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everyday eats: cozy vegan enchiladas w/ lime cream

cozy vegan enchiladas w/ lime cream // via @thefirstmesscozy vegan enchiladas w/ lime cream // via @thefirstmesscozy vegan enchiladas w/ lime cream // via @thefirstmessingredients for cozy vegan enchiladas w/ lime cream // via @thefirstmesscozy vegan enchiladas w/ lime cream // via @thefirstmess
I used to be one of those naive people that couldn’t wrap their head around stress-eating. What could possess someone to eat 6 cookies in a row out of external pressure? Isn’t there a more productive way to deal with such negative forces? In the last month or so, I feel like I’ve come around on that stance of disbelief.

As I’ve said before, I don’t really work at the restaurant much anymore, but I still take a couple shifts a week. I love the crew there, I love the field of hospitality in general, I love the obligatory after-work beers (or whiskey depending on what kind of night it was), but an unfortunate management-type situation has been festering away for a couple months now. I can be thick-skinned in the moment and I deal with the work just fine. A sense of dread still creeps up on me all day when I know I’m going in for dinner service. This anxiousness usually manifests itself in the form of what I’ll call “anticipatory snacking.” I get really caught up in making healthy snacks and very complete meals prior to my shift, mostly to avoid hangry-ness in a situation that I know will already have me in an iffy mood.

And I mean, the snacks and wholesome meals are helpful in terms of keeping my energy up and my focus sharp. But they aren’t totally necessary because we get more than enough to eat at work. I know I’m just occupying my time, trying to stay in control, and essentially avoiding any thoughts of disappointing new developments waiting for me when I punch in. It’s just a bit of a bummer in an otherwise very happy existence. Fussing over things to eat has been the stress-aggravated outlet for that small bummer. Never in a million years did I think cooking and anxiousness could seriously co-mingle in my life, but there it is.

There’s been a couple strategies to work on this conundrum, but the easiest one is just remembering and really latching onto the good graces that keep my life and state of being separate from the 12 teeny  hours I spend at the restaurant in any given week. I give my puppy a few extra kisses, I’ll take an extra lazy hour on the couch watching this show with Mark, I’ll call my mom, I’ll make one of my fave superfood lattes, you get the idea. Refocus on the good and the good life will follow right along.

Simple, but slower-going recipes have been helpful too. Just an easy little meal that keeps my hands busy in a lightly focused way seems to put me in a good place these days. Enchiladas are something I make with frequency because they’re one of my man’s favourite foods. My versions are decidedly more American in their expression/ingredients, but we enjoy them all the same. They take a few pre-meditative steps, but it’s never anything too complex. Same goes for the ingredients–the list looks long, but it’s all everyday stuff for the most part.

Other than my main girl Ina G., the only other TV chef I watch with any frequency is Rick Bayless (this book is one of my all-time faves), so I sourced one of his recipes from Food & Wine for the sauce here. I went all starch and black beans for the filling because it’s winter and fortifying with carbs just feels extra right these days. The cheesy pumpkin seed crumble gets dusted on top and has a bit of a dukkah/healthy doritos vibe that I can’t get enough of. The lime cream follows my basic cashew sour cream method and just kind of lifts everything up. I put a lot of emphasis on the garnishes here because, let’s face it, enchiladas are almost always a hot mess/train wreck as soon as they hit the plate. Pretty it up if you’re feelin’ it :)

Just want to add that I also have some delicious sesame snap granola bars on BAKED this week and I did my first ever podcast interview with Pure Green Magazine too! You can listen to it here (I mostly talk about pizza). Big hugs for refocusing on what’s good this week. xoxo

blistered @thefirstmessroasted // @thefirstmessmagic pumpkin seed dust // @thefirstmesscozy vegan enchiladas w/ lime cream // via @thefirstmesscozy vegan enchiladas w/ lime cream // via @thefirstmess
cozy vegan enchiladas w/ lime cream recipe
sauce recipe adapted from Rick Bayless for Food & Wine
print the recipe here!
serves: 4
notes: There’s no shame in buying enchilada sauce to streamline this meal a bit. I like the Frontera ones (Rick Bayless again, whoop!) and Trader Joe’s makes a decent version too. I use a high speed blender for the lime cream–I’m not sure how smooth a regular blender can get the cashews for this. A little more water might be necessary if that’s the case.

1 medium sweet potato, 1/2 inch dice
2 medium potatoes, 1/2 inch dice
1 tbsp olive oil
1 tsp ground cumin, chili powder, coriander etc.
salt + pepper
1 1/2 cups cooked black beans

enchilada sauce:
1 jalapeño, stem removed
1 tbsp olive oil
2 garlic cloves, peeled
1  small white onion, diced
1 28-ounce can diced tomatoes (fire roasted is bomb here)
1 cup vegetable stock
salt + pepper

lime cream:
3/4 cup raw cashews, soaked for 3 hours or more
juice and zest of 1 lime (about 1/4 cup juice)
splash of white wine vinegar
fat pinch of sea salt
1-2 tbsp filtered water

cheesy pumpkin seed crumble:
1/4 cup raw pumpkin seeds
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp nutritional yeast
salt + pepper

12 small corn tortillas, warmed
diced ripe avocado
sliced green onions
chopped cilantro

Preheat the oven to 400 degrees F and line a large baking sheet with parchment. Place the diced sweet potatoes and potatoes onto the sheet and toss with the olive oil, cumin, salt, and pepper to coat. Slide the tray into the oven and roast until pieces are soft and cooked through, about 25 minutes. Remove the tray and lower the heat to 350 degrees F.

While vegetables are cooking, start the enchilada sauce. Char the whole jalapeño in a large dry pot over medium heat (preferably cast iron or something equally heavy-bottomed). Remove the jalapeño and set aside.

Add the oil to the pot, then the onions and garlic cloves. Stir and sauté until the onions are very soft. Scrape the onions and garlic into an upright blender. Add the charred jalapeño and diced tomatoes. Blend on high until totally smooth. Pour tomato mixture back into the pot. Add the vegetable stock and simmer sauce until the texture is slightly looser than tomato paste. The colour will have deepened as well. Remove sauce from the heat.

Make the lime cream: Rinse the blender pitcher and drain the cashews. Place the drained cashews in the bender along with the lime juice, lime zest, white wine vinegar, salt, and water. Blend on high until you have a creamy and smooth mixture. Scrape the lime cream into a container, cover and chill until you’re ready to serve it.

For the cheesy pumpkin crumble, combine the pumpkin seeds, cumin seeds, coriander seeds, nutritional yeast and salt in a spice/coffee grinder/mini food processor/mortar and pestle. Grind until you have a lightly textured dust. Set aside.

Place the roasted vegetables in a bowl and re-use the parchment paper from the baking sheet for the enchiladas. An 8×11 inch pan that’s about 2 inches deep is good here. Ladle about a cup of sauce into the bottom of the pan.

Set up an assembly line from left to right: warm tortillas wrapped in a dish towel, a large dinner plate, the bowl of roasted vegetables, the black beans, the pumpkin seed mixture, and the parchment lined pan with sauce in the bottom.

Place a warm tortilla on the dinner plate, spoon about 1/4 cup of vegetables on top down the center of the tortilla. Add a spoonful of black beans and a fat pinch of pumpkin seed crumble on top. Carefully roll it up and place, seam side down, in the enchilada pan. Repeat with remaining tortillas and filling ingredients.

Pour most of the remaining sauce over the enchiladas in the pan, spread it out, and slide the pan into the oven. Bake until enchiladas are piping hot all the way through, about 25 minutes. Serve enchiladas hot with extra pumpkin seed crumble, lime cream, diced avocado, green onions, and cilantro.

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valentina | sweet kabocha28/01/2015 - 4:51 am

Wonderful recipe, it could be perfect for my picky boyfriend :P
Ps : these enchiladas ARE photogenic! ;)

Anna28/01/2015 - 6:47 am

Yummy!!! Looks delicioous :)Sometimes cooking helps me as well!!
Hope you get better

BARBARA28/01/2015 - 7:07 am


Lauren28/01/2015 - 7:07 am

Well hell food inspiration! Craving this right now, can you ship to the UK? Definitely going to give this a try on a free baking/cooking day

Lauren x

lynsey | lynseylovesfood28/01/2015 - 8:20 am

Love this everyday eats laura! Photographing enchiladas totally scares me because of that whole hot mess thing but you nailed it!! They look amazing. Thanks for sharing. xo

allison28/01/2015 - 8:38 am

yes pease! these sound amazing! definitely going to make these soon! thanks again, <3

Penelope28/01/2015 - 9:41 am

Love this read & the recipe is wonderful. Can’t wait to try! Thank you.

Ana @ The Awesome Green28/01/2015 - 9:43 am

Lovely recipe and photos! I really like the idea of lime cashew cream, sounds so refreshing!

Tartinades et Dips | Pearltrees28/01/2015 - 10:52 am

[…] Everyday eats: cozy vegan enchiladas w/ lime cream. I used to be one of those naive people that couldn’t wrap their head around stress-eating. […]

Tori@Gringalicious.com28/01/2015 - 11:01 am

Love your pics of this and the recipe sounds amazing!

