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  • Cee Lowe19/02/2020 - 4:39 am

    Can I use ground ginger? Fresh ginger is too expensive here. Can I use red lentils? That’s all I have. Can I use pumpkin instead of sweet potatoes? I don’t like the taste of sweet potatoes.

    It sounds like a totally different dish. ReplyCancel

    • Laura19/02/2020 - 8:29 am

      You could substitute 1/2 teaspoon of ground ginger in this stew, but it will taste quite different/possibly hotter and more bitter. Red lentils are also fine to use, but they will cook faster and start to break down, which will ultimately thicken the stew a bit more. Pumpkin is a great substitute for sweet potatoes.
      -LReplyCancel

    • Jennifer08/03/2020 - 1:09 am

      I used pink lentils. Tastes wonderful. I think any substitutions will be fine. Recipes are a guide more than anything – at least to me they are. It’s soooo good.ReplyCancel

    • Antoinette21/03/2020 - 7:39 pm

      I used ground ginger it still tasted greatReplyCancel

      • Patricia J Vizina25/03/2020 - 12:55 am

        I didn’t have any sweet potatoes, and we don’t eat potatoes, so I skipped them. Doubled the lentils and used curry powder because I didn’t have any turmeric It WAS FANTASTIC. I cubed up one zucchini to add a bit more veggies and used a ton of kale. I swear my kids loved it and the flavors are fabulous. This is a great recipe! I love the seasonings.ReplyCancel

    • Jwes26/03/2020 - 3:22 pm

      I made this with ginger powder and yellow and red lentils. Due to the limited shopping the market was picked cleaned. It did come out really good. The red lentils did get a bit mushy. The yellow lentils held up better. The powder gringer was just as tasty.ReplyCancel

  • Anneli Schmidt19/02/2020 - 10:41 am

    This looks so delicious! I love soups! I may have to make this tonight for dinner :)ReplyCancel

  • Jill19/02/2020 - 12:19 pm

    This looks incredible!!! Any idea on nutritional info? Calories or fat content? Thank you!ReplyCancel

    • Laura19/02/2020 - 12:38 pm

      Hi Jill,
      I approach food purely from a feel-good perspective. It’s about the pleasure and the relaxation of cooking for me. If nutrition information is important for your lifestyle, there are lots of free online nutrition calculators and apps available that are super simple and quick to use.
      Thanks!
      LauraReplyCancel

      • Jill19/02/2020 - 1:26 pm

        Thanks so much for your reply, Laura! I totally understand. I love your recipes and will do a quick look up for the sake of my tracking (I can sometimes love food too much). :)ReplyCancel

        • Gissele11/03/2020 - 7:56 pm

          This was so deliciousReplyCancel

      • alder09/03/2020 - 12:38 pm

        For anyone taking a look down in the comments and curious as well, or if you’ve not made it yet I placed it in myfitnesspal:

        For 6 servings
        calories 202
        protein 10.4g
        fat 10.4g (saturated = 9.6g, poly .3g, mono .3g)
        carb 21.5g (fiber 8.8g, sugars 3.8g)
        Sodium 343.1mg (rough estimate, varies on stock or broth used or salt amount added)
        Cholesterol 0

        High in calcium, potassium, vitamin A, Vitamin C, and iron.

        Definitely adding it to my menu~ReplyCancel

        • Connie16/03/2020 - 11:42 pm
        • Peter17/03/2020 - 7:15 am

          Is that 202 cals per serve?ReplyCancel

        • Carrie18/03/2020 - 7:42 pm

          Omg this was truly delicious, thank you so much for sharing. I did not have coriander seeds to grind, substituted curry.ReplyCancel

  • karyn hall19/02/2020 - 2:02 pm

    This sounds perfect for a winter day, thanks so much!ReplyCancel

  • Alejandra Graf19/02/2020 - 2:05 pm

    It looks heavenly!! I can’t wait to try it.ReplyCancel

  • Kayann Short19/02/2020 - 2:38 pm

    I’ve got a butternut squash sitting on the counter and kale growing in the greenhouse that should be delicious in this stew! I’m always happy to find recipes that make use of my winter veggies. Thank you!ReplyCancel

  • Bridgitte19/02/2020 - 5:35 pm

    This looks amazing! But sweet potatoes are way too sweet for me. What’ a good substitution? Butternup squash?

    Thanks!ReplyCancel

  • KIRSTEN ZIERES19/02/2020 - 5:36 pm

    Do nigella seeds need to be ground, or can they be used whole Thank you!ReplyCancel

    • Laura20/02/2020 - 9:50 am

      I used them whole purely as a garnish here.
      -LReplyCancel

  • Lauren19/02/2020 - 7:21 pm

    I was looking forward to making this as soon as it was posted, as I knew I had all the ingredients at home (including the diaspora chilli and turmeric ) and it looked TASTY and also EASY. Holy yum! So quick to prepare and SOOO GOOD, I’ll def be making this one again!ReplyCancel

    • Laura20/02/2020 - 9:50 am

      So glad that you enjoyed it, Lauren! Those Diaspora Co. spices really do make a difference :)
      -LReplyCancel

  • Eden19/02/2020 - 8:16 pm

    Oh my goodness your food satisfies my souls in so many ways!!! This is another perfect example of delicious, nourishing, big hug type goodness. Thank you!
    Question: do you have a recipe for the bread you served it with?
    Looks like perfect friend to that golden bowl.ReplyCancel

    • Laura20/02/2020 - 9:51 am

      Hi Eden,
      Thanks so much for this. Honestly, I just had some pizza dough on hand in the fridge. So I rolled it out into little disks and cooked the disks in a bit of avocado oil in a hot frying pan, pressing the dough into the pan as it cooked.
      -LReplyCancel

      • Eden27/02/2020 - 12:06 am

        Oh what a handy dough to have on board!!ReplyCancel

  • Kim H.19/02/2020 - 8:47 pm

    Thank you for this. I just happened to have all of the ingredients, so I couldn’t help myself. I too am done with the grayness of winter. This was quite delicious and simple to prepare while I multitasked other projects during dinnertime. I high recommend all of the suggested toppings :)

