The First Mess // healthy vegan recipes for every season »

Masthead header

busy lady bowl + easiest ginger miso gravy


I’ve been a bit of a busy bee lately, but I wanted to give you something good and easy this week. The kind of thing you can just jump into with no reservations, using whatever you have. That is the heart of cooking for most of us, right?

This warm rice bowl with chard, avocado, almonds and unbelievably good (+ super easy) ginger miso gravy is synonymous with my solo, city living days. I was in school full time studying nutrition and culinary arts, had 2 jobs, volunteered at a community food centre’s after school program, helped with school functions constantly, worked a line shift 3 times a week for my internship at a high end vegan restaurant AND managed to fit in a shred of a social life. I would come home and wilt onto the couch, gazing towards the kitchen of my teeny bachelor apartment thinking about what I could possibly motivate myself to make.

More often than not, the prospect of this meal lifted my tired body over to the stove: warm brown rice or quinoa with a mix of steamed/raw/leftover roasted vegetables, some kind of sauce/vinaigrette and crunchy topping things. Here’s why: I could always have cooked grains around pretty easily, I made sure my fridge had a good selection of veggies (my school was right by an awesome market–huge help) and when I had a spare 2 minutes I would make a batch of some kind of sauce/dressing in my blender for the week. I learned how to prepare myself/ just have good ingredients around and whoa, my body thanked me for it big time. Twenty minutes of jumping around the kitchen and back on the couch watching Curb Your Enthusiasm with a giant bowl of goodness? Happiest girl.

The vegetables and grains are always interchangeable but a good sauce is so key. This gravy is fresh with ginger and lemongrass, bright with lemon, a fragrant hit of coconut oil, there’s a bit of chili paste to keep it interesting and the miso makes it salty and perfect. I generally always have vegetable stock on hand for cooler weather meals because it makes an appearance in soups, pots of beans, mushroom sautes, curries and wonderful warm sauces like this. They sell decent quality tetra-packed versions so even if you don’t have time to make it, there’s an alternative for you.

I’ve given you a miso-ish gravy recipe before (with mushrooms, white beans and SWEET POTATO BISCUITS, guh I know), but this version is a million times easier. No blending, super straightforward, chop, pour, whisk, strain (optional) and go. It calls for spelt flour too, but if you don’t eat gluten, you could use a teaspoon of arrowroot powder in its place.


warm veggie bowl with ginger miso gravy
serves: 1
notes:  I reach for light miso because that’s what I have, but I imagine darker, stronger varieties would be so good here. Also, the lemongrass is certainly optional. There’s plenty of freshness happening with the fresh lemon juice and ginger.

gravy:
1/2  cup vegetable stock
1 tbsp extra virgin coconut oil
1 tbsp agave nectar/maple syrup/honey
1 tsp chili paste (or sriracha)
1 garlic clove, minced
2 tsp minced ginger
2 inch piece of lemongrass, bashed up with the back of your knife
juice from 1/2 a lemon
2 tsp light miso
1 tbsp spelt flour
2 tbsp water

bowl (just what I used for this one–use whatever you have/like):
1 heaped cup cooked rice, warm (I used a mix of brown basmati and black rice = purple rice!)
handful of string beans or broad beans, trimmed
3 chard leaves, stems removed and chopped
1/2 yellow bell pepper, cut into bite-sized pieces
1 small carrot, peeled into ribbons
1 green onion, thinly sliced
1/4 avocado, sliced
chopped almonds
hemp seeds

Make the gravy: Combine all of the gravy ingredients except the miso, spelt flour and water in a small sauce pan over medium heat. Bring to a simmer. Stir the miso, spelt flour and water together until most lumps are dissolved. Add this slurry to the pot and whisk. Let the gravy simmer and whisk it here and there until it has noticeably thickened, about 3 minutes. Strain the gravy with a fine sieve if you like (but definitely remove the lemongrass stalk). Return gravy to the small pot, cover and put keep warm.

Set a medium pot with an inch of water over medium heat and cover. Place the string/broad beans in steamer basket. Once the water is boiling, put the steamer basket in and cover. Cook until beans are crisp tender, about 3 minutes. Add the chopped chard and cover again. Steam greens until wilted slightly, about 1 minute.

Place the cooked rice in a serving bowl. Top with the steamed greens and beans, bell pepper, carrot, green onion, avocado, almonds and hemp seeds. Give the gravy a quick whisk (just in case some lumps form) and pour it over the veggies and rice. Serve warm.

