yeh for this recipe – AKA the Michael Jordan of food blogging (as Laura appropriately deemed her) – because her new cookbook recently came out and it’s all that and a bag of potato […]ReplyCancel
These photos are absolutely stunning and this recipe sounds luscious! I can’t wait to try this out!ReplyCancel
Sue06/11/2016 - 9:02 am
I made this last weekend. It’s a bit more work than your average baked oatmeal recipe however it was worth it. It’s very tasty. I was impressed! I’ve put a couple servings in the freezer to see how it freezes. Hoping it does well because it’s a great recipe. I’ll be making this again.ReplyCancel
I will eat just about anything with maple cream on it but HOLY WOW that looks good. I’m thinking I’ll have to convince my husband to make this as my birthday breakfast!ReplyCancel
Lisa10/11/2016 - 3:36 pm
Curious at this step:
In a large bowl, combine the rolled oats, baking powder, salt, and remaining 1/2 teaspoon of hawaij. Stir to combine. In a large measuring cup, whisk together the flax gel, non-dairy milk, and remaining 1/4 cup of maple syrup. Spread out half of the oat mixture in the oiled dish.
Do I add the flax-gel mixture in the measuring cup TO the oat mixture in the bowl?ReplyCancel
You add the flax gel to the milk in the measuring cup just to combine the liquid components. Then, after you’ve layered the dry oat mixture and sautéed apples in the baking dish, you pour the milk + flax gel mixture over all of the oats/apples. This process is described in the next step. Hope this helps and let me know if you have any more questions :)
-LReplyCancel
Lacey15/11/2016 - 6:35 am
I have been obsessed with cardamom in my oatmeal lately and this recipe sounds so cozy and perfectly indulgent with the maple cashew cream. This recipe is def happening in my kitchen this weekend. Is it Saturday yet?ReplyCancel
Celestine22/01/2017 - 5:02 pm
I just can’t stop making this recipe, and the spice mix is just as you say, addictive. I made my usual cream of butternut squash soup and replaced the ginger with the hawaiij and, wow! It just brings it to a whole new level!
ps Your blog is breathtakingly beautiful, truly awe inspiring :)ReplyCancel
[…] oatmeal pictures above was Apple Spice Baked with Maple Cream & Hawaij and you can find the recipe here. It was seriously amazing – I’ve already made it twice since coming back home […]ReplyCancel
[…] oatmeal pictured above was Apple Spice Baked with Maple Cream & Hawaij and you can find the recipe here. It was seriously amazing – I’ve already made it twice since coming back home (especially the […]ReplyCancel
[…] topped these with yogurt, maple syrup, toasted coconuts, chopped hazelnuts, and a little bit of The First Mess’ caramel sauce (made out of cashew butter). They are also delicious with just a little bit of butter and maple syrup; feel free to go as light […]ReplyCancel
[…] the coup de grace of this overly thought out smoothie bowl is the drizzle of cashew cream, which Laura showed me how to make during a retreat in Cambria, CA earlier this […]ReplyCancel
Oats are the BEST!!I liked the combination with apple.This is healthy and nutritious beakfast one can have.I want to try it but i am allergic to cardmom so can you please sugeest an alternative to it.ReplyCancel
[…] made famous by Heidi Swanson in her book Super Natural Everyday, and another favorite version is Laura’s, filled with apples, spice, and topped with a drizzle of maple cashew cream. This easy vegan summer […]ReplyCancel
[…] she’s just as much of a gem in person as she is on her site. We spent a morning baking her apple spice baked oatmeal flavored with hawaij and drizzled with maple cashew cream (which is heaven, and highly […]ReplyCancel
These pictures are GORGEOUS! I always love popping over here on Saturdays for a happy hour :) Ps. Enjoy your super chill wknd, babe! Non-exciting stuff is the bomb. ❤️ / ElenoreReplyCancel
OOOOF. Added sugar. I’ve been slowly removing allllll of it from my diet (well, except for when it comes from dessert) and it is so. freaking. TOUGH. My favorite ketchup. Fabanaise. Salad dressing (can’t quit this poppyseed number I get from the store). Every goddamn thing has sugar added to it! So I’ve been slowly finding replacements or figuring out how to make my own, sans sugar. Also, I added it up and I was consuming 40-50g of added sugar A DAY.. not counting post-dinner dessert. That’s kind of absurd.