    One comment — the ads on this site have become so large, especially one for Fluzone High Dose. The ad completely obstructs my view and it’s very difficult to find the “x” to close the ad window. So frustrating. Not sure if you are aware.ReplyCancel

    • Laura20/02/2020 - 9:54 am

      Hi Kim,
      Thank you so much for this. I’m so sorry that the ads are negatively impacting your experience of the site. Was it a pop-up style ad? If you ever see a bad ad, please feel free to take a screenshot and email it to me so that I can show it to my ad provider. From past experience, this is the clearest and fastest way to get to the root of the problem. My email is laura@thefirstmess.com
      Thanks again,
      -LReplyCancel

  • Aimee19/02/2020 - 10:49 pm

    I made this for dinner tonight! I read the recipe this afternoon and it spoke to me. I’ve been in a cooking funk and this was just what I needed. It was perfect just as written and will be a new regular in my rotation.ReplyCancel

  • Amanda | What’s Cooking19/02/2020 - 11:18 pm

    I made this tonight and it was delicious. The spice is just right. It’s earthy and tangy and comes together pretty quickly. I’m definitely keeping this in the rotation.ReplyCancel

  • Heidi C.19/02/2020 - 11:40 pm

    Beautiful looking stew! Forgive me if I missed this, but I was wondering what that lovely rolled flatbread/pita/or… is?
    Thanks for all you do.ReplyCancel

    • Laura20/02/2020 - 9:55 am

      Hi Heidi,
      The bread in the photo is just some rolled out disks of pizza dough that I had on hand in my fridge. I cooked them in a bit of avocado oil in a frying pan, pressing down on the dough as it cooked. Very tasty and easier than heading out to buy flatbread :)
      -LReplyCancel

  • Lorraine20/02/2020 - 9:19 pm

    I made this last night, and added an egg plant because well there was one in the fridge that needed to be used. And it was so delicious. Thank you for the recipe. I served it with brown rice.ReplyCancel

  • Vla S21/02/2020 - 6:44 am

    What a STUNNING recipe. Thank you so much.ReplyCancel

  • Kimberlee21/02/2020 - 5:14 pm

    Made this last night. The only variation was using only half the coconut milk and no heat. It was really delicious. The sweetness level was just right. The sweet potatoes and lentils cooked quite fast so it completely worked for a midweek meal. Buttered tandoori bread was perfect on the side. The picture was beautiful and compelling enough to make me try it. Though I am not vegan or vegetarian, it was very satisfying. I just received your cookbook, The First Mess. I have already placed post it notes on the pages I want to try! Five stars from me!ReplyCancel

  • Razia22/02/2020 - 5:58 am

    Gonna make this tomorrow, easy to prepare and sure yummy.ReplyCancel

  • Laura22/02/2020 - 11:00 pm

    I just made this the other day and it was SO good I felt compelled to leave a comment here :) It is perfectly spicy, and comforting while still tasting fresh. The flavors are on point. Thanks for this recipe!ReplyCancel

  • Iselin Jolanda23/02/2020 - 7:30 am

    Wow, that looks truly amazing! So creamy and colorful! Thank you so much for this recipeReplyCancel

  • Allison Edmondson23/02/2020 - 10:53 am

    hi Laura, long time fan of your site–and love so many of your plant-based recipes. Do you think it would be ok to sub spinach for kale–or not preferable? Only asking as I have some spinach on hand that i need too use up but can easily use kale too if the flavor is a better complement…ReplyCancel

    • Laura25/02/2020 - 2:49 pm

      Hi Allison! Any greens are honestly fine. I prefer hardier greens for this stew because it is quite rich, but if you have spinach on hand, that’s also great. It’s a very flexible recipe :)
      -LReplyCancel

  • Ali23/02/2020 - 1:14 pm

    This was really really really (really) delicious. The final flavor and textures were kind of unexpected in the best way. This will be a repeat for us!ReplyCancel

  • Jenn23/02/2020 - 2:22 pm

    This is SO good!ReplyCancel

  • Kathrine23/02/2020 - 5:26 pm

    Just made this after a hard day’s skiing — what a treat! Instead of the lentils I pressure cooked some red carlin peas with onion and spices and topped it off with these. Delicious!ReplyCancel

  • Sumeera24/02/2020 - 1:41 am

    This! The food and photography are all so beautiful. Everything is mouthwatering and inspiring.ReplyCancel

  • Emma Weinberger24/02/2020 - 8:58 pm

    Would this recipe work with black lentils?ReplyCancel

    • Laura25/02/2020 - 2:46 pm

      Yes it would! They will take about 10-15 minutes longer to cook.
      -LReplyCancel

  • Heather25/02/2020 - 10:35 pm

    I doubled all the spices and topped with pumpkin seeds (couldn’t find nigella). It turned out delicious! I’m currently warding off a virus that’s going around my workplace, so this warm rich bowl of stew was the perfect thing. Thank you!ReplyCancel

  • Claire Schlessinger26/02/2020 - 1:06 am

    One more voice chiming in to say this was delicious! Made as written and it turned out beautifully. Thanks for bringing some coziness to my home :)ReplyCancel

  • Linda26/02/2020 - 9:22 pm

    Definitely a 5 star recipe that will become part of my regular rotation for cold weather meals! Great that it’s so easy to make too. I increased the quantity of lentils to 1 cup, used ~ 3/4 tsp of the Diaspora chile (great spices, great company), no added salt, and collards instead of kale because that’s what I had. Also, I didn’t bother to peel the sweet potatoes, just washed them really well.
    Thanks Laura for another great recipe.ReplyCancel

  • Elisha Cohn27/02/2020 - 2:26 pm

    This is SO my kind of thing but my husband doesn’t care for lentils, or chickpeas which would be my first go-to alternative; do you have any suggestions for a substitution? I really want to make this but can’t justify cooking something only I will eat.ReplyCancel

    • Laura27/02/2020 - 7:50 pm

      Hi Elisha,
      Will your husband eat brown rice, quinoa, or other grains? You could also just add more diced vegetables (broccoli, carrots, bell peppers–lots of things would work here) to make it a more veggie-focused stew!
      -LReplyCancel

