cool vegan noodle salad w/ seared tofu + zingy almond butter sauce // via thefirstmess.compin it!View full post »

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  • Michelle @ Hummingbird High25/06/2015 - 5:45 am

    Yum!!! This is all sorts of delicious and gorgeous looking! Good luck in the competition; you have my vote!ReplyCancel

  • Anna25/06/2015 - 7:43 am

    this looks devine!!! Can’t wait to try it at home :D yumm

  • Tori@Gringalicious.com25/06/2015 - 8:16 am

    This looks divine and your photos are, as always, gorgeous!ReplyCancel

  • Sarah Becker25/06/2015 - 10:34 am

    Why is tofu a once-in-a-while treat for you? Is there something unhealthy about it?ReplyCancel

    • Laura25/06/2015 - 10:44 am

      Hi Sarah,
      If I eat too much soy–typically in the form of tofu, soy milk or some of the more refined soy foods, I tend to break out. So I definitely take steps to limit my consumption. For a lot of people it’s totally fine to eat on a regular basis though.

  • Elizabeth25/06/2015 - 10:48 am

    Yep. I feel like I’ve had that exact pie crust experience already the summer. I’m taking notes (on your notes?) here – and taking to heart your smart words about staying organized and slowing down. I try to stop and remind myself to enjoy things, but the lure of whatever’s next is hard to push aside. Happy anniversary! And here’s to a summer of productive times and good times, or working hard and then not working at all. I’m so excited to see that book you’re creating and am positive it’s going to be amazing. Cheers, friend.ReplyCancel

    • Laura25/06/2015 - 2:08 pm

      Pie-related failures are some of the most crushing.I think we both deserve some chill and enjoyment time ;) xoReplyCancel

  • Sydney | Modern Granola25/06/2015 - 11:36 am

    This is gorgeous! When summer kicks in, everything must be chilly or room temperature. It’s the kitchen code! Congrats on all of your success. Fingers crossed on that delicious-sounding smoothie!
    Happy belated blogging birthday!
    xx SydneyReplyCancel

    • Laura25/06/2015 - 2:02 pm

      Thanks so much, Sydney! I totally agree with that kitchen code, except for maybe the odd cookie ;)

  • Amanda | Pickles & Honey25/06/2015 - 12:39 pm

    That second photo with all of the ingredients laid out is so dreamy! I’m digging all of the flavors and textures you’ve got going on here, especially the peaches!ReplyCancel

  • Sarah | Well and Full25/06/2015 - 1:55 pm

    I love how you use natural lighting in your photos and don’t try to edit it away. It really makes your food photography stand out :)
    Also – good luck on the So Delicious competition! I voted for you :)ReplyCancel

    • Laura25/06/2015 - 2:01 pm

      Thanks so much for your kind words on my photography, Sarah! And thanks for that vote, too ;)ReplyCancel

  • Stephanie @ Girl Versus Dough25/06/2015 - 2:04 pm

    Gorgeous salad! But it doesn’t stand a chance of making it to any potluck or picnic this summer, as I’d put the whole thing in my belly right away. ;)ReplyCancel

    • Laura25/06/2015 - 2:09 pm

      You’ve got your priorities straight ;)

  • Stephanie25/06/2015 - 2:26 pm

    I have yet to put seared tofu on a salad, but this recipe might push me into doing it. The peaches look like an unexpected, but beautiful, burst of sweetness. Can’t wait to try it this weekend for a friend’s potluck. That is, if I don’t eat all of it first… :)ReplyCancel

  • Nina25/06/2015 - 7:44 pm

    Wonderful! This sounds perfect in every sense, I need to make your almond butter sauce with lime (heart symnol :D) !!ReplyCancel

  • Abby25/06/2015 - 9:38 pm

    What a lovely post, Laura! This noodle salad looks delicious; so perfect for a summer lunch. And your photos are GORGEOUS! <3ReplyCancel

  • Erica25/06/2015 - 9:48 pm

    Your photos are some of my favorites, I love the lighting and the beautiful colors. This noodle salad is definitely something I shall be bringing to this summer’s potlucks. Thanks for the inspiration!ReplyCancel

  • Rachel MacKay25/06/2015 - 10:19 pm

    Thanks for the shout out Laura :) the salad looks DELISH!ReplyCancel

  • lynsey | lynseylovesfood.com25/06/2015 - 10:25 pm

    this is such a crazy beautiful salad and could agree more with other comments about the lighting! killed it!! Also so much love on all those links. xoReplyCancel

  • Kathryn26/06/2015 - 4:30 am

    I think sometimes we/society/the internet puts so much pressure on us to make the most of every single moment of summer and tick off our bucket list items which is all well and good until you’re trying to balance that with working and blogging and all the other general stuff that people need to do in life and you can just end up in this crazy cycle of stress. All of which is to say, I’m all for slowing down and just enjoying the hell out of the season. Summer hugs to you Laura + thank you for providing a salad recipe that I know I’m going to enjoy all season long.ReplyCancel

  • […] First Mess shared a Cool Vegan Noodle Salad with Seared Tofu and Zingy Almond Butter Sauce that looks perfect for a hot summer […]ReplyCancel

  • kristie {birch and wild}26/06/2015 - 4:52 pm

    This is for sure the perfect potluck food for a summer day. Love the almond butter dressing. I have yet to experiment much with nut butters for dressings, but I am going to have to get on that.ReplyCancel

  • Jessie Snyder | Faring Well26/06/2015 - 6:00 pm

    I feel like I was right there in your mess with you while reading this! I hope you can get some time away to reset through the crazy cookbook process and soak up some rejuvenating summer vibes soon. Adventures have a way of bringing us back into the world as better people, don’t you think so?! I’m excited to see what your summer has in store and am gonna be your little adventure cheerleader mmmk!? ;)ReplyCancel

  • Ami@NaiveCookCooks27/06/2015 - 4:40 pm

    Laura so many good happy things happening in your life!! Best of luck and yes ENJOY LIFE! This salad is on my to make list asap!ReplyCancel

  • Emilie M.28/06/2015 - 2:28 pm

    Eating this at the moment. MIND : BLOWN.ReplyCancel

  • steph29/06/2015 - 12:32 pm

    happy blog birthday! what an awesome way to celebrate! cold noodle salads are exactly what i want to be eating when the weather is all hot and soupy…i can just imagine the flavors of this one with the thai basil and tofu. YUM

    ps – totes voted for you lady!ReplyCancel

  • Keara McGraw29/06/2015 - 8:44 pm

    What a great post, Laura. This recipe is the best (I love easily adapted yet endlessly delicious summer foods!) and the photographs are SO. fricken. lovely. When your career matches your passion, aka it’s what you also have done for enjoyment most of your life, it’s important (yet feels so hard) to sit down and make just for the hell of it. Here’s to practicing patience with passion.ReplyCancel

  • Kate29/06/2015 - 10:16 pm

    Hi, this looks delicious! Do you think I could substitute peanut butter for the almond butter? Thanks!ReplyCancel

    • Laura30/06/2015 - 1:33 pm

      Hey Kate, I think you could definitely sub peanut butter for almond–with delicious results too :)

  • Corey Cananza30/06/2015 - 5:46 am

    I’ve tried all three diets- veganism, vegetarianism, and a meat diet and I’ve always felt the healthiest with a vegan diet. Eating meat always made my energy levels decline and milk and eggs did the same but to a lesser degree. Plenty of protein can be found in so many natural vegan sources so the myth that vegans don’t get enough protein is wrong too. Keep up your good work.ReplyCancel

  • […] just want to be Laura Wright‘s roommate so I can eat like this all the […]ReplyCancel

  • Claudia17/07/2015 - 8:14 pm

    I’m going to cook this for a potluck tonight. But what I wanted to say was that you have ads popping up that cover half the screen (iPad) and there is no way to get rid of them, thankfully I was able to print it because otherwise I couldn’t have made it.ReplyCancel

    • Laura20/07/2015 - 1:40 pm

      Hi Claudia, I’m so sorry about this. I will email my ad providers about these pop-up ads right away. (I hate those so much) Thanks for your patience.

