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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!

  • 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.

  • 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.

  • 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

  • Rui15/04/2020 - 4:56 pm

    These are SO awesome! Made them twice (double batch) in just one week :P Turned them into 2 other flavors by a. switching out cacao and cinnamon with matcha and sweet plum powder b. omitting maple syrup and switching out cacao + cinnamon with garlic powder, herbs de provence and more salt… the texture was so satisfying & everything was super simple to do, keeps really well in the freezer! thank you so much laura! 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 ;)

    • 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,

    • 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.

    • 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.

  • 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.

  • 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.

  • 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!

  • 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 :)

  • 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.

  • 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 :)

      • 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.

    • 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.

  • 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 ;)

  • Lilly27/02/2020 - 11:16 am

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

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  • Deborah Dewar08/01/2020 - 11:20 am

    Yes I have been doing Veganuary! I feel really great!!!! Do you have a good suggestion to replace cream in coffee?

    • Laren Cyphers08/01/2020 - 2:33 pm

      Hi Deborah, my favorites are Oatly barista edition or the same thing from Califa Farms :) It bugs me so much when my creamer curdles in my coffee, and these two haven’t for me and are super creamy. A bit pricey for sure, but life changing for me and affordable when on sale. SO cool that you’ve been trying out Veganuary and are feeling great! Apologies for chiming in from left field.ReplyCancel

    • Laura08/01/2020 - 4:48 pm

      My favourite replacement for coffee creamer is nutpods! It’s an unsweetened creamer that is about as rich as it gets. Soy creamers are also quite rich, but always come sweetened. I also have a recipe for a full fat coconut milk-based creamer in my cookbook!

  • Emily09/01/2020 - 4:38 pm

    Quick question: Did you use white or black truffle oil? Thanks! Cannot wait to try this recipe!!!ReplyCancel

  • Alex09/01/2020 - 6:42 pm

    This looks outrageously delicious! I’m a huge fan of using cashews for creaminess myself, but feel no need to diversify ;)ReplyCancel

  • dana09/01/2020 - 7:14 pm

    dayuuummmmmm lady! lookin’ good!ReplyCancel

  • Lana12/01/2020 - 4:52 pm

    We made this last night and it was delicious – my 9-year-old loved it and asked for seconds with extra greens! I couldn’t get broccoli rabe anywhere in town yesterday so we used a combination of broccolini and gai lan, which worked out great. Thank you for sharing the recipe. :-)ReplyCancel

  • Meleyna06/02/2020 - 3:22 pm

    Gah this sauce is so good!! I skipped the truffle oil but it was still super lush. I ate it over Banza, and just blanched some broccoli in the pasta water and drizzled some high quality balsamic over the top to streamline it a bit for a busy Wednesday night. Cozy vibes for sure.ReplyCancel