GF + vegan spring veg pizza with caramelized onion cream // the first messpin it!spring vegetables // the first messpin it!GF + vegan spring veg pizza with caramelized onion cream // the first messpin it!
Our backyard came complete with hundreds of ill-placed decorative rocks, a mysterious pile of crumbled concrete pieces inside of a rotted tree stump, a patch of persistent and ever-spreading weeds, a rusty-ugly metal shed, out of control plants/trees of all kinds, creepy angel and toad statues, a pond buried somewhere in a back corner, and just a general lumpy/unevenness. I’ve spent a lot of time out there cleaning up and moving the rocks, planting some new things, reseeding the lawn, making plans for new additions. Most often though, I’ve been cursing the previous owners like it was my day job, which is to say I’ve been wasting a lot of time getting angry’d up. View full post »

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  • Katie @ Whole Nourishment23/04/2014 - 6:09 am

    Congratulations on the win! And love the idea of this soaked-grain socca-like pizza crust. Perfect pizza for Spring!ReplyCancel

  • Chelsea // The Naked Fig23/04/2014 - 8:24 am

    HOLY MOLY!! This looks incredible! Delicious spring flavors and that caramelized onion coconut cream!!! Thank you!ReplyCancel

  • Haley @Cupcakes and Sunshine23/04/2014 - 8:30 am

    Ohhh my, this looks so great! Beautiful pictures!ReplyCancel

  • molly yeh23/04/2014 - 8:50 am

    i would like to jump in a pool of this caramelized onion cream plz. thx :)ReplyCancel

  • lynsey23/04/2014 - 9:25 am

    OMG I love this so much. I can’t wait to get home and start soaking some grains!! xo,ReplyCancel

  • Kathryn23/04/2014 - 9:49 am

    I was so glad to see that you won the editors choice award; it’s so well deserved and I hope yo have a total blast in Las Vegas! Intrigued by the idea of this millet/quinoa crust. Definitely going to give it a go asap.ReplyCancel

  • Beth23/04/2014 - 9:57 am

    I love that crust recipe! I will definitely give it a try. Finding a decent vegan, gf crust has been difficult, and I love pizza.
    By the way, I LOVE that cartoon with Mrs. Krabapple!ReplyCancel

  • shanna mallon23/04/2014 - 10:07 am

    Um, WOW. Yes, please.

    Also, yes, please, to the shifting focus–such wise words. I need that, too.ReplyCancel

  • Caramelized onion cream? YUM!ReplyCancel

  • Sini | my blue&white kitchen23/04/2014 - 11:46 am

    First of all, huuuuge congrats on the Saveur BFBAs! Girl, you so deserved it. And secondly, this pizza looks to die for. The flavor combination is top-notch, and I’m eager to make the crust as well. Yay!!ReplyCancel

  • dishing up the dirt23/04/2014 - 12:20 pm

    I absolutely love this recipe. I’ve been making a lot of quinoa pizza crusts recently but your toppings are what have sold me here! That cream sauce has me drooling. Congrats on the SAVEUR award!ReplyCancel

  • Cassie23/04/2014 - 12:42 pm

    Love the idea of a quinoa/millet crust… just pinned this, can’t wait to try!!ReplyCancel

  • Elizabeth A.23/04/2014 - 1:08 pm

    Congrats Laura! You had my vote.

    And I’m definitely going to be trying this pizza crust recipe. Brilliant!ReplyCancel

  • Amy @ Parsley In My Teeth23/04/2014 - 1:21 pm

    Congratulations! This recipe is proof of yet another reason why your blog’s win is much deserved. Looks amazing!ReplyCancel

  • Eileen23/04/2014 - 2:16 pm

    Ooh, just look at all those beautiful spring vegetables! I LOVE this idea. You could not get a better pizza topping!ReplyCancel

  • Lisa @ Simple Pairings23/04/2014 - 2:26 pm

    Ooh, so fantastically fresh and colorful! I love this. Perfect for spring and summer nights!ReplyCancel

  • Jodi23/04/2014 - 4:08 pm

    Caramelized onion cream!? Just pure genius, Laura! This pizza looks amazing! Happy Spring xReplyCancel

  • sandra23/04/2014 - 8:16 pm

    hurray for vegan pizza. and spring!ReplyCancel

  • Laura23/04/2014 - 11:42 pm

    This looks wonderful! Should the quinoa and millet be cooked before soaking overnight? Thanks!ReplyCancel

    • Laura Wright24/04/2014 - 9:26 am

      Hi Laura, The quinoa and millet are raw/in their uncooked state when they go in for the soak!

  • Lindsey | Cafe Johnsonia24/04/2014 - 12:24 am

    This is STUNNING! I’m totally doing half millet next time. Gorgeous, gorgeous, gorgeous pictures!ReplyCancel

  • Lindsey24/04/2014 - 11:25 am

    I love this post soooo much, what is life really w/o pizza. And all these spring veggies are just too vibrant and beautiful.

    This space you’ve created has always been a “happy-place” of mine, something I look forward to each week, so I am beyond happy that Saveur recognized you with your win! xoReplyCancel

  • […] good does this pizza look??? Spring veggie pizza with caramelized onion cream. And it’s […]ReplyCancel

  • […] spring veg pizza with caramelized onion cream. that […]ReplyCancel

  • Claire26/04/2014 - 11:13 pm

    Hi Laura!! I was wondering if I could substitute millet (or the quinoa for that matter) with some other grain… like brown rice say?? Or maybe even a bean like lentils? Thank you so much for the lovely, genius ideas every time I look at your beautiful blog.ReplyCancel

    • Laura Wright27/04/2014 - 2:11 pm

      Hi Claire! I”m honestly not sure. I’ve only tried this crust with the half and half millet + quinoa mix, and one version that was all quinoa. I don’t know if the rice would soften up enough to grind into a batter? The lentils may work, although I think the flavour might be stronger. Sorry I couldn’t be more helpful. Honestly I don’t think it hurts to try and and all grains/pulses–you should get something that’s workable. Let me know how it goes if you try something different!

