vegan chocolate passionfruit cupcakes + coconut cream frosting // www.thefirstmess.compin it!vegan chocolate passionfruit cupcakes + coconut cream frosting // www.thefirstmess.compin it!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!!

  • 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,

  • 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.


  • 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!

  • 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! :)

  • 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

  • Peri27/03/2015 - 6:34 am

    Best cupcakes recipe ever. Fresh and with fruits and awesome look!ReplyCancel

  • Bella06/04/2015 - 2:36 pm

    wow, these look mouthwateringly good! I live in Hawaii and we just reached the end of our passion fruit (a.k.a. lilikoi) season, and I’m so sad about it. Just a month ago I could take a five minute walk from my house and pick up a shirt-full of passion fruit from vines growing on the side of the road. I’ll keep this recipe in mind for next season. Thanks so much!
    p.s. I made a passion fruit sangria a couple months ago, and it turned out a-maz-ing!ReplyCancel

  • Theresa21/04/2015 - 1:25 pm

    First of all: I love browsing through your blog, it’s full of inspiration! I have been a reader for a while and when I first saw this recipe, I couldn’t wait to finally try it myself. But unfortunately, the cupcakes didn’t turn out as imagined, I am quite disappointed. It took twice the baking time (40 minutes!), the consistency before was pudding-like. Furthermore, the cupcakes ended up not rising at all – they flattened more and more during the baking process and turned out dense (now it’s as much cupcake as topping). And the taste… in my opinion it should be more chocolatey. There is also some weird unexpected flavour, I guess it’s the vinegar. Not really happy with these cupcakes…

    All the best from far away Austria,

    • Laura21/04/2015 - 2:34 pm

      Hi Theresa,

      I’m so sorry that these were a disappointment for you! I know at least a few people have made this recipe with good results. I’ll try to address some of the problems here, but I’ve only made these one way (as described in the recipe), so I’m not sure how helpful I can be.

      Honestly, I can’t explain the longer baking time. Maybe my oven is hotter and I’m just not aware of it? Do you live at a higher altitude than sea level possibly? This observation is troubling to me because the baking time is such a crucial component. I don’t want to lead others astray. I wonder if your flour was fresher than mine? This definitely isn’t a poofy, super-domed cupcake, but they shouldn’t have flattened more as they baked either. Did the surface appear sort of mottled when they were done baking? These cupcakes rise because of the interaction between the baking soda and acidic components (cocoa + vinegar). Because I use that interaction as the leavening agent, as soon as you’re done mixing the batter, it has to be scooped into the cupcake tins and baked immediately. I just realized that I did not specify this in the recipe and will do so now.

      I’m sorry they weren’t chocolaty enough to suit your taste either. I’m curious if you made any adjustments to the recipe at all? Or if European versions of tablespoons/teaspoons etc are different than the North American counterparts and THAT may have effected the recipe..? Any other feedback that you feel comfortable sending my way would be so appreciated! I might even try making these up this afternoon just to re-visit the recipe.

      Thanks so much + all best,

  • […] or whathaveyou. And although I had not yet tried a vegan cake recipe before, this one based on Laura’s vegan chocolate passionfruit cupcakes worked out splendidly. No milk, no eggs, no problem. And sweetened coconut cream creates the most […]ReplyCancel

  • […] Chocolate Passionfruit Cupcakes. FYI Passionfruit is my new […]ReplyCancel

  • Emma - She can't eat what?!08/05/2015 - 12:34 pm

    These look absolutely stunning – and are suitable for a low FODMAP diet if I use gluten free flour so I’m over the moon! Can’t wait to try the coconut and passionfruit flavours together!ReplyCancel

  • Alicia (lisa louloubel)19/10/2015 - 4:05 am

    These look amazing, chocolate and passionfruit = heaven!!ReplyCancel

roasted garlic + roasted garlic + cauliflower pasta w/ walnuts (vegan + gluten-free) // www.thefirstmess.compin it!roasted garlic + cauliflower pasta w/ walnuts (vegan + gluten-free) // via @thefirstmesspin it!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!!

  • 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.

  • 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.)
    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

      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
    sweet or smoked paprika

  • 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:
    -Black Beans
    -Sweet Potatoes
    -Org. Diced Tomatoes

  • 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
    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
    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, 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
    Diced tomatoes

  • 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
    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..

    fire roasted tomatoes

  • 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

  • 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.

  • Nina18/02/2015 - 11:39 am

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

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

    Garbanzo beans
    Olive oil
    canned tomatoes

  • 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?

    olive oil

  • 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

    sunflower seeds
    coconut oil
    canellini beans


  • 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.


  • 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
    Kale or cauliflower

  • 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:

    sunflower/pumpkin seeds
    chickpeas/white beans

  • --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


    Black Beans

    Fire Roasted Tomatoes


  • 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)

  • 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

  • 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
    -Frozen/fresh spinach or kale

  • 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:
    Dried Fruit (cherries, cranberries, papaya)
    Almond Butter
    Olive OilReplyCancel

  • Kierstan18/02/2015 - 4:30 pm

    My five:
    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)

  • 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

  • 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

    Creme fraiche
    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:

    red lentils
    basmati rice

    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
    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
    Black beans
    Fire-roasted tomatoes

  • 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
    -pumpkin seeds
    -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
    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

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

    Coconut oil
    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
    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:

    Vegetable stock
    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.

  • 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:
    -brown rice
    -various canned beans

    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

    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!


  • 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:

    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


  • MelissaT20/02/2015 - 2:43 pm

    smoked paprika

  • 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.


  • 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

  • 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

    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:
    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.)
    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

    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


    brown rice


    sweet potatoes


  • 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

  • […] 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

    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

  • Phanie01/04/2015 - 2:34 am

    Crap I missed out on this! Anyway, just made this last Friday and it was so damn delicious! Can’t wait to give it a go with the broccoli and almonds this week and adding both to my Meal Planning.

    Thank you for being alive. I love your recipes so much!


