A platter of grilled eggplant, drizzled with peanut butter teriyaki sauce and topped with chopped herbs and peanuts.pin it!
This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
A platter of grilled eggplant, drizzled with peanut butter teriyaki sauce and topped with chopped herbs and peanuts, and photographed from the side.pin it!
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  • Nancy29/05/2019 - 11:32 am

    Ooooooh, this looks so good! I am an eggplant and peanut butter lover so can’t wait to make this! I would have never thought of the combo but I bet it’s YUM!ReplyCancel

  • dana29/05/2019 - 1:52 pm

    everything about this – yes.ReplyCancel

  • Sher29/05/2019 - 3:38 pm

    I can’t stop thinking about this one. So umami and flavor-packed. It immediately went onto my summer recipe list, xo!ReplyCancel

  • Dana S.05/06/2019 - 8:18 pm

    Had this tonight with brown rice for dinner – sooo delicious! That sauce ReplyCancel

    • Laura07/06/2019 - 7:51 am

      I honestly would eat that sauce with almost anything :) Thanks so much for this comment, Dana!
      -LReplyCancel

  • Christine Watson12/06/2019 - 1:31 pm

    This is my new favorite eggplant recipe! I adapted because I don’t have a grill, and roasted the eggplant in 1-1/2″ pieces instead. I used the oven to roast cauliflower rice with sesame oil and sake at the same time. So much flavor!ReplyCancel

  • Cynthia Kresge22/06/2019 - 7:31 pm

    OMG. I have never grilled eggplant, only roasted it. I just grilled up some veggies to have on hand for the week, and the eggplant was fantastic. I think the salting process makes all the difference – it was almost sweet! YUM. I will be trying this with the sauce next time around. Thanks for the recipe!ReplyCancel

  • Sue24/06/2019 - 12:50 pm

    I love peanut sauce and I love eggplant. Who knew I would LOVE them together?! Thanks for another winner Laura.ReplyCancel

  • Anthea @ Rainbow Nourishments14/07/2019 - 12:49 am

    You had me at peanut butter teriyaki. This is pure genius and I HAVE to try it. Thank you!ReplyCancel

Cabbage Steaks with Jalapeño Chimichurri Lentils - The First Messpin it!
Cabbage Steaks with Jalapeño Chimichurri Lentils - The First Messpin it!
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  • Tracey22/05/2019 - 7:19 am

    Any suggestions for using the oven for the cabbage? Should I broil or bake them? The chimichurrri sounds delicious.ReplyCancel

    • Laura22/05/2019 - 7:50 am

      Hi Tracey,
      I would quickly sear the cabbage steaks on both sides in a large sauté pan over medium heat (with a slick of oil in the pan). Then, I would transfer the cabbage to a parchment-lined baking sheet and roast it in a 400 degree (Fahrenheit) oven for 15-20 minutes or until tender in the center of the steaks.
      -LReplyCancel

  • Jane Lustgarten22/05/2019 - 7:43 am

    We don’t have a grill. Please send directions for cooking in oven.ReplyCancel

  • KaviN22/05/2019 - 11:49 am

    I could see these tangy, spicy lentils being delicious in all kinds of applications — spooned over sourdough toast, tossed with whole grain thin spaghetti with some spring veggies, maybe even bulked up into a relishy “salad” with a ton of bias-sliced celery? You’ve done it again!ReplyCancel

  • Cassie Autumn Tran22/05/2019 - 11:39 pm

    I love this idea so much! Lentils and cabbage are such a fantastic pairing. I would love to replication the jalapeno chimichurri lentils for a separate dish and add the grilled cabbage steaks on top of a gigantic sandwich or something like that, LOL!ReplyCancel

  • Catherine24/05/2019 - 8:39 pm

    OH MY GOSH THIS IS SOOOOO GOOD!

    All three components of the recipe can be used elsewhere. Delicious, intense, thoroughly satisfying.