  • […] Spring veg pizza with caramelized onion cream :: The First Mess […]ReplyCancel

  • […] I’m still drooling over this spring veg pizza recipe from the First Mess. Every Sunday my friends and I gather to cook a feast together, catch up […]ReplyCancel

  • Connie03/05/2014 - 5:42 pm

    I just made this and OMG!! it is soooooooo good! The creamy sauce is so good that it was hard to save it for the pizza! I changed up the toppings a wee bit – but the sauce!?!? YUM!!!!!!!

    REALLY, YUM!!!ReplyCancel

  • Saskija06/05/2014 - 11:26 pm

    I just made this (with 100% quinoa) and it was delicious! I put a little lemon grass paste, minced garlic and fresh rosemary in the batter. That might be weird, but it tasted really great. I’m making it again this week. The only thing was that the artichoke leaves got fairly dried out. I think I’ll steam them and put them on afterwards. I found that the more asparagus and green onions, the better. Thanks so much for this nourishing recipe!ReplyCancel

  • […] I’ve been reading a lot about gluten-free sprouted grain pizza crusts recently (like this one and this one), and I immediately knew the pizza to make: prosciutto and gorgonzola with balsamic fig jam. This […]ReplyCancel

  • Katie09/08/2014 - 1:03 am

    Hello, can I use quinoa and millet flour instead of soaking the grains? do you do it this way in order to soak the grains for health benefits? If the flours were an acceptable method, what would the measurements be?

    I appreciate your reply. I have an inflammatory arthritis and I have to minimise starch and I have been looking for a suitable pizza base recipe – cause I can’t be without home made pizza!!!!

    Thank you so very much,ReplyCancel

    • Laura Wright12/08/2014 - 8:43 am

      Hi Katie! I soak the grains for this recipe because I do quite like the idea of simply using the whole, sprouted grain. I’ve never tried this recipe with the respective flours though and honestly have no clue on what the measurements or ratios would be. Maybe a browse around some of the gluten free sites will hint at something more informed than my experience. I will recommend another alternative sort of pizza recipe that I turn to from time to time when I have the craving though. It’s Green Kitchen Stories’ cauliflower crust pizza and it’s so, so tasty. Link:

  • […] time. the sauce itself is incredible and found its way atop many a thing in the days following. adapted from one of laura’s many brilliant sauce recipes, it’s a simple yet completely magical blend […]ReplyCancel

  • […] Spring Veg Pizza (GF & Vegan) […]ReplyCancel

  • […] One-Pot Pasta Primavera // Brooklyn Supper Cream of Asparagus Soup // Brooklyn Supper (Gluten-Free + Vegan) Spring Vegetable Pizza with Asparagus and Caramelized Onions // The First […]ReplyCancel

  • […] Ingrediënten (voor 4 middelgrote pizza’s) gebaseerd op The First Mess […]ReplyCancel

cauliflower + roasted garbanzo "rice and peas" with avocado, apples, radishes, herbs etc. // the first messpin it!View full post »

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  • Skye09/04/2014 - 4:12 am

    I have seen lots of recipes recently with ‘cauliflower rice’, but this one really has me wanting to make it – I love all the colours of the fresh herbs and crunchy chickpeas sound like a heavenly combination. Thanks for the recipe inspiration!

    PS Congratulations on the nomination – so well deserved! :)ReplyCancel

  • Amy @ wrapped in newspaper09/04/2014 - 4:39 am

    I love how versatile cauliflower is. It’s like, there’s nothing I can’t do you just go and try and I’ll deliver!! I made a roasted cauliflower and garbanzo salad a few weeks back but I think I’ll have to get my food processor out and try this recipe with riced cauliflower this time! Thanks for sharing and congratulations on the nomination!!! XReplyCancel

  • Katie @ Whole Nourishment09/04/2014 - 5:11 am

    Wow, this is a gorgeous salad, well-worth the schlep to retrieve the chives. ;-) I love everything about it, especially the chipotle and maple additions!ReplyCancel

  • Francesca09/04/2014 - 5:20 am

    The maple syrup seems a little too sweet here. I just can’t imagine it with these other ingredients.ReplyCancel

    • Laura Wright09/04/2014 - 7:01 am

      Hi Francesca, I almost always include some sort of sweet component in any dressing/vinaigrette I make, just to balance flavours and whatnot. You could just leave it out if it’s not your thing.

  • Jo from yummyvege09/04/2014 - 7:44 am

    Wow that is a salad I can’t wait to try. I take it the chick peas in this recipe are preboiled? I’ve seen other recipes where they are just soaked.ReplyCancel

    • Laura Wright09/04/2014 - 8:22 am

      Hi Jo! The chickpeas are fully cooked. Made a note in the recipe :)

  • Ali @ Inspiralized09/04/2014 - 8:43 am

    The food looks so fresh – I love the use of chickpeas here, very creative. HI, spring!ReplyCancel

  • Ashley09/04/2014 - 9:24 am

    These are some of my favorite photos of yours, ever. Especially the 3rd from the top and 2nd to last. Framers! Also, your words. I feel like we are in a bit of the same place right now and while work is hectic + crazy(good) I’m trying to slow down my mind a bit. Taking more time to notice daily life happenings. Hugs, lady friend. (And…voted :))ReplyCancel

  • Deena Kakaya09/04/2014 - 9:58 am

    What a hearty and colourful take on a classic. I love the variety of textures in this dish. Beautiful pics too xReplyCancel