  • […] been craving pasta lately. Cauliflower and roasted garlic make me crave it all the […]ReplyCancel

  • […] roasted garlic + cauliflower pasta with … – sticky teriyaki eggplant w/ herbed cashew + coconut rice Putting food on the table is an obvious highlight point of the day for someone like myself and no doubt … […]ReplyCancel

  • Dahn26/03/2016 - 10:20 am

    This looks amazing, I am going to have to try this, I have some pasta waiting for an idea and I just found it.ReplyCancel

  • Marie01/04/2016 - 4:01 pm

    OhMYgosh! Made this for dinner last night and my husband went nuts! I loved it, as well. It would not be an exaggeration to say that we licked our plates. Thanks for posting it. I’ve printed out the pdf and it is in my recipe binder to include in the regular rotation. Love your site. Looking forward to your cookbook coming out. Cheers!ReplyCancel

ingredients for superfood lattes // www.thefirstmess.compin it!View full post »

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  • Jodi11/02/2015 - 4:36 am

    you had me at tahini. seriously. that matcha + maca superfood latte is a winner. I am more of a strong americano kind of gal, but every now and then something a little frothier warms the soul – like a hug in a mug. Oh – and don’t even get me started on that giddy yoyo sea salt chocolate, I emailed them to see if they would ship me someto France – no joy. So my last suit case was filled to the brim, the supplies didn’t last long. Big hearts for this one, Laura xReplyCancel

    • Laura Wright11/02/2015 - 9:07 am

      I live right by a store that’s always fully stocked with it. We could strike up a little pen pal exchange deal if you want ;)ReplyCancel

  • valentina | sweet kabocha11/02/2015 - 4:44 am

    I don’t like smoothies, but this lattes seems perfect, warm and nutritious. And your health food store shopping reminds mine a lot :D – but for kombucha which doesn’t exist in Italy :(ReplyCancel

  • Anna11/02/2015 - 6:42 am

    OMG this is perfect to get warm now that it’s sooo cold!!! I’ve ben hearing a lot about macha I’ll have to try it out :)

  • supal {chevrons & éclairs}11/02/2015 - 6:47 am

    I’ve been looking for an afternoon caffeine alternative that is slightly indulgent. These are perfect! Looking forward to trying the raw cacao one!ReplyCancel

  • Jessica @ BAKECETERA11/02/2015 - 7:30 am

    These look fantastic… and I’m really excited about trying the cocoa and goji berry latte! (The tahini-goji cream already makes regular appearances in my fridge!)ReplyCancel

  • Julia11/02/2015 - 7:46 am

    ummm…YES. JUST YES. these drinks are wicked! matcha + maca?! brilliant!! i started stocking the giddy yoyo bars last week.. cheese & crackers!!! FABULOUS. can’t wait to try that matcha latte this afternoon, when i don’t want to go for espresso. thanks lady;)ReplyCancel

    • Laura Wright11/02/2015 - 9:10 am

      Sometimes I dirty up a superfood latte with an espresso shot too ;) xoReplyCancel

      • Julia11/02/2015 - 9:58 pm

        i like your style:)
        this matcha latte was so freakin good.. i had to have 2 today!! high fives.ReplyCancel

  • Aysegul11/02/2015 - 8:55 am

    These recipes sound (and look) delicious. Especially tahini and maca combination..ReplyCancel

  • Yay! This is perfect! I love making ‘superfood’ drinks in the mornings before I leave for work – sometimes in smoothie form and other times (especially on these super chilly mornings) a hot version. I can’t wait to try your matcha maca latte! Everytime I go to the health food store, my basket has a similar mix :) Have you tried the Rise Mint and Chlorophyll kombucha? I can never seem to pass it by (the Rose Hibiscus by Rise is another favourite) and the Giddy YoYo chocolates are SO delicious! xoReplyCancel

    • Laura Wright11/02/2015 - 9:09 am

      The RISE kombucha is totally amazing and I love that they’re Canadian too. The lemongrass one is my fave.ReplyCancel

  • Brian @ A Thought For Food11/02/2015 - 9:51 am

    I’m eying the raw chocolate and goji berry creation. That looks right up my alley. Though, really, all of these sound so interesting!ReplyCancel

  • s11/02/2015 - 9:57 am

    GOD the exact same thing happened to me with soy, though i unfortunately discovered my intolerance about 1 week after busting into a tub of soy protein powder. when i stopped soy cold turkey (tofurky?), i stopped breaking out entirely. until that point, i had decent skin, but still got a bit of acne every now and then. the protein powder left me with disastrous cystic acne, and it took my skin almost 2 months to recover completely. but now that i am totally soy-less, my skin is totally free of breakouts, save the one usual zit i get right before my period. it still shocks me how big of a difference it made to cut out soy. i am so glad to know i’m not the only one!ReplyCancel

  • Ashley11/02/2015 - 10:23 am

    Girl. These are everything!!! I love a good soy latte (no face issues from them, heh) but these obviously sound 1 million times more satisfying. I haven’t tried the bulletproof coffee yet but have been intrigued. Definitely going to try these out and holy heck, VANILLA BEAN POWDER? There’s a coffee shop right around the corner that makes their own almond milk…next time you’re here, we’ve got a date. ;)ReplyCancel

  • Adrienne J11/02/2015 - 10:29 am

    This looks so wonderful!! I can’t wait to spend the time to make these on a slow morning. I wonder if they’d hold so I could make a bigger batch for a couple days in a row. Thoughts?ReplyCancel

    • Laura Wright11/02/2015 - 12:11 pm

      Hey Adrienne, I think with each of the drinks you could make a large batch up–just follow the simmering and blending steps, but leave the coconut oil out. When you go to reheat portions of the drink individually, add the dab of oil in at that point and re-blend it (that’s what gives it the frothy/foamy quality).

  • Dillon11/02/2015 - 10:43 am

    Yes to these… They are all morning bevs I can totally get behind. Unfortunately coffee makes me super anxious. :( I’m gonna go make one now. It’s a toss up between cacao-goji and turmeric-vanilla spice.ReplyCancel

  • Katie @ Whole Nourishment11/02/2015 - 10:44 am

    Made the cacao and goji latte today and thoroughly enjoyed it outside in the sun (for once! as the sun makes rare appearances during our Swiss winters). I make something similar during the winter months but hadn’t added goji berries before and I love this addition. Thank you!ReplyCancel

  • lynsey | lynseylovesfood11/02/2015 - 10:49 am

    I love how you shared about how your poor skin hates soy. With so much health info out there we can sometimes forget that our body is totes unique and we have to listen to it. what works for me, maybe won’t work for the next guy…. one of these beautiful babies is sure to do the trick though :) xo.ReplyCancel

  • Shira11/02/2015 - 11:15 am

    Totally relating on the soy issue! One year I broke out with the THE worst case of face rash ever, and for the life of me did not know what was up. It took a while for me to figure out what it was – who knew! I avoid soy milk at all costs now.

    These scream breakfast for me and the combos sound lovely!ReplyCancel

  • Jessie Snyder | Faring Well11/02/2015 - 11:18 am

    Matcha, maca, AND tahini?! So have to try this! These are brilliant and I am now googling what the heck bulletproof coffee is all about. Super weird about that soy-face-conundrum (I love using that word) but glad you got it sorted, and these look like they will beat a 5 buck cafe late any day. Nice work **tipping hat**ReplyCancel

  • Clem @ The Vegan Cookie Fairy11/02/2015 - 11:21 am

    I was really intrigued so I went ahead and tried the turmeric latte. Bit weird, I think my tastebuds need to adjust to the turmeric, but it’s actually growing on me. I like the warmth the spice leaves on my tongue, it’s definitely helping me beat the Scottish winter cold! I’ll be trying the matcha + maca next :)ReplyCancel

    • Laura Wright11/02/2015 - 12:08 pm

      Drinking turmeric took a bit of getting used to for me too. Especially combined with something milky. Upping the amount of sweetener and vanilla helps ease the transition a bit :)

  • Emilie murmure11/02/2015 - 11:22 am

    I am in love with all your recipes!!
    Everyting is perfect and beautiful !!
    Thank you for your inspiration & work.