Jessie Snyder | Faring Well28/01/2015 - 11:26 am

I can totally align with you on the pre-shift dread/anxiety. I use to work in a restaurant as well and experienced the same. I totally agree how focusing on those brighter gifts in life throughout the day can help restore that peace! Glad you are finding it helpful too. And these enchiladas – lady, they are my man’s favorite too, and I haven’t made them in so long! Going to have to fill that enchilada whole in our lives with these soon. Wish I could take a plate of them right from your page!
Best – Jessie

Brian @ Kitchen Domination28/01/2015 - 12:15 pm

I am enamored with the phrase “anticipatory snacking.”

Jodi28/01/2015 - 12:25 pm

Togetherness! I love it! Plus I just listened to your PGM podcast, I had never listened to one before and really enjoyed listening to it while prepping dinner! So there was a lot of the first mess going on for me today. AND if I had all the ingredients for this awesome looking meal I’d be making it tonight! Sending positive vibes you way, girl xx

Abby @ The Frosted Vegan28/01/2015 - 12:27 pm

Gurrrll those enchiladas look like real good everyday eats! I always kind of forget about throwing sweet potatoes into enchiladas, doing that STAT.

cynthia28/01/2015 - 1:02 pm

Oy, I’m sorry to hear about the stress, Laura. But I love that you have such a peaceful, wholesome way of coping with it — these enchiladas look like the perfect cozy, comforting nourishment needed in situations like these. (Unlike my stress-snacking of choice, which would be chocolate chips out of the bag and still-frozen mochi.) Thanks for your words, as always — they always get me back on course.

Katrina @ Warm Vanilla Sugar28/01/2015 - 1:18 pm

Waaaaaant these sound unreal!

Alex28/01/2015 - 1:51 pm

All joking aside // I love these photos! You always get such amazing energy into still lifes :)

Ugh, I definitely learned the hard way about photographing enchiladas. Yours look (and sound) lovely, though! One of my fav ways to eat Mexican at home.

Caitlin28/01/2015 - 3:46 pm

i just listened to the interview and i loved it so much. thank you for sharing it with us. also, definitely making this recipe. why are sweet potatoes SO GOOD in mexican food?

dorota @ plants on the plate28/01/2015 - 3:51 pm

thank you for your very honest post which unfortunately feels very much like something i could have written. except those 12 hours/week are much more in my case. i think that cooking was my way of dealing (by denial/avoidance) with anxiety of living by myself at 17, when i first started uni and had a really hard time learning how to make friends and “have a life” without being crammed with classmates in one room all day long and then doing homework and extracirriculars – i havent chosen the right institution or direction, so to say. your brain gets used to certain ways and almost 3 years later i still struggle distancing myself from all the bad, draining feelings, usually gravitating towards the pans and pots instead, and then to utensils and plates. it’s just that making food feels like such a utile way of spending time when you have too much of it, and once it’s made… well that got very personal. oh, i started using headspace after your last post. it helps, it’s just great. thanks! best, dorota.

Fabiola Garcia28/01/2015 - 4:00 pm

This recipe is amazing. Beautiful pictures.

Ashley28/01/2015 - 4:20 pm

Between this post + your podcast today I’m ALL HEARTS FOR LAURA right now. I’m pretty sure we could play a drinking game to your podcast…chug whenever the word “pizza” is mentioned. ;) Also, I think you captured these enchis perfectly. A little messy, totally vibrant, full of toppings. You’re always right on point, girl. xx! (Keep those negative vibes out! No room! I’m working on this, too…)

Abby28/01/2015 - 8:47 pm

oh, these photos are seriously stunning, Laura! i can’t stop staring at them.
this recipe looks delicious. <3

Marie29/01/2015 - 1:32 am

Oh wow drooling over here. Looks so good!That lime cream sauce looks like it would be a great dressing for a taco salad too. Yummm

Kathryn29/01/2015 - 1:28 pm

I’m a total stress eater and I’ve been working hard to become more mindful of it and channel my energy into other areas. Or, at the very least, making sure that what I’m snacking on has at least some redeeming qualities. Love the idea of using simple recipes to get into a happier place and enchiladas are pretty sure to get me there.

Sophia30/01/2015 - 4:11 am

I love love love this idea – the cashew creme alone is high on my list! Also, as I was reading the post I was thinking how pretty the shots are and how challenging it must be to make something like enchiladas look good in a photo!!

I also wanted to stop by and tell you just how much I enjoyed your podcast, really inspiring, especially about the bit about not sitting around waiting for people to come to you but to reach out yourself. Since listening to your podcast I have sent 2 new pitches out with initial feedback quite positive, so thank you for reminding me to reach out a bit more!

raw banana bread shakes

raw banana bread shake // @thefirstmessraw banana bread shake // @thefirstmessEmily Von Euwblending walnut milk // @thefirstmesswalnut milk // @thefirstmess

How’s everyone’s new year’s resolutions so far? Mine are totally going because they were never really going anyway, ya know? My thing this year is just recalling/finding those moments where I’ve been so excited to just live and feel like my most optimal self, and then just hanging onto that elated goodness with everything I’ve got. That recollection process helps keep my priorities and choices for wellness in check. This app is helping me laser beam the focus too–consistent meditating was a more qualifiable goal I had in mind for 2015 and so far, so good.

But I know a lot of people are trying to eat better this time of year (captain obvious whoop) and maybe inspiration is just kind of meh around the third week of January. The cylinders are starting to cool a bit and the vibe is all “Oh another huge salad with lean protein” I find drinks, shakes, juices, loose leaf tea and the like really help with the more trying parts of transitioning to a healthier mode of living. They can fill in those spaces of the day when I’m feeling snack-ish. They can also outright replace a meal if stopping to chew is too much of a time commitment. They can even replace dessert and nourish your body all in one go. Refreshing glassfuls of fruit, veg, nuts, seeds and spice really help me to avoid hangry-ness when I’m trying to clean things up a bit. I say this all the time, but my juicer and high speed blender were some of the smarter investments I’ve made.

I think my pal Emily understands what a huge role juices, shakes, and little wholesome bites can play in personal wellness. Her newest book 100 Best Juices, Smoothies and Healthy Snacks has so many vibrant and delicious ideas to keep anyone satisfied. Emily’s passion for inspiring others to feel their best shines through these pages of inspired combinations and clever observations. That contagious enthusiasm will speak to the experienced and newbie health warriors alike. Plus, anyone that mentions a Vitamix and gender equality in the same breath gets endless high fives from me.

I took her basic nut milk formula, using walnuts upon her recommendation, and I can tell you with certainty that it won’t be the last time I do that. I’ve made almond, cashew, macadamia, hemp, coconut, and brazil nut milk before, but this here is somethin’ special. As soon as I tasted that buttery and toasty milk, I knew I had to mix it with banana, cinnamon, vanilla, and cacao nibs for a creamy-sweet banana bread feel. Emily’s ratio of nuts to water for homemade non-dairy milk makes for a richer texture, and with this shake it was so decadent, nourishing and perfect. Other things from the book I’m excited to try: the grapefruit mango immune booster, hippie hemp hummus, the herb happiness juice, and the dark chocolate chip, oat and hemp cookies.

And the best part: Emily’s publisher is letting me give away one (1) copy of 100 Best Juices, Smoothies and Healthy Snacks to one of you! You just have to be a resident of the USA or Canada. To enter, just leave a comment on this post telling me what dessert you’d love to see in drinkable form. Obviously my first choice was banana bread, but I think a close second would be German chocolate cake. Deadline for entries will be next Monday (January 26th) at midnight EST. I’ll choose a winner at random, so leave an email address that you check often. Good luck, all!  Giveaway is closed! Thanks for participating. xoxo

raw banana bread shake // @thefirstmessraw banana bread shake // @thefirstmessraw banana bread shake // @thefirstmessall gone // @thefirstmess
raw banana bread shake recipe
walnut milk inspired by Emily Von Euw‘s 100 Best Juices, Smoothies and Healthy Snacks
print the recipe here!
serves: 2-4
notes: You could definitely fill this out with a bit of protein powder (VEGA is my fave) and other superfood-y goodies to make this more breakfast-appropriate. It totally drinks like dessert :)

walnut milk ingredients:
1 cup raw walnuts, soaked for at least 4 hours
3 cups filtered water

raw banana bread shake ingredients:
3 cups walnut milk
2 scant cups sliced bananas (fresh or frozen)
1 tsp ground cinnamon
pinch of fresh grated nutmeg
1/2 tsp vanilla powder (or extract)
1 tbsp maple syrup (optional, but I enjoy it)
ice (optional)
2 tbsp cacao nibs

+++ toppings of your choice (I used bee pollen–which is not vegan, chia seeds, sliced bananas, more cacao nibs and teeny sprinkles of pink Himalayan salt)

Make the walnut milk: strain the soaked walnuts and place them in an upright blender. Add the filtered water to the blender. Blend the mixture on high for about 2 minutes, or until you have a fluid, creamy “milk.” Strain the milk with a fine mesh strainer over a large bowl or pitcher. Push the walnut pulp in the strainer with the back of a spoon to get all of the milk out. Pour the strained milk into a sealable container and refrigerate until ready to use. The milk will separate, so just shake it every time you use it.

