Created by Laura Wright
The US cover on the left. The Canadian on the right.

I’ve been waiting for this day for over 2 years. I finally get to tell you a bunch of stuff about my book, its launch, some practical information, and a fun pre-order surprise too! I’m going to lay this all out in slightly longer bullet points so that I don’t talk TOO much because I don’t want to bore you–I could honestly go back and forth about this book, the work that went into it, and its life cycle for days and days. I’m sharing some sneak peek photos here too!

Roasted Chili Basil Lime Tofu Bowls.
Left: red flannel beet hash with avocado. Right: my kitchen.

The First Mess Cookbook will be out March 7th, but can be pre-ordered now. More about that below.

-There are 125 recipes in this hardcover book that weighs a little two pounds. It’s comprised of almost entirely fresh material–just a few well-loved blog recipes in the mix.

-The book is divided into the following sections: Mornings and Breakfasts, Soups and Stews, Salads and Dressings, Hearty Mains and Big Plates, Vegetables and a Couple of Grains, Energizing Drinks and Small Bites, Desserts and Small Treats.

-There’s a beautiful photo for every single recipe, plus some bonus photography throughout for that little touch of “atmosphere” ;)

-Every recipe is vegan, and there are symbol notations for gluten-free, cane sugar-free, sugar-free, nut-free, and oil-free options.

-I wrote a big, feel-y introduction on how I got to this stage in my career/life, what kinds of things you’ll need in your kitchen in order to cook from the book, and some light observations on my favourite ingredients for plant-based cooking success.

-There are two covers. The blue-ish background one is the US version. It features live arugula from Slegers and it was taken on my parents’ concrete garage floor. The one with the pot pies/cute little casseroles on the cover will be released in Canada because reminders of cozier fare to get us through the winter are essential. Despite the different covers, the book is exactly the same on the inside.

Left: Eggplant “Bolognese” Pasta. Right: A rabbit in my Dad’s swiss chard row.
Thai-ish Cabbage Slaw

If you enjoy the content from the blog, my Instagram account, or any sneak peeks via the #FirstMessCookbook hashtag, you’ll probably love this book. Even when I make a salad or a vegetable side here, I always try to make it hearty and filling somehow–the book follows through on this effort. When the recipe isn’t an outright main course, there’s usually a healthy fat or protein-rich component involved to make it feel satiating anyway. I’ve tried mightily to position this book at the intersection of hearty, elegant, earthy, and seasonal.

This book will give you a glimpse into how I cook for myself, my family, and my people at large for plenty of occasions, whether that means a quiet earl grey latte with lots of vanilla for me and me alone to enjoy in the early hours–or it’s a gluten-free, cane sugar-free, totally vegan, and utterly delicious coconut cream tart because I need to impress some semi-skeptical omnivores. I know that sometimes I go funky with the ingredients for drinks and such here (like the cordyceps from earlier this week hehe), but rest assured that the focus of this book is recipes made with accessible and seasonal ingredients. Simple and great!

Left: celery roots. Right: Shaved Root Salad with Crispy Lentils & Horseradish Dressing.
Sunshine Everything Crackers

There’s a few tricks, too. I show you how to make fresh almond milk in less than a minute, the easiest shortcut to steel-cut oatmeal that won’t have you hovering over the stove just stirring and stirring, how to make luscious (non-banana-based) ice cream without an ice cream maker, the pantry ingredients that pretty much guarantee a lifetime of flavourful food, and, most importantly, how to make raw cookie dough into a semi-sensible afternoon snack.

Left: local berry baskets. Right: Raw Raspberry “Cheesecake”
Garlicky Winter Vegetable and White Bean Mash with Mushroom Miso Gravy

Amazon // Barnes & Noble // Books-a-Million // Indiebound

Indigo //

Book Depository (free shipping worldwide)

Google Play // iBooks // Kindle // Kobo // Nook

The thought of real people finally having this book is, somewhat predictably, thrilling one moment and scary the next. I think that’s normal for any creative work that’s put out there, and I’m finding a bit of calm just in that thought alone. Off and on, this project took up over 2 years of my life, so just flipping through these pages gives me so many vivid memories of time, place, and feeling. I really gave this thing everything I had, and it’s my hope that the sincerity translates when you finally get to see it. Until then, all my gratitude and love, all the time :)

12/01/2017 (Last Updated 12/07/2023)
Posted in: vegan


  • Beverly Gyenizse

    Going to B&B today hope they have it.
    Bev G

  • Amanda | What's Cooking

    Hi Laura,

    I made the weeknight dal for dinner tonight and it was soooooo good! The added spices at the end are genius. It’s unbelievable how much flavor and texture is in something so seemingly simple. I served it over basmati rice and it was JUST!! Thank you for your beautiful book. You really are such a talent.