  • Ashley09/04/2014 - 10:07 am

    It is 7am and I want to make this now!ReplyCancel

  • Betty Jo09/04/2014 - 10:28 am

    Hi Laura,

    I followed your link from Ashley’s Edible Perspective, and am I ever glad I did! Your blog and photography is wonderful. So is your recipe index. I eat basically Paleo but I see scads of recipes here I can adapt. I just tried cauliflower rice for the first time last week, stir fried, and “WOW!” was it incredible. I will definitely be trying your dish from this post. I have a sensitivity to dried beans, “sob”, so will substitute chicken which should work nicely with the other ingredients. Now I’m going to explore your lovely site further.ReplyCancel

  • Kristen09/04/2014 - 10:38 am

    These photos are beautiful. I’ve been in such a salad rut lately, so much so that I’ve almost completely avoided them. I think this will drag me out of that. :)

    Thank you. xxReplyCancel

  • Sini | my blue&white kitchen09/04/2014 - 11:15 am

    This is such a perfect spring dish! I could live in these pictures (except in that puddle).ReplyCancel

  • Chelsea // The Naked Fig09/04/2014 - 12:04 pm

    What a delicious mix of flavors! So Fresh!ReplyCancel

  • Kathryne09/04/2014 - 12:24 pm

    I’m a little behind on the cauliflower couscous thing, but if it gets your stamp of approval, I’ll surely try it soon. I finally have my own yard so I think I’ll try to grow some herbs, greens and tomatoes this year. Better get on that, huh?ReplyCancel

  • Eileen09/04/2014 - 1:25 pm

    What a beautiful bowl of food! I love the mixture of all the different herbs. So good!ReplyCancel

  • Emma09/04/2014 - 1:30 pm

    Haha “If you have a partial understanding of what a food blog is…” Well, cauli rice and roasted chickpeas are popular for a reason I guess! Love your creative take on them.ReplyCancel

  • Hanna Woeking09/04/2014 - 3:41 pm

    Ive recently re-fallen in love with cauliflower, this looks amazing :)ReplyCancel

  • molly yeh09/04/2014 - 5:45 pm

    aren’t fresh chives the BEST?! ok and i have never made cauliflower rice (the thought has kind of confused me until now?) but seeing your pictures, it allllll makes sense now!ReplyCancel

  • Mila09/04/2014 - 6:18 pm

    This looks perfect for summer- light and fresh.ReplyCancel

  • Katie09/04/2014 - 6:29 pm

    Where does the grainy mustard fit in the recipe? I see it as an ingredient.ReplyCancel

    • Laura Wright09/04/2014 - 7:08 pm

      Katie, it’s in the dressing! I think I might have been a bit snoozy when I wrote this recipe out.. :/ Sorry about that. Fixed it in the recipe.

  • Patti09/04/2014 - 9:01 pm

    This looked so yummy to me, but I’m a raw vegan… so here’s a version I wrangled up for supper… broccoli instead of cauliflower cuz I didn’t have any cauliflower in the house. Raw sunflower seeds, soaked buckwheat groats instead of chickpeas, persimmon seeds instead of apple, coconut aminos instead of sweet… The rest basically the same…. Really, really yum… Thanks.ReplyCancel

  • Stephanie @ Everyday Feasts10/04/2014 - 2:52 am

    This looks delicious! I love using radicchio leaves as cups :)ReplyCancel

  • Alexandra @ Made to Glow10/04/2014 - 8:08 am

    Wow, this is gorgeous! Just found you from Pinterest and so glad I did. I just happen to have a cauli head ready to go and can’t wait to try. Thanks so much! Will be sharing on my social media – I know my readers will love this!ReplyCancel

  • Brittany10/04/2014 - 12:21 pm

    I’m loving cauliflower rice and this salad looks absolutely delicious! Can’t wait to try it.ReplyCancel

  • […] Speaking of good food, how amazing does this look? […]ReplyCancel

  • […] Kitchen. Alex and I have even made cauliflower crust pizza that is really amazing as well. This recipe for “rice and beans” from The First Mess is definitely next on our list of dishes to […]ReplyCancel

  • Kristen14/04/2014 - 1:09 pm

    Congrats on your win!!!!!!!!ReplyCancel

  • P. Cruickshank-Schott14/04/2014 - 10:05 pm

    1. My raw variation of this dish was totally yum… so thanks…
    2. Congratulations on your Saveur award. I sure voted for you!! How great!ReplyCancel

  • Anna15/04/2014 - 1:50 am

    This looks absolutely amazing, I’m obsessed with cauliflower right now. Congrats on your Savuer win, you absolutely deserve it.ReplyCancel

  • Phoebe Lapine @FeedMePhoebe15/04/2014 - 11:17 am

    I’m always looking for new, healthy GF dinner recipes…will be keeping this in mind for the future. :)ReplyCancel

  • Lynn @ The Actor’s Diet15/04/2014 - 11:51 pm

    Cauliflower is the new kale. I can’t get enough!ReplyCancel

  • Katie16/04/2014 - 1:07 am

    Made this for dinner tonight – both the boyfriend and I loved it! I didn’t use any parsley or mint just because I didn’t have any on hand and it was still very flavorful. I’d been meaning to try cauliflower rice for awhile and now I’m so excited about the possibilities. Thanks!ReplyCancel

  • Margaret17/04/2014 - 11:35 am

    I made this for lunch today and it’s delicious! No radishes because Trader Joe’s didn’t have any, but still great!ReplyCancel

  • […] recipe finds from the week: Homemade Reese’s Peanut Butter Easter Eggs from Texan Erin Cauliflower and Roasted Garbanzo Beans “Rice and Peas” from The First Mess Strawberry Creme Truffles from My Whole Food Life Raw Carrot Pasta with Ginger […]ReplyCancel