  • deb27/02/2020 - 7:32 pm

    Made this today with some locally grown white sweet potatoes– didn’t get that gorgeous color (still pretty but not that sunset color)– but got all the flavor. So tasty! Took less time than I it would to make, always a plus. Perfect on a cold, windy day. I’m working on transitioning from vegetarian to vegan, and your recipes have been helping to nudge me along. Yay!ReplyCancel

  • Deanne29/02/2020 - 9:22 pm

    OMG this was amazing! Made it tonight. Huge hit. My sweet potato hating hubby even took seconds! Served it with some Naan. From a family trying to transition to vegetarian!ReplyCancel

  • Sarah29/02/2020 - 10:15 pm

    Oh my gosh, this is SO delicious!!!! Heat from the chili flakes, sweetness from the coconut and potatoes, and spice from all the aromatics!
    Winner of a stew here. Thank you for the recipe!! Will make it again for sure.ReplyCancel

  • Cassie01/03/2020 - 10:01 pm

    Wow! That’s delicious! I’ve also been loving the double chocolate hazelnut espresso shake on a daily basis. You’re so talented! Keep up the good work!
    Wanted to share a photo here. Might have to do this on Pinterest.ReplyCancel

  • AJ02/03/2020 - 12:49 pm

    Looking forward to making this recipe this week. Searched your encore and couldn’t find one: do you have a vegan naan recipe? One in your pics look delish.ReplyCancel

    • Laura03/03/2020 - 1:39 pm

      Hi AJ, I do not have a vegan naan or any other type of flatbread recipe on the site currently. The flatbread in my photos was just a bit of pizza dough that I had in the fridge, rolled out into little disks and fried on the stove in avocado oil.
      -LReplyCancel

  • Halli02/03/2020 - 9:40 pm

    Just finished eating this for dinner tonight! My favourite coconut curry recipe I’ve tried yet! I used quite a bit of chopped ginger and also added some celery and half an apple to the onions. Dandelion greens were on sale in the market so I subbed that in. Thank you for sharing these excellent recipes with us Laura!ReplyCancel

  • Brittany Scully03/03/2020 - 3:39 pm

    I made this a couple nights ago and had for some lunches this week. It was DIVINE! I already can’t wait to make it again. The flavor is just so lovely. I felt squeezing half a lemon at the end really made it all come together. Thanks as always!
    BrittanyReplyCancel

  • Gilly05/03/2020 - 12:09 am

    Mmm sounds wonderfully tasty, will definitely try this! Thank you ReplyCancel

  • Karen Peters05/03/2020 - 11:12 am

    I don’t know who you are, who you wit, or what you came to the planet to do, but this right here…….baybay, you did this. Period.ReplyCancel

  • susan05/03/2020 - 11:31 am

    how could this work with someone on a ‘bland’ diet. just reduce amount of spice? also, i already have cooked lentils. just put them in later?ReplyCancel

    • Laura05/03/2020 - 1:54 pm

      Hi Susan,
      I don’t think I can recommend making this for someone on a bland diet unfortunately. Those partaking in a bland diet generally need to avoid high fat foods (like coconut milk), lentils/all pulses, garlic, onion, anything acidic (like lime), and cruciferous vegetables like kale. Once you take out all of these things here, there isn’t much of the recipe left to go on. Might be best to search for some bland diet-specific stew recipes on Google.
      -LReplyCancel

      • Susan06/03/2020 - 6:10 am

        That’s what I thought. Thanks. But we are trying to find dietary ways to increase potassium and magnesium and bland diets don’t help at all. Sigh. But we shall try it once chemo is done and good food once again becomes an option.ReplyCancel

    • Ronda07/03/2020 - 5:48 pm

      I stick to bland diets. You certainly can adjust it to your needs. Maybe ask a nutritionist for help. I’d leave out chili flakes and use almond milk instead of coconut milk. Eat a smaller amount to begin with to make sure your tummy can handle it.
      Pre cooked lentils would work fine.ReplyCancel

  • Janne Swearengen05/03/2020 - 12:00 pm

    The recipe calls for full fat coconut milk. We are watching our fat intake so will try the awesome recipe with ‘lite’. Using Chard instead of kale but have the rest of the ingredients on hand. Can’t wait to try it!ReplyCancel

  • Navah05/03/2020 - 12:30 pm

    Can I use red lentils? They have a different texture and cook quicklyReplyCancel

    • Laura05/03/2020 - 1:47 pm

      Yep! They will make the finished stew thicker and creamier.
      -LReplyCancel

  • Sarah Lincoln05/03/2020 - 2:09 pm

    This is the most delicious coconut stew I have ever made wow! Thanks for the recipe! :)ReplyCancel

  • Nina Fry05/03/2020 - 6:24 pm

    This was such an amazing and simple recipe!! You can also just feel how much good nutrition is in it.

    Thank you!! ~ NinaReplyCancel

  • Denise Bory05/03/2020 - 9:48 pm

    I just made this tonight and my husband and I loved it! The flavors were amazing! It came out more like a hearty soup than a stew, but great with a loaf of sourdough bread. I added some chunks of carrots as well as a millet/brown rice ramen (already cooked) to the mix. I think I might be tempted to add more carrots and sweet potatoes next time as there was more than enough liquid. Thanks for this wonderful recipe!!ReplyCancel

  • Barbara Manzano06/03/2020 - 3:46 am

    Recipe sounds good. When I get all ingredients I will make this recipe.ReplyCancel

    • Paige08/03/2020 - 9:11 pm

      Hi Im excited to try this but I dont use lentils too much. Im assuming we put them in dried or do we soak them before hand?ReplyCancel

  • Sarah06/03/2020 - 11:09 am

    I see you have several pizza dough recipes on your site, can you direct me to which you used? Thanks!ReplyCancel

  • Meghan06/03/2020 - 11:58 am

    Can I substitute spinach for kale? I always have spinach on hand and husband doesn’t care for the texture & bitterness of kale.ReplyCancel

