ingredients for superfood lattes // via @thefirstmesspin it!superfood lattes (turmeric vanilla spice, raw chocolate + goji, matcha + maca w/ tahini // via @thefirstmesspin it!superfood lattes // via @thefirstmesspin it!
I usually walk into my local health food store for a crusty loaf of multi-seed sourdough and maybe a re-up of brown basmati rice. But also… I almost always walk out with 3 sample size packets of plant-based protein powder, a Synergy Kombucha (the ones with chia seeds if I’m lucky), some sort of grain-free dog treat (my girl’s got sensitive skin), coconut milk ice cream, a new herbal tea, some kind of rice cracker/cake, a bar of my fave raw chocolate with vanilla and salt, a new flour/grain to play around with, and whatever superfood du jour that I’ve just read about. View full post »

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  • Jodi11/02/2015 - 4:36 am

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

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

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

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

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

  • Anna11/02/2015 - 6:42 am

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

    https://aspoonfulofnature.wordpress.com/ReplyCancel

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

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

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

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

  • Julia11/02/2015 - 7:46 am

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

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

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

      • Julia11/02/2015 - 9:58 pm

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

  • Aysegul11/02/2015 - 8:55 am

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

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

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

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

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

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

  • s11/02/2015 - 9:57 am

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

  • Ashley11/02/2015 - 10:23 am

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

  • Adrienne J11/02/2015 - 10:29 am

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

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

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

  • Dillon11/02/2015 - 10:43 am

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

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

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

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

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

  • Shira11/02/2015 - 11:15 am

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

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

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

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

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

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

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

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

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

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

    Emilie.ReplyCancel

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

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

  • Shilpa11/02/2015 - 11:33 am

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

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

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

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

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

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

  • Natalia11/02/2015 - 12:55 pm

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

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

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

  • michelle11/02/2015 - 2:14 pm

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

  • Abby11/02/2015 - 2:48 pm

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

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

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

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

  • ale11/02/2015 - 6:10 pm

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

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

  • Heather11/02/2015 - 10:13 pm

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

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

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

  • Sophie12/02/2015 - 1:04 am

    Hey Laura,

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

    Cheers, Sophie

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

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

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

  • Tara12/02/2015 - 1:39 am

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

    -Tara
    ReplyCancel

  • Tünchen12/02/2015 - 2:03 am

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

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

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

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

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

  • Kathryn12/02/2015 - 6:13 am

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

  • Austin12/02/2015 - 1:00 pm

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

  • Arlette12/02/2015 - 1:57 pm

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

  • Ingredient112/02/2015 - 6:27 pm

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

  • anita12/02/2015 - 9:21 pm

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

  • Keara McGraw13/02/2015 - 12:38 am

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

  • Sini13/02/2015 - 12:57 pm

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

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

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

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

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

  • Julia13/02/2015 - 4:12 pm

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

  • Hayles13/02/2015 - 8:28 pm

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

  • I Love coffee13/02/2015 - 9:24 pm

    There is no coffee in your lattesReplyCancel

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

  • June Burns14/02/2015 - 9:16 am

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

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

    […] ~ Superfood Lattes… […]ReplyCancel

  • […] Super Food Lattes […]ReplyCancel

  • Kari15/02/2015 - 3:45 pm

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

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

    I am drooling over myself…

    And you’re photography is breathtakingly artful <3ReplyCancel

    • Heather17/03/2015 - 9:48 pm

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

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

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

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

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

  • Kelly18/02/2015 - 6:25 pm

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

  • Lorna18/02/2015 - 11:01 pm

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

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

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

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

    Lots a love!!
    /ElenoreReplyCancel

  • Dana20/02/2015 - 4:06 pm

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

  • Lorna21/02/2015 - 8:17 pm

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

hearty apple-spice buckwheat bake #vegan #glutenfree // via @thefirstmesspin it!hearty apple-spice buckwheat bake #vegan #glutenfree // via @thefirstmesspin it!hearty apple-spice buckwheat bake #vegan #glutenfree // via @thefirstmesspin it!

