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  • Anita Taylor05/12/2018 - 9:26 am

    Do you think this dish could be made ahead either unbaked or partially baked? I am trying to find entrees to make ahead and freeze for the holidays?ReplyCancel

    • Laura05/12/2018 - 9:53 am

      Hi Anita
      Firm polenta does freeze beautifully, but I’m worried that the almond ricotta combined with the moistness of the mushroom filling MIGHT make this pie soggy after thawing. A lot of polenta casserole recipes online show that they are fine to freeze in their assembled (not baked) state, so my paranoia may be for nothing. I haven’t frozen and reheated this myself so can’t comment authoritatively, but wanted to be thorough and cautious in my response.

  • Bryan05/12/2018 - 11:48 am

    This actually looks really good! I don’t have everything I need to make this recipe though. I’ll have to go do a market run later today. hopefully I can squeeze out some time and make it for dinner,thank you!ReplyCancel

  • dawn05/12/2018 - 12:28 pm

    i always have almonds on hand but never sliced. will chopping whole almonds in a food processor work?ReplyCancel

    • Laura05/12/2018 - 12:47 pm

      I think the ricotta might turn out on the gritty side if you use whole, chopped almonds. I like using the blanched, sliced almonds because they don’t have a peel and they soften super quickly and nicely. Do you have raw cashews? They would be a great substitute for both the ricotta and parm!

      • dawn05/12/2018 - 3:36 pm

        i do have raw cashews. i can try it both ways. guess i’ll get to the store and get sliced almonds. thank you.ReplyCancel

        • Juliette25/12/2018 - 1:59 pm

          Hi! I used whole raw almonds for both the ricotta and parm! Both turned out perfect. However, for the ricotta, I just soaked the almonds for about 3 hours and by the time I was ready to make the ricotta the skins were able to pop right off. So I did, in turn, blanch them! Mostly because I think of ricotta as all white and didn’t want almond skins in there!ReplyCancel

  • Emily05/12/2018 - 1:27 pm

    This looks like a BEAUTIFUL centerpiece for a holiday dinner. I love the rustic look of the crust. I cannot wait to try this to see if it tastes as good as it looks! Yum!!ReplyCancel

  • Elizabeth05/12/2018 - 2:41 pm

    This recipe sounds amazing and the finished product looks beautiful! I can’t wait to try it.
    I also just want to say how lovely it is to see you back in this space more regularly! I am loving the recipes and happy hour posts, and want to be sure to share my gratitude for all you do. I’m glad you can take a step away when you need to, and grateful you are back sharing more plant-based inspiration. Wishing you peace in this holiday season (and always)!ReplyCancel

  • Allison05/12/2018 - 5:18 pm

    Ooh this looks amazing! Do you think a crust could be made from chickpea flour instead of polenta?ReplyCancel

    • Laura05/12/2018 - 6:33 pm

      Allison, I’m really not sure. Chickpea flour definitely has slightly different properties. I don’t think a direct substitution is appropriate here. I have only prepared it with traditional polenta so cannot comment authoritatively. You might have to do some googling and play around with it. This recipe looks promising (sub veg for chicken stock and halve the recipe) if you follow it up to step 3 and proceed with my recipe afterward: You might not be able to form the “crust” as well, but it would make a solid base.

  • Bertha11/12/2018 - 7:56 pm

    How can substitute vegan butter?ReplyCancel

  • ColleenT01/01/2019 - 11:36 pm

    I just made his and it is out-of-this world fantastic. I used slivered almonds but I know sliced will make it better the next time. Thank you, Laura, for the recipie and the continued inspiration. Happy New Year!ReplyCancel

  • Maryellen27/03/2019 - 1:38 pm

    I’ve made this twice now and the taste is absolutely amazing! Definitely a great dish to impress a dinner guest. Thank you Laura! :)ReplyCancel

  • Kat08/04/2019 - 10:34 pm

    This was DELICIOUS!!! I followed your instructions, using cashews in place of almonds, olive oil in place of vegan butter and I had a good jarred eggplant tomato sauce in the cupboard which I used instead of marinara. It came out INSANELY GOOD. My husband and I have made steps to move to a plant based diet this last year or so and have been on the search for satisfying recipes that replace the old dairy laden dishes we we’re used to. We polished the entire pie off by ourselves. So so good on a chilly night. Will certainly be making this time and time again. My sincerest thanks for this gorgeous recipe!ReplyCancel