For the shake: In an upright blender, combine the walnut milk, sliced bananas, cinnamon, nutmeg, vanilla powder and maple syrup (and ice, if using). Blend on high until you have a creamy and smooth mixture. Add the cacao nibs and blend for 10 seconds more–just so that you have little cacao “chips” throughout the drink.

Pour the shake into glasses and garnish with toppings if you like. Serve cold.

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Bev21/01/2015 - 4:15 am

Definitely apple crumble!

Liz S.21/01/2015 - 4:45 am

The dessert I would love to see in drinkable form = Butterscotch Blondies.

Mel21/01/2015 - 6:13 am

the day someone invents a truly amazing tiramisu smoothie will be one of the greatest days of my life

Patty21/01/2015 - 6:17 am

A dessert in smoothie form….carrot cake, for sure and certain :)

Dana21/01/2015 - 6:32 am

chocolate chip cookies (in a vegan drinkable form!)

Debbie G21/01/2015 - 6:34 am

Liquid peanut butter cheesecake of course!!!

Lucy21/01/2015 - 6:50 am

Tiramisu please

Dina C21/01/2015 - 6:55 am

I’d love tiramisu in drinkable form. Chocolate chip cookie would be good too!

mardi21/01/2015 - 6:58 am

i would like a refreshing key lime pie in drinkable form…a little tart and a little sweet.

Tuulia21/01/2015 - 6:59 am

Aaahh, it looks so pretty and yummy, love your photos Laura. I’ve also been making all kinds of nut milks for a while, but have never tried to make it with walnut. Now I’m definitely adding it to my to-do list, thanks for inspiration :)

Laryssa21/01/2015 - 7:05 am

White chocolate chunk cookie dough omg.

Jodie21/01/2015 - 7:05 am

Would love to see a tiramisu.

Nicole21/01/2015 - 7:21 am

Peanut butter blondies would make a great smoothie!

Sandra Lea21/01/2015 - 7:26 am

I’m a big fan of rice pudding for dessert, that would be doable I think.

Liesel21/01/2015 - 7:31 am

A Key Lime pie smoothie sounds pretty good to me… tart and creamy at the same time.

Melissa21/01/2015 - 7:58 am

mint chocolate chip brownies… yum ;)

Anna Lee21/01/2015 - 8:12 am

Rhubarb and strawberry tart… or black forest gateau…sweet and sour please!

Shoshana21/01/2015 - 8:23 am

I would love to try a carrot cake smoothie!

karen21/01/2015 - 8:24 am

I always loved the pumpkin pie frosty at dairy queen and now that I have given up dairy and processed foods I really miss that taste.

Kris21/01/2015 - 8:25 am

a baklava smoothie!

My family uses walnuts to fill the phyllo, so I’d imagine walnut milk would work nicely in a baklava smoothie.

I love your “resolution.” And I’m pretty excited to try out that app. Also…This shake! Walnut milk is incredible — have you tried making pecan milk? Divine, I tell you. Absolutely divine.

A vegan version of french silk pie would be tops.

Melanie21/01/2015 - 8:34 am

Oh this sounds delicious! I’d love a drinkable carrot cake :) and I think this walnut milk would go great in that. Can’t wait to give this a go!

Marsha A.21/01/2015 - 8:37 am

Gingerbread pumpkin trifle. Yum!

Cindy21/01/2015 - 8:41 am

Carrot Cake (WITH frosting…frosting is key!)

Janet21/01/2015 - 8:43 am

Chocolate chip cookies! Love my vitamix.

KL21/01/2015 - 8:45 am


Branka21/01/2015 - 8:47 am

Back forest cheesecake. Yum!!

Jan Griese21/01/2015 - 8:54 am

Cherry cheesecake would be delish!

Laura W.21/01/2015 - 8:56 am

Black forest cake, absolutely.

Margeau21/01/2015 - 8:58 am

Wow! You’re photography really is inspiring me to go make this shake for breakfast! How about a red velvet cake smoothie? I would love to try making a quick fix velvet cake for vegans! Thanks for your delicious recipes.

Christina coghill21/01/2015 - 9:20 am

Chocolate lava cake would be awesome in a drinkable smoothie

Kimberly21/01/2015 - 9:28 am

I’d love to see birthday cake! Yum!!

Gina Guthrie21/01/2015 - 9:34 am

carrot cake. yum

Glenda Alexander21/01/2015 - 9:36 am

I would like to try a carrot cake smoothie.

Lindsay21/01/2015 - 9:40 am

blueberry pie

valentina | sweet kabocha21/01/2015 - 9:45 am

These photos are so warming and your kitchen seems so cozy in them ^_^ Btw, the shake is perfect for those gloomy mornings – oh yes, I live in Italy but we have a lot of them!

Julie21/01/2015 - 9:45 am

Would love serious business pineapple upside cake – maybe with a few toasted pecans on top? Mmmmmmm.

Aimee @ Simple Bites21/01/2015 - 9:50 am

Banana cream pie. MMM. With whipped cream, of course.

Claire Green21/01/2015 - 9:54 am

the first dessert that jumped into my mind was carrot cake……I make my carrot cake with pineapple which would be delicious

suzanne21/01/2015 - 9:55 am

strawberry shortcake! in the 70’s I made strawberry milk for my toddler with fresh raw milk,a sprinkle of wheat germ our organic strawberries & our own honey. no vitamix then but it was still heavenly. would like a vegan/gluten free one right now-maybe hemp or bee pollen for the wheat germ.

Ginny B.21/01/2015 - 9:58 am

Oooooo, yummy key lime pie!

Mardi21/01/2015 - 10:01 am

Almond Joy or blueberry pie… Ooh, or chocolate peanut butter brownie…

Andrea21/01/2015 - 10:04 am

My favorite oatmeal date cookies. Two thin wafery oatmeal cookies with date filling. This topic is good day dreaming material for the rest of the morning… Thanks :)

elle21/01/2015 - 10:04 am

Wow…I wouldn’t have thought of German Chocolate cake. Sounds amazing! But until then, Banana Bread will have to do!! haha

Amanda21/01/2015 - 10:11 am

I am a huge fan of strawberry rhubarb pie! I really enjoy your thoughtful blog. Your writing is unique.

Emily Love21/01/2015 - 10:12 am

definitely a Reesee’s!

Emily21/01/2015 - 10:15 am

Black forest cake for sure – chocolate and cherries are a smoothie goldmine!

Jackie21/01/2015 - 10:19 am

Carrot Cake smoothie?? Not a big dessert fan, but I do love carrot cake every once in a great while!

Maria21/01/2015 - 10:24 am

Cherry pie would be my first choice! ;)

Megan Bridges21/01/2015 - 10:24 am

How about chocolate peanut butter oatmeal cookies!? Yum!

Asha21/01/2015 - 10:30 am

Mmm a toss-up between apple pie and carrot cake. Yum

Allegra Young21/01/2015 - 10:32 am

I’m a sucker for carrot cake! Would love a carrot cake smoothie with a coconut “cream cheese” topping. I feel like we could get creative there!

Laura21/01/2015 - 10:51 am

S’mores!! :)

Jill M21/01/2015 - 10:53 am

i don’t know how good it would be but I would love a drinkable butter tart!

allison21/01/2015 - 10:53 am

this sounds delicious, especially with the walnut milk, I have been a fan of This Rawsome Vegan Life for about 3 years, since I found it, in addition to Emily’s fabulous sweets she makes some awesome savory dishes as well, I love her salad dressings too. I’m in the mood for a blueberry pie smoothie, with some coconut whip cream or coconut vanilla ice cream, dried coconut flakes…

Heidi21/01/2015 - 10:53 am

A smoothie dessert delight i’d love to make sometime would be inspired from a pear crumble. :

Shaun21/01/2015 - 10:53 am

I would like to see “turtles” in drink form – pecans, caramel and chocolate!

ali21/01/2015 - 10:55 am

mmmmmmmm…… hot fudge sundae with coffee almond ice cream :)

Ada21/01/2015 - 10:57 am

My two favorite desserts: Key Lime Pie and Carrot Cake! That would be delicious in a smoothie form <3

Rachel21/01/2015 - 10:58 am

Spiced perssimon!

Tea21/01/2015 - 11:03 am

Raspberry S’mores!

Monika21/01/2015 - 11:09 am

Mint brownies! Or mint chip ice cream. :)

Madeleine Pasquariello21/01/2015 - 11:14 am

I would love to see either some kind of apple pie smoothie, or a tiramisu smoothie! :)

Kerianne21/01/2015 - 11:17 am

this looks delicious! Tiramisu would be so good in drink form!

Gail21/01/2015 - 11:18 am

Yummmm…triple berry pie!

oooh… apple pie in drink form!

Ross Delomel21/01/2015 - 11:24 am

A Gingerbread Shake would be PHENOMENAL with walnut or almond milk. Yes, I’m still on a Gingerbread kick from the holidays, haha!

Muriel21/01/2015 - 11:25 am

Well also banana bread, but a close second choice would probably be pumpkin pie! Thanks!