    • Laura06/03/2020 - 1:19 pm

      Hi Meghan, You can definitely use spinach instead! It will wilt and cook faster though.
      -LReplyCancel

  • Cagla06/03/2020 - 1:38 pm

    OMG this soup is the bomb I had to control myself from having the hole pot I bow to you dear soup goddess I am posting it on my Instagram @caglaelagozbazley Thank you for this amazing and delicious recipe from the bottom of my heart ReplyCancel

  • Galina06/03/2020 - 7:24 pm

    New York winters are abysmal, damp and grey. I made your stew on a rainy Friday afternoon, starting with your lovely stock recipe. This is just what my family ( including a very picky seven year old ) needed. Thank you for adding warmth and grounding in a bowl.
    PS I will be tripling both recipes next time.ReplyCancel

  • Corina Chevalier06/03/2020 - 7:47 pm

    This was phenomenal! So perfect on a drizzly day!!ReplyCancel

  • Eva07/03/2020 - 4:42 am

    I am in Australia. We have the end-of-summer gloom. This soup is just what my soul and body needed… and OMG it tastes heavenly. Cooked it tonight, just perfect. Thank you for this recipe.ReplyCancel

  • Douglas07/03/2020 - 5:45 am

    I like to use a lot of chopped fresh red chili when cooking.
    I suppose this could substitute for the chili flakes ?
    How much, do you think ?ReplyCancel

    • Laura07/03/2020 - 8:18 am

      Honestly as much as you can handle! There’s a lot of mellow and sweet flavours happening with this stew, so it can take quite a bit. It’s also quite dependent on what type of chili you’re using!
      -LReplyCancel

  • FIONA SHAW07/03/2020 - 4:25 pm

    Absolutely delicious, thank you.ReplyCancel

  • Spain08/03/2020 - 4:11 pm

    We made this soup last night! So delicious, thank you for posting!ReplyCancel

  • Janet08/03/2020 - 9:00 pm

    I made this recipe today exactly as given. It was excellent. I have never heard of your blog before but I will certainly be using it a great deal from now on. Thank you!ReplyCancel

  • Mel09/03/2020 - 12:07 pm

    OK, this is delicious. I made it 3 days ago and think I’m going to make it again this week. I didn’t make my own stock (I used vegetable bouillon cubes), and I used green lentils instead of black and spinach instead of kale. I also omitted the Nigella seeds and cilantro. Otherwise I followed the recipe exactly and it turned out DIVINE. So hearty and flavourful and satisfying. Highly recommend.ReplyCancel

  • Lynn10/03/2020 - 4:22 pm

    Can this be made in a slow cooker? any thoughts on that?ReplyCancel

    • Laura11/03/2020 - 5:58 am

      Hi Lynn, I have not made this recipe in a slow cooker but from a quick look on Google, I think you could place all of the ingredients in the insert except for the kale and cook it on low for 5-6 hours or high for 3-4 hours. Them just stir in and wilt the kale at the end.
      -LReplyCancel

      • Lynn12/03/2020 - 11:40 pm

        Thanks, Laura. I actually made it the way you instructed, tonight. It’s fabulous!! Such a flavor party!!ReplyCancel

  • Alison McHenry12/03/2020 - 12:17 pm

    Made this last night and it was one of the best soups I’ve made! Will definitely be saving this recipe. Thanks!ReplyCancel

  • Carey Eberle12/03/2020 - 8:17 pm

    What to use to replace the diaspora chili flakes? They are currently sold out, Regular chili powder? Ancho chili powder? thank you. Can’t wait to make this :)ReplyCancel

    • Laura16/03/2020 - 9:16 am

      Hi Carey! I would use regular chili flakes as a substitute.
      -LReplyCancel

  • Emily Khoury13/03/2020 - 12:03 am

    I’m not usually one to comment, but this stew blew my mind right outta my head. It was super yummo. Make it. Make it now!ReplyCancel

  • Deb Watts13/03/2020 - 5:31 am

    YUM! Made this today and loved it! 1/2 tsp chilli flakes was enough for us though. Thank you for a tasty, healthy recipe.ReplyCancel

  • Sharon Tobar14/03/2020 - 12:44 pm

    Prepared the Ginger Sweet Potato and Coconut Milk Stew with Lentils for a party last night. Everyone loved it and asked for the recipe. I sent it out immediately. Thank you. This is definitely going to be a “go to recipe” for me!ReplyCancel

  • Babs15/03/2020 - 6:05 pm

    Made this today with white yams, so it definitely didn’t look like your picture, more brown/grayish, but the taste was outstanding! It’s similar to another recipe I have for butternut squash, but the lentils add more. Don’t forget to squeeze some lime over top – it makes all the difference!ReplyCancel

  • Jacqueline15/03/2020 - 8:12 pm

    fabulous ! Second Time I made it in a week.ReplyCancel

  • Courtenay16/03/2020 - 5:45 pm

    So delicious! I added a can of chick peas. Perfect combination of ingredients.ReplyCancel

  • Brigitte17/03/2020 - 10:52 am

    I’ve just finished eating this gorgeous stew. It was very tasty and the only mod was more chili, I used gochugaru and little thai chili and less liquid by two cups. Will make again soon with more lentils next.ReplyCancel

  • Bina18/03/2020 - 3:30 pm

    Hi red lentils instead of brown lentils? And butternut squash instead of sweet potatoe? Thoughts cReplyCancel

    • Laura18/03/2020 - 3:36 pm

      Hey Bina!
      You could use red lentils. They will break down a lot more and add to the creaminess of the stew, which is great. Butternut squash is a perfect sub for sweet potato. Hope you enjoy!
      -LReplyCancel

  • Martha18/03/2020 - 10:50 pm

    We really enjoyed this stew, it was very good and easy.ReplyCancel

  • Rod Bobke20/03/2020 - 9:53 pm

    That was incredible. Served with naan bread over rice with a side of Mango chutney. 5 stars.ReplyCancel

  • Amie20/03/2020 - 10:18 pm

    Do you think this stew would freeze well? I’d love to freeze it and send it to a friend.ReplyCancel