  • […] a nice and salty sprinkle with a hint of cheesy flavour. I have recipes for an almond-based one here, a cashew-based one here, and even a super deluxe pine nut-based one here. Options!Our spring […]ReplyCancel

  • Etawi04/10/2019 - 3:45 pm

    So we made this two nights ago and it was SO GOOD! So much so we are making it again tonight. Thank you for this recipe!ReplyCancel

  • […] Spinach and Mushroom Polenta Pie with Almond Ricotta from The First Mess […]ReplyCancel

MAPLE WALNUT HOT CHOCOLATE (vegan recipe) - The First Messpin it!MAPLE WALNUT HOT CHOCOLATE (vegan recipe) - The First Messpin it!View full post »

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  • Erin01/12/2018 - 12:51 pm

    Love Parallel! Had a fabulous dinner there this past summer and have been meaning to go back, I didn’t know they did brunch. I’m also currently reading HBR’s Managing Yourself (along with a few others from their productivity series – I always find a lot of applicable take-aways in them). :)ReplyCancel

    • Laura02/12/2018 - 9:06 am

      Brunch was so good! Also took home A LOT of tahini haha. That giant mill they have in the back is mesmerizing!

  • Helen01/12/2018 - 3:33 pm

    The timing of your post was perfect! After reading it, I felt inspired to finish my decorating and found a special porcelain ornament my mother had given me. As I turned to place it lovingly on the tree, I somehow fumbled it and it dropped to the floor. It was broken and so was my heart. I was super sad and was ready to cry until I remembered that I had set aside the walnuts for the super chocolate bevie from your post. Mom was a big chocolate fan so I Whipped it up in no time was sipping that lucious concoction. Thank you so much for all that you do. Your recipes and post are amazing and I am so grateful that you share your thoughts and inspirations with us. Peace, chocolate, vegetables, and soft fuzzy puppy muzzles. :) HelenReplyCancel

    • Laura02/12/2018 - 9:08 am

      Helen, thank you for this generous and sweet comment! I’m so sorry about your family heirloom ornament, but glad that the hot chocolate helped a bit. Sending my hugs :)

  • Colleen Loguisto01/12/2018 - 6:40 pm

    I did the nutrition on this. Over 10 g protein! Plus chocolate is high in magnesium. A bone building, nerve soothing tonic that is perfect for holiday stress. I am just learning vegan so I am very pleased with this!ReplyCancel

    • Laura02/12/2018 - 9:08 am

      I had no idea! Thanks for running the numbers on this, Colleen. Plants are truly amazing :D

  • Kathy02/12/2018 - 12:14 am

    This sounds wonderful! I will be making this soon, thank you for sharing your awesome recipes and incredibly sweet doggie photo’s you made my day. Happy holidays!ReplyCancel

    • Laura02/12/2018 - 9:09 am

      Thanks so much Kathy! Happiest of holidays to you as well <3ReplyCancel

  • Toby03/12/2018 - 3:41 pm

    … I’ve tried scouring the internet but to no avail… I MUST know where those gold shearling slippies came from. They’re perfect!ReplyCancel

    • Laura03/12/2018 - 5:35 pm

      They’re from J Crew! A few years old at this point though :)

  • Trisha @ Salty Side Dish13/12/2018 - 2:18 pm

    I love hot chocolate and I have never tried a vegan version. Or a version with maple or walnut. I think I need to change that today.ReplyCancel

  • Haley24/12/2018 - 11:06 am

    I’m loving all these cozy pictures! Happy holidays to you and yours, Laura. Hope this is a restful and joyful season for you!ReplyCancel

  • Ashley28/03/2019 - 4:25 pm

    This is the first time I made this recipe (and the first fro your blog) and for my first attempt, it was great. I love how easy it was and the fact that it wasn’t too sweet. It reminds me a little of Mayan style hot chocolate where it’s made with water instead of milk. I need to tweak a few things (like actually get a brand of chocolate chips and maple syrup that I like, the kind I used happened to be around) and I want to see what happens if I add less water. But this seems like a recipe I’ll definitely make and play around with again.ReplyCancel