    Thank you, thank you, thank you. Love your blog.ReplyCancel

  • Julia Kern26/05/2019 - 1:31 pm

    Dear Laura, I‘ve never written to a blogger or cookbook author, but I have to make an exception. I realized over time that your cookbook stands out with my family‘s liking compatibility of vegan recipes. For 5 months, due to Rich Roll and a history of Colin Campbell and all the other important people, I am a total plant based person, my family as long as they eat what I give them, and my mission is to learn to make it as tasty as I used to cook which is not a small feat if you can readily rely on dairy products for umami and mouthful creaminess. I love Amy Chaplin‘s Cooking and Sarah Britton and the Oh she glows woman (inspite of the name and style) but your recipes are outstanding in the simplicity and taste scale. But tonight we had your millet polenta, goji berry steamed veg and chocolate cupcakes with Moro‘s tabbouleh and David Tanis‘s lime slaw and it was better than any big scale Sunday roast ever. This family with three deeply suspicious teens raved over these best cupcakes ever; the sponginess and lightness and chocolate satisfaction exceeded even our Nigel Slater used-to-chocolate-cake-when-eggs-where-an-option.
    So, thank you. Thank you. I am 1/3 through your cookbook recipes and I‘ll probably try all of them out in due time. Thank you. I love cooking but my genius is more to following recipes than creating them and people criticize me for it a lot but I don’t mind when I can cook what you already imagined, tested and tried.
    Please keep going.
    Best
    Julia
    Hamburg, GermanyReplyCancel

  • Julia Kern26/05/2019 - 1:33 pm

    We made them on Friday. Totally delicious.ReplyCancel

  • Di-Di | The Foxy Flexitarian05/06/2019 - 9:53 am

    Your description of “a giant, super hearty flavour bomb” is spot-on, Julia. Thank you so much for this delicious recipe.ReplyCancel

  • Anita09/07/2019 - 9:15 pm

    So yummy! Even the kids devoured it. Thanks so much for a great recipe.ReplyCancel

  • Sandy17/07/2019 - 9:57 am

    These lentils are the best! I prepped them in advance and had to restrain myself from eating them by the spoonful.

    They’re also extremely delicious on top of potatoes or rice.

    Will be making them again and again.

    Thank you for such a great recipe.ReplyCancel

Smoky and Spicy White Bean Stew with Potatoes & Kale - The First Messpin it!
Smoky and Spicy White Bean Stew with Potatoes & Kale - The First Messpin it!
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  • Timothy Pakron15/05/2019 - 11:41 am

    Looks great! So comforting and delicious!ReplyCancel

  • Sarah | Well and Full15/05/2019 - 2:44 pm

    This stew looks fabulous! It’s been raining nonstop here in CT (which I don’t mind! My flowers need it!), so soups and stews have been my go-to. I also really appreciate your words on your social media break. I have not taken more than a day off of Instagram in over a year so I am due for a break myself! I’m actually leaving to go to Disney World with my family later this week, so I think I’m going to take my break then :)ReplyCancel

  • Amanda16/05/2019 - 12:18 pm

    I just made this and it was absolutely delicious! It’s also still chilly and rainy here in Ireland (but that’s not a surprise!) so this was perfect. Thank you!ReplyCancel

  • Onlinecake.in21/05/2019 - 5:16 am

    Came out wonderful!!! It was so quick and delish! Thanku so much for sharing!!ReplyCancel

  • steve b29/05/2019 - 11:51 am

    made a few days ago. use high quality canned tomatoes that are fire roasted. will make a big difference. cut the potato small so that thy will be done cooking in twenty minutes or they will take much longer and not sit under the liquid. use the exact spices she says and it will taste great. put in some whole thyme sprigs if you dont want to bother pulling off the leaves and remove them later as you eat. i didnt see navy beans so i used great northern and they were perfect. the potato makes this a hearty dish.use the veg stock and not water. she has the soup flavor down if you dont alter it. excellent!ReplyCancel

Ridiculously Good Tahini Date Shake with Coffee - The First Messpin it!
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  • Marty04/05/2019 - 11:47 am

    Oh my! No fresh dates, so soaking some now. Can’t wait!ReplyCancel

  • Elizabeth04/05/2019 - 12:50 pm

    This shake sounds so good! I would love to visit a farm sanctuary. Enjoy your time in Iowa with the animals!ReplyCancel

  • Carolyn LeDuc-Krehel04/05/2019 - 1:13 pm

    Made it! So good :) I added a tiny bit of cacao powder because why not? Haha ✌thanks!ReplyCancel

  • Jen @ Sweetgreenkitchen.com06/05/2019 - 5:09 pm

    This sounds amazing! Love tahini and dates, what a great combination, I can’t wait to try it.ReplyCancel

  • Meghan06/05/2019 - 10:34 pm

    I am psyched to try this shake out tomorrow! Why did I never think of coffee + tahini!

