#vegan bbq lentils with millet "polenta" // via @thefirstmesspin it!illuminati lentils // via @thefirstmesspin it!kitchen vibes // via @thefirstmesspin it!shredding shallots // via @thefirstmesspin it!
Growing into a lifetime partnership is everything at once. Illuminating, life-giving, maddening, a developed + particular sense of humour, unpredictable breaking points, ordering pizza when the fridge is full and feeling kinda meh about it because you’re two capable adults, facing criticism for a shitty thing you did without rising to the occasion (even when it’s hard), saying I love you just because, and saying I love you when the situation could not be more serious. There’s plenty to read on how true and honest love can be ugly; that you have to understand, accept and work through the weaker moments.  It’s hard to say this, but I know I have trouble seeing and defining the limits of what it means to be in it for the long haul, what it means to do the heavy lifting. View full post »

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  • valentina | sweet kabocha12/03/2015 - 4:43 am

    Relationship is often a hard work to do everyday. At the moment mine goes well but my boyfriend work from home, I study from home, we still live with our mums – although I spend half week by him – and I know that our life will be different soon. We’ll go live together, he’ll probably have an office-job and I’ll start to work too. And life will be harder and will makes us more vulnerable.
    By the way, this plate is just perfect for me : mushy and comforting! I want to try it before spring blooms ^_^
    xoReplyCancel

  • Jo Busck12/03/2015 - 5:49 am

    Hi, this looks fabulous. Can I check please, when you say tomato sauce, do you mean ketchup? Or can I use passata? Or do you have your own recipe for this tomato sauce part? Thank you! JoReplyCancel

    • Laura Wright12/03/2015 - 7:22 am

      Hi Jo, I mean tomato sauce as in marinara or what you would put on pasta. I just use a jarred brand (like this one) that I keep on hand :)
      -LReplyCancel

  • Liz S.12/03/2015 - 5:53 am

    One habit I would like to work on for spring = I have a bad habit of not eating enough for my activity level. I need to work on getting adequate nourishment.ReplyCancel

  • Anna12/03/2015 - 6:41 am

    this looks scrumptious!! I really need to try it :)
    ReplyCancel

  • Courtney12/03/2015 - 6:56 am

    I would like to work on being more mindful when I eat. And not only when I eat, but more mindful of my hunger cues and not eating “just because”–only when I am hungry.ReplyCancel

  • Maggie @ Veg Fiend12/03/2015 - 6:59 am

    Beautifully written thoughts on your relationship. I can really relate. This spring, I’d like to work on being more go-with-the-flow. I can be rather uptight and rigid with sudden changes of plans.ReplyCancel

  • betsy12/03/2015 - 7:17 am

    What I want to work on this spring is kindness.living from, responding with kindness. Kindness, open hand, listen, from the heart, honest. A choice, kindness.ReplyCancel

  • Jessica @ BAKECETERA12/03/2015 - 7:33 am

    What a creative take on polenta – I love the idea! The spring I really want to cut down on desserts… having a treat now and again is great, but I feel like winter has made me a complete cookie monster!ReplyCancel

  • lynsey | lynseylovesfood12/03/2015 - 8:01 am

    you words as much as your photos always make my heart swell. You capture the beauty (and crazy) that is life just as well as the light that flows through your lens. xoReplyCancel

  • Jennifer12/03/2015 - 8:12 am

    I also love bowls – and have recently been wanting to experiment with polenta so maybe I will make this and try my hand at polenta. One of my goals as we crawl out of the winter slumber is to make better use of my time. I am a dawdler. I have too many days off where the only accountable thing I’ve done is try making a new or favorite recipe. Cooking is always a favorite way to spend my time but what about the countless hours leading up to dinner? Where do they go?! I need to focus more and use my time more wisely.

    Happy Spring, Laura!ReplyCancel

  • Cheryl12/03/2015 - 8:28 am

    I always feel inspired after reading your posts. Thank you. This spring I am working especially hard on my “fear factor” and embracing the “what’s the worst that can happen” mantra. I’m giving gardening a proper try this year, so perfection is out of the question!.ReplyCancel

  • Anagha Bharadwaj12/03/2015 - 8:39 am

    I want a truer relationship with food.

    I’m a vegan at heart, but not in body, and while there are plenty of real reasons for it, they feel more and more like excuses lately. This spring, I want to stop eating all animal products except yogurt (I’m in India for a couple months, and I’m not able to find much in the way of probiotics other than yogurt). As soon as I return home to the U.S., I’ll give up yogurt as well!ReplyCancel

  • Erin12/03/2015 - 8:50 am

    I think one of the hardest things in life is finding the right balance in a relationship and making it work. We went from not even being together, to engaged/married, to now in the midst of chaos with a child on the way in a relatively short time. Some days I’m reminded just how hard we have to work to keep our relationship in that balance. Lovely post, Laura.

    Also, love the use of the millet polenta with Kristy’s lentils- what a perfect combination!ReplyCancel

  • Amanda12/03/2015 - 9:03 am

    Oh awesome! Love the looksof this recipe. Totally going to try this at ! Our guests will love it! ( I work at an Ashram/Yoga study centre)

    One thing I want to work on? Well right now I am upping my fitness levels. Walking to work, getting up early to stretch. That sorta thing. With springin the air (at least here in BC :) my body is gearing up for more movement!!ReplyCancel

  • Danielle12/03/2015 - 9:25 am

    I love this recipe! Can’t wait to try it. I also love Kristi and would love her book! I helped her review it, so I definitely need to get my hands on a copy! :) This spring I’ve started my exercise regiment again and I want to stick to it!ReplyCancel

  • Adrienne J12/03/2015 - 9:26 am

    Wow, I can’t wait to try this!! My one habit I’ve really be trying to attempt to get back into is waking up with the dogs/cat (i.e. super early at 5:30). There’s so much peace and quiet at that time and when I stick to it my other healthy habits – like eating healthy and practicing yoga – fall easily into place.ReplyCancel

  • Jo Busck12/03/2015 - 9:39 am

    Thanks for the sauce recc. Laura. You wooed me so quickly with the recipe that my first thoughts were only of food! But I also wanted to say that, yes, your post was amazing, and wonderfully honest. (I read so much of myself in there!) There is no such thing as a perfect relationship. But nurturing and building something together, and being brave enough to love, and let someone love you back, that is worth the journey. Blessings to you and yours. And ANAGHA BHARADWAJ, check this out http://www.coyo.co.uk/ the best vegan ‘yoghurt’ in the UNIVERSE! Not sure if they have it in the US. Mango is the business :) xxxReplyCancel

  • Jacky12/03/2015 - 10:22 am

    Your post is thought-provoking… maybe I could work on being a little less selfish when my SO wants to play a mindless iPhone game after a long day at work. I’d love to try the recipes in this book!ReplyCancel

  • Sheila L12/03/2015 - 10:27 am

    In spring, a time of renewal, I would like to ensure 95% of things I saw to my family I know make them feel good or have a positive intention. Somedays, if I am honest with myself, I think my stats can be closer to 50%…I am not choosing 100% due to PMS.ReplyCancel

  • Chelsea (@TheWholeBite)12/03/2015 - 10:37 am

    This looks so delicious! And stunning photos as always! One thing I would like to do more of this spring is read. It sounds so simple but it’s something that I love to do and yet I always find myself giving other things higher priority. Beautiful post as always!ReplyCancel

  • Eunice Price12/03/2015 - 10:41 am

    The recipe sounds delicious – I may give it a try this weekend. My change for this spring? I plan to slow down and savor the moments with my children (teenagers) every single day as every single day disappears in a flash.ReplyCancel

  • Ingrid12/03/2015 - 10:54 am

    Hi Laura,

    I see you already have many sweet comments to your story. All I can tell is that everyone who is in a long relationship has been in your position. It’s normal. I see it in my own life. Balancing your own needs, his needs, your common needs. It is not easy at all. The cliche is true. A good relationship is hard work. And we don’t always feel like working hard. Those evenings with comfort food help getting through the day. And the same goes for other rituals. Cherish it. :) Love, IngridReplyCancel

  • Jessie Snyder | Faring Well12/03/2015 - 11:00 am

    I love your honest, true words in this post. As a young married person too I understand this balance and the effort it takes. Way to go embracing it and stepping up to the relationship-for-life challenge. It’s a beautiful, wonderful, humbling piece of work. Plus, your take on this recipe is just fantastic. I’ve been looking for a good simple BBQ sauce and cannot wait to give yours a try! Hope you have a great rest of your week/weekend Laura! <3ReplyCancel

  • Abby12/03/2015 - 11:02 am

    Laura!! These photos!! They’re totally stunning. And your writing is lovely, as always.

    This spring I’m going to work on eating more veggies… I tend to avoid them, but they’re an important part of a balanced diet. So, yes. I’ma eat my veggies everyday for the next few months. :)ReplyCancel

  • Kathryne12/03/2015 - 11:16 am

    As a single person, it’s always good to be reminded that relationships are tough! I totally agree that it’s important to always try to be your best self, which can be especially challenging when you feel super comfortable around someone. I kinda failed at that when I was home with my family a couple of weeks ago. This recipe sounds killer, which you could send a bowl my way for lunch!ReplyCancel

  • Teresa Cochran12/03/2015 - 11:55 am

    One thing that I would like to work on this spring; finishing my “To do, list” painting, cleaning out and reorganizing the kids toys and fixing up our deck.ReplyCancel

  • jaime : the briny12/03/2015 - 11:57 am

    Your honest and thoughtful writing is a fresh of breath air always.

    I want to work on so many things. I want to settle into a groove of blogging/documenting/sharing without compromising the moments. It’s hard sometimes, thinking with sharing (and not just living) in mind. That. I’d also like to grow more comfortable doing my own thing. I self-censor and self-edit constantly. I don’t want to come across as rude or antagonistic or overly snarky, but sometimes I just want to share my thoughts and the constant habit of checking and silencing starts to weigh heavily on me. So all that.

    I really like what you did with the millet here! I made a simple, soaked millet porridge the other day and its grainy, cornyricey taste blew me away. Polenta (or any hot grain in a bowl, smothered in savories) is such a comfort to me. I’d like to experiment with other non-corns grains, too… Whole teff grains are next on my list!

    <3ReplyCancel

  • genevieve @ gratitude & greens12/03/2015 - 12:00 pm

    What you wrote about relationships is so relatable. There are times when I “forget” that relationships require lots of hard work, no matter how comfortable you get. Something I’m working on and want to continue working on is being present- recognizing that something that isn’t life or death isn’t a big deal and stopping to savour all the beautiful moments in my life. I, too, am a fan of baked beans! I prefer my beans less sweet- more like British style canned baked beans (lol). This sounds so delicious and I can’t wait to make it.ReplyCancel

  • Leah M @ love me, feed me12/03/2015 - 12:03 pm

    First of all – THESE PHOTOS! So gorgeous. As usual. I swear I could look through your pictures for hours.
    This spring I’m working on being kinder, especially to myself.ReplyCancel

  • cori12/03/2015 - 12:10 pm

    I’d like to work on being easier on myself!ReplyCancel

  • Daria12/03/2015 - 12:16 pm

    It’s been over 6 months since I started practicing ashtanga yoga daily, which means getting up a little after 5, trying to go to bed not later than 10 and eating very very mindfully to have a good morning practice. During this time I learned what it actually means “to listen to your body” and it binds everything: eating, sleeping, being in discomfort (physical and emotional), being completely balanced or knowing what is not balanced. Surprisingly, mat opens a lot of doors. As I truly enjoyed the changes that happened to me, for the nearest future I’d like to focus more on emotional part and getting better in letting go things, being less judgemental and more accepting, finding the healthy balance between my practice and my family and things like that. Spring comes with new sensations all over so I’m excited to see how it will affect me and my newly developed perceptions.ReplyCancel

  • Jamie G12/03/2015 - 12:17 pm

    Laura – this post really hit home with me. The rabbit-hole of deep, dark, comfortable love can be so challenging at times yet so rewarding. There is no reason not to appreciate everything about it – albeit that can be difficult at times. I love a mindfulness based approach to life – recognizing how you feel and why you feel it, knowing it is ok to feel that way, but understanding that it’s less about what you are feeling and more about what you choose to do with those feelings. This year I’ve been working more on appreciation. For every negative perception of mine, I try to think of 2 positives. That way I’m always in a positive balance. I fill out a daily schedule and on each day there is a space to write out my daily gratitude. This is so grounding for me. Thank you for this post :)ReplyCancel

  • Megan Gordon12/03/2015 - 12:21 pm

    Oh YES. This is right up my alley. Millet is my favorite grain … love doing it creamy style. And these lentils look bomb. Thanks for the inspiration.ReplyCancel

  • Christine // my natural kitchen12/03/2015 - 12:26 pm

    I love baked beans too, but have never attempted them on my own. Making them with lentils is such a good idea! I’ll have to try your lentil cooking method – do you soak them first? I tried cooking black lentils the other day after soaking them, and they quickly turned to a gross mush.

    Actually, this whole meal is really exciting. Ever since I read your millet porridge post, where you mentioned that ground millet has a polenta vibe, I have been meaning to try it that way. So happy to see this whole bowl with such good flavours!

    Also – it’s funny how even our own personal experiences in relationship can have such a universal vibe — so much of what you’ve shared hits a chord with me too. My intention for Spring is to focus wholeheartedly on self-care in a way that helps me get to my best, which I know will help me be my best in my marriage too.

    I love everything about this, Laura. Have a wonderful week!ReplyCancel

    • Laura Wright13/03/2015 - 10:40 pm

      Hi Christine, I never soak lentils–not even the french or black ones. I usually give them a little rinse and pick through to make sure there’s no “extras” in the mix, but that’s the extent of it. Hope you have a better experience with them next time! :)
      -LReplyCancel

  • Alissa12/03/2015 - 12:55 pm

    Thank you for your honest and thoughtful words. This is so relevant for me right now. Our relationship will be 10 years this December and I often feel like I need to be bringing my better self to the table. It is hard work and it’s the type of hard work that is often over-looked and forgotten but our relationship is valuable beyond measure. Thanks for posting this as it reminds me that we are all working on bettering ourselves and our relationships.ReplyCancel

  • Michelle @ Hummingbird High12/03/2015 - 12:56 pm

    Dude, I hear you about being in a long term relationship. It’s easy not to appreciate each other and take each other for granted, but hey — from your post, it seems like you’re well aware of that and that’s a lot more than most people can say. Self awareness is key. This is something I constantly struggle with in my relationship too.

    On a lighter note, this recipe? Gorgeous.ReplyCancel

  • Lauren12/03/2015 - 1:01 pm

    I want to work on being more mindful when I eat. I don’t want to eat just because it is a mealtime, I am bored, sad etc. I want to eat when I am hungry and work on stopping when I am full!ReplyCancel

  • Jana Stevenson12/03/2015 - 1:16 pm

    I am working on being more mindful with my kids. It’s so easy to get caught up in making meals and doing dishes and forgetting to really get into that bucket of lego or painting all over the table or whatever insanity making mess they love to make.

    Letting the mess sit a while longer isn’t going to kill me. As much as it drives me crazy!

    And a little more yoga for me!ReplyCancel

  • Lu | Super Nummy Yo!12/03/2015 - 1:37 pm

    Love that you just whipped up this recipe from what you had in stock in the kitchen. So creative and practical at the same time!

    I gotta kick my night owl habit! Getting enough sleep is so important :)ReplyCancel

  • Maggie12/03/2015 - 1:38 pm

    Those lentils look amazing. I can relate to the struggle to find that balance between what you want/need and what your man wants/needs… but when it comes down to it you wouldn’t want to be working towards finding it with anyone else.