    • Laura21/03/2020 - 10:27 am

      Hi Amie,
      This stew would freeze great. The only thing that concerns me is that the kale and herbs might get overcooked upon reheating, but if that doesn’t bother you, I’d say go ahead!
      -LReplyCancel

  • jude21/03/2020 - 2:19 pm

    I didn’t have veggie stock so I added chicken stock and I also added an handful of currents and some roasted cashews at the end of simmer – so good. The spice combination is just so flavourful; we loved the outcome.ReplyCancel

  • Emeline David23/03/2020 - 1:20 pm

    Hi,
    I don’t understand how you can make the stew boil before adding the coconot milk, there is no liquid in the pot.
    Maybe I am missing to english but I really don’t understand this one.
    Can you help me ?ReplyCancel

    • Laura23/03/2020 - 2:00 pm

      Hi Emeline,
      In the step before, you add vegetable stock to the pot. This is the liquid that is coming to a boil before the coconut milk is added.
      -LReplyCancel

  • Kate S.23/03/2020 - 3:51 pm

    I finally made this and oh my god. so simple but the flavors are so complex and comforting and perfect for my suddenly-work-from-home lunches. Thank you so much!ReplyCancel

  • Kate24/03/2020 - 12:02 am

    This looks amazing!! Def going to make it!! Can I ask what is the bread you have served it with?ReplyCancel

    • Laura24/03/2020 - 8:43 am

      Hi Kate,
      I just rolled and fried little discs of pizza dough that I had on hand to serve with this. Nothing fancy ;)
      -LReplyCancel

  • Melissa24/03/2020 - 2:14 am

    Hello, I am just about to cook this as per your directions. Just curious for next time though: would this work in a slow cooker? Thanks in advanceReplyCancel

    • Laura24/03/2020 - 8:42 am

      Hi Melissa,
      Please check out my response to Lynn who asked the same question!
      -LReplyCancel

  • Jana25/03/2020 - 12:26 am

    I love this curry, it is so simple and so so delicious. I’ve made it with many different combinations of vegetables, it’s very versatile. My kids aren’t crazy about onions though so I blend the onions, garlic, ginger, broth and spices right in the pot with my immersion blender before adding all the veggies… works great and they love this curry too! Thank you Laura!ReplyCancel

  • didi25/03/2020 - 1:17 am

    How would this work with white potatoes instead of sweet potatoes? Just wondering because it sounds DELICIOUS but I haven’t got any sweet potatoes on hand. :(
    Thanks!ReplyCancel

    • Laura25/03/2020 - 7:33 am

      Hi Didi!
      Regular potatoes would be fine and would actually make the stew much thicker and heartier. Let me know how it turns out! :)
      -LReplyCancel

  • Mary27/03/2020 - 10:14 am

    This was beyond delicious!! I could have inhaled the whole pot!!!

    Used ground ginger, chicken broth and green lentils. Turned out just absolutely excellent!ReplyCancel

  • Laurnie27/03/2020 - 6:37 pm

    This recipe is delicious!! I made it exactly as-is, and it was the perfect, comforting meal after a long week of pandemic news. Super easy to pull together, too! Love, love, love this! And will definitely make again. Thank you so much for this delight.ReplyCancel

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  • Sonya05/02/2020 - 1:18 pm

    Can’t wait to make and eat these beautiful waffles ❤️ReplyCancel

  • Chelsea Cufaro05/02/2020 - 2:56 pm

    Hi! Could you possibly use this mixture to make pancakes? I don’t have a waffle maker. Thank you!ReplyCancel

    • Laura10/02/2020 - 12:44 pm

      Hi Chelsea,
      One commenter reported that this recipe did not work as pancakes as written. Another commenter substituted a regular egg for the flax egg and had success making them as pancakes. Not sure on your personal dietary preferences/choices, but this is the feedback that has been reported so far!
      -LReplyCancel

  • Miranda06/02/2020 - 11:31 am

    These look amazing! I am in the market for a waffle maker — may I ask which one you’re using? :)ReplyCancel

    • Laura10/02/2020 - 12:45 pm

      Hi Miranda!
      I have a verrrrrry old, very basic Cuisinart waffle maker. I don’t think they even make it anymore! Having said that, I would not hesitate to buy this brand again. It has withstood the test of time for me.
      -LReplyCancel

  • Cassie Thuvan Tran06/02/2020 - 11:42 am

    You may a very good point on buckwheat! A LOT of people cannot get past its incredibly Earthy flavor as well as its grainy and gritty texture. On a color spectrum, some people may perceive buckwheat as gray (another sensory aversion)! However, these waffles look absolutely TO DIE FOR. I went to Cafe Gratitude as well. I never ordered the buckwheat pancakes before and I think I’m missing out!ReplyCancel

    • Molly07/02/2020 - 11:22 am

      yum! just made these for breakfast and they kicked my friday off right! Felt indulgent but also healthy- tough combo to achieve. Made a few substitutions- no waffle iron so I made these as pancakes, also omitted the flax seeds and used 1 egg. worked like a charm- delicious! Thanks for a great recipe, Laura!ReplyCancel

  • Anita Sabados10/02/2020 - 7:19 am

    I don’t have a waffle iron so I usually just make interesting waffle recipes as pancakes. For anyone who does the same thing —this one didn’t work at all! Stuck to my pan and was irretrievable. I love buckwheat and I’m sure it would be good made as directed!ReplyCancel

    • Laura10/02/2020 - 12:46 pm

      Hi Anita,
      Bummer that it didn’t work for you as pancakes, but I really appreciate your feedback here as this was definitely the top question that I received about this recipe.
      -LReplyCancel

  • Kate15/02/2020 - 3:00 pm

    I made these using the exact recipe as pancakes and they turned out great !ReplyCancel

  • Herbert Sydney Johnson16/02/2020 - 12:27 am

    thank youReplyCancel

  • Susan Singer13/03/2020 - 5:21 pm

    Damn, girl! Are your foods as fantastic as they look and sound?? If so, I’m immediately a huge fan! I can’t wait to try these out!ReplyCancel

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  • supal // @supaldesai_29/01/2020 - 10:05 am

