Photo displays finished glasses of sparkling strawberry watermelon limeade, garnished with wedges of watermelon and it!
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  • Shannon Skinner22/06/2019 - 4:05 pm

    This looks so refreshing and delicious! Can’t wait to make this as much as possible during the summer x

    Shannon | https://shannonmichelle1.blogspot.comReplyCancel

  • Sara B22/06/2019 - 9:52 pm

    The perfect summer drink! Can’t wait to make. Also, love when you post articles, books, podcasts etc. The one about intuitive eating is spot on! Every woman needs to read it. In a similar vein, I highly recommend the IG account Beyond Beauty (its also a book), talks about body neutrality rather than body positivity. Happy weekend!ReplyCancel

  • Anne23/06/2019 - 2:41 pm

    I made this today and it tastes like summer! Loved it!ReplyCancel

  • Alexandra Wilson23/06/2019 - 7:42 pm

    This is so delicious! I’m 8 and a half months pregnant and seriously craving watermelon and this totally hit the spot!! So refreshing!ReplyCancel

  • Stacy04/07/2019 - 12:15 pm

    Made this figuring it would be pretty good, but was surprised by HOW good. We loved it and have already made a few batches. (The second one we did directly in a juicer because we have one – worked great!) Plus, extra good with a bit of tequila.

    PS also love the link round ups =) keep ’em coming!ReplyCancel

  • Moni Latos06/07/2019 - 10:51 am

    Do you have to strain it? Hate to waste tge fruit pieces…wonder what it would be like if tou didntReplyCancel

    • Laura06/07/2019 - 4:40 pm

      It will be much thicker and more pulp-y. I would skip adding the sparkling water if you don’t strain because the combination of that with a thick/almost smoothie-like juice would make for an unpleasant texture (I think).

pin it!
pin it!
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  • Sandra Lea19/06/2019 - 7:23 am

    I never understood the need to steam tempeh, I really don’t find the taste bitter at all, for me the flavor is nutty and I love it and especially love the texture. I will definitely be trying this recipe.ReplyCancel

    • Laura19/06/2019 - 8:40 am

      I have a really sensitive palette! I took one of those “taster/super taster” tests a while ago and turns out I’m a borderline super taster. This might explain some people’s aversion to it ;)

  • Bernadette Sabatini19/06/2019 - 8:12 am

    I was so pleased to see your recommendation for avocado oil (my go-to)! I’m so sick of all the magazines & websites claiming their recipes are healthy & then they tell you to use Canola Oil!!! OMG! Poison in a bottle! They must be getting a kickback from the canola companies & it just proves that they’re not really interested in health.

    Thanks for sharing all your goodies!ReplyCancel

    • Laura19/06/2019 - 8:42 am

      Not to mention that it also tastes awful! I can always pick it out when I’m eating at a restaurant/out and it’s such an immediate turn off. Avocado and coconut oil forever! :D

  • Terri19/06/2019 - 11:46 am

    Laura, I’d really like to try this but don’t have a grill. What would you suggest for an alternative cooking method?ReplyCancel

    • Laura19/06/2019 - 12:58 pm

      I would just sear it in an oiled skillet (or a cast iron skillet) on the stove until evenly browned on all sides. You can finish it in a 375 degree oven if you’d like it a bit drier too.

  • Minifoxychicky19/06/2019 - 11:58 am

    Wow this looks good and it’s such a simple and easy recipe to make too, I might try making this soon. Thank you for sharing with us.ReplyCancel

  • Tesia19/06/2019 - 3:11 pm

    I feel the same way about tempeh! Total hit or miss! I love getting it when I eat out because I can rarely pull off cooking it to my liking at home! But I have been steaming it before the flavor/cooking step and I do agree – it makes a HUGE difference! Thanks for this recipe! I look forward to trying it!!ReplyCancel

  • PJ19/06/2019 - 5:12 pm

    We used our little George Foreman grill and it worked well. Great recipe! We made our own garbanzo bean tempeh. ReplyCancel

  • Sue20/06/2019 - 12:14 pm

    I am in total agreement Laura! I always steam my Trader Joe’s tempeh. We’ll definitely be eating this soon. Thanks.ReplyCancel

  • Anita22/06/2019 - 6:29 am

    We made last night and turned them into burgers accompanied by a cherry tomato and grilled okra salad. My husband said he doesn’t need a beef burger ever again. Very tasty marinade.ReplyCancel

  • Cyndi22/06/2019 - 8:54 am

    Thw recipe looks really good and I can’t wait to try it! Could the oil be omitted?ReplyCancel

    • Laura24/06/2019 - 7:26 pm

      I think it could, but I would reduce the balsamic vinegar to 2 tablespoons. I also suspect that the tempeh would be more prone to sticking on the grill if the oil was omitted, so as long as you’re prepared to deal with that, all should be fine.