    My fiancé and I are relocating for him to get his PhD starting this August. Our lease is up in May and we still don’t know exactly where we are headed, still waiting on a few more schools. I was freaking out about having to pick up our lives and head somewhere new, but I’ve resolved to try to keep my stress level in check, embrace the change, and look at this as the amazing opportunity that it is… We get to start fresh and travel this summer, plus there is no one I’d rather start over with.ReplyCancel

  • kelsey12/03/2015 - 2:03 pm

    This looks oh so satisfying! I am working on the delicate balancing act of managing simultaneous feelings of being pissed and understanding. Great words today!ReplyCancel

  • Jeni12/03/2015 - 2:15 pm

    I absolutely loooove polenta! I am dying to try your recipe out! Delish!ReplyCancel

  • Erin12/03/2015 - 2:22 pm

    I love your thoughts on maintaining gratitude and grace in a long term relationship… my husband and I have been together for six years, since we were 18, and have both changed a lot over those years! It takes a lot of constant attention and growth to re-learn each other, but it is so, so worth it. :)

    One habit I’d like to work on this spring and year is hospitality. I am naturally very shy and like to be at home with my little family, book or whisk in hand, but I would like to open up our home more and be more giving with my time.ReplyCancel

  • Dayl12/03/2015 - 2:22 pm

    I think I need to work on being more giving this spring – giving towards my partner!ReplyCancel

  • Ashley12/03/2015 - 2:25 pm

    The comment you make about “hobos” “always eating beans” is fairly offensive to homeless and poor communities. Just FYI.ReplyCancel

    • Laura Wright12/03/2015 - 3:12 pm

      Hi Ashley,
      This is, albeit a very ambiguous expression of, a reference to a TV show I like. I really did intend for the mention to be more on the end of humour–in light of the Yahoo Answers page (of all places) actually referencing this instance. This is beside the point though and proves that the reference might have been a little too niche/inside. I honestly meant no harm by it and agree that it could easily be taken in bad taste/an offensive context. If you’ve read my blog before, you’ll know that discussions of accessibility, in particular that relating to food, are something I’m always up for engaging. I’ve done some work in this field and agree that these issues are not improved upon by becoming the subject of jest, in any degree. I’ve removed the comment and hope this doesn’t deter you from returning to this space.
      My apologies and thanks,
      LauraReplyCancel

  • Kerianne Taves12/03/2015 - 2:33 pm

    Beautiful writing and such truth for me as well. I’d love to start creating healthy rituals and creative endeavors this spring/summer. Thanks for the giveaway!ReplyCancel

  • hannon12/03/2015 - 2:42 pm

    My habit that I need to work on is minimizing my life- too many clothes, too many nick knacks, too many responsibilities. I need to let go.ReplyCancel

  • Lauren12/03/2015 - 3:00 pm

    I LOVE your honesty about the heavy lifting in relationships. And your meals satisfy both the tastebuds and the soul. When can we buy YOUR book!! One thing I relate to is not letting my own stress be projected onto the people I love the most. If my boyfriend wants to come home from a long day at work and play Mario Kart, then by all means he should ;) Your blog is so inspiring. XOReplyCancel

  • Brittany12/03/2015 - 3:14 pm

    Lovely post, and that dish looks divine. My goal for spring is to say “yes” more, and invite change. I tend to get stuck in my habits and resist anything unfamiliar, but when I do, I’m often pleasantly surprised. I think having more of an open mind could be liberating.ReplyCancel

  • J.S. @ Sun Diego Eats12/03/2015 - 3:25 pm

    Love that you used lentils here, I’m not a big baked beans person. Growing up in Brazil beans were always savoury so I just can’t get used to the idea of eating sweet beans with food. Strangely ok with azuki beans in desserts though (prob the half-Chinese side).

    I want bake more bread. And especially try to tackle some more things from the Tartine Bakery cookbook.ReplyCancel

  • Siobain12/03/2015 - 3:49 pm

    Loved your post !
    There’s a lot of maturity there, it took me a long time to get to that place of ‘loving a good man who is strong enough to love me back’, but I’m glad I did.
    But why can’t we Europeans get the swag ?
    We’re prepared to pay the postage girl !! Come on ! xxReplyCancel

  • Andrea12/03/2015 - 4:01 pm

    Eating more and more and more vegan food in general!ReplyCancel

  • Emily12/03/2015 - 4:51 pm

    I’m trying to eat less refined sugar, ever since I found our it’s processed with bone char. I recently fell in love with your site and bookmarked a gazillion recipes, so that should help me out!ReplyCancel

  • Milica Loncar12/03/2015 - 5:29 pm

    One habit/life-y change I’d like to work on this spring is to turn social media off at 9pm, get to bed by 10pm and wake up after a deep and refreshing sleep at 7am, instead of my current life long ‘habit’ of staying plugged in until midnight, taking over an hour to fall asleep and then having a tossy, restless night until finally getting up after 8am and straight back onto social media. this is nuts! i have to break this cycle and winning this prize will give me the sweet joyful impetus to do so :)ReplyCancel

  • Arlene12/03/2015 - 5:42 pm

    Love this post about all the frustrations! Yes, wait until you add children to this (but it’s amazing how we parents make it work). I started watching my 2 grandbabies again (mom back to work until summer, she’s a teacher). I need to plan out these two days better especially cooking! This meal will be a good one to make the day ahead, even my meat eating husband will love it.ReplyCancel

  • Something I want to work on this spring is being more intentional with my time. Sometimes when I have blog posts to write, pictures to edit, photos to take, I’ll find myself wasting so much time on social media! I need to start blocking out my time and being intentional about how I spend it.

    This looks seriously delicious. I had no idea you could grind millet to make a polenta like dish. So neat!ReplyCancel

  • Stephanie12/03/2015 - 8:47 pm

    This spring is all about self-reflection for me! In all aspects of my life.ReplyCancel

  • Jessica DeMarra12/03/2015 - 9:39 pm

    It is so funny to read this post-existential crisis. I have spent the last year of my life preparing to major in Nutritional Science at a prestigious university but after auditing a few classes and really questioning why I decided to pursue it in the first place, I have decided to simply not to do it. Not that it isn’t a valid or admirable profession to strive for but to me cooking/blogging has always been about the food, what it tastes like, the memories it can create or the conversations around the dining table and not carbon bonds or glycolysis reaction.
    So after many tears of panick, laughs and then more tears I have decided to give food writing my all and treat it like it is my passion because it is and there is nothing embarrassing about that. I have decided to enjoy the now and stop worrying too much about the next 10 years. They are going to pass no matter what and I may as well be happy!ReplyCancel

    • Jessica DeMarra12/03/2015 - 9:54 pm

      And by panick, I mean panic. I wrote my comment from my phone on the bus, “Your fingers are too fat to complete this call…” How silly of me!ReplyCancel

  • Abby12/03/2015 - 10:02 pm

    This spring I need to eat more fresh fruits and vegetables. I feel like I say that every year, but trying to eat seasonally in the winter gets pretty tough in Michigan! Spring always reminds me of new greens and other young vegetables. I cannot wait for fresh produce.ReplyCancel

  • Grace13/03/2015 - 12:06 am

    This is beautifully written. I’ve been going through similar feelings lately. Having to dig deep to do the work that takes your relationship to the next level, wherein you have to reveal more about yourself and fully accept your other half. It’s the good stuff, but it’s not easy.ReplyCancel

  • Ella Weed13/03/2015 - 1:05 am

    Thank you for your post! I check your blog everyyy day with hopes that it’ll be a good one and you’ll have posted something new :)
    I am going through finals here at college and I appreciate getting to take a break and read your always lovely and so inspiringly delicious recipes.
    I hope to be less controlling, especially of my boyfriend. I want him to eat more healthy sooo badly and so I push fruits and veggies on him and ask him to work out when he isn’t always interested in those things. I want to work on accepting and loving him for just who HE IS, not the “perfect” him I want him to be.
    I appreciate you so much Laura! Thank you for your brightness.ReplyCancel

  • Jodi13/03/2015 - 3:39 am

    Being with someone for the long haul is hard work. Especially because they begin to know you almost better than you know yourself and call you out on our shit in those moments when you could reaaally just use a pity-party. I get it. And coffee totally helps. My husband challenges the hell out of me, but committing to him and life together has been the best decision I’ve ever made. Stew-y things on starch and a quiet dinner in sweatpants, it’s a similar scene over here most nights and l love what you’ve gone and done with these quick +dirty lentils. Thanks Laura, always a good read over here xoReplyCancel

  • jennfier13/03/2015 - 9:37 am

    Wow, gorgeous pictures and love the recipe! Can’t wait to try this – thanks for the cookbook recommendation.ReplyCancel

  • Linzy13/03/2015 - 10:14 am

    If I had to pick one thing to work on this spring, it would be to cut back on the sugar a bit. I’ve noticed that I’ve just been craving it like crazy, and it never does me any favors.ReplyCancel

  • Riley13/03/2015 - 1:54 pm

    I’m actually going through a very similar situation with my significant other and I know how tough it is to not take stress home after a long day. The change that I want to make this spring regards my self-love; there certainly isn’t enough of it but it’s getting better! Cheers to you, Laura.ReplyCancel

  • Sara13/03/2015 - 2:23 pm

    Totally loving the little parsley and celery salad on top. Such awesome contrast. Also, your comment on sweatpants, hair up and the rhetorical “this is good, right?” just rings through so authentically for me.ReplyCancel

  • Zanna F13/03/2015 - 2:53 pm

    Ok, that third paragraph really speaks to me. Thank you! I made a screenshot and then read it again, and it’s such a great reminder to stay open and not take people for granted when it’s comfortable to do so. Also, super excited to try this recipe! :)ReplyCancel

  • Millie | Add A Little13/03/2015 - 2:57 pm

    Gorgeous words Laura – I definitely want to start get on the exercise band wagon – not to lose weight but to get those endorphins running around my body!! Also, super into making way more vegan meals!ReplyCancel

  • Casey13/03/2015 - 4:39 pm

    One habit I’d like to kick to the curb is watching TV (or rather shows on my laptop) up until going to sleep. I know it’s stupid but it’s such a comfortable habit. Though I suppose that’s the nature of habits…ReplyCancel

  • Tiffany13/03/2015 - 4:42 pm

    Can’t wait to try this! My spring goal is to work on adopting a healthier lifestyle, primarily through learning basic cooking techniques as I make healthy home-cooked meals. Your recipes inspire me to cook! Thanks! :)ReplyCancel

  • Neko13/03/2015 - 4:51 pm

    This was a simply beautiful post.ReplyCancel

  • Kristin13/03/2015 - 5:01 pm

    This post and your description of how we might find ourselves behaving in comfortable partnerships really resonated with me at this point in my life, thank you! In addition to working on that, I’ve been thinking of trying to replace my morning routine of coffee/internet consumption with something a bit healthier/proactive to start the day.ReplyCancel

  • Zanna F13/03/2015 - 6:10 pm

    I just saw you’re running a little contest for the cookbook, so I’d also like to share a life change I’m implementing this year. (I started yesterday, actually.) I’ve decided to start writing down my thoughts: interesting things I read about or hear on the radio, things or words or ideas I learned, self realizations. Anything that matters, really. So that it doesn’t only matter for a split second, but maybe a little longer. And maybe it ends up making a greater impact in my life..ReplyCancel

  • Chris13/03/2015 - 8:01 pm

    I could never go vegan. Actually, I could go. But it’s always a visit. Like vacation. Like that week I used to spend at Grandma’s in the summer. There is so much to appreciate about the vegan approach. I’ve been nearly-vegan. And Paleo and “Clean” and free-of-added-sugar. All at different times. Currently I’m exploring the bottom of the barrel in terms of diets. Sparsely populated with vegetation at all. I think it’s called the American diet and my particular version involves quite a bit of coffee and often something that’s been baked or fried. I needed this post. My poor diet is affecting every aspect of my life and the sad, sad truth is that I KNOW this. I’ve done the hard work of planning menus, shopping the perimeter of the grocery store, and lovingly making meals. But I’m not sure how I’ve fallen off the wagon so thoroughly. In reading this post it’s nice to know there are people, albeit out there in the internets, dealing with the same struggle around the sustainability of eating for health. Yes, being mindful. Cooking with intention. This serendipitous post is my wake-up. This will be my dusting off. Thanks for the hand.ReplyCancel

  • Alissa13/03/2015 - 11:25 pm

    this spring i would like to focus on being more present in all facets of my lifeReplyCancel

  • Brigitte13/03/2015 - 11:57 pm

    I absolutely love legumes!! any bean !! My wife is Mexican and opened my eyes to beans and cooking from scratch with chillis , spices and all!! Anxious to try this one!!! We recently moved into our first home and she is starting school full time. I work in a hospital..evening/nights…I want to be able to organize my time. Be able to spend time with her as much as possible. Also to be able to get out of this rut and get more active, exercise going to the gym and being healthier!! Lots of changes coming in spring and Hopefully we will be able to sprout new roots together in our new home and and grow strong and healthy together in this chaotic time ahead of us!!ReplyCancel

  • this post really hits home about relationship..love is supposed to be selfless but i feel im way more selfish than my boyfriend..and we often talk about it. its amazing how relationship, or love in general has a power to change you, make you powerful. absolutely love your words.ReplyCancel

  • Laurén14/03/2015 - 11:51 am

    What a coincedance that I read this today. I woke up this morning with an over all sense of “bleh”. Just the general humm and grind of life and responsibilities, and a husband whom I love more than anything, but as hard as he tries he just CANNOT manage to adequately clean the sink out after he shaves. And the only vegetable he likes is broccoli. Other than that, it’s meat and ice cream haha. Maybe I’m being selfish, but I honestly have these stupid little freak out moments in my head of “Oh my gosh what if he doesn’t live as long as I do?!” And the total hippie within me is dead set on shoving vegetables down his throat because dang it he’s going to get nutrients and live a long life with me. As if clean eating is the only variable. As if I don’t eat more ice cream than him.
    The point of all that is to say thank you. Thank you for the comfort food recipe and the true writing about love and relationships. Thank you for reminding me there are a million ways to say “I love you”, and if cleaning out the sink after him is one of them then I’ll do it forever.ReplyCancel

  • Jane14/03/2015 - 2:32 pm

    Two things. One, I want to learn more about combining flavors and cooking techniques by actually following recipes. Two, I want to eat each dish I make along with those from restaurants I hope to visit with gusto!ReplyCancel

  • […] vegan BBQ lentils with millet “polenta” via The First Mess […]ReplyCancel

  • Lori15/03/2015 - 7:36 am

    I have three kids, and it’s busy all the time! I always have a chore to do, and planning how to the next one. I feel I am missing how much fun my kids are! This spring, I want to enjoy them more without stressing about the mundane.
    Lentils on the weeks list!ReplyCancel

  • thefolia15/03/2015 - 10:31 pm

    This is my kind of meal in a bowl…I love the mushy component with my favorite lentils…black. Would love if everyone in my nest would agree so that I can make this as a meal instead of optional side…cheers to working on my patience! Happy Nesting.ReplyCancel

  • Sarah Nikolovska16/03/2015 - 7:32 pm

    Hi! I tried this recipe the other day with a few modifications because of food allergies, and it was still delicious!!! I’m allergic to garlic and onions so recipes that involve BBQ are usually a no go, but I just used canned whole tomatoes, left out the garlic and onion, and added a teaspoon of chinese 5 spice powder to replace the smoke (only had regular paprika). As I said, simple delicious! Thank you for sharing :)ReplyCancel

  • Kate19/03/2015 - 8:25 am

    BBQ lentils are the best!!! I’m dipping my toe into the millet bucket, I’ve only tried like a salad, but this looks super good and I can’t wait to give it a try!ReplyCancel

  • dedietrich19/03/2015 - 11:13 am

    I really like lentils and always look for new recipes. This one I’ll definitely try in the nearest future.ReplyCancel

  • a bit of link love | idle daze20/03/2015 - 5:16 am

    […] + i’ve already made this and it was delicious  vegan bbq lentils with millet polenta […]ReplyCancel

  • […] icing.” If that sounds as unappetizing to you as it does to me, why don’t you try some BBQ Lentils with Millet Polenta on for […]ReplyCancel

  • John21/03/2015 - 6:11 am

    1. Healthy. 2. Delicious. 3. Amazing to look at. I already love lentils and scrolling through the recipe know this is gonna be killer. But I would like to comment about the beauty of your photographs throughout the blog. Just that. Beauty!ReplyCancel

  • kristie {birch and wild}21/03/2015 - 7:47 pm

    I love coming to your blog because I always come away having learned a new technique, or I find I appreciate an ingredient in a new way after seeing how you use it (celery leaves!). I recently found out I am allergic to corn, so it is good to see that there is another way to get my polenta fill (which I have always loved). Gorgeous photos here, too :)ReplyCancel

  • olly23/03/2015 - 3:59 am

    i made this the other day and it turned out great, and i too, like sloppy stuff on starch. it is absolute comfort food. i will without a doubt be making this again :)ReplyCancel

  • Elena23/03/2015 - 12:32 pm

    This was freaking DELICIOUS. I loved the creamy millet. I don’t have a vitamix and my food processor didn’t do the best job grinding the millet but that was okay, it had a great texture. I cheated and added some parmesan to the millet too! And the celery leaves were so surprisingly good on this – would’ve never thought of that. Thank you these were awesome – will be a household staple for us and so glad to have a good and easy homemade bbq recipe!ReplyCancel

chocolate passionfruit cupcakes  // via @thefirstmesspin it!chocolate passionfruit cupcakes  // via @thefirstmesspin it!chocolate passionfruit cupcakes  // via @thefirstmesspin it!passionfruit // via @thefirstmesspin it!
I believe in letting things line up as they will with minimal force or interference. Organic growth. I don’t like to push anything too much and sometimes this tendency accelerates the pace of life more than expected, and sometimes it forces certain elements to lie still. Never too eager to push things forward persistently, but not laid back enough to watch any shred of a plan go to pieces without bother either. Often enough, I find that these subtly strong undercurrents bring a cluster of life events all to a head at once. I’d say the last year or so has felt this way–always on the edge of many movements coming into fruition. I turn thirty today and while I’m excited to start a new decade, a new year, a new age of possibilities, I have something even bigger (and scarier and crazier) to share with you today. View full post »

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  • steph26/02/2015 - 4:43 am

    biggest congrats laura!!!! I’m so happy for you and your latest adventure!! to cupcakes, chocolate, passion fruit, cookbooks, and life!! ♡♡♡ReplyCancel

  • Kathryn26/02/2015 - 5:08 am

    I was so hoping that this was the project that you were hinting about in the Pure Green Podcast interview I heard with you and I can’t tell you how excited I am about the prospect of having some of that First Mess goodness in my hands and in my kitchen. Huge congrats to you lady, it never feels to inspire when I see someone who is so talented + so passionate really find their path in life.

