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  • Heather29/06/2019 - 4:16 am

    This peach tea looks delicious! I love the combination of peaches and green tea. Great tip on making the tea the night before too. So perfect for summer! :)ReplyCancel

  • Mari29/06/2019 - 6:18 pm

    This sounds so good!
    I love your recipes !
    Would it work to leave agave out and let people add if needed?
    My sister lives in Canada and I’m always giving her a hard time about how you Canadians always try to one up our holidays :)
    Have a great holiday!
    ~MariReplyCancel

    • Laura01/07/2019 - 8:23 am

      Hi Mari!
      Yes the recipe would definitely still work if you left the agave out and saved it for serving. Hope you have a lovely 4th ;)
      -LReplyCancel

  • Sarah | Well and Full30/06/2019 - 7:20 pm

    I love how fresh and simple this is. Perfect for summer :)ReplyCancel

  • Coffee + Convo07/07/2019 - 7:35 am

    […] Iced peach green tea: Love the idea of blending the peaches. […]ReplyCancel

  • […] it all down with some refreshing delicious iced peach green tea at The First […]ReplyCancel

  • amy jacobs28/08/2019 - 1:46 pm

    I cannot wait to make this, my peach tree is bursting. Also, where did you get these glasses?ReplyCancel

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  • Amanda Maguire28/06/2019 - 11:08 am

    Oh my, this sounds like perfection in a bowl! I’m obsessed with the flavors and textures you’ve got going on here, Laura!ReplyCancel

  • Brad01/07/2019 - 8:18 am

    Hey, this was really good. I added some kale to it.ReplyCancel

  • Nina07/07/2019 - 7:05 am

    I made this last night, I halved the recipe, However, not sure if it was the peanut butter – Brand Meridian (UK) It was so thick. I had to use the full amount of water plus more to thin the dressing out. I also used the full amount of lime juice even though I had halved the recipe, to give it more zing! Perhaps the brand of peanut butter did not give the best result, I use this brand as it’s natural and doesn’t contain palm oil and additives I would use less peanut butter next time or maybe even the try light tahini sauce.I would also perhaps try adding fresh chopped red chilli. My husband liked it and it was tasty, but for me for the amount of work chopping and shredding it just lacked something for me,..ReplyCancel

    • Shannon Murphy16/07/2019 - 12:55 am

      I made this over the weekend and it was a hit! This peanut sauce GIVES ME LIFEReplyCancel

  • Rebecca15/07/2019 - 2:50 pm

    Made this yesterday and it is outstanding!!! What a fantastic combination! thank you for the recipe.ReplyCancel

Photo displays finished glasses of sparkling strawberry watermelon limeade, garnished with wedges of watermelon and mint.pin 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).
      -LReplyCancel

  • […] Strawberry Watermelon Limeade – The First Mess […]ReplyCancel

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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 ;)
      -LReplyCancel

  • 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
      -LReplyCancel

  • 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.
      -LReplyCancel

  • 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.
      -LReplyCancel

  • 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.
      -LReplyCancel

  • Ali04/08/2019 - 8:23 pm

    I made this tonight and I marinated it for 2 hours with the marinade above but cutting it into 6 triangles without slicing it for width first the chunks came out kind of flavorless, I was quite disappointed given the effort I put in. Next time I think I would try cutting the tempeh in half to make it skinnier then grilling – or would they catch on fire then on the grill?ReplyCancel

    • Laura05/08/2019 - 9:38 am

      Hi Ali,
      So sorry that this recipe didn’t work for you. You could certainly cut the triangles in half to increase surface area. Just mind the pieces more carefully on the grill so that they don’t cook too fast. You could also grill them at a lower heat if you like. Basic adjustments :)
      -LReplyCancel

  • Lacey Kloster08/08/2019 - 11:01 pm

    So, I made this tempeh last night for dinner, and tonight I served the leftovers on a TLT with the gazpacho from your book and it was 10/10 delicious. I also used the garlicky cashew dressing as the ‘mayo’ for the sandwich. So so good. Thank you for all the delicious recipes and inspiration!!ReplyCancel

Overhead shot of BBQ Mushroom Flatbread recipe. Squares of the cooked flatbread are presented on a cutting board.pin it!
Overhead shot of BBQ Mushroom Flatbread recipe. Squares of the cooked flatbread are presented on a cutting board.pin 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.
      -LReplyCancel

  • 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.
      -LReplyCancel

  • 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

      Susan,

      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.
      -LReplyCancel

  • […] 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