amazing tahini dressing + a healthy bowl // www.thefirstmess.compin it!amazing tahini dressing + a healthy bowl // www.thefirstmess.compin it!amazing tahini dressing + a healthy bowl // www.thefirstmess.compin it!

We sit down to bowls of food most often in our house. On the porch with beers, in front of the TV in sweats, at the dining table, or leaning up on the kitchen counter while also hunched over an iPad or some other non-ideal dining companion (probs looking at this). We have these wide, shallow bowls that I purchased a few years ago that are just spot on. They seem to help every ingredient nestle into the other with perfect ease–every tangle of salad, every grain of rice, every slump-y spoonful of ice cream, the forkfuls of pasta, the clumpy granola, the slippery noodles in broth. One of them is chipped, both are cracked, and I’m still reluctant to replace them.
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  • Anna30/04/2015 - 4:04 am

    this looks insane!! yumm thanks for sharing :)

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • 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.
      -LReplyCancel

  • 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 :)
      -LReplyCancel

  • 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!
      -LReplyCancel

  • 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! ;)
      -LReplyCancel

  • 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! :)
      -LReplyCancel

      • 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!
      -LReplyCancel

  • 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!
      -LReplyCancel

  • 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

raw + vegan chunky monkey ice cream // via thefirstmess.compin it!

raw + vegan chunky monkey ice cream // via @thefirstmesspin it!MY NEW ROOTS // via @thefirstmesspin it!
I love the plant-based and whole food lifestyle for a few reasons (like, all of the reasons). But really? I’m the kinda gal that likes to eat A LOT. Once I hit my teens I developed a pretty voracious appetite and haven’t looked back since (that’s 17 years of enthusiastic, moderate to high-volume eating). When most of your diet is comprised of fresh produce, whole grains, legumes, nuts, seeds, and natural sweeteners (and dark chocolate, coffee + wine because LIFE), questions of caloric loads and fat grams become non-starters. 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

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • 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!
      -LReplyCancel

  • 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!
      -LReplyCancel

  • 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 :)
      -LReplyCancel

  • 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)! :)
      -LReplyCancel

  • 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 ;)
      -LReplyCancel

  • 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!
      -LReplyCancel

  • 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 :)
      -LReplyCancel

  • 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.
      -LReplyCancel

  • 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
      -LReplyCancel

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

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

  • 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! ;)
      -LReplyCancel

  • […] 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

    LAURA!

    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 :)
      -LReplyCancel

  • 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.
      -LReplyCancel

  • 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 :)
      -LReplyCancel

  • 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.
      -LReplyCancel

curry garlic sweet potato fries with miso gravy // via @thefirstmesspin it!curry garlic sweet potato fries with miso gravy // via @thefirstmesspin it!sweet taters on the counter // @thefirstmesspin it!

I’ve been kind of re-interested in making/having fun with healthy food again. Oh wait, does that sound weird given the context of what usually goes on here? At the risk of sounding way too privileged/gross, when you have most of the bells and whistles to make the food… it just kinda gets boring/less inspired in an everyday sense after a while. View full post »

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  • valentina | sweet kabocha02/04/2015 - 5:08 am

    This could be a perfect recipe for my bf : fries + gravy – he always need a sauce to dip his food, and I have no experience with sauces :P It will be also perfectly healthy for the boring gal – me :D !ReplyCancel

    • Laura02/04/2015 - 8:37 am

      This is one of the easiest and most flavourful sauces I make–definitely foolproof if you’re not too experienced with sauce-making. Oh and girl, there’s NO WAY you’re boring :)
      -LReplyCancel

  • Lauren02/04/2015 - 6:13 am

    I love sweet potato fries, and garlic just tastes amazing with anything. I’d definitely chuck in some parsley for a zing of freshness or some mint!

    Lauren x
    ReplyCancel

  • Anna02/04/2015 - 7:39 am

    omg yess!! I’m in love with sweet potatoes at the momento haha this looks super scrumptiouuus

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • Clem @ The Vegan Cookie Fairy02/04/2015 - 8:02 am

    Ooooh, you’ve got my interest now! I haven’t had miso in the kitchen since I used up the last jar, er, last summer. Yep, that’s pretty bad. I miss it a lot, so I’m going to have go get some and make this yummy dish because sweet potatoes are just amaaaazing. And I have a feeling my vegetable-hating boyfriend will actually eat this :P Thanks for this recipe!ReplyCancel