You might also like…

wild rice salad + proper zucchini

I had been dreaming up this combination for awhile.  I love spaghetti with pecorino, lemon and lots of black pepper. ItView full post »

almond sweet potato biscuits + mushroom gravy

I went to a music festival in the south a few years ago and one of my main takeaways (actually) was how good the foodView full post »

roasted tofu and kale with pine nuts + delicious surprises

Inspiration and big change is always floating around in the back of the mind, in the atmosphere, everywhere really. LikeView full post »

pin it subscribe tweet this post share on facebook email to a friend
Lena19/10/2012 - 3:11 am

This bowl looks really good!
I think I should really get into the habit of having cooked grains on hand. They really would make cooking dinner so much quicker.

Kathryn19/10/2012 - 4:50 am

This is exactly the kind of meal that I need to start making especially with that gravy which sounds so incredibly delicious and full of flavour.

Jessica19/10/2012 - 7:21 am

I’m reading the list of gravy ingredients and don’t see the miso!

Laura19/10/2012 - 8:31 am

So silly of me! I put the amount in. Thanks for being astute, Jessica :)

Michelle19/10/2012 - 9:14 am

Girl, you know we’re on the same page here. Rice bows are pretty much how I got through grad school + work + trying to live on the cheap in NYC.

Jeanine19/10/2012 - 9:46 am

your ginger miso gravy sounds amazing! Go bowl food!

Ashlae W.19/10/2012 - 9:47 am

I, admittedly, live off of soup or smoothies in the winter. They’re easy, require very little work, and are ready in a jiffy. But! I get so (sooooo) sick of soup and smoothies – they become the bane of my existence by January. Busy lady bowl, to the rescue!

PS – I admire your dedication. I turn into a whiny woman if I work more than three days a week, while attending University.

Stacy19/10/2012 - 10:49 am

I love recalling single lady days and busy seasons past — there’s something so GOOD about remembering times that were hard or perhaps a bit melancholy. It reminds me to be more present in whatever I’m experiencing right now, as I’ll surely reflect on it in the same way someday. ALSO, this gravy looks delicious, and I’m always a fan of the one bowl meal!

Eileen19/10/2012 - 5:40 pm

That bowl looks amazing! I clearly must get my hands on some avocado and sesame seeds immediately. That gravy sounds excellent too.

Becs @ Lay the table21/10/2012 - 7:10 am

There’s nothing better than a big comforting bowl of rice and veggies! Normally I’d just cover it all in soy sauce but miso is a great alternative :)

Beth {local milk}21/10/2012 - 1:46 pm

I have been so busy lately that I eat exactly the same thing everyday. I have boring personal habits… especially when I’m stressed! This looks like a perfect departure from my rote eating habits. I want to make this tonight! And I love the idea of being able to pretty much have everything on hand, ready to go. Life can get overwhelming… this seems like eye of the storm food! That gravy is calling my name…

Hannah24/10/2012 - 1:12 am

Rice, veggies, sauce … perfect home alone, and also a life-saver when cooking for little people! When my husband is out of town, I will make a pot of grains and set it out with all the leftover veggies from the fridge and a bowl of toasted nuts – my little guys put soyu or ketchup or maplesyrup (geh, I know! but they get to choose!) over top — now I know what I can have on mine. I don’t do much with miso but now I’m inspired. … Thanks Laura :)

la domestique24/10/2012 - 3:10 pm

These types of meals are the best and I’m so saving your miso gravy! Love the combination of colors in this dish too.

sarah24/10/2012 - 3:57 pm

This sounds fantastic. We’ve been making noodle bowls like crazy here – I tried to make a good lemongrass/coconut milk sauce, but it was just okay. I’m going to try yours this week! Lovely photos as always.

Kelsey25/10/2012 - 1:13 pm

This busy-lady bowl is 10x more sophisticated than my go-to comfort food (brown rice, miso, and seaweed). You’re right, the sauce is clutch. And I’m obsessed with this one.

Kathryne28/10/2012 - 11:38 pm

Busy busy busy. I love bowl food. Thanks for giving me another use for the miso in my fridge! I’ve never been a big fan of regular gravy but something tells me I’ll go nuts for this stuff.

