YASSSS! I’m so on board with this newsletter upgrade. Anyone who says “newsletters are dead” is wrong. I love a good note in my inbox from my favorite peeps.
Ditto for me, i enjoy reading your newsletters.ReplyCancel
Jill11/09/2019 - 2:28 pm
Yum! So perfect as we move toward fall. Looking forward to the “new” newsletter. I always click on what you send and appreciate your thoughtfulness and effort. :)ReplyCancel
M11/09/2019 - 10:39 pm
This looks amazing. Are there any decent, relatively quick subs for the cashew cream? Tree nut allergies over here. ReplyCancel
You could use 1 cup of full fat coconut milk if you don’t mind a more overt coconut flavour. I think it would be great here! You could also use 1 cup of plain, unsweetened soy creamer.
-LReplyCancel
M12/09/2019 - 1:11 pm
I love coconut, so that sounds perfect! Thank you! :-)ReplyCancel
jenny12/09/2019 - 8:55 am
How many ounces of a can of crushed tomatoes do you suggest if you don’t have fresh tomatoes?ReplyCancel
2 cups or 16 ounces of crushed tomatoes will substitute for fresh.
-LReplyCancel
Tania12/09/2019 - 11:49 am
Just made this for dinner and it was delicious! I added some veg that needed to be used up, namely butternut, spinach and cauliflower and it all came together beautifully. Thanks, Laura, for your inspiring and tasty dishes!ReplyCancel
Lynn Haslam12/09/2019 - 1:45 pm
Made this for dinner. It was pretty darned good!! Don’t add extra tomatoes – perfect as written. Next time I will double the batch to freeze. ThanksReplyCancel
Melissa12/09/2019 - 2:51 pm
Made this for dinner last night! It turned out soo well.
I was low on time so I used canned tomatoes and 1 cup of full-fat canned coconut milk in place of the cashew cream. I used 2 tsp of garam masala, 1 tsp curry powder and 1 tsp of chilli powder in place of the cardamon and the coriander because I was out of both.
It was still amazing!!!! Fast and delicious. I will be making it again soon and maybe adding cauliflower for some extra vegetables.
I made this for a class at the Buddhist Center today. It was a big hit! Scaling up for 40, I’m not sure I kept the proportions well, but I’ll make it again soon for just the family and use the amounts as written. People asked for the recipe, and I sent them the link, so you may have more fans, soon.ReplyCancel
The bruschetta is another wonderful concoction! Thank you!ReplyCancel
Laurie Grove06/09/2019 - 9:55 am
I’ve saved the bruschetta recipe—the photos are beautiful! My husband, the gardener, keeps bringing in beautiful sweet tomatoes—large and small, yellow, red and purple, heirloom and cherry. Now I know what I’m going to do with the next bowl of tomatoes he brings in!ReplyCancel
Hi there,
I’ve included stovetop instructions in the recipe.
-LReplyCancel
Karyn Patterson21/08/2019 - 9:42 pm
Saw this in my email this morning and knew I had to make it for lunch — I had all the ingredients and I love all of them, but the pepita lime sauce sounded new and fresh. And WOW, this was the best meal I’ve had in a long time! Thankfully I made enough of everything that I can eat it for lunch again tomorrow! This is a keeper recipe. Thanks for brightening my Wednesday. ReplyCancel
Molly27/08/2019 - 9:37 am
I made these last night and they were so good. Simple, hearty and delicious and very easy to prep the farro and sauce in advance. It was just the ticket after a long day of work and school!ReplyCancel
Emily29/08/2019 - 12:46 am
Hi! This looks so yummy. Asking this question with genuine curiosity- doesn’t the instant pot method you described take about 40 minutes as well? I have had an instant pot for a few months now and haven’t found myself using it much because including the time it takes to come up to pressure and then release pressure it often seems to take as long as a stovetop method for most things I cook. Just wondering if I’m missing something!ReplyCancel
Bethany03/09/2019 - 4:20 pm
I made this somewhat skeptically over the weekend since steaming broccoli and kale isn’t my favorite way to eat those veggies, but WOW!! The flavors of the veggies and the pepita lime sauce combined beautifully to create one of the most delicious meals I’ve had in a long time. I didn’t have chickpeas on hand so I used baked tofu instead, but I couldn’t help thinking that I could easily ditch everything but the broccoli, kale and pepita lime sauce and be perfectly happy. Even my husband, who is still a bit skeptical of anything predominantly vegetable that is not laden with cheese and sour cream, raved about it. So thank you! This recipe is definitely a keeper!ReplyCancel
ha! i only had one (as in 1) of those mini bell peppers on my plant! LOL :) I might have to try it with regular peppers from the store, looks great! ;)ReplyCancel
Karen15/08/2019 - 8:17 am
When you use chili powder can you please specify whether you use one that is solely ground pepper or whether it has salt and other spices. Thanks!!ReplyCancel
Hi Karen,
Yes, I can do this in the future. For this recipe it is solely ground pepper.