  • sara forte31/07/2015 - 6:15 pm

    this is exactly what I have been feeling like as of late – cold noodles, a nutty sauce and some salty tofu chunkies. Your pictures are motivating me :) I hope that you find that recipe or have the memory to recreate it – sounds wonderful! Proud of how hard you are working! I know it will pay off – still awhile from now, but it WILL!ReplyCancel

  • Heather Wischmann03/08/2015 - 1:12 pm

    This looks absolutely delicious. I mean, almond butter sauce? I’m in!ReplyCancel

  • Carolyn Wyse20/08/2015 - 11:09 am

    I made this salad last night and it was absolutely delightful. The sauce is amazing, and the veggie and peach combination works really really well. I’ll be adding this to my recipe rotation for sure. Thank you so much for sharing this with the world. What a gift! I’ll definitely be trying more recipes in the very near future.ReplyCancel

  • Laura Nanette15/09/2015 - 6:17 pm

    I think it’s pretty normal to stress about these things; yet find it great that you prioritize fun and enjoying the time.. It’s so important!
    I’ve recently started stressing myself as well over food that didn’t look as I had imagined it or the photos that didn’t look as great on the mac as they did on the camera. You give great inspiration with your work and I hope you continue that – which comes down to not stressing oneself. :)

vegan strawberry milk // thefirstmess.compin it!View full post »

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  • […] Why Drink It? – Chelsea CrockettPodcast: Hemp juice, the new contender to coconut water?on dealing with fresh coconuts + strawberry milk9 Insanely Refreshing Popsicles {that you and your kids will love!} — Traditional Cooking School […]ReplyCancel

  • valentina | sweet kabocha10/06/2015 - 4:56 am

    I love so much young coconut! I used to eat it when I lived in France, I could find it at the supermarket there! Here in Italy unfortunately is pretty unknown, therefore stores doesn’t sell it. So sad. And if you think “hey, you live in Italy, you have wonderful veggies and weather, would you change that for young coconuts?” I would say “yes!”. (I live in the northern Italy, where the weather is cold in winter and hot in summer, but always moist and best veggies are cultivated and sold only in the south!) You make me want a coconut right now so badly!! :(ReplyCancel

  • Libby10/06/2015 - 10:08 am

    This looks completely incredible.ReplyCancel

  • Alissa | The Solstice Table10/06/2015 - 10:17 am

    You’ve instilled me with confidence! I’m going to go buy a young coconut on my lunch break and get after it. I’ve done mature coconuts before but never a young one so wish me luck!ReplyCancel

  • Anna10/06/2015 - 10:31 am

    loove this!! thanks for sharing :)

  • Erin10/06/2015 - 11:46 am

    Your step by step illustration is super helpful! Gorgeous photos :)ReplyCancel

  • Jessie Snyder | Faring Well10/06/2015 - 2:20 pm

    YES – this has always terrified me but its one of those things I’ve been itching to do. Love your words on overcoming your fears – you gots to believe! Going to try this one day when Scott’s not home to spare him the freak out. As much as he loves me I know he likes me best with fingers still attached ;). Extra awesome points for the Leslie Knope fist pump, and strawberry milk for the WIN! I was all about that horrible syrup growing up too – yikes!ReplyCancel

  • Jessica DeMarra10/06/2015 - 6:12 pm

    I definitely lack the confidence, wimp out and make my boyfriend do it with his giant cleaver. On a resort, there was a man with a machete opening coconuts everyday for the guests. It was paradise! Loving these instructions and confidence boasters, I CAN do this!ReplyCancel

  • Tamanique10/06/2015 - 8:27 pm

    Thanks! This is really helpful. I’ve always wondered what a fresh coconut would taste like, versus all the canned stuff. And that strawberry milk looks and probably tasted so much better than the grocery store stuff!ReplyCancel

  • lynsey | lynseylovesfood.com11/06/2015 - 6:42 am

    oh i have never attempted this, but i feel like i need to get a belly full of confidence (like you said real or not- maybe some liquid courage?) and just go for it! love your step by step photos!! xoReplyCancel

  • Becca | Spices and Spatulas11/06/2015 - 7:59 am

    Thank you SO much for these instructions. I’ve always been so intimated by fresh coconuts, but you’ve given me the confidence (and the step-by-step photos) to just go for it..and then make some strawberry milk for a victory sip!ReplyCancel

  • Amy @ Parsley In My Teeth11/06/2015 - 9:47 am

    Fear of the coconut has kept me away from tackling it head on, so thanks very much for these instructions! Summer is looking much brighter now!ReplyCancel

  • Abby11/06/2015 - 11:49 am

    I love, LOVE this post, Laura! What stunning photos. And I agree… there’s just something about strawberry drinks. That color! <3ReplyCancel

  • Nicole11/06/2015 - 12:42 pm

    Is Munchies the best or what!?!!? Every time I watch an episode, I’m always mad that all food tv isn’t that good.ReplyCancel

  • Keara McGraw11/06/2015 - 10:14 pm

    Agh, the self-manifested eff-up – a little too familiar with that one! Love all the positive vibes here, and the photos are gorgeous as always. I feel ready to tackle some wild culinary goals with confidence :)ReplyCancel

  • Sarah | Well and Full12/06/2015 - 12:27 pm

    Your photos are so consistently stunning. And now I’m really craving strawberry mylk :) :)ReplyCancel

  • renee (will frolic for food)13/06/2015 - 4:25 pm

    there are no words to describe my obsession with young coconuts. the water, the meat. it’s in my top 5 favorite foods. my man and i are going to be selling fresh coconuts and coconut water at Floydfest here in Virginia and we’re really excited! there are almost 20k attendees. so you know i love this tutorial! and i just KNOW this recipe is bomb! fun fact, you can also open coconuts by puncturing the top with a sharp paring knife in just the right spot. in unshaved green coconuts you puncture one of the “eyes” at the top of the coconut. it’s a lot easier than shaving it down, surprisingly! then you just chop it in half with a machete. haha. and trust me i have dreams of blood spatter, but thankfully we know what we’re doing. xoReplyCancel

  • Stephanie15/06/2015 - 5:12 pm

    Do you think this would freeze well into a popsicle?ReplyCancel

    • Laura23/06/2015 - 3:23 pm

      I think that would actually be amazing :DReplyCancel

  • Paula16/06/2015 - 4:53 am

    It took you some time to prepare everything! But they all look amazing, especially in the final photos on the grass, amazing. I find it difficult to prepare, I don’t know if I have the patience.ReplyCancel

  • Susanne16/06/2015 - 4:26 pm

    That must taste a-ma-zing. I ‘ve never tried opening a coconut but I might just after seeing these pictures :)ReplyCancel

  • Diana19/06/2015 - 4:57 pm

    Hi Laura,
    I have tackled young cocnuts many times, motivated the first time by the desire to feed my dairy-intolerant son something akin to yogurt (add some probiotics, and it really is yogurt! :).
    But I still have one question, and maybe you know this: how can you tell a good one from one that has gone bad? Some say if the water is pinkish in hue, the coconut is spoiled. Other say brown spots on the outer husk are bad news. Or moldy spots on the husk. Any insight on this?ReplyCancel

    • Laura23/06/2015 - 3:27 pm

      I’ve heard that thing about the pink water/flesh as well. But I’ve also read that the pink hue just indicates a much younger coconut, which makes sense because the flesh always seems to be thinner when it’s pink. I’ve never discarded coconut water/flesh for being pink and I’ve never been sick outright. A company that I buy fresh coconut water from sometimes (Harmless Harvest) has pink-ish hued bottles in the mix, so I’m assuming this is perfectly fine.