    PS happy happy birthday!! So far, I’m very much of the opinion that your thirties are way better than your twenties.ReplyCancel

  • KathrynH26/02/2015 - 5:16 am

    Congrats for the book! Looking forward to it!ReplyCancel

  • valentina | sweet kabocha26/02/2015 - 6:06 am

    Yeah!!! I can’t wait to see your book!!! Congratulation!!
    Ps : does your coconut milk contain any other ingredients than coconut and water? I tried last year to whip the solid cream but it didn’t increase in volume :/ReplyCancel

  • Michelle @ Hummingbird High26/02/2015 - 6:07 am

    CONGRATULATIONS ON YOUR COOKBOOK! It’s going to be all sorts of gorgeous and lovely and tasty, I know it. Just like these cupcakes… SWOON SO HARD.ReplyCancel

  • Anna26/02/2015 - 6:38 am

    Yum, yum!! Congratulations on your book <3 Can't wait to read it!!

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • Clem @ The Vegan Cookie Fairy26/02/2015 - 7:16 am

    Congrats on the cookbook! That’s so exciting, I’ll definitely preorder it because I’m sure it’s going to be as fabulous as your blog!

    I always shake the coconut milk cans in the supermarket to see if the milk is really creamy. I probably look demented when I do that but hey, it saves me buying shitty cans of coconut milk. I also much prefer using coconut cream for cupcake icing — it’s so much tastier than buttercream.

    And happy birthday!xoxoReplyCancel

  • Kristin | Tasty Joy26/02/2015 - 7:33 am

    Having just recently discovered your blog, you don’t know me, but congratulations on the book! :-) I don’t mind the less frequent posting, because that means I can explore your archives some :-)

    I love the addition of coffee to the cupcakes!ReplyCancel

  • Dina26/02/2015 - 8:41 am

    Happy Birthday Laura!

    Turning 30 was a real game changer for me and by the sounds of it, the same seems true for you. Congratulations on all your success. I love reading your weekly posts. Your messages always bubble with wisdom and and optimistic realism. Looking forward to when I can purchase your cookbook.

    In support,
    DinaReplyCancel

  • Cheryl26/02/2015 - 8:41 am

    Yes!!! (with air fist-pump). I stumbled onto your blog about two months ago and from the first reading I said (to myself and everyone else I told about your site), “If this girl writes a cookbook – I’m buying it!”. I’m so happy for you , and me. Happy Birthday and enjoy the journey. I wait with great anticipation.ReplyCancel

  • Amy | Sobremesa26/02/2015 - 8:51 am

    Laura! First off, happy happy day to you! You have been such an inspiration for my cooking and I love coming to this space each week to read your stories and see what you’ve cooked up. I read cookbooks like novels, and I’ve never been as excited about one as I am for yours :) Good luck and big hugs to you! xxReplyCancel

  • Tiffany26/02/2015 - 9:14 am

    Congratulations! I look forward to adding it to my collection.ReplyCancel

  • Sherrie26/02/2015 - 9:25 am

    Happiest of birthdays my sweet Laura! Yeah, yeah, yeah – fuck yeah. I’m sure it feels awesome to let this news flow out into the universe. Your future is bright, your soul is beautiful and I can’t wait to watch this journey unfold. xo, sherrieReplyCancel

  • Jackie26/02/2015 - 9:27 am

    This is the best news!! Congrats on the cookbook – it’s about time! So love reading your posts and trying out new recipes. Happy, happy birthday too!ReplyCancel

  • Kate26/02/2015 - 9:29 am

    This is such good news! I’ve just come out the other side of the cookbook process (or writing at least anyway, book isn’t in shops til June) and it’s so much fun. Hard work and tiring and stressful at times but so rewarding to cook and eat and write and be paid for it! Enjoy every moment – I can’t wait to see the beautiful book I know you will produce xReplyCancel

  • Izy26/02/2015 - 9:31 am

    Lovely, lovely! Hooray and congrats :) Looking forward to seeing the book in all its gorgeous glory xReplyCancel

  • Alex26/02/2015 - 9:35 am

    Happy Birthday! Thirties rock. So excited to hear about your cookbook! Here’s to a year of balanced work and golden light!ReplyCancel

  • Lindsey26/02/2015 - 9:36 am

    happiest of birthdays to you, laura. i’ve been embracing and loving everything about the 30s, so i wish you all the good things! couldn’t be more thrilled for this next journey of yours, you and your work are ever so deserving. big, big hugs to you! xoReplyCancel

  • Emiliemurmure26/02/2015 - 9:39 am

    Happy Birthday Laura!! And I’m so happy about your cookbook!!! I’m sure It will be awesome !!! Congratulations!! :)ReplyCancel

  • Brian @ A Thought For Food26/02/2015 - 9:42 am

    So much good news in a single post! First off, happy birthday! I hope it’s full of friends, family, this cake, and lots of cocktails.

    And CONGRATS on the book! That is such wonderful news. I can’t wait for the day when I can hold it in my hands (and, of course, cook from it).ReplyCancel

  • Rose26/02/2015 - 9:47 am

    This recipe looks incredible. I’m dying to try my hand at coconut milk frosting. Looks so rich and delicious. Thanks!ReplyCancel

  • Smadar26/02/2015 - 9:57 am

    HAPPY BIRTHDAY! And the cookbook news made me do a happy dance. I have been hoping for this for awhile. Your blog has changed the way I cook and see food. I think you are brilliant and your recipes have added so much deliciousness to my life!ReplyCancel

  • Anze26/02/2015 - 9:59 am

    I noticed you’re writing a cookbook like two weeks ago or so when I saw the line cookbook in your notebook. Congrats lady! If you need recipe testers, let me know. And I’m pretty sure I’ll be the first person to preorder it.

    XX, Prince AnzeReplyCancel

  • Kelsi | Savour the Sweet26/02/2015 - 10:02 am

    So many congrats! I cannot wait to get my hands on this book.
    I have always shied away from passionfruit, but these cupcakes make me brave – I’m very intrigued by the flavour combination.ReplyCancel

  • Elizabeth26/02/2015 - 10:08 am

    Yes! Wishing you the happiest-ever entrance into a new decade of life. I had a lot of fun in my twenties, but the thirties are a great time in a whole human way. So far, they’re my favorite.

    And you know I’m over the moon to hear about the book! It’s truly thrilling news, and so well-deserved. I love everything you do, and just know that you’re going to raise the bar even further with the book. Cheers to all of this really, really good stuff!ReplyCancel

  • Ashlae26/02/2015 - 10:09 am

    I’ve been waiting for this announcement for foreeeeeever! So, so excited for you, babe. This cookbook is going to be HUGE. Happy happy day! <3ReplyCancel

  • lynsey | lynseylovesfood26/02/2015 - 10:17 am

    Laura, happiest of birthdays and well wishes for the new decade! you are definitely kicking it off right… cupcakes and cookbooks!! Congratulations. This new decade and new project are sure to push you and grow you in ways you never dreams. Nothing but the warmest wishes for everything. xoReplyCancel

  • Shannon26/02/2015 - 10:25 am

    Congratulations! Can’t wait to get your book :)ReplyCancel

  • betty | le jus d'orange26/02/2015 - 10:25 am

    YAY congrats!!! Can’t wait :)ReplyCancel

  • Dillon26/02/2015 - 10:40 am

    Laura this is the best news! I cannot wait to hold it in my hands. It’s going to be sensational. Happy Birthday!ReplyCancel

  • Ashley26/02/2015 - 10:42 am

    The biggest congrats to you, girl!!!! So happy this new is out into the world now!! I cannot wait to get my hands on it. It’s going to be one of those everyday types of cookbooks that can also stand up as a coffee table showpiece…I just know it! (No pressure ;)) Wishing you the happiest of days as you turn 30! The craziest times have hit since that age and the most growth within myself. I know you’re going to keep rocking life and I so enjoy following your journey. xoxoReplyCancel

  • Christine // my natural kitchen26/02/2015 - 10:43 am

    This is so wonderful! For so long now, I’ve wondered when you might announce that a cookbook is on the horizon. I certainly am excited to see it come to fruition and would be so happy to recipe-test for you! Big big big congratulations, Laura! Also wishing you the happiest of birthdays!ReplyCancel

  • Yoojin26/02/2015 - 10:57 am

    congrats on the cookbook!! i can’t wait for it.. i know it’ll be amazing :)ReplyCancel

  • Lizzie26/02/2015 - 11:05 am

    Yay! I’m so excited for you. You bring so much beauty to the art of living well. I cannot wait to have a copy in my spelt flour dusted hands. And happy birthday, too! Eat all the cupcakes!ReplyCancel

  • Megan Gordon26/02/2015 - 11:15 am

    Yay! Congrats, Laura! The book sounds incredible. So happy for you.ReplyCancel

  • Pragati // Simple Medicine26/02/2015 - 11:17 am

    Congratulations!!! I can’t wait to check out your book. I’m sure it will be amazing <3ReplyCancel

  • Anastasija / Grandmother's Figs26/02/2015 - 11:18 am

    Oh my! This is such an exciting news! Proud of you, Laura! Wish you happy birthday again, and much of inspiration to complete the project at your greatest! Big Love,
    An xReplyCancel

  • Lane | Green Spirit Adventures26/02/2015 - 11:56 am

    I’ve been swooning over your blog for a long time and just waiting and waiting for you to say you were doing a cookbook! I’m so excited for you and this cookbook cannot come soon enough!! A big huge happy birthday to you as well. :) I hope it’s a fabulous, beautiful year!!ReplyCancel

  • Kris26/02/2015 - 11:56 am

    You KNOW I’ve been waiting for this day to come!! Soooo excited for you (and for us that we’ll all be able to have a copy of your book, in hand!). Well done, friend. And a super, duper happy birthday to you! Big hugs your way.ReplyCancel

  • Amy @ Parsley In My Teeth26/02/2015 - 11:56 am

    Great news! I’m so looking forward to your book – I’m sure it will be a huge success. Can’t wait to see what wonderful little morsels you’ll be cooking up for us!ReplyCancel

  • Jo26/02/2015 - 12:10 pm

    HOOOORAY! I had a feeling this was coming and I’m so excited! Congrats!ReplyCancel

  • Eve26/02/2015 - 12:10 pm

    I knew it. I just knew this day was coming. Can’t wait to sit back with a pot of tea and read it cover to cover. :)ReplyCancel

  • Meredith | Coats and Kahvi26/02/2015 - 12:10 pm

    Congratulations! I can’t wait to get my hands on your cookbook – I know it’s going to be beautiful and delicious! It’s so great that you’re getting to realize this dream of yours.ReplyCancel

  • Alissa26/02/2015 - 12:31 pm

    Congratulations on the book and Happy Birthday! I can’t wait to get your gorgeous photos and recipes in my hands! I too turn 30 this year and am excited for new opportunities!ReplyCancel

  • Amy26/02/2015 - 12:35 pm

    Yay! I’m happy to hear this; I know it’ll be great. I’m keeping an eye out for your call for recipe testers too. I’ve done it before for another vegan cookbook, and it was really fun! :)ReplyCancel

  • Jessie26/02/2015 - 12:41 pm

    CONGRATS AND HAPPY B-DAY!!! Ive been following your blog for a little over a year now (don’t comment often thow) and i truly love it! Now cant wait to look at ur BOOK everyday IN MY KITCHEN!
    Good luck! xxReplyCancel

  • Shelly @ Vegetarian 'Ventures26/02/2015 - 12:52 pm

    Oh man – your words are just as beautiful today as your photos! Cheers to starting the new decade with a BANG! You are gonna kill this cookbook thing and I am going to be (/ already am) your biggest fan! Can’t wait to see your beautiful talent in tangible form that I can hold. <3 <3 <3 PS Happiest of Bdays to you as well!ReplyCancel

  • Winnie26/02/2015 - 1:03 pm

    I am so happy for you, Laura! Your book is going to be so beautiful. And Happy Happy Birthday!ReplyCancel

  • Sarah b.26/02/2015 - 1:05 pm

    Omg yayyyyy!!! Such beautiful news! You’re going to kill it at the book girl! I’m so so excited ahh best news! Had a feeling after that pure green mag pod. Happiest birthday girl!! xoReplyCancel

  • Happy birthday! And congratulations! I’ve been hoping you would write a cookbook at some point. :)ReplyCancel

  • Emily26/02/2015 - 1:22 pm

    Big congratulations! And happy birthday! I’ve just started digging into your archives and finding such inspiration. You have a great writing voice and a lovely perspective on food and cooking. Can’t wait for the book.ReplyCancel

  • Abby26/02/2015 - 1:31 pm

    Oh, Laura!!

    What wonderful news! This post truly made my day. I cannot. wait. to get my hands on your lovely cookbook!

    And the photos in this post… perfection. Seriously.

    xxReplyCancel

  • cynthia26/02/2015 - 1:57 pm

    Oh my goodness, this is the absolute BEST news, Laura!! I could not be happier or more thrilled for you (or for us, to have such a lovely cookbook coming into the book world soon!) Like Kathryn said, you’re an absolute inspiration. As these lovely words in this and these insane cupcakes just go to show. So, so excited for you. Happiest of birthdays and hugest of congratulations to you, friend!!!ReplyCancel

  • Keara McGraw26/02/2015 - 2:20 pm

    Such thrilling news, Laura! I cannot wait to follow the journey and see this come to fruition. You have a true gift for storytelling that has always resonated with me (and I’m sure many more) in a very impactful way. Best of luck to you in the process + warmest wishes on your birthday :) keep on killin’ the game. <3ReplyCancel

  • Deniy26/02/2015 - 2:55 pm

    Happy Birthday and congratulations on your book deal! Very well deserved! Looking forward to holding it in my hands some day! And I’m feeling with you, it’s so hard not to shout out loud about a cool project such as writing your own cookbook! I myself told my readers that I have a cookbook coming out in two month (very niche though, on fructose malabsorption and all things sugarfree and wheatfree ;)

    Enjoy the process of writing this cookbook! You will be surprised, how much work and fun it is at the same time! Cheers from Istanbul!ReplyCancel

  • Sarah @ SnixyKitchen26/02/2015 - 2:55 pm

    Congrats on the cookbook (and the birthday! I’m just two weeks behind you on that one:) ! I’m certain it will be beautiful and filled with your inspiring passion for food. Also – I love the passionfruit topping on these cupcakes!ReplyCancel

  • molly yeh26/02/2015 - 2:56 pm

    oh for joy!!!!!! happy birthday and congratulations!!! this is wonderful news and your book is going to kick major ass. just like the cupcakes :)ReplyCancel

  • Tara26/02/2015 - 3:19 pm

    Happy birthday and congratulations :) And enjoy your project!ReplyCancel

  • Sara26/02/2015 - 3:23 pm

    Been hoping for a cookbook from you for AGES. So exciting! Well deserved and congrats!!! I can’t wait.ReplyCancel

  • Jessie Snyder | Faring Well26/02/2015 - 3:34 pm

    Laura! Happy birthday! How exciting. The big 3-0. AND a cookbook announcement?! I feel like you are giving us a gift on your b-day. Hope you super crazy enjoy the day, you deserve it, and I’m so stoked to see all you create in the next year! – xoReplyCancel

  • Millie l Add A Little26/02/2015 - 3:42 pm

    Happy birthday! Hope you’ve had an amazing day and these cupcakes look amazing, I especially love the simple coconut icing! ALSO, YOU ARE GOING TO HAVE A COOKBOOK OUT?! I nearly stopped breathing, that is so exciting and I can’t wait to get my hands on it!!ReplyCancel

  • sarah26/02/2015 - 3:45 pm

    Oh, I knew you must be working on some secret book. I’m so excited for you! And, these photos are so so beautiful. And, happy birthday! Much love. xxReplyCancel

  • Charity26/02/2015 - 4:21 pm

    A very happy birthday to you, dear! Congrats on the cookbook – I will be buying one, and I couldn’t be more excited. I know it will be beautiful and full of excellent recipes and content.

    Any suggestions on what to do with the leftover coconut milk/watery residue? I have several recipes that incorporate the cream, and I always feel bad throwing the rest down the sink. I usually add it to a smoothie, but I don’t always want a smoothie.ReplyCancel

  • Kimberly/TheLittlePlantation26/02/2015 - 5:19 pm

    Congratulations! Such great news for you and us. I can’t wait for the book! How exciting :)ReplyCancel

  • Grace26/02/2015 - 5:29 pm

    Laura! Do you know how long I’ve been wishing for you to make a cookbook?! Since like forever. I’m gonna pre-pre-pre order that beautiful piece of art with yummiest recipes ever! So excited and so happy for you! And these cupcakes! And your birthday! Gah, it’s just all so good!ReplyCancel

  • dana26/02/2015 - 5:54 pm

    Congrats lady!!!!! Super happy for you and cannot wait to purchase that thang. Also, happy bird day!ReplyCancel

  • Blaine Arin26/02/2015 - 6:43 pm

    Big big congrats!!! Sending you the best vibes. I’ve been through the process of making a cookbook (not my own) and it’s trying, but remember to connect with why you love what you do in the moments you hit the wall.