Katie (The Muffin Myth)30/10/2012 - 4:21 pm

I love miso gravy! It reminds me of being a teenager in Vancouver and spending all my time eating sesame fries with miso gravy at the Naam. I’ve made my own plenty of times, but this version sounds extra special. I’ll definitely give it a go, and I’m sure it’ll become a staple in my kitchen. Thanks for the recipe!

[...] new ingredients around here, but I just loved this ginger-miso gravy from Laura’s blog The First Mess. It was so easy, fast and incredibly delicious. I didn’t have lemongrass, so the only thing I [...]

[...] Ginger Miso Gravy 1 delicata squash, sliced into approx. 1/4 inch slices 1/2 package tofu, cubed 1 cup crimini mushrooms, if you don’t have these, other varieties work well also splashes of rice vinegar 1 bunch kale (6 leaves or so), you can also use spinach olive oil salt & pepper 1 cup (or so) cooked brown rice pinches of red pepper flakes toasted almonds and sesame seeds a few scallions, chopped [...]

[...] Ginger Miso Gravy 1 delicata squash, sliced into approx. 1/4 inch slices 1/2 package tofu, cubed 1 cup crimini mushrooms, if you don’t have these, other varieties work well also splashes of rice vinegar 1 bunch kale (6 leaves or so), you can also use spinach olive oil salt & pepper 1 cup (or so) cooked brown rice pinches of red pepper flakes toasted almonds and sesame seeds a few scallions, chopped [...]

Garlicia14/05/2013 - 11:45 am

This is what I like to all “clean” food – fresh, tasty, simple – and it’s gorgeous!

After the Harvest09/06/2013 - 4:14 pm

Can you use whole wheat flour rather than spelt flour in the gravy?

Laura Wright11/06/2013 - 1:29 pm

You can! And probably with better results since wheat flour will have more gluten :)
xo

After the Harvest24/06/2013 - 8:18 pm

Ok, this was seriously delicious! Not in the habit of making any type of gravy but this was so healthy, so satisfying, easy to make, and so tasty! It is definitely going into the regular rotation.

[...] and Spaghetti Squash Bowl with a Peanut-Miso Sauce was delicious and I have had my eye on her Busy Lady Veggie Bowl for a [...]

Penny25/08/2013 - 6:49 pm

Wow! We made this last night, the gravy is incredible!! We have some leftover so are going to use it tonight as a dipping sauce for some fresh spring rolls….mmmmmm.
Thank you!

[…] Ginger Miso Gravy recipe, from The First Mess (click to go to it) 1 delicata squash, sliced into approx. 1/4 inch slices 1/2 package tofu, cubed 1 cup crimini mushrooms splashes of rice vinegar 1 bunch kale (or use the chard in this week’s box!) olive oil salt & pepper 1 cup (or so) cooked brown rice pinches of red pepper flakes toasted almonds and sesame seeds a few scallions, chopped […]

[…] {miso-ginger sauce} adapted from the first mess […]

Rick Stain02/12/2013 - 5:08 pm

We made this meal at our place tonight..sensational!
Thank you for a great recipe.

N.B – We didn’t have any miso paste so we ended up using Tom Yum paste instead and it worked a treat!

[…] gravy from The First Mess. Tempeh from The […]

Halli Welsh31/05/2014 - 3:32 pm

Thank-you Laura for sharing this super tasty miso gravy recipe! I love how versatile and easy it is. Every single recipe I’ve tried from your blog has been delicious – and there are so many more to try. Thanks again!

warm kale, quinoa and balsamic beet salad + a fall mix!


Acceptance. Autumn is the season where we go home. 

There are blankets, hot beverages to wrap your little fingers around, old sweaters, all of those warming foods that remind us of our childhood or ones that just make us feel good. Everything seems like a joyous reunion; the biggest hugs, the wide smiles that say “HIIII!” when you come near, the familiar notebooks with the blank pages, your favourite scarf comes out of the closet, the light is friendlier at any given moment of the day… There is intent and warmth in every move.

There are more inclinations to bring us into the kitchen, that beating heart of pure goodness and love. There’s stock to be made for soup, squash and roots to be roasted, more languid breakfasts to be had with the ones you like to hold close. The food takes a bit longer and we never mind. Steam rises and falls out of heavy pots. The dog cuddles in a blanket on the warm spot beneath the oven. Slower time, coziness, that intimacy with all of our surroundings. It’s here, it’s here.