STICKY & CRISPY SESAME CAULIFLOWER (vegan, grain-free) - The First Messpin it!STICKY & CRISPY SESAME CAULIFLOWER (vegan, grain-free) - The First Messpin it!View full post »

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  • Louisa Berry28/11/2018 - 5:21 am

    I never have rice vinegar in the house, can this be substituted easily?ReplyCancel

    • Laura28/11/2018 - 7:08 am

      Since rice vinegar has an ever so slight sweetness and is milder than most vinegars, I’d suggest substituting with either white wine or apple cider vinegar and adding a touch more maple syrup.

  • Amanda Maguire28/11/2018 - 10:30 am

    Oh my, yes! I’ve been in a big food rut lately and this recipe just got me excited. Perfection!ReplyCancel

  • Heather28/11/2018 - 12:00 pm

    Have you tried this method with other vegetables? I’m not a cauliflower fan but this looks to die for ReplyCancel

    • Laura28/11/2018 - 12:27 pm

      I haven’t yet, but I think it could be relatively flexible as long as the vegetable you’re using doesn’t have a heavy water content!

    • Lindsey22/07/2019 - 11:35 pm

      You should try it anyways! I never liked cauliflower much but now I don’t mind it and the sauce is so flavorful here you really don’t taste the cauliflower much and it’s soft enough from cooking it for so long.ReplyCancel

  • Jen @ sweetgreenkitchen28/11/2018 - 12:24 pm

    I am so excited to try this recipe! All my favorite flavors and crispy cauliflower too. I’ve seen a lot of similar recipes, but this is the one I most want to make and eat. The sauce is everything, yum!ReplyCancel

  • Jill28/11/2018 - 2:58 pm

    Wondering of you’ve tried this in an air fryer?ReplyCancel

    • Laura28/11/2018 - 3:41 pm

      I haven’t! I don’t own an air fryer (yet) ;)

  • Christina28/11/2018 - 4:49 pm

    Thank you thank you thank you for a savory, sticky, yummy looking sauce where chili is optional! I physically can’t process spicy foods so I appreciate a recipe that doesn’t use heat as a crutch for “flavor”. I mean, I get it, my husband loves spicy foods and tells me there’s a taste to most kinds of heat but too often I see sauces that have 3 ingredients and the third is copious amounts of red curry paste or gochujang or the ubiquitous sriracha, none of which I can eat (and are processed foods to boot).
    So, sorry for the rant, but yay! a real sauce made of real ingredients that lets me tweek it for me! Yay!ReplyCancel

    • Laura28/11/2018 - 9:12 pm

      Totally appreciate your situation! My only suggestion would be to increase the tomato paste, maple, and sesame oil to make up for the lost volume. Other than that, your sauce should still be quite tasty :)

  • Hannah28/11/2018 - 8:52 pm

    What’s a substitute for cassava flour?ReplyCancel

    • Laura28/11/2018 - 9:10 pm

      Check my notes at the top of the recipe for substitution suggestions.

  • Beth28/11/2018 - 10:54 pm

    I saw this recipe and knew I had to make it for dinner tonight. I used brown rice flour in lieu of cassava flour and it worked just fine.

    This was so good! Wonderful crispy/sticky texture, and the sauce is great. I could eat this every day.ReplyCancel

    • Laura29/11/2018 - 7:37 am

      Thanks for this note on substitution, Beth! I’ve added it to the recipe notes. So glad that you enjoyed it.

  • Tianna28/11/2018 - 11:07 pm

    I subbed fine sprouted spelt flour for cassava and it was no bueno :( immediately became super sticky and glutenous and did not create a batter and wouldn’t coat the cauli. Better luck next time when I get some cassava flour!ReplyCancel

    • Laura29/11/2018 - 7:34 am

      Hi Tianna,
      Did the batter get super thick immediately after mixing? Or did you mix the batter super thoroughly and that’s when it started to get gluey? And did you try adding more water to thin it out a bit? So sorry that this happened to you! I can say that it is super easy with the cassava. Another commented said that she used brown rice flour and it worked great.