    Can’t wait see what you create! <3ReplyCancel

  • Happy Birthday Laura! I can’t wait for your cookbook! All of your recipes are super inspiring so I can only imagine what a sunshine-filled delight those printed pages are going to be :)
    All the best with this project, and put my copy aside now!ReplyCancel

  • Shelley @ sevengrams26/02/2015 - 9:11 pm

    Happy Birthday Lady! And a huge congrats on the book — such an incredibly exciting endeavour. Can’t wait to get my hands on a copy!ReplyCancel

  • thefolia27/02/2015 - 12:12 am

    They look like pieces of art!ReplyCancel

  • renee (will frolic for food)27/02/2015 - 12:24 am

    *does freak out happy jig in excitement* HEEEEEELL YEEEEES!!!! You completely deserve this. Penguin! Avery! *geeks out* I’m so happy for you and so ABSOLUTELY excited for your cookbook to come out so that I can devour every recipe with passionate gusto. This is such a dream. Can we all make cupcakes in your honor to celebrate?! Also, count me in for recipe testing when the time comes!ReplyCancel

  • Jodi27/02/2015 - 2:10 am

    Ohhhhh happy dance + heart explosions and all of the above. Happy Birthday to you, Laura! You are so right, sometimes the best things in life need to happen on their own time, without rushing or fussing – so thank you for all the inspiration you have been bringing here every week, can’t wait to see what goodness the pages of your book will hold! So, SO deserving, a million congratulations xoReplyCancel

  • sara forte27/02/2015 - 2:48 am

    can’t freaking wait! so incredibly proud of you. I know it’s a big job and I’ll be sending you all the good juju for a smooth and inspired process. Big hugs!!!ReplyCancel

  • JJ - 84thand3rd27/02/2015 - 3:51 am

    Congratulations and happy birthday! What an exciting time :)ReplyCancel

  • sil @ entre jardins27/02/2015 - 4:59 am

    Congratulations and a very happy birthday! It’s about time you have your cookbook out there, I’m sure it will be inspiring and I’m soo looking forward to it!
    All the best to you and cheers to a year full of beauty, excitement and creativity! **silviaReplyCancel

  • Paige27/02/2015 - 8:19 am

    First things first–Happy 30!

    Secondly, I am so happy to hear you are creating a book that I will be able to have in my home. I always prefer a book to a computer but have leaned in to the blogs for some time–when in Rome, right? Of all the blogs I’ve subscribed (and unsubscribed) to, however, yours stands alone for me in quality and ease. I love the humanity you bring to your narrative and recipes. Thank you for gracing my home.ReplyCancel

  • Linzy Jensen27/02/2015 - 12:46 pm

    This is so exciting. I would love to see what you come up with for some delicious summertime foods. Happy birthday, and I hope that this next decade brings you more happiness than you ever thought possible.ReplyCancel

  • anel27/02/2015 - 1:31 pm

    YAY SUCH great news! I LOVE your recipes! Good luck and can’t wait to get my paws on the final result! You are inspirational :)ReplyCancel

  • Kari27/02/2015 - 10:04 pm

    I love passion fruit. These look so delicious!
    Kari
    http://www.sweetteasweetie.comReplyCancel

  • Jo | The Nectar Cafe28/02/2015 - 11:05 am

    Congratulations Laura! That’s fantastic news. I had a sneaky feeling it might be in the pipeline for you! I can only imagine what beautiful stories, photos and recipes it will be full of! Everything you write, make and capture is beautiful. I can’t wait! Hopefully I’ll be able to get my hands on one over here in the UK. Wishing you all the best for the process! And yum.. cupcakes : ) xxxReplyCancel

  • kristie {birch and wild}28/02/2015 - 12:02 pm

    Yes! Here’s to a year of beautiful light, bountiful produce and good vibes for the making of your book. So excited to see more Canadian bloggers writing cookbooks!ReplyCancel

  • Hilary28/02/2015 - 1:49 pm

    YES! so excitedReplyCancel

  • kelsey28/02/2015 - 3:28 pm

    Many congrats and happy (belated) birthday, you!ReplyCancel

  • […] 100% confident that Laura’s new cookbook will be […]ReplyCancel

  • Nikolina28/02/2015 - 5:27 pm

    Congratulations, Laura!

    Happy belated birthday! You will like your 30s and will make the most of them.:)
    I am so happy that you have arrived to this “Laura is working on her book” place. SO excited for you (and for all of us, your little happy fans)!
    If you ever need just one more tester, I hope, oh I so hope that maybe I can be of any help to you. :)

    Thinking happy thoughts and wishing best of wishes and sending all of them your way!ReplyCancel

  • Aimee @ Simple Bites28/02/2015 - 8:25 pm

    Happy Birthday, Laura, and warmest congratulations to you. This is very exciting! You’ll love working with Penguin and the team there. Yay!ReplyCancel

  • Agnes {Cashew Kitchen}01/03/2015 - 1:28 pm

    WHOA I’m so excited about this!! Congratulations!!
    Your blog has been a go-to for me for a loong time. This is the place where I find most of my favorite everyday recipes that go for both parties and simple weekday lunches. I SO look forward to dirty up and make dog ears in your cookbook once it’s out! Good luck with the work and big hugs <3 Oh and happy birthday! :)
    AgnesReplyCancel

  • Kasey01/03/2015 - 1:57 pm

    Hooray! I was wondering when this announcement will come. I’m confident your cookbook will quickly become a favorite of mine :) xoReplyCancel

  • abby01/03/2015 - 6:15 pm

    so so thrilled.

    just, thrilled.ReplyCancel

  • kelly01/03/2015 - 10:06 pm

    yaaaaaaayyyy!!!! i’ve been waiting and hoping and wishing for this great news!!! so exciting!

    happy birthday girlfriend!!!!ReplyCancel

  • Dawn02/03/2015 - 6:21 am

    Excellent. Another cookbook to look forward, I’m so happy it’s vegan. My hands are up to help test your recipes! Happy birthday!!!ReplyCancel

  • kate02/03/2015 - 10:35 am

    it’s going to be beautiful! i have to say, i love the style of photographs you have on this post, and those you’ve been showing us lately. they are JUST stunning, and so different. i love that you dare to be so different and yet, everything is delicious, healthy and satisfying. carry on!!ReplyCancel

  • Penny02/03/2015 - 6:40 pm

    I am so so excited to hear this news, yay! I know already that it will be my favourite cookbook on my shelf. I actually already have a cookbook of yours as well…I spent a whole afternoon at work printing off every recipe of yours from the blog and filing into a little folder!! Haha. Congratulations, you must be just bursting with excitement. xxReplyCancel

  • Bonnie02/03/2015 - 9:14 pm

    Congratulations!! I’m SO VERY EXCITED to hear the news. I’m trying to keep my cookbook collection very small, but since discovering your blog about a year ago I have been wondering why on earth my favourite food blogger does not have a cookbook to showcase her sumptuous cooking and beautiful writing and photos…I need wonder no more! I hope it will be easy enough to get my hands on it here in Australia, I will be ordering a few copies!ReplyCancel

  • Grace03/03/2015 - 12:21 am

    yeah lady! So excited for you!! I know the book is going to be a stunner. Happy belated birthday as well.ReplyCancel

  • Rebecca03/03/2015 - 1:07 am

    SUPER congrats and HAPPY birthday!ReplyCancel

  • Heather05/03/2015 - 10:38 am

    Eeeek! Happy (belated) birthday and congratulations!!! As a non-vegan or vegetarian who leans toward a plant-based diet, you are my go-to in the food blog world. I love your creativity and humility, it is going to be so awesome to have a compilation of your ingenuity in the flesh (ahem, well, paper). Also, cannot wait to see your photos for the book. It’s gonna be gorgeous and delicious!ReplyCancel

  • Reese06/03/2015 - 7:28 am

    My my, I’ll be looking forward to you new book Laura. This whole magnificent collection in print. This is what you’ve been doing with your spare time. Anyway how timely of this recipe to fall in my care. Just as the passion fruit tree is in bloom in my front yard. I’ve got my baking mittens on for this one. Thank you Laura.ReplyCancel

  • chrysta@noshed06/03/2015 - 7:43 pm

    CONGRATS!!! and these cupcakes look so freakin’ amazing..gah…looking forward to new book darlin!ReplyCancel

  • […] chocolate passionfruit cupcakes. […]ReplyCancel

  • Matea07/03/2015 - 2:26 pm

    Love coconut cream frosting!! Passionfruit cupcakes sound amazing :)ReplyCancel

  • Tina08/03/2015 - 5:29 am

    Gorgeous images and those cupcakes look delicious!ReplyCancel

  • Sini08/03/2015 - 8:26 am

    Laura, you beautiful soul. I was beyond excited when I first stumbled upon this piece of news on social media (Twitter?), and this post just left me teary-eyed. I love seeing you being so passionate about what you’re doing, and to have just a fraction of that passion in my home, on my kitchen counter, feels extra special. So thank you for being so awesome. Hugs and cheers! xoxoReplyCancel

  • Lindsey @ Lou Lou Biscuit09/03/2015 - 5:23 pm

    These are gorgeous and unique! Thanks for sharing :)ReplyCancel

  • Mike10/03/2015 - 5:14 am

    Just a comment on these photographs. Such interesting dynamic of light and shadow. It complements these delicious chocolate passion fruit cupcakes very well. Keep up the good work and congratulations on the book.ReplyCancel

  • Kathryne10/03/2015 - 8:26 pm

    GIRL!!! Been meaning to send you so many congrats. Jeanine may have spilled the beans in Austin. :) Thrilled for you and cannot wait to see the undoubtedly gorgeous cookbook that you are creating. Hooray!ReplyCancel

  • Laurel12/03/2015 - 4:04 pm

    A little late here – but wanted to say congratulations. I am currently eating your recipe entitled “fall vegetable slaw with hot + sweet ginger dressing” and it is AMAZING! It’s probably the 5th or 6th recipe I’ve made of yours and they are always much more delicious than I expect them to be. Now I just trust I will like whatever recipe of yours I’m using whether I think I like the ingredients or not. I love your recipes because I get a CSA box and they allow me to use up my produce in delicious and creative ways. All of this is to say I am very excited about you publishing a cookbook and I will buy it as soon as it becomes available! Thank you so much for helping me eat delicious, healthy, wonderful meals!ReplyCancel

  • kate19/03/2015 - 12:22 pm

    Very much looking forward to your book! Congratulations!
    These cupcakes also look divine – I wish I could get my hands on some passionfruit to make them! :)ReplyCancel

  • SouthernSpoon24/03/2015 - 2:44 pm

    A belated happy 30th and huge congrats on the cookbook! I find inspiration from your blog all the time and am constantly recommending it to friends. What a joy it will be to have a hard copy version on my cookbook shelf. Good luck!ReplyCancel

  • Kate26/03/2015 - 1:40 am

    Holy mackerels, this BBQ sauce is AMAZING! I just had some with tinned lentils on top of buttery toast.ReplyCancel

roasted garlic + cauliflower pasta w/ walnuts (vegan + gluten-free) // via @thefirstmesspin it!
roasted garlic + cauliflower pasta w/ walnuts (vegan + gluten-free) // via @thefirstmesspin it!The Complete Vegetarian Cookbook by ATK // @thefirstmesspin it!for roasted garlic // via @thefirstmesspin it!

We eat a lot more pasta at this house than you might guess from just looking at this blog. Like at least once a week. And yet, this post is one of only two devoted to that starchy comfort that easily loans itself to pantry-cooking. I usually stock some type of spelt/whole grain noodle or Jovial brand brown rice penne in my little grain/cereal drawer. One of those two options with red sauce is both my man’s and my own comfort food of choice. If we’re having pasta for a nicer mid-week dinner though, I’ll be doing a light olive oil-based sauce with cooked vegetables, chickpeas, pine nut parm, greens etc., just to make it more special (is it normal to feel guilty if a dinner doesn’t take longer than 15 minutes to make?). Also wine. Wine makes everything special. View full post »

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  • Anna18/02/2015 - 5:22 am

    This looks amaziing <3 I really want to try to do it!!

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • Kristin | Tasty Joy18/02/2015 - 6:22 am

    I don’t usually jump to use cauliflower, but this looks quite tasty! I’m not eligible for the giveaway, but wanted to leave a comment anyway :-)ReplyCancel

  • Ogden Kruger18/02/2015 - 6:42 am

    I always have tofu, it is so versatile, there is always some type of greens, kale collard or broccoli, miso and brags and tamari, and always always umeboshi plums or umeboshi vinegar which can enliven any food, and of course the olive oil!
    The quickest, easiest, soup and so delicious, heat up some spring water, add thinly sliced daikon radish (another staple) and umeboshi vinegar to taste, fast, very healing and tasty to boot!ReplyCancel

  • Anagha Bharadwaj18/02/2015 - 7:00 am

    Ahh I want this book! My book loving foodie self fairly salivated over this recipe as well – it looks delicious and hearty! I always keep some good olive oil, basil, tomatoes, spinach, and nuts of all kinds. I had the hardest time keeping this list to five, since I also keep tons of cabbage, cauliflower, potato (sweet and salty), spinach, berries (fresh or frozen), and of course, fully stocked cabinets of garlic, lemon, and spices. I am basically a food fanatic.ReplyCancel

  • Jessica18/02/2015 - 7:15 am

    Pantry staples always on-hand include quinoa, tahini, good balsamic vinegar, sesame oil, and chickpeas. And plenty of root vegetables in these frigid winter months!ReplyCancel

  • Christian18/02/2015 - 7:15 am

    Looks delicious!
    It’s nothing original, but I always keep a stock of rice noodles, basmati rice, black beans, bread crumbs and rice vinegar.ReplyCancel

  • beth18/02/2015 - 7:23 am

    as always, your pictures suck me in so that i do a mental checklist of what i have in stock so that i can recreate your wonderful dishes. five never-without ingredients in my pantry are quinoa, olives, fire roated tomatoes, black beans, olive oil.ReplyCancel

  • Bianca @ Sweet Dreaming18/02/2015 - 7:26 am

    quinoa, lentils, almonds, broth, and canned tomatoes with chilis!ReplyCancel

  • Nicole18/02/2015 - 7:33 am

    I always have garlic, onions, kale, chickpeas and lemons – hey.! That sounds yummy! May be I will add some tahini (my 6th go to) and make something like that tonight!ReplyCancel

  • Saniel18/02/2015 - 7:40 am

    1 Nutritional yeast
    2 Nuts/ Seeds (almonds, cashews,walnuts,sunflower, pumpkin)
    3 Green vegetable broccoli, spinach, kale
    4 Tumeric powder and root I use it in everything
    5 Tomato sauce I try to make my own for canning but goes fast.
    ThanksReplyCancel

  • punkrockmartha18/02/2015 - 7:46 am

    chickpeas (so many chickpeas), lentils, barley, oats and plain soymilk. thanks for the giveaway, i’ve been waiting for a veg atk book!!ReplyCancel

  • MB @ Bourbon and Brown Sugar18/02/2015 - 7:57 am

    Love the post! In my pantry, we always have black beans, fire-roasted tomatoes, pasta in fun shapes (lumanche!), zahtar, and tons of nuts (pecans, pepitas, almonds, walnuts…)ReplyCancel

  • Jae18/02/2015 - 8:07 am

    Canned/Dried Beans/Grains – Tahini – Ground Cumin/Coriander – Dried Chiles – Jalapenos – Dried MushroomsReplyCancel

  • Sandra18/02/2015 - 8:10 am

    Beans (garbanzos, navy, etc.)
    Tahini
    Rice (brown, red, black) and Puy Lentils
    Tins of plum tomatoes
    Broccoli, cauliflower, carrotsReplyCancel

  • valentina | sweet kabocha18/02/2015 - 8:16 am

    Pasta is a staple in Italy, so I used to eat once a day, as many Italians do. Now I eat maybe one a month, because I’m trying to eat less gluten as I can – gluten-free pasta is a bit weird here and my boyfriend hates it!
    But this pasta dish, with this crunchy and almost burnt cauliflower seems sooo good!ReplyCancel

    • Tea18/02/2015 - 10:16 am

      Valentina,
      Jovial Pasta is made in Italy, I wonder if you get track it down? Have you considered trying to make your own gluten free dough? It is a bit of trial and error, but well worth the cause. Nobody should be without pasta. Am I right?ReplyCancel

  • Shannon C18/02/2015 - 8:19 am

    Beans beans lots of beans, fire roasted tomatoes, at least two types of grains (freekeh, rice, pasta), coconut oil, and canned coconut milk.ReplyCancel

  • Kaitlin18/02/2015 - 8:29 am

    My favorite go-to ingredients are:
    green chiles
    collard greens
    garlic
    sweet or smoked paprika
    nutsReplyCancel

  • Dana18/02/2015 - 8:37 am

    sweet potato, black beans, oats, canned tomato, olive oilReplyCancel

  • Sonia18/02/2015 - 8:40 am

    I wish I could stay home in bed on this cold snowy day reading that book! I love cauliflower and I will have to add it to my shopping list for tomorrow. My pantry items are olive oil, lentils, canned tomatoes, onions/garlic, and pasta. I’ve never had a rice pasta before and I think I will need to start exploring the different options out there! You have a truly wonderful blog and I look forward to your email in my inbox.ReplyCancel

  • Meredith18/02/2015 - 8:42 am

    Pasta, Chickpeas, almonds/pine nuts, every canned tomato item under the sun, olive oil & vinegar varieties.