People always say that time slows down in the summer and really, I couldn’t disagree more. I feel like we’re always shipping off here and there for whatever excursion or event from June to August. Fall is a return to comfort in routine and more simplified time spent in each other’s company. It is dependable. The leaves turn like clockwork and we turn into each other around the table, under a wooly blanket, across the classroom, wherever we may be. It is the season that brings all of our communities into focus.

So I wanted to make a salad. A warm one with hearty greens and sticky balsamic roasted beets. Some quinoa fills it all out and the pecorino gives a salty bite. You toss the whole mess of it with a muscovado sugar-tweaked balsamic and oil mix that sloshes around the beets while they roast away. There was a version of this in the latest Donna Hay magazine and I was pretty jazzed to even conceive of all my favourite things in one bowl. Party time!

Bonus! My lovely friend Michelle made up a pretty splendid Fall music mix for us all to enjoy. The brilliant gal put all of her coziest thoughts into this compilation and I’ve been listening to it on repeat. You can download it by clicking the picture right at the bottom of the page. Listen to it while you’re roasting beets, making some tea, pulling on your wooly socks, kicking up the leaves and all of those other completely perfect things.

Big hugs,
Laura

warm kale salad with quinoa + balsamic roasted beets
Inspired by Donna Hay Magazine, Winter 2012 issue
serves: 4
notes: You could use chard or actual beet greens for the salad as well. If you only have access to bigger beets, just cut them into quarters or sixths pre-roasting. Some crunchy, toasted hazelnuts would be a nice garnish here too.

beets:
2 bunches of baby beets (about 12 beets total), scrubbed and trimmed
1/2 cup balsamic vinegar
3 tbsp demerara sugar
2 tbsp grape seed oil
salt and pepper

kale + salad:
1/2 cup quinoa, rinsed
1 bunch of curly kale, stems removed and leaves torn into bite-size pieces
2 tbsp grape seed oil
1 clove of garlic, peeled and finely sliced
1 tsp smoked paprika
salt and pepper
handful of pecorino shavings (parm or grana padano would be great too)

Preheat the oven to 400 degrees F.

Place the trimmed beets in a 2 inch deep ceramic or glass dish. Pour the balsamic vinegar and grape seed oil in. SPrinkle the muscovado sugar, salt and pepper around the beets. Cover dish with foil and roast for 30 minutes. Remove the foil, stir the beets up a bit and continue to roast, uncovered, for 20 more minutes. They should be quite tender. Remove from the oven and allow dish to cool.

In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.

In a large soup pot, heat the 2 tbsp of grapeseed oil over medium heat. Add the sliced garlic and smoked paprika. Stir around until fragrant, about 30 seconds. Add the quinoa, a splash of water and half of the kale. Stir around until kale begins to wilt a bit. Add the remaining kale, season with salt and pepper and keep stirring. The kale should all be slightly wilted, but still firm. Take off the heat and transfer kale and quinoa mixture to your serving bowl.

Arrange roasted beets on top of the greens and quinoa. Drizzle salad with the balsamic cooking liquid in the pan (there should be about 1/4 cup of it left). Scatter  the pecorino shavings on top and serve.

pin it subscribe tweet this post share on facebook email to a friend
Shanna11/10/2012 - 10:51 pm

Oh, fall. Can I just say that reading your first paragraph gave me a big smile on my face? Love this time of year. (and gorgeous salad!)

Kimberley12/10/2012 - 1:16 am

Ah yes! All of it! I have been getting all cozy and enjoying the grey days and sweaters and quiet music and cups of tea and bowls of oatmeal …. and just loving fall. You nailed it. Plus those photos are stunning!

Katie (The Muffin Myth)12/10/2012 - 3:00 am

I totally agree with you about summer’s pace being so fast. Fall is mellow! This warm salad looks just right, and has many of my favourite things as well. And, lucky me, there is a new shop around the corner from my apartment that actually has kale! Thanks for sharing the recipe, and the fall mix. Downloading now!

Kassia12/10/2012 - 8:50 am

This looks phenomenal! I’m so so hungry now, and sad because we don’t get kale here in India. :(

Wholesome Hedonist12/10/2012 - 9:12 am

Your photos make the beets look like precious jewels…I just want to dive in to all that balsamic-y goodness (but then, you know, I’d spend the next week scrubbing the beet stain out of my skin!)

http://www.wholesomehedonist.com

Felicia12/10/2012 - 9:54 am

A combination of my favorite ingredients! Looks amazing. Putting this down on my things to make. Gorgeous. Thank you. xF

J'Val Shuster12/10/2012 - 11:13 am

Hello First Mess! I absolutely love your recipes and the beautiful photographs you take to go with them. I am trying to figure out when in the weekend I can make this recipe. It is the perfect blend of my favourite Fall ingredients. Thanks for such a great blog – you inspire me!