  • Rachel24/06/2019 - 2:24 pm

    I really love grilled tempeh and would love to make this (on my grill pan!), but generally I dislike the taste of balsamic vinegar. Is the flavor prominent in the final result? I’m curious!ReplyCancel

    • Laura24/06/2019 - 7:24 pm

      The flavour is definitely present. You could do white balsamic vinegar instead, which has a much lighter flavour profile. Or even sheery vinegar would be amazing here.

Overhead shot of BBQ Mushroom Flatbread recipe. Squares of the cooked flatbread are presented on a cutting it!
Overhead shot of BBQ Mushroom Flatbread recipe. Squares of the cooked flatbread are presented on a cutting it!
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  • Taramunda12/06/2019 - 4:16 am

    It’s 9am in the UK and I am already super hungry! :-) even though flat bread is not my thing, I think the chive sauce is amazing and has so many uses that I am definitely going to try it! I have noticed how is super healthy too so it might become my next go to salad sauce !ReplyCancel

  • Helen Ashley12/06/2019 - 7:03 am

    Hi Laura
    in the pizza recipe you mention whole spelt flour together with light spelt flour, but I can’t find the quantity for the whole spelt flour anywhere in the ingredient list. I suspect the recipe requires a mixture of the two…so I am hoping you can clarify as this looks like a great recipe to try.ReplyCancel

    • Laura12/06/2019 - 8:28 am

      Hi Helen!
      That’s a mistake. I used to make this dough with half whole spelt flour and half light spelt flour, but now I prefer just all light spelt flour (and also don’t want people to feel like they have to buy two different flours for this). I have fixed the recipe! Apologies for the confusion.

  • Shannon Skinner12/06/2019 - 8:23 am

    Oh wow, I can’t wait to try this recipe! It looks so delicious x

    Shannon | https://shannonmichelle1.blogspot.comReplyCancel

  • Simaran12/06/2019 - 3:16 pm

    This looks amazing!!! Quick question, what kinds of sugar are you referring to when you say natural sugar. I’ve just seen “natural sugar” being used by different people and they all mean something a bit different.ReplyCancel

    • Laura12/06/2019 - 4:26 pm

      Regular old cane sugar! You could also use honey if you like.

  • Alec12/06/2019 - 10:40 pm

    Hey Laura! Just wanted to let you know you’re 100% my favorite food blogger and ultimate inspiration — I basically make every recipe you post, we have the same food vibe, and my life is better for it. Thank you!!!ReplyCancel

  • Lindy13/06/2019 - 11:07 am

    Hello Laura, I made this last night and it was Amazing !!!! I didn’t have chives so I used a green onion and added fresh dill to the creme sauce. Delish !!! I have your cookbook and love it !ReplyCancel

  • Susan14/06/2019 - 1:28 pm

    If I don’t grill, how could I cook the flatbread? Thanks.ReplyCancel

    • Laura16/06/2019 - 4:08 pm


      There are two options that basically follow most pizza baking methods. Hope that one of these is helpful for you.

      Preheat your oven to 500 degrees with your rack positioned in the upper third of the oven.

      1) If you are using a pizza stone, place it on the rack when the oven is still cold and let it heat up with the oven. Roll the pizza dough out to roughly the circumference of your pizza stone. Carefully transfer the rolled out dough to a piece of parchment for easy transferring. Trim excess parchment, leaving yourself a little tab to pull the flatbread onto the stone with. Top the flatbread with the BBQ mushroom mixture and the red onions. Using the parchment tab, carefully slide the flatbread onto your heated pizza stone in the oven. Bake the flatbread until the crust is golden and the BBQ sauce has set a bit, about 10-12 minutes. Retrieve the flatbread from the oven, cut into pieces, and then drizzle with the chive cream and top with arugula

      2) If you are using a baking sheet (preferably a half sheetpan size–18×13 inches), simply stretch the dough out in the baking sheet by hand. Then, top the dough with the BBQ mushroom mixture and red onions. Bake the pizza until the crust is golden and the BBQ sauce has set a bit, about 10-12 minutes. Then, cut into pieces and top with the chive cream and arugula.ReplyCancel

  • Laura15/06/2019 - 9:35 am

    Hi Laura!

    Would you be so kind as to provide the amounts needed for the dough in grams? I’m not too crazy about making any kind of bread/pastry based on cup measurements but I would love to try out your spelt dough!

    Thanks a lot.ReplyCancel

    • Laura16/06/2019 - 4:21 pm

      Hi there,

      I don’t have the gram measurements on hand for this recipe, but from a quick Google search, I came up with this for you:

      204 grams water
      4 grams sugar
      3.5 grams active dry yeast
      300 grams light spelt flour
      3.75 grams salt
      11.5 grams olive oil

      Hope this is helpful.