    OMG loaded fries, but BETTER.ReplyCancel

  • Vittoria29/01/2020 - 3:46 pm

    These look amazing! It made me think of one of my go-to dinners for the past year, Epicurious’s shawarma-spiced tofu pitas – you crumble and roast the tofu so it is a great texture with all the delicious warm spices. Amazing on its own or would be a great add to these fries.ReplyCancel

  • Lizbeth30/01/2020 - 5:44 am

    This looks delicious but isn’t this the wrong time of year for tomatoes and cucumber ? How about a more seasonal choice?ReplyCancel

    • Laura30/01/2020 - 9:09 am

      Hi there,
      We have access to hot house-grown cherry tomatoes and cucumbers where I live and their flavour is surprisingly pretty great. It’s a nice supplement to all the cabbage and potatoes ;)
      -LReplyCancel

    • Helen A04/02/2020 - 5:55 am

      Here in Australia they are seasonal…so it gets my vote.
      Cheers from the Southern Hemisphere and smokey Sydney.ReplyCancel

  • Tracy30/01/2020 - 2:09 pm

    If you decide to come to Philly, I would be more than grateful to give you a vegan food tour!ReplyCancel

  • Celina30/01/2020 - 5:02 pm

    “…at Bulk Barn (for my Canadian friends)” Thanks for this : )
    These not only look fabulous, there are so many veggies and healthy oils that I wouldn’t feel as guilty as I would with regular loaded fries. I have made a variety of recipes from your The First Mess Cookbook and have not found one yet that I didn’t just adore.ReplyCancel

  • Ashley01/02/2020 - 1:51 pm

    This hits all my flavor and texture buttons, I can’t wait to make this! I just made the kale, artichoke, pepperonici dip for a girls’ night and everyone raved about it. As always, your recipes are delicious, easy to make, and fun – thank you!

    Also, the recipes for Goldie Falafel’s falafel and tehina shakes are in Israeli Soul by Michael Solomonov. I haven’t tried either yet, but have my eye on them. I have tried his sabich recipe (using TJ’s amba sauce) and oh wow! It’s messy (or maybe that’s me) but so good.ReplyCancel

  • Catherine01/02/2020 - 2:58 pm

    I made a slightly tweaked version of this tonight and it was sooooo good! Thanks Laura, I’ll be making it again. My tip, increase the quantities of the dressing and sprinkle to use for other dishes in the coming days.ReplyCancel

  • Taylor02/02/2020 - 10:18 pm

    I made these for Super Bowl Sunday and they were amazing!!! So incredibly delicious and everyone just LOVED them. 100% will make again!!ReplyCancel

  • Natalie14/02/2020 - 11:19 am

    Holy shit this was good! We aren’t vegan so my husband added some feta to the veggies. Other than that we made it as is and will be making it again soon!ReplyCancel

  • Aline15/02/2020 - 9:46 am

    I can’t believe how good this is! I have no idea which of the components made the dish, but how everything came together is just so freaking good!! :)ReplyCancel

  • Noa17/02/2020 - 11:06 pm

    This was so good. I’ll definitely try it with the salad in the summer, but for now served it with loads of sumac onions and harrisa. Thanks for the inspiration!ReplyCancel

  • Sue24/02/2020 - 8:10 pm

    Laura, thanks for this delicious and fun recipe. We loved It!ReplyCancel

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  • Kathryn22/01/2020 - 8:02 am

    What brand of tofu press do you use? I’ve been looking to get one and can’t decide which brand to get.ReplyCancel

  • Anne22/01/2020 - 9:42 am

    Dear Laura,

    I am not a big “jump at any gadget” kinda girl….but I really like my tofu press. It works great and takes the mess and fuss out of pressing. It’s the EZ Tofu Press.

    Regarding the recipe, I prefer not to use extracted oils as I follow a low fat WFPB diet. Will it matter if I omit the avocado oil? Do you suggest an alternate ingredient such as a little vegetable broth?

    Have a blessed day,
    AnneReplyCancel

    • Laura22/01/2020 - 10:39 am

      Hi Anne,
      The tofu press really is a useful gadget! I’m not much of a gadget person either, but I do love mine. So I use the avocado oil to help with the caramelization as the tofu roasts. I have not attempted to roast tofu in the oven with only a coating of arrowroot starch. I think it could work since the starch would likely cling to the remaining moisture in the marinated tofu. But I think you would have to flip the pieces over a few extra times in the oven to avoid scorching. If you do try this, please let me know how things turn out.
      -LReplyCancel

    • Steph23/01/2020 - 1:04 am

      Is the freezing super necessary? Really want to make this for dinner tonight and that’s in about 2 hours!ReplyCancel

      • Laura23/01/2020 - 8:48 am

        The freezing really does improve the texture and make for that sponge-y/layered interior that results in a chewier piece of tofu. If you are strapped for time, the pressing and marinating (for about 25 minutes) will still result in a tasty tofu.
        -LReplyCancel

  • tanya22/01/2020 - 10:30 am

    Laura, this technique sounds like a very cool thing to try. I love my tofu press :), and it is the same as the one you have linked!
    My situation is the same as Anne’s above, in that I eat a low fat, whole food plant based diet. My question is how can we replace the avocado oil in the recipe or will it still work if it is just omitted? I don’t mind using a tiny bit of sesame oil in marinades because it does add so much flavor, but other than that, for health reasons, I do not consume any oils.
    Thank you so very much. Wishing you a wonderful day :) !ReplyCancel

    • Laura22/01/2020 - 10:41 am

      Hi Tanya,
      Thanks for your comment. Please see my reply to Anne. I have to reiterate that I have not tried this recipe without oil in the roasting step, so cannot guarantee results unfortunately.
      -LReplyCancel

  • Missidy22/01/2020 - 4:01 pm

    This recipe looks so amazing! I just bought tofu and am a complete newby. In terms of food prep (batch cooking)could the tofu be marinated, frozen, then stay in freezer for a longer period of time? And if so, what would you recommend for a maximum freezer time? Thanks!ReplyCancel

    • Laura23/01/2020 - 8:51 am

      I would say you could freeze marinated tofu for a maximum of 3 months! Hope this is helpful.
      -LReplyCancel