      In terms of picking a good one though? I’m not sure. I’ve had good luck with coconuts when I try to pick the heavier ones in the mix, but that’s about all I can say for sure :)ReplyCancel

  • Heghineh21/06/2015 - 12:54 am

    Love your food photography and details, really helps,
    thank you so much for sharingReplyCancel

  • Crista26/06/2015 - 12:51 pm

    This post takes me back to a time when I sat on a beach in Costa Rica trying to open coconuts with a pocket knife, blood dripping down our fingers but quickly washed away by the ocean water…. In other news, I haven’t had strawberry milk in forever, forever – I see a coconutty weekend project in my future…ReplyCancel

  • […] The prettiest photos ever! […]ReplyCancel

  • […] ways, including using a chef’s knife (genius), or roasting in the oven. Also, Laura opened a young Thai coconut and made some delicious strawberry milk. I’m opening a “mature coconut” – those brown hairy […]ReplyCancel

Tarapin it!View full post »

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  • valentina | sweet kabocha21/05/2015 - 4:19 am

    I’m not really into fried food, but this is absolutely a great idea for colder months – macrobiotics says that frying is a good thing in winter to heat the body – and I’m sure everybody would love it!ReplyCancel

  • jessica @ bakecetera21/05/2015 - 6:20 am

    you just fried chive blossoms !! you are now my favourtie person.ReplyCancel

    • Laura22/05/2015 - 11:58 am

      They were really good! Maybe a touch delicate for this preparation, but still tasty :)

  • Victoria21/05/2015 - 6:41 am

    Wow Laura, your photography here is awesome!!!ReplyCancel

    • Liesel21/05/2015 - 9:12 am

      Ditto!! Simply beautiful!ReplyCancel

  • Emilie21/05/2015 - 7:11 am

    Agreed! Eating for pleasure first and oh, I’m all in for anything ‘chickpea’. Maybe I can even get my kids to try these, minus the chutney, substitute the jam.ReplyCancel

    • Laura22/05/2015 - 11:57 am

      It’s suuuper kid-friendly (at least the big kid in me thinks so)! I feel like you could batter and fry any vegetable and kids would gobble it up :)

  • dorota @ plants on the plate21/05/2015 - 7:16 am

    those look amazing, and i guess treating yourself every now and then is well just a normal part of life. i grew up eating cauliflower fried in beer batter, the only way my little brother and i would allow this vegetable onto our plates, and i would sure try this pakora with tiny white florets, but i must say, frying eggplant sounds heavenly as well, i can imagine how velvet-y it has to become.
    also, your kitchen looks so serene on those photos. and cookbook collection envy over here hehe.
    have a good day!ReplyCancel

    • Laura22/05/2015 - 11:55 am

      Deep frying was the only method that would get me to eat cauliflower when I was young too :) And yes!, any time eggplant is fried the texture is just so irresistible. I can’t wait to try this recipe again when I have some eggplants in my garden. Thanks for your kind words on my kitchen too!

  • Abby @ The Frosted Vegan21/05/2015 - 9:14 am

    I’m with ya, if you are going to fry it..just fry it! I keep reading about how awesome Tara’s book is so I just need to get it already!ReplyCancel

    • Laura22/05/2015 - 11:53 am

      Can we get twin teeshirts that say “JUST FRY IT”??? xoReplyCancel

  • Ashley21/05/2015 - 9:16 am

    STUNNING! You captured such beauty in this recipe. Love love.ReplyCancel

  • Keara McGraw21/05/2015 - 10:01 am

    Laura, these photos are beyond! A beautiful display of some kitchen storytelling in real time. Love. I too share a fascination with chickpea flower… brownies?! pancakes?! fritters?! So frickin versatile. Will definitely have to add these pakoras to the to-do list (as well as snagging a copy of Tara’s book).ReplyCancel

  • Sarah | Well and Full21/05/2015 - 11:45 am

    I love how the batter is made without eggs!! I haven’t really worked with chickpea flower that much, so I didn’t realize it was so binding. And your photos are absolutely brilliant, I love how you style your shots! XoReplyCancel

  • Jessica DeMarra21/05/2015 - 12:44 pm

    Hometown pride indeed! I am also from Niagara (currently living in Toronto) and reading the Globe & Mail article and the mention of butter tarts at an Avondale made me a little nostalgic. I am a lover of fried foods, my ultimate guilty pleasure, but usually (try) to shy away from it. This recipe I refuse to shy away from and I will eat my fill without an ounce of guilt but plenty of sauce.ReplyCancel

    • Laura22/05/2015 - 8:04 am

      Yes! The article was so great. Waving hello from Niagara :)

  • Abby21/05/2015 - 2:22 pm

    This post is incredible, Laura! Your photos are so stunning – you have such a gift, and that light is amazing.
    Tara’s book looks lovely, and this recipe! Yum! <3ReplyCancel

  • Anna21/05/2015 - 2:39 pm

    absolutely love this!! amazing :)

  • Claudia22/05/2015 - 6:31 am

    Disapointed I cant find any way of printing this to try it. The print buttons both in my email and this page just lead to a dead end as it is unreadable and ctrl P would print everything but the recipe, sigh another dissapointment in life.ReplyCancel

    • Laura22/05/2015 - 8:02 am

      Hi Claudia,
      I’m sorry that you’re disappointed by this. I find it strange that the Google document for printing leads to a dead end for you. Even after signing out of my google/gmail account and clearing the cache, I was able to access the recipe document on two devices… I will look into this. If you have a word processing program or even a simple note program on your computer, you could always copy + paste in the meantime I suppose?ReplyCancel

    • Edlyn01/06/2015 - 1:25 am

      Hi Claudia, I’m not sure if this helps or not but select the recipe + instructions using your cursor. Then hit Ctrl P and when the window for print options comes up, select “Print selection” from the list. Hope this helps for next time.ReplyCancel

  • clara22/05/2015 - 9:14 am

    Your recipes are delicious, food presentation lovely and dishes scrumptious!ReplyCancel

  • Sherrie22/05/2015 - 11:05 am

    Laura, these words and photos are so captivating, I love everything about this. Tara’s book sure is a real stunner, and I really need to set some more time aside to spend with it. All my love, all the time, xo!ReplyCancel

    • Laura22/05/2015 - 11:53 am

      Hope you get a little cookbook browsin’ time over the holiday weekend babe :) xoxoxReplyCancel