  • Nadia29/11/2018 - 11:45 am

    I’ve only got white flour on hand. What do I do? Thanks!ReplyCancel

    • Laura30/11/2018 - 9:51 am

      You can try substituting it if you’re willing to risk the results. I personally find white/all-purpose flour gets kind of gummy in the interior part of the cauliflower, even after the full cooking time. If you’re using all-purpose flour, start with 1 cup of water to mic into the batter. If it still seems to thick, keep adding water by the tablespoon until it’s fluid, but thick enough to coat a piece of cauliflower.

  • Hillary02/12/2018 - 8:39 pm

    This recipe is BOMB. I made the sticky cauliflower tonight and tucked it in rainbow chard wraps with white basmati rice, fresh mango slices, red cabbage, and green onions and drizzled some lime juice on top. One of my new favorite meals! Can’t wait to share this one with guests. Thank you so much for sharing your creations!! <3 Love from MaineReplyCancel

  • Leah03/12/2018 - 8:38 pm

    I have never commented on a blog before for a recipe but holy crap this is soooo good !!!! I’m writing it down, this is a winner ! And the sauce is perfection!ReplyCancel

  • Audrey05/12/2018 - 5:06 pm

    Very good but I would definitely double the sauce!ReplyCancel

    • Lindsey22/07/2019 - 11:41 pm

      We also doubled the sauce. DOUBLING the sauce was way too much though. 1.25 or 1.5 would have been perfect.ReplyCancel

  • Claire05/12/2018 - 7:14 pm

    I had some problems with this – my sauce was lumpy, even though I microplaned the garlic/ginger, and I ended up with very little volume-wise – maybe it got too reduced? When I did the second round of baking after coating, it seemed like the sticky sauce dissolved the batter (I used chickpea flour instead of cassava). The flavors were good, but I’d love to get some pointers for getting the texture to work out for next time.ReplyCancel

    • Laura06/12/2018 - 3:52 pm

      Hi Claire,
      I”m so sorry that this didn’t work out for you. Despite the photos, I will say that my sauce is definitely not silky smooth when I make this. It has little lumps and bits from the sesame seeds, chili paste, garlic, and ginger. I’m thinking the sauce may have reduced a touch too much? A few people on Instagram tagged me when they made the recipe and commented that they would have liked double the sauce. I tend to not like TOO much sauce on food, so this could be a factor. I am very surprised that the sauce seemed to dissolve the par-cooked chickpea batter though. Did the batter feel dry to the touch after the first baking? If not, you may benefit from a longer first bake. I’ve done this recipe with all chickpea flour a bunch of times and never had that problem. The only other thing I can think of is that your chili paste may have had some sort of emulsifier or thickener that reacted poorly with the batter, but even that’s a stretch I think.

      I wonder if the sauce was just too concentrated and if you need a longer first baking time? If you try again, please let me know of any changes you make.

      Thanks so much,

  • Little Plastic Footprint Blog11/12/2018 - 1:18 pm

    This looks so delicious! Cauliflower is one of my favourite veggies and am always looking for news ways to cook it so thank you! Saved.ReplyCancel

  • Lisa11/12/2018 - 7:49 pm

    Delicious, but somehow there was really not enough sauce…it was yummy but definitely not sticky or glossy-looking as in the pics. I did throw in some tofu but cut back on the cauliflower so not sure what happened! Will make an extra half recipe of the sauce next time.ReplyCancel

  • Caroline11/12/2018 - 8:11 pm

    This is my first time trying one of your recipes, and this one is AWESOME! I doubled the sauce as my family usually likes extra, and I substituted AP flour as that’s what I had in the house. I took your advice and cut the water to 1 cup which made the batter the perfect consistency with the AP flour. Cauliflower took only about 12 minutes for me on the second round of baking but I pulled it right when it started getting brown and it’s perfect. And the sauce – YUM! This one’s a keeper!ReplyCancel