-LReplyCancel
linda M doyle15/08/2019 - 12:48 pm
Your dishes always look so very yummy BUT I would love to see nutritional info for them. Now, I must say, also, that it is not only your site but many food/recipe sites omit that info. I’d be so very nice if that was included, otherwise I’m rather hesitant about making the recipes.ReplyCancel
Deborah23/08/2019 - 4:33 pm
Thanks for the great recipe – just like you I am a big fan of meal prep (and as working mum of two it gives me the chance to come up with healthy dinners every day of the week) and this tastes great. Hope you enjoy the last days of summe :)ReplyCancel
You are so right in wanting to prioritize your own well being! I only recently (and admittedly at a great cost) realized that the work, work, work mindset was not only getting me nowhere because I was so focused on working all the time that I wasn’t making logical and consistent long term efforts or decisions for my career (if that makes any sense!). Plus my health (both physical and mental) was declining from neglect for years before I finally reached a breaking point… I don’t wish that on anyone, for real! My point is: take immensely good care of yourself, always! Much love :)ReplyCancel
I completely agree! I have a wonderful teacher who says “Don’t be the job! Don’t Work, meditate! Work is for donkeys!” (He means that instead of working to work, becoming the job, one should use the job as a kind of “play”; a way to observe oneself and meditate. ) If the job becomes overwhelming, it’s time to stop and go opposite, focus as you say on “growing the light inside” so you can pass it on to others.
It’s so easy to “become the job”; to say “I AM a _________ (insert job title)” – to let the work we do consume the life. It’s so much suffering all the time when we do this – we always have to be anxious that it is going well, afraid lest it should not go well, disturbed every time somebody criticises it, (I am the job, therefore they are criticizing ME.) If I know I’m not the job, it’s just something I do, then I suffer a lot less.
I think it doesn’t really matter what you do, the important thing is to do it with grace and joy.ReplyCancel
Allie07/08/2019 - 10:23 am
This looks amazing! I’ve actually never purchased Thai Basil leaves. Do you get them at a special market?ReplyCancel
Hi Allie! You’ll find Thai basil in Asian grocery stores or in supermarkets that carry a more robust selection of asian vegetables. Thai basil typically has dark purple stems and the leaf is more elongated than typical basil. I always grow some in my garden in the summertime because I have a hard time finding it where I live. If you can’t find it, you can substitute regular basil!
-LReplyCancel
Lynda07/08/2019 - 10:49 am
I love it when a recipe comes to my inbox on a morning when I have no clue what is for dinner, but I have all the ingredients available in my fridge/garden to create the recipe. Dinner dilemma solved :)ReplyCancel
Diane08/08/2019 - 11:04 am
A great recipe and post. Here’s to more woman taking time to cultivate the light!ReplyCancel
Carrie08/08/2019 - 7:27 pm
I was trying to find a dish where I could use my garden green beans and purple basil and this happened to pop up on my Instagram feed. Kinda fate, right? Anything I’ve ever made from The First Mess has been delicious, and this one, yet again, did not disappoint. Perfect amount of spice and flavor, full of yummy veggies too! We added broccoli and the crispy tofu to make it a full, one bowl full meal. Definitely recommend!ReplyCancel
Erin09/08/2019 - 8:32 am
Can’t wait to try this! Do you think it could be made ahead of time and served cold?ReplyCancel
A fabulous meal. Simple to prepare and all the flavours blended together so well. The sesame kale chips gave the dish an extra flavour boost.ReplyCancel
Sue14/08/2019 - 8:39 pm
OMG Laura! This was fantastic!!!! It tasted phenomenal and the great flavors wafted throughout the house. I was out of kale so I went heavy on the veggies and doubled the sauce. Thank you so much .ReplyCancel
I love thai noodles. I can’t wait to try this recipe because it looks like something my whole family will enjoy- even those who aren’t vegan. Pinning to try soon.ReplyCancel
Jennifer01/09/2019 - 11:24 pm
This dish is amazing! I’ve made it at least four times since discovering it a few weeks ago and we’re always disappointed when the leftovers are gone. At least I’ve learned to make extra crispy kale–which is so incredible in so many dishes. Thanks for your wonderful recipes, your wise words and your beautiful photography–it is truly artful. Than you!ReplyCancel
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YASSSS! I’m so on board with this newsletter upgrade. Anyone who says “newsletters are dead” is wrong. I love a good note in my inbox from my favorite peeps.
Also, this recipe is getting made.
Ditto for me, i enjoy reading your newsletters.
Yum! So perfect as we move toward fall. Looking forward to the “new” newsletter. I always click on what you send and appreciate your thoughtfulness and effort. :)
This looks amazing. Are there any decent, relatively quick subs for the cashew cream? Tree nut allergies over here.
You could use 1 cup of full fat coconut milk if you don’t mind a more overt coconut flavour. I think it would be great here! You could also use 1 cup of plain, unsweetened soy creamer.
-L
I love coconut, so that sounds perfect! Thank you! :-)
How many ounces of a can of crushed tomatoes do you suggest if you don’t have fresh tomatoes?
2 cups or 16 ounces of crushed tomatoes will substitute for fresh.
-L
Just made this for dinner and it was delicious! I added some veg that needed to be used up, namely butternut, spinach and cauliflower and it all came together beautifully. Thanks, Laura, for your inspiring and tasty dishes!
Made this for dinner. It was pretty darned good!! Don’t add extra tomatoes – perfect as written. Next time I will double the batch to freeze. Thanks
Made this for dinner last night! It turned out soo well.
I was low on time so I used canned tomatoes and 1 cup of full-fat canned coconut milk in place of the cashew cream. I used 2 tsp of garam masala, 1 tsp curry powder and 1 tsp of chilli powder in place of the cardamon and the coriander because I was out of both.
It was still amazing!!!! Fast and delicious. I will be making it again soon and maybe adding cauliflower for some extra vegetables.
Thanks for the great recipe!
I made this for a class at the Buddhist Center today. It was a big hit! Scaling up for 40, I’m not sure I kept the proportions well, but I’ll make it again soon for just the family and use the amounts as written. People asked for the recipe, and I sent them the link, so you may have more fans, soon.