    That recipe sounds fabulous and we’re eating cauliflower 2-3 times a week right now so this is definitely going into the rotation for next week!ReplyCancel

  • Cheryl18/02/2015 - 8:44 am

    I just bought a cauliflower yesterday…love how the universe works! My favorite pantry staples right now are lentils, tomatoes, veggie stock, nuts/seeds and quinoa. I would happily curl up with the ATK Cookbook however I patiently wait for yours.ReplyCancel

  • Kim18/02/2015 - 8:46 am

    I love ATK, and this recipe looks so hearty and perfect for this cold weather!

    I’ve been a vegetarian for 10 years, so I’d like to think I’ve finally solidified my basic pantry needs to these 5 items:
    -Chickpeas
    -Black Beans
    -Sweet Potatoes
    -Quinoa
    -Org. Diced Tomatoes
    -TahiniReplyCancel

  • Krispy18/02/2015 - 8:48 am

    I always have the fixings for a bowl — a grain (brown rice or millet or some such similar thing), a green leafy veg — some kind of kale, homemade kimchi or kraut, seeds and/or nuts, avocado and then I always make a dressing. It sounds boring but it has endless possibility by switching the dressing ingredients from soy to citrus, miso, tahini…and it is so warming on a cold dayReplyCancel

  • Kate18/02/2015 - 8:51 am

    Yum, this pasta looks to die for! We’re stuck in that same frigid weather down here too and it’s making for lots of soup-bread dinners. Our pantry staples are: red lentils, good quality oils, soba noodles, garlic, and chickpeas/misc. canned beans.ReplyCancel

  • Ruth18/02/2015 - 8:55 am

    petite diced tomatoes, lentils, chick peas, olive oil, black beansReplyCancel

  • Katie18/02/2015 - 8:55 am

    My pantry staples are black beans, salsa, sweet potatoes, nutritional yeast, and dried fruit (apricot, dates, prunes, etc)ReplyCancel

  • Christine18/02/2015 - 9:04 am

    I always keep rice, lentils, various kinds of beans, canned tomatoes, and olive oil.ReplyCancel

  • Shoshana18/02/2015 - 9:10 am

    I always make sure that I am fully stocked with chickpeas, lentils, quinoa, frozen vegetables and almond butter, a very necessary staple in our house ;-)ReplyCancel

  • grace18/02/2015 - 9:15 am

    rice, beans, nuts, dried fruit, and canned tomatoes. plus, you know, at least 20 other things. :)ReplyCancel

  • Leanne18/02/2015 - 9:15 am

    My little girl and I eat lots of beans, fruits, veggies, nuts and chocolate!ReplyCancel

  • Maddie (Hungry Curious)18/02/2015 - 9:17 am

    Mmm, this looks divine! I always try to have coconut oil, peanut butter, some sort of beans or lentils, nutritional yeast, and alllll the nuts!ReplyCancel

  • Jennifer18/02/2015 - 9:22 am

    All you had to say was cauliflower…
    Always on hand in my pantry Bob’s Redmill GF Rolled Oats, Grade B Maple syrup, brown rice, beans (usually black or chickpeas) and coconut oil.

    (And dark chocolate, but that’s normally always IN my hand as opposed to on hand :) ).ReplyCancel

  • Grace18/02/2015 - 9:28 am

    We had our first little bit of icy weather yesterday, the kids in the neighborhood spent the day sliding down hills with boogie boards and trash can lids. This cozy dish is perfect – everything I want in a meal right now. And that book! Another great one to add to the collection!ReplyCancel

  • Kimberly18/02/2015 - 9:29 am

    Olive oil, brown rice, sun dried tomatoes, lettuce, and seasonal veggies like squash.ReplyCancel

  • Jane Lustgarten18/02/2015 - 9:32 am

    The five things I always have in my pantry are:
    Coconut oil
    pasta
    sea salt
    brown rice
    organic canned tomatoesReplyCancel

  • charul ajmera18/02/2015 - 9:34 am

    Being a vegetarian, it is easy to whip up a veg meal with less than 5 ingredients too. But there are a few things that are staple in my pantry – tomatoes, potato, whole wheat flour, lentils and lemon. With these in the pantry you can cook up a feast fit for kings.ReplyCancel

  • Liesel18/02/2015 - 9:36 am

    We always keep canned chick peas, lentils, olive oil, balsamic vinegars, and canned tomatoes on hand. (Thanks for the post – I am always looking for creative cauliflower recipes!)ReplyCancel

  • marsha18/02/2015 - 9:37 am

    That recipe looks great. thanks for the chance to win the cook book.My five on hand ingredients are:

    dried beans
    mushrooms
    canned diced tomatoes
    brown rice
    nutritional yeastReplyCancel

  • Hilary18/02/2015 - 9:39 am

    As a vegetarian and avid baker I could not live without chickpeas, brown sugar, good vanilla, olive oil, and garlic.ReplyCancel

  • Emily18/02/2015 - 9:39 am

    olive oil, dried black beans, thai fish sauce, chili oil, and jasmine rice!ReplyCancel

  • Julia18/02/2015 - 9:47 am

    Roasted cauliflower is so delicious. I often roast it with cumin seeds, salt, and olive oil before proceeding to eat nearly the entire head by myself! I wouldn’t have thought to add the walnuts to your pasta dish. I’ll have to try that! Five of the items I am never without in my pantry are: Rancho Gordo dried beans, California Estate Limited Reserve olive oil, Tarazi tahini, raw cashews (and lots of other nuts and dried fruits) from Nuts.com, and 10-minute farro from Trader Joe’s. I also keep my freezer very well-stocked! I think these staple items are the best way to build tons of flavor in the meals I prepare.ReplyCancel

  • debbie18/02/2015 - 9:49 am

    I love to have black beans, canned tomatoes, quinoa, olive oil, and onions.ReplyCancel

  • Laura W.18/02/2015 - 9:52 am

    Chickpeas, quinoa, coconut oil, some kind of dried fruit, and some kind of nuts.ReplyCancel

  • Molly B18/02/2015 - 9:55 am

    A few things that always seem to live in my pantry for easy meals are black beans or chickpeas, lentils, almond meal, brown rice, and black barley. Do spices count? I’m constantly using smoked paprika, cumin, cinnamon, and dulse (certainly not together)! Admittedly, when supplies are low we eat a lot of piles on top of other piles.ReplyCancel

  • Robin18/02/2015 - 9:56 am

    I love America’s Test Kitchen!
    I’ve been vegan 2.5 years. My staples are chick peas, black Eyed peas, brown rice, onions, tomatoes.ReplyCancel

  • Molly18/02/2015 - 9:57 am

    Our pantry is usually stocked with canned tomatoes, olive oil, a grain medley from Trader Joes’s that we love, sweet potatoes, and lentils. I can only imagine how lovely this cookbook must be.ReplyCancel

  • Phoebe18/02/2015 - 9:57 am

    i try to always have garlic, peanut butter, arborio rice, garbanzo beans, and olive oil.ReplyCancel

  • Alissa18/02/2015 - 9:59 am

    In my pantry I always try to have olive oil, walnuts, almond milk, coconut milk & black beans. I can typically pull something together with the produce on hand if I have these staples at the ready!ReplyCancel

  • Caitlin M18/02/2015 - 10:05 am

    Ooh, always have these on hand: miso, tahini, flaked salt, garlic, and cannellini! My go-to is a quick sauce out of some combination of miso, tahino, and oil, drizzled over roasted whatever’s-in-season and some rice or beans.ReplyCancel

  • Tea18/02/2015 - 10:08 am

    The essentials: onions, whole tomatoes (canned since we live in a four season climate), salad greens, lemons and peppers (hot and sweet).

    Would love to win the cookbook as I hear ATK is a damn fine authority on food.ReplyCancel

  • Katrina @ Warm Vanilla Sugar18/02/2015 - 10:08 am

    This is such a stunner! Love, love, love all the fun flavours in here.ReplyCancel

  • Alison18/02/2015 - 10:15 am

    Nutritional yeast
    Chick peas
    Lentils
    Diced tomatoes
    GingerReplyCancel

  • Karen18/02/2015 - 10:17 am

    Looks like a fabulous book! I always keep these on hand:
    black beans, chickpeas, peanut butter, an assortment of rice & lentils.ReplyCancel

  • Sierra18/02/2015 - 10:18 am

    Olive oil, dried beans, garlic, onion, fresh ginger!ReplyCancel

  • jen larson18/02/2015 - 10:25 am

    Yum! Our 5 staples include:
    red lentils
    cashew butter
    ginger
    sliced almonds
    yellow onions

    weekly grocery list always includes a head of broccoli and cauliflower – roasted at 400-450 with olive oil and a bit of salt..we eat a giant head in one meal!ReplyCancel

  • Christine18/02/2015 - 10:28 am

    Love the idea of mixing crispy roasted veggies into a bowl of pasta. This looks delicious!ReplyCancel

  • Buffy18/02/2015 - 10:30 am

    I always have short grain brown rice, black beans, chick peas, canned tomatoes, and couscous. (And I never run out of peanut butter!)ReplyCancel

  • Jen P18/02/2015 - 10:32 am

    My 5:

    *dried pasta
    *olive oil
    *vegetable broth
    *bagged spinach
    *red pepper flakesReplyCancel

  • Tina18/02/2015 - 10:32 am

    Looks Yummm…to make it even healthier, skip the pasta and just make this as a side dish along with other veggies. My pantry ‘go to’s’ are toasted sesame oil, good olive oil, Bragg liquid aminos, Bragg raw unfiltered apple cider vinegar and homemade maple syrup from our property.ReplyCancel

  • Maria18/02/2015 - 10:33 am

    Five vegetarian staples that I *always* have around are chickpeas, lentils, carrots, peanut butter, and pasta!ReplyCancel

  • Riley18/02/2015 - 10:33 am

    My tummy is insistant that I make this dish for dinner tonight :)
    And the top five ingredients that my boyfriend and I make sure we have stock of are turmeric, cumin, kale, brown rice, and onions. Can you tell we make a lot of curry?ReplyCancel

  • Dillon18/02/2015 - 10:37 am

    This looks so good! I can’t wait to try it. I love pared down recipes that don’t comprimise flavor. My top veg staples: forbidden rice, nori, lentils, quinoa and canned tomatoes.ReplyCancel

  • Susan Morrison18/02/2015 - 10:39 am

    Beans, brown rice, onions, olive oil, and lots of spice!ReplyCancel

  • Abby @ The Frosted Vegan18/02/2015 - 10:40 am

    Oh man, I’m SO excited that there is finally an ATK vegetarian book, yesss!! I always try to keep chickpeas, pasta, canned tomatoes, broccoli and peanut butter!ReplyCancel

  • Erin18/02/2015 - 10:41 am

    Pasta in general is my comfort food, and this version looks so good! I love sweet roasted garlic. The five ingredients I try to have in my pantry for quick vegetarian meals are a brown and wild rice blend, tahini, a full black peppercorn grinder, diced tomatoes and chickpeas.ReplyCancel

  • Marcy18/02/2015 - 10:44 am

    This recipe sounds wonderful!! Can’t wait to try it.
    My fave pantry staples are garlic, good olive oil, nutritional yeast, red lentils and fresh herbs.ReplyCancel

  • Stephanie18/02/2015 - 10:45 am

    Quinoa, high quality olive oil and white balsamic vinegar, every kind of nut, kale and cannellini beansReplyCancel

  • Heidi18/02/2015 - 10:47 am

    My vegan Fab 5 would be:

    1.yams/sweet potatoes
    2.nutritional yeast
    3. Kale
    4. Coconut oil/ spread
    5. QunioaReplyCancel

  • cori18/02/2015 - 10:48 am

    diced tomatoes, spinach, pasta, nuts, frozen broccoliReplyCancel

  • Mel18/02/2015 - 10:54 am

    I love ATK, one of the few cooking shows I enjoy. This cookbook sounds brilliant.
    My always stocked pantry items: olive oil or coconut oil, canned tomatoes, brown rice or quinoa, olives, nut butter.
    Thanks for all the great recipes and inspiration.ReplyCancel

  • Yoojin18/02/2015 - 10:55 am

    ohh how fun! i always keep:

    1. canned chickpeas
    2. almond butter
    3. sun-dried tomatoes
    4. kalamata olives
    5. brown rice pastaReplyCancel

  • maria18/02/2015 - 11:00 am

    avocados, sweet potatoes, beans (any variety), canned tomatoes, and green roughage

    looks awesome – i love the crispy edges of cauliflower when it’s roasted!ReplyCancel

  • Deb|EastofEdenCooking18/02/2015 - 11:01 am

    My pantry seems to always be overloaded with odds and ends that end up in a soup, bowl or stew. But my staples are: olive oil, canned beans, pasta, canned tomatoes and salt!ReplyCancel

  • Dominique Roark Mahlow18/02/2015 - 11:04 am

    Favorites I always have on hand in the pantry..

    chickpeas
    almonds
    quinoa
    fire roasted tomatoes
    tahiniReplyCancel

  • caleb18/02/2015 - 11:07 am

    in my pantry:

    1- lentils
    2- brown rice (of different varieties)
    3- dried beans
    4- nuts/nut butters
    5- pickled everythingReplyCancel

  • nina18/02/2015 - 11:08 am

    kale, chickpeas, quinoa, avocados, goat cheeseReplyCancel

  • Kristen D.18/02/2015 - 11:13 am

    We always have on hand:
    – black beans
    – Canned tomatoes
    – nutritional yeast
    – onions & garlic
    – frozen veggies of all sorts (broccoli, peas, green beans, corn, carrots, pearl onions)ReplyCancel

  • Lane | Green Spirit Adventures18/02/2015 - 11:15 am

    This recipe is stunning! (As are the photos!) I can’t wait to give it a try. Roasted cauliflower is one of my favorite wintery comfort foods and I’ve actually just recently tried brown rice pasta – after several years of not being able to eat white pasta. It’s so delicious and I don’t miss white pasta at all!
    I always try to keep plenty of greens stocked in my kitchen (especially kale or chard), lemons, tahini and/or almond butter, coconut oil, and dried lentils, chickpeas or quinoa.ReplyCancel

  • Linzy18/02/2015 - 11:25 am

    The things that I always have on hand are.
    Nutritional yeast
    Pasta
    Chickpeas
    Cashews
    ChocolateReplyCancel

  • Kerianne18/02/2015 - 11:25 am

    grains (quinoa, brown rice), nutritional yeast, yams, raw nuts and nut butters and canned black beans/chickpeas.

    There also must be popcorn and dark chocolate in my pantry at all times!ReplyCancel

  • Grace | double thyme18/02/2015 - 11:33 am

    Can’t wait to try out this dish! It looks fabulous. I always try to have chickpeas, nut butter, farro, rolled oats, and fresh herbs on hand.ReplyCancel

  • Naadia18/02/2015 - 11:36 am

    I’m still learning to cook and I wouldn’t say I have pantry staples or enough go-to recipes yet. If I had to pick five things, I’d say probably pasta, quinoa, diced tomatoes, chickpeas and tofu. Definitely too much tofu–I’m frequently guilty of throwing sauce on a block of tofu and calling that a meal. I’m working on diversifying my diet and it’s helpful/interesting to read all the different responses to this question!