  • […] BBQ Mushroom Flatbread with Spelt Dough & Chive Cream – The First Mess Vegan chive cream, yes please. Very into this barbequed flatbread pizza […]ReplyCancel

  • Susan19/06/2019 - 9:03 am

    Thankyou so much for baking instructions!ReplyCancel

A head-on shot displaying the finished spicy and stormy booch recipe in a frosty glass with a wheel of it!
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  • Taramunda08/06/2019 - 3:54 am

    I loved this post and some of the links are very VERY interesting. Since last month or so I keep reading about climate change and its impact and the minute you learn about it, becomes a great concern!

    A drink with kombucha is always a yes! :-DReplyCancel

  • Nina Longhini08/06/2019 - 9:04 am

    Great links! Love this article……thank you!ReplyCancel

  • Shannon Skinner10/06/2019 - 12:25 pm

    This looks so refreshing! I can’t believe I’m still yet to try kombucha, but I’ve only ever heard great things. Definitely going to make this on a hot day x

    Shannon | https://shannonmichelle1.blogspot.comReplyCancel

Overhead shot of finished and styled double rosé pasta with asparagus and kale. It is served in a large it!
Overhead shot of finished and styled double rosé pasta with asparagus and kale. It is in an individual serving bowl with a glass of rosé wine to the it!
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  • Taramunda05/06/2019 - 6:35 am

    I love asparagus so definitely this recipe goes into my “to cook” list. Thanks so much!ReplyCancel

    • Erin08/06/2019 - 1:50 pm

      This looks amazing! Is there anything that could be used in place of the miso? The stores around here quit carrying chickpea miso, and my husband is allergic to soy so we can’t use regular miso.ReplyCancel

      • Laura11/06/2019 - 12:47 pm

        Can you get coconut aminos where you are? I would add a splash of that and double up the nutritional yeast!

  • Megan05/06/2019 - 7:28 am

    This looks delicious! I will be making this ASAP.ReplyCancel

  • Lily05/06/2019 - 12:10 pm

    Why is this called “double” rose? It looks like the rose ingredient is used only once. Sorry to be obtuse… Just want to be sure I don’t miss a step.ReplyCancel

    • Laura05/06/2019 - 2:15 pm

      Hi Lily,
      Pasta that has a marinara + cream-based sauce is often called “Rosé Pasta.” In my version here, we’re adding a cashew-based cream to some homemade marinara IN ADDITION to deglazing with rosé wine. I allude to this a bit in the blog post, but perhaps not explicitly enough. Hope this clarifies things.

      • Lily06/06/2019 - 3:24 pm

        Ah, thank you! Your blog explanation is perfectly adequate. I jumped to the recipe and was shopping for ingredients and was too hasty in asking.

        This was absolutely delicious!ReplyCancel

        • Laura07/06/2019 - 7:52 am

          All good! ;) So glad that you enjoyed it too.

  • amy05/06/2019 - 7:31 pm

    Wow…it was such a surprise the taste was way better than i expected…it was absolutely lovely…Thank You …
    it was so tasty and delicate.. will be on our best list..Thank youReplyCancel

    • Laura07/06/2019 - 7:51 am

      Hi Amy! I’m so glad that you enjoyed the pasta.

  • Cassie Autumn Tran05/06/2019 - 10:38 pm

    This pasta is so beautiful! I’ve always abstained from alcohol, but it is really fascinating to see how different alcoholic beverages such as champagne, white wine, red wine, and rose can be integrated into recipes. Love the color of the sauce and how much vegetables are packed into the sauce!ReplyCancel

  • Deeni11/06/2019 - 11:46 pm

    This is so delicious!!! Love it! And so easy to make! I used cabernet sauvignon, because it’s what I had on-hand, but definitely am going to try with rosé next time! Thank you for a great recipe :)ReplyCancel

  • mary beth barlow21/06/2019 - 8:25 pm

    This was absolutely amazing and will go into my files under fit for “Company Meals”. Thank you so much for such a beautiful plant based meal!ReplyCancel

  • Sarah23/06/2019 - 6:23 pm

    I just made this for dinner and it was SO delicious. The sauce tastes exactly like a vodka sauce! I did use a Chardonnay in place of the Rose and Rao’s marinara instead of the tomatoes with some fresh chopped basil mixed in instead of the sprig. Everything else I followed exactly and it was perfection. Thank you for the delicious recipe!ReplyCancel

  • […] habit! Check out this dairy free version, this Kale Cobb Salad from Dishing out Health, and this Rose Pasta with Asparagus and Kale from The First Mess to get your kale […]ReplyCancel

  • Angie04/07/2019 - 3:58 pm