  • McKenzie13/12/2018 - 7:07 pm

    Made this last night. Super tasty! I doubled the sauce and also doubled the chili paste, which was a big mistake for me and a happy surprise for my husband. It is a lot of work, so I probably wouldn’t attempt it on a week night again, but super excited about this one! Yum. Thank you!ReplyCancel

  • Rhonda31/12/2018 - 11:14 am

    These look amazing!!! Looks pretty simply to follow. I’m looking for more ways to spice up cauliflower when I’m going through cravings and want something similar to “wings” without eating meat.ReplyCancel

  • […] do have some new recipes to try. They are already in the refrigerator, prepped and ready to go!• Sticky & Crispy Sesame Cauliflower (this was a recommendation from my friend Misty who makes amazing meals)• Baked Salmon with Fresh […]ReplyCancel

  • Hollie Levy02/02/2019 - 7:30 pm

    Do you think this would travel well? I was hoping to make for a party but need to prepare at home first. Thank you!ReplyCancel

    • Laura03/02/2019 - 2:30 pm

      Hi Hollie,
      Ideally you would do the second baking at the party. I think if you prepared this to completion, the cauliflower would get soggy.

  • […] I saw another blogger, The First Mess, using cassava flour to batter the cauliflower into crispy little nuggets, and I knew I needed to […]ReplyCancel

  • Larissa18/02/2019 - 3:52 pm

    I made the excellent sauce for this dish on a very ambitious day (while cooking your beet and mushroom bolognese no less) only to end up using it for a quick stir fry sauce the next day. It was very delicious and definitely great for that purpose too!

    I will go for round two tonight attempting the cauliflower! Cannot wait! Thanks for all the cooking inspo!ReplyCancel

  • Mary19/02/2019 - 12:59 pm

    I substituted almond flour 1:1 for the cassava flour and only needed half of the water for the batter. I coated and baked the cauliflower, let the “breaded” florets cool a bit after this step and they where delicious. Then I made the sauce using reduced sodium tamari and it was insanely salty. I love salt, but it was far too strong. I probably could have cut the soy in half and used water as a partial replacement to cut the salt but I tossed it on the florets hoping it would mellow after baking. That didn’t help, still way too salty and strong. Great start though.ReplyCancel

  • Carmen11/03/2019 - 2:50 pm

    Do you get different types of cassave flour? Because I used tapioca flour (as far as I understand it is the same thing) and the water was way too much. The batter didn’t thicken at all. In the end I threw out some of the water and added more tapioca, but still the batter just “melted” from the cauliflower in the oven.ReplyCancel

    • Laura12/03/2019 - 7:01 am

      Hi Carmen,
      Tapioca flour and cassava flour are not the same thing! Tapioca flour (sometimes called tapioca starch) is specifically the starch extracted from the cassava root. Cassava flour is the whole root, peeled, dried and ground. It has a lot more fiber and in this recipe, that fiber content helps with the absorption of all that water. Otto’s Cassava Flour is a great brand, but I’ve had good luck with Bob’s Red Mill and Thrive Market’s house brand too. Hope this clears things up!

  • Bethany21/04/2019 - 2:10 pm

    Delicious, looks like chicken fried. Have to tried itReplyCancel

  • Maren03/07/2019 - 11:34 am

    I made this in the oven last winter and LOVED it. Is there a way to do it (or prepare most of the way and then finish cooking) on the grill?ReplyCancel

  • Lindsey22/07/2019 - 11:26 pm

    Made it tonight, it was great!! Used almond flour instead and accidentally put 1.25 cups water prior to adding almond flour (she recommends 1 cup water to 1.25 cups flour if you use other than cassava flour) so added 1.25 cups almond flour to start and it was a little runny so added a little less than .25 cup more almond flour and it was great. Ginger was great addition to the sauce, don’t skip if you don’t have to. Used low sodium soy sauce as well. Will def be making again!!ReplyCancel

  • Patricia Szkotnicki22/08/2019 - 5:38 pm

    Made this today and my cauliflower was not crispy followed your recipe exactly, just doubled it bc I made a larger batch. Why didn’t it get crispy?ReplyCancel

    • Laura28/08/2019 - 2:34 pm

      Hi Patricia,
      I’m wondering if your cauliflower was too crowded on the baking sheet? If the hot air in the oven can’t flow evenly around each piece of cauliflower it will not get crispy. Each piece needs a little cushion of space on the baking sheet. Other than this, I can’t really think of what else went wrong here.