    PS where do you find fire roasted tomatoes?! I’ve never seen them, I just assumed they were an American thing.ReplyCancel

    • Laura Wright18/02/2015 - 12:41 pm

      Hey Naadia! I live right by a US/Canada border, so I trek over to the USA for them every once in a while.
      -LReplyCancel

  • Nina18/02/2015 - 11:39 am

    i love cooks illustrated. Excited for this book!
    I always have on hand for tasty vegetarian meals:
    Olives
    Fresh herbs
    Fresh citrus of some kind
    Nuts
    Garbanzo beansReplyCancel

  • Beth18/02/2015 - 11:42 am

    Your blog is so inspiring. I am so happy when I see a new posting in my mail….and your photography is in a word…succulent!!
    My five items…dried chick peas, tofu, sesame seed oil, chard or kale, brown rice..ReplyCancel

  • Britt18/02/2015 - 11:44 am

    I love delicious yet simple meals! Will have to try this one out for sure! I always come back to quinoa, nuts, dried berries, good oil and honey in my pantry. And popcorn…always popcorn.ReplyCancel

  • Jackie18/02/2015 - 11:47 am

    I always have: brown rice, canned tomatoes, onions, garlic, and lemons, on hand. Then there’s always something I can make for dinner.ReplyCancel

  • Ann-Marie18/02/2015 - 11:51 am

    Love your recipes…and the pics. I always have lentils, coconut oil, chia, quinoa, and garlic in my pantry, along with a lot of other staples. I have a BIG pantry because I love to cook.ReplyCancel

  • Ashley18/02/2015 - 11:54 am

    What a gorgeous meal!! My 5 favorite pantry items are: quinoa, black beans, sweet potatoes, goat cheese, and canned tomatoes! (And I always seem to have fresh herbs and lemon too) :)ReplyCancel

  • Michele18/02/2015 - 12:01 pm

    Vegetarian ingredients I rely on are pulses such as lentils, navy beans, peas, & limas; fats such as olive & coconut oils; nuts & seeds and their butters, squashes for healthy digestible starches; fresh & dried seasonings like ginger, garlic, herbs & spices. I am not vegetarian and following a GAPS type diet to heal some digestive issues.ReplyCancel

  • Roxana18/02/2015 - 12:02 pm

    chickpeas, almonds, lemons, garlic, coconut oilReplyCancel

  • Maria Anne18/02/2015 - 12:10 pm

    I always have onions, garlic, brown rice, chickpeas and at least one green vegetable at all times! I have a problem of over-stocking for the week and then not knowing where to start, actually! I love making stuff up out of what I have available and being pleasantly surprised when the meal turns out well!
    xo
    maria anneReplyCancel

  • krystal18/02/2015 - 12:12 pm

    I’ve always got nuts, beans, quinoa, oats, and some kind of canned tomatoes on hand.ReplyCancel

  • aryss18/02/2015 - 12:12 pm

    I always keep tomato paste, dried beans, tofu, almond butter, and baby spinach on hand!ReplyCancel

  • Kathy Sturr18/02/2015 - 12:12 pm

    This looks so delicious! I am really into cauliflower right now. My husband and I have roasted whole cauliflowers for a snack. Cauliflower is so delicious! I always keep vegetables on hand especially cauliflower, broccoli, kale, onion, garlic. But what I MUST have in my pantry (because there’s no going around the corner to pick up some in a pinch) is tempeh, tofu, raw cashews, nutritional yeast, and coconut milk. I am a vegetarian extremist – vegan! Can’t wait to try this recipe. Love your beautiful delicious photography, too.ReplyCancel

  • Sandra elliott18/02/2015 - 12:14 pm

    Raw nuts
    Coconut milk
    Coconut oil
    Quinoa
    AvocadoReplyCancel

  • Teresa Cochran18/02/2015 - 12:15 pm

    Garbanzo beans
    Olive oil
    canned tomatoes
    garlic
    onionsReplyCancel

  • Charity18/02/2015 - 12:17 pm

    For vegan meals (and any meal, really) I always try to have on hand:
    1. Fresh basil
    2. Onion
    3. Fresh garlic
    4. Good olive oil
    5. Whole black peppercorns.

    I think you can do just about anything with those 5 things as a jumping off point. :-)ReplyCancel

  • ame18/02/2015 - 12:29 pm

    lentils, tahini, nuts, sh-t loads of veggies, spices!ReplyCancel

  • Jessica DeMarra18/02/2015 - 12:32 pm

    I love America’s Test Kitchen! I currently own three of their books and quite the stack of their magazines. I love the food science aspect of it and it is what got me into cooking. I am so glad they are coming out with a plant-based book! My top five pantry staples are: Utopia organic canned tomatoes, dried lentils/chickpeas, liquid braggs, chia seeds and black rice noodles. I can’t wait until this book comes out to see all of their recipe ideas and taste profiling! Even if I don’t win, I will purchasing a copy. What a great giveaway!ReplyCancel

  • coral18/02/2015 - 12:35 pm

    brown basmati rice, butternut squash, mushrooms, warming spices, and a cuisinart – all serve to make vegetarian fare more hearty or filling which is a requirement for my husband!ReplyCancel

  • ALLISON18/02/2015 - 12:39 pm

    Only five?

    kale
    olive oil
    quinoa
    mushrooms
    squashReplyCancel

  • Hana18/02/2015 - 12:42 pm

    I am so excited about this book!! I love ATK, and am psyched they are focusing on veggie based this time around. I always have canned and dry beans, fire roasted canned tomatoes, greens (kale, chard, broccoli, frozen peas and okra), eggs, and walnuts. Bonus items, Frontera salsa and Annie’s mac!ReplyCancel

  • Stephanie18/02/2015 - 12:46 pm

    What a lovely giveaway!
    quinoa, tahini, olive oil, canned crushed tomatoes, red lentils!ReplyCancel

  • Valerie Hildebrand18/02/2015 - 12:48 pm

    Good Morning…will definitely be making this recipe…awesome! :) My (5) are: garlic / walnuts / lentils / barley / tofu! Thanks and chees, Valerie :)ReplyCancel

  • Janine18/02/2015 - 12:52 pm

    Picking just five is hard, but here goes

    Quinoa
    sunflower seeds
    edemame
    coconut oil
    canellini beans

    Thanks!ReplyCancel

  • This looks delicious! You can never go wrong with roasted garlic.

    5 foods that I always have in my pantry are short grain brown rice, canned beans, tamari, olive oil, and tahini!ReplyCancel

  • Michelle @ Hummingbird High18/02/2015 - 1:16 pm

    DAMN LAURA THIS LOOKS BOMB. I love the simplicity of it — isn’t it funny how the simplest recipes always tend to be the most delicious? I also agree with everything you wrote about ATK and Cook’s Illustrated; I’ve been burned by other recipes I’ve found online, so it’s always nice using sources where you know everything’s been tested multiple times over.ReplyCancel

  • Annie18/02/2015 - 1:17 pm

    Looks delicious! In my pantry I always try to have: chickpeas, quinoa, nuts, tahini, Sriracha!ReplyCancel

  • I am SO EXCITED for this book! I always have rice, lentils, canned tomatoes, nutritional yeast and canned beans!ReplyCancel

  • Meg @ Noming thru Life18/02/2015 - 1:22 pm

    Can I just say I am soooo excited for this ATK edition to come out! I can only imagine the pages of deliciousness that await.

    My go to 5 would be… 1) almond butter, 2) noodles, never the same to keep things fun, 3) sweet potatoes 4) gaaaarlic 5) onions.

    xoxoReplyCancel

  • Rebecca18/02/2015 - 1:34 pm

    I’m sure that there are more than 5 items, but here are some favorites: olive oil, quinoa, chickpeas, vinegar (many types), and nuts (always at least almonds and cashews).ReplyCancel

  • jeni k18/02/2015 - 1:42 pm

    1. olivo oil
    2. nuts
    3. brown rice
    4. veggies
    5. canned beansReplyCancel

  • Jennifer Oliva18/02/2015 - 1:43 pm

    My top 5:
    Coconut milk
    Steel cut oats
    Avocado
    Kale or cauliflower
    NoriReplyCancel

  • Amy18/02/2015 - 1:46 pm

    This looks delicious! And I love Jovial pasta too. I always keep chickpeas, brown rice, lemons, miso, and tahini. They make a meal with any vegetables I wind up buying.ReplyCancel

  • Laura18/02/2015 - 1:53 pm

    I always have rice, almond butter, dark red kidney beans, lentils, and walnuts in my pantry. :)ReplyCancel

  • Sarah from Soymilk + Honey18/02/2015 - 1:55 pm

    This looks amazing! And that photo of the head of garlic is making me swoon!! My favorite five to keep around are: brown rice, fire-roasted tomatoes, garbanzo beans, olive oil, and broccoli.ReplyCancel

  • Suzan18/02/2015 - 1:57 pm

    These are the 5 items I always keep around for quick vegetarian meals: Tomato Paste, Paneer, Onions, Greens, Rice.ReplyCancel

  • Julie Gemuend18/02/2015 - 2:03 pm

    quinoa, chick peas, coconut milk, almond butter, olive oil Yayayayayaya!!!ReplyCancel

  • Lisa18/02/2015 - 2:05 pm

    things I always try to have on hand in the pantry:

    garlic
    lemons
    sunflower/pumpkin seeds
    chickpeas/white beans
    buckwheat/freekeh/quinoa/milletReplyCancel

  • --anu18/02/2015 - 2:11 pm

    I always have olive oil, wheat and rye flour, canned tomatoes, garlic, onion. Not really a meal but fresher stuff changes so frequently based on what looks good this season :)ReplyCancel

  • Kira LJ18/02/2015 - 2:15 pm

    YUMM!The lemon garlic dressing was top notch.
    My special items:
    1. coconut milk
    2. garbanzo beans
    3. fresh ginger (more of a fridge item rather than pantry, i know)
    4. pinto beans (i cook these in bulk and like to start soaking a new batch right when i run out the previous one)
    5. Oats! rolled or steal cutReplyCancel

  • renee (will frolic for food)18/02/2015 - 2:17 pm

    dude jovial brand is the BEST!!! i’m always trying to convince people to switch over to that brand. and this looks divine. making me so hungry! i like the way you pasta, girl.ReplyCancel

  • Carolyn18/02/2015 - 2:22 pm

    In my kitchen cabinets you will always find: white rice, raw almonds, canned whole tomatoes, garlic, and onions.

    I love your blog and greatly admire America’s Test Kitchen!ReplyCancel

  • Jade Sheldon-Burnsed18/02/2015 - 2:41 pm

    A few kitchen staples I always try to keep on hand include quinoa, avocados, macadamia nuts, almond oil and almond butter!ReplyCancel

  • Mary Ann Harville18/02/2015 - 2:48 pm

    Here are my 5:

    Olive oil

    Garlic

    Black Beans

    Fire Roasted Tomatoes

    PastaReplyCancel

  • Stephanie18/02/2015 - 2:50 pm

    5 ingredients I always have on hand are:
    – basmati rice
    – Thai basil
    – peanuts
    – coconut milk
    – green peppers

    I like green Thai curry, can you tell? :)ReplyCancel

  • jstew5218/02/2015 - 2:55 pm

    My 5:

    Canned beans
    Canned Toms
    Frozen Veg
    Lemons (I get nervous without them)
    PastaReplyCancel

  • hailey18/02/2015 - 2:59 pm

    What a cool giveaway and question! This is a tough one…

    1. My spice trio from my grandma – Tumeric, Paprika, Cumin
    2. Grapeseed oil
    3. Cannalenni or garbanzo beans
    4. Miso paste
    5. Kale and greens

    I heard your podcast on Pure Green and you were amazing! Such an inspiration.ReplyCancel

  • Andy18/02/2015 - 3:05 pm

    Brown Rice, Chickpeas, Can of Coconut Milk, Lentils, Red Curry PasteReplyCancel

  • Elizabeth18/02/2015 - 3:16 pm

    This sounds so simple and special – the best kind of recipe!

    My pantry staples are olive oil, walnuts, cashews, fire-roasted tomatoes and chickpeas.

    I’ll definitely be checking out this book. Also, lovely photography as usual!ReplyCancel

  • Mary18/02/2015 - 3:20 pm

    I’ve been WAITING for the good folks at ATK to come out with a Vegetarian Cookbook??
    My five staples are lentils, canned crushed tomatoes, veggie broth (low sodium), onions, and brown basmati rice.ReplyCancel

  • clara18/02/2015 - 3:32 pm

    My top five ingredients are: cooked beans (any), short brown rice, quinoa, avocado,fresh greens.xxReplyCancel

  • sprout18/02/2015 - 3:39 pm

    If I have to limit it to 5, I’d say that at our house we always have in stock:
    1) Lentils
    2) Quinoa
    3) EVOO
    4) Garlic
    5) Onions
    Thanks!ReplyCancel

  • rebecca18/02/2015 - 3:39 pm

    This pasta dish looks not only delicious, but highly versatile. I always keep onions, garlic, red lentils, potatoes and green things close by in my cupboards.ReplyCancel

  • Kinsey18/02/2015 - 3:50 pm

    I read this before getting out of bed this morning, and I hustled straight into the kitchen to make it. These flavors–mmm! The garlic and lemon remind me of Greek flavors I grew up with my mom recreating. It was my first time roasting garlic, and I tried to squeeze it out before it had cooled enough. Burnt and licked my fingertips – I almost opted to squeeze the steaming heaven straight into my mouth. Thanks for a new (to me!) way to use an old staple. My other four are chickpeas, spinach, coconut milk, and sweet potatoes.ReplyCancel

  • Lauren P.18/02/2015 - 3:55 pm

    Oh gosh, this looks good (recipe and book ;))

    5 Staples are:

    -Canned pumpkin puree (for cooking and baking)
    -Beans of all kinds
    -Garlic!
    -Frozen/fresh spinach or kale
    -BroccoliReplyCancel

  • Erin G18/02/2015 - 3:57 pm

    It’s hard to pick only 5 pantry staples… but I’ll go with:
    1. whole grain pasta
    2. canned tomatoes
    3. canned black beans
    4. rice vinegar
    5. onionReplyCancel

  • Sophie18/02/2015 - 4:09 pm

    I always have garbanzos, spinach, sweet potato, sriracha and some kind of hummus on hand. So much can happen with sriracha!ReplyCancel

  • delphine18/02/2015 - 4:19 pm

    Actually I have everything in my pantry for this recipe ! What I usually have : lentils, rice ,peanut butter, homemade jams and bread. And thank you for your blog, pictures are wonderful and your recipes look always so yummy !ReplyCancel

  • Heather S18/02/2015 - 4:24 pm

    I la la LOVE America’s Test kitchen!
    The 5 I have on hand are; garlic, spinach, beans, steel cut oats, and wild rice!ReplyCancel

  • Chelsea (@TheWholeBite)18/02/2015 - 4:30 pm

    gahhhhhh your photos always amaze me! SERIOUSLY, that photo of the garlic. You have serious talent.
    The 5 things I like to keep on hand are:
    Quinoa
    Avocados
    Dried Fruit (cherries, cranberries, papaya)
    Almond Butter
    Olive OilReplyCancel

  • Kierstan18/02/2015 - 4:30 pm

    My five:
    Chickpeas
    Fire roasted tomatoes
    Brown rice
    Veg broth
    Carrots + Onions

    Add in a few curry spices and you have got yourself the quickest dinner ever. My husband and I have been making pots of this once a week for dinner, and then use the leftovers for lunches.ReplyCancel

  • Abby18/02/2015 - 4:38 pm

    These photos, Laura! I adore them.

    My five ingredients arrrreee…

    1) almond butter
    2) canned pumpkin
    3) coconut milk
    4) almond oil
    5) coconut oil

    loved this post xxReplyCancel

  • Sara18/02/2015 - 4:39 pm

    Great dish, as always. You need to post more pasta! What brand of fire roasted tomatoes and olive oil do you tend to get?ReplyCancel

  • raphaella18/02/2015 - 4:53 pm

    1. quinoa
    2. lentils
    3. chickpeas
    4. diced tomatoes
    5. sesame seed oilReplyCancel

  • Amanda18/02/2015 - 4:57 pm

    5 ingredients I always have handy for easy veggie meals:

    1 can of diced tomatoes (no salt added)
    Olive oil
    An onion (I put onions in most things)
    Garlic
    QuinoaReplyCancel

  • EmilieMurmure18/02/2015 - 4:58 pm

    I have always kale, chickpeas, garlic, avocado and a lot of nuts !! Tahini too I am in love with!! Thank a lot Laura for thie beautiful giveaway ! :)ReplyCancel

  • jaime : the briny18/02/2015 - 4:58 pm

    you have such a way of summing up the essence of a thing (or person or food or flavor) that i find just awesome!

    this book sounds awesome. my five alwayses:

    red lentils
    coconut milk
    fire-roasted canned tomatoes
    carrots
    cabbageReplyCancel

  • Alex18/02/2015 - 5:08 pm

    This recipe looks delicious! My 5 ingredients are:
    1. Whole wheat pasta
    2. Sun dried tomatoes
    3. Olive oil
    4. Garlic
    5. AvocadosReplyCancel

  • Jenny18/02/2015 - 5:10 pm

    Hey Laura, looks delish, thanks! The top 5 pantry staples I always have on hand are:
    – Garlic
    – Tahini
    – chickpeas
    – canned san marzano tomatoes and
    – lentils :)

    stay warm out there!ReplyCancel

  • Nancy18/02/2015 - 5:13 pm

    Potato
    Creme fraiche
    capers
    dijon mustard
    a really good olive oil

    There is almost no recipe that cannot be improved with one or more of these! In fact, just these five make a delicious treat!ReplyCancel

  • Fleur18/02/2015 - 5:15 pm

    1. Pasta
    2. Black Beans
    3. Tomatoes
    4. Garlic
    5. Avocados

    My go to “lazy girl” meal is pasta sauteed with garlic and sundried tomatoes. I’ll throw in spinach too if I have some on hand. My 6th “must have” would have to be tortillas – so many options for tacos/soups/chips and guac once you have those too!ReplyCancel

  • Emily18/02/2015 - 5:25 pm

    I love the idea of roasted garlic in a pasta sauce! Some favorite pantry staples are olive oil, lemons, garlic, ginger, and canned chickpeas or black beans.ReplyCancel

  • SLJ18/02/2015 - 5:31 pm

    My always on-hand ingredients are:

    onions
    red lentils
    limes/lemons
    basmati rice
    carrots

    This recipe looks delicious!ReplyCancel

  • Jo18/02/2015 - 5:35 pm

    My pantry staples are similar to yours! Brown basmati rice (it’s just so damn good), lentils, chickpeas, tahini, and good olive oilReplyCancel

  • Devo61318/02/2015 - 5:42 pm

    My five go-to staples are raw cashews, ginger root, dried legumes of several varieties, and red onions.ReplyCancel

  • sarah b.18/02/2015 - 6:03 pm

    damn girl that garlic shotttttt … and those beautiful bokeh bubbles on that cauli shot too.. Recipe looks SO good! xxxxReplyCancel

  • Kellie MacMillan18/02/2015 - 6:23 pm

    My five always on hand ingredients are:
    1. The Bomb – xxx tomato paste
    2. eggs
    3 coconut milk
    4. fixin’s for salad
    5. frozen homemade soup

    Thanks for the recipe and a chance to win the cookbook.ReplyCancel

  • Marie18/02/2015 - 6:34 pm

    Raw cashews, sweet onions, mushrooms (dried or fresh), quality canned tomatoes, carrots. I can make all kinds of great stuff with whatever else I have around. Love roasted cauliflower!ReplyCancel

  • Renée18/02/2015 - 6:35 pm

    I always make sure that my pantry is stocked with a brown and wild rice mix, miso, raw almonds, apple cider vinegar and olive oil. With these five and any vegies available, I can whip up a meal any time.
    This cauliflower pasta dish is going on next week’s meal plan!
    Fingers crossed for the book…ReplyCancel

  • Iyja18/02/2015 - 6:40 pm

    Roasted garlic and cauliflower sounds like a lovely combination!
    Five ingredients that I typically have in our pantry/fridge:
    Wild rice
    Spelt or rye berries
    Kale or broccoli
    Good olive oil
    Sweet potatoesReplyCancel

  • Keara McGraw18/02/2015 - 7:07 pm

    That cauliflower! Just burnt enough and so dang sexy. If I could list peanut butter (just peanuts + salt has it all goin’ on) for all five items I probably would, but I’ll add sweet onion, quinoa, garlic and sweet potatoes to my lineup as well.ReplyCancel

  • Elizabeth18/02/2015 - 7:25 pm

    I love pasta as well. For vegetarian meals, I always try to have on hand:

    – Tahini
    – Tamari
    – Whole wheat pasta, in a variety of shapes
    – Onions
    – TempehReplyCancel

  • Alison18/02/2015 - 7:57 pm

    My 5 pantry staples include: beans, rice, potatoes, garlic, and onions. You can start so many meals with these few simple ingredients!ReplyCancel

  • Julia18/02/2015 - 8:00 pm

    I swear, as soon as you post a new recipe, I start craving it!