    • Laura02/04/2015 - 8:35 am

      It’s definitely vegetables disguised as slightly junky/fun times food, so hopefully your man will be into it ;)
      -LReplyCancel

  • Laura02/04/2015 - 8:35 am

    Oh my golly. This looks just a whole lot of awesome. I love miso gravy!!! I made a similar dish the other night using vegan mushroom gravy, but I feel like miso would be incredible!! Thanks for the inspiration:)ReplyCancel

    • Laura02/04/2015 - 8:39 am

      I add sautéed mushrooms to this miso gravy recipe aaaaallll the time. Super delicious.
      -LReplyCancel

  • Lindsey02/04/2015 - 8:40 am

    hot dang, girl, these fries are everything i want in a snack! i was just playing around with miso gravy the other day too and it was a revelation! so i can just imagine how insane it must have tasted with these curried taters! totally loved listening to you and jessica, you two should have a weekly show – too good! cheers to inspiration and april! hope you’re having a good start to the month <3ReplyCancel

    • Laura02/04/2015 - 10:45 am

      So excited that you listened to the podcast, girl! xoReplyCancel

  • Abby @ The Frosted Vegan02/04/2015 - 10:04 am

    Oh man, yesterday I ate gravy by the spoonful and over toast, so I’m alllll over this! I want a gravy duct in my house now.ReplyCancel

  • Keara McGraw02/04/2015 - 10:27 am

    Miso gravy + mayo?! Sweet potato fries have a whole new purpose, this is a must-try. I caught your podcast with Jessica and it was such a great listen. Really helpful to hear from other creatives on the trials that come with generating income as a freelance-based worker and not being afraid to assign value to the work you create. Keep up the super amazing-ness, Laura.ReplyCancel

    • Laura02/04/2015 - 10:51 am

      Yes! We all gotta work hard together to get what’s ours. Our work has worth! Sending hugs, girl. xoReplyCancel

  • Michelle @ Hummingbird High02/04/2015 - 11:13 am

    GASP. these fries!!! they’re everything i want!ReplyCancel

  • S Lauren | Modern Granola02/04/2015 - 11:25 am

    Yum! This looks soooo good! I love your photography and website design. Gorgeous, stuff! I can’t wait to try this recipe. Pinned!ReplyCancel

  • Lisa02/04/2015 - 12:31 pm

    Hi Laura, I love your beautiful website and delicious recipies. At the risk of sounding nitpicky and up tight I wanted to point out that the term ‘douche-y’ is vulgar and unpleasant and in my humble opinion devalues the rest of your writing. That aside, I find your sight inspiring and all class. Cheers.ReplyCancel

    • Laura02/04/2015 - 2:01 pm

      Hi Lisa, you don’t sound nitpicky or uptight at all! I guess this is just a colloquialism that I kind of casually used without really thinking about it. Sometimes I just write things exactly as I would say them to a friend here, and sometimes that doesn’t convey things the way I want. Anyway, I’m going to edit it in light of your comment, and will try to maintain a “keep it classy” sorta mantra :)
      -LReplyCancel

  • stephanie02/04/2015 - 1:08 pm

    dang girl….miso gravy on everything please, especially these sweet potato fries. i was wondering what magic you were going to whip up when i saw those tiny cuties on insta. possibly (no, most definitely) the sweetest sweet potatoes i ever did see.

    ps – i feel ya on how what works best is just showing what you eat. sometimes i get caught up in that too, wanting everything to seem “easy.” but hard things can be fun too right? ;)ReplyCancel

    • Laura02/04/2015 - 2:07 pm

      Yes! Some of my favourite foods on the planet are time-consuming/multi-stepped. You always make easy stuff seem fancy/impressive though ;) xoReplyCancel

  • Grace02/04/2015 - 1:10 pm

    Laura, just listed your podcast with Jessica while sitting in my cube at work! So fresh and fun and real. I loved it. Loved listening to your voice and your thoughts on life, your blog, everything! So good. Now it’s lunch time and I’m drooling over these amazing looking fries with that miso gravy(!!!) – not really looking forward to my kinda same-old salad desk-lunch routine. ;)ReplyCancel

    • Laura02/04/2015 - 2:04 pm

      I bet you make a baller salad desk lunch though, lady :) xoReplyCancel

  • Nicole02/04/2015 - 1:15 pm

    I totally feel you on the not feeling inspired thing every once in a while. We go through periods of that every once in a while, especially when it seems like we’re seeing the same ingredients in the markets week after week. Sometimes I find that I can get some of my inspiration back if I do a random cooking “project”. Like the stuff that isn’t really for a meal, but is just fun stuff you’ve always wanted to try–like making fresh pasta, or making cured egg yolks, or making a complicated dessert.ReplyCancel