Anyway, loving this dirty deluxe. I make a chai latte for Thom each morning so I’mma sneak some punkin in there this AM. ;) HUGS.ReplyCancel
I’m always trying to figure out what to do with that leftover bit of pumpkin – I’m going to make these this weekend! Thanks for the link love too :)ReplyCancel
hello sweet babe – can i just say i’m honored to make an appearance in a post containing a recipe for a ‘dirty deluxe’? (tres sexy). pumpkin chai sounds like a form of ecstasy that needs to happen soon. thank you for the love, that soup was not a mistake on behalf of the last ripe tomatoes. happy autumn laura! xoReplyCancel
Wow this is a crazy recipe. Who would have thought of pumpkin in a latte? Looks delicious though!ReplyCancel
Allie20/10/2016 - 9:44 pm
Ha, I’ve made this three times since the beginning of the week! It is so delicious! I love your blog, Laura! So creative, awesome recipes, and beautiful photography! Can’t wait for your cookbook! ReplyCancel
I try to stay away from added sugar myself, and it’s never something I use in my baking. However, if I’m over at a friends’ house and they serve me a homemade cake with added sugar in it, I definitely wouldn’t refuse it. But I also understand why it’s easier for some people to just avoid it entirely – I actually find its addictive effect on some people quite interesting and definitely see how it’s comparable to the addictive effect of smoking.
Anyway, this tea looks delicious and absolutely perfect for the current season!
Hope you have a great Sunday :-) http://www.martinyfood.comReplyCancel
Oh hells yeah! I totally feel you on the whole cauli ‘wing’ situation! I had a sad lookin’ cauliflower in the fridge yesterday and simply roasted it w coconut oil, nutritional yeast, liquid smoke, salt + tomato pure. Double cooked + dipped + truckload of dishes no thank you.. ;) This seems like yesterdays dinner just got upgraded. Cant wait to make it very soon! Fabian will love the potatoes :)
Biggest cosy duvet-hugs to you dearest!ReplyCancel
I SO wish I had this for dinner tonight! It looks super tasty + I love some potatoes :) Totally get the instagram thing, orange is a hard color to work with haha! Have a cozy week Laura! xoReplyCancel
I have never encountered a Buffalo style anything that I don’t love. Even meh ones, I just can’t help it. This dish is so smart, Laura. My favorite part are the celery leaves on top, genius. Gonna make so soon, xx.ReplyCancel
Double baked potatoes are my ultimate comfort food. I can’t even imagine how good these are. And now I’m going to have to try salt roasting all the potatoes, because crispy skins are where it’s at.ReplyCancel
I’ve got a boatload of chickpeas in my freezer (don’t ask) and we’re getting russet potatoes, cauliflower, and parsley in our CSA share today soooooo basically these twice baked potatoes are what’s for dinner. Loving these, girl! Wholesome comfort food for life. <3ReplyCancel
Lol, I feel you on the orange food (I’m always battling the orange). I love the use of the classic russet in this recipe and the comfort food nostalgia it brings with it! I’ve always been to lazy to make Buffalo Cauli, so this one is totally on the agenda. Also, these pics are so bad-ass and atmospheric. Major love xoxReplyCancel
THIS. Is surely more appetizing than the really sad steamed potato bowl I ate today as I’m sick and they were the only thing I was feeling to eat. Next time they’re going to be much more fancy ;-)ReplyCancel
These are so much better than cauliflower wings! A perfect cozy dinner or meal for game day. These could so easily be created into a small bite app with little potatoes. I’m thinking this is a must make for a superbowl party.