  • Phoebe Lapine @ Feed Me Phoebe18/04/2014 - 12:02 pm

    This is such an interesting mix of ingredients! I can’t wait to try this dish out.ReplyCancel

  • kanwal singh19/04/2014 - 8:05 pm

    Omg this looks ever so interesting- it is going to be made tomorrow -I cannot waitReplyCancel

  • Deb21/04/2014 - 1:08 am

    Made this yesterday with roast. Was delicious!ReplyCancel

  • Ani {@afotogirl}22/04/2014 - 4:58 pm

    This looks absolutely delicious! Can’t wait to try it.ReplyCancel

  • […] for creaminess.  I had seen a post by one of my favourite local vegan-ish bloggers Laura from The First Mess using riced cauliflower and was dying to try it.  I don’t think carbs are the enemy, but if […]ReplyCancel

  • Easter recap | Kid and Goat02/05/2014 - 11:06 pm

    […] since I was cooking for myself basically, I would make something super healthy.  Enter this recipe for cauliflower rice I found on […]ReplyCancel

  • nancy allen10/05/2014 - 12:49 am

    I am in salad heaven after discovering The First Mess, can’t wait to pass this onto my son. Thank you so much!ReplyCancel

  • Jenny Depa-Karl20/05/2014 - 8:47 am

    OMG! Everything looks delicious… I want to make it ALL!!!! I may add a little of my farm fresh [goat muilk] feta to this recipe (:ReplyCancel

  • […] eats: Spring green risotto with peas and asparagus / Cauliflower and roasted chickpeas / Rhubarb oat quick […]ReplyCancel

  • Carla21/06/2014 - 3:59 pm

    Made the cauliflower salad today and it was delicious. Although I just chopped the cauliflower – and the dressing was fabulous. My two sons every every bite.ReplyCancel

  • […] The First Mess knows how to make a mean “rice and peas” with all of the best crunchy elements […]ReplyCancel

  • Yum, We Love Apples03/10/2014 - 7:10 am

    […] I’ve fallen in love with this salad. […]ReplyCancel

  • […] The large white radish has long been called 'little ginseng' in China. The old saying goes that 'when radishes come onto the market, nobody will go to the pharmacies.' Radishes are moderately high in Vitamin C, carotene and contain properties that appear to be beneficial for symptoms of colds, flu, fever, cough, respiratory problems, and digestive disorders. And Radishes can aid digestion, dissolve phlegm, and reinforce energy as well as clear a stuffy nose, ease sore joints, even help you sober up. You can easily add it to your salad like here. […]ReplyCancel

  • […] *Original recipe found here: […]ReplyCancel

  • thefolia20/12/2014 - 1:50 am

    Yum, yum, yum can’t wait to make this! I use a cheese grater to get the florets into crumbs–less cleaning of items. Happy Nesting.ReplyCancel

  • Kathy Patalsky11/01/2015 - 3:01 am

    LOVE this! Beautiful photos as always. Would love to see it on!ReplyCancel

  • […] it. This recipe is for a super healthy and delicious cauliflower salad that I originally found on The First Mess while searching for ideas for lunches to have at work during the week. To prepare the […]ReplyCancel

  • Links I Love #8Whatever Works06/03/2015 - 8:12 am

    […] Une autre recette parfaite, fraîche et délicieuse. […]ReplyCancel

  • […] Cauliflower and Roasted Garbanzo “Rice & Peas” :: The First Mess […]ReplyCancel

  • […] in these posts: really good tomato soup, (gluten-free + vegan) chocolate hazelnut torte, and the cauliflower and chickpea “rice + peas” salad. My most popular recipe is the spaghetti squash noodle bowl with lime peanut […]ReplyCancel

  • […] Spring Salad (cauliflower and roasted garbanzos via the first […]ReplyCancel

  • […] Spring Salad (cauliflower and roasted garbanzos via the first […]ReplyCancel

  • […] Vous retrouverez la recette ICI. […]ReplyCancel

white + dark chocolate peanut butter cookie dough bonbons // the first messpin it!View full post »

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  • Katie @ Whole Nourishment02/04/2014 - 8:12 am

    Congratulations on the nomination! And these bonbons look divine. I also am more drawn to treats that can be put together quickly and are also wholesome. These definitely fit the bill!ReplyCancel

  • Aimee @ Simple Bites02/04/2014 - 8:45 am

    You know you have my vote!!

    Wishing I had a few of these to snack on today as I bemoan the absence of spring once again.ReplyCancel

  • Abby @ The Frosted Vegan02/04/2014 - 8:54 am

    Congrats on the nomination, you so deserve it!! Also, these bonbons are calling to me like WHOA.ReplyCancel

  • ashley - baker by nature02/04/2014 - 9:01 am

    Congrats on the nom! And wowzers!!! These bonbons have my heart! Happy I found my way to your lovely blog this morning :)ReplyCancel

  • Hari Chandana02/04/2014 - 9:15 am

    Looks so beautiful and tempting.. great photography!ReplyCancel

  • Erika02/04/2014 - 9:32 am

    Super congrats to you! annnddd I could use a few of these bonbons this morning.. Love this!ReplyCancel

  • Deena Kakaya02/04/2014 - 9:47 am

    Congratulations on the nomination! I’m drawn to these multi-impact gorgeous little bites particularly as no baking is involved! I will be trying these out xReplyCancel

  • Meredith02/04/2014 - 10:04 am

    This is amazing, because not only am I obsessed with chocolate + PB, but i literally bought raw cacao butter two days ago. SO excited to try these. You never fail to speak to my heart, Laura! <3ReplyCancel

