kale + brussels sprout caesar slaw w/ pine nut "parm" // via @thefirstmesspin it!for a kale + brussels sprout caesar slaw w/ pine nut "parm" // via @thefirstmesspin it!for vegan caesar dressing // via @thefirstmesspin it!kale + brussels sprout caesar slaw w/ pine nut "parm" // via @thefirstmesspin it!
I tend to not enjoy leafy/water-heavy salads so much this time of year. I might be acutely sensitive or just imagining things, but I just feel cold in that unshakeable damp way after I eat a big romaine salad or something similar in the winter. The same principle goes for smoothies, but I still have them often because some days are just a little too crazy to not blend-a-meal, you know? I don’t mind some more delicate greens here and there, like arugula or baby spinach, but I prefer them topped with warm roasted veg, some cooked grains, and a little heat-spice worked in if I can get it. I still almost always get my greens in though–either sautéed with chili and lemon, or roasted for crisp edges, very simply steamed, or sliced really thin with some other vegetables for a tangled-up slaw.

And obviously I know a slaw is technically a cold salad, but it just doesn’t feel as cold (basic science, really). The vegetables suited to this application generally have a lower water content, so that seems to help. But I also enjoy piling a slaw on top of some warm/roasted/sautéed foods often, so the cool aspect seems to fade out as things are inevitably mixed/lightly wilted in the bowl. It helps that I generally serve this kind of thing at room temperature too. To further my shaved salad-loving point here, I’ve been repeatedly making a winner of a kale slaw from Amy Chaplin’s book since I got it a few months ago. It has fennel, cabbage, a sweet + creamy mustard cider dressing, a few other bits. I always add a shaved apple or pear to it as well. It’s been my go-to for potlucks and other dinner occasions that need some green. Everyone loves it–I think people are more open to different veg if the cuts are small. View full post »

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  • Kathryn14/01/2015 - 7:37 am

    Yes! Absolutely with you on the need for a little warmth at this time of year but still wanting to find ways to get enough of those leafy greens into my body. This sounds like the prefect compromise + that pine nut “parm” is totally inspired.ReplyCancel

  • Katrina @ Warm Vanilla Sugar14/01/2015 - 8:41 am

    Such a stunning salad!! Craving every piece of this!ReplyCancel

  • lynsey | lynseylovesfood14/01/2015 - 8:43 am

    Heart-eyes emoji indeed! xoReplyCancel

  • Taylor @ Food Faith Fitness14/01/2015 - 8:56 am

    This is dang prettiest slaw that I ever did see!! I love that you used so much different greenery and a little cabbage for the crunch!
    Seriously though. Still oogling these photos!
    Pinned :)ReplyCancel

  • valentina | sweet kabocha14/01/2015 - 9:03 am

    I’va just eaten a lacinato kale salad :) I usually massage it with lemon juice, a pinch of salt and flaxseed oil..
    Btw : I totally agree with you about salads in winter and I will try your recipe for parmesan – I make mine with cashews, wheat germ, nutritional yeast and a pinch of salt ^_^
    xoReplyCancel

  • Grace14/01/2015 - 9:39 am

    Cruciferous slaw for the win! The ultimate winter salad right here – everything my body/tastebuds needs/want. ;)ReplyCancel

  • Lindsey14/01/2015 - 10:32 am

    Yes, girl! Salads with bits of warmth and heart dressings/sauces is totally the way to go this time of year! Love how you found such a lovely balance between pine nuts + sesame seeds for your parm, and lemon zest mixed in there sounds so so good! (can’t wait to make it!) And I meant to tell you last week, your new gal sounds like an absolute gem! We’re celebrating a year with our little guy soon, and it’s been the absolute best having him around, so I can just imagine the feelings you’re basking in! xo!ReplyCancel

  • Abby @ The Frosted Vegan14/01/2015 - 10:37 am

    That parm! (heart eye emojis times 100!) Also, that dressing looks beyond amazing and I could get down with this salad in the winter. There is something about salads with lots of toppings and creamy dressing that makes them feel juuuust a bit hearty, ya dig?ReplyCancel

  • Jessie Snyder | Faring Well14/01/2015 - 10:38 am

    Goodness these photos are gorgeous. And Scott is going to be ECSTATIC about this recipe, caesar salads are his fave. Thanks for the awesome creativity and spruce you gave an otherwise typically boring recipe to me! I love all the ingredients, especially those sunflower seeds. And congrats on getting shelves! Woot woot!ReplyCancel

  • Sini | My Blue&White Kitchen14/01/2015 - 11:28 am

    Ceasar slaw? Damn, girl! I actually think that it’s hard to find a really good Ceasar salad as they’re often too heavy with dressing that doesn’t even taste that good. So normally I’m quite careful with where I order one. This slaw, however, looks heavenly! What a comforting, good-to-you winter salad. I’ve never eaten nutritional yeast; maybe I should give it a try? Or I use parmesan instead. Anyway, I love this. I seriously do, Laura.

