Tarapin it!View full post »

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

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

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

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

    • Laura22/05/2015 - 11:58 am

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

  • Victoria21/05/2015 - 6:41 am

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

    • Liesel21/05/2015 - 9:12 am

      Ditto!! Simply beautiful!ReplyCancel

  • Emilie21/05/2015 - 7:11 am

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

    • Laura22/05/2015 - 11:57 am

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

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

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

    • Laura22/05/2015 - 11:55 am

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

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

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

    • Laura22/05/2015 - 11:53 am

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

  • Ashley21/05/2015 - 9:16 am

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

  • Keara McGraw21/05/2015 - 10:01 am

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

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

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

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

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

    • Laura22/05/2015 - 8:04 am

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

  • Abby21/05/2015 - 2:22 pm

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

  • Anna21/05/2015 - 2:39 pm

    absolutely love this!! amazing :)


  • Claudia22/05/2015 - 6:31 am

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

    • Laura22/05/2015 - 8:02 am

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

    • Edlyn01/06/2015 - 1:25 am

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

  • clara22/05/2015 - 9:14 am

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

  • Sherrie22/05/2015 - 11:05 am

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

    • Laura22/05/2015 - 11:53 am

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

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

  • Grace22/05/2015 - 3:14 pm

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

  • Kasey22/05/2015 - 6:27 pm

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

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

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

  • […] Veggie pakoras! […]ReplyCancel

  • Sara24/05/2015 - 10:52 am

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

    • Laura24/05/2015 - 4:06 pm

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

  • Kate24/05/2015 - 7:36 pm

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

  • Kathryn26/05/2015 - 4:11 am

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

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

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

  • Bec29/05/2015 - 11:03 pm

    These look fantastic!!!!ReplyCancel

  • Harrie30/05/2015 - 6:15 am

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

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

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

  • Edlyn01/06/2015 - 1:31 am

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

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

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

  • chloe08/06/2015 - 11:44 am

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

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

  • Mahee Ferlini11/06/2015 - 1:12 am

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

  • Amanda18/08/2015 - 10:56 pm

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

    • Laura19/08/2015 - 4:06 pm

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

  • […] 2009 Location: BC, Canada Posts: 15,178 Crispy vegetable pakoras with green chutney: http://www.thefirstmess.com/2015/05/…akoras-recipe/ Recipe: http://www.elephantasticvegan.com/cr…iracha-swirls/ Vegan Snickerdoodle Cupcakes: […]ReplyCancel

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

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  • Anna30/04/2015 - 4:04 am

    this looks insane!! yumm thanks for sharing :)


  • Kathryn30/04/2015 - 4:25 am

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

    • Laura30/04/2015 - 8:03 am

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

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

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

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

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

  • Shilpa30/04/2015 - 6:32 am

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

    • Laura30/04/2015 - 6:35 am

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

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

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

    • Laura30/04/2015 - 7:50 am

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

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

    • Laura30/04/2015 - 7:52 am

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

  • Sonia30/04/2015 - 7:58 am

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

  • Chloe30/04/2015 - 9:22 am

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

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

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

    • Laura30/04/2015 - 11:49 am

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

  • Emily30/04/2015 - 9:33 am

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

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

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

    • Laura30/04/2015 - 11:46 am

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

  • Eliza30/04/2015 - 10:44 am

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

    • Laura30/04/2015 - 11:46 am

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

  • Grace30/04/2015 - 11:51 am

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

  • Karen30/04/2015 - 11:55 am

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

  • Marie30/04/2015 - 12:48 pm

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

  • Sophie30/04/2015 - 3:01 pm

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

    • Laura30/04/2015 - 3:19 pm

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

      • Sophie30/04/2015 - 4:19 pm

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

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

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

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

    • Laura01/05/2015 - 12:11 pm

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

  • Abby01/05/2015 - 12:05 am

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

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

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

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

    • Laura01/05/2015 - 12:09 pm

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

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

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

  • Charlotte02/05/2015 - 10:55 am

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

  • Linzy02/05/2015 - 1:52 pm

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

  • Sara forte02/05/2015 - 8:33 pm

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

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

  • Kate05/05/2015 - 12:27 am

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

  • Keara McGraw05/05/2015 - 12:50 am

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

  • francesca05/05/2015 - 11:52 am

    tahini really is the best dressing base <3ReplyCancel

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

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

  • Jocelyn07/05/2015 - 10:35 am

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

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

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

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

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

  • LATELY |11/05/2015 - 10:20 am

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

  • Heather14/05/2015 - 4:50 pm

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

  • Harrie30/05/2015 - 6:17 am

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

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

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

  • […] our kitchen almost everyday! I adapted the recipe for the dressing from one of my favorite bloggers here. I’ve used ingredients from a famous Indian dish, the bhelpuri. You could say this is a […]ReplyCancel