    As far as my five ingredients:
    Olive Oil
    White Wine Vinegar
    Onions
    Nuts (esp. pine nuts, walnuts and almonds)
    Beans (esp. chickpeas and lentils)ReplyCancel

  • Colleen18/02/2015 - 8:01 pm

    Looks delicious. I always keep stocked:
    Sweet potatoes
    Mushrooms
    Black beans
    Fire-roasted tomatoes
    OnionsReplyCancel

  • Suhani18/02/2015 - 8:05 pm

    Always have garbanzo beans, pasta, garlic, onions and tofu in the pantry!ReplyCancel

  • Jennifer18/02/2015 - 8:34 pm

    In my top 5: almond butter, coconut oil, cacao, tahini and bananas!ReplyCancel

  • Jessie Snyder | Faring Well18/02/2015 - 8:35 pm

    This book sounds amazing! And that garlic shot – so beautiful. Okay, here I go! My five: quinoa, french lentils, olive oil, tahini, and pink salt.ReplyCancel

  • Maia18/02/2015 - 8:37 pm

    I’ve been craving roasted cauliflower, so I’ll have to give this a shot. Things I always have on hand: frozen Peas, Walnuts, Ginger, Black Vinegar, Rice NoodlesReplyCancel

  • Christine18/02/2015 - 9:22 pm

    I love how the fragrance of roasting garlic permeates my entire apartment; not to mention how the garlic tastes…I will be making this soon! My usual pantry staples are quinoa, black beans, canned tomatoes, olive oil, and chipotle in adobo sauce.ReplyCancel

  • jessica z18/02/2015 - 9:44 pm

    coconut oil, chickpeas, peanut butter, black beans, canned pumpkinReplyCancel

  • Katie18/02/2015 - 9:47 pm

    I always try to have dried lentils, balsamic vinegar, basmati rice, olive oil, and quinoaReplyCancel

  • Rachel B18/02/2015 - 10:03 pm

    Eggs, olive oil, garlic, onions, and ricotta cheeseReplyCancel

  • Amy18/02/2015 - 10:22 pm

    Love Cook’s Illustrated!
    -dried unsweetened coconut flakes
    -pistachios
    -pumpkin seeds
    -chocolate
    -some kind of grain (lentils, farro, wheatberry, bulgar, pearl barley)ReplyCancel

  • Kelly18/02/2015 - 10:31 pm

    Hi Laura,

    I made this pasta tonight and it was delectable. The toasted walnuts really added a much appreciated warmth to the taste – I will definitely be making it again before the winter is through! Thanks so much for sharing it.

    The five ingredients I am always diligent and thankful to have on hand in the pantry are quinoa, chickpeas, oats, nutritional yeast, and dates.ReplyCancel

  • Alissa18/02/2015 - 10:35 pm

    my five staples for vegan eating are canned beans, quinoa, nuts, olive oil, and fresh/frozen greensReplyCancel

  • Shaun18/02/2015 - 10:43 pm

    This pasta looks delicious! My five ingredients are black beans, any kind of rice, cumin, olive oil, and hot sauce.ReplyCancel

  • Anna18/02/2015 - 11:12 pm

    This looks great! I always try to have garlic, lentils, tahini, chickpeas, and sweet potatoes.ReplyCancel

  • Heather R.18/02/2015 - 11:31 pm

    Ahh the list is too numerous to name. Let’s see: nuts, chickpeas, quinoa, tahini, and dried fruit. Awesome giveaway!ReplyCancel

  • Lisa E.19/02/2015 - 12:11 am

    Loving this give-away!

    1) Brown rice pasta
    2) Avocado
    3) Frozen banana’s
    4) Cashews
    5) Garlic

    Can you tell I like the healthy fats? :-)ReplyCancel

  • marie-eve19/02/2015 - 12:15 am

    lentils, peas, corn, potatoes,tofu. This looks delicious, it will be tomorrow’s dinner we also loved pasta around hereReplyCancel

  • Renee G19/02/2015 - 12:16 am

    Rotel tomatoes
    canned beans
    pasta
    rice
    olive oilReplyCancel

  • Chela19/02/2015 - 1:16 am

    black beans, chickpeas, olive oil, pasta, tortillas.

    This cookbook looks amazing!ReplyCancel

  • Christina19/02/2015 - 2:15 am

    That sounds amazing! I seem to always have cauliflower in my fridge (or freezer if I couldn’t finish the whole thing quickly enough), so I will definitely try it soon.

    My 5 key items are: quinoa, dried beans, canned tomatoes, brown rice, and nuts. Then I add on fresh veggies and spices to make my dinner!ReplyCancel

  • Sarah P.19/02/2015 - 2:50 am

    Ooh, the pasta looks super yummy! I love ATC/ Cook’s Illustrated so much.

    5 essential ingredients I always have on hand…

    Garlic (for roasting and making a boring meal more exciting, of course!)
    Salt (biggest pet-peeve: people who don’t know how to season properly!)
    Beans & lentils (for easy protein)
    Lemons (to brighten things up)
    Nuts (for texture and nutrition)ReplyCancel

  • Suzann19/02/2015 - 3:50 am

    Olive oil Quiona Garlic Red Pepper Flakes. WalnutsReplyCancel

  • Elise19/02/2015 - 4:48 am

    coconut oil / baby spinach / almonds / olive oil / himalayan saltReplyCancel

  • Nancy19/02/2015 - 8:04 am

    Wow, this book looks awesome!
    The five ingredients I always have on hand are:
    Brussels Sprouts – can’t live without my daily dose
    steel cut oats
    organic cherries – frozen ones from Costco, for instant snacking
    sweet potatoes – I love the Japanese ones, so rich and creamy
    chickpeas – my favorite bean, I love me some hummus dailyReplyCancel

  • Maggie19/02/2015 - 9:15 am

    I always have beans, onions, potatoes, quinoa and nuts in my kitchen. Crisis mode ensues when I accidently forget to restock these…ReplyCancel

  • ali19/02/2015 - 9:35 am

    quinoa, nuts, some kind of green, olive oil, garlic :)ReplyCancel

  • Andrea19/02/2015 - 9:44 am

    Hmmm… pantry items. Definitely would start with a continuous supply of kitchen sink nut butter (whatever nuts and seeds strike my fancy I throw in the food processor)… quinoa, thin brown rice noodles for miso and pho soups, canned salsa from the garden and gheeReplyCancel

  • janet @ the taste space19/02/2015 - 9:53 am

    Sounds like a great cookbook. I always have canned tomatoes, coconut milk, chickpeas, quinoa and brown rice. And peanut butter!ReplyCancel

  • Tanya Smith19/02/2015 - 10:27 am

    This recipe looks delicious! I LOVE Americas Test Kitchen…changing to a plant based diet last year after a cancer diagnosis I was very sad that most of my test kitchen cookbooks did not have very many vegetarian/vegan options. I was so happy to see your post yesterday that they finally made a cookbook for plant based foodies!! I have followed their show for years and love the Cooks Illustrated magazine. My pantry items that I always have on hand are: Quinoa, really good olive oil, nutritional yeast, frozen bananas and dates.ReplyCancel

  • Lindsey19/02/2015 - 10:45 am

    that shot of the garlic – totally beautiful! <3 <3 <3ReplyCancel

  • Carolyn Carcasi19/02/2015 - 10:48 am

    We always have dried or canned black beans, Muir Glen crushed tomatoes, Kalamata olives, marinated artichoke hearts, and Jovial Fusilli pasta.ReplyCancel

  • Suzanne19/02/2015 - 10:57 am

    Looks interesting – have just started enjoying cauliflower after using an Isa Moscowitz recipe that involved roasting it – so much more flavour and yummy texture! Will have to look for the pasta you mentioned…
    Our pantry staples go beyond 5, but, like so many vegans out there:
    beans & pulses, all types but esp. black, chickpeas, & lentils
    nuts, particularly almonds & now cashews
    grains, esp. pasta, quinoa
    coconut milk
    organic canned tomatoes
    the baking pantry is another matter though!ReplyCancel

  • gail19/02/2015 - 11:18 am

    Lovely cookbook and recipe! 5 items: nuts/nut butter, greens, olive oil, coconut milk, spices.ReplyCancel

  • ria19/02/2015 - 11:27 am

    We always have garlic,tomatoes,onion,chickpeas,potatoes and olive oil off course mint and cilantro legumes definitely can’t be without them.ReplyCancel

  • Erin19/02/2015 - 11:35 am

    1. white beans
    2. walnuts
    3. quinoa
    4. vegetable stock
    5. peanut butterReplyCancel

  • Aaron D.19/02/2015 - 12:02 pm

    This recipe looks/sounds great!

    Chick peas
    Black beans
    Beluga lentils
    Artichoke hearts
    AvocadoReplyCancel

  • sarah nikolovska19/02/2015 - 12:07 pm

    Coconut oil
    cumin
    maple syrup
    wild rice
    coconut milkReplyCancel

  • Jessica19/02/2015 - 12:15 pm

    My go to pantry items are cannellini beans, panko, olive oil, brown rice and cumin.ReplyCancel

  • Tessa Dillon19/02/2015 - 12:18 pm

    This recipe looks yummy!
    My 5 stapes:
    olive oil
    brown rice
    garlic
    seeds (pumpkin seeds!)
    beans (black)ReplyCancel

  • Julie19/02/2015 - 12:30 pm

    That looks so good! I always have:
    – some sort of legume (chickpeas, black beans)
    – nuts (almonds, walnuts)
    – greens (kale, arugula)
    – garlic
    – olive oilReplyCancel

  • Darla19/02/2015 - 12:48 pm

    My 5 essentials are garlic, coconut oil, lentils, greens and rice. I would love to have this book!ReplyCancel

  • Julie19/02/2015 - 1:12 pm

    This looks amazing! My five ingredients are:

    Garlic
    Vegetable stock
    onions/scallions/shallots
    broccoli or other green vegetable
    legumes – black beans, lentils, etc.ReplyCancel

  • Sherry19/02/2015 - 1:47 pm

    Hi, Laura! I’m SO glad to get your take on this cookbook. I subscribe to CI online and love them for their equipment reviews (my gradual replace-and-upgrade agenda is totally informed by those). But I admit I was curious as to whether you would think this book made the grade … they tend to be so meat-focused in their recipes, the newsletters coming into my inbox attests to this, and sometimes ATK and/or CI videos of veg recipes are dubious in their tone (how can we *possibly* make a non-meat recipe taste good?? — this is not least because of Christopher Kimball himself, I think — whereas Jack Bishop, longtime test kitchen guy, has released a couple of his own cookbooks that I admire, one I use very often). Anyway, all this is to say that if you think this book is a good one, I am *delighted* and would love to have a chance to sit down with it!
    Not least under your inspiration my dry pantry always-always-always has a round of whole grains (quinoa/farro/barley/millet/buckwheat etc. + multiple rices, brown/red/black), dried legumes (3 or 4 kinds of lentils, chick peas, black and white beans), and then of course oils (olive, coconut at least), vinegars (white & red wine, sherry, balsamic, cider …), jarred tomato passata and dried chilies (flavour punch!). Add the fresh staples like garlic, herbs, citrus, miso, lots of nuts and seeds and their butters/pastes, and our crispers full of veg and fruit are ever-ready to jump into full-on deliciousness!
    Thanks so much for your amazingly generous site, girl — keep the creativity coming.ReplyCancel

  • Margot C19/02/2015 - 2:38 pm

    Best quality Olive Oil, Black Eyed Peas, Onions, Garlic and a supply of frozen grape tomatoes which seem to enhance just about everything and are curiously more flavorful when cooked in (say) a pot of black eyed peas from their frozen state.ReplyCancel

  • michelle19/02/2015 - 2:49 pm

    That looks delish but pasta is pretty much banned at my house. There just isn’t enough nutrition in there for me to include it in my calories for the day. My staples…Fire roasted tomatoes, red lentils, tri-color quinoa, almonds and coconut aminos.ReplyCancel

  • Kristina N.19/02/2015 - 3:06 pm

    Gah, I am so excited about this book! My pantry staples are quinoa or whole wheat couscous, diced tomatoes, garbanzo or black beans, some kind of nut, and lots of different vinegar!ReplyCancel

  • Stephanie19/02/2015 - 3:07 pm

    This recipe looks delicious! I always keep olive oil, brown rice, black beans, canned tomatoes, and garlic in my pantry. They are a perfect complement to anything left in my fridge!ReplyCancel

  • MBridges19/02/2015 - 3:13 pm

    Whole wheat pasta, rice, San Marzano tomatoes, soy sauce, and balsamic vinegarReplyCancel

  • Annie19/02/2015 - 4:05 pm

    I always try to have on hand canned beans, roasted tomatoes, tortillas, pasta/noodles, and red lentils. I can usually scrape together some kind of dinner out of these!ReplyCancel

  • Leah M @ love me, feed me19/02/2015 - 4:27 pm

    Swooning over these photos!! Some of my staples are bragg’s, chickpeas, sweet potato, at least like 5 nut butters, and oats!ReplyCancel

  • Lorely19/02/2015 - 4:30 pm

    Wow! Number 205…good luck everyone!

    Some things i keep in my pantry for when my vegetarian friends come by for a meal are sun dried tomatoes, rice wraps, black beans and many other dried beans like mung beans and chick peas, soba noodles, plus there’s always miso paste in my fridge. Not sure if that counts…haha.

    Lovin’ your photos, but wondering if they’re ‘large size’ rather than ‘medium size’. They seem to take awhile to load, but my computer is old so maybe that’s why…

    And your recipes are great too! WOW.
    Thanks,
    LorelyReplyCancel

  • Jodi19/02/2015 - 4:37 pm

    My husband would probably consider pasta to be in a food group all its own. I’m more of a load it with veg, salad + a killer sauce kinda lady. We make it work. BUT THIS, this would definitely work. Jaw dropping photos, that garlic – guh, c’mon. Good thing the giveaway isn’t open for me here in France – could never pick just 5 (but always tahini). xxReplyCancel

  • Rachel19/02/2015 - 4:38 pm

    I can’t wait to make this. The pantry staples that I always have are canned tomatoes, canned beans, pasta, olive oil, and vegetable broth. When in a pinch I can always make a quick soup!ReplyCancel

  • DELIA19/02/2015 - 4:50 pm

    I always have raw cashews, quinoa pasta, some mustard powder, really good quality olive oil and red pepper flakes stocked in my pantry. I can always put together really great(easy) dishes using most of those ingredients.