Well lookie here! I had been saying for over a year now that I really needed to change the site around a bit, get a new logo (props to Keara), make the space easier to navigate etc. I thought it was going to be this huge headache, but all it took was a few sweatpant-clad + heavy tea sippin’ hours on a Sunday. I hope you like the new digs as much as I do. The flippy little ribbons and fancy fonts from the last iteration of the site just weren’t my scene anymore. And the coral pink! Ugh. I have one coral-ish handbag that I used in Vegas last year and one coral dress that I wear to the beach sometimes. I’m usually more into the utilitarian neutral colour scheme–as in, all black everything all the time. This space feels a lot more “me” now. I kind of dragged on changing everything because, like a lot of jobs that are worth the trouble, it seemed way too hard until I actually started it. So a note to self today: start more scary things. View full post »

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

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

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

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

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

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

  • Ginny04/02/2015 - 8:16 am

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

  • Jennifer04/02/2015 - 8:17 am

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

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

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

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

  • Aysegul04/02/2015 - 8:19 am

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

  • Lindsey04/02/2015 - 8:41 am

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

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

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

  • Chelsea A04/02/2015 - 9:17 am

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

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

  • Grace04/02/2015 - 9:23 am

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

  • Kate04/02/2015 - 9:24 am

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

  • Nancy04/02/2015 - 9:29 am

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

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

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

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

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

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

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

          • Nancy04/02/2015 - 12:38 pm

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

  • shelley04/02/2015 - 9:40 am

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

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

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

  • Jennifer04/02/2015 - 10:00 am

    Thank you Laura!ReplyCancel

  • Kathryn04/02/2015 - 10:22 am

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

  • Ashlae04/02/2015 - 10:39 am

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

  • Lorely04/02/2015 - 10:41 am

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

  • Jodi04/02/2015 - 11:00 am

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

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

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

  • Dillon04/02/2015 - 11:07 am

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

  • lisa04/02/2015 - 11:14 am

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

  • Keara McGraw04/02/2015 - 11:58 am

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

  • Caitlin04/02/2015 - 1:26 pm

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

  • Grace04/02/2015 - 1:44 pm

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

    • Grace05/02/2015 - 11:35 pm

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

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

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

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

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

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

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

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

  • Abby04/02/2015 - 1:57 pm

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

  • cynthia04/02/2015 - 2:25 pm

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

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

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

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

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

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

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

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

  • Jessica04/02/2015 - 8:05 pm

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

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

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

  • Eileen04/02/2015 - 11:19 pm

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

  • Sherrie05/02/2015 - 12:10 am

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

  • Hollis05/02/2015 - 12:34 am

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

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

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

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

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

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

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

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

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

  • Jasmine06/02/2015 - 2:03 am

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

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

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

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

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

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

  • francesca06/02/2015 - 11:13 am

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

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

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

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

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

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

  • Monika07/02/2015 - 4:34 pm

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

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

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

  • Julia08/02/2015 - 9:18 am

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

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

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

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

  • Renee Kemps09/02/2015 - 1:21 pm

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

  • Kathryne10/02/2015 - 1:29 pm

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

  • Meg24/02/2015 - 8:13 pm

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

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

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

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

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

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

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

  • Anna28/01/2015 - 6:47 am

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

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • BARBARA28/01/2015 - 7:07 am

    Wonderful!ReplyCancel

  • Lauren28/01/2015 - 7:07 am

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

    Lauren x
    ReplyCancel

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

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

  • allison28/01/2015 - 8:38 am

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

  • Penelope28/01/2015 - 9:41 am

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

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

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

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

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

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

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

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

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

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

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

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

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

  • Jodi28/01/2015 - 12:25 pm

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

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

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

  • cynthia28/01/2015 - 1:02 pm

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

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

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

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

    Waaaaaant these sound unreal!ReplyCancel

  • Alex28/01/2015 - 1:51 pm

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

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

  • Caitlin28/01/2015 - 3:46 pm

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

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

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

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

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

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

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

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

    This recipe is amazing. Beautiful pictures.ReplyCancel

  • Ashley28/01/2015 - 4:20 pm

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

  • Abby28/01/2015 - 8:47 pm

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

  • Marie29/01/2015 - 1:32 am

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

  • Kathryn29/01/2015 - 1:28 pm

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

  • Sophia30/01/2015 - 4:11 am

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

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

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

  • sara forte01/02/2015 - 1:09 am

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

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

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

  • Shira02/02/2015 - 2:14 am

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

  • Edlyn02/02/2015 - 10:21 am

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

  • Caitlin02/02/2015 - 4:09 pm

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

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

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

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

  • Renee H.02/02/2015 - 5:42 pm

    Yum times a million!ReplyCancel

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

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

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

  • Samantha Long12/02/2015 - 8:36 am

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

  • Erin15/02/2015 - 8:41 am

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

    Thank you for another delicious recipe!ReplyCancel

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

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

  • Rachel23/03/2015 - 11:13 am

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