Katrina @ Warm Vanilla Sugar12/10/2012 - 1:24 pm

This salad is a beauty!

Elizabeth A.12/10/2012 - 4:02 pm

I’m not usually a huge fan of beets, but these pictures have convinced me to try again. Thank you!

sara12/10/2012 - 7:50 pm

doesnt the donna hay mag make you want to dive in. I get so envious and inspired when looking through those pages. This looks fabulous.

Kathryn14/10/2012 - 5:33 am

“Autumn is the season where we go home”…I love that and I totally didn’t realise that was how I was feeling until I read it. Love the earthy flavours of this salad.

Spring14/10/2012 - 12:43 pm

Made this for dinner last night. It was sooooo delicious! Thanks for sharing, and I love your blog :)

Liz16/10/2012 - 12:49 pm

I found your blog through Pinterest the other day. I have been looking for a blog like this for months! Thank you for posting such thoughtful vegetarian recipes – easy enough for weeknights but beautiful for company too.

CSA Box Week 19*17/10/2012 - 12:15 am

[...] Warm Kale, Quinoa, and Balsamic Beet Salad from The First Mess [...]

val17/10/2012 - 11:23 am

This is great, and worked well with golden beets. It also converted my quinoa-phobic husband!

Ana J17/10/2012 - 4:54 pm

Your salad looks delicious!!!! I love the spin on a “fall” salad. What exactly is “muscovado sugar-tweaked balsamic”?

Laura17/10/2012 - 4:59 pm

Hey Ana,
It just refers to the mixture I use to roast the beets in. It’s mostly balsamic vinegar that’s been sweetened by muscovado sugar (similar to brown sugar). Hope that helps :)
-L

muppy09/01/2013 - 5:05 pm

we have made this many times – love it :)

[...] Warm Kale, Quinoa and Balsamic Beet Salad [...]

Julia06/02/2013 - 12:21 pm

I’m vegan, so I left out the Parmesan. I also used beet greens instead of kale and used regular beets and regular sugar (I’m out of raw sugar). Anyways, this was incredible!

Mary13/05/2013 - 10:36 am

At what point do you peel off the beet skins? In the pictures it looks like you didn’t, but does that make eating them problematic?

Can’t wait to try this!

Laura Wright14/05/2013 - 8:18 am

Hi Mary,

I did not peel the beets in this dish. They were baby beets, so the skins were a bit thinner. I generally don’t find eating the skins of a roasted beet too bothersome. But it’s all personal preference :)
-L

Linda Wilson22/06/2013 - 4:18 pm

Wow, I am impressed and cannot wait to try your recipes. I have an abundant garden and weekly organic CSA delicacies to use up and enjoy, and your recipes are supplying my needs! Thanks Laura!

Christine10/08/2013 - 9:09 pm

I just discovered your website as I was looking for a recipe for the kale, baby beets and garlic I bought at the farmer market this morning… The recipe was delicious and your website is absolutely amazing. I just subscribed to your feed too and will definitely try your most recent recipes in the future!

[…] Beet, Satsuma Plum & Green Zebra Lacinato Kale Salad (inspired by this beauty from The First Mess) serves […]

Rachel18/12/2013 - 2:59 pm

trying this tonite- thank you!!

[…] Warm Kale, Quinoa + Balsamic Beet Salad by, The First Mess […]

Erika01/02/2014 - 11:52 pm

So delicious. Thank you for gathering all my favorite things into one amazing (and easy) recipe’

Mohana10/08/2014 - 6:13 am

CAN I THANK YOU FOR INTRODUCING ME TO BEETS? I hope through all the caps you see how excited I was about this recipe. I’ve had tons of quinoa (as a new pescatarian): this was an excellent new way to add flavor and make the make of random ingredients in my fridge. Linked to the recipe on my blog so I hope that helps you get even more notice.

[…] me, if you’ve never had marinated beets (which I can’t say that I had before this) this Kale Beet Quinoa Salad will be a revelation. Start them first because the roasting does take a while (50 minutes) but you […]

dirty chai pancakes + vanilla cranberry compote


Guys, I’m kind of sniffly and head-full-of-gross-stuff this week, so a posting of my contribution for the Toronto Vegetarian Association October newsletter will have to do. And by “will have to do,” I actually mean “is an unbelievably awesome addition that you’ll love.” Added bonus: I’ve linked to a few of my Thanksgiving-appropriate recipes at the end for all of you Canadians celebrating this weekend. Big hearts to you all.