And as always, I’m in awe of your photography! I love what you are doing. Keep it up!ReplyCancel
I’m SO glad somebody else feels the Insta-World problems when deciding what to eat! And thank you for posting a fuss-free buffalo cauli recipe! I’ve been looking at a few lately and been a bit put off by all the faffing require lol.
Saved and pending a dinner in!ReplyCancel
You had me at Potato Jacket … can I just change my name to that? This looks so good and I actually have chickpeas and cauliflower raring to go in my kitchen anyway. Your photos are incredible, also!!! XOReplyCancel
[…] then I wake up out of a day-dream stupor and go make myself some of Laura’s buffalo chickpeas & cauliflower (stuffed in a squash). Or Lindsay’s brown rice pilaf with roasted grapes and fennel. Or this […]ReplyCancel
[…] The Full Helping 3. Saucy Portobello + Butternut Squash Tacos from Minimalist Baker 4. Twice Baked Potatoes With Buffalo Chickpeas + Cauliflower from The First Mess 5. DIY Burrito Bowl from Oh She Glows 6. Buddha Bowl from Sweet […]ReplyCancel
[…] I love that this recipe for Twice Baked Potatoes with Buffalo Chickpeas and Cauliflower at The First Mess has exactly the decadent feel that I want by Friday night — twice baked […]ReplyCancel
[…] the cauliflower & potatoes, I made Twice Baked Potatoes with Buffalo Chickpeas and Cauliflower from The First Mess. My potatoes were a bit smaller than recommended in the recipe, so I just […]ReplyCancel
The creative rut seems to have found its way here too, so a big YES for all things simple and focusing on other projects in the meantime. It’ll find its way back when the time is right, at least I hope so! xoReplyCancel
Happy Thanksgiving weekend to you dear friend! I’ve been watching for this book and I can’t WAIT to buy it! I also have been seeing you tease these on social media and they look even better than I could have dreamed. xoReplyCancel
Happy Thanksgiving Laura! I never feel so comfortable too when I’m baking, but with her book as a guideline, I feel I can never go wrong again!ReplyCancel
Whoa, these look bonkers good! I feel you on the creativity rut. Sometimes I get tapped out, too. Don’t be afraid to give yourself a break! I like to take walks and listen to classic music to decompress sometimes. You never know what may give you a creativity spark!ReplyCancel
I’m so happy you made these bars! They were totally the first item I saw from the book and was like “must eat!!!”. Happy Thanksgiving to you and the fam. I think stepping away from the creative process and getting more into physical aspects of life/out in fresh air is so important this time of year. xox and here’s to post-book recovery <3ReplyCancel
This was so refreshing to read Laura. As I think I mentioned in an earlier comment on another post, I’m in this same rut right now and find the physical + present moments of doing anything but prepare food to be the most gratifying. Embracing it wholeheartedly seems to be the thing to do, and it sounds like you are doing just that. You go girl. Enjoy this chill time, and alllllll these squares ;) holy chocolate goodness.ReplyCancel
I absolutely love the simplicity of this recipe! The photos are lovely too! One thing I was wondering however, was whether or not i could substitute the hemp seeds for anything. I have not quite seen them sold anywhere near by.ReplyCancel
You could substitute them with any other small seed, like sesame seeds, chia seeds, or even flax seeds would work!
-LReplyCancel
Charlotte22/07/2017 - 7:37 am
hi, I really like those bars and would like to make them… but 16 of them are quite a lot and I don’t think I could/should eat them all within 5 days… do you know if you can freeze them?ReplyCancel
Yep! Just tightly wrap the individual bars with plastic wrap and then keep them in the freezer. They should take an hour or so to fully thaw individually.
-LReplyCancel
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Omg, I love this! What an inspiration for hosting this season.
This is such a stunning platter! Feast for the eyes for a vegetarian :)
I literally want to jump into my laptop to have cracker with that butternut dip. All of it looks so delicious.