    Hope you have a great week,
    SiniReplyCancel

  • Brian @ Kitchen Domination14/01/2015 - 12:21 pm

    This slaw looks like something I need to get into, particularly if I want to improve my veg game this year. Do you think that substituting ground up raw cashews for the nutritional yeast would work?ReplyCancel

    • Laura Wright14/01/2015 - 12:23 pm

      Hi Brian, the nutritional yeast has a really distinctive, cheesy, well-rounded flavour that I don’t think can be replicated by anything other than real-deal cheese. If you can’t get a hold of some nutritional yeast, you might have better luck replacing the it with some chopped up olives instead.
      -LReplyCancel

  • Caitlin14/01/2015 - 12:43 pm

    i love the way you write about food. this salad looks fabulous. i completely agree with you on salads this time of year. they just don’t fill the warmth that soups, stews, and roasted veggies do.ReplyCancel

  • erin {yummy supper}14/01/2015 - 12:57 pm

    Oh my Laura, of course I’m always drawn in by your photos, and today once I read your description of this tasty ceasar/slaw action and I found myself drooling. Seriously lady. Drooling.
    xoxox to you,
    EReplyCancel

  • Sarah from Soymilk + Honey14/01/2015 - 1:21 pm

    This looks fantastic! Yes please to anything with kale and brussels sprouts. Beautiful photos!ReplyCancel

  • dana14/01/2015 - 2:37 pm

    Major DROOL! WANT WANT WANT!ReplyCancel

  • sarah b.14/01/2015 - 2:47 pm

    First time I ever had a kale caesar was at a fun little spot in nyc back in the day, it had roasted chickpeas like this and it was such a memorable one. You are a salad goddess Laura! This looks SO delicious, super inspired to use up my big bag of costco pine nuts now, seriously! Loving that first shot too. Cheers babe!ReplyCancel

  • Jodi14/01/2015 - 4:01 pm

    I don’t think there is ever such a thing as too many vegan kale ceasar recipes! And girl, yours looks absolutely divine! Gorgeous as always xxReplyCancel

  • Deryn @ Running on Real Food14/01/2015 - 4:40 pm

    Wow, that is one beautiful, stunning salad! It’s going on my must-make-very-soon list! Thank you!!ReplyCancel

  • […] pizza with, oh i dunno, butternut squash ribbons and arugula-pepita pesto with a sprinkle of this brilliant plant parm made from pine nuts and sesame […]ReplyCancel

  • Jenny Griffith14/01/2015 - 10:39 pm

    Your photos are so beautiful! Do you use lightroom or photoshop to edit your photos?

    JennyReplyCancel

    • Laura Wright15/01/2015 - 8:53 am

      Hi Jenny, I use Lightroom mostly. And I’ll add that I have VSCO film installed into Lightroom and play around with that quite a bit too. Thanks! :)
      -LReplyCancel

  • Jessica DeMarra15/01/2015 - 10:12 am

    Love this dish, from the salad to the bowl itself. Sometimes to eat a huge bowl of raw veggies in the dead of winter, you just need a really good dressing and I think this one sounds wonderful. I am jealous of all your beautiful sunlight photos. If I were to take a shot like these the photo would just be bright orange (I am on the sunset side of my building). Just all so lovely!ReplyCancel

  • Heather15/01/2015 - 11:38 am

    Laura, I got so excited about this I changed up the salad I was bringing over to a friend’s house last night to make this! (well, just the parm and dressing because I already had a mega-pack of baby greens in the fridge). I scaled back the number of garlic cloves to 1 large one because I’m sensitive to raw garlic, and used a heaping tablespoon of sesame seeds because somehow (gasp!) I was out of tahini. This may be the only caesar dressing I eat for the rest of my life. Everyone at my friends’ house loved it so much they were mad I didn’t make a bigger salad. I can’t wait to make the full blown recipe for my man this weekend :) Thanks for sharing your talents with the world!ReplyCancel

  • The VegHog15/01/2015 - 12:49 pm

    This is a very good and healthy looking dish, a salad after my own heart.

    the-veghog.blogspot.co.ukReplyCancel

  • […] fresh: Kale + Brussels Sprout Caesar Slaw w/ Pine Nut “Parm”. I had a kale caesar salad at a neat restaurant over a year ago and I still think about it […]ReplyCancel

  • Yoanna16/01/2015 - 6:04 am

    Lovely!
    ReplyCancel

  • Millie l Add A Little16/01/2015 - 12:03 pm

    This looks so amazing!! I love how hearty and delicious this looks Laura!ReplyCancel

  • […] kale and brussels sprouts caesar. umm […]ReplyCancel

  • kristie {birch and wild}17/01/2015 - 11:51 am

    The photos drew me in, the ingredients made me super interested in making this salad right now. Damn, you always make me want to up my game.ReplyCancel

  • Anna17/01/2015 - 3:13 pm

    OMG these pictures are to die for!! Now I’m hungry!! Can’t wait to try it at home!! :)
    xx

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • […] caesar with roasted chickpeas (fave) for lunch sounds like a […]ReplyCancel

  • All I have to say is YUM!! I don’t like a lot of cold salad much in the winter either, but this looks just delicious.ReplyCancel

  • […] dressing, and a vegan caesar salad are all excellent for the days coming off of that fast (this Kale & Brussels Caesar Slaw is freaking delicious by the […]ReplyCancel

  • Lindsey @ hart & garnet19/01/2015 - 7:46 pm

    Couldn’t agree more! All winter long I keep churning out “a warm salad”, or something tossed in “a warm vinaigrette” not realizing how much I’m avoiding the New York chill. I can’t even handle cold condiments these days, put everything at room temperature! My bones are chilly! Great recipe, especially the chickpeas!ReplyCancel

  • cynthia21/01/2015 - 1:12 pm

    Dude. YES. You’ve just put what I couldn’t articulate into words — it’s the water content! Water-heavy salads just feel so not-right this time of year. There’s something so much more satisfying about hefty, toothsome kale and collards these days. This slaw looks a-mazing — I can just imagine the satisfying crunch and the creaminess of it all. Totally perfect.ReplyCancel

  • elanan23/01/2015 - 1:35 am

    This is on my must-make list this weekend! Wondering how long the dressing would hold up for if refrigerated, having a batch on hand would make week night salads so much more appealing!ReplyCancel

    • Laura Wright23/01/2015 - 8:11 am

      Hi Elenan, I kept my dressing in the fridge for about 4 days. I had it in a tupperware and put a layer of saran wrap directly onto the surface of the dressing before I put the lid on the container. This was just an extra cautionary kind of move against any skin forming on the surface.
      -LReplyCancel

  • thefolia25/01/2015 - 1:01 pm

    Beautifully described, magnificently captured…happy feasting!ReplyCancel

  • 10 Kale Salad Recipes30/01/2015 - 4:03 pm

    […] Kale + Brussels Sprout Caesar Slaw with Pine Nut “Parm” {Gluten-Free, Vegan} […]ReplyCancel

  • […] Speaking of Laura Messy, did you see her recipe for this kale & brussels sprout caesar slaw with pine nut parm on The First Mess? Better yet, have you made it yet?! Run to your […]ReplyCancel

  • David01/02/2015 - 9:29 am

    Wonderful blogReplyCancel

  • […] the kale pesto – a known love in our home. And ever since I saw Laura’s recipe for pine nut parmesan a few weeks back I had been dying to make it and it is downright magical. Throw some dried oregano […]ReplyCancel

  • […] dinner though, I’ll be doing a light olive oil-based sauce with cooked vegetables, chickpeas, pine nut parm, greens etc., just to make it more special (is it normal to feel guilty if a dinner doesn’t […]ReplyCancel

  • […] serve, sprinkle with vegan parmesan cheese, herbs of choice, and serve with Sriracha aioli or preferred dipping sauce. These would also […]ReplyCancel

  • Anna01/03/2015 - 9:31 pm

    Hi Laura, This was absolutely delicious!! I subbed the garbanzos for polenta croutons which were out of this world. The vegan cheesiness game is strong here–amazing flavors. What a treat. This definitely gets saved for a remake! Thanks :) AnnaReplyCancel

dreamy winter vegetable chowder w/ mustard, lemon + crispy cabbage // via @thefirstmesspin it!dreamy winter vegetable chowder w/ mustard, lemon + crispy cabbage // via @thefirstmesspin it!for a dreamy winter vegetable chowder // via @thefirstmesspin it!for a