    • Laura Wright11/02/2015 - 12:14 pm

      Emilie, I’m such a huge fan of your work, so that’s a huge compliment right there :) xoReplyCancel

  • Shilpa11/02/2015 - 11:33 am

    Amazing combinations and perfect post for this time of year! I love them all and can’t wait to try them!!ReplyCancel

  • shanna mallon11/02/2015 - 11:43 am

    I do this too! Only you’ve got me inspired with new kinds and ways. Love this!ReplyCancel

  • woah. want to make all of these!! what a great idea. Love your process shots.ReplyCancel

  • Abby @ The Frosted Vegan11/02/2015 - 12:34 pm

    If this doesn’t tell people what a magical, vibe-y superfood goddess you are, I don’t know what will! I’m heading to the airport today, so I think the tumeric one will be my drink of choice for the ride over : ) As always, love your work dearest!ReplyCancel

  • Natalia11/02/2015 - 12:55 pm

    Love these lattes too and I can’t imagine a day, especially during the cold season, without at least one of them! Thanks for lovely post!ReplyCancel

  • Michelle @ Hummingbird High11/02/2015 - 1:51 pm

    DAMN LAURA THESE ALL LOOK AMAZING!!! Seriously, thanks for sharing this armada of superfood lattes — I’m always on the lookout for breakfasts that make me actually get going instead of wanting to crawl back into bed and die (hence why I am a hater of brunch). These lattes look bomb!ReplyCancel

  • michelle11/02/2015 - 2:14 pm

    These look amazing and the photos are gorgeous! I am trying to cut back on coffee but these look so good that I want to try them. I have just started replacing coffee with roasted barley tea. I love exploring different kinds of teas too!ReplyCancel

  • Abby11/02/2015 - 2:48 pm

    These photographs are insanely gorgeous, Laura. So stunning! I must give one of these a try… they look lovely.ReplyCancel

  • I make warm drinks SO similar to this almost everyday too! I can always feel the difference when I’m consistently consuming superfoods. I’ll have to experiment with taking soy out for a while, my skin has been acting weird and maybe that’s the culprit. Thanks for the suggestion!ReplyCancel

  • Kimberly/TheLittlePlantation11/02/2015 - 4:41 pm

    My vote goes to the matcha version!
    P.S. we all love it when you overshare ;)ReplyCancel

  • ale11/02/2015 - 6:10 pm

    just made the first one..omg it’s sooo good I already want another one. thanks a lot :)ReplyCancel

  • These look so cozy and tasty! :) Also I adore Giddy Yoyo chocolate too. Have you ever tried their dried banana spears? They are magical I tell you!ReplyCancel

  • Heather11/02/2015 - 10:13 pm

    Your photos are so beautiful as always Laura. A matcha latte is my daily afternoon pick-me-up, but I think I will be trying the raw cacao latte tomorrow. :) Oh and store bought almond milk is gross! All I can taste is salt and it just ruins any coffee drink for me. My homemade cashew or almond milk is the bomb.ReplyCancel

  • kristie {birch and wild}11/02/2015 - 10:53 pm

    These are my kind of lattes. I often do a maca root/coconut oil/mct oil/chaga mushroom blend, but I need to get out of my old habits and try something new. Thanks you for the ideas :)
    P.S. Your dog has such a sweet face!ReplyCancel

  • Sophie12/02/2015 - 1:04 am

    Hey Laura,

    I had the exact same thing happen with soy milk! I was eating (whole food, mainly veggie diet) healthy, exercising plenty and sleeping well but started cutting out dairy… as a consequence I was consuming a lot of soy milk and tofu (blended with herbs etc to make creamy sauce). Pimple central in my mid 30s… as soon as I cut out soy it stopped, but I also notice it now if I eat soy products. I mentioned it to my doctor at the time, and he didn’t seem convinced with my theory… anyway, I’m usually ok with tempeh and a little bit of organic GMO-free, high quality tofu now and again, but I steer clear of soy milk as it seems to be the worst offender.

    Cheers, Sophie

    ps. I like the new design of your site (and love your blog – plus these lattes)ReplyCancel

    • Laura Wright14/02/2015 - 12:32 pm

      Hey Sophie, I loved reading your comment because it sounds like you went through the exact same thing I did–including the part where your doctor wasn’t convinced. Mine was a naysayer too! Good thing we both listened to our bodies :) Thanks so much for this <3

  • Tara12/02/2015 - 1:39 am

    These are so creative and look amazing! I can’t wait to try all three!


  • Tünchen12/02/2015 - 2:03 am

    wow, thiese recipes sound amazing! Finally I can put all these lovely ingredients in something to drink. Can’t wait to try them.
    I have a question: why do you add the Coconut oil? Can I leave it out when i use Full Coconut milk?ReplyCancel

    • Laura Wright12/02/2015 - 8:21 am

      Hi Tünchen, I add the coconut oil because it seems to give the drink that frothy/foamy quality that I love. I think when the oil gets blended with the water-based plant milk, it combines by surrounding the water-y components with a layer of fat essentially–kind of like when a vinaigrette gets mixed/emulsified. And that’s what makes for the extra creamy texture. Even with full fat coconut milk I would use a little bit of oil.

  • Juliet Sterlin12/02/2015 - 2:32 am

    I appreciate your work & recipe. Sure, I will try it on this valentine day for someone :)ReplyCancel

  • Kathryn12/02/2015 - 6:13 am

    That tumeric + vanilla spice latte has got my name written all over it. So good.ReplyCancel

  • Austin12/02/2015 - 1:00 pm

    love this! i have been marathon training for the past three months and using tumeric lattes for their anti-inflammatory power :)ReplyCancel

  • Arlette12/02/2015 - 1:57 pm

    Just made the turmeric vanilla spice latte – it is awesome, thanks for the recipe! I too purchase far too many coffee/soya combos, so intend to try all these.ReplyCancel

  • Ingredient112/02/2015 - 6:27 pm

    Yes! We love the idea of combining the creaminess of nut milks + the benefits of superfoods. Awesome recipes.ReplyCancel

  • anita12/02/2015 - 9:21 pm

    These all look so delicious! I will definitely give them a try once winter hits back on us here. Right now is 35°C so anything hot I want to keep away.
    Dreaming of the colder days only for this though!! :)ReplyCancel