In a few months I’m moving into an apartment with my boyfriend and it’ll be the first time that I won’t have a dishwasher…. I know I’ve been super privileged up until now, but I’m dreading having to do all the dishes by hand!! But it’s part of the work, ya know? The key is finding a balance between cleaning up + taking care of yourself, like you said. I love having a clean kitchen but I don’t want to get to that snapping point either!! All about balance ;) And I know I’ve said this a million times but I’m SO EXCITED FOR THE MESSY COOKBOOK!!!!!!
This spread looks amazing…and really very simple! Just in time for holiday get togethers, I can bring these to make sure there are some vegan options!
LOVE!
Laura, this is so gorgeous! Not that I have ever had to deal with the particular brand of dish washing that seems to go with cook book making, but I’ve worked in quite a few restaurants and cafes, and can definitely feel you on the endless cutlery and utensils at the bottom of a dirty sink ;)
I totally get you with the cookbook process and snapping at some point. It’s an intense project! But good that you’re enjoying cooking now again, as this platter looks AMAZING. I love all the colorful dips. And I love method too, I’ve been using their products for a few years and couldn’t go back to the regular stuff anymore. Have a lovely weekend! xo
I’ve been thinking about how I can put together a kick-ass snack board and this is a DREAM. I also suffer from dishpan hands realllll bad, so I get you girl! xo
These are beautiful. They all look delicious, but I bet the mushroom pate is amazing.
thanks so much for sharing these. i went plant based around 8 months ago and i’m struggling to find some vegan things to do for thanksgiving but i think these would work amazingly!
Abigail Alice x
Delicious looking snack board not only for vegans! :) I must try the butternut dip – I am sure we will love it!
I have dishpan hands right now and most of the time, that’s the price we pay for inspired, delicious and healthy homemade meals :-)
I love the whole vegan board you created, each and every dip sounds and looks delicious. I will definitely be adding at least one of these to my Thanksgiving table along with the pumpkin & pumpkin seed hummus I’ve been tinkering with and my vegan mashed potatoes. Thanksgiving is going to be extra yummy this year!
this looks gorgeous! and i’m sure your cookbook is going to amazing, can’t wait. xo
Hi
Love your recipes and website! One recommendation – I like to print the recipe so I don’t forget to make it and then if it’s a winner I add to my favs. When your recipes print, the name “The First Mess” is not on the recipe – so then one can’t go back and find it again! You deserve the credit too. :)
[…] Absolutely loving this ultimate vegan snack board, which would be perfect for Thanksgiving! 002: Hosting a Friendsgiving this year? Then check out […]
This looks so good.
I´m hosting a vegan christmas party this year so this comes in handy.
What are the white veggies in the upper right corner of the picture?
It’s fresh fennel!
-L
Wow! Love this snack board! The colours are so rich.
Love it!! great recipes and looks stunning together. thank you for such inspiration. Love your website!
How many lbs of pre cut butternut squash would you use
Hi Natalie,
Roughly 1 pound will work for this.
-L
So beautiful, Laura! And everything sounds delicious.
I see you answered the white vegetable question in a previous comment and solved that mystery for me — fennel. I think I’ve correctly identified the other veg as carrots, right? Would you mind letting me know what crackers you’ve used? I’m always on the hunt for a new, tasty and healthy cracker.
I make your spicy red lentil spread frequently and I’m excited to try the ones in this post. Thank you for these and thank you in advance for answering my cracker question.
Erin
Hi Erin!
The other vegetable is indeed carrots–just fancy rainbow coloured ones ;) And the crackers here are Luke’s Garden Vegetable crackers. They are really good, but I’ve stopped buying them because I realized that they have palm oil in them. Now I stick to the Harvest Stone brand crackers.
-L
Thank you, Laura! Excited to try Harvest Stone.
I’m not sure how I’ve missed them in our local stores. When I read your reply I just assumed they weren’t available near me — when I looked up “where to buy” on their website I was prepared to order them on line but apparently they’re all around me locally.
I blame my children for distracting me while grocery shopping. ; )
[…] Vegan Pate Board […]