  • Sonka67

    Hi Laura, I have been following since Ginger, citrus + black sesame carrots w/edamame from April 2013, that photo to this day resides in my recipe library, what a stunner, just pre-ordered your book, can’t wait, wish you all the success in your future, Sonja

  • Liberty Browne

    Just preordered your book ✌️Am looking forward to finally seeing what you’ve been working on. Love your recipes so I’m so excited for it! x Liberty

  • Elizabeth Stelley

    I just pre-ordered! So excited!!

  • Jess @Nourished by Nutrition

    Congratulations! This is quite an accomplishment!! I’m definitely planning on pre-ordering my copy. I know your recipes will be incredibly nourishing and equally delicious. I can’t wait to read it cover to cover. xx, Jess

  • Djoeke

    Looking really forward to your cookbook! I just pre-ordered it, it looks amazing! :)

  • Caitlin | Our Natural Heritage

    Congratulations! It looks yummy and stunning and I can’t wait to get my hands on it!

  • Maria

    Congratulations Laura! Can’t wait to get my copy right to Mallorca. Thank you for your hard work! Xx maria

  • Nicole

    Congratulations! It looks beautiful.

  • Kris

    Laura, This is SO, SO, SO, SO, SO amazing! You know how happy and proud I am of you!! xo

  • LuAnn Bermeo

    Just preordering this evening. I’m looking forward to downloading the preordering bundle and even more to receiving my beautiful new book soon!

  • Jill

    Congrats. I just ore-ordered for kindle. I can’t wAit!!

  • Jessie Snyder

    Oh Laura, this is so incredible. I can’t imagine how much it had to have taken to document this piece of you to share with us all – and I know we are going to be better for it. Thank you for creating this for us – I cannot wait to dig in to it’s pages soon! xx

  • Hannah

    Congrats Laura your book looks beautiful. I just wanted to say you helped me on my way to becoming fully plant based. Book ordered :)

  • Susan Shores

    Absolutely beautiful! So proud of you! I have been waiting for your cookbook! I preordered it. It wasn’t clear to me how you would know that in order to download the 10 new recipes on Feb. 6. Let me know when you can. Thanks.

    • Laura

      Hi Susan,
      As long as you save the confirmation email/receipt from the online retailer that you pre-ordered the book from, you’ll have everything you need come February 6th. All instructions will be available here at that time as well.

  • Amanda - Create N Plate

    Every single photo here looks absolutely beautiful! I can’t wait to see the book in person! Congrats on this, it’s so exciting!

  • Amanda


    You’re book looks absolutely stunning, and I cannot wait to have a physical copy in my hands. :)

  • maya kuijper

    Congratulations Laura! Your book looks absolutely stunning, I’m sure it’s going to be amazing. So excited. xo

  • Hillary

    Hi Laura!!
    I’m in Canada, and I’m somewhat of a cookbook collector, I’ve been waiting for yours forever. I LOVE the US cover, If I preorder from vs .ca will they still send me the Canadian cover? Haha, don’t get me wrong I love them both, so it certainly won’t stop my purchase if I can’t

    • Laura will send you the American cover as long as you’re okay with any added shipping cost ;)

    • Amanda

      I was looking at the world-wide distributor as it comes with free shipping and is only $5 more in Canadian. It appears to be offering the American cover. :) I also prefer the American cover, so I totally understand! (The Canadian version is lovely, don’t get me wrong, but I really like the American one.)

  • Nina Olsson - Nourish Atelier

    Stunning, your phototography and styling is amazing! This is going to be a modern classic! Oh that bolognese… I bet every recipe will be super delicious, your book will have a steady in my kitchen!

  • kathleen

    Congrats! What a labor of love. So excited!!

  • ceecee

    I love the Canadian cover!! Congratulations!

  • Amy

    Just pre-ordered! That white bean mash with mushroom miso gravy will be the 1st thing I make! Can’t wait. Congrats!

  • Barbara D.

    Congratulations, Laura. I am so excited to receive the cookbook, your blog is a favorite of mine. I look forward to feeding my culinary inspiration as soon as it arrives :)

  • Lizzie

    I can’t wait!! I’ve been following you for years and I’m so excited to have your work sitting on my kitchen shelf :) You do such a good job making plant based eating delicious and filling, and you have taught me so many creative ways to use staples. Good job! And, congratulations!!

  • Jo

    Congratulations on the book! The photos look great! Now I’m curious about that mashed white bean and mushroom miso gravy yummm

  • Betty Bake

    congratulations!!! wow – it all looks super beautiful!!!

  • Kasey

    It looks STUNNING! Congrats, lady. I can’t wait to see it!! x

  • Amy C

    One of the fondest memories I have of my mat leave last year was recipe testing for you for this cookbook – buying new ingredients, trying new techniques and sampling new creations. I have been waiting with excitement for this day to arrive ever since. Looking forward to seeing your final work and the recipes you decided to share with the world. Congrats from Toronto!