  • Tessa | Salted Plains02/04/2015 - 1:16 pm

    Good god, this sounds over the top delicious. Super into the sound of this miso gravy – can’t wait to try it. Looking forward to listening to the podcast as well!ReplyCancel

  • lynsey | lynseylovesfood.com02/04/2015 - 1:17 pm

    Um hell yes to that duct with miso gravy thing. I make a sweet potato miso poutine thing with goat cheese.. not the vegan vibes for here but so so good. Love your podcast last week. I love that there is more a voice now when i read these post after hearing you in real life!! love it. xoReplyCancel

    • Laura02/04/2015 - 2:03 pm

      That poutine sounds amazing! Thanks for listening to the podcast too :)
      -LReplyCancel

  • Sarah02/04/2015 - 1:25 pm

    Yum! I have to make this!!
    ReplyCancel

  • J.S. @ Sun Diego Eats02/04/2015 - 1:54 pm

    Ha here’s your catchy-Pinterest name: Easy Vegan Poutine !!!!ReplyCancel

  • Abby02/04/2015 - 6:01 pm

    ooh, these fries look delicious, Laura! that miso gravy…. love! <3ReplyCancel

  • Kate02/04/2015 - 7:46 pm

    You’ve really got me with that miso gravy business. I’ve been sick for the last week and been living off miso soup, I’m pretty sure its replaced all blood in my veins, but gravy?! Things are starting to perk up now!ReplyCancel

  • Jodi03/04/2015 - 5:02 am

    So good, Laura! No need to complicate things or over think it, the best meals come together when you’re not forcing it! Way to reunite with your blender, it’s such a confused time of year in terms of fresh, local produce – this dish seems to have solved that problem. Happy long weekend xoReplyCancel

  • Chelsea A03/04/2015 - 8:51 am

    It’s so true that a lot of blog recipes these days seem to be crafted just to get page views, not for the sake of just enjoying the dish and wanting to share it. I like that you stay authentic though. :) These fries look amaaaaaaazing!ReplyCancel

  • Jessica DeMarra03/04/2015 - 10:39 am

    I am currently listening to the podcast wishing I had some sweet potato fries at 10:30am.ReplyCancel

  • Savita @ ChefDeHome03/04/2015 - 6:22 pm

    These fries looks very delicious, Laura! Love the use of miso! yumm!ReplyCancel

  • Alanna04/04/2015 - 2:03 am

    Omg, this is my dream dinner. YUM!ReplyCancel

  • Millie | Add A Little04/04/2015 - 9:04 am

    Oh my gosh this sounds like heaven! Sweet potato fries and miso – count me IN!ReplyCancel

  • Sherrie04/04/2015 - 9:26 pm

    New flavors, new season, holla! These look mighty fine Laura. Thanks for the shout-out too friend, xo.ReplyCancel

  • Jo05/04/2015 - 11:12 am

    I had to stop by and say that I made this last night and it was AMAZING. That gravy is A++. I love relatively easy dinners that I don’t have to go to the store to make!ReplyCancel

  • thefolia05/04/2015 - 1:49 pm

    Viva la sweet potato fries…I love them with cumin and this dish looks like I can enjoy it as a meal and with all the variations you offer in this post…well that’s sweet potato every night of the week! Happy Feasting.ReplyCancel

    • Laura05/04/2015 - 3:19 pm

      Yes! Cumin and sweet potatoes are a total dream team. One of my favourite go-to combinations. I could definitely do a sweet potato every night too ;)
      -LReplyCancel

  • […] ultimate sweet potato fries! OH MY […]ReplyCancel

  • Ana @ Ana's Rocket Ship06/04/2015 - 3:36 am

    I love the idea of the miso gravy!!ReplyCancel

  • Emanuele @ guyslovecooking06/04/2015 - 12:41 pm

    This is seriously good, I just love sweet potatoes. I did add half teaspoon powder made from fennel seeds crushed with mortar& pestle.ReplyCancel

  • Sarah O08/04/2015 - 2:32 am

    This recipe looks delicious, I love all your posts! I was wondering if they sell the Westbrae White Mellow Miso anywhere in Canada?ReplyCancel