  • Keara McGraw13/02/2015 - 12:38 am

    How cold is too cold for a superfood smoothie? Probably a 3 degree windchill in Chicago. Will definitely be experimenting with these this week as the temps drop past the acceptable-for-a-smoothie threshold (sob). All of them look lovely!ReplyCancel

  • Sini13/02/2015 - 12:57 pm

    Such a stunning collection of superfood lattes! Can’t decide which one to make first… Probably the one with turmeric in it.ReplyCancel

  • renee (will frolic for food)13/02/2015 - 2:03 pm

    i seriously cannot WAIT to try each and every one of these. you’re speaking my language, lady!!!! matcha TAHINI! oh man. so stoked. STOKED i tell you. and hey have you ever tried drinking mugwort during the day? it’s usually used to enhance dreams and sipped before bed, but my herbalist friend gave me a tea mix which includes it as a main ingredient. And i’m telling you i’m super focused after sipping a cup of it. just wanted to share. i’m thinking of steeping mugwort in the base liquid for one of these superfood lattes to get that focused energy element. again, love these wholeheartedly.ReplyCancel

    • Laura Wright14/02/2015 - 9:13 am

      I’m on that mugwort move. Sounds like the perfect addition to my slightly distracted work-at-home outings :) xoReplyCancel

  • Julia13/02/2015 - 4:12 pm

    All of these sound really appealing, i want to try them right now! But i will have to wait until tomorrow mornings breakfast… hm, guess it will be the cacao and goji one :) Thanks for sharing these and your personal story with soy!ReplyCancel

  • Hayles13/02/2015 - 8:28 pm

    Hi Laura. Am sipping the cacoa and berry latte as I write. It’s delicious. Have been a fan of bulletproof coffee for a few weeks now and have just come across your blog while pinning other recipes. This is a great blog. thank you for taking the time to share your knowledge and recipes. Making the vanilla turmeric next. Turmeric jar was empty ReplyCancel

  • I Love coffee13/02/2015 - 9:24 pm

    There is no coffee in your lattesReplyCancel

  • […] superfood lattes. wow wow […]ReplyCancel

  • June Burns14/02/2015 - 9:16 am

    What a terrific idea! I can’t wait to try the matcha + tahini latte :)ReplyCancel

  • Weekend Links and Inspiration15/02/2015 - 7:54 am

    […] ~ Superfood Lattes… […]ReplyCancel

  • […] Super Food Lattes […]ReplyCancel

  • Kari15/02/2015 - 3:45 pm

    These look like such a delicious way to incorporate superfoods into my diet!

  • Jerrelle | Chocolate For Basil16/02/2015 - 12:00 pm

    I am drooling over myself…

    And you’re photography is breathtakingly artful <3ReplyCancel

    • Heather17/03/2015 - 9:48 pm

      Checking in to say I made the matcha+maca smoothie yesterday aaaaaannnndddd….lets just say I made it again today :) probably again tomorrow. tastes and feels so good Laura! You are a genius, and I really should branch out tomorrow and try one of the others! thank you!ReplyCancel

  • […] Je ne sais pas si je réunirai un jour tous les ingrédients, mais l’idée de créer des boiss… […]ReplyCancel

  • J.S. @ Sun Diego Eats17/02/2015 - 6:18 pm

    Love this post. I usually tend to throw maca, etc. into smoothies or oatmeal but the latte idea is great for winter (or whenever winter decides to roll around southern california)…

    And a similar thing happened to me! After I started to eat healthy, take omega 3 + spirulina, exercise, sleep, etc. my skin was wonderful until last year in May when it started acting out. I tried every face wash/cream under the sun but nothing has helped so far. Its incredibly frustrating. Now I’m trying to see if there was anything I started eating around that time that could be blamed? UrghhhhhReplyCancel

  • Kelly18/02/2015 - 6:25 pm

    checking in because I haven’t in awhile. We’ve been moving / shaking / changing! Every time I come on your site I freak out. I just love you. These are brilliant. The new look is beautiful!ReplyCancel

  • Lorna18/02/2015 - 11:01 pm

    Wow, the turmeric vanilla spice latte is just the thing for a snowy winter’s night. After a week of not being able to feel my toes, I think I’m finally beginning to thaw. So warming and delicious, thank you.ReplyCancel

  • Elenore Bendel Zahn20/02/2015 - 11:44 am

    Laura!! You are just such a magician and these pictures are nothing short of DIVINE (as I’m sure the lattes are as well!).

    If I hop on a plane in two hours or so will you have a frothy cup of goodness waiting tomorrow?

    Lots a love!!

  • Dana20/02/2015 - 4:06 pm

    I just did the turmeric latte with a spoonful of masala chai at the steeping stage (strained it out before frothing) and wow! I think the turmeric + pepper makes a really complex flavor. Thanks for an afternoon-work-at-home boost!ReplyCancel

  • Lorna21/02/2015 - 8:17 pm

    I thought this might be going a little toooo far with the superfood trend. But, you know what? If you can get a dog into goji berries then it’s good enough for me!ReplyCancel

  • darcy08/04/2015 - 5:06 am

    I had kelp noodles for dinner, which is fine, except that I blended an avocado into the sauce. And for some reason, blended avocados leave my stomach feeling queezy. (too bad at lunch time tomorrow)
    BUT it was an incentive to make your tumeric drink above. OH MY GOODNESS, how beautiful. Thank you. Bodes well for winter as it heads towards New Zealand
    yum yum YUM, thanks againReplyCancel

  • Courtney @ Simpwellmag.com10/05/2015 - 2:22 pm

    This post is amazing for so many reasons!

    1st- I just stumbled upon your blog through Pinterest, and I love it!
    2nd- I was having the same skin issues, doing everything right and still breaking out. I just recently started cutting soy out and skin cleared! I’m glad to hear this is a thing (for at least the 2 of us).
    3rd- I tried to make a homemade latte yesterday using almond milk (store bought) and it tasted rancid after being heated. Again, glad to hear this wasn’t me screwing something up.