  • Sini | my blue&white kitchen02/04/2014 - 10:09 am

    Congrats on the nomination! I’ve enjoyed your blog so much and was truly excited to see you being a finalist. You’re such an inspiration, Laura. Thank you for sharing your beautiful work and your thoughts with us.ReplyCancel

  • Alysa02/04/2014 - 10:13 am

    These sound fantastic. That book looks super interesting too.ReplyCancel

  • congratulations!!!! i could eat the dough by itself and chocolate definitely makes everything better,ReplyCancel

  • Ashley02/04/2014 - 10:48 am

    Congrats! Vote coming your way, well done lady!ReplyCancel

  • Meike ° eat in my kitchen02/04/2014 - 11:07 am

    Congrats on the nomination! I love peanut butter cookies, I will try yours! Thanks for sharing!ReplyCancel

  • Grace02/04/2014 - 11:08 am

    Congratulations Laura! So exciting!! You’ve been such an inspiration to me, I just love your style and recipes. These bonbons are to die for delicious looking!ReplyCancel

  • The Rose Journals02/04/2014 - 11:15 am

    So fricken proud of you! EEEEEE!!! Sending our absolute love and support! <3ReplyCancel

  • dana02/04/2014 - 1:40 pm

    These look absolutely incredible. I want like 15. Also, congrats on the nom! You totally deserve it. Keep up the beautiful work, friend!ReplyCancel

  • Kathryn02/04/2014 - 3:31 pm

    Hurrah for the nomination! SO pleased for your Laura + definitely ready to celebrate with you and one of these delights!ReplyCancel

  • Teffy02/04/2014 - 4:29 pm

    Oh wow those look so so incredible!!! Perfect snack to indulge on with no guilt.

    {Teffy’s Perks} XReplyCancel

  • Ashlae02/04/2014 - 5:50 pm

    You inspire me big time, girlfriend. Best special diets blog, fo sho! <3ReplyCancel

  • Katie @ Produce on Parade02/04/2014 - 7:28 pm

    Dang, these look insane. All whole foods too, which is always good. Congratulations on the nomination! That’s incredible!ReplyCancel

  • Erin02/04/2014 - 8:55 pm

    These look incredibly yummy – I could eat the pictures they are so amazing too! :)ReplyCancel

  • Tieghan02/04/2014 - 11:32 pm

    Congrats!! So exciting and you know I will be voting! :)ReplyCancel

  • Jacqui03/04/2014 - 12:14 am

    Of coarse I’m reading this on a late Wednesday night, with a major craving for chocolate, and (somehow) there’s none in the house… and these bonbons are pushing that craving over the edge! A huge congrats on the nom. it’s well deserved!ReplyCancel

  • Emma Galloway03/04/2014 - 1:56 am

    Thanks so much for the sweet shout out love! I’m so thrilled for your Saveur nomination too! All the best xxReplyCancel

  • Lindsey03/04/2014 - 7:59 am

    I’m seriously digging the sound of these and how wholesome/easy to make they seem. And you seriously cannot go wrong with homemade raw chocolate + peanut butter!
    Super congrats on your nom, Laura; you + your blog are most deserving!ReplyCancel

  • Jeanine03/04/2014 - 1:54 pm

    Congrats Laura!!! So excited to see you there. (oh, and yum!)ReplyCancel

  • Beauty beauty beauty. I’ve never seen a stick of cocoa butter look more lovely. I’m in love with the way you shot this post and I’m in love with the recipe! I love finding truffle recipes that act more as energy health power bombs. I try to reduce the sugar in my life as much as possible and these are a perfect example of how you can live a healthier life and eat wholesomely while still enjoying delicious treats. <3ReplyCancel

  • Allison03/04/2014 - 4:50 pm

    Your photos are beautiful- I really like how you incorporated the newspaper! It is different and unexpected, but adds so much! Thank you for all that you do!ReplyCancel

  • Kimberley04/04/2014 - 8:28 pm

    I was so happy to see you nominated – every single recipe you make inspires me! And these. I’m all over them. xo.ReplyCancel

  • […] white + dark chocolate peanut butter cookie dough bon bons. i want a mouthful of […]ReplyCancel

  • Deepa @onesmallpot05/04/2014 - 4:53 pm

    I’m new to your blog and I think it’s beautiful. Congratulations on your saveur nomination. Will be trying out these gorgeous treats as soon as I get my hands on some cacao butter.ReplyCancel

  • […] the other day I saw this post and felt inspired to make some truffles. They’re not raw, and I most certainly did not make […]ReplyCancel

  • […] otro día vi este post y entonces decidí hacer unas trufas. No son crudos y desde luego no hice mi proprio chocolate, […]ReplyCancel

  • ATasteOfMadness07/04/2014 - 1:25 am

    It’s almost unreal how good this looks! Anything containing chocolate, and I come running.ReplyCancel

  • Hazel07/04/2014 - 5:05 pm

    Should I use the coconut oil that tastes like coconut, or the refined kind? These look amaze balls!ReplyCancel

    • Laura Wright07/04/2014 - 5:07 pm

      Either one would be great, Hazel. I kinda prefer the coconut-ish tasting version personally :)

  • Laura @ Blogging Over Thyme08/04/2014 - 10:00 pm

    Congrats on the Saveur nomination!!!! You totally deserve it. Your photos are always phenomenal. And these bon bons–they look totally amazing.ReplyCancel

  • Kathryne09/04/2014 - 12:19 pm

    Ok, first of all, these bonbons look amazing. Second, I was so happy to see your blog’s name on the Saveur list. Your posts are the best of the best! Brava! Good things to come. :)ReplyCancel

  • Trisha10/04/2014 - 5:43 am

    these looks so tasty. Great photos – i really need to get this book! xReplyCancel