    • Laura08/04/2015 - 6:22 am

      Hey Sarah! Thanks so much. I actually picked up the Westbrae miso in the USA on a recent trip. We live really close to a border crossing, so we make fancy grocery runs sometimes ;)
      -LReplyCancel

  • Brian @ A Thought For Food08/04/2015 - 12:37 pm

    A vegetarian gravy… be still my heart! Wouldn’t mind taking a spoon to that deliciousness!ReplyCancel

  • Jenné09/04/2015 - 1:49 am

    MmMmMm! This looks and sounds so super tasty. I will definitely be making it tomorrow. I think I’ll throw some broccoli into the roast with the sweet potatoes too :)
    xoReplyCancel

  • Lily | Kale & Caramel09/04/2015 - 7:00 pm

    UM MISO GRAVY HELLURRRRRRR. Can we just stop and talk about this for like a crazy long time. Preferably while making it. With the fries in the oven. And some yummy superfood lattes in our hands? Yah? Ok yah. I cannot wait to try this.

    Also, I know it’s not a real barrier, but it feels like a big deal to break the Insta-barrier and say hi over here on your gorgeous blog. Which was, truly, one of the very first that inspired me. Ok, fangirling over. You rock. xo’s from LA.ReplyCancel

    • Laura10/04/2015 - 1:53 pm

      I just smiled huge reading this! I love your work, Lily so this is some real fine mutual admiration :) xoReplyCancel

  • Naomi10/04/2015 - 4:24 am

    So I’ve been reading The First Mess for years.. and I simply always love everything you do Laura! Your recipes are ever reliable, creative and just gosh darn tasty. I just had to comment on this one though – I lived in Vancouver for a year around the corner from the Naam and have been craving their Miso gravy ever since. No longer. This recipe is the bomb! Thanks so much from a happy, full bellied fan. xReplyCancel

    • Laura10/04/2015 - 1:55 pm

      Hey Naomi! Thanks for this incredibly kind comment. So lovely of you to say hello. Stoked that you enjoyed the miso gravy too! :)ReplyCancel

  • Drumles Den Haag10/04/2015 - 8:24 am

    This looks and must taste absolutely awesome! Thank you for this inspiring recipe. I’m definitely going to make it!! :)ReplyCancel

  • genevieve @ gratitude & greens11/04/2015 - 6:31 pm

    Would it be wrong to call this poutine? I’m loving the sound of the miso gravy and this just screams pure comfort and deliciousness to me- can’t wait to try this, mmmm! I also roll into work with jars of goodness blended from my Vitamix, and I am not exaggerating when I say I have no idea how my life would be like without a great blender!ReplyCancel

  • Sini12/04/2015 - 8:14 am

    This looks and sounds amazing, Laura! Miso gravy? Seriously? And how on earth did you know that I’ve dreamt of a dish with black beans and sweet potatoes? Love it. xxReplyCancel

  • kristie {birch and wild}13/04/2015 - 10:26 pm

    All of my favorite foods. In a bowl. I am so loving this!ReplyCancel

  • Lacey13/04/2015 - 10:48 pm

    Sooo, I just made this tonight. It was delicious! And pretty easy too. I used dried thyme instead of fresh because I didn’t have any.
    My boyfriend, who is definitely not vegan, also said it’s some of the best (almost) poutine he’s ever had. He still wants cheese curds, but close enough. Thanks for the great recipe!!ReplyCancel

  • […] curry sweet potato fries with miso gravy. They’re vegan so they must be healthy, […]ReplyCancel

  • Kasey14/04/2015 - 6:39 pm

    This sounds So bomb. I love sweet potato fries, but I kinda struggle to make em ‘wow.’ This is it!! xReplyCancel

  • The Yummy Lounge16/04/2015 - 1:47 pm

    I love healthy and nutritious recipes….like this one ofcourse…ReplyCancel

  • […] Fries: Curry Garlic Sweet Potato Fries with Miso Gravy. Imagining all of these flavors together is making my taste buds do a little jig on my […]ReplyCancel

  • Jacqui13/06/2015 - 3:23 am

    OMG this gravy was to die for! I’ve never had normal gravy on chips before because it never appealed to me, but man oh man I will be making this to go on everything now! So quick and easy too. I didn’t have any sweet potato so made potato, parsnip and carrot fries and was also delicious.ReplyCancel

  • […] Garlic Sweet Potato Fries. Miso Gravy. We are bordering on poutine territory. | via the First […]ReplyCancel