    I will definitely be trying these recipes! Have you tried a latte with reishi mushroom (another superfood of sorts) yet? It is delicious!ReplyCancel

  • […] And you know, we have to do some food, so to finish things off (with a healthy start to the day) I loved this post from The First Mess on Superfood Lattes. […]ReplyCancel

  • […] Superfood Latte from The First Mess […]ReplyCancel

  • […] Last but not least: here are 13 Healthy make-Ahead Breakfast Recipes and Superfood Latte Recipes. […]ReplyCancel

  • […] Superfood lattes. […]ReplyCancel

  • Sophie25/11/2015 - 8:38 am

    I now make one of these lattes every weekend because I love them so freaking much. Might I request more superfood latte concoctions? They are so, so warming.ReplyCancel

    • Laura01/12/2015 - 10:15 pm

      Might go for Part II in January! :)

      • Sophie04/01/2016 - 1:45 pm

        Hooray! You rock. As per your tips, I’ll be inventing too. :)ReplyCancel

  • […] cozy + healthy: superfood lattes […]ReplyCancel

  • […] ∴ Laura Wright / The First Mess / favorite post: superfood lattes […]ReplyCancel

  • elle23/01/2016 - 3:09 pm

    what a sweet puddin’ your pup is …ReplyCancel

  • […] Recipes from The First Mess. […]ReplyCancel

  • […] Matcha + Maca Superfood Latte with Tahini from The First Mess […]ReplyCancel

  • […] you like the idea, also check out this post and this post by the First Mess for more delicious super drink […]ReplyCancel

  • Robert21/02/2016 - 10:32 pm

    Wow, that is fantastic. Great work.ReplyCancel

  • […] Maca… what? Native to the Andean Mountains of Peru + used throughout the Inca empire, maca [+ specifically its root] is a plant with a long history as a superfood. Loaded with various vitamins + minerals, it naturally boosts energy [without the typical caffeine crash!], balances hormones, + can aid in stress relief. ++ what makes it even cooler? Maca has potent adaptogenic properties, meaning it helps each + every body differently, based on the individual’s needs. Normally sold in a powder form, maca can be used in smoothies + tea, in your homemade granola, + mixed in with your morning yogurt. We’re pining over these maca-inspired beverages! Blissful Basil’s Peanut Butter Maca Smoothie + The First Mess’ Maca + Matcha Superfood Latte […]ReplyCancel

hearty apple-spice buckwheat bake #vegan #glutenfree // www.thefirstmess.compin it!hearty apple-spice buckwheat bake #vegan #glutenfree // www.thefirstmess.compin it!View full post »

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  • sil {Entre Jardins}04/02/2015 - 6:17 am

    Love the new look of your blog, it’s no fuss and clean and that wins it for me! I found the logo a bit odd when you put it on facebook but it works really well with those lovely drawings behind. Congratulations!!
    And this recipe is just my kind of breakfast (I did one with millet not too long ago), have you tried soaking the buckwheat prior to baking? I think I’ll go that route when I try out your recipe.
    Cheers! *silviaReplyCancel

    • Laura Wright04/02/2015 - 8:58 am

      Hi Sil,
      Thanks for your lovely comment! I typically soak buckwheat when I’m making raw/uncooked porridge, just to soften it up. I found the grinding of the whole groats was enough to make it cook in time for this. But if you’re concerned about making the nutrients more readily available, I would recommend grinding the groats first and then proceeding with the soaking. Might make this a bit messier to put together (and you may have to reduce the amount of milk used too), but worth a try!

  • valentina | sweet kabocha04/02/2015 - 6:41 am

    I love the new logo, I love you bowl and I love your recipe (as usual!). I made baked oatmeal few times, but I’ve never tried with buckwheat or other grains – ehm, I made something baked for breakfast with cracked spelt to be honest. I can’t wait to try! ^_^

  • Ginny04/02/2015 - 8:16 am

    LOVE the new design. And the logo is beautiful! Thanks for this cold morning inspiration :)ReplyCancel

  • Jennifer04/02/2015 - 8:17 am

    Love the new logo. Question for you about the buckwheat groats – do you need to pre-soak them? I’ve never cooked them before but recently bought some. I’ve been scanning recipes and they all talk about soaking the groats over night. So was wondering if you recommend that step first? Thanks!ReplyCancel

    • Laura Wright04/02/2015 - 9:05 am

      Hey Jennifer!
      So when I’m making raw buckwheat porridge or any recipe that requires me to purée the groats, I definitely soak them overnight. I tried to cut the prep time of this one by grinding the groats into smaller pieces and it seemed to work fine for me. All the grains were cooked through with a couple little chewy/crunchy ones on the top, which was lovely.

      For optimal nutrition absorption, soaking the buckwheat is recommended. If you’re looking to take this extra step, I would grind the groats first, then proceed with soaking them. It’s important to know that soaking the groats will drastically reduce the amount of coconut milk needed in this recipe. I think it would be an easy enough recipe to play with though! :)

  • Aysegul04/02/2015 - 8:19 am

    The new website design looks AMAZING. And the light in those photographs is so SO beautiful.
    I think the best way to come up with recipes is to look in your pantry and make-it-happen with what you have in there. It seems like you are doing a wonderful job with that.
    PINNED for our next weekend breakfast!
    All the best of luck..ReplyCancel

  • Lindsey04/02/2015 - 8:41 am

    this redesign is absolutely lovely, laura! love all the details and bits that really give it character and a personal touch. that logo is killer too! and cozy baked buckwheat! what can i say, so incredibly perfect for these brutally cold days! xoReplyCancel

  • Katrina @ Warm Vanilla Sugar04/02/2015 - 9:07 am

    Oh wow!! Love, love, love the change! And with another killer recipe. Yum!ReplyCancel

  • Chelsea A04/02/2015 - 9:17 am

    I’m guilty of neglecting my pantry foods as well. I actually left raw buckwheat groats sitting in a jar on my shelf for so long that they got toasted by the sun and turned into toasted buckwheat – ha!

    Even though they’re not raw anymore, I might give them a go in this dish. It looks perfect for this snowy weather the GTA has been hit with this week!ReplyCancel

  • Grace04/02/2015 - 9:23 am

    So fresh and so clean! Love the new look! And this baked buckwheat breakfast situation, best way to start the day! Cold morning + warm belly = happy heart.ReplyCancel

  • Kate04/02/2015 - 9:24 am

    The new site looks gorgeous Laura! Love the logo and simplicity of it all. Oatmeal looks pretty good too – I have to admit I have a bag of buckwheat groats which I’ve never opened languishing at the back of my cupboard – to 2015 resolutions!ReplyCancel

  • Nancy04/02/2015 - 9:29 am

    Hi Laura,
    I’m very excited to try this recipe. I’m very new to this kind of cooking and do want to try the buckwheat. However, I’m wondering if I could use steel cut oatmeal instead as I have it on hand right now.
    Thanks for the great recipe and beautiful website. I love your photos. It makes me want to try lots of new recipes!ReplyCancel

    • Laura Wright04/02/2015 - 9:52 am

      Hi Nancy,
      I think the steel cut oats might take quite a bit longer/require a lot more liquid and other modifications for this recipe. If it helps: subbing 2 cups of regular rolled oats for the buckwheat works perfectly every time for me though. If you try this with steel cut oats let me know! I’m definitely curious now :)

      • Nancy Murray04/02/2015 - 10:42 am

        Thanks for the reply. If I need to soak the buckwheat, could I soak the steel cut oatmeal or is this totally different?
        I will definitely let you know what I try and how it works out.ReplyCancel

        • Laura Wright04/02/2015 - 12:22 pm

          Soaking may help with the steel cut oats! Or even grinding them a bit more in a food processor to make for smaller pieces. Even if the oats don’t work out exactly like mine, they’re usually pretty easy to rescue. If they seem undercooked at the end of baking, you can always reheat scoops of the bake with a big splash of nondairy milk in a saucepan on the stove :)

          • Nancy04/02/2015 - 12:38 pm

            Thanks so much. I can’t wait to give it a go!