Alexandra21/01/2015 - 11:36 am

I would love to see a decadent creme brulee in shake form – which I’m sure could be done, with some tinkering from a delicious vanilla shake recipe. I just don’t have the patience to do it myself. :)

Hannah R.21/01/2015 - 11:48 am

gorgeous photos!
hmm, I’d love to see tiramisu in smoothie form :)

Lane | Green Spirit Adventures21/01/2015 - 11:56 am

This looks incredible! I adore Emily’s blog and her endlessly creative ideas. And your photography is gorgeous, as always! :) Dessert in drink form… hmmm, carrot cake would be pretty amazing. And anything chocolate-y/minty as well.

Yoojin21/01/2015 - 11:56 am

hmm… i’m wanting a blueberry cheesecake in drinkable form right now :)

Beth E.21/01/2015 - 12:04 pm

Probably either a chocolate chip cookie or a dark chocolate peanut butter cup!

Bianca @ Sweet Dreaming21/01/2015 - 12:05 pm

chocolate peanut butter :)

Colleen21/01/2015 - 12:08 pm

This looks so delicious! I’d love to see carrot cake in liquid form – I bet it wouldn’t even be that hard!

Valerie21/01/2015 - 12:26 pm

Good Morning…I *love* Vegan Brownies….so….maybe that fab. dessert! Thanks for the excellent giveaway! Cheers, Valerie.

Andrea21/01/2015 - 12:27 pm

Cinnamon fig bar!!

Barbara Voss21/01/2015 - 12:32 pm

Would love to experience a drinkable carrot/applesauce/banana cake with cream cheese frosting– my favorite!

Carey21/01/2015 - 12:39 pm

Ooooh, this is a fun question! I’m going to say it’s a tie between oreo cheesecake and apple crisp.

Lauren21/01/2015 - 12:39 pm

Thin Mint-inspired smoothie, all the way!

Abby21/01/2015 - 12:39 pm

Okay… these photos are perfection, Laura! So, so lovely.

As for a dessert I’d like to see in drinkable form… peanut butter cups. ooh, or maybe white chocolate peanut butter cups? yesssss.

Sarahh21/01/2015 - 12:42 pm

My mind ran to strawberry cheesecake… must be thinking of my days eating blizzards from the DQ.

Alaina21/01/2015 - 12:43 pm

Carrot Cake!

Courtney21/01/2015 - 12:47 pm

First off, I always love the vibe of your photos. Everything is so beautiful, bathed in natural light and shadows. I’m pretty sure I was hooked at the mention of walnut milk, but then you went and made a banana bread shake! Definitely going to try this as soon as possible. As for what dessert I would love to see in drinkable form…I think I’m going to go with pumpkin pie or hell, maybe even apple pie :)

Danielle Sauers21/01/2015 - 12:50 pm

I’d love anything Creme Brulee flavored in drinkable form!

Tessa | Natural Comfort Kitchen21/01/2015 - 12:50 pm

Cheesecake or creme brulee smoothie all the way! And I’m pretty sure I say this every time I comment, but your photos are so dang beautiful and inspiring.

Marlee21/01/2015 - 12:57 pm

Drinkable dessert….
Fudgy brownies please!

cynthia21/01/2015 - 1:09 pm

OMG this is speaking to me. Your photos are seriously mindblowing and banana bread in a SHAKE?! Yes, please. Just beautiful, Laura!

Claire T21/01/2015 - 1:10 pm

Not sure how this would work but… pecan pie! Or oatmeal raisin cookies.

Suzan21/01/2015 - 1:14 pm

I would like to drink a baklava smoothie! :)

Nayanna Holley21/01/2015 - 1:15 pm

Though Patty’s carrot cake idea sounds delish, I think I could actually faint if Sticky Toffee Pudding was made into a shake. All that caramel-y, ginger-y, goodness coming rapidly to me up a straw! Heaven!!

Julie21/01/2015 - 1:16 pm

I adore carrot cake!I adore your posts and lovely photography and have learned so much from you! Thanks

Serena21/01/2015 - 1:25 pm

Ummmmm, and thick and cold, coconut cream pie!!

RJ21/01/2015 - 1:28 pm

I’d love a tiramisu! –healthy version, of course.

Joelle21/01/2015 - 1:29 pm

For me, it’s a tie between apple pie and carrot cake – both of which I have made (and make fairly regularly) in smoothie form!

Melissa21/01/2015 - 1:30 pm

Sticky toffee pudding, please!

Dani21/01/2015 - 1:35 pm

I would love turtles chocolates in raw-shake form. They are one of greatest guilty pleasures!!

Anne21/01/2015 - 1:43 pm

With the walnut milk I would love a lemon bar flavor

Lee Ann Kinzer21/01/2015 - 1:48 pm

Bananas Foster — without the flaming, of course!

leslie21/01/2015 - 1:53 pm

For sure I would love a straight up cinnamon shake.

J.S. @ Sun Diego Eats21/01/2015 - 1:56 pm

Walnut milk! Yessss. I want to try to make a buckwheat walnut milk for this…

Lauren E21/01/2015 - 1:57 pm

I would love, love, love to have a plum and fig tart in drinkable form. Yum!

Jen21/01/2015 - 1:58 pm

Drinkable Oatmeal Scotchies, please!

Josianne Assignon21/01/2015 - 1:59 pm

To be totally indulgent… I think a pancake with a chocolate filling and some strawberries in the form of a smoothie would be quite the treat! :)

Michelle @ Hummingbird High21/01/2015 - 2:01 pm

LAURA! These shakes are everything I want! <3 <3 <3

Kittee Bee21/01/2015 - 2:12 pm

Strawberry Cream Cheese Pie!

Jennifer Chorazy21/01/2015 - 2:17 pm

Oh yum!!! Going to make this ASAP!!!
I would love to try a drink version of red velvet cake. The slight hint of cocoa and richness of the cream cheese frosting would knock anyone’s socks off!

Sammy21/01/2015 - 2:30 pm

How about a sugar cookie shake? That would be so yummmm…

Sara21/01/2015 - 2:38 pm

Lemon meringue pie, fo shizzle. That would be the best. Multi-season. Refreshing in the warmer months and brightening with some citrus sunshine in the colder months.

Maggie Pitts21/01/2015 - 2:46 pm

Salted Butter Caramel Ice Cream!
[Also: can’t wait to try walnut milk + this shake!]

I’m also going to second any comments that suggest anything cheesecakey.

Jennifer21/01/2015 - 2:46 pm

Salted caramel anything!

Victoria21/01/2015 - 2:48 pm

Healthy oreos?? Is it possible??!?

Sophie21/01/2015 - 2:48 pm

Drinkable gingerbread… hubba hubba…

Rebecca21/01/2015 - 2:50 pm

I’d love to see tiramisu in drink form or Derby Pie!!!

Sarah21/01/2015 - 2:54 pm

Tiramisu! Yum!

Emily21/01/2015 - 2:56 pm

Love the flavor combo going on here! And garnished so beautifully too. When summertime comes, I want a peaches n cream pie smoothie. :)

Georgia21/01/2015 - 3:03 pm

Red Velvet Cake would be divine!

Perel21/01/2015 - 3:04 pm

I’d love to taste a gooey chocolate fudge smoothie!

Chris T21/01/2015 - 3:06 pm

I would love to drink double chocolate brownies everyday!

MBridges21/01/2015 - 3:07 pm

Peach cobbler for sure!!

Tasha21/01/2015 - 3:07 pm

speculoos eclairs!

Kimberly/TheLittlePlantation21/01/2015 - 3:25 pm

OMG these shakes look amazing! I want a copy of the book. I loved her first book and by the looks of this recipe her second book will be amazing too.

Julia21/01/2015 - 3:26 pm

oh mama, i am SOOOO making this for my lunch date with a gal pal on monday. (if i can wait that long?! walnut milk!! say WHHAAATTT) dessert: tiramisu would be genius, ’cause you would make it healthy + cool.

--anu21/01/2015 - 3:34 pm

I just made a dutch baby the other day, I think the flavor would be lovely as a smoothie though I can’t even begin to imagine how to make it :)

Jessica J21/01/2015 - 3:38 pm

Red Velvet Cake!! without the food coloring of course

Katherine Call-Morin21/01/2015 - 3:42 pm

I think a shake would lend itself well to my favorite glazed kiwi and grape tart in ground almond crust.

Shannon21/01/2015 - 3:43 pm

Key lime pie smoothies would be dangerously delicious!

Lauren21/01/2015 - 3:49 pm

I’m currently obsessed with the chocolate macaroons from Whole Foods. We used to call them chocolate haystacks because they are made primarily of coconut. They’d make a great smoothy flavour.

Michelle21/01/2015 - 3:57 pm

I would love to see smores in a smoothie!

Liz K.21/01/2015 - 4:10 pm

Mint ice cream sandwiches! I’m going to distract myself with a loose-leaf tea now.

Cori21/01/2015 - 4:11 pm

hummingbird cake! Or…lemon bars

Mary21/01/2015 - 4:16 pm

I would LOVE to see a vegan strawberry Cheesecake in drinkable form!! (my favorite vegan crust is made with pecans, almonds and dates…sprinkled on top would be yummy!)