  • […] about. 2. This cake may not be the prettiest, but it looks hella tasty. 3. I could feast on these crispy vegetable pakoras all day, every day. 4. Popcorn, rice crackers, soy sauce, butter, sugar!? Yes please, hurricane […]ReplyCancel

  • Grace22/05/2015 - 3:14 pm

    Dang Laura, it’s like that page in Tara’s book just came bursting to life with rich color and story! The “treat yo self” song will be playing in my head for the rest of the day and the urge to make that fresh green chutney again is taking over, gah, isn’t it the best?! Gorgeous post and recipe to celebrate a beautiful book! Love!ReplyCancel

  • Kasey22/05/2015 - 6:27 pm

    My eye was totally drawn to this recipe, too (how could it not be?) Absolutely stunning execution, Laura.ReplyCancel

  • lynsey | lynseylovesfood.com22/05/2015 - 8:15 pm

    oh this reminds me of the little shop across the street from me when i lived in japan with all there bounty of tempura. i was such a sucker for pumpkin but these little spring delights are totally feeding my eyes! xoReplyCancel

  • […] Veggie pakoras! […]ReplyCancel

  • Sara24/05/2015 - 10:52 am

    Hi Laura, I really love your website but it takes FOREVER to load… I’ve tried it on my phone, laptop, and work computer and it loads really slowly every time. I think it may be because of all the ads on the side? Which is unfortunate, because you have a really great website.ReplyCancel

    • Laura24/05/2015 - 4:06 pm

      Hi Sara, I’ve recently had an analysis run on the site for speed and it’s a bunch of underlying issues with the site’s theme and the images. Even without the ads in place, it ran just as slow. I’m in the process of fixing this though. Sorry for the inconvenience in the meantime.

  • Kate24/05/2015 - 7:36 pm

    This sounds so good! I’ve never tried working with chickpea flour, but I’m going to pick some up and make this. I too will eat just about anything fried. :)ReplyCancel

  • Kathryn26/05/2015 - 4:11 am

    I am basically terrified of anything involving hot oil but I’ve been trying to work up the confidence to make this ever since I flipped through the pages of Tara’s book (and yes, to everything that you say about it here). And ps, your photos are absolutely stunning, as ever.ReplyCancel

  • Lily | Kale & Caramel26/05/2015 - 4:51 pm

    YES to frying (I actually need to learn how! maybe I’ll start here) and YES to the magic of chickpea flour! I once dated a very groovy type dude who swore by everything chickpea. He also played the tamboura like 23 out of 24 hours in the day. But I digress. These are gorgeous—cannot wait to try them and explore Seven Spoons! Hope you’re having a sweet week, Laura <3. xo's from LA.ReplyCancel

  • Bec29/05/2015 - 11:03 pm

    These look fantastic!!!!ReplyCancel

  • Harrie30/05/2015 - 6:15 am

    This is making me so hungry! I’m for sure going to try this recipe!ReplyCancel

  • Brian @ A Thought For Food30/05/2015 - 3:46 pm

    Everything in Tara’s book is stunning. I’ve fallen totally in love with every recipe and now I have this one to add to my list of things to make. Also, can I just tell you that I have kitchen envy? We’re figuring out what to do with renovating it… in the meantime, it’s small and dated (yet still functioning). :-)ReplyCancel

  • Edlyn01/06/2015 - 1:31 am

    This is one of those recipes my dad made for us on random days for tea time (3-4pm) when we were kids. It was my most favourite thing in the world and has always made me enjoy pakoras (or what we called bhajiyas) with zero-guilt. I was going to write a story/recipe about it sometime soon when the inspiration hit. I’m glad to see you have done it and done it well. Your plate looks happy and I’m sure you were too. Thank you for doing this crazy blogging thing so damn honestly.ReplyCancel

  • Ashley L. Basla07/06/2015 - 11:12 am

    These look amazing! I have to try them. I never thought to use asparagus. Recently I was diagnosed with celiac’s and this is a great way to add crunch without using white flour. http://www.sugarpeel.comReplyCancel

  • chloe08/06/2015 - 11:44 am

    i wasn’t hungry when I started reading this post, but now I’m STARVING ;)
    i will definitely be trying this recipe out soon!

  • […] I served mine alongside these vegetable pakoras. […]ReplyCancel

  • Mahee Ferlini11/06/2015 - 1:12 am

    I could almost see how crispy and tasty these great vegetables were! Thanks for the recipe!ReplyCancel

  • Amanda18/08/2015 - 10:56 pm

    I love your entire website! This recipe is beautiful and while I want to try it with the chickpea flour, I was wondering if you could use coconut flower or some other non-legume flour and yield similar results? I’m not sure if an alternate flour would work as well? Thank you!ReplyCancel

    • Laura19/08/2015 - 4:06 pm

      Hi Amanda, I haven’t tried this with anything other than chickpea flour, unfortunately. A coconut flour version may work, although I am a little skeptical since it tends to be very, very drying. You’d have to use much less. I’ve heard some great things on the workability of cassava flour, if you can find it!ReplyCancel

  • […] 2009 Location: BC, Canada Posts: 15,178 Crispy vegetable pakoras with green chutney:…akoras-recipe/ Recipe:…iracha-swirls/ Vegan Snickerdoodle Cupcakes: […]ReplyCancel

amazing tahini dressing + a healthy bowl // www.thefirstmess.compin it! View full post »

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  • Anna30/04/2015 - 4:04 am

    this looks insane!! yumm thanks for sharing :)

  • Kathryn30/04/2015 - 4:25 am

    We have two very similar bowls (my OH refers to them as our ‘doggy bowls’ which doesn’t sound great…) and, like you guys, the vast majority of our meals are consumed from them to the stage where I quite often chop up whatever we’re eating for dinner into small enough pieces that I can legitimately serve it in a bowl rather than use a plate. For obvious reasons, therefore, Sara’s book appeals to me a lot. I keep going back to it and looking at the recipes + Hugh’s photos again and again, just to soak in all of the goodness and inspiration. I’m making this asap.ReplyCancel

    • Laura30/04/2015 - 8:03 am

      I do the small chopping thing too, which is hilarious. It’s bowl life living! And yes, the photos are bonkers. Inspiration for days. xoReplyCancel

  • valentina | sweet kabocha30/04/2015 - 4:31 am

    This book seems really good for a – almost – vegan too. It seems I have to buy it :P
    Btw, I’ll try raw tahini soon, I hope :)ReplyCancel

  • Katrina @ Warm Vanilla Sugar30/04/2015 - 6:27 am

    Such a delicious bowl! I love the sound of that dressing especially. NEED this book!!ReplyCancel

  • Shilpa30/04/2015 - 6:32 am

    This looks amazing indeed! Can’t wait to try that dressing. What brand of raw tahini do you use?ReplyCancel

    • Laura30/04/2015 - 6:35 am

      I use one by Artisana! I have a link to it in the notes section of the recipe if you want to check it out. Their coconut butter is really delicious too.

