Hello and welcome to another spring weekend. I’m keeping this edition super brief today! We’ve been so busy and it feels like we keep going and going, but also… nothing concrete is getting done?! It’s frustrating and I’m hoping to reset the vibe this weekend. We’re really hoping that the rain holds off so that we can resume some big garden jobs. I’m also going to pop in to visit my mom on Sunday with some homemade scones.

Sending my best wishes to all the moms and caretakers out there this weekend, and also to everyone that has complicated/difficult emotions on this day. I see you and you are loved.

And below are the usual links and answers to your questions! Feel free to leave questions for a future edition in the comments, or simply email me laura@thefirstmess.com ♥️

5 Things I’m Reading:

1. If you want to belong, find a third place
2. The Constant Work to Keep a Family Connected Has a Name
3. The Stories We Tell Ourselves About Our Bodies
4. Managing ‘Brown Gold’: the Challenges—and Opportunities—of Spent Substrate
5. Mexico’s Floating Gardens Are an Ancient Wonder of Sustainable Farming

5 Things I’m Enjoying:

1. Julia Louis-Dreyfus talks to Ruth Reichl on her podcast “Julia Gets Wise”
2. I received some Seed & Mill tahini as part of a PR package for Sprouted Kitchen’s new book Around Our Table. I’ve had this tahini before (years ago), but forgot how luscious it really is. Perfectly salted and buttery.
3. Marveling at Europe’s oldest wisteria
4. I have consumed a lot of portobello burgers over the years. Some of them great, some of them just okay. This “smashing” technique from the brilliant Ali Slagle is SO intriguing. Definitely trying it soon on our Blackstone.
5. I’ve been very intentional about eating enough fiber and protein with my meals lately. Fiber Gourmet pasta and riced pasta has been a game changer for those nights when I need something easy! It tastes like regular pasta and is so satiating.

5 Questions:

1. I subscribed to your newsletter too late. Can I still get the earl grey cake recipe?
   This was the number one, most-asked question this week haha. Liz from Birdhouse Bakeshop and I are doing another newsletter recipe swap in the fall, so we have that to look forward to! If you missed this round, Liz’s earl grey cake recipe from last week’s newsletter can be accessed here. And my herby smashed chickpea salad with leeks and lemon can be found here.
2. What are some of your favourite cookbooks right now?
   I’m truly loving Around Our Table by my friend Sara Forte of Sprouted Kitchen. We’re doing a live cook along for folks that pre-ordered the book this coming Wednesday. The recipes are all very vegetable-forward. Yes, there is some meat, fish and dairy in the mix. But with some easy swaps/omissions, you’ll still be able to enjoy Sara’s brand of easy, fresh, and mega flavourful cuisine. I generally find the most inspiration from non-vegan cookbooks anyway! I also just ordered Kismet, so can report back on that one.
3. Are there some things that just aren’t worth it to make from scratch?
   It depends on your priorities! If you’re just trying to eat more plant-based foods or meals, try to zoom out and figure out what’s most important/available to you. Are you looking to simply add more plants to your diet? Do you eventually want to be 100% vegan? Do you require a gourmet experience with your veg and lentils? How much time can you devote to cooking per week? Most folks I talk to are strapped for time but still want their food to taste great. I’m the same way! For this reason I usually skip making marinara sauce from scratch (I buy Rao’s when it goes on sale) or canning my own tomatoes/sauces. I don’t make my own nut butter but still love homemade nut milk because my morning coffee is a cherished part of my morning routine. I also use a lot of canned beans these days–and I used to be pretty hardcore about cooking my own! I even use Better Than Bouillon rather than homemade stock quite often now. And my soups/pilaf dishes still taste great. The short answer is: it depends on the situation/your priorities at this stage of your life, but you can make pretty much anything taste good with proper seasoning and the right cooking method (and if you’re hungry enough 😉).
4. How do you keep your stainless pans so clean?!
   A baking soda paste applied with a Scrub Daddy sponge will clean almost anything in my experience. A few drops of lemon essential oil really helps with grease cutting power too.
5. What are some of the best quick and easy dinner recipes from your site?
   ♥️ Mushroom Asparagus Orzo
   ♥️ Extra Veggie Vegan Gochujang Noodles
   ♥️ 30-Minute Easy Lentil Bolognese
   ♥️ Almond Butter Tempeh Stir Fry
   ♥️ Spicy Maple Tofu Bowls with Golden Garlic Rice
   ♥️ Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe
   ♥️ 30 Minute Hearty Vegan Chili