Sue21/01/2015 - 4:42 pm

I’d love to try a liquid lemon bar!

Karlie21/01/2015 - 4:50 pm

Pineapple upside down cake smoothie!

stacey s21/01/2015 - 4:50 pm

Can’t agree more with all the other Tiramisu lovers!

michelle21/01/2015 - 4:53 pm

How about your dark chocolate and fig cinnamon rolls in drinkable form? Or maybe a slurpable sugar plum……

Rachel21/01/2015 - 5:16 pm

Honestly, I’m not a huge fan of the ‘dessert as a smoothie’ concept – that said this recipes looks like it could win me over!

I love, love, love lemon desserts so I think it would be awesome to try a lemon bar smoothie – tart, sweet and refreshing!

Emily von Euw21/01/2015 - 5:35 pm

Ah, you da bomb. Gorgeous recipe + photos as usual. This post made me smile. Thanks so much, Laura <3

Heather Lee21/01/2015 - 5:45 pm

oh, girl. my sweet tooth can be seduced in any consistency for sure. my pick would be a blackberry-peach cobbler with vanilla ice cream on top, in all of its tart, creamy, cinnamonny, vanilla-ey, glory.

Sylvie Morgan Brown21/01/2015 - 6:00 pm


jaime21/01/2015 - 6:05 pm

oh gosh, i’d love to hear more people talking about healthy eating and healthy ideas about gender and identity and other important things. why do these types of things seem to swim in such isolated currents?

i’m so into drinkable desserts. i used to make a banana bread smoothie with butter. now i’d probably use a teeny bit of refined coconut oil + salt in its place, but i like the touch of silky fat and tenderness it gives to the smoothie to make it really feel like dessert. the walnut milk sounds incredible, too. i like using flaxseed in my dessert/bready-inspired smoothies for its grainy taste. i used to do a blueberry maple pancake smoothie, too. ahh. i could smoothe for the rest of my life forever. i really want to invest in a high powered blender, too.

i think i’d want to see something totally decadent like a double chocolate brownie smoothie. it seems challenging because there are so many distinctive elements to the brownie taste — the crunchy caramelization on the corner pieces, the warm, creamy, definitely not raw chocolate flavor, and the slight bitterness from chocolate cut with the richness of fat.

another dessert i’d totally love to see smoothinated is cheesecake. the tang! oh, the tang. the dense creamy sweetness. oh god! would it be disgusting to put gluten-free graham crackers or pretzels in a smoothie? i think i’d try it.

Gloria21/01/2015 - 6:16 pm

Someone already mentioned some form of Pumpkin Pie. But that would be delectable. If I were to choose a second.. Maybe a Pecan Pie smoothie? Yum.

Kay bye, gotta go not eat either of those things.

Daniela Uribe21/01/2015 - 6:21 pm

Carrot Cake! Yum!

Akshaya21/01/2015 - 6:21 pm

TIRAMISU !!! Ofcourse :-)

Annie21/01/2015 - 6:23 pm

I would love to have the shake form of cannoli ? or anything with figs

Mickie21/01/2015 - 6:35 pm

Dark chocolate and cheesecake brownie shake!

Abby21/01/2015 - 6:44 pm

I’ve love a big glass of french silk pie.

Emily21/01/2015 - 7:05 pm

Chocolate peanut butter cheesecake!

Kim21/01/2015 - 7:28 pm

Doubletree Hotel cookies! Chocolate chips, walnuts, cinnamon, and oatmeal. Yum!

Missy LeDuc21/01/2015 - 7:36 pm

A crazy yum shake to me would be an apricot almond with vanilla bean paste and possibly cardamon? Worth a try at least!

Kim Henrichs21/01/2015 - 7:49 pm

I would love a drinkable tiramisu!

Marisa21/01/2015 - 7:54 pm

Vanilla Bean Cheesecake would be a delicious smoothie!

Michele21/01/2015 - 8:02 pm

Apple pie? I want to go home & make walnut milk now too.

Becca F21/01/2015 - 8:03 pm

I think tiramisu would be great!

Cheryl21/01/2015 - 8:12 pm

Carrot cake smoothie sounds delish! I so enjoy everything about your blog, the photography, your writing and food/life philosophy and every recipe I’ve tried has been a hit! Thank you.

Sonia21/01/2015 - 8:31 pm

I really love smoothies with parsley. It makes them smell so wonderful. Green smoothies are the best!

Thia21/01/2015 - 8:39 pm

Hey, Laura.
Yummy banana bread shake!

Let’s see…a liquid form of a favorite dessert…
I’d love to come up with a version of an old Martha Stewart recipe…It’s a honey and pinenut tart, with a shortbread crust. I adore pinenuts!!!

thanks for the giveaway opportunity…always fun!

sarah21/01/2015 - 9:57 pm

almond joy!

Chris21/01/2015 - 10:45 pm

Pineapple upside down cake!!

Maggie @ Veg Fiend21/01/2015 - 10:52 pm

I would say Black Forest Cake, which I already make and is actually one of my favorites smoothies. Other than that, anything else mind-blowingly chocolatey!

Rachel B21/01/2015 - 10:57 pm

Drinkable apple pie, please! My dream!

Tricia21/01/2015 - 11:10 pm

I would love a mint brownie in drinkable form!

Jill21/01/2015 - 11:18 pm

I’ve been missing the flavors of home, so I’d love a drinkable Tres Leches Cake!

Robin21/01/2015 - 11:18 pm

I would love a pistachio burfi smoothie!!

tori brannigan21/01/2015 - 11:22 pm

I would love a shake that taste like those peanutbutter cookies that are shaped like peanuts :)

Laura Lungstrom21/01/2015 - 11:24 pm

How about chocolate,pistachio and marzipan–like a Mozart truffle.

Christina21/01/2015 - 11:44 pm

I would love to see strawberry shortcake in a healthy, drinkable form- filled with healthy fats and vitamin C!

Trish22/01/2015 - 12:08 am

Oh man….. definitely strawberry shortcake. My favorite!
Fingers crossed!

Katie22/01/2015 - 12:23 am

Best dessert in drinkable form is Carrot Cake. No question about it. Second may be a pumpkin brownie, or perhaps tiramisu. But Carrot Cake wins hands down!

Suzanne Johnson22/01/2015 - 12:45 am

Peach cobbler with vanilla ice cream flavored smoothie!

genevieve @ gratitude & greens22/01/2015 - 12:45 am

Banana bread in liquid form sounds like heaven. Can’t wait to make some in my own kitchen! Gorgeous photos, as always!

Karolina22/01/2015 - 1:06 am

lemon meringue pie

kelli22/01/2015 - 1:08 am

peanut butter cups

Ariela22/01/2015 - 1:20 am

Tough decision…but, I’d have to go with oatmeal raisin cookies!

Clare W22/01/2015 - 1:38 am

Nanaimo bar! But how…?

Val22/01/2015 - 1:42 am

Carrot cake would be delicious!! I’ll definitely be trying this smoothie — banana bread is a fav too.

Meghan22/01/2015 - 2:03 am

“Anyone that mentions a Vitamix and gender equality in the same breath gets endless high fives from me” may be the best thing I’ve read all year, if not ever. Also, as a long-term daily yogini, I am in LOVE with the Headspace app.

Anyway, this smoothie looks incredible. I love the addition of walnut milk! And I’m thinking a black forest gâteau smoothie would be pretty sweet.

Jan Scholl22/01/2015 - 3:28 am

This is so not fair! I don’t like anything sweet!! So I can’t remember the last time I actually ate a dessert. Can we make a carrot cake without the frosting? and without sugar? So maybe just a carrot something. I know, I am pathetic. I don’t even like chocolate.

Lee Anne22/01/2015 - 4:43 am

Sticky toffee pudding shake oh myyyy! :)

Emily DeFelice22/01/2015 - 5:52 am

Hmmmm it would have to be Eton mess, a concoction of juicy strawberries, cream(this could be the inventive bit, cashew would work)and vegan meringue. Nom nom.

[…] crumble. Sounds so simple and delicious. I need this mocha muffin bread pudding in my life ASAP. Banana bread shakes. MY FAV. These sweet potato quinoa muffins sound SO cozy. Vegan caesar salad, get in my belly. […]

Victoria22/01/2015 - 8:00 am

Tiramisu sounds good.

Susan Morrison22/01/2015 - 9:03 am

My very first thought was key lime pie. I’m going to stick with it!

Marie-Hélène22/01/2015 - 9:11 am

Mmm, this drink looks so good!

A baklava in a drinkable form would be THE BEST THING EVER I think <3

Ayan22/01/2015 - 9:53 am

A lemon and lavender scone!

Susan Skewes22/01/2015 - 10:09 am

Tiramisu in a drinkable smoothie!

Sarah22/01/2015 - 10:43 am

Tiramisu, please! (And can it be vegan?)

Jean22/01/2015 - 10:49 am

Coffee cake would be great as a smoothie.