  • lynsey | lynseylovesfood.com30/04/2015 - 7:45 am

    I am a nut for miso tahini dressing. I love the orange addition… I have always been a lemon/apple cider vinegar kind of girl, but i can see how this would add that sweetness you mentioned. I love that photo of the sprouts too!! xoReplyCancel

    • Laura30/04/2015 - 7:50 am

      Apple cider vinegar used to be my go to for tahini dressing too, but now I think I’m converted. That sweetness just works so well. Thanks Lynsey!
      xo LReplyCancel

  • This sounds like our typical dinner scenes too :) I’m looking forward to getting Sara’s new book, it sounds wonderful. Miso isn’t at the top of my list (probably because I’m not really sure what to do with it) but this dressing sounds like a nice way of adding it in. I love that all these ingredients are on-hand staples!ReplyCancel

    • Laura30/04/2015 - 7:52 am

      Oh miso is the best (especially the mellow/light varieties). It adds such a depth of flavour to vegetarian/vegan recipes, and I love using it for a little miso soup for breakfast some mornings. Even if you don’t use it crazy often, a container of it will last a reeeeaaaalllly long time in the fridge. Hope you might be inspired to try it out :)

  • Sonia30/04/2015 - 7:58 am

    Just wanted to tell you how much I love your blog. The photos, the writing, the recipes… It is all so well done and I love when I get an email that you have something new posted.ReplyCancel

  • Chloe30/04/2015 - 9:22 am

    AH I love when the planets align. Imma bowl gal too and I made this on Monday, including the roasted tofu (which you have to try because it was deeelish), buy dayum that dressing !! It is out-of-this-world good.
    Such lovely words for Sara, she totally deserves them :) and I love that you’re as enthusiastic as I felt about making the bowl!
    – Chloe (from Australia)ReplyCancel

  • Jessica DeMarra30/04/2015 - 9:30 am

    I just recently purchased this book as a treat to myself for finishing my exam. Instead of partying with my classmates, I found myself sitting at home flipping through the colourful pages and bookmarking recipes to try. I know how to live it up.ReplyCancel

    • Laura30/04/2015 - 11:49 am

      I would totally want an invitation to that kind of party though ;) And congrats on powering through the exam!

  • Emily30/04/2015 - 9:33 am

    Your interpretation looks delightful! And you’ve inspired me to finally try Sara’s magical tahini dressing that I keep reading all about. Beautiful work.ReplyCancel

  • Emma Galloway30/04/2015 - 10:13 am

    I can’t wait to get my hands on a copy of Sarah’s new book! I’ve been a bowl food queen forever, adore Sarah’s combos and could oogle at Hugh’s photos forever!ReplyCancel

    • Laura30/04/2015 - 11:46 am

      Bowl food queens, yes! You will loooove it, Emma. xoReplyCancel

  • Eliza30/04/2015 - 10:44 am

    I make spiced nut blends all the time, but never spiced sunflower seeds. I can’t wait to give this a go – looks delicious!ReplyCancel

    • Laura30/04/2015 - 11:46 am

      These ones are addictive. I had half of them ate before they went on the bowl! ;)

  • Grace30/04/2015 - 11:51 am

    eeee! Laura, every time you mention your cookbook I get all excited! And how amazing is this little community network of food bloggers, so much love, support, friendship – so awesome that you and Sara bond over so much AND this amazing tahini dressing! So good!ReplyCancel

  • Karen30/04/2015 - 11:55 am

    I often sit down with a bowl, for lunch especially when I gather odds and ends from the fridge.
    I made Sara’s tahini dressing yesterday and enjoying it right now over some golden quinoa, chickpea and spinach salad – hard to put it down to type :)
    Your book will be just as inspiring! All the best…ReplyCancel

  • Marie30/04/2015 - 12:48 pm

    Wow, can’t go wrong with does healthy ingredients. Do you grow your own sprouts? I would love to know more.ReplyCancel

  • Sophie30/04/2015 - 3:01 pm

    Can’t wait to try this! (p.s. your blog rocks my socks, and that interview is pretty great too – hear hear, for a healthy whole food philosophy!) I have to ask – I saw a ziplocked bag of chickepeas in your photo, does that mean you cook up a whole batch and then freeze them? Perhaps I am late to the game, but I’ve never thought of doing that. And then I find I am, almost daily, soaking and cooking beans – and as fun as that sounds, I would most certainly welcome a new tip or trick.ReplyCancel

    • Laura30/04/2015 - 3:19 pm

      Hi Sophie! Thanks for your lovely comment. And yes! I cook big batches of beans, save the broth, and then just put portions of the drained beans in ziploc bags and freeze them. They thaw real quick, and if you can’t wait, tumbling them into a sauté pan from the freezer bag gets them warmed through pretty quick. It’s a huge time saver! :)

      • Sophie30/04/2015 - 4:19 pm

        Thank you so much for this great trick Laura! Can’t believe I never thought of that – I feel like you have just made my time in the kitchen so. much. easier. Thanks again!ReplyCancel

  • Shelly @ Vegetarian 'Ventures30/04/2015 - 4:10 pm

    That is so great that you were able to chat with Sarah for support on figuring out your cookbook (which is going to be amazing, btw. Why can’t it be ready already???)! PS and this recipe looks amazing, of course!ReplyCancel

  • I love tahini sauce, but I’ve never tried using orange juice in mine – I always do lemon juice. Looking forward to trying this one out and buying Sara’s cookbook of course. I just made her honey mustard broccoli salad from her first cookbook last night and loved it!ReplyCancel

    • Laura01/05/2015 - 12:11 pm

      That broccoli salad is so killer. I love the orange in this tahini dressing so much that I’m not sure I’ll ever make it another way!

  • Abby01/05/2015 - 12:05 am

    What a delicious looking bowl, Laura! Stunning photos, as always. I adore this. <3ReplyCancel

  • Kimberly/TheLittlePlantation01/05/2015 - 5:00 am

    I can’t wait to get this book! I went to the bookstore yesterday but they didn’t have it yet :( (I’m in London).

    This bowl of goodness looks so inviting and your picture are amazing. Thanks for sharing anf I’m looking forward to the completion of YOUR book ;)ReplyCancel

    • Laura01/05/2015 - 12:09 pm

      Haha I’m looking forward to the book’s completion too ;) Hoping you can get your hands on the new SK one soon!

  • kristie {birch and wild}01/05/2015 - 11:10 pm

    This is what I like to eat like everyday. That dressing sounds amazing. I have made a citrus tahini dressing many times, but I never thought of putting miso in it. I look forward to owning both “bowl and spoon,” and you book too.ReplyCancel

  • Charlotte02/05/2015 - 10:55 am

    I’m happy to find another bowl fan! Food is just more appealing in a bowl… a comforting mess, as you’ve described. I try to serve as much as I can in bowls.ReplyCancel

  • Linzy02/05/2015 - 1:52 pm

    Although this bowl sounds fantastic (in fact, I might make it tonight for dinner) what I really want is the coconut sorbet with the strawberry rhubarb sauce. Why don’t I have that right now?ReplyCancel

  • Sara forte02/05/2015 - 8:33 pm

    Laura! Coming from you, a gal whose recipes I am constantly inspired and impressed by, this means so much. So grateful for your kind words and that you like the dressing. It’s running in our veins – We put it on everything.
    To say I can’t wait for your would be a major understatement. Major excitement. Thinking of you and hope the process is going well. Thank you again sweet lady!!!ReplyCancel

  • […] This healthy bowl with tahini dressing looks like my ideal lunch! […]ReplyCancel

  • Kate05/05/2015 - 12:27 am

    How have I not gotten my hands on a copy of Sara’s book yet?! I love the concept and those sweet and spicy sunflower seeds, oh man. That’s one beautiful bowl, Laura!ReplyCancel