Have you tried a dirty chai? I’m a recent convert to this indulgent drink. It’s a cinnamon-y and creamy chai latte with a shot of espresso added. This drink has MY JAM written all over it. It’s complex, warming, lightly sweet, still spicy and shot through with caffeine for good measure. This could be easy enough to produce at home with a batch of homemade chai concentrate, some strong coffee and the milk of your choice. Heat it all up together and get cozy.

Once I’m jazzed on something I usually can’t leave it alone, so naturally I had to make a pancake version of this beverage (NATURALLY). Truth: I tried to make waffles first, but it was one of the messiest waffle failures of my life. The batter itself is hearty with spelt flour and strong with coffee, spice and vanilla. Best part: I decided to blanket them in a cranberry compote tweaked with maple syrup. It adds a sweet-tart dimension that fits these little cakes so well. So much fall on one plate. Perhaps a lovely Thanksgiving brunch option for my country peeps? You could swap in some leftover cranberry sauce instead of making up a whole batch of separate compote if you like.

I’ll be sipping some ginger tea over here and snuggling in with this book (finally got around to reading it) while I rest up a bit. Oh and here’s a shorter autumnal reading suggestion from the good people at McSweeney’s (salty language warning). Make some pancakes and have a cozy and warm Thanksgiving friends. I’ll be back with something more ambitious next week :)


dirty chai pancakes with cranberry + vanilla compote
serves: 3-4
notes: I call for coffee extract, but ground coffee is just fine. Grounds give off a more intense flavour for sure, but they definitely get the job done (and leave beautiful little dark brown flecks in the batter). I would adjust the amount if you’re using ground espresso, like down to a teaspoon and half? If anyone tries it, I’d love to know how that goes. Also, if they sell that fancy cultured coconut milk at your local grocery store, you can use 1 1/3 cups of that and skip the whole vinegar-curdling-the-milk step.

compote:
1 cup fresh or frozen cranberries
1/3 cup water
1/4 cup maple syrup (+ extra for serving if you like)
2 tsp vanilla extract

pancakes:
1 1/3 cup non-dairy milk (I use the So Delicious brand Unsweetened Coconut Milk)
2 tsp apple cider vinegar
¾ cup whole spelt flour
½ cup light spelt flour
2 tsp baking powder
1 tsp baking soda
pinch of fine sea salt
1 tsp coffee extract OR 1 tbsp finely ground coffee
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
¼ tsp ground nutmeg
pinch of ground cloves
2 tbsp maple syrup
1 tbsp melted coconut oil + extra for cooking pancakes
1 tsp vanilla extract

Make the compote: place the cranberries, water and maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Add water as needed to keep the sauce moist. Mash the cranberries up here and there with the back of a wooden spoon to get a saucy consistency. Once you have a slightly wet, jammy texture, add the vanilla extract. Stir up the compote one more time and remove from the heat. Set aside.

Combine the non-dairy milk and apple cider vinegar in a liquid measuring cup. Stir lightly and set aside to curdle for at least 5 minutes.

In a large bowl, combine the flours, baking powder, baking soda, salt, ground coffee, cinnamon, ground ginger, cardamom, nutmeg and cloves. Stir to combine. Add the curdled non-dairy milk, maple syrup, coconut oil and vanilla extract. Stir gently to combine, taking care not to over mix.

Heat a large nonstick skillet over medium heat. Brush the pan with melted coconut oil. Drop 1/3 cup measures of the pancake batter into the pan. Allow the first side to cook for 1 to 11/2 minutes, or until bubbles pop on the surface and the edges appear dry and lightly browned. Flip the pancakes over and cook for another minute. Remove pancakes and keep warm. Repeat with remaining batter.

Serve pancakes with cranberry compote spooned over the top and extra maple syrup if you like.

And some Canadian Thanksgiving ideas? Here’s a nifty grid of fall goodness for you to consider:

pin it subscribe tweet this post share on facebook email to a friend
Jeanine03/10/2012 - 9:06 am

I hope you feel better!

I really wish I had a plate of these right now… I could use a spicey coffee-ey pick me up this morning for sure!