Jessie Snyder | Faring Well22/01/2015 - 11:21 am

These shakes are glowing!! Insanely gorgeous. Plus this book sounds wonderful. I’d have to say I would love to drink a s’more!! (favorite dessert of all-time)

Leigha @ The Yooper Girl22/01/2015 - 11:42 am

I want Emily’s book so bad!! This shake sounds amazing. I made something similar this morning, just added a lil’ peanut butter :)

Kristina N.22/01/2015 - 11:45 am

Some of my favorite desserts might seem a bit odd in drinkable form, but the one that immediately came to mind to try is carrot cake!

Martine22/01/2015 - 12:02 pm


Lauren P.22/01/2015 - 12:53 pm

Hi :) I would love to see Strawberry Shortcake in juice form. Mmm <3

Anise Thorogood22/01/2015 - 1:50 pm

Dessert for breakfast?! This pregnant lady is in!

Natalia M22/01/2015 - 1:55 pm

Hazelnut chocolate tart!

Brian @ Kitchen Domination22/01/2015 - 2:19 pm

These look tasty, and your post provides a great foundation for creating all kinds of goodness in liquid form. As far as what dessert I’d like to see in drinkable form, I can’t think of anything more appealing than a good peanut butter cookie smoothie. I’m thinking maybe take your recipe, then replace the walnut milk with almond milk and the maple syrup with peanut butter.

Sylvie22/01/2015 - 2:52 pm

key lime pie, or a passion fruit cake!

Tori22/01/2015 - 3:27 pm

I think a Hazelnut Torta. So basically, it would taste like liquid Nutella!

Ellen22/01/2015 - 3:29 pm

Carrot cake forsure!

Brianna Pattyn22/01/2015 - 3:48 pm

My mom made the most fantastic lemon squares and Black Forest cake. I don’t think I could choose one over the other but I would be pleased to have either of those in liquid form!!!

Elizabeth22/01/2015 - 4:01 pm

Cherry pie!

Alexandra22/01/2015 - 4:05 pm

Yum! This looks so good. I need to get a better blender. After some thought, I think a lemon vanilla cake in liquid form would be awesome.

Trisha22/01/2015 - 4:14 pm

I’d love a carrot cake, or angel food cake smoothie!

Phoebe22/01/2015 - 4:53 pm

if your salted coconut caramel fudge brownies could be made into a smoothie, and i can pretend it’s all part of this complete breakfast, the world will be a better place.

Jessie22/01/2015 - 5:37 pm

French Macarons!!!!!

Anna22/01/2015 - 5:37 pm

pavlova please

Monika J22/01/2015 - 5:50 pm

Sounds awesome! I made the walnut milk. Smoothies for breakfast tomorrow!

Becky M22/01/2015 - 5:58 pm

creme brulee!

Tammra22/01/2015 - 6:04 pm

My fave, Coconut pie!

Aaron D.22/01/2015 - 6:28 pm


cel22/01/2015 - 6:30 pm

caramel rolo!

Mary22/01/2015 - 7:07 pm

coconut macaroons dipped in dark chocolate

marie-eve22/01/2015 - 7:15 pm

JUST MADE IT! the whole family loved it!!!

Cindy Karnitz22/01/2015 - 8:23 pm

My favorite dessert of all time is asian mango sticky rice. That combination of mango, jasmine rice and coconut milk would be amazing …

jeanne22/01/2015 - 10:32 pm

I’m with you on the banana bread, love it!

Abby22/01/2015 - 10:34 pm

Carrot cake might be good, but chocolate chip cookie would be my first option. If any beverage of mine were to taste like a milkshake but also be healthy, I would be happy.

Tina22/01/2015 - 11:13 pm

Not sure what I would do without my vitamix! Would love to have a drinkable sticky toffee pudding :)

Tamara22/01/2015 - 11:28 pm

Strawberry rhubarb pie

Allison22/01/2015 - 11:44 pm

Pie is my dessert weakness. Banana cream pie in smoothie form would be pretty amazing.

Christine23/01/2015 - 12:03 am

key lime pie would be delicious!

beth23/01/2015 - 1:09 am

I’d love to see a vegan funfetti vanilla cake shake! (One that doesn’t use cashews – I’m allergic!) Thanks for the giveaway opportunity :)

Kate23/01/2015 - 1:22 am

I’m craving apple pie!

Phanie Pack23/01/2015 - 2:48 am

God, I love it when I find a new recipe which i have all the ingredients for! Going to soak walnuts overnight and make tomorrow morning for me and my fam!

What a fantastic book! I can honestly say that a fresh strawberry rhubarb ice cream smoothie would hit the spot right about now. It was a summer special a local ice cream shop Earnest Ice Cream and it was the last time they made it for the season. I’ve been in painful withdrawl ever since.

jane23/01/2015 - 2:50 am

I think it would be interesting to drink a cherry cheese cake.Yum!!

Payal23/01/2015 - 9:00 am

Chocolate chip coffe icecream. I could probably just let it melt.

Lynette23/01/2015 - 10:56 am

Butterscotch pudding!

Rebecca23/01/2015 - 11:33 am

Strawberry-Rhubarb Pie!

Hannah23/01/2015 - 12:22 pm

Ooooh definitely tiramisu…or anything involving graham cracker crust goodness.

Elizabeth23/01/2015 - 1:09 pm

I’d love to have an apple pie smoothie!

Jaz23/01/2015 - 2:02 pm

Baked apple with all the fixings: dried fruit, nuts, spices and possibly some ice cream to top it off!

Mary Ann23/01/2015 - 3:41 pm

German Chocolate Cake for sure!

Christina23/01/2015 - 3:44 pm

Key lime pie in smoothie form would be amazing! Something sweet, sour and with a little tang (maybe with cashews added in, too?)!

marie23/01/2015 - 4:41 pm


Laura23/01/2015 - 6:44 pm

I would want to see blackberry poundcake turned into s smoothie!

jessica z23/01/2015 - 10:52 pm

I would love bananas foster or creme brûlée in drinkable form

Tess Bundy23/01/2015 - 11:47 pm

I would love to see either carrot cake or a chocolate flourless cake in liquid form!

Jade Sheldon-Burnsed24/01/2015 - 12:10 am

Give me coffee cake in drinkable form!

Rebecca24/01/2015 - 1:03 am

I want drinkable Nutella!!

Jenifer Smith24/01/2015 - 6:03 am

How about Banana Foster drink:)

Ashley24/01/2015 - 1:10 pm

I would love to see chocolate chip cookies (my all time favorite sweet treats!) Thanks so much for the giveaway!

hilary24/01/2015 - 3:06 pm

Lemon sponge cake! Or zucchini bread/cake

Becca24/01/2015 - 3:23 pm

A key lime pie smoothie would be a dream come true!

katie boyd24/01/2015 - 3:36 pm

First thought was tiramisu…that has many votes already, so i will have to go for baked alaska. Mostly because i think the process of creating it would be fun.

Jess24/01/2015 - 4:31 pm

Chocolate chip cookies!!!

Brian @ A Thought For Food24/01/2015 - 5:55 pm

Oh my gosh… I just don’t even make NY resolutions anymore. Why put that on myself? I’m not going to listen. Drink less? Eat better? What’s that?

This is one awesome sounding shake. I love banana bread and could totally see those flavors in a shake. I’d go with the cheesecake smoothie as well. That just sounds so darn good.

Lynette24/01/2015 - 6:01 pm

Lemon meringue pie would be my choice for drinkable dessert. Looking forward to drinking some banana bread soon, the recipe looks great!

Melissa24/01/2015 - 6:28 pm

Baklava would be fabulous!

Jane24/01/2015 - 8:57 pm

I would love to drink pecan pie, chocolate chip cookies, gingerbread, or anything chocolate. But this banana bread is a must try too!

Ursula24/01/2015 - 9:24 pm

I’d have to say key lime pie!

Lynda25/01/2015 - 12:47 am

How about a simple but oh-so-yummylicious ‘dark chocolate truffle’ smoothie?

CL25/01/2015 - 1:03 am

I’d love a drinkable pavlova! x

thefolia25/01/2015 - 1:40 am

Yummy, I would have loved to have been there to help down this shake. I would never refuse a chocolate chai tea treat in a shake. Cheers!

rachel25/01/2015 - 2:04 am

French Macarons! Or lemon meringue pie!

Millie l Add A Little25/01/2015 - 3:18 am

This looks incredible!! SO tasty!

[…] This raw banana bread milkshake – breakfast for dessert? […]

Kim Bucke25/01/2015 - 7:40 am

Black forest Cake! I make on every year from scratch. Just once. A lot of work. But, how awesome would it be to whip a single serving up in my Vita-mix!


[…] Och något ännu snabbare – raw banana bread shake! […]

Amy25/01/2015 - 12:19 pm

definitely some sort of raspberry coconut crumble!!

Jackie25/01/2015 - 1:11 pm

I would love to have chocolate mint pie made into a drink! I absolutely love anything that is chocolate with a hint of mint.

Isadora25/01/2015 - 8:41 pm

I never really made any resolutions either. If you don’t make them then you can’t break them, right?! I am now thinking I need to make a resolution to drink more smoothies though, because I don’t drink nearly enough! This banana bread shake sounds like the perfect way for me to start :)

Teresa25/01/2015 - 8:54 pm

ooh something like Almond Cake/Marzipan in smoothie form please!!