  • Meredith14/04/2014 - 2:17 pm

    Quick question: Will this recipe for raw chocolate work on its own in bar form, or is it specifically designed to be a chocolate coating? Thank you!ReplyCancel

  • I have my eyes on10/10/2014 - 11:41 am

    […] these days, seriously, I could just eat it all day. You can imagine my excitement when I found this White and Dark Chocolate Peanut Butter BonBons, I mean, is like the perfect combination. Can’t wait to try […]ReplyCancel

  • […] grilled tempeh & veggies with mango ginger sauce. this gorgeous super-food salad. these white & dark chocolate peanut butter cookie dough bonbons, I […]ReplyCancel

  • […] raw agave nectar in the creamy filling, make yourself a raw version of chia jam, and whip up some raw chocolate if you want these babes to vibrate at a higher frequency. Also, coconut butter is a product that […]ReplyCancel

green curry kale + crispy coconut tempeh // the first messpin it!green curry kale + crispy coconut tempeh // the first messpin it!green curry kale prep // the first messpin it!
My phone number has a Toronto area code. Still. This general handyman sorta guy that’s been working on my house pointed it out to me the other day. I left the city over three years ago and I’ve been saying that I’ll change the number forever, but this might have to be the week that I actually do it. I used to have this underlying idea that some day I would go back, and for no real reason other than the possibility of it. After an emphatic conversation with a friend last weekend, I know that over time I’ve been embracing the quieter aspects of my home here. Way beyond being just okay with it. View full post »

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  • Abby @ The Frosted Vegan28/03/2014 - 8:40 am

    Your words are always so lovely (along with your photos!). Congrats on the Buzz Feed gig!ReplyCancel

  • molly yeh28/03/2014 - 10:33 am

    these photos are gorgeous! yay for new kitchens :) i’ve also had that area code thought, it’s quite scary… but isn’t the quiet life SO NICE AND WORTH IT?!

    happy weekend to you, miss laura!ReplyCancel

  • mich28/03/2014 - 10:33 am

    First photos in the new house! I recognize that porch :)

    Here’s to many more meals and celebrations there. I can’t wait to share one with you!ReplyCancel

  • Kathryn28/03/2014 - 10:48 am

    Spring vegetable correspondent = best title ever.ReplyCancel

  • Ashlae28/03/2014 - 11:24 am

    We moved out of Ohio six years ago, but I have yet to change my Ohio phone number – and I’m not sure I ever will. Like my last name that I won’t be changing when Thom and I officially seal the deal, I have a weird attachment to it that I don’t think I’ll ever be able to shake.

    In other news, I can’t think of anyone better to be a Spring Vegetable Correspondent than the Queen of Cruciferous Veg, herself. Fist bumps to you, lady! And you broke in your kitchen with the sea salt chippas? *blushing* Wanna see more of that kitchen.ReplyCancel

  • Jo from yummyvege28/03/2014 - 11:54 am

    This is just what I was looking for! I have a packet of tempeh in the fridge and was trying to think of ways to jazz it up!ReplyCancel

  • […] still my vegan heart … This green curry kale salad looks […]ReplyCancel

  • […] green curry kale and crispy coconut tempeh. […]ReplyCancel

  • Sini | my blue&white kitchen29/03/2014 - 9:23 am

    This salad calls my name. It looks so unbelievably good! Can’t wait to have a bowl of it…Maybe next week? And congrats for all the accomplishments: a new kitchen, BuzzFeed, the Guardian, etc. Wow!!

    Have a lovely weekend,

  • Ami@naivecookcooks29/03/2014 - 10:43 pm

    Lovely salad and I liked the way you described your journey!ReplyCancel

  • SouthernSpoon30/03/2014 - 7:03 am

    This looks incredible– green curry salad, love it. Congrats on all the press opportunities, and a working kitchen!ReplyCancel

  • Hilary30/03/2014 - 6:27 pm

    I read your interview with modern thought – just thought I would point out that if you ever find some large property to put your kitchen/barn/farm area – SIGN ME UP! I’m in the area and would be all in. :)ReplyCancel

  • Kiran30/03/2014 - 7:50 pm

    I’m so happy I ran across your website!! I’ve tried three recipes so far and they were hugely successful with my whole family. Thank you!!ReplyCancel

  • Katie @ Produce on Parade31/03/2014 - 1:00 pm

    “Spring Vegetable Correspondent”?! Whoa, that’s pretty freaking awesome for a title. I think you should make a name tag and wear it about. I would. ;) Congratulations!ReplyCancel

  • ATasteOfMadness31/03/2014 - 3:59 pm

    YuM! I’ve got to start buying more kale. This looks SO good!ReplyCancel

  • Hannah31/03/2014 - 6:44 pm

    This was delicious! I love everything coconut and this was no exception :) can’t wait for the Caesar salad. Love you Laura!ReplyCancel

  • Heather01/04/2014 - 3:00 pm

    I made this over the weekend and it was a hit! Crunchy and warm. It did all sorts of good things for me.ReplyCancel

  • Michelle01/04/2014 - 5:16 pm

    This was timely! I’m looking for delicious kale recipes!ReplyCancel

  • phi01/04/2014 - 8:24 pm

    i love the green on blue! and tempeh on kale! sooo good.


  • […] EAT. Trying out my cooking skills with this delicious looking curry kale recipe […]ReplyCancel

  • Kimberley04/04/2014 - 8:59 pm

    Hi, also this. I have this thing where I want to love tempeh but it has to be made just so. And bringing the words coconut and crispy into the mix will surely take it there.ReplyCancel

  • Dee04/06/2014 - 11:40 pm

    I’m a huge fan of The First Mess and have successfully made many of your recipes, but I have to question the use of raw lemongrass and ginger in this dressing? Even after pounding and running through the food processor, I was left with tough, fibrous and aggressive pieces of lemongrass as well as the overwhelming spice of raw ginger!