  • Keara McGraw05/05/2015 - 12:50 am

    Bowls of goodness, what can’t they do?! Gorgeous photos. I love the way you (and Sara) honor the integrity of taste that is not solely bent on health fads. <3ReplyCancel

  • francesca05/05/2015 - 11:52 am

    tahini really is the best dressing base <3ReplyCancel

  • Sarah from Soymilk + Honey05/05/2015 - 4:32 pm

    This looks amazing! I’m super excited about this book. And your photos are lovely!ReplyCancel

  • Jocelyn07/05/2015 - 10:35 am

    Just discovered you…. everything you’re doing is AMAZING! Good for you :) :) Photography is awesome, recipes are DIVINE, and you have a great soul. You’re in Niagara region? I’m in Toronto! Saw your little post at Libretto here in TO – yum yum yum, couldn’t agree more! :)ReplyCancel

  • Brian @ A Thought For Food09/05/2015 - 8:07 am

    It’s one of my new favorites (and there have been so many wonderful cookbooks released this year). Everything in it is inspiring. Can’t wait to make this bowl, tahini dressing and all!ReplyCancel

  • Lily | Kale & Caramel10/05/2015 - 1:58 pm

    Can we get t-shirts or trucker hats that say Bowl Life, please? Or maybe sweatshirts—hoodies, even! I’d wear mine constantly. This looks gorgeous, Laura, and as someone who feels about your food and blog just as you describe feeling about Sara’s, this post was mega inspiring. YAY for tahini dressing and food as beauty and medicine.ReplyCancel

  • LATELY |11/05/2015 - 10:20 am

    […] delicious, but I am quite certain it won’t happen. In her recent post, she shares a tahini dressing recipe that is sure to make anything taste […]ReplyCancel

  • Heather14/05/2015 - 4:50 pm

    I do love The Sprouted Kitchen. I’ll have to look for that cookbook. This recipe looks amazing!!!ReplyCancel

  • Harrie30/05/2015 - 6:17 am

    I love the look of this recipe! Shows that eating healthy isn’t boring! fromfussytofoodie.comReplyCancel

  • […] – The Hippie Bowl […]ReplyCancel

  • […] our kitchen almost everyday! I adapted the recipe for the dressing from one of my favorite bloggers here. I’ve also used another some ingredients from another famous Indian dish, the bhel puri. […]ReplyCancel

raw + vegan chunky monkey ice cream // via thefirstmess.compin it!View full post »

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  • sophie // the cake hunter15/04/2015 - 4:22 am

    It fascinates me what you can make out of cashews…it’s so versatile. This looks absolutely delicious and the data syrup swirled in is perfection.ReplyCancel

    • Laura15/04/2015 - 8:45 am

      It’s true! Cashews remain my favourite vegan secret weapon for so many reasons :)ReplyCancel

  • Tuulia @ Tuulia Talvio15/04/2015 - 4:40 am

    Love Sarah B. as well, and LOVE this ice cream! Your photos are always so stunning and full of life Laura.ReplyCancel

  • That looks incredible! I’ll definitely have to check out her cookbook, if this recipe is any indication. Love all the chunks in here! :)ReplyCancel

  • Natalia15/04/2015 - 5:22 am

    Such a beautiful book! Love the recipe,thanks for sharing here! Would love to try it too!ReplyCancel

  • Anna15/04/2015 - 5:57 am

    you made me hungry, as always <3

  • Kathryn15/04/2015 - 7:26 am

    Ha, your first paragraph is pretty much the best reason for anyone to follow a more plant/whole-food based diet (and the fact that you wrote is totally why I <3 you + what you do here). I was dithering whether to buy Sarah's book because I have a stupidly massive stack of unread books next to my bed but you've convinced me that this is a total must have.ReplyCancel

    • Laura15/04/2015 - 8:46 am

      So excited that I convinced you to add this beauty to your collection, Kathryn! You’re gonna love it. Cheers to lots (LOTS!) of good food :) xoReplyCancel

  • Erica15/04/2015 - 8:23 am

    This looks phenomenal! I’ve got such a soft spot for ice cream, and I’ve been dying to try and make a raw ice cream from frozen bananas.
    Beautiful photos too! I love that last one, the ice cream looks so creamy!ReplyCancel

    • Laura15/04/2015 - 8:47 am

      The frozen bananas add so much creaminess. It’s almost unbelievable how dairy-like this one is. Thanks Erica!

  • valentina | sweet kabocha15/04/2015 - 8:46 am

    I love ice-cream and I just started to freeze some bananas for the season :D I love Sarah’s too, but I saw in the cookbook preview that she uses more eggs than usual in it. Or maybe it’s only the preview.ReplyCancel

  • Kate15/04/2015 - 9:14 am

    Gorgeous! I’ve seen a lot of love for Sarah’s book online and am debating whether I can add another book to my wishlist! I love her recipes but they quite often use unusual ingredients/processes. This looks lovely and simple though and bananas and date syrup are both things I always have to hand.ReplyCancel

    • Laura15/04/2015 - 12:17 pm

      The book definitely has a great mix of recipes highlighting some of the more funky food stuffs (which can be fun for kitchen project kinda stuff) and then lots of everyday-appropriate kind of dishes too!

  • Sara @ Cake Over Steak15/04/2015 - 9:33 am

    Great post! Your words about Sarah’s blog and blogger books in general are so true. (It’s part of why I’m so excited for your book!) This raw ice cream sounds insane and I’m really liking the idea of this “healthy” dessert. Sarah’s book was already high on my wish list, but now it’s even higher.ReplyCancel

  • Jessie Snyder | Faring Well15/04/2015 - 9:39 am

    This looks TOO GOOD. I am so stoked to try it. Gorgeous photos as always, Laura, and need to get my hands on this amazing cookbook that seems to be taking over the blogging world right now (way to go Sarah!).ReplyCancel

  • Abby @ The Frosted Vegan15/04/2015 - 9:43 am

    Since going vegan, cashews are basically my lifeblood, yeah! I agree with you, anytime I don’t eat more plant based, I feel full and gross and kinda like a bug lump, so I’ll stick to all the carbs and a lot of this ice cream, pleaseandthankyou.ReplyCancel

  • kristie {birch and wild}15/04/2015 - 10:10 am

    I was so stoked for this book. I actually squealed when it came in the mail! I will be equally stoked for your book. Love your take on the ice cream here. I didn’t know about the vodka trick.ReplyCancel

  • dorota @ plants on the plate15/04/2015 - 10:58 am

    chunky monkey is my favorite ice cream! we had ben&jerry here in italy for some time but they discontinued plus i discontinued to eat regular ice cream. i want my ice cream machine back in my house! my parents insist on keeping it because in their eyes it’s the only reason why i ever visit.
    thanks for all the deliciousness!ReplyCancel

    • Laura15/04/2015 - 12:15 pm

      I think my favourite thing about this recipe is that it doesn’t require an ice cream maker, which is a total bonus because mine’s still at my parents house too :)

  • Ashley15/04/2015 - 11:27 am

    Girl! This post. Love, love. I have to get my hands on a copy of this book. I just adore Sarah’s blog, obvz. Love that you highlighted this killer dessert recipe. I’ve only tried making vegan ice cream with coconut cream, so I can’t wait to try this one out!ReplyCancel