COZY CARROT CAKE LATTE - The First Messpin it!View full post »

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  • tanya24/11/2018 - 11:47 am

    I am loving your hot drinks and can’t wait to try this one. They’ve been helping me cut back on my coffee intake, which got a little out of control recently. Thank you!ReplyCancel

    • Laura24/11/2018 - 1:09 pm

      My coffee intake always gets a little wild once Fall starts. It’s just so cozy! Glad the bevvy posts have been helping you cut back :)

  • Abby25/11/2018 - 7:56 am

    This was delicious, Laura!

    I made this in my regular speed blender and it came out so smooth and creamy! I figured I would just strain it if I needed to but I didn’t at all. The thing I find for using a cheaper blender is that you need to run it for the full cycle to get good results. Turn it on, walk away, and come back when it shuts off by itself.ReplyCancel

    • Laura25/11/2018 - 9:04 am

      This is so helpful and I’m glad that it worked, Abby. Appreciate this feedback!

  • Jennifer27/11/2018 - 12:50 pm

    Love Love Love your blog posts!

    Your recipes are always inspiring, and your thoughts, links, and vibe are so on point. I truly look forward to them.ReplyCancel

  • Rachel28/11/2018 - 9:20 am

    Laura I love this post! Feeling your vibe 100%. Yes to morning self care in the season of perfection. I just am coming to 6 months of sober curious and it’s been so lovely. And yes to letting things be as they are and sometimes imperfect. Meditation also helps me soo much with this. Happy cozy mornings to you xReplyCancel

  • Tori Pintar04/12/2018 - 11:36 am

    Thank you times a million for sharing the article about Rachel Hollis. I’ve been trying to articulate what makes me so uncomfortable about her and things like her and this hits it on the head. This is a great list of articles.
    Thank you!ReplyCancel

  • Cassie Autumn Tran06/12/2018 - 12:53 pm

    Yes, carrot cake in a drink! I normally see carrot cake smoothies, but never a latte! This is splendid because we can still enjoy a carrot cake beverage while staying warm in the winter. Not to say that you shouldn’t bake a carrot cake–because why not? It’s fabulous! I absolutely loved your take on sobriety and alcohol consumption. I turn 21 in two days and there’s a social pressure to begin drinking moderately to regularly once you turn that age in America. Personally, I don’t really see the hype in alcohol and I plan on moderating it as much as possible even after I turn 21. There’s no flipside to drinking it on the daily, even weekly or monthly, when I have an epileptic condition. Seriously–alcohol can seriously screw with your neurological functionality if you drink too much of it!ReplyCancel

  • Marilla23/01/2019 - 6:30 am

    Is it possible to make this cold and then microwave to warm up? I’m dubious about the boiling water in a blender!ReplyCancel

    • Laura23/01/2019 - 7:51 am

      Yes you could definitely go that way if your blender isn’t vented! Safety first :)

INSTANT POT CHANA MASALA - The First Messpin it!INSTANT POT CHANA MASALA - The First Messpin it!View full post »

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  • Louisa21/11/2018 - 5:14 am

    Where do I add the chickpeas?ReplyCancel

    • Laura21/11/2018 - 6:37 am

      After the tomatoes start to simmer, along with the water, salt and pepper :D

  • Louisa21/11/2018 - 5:16 am

    And I’m definitely interested in lots more insta pot recipes!ReplyCancel

  • Julia Graham21/11/2018 - 8:25 am

    More IP recipes please! Thanks for this one;)ReplyCancel

  • Maria Pereira21/11/2018 - 9:34 am

    Hi, instant pot is the same as pressure cooker? I have one of those but it’s not electric, it goes in the stove. It’s great to cook octopuss and beans, very fast :)ReplyCancel

    • Laura21/11/2018 - 9:36 am

      Yes, the Instant Pot is an electric pressure cooker! So great for beans ;)

  • Peggy Dold21/11/2018 - 10:27 am

    More IP recipes please!ReplyCancel

  • FRANCENE KELLY21/11/2018 - 10:28 am

    I love your way with food! Colorful, nutritious, vegan and indulgent all at the same time. Simply stunning. And you are a brilliant photographer and food stylist. May I ask what is the make of that gorgeous blue spotted plate? I need that beauty in my kitchen!ReplyCancel

    • Laura21/11/2018 - 11:45 am

      Hi Francene,
      Thank you so much for your kind compliments. My plate is from Ikea and I got it a couple years ago. I’m not sure if they still sell them.