    One of my favorite things to make is vegan mac and cheese using the raw cashews of course for the “cheese” sauce along with the quinoa pasta. Ancient Harvest is my go to brand.ReplyCancel

  • Megan19/02/2015 - 5:40 pm

    This recipe looks awesome! I always keep avocados, an assortment of dried beans/legumes, tofu, an assortment of rice noodles and SRIRACHA! It’s my go-to! Now, let’s get cooking with this new book!ReplyCancel

  • Jacqui19/02/2015 - 6:20 pm

    Always in my pantry are dried beans (usually black and/or chickpeas), brown basmati rice, good olive oil, good vinegar and/or lemons), seasonal produce. Seems I can always come up with even the most basic of meals if I have at least these few things on hand! Nuts/seeds are always in there too ;)ReplyCancel

  • Sara19/02/2015 - 6:33 pm

    Let’s see, it seems I always have: almond milk, already cooked lentils, some type of green (spinach, kale, or chard), diced tomatoes, and good olive oil. Easy dinners are my favorite!ReplyCancel

  • Gabriela19/02/2015 - 6:38 pm

    Wow I am so excited that ATK is coming out with a vegetarian cookbook! I love their magazine, tv show, and over the years I’ve come to collect their annual best recipes cookbook. My pantry staples are: black beans, farro, dijon mustard, coconut oil, and cumin!ReplyCancel

  • Kendra19/02/2015 - 6:51 pm

    Its hard to pick just five but here goes- raw almonds, whole wheat panko, lemons, good olive oil, and a good balsamic.ReplyCancel

  • Paige19/02/2015 - 6:54 pm

    Five seems like a crazy reduction,so I’m taking the liberty of using some categories: grains,beans/legumes, onions/garlic, good olive oil, herbs, and greens.ReplyCancel

  • AL19/02/2015 - 6:55 pm

    this recipe looks great, can’t wait to try it! some items I always have in my pantry are:
    borlotti beans, almonds, chia seeds, oats, and some of my mums homegrown canned tomatoes!ReplyCancel

  • marie19/02/2015 - 7:17 pm

    I Would love to see this cookbook in my collection :)
    My 5 essential ingredients are : extra-virgin olive oil, brown pasta, quinoa, almonds and canned tomatoes for stew and pasta dishes)…
    but I am not sure that i will survive without my red lentils, my coconut oil and milk, my oats, my sesame seeds, my dates and my dried cranberries :)ReplyCancel

  • Claire T19/02/2015 - 8:26 pm

    I am a bit of a grocery hoarder so it’s hard to limit it to 5… here goes:
    -tofu
    -brown rice
    -garlic
    -various canned beans
    -pasta

    I am thinking cooking oil doesn’t count, and I always have some fresh vegetables on hand, but they don’t go in the pantry : )ReplyCancel

  • Maggie Wiggins19/02/2015 - 8:34 pm

    Yum this looks delicious! I’m making this recipe tonight! My staples are cabbage, cashews, tamari, lemon, and rice noodles.ReplyCancel

  • Julia19/02/2015 - 8:36 pm

    -olive oil
    -citrus
    -pasta
    -garlic
    -lentils

    The rest always seems to rotate!ReplyCancel

  • Courtenay19/02/2015 - 8:41 pm

    I go through phases with ingredients, so my staples tend to change. Right now I’m into: 1. Sprouted brown rice; 2. Sprouted lentils; 3. Nutritional yeast; 4. Toasted pumpkin seeds; 5. Any cruciferous veggie on hand. Add lemon/ACV, olive oil, herbs/shichimi togarashi to this mix and I’m set!ReplyCancel

  • Lena19/02/2015 - 8:57 pm

    Can’t wait to make this!

    1. any kind of bean
    2. millet
    3. olive oil
    4. canned whole tomatoes
    5. homemade curry pasteReplyCancel

  • Ariane19/02/2015 - 9:15 pm

    mmm hard to choose, I’d say canned beans, quinoa, squash/sweet potatoes, avocadoes and lime/lemon. Thank you for the giveaway!ReplyCancel

  • Rachel Brown19/02/2015 - 10:04 pm

    For an easy vegetarian meal I try to have the following in my pantry: canned navy beans, whole wheat pasta, olive oil, crushed tomatoes and garlic. They combine for a beautiful, vegetarian pasta!ReplyCancel

  • Ellen19/02/2015 - 10:42 pm

    I always have chickpeas, brown rice, coconut milk, olive oil and good salt!ReplyCancel

  • thefolia19/02/2015 - 10:55 pm

    Yummy! I always have olive oil, olives, cumin makes everything yummy, chickpeas and coconut milk. Happy feasting!ReplyCancel

  • Leanne19/02/2015 - 11:21 pm

    this looks great and i am maybe a 3 times a year pasta eater – will definitely give it a try. i always have avocados, cans of tomatos, lentils, nuts and greens. keep the amazing recipes coming – I’m always looking forward to what’s next! thank you!ReplyCancel

  • kristie {birch and wild}19/02/2015 - 11:24 pm

    This book looks wonderful! As a vegetarian, I look forward to the release of a new vegetarian cookbook like a carnivore looks forward to bacon.ReplyCancel

  • Kelsey M19/02/2015 - 11:40 pm

    I always have chickpeas, bananas, peanut butter, almond milk and rice!

    -Kelsey
    http://www.alittlerosemaryandtime.comReplyCancel

  • Megan20/02/2015 - 5:41 am

    I always have extra-virgin olive oil, vegetable broth, garbanzo beans, garlic, and onion. Combined with any grain or pasta + green or root vegetable and you have a delicious meal! with a toasted nut topping of any kind if one is on-hand, and it’s a feast! (runner up on this list would be wine -for drinking or cooking!)ReplyCancel

  • Meghan20/02/2015 - 8:44 am

    Just bought some cauliflower to make this on Sunday!

    My vegetarian pantry must-haves: 1) Lentils. Especially red lentils. 2) Nuts and nut butters. 3) Chickpeas, 4) Garlic, 5) Canned Tomatoes.ReplyCancel

  • Christine H20/02/2015 - 9:38 am

    This recipe looks lovely and right up my alley! My 5 ingredients are much like yours: olive oil, garlic, lemons, lentils, and dried beans like chickpeas and navy beans!ReplyCancel

  • Eliza20/02/2015 - 10:44 am

    I love ATK, and that cookbook sounds great!

    1. Fresh salad greens (kale, mesclun, etc.)
    2. Good balsamic vinegar
    3. Lemons
    4. Grain (wild rice, quinoa, etc.)
    5. TahiniReplyCancel

  • Tricia20/02/2015 - 11:00 am

    Thank you for sharing such beautiful and healthy meals. Your blog makes me want to cook even when I am tired after work. My pantry staples are olive oil, maple syrup, chickpeas, rice noodles and canned diced tomatoes.ReplyCancel

  • Diane20/02/2015 - 1:01 pm

    Oooh fun! I adore ATK!
    My five pantry staples: black beans, quinoa, diced tomatoes, coconut milk, and a bevy of spices.ReplyCancel

  • Emily20/02/2015 - 2:03 pm

    Looks like a great book! My 5 are sweet potatoes, coconut milk, black beans, tofu and rice.ReplyCancel

  • Lynn20/02/2015 - 2:05 pm

    Five must haves:

    Garlic
    Onions
    Balsamic vinegar
    Sun dried tomatoes
    Fresh herbsReplyCancel

  • Holly20/02/2015 - 2:08 pm

    1. Quinoa 2. Scallions 3. Tofu 4. Avocado 5. MushroomsReplyCancel

  • Philippe B-C20/02/2015 - 2:41 pm

    1. vegetable stock
    2. good olive oil
    3. almond milk
    4. fresh greens
    5. peanut butter

    :)ReplyCancel

  • MelissaT20/02/2015 - 2:43 pm

    salt
    smoked paprika
    pepper
    dates
    cashewsReplyCancel

  • They aren’t really intentional, but mine are dried beans, French green lentils, olive oil from THE BEST olive oil shop near me, some vinegars for when I don’t have lemons or limes, and pine nuts or walnuts. And I’ll have to second you on the wine thing–makes everything special, and bonus, it can also go into the food!ReplyCancel

  • Alison20/02/2015 - 4:17 pm

    I always have millet, frozen broccoli, shallots, ginger, and light evoo. Canned tomatoes I try to keep during the winter- but during the summer they are too dang good fresh!ReplyCancel

  • Julia Gartland20/02/2015 - 5:27 pm

    I LOVE that you love ATK! I think they are soo underrated and I’m obsessed with the podcast – do you listen?

    BTW “Quietly badass” is the perfect way to describe them – loves it. I got to check out this cookbook.

    Xox,
    JuliaReplyCancel

  • Robin Mooney20/02/2015 - 7:36 pm

    I would say the most frequently refilled in my cabinets are

    Short grain brown rice
    sesame seeds
    dried beans
    kale
    almondsReplyCancel

  • Lauren E20/02/2015 - 9:26 pm

    I always have:
    – Indian black chickpeas (so much more flavor than the regular ones!)
    – Onions
    – Garlic
    – Red pepper flakes
    – Olive oil

    I’ve made many a dinner out of those ingredients with just a few additions (or none at all!).ReplyCancel

  • Rachel21/02/2015 - 1:09 am

    Our pantry currently consists of a tiny cupboard in our camper van, but in it you can find:
    -garbanzo beans
    -olive oil
    -black beans
    -one grain at a time (space saving!) Currently a quinoa/wild rice mix
    -cumin

    Gorgeous photos, as always!ReplyCancel

  • Tova21/02/2015 - 1:55 am

    Mmmm…I am all about the pantry meal! In my pantry I always have quinoa, veg broth, garlic, olive oil and coconut milk. These are my staples (along with many herbs and spices) that help me create delicious dishes (lots of bowls) with whatever fresh veg I find.ReplyCancel

  • Lydia Claire21/02/2015 - 3:26 am

    Black beans, rice, diced tomatoes, olives, farro!ReplyCancel

  • Corrine21/02/2015 - 3:27 am

    I like to have on hand a variety of beans, grains, canned tomatoes, canned sliced mushrooms and tea.ReplyCancel

  • Karen21/02/2015 - 8:01 am

    canned tomatoes, canned beans, dried spices & herbs, frozen veggies and mushrooms, pasta, rice, grainsReplyCancel

  • Becca21/02/2015 - 9:13 am

    Pantry meals are exactly what I want to eat in the doldrums of winter! My top five go-to ingredients: French lentils, tahini, za’atar, quinoa, and coconut oil. Thanks for featuring such a great giveaway, I love love love Cooks Illustrated- having an ATK cookbook would only make my life better.ReplyCancel

  • Malissa W21/02/2015 - 12:07 pm

    We always have black beans (I have an obsession with mexican meals), lentils, chickpeas, diced tomatoes and couscous. Love your blog!ReplyCancel

  • Kim21/02/2015 - 1:46 pm

    Dried beans, rice, olive oil, tomatoes, pastaReplyCancel

  • Jane21/02/2015 - 1:54 pm

    Ok, lets go with delicious olive oil, homemade nut/seeds and their butters, coconut oil/butter (to mix with raw cacao powder), all the beans and grains, and do garlic, onions and sweet potatoes count since I keep them in the pantry? OK and so much more :)ReplyCancel

  • Lee Ann21/02/2015 - 2:40 pm

    Five is hard!! But: organic whole tomatoes, Japanese soy sauce, garlic, beans (black or garbanzo), and EVO. If the fridge is the same as the pantry (but that would have complicated things!), I’d have been compelled to include tempeh.ReplyCancel

  • Heather poirier21/02/2015 - 6:05 pm

    Dish sounds amazing! My five ingredients are quinoa, olive oil, almonds, black forbidden rice and coconut milk.ReplyCancel

  • Lucinda21/02/2015 - 7:45 pm

    Thanks for the review! I’m now excited about this book. My five:
    onions
    potatoes
    canned and dry beans
    dried pasta
    canned tomato sauceReplyCancel

  • Margery21/02/2015 - 8:19 pm

    My pantry is desperately lonely without extra virgin olive oil, garlic, dried heirloom beans, ginger tea and sea salt.ReplyCancel

  • Sarah21/02/2015 - 11:34 pm

    Looks like a chill book!

    I ALWAYS keep: fresh ginger, toasted sesame oil, spinach, brown rice, and black pepper on hand for fast, easy options!ReplyCancel

  • Michelle22/02/2015 - 12:36 am

    black beans, sweet potatoes, wheat tortilla, avocado, cilantroReplyCancel

  • Michelle22/02/2015 - 2:07 am

    Organic beans and legumes(including but not limited to: pinto, black beans, navy, chickpeas and lentils.)
    Quinoa
    Canned tomatoes
    Olive Oil
    Bragg’s Apple Cider Vinegar (my “go to” vinegar for making potato salads, slaw, and quick pickled red onions and cucumbers, and garlicky dressings to pour over Texas Caviar and corn salsas.ReplyCancel

  • Jessica22/02/2015 - 3:33 am

    -olive oil
    -nuts
    -grains
    -kale
    -lemons!

    Thanks for the opportunity to win!ReplyCancel

  • Susi Brust22/02/2015 - 8:33 am

    Thank you for your inspiring recipes! My pantry staples would be gluten-free oats, almond milk, tahini, chickpeas and spinach.ReplyCancel

  • Natalie22/02/2015 - 11:14 am

    beans

    brown rice

    quinoa

    sweet potatoes

    oatsReplyCancel

  • Ty Hodges22/02/2015 - 12:23 pm

    My five: Quinoa, Brown Rice with Flax Seed, White Rice (bad I know but I like),Canned tomatoes with chiles, pasta. Plus loads of fresh veg in the fridge. Love salads all week! Would love to try some new recipes!ReplyCancel

  • Casey22/02/2015 - 2:14 pm

    My top five have to be jasmine rice, eggs, cruciferous vegetables, coffee, and carrots. I buy the 6 pound bag of carrots from my local Costco and eat them constantly!ReplyCancel

  • Rebecca22/02/2015 - 2:52 pm

    I love reading through all the comments–instant meal inspiration!

    garbanzo beans
    brown rice
    raisins
    greens
    hazelnutsReplyCancel

  • […] These amazing fortune cookies from A Brown Table 2. Roasted garlic and cauliflower pasta and a giveaway from the First Mess. 3. Beautiful photos and citrus cake recipe from Cannelle & […]ReplyCancel

  • Kailey Fukushima22/02/2015 - 4:55 pm

    Looks delicious!
    My top 5 are: san marzano tomatoes, chickpeas, tahini, quinoa and red pepper flakes :)ReplyCancel

  • Lotta-VeggieTown22/02/2015 - 5:09 pm

    I am not a big pasta fan but this recipe really got me going! Think it will be pasta for dinner tomorrow!ReplyCancel

  • Mickie22/02/2015 - 11:23 pm

    I always have frozen veggie burgers, yogurt, eggs, peppers, and mushrooms, not exciting, but works when I’m in a rush.ReplyCancel

  • Nicole22/02/2015 - 11:43 pm

    I always keep quinoa, black beans, coconut oil, roasted nuts, and lentils around for vegetarian meals.ReplyCancel

  • cathy22/02/2015 - 11:48 pm

    always have:

    1) my new favorite, einkorn
    2) garlic
    3) cannelini beans
    4) chick peas
    5) tahiniReplyCancel

  • charlotte23/02/2015 - 1:44 am

    gorgeous photos, as always. can’t wait to try this recipe. my five ingredients are tofu, spinach, brown rice, sweet potatoes and chickpeas (for homemade hummus, sandwiches or in dishes like this!)ReplyCancel

  • […] (top to bottom, left to right): roasted garlic + cauliflower pasta with walnuts || fish taco bowls || spinach and mushroom quesadillas with avocado and pepperjack || parmesan and […]ReplyCancel

  • Brian @ A Thought For Food23/02/2015 - 11:45 pm

    The flavors and textures in here are perfection! What a wonderful weeknight meal!ReplyCancel

  • Missy LeDuc24/02/2015 - 11:13 am

    Hello!
    Just a comment from someone with an untrained eye – I found your old website with your food shots to be amazingly tantalizing and couldn’t resist! I wanted to try every recipe and had to look through your old posts to get more gorgeous food shots. Unfortunately I don’t get the same urge with your new look and lighting. The food looks dark and hard to see at times. I have seen other blogs with the same lighting and it leaves me feeling the same way.
    It very well could be just me but I wanted to share that with you.
    Keep up the fantastic work! Love it!!ReplyCancel

  • […] cauliflower.  I feel like roasted cauliflower has been making the rounds lately (just look at this roasted garlic & cauliflower pasta, or this charred cauliflower carbonara, oh my gosh), and I’ve been meaning to try it for […]ReplyCancel

  • Lisa Kellenberger27/02/2015 - 11:50 am

    Yum! This pasta looks amazing. It really is hard to pick five. Right now my staples are:

    1. Brown Rice
    2. Avocado
    3. Eggs
    4. Brussel Sprouts
    5. Olive Oil

    Thanks for sharing this recipe!ReplyCancel

  • Milena Andreuzo01/03/2015 - 12:55 pm

    Just made this for lunch and it was amazing! I used spinach instead of arugula because that’s what I had at home and it was awesome. Definitely keeping the recipe and doing it again in the future. Thanks for sharing!ReplyCancel

  • Izzy @ She likes food02/03/2015 - 7:43 pm

    I am going to go order that cookbook right away! I was just thinking today that I needed to bulk up my cookbook collection! We eat a lot of pasta in our house too and I get so tired of plain old tomato sauce so I love all the goodness you added to this pasta! I also love that pine nut parm! I have a feeling I will be making that a lot!ReplyCancel

  • STL restaurants04/03/2015 - 12:09 am

    Really nice article. Your food photography is some of the best I’ve ever seen!ReplyCancel

  • Kate10/03/2015 - 11:00 am

    Oh my gosh, I love this recipe!! I’m excited to see the new ATK book, their recipes are always top notch! Thanks for sharing.ReplyCancel