  • shelley04/02/2015 - 9:40 am

    LOVE the new site lady! And just finished listening to your interview with PGM. It was totally inspiring and lovely to finally hear the voice behind this incredible space! This sounds like a perfect breakfast for these snowy Toronto morning we’ve been having. So great!ReplyCancel

  • lynsey | lynseylovesfood04/02/2015 - 9:51 am

    I couldn’t agree more with everyone else; the site, logo, the whole bit looks amazing. I am loving the winter light in these photos. The snow has kept me inside as well so i feel you about staying inside and cooking the pantry. Warm vibes. xoReplyCancel

  • Jennifer04/02/2015 - 10:00 am

    Thank you Laura!ReplyCancel

  • Kathryn04/02/2015 - 10:22 am

    Such a great new site, Laura! The simplicity of the design really makes your photographs pop and I think I’m just going to sit here for a while and lose myself in your archives. The way you use the light in your images is just so inspiring. Plus I am all for pantry cooking, right now. A mix of thriftiness and invention can lead to some super delicious recipes – like this!ReplyCancel

  • Ashlae04/02/2015 - 10:39 am

    Ughhhhh I feel you on the coral. I’ve been working on a little facelift since the end of last year (nothin’ major) and my only request has been THE PINK MUST FUCKING GO! Not sure how that became my color scheme but AAAANYWAY the new site is hella user friendly (woot!) and beautiful, lady. And this baked buckwheat number? I might have to finally be lazy and put a grocery deliver service to use this morning because I need it in my belly. 20 minutes ago.ReplyCancel

  • Lorely04/02/2015 - 10:41 am

    I’m a new subscriber, and I wasn’t sure I’d stay because it was taking so long for your site to upload! Blamed it on my oldish laptop. But this works beautifully, and I’m stayin’!!!
    Great recipes and I love your photography…ReplyCancel

  • Jodi04/02/2015 - 11:00 am

    Laura. Girl. You’re simply just the raddest chic around. That header, the new site and all these damn fine vibes. I’ve been up to a good old pantry challenge a few myself too, its crazy the bags of grains/seeds we accumulate! Health food stores, man, the place where paychecks get lost. Enjoy this gorgeous breakfast, sending love xReplyCancel

    • Laura Wright04/02/2015 - 12:25 pm

      I’m feeling your damn fine vibes right on back, Jodi :) And yes, I always go into my local health food store for sourdough and walk out with a KITCHEN CUPBOARD FULL of stuff and act all surprised when I unpack it ;)

  • Dillon04/02/2015 - 11:07 am

    The new site is BEAUTIFUL. Also really easy to navigate. Nice work. This post is timely. I have been making it a practice to not go to the health food store freaking 4-5 days per week (it’s five minutes away). I have been making a practice of pantry cooking. It turns out I still eat really well without buying a pomegranate every time I feel like it. Anyway, lovely post. Gorgeous site.ReplyCancel

  • lisa04/02/2015 - 11:14 am

    gorgeous pictures you took there, dear laura. awesome! and the baked buckheat recipe is a keeper, i’m sure, as there are only fave ingredients inside. yum! lisaReplyCancel

  • Keara McGraw04/02/2015 - 11:58 am

    So much hooray. The new site is beyond stellar, Laura! Thrilled to have been a part of it. Your gorgeous food photography + thoughtful recipes are at the forefront here with the redesign. Love it. I have a similar forgotten-bag-of-buckwheat-groats-in-pantry situation going on and think this will be the perfect remedy.ReplyCancel

  • Caitlin04/02/2015 - 1:26 pm

    such a gorgeous redesign! i love keara’s work and it’s so awesome seeing it on your blog. also, this bake looks awesome. i eat buckwheat porridge every morning and love it so.ReplyCancel

  • Grace04/02/2015 - 1:44 pm

    The site looks fantastic Laura! Some really nice new features and I LOVE the new logo. Glad you’re happy with it and it feels more “me” to you.ReplyCancel

    • Grace05/02/2015 - 11:35 pm

      I made this for breakfast this morning and it’s SO GOOD! I think it’s the best way I’ve ever had buckwheat porridge.ReplyCancel

      • Laura Wright07/02/2015 - 10:14 am

        Grace, this is so great! I’m excited that you liked it too. I made it again today with pears, ground ginger, vanilla and star anise. Just yum. xoReplyCancel

  • J.S. @ Sun Diego Eats04/02/2015 - 1:44 pm

    I’ve made baked oatmeal but I love buckwheat more (sorry oats) and will have to make this sometime!

    If the buckwheat is whole does it not come together properly or would that be fine as well?ReplyCancel

    • Laura Wright04/02/2015 - 1:49 pm

      Hey J.S.,
      I only grind the buckwheat to make for faster cooking/easier liquid absorption. It also seems to make for a creamier texture as well. Let me know if you try it with whole buckwheat!

  • Abby04/02/2015 - 1:57 pm

    These photos are so insanely gorgeous, Laura! And I love, love, LOVE the new blog design. It’s so lovely <3ReplyCancel

  • cynthia04/02/2015 - 2:25 pm

    I LOVE this redesign!!! I saw it and instantly thought it looked SO “you,” just like you said. It’s so lovely. I’ve been meaning to redo my site for the longest time too — hope this new look feels as awesome for you as it looks!!! And oh, this baked buckwheat is calling my name — those absolutely luscious photos, and how rich and warm it sounds! So perfect.ReplyCancel

  • This looks amazing! Both the recipe and the redesign. I’ve been very slowly tackling/procrastinating my design/dev list lately. No fun, but you’re right, usually not as bad as we think. Cooking is just so much more fun than coding.ReplyCancel

  • Jessie Snyder | Faring Well04/02/2015 - 2:46 pm

    This is such a great recipe, I love love love everything going on here! Plus great work on your site *high five*. Love that it reflects you more! That must feel good. Your idea to focus more on cleaning out the reserves/less grocery shopping is awesome and inspiring me. I love the creativity that manifests itself when we are challenged like that! Have a few jars and bunches of things I’m inspired to try to make something of now <3ReplyCancel

    • Laura Wright04/02/2015 - 5:17 pm

      High five returned, girl. I hope we get to see some pantry creativity over on your end soon :) xoReplyCancel