    I, too, swooned over those Golubka Kitchen brownies a few days ago, and made them in a pan as opposed to muffin tins and they turned out so fudgy and decadent and SO close to cheesecake-y that I intend to make them again this week; make them, stat!ReplyCancel

    • Masha08/05/2019 - 10:52 am

      Hi Meghan,

      We are so happy to hear that you loved the brownies! Never thought about them in that way, but you are so right, they are very cheesecake-y after being refrigerated :)ReplyCancel

  • Masha08/05/2019 - 10:50 am

    OMG this drink looks unbelievable! I so wish I could handle coffee just to try this but will definitely be trying it with a chicory ‘coffee’ or some other Dandy Blend-ish thing. Thank you so much for the brownie shout out <3ReplyCancel

  • Smadar09/05/2019 - 10:37 am

    So I don’t love halva but with the coffee and tons of ice in this the tahini tastes amazing. Sooooo creamy and frothy.ReplyCancel

    • Laura12/05/2019 - 2:10 pm

      I am weirdly not a lover of halva either, even though I love sesame everything. I think it’s just too sweet for me? So glad you enjoyed this though!
      -LReplyCancel

  • Tessa14/05/2019 - 1:26 pm

    Just popped over to your site for the first time in a while and am excited to see this! Trying to figure out how I’m going to eat 6 dates a day during my last trimester of pregnancy (supposedly helps with labor onset/speed) and this looks like the answer (maybe with decaf, maybe not…). I haven’t tried the boiling water method, but I’ve had luck before blending the dates and liquid first, then adding the other ingredients.ReplyCancel

  • Melissa15/05/2019 - 1:23 pm

    Just wanted to say this shake is amazing! I have already made it three times. I did add a frozen banana and a little protein powder to make it more of a breakfast :) Also thank you for the recommendations for tahini, I ordered the Soom brand and it is delicious!ReplyCancel

  • Cassie Autumn Tran18/05/2019 - 12:41 am

    Tahini and dates are TO DIE FOR together! This must taste like a smoothie from the heavens above. I’ll definitely use decaf coffee because I am SUPER sensitive to caffeine. Other than that, this smoothie would probably become my new obsession!ReplyCancel

  • Jenny24/05/2019 - 8:57 am

    This was incredible! I’ve had it for breakfast the past two days :0 – it is super creamy and delicious. Thank you!ReplyCancel

  • […] –Tahini date shake from The First Mess […]ReplyCancel

  • Oriana Camish05/06/2019 - 5:40 pm

    This is superb! My new favorite summer treat- thank you A side note to those of you who are avoiding caffeine or coffee I tried this with capomo and it was almost as yummy as the real thing.ReplyCancel

    • Laura07/06/2019 - 7:50 am

      That’s a great tip! Thank you for sharing.
      -LReplyCancel

  • Hazel19/07/2019 - 1:54 pm

    This might just be the BEST THING EVER. (And I read a ton of blogs, recipes, etc, and I cook a lot). So when I say this is top for summer recipes, for me, that says something! It is a heat wave of the realest kind in Chicago today, I made a quick batch of tahini and blended this up (for the 5th time this month) and it is as good as ever! I have shared this recipe with my Mom (she made immediately and loved it), my sister, and about 7 friends who all rave over it. Thank you SO MUCH for this! Amazing!ReplyCancel

BLUEBERRY & COCONUT BIRCHER MUESLI - The First Messpin it!
BLUEBERRY & COCONUT BIRCHER MUESLI - The First Messpin it!
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  • Lynn Mervosh01/05/2019 - 6:18 am

    Such a lovely recipe and post! And, so beautifully said! Thank you!ReplyCancel

  • Jean01/05/2019 - 8:33 am

    Since I won’t be able to hear you speak on Saturday I’m so glad you shared your thoughts here…encouraging, inspirational and enlightening, as always. Plus the overnight bircher- muesli is a nice change from my old standby overnight oats recipe. Best of luck to you at the conference!ReplyCancel

  • Sarah | Well and Full01/05/2019 - 9:12 am

    I LOVE your attitude about this. There are definitely some very vocal people on social media who espouse this idea that unless you’re a perfect, 100% vegan, you’re not making an impact. But I definitely agree that millions of people taking small steps to become more plant-based is what really makes a difference. Every little bit counts :)ReplyCancel