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

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

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

    • Laura15/04/2015 - 8:45 am

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

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

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

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

  • Natalia15/04/2015 - 5:22 am

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

  • Anna15/04/2015 - 5:57 am

    you made me hungry, as always <3


  • Kathryn15/04/2015 - 7:26 am

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

    • Laura15/04/2015 - 8:46 am

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

  • Erica15/04/2015 - 8:23 am

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

    • Laura15/04/2015 - 8:47 am

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

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

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

  • Kate15/04/2015 - 9:14 am

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

    • Laura15/04/2015 - 12:17 pm

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

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

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

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

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

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

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

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

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

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

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

    • Laura15/04/2015 - 12:15 pm

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

  • Ashley15/04/2015 - 11:27 am

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

  • Heather15/04/2015 - 12:23 pm

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

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

    • Laura15/04/2015 - 12:50 pm

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

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

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

    • Laura15/04/2015 - 5:14 pm

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

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

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

  • Abby15/04/2015 - 2:30 pm

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

    • Laura15/04/2015 - 5:10 pm

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

  • Emily15/04/2015 - 4:20 pm

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

    • Laura15/04/2015 - 5:12 pm

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

  • Alanna15/04/2015 - 7:44 pm

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

  • Tim Sanders16/04/2015 - 4:42 am

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

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

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

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

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

    • Laura16/04/2015 - 12:58 pm

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

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

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

  • Sonja16/04/2015 - 10:45 am

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

  • Ella16/04/2015 - 12:06 pm

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

    • Laura16/04/2015 - 12:56 pm

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

  • Jodi16/04/2015 - 1:15 pm

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

    • Laura16/04/2015 - 4:21 pm

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

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

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

  • Jenné17/04/2015 - 4:26 pm

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

    • Laura18/04/2015 - 1:04 pm

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

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

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

    • Laura18/04/2015 - 1:05 pm

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

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

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

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

  • Sarah B20/04/2015 - 2:08 pm


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

    All love and gratitude,
    Sarah BReplyCancel

  • Keara McGraw20/04/2015 - 10:23 pm

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

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

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

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

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

  • Michelle28/04/2015 - 2:42 pm

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

  • Aysegul29/04/2015 - 9:40 am

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

  • Jessie29/04/2015 - 3:40 pm

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

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

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

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

  • Isabell03/05/2015 - 8:46 am

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

    • Laura05/05/2015 - 4:26 pm

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

  • Grace06/05/2015 - 3:53 pm

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

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

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

  • jackie cohen11/05/2015 - 11:28 am

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

    • Laura15/05/2015 - 3:46 pm

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

  • Heather14/05/2015 - 4:52 pm

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

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

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

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

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

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

    Thoughts, ladies?ReplyCancel

    • Laura20/05/2015 - 1:59 pm

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

  • Isabella22/05/2015 - 3:00 pm

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

    • Laura22/05/2015 - 3:16 pm

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

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

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

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

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

  • Shyerwern01/06/2015 - 11:59 pm

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

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

  • Asha08/06/2015 - 6:33 am

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

    • Laura09/06/2015 - 9:33 pm

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

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

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

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

  • Debbie30/07/2015 - 12:50 am

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

    • Laura05/08/2015 - 11:53 am

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

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

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

  • Olivia B07/09/2015 - 12:34 pm

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

curry garlic sweet potato fries with miso gravy // via @thefirstmesspin it!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 :)

  • 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

  • Anna02/04/2015 - 7:39 am

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


  • 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 ;)

  • 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.

  • 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 :)

  • 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 :)

  • Sarah02/04/2015 - 1:25 pm

    Yum! I have to make this!!

  • 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 ;)

  • […] 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 ;)

  • 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 :)

  • 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

#vegan bbq lentils with millet "polenta" // http://www.thefirstmess.compin it!View full post »

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  • valentina | sweet kabocha12/03/2015 - 4:43 am

    Relationship is often a hard work to do everyday. At the moment mine goes well but my boyfriend work from home, I study from home, we still live with our mums – although I spend half week by him – and I know that our life will be different soon. We’ll go live together, he’ll probably have an office-job and I’ll start to work too. And life will be harder and will makes us more vulnerable.
    By the way, this plate is just perfect for me : mushy and comforting! I want to try it before spring blooms ^_^

  • Jo Busck12/03/2015 - 5:49 am

    Hi, this looks fabulous. Can I check please, when you say tomato sauce, do you mean ketchup? Or can I use passata? Or do you have your own recipe for this tomato sauce part? Thank you! JoReplyCancel

    • Laura Wright12/03/2015 - 7:22 am

      Hi Jo, I mean tomato sauce as in marinara or what you would put on pasta. I just use a jarred brand (like this one) that I keep on hand :)

  • Liz S.12/03/2015 - 5:53 am

    One habit I would like to work on for spring = I have a bad habit of not eating enough for my activity level. I need to work on getting adequate nourishment.ReplyCancel

  • Anna12/03/2015 - 6:41 am

    this looks scrumptious!! I really need to try it :)

  • Courtney12/03/2015 - 6:56 am

    I would like to work on being more mindful when I eat. And not only when I eat, but more mindful of my hunger cues and not eating “just because”–only when I am hungry.ReplyCancel

  • Maggie @ Veg Fiend12/03/2015 - 6:59 am

    Beautifully written thoughts on your relationship. I can really relate. This spring, I’d like to work on being more go-with-the-flow. I can be rather uptight and rigid with sudden changes of plans.ReplyCancel

  • betsy12/03/2015 - 7:17 am

    What I want to work on this spring is kindness.living from, responding with kindness. Kindness, open hand, listen, from the heart, honest. A choice, kindness.ReplyCancel

  • Jessica @ BAKECETERA12/03/2015 - 7:33 am

    What a creative take on polenta – I love the idea! The spring I really want to cut down on desserts… having a treat now and again is great, but I feel like winter has made me a complete cookie monster!ReplyCancel

  • lynsey | lynseylovesfood12/03/2015 - 8:01 am

    you words as much as your photos always make my heart swell. You capture the beauty (and crazy) that is life just as well as the light that flows through your lens. xoReplyCancel

  • Jennifer12/03/2015 - 8:12 am

    I also love bowls – and have recently been wanting to experiment with polenta so maybe I will make this and try my hand at polenta. One of my goals as we crawl out of the winter slumber is to make better use of my time. I am a dawdler. I have too many days off where the only accountable thing I’ve done is try making a new or favorite recipe. Cooking is always a favorite way to spend my time but what about the countless hours leading up to dinner? Where do they go?! I need to focus more and use my time more wisely.