  • Kimberly/TheLittlePlantation04/02/2015 - 4:18 pm

    Compliments again on the new site. It looks GREAT!
    I also love this recipe and your use of light. So pretty.ReplyCancel

  • Jessica04/02/2015 - 8:05 pm

    Seriously. Just. Awesome.
    Always doing it, man.ReplyCancel

  • kristie {birch and wild}04/02/2015 - 11:09 pm

    I have used buckwheat a hundred different ways, but never like this. It looks so delicious! I am loving the cozy vibes.ReplyCancel

  • Eileen04/02/2015 - 11:19 pm

    Oh, I love the new design! So beautiful and minimal. And I’ve never eaten buckwheat in any form but flour (so basically lots of pancakes and waffles), so this baked buckwheat is especially intriguing. Must try!ReplyCancel

  • Sherrie05/02/2015 - 12:10 am

    I lovvvve the new look + vibes, very you. Also I’m diggin’ how finely chopped those apples are in this dish, too cute/great mouth feel, love it.ReplyCancel

  • Hollis05/02/2015 - 12:34 am

    This recipe looks delicious and I definitely plan to try it, but what the dickens is vanilla powder?ReplyCancel

    • Laura Wright05/02/2015 - 9:16 am

      Hi Hollis, Vanilla powder is just ground up vanilla pods and seeds, often sold at health food stores. I like using it as if it were a spice and find that it adds a strong and pure vanilla flavour. You could also mix a 1/2 tsp of vanilla extract in with the milk for a similar effect!

  • Kiran @ KiranTarun.com05/02/2015 - 2:57 am

    LOVE the new design, Laura! And this baked buckwheat is simply divine :)ReplyCancel

  • Sini | My Blue&White Kitchen05/02/2015 - 10:39 am

    For someone who loves apples, buckwheat, and baked oatmeal, this breakfast sounds beyond delicious! I love all the warm spices; a breakfast that’s meant to be eaten in winter. Or on a rainy, chilly summer morning.
    Also, cheers on the new layout! I love the logo and the clean look. You’re right: so much easier to navigate. xxReplyCancel

  • renee (will frolic for food)05/02/2015 - 11:24 am

    the new layout! I LOVE IT! simple is always better. and that hand drawn logo rules. loving this recipe! i too have a neglected bag of buckwheat groats waiting patiently for me to do SOMETHING with them. I like the process you took them through in this recipe to make them into a really lovely breakfast bake. i always get discouraged about eating them whole & untracked. i think it’s texture thing. I’m going to try this asap!ReplyCancel

  • Jasmine06/02/2015 - 2:03 am

    I was wondering if the buckwheat groats have to be raw? I bought a bag of kasha, the toasted buckwheat groats, and it seems like every recipe calls for the raw ones instead. I don’t know what to use the buggers with. Your new site looks lovely by the way!ReplyCancel

    • Laura Wright06/02/2015 - 8:53 am

      Hi Jasmine,
      The cooking process for toasted buckwheat is pretty much the same as the raw in terms of length and liquid needed. So I think you could get away with using it for this recipe! It’s worthy of note that the toasted buckwheat has a much stronger flavour though. You might want to go heavier with the cinnamon and nutmeg just to balance it all out :)

  • […] Vegan Hearty Apple Spice Baked Buckwheat from The First Mess […]ReplyCancel

  • Brian @ A Thought For Food06/02/2015 - 9:56 am

    I’ve never cooked with buckwheat but now I’m going to have to because this breakfast/dessert (what’s the difference?) looks absolutely incredible. Loving the look of the site. Not that I didn’t love it before. It’s looking reaaaaaal nice, though.ReplyCancel

  • francesca06/02/2015 - 11:13 am

    Let’s get real – this is awesome healthy crumble.ReplyCancel

  • The Healthy Hart06/02/2015 - 1:50 pm

    Oh my! I adore your new header. And this recipe is right up my ally since I have been on a porridge kick since the new year and am always trying to get my mittens on a new quality recipe. Love your blog! I am constantly telling my other food loving friends about it.ReplyCancel

    • Laura Wright07/02/2015 - 9:54 am

      Porridge has been my scene all winter too. Thanks so much for spreadin’ the word! :)ReplyCancel

  • […] apple spiced baked buckwheat. ummm […]ReplyCancel

  • Monika07/02/2015 - 4:34 pm

    Oh my goodness, Laura, what a beautiful recipe and post! It is almost bedtime here in Amsterdam and now I’m getting excited for breakfast. Winter has been too long, and as much as I love my porridge, I’ve been craving something new but still with a cozy feeling to it. And here I found it!!!!!!! Muchas gracias.ReplyCancel

  • Millie l Add A Little07/02/2015 - 4:39 pm

    This looks amazing Laura – so beautiful and delicious! I love the new site too!ReplyCancel

  • Julia08/02/2015 - 9:18 am

    love the new look + site, and loving all-things-buckwheat at the moment. i have been soaking, and cooking as a stove-top porridge.. can’t wait to try this one ASAP. happy sunday;)ReplyCancel

  • […] The First Mess created my new breakfast love […]ReplyCancel

  • Michelle @ Hummingbird High08/02/2015 - 11:56 pm

    DAYUMN GIRL. Apple and buckwheat = my favorite combination, and this is everything I want right now. Come bake it for me please???ReplyCancel

  • Renee Kemps09/02/2015 - 1:21 pm

    What an amazing recipe!! And I love the new look of you blog, so pretty!ReplyCancel

  • Kathryne10/02/2015 - 1:29 pm

    Oh hey, pretty black and white redesign! This look suits you better! I’m with you, all black all the time. I have never cooked with buckwheat groats, which is pretty silly because I love buckwheat flour. Your apple bake looks marvelous. P.s. I listened to your podcast with Pure Green the other day (loved it). Cookie freaked out when your dog started barking in the background!!!ReplyCancel

  • Meg24/02/2015 - 8:13 pm

    Hi Laura, I am making this recipe now, and looking forward to the outcome (and breakfast tomorrow!). Quick question, is there a reason for the layering step? Wondering if it’s because of the gelatinous effect of the buckwheat? Thanks!ReplyCancel

    • Laura Wright25/02/2015 - 4:12 pm

      Hi Meg, I only layer the ingredients so that the mixture can get evenly wet and so that the apple etc. is distributed throughout. I tried a version where I just put everything in the dish and poured all of the milk on top. Even with lots of tapping and shaking, the bottom part of the bake was so dry/untouched by the milk.

  • […] I am so loving this Hearty Apple Spice Baked Buckwheat. […]ReplyCancel

  • Chelsea16/10/2015 - 4:12 am

    Just wondering if you could substitute anything for the ground flax? Maybe chia seedsReplyCancel

    • Laura17/10/2015 - 7:30 am

      Ground chia seeds would definitely work!