  • Tracey01/05/2019 - 9:47 am

    These are sound words Laura. I am going to make the muesli for my first breakfast tomorrow.ReplyCancel

  • Ashley01/05/2019 - 2:08 pm

    Thanks for your inspiring words! This looks like the perfect no-fuss Spring/Summer breakfast or snack. I agree that vanilla Lavva is so good – perfect sweetness and tang! Definitely better than their other flavors ;)ReplyCancel

  • Eva O' Brien01/05/2019 - 4:28 pm

    Thank you for this lovely post! I especially very much liked how you speak about intention. “Let it be your guide!”
    I agree, and I would also add, if I may, that, as I’ve observed it, the more we pay attention to working on ourselves at this level, cultivating and growing good and helpful intentions of kindness and compassion, the more good we will naturally do in every way.
    We can all help to make a little change in the world by changing what we buy and what we eat, but in my opinion we can make an even more powerful gift to the world by changing ourselves from inside; each day trying to exchange a bit of selfishness for generosity, a bit of laziness for some effort, a bit of impatience for patience, a bit of anger for some compassion. All good actions start from good thoughts and intentions. Thank you for continuing to share your kind intentions! And I will be trying this recipe, it looks delicious :)ReplyCancel

    • Marsh04/05/2019 - 11:19 am

      I loved what Laura wrote and I love your response just as much, especially your last paragraph. Words to live by, from both of you. Nice way to start my day– thanks!ReplyCancel

  • NB01/05/2019 - 9:03 pm

    Love your blog! And this recipe is next on my list. Can you please let me know the details on those glass jars with the wooden lids? Just what I was looking for! ThanksReplyCancel

    • Laura02/05/2019 - 7:13 am

      You can find similar canisters at The Container Store, one of their actual stores or their online shop.
      -LReplyCancel

  • Heather R.01/05/2019 - 9:15 pm

    I had the pleasure of eating this today. So tasty! Thanks for sharing the recipe and your thoughtful words :)ReplyCancel

  • Jo Scard02/05/2019 - 4:58 am

    Can you make this ahead for a few days/entire week?ReplyCancel

    • Laura02/05/2019 - 7:14 am

      Yep! You could make up to 3 servings ahead of time I think. Otherwise, the chia seems to absorb too much of the liquid and makes the mixture quite thick. But if you don’t mind that, go ahead and make more!
      -LReplyCancel

  • Aleisha02/05/2019 - 10:42 pm

    This sounds so delicious! Can those brands of coconut yogurt be found in Ontario? If not, what brands of coconut yogurt do you recommend that are? If yes, where can I find them?

    Thanks!ReplyCancel

    • Laura12/05/2019 - 2:11 pm

      Hi Aleisha,
      Unfortunately I do grab these brands of yogurt in the US. For Ontario options, I’d go to Yoso’s unsweetened coconut milk yogurt.
      -LReplyCancel

  • Jenny MacKenzie04/05/2019 - 1:34 pm

    Is it bad that I had to google what “Bircher museli” was ‍♀️. Whelp! Now I know. Made this and it was delicious! Thank you!ReplyCancel

  • Sherry11/05/2019 - 9:39 am

    Laura, where do you find these yogurt brands? I hadn’t realized they were available in Canada! I haven’t yet seen any of them around Toronto. (The unusual Lavva ingredients look interesting — it would be cool to give it a try.)

    Thanks for this welcome reminder of a simple classic!ReplyCancel

    • Laura12/05/2019 - 2:09 pm

      Hi Sherry!
      I actually live right be a US border crossing and have been grabbing these yogurts in western New York. Hopefully one day soon they’ll make it over to our side of the border!
      -LReplyCancel

  • Maria13/05/2019 - 8:41 am

    Hello Laura, I tried your recipe and it’s very, very good. Added a tsp of organic peanut butter on top.
    I translated your recipe to Portuguese and put in my blog with the link to your recipe. Hope it’s ok with you :)ReplyCancel

  • Cassie Autumn Tran13/05/2019 - 9:28 pm

    I made a muesli with ground flaxseed, coconut, cinnamon, and rolled oats, then soaked them in almond milk, turmeric, a little black pepper, and Stevia. MY LORD WAS I HOOKED. Next time I need to add more seeds for variety, crunch, nutrition, and extra aesthetics–pumpkin and sunflower seeds are phenomenal–and your take on it is so inspiring! What kind of yogurt did you use–was the base coconut?ReplyCancel