  • Kevin Garland21/11/2018 - 10:54 am

    Yes yes, please send more instant pot recipes. I’m entertaining a family of vegans over the holidays, and being able to make a meal in the morning and leave it for themday while we play is just so helpful. Absolutely love your blog and the cookbook.ReplyCancel

  • Kathy21/11/2018 - 10:59 am

    Yes, please, more Instapot recipes. So far I have had some difficulties the last 2 times I tried using it. So I would appreciate more of your recipes since they work!ReplyCancel

  • Beverley Haun & John Moss21/11/2018 - 11:23 am

    Yes, we would love more Instant pot recipes, our go to winter comfort machine for post X-country ski days.ReplyCancel

    • Laura22/11/2018 - 8:11 am

      Instant Pot cozy-ness après ski? That sounds like a DREAM! :)

  • Christine21/11/2018 - 12:03 pm

    This looks yummy thank you! And yes I’m one of those people that bought an IP a couple years ago.. it sits on a shelf most of the time collecting dust instead of making meals, so please share more recipes! Always nice to have veg recipes because most IP stuff came out for non-veg things. Thank you! So many of your recipes are on a heavy rotation in my house!ReplyCancel

    • Laura22/11/2018 - 8:12 am

      Heidi at 101 Cookbooks has TONS of great veg Instant Pot recipes if you’re looking for inspiration in the meantime :)

  • Shilpa21/11/2018 - 12:15 pm

    Hey Laura! This is perfect for this kind of weather and yes to more insta pot recipes! Just wondering how you would make the Chana in an insta pot with dried chickpeas?ReplyCancel

    • Laura21/11/2018 - 1:00 pm

      Hi Shilpa! I haven’t made this recipe with dried chickpeas, but from some Googling, here’s roughly the strategy I would use:
      -soak 1 cup dried chickpeas the night before making this recipe (add them at the same point stated in the recipe)
      -Increase the amount of water to 2 1/4 cups
      -Increase pressure cooking time to 30 minutes

      I can’t guarantee results here unfortunately, but if I was attempting the recipe with dried chickpeas, this is the direction I would go in. Let me know how it goes if you try!

  • Kathleen21/11/2018 - 1:26 pm

    You can cook (brown) rice at the same time using a trivet and another container. Also, I cook dried chick peas without soaking them all the time. The ratio of bean to water is in the booklet.ReplyCancel

    • Laura22/11/2018 - 8:00 am

      I haven’t used the trivet to cook grains separately yet, but I need to buck up and just do it! Thanks for the reminder :)

  • Aleisha21/11/2018 - 2:14 pm

    Yes, please, please, please more Instant Pot recipes. It is so difficult to find delicious vegan recipes for the Instant Pot and slow cooker so it would be wonderful if you post some more. I can’t wait to try this one!!!ReplyCancel

  • Renée21/11/2018 - 7:04 pm

    I am resisting buying another piece of equipment cause, well, my kitchen is small and I prefer to do with less stuff overall. But that looks wonderful so I will compare the ingredients from this recipe and those from your stovetop one and go from there.
    BTW On my stovetop is currently simmering your chili from the book, one of our favourites!
    Cheers ‍ReplyCancel

    • Laura22/11/2018 - 8:08 am

      I totally get that re: amassing kitchen equipment. Frankly, my kitchen is too small to have an Instant Pot and I have to haul it up from the basement every time I use it. My stovetop chana masala is quite similar! If you replace the chopped yellow tomatoes with canned crushed fire-roasted ones, you’re pretty much there ;) So glad you’re enjoying the chili from the cookbook too.