Rachel25/01/2015 - 9:32 pm

Yum! I will definitely be making this with the cashews I currently have soaking for milk!

I would love to drink a liquified carrot cake, I love the idea of creamy nut milk with tasty spices.

valerie sobus25/01/2015 - 10:28 pm

absolutely beautiful photographs! so lovely to look at. and i would say red velvet cake :)

Hmmm..maybe some tiramisu in drinkable form? Loving your photos more than ever on this post!

Sondi25/01/2015 - 11:37 pm

Chocolate chip muffins!

Andreas N25/01/2015 - 11:45 pm

Chocolate Chip Cookies in drinkable form! My brain and stomach would explode all in once!

Jenn26/01/2015 - 12:53 am


Carla26/01/2015 - 5:47 am

Gingersnaps, Snickers or something dark and fudgy!

kimberly joy trathen26/01/2015 - 6:28 am

i’d love to see a chocolate chip ice cream cookie sandwich in drinkable form!

Carter26/01/2015 - 10:20 am

Would a sweet southern cornbread smoothie be weird? Probably. But it would probably also be delicious.

amalia26/01/2015 - 10:23 am

Linzetorte! Delicious raspberry and hazelnut goodness.

Annik26/01/2015 - 10:50 am

Apple pie!

Annik26/01/2015 - 10:51 am

Chocolate brownies

Jenalle26/01/2015 - 10:56 am

Lemon meringue pie! I’m imagining a tart smoothie with a whipped but creamy texture. Like lemons and cream. And an almond streusel on top for some crunch. Spoon vs. straw.

Beth R.26/01/2015 - 11:38 am

Hmmm…That’s a tough one…Maybe Italian cream wedding cake? Or samoa cookie? Or brownie…

Ally26/01/2015 - 12:15 pm

Pecan pie or gingerbread for sure

Grace26/01/2015 - 12:25 pm

Lemon Meringue Pie would be AWEsome as a smoothie!

Linzy26/01/2015 - 3:19 pm

If I had to pick one dessert to have in vegan drink form, it would be maple chestnut cake. It’s not super popular, but it tastes like rich, nutty, dense pancakes. Topped with some roasted pears and maple cream, I really can’t control myself.

john c.26/01/2015 - 5:29 pm

What a great recipe! I would enjoy chocolate cream pie in a drinkable form.

Judith26/01/2015 - 5:31 pm

Carrot cake sounds delicious!

Sara26/01/2015 - 6:05 pm

I really, really , really would like to be able to drink a healthy version of carrot cake. Favourite cake since I was little!

Marta26/01/2015 - 6:30 pm

vegan brownie smoothie!just for chocoholics, topped with banana, nuts or… MORE CHOCOLATE OMNOMNOMNOM :D

Jeanette26/01/2015 - 8:07 pm

Grasshopper cookies!

Dan N26/01/2015 - 10:43 pm

I love French macarons, and my most favorite flavor is a honey lavender!! That would be an amazing smoothie let me tell ya!!

Leah26/01/2015 - 11:51 pm

Lemon meringue!

Cynthia27/01/2015 - 12:15 am

I would LOVE to try carrot cake or lemon meringue pie in shake form!

Jenn27/01/2015 - 1:07 am

I’d love a drinkable form of a twix bar, yum!

Nikki N27/01/2015 - 1:14 am

I would love to drink red velvet cake or carrot cake!

Katherine27/01/2015 - 9:22 am

Chocolate-mint chip ice cream or after eight chocolates!

lynsey | lynseylovesfood28/01/2015 - 8:22 am

I should also mention that it has been a week since I read this post and I have thought about this smoothie every single day now. xo

kale + brussels sprout caesar slaw w/ pine nut “parm”

kale + brussels sprout caesar slaw w/ pine nut "parm" // via @thefirstmessfor a kale + brussels sprout caesar slaw w/ pine nut "parm" // via @thefirstmessfor vegan caesar dressing // via @thefirstmesskale + brussels sprout caesar slaw w/ pine nut "parm" // via @thefirstmess
I tend to not enjoy leafy/water-heavy salads so much this time of year. I might be acutely sensitive or just imagining things, but I just feel cold in that unshakeable damp way after I eat a big romaine salad or something similar in the winter. The same principle goes for smoothies, but I still have them often because some days are just a little too crazy to not blend-a-meal, you know? I don’t mind some more delicate greens here and there, like arugula or baby spinach, but I prefer them topped with warm roasted veg, some cooked grains, and a little heat-spice worked in if I can get it. I still almost always get my greens in though–either sautéed with chili and lemon, or roasted for crisp edges, very simply steamed, or sliced really thin with some other vegetables for a tangled-up slaw.

And obviously I know a slaw is technically a cold salad, but it just doesn’t feel as cold (basic science, really). The vegetables suited to this application generally have a lower water content, so that seems to help. But I also enjoy piling a slaw on top of some warm/roasted/sautéed foods often, so the cool aspect seems to fade out as things are inevitably mixed/lightly wilted in the bowl. It helps that I generally serve this kind of thing at room temperature too. To further my shaved salad-loving point here, I’ve been repeatedly making a winner of a kale slaw from Amy Chaplin’s book since I got it a few months ago. It has fennel, cabbage, a sweet + creamy mustard cider dressing, a few other bits. I always add a shaved apple or pear to it as well. It’s been my go-to for potlucks and other dinner occasions that need some green. Everyone loves it–I think people are more open to different veg if the cuts are small.

But this slaw here. It’s kind of a classic example of what I like to do with food when I’m cooking for peeps in real time: take a proven flavour profile, tuck in some sort of seasonal element, and re-package it in a way that is surprising but delicious. There’s a lot of kale caesar salads in blogland because a) KALE GUYS! + b) they really are delicious. Caesar dressing is intense, thick and fatty on the palette. A sturdier, more robust green than romaine is a natural pairing for when the days are cold and our bellies need just a little bit more. I wanted to make a slaw with all of those elements and even more cruciferous veggies. #foryourhealth!

So we have caesar slaw. With shaved brussels sprouts and cabbage too, for bonus shades of green and a bit more crunch from the cabbage. The dressing is sunflower seed-based because I appreciate how affordable it is. The seeds’ ability to get surprisingly creamy when soaked and blended up is pretty wild. There’s a touch of maple syrup in the dressing to evoke that sweetness from roasted garlic–because I was sort of in a hurry and maybe didn’t have time to roast a bulb, oopsy. I crisped up chickpeas in the oven with some bacon-suggestive ingredients like smoked paprika and tamari. After a quick roast, the peas even have a chewy and meaty texture–just perfect for this. The pine nut “parm” is what makes this all heart-eyes-emoji for me though. I mix the nuts with sesame seeds mostly out of concern for texture. The pine nuts are buttery and the sesames lighten up the mix once it gets pulsed. Then there’s that vegan saviour–nutritional yeast–getting in there to make things cheesy, and some lemon zest to brighten and round it all out. It’s the best iteration of plant-parm I’ve ever had, that’s for sure.

Gonna close by keeping it light, breezy, and green today. I finally get my upper kitchen shelves installed this week, and nothing in the world can bring me down from that. Shelfies are in my future! ;) Big hugs, all. xo

pine nut + sesame "parm" // via @thefirstmesskale + brussels sprout caesar slaw w/ pine nut "parm" // via @thefirstmesskale + brussels sprout caesar slaw w/ pine nut "parm" // via @thefirstmess
kale + brussels sprout caesar slaw w/ pine nut “parm” + smoky chickpeas recipe
print the recipe here!
serves: 6-8
notes: There will be extra dressing, but I’m sure you could find some creative ways to use it up. It totally holds up as a great veggie dip. Also, if you love that super creamy, almost fatty kind of texture in a creamy dressing, feel free to use soaked raw cashews in place of the sunflower seeds.

dressing ingredients:
1/2 cup raw sunflower seeds, soaked for at least 2 hours
3 tbsp lemon juice
1/2 tbsp nutritional yeast
1/4 tsp tamari soy sauce
2 tsp tahini
1 tsp dijon mustard
3-4 cloves of garlic, peeled
3-4 tbsp olive oil
1 tsp maple syrup
salt + pepper
1/4 cup water + extra

pine nut “parm” ingredients:
1/2 cup raw pine nuts
2 tbsp raw sesame seeds
2 tsp lemon zest
1 tbsp nutritional yeast
salt + pepper

smoky chickpeas ingredients:
1 cup cooked chickpeas
2 tsp smoked paprika
1/4 tsp tamari soy sauce
1/2 tsp maple syrup
salt + pepper

salad ingredients:
2 bunches lacinato/dino kale, (I used the ribs and all)
1/2 lb brussels sprouts
1/4 head of green cabbage

Preheat the oven to 400 degrees F. Line a baking sheet with parchment and set aside.

Drain the sunflower seeds and place them in an upright blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until you have a smooth mixture. Slowly add more water by the teaspoon until you have a dressing that will run off the back of a spoon. Scrape the dressing into a sealable container and refrigerate until ready to use.

For the pine nut “parm”, in a food processor or dry ingredient-friendly blender pitcher, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper. Blend/Pulse until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside.

Towel dry the cooked chickpeas and place them on the parchment-lined baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and slide the tray into the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.