  • Cheryl22/01/2020 - 9:03 pm

    After pressing, I would have expected to cut the tofu into pieces and then add to the marinade so there are more exposed surfaces for the flavour to absorb. I have never tried freezing it though. Is there a reason you wait until after thawing to cut the tofu? Thanks.ReplyCancel

    • Laura23/01/2020 - 8:50 am

      One big piece is easier to pat dry and there’s less chance of breaking up/damaging the little cubes when you take them out of the bag/container. You could certainly freeze the tofu in cubes if you like though!
      -LReplyCancel

  • Genevieve23/01/2020 - 9:12 pm

    I made this for dinner tonight with oven roasted brussels and rice noodles. My tofu hating 11 year old ate every piece I put in her bowl! I found the tofu itself a bit salty (probably because I only had soy sauce and not tamari and didn’t cut it with water in the marinade) but the texture and flavour was great. I really enjoyed the sauce as well. Thanks for the great recipe!ReplyCancel

  • LiNico24/01/2020 - 11:07 pm

    This was SO good. My husband who is not vegan loved it. I served it with coriander brown rice and steamed broccoli.ReplyCancel

  • Cassie Thuvan Tran28/01/2020 - 12:54 pm

    What a cool tofu press! Would you be able to use it for other foods such as making your own vegan cheese or even your own tofu, chickpea patties, etc.? The sesame garlic sauce sounds fantastic too–you can really use it for anything! Of course, I’m always in love with your pictures. They look so beautiful and vibrant!ReplyCancel

  • jenny29/01/2020 - 10:20 pm

    This tofu press has revolutionized cooking tofu for me. Thank you for posting it! The recipe is amazing as well. I had heard about freezing tofu before but had never tried it. It creates a great texture.ReplyCancel

    • Laura30/01/2020 - 9:10 am

      I’m so glad that you’re enjoying the tofu press, Jenny! It really is a game-changer :)
      -LReplyCancel

  • Lucia30/01/2020 - 8:49 pm

    I made this yesterday for dinner and it was delicious! I had a silly brain moment and accidentally added the cornstarch and oil to the marinade before putting it in the freezer. I froze it overnight for about 10 hours and then defrosted it in the fridge for 9 hours, but found that it was still mostly frozen so (not ideally) I defrosted in the microwave. This may have been because of the cornstarch but my fridge also tends to run cold. I patted dry after microwaving and then did another bit of cornstarch coating. But it still turned out crispy and chewy and delicious! I really loved the sesame garlic sauce too. :) Thank you for another great recipe!ReplyCancel

  • Michael09/02/2020 - 5:18 pm

    Hey Laura! I’m curious what you mean about the tofu press being “single-use”? I’m thinking about buying one but if you have to throw it out or replace parts every time, forget it. Thanks!ReplyCancel

    • Laura10/02/2020 - 12:42 pm

      Hi Michael,
      I think I meant “singular function” rather than single use. You definitely don’t throw it out after one use. Just wanted to communicate that it really only has one function in the kitchen. Apologies for the confusion there.
      -LReplyCancel

  • Heather02/03/2020 - 10:59 pm

    This was absolutely amazing. I made it with coconut aminos instead of tamari (it’s all I have) and it was perfect. Served with a mountain of veg and cauli rice, I’ll be putting this in our regular dinner rotation for sure. Next time I’ll see what happens if I omit the avocado oil… the flavor and texture from the thawed tofu is so good that it will still be amazing if a little crisp is sacrificed. To all you wondering, don’t skip the freeze!! It’s worth it! ReplyCancel

  • Molly25/03/2020 - 8:19 pm

    This was so tasty!! Fun tip: add some grilled pineapple (or just regular pineapple is fine) and toasted almonds for some crunch!ReplyCancel

  • gaby05/04/2020 - 2:58 pm

    This made a lovely meal for two with some steamed broccoli. Texture and flavour was better than other similar recipes, though none do the freezing step. I am going to keep myself in the dark about how good this tofu press is and continue use a tower of textbooks ontop of my tofu! My kitchen rule is to not buy any gadgets that only do one trick :-)ReplyCancel

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  • Elizabeth15/01/2020 - 3:16 pm

    So excited for these! I have made the ones from your cookbook so many times, I’ve memorized the recipe. I definitely fall into the category of a person who just really loves cookies – I’m always looking for a more nutritious choice I can eat on the daily without worrying about sugar overload. These look perfect and I have total faith in your recipes. Thanks for all the work you do, not just with your recipes but also with creating a space that is full of positive energy and forward movement!ReplyCancel

  • Mary Ann Harville15/01/2020 - 10:19 pm

    I need to pick up some drippy peanut butter but I’ve got everything else on board! I’m going to make these this weekend and will give you a report! I second everything that Elizabeth said so I’m going to repeat the most important art. You are awesome, the work you do for all of us is awesome and I love that I can reach out to you and get a response. Thanks for all the work you do, not just with your recipes but also with creating a space that is full of positive energy and forward movement!ReplyCancel

  • Salina16/01/2020 - 5:24 am

    These look absolutely delicious! So glad you posted the recipe today because I actually wanted to make them yesterday (looking at your picture) and since the recipe wasn’t up I had to make my own one up but wasn’t so satisfied with the texture of it, I’ll be sure to try these out! Love the bowls :)ReplyCancel

  • Pavlina16/01/2020 - 5:45 am

    Do you reckon they would freeze well..? They look like the perfect emergency snack :)ReplyCancel

    • Laura16/01/2020 - 7:55 am

      Hi Pavlina,
      I haven’t frozen these specific ones yet, but I have froze cookies similar to this and they held up great. Do let us know if you try it :)
      -LReplyCancel

      • Pavlina23/01/2020 - 7:24 am

        When I asked about freezing, that was before I made them. Now that they came out of the oven, I doubt there will be any left for the freezer :) They are DELICIOUS!!! And exactly what I need to replenish energy after a (baby induced) sleepless night. When I freeze the next batch, I will report back if it worked ;) Thank you!!ReplyCancel