    Happy Spring, Laura!ReplyCancel

  • Cheryl12/03/2015 - 8:28 am

    I always feel inspired after reading your posts. Thank you. This spring I am working especially hard on my “fear factor” and embracing the “what’s the worst that can happen” mantra. I’m giving gardening a proper try this year, so perfection is out of the question!.ReplyCancel

  • Anagha Bharadwaj12/03/2015 - 8:39 am

    I want a truer relationship with food.

    I’m a vegan at heart, but not in body, and while there are plenty of real reasons for it, they feel more and more like excuses lately. This spring, I want to stop eating all animal products except yogurt (I’m in India for a couple months, and I’m not able to find much in the way of probiotics other than yogurt). As soon as I return home to the U.S., I’ll give up yogurt as well!ReplyCancel

  • Erin12/03/2015 - 8:50 am

    I think one of the hardest things in life is finding the right balance in a relationship and making it work. We went from not even being together, to engaged/married, to now in the midst of chaos with a child on the way in a relatively short time. Some days I’m reminded just how hard we have to work to keep our relationship in that balance. Lovely post, Laura.

    Also, love the use of the millet polenta with Kristy’s lentils- what a perfect combination!ReplyCancel

  • Amanda12/03/2015 - 9:03 am

    Oh awesome! Love the looksof this recipe. Totally going to try this at ! Our guests will love it! ( I work at an Ashram/Yoga study centre)

    One thing I want to work on? Well right now I am upping my fitness levels. Walking to work, getting up early to stretch. That sorta thing. With springin the air (at least here in BC :) my body is gearing up for more movement!!ReplyCancel

  • Danielle12/03/2015 - 9:25 am

    I love this recipe! Can’t wait to try it. I also love Kristi and would love her book! I helped her review it, so I definitely need to get my hands on a copy! :) This spring I’ve started my exercise regiment again and I want to stick to it!ReplyCancel

  • Adrienne J12/03/2015 - 9:26 am

    Wow, I can’t wait to try this!! My one habit I’ve really be trying to attempt to get back into is waking up with the dogs/cat (i.e. super early at 5:30). There’s so much peace and quiet at that time and when I stick to it my other healthy habits – like eating healthy and practicing yoga – fall easily into place.ReplyCancel

  • Jo Busck12/03/2015 - 9:39 am

    Thanks for the sauce recc. Laura. You wooed me so quickly with the recipe that my first thoughts were only of food! But I also wanted to say that, yes, your post was amazing, and wonderfully honest. (I read so much of myself in there!) There is no such thing as a perfect relationship. But nurturing and building something together, and being brave enough to love, and let someone love you back, that is worth the journey. Blessings to you and yours. And ANAGHA BHARADWAJ, check this out http://www.coyo.co.uk/ the best vegan ‘yoghurt’ in the UNIVERSE! Not sure if they have it in the US. Mango is the business :) xxxReplyCancel

  • Jacky12/03/2015 - 10:22 am

    Your post is thought-provoking… maybe I could work on being a little less selfish when my SO wants to play a mindless iPhone game after a long day at work. I’d love to try the recipes in this book!ReplyCancel

  • Sheila L12/03/2015 - 10:27 am

    In spring, a time of renewal, I would like to ensure 95% of things I saw to my family I know make them feel good or have a positive intention. Somedays, if I am honest with myself, I think my stats can be closer to 50%…I am not choosing 100% due to PMS.ReplyCancel

  • Chelsea (@TheWholeBite)12/03/2015 - 10:37 am

    This looks so delicious! And stunning photos as always! One thing I would like to do more of this spring is read. It sounds so simple but it’s something that I love to do and yet I always find myself giving other things higher priority. Beautiful post as always!ReplyCancel

  • Eunice Price12/03/2015 - 10:41 am

    The recipe sounds delicious – I may give it a try this weekend. My change for this spring? I plan to slow down and savor the moments with my children (teenagers) every single day as every single day disappears in a flash.ReplyCancel

  • Ingrid12/03/2015 - 10:54 am

    Hi Laura,

    I see you already have many sweet comments to your story. All I can tell is that everyone who is in a long relationship has been in your position. It’s normal. I see it in my own life. Balancing your own needs, his needs, your common needs. It is not easy at all. The cliche is true. A good relationship is hard work. And we don’t always feel like working hard. Those evenings with comfort food help getting through the day. And the same goes for other rituals. Cherish it. :) Love, IngridReplyCancel

  • Jessie Snyder | Faring Well12/03/2015 - 11:00 am

    I love your honest, true words in this post. As a young married person too I understand this balance and the effort it takes. Way to go embracing it and stepping up to the relationship-for-life challenge. It’s a beautiful, wonderful, humbling piece of work. Plus, your take on this recipe is just fantastic. I’ve been looking for a good simple BBQ sauce and cannot wait to give yours a try! Hope you have a great rest of your week/weekend Laura! <3ReplyCancel

  • Abby12/03/2015 - 11:02 am

    Laura!! These photos!! They’re totally stunning. And your writing is lovely, as always.

    This spring I’m going to work on eating more veggies… I tend to avoid them, but they’re an important part of a balanced diet. So, yes. I’ma eat my veggies everyday for the next few months. :)ReplyCancel

  • Kathryne12/03/2015 - 11:16 am

    As a single person, it’s always good to be reminded that relationships are tough! I totally agree that it’s important to always try to be your best self, which can be especially challenging when you feel super comfortable around someone. I kinda failed at that when I was home with my family a couple of weeks ago. This recipe sounds killer, which you could send a bowl my way for lunch!ReplyCancel

  • Teresa Cochran12/03/2015 - 11:55 am

    One thing that I would like to work on this spring; finishing my “To do, list” painting, cleaning out and reorganizing the kids toys and fixing up our deck.ReplyCancel

  • jaime : the briny12/03/2015 - 11:57 am

    Your honest and thoughtful writing is a fresh of breath air always.