  • Heather15/04/2015 - 12:23 pm

    Thank you thank you thank you for sharing Sarah’s ultra creamy, beautiful, non dairy, no-ice-cream-maker recipe. My love for ice cream and desire to make it home made has been overridden by my kitchen’s angry voice of “if you put one more contraption in here, I’ll explode!” Her blog rocks, and I really want her book, just haven’t made the leap yet. Lovely photos per usual. Cannot wait to try this one!

    also, yay! congrats on your little green sprouty things :)ReplyCancel

    • Laura15/04/2015 - 12:50 pm

      My kitchen’s gonna freak if I get one more specialty appliance too. Sometimes you NEEEEED a waffle cone maker though (to go with the ice cream duh)! :)

  • Sarah from Soymilk + Honey15/04/2015 - 12:27 pm

    As someone who was told to avoid milk…thank you thank you thank you. And yum! (And super excited to check out a new blog!)ReplyCancel

    • Laura15/04/2015 - 5:14 pm

      This recipe seems to mimic that intense creaminess of dairy pretty well, so I hope you try it out. Everyone needs some ice (non-dairy) cream in their life ;)

  • Jade Sheldon-Burnsed15/04/2015 - 12:50 pm

    Um, I’ve been dying to get my hands on that book and with this recipe I want it even more!ReplyCancel

  • Abby15/04/2015 - 2:30 pm

    Well, this ice cream is GORGEOUS, Laura. You captured it so brilliantly (and before it melted… bravo!) Sarah’s book looks wonderful. I can’t wait to check it out. xoReplyCancel

    • Laura15/04/2015 - 5:10 pm

      It was getting to be a melty mess towards the end, trust me! Thanks for your (always) lovely and kind comments, Abby! :) xoReplyCancel

  • Emily15/04/2015 - 4:20 pm

    This looks like something special. I tried an ice cream made with cashews once, but it tasted a little marshmallowy, but this one seems so luscious. I think I’ll have to try again using this recipe. Beautiful photos, as always.ReplyCancel

    • Laura15/04/2015 - 5:12 pm

      Thanks Emily! I know exactly what you mind with that funky, sorta flat mashmallow-y taste that cashews sometimes bring to the party. Since this recipe is half bananas and it’s cut with lemon, that weird flavour definitely subsides quite a bit. Hope you try it out!

  • Alanna15/04/2015 - 7:44 pm

    This looks exquisite, especially the date syrup swirl – genius!ReplyCancel

  • Tim Sanders16/04/2015 - 4:42 am

    You are without a doubt a genius. This looks so bad and so good all at the same time – the date syrup swirl does seem to add a lovely extra touch. Thanks for the recipe link for that. I honestly can’t believe that something that looks this good is made from bananas and cashews!ReplyCancel

  • Katrina @ Warm Vanilla Sugar16/04/2015 - 8:03 am

    This ice cream sounds so incredible!! Totally in love with the flavour!ReplyCancel

  • Jessica DeMarra16/04/2015 - 8:50 am

    I recently purchased this book and was wow’ed by its photography and recipe ideas. I LOVE how it is divided by season, especially early summer vs late summer since they are so different. Whenever I purchase a cookbook, I flip to the dessert chapter first. I opened the book and vegan ice cream was staring me in the face, SOLD! Can’t wait to see your cookbook in my kitchen.ReplyCancel

    • Laura16/04/2015 - 12:58 pm

      The seasonal layout is so great. Definitely helps with that whole “living in the moment” thing. I always flip to the dessert section first too :)

  • lynsey | lynseylovesfood.com16/04/2015 - 8:58 am

    i love how you see the world, food, and all. So damn cool. Can’t wait to see what you craft for you book!! xoReplyCancel

  • Sonja16/04/2015 - 10:45 am

    Looks amazing, I absolutely LOVE your blog and I’m so excited about every new recipe! :)ReplyCancel

  • Ella16/04/2015 - 12:06 pm

    “Seal salt” teheh. A typo that made me giggle. Looks so gorg!ReplyCancel

    • Laura16/04/2015 - 12:56 pm

      I’m so artisanal that I only source sea salt harvested by cute lil’ baby seals ;) ;) ;) I’m gonna go fix that typo now! Thanks for spotting it, Ella.

  • Jodi16/04/2015 - 1:15 pm

    Big bigillion high fives for that first paragraph, Laura! Eat plants, lots of em, even in forms of ice cream and don’t count damn calorie. Eat to feel alive. A-f’in-men. This ice cream almost had me jumping in the car to drive the 30 minutes to the health food store to buy a pound of bulk cashews (almost). The perks of living in the boonies. Next week – your mine, chunky monkey. Big love to you + Sarah for being the awesome babes you are! xReplyCancel

    • Laura16/04/2015 - 4:21 pm

      This comment rules. “Eat to feel alive.” is pretty much the ultimate living philosophy. <3 <3 <3

  • Kimberly/TheLittlePlantation16/04/2015 - 3:28 pm

    I SO want Sarah’s book!
    Thanks for making he recipes come alive.

  • Jenné17/04/2015 - 4:26 pm

    First off, your photos are gorgeous (as always)! I am loving Sarah B’s book so much too. I really can understand how it helped you cross the finish line for your proposal. Each page is an inspiration and a work of art.
    My fave books are definitely the ones by bloggers too. I love being able to touch the recipes of people I’ve admired on my computer screen for so long. Looking forward to your creation too :) Happy Spring!ReplyCancel

    • Laura18/04/2015 - 1:04 pm

      Aaaah thank you Jenné! So kind of you. Sending happy spring vibes your way, too :) xoReplyCancel

  • Ally @ Om Nom Ally18/04/2015 - 6:26 am

    I love that the base for this icecream is cashews – is there anything they can’t do?! Loving this recipe and that someone adores the My New Roots cookbook as much as I do. I haven’t made anything from it yet, but you’ve given me a kick up the backside to get into it, pronto :)ReplyCancel

    • Laura18/04/2015 - 1:05 pm

      From my experience, anything with cashews is almost guaranteed to be a total success. Have fun cooking from MNR! ;)

  • […] vegan chunky monkey ice cream. i […]ReplyCancel

  • Cathleen @ A Taste Of Madness18/04/2015 - 10:53 pm

    Umm…can I have this for breakfast?? This looks so good!!ReplyCancel

  • Sarah B20/04/2015 - 2:08 pm


    This is so insanely beautiful. Thank you endlessly for posting this and spreading the word. Sorry we missed each other in Ontario. Next time, okay?

    All love and gratitude,
    Sarah BReplyCancel

  • Keara McGraw20/04/2015 - 10:23 pm

    Stunning photos, Laura. This looks so feasible in my very immediate future that I could cry. Need me some nice cream (+ Sarah’s cookbook) right about now <3ReplyCancel

  • […] one. two. three. four. five. six. seven. eight. nine. […]ReplyCancel

  • Lily | Kale & Caramel24/04/2015 - 9:52 pm

    UGHHHHH this is seriously my errythang. I absolutely adored reading through your brilliant post and sweet words about Sarah and My New Roots for reasons that are obvious. But let’s talk about this ice cream! This gorgeous, gorgeous ice cream. And these shots (so beautiful). AND THAT DATE SYRUP SWIRL.