    I ended up straining the dressing through cheesecloth, though, and this dish was scarfed up just like the others!ReplyCancel

    • Laura Wright05/06/2014 - 7:54 am

      Hi Dee! Bummer that your first interaction with this recipe was kind of on the underwhelming/weird side. I find ginger and lemongrass have varying degrees of intensity every time I go to use them. Maybe yours were super hot and mine were a bit tired? Either way, I found really pounding the living crap out of both in the mortar and pestle was sufficient, but I like your straining idea. I’m going to make a note in the recipe because I think some people might run into the same problem. Thanks for your helpful feedback!

  • Kasey09/06/2014 - 11:41 pm

    How did I miss this beautiful post?! Thank you so much for the kind words about the Cookbook in a Box my friend. We so appreciate it, and I apologize for not seeing it sooner (ah, life). This place you’ve created is beyond inspiring. Whenever I visit, I want to just spend days and days here. xoxoReplyCancel

  • Larissa22/06/2014 - 10:47 pm

    This is the first recipe I’ve made from The First Mess and I had to restrain myself from devouring the entire bowl!

    Thanks for the fabulous recipe, looking forward to many more!ReplyCancel

  • […] Water Toner Decor: Tulum Print by Max Wagner Recipe: Green Curry Kale + Crispy Coconut Tempeh via The First Mess Design/Photography: Julia Kostreva’s Notebooks DIY: DIY Patterned Flatware Pouches via […]ReplyCancel

  • […] Green Curry Kale and Crispy Coconut Tempeh from The First Mess […]ReplyCancel

  • […] Kale & Crispy Coconut Tempeh ( […]ReplyCancel

  • Winter Salads | The Tina Times07/01/2015 - 11:54 am

    […] Green Curry Kale and Coconut Tempeh Salad //The First Mess […]ReplyCancel

  • […] more tolerable this way.} other things: bud vases. cosmic love. modern quilts. something silky. curry kale. things by me in other places: a different kind of bed. hexagons. home my week in objects […]ReplyCancel

spring onion falafel with millet + some accompaniments // the first messpin it!View full post »

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  • Kathryn20/03/2014 - 6:11 am

    Man, I love that idea that everything feels/is possible. Life feels so full of hope and anticipation. I’m totally on the falafel train these days; excited to try your version.ReplyCancel

  • Jo from yummyvege20/03/2014 - 6:37 am

    Yum they look so good, I’m feeling inspired to bake today…ReplyCancel

  • Abby @ The Frosted Vegan20/03/2014 - 9:24 am

    I can’t get over how gorgeous this is! Here’s to all those feelings of hope and anticipation : )ReplyCancel

  • Lindsey20/03/2014 - 9:42 am

    Wow, if ever a word was attached to an olfactory memory, petrichor would surely be the poster-child for it. Thanks for this wonderful introduction to such awesome word!

    Yes, spring is here, officially! And with it comes possibility, new adventures, fresh air and these falafels! Love the addition of millet, and totally love all the sides – high-fives for jam jar dressings and sauces! ! Cheers Laura!ReplyCancel

  • Stephanie20/03/2014 - 11:03 am

    These little falafel bites are adorable! I just made some chickpea patties a little while ago with very similar flavorings. I could not live without chickpeas– hence the 2 crates I buy at every Costco run. :) I’m with you on the pickled red onions. I make them ALL the time because they go on everything.ReplyCancel

  • dana20/03/2014 - 11:06 am

    Beautiful, Laura! Love the photography as well (per usual).ReplyCancel

  • cheri20/03/2014 - 12:29 pm

    I love that these are baked, and all the accompaniments.ReplyCancel

  • Golubka20/03/2014 - 1:02 pm

    I needed the recipe for your soba last week when the site was down. That made me realize how much I depend on it. In terms of falafels, I’m the opposite and do make them often, always looking for new recipes and accompaniments. Love your pickled onions and rosemary peanuts, something to try with the next batch for sure.ReplyCancel

  • molly yeh20/03/2014 - 1:11 pm

    i so know how you feel about wanting to leave some things to the guys at the take out restaurants, but i am also with you about the frying vs. baking. i think i’d eat a whole lot more falafel if it wasn’t deep fried… that’s actually the reason why my old falafel monday tradition flopped.

    so this is my cue to go make this right now. and i’ve been meaning to buy some millet anyways…..

    yay happy spring!ReplyCancel

  • Meredith20/03/2014 - 1:36 pm

    These look great Laura! And the timing is perfect…I just bought a bunch of millet for the first time and have been looking for interesting recipes to try it out. Can’t wait to give these a go! Oh and beautiful photos, as always :).ReplyCancel

  • shanna mallon20/03/2014 - 3:05 pm

    I’ve been dreaming of making homemade falafel for a long while, and this post is reminding me why I need to just do it already! GORGEOUS photos. My mouth is watering.ReplyCancel

  • sara20/03/2014 - 11:23 pm

    gorgeous bowl that you’re mixing that falafel mush in, miss! so pretty. I am a baked falafel fan myself, but admit they hinge upon their sauce and fixins. Love the idea of the peanuts, must try that.
    Good luck with the house but I am certain its coming along beautifully. I had to stop with ours, and just live in it as is for a few weeks because I was afraid there would be no end to the number of things we want to do around here (and the money going to hardware stores was disgusting me). Anyway. Love to you two and may is be as much adventure and little stress as possible. xoReplyCancel

  • Lily (A Rhubarb Rhapsody)20/03/2014 - 11:35 pm

    This looks so healthy, tasty and satisfying. Can’t wait to try it out for lunch. :)ReplyCancel

  • Teffy21/03/2014 - 6:11 am

    Oh WOW! Looks so so good. I am a huge falafel fan. I’ve never actually made it myself, but this one would be the perfect one to start with.