    I want to work on so many things. I want to settle into a groove of blogging/documenting/sharing without compromising the moments. It’s hard sometimes, thinking with sharing (and not just living) in mind. That. I’d also like to grow more comfortable doing my own thing. I self-censor and self-edit constantly. I don’t want to come across as rude or antagonistic or overly snarky, but sometimes I just want to share my thoughts and the constant habit of checking and silencing starts to weigh heavily on me. So all that.

    I really like what you did with the millet here! I made a simple, soaked millet porridge the other day and its grainy, cornyricey taste blew me away. Polenta (or any hot grain in a bowl, smothered in savories) is such a comfort to me. I’d like to experiment with other non-corns grains, too… Whole teff grains are next on my list!


  • genevieve @ gratitude & greens12/03/2015 - 12:00 pm

    What you wrote about relationships is so relatable. There are times when I “forget” that relationships require lots of hard work, no matter how comfortable you get. Something I’m working on and want to continue working on is being present- recognizing that something that isn’t life or death isn’t a big deal and stopping to savour all the beautiful moments in my life. I, too, am a fan of baked beans! I prefer my beans less sweet- more like British style canned baked beans (lol). This sounds so delicious and I can’t wait to make it.ReplyCancel

  • Leah M @ love me, feed me12/03/2015 - 12:03 pm

    First of all – THESE PHOTOS! So gorgeous. As usual. I swear I could look through your pictures for hours.
    This spring I’m working on being kinder, especially to myself.ReplyCancel

  • cori12/03/2015 - 12:10 pm

    I’d like to work on being easier on myself!ReplyCancel

  • Daria12/03/2015 - 12:16 pm

    It’s been over 6 months since I started practicing ashtanga yoga daily, which means getting up a little after 5, trying to go to bed not later than 10 and eating very very mindfully to have a good morning practice. During this time I learned what it actually means “to listen to your body” and it binds everything: eating, sleeping, being in discomfort (physical and emotional), being completely balanced or knowing what is not balanced. Surprisingly, mat opens a lot of doors. As I truly enjoyed the changes that happened to me, for the nearest future I’d like to focus more on emotional part and getting better in letting go things, being less judgemental and more accepting, finding the healthy balance between my practice and my family and things like that. Spring comes with new sensations all over so I’m excited to see how it will affect me and my newly developed perceptions.ReplyCancel

  • Jamie G12/03/2015 - 12:17 pm

    Laura – this post really hit home with me. The rabbit-hole of deep, dark, comfortable love can be so challenging at times yet so rewarding. There is no reason not to appreciate everything about it – albeit that can be difficult at times. I love a mindfulness based approach to life – recognizing how you feel and why you feel it, knowing it is ok to feel that way, but understanding that it’s less about what you are feeling and more about what you choose to do with those feelings. This year I’ve been working more on appreciation. For every negative perception of mine, I try to think of 2 positives. That way I’m always in a positive balance. I fill out a daily schedule and on each day there is a space to write out my daily gratitude. This is so grounding for me. Thank you for this post :)ReplyCancel

  • Megan Gordon12/03/2015 - 12:21 pm

    Oh YES. This is right up my alley. Millet is my favorite grain … love doing it creamy style. And these lentils look bomb. Thanks for the inspiration.ReplyCancel

  • Christine // my natural kitchen12/03/2015 - 12:26 pm

    I love baked beans too, but have never attempted them on my own. Making them with lentils is such a good idea! I’ll have to try your lentil cooking method – do you soak them first? I tried cooking black lentils the other day after soaking them, and they quickly turned to a gross mush.

    Actually, this whole meal is really exciting. Ever since I read your millet porridge post, where you mentioned that ground millet has a polenta vibe, I have been meaning to try it that way. So happy to see this whole bowl with such good flavours!

    Also – it’s funny how even our own personal experiences in relationship can have such a universal vibe — so much of what you’ve shared hits a chord with me too. My intention for Spring is to focus wholeheartedly on self-care in a way that helps me get to my best, which I know will help me be my best in my marriage too.

    I love everything about this, Laura. Have a wonderful week!ReplyCancel

    • Laura Wright13/03/2015 - 10:40 pm

      Hi Christine, I never soak lentils–not even the french or black ones. I usually give them a little rinse and pick through to make sure there’s no “extras” in the mix, but that’s the extent of it. Hope you have a better experience with them next time! :)

    • Victoria14/04/2015 - 4:13 am

      Hi Christine!
      I read your comment and thought I could help as I do soak the lentils before cooking them. I soak them from 4 hours up to 12, rinse them and cook them with plenty of water for something like 10 minutes. They cook reaaally fast after soaking! If you cook them for longer they turn mushy, so that’s what I guess happened to you.

  • Alissa12/03/2015 - 12:55 pm

    Thank you for your honest and thoughtful words. This is so relevant for me right now. Our relationship will be 10 years this December and I often feel like I need to be bringing my better self to the table. It is hard work and it’s the type of hard work that is often over-looked and forgotten but our relationship is valuable beyond measure. Thanks for posting this as it reminds me that we are all working on bettering ourselves and our relationships.ReplyCancel

  • Michelle @ Hummingbird High12/03/2015 - 12:56 pm

    Dude, I hear you about being in a long term relationship. It’s easy not to appreciate each other and take each other for granted, but hey — from your post, it seems like you’re well aware of that and that’s a lot more than most people can say. Self awareness is key. This is something I constantly struggle with in my relationship too.