  • Robin11/01/2016 - 3:13 pm

    Hi! This recipe looks fantastic but I usually wake up too hungry to do this much work before eating. Any advice on trying to do some or most of the work the night before?ReplyCancel

    • Laura13/01/2016 - 7:26 am

      You could make the whole thing from start to finish when you have a pocket of time and then just keep it in the refrigerator covered. Scoop + reheat portions of it as you need it in the mornings.ReplyCancel

cozy vegan enchiladas w/ lime cream // www.thefirstmess.compin it!cozy vegan enchiladas w/ lime cream // www.thefirstmess.compin it!View full post »

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

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

  • Anna28/01/2015 - 6:47 am

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

  • BARBARA28/01/2015 - 7:07 am


  • Lauren28/01/2015 - 7:07 am

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

    Lauren x

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

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

  • allison28/01/2015 - 8:38 am

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

  • Penelope28/01/2015 - 9:41 am

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

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

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

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

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

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

    Love your pics of this and the recipe sounds amazing!ReplyCancel

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

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

    • Laura Wright02/02/2015 - 2:35 pm

      Oh girl, I wish I could have brought a plate on over to ya! This recipe made sooooo many. I was eating them for days :) xoReplyCancel

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

    I am enamored with the phrase “anticipatory snacking.”ReplyCancel

  • Jodi28/01/2015 - 12:25 pm

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

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

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

  • cynthia28/01/2015 - 1:02 pm

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

    • Laura Wright02/02/2015 - 2:36 pm

      Anxiously snacking on (dairy + soy-free) chocolate chips right out of the bag is totally in my wheelhouse too, lady ;)ReplyCancel

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

    Waaaaaant these sound unreal!ReplyCancel

  • Alex28/01/2015 - 1:51 pm

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

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

  • Caitlin28/01/2015 - 3:46 pm

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

    • Laura Wright02/02/2015 - 2:34 pm

      So glad you liked the interview, Caitlin! And I feel like all we’ve been eating these days is sweet potatoes with some sort of Mexican-themed treatment :)ReplyCancel

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

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

    • Laura Wright02/02/2015 - 2:32 pm

      Thank you for this honest and heartfelt response, Dorota. I really appreciate you taking the time. I’m really glad that you’re enjoying Headspace :) It’s helping me quite a bit as well. xoReplyCancel

  • Fabiola Garcia28/01/2015 - 4:00 pm

    This recipe is amazing. Beautiful pictures.ReplyCancel

  • Ashley28/01/2015 - 4:20 pm

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

  • Abby28/01/2015 - 8:47 pm

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

  • Marie29/01/2015 - 1:32 am

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

  • Kathryn29/01/2015 - 1:28 pm

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

  • Sophia30/01/2015 - 4:11 am

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

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

  • […] vegan enchiladas with lime cream. […]ReplyCancel

  • sara forte01/02/2015 - 1:09 am

    I made a few batches of enchiladas this week, for us and to give. I’ve always used jarred sauce to save time and every time I do it I feel like so foolish because I know it’s easier than it looks. I promise I’m trying your recipe next. It sounds super easy and so good. I had your podcast on my list of things to listen too. What a treat.ReplyCancel

  • jess @ little alice01/02/2015 - 5:11 am

    I love it!! What a great post! and those photos!!! damn I think i’m gonna have to get me some enchiladas….xx :)ReplyCancel

  • Shira02/02/2015 - 2:14 am

    Gorgeous Laura, I so need to up my mexican game! Gorgeous new site design too – love love the new header & drawings!ReplyCancel

  • Edlyn02/02/2015 - 10:21 am

    Laura!!! I love the new blog header…sooooo kickass! And this recipe is giving me serious enchilada inspiration. Love all around. XoReplyCancel

  • Caitlin02/02/2015 - 4:09 pm

    I totally understand that feeling about working only a few hours per week at a restaurant, and loving the people there, but also kind of dreading part of it (I’m dealing with a new manager and the stress that brings, currently, too!)

    Anyway, you’re not alone! And I’m definitely giving these enchiladas, and especially that pumpkin seed crumble, a try soon! Thank you for sharing!ReplyCancel

    • Laura Wright02/02/2015 - 5:24 pm

      Sending nothing but good vibes to you and your current work sitch, Caitlin :)ReplyCancel

  • Renee H.02/02/2015 - 5:42 pm

    Yum times a million!ReplyCancel

  • Kimberly/TheLittlePlantation03/02/2015 - 12:53 pm

    Oh my. what’s happened to your website. It looks MEGA! Congratulations on the revamp. So, so lovely.
    Thank you Laura for the lovely interview. It really gave me the strength to keepgoing, to keep working hard, to learn from my mistakes and just get better. Such an inspiration.
    Wishing you well.ReplyCancel

  • […] You’ll figure it out. I list the directions for making your own sauce from scratch (à la The First Mess), but The Sprouted Kitchen, whom also inspired these enchiladas, used a green chile sauce, which […]ReplyCancel

  • Samantha Long12/02/2015 - 8:36 am

    This recipe looks amazing! I’m always looking for new ways to use avocado… and that lime cream sounds yummy :)ReplyCancel

  • Erin15/02/2015 - 8:41 am

    These were delicious! (And this is coming from a Texas girl who knows her way around an enchilada.) A definite repeat.

    Thank you for another delicious recipe!ReplyCancel

  • […] BEAN BUTTERNUT SQUASH ENCHILADAS Inspired and adapted from both Laura of The First Mess + Sara of Sprouted […]ReplyCancel

  • […] pumpkin granola bars for my afternoon snack, and then had some girlfriends over last night for some cozy vegan enchiladas with lime cream. Delicious, healthy food makes me oh so […]ReplyCancel

  • Rachel23/03/2015 - 11:13 am

    Made these for dinner last night and they were delicious! I ended up using two packages of pre-made enchilada sauce, but am really looking forward to making your sauce next time.
    Thank you for another winning recipe!ReplyCancel

  • […] Cherry Tomato Salsa // Brooklyn Supper Tempeh Tacos // 80twenty Tortilla Casserole // Savory Simple Vegan Enchiladas with Lime Cream // The First […]ReplyCancel

  • 28 years | Balsamic Vignette29/09/2015 - 5:34 pm

    […] Later, I will make one of my favorite dishes for dinner: vegan enchiladas with lime cream from The First Mess. It takes some preparation, but it is so dang delicious that it’s totally worth it! […]ReplyCancel

  • Weekly Recipe Roundup |16/11/2015 - 10:51 pm

    […] Tuesday: Cozy Vegan Enchiladas with Lime Cream […]ReplyCancel

  • […] up, try these Cozy Vegan Enchiladas with Lime Cream for a beautiful weeknight […]ReplyCancel

  • […] See the original post with more amazing drool-inducing photos from The First Mess here […]ReplyCancel