  • Christina21/11/2018 - 11:20 pm

    Yes please, more IP recipes! I agree that it makes cooking healthy foods even easier. This looks great and it will make a tasty side dish for left-over turkey this weekend.ReplyCancel

  • Jessica22/11/2018 - 12:55 am

    Chana masala is my fav!! I have a ‘lightly’ used instant pot I bought when my slow cooker broke, so def interested in more instant pot recipes too :)ReplyCancel

  • Cynthia22/11/2018 - 12:00 pm

    What size instant pot do you use? We’re looking at getting one, but aren’t sure if we should get the 6 quart or 8 quart one. Also, your recipes are delish!ReplyCancel

    • Laura22/11/2018 - 8:23 pm

      Thanks so much, Cynthia! We have a 6 quart and it makes more than enough food for two of us, but is also perfect for when we’re entertaining 10+. It’s a good size for batch cooking too!

  • […] For your brand-spankin’ new Instant Pot. […]ReplyCancel

  • Jessica24/11/2018 - 12:49 am

    You hot us at stew, dahl and steel cut oats. Now that I’ve bought an Instant Pot, I would love to see more recipes, please! :)ReplyCancel

  • Baillie24/11/2018 - 10:04 am

    Another vote for more instant pot recipes!ReplyCancel

  • Samantha Blank25/11/2018 - 9:08 pm

    Thank you for posting this recipe using an Instant Pot! I AM one of those people that bough an instant pot on Black Friday and I am very eager to use it to make nutritious, vegan meals. I find most of the recipes out there have meat in them, so more vegan recipes on your blog for Instant Pot would be so helpful!

    Thanks Laura, always love what you share!ReplyCancel

  • Natalie26/11/2018 - 9:00 am

    Yes more IP recipes please!! :)ReplyCancel

  • Little Plastic Footprint26/11/2018 - 11:23 am

    This looks really good! I’ve made this before but never in an instant pot so will give this a try. I’ve also replaced the chickpeas with a mixed bean blend and had kind of a bean chilli / curry hybrid which was surprisingly good! Thanks for the share.ReplyCancel

  • Katie26/11/2018 - 7:19 pm

    Would love more Instant Pot recipes! I love that thing, and it makes the BEST rice.

    p.s. love your site :)ReplyCancel

  • Laren Cyphers27/11/2018 - 7:23 pm

    I would love more IP recipes from you, Laura! I’m trying your steel cut oats instagram recipe tonight. Love your recipes and you!ReplyCancel

  • Denise28/11/2018 - 10:12 am

    I would love to see some more IP recipes from you please. I have a couple of recipes in rotation, but I’ve also found that onions can take on a metallic flavor, and I’m hoping your recipes can get me beyond that. Thanks.ReplyCancel

  • Beth28/11/2018 - 12:19 pm

    I would love more instant pot recipes !!!ReplyCancel

  • Sherisa30/11/2018 - 8:31 pm

    Yes, more instant pot recipes please!!ReplyCancel

  • Kathy Price01/12/2018 - 5:08 pm

    I am trying this tomorrow. I would like both more instapot and slow cooker recipes! ThanksReplyCancel

  • ALICIA CANNELL04/12/2018 - 6:41 am

    More Instant Pot recipes please!ReplyCancel

  • Jackie29/12/2018 - 3:55 pm

    More Instant Pot recipes please!!ReplyCancel

  • […] steel cut oats…any plant based staple you can think of. I love using my Instant Pot to make chana masala, lentil soup, buckwheat porridge, vegan chili, (chickpea) miso risotto, rice pudding, and loads of […]ReplyCancel

  • […] steel cut oats…any plant based staple you can think of. I love using my Instant Pot to make chana masala, lentil soup, buckwheat porridge, vegan chili, (chickpea) miso risotto, rice pudding, and loads of […]ReplyCancel

  • Amy Carson05/02/2019 - 5:56 pm

    I got the burn message before it got to pressure. Any ideas?ReplyCancel

    • Laura05/02/2019 - 6:26 pm

      Honestly not sure! This has never happened to me and I haven’t received that feedback from anyone else with this recipe. What size is your Instant Pot? Was there any liquid left in the pot when you opened it back up?