    On a lighter note, this recipe? Gorgeous.ReplyCancel

  • Lauren12/03/2015 - 1:01 pm

    I want to work on being more mindful when I eat. I don’t want to eat just because it is a mealtime, I am bored, sad etc. I want to eat when I am hungry and work on stopping when I am full!ReplyCancel

  • Jana Stevenson12/03/2015 - 1:16 pm

    I am working on being more mindful with my kids. It’s so easy to get caught up in making meals and doing dishes and forgetting to really get into that bucket of lego or painting all over the table or whatever insanity making mess they love to make.

    Letting the mess sit a while longer isn’t going to kill me. As much as it drives me crazy!

    And a little more yoga for me!ReplyCancel

  • Lu | Super Nummy Yo!12/03/2015 - 1:37 pm

    Love that you just whipped up this recipe from what you had in stock in the kitchen. So creative and practical at the same time!

    I gotta kick my night owl habit! Getting enough sleep is so important :)ReplyCancel

  • Maggie12/03/2015 - 1:38 pm

    Those lentils look amazing. I can relate to the struggle to find that balance between what you want/need and what your man wants/needs… but when it comes down to it you wouldn’t want to be working towards finding it with anyone else.

    My fiancé and I are relocating for him to get his PhD starting this August. Our lease is up in May and we still don’t know exactly where we are headed, still waiting on a few more schools. I was freaking out about having to pick up our lives and head somewhere new, but I’ve resolved to try to keep my stress level in check, embrace the change, and look at this as the amazing opportunity that it is… We get to start fresh and travel this summer, plus there is no one I’d rather start over with.ReplyCancel

  • kelsey12/03/2015 - 2:03 pm

    This looks oh so satisfying! I am working on the delicate balancing act of managing simultaneous feelings of being pissed and understanding. Great words today!ReplyCancel

  • Jeni12/03/2015 - 2:15 pm

    I absolutely loooove polenta! I am dying to try your recipe out! Delish!ReplyCancel

  • Erin12/03/2015 - 2:22 pm

    I love your thoughts on maintaining gratitude and grace in a long term relationship… my husband and I have been together for six years, since we were 18, and have both changed a lot over those years! It takes a lot of constant attention and growth to re-learn each other, but it is so, so worth it. :)

    One habit I’d like to work on this spring and year is hospitality. I am naturally very shy and like to be at home with my little family, book or whisk in hand, but I would like to open up our home more and be more giving with my time.ReplyCancel

  • Dayl12/03/2015 - 2:22 pm

    I think I need to work on being more giving this spring – giving towards my partner!ReplyCancel

  • Ashley12/03/2015 - 2:25 pm

    The comment you make about “hobos” “always eating beans” is fairly offensive to homeless and poor communities. Just FYI.ReplyCancel

    • Laura Wright12/03/2015 - 3:12 pm

      Hi Ashley,
      This is, albeit a very ambiguous expression of, a reference to a TV show I like. I really did intend for the mention to be more on the end of humour–in light of the Yahoo Answers page (of all places) actually referencing this instance. This is beside the point though and proves that the reference might have been a little too niche/inside. I honestly meant no harm by it and agree that it could easily be taken in bad taste/an offensive context. If you’ve read my blog before, you’ll know that discussions of accessibility, in particular that relating to food, are something I’m always up for engaging. I’ve done some work in this field and agree that these issues are not improved upon by becoming the subject of jest, in any degree. I’ve removed the comment and hope this doesn’t deter you from returning to this space.
      My apologies and thanks,

  • Kerianne Taves12/03/2015 - 2:33 pm

    Beautiful writing and such truth for me as well. I’d love to start creating healthy rituals and creative endeavors this spring/summer. Thanks for the giveaway!ReplyCancel

  • hannon12/03/2015 - 2:42 pm

    My habit that I need to work on is minimizing my life- too many clothes, too many nick knacks, too many responsibilities. I need to let go.ReplyCancel

  • Lauren12/03/2015 - 3:00 pm

    I LOVE your honesty about the heavy lifting in relationships. And your meals satisfy both the tastebuds and the soul. When can we buy YOUR book!! One thing I relate to is not letting my own stress be projected onto the people I love the most. If my boyfriend wants to come home from a long day at work and play Mario Kart, then by all means he should ;) Your blog is so inspiring. XOReplyCancel

  • Brittany12/03/2015 - 3:14 pm

    Lovely post, and that dish looks divine. My goal for spring is to say “yes” more, and invite change. I tend to get stuck in my habits and resist anything unfamiliar, but when I do, I’m often pleasantly surprised. I think having more of an open mind could be liberating.ReplyCancel

  • J.S. @ Sun Diego Eats12/03/2015 - 3:25 pm

    Love that you used lentils here, I’m not a big baked beans person. Growing up in Brazil beans were always savoury so I just can’t get used to the idea of eating sweet beans with food. Strangely ok with azuki beans in desserts though (prob the half-Chinese side).