  • Dana16/01/2020 - 1:57 pm

    Just gorgeous, friend!ReplyCancel

  • Carrie Jenkins16/01/2020 - 6:27 pm

    I made these today with my daughter. They turned out great! They were a little sticky and hard to form so I put them in a silicone muffin liners and they turned out perfectly.ReplyCancel

  • Theresa17/01/2020 - 1:11 pm

    I made these last night. My 8 year old daughter loved licking the batter off of the spoon. I shared them with a few co-workers this morning. They turned out great. I used 1/4 cup and it made 9. Thank you for all the lovely recipes.ReplyCancel

  • Jordan17/01/2020 - 2:23 pm

    I loved these breakfast cookies! I made just a few changes based on what I had: a mix of sunflower seeds and cashews instead of pecans, and I used just 2 Tbsp of honey instead of the maple syrup. (Next time I think I would use 3) They turned out great and have a very hearty taste and texture and even with less of the honey/maple syrup, seem to hold up well. My partner loves them and he usually shies away from sweeter versions of these cookies. Thanks for another great recipe!ReplyCancel

  • Helen18/01/2020 - 7:34 pm

    I made these as directed, including the sprinkling of millet & pushing a pecan into the top before baking. Pretty & delicious! I will definitely make again.ReplyCancel

  • Hilary19/01/2020 - 11:42 am

    I just ate one out of the oven and I think they will make a lovely on the go breakfast! So tasty. I made as directed except I used sweetened coconut and regular milk chocolate chips cuz that’s what I had on hand. But when I make again I will use what you suggested as they are just a tiny tiny bit too sweet for breakfast (but I don’t really love sweet things in the morning, crazy I know)ReplyCancel

  • Lucy19/01/2020 - 5:43 pm

    Oh man, these are so good. I used steel cut oats that I whirled in my food processor for a bit. I added chocolate chips to just half of mine as I, personally, don’t like chocolate. I found the ones with chocolate in them to be more difficult to form, but otherwise this was an easy and fast recipe. I won’t eat these for breakfast as the sweetness is more dessert cookie for my tastes, but I will definitely be making these again.ReplyCancel

  • Sue19/01/2020 - 9:44 pm

    Excellent recipe! Thanks so much. :)ReplyCancel

  • Laura19/01/2020 - 10:59 pm

    Dang, these were delicious – and so easy to make! I also had just the right amount of almond flour to use up. I followed this recipe to a T and wouldn’t change a thing. Luckily my partner is experimenting with intermittent fasting so I get to eat all of them for breakfast :D Thanks, Laura!ReplyCancel

  • Kim22/01/2020 - 11:57 am

    These are delicious! I forgot the coconut and the cookies did not suffer. I froze the cookies once they cooled completely and have been enjoying them (a little too often) since I made them. Thank you, Laura!ReplyCancel

  • Jane24/01/2020 - 4:17 pm

    These were amazing! We all loved them! I was worried they may be too sweet for me but they were just right. I omitted the chocolate chips and added sunflower and sesame seeds. Oh……and I did have one prior to the cooling stage. Mmmmmm! Highly recommend! ;-)ReplyCancel

  • Anne26/01/2020 - 9:22 pm

    Just made these tonight, they’re delicious! I think they would be great to take along on a hike, or a road trip.ReplyCancel

  • Kristen28/01/2020 - 4:43 pm

    Just made these today, with a couple substitutions using what I had, and they are so. Stinken. Good I’ve been making different ‘breakfast cookie’ recipes all winter trying to find the right one, healthy enough to not be dessert but flavorful enough to go with my coffee, and this is it!! The flaxseed meal is a great egg substitute too, gonna use that one in other recipes I’m working on. Thank you!ReplyCancel

  • Cassie Thuvan Tran28/01/2020 - 9:15 pm

    These look UNBELIEVABLE–I’m in love with anything nutty with a mix of sweet, crunchy, and a little salty flavors! Would almond oil work for this recipe?ReplyCancel

  • Kimberly30/01/2020 - 3:00 pm

    These look delicious! The only thing is, I don’t like flaxseed. Will ground Chia seeds work as a substitute?ReplyCancel

    • Laura31/01/2020 - 1:32 pm

      Hi Kimberly! I think ground chia seeds would work just as well.
      -LReplyCancel

    • Kelly Wingard03/02/2020 - 11:50 am

      I made them yesterday with Psyllium Husk instead of Flaxseed. They are holding together well.ReplyCancel

    • Kelly Wingard03/02/2020 - 9:24 pm

      I made them yesterday with psyllium husk in 1 for 1 replacement with the flax seed. I think they turned put a great texture.ReplyCancel

      • Laura05/02/2020 - 11:39 am

        Love this substitution tip! Thanks Kelly.
        -LReplyCancel

  • Roberto04/02/2020 - 5:57 pm

    They look absolutely amazing, I am going to give them a try :)ReplyCancel

  • Talia07/02/2020 - 6:00 pm

    These are the best breakfast cookies! I don’t know why I never thought to make a breakfast cookie WITHOUT dried fruit. It seems like every breakfast cookie recipe out there includes dried fruit, which actually makes the cookie quite sweet.

    Sticking to just nuts and seeds keeps the flavour more nutty (obviously) and almost savoury, but also just sweet enough??? Maybe that’s confusing, I don’t know.

    What isn’t confusing is this recipe. It’s the bomb. Thank you, Laura!ReplyCancel

  • Jen Hodder16/02/2020 - 3:20 am

    Oh my, a must make. Thank you ♥️ReplyCancel

  • clara21/02/2020 - 2:49 pm

    These are exactly what I was looking for, they are really good and not too sweet ! Thank youReplyCancel

  • Laura23/02/2020 - 12:59 am

    Wondering how to make my natural almond butter “drippy”. I can’t eat peanuts.ReplyCancel

    • Laura25/02/2020 - 2:50 pm

      If your almond butter is super firm, it’s fine! You’ll just have to work a bit harder at the stirring of the finished batter ;)
      -LReplyCancel

  • Lilly27/02/2020 - 11:16 am

    These are absolutely fabulous, and all of your content is great. Thank you!ReplyCancel