Stacy03/10/2012 - 10:10 am

SUCH gorgeous photos! These look delicious. I don’t think you can go wrong with chai spices (almost) regardless of what you put them in. Hope you feel better soon and have a festive Thanksgiving celebration!

Kelsey03/10/2012 - 10:12 am

You’re either going to love me or hate me for sending you this link (i.e WILD) http://bit.ly/MMMgmr — This pancakes look amazing! My goodness.

Kristen03/10/2012 - 10:16 am

These are some seriously beautiful pancakes!

Michelle03/10/2012 - 10:30 am

DAMN GIRL. These are blowing my mind. All my favourite flavours together, for real.

Courtney03/10/2012 - 10:33 am

This post has succeeded in doing 2 things: making me drool on my keyboard, and making me really wish I had a dirty chai. These seem like the perfect fall pancakes!

Kasey03/10/2012 - 11:41 am

I’ve never tried a dirty chai latte but wow, it sounds good…as do these pancakes! I hope you get better soon, lady! I’m excited to try this.

Megan Gordon03/10/2012 - 11:55 am

It is breakfast time and I’m sitting here checking emails and drinking coffee … dreaming, now, of these waffles! Happy Thanksgiving!

Jacqui03/10/2012 - 12:22 pm

That book is still on my to-read list too. And these pancakes! I love all things chai, so I’m going to love these!

la domestique03/10/2012 - 12:54 pm

I will always go for pancakes, and those look delicious! I hope you feel better soon. :)

Kathryn03/10/2012 - 3:07 pm

You know how I feel about your food and this is just another example. Dirty chai pancakes is also probably the best name for a recipe ever. And I’m going to whip up a batch of the compote this weekend to have with yogurt. Oh I just love everything about this.

sarah03/10/2012 - 3:36 pm

dirty chai + pancakes = perfect.
{I hope you feel better soon!}
{ps. beautiful photos!}

Erin03/10/2012 - 3:56 pm

I do love a big stack of pancakes and I really love the sound of dirty chai- that’s right up my alley! Feel better soon!

Elenore Bendel Zahn04/10/2012 - 3:12 am

Oh my darling! Are you feeling any better yet? I´m sending you tons of snuggly, healthy, feel-good vibes and hugs <3

The pancakes looks out of this world and the photos are -WOW-

Earthsprouty love to ya!

Chung-Ah | Damn Delicious04/10/2012 - 6:40 pm

Amazing! That compote really sealed the deal for me!

Eileen04/10/2012 - 9:23 pm

I’ve never heard of a dirty chai, but it sounds so good–sign me up! This compote sounds like a perfect match with chai spices too.

Kim04/10/2012 - 9:47 pm

I have to tell you, I think I just fell in love with your recipe as I’m a huge huge fan of pancakes. Definitly gonna try these and Dirty chaï (never heard of it…)

Anna05/10/2012 - 1:37 am

Absolutely delicious! It looks wonderful with the jam.

Katrina @ Warm Vanilla Sugar05/10/2012 - 1:43 pm

LOVE this idea!

Dirty Chai « Ellen Cherry07/10/2012 - 9:09 am

[...] looks tasty, but I’m really in love with the name: Dirty Chai pancakes with vanilla cranberry compote.  None of that uptight prude chai.  Nope, this one is a little [...]

Cookie and Kate07/10/2012 - 11:01 pm

It’s 10 pm now but that is not stopping me from fantasizing about a steaming plate of these pancakes magically appearing on my coffee table. I’ve been on a Chai latte kick lately and I’m trying out this dirty chai concept next. No doubt I’m gonna love it.

Vanessa08/10/2012 - 12:50 pm

So lovely!

Tiffany @thetriplecreme09/10/2012 - 4:53 pm

Yum. I often find pancakes too heavy, but these look light and irresistible!

[...] In terms of things that sound delicious and quaintly fall: gluten-free pumpkin spice pancakes, pumpkin cinnamon rolls, peanut butter and chocolate cookie sandwiches, and dirty chai pancakes [...]

Mince&Type10/10/2012 - 11:29 am

I’ve never been much of a pancake person, but I think these would totally change my mind! That compote sounds amazing too. Hope you’re feeling better!

[...] Chai Pancakes with Spiced Caramel Sauce | adapted from The First Mess and Foods of Our Lives | serves 3-4 | Printable [...]