    I want bake more bread. And especially try to tackle some more things from the Tartine Bakery cookbook.ReplyCancel

  • Siobain12/03/2015 - 3:49 pm

    Loved your post !
    There’s a lot of maturity there, it took me a long time to get to that place of ‘loving a good man who is strong enough to love me back’, but I’m glad I did.
    But why can’t we Europeans get the swag ?
    We’re prepared to pay the postage girl !! Come on ! xxReplyCancel

  • Andrea12/03/2015 - 4:01 pm

    Eating more and more and more vegan food in general!ReplyCancel

  • Emily12/03/2015 - 4:51 pm

    I’m trying to eat less refined sugar, ever since I found our it’s processed with bone char. I recently fell in love with your site and bookmarked a gazillion recipes, so that should help me out!ReplyCancel

  • Milica Loncar12/03/2015 - 5:29 pm

    One habit/life-y change I’d like to work on this spring is to turn social media off at 9pm, get to bed by 10pm and wake up after a deep and refreshing sleep at 7am, instead of my current life long ‘habit’ of staying plugged in until midnight, taking over an hour to fall asleep and then having a tossy, restless night until finally getting up after 8am and straight back onto social media. this is nuts! i have to break this cycle and winning this prize will give me the sweet joyful impetus to do so :)ReplyCancel

  • Arlene12/03/2015 - 5:42 pm

    Love this post about all the frustrations! Yes, wait until you add children to this (but it’s amazing how we parents make it work). I started watching my 2 grandbabies again (mom back to work until summer, she’s a teacher). I need to plan out these two days better especially cooking! This meal will be a good one to make the day ahead, even my meat eating husband will love it.ReplyCancel

  • Something I want to work on this spring is being more intentional with my time. Sometimes when I have blog posts to write, pictures to edit, photos to take, I’ll find myself wasting so much time on social media! I need to start blocking out my time and being intentional about how I spend it.

    This looks seriously delicious. I had no idea you could grind millet to make a polenta like dish. So neat!ReplyCancel

  • Stephanie12/03/2015 - 8:47 pm

    This spring is all about self-reflection for me! In all aspects of my life.ReplyCancel

  • Jessica DeMarra12/03/2015 - 9:39 pm

    It is so funny to read this post-existential crisis. I have spent the last year of my life preparing to major in Nutritional Science at a prestigious university but after auditing a few classes and really questioning why I decided to pursue it in the first place, I have decided to simply not to do it. Not that it isn’t a valid or admirable profession to strive for but to me cooking/blogging has always been about the food, what it tastes like, the memories it can create or the conversations around the dining table and not carbon bonds or glycolysis reaction.
    So after many tears of panick, laughs and then more tears I have decided to give food writing my all and treat it like it is my passion because it is and there is nothing embarrassing about that. I have decided to enjoy the now and stop worrying too much about the next 10 years. They are going to pass no matter what and I may as well be happy!ReplyCancel

    • Jessica DeMarra12/03/2015 - 9:54 pm

      And by panick, I mean panic. I wrote my comment from my phone on the bus, “Your fingers are too fat to complete this call…” How silly of me!ReplyCancel

  • Abby12/03/2015 - 10:02 pm

    This spring I need to eat more fresh fruits and vegetables. I feel like I say that every year, but trying to eat seasonally in the winter gets pretty tough in Michigan! Spring always reminds me of new greens and other young vegetables. I cannot wait for fresh produce.ReplyCancel

  • Grace13/03/2015 - 12:06 am

    This is beautifully written. I’ve been going through similar feelings lately. Having to dig deep to do the work that takes your relationship to the next level, wherein you have to reveal more about yourself and fully accept your other half. It’s the good stuff, but it’s not easy.ReplyCancel

  • Ella Weed13/03/2015 - 1:05 am

    Thank you for your post! I check your blog everyyy day with hopes that it’ll be a good one and you’ll have posted something new :)
    I am going through finals here at college and I appreciate getting to take a break and read your always lovely and so inspiringly delicious recipes.
    I hope to be less controlling, especially of my boyfriend. I want him to eat more healthy sooo badly and so I push fruits and veggies on him and ask him to work out when he isn’t always interested in those things. I want to work on accepting and loving him for just who HE IS, not the “perfect” him I want him to be.
    I appreciate you so much Laura! Thank you for your brightness.ReplyCancel

  • Jodi13/03/2015 - 3:39 am

    Being with someone for the long haul is hard work. Especially because they begin to know you almost better than you know yourself and call you out on our shit in those moments when you could reaaally just use a pity-party. I get it. And coffee totally helps. My husband challenges the hell out of me, but committing to him and life together has been the best decision I’ve ever made. Stew-y things on starch and a quiet dinner in sweatpants, it’s a similar scene over here most nights and l love what you’ve gone and done with these quick +dirty lentils. Thanks Laura, always a good read over here xoReplyCancel

  • jennfier13/03/2015 - 9:37 am

    Wow, gorgeous pictures and love the recipe! Can’t wait to try this – thanks for the cookbook recommendation.ReplyCancel

  • Linzy13/03/2015 - 10:14 am

    If I had to pick one thing to work on this spring, it would be to cut back on the sugar a bit. I’ve noticed that I’ve just been craving it like crazy, and it never does me any favors.ReplyCancel

  • Riley13/03/2015 - 1:54 pm

    I’m actually going through a very similar situation with my significant other and I know how tough it is to not take stress home after a long day. The change that I want to make this spring regards my self-love; there certainly isn’t enough of it but it’s getting better! Cheers to you, Laura.ReplyCancel

  • Sara13/03/2015 - 2:23 pm

    Totally loving the little parsley and celery salad on top. Such awesome contrast. Also, your comment on sweatpants, hair up and the rhetorical “this is good, right?” just rings through so authentically for me.ReplyCancel

  • Zanna F13/03/2015 - 2:53 pm

    Ok, that third paragraph really speaks to me. Thank you! I made a screenshot and then read it again, and it’s such a great reminder to stay open and not take people for granted when it’s comfortable to do so. Also, super excited to try this recipe! :)ReplyCancel

  • Millie | Add A Little13/03/2015 - 2:57 pm

    Gorgeous words Laura – I definitely want to start get on the exercise band wagon – not to lose weight but to get those endorphins running around my body!! Also, super into making way more vegan meals!ReplyCancel