While chickpeas are roasting, slice kale, brussels sprouts, and cabbage into slaw-appropriate shreds. I knifed the kale and mandolin-sliced the brussels sprouts and cabbage. Place all veggie shreds in a large bowl and toss with about half of the caesar dressing, a little extra lemon juice, some salt, and pepper. Sprinkle the pine nut “parm” and smoky chickpeas on top to finish and serve immediately.

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Kathryn14/01/2015 - 7:37 am

Yes! Absolutely with you on the need for a little warmth at this time of year but still wanting to find ways to get enough of those leafy greens into my body. This sounds like the prefect compromise + that pine nut “parm” is totally inspired.

Katrina @ Warm Vanilla Sugar14/01/2015 - 8:41 am

Such a stunning salad!! Craving every piece of this!

lynsey | lynseylovesfood14/01/2015 - 8:43 am

Heart-eyes emoji indeed! xo

Taylor @ Food Faith Fitness14/01/2015 - 8:56 am

This is dang prettiest slaw that I ever did see!! I love that you used so much different greenery and a little cabbage for the crunch!
Seriously though. Still oogling these photos!
Pinned :)

valentina | sweet kabocha14/01/2015 - 9:03 am

I’va just eaten a lacinato kale salad :) I usually massage it with lemon juice, a pinch of salt and flaxseed oil..
Btw : I totally agree with you about salads in winter and I will try your recipe for parmesan – I make mine with cashews, wheat germ, nutritional yeast and a pinch of salt ^_^

Grace14/01/2015 - 9:39 am

Cruciferous slaw for the win! The ultimate winter salad right here – everything my body/tastebuds needs/want. ;)

Lindsey14/01/2015 - 10:32 am

Yes, girl! Salads with bits of warmth and heart dressings/sauces is totally the way to go this time of year! Love how you found such a lovely balance between pine nuts + sesame seeds for your parm, and lemon zest mixed in there sounds so so good! (can’t wait to make it!) And I meant to tell you last week, your new gal sounds like an absolute gem! We’re celebrating a year with our little guy soon, and it’s been the absolute best having him around, so I can just imagine the feelings you’re basking in! xo!

Abby @ The Frosted Vegan14/01/2015 - 10:37 am

That parm! (heart eye emojis times 100!) Also, that dressing looks beyond amazing and I could get down with this salad in the winter. There is something about salads with lots of toppings and creamy dressing that makes them feel juuuust a bit hearty, ya dig?

Jessie Snyder | Faring Well14/01/2015 - 10:38 am

Goodness these photos are gorgeous. And Scott is going to be ECSTATIC about this recipe, caesar salads are his fave. Thanks for the awesome creativity and spruce you gave an otherwise typically boring recipe to me! I love all the ingredients, especially those sunflower seeds. And congrats on getting shelves! Woot woot!

Sini | My Blue&White Kitchen14/01/2015 - 11:28 am

Ceasar slaw? Damn, girl! I actually think that it’s hard to find a really good Ceasar salad as they’re often too heavy with dressing that doesn’t even taste that good. So normally I’m quite careful with where I order one. This slaw, however, looks heavenly! What a comforting, good-to-you winter salad. I’ve never eaten nutritional yeast; maybe I should give it a try? Or I use parmesan instead. Anyway, I love this. I seriously do, Laura.

Hope you have a great week,

Brian @ Kitchen Domination14/01/2015 - 12:21 pm

This slaw looks like something I need to get into, particularly if I want to improve my veg game this year. Do you think that substituting ground up raw cashews for the nutritional yeast would work?

Laura Wright14/01/2015 - 12:23 pm

Hi Brian, the nutritional yeast has a really distinctive, cheesy, well-rounded flavour that I don’t think can be replicated by anything other than real-deal cheese. If you can’t get a hold of some nutritional yeast, you might have better luck replacing the it with some chopped up olives instead.

Caitlin14/01/2015 - 12:43 pm

i love the way you write about food. this salad looks fabulous. i completely agree with you on salads this time of year. they just don’t fill the warmth that soups, stews, and roasted veggies do.

erin {yummy supper}14/01/2015 - 12:57 pm

Oh my Laura, of course I’m always drawn in by your photos, and today once I read your description of this tasty ceasar/slaw action and I found myself drooling. Seriously lady. Drooling.
xoxox to you,

Sarah from Soymilk + Honey14/01/2015 - 1:21 pm

This looks fantastic! Yes please to anything with kale and brussels sprouts. Beautiful photos!

dana14/01/2015 - 2:37 pm


sarah b.14/01/2015 - 2:47 pm

First time I ever had a kale caesar was at a fun little spot in nyc back in the day, it had roasted chickpeas like this and it was such a memorable one. You are a salad goddess Laura! This looks SO delicious, super inspired to use up my big bag of costco pine nuts now, seriously! Loving that first shot too. Cheers babe!

Jodi14/01/2015 - 4:01 pm

I don’t think there is ever such a thing as too many vegan kale ceasar recipes! And girl, yours looks absolutely divine! Gorgeous as always xx

Deryn @ Running on Real Food14/01/2015 - 4:40 pm

Wow, that is one beautiful, stunning salad! It’s going on my must-make-very-soon list! Thank you!!

[…] pizza with, oh i dunno, butternut squash ribbons and arugula-pepita pesto with a sprinkle of this brilliant plant parm made from pine nuts and sesame […]

Jenny Griffith14/01/2015 - 10:39 pm

Your photos are so beautiful! Do you use lightroom or photoshop to edit your photos?


Laura Wright15/01/2015 - 8:53 am

Hi Jenny, I use Lightroom mostly. And I’ll add that I have VSCO film installed into Lightroom and play around with that quite a bit too. Thanks! :)

Jessica DeMarra15/01/2015 - 10:12 am

Love this dish, from the salad to the bowl itself. Sometimes to eat a huge bowl of raw veggies in the dead of winter, you just need a really good dressing and I think this one sounds wonderful. I am jealous of all your beautiful sunlight photos. If I were to take a shot like these the photo would just be bright orange (I am on the sunset side of my building). Just all so lovely!

Heather15/01/2015 - 11:38 am

Laura, I got so excited about this I changed up the salad I was bringing over to a friend’s house last night to make this! (well, just the parm and dressing because I already had a mega-pack of baby greens in the fridge). I scaled back the number of garlic cloves to 1 large one because I’m sensitive to raw garlic, and used a heaping tablespoon of sesame seeds because somehow (gasp!) I was out of tahini. This may be the only caesar dressing I eat for the rest of my life. Everyone at my friends’ house loved it so much they were mad I didn’t make a bigger salad. I can’t wait to make the full blown recipe for my man this weekend :) Thanks for sharing your talents with the world!

The VegHog15/01/2015 - 12:49 pm

This is a very good and healthy looking dish, a salad after my own heart.

[…] fresh: Kale + Brussels Sprout Caesar Slaw w/ Pine Nut “Parm”. I had a kale caesar salad at a neat restaurant over a year ago and I still think about it […]

Yoanna16/01/2015 - 6:04 am


Millie l Add A Little16/01/2015 - 12:03 pm

This looks so amazing!! I love how hearty and delicious this looks Laura!

[…] kale and brussels sprouts caesar. umm […]

kristie {birch and wild}17/01/2015 - 11:51 am

The photos drew me in, the ingredients made me super interested in making this salad right now. Damn, you always make me want to up my game.

Anna17/01/2015 - 3:13 pm

OMG these pictures are to die for!! Now I’m hungry!! Can’t wait to try it at home!! :)

[…] caesar with roasted chickpeas (fave) for lunch sounds like a […]

All I have to say is YUM!! I don’t like a lot of cold salad much in the winter either, but this looks just delicious.

[…] dressing, and a vegan caesar salad are all excellent for the days coming off of that fast (this Kale & Brussels Caesar Slaw is freaking delicious by the […]

Lindsey @ hart & garnet19/01/2015 - 7:46 pm

Couldn’t agree more! All winter long I keep churning out “a warm salad”, or something tossed in “a warm vinaigrette” not realizing how much I’m avoiding the New York chill. I can’t even handle cold condiments these days, put everything at room temperature! My bones are chilly! Great recipe, especially the chickpeas!

cynthia21/01/2015 - 1:12 pm

Dude. YES. You’ve just put what I couldn’t articulate into words — it’s the water content! Water-heavy salads just feel so not-right this time of year. There’s something so much more satisfying about hefty, toothsome kale and collards these days. This slaw looks a-mazing — I can just imagine the satisfying crunch and the creaminess of it all. Totally perfect.

elanan23/01/2015 - 1:35 am

This is on my must-make list this weekend! Wondering how long the dressing would hold up for if refrigerated, having a batch on hand would make week night salads so much more appealing!

Laura Wright23/01/2015 - 8:11 am

Hi Elenan, I kept my dressing in the fridge for about 4 days. I had it in a tupperware and put a layer of saran wrap directly onto the surface of the dressing before I put the lid on the container. This was just an extra cautionary kind of move against any skin forming on the surface.

thefolia25/01/2015 - 1:01 pm

Beautifully described, magnificently captured…happy feasting!