Karmagh09/11/2012 - 2:03 pm

These are AMAZING! Quite possibly the best pancakes ever! I whipped up a half batch for lunch and they’re delish. I swapped out the water in the compote for some chai I already had brewed & used a GF flour blend since I didn’t have any spelt. They turned out great. So glad to have stumbled across your blog. I’ve got a list of your recipes I’ll be trying soon!

[...] Dirty chai pancakes with cranberry and vanilla compote. You had me at dirty. And chai. She uses a homemade chai concentrate, but you could use a liquid concentrate from the store in a pinch. Cook down your cranberry sauce and throw a little maple syrup in there. Then throw ‘em down the hatch. [...]

Valeria09/02/2013 - 5:01 am

I just finished eating these as part of an indulgent Saturday morning breakfast, and oh my, we are just in love with them. I never heard of dirty chai, but just following your instructions I can already tell I love it. I used fresly ground coffee beans (1 tbsp) and 100% whole spelt flour, with on top a blackberry compote (had leftover berries in the freezer from my summer foraging). Perfect, will make them over and over again.

[...] Frühstücks-Experiment gestartet: Pfannkuchen ohne Ei. Hat mit diesem Rezept (und einer himmlischen Mango) wunderbar funktioniert. Wer hätte gedacht, dass Apfelessig und [...]

[...] this recipe for Chai pancakes with cranberry [...]

[...] 3. Usa compota de fruta en vez de mantequilla y jarabe sobre tus hotcakes. [...]

[...] this recipe for Chai pancakes with cranberry [...]

Inés06/07/2013 - 1:26 pm

Hi Laura,
I just made your pancakes and while eating them I suddenly noticed that there was no egg or egg-replacer in them. Then I checked whether I’d simply forgptten…but, no. This is amazing! Somehow I always thought something, like ground flax or anything else, had to be in pancakes to keep them together. Do you definitely taught me something! :-)
I made your recipe with cashew milk and grain coffee and somehow the pancakes turned out looking like I had put cocoa in them ;-) Well, maybe the coffee powder dissolved … I guess so. I’d been looking forward to the speckles ;-)
Apart from that I had a strawberry sauce with them.
And to the pancakes: I liked them! At the first bite I thought the cardamom was too overwhelming and maybe I’d use less in future, but after a few bites and adding more sauce it blended it quite nicely. It reminded me a bit of what you can buy here in Germany as “Lebkuchengewürz”, which is a spice for gingerbread. It was different as I had expected, as I’d thought it would taste of coffee, but didn’t really. So, thank you! This is a nice flavour variation you created there! :-)

Weekend Warriors! | Sous Style30/08/2013 - 4:21 pm

[…] Chicken Thighs with Nori Seaweed & Sesame Rice Boozy Bacon Jam, Honey Grilled Watermelon, Dirty Chai Pancakes, Baked Cheese with Rosemary Crackers, Chickpea Yoghurt Dip, Spiced Moroccan Wrap, Mint Chocolate […]

Terry24/10/2013 - 4:10 pm

These pancakes are divine and the photos are mouth watering.

Jess24/11/2013 - 6:55 am

These need to be in my life. Stat.

caylee14/12/2013 - 5:16 pm

Hi, I was just wondering…if I used a pre-made vegan soy protein drink as the sub for say other non-dairy milks would that affect this recipe in anyway?

Laura Wright16/12/2013 - 8:42 am

Hi Caylee, I think the recipe would be fine if you subbed the non-dairy milk with the protein drink. Is the protein drink thicker than normal non-dairy milks? You might have to thin it out a bit, but other than that–should be fine.
-L

Dian31/12/2013 - 3:22 pm

Great idea for pancakes! I’m going to try these except with some dairy + eggs.

[…] by recipes found on these lovely sites: The Roasted Root, The First Mess, and Joy the […]

[…] it was really good and now I’m inspired to make my own jam! I found the original recipe on The First Mess, a site with a lot of amazing […]

[…] frivolous, funny to prepare and a bit unusual for Italians’s taste. I drawn inspiration from this post of Laura. I really love her blog, her style and her […]

Robin29/09/2014 - 11:09 pm

Made these last week and they were absolutely perfect. Everything I was hoping for! Such a fun flavor profile. I sprinkled some extra espresso powder on top along with a drizzle of maple. Had plenty of cranberry compote leftover and I’ve been enjoying it in all sorts of ways! On oatmeal, mixed into yogurt, spread on toast, and dolloped on baked sweet potato.
Thanks for the great recipe!