  • Casey13/03/2015 - 4:39 pm

    One habit I’d like to kick to the curb is watching TV (or rather shows on my laptop) up until going to sleep. I know it’s stupid but it’s such a comfortable habit. Though I suppose that’s the nature of habits…ReplyCancel

  • Tiffany13/03/2015 - 4:42 pm

    Can’t wait to try this! My spring goal is to work on adopting a healthier lifestyle, primarily through learning basic cooking techniques as I make healthy home-cooked meals. Your recipes inspire me to cook! Thanks! :)ReplyCancel

  • Neko13/03/2015 - 4:51 pm

    This was a simply beautiful post.ReplyCancel

  • Kristin13/03/2015 - 5:01 pm

    This post and your description of how we might find ourselves behaving in comfortable partnerships really resonated with me at this point in my life, thank you! In addition to working on that, I’ve been thinking of trying to replace my morning routine of coffee/internet consumption with something a bit healthier/proactive to start the day.ReplyCancel

  • Zanna F13/03/2015 - 6:10 pm

    I just saw you’re running a little contest for the cookbook, so I’d also like to share a life change I’m implementing this year. (I started yesterday, actually.) I’ve decided to start writing down my thoughts: interesting things I read about or hear on the radio, things or words or ideas I learned, self realizations. Anything that matters, really. So that it doesn’t only matter for a split second, but maybe a little longer. And maybe it ends up making a greater impact in my life..ReplyCancel

  • Chris13/03/2015 - 8:01 pm

    I could never go vegan. Actually, I could go. But it’s always a visit. Like vacation. Like that week I used to spend at Grandma’s in the summer. There is so much to appreciate about the vegan approach. I’ve been nearly-vegan. And Paleo and “Clean” and free-of-added-sugar. All at different times. Currently I’m exploring the bottom of the barrel in terms of diets. Sparsely populated with vegetation at all. I think it’s called the American diet and my particular version involves quite a bit of coffee and often something that’s been baked or fried. I needed this post. My poor diet is affecting every aspect of my life and the sad, sad truth is that I KNOW this. I’ve done the hard work of planning menus, shopping the perimeter of the grocery store, and lovingly making meals. But I’m not sure how I’ve fallen off the wagon so thoroughly. In reading this post it’s nice to know there are people, albeit out there in the internets, dealing with the same struggle around the sustainability of eating for health. Yes, being mindful. Cooking with intention. This serendipitous post is my wake-up. This will be my dusting off. Thanks for the hand.ReplyCancel

  • Alissa13/03/2015 - 11:25 pm

    this spring i would like to focus on being more present in all facets of my lifeReplyCancel

  • Brigitte13/03/2015 - 11:57 pm

    I absolutely love legumes!! any bean !! My wife is Mexican and opened my eyes to beans and cooking from scratch with chillis , spices and all!! Anxious to try this one!!! We recently moved into our first home and she is starting school full time. I work in a hospital..evening/nights…I want to be able to organize my time. Be able to spend time with her as much as possible. Also to be able to get out of this rut and get more active, exercise going to the gym and being healthier!! Lots of changes coming in spring and Hopefully we will be able to sprout new roots together in our new home and and grow strong and healthy together in this chaotic time ahead of us!!ReplyCancel

  • this post really hits home about relationship..love is supposed to be selfless but i feel im way more selfish than my boyfriend..and we often talk about it. its amazing how relationship, or love in general has a power to change you, make you powerful. absolutely love your words.ReplyCancel

  • Laurén14/03/2015 - 11:51 am

    What a coincedance that I read this today. I woke up this morning with an over all sense of “bleh”. Just the general humm and grind of life and responsibilities, and a husband whom I love more than anything, but as hard as he tries he just CANNOT manage to adequately clean the sink out after he shaves. And the only vegetable he likes is broccoli. Other than that, it’s meat and ice cream haha. Maybe I’m being selfish, but I honestly have these stupid little freak out moments in my head of “Oh my gosh what if he doesn’t live as long as I do?!” And the total hippie within me is dead set on shoving vegetables down his throat because dang it he’s going to get nutrients and live a long life with me. As if clean eating is the only variable. As if I don’t eat more ice cream than him.
    The point of all that is to say thank you. Thank you for the comfort food recipe and the true writing about love and relationships. Thank you for reminding me there are a million ways to say “I love you”, and if cleaning out the sink after him is one of them then I’ll do it forever.ReplyCancel

  • Jane14/03/2015 - 2:32 pm

    Two things. One, I want to learn more about combining flavors and cooking techniques by actually following recipes. Two, I want to eat each dish I make along with those from restaurants I hope to visit with gusto!ReplyCancel

  • […] vegan BBQ lentils with millet “polenta” via The First Mess […]ReplyCancel

  • Lori15/03/2015 - 7:36 am

    I have three kids, and it’s busy all the time! I always have a chore to do, and planning how to the next one. I feel I am missing how much fun my kids are! This spring, I want to enjoy them more without stressing about the mundane.
    Lentils on the weeks list!ReplyCancel

  • thefolia15/03/2015 - 10:31 pm

    This is my kind of meal in a bowl…I love the mushy component with my favorite lentils…black. Would love if everyone in my nest would agree so that I can make this as a meal instead of optional side…cheers to working on my patience! Happy Nesting.ReplyCancel

  • Sarah Nikolovska16/03/2015 - 7:32 pm

    Hi! I tried this recipe the other day with a few modifications because of food allergies, and it was still delicious!!! I’m allergic to garlic and onions so recipes that involve BBQ are usually a no go, but I just used canned whole tomatoes, left out the garlic and onion, and added a teaspoon of chinese 5 spice powder to replace the smoke (only had regular paprika). As I said, simple delicious! Thank you for sharing :)ReplyCancel