    {Teffy’s Perks} XReplyCancel

  • Sini | my blue&white kitchen21/03/2014 - 7:53 am

    This post is a gem! The falafels and sides look amazing. I kinda want to run straight into the kitchen and make this for lunch.

    Cheers to a spring full of possibilities,

  • Chelsea//TheNakedFig21/03/2014 - 10:40 am

    I’ve only ever made raw falafel. Why has it taken me until reading this post to realize I should be making my own falafel? Thanks for sharing so many yummy recipes in one!ReplyCancel

  • […] spring onion falafel. […]ReplyCancel

  • Kate23/03/2014 - 7:18 am

    I made this, using quinoa, last night for dinner with all of the little sides and they were amazing. The peanuts and onions added a lovely sweetness, the tahini sauce was very bright, and the falafel was light and filling without being heavy!ReplyCancel

  • Amanda23/03/2014 - 10:03 am

    Made these last night (+ pickled and dressing) and they were fucking ridiculous.ReplyCancel

  • […] Chocolate and Strawberry Roulade  – Just Easy Recipes 3. Spring Onion Falafel With Millet – The First Mess 4. Sautéed Radishes with Fava Beans – Gourmande in the […]ReplyCancel

  • Alison Chino24/03/2014 - 3:26 pm

    YES PLEASE! These look amazing. I’m totally going for it.ReplyCancel

  • Kathryne24/03/2014 - 8:01 pm

    Man, I went through this phase when I was only getting four hours of sleep a night, but it wasn’t due to too much caffeine. I must have been running on stress and determination alone. I finally cleared some projects off my plate and I’m finding some balance—hope you don’t go nuts like I did while you’re working on those kitchen counters. :) This falafel looks delightful and I can’t wait to try those quick-pickled onions.ReplyCancel

  • […] Une recette de falafels qui me met l’eau à la bouche! […]ReplyCancel

  • Ileana25/03/2014 - 12:16 pm

    What a lovely idea! I look forward to trying your clever recipe.ReplyCancel

  • Ironic | La Pêche Fraîche26/03/2014 - 2:57 am

    […] like Laura is in my brain– these heavenly, spiced falafels accompanied by tons of fresh veggies look like the definition of a […]ReplyCancel

  • Kirti26/03/2014 - 8:06 am

    Can I just say I love your ideas and pictures? Also that I love the narrative?
    In India (where I live), recipes/dishes with (red) millet are quite common. Especially in southern coastal India, where my husband is from. It is one of his favorite morning breakfast ingredients. Thanks for such a wonderful recipe. :)ReplyCancel

  • Brian @ A Thought For Food27/03/2014 - 11:51 am

    I love that counter! Oh my goodness. I want it bad. I won’t begin to tell you (or anyone else) how dated our (soon-to-be) kitchen is in our new house. I’m definitely planning on putting in similar counters when we redo it. Whenever that is.

    ANYWHO! Ok, so I adore falafel and, like you, felt that it wasn’t something you made at home. BUT I’ve done a few versions… some baked with canned chickpeas (because I was lazy), some fried with fresh chickpeas (which were SO much better). But mine have never looked as beautiful as yours. Really, this is gorgeous.ReplyCancel

  • Dawn27/03/2014 - 12:28 pm

    I absolutely adore falafels and am always on the look out for recipes as I have never been content with the ones I’ve tried. They have always been too dry or bland. Can’t wait to give this a whirl.

    On another note I hope that you are thinking about writing a cookbook as I would definitely be first in line to purchase a copy! Love your originality and inventiveness. xReplyCancel

  • Deena Kakaya01/04/2014 - 6:32 pm

    Wow, your pictures look incredible! I don’t often see recipes using millet flour but I’m really impressed with the result of yours and especially that you’ve baked with them. Glad to have found your blog xReplyCancel

  • […] bowl. Super yum! Another way to devour chickpeas, be still my heart. I just can’t quit you, chickpeas. This salted caramel & macadamia pull-apart bread WHAT. Anything that shoves breakfast into a […]ReplyCancel

  • […] Adapted from The First Mess  […]ReplyCancel

  • […] adapted from The First Mess and Bon Appetit. Make it vegan: Substitute maple syrup or agave nectar for the honey. Change it up: […]ReplyCancel

  • […] Our Fave Recipe: Spring Onion Falafel […]ReplyCancel

  • […] up with my eating healthy regime by trying new recipes.  I was inspired by this easy recipe by @thefirstmess.  I love using my Vitamix to blend everything together in virtually, minutes.  The key is to have […]ReplyCancel

  • […] Cook time 25 mins Total time 40 mins   Author: My Gut Feeling. Falafels inspired by The First Mess Serves: 2 […]ReplyCancel

  • krystal02/04/2015 - 8:10 am

    i made this last night for dinner. my husband and i loved it! that. sauce. i’m trying your bbq lentils tonight over polenta.ReplyCancel

  • kassia17/06/2015 - 6:41 am

    Ok, this is the most amazing and best website in the whole world and space!!!!
    Just one quick question…. Could I substitute millet with quinoa instead in this recipe?

    • Laura23/06/2015 - 3:22 pm

      Hey Kassia, Sorry for the late response. I think quinoa could work! It might not be as sticky as millet, so maybe a little spoonful of ground flax in the mix could help to bind everything. Let me know if you try!

  • May Notes | Eggplant & Olive23/07/2015 - 9:34 pm

    […] Laura’s Falafel (the best falafel!) […]ReplyCancel

  • […] we might as well. And then there are some quick-pickled onions that I discovered when I made this millet falafel salad, and haven’t been able to get enough of […]ReplyCancel