    And how much I wish I could sit down over a bowl of this with you. Damn, girl. So, so good. Mwah.ReplyCancel

  • Michelle28/04/2015 - 2:42 pm

    This looks delicious! I love how simple the ingredients are. If it ever warms up in New England I’ll be making this!ReplyCancel

  • Aysegul29/04/2015 - 9:40 am

    Quite honestly, I prefer recipes that are written by food bloggers than a recipe from food network’s website. Especially because I know how much work goes into creating a blog post.. Recipe testing, styling, photographing, editing, recipe & blog post writing, etc.
    This book is my absolute favorite book so far this year. There are so many recipes I simply cannot wait to make. And this chunky monkey ice cream is just one of them. Beautifully photographed, as usual.ReplyCancel

  • Jessie29/04/2015 - 3:40 pm

    This looks insanely good. I have everything I need except for the vanilla bean – do you think I could substitute some homemade vanilla extract? (That would handle the vodka, too.)ReplyCancel

  • Martha @ The Fair Kitchen29/04/2015 - 10:04 pm

    i love ice-cream, and since I’m trying to be healthy this year I will make one thank to your recipe. It’s really hard to find ice-cream recipes that are healthy and without fats and chemicals. My kitchen will be ready to make your delicious ice-cream recipe.ReplyCancel

  • […] love. this vegan chunky monkey ice cream. these carrot cake waffles. these salted chocolate chunk […]ReplyCancel

  • Isabell03/05/2015 - 8:46 am

    Laura, amazing, as always. You and Sarah B are just incredible ladies! Can I ask where the beautiful tin is from?ReplyCancel

    • Laura05/05/2015 - 4:26 pm

      It’s a vintage find from an antique shop!ReplyCancel

  • Grace06/05/2015 - 3:53 pm

    This recipe is so thumbs up. I was practically making out with the food processor when I finished blending it all together. Thanks for sharing such a lovely recipe :)ReplyCancel

  • […] what mom does not love chocolate. This raw vegan chunky monkey cream from my new roots caught my […]ReplyCancel

  • […] Laura at The First Mess took a stab at making my raw vegan version of the Ben & Jerry’s classic and well-loved Chunky Monkey, and definitely one-upped me by adding a swirl of date syrup for a ripple effect. Nice one, Laura. You rock. Get the recipe here. […]ReplyCancel

  • jackie cohen11/05/2015 - 11:28 am

    Is it awful for me to ask the calorie and fat numbers for this beautiful “ice cream”?ReplyCancel

    • Laura15/05/2015 - 3:46 pm

      I haven’t plugged this into a nutritional calculator or anything, but I think you can assume that both the calorie and (healthy) fat numbers will be a little high because of the cashews and the natural sugars in the bananas and maple syrup :)

  • Heather14/05/2015 - 4:52 pm

    OMG! This looks amazing!!! I will be making this very soon to curb my craving for sweets!ReplyCancel

  • Judith de Haan17/05/2015 - 8:40 pm

    1.Soaking the raw cashews (check!)
    2. Putting that weird middle thingy from my ice cream maker in the freezer (check!)
    3. Chopping up the bananas and freezing ’em (check)
    4. Trying to figure out how much a splash of vodka is so I don’t get all my friends drunkety-drunk-drunk (HELP!!)ReplyCancel

  • Judith de Haan18/05/2015 - 12:53 pm

    Well, it’s done. Couldn’t help “testing” it during the chill time to make sure it was going to be yummy. Oh, it was all that and more. I probably added about a 1/4 cup of vodka and it’s still pretty hard from the overnight freezing.

    I wonder if putting it in a freezer bag will make it a little less rock solid?!

    Thoughts, ladies?ReplyCancel

    • Laura20/05/2015 - 1:59 pm

      Mine froze pretty hard too! (although I did use less vodka hehe) When I wanted this ice cream, I tried to get it out 1/2 an hour beforehand. That usually made it soften up to optimum level for me. I’m not sure if you’re opposed to this, but I have heard that adding a 1/2 tsp or so of xanthan gum to any ice cream will make it freeze less hard.

  • Isabella22/05/2015 - 3:00 pm

    Laura, can you tell me where that beaut ice cream tin is from. Amen for vegan alternatives. You and SarahB are too much, LOVE IT!ReplyCancel

    • Laura22/05/2015 - 3:16 pm

      Hey Isabella, I scooped it up at an antique sale :)

  • Amanda | What's Cooking22/05/2015 - 5:09 pm

    What a beautiful post, Laura. Your writing is so eloquent and thoughtful. I too eat for pleasure first. Your description of Tara’s talents really highlight your own and it’s very generous. Your photography here is gorgeous and I can’t wait to pick up a copy of this book and make some of the gorgeous recipes on your blog. Love the new look btw.ReplyCancel

  • […] sunflower seed milk (libido in a jar) | Beetroot and pineapple salad with mint | Raw + vegan chunky monkey ice cream | Iced honey […]ReplyCancel

  • […] sauce. It’s totally delicious and not a sad substitute at all (I promise). I mean, look at this healthy ice-cream recipe!! Sure, it takes prep, but that’s a job for the dude who knocked you […]ReplyCancel

  • Shyerwern01/06/2015 - 11:59 pm

    Hi! This looks so amazing and I really really really wanna try it but just wondering is the coconut oil vital to the recipe? Cos I haven’t got any :(ReplyCancel

  • […] SARAH B’S RAW + VEGAN CHUNKY MONKEY ICE CREAM from The First Mess […]ReplyCancel

  • Asha08/06/2015 - 6:33 am

    Q: what purpose does the lemon juice serve in this recipe? I ask only because my friend is allergic to lemon and I’m wondering what would happen if I omit the lemon and make without?ReplyCancel

    • Laura09/06/2015 - 9:33 pm

      Hi Asha, I think the lemon juice is just in there to provide some acidity to balance all of the sweetness out and to brighten the flavours a little. If lime is okay, lime juice would get the job done. And if citrus is out completely, I’d say you’re okay without it.

  • mammina — Life. Love. Ideas.26/06/2015 - 4:17 pm

    […] from last year, this recipe for the easiest mango & banana ice cream or to check out this vegan chunky monkey ice cream (and brilliant health food […]ReplyCancel

  • […] 4// Vegan Chunky Monkey Ice Cream […]ReplyCancel

  • Debbie30/07/2015 - 12:50 am

    Q: is there something else that could be used instead of bananas? I would love to share this with my sisters, but one of them is allergic to bananas. Thank you, it looks delicious. DebbieReplyCancel

    • Laura05/08/2015 - 11:53 am

      Hi Debbie,
      You could add another cup of soaked cashews to the mix and blend the cashews with an additional 1/4 cup of water. The bananas add sweetness and a fluffier texture, so you might want to adjust the sweetness before your freeze it. Additionally, I would recommend stirring it up a bit as it freezes–put the dish of ice cream in the freezer, let it freeze for a couple hours, come back to it and break up the ice chunks a bit by stirring, let it freeze a couple hours more, stir again etc. Hope this helps!

  • […] ‘Chunky Monkey Ice Cream’ – LIKE COME ON. […]ReplyCancel

  • […] The base of this “ice cream” is cashews and bananas, plus maple syrup for sweetness. Recipe here. […]ReplyCancel

  • Olivia B07/09/2015 - 12:34 pm

    This would be great as popsicles so you don’t have to worry about scooping when the ice cream is too hard!ReplyCancel