  • Kate19/03/2015 - 8:25 am

    BBQ lentils are the best!!! I’m dipping my toe into the millet bucket, I’ve only tried like a salad, but this looks super good and I can’t wait to give it a try!ReplyCancel

  • dedietrich19/03/2015 - 11:13 am

    I really like lentils and always look for new recipes. This one I’ll definitely try in the nearest future.ReplyCancel

  • a bit of link love | idle daze20/03/2015 - 5:16 am

    […] + i’ve already made this and it was delicious  vegan bbq lentils with millet polenta […]ReplyCancel

  • […] icing.” If that sounds as unappetizing to you as it does to me, why don’t you try some BBQ Lentils with Millet Polenta on for […]ReplyCancel

  • John21/03/2015 - 6:11 am

    1. Healthy. 2. Delicious. 3. Amazing to look at. I already love lentils and scrolling through the recipe know this is gonna be killer. But I would like to comment about the beauty of your photographs throughout the blog. Just that. Beauty!ReplyCancel

  • kristie {birch and wild}21/03/2015 - 7:47 pm

    I love coming to your blog because I always come away having learned a new technique, or I find I appreciate an ingredient in a new way after seeing how you use it (celery leaves!). I recently found out I am allergic to corn, so it is good to see that there is another way to get my polenta fill (which I have always loved). Gorgeous photos here, too :)ReplyCancel

  • olly23/03/2015 - 3:59 am

    i made this the other day and it turned out great, and i too, like sloppy stuff on starch. it is absolute comfort food. i will without a doubt be making this again :)ReplyCancel

  • Elena23/03/2015 - 12:32 pm

    This was freaking DELICIOUS. I loved the creamy millet. I don’t have a vitamix and my food processor didn’t do the best job grinding the millet but that was okay, it had a great texture. I cheated and added some parmesan to the millet too! And the celery leaves were so surprisingly good on this – would’ve never thought of that. Thank you these were awesome – will be a household staple for us and so glad to have a good and easy homemade bbq recipe!ReplyCancel

  • Sus || Roughmeasures.com26/03/2015 - 4:32 pm

    Laura, this post, is so on point to my current situation is unreal! What a great, honest post. I get so stressed sometimes and am constantly being told to ‘not get stressed’ which drives me mad but maybe he’s right!

    This recipe looks like the ultimate comfort food, Ima cook it for my man tomorrow!

    Keep up the great work girl.


  • Kari27/03/2015 - 2:19 pm

    Lentils are my favorite beans to cook with. These look delicious!

  • Jordan27/03/2015 - 3:21 pm

    This looks delish! I’ve been trying to find more things to do with lentils, since they’re pretty easy to get. I’ll definitely have to try this out!ReplyCancel

  • Renee28/03/2015 - 2:43 pm

    Love this comfort-y looking bowl of deliciousness!ReplyCancel

  • Leo Sigh31/03/2015 - 3:54 am

    Definitely going to try this. Just going back to being vegan so need all the help I can get :) And, like you, I love sloppy stuff on top of starch. Got you bookmarked and will definitely be back. Like I said – need help :)ReplyCancel

  • Food for Spring31/03/2015 - 9:37 am

    […] about them is they can feel so indulgent sometimes, but they never weigh you down after. These Vegan BBQ Lentils with Millet Polenta sounds like the most perfect meatless meal that would make amaaaazing […]ReplyCancel

  • krystal02/04/2015 - 5:27 pm

    I am currently eating this sauce with a spoon and trying to save some for the lentils. I am mad excited for your cookbook. I’m gonna Julie and Julia the shiz out of that thing.ReplyCancel

  • lydia17/04/2015 - 2:40 pm

    oh yum! so so good with roasted pumpkin and topped with fresh avocadoReplyCancel

  • Karen29/04/2015 - 2:06 pm

    Laura, thank you so much for sharing your thoughts/struggles with long-term partnership!(Here and in the Jessica Murane podcast) It is so incredibly helpful to know that I’m not the only one struggling with those same issues. It is so f#$%#ing hard to silence that little voice that creates resentment and anger and then unnecessary conflict in our relationships. So in the spirit of sharing- I’ve been reading a lot about the destructive nature of victim-hood and came up with a list of affirmations. Who knows, maybe you’ll find them helpful :)

    –“The victim surrenders power over their life to others, their life is driven by their environment.”–
    I choose not to give my power away.
    I take responsibility for controlling myself.
    I choose not to take things personally.
    I choose not to make assumptions
    I choose to approach all situations with kindness and empathy.
    I choose to act from a place of love, not anger or fear.ReplyCancel

    • Laura30/04/2015 - 7:56 am

      Thank you for this thoughtful comment, Karen! I’m so glad you liked the podcast too. It’s always a relief to read wonderful feedback like this when you put some non-sunshine-and-rainbows topics out there. These affirmations are wonderful. Thanks again! :)

  • […] have been really wanting to try out this incredible recipe from the first mess, but i found myself without the proper ingredients, so i came up with what i like the call the lazy […]ReplyCancel

  • Theresa10/06/2015 - 8:24 pm

    Just made this and I really enjoyed it! My husband liked it too and that’s always a plus. This will be a repeat.ReplyCancel

  • […]  BBQ Sauce recipe adapted from Laura’s BBQ Lentil and Polenta recipe at The First […]ReplyCancel

  • […] cookbook, But I Could Never Go Vegan!, Laura of The First Mess has created a wonderfully hearty barbecue lentil dish with millet polenta. I’m eager to give the millet polenta trick a try, and I could eat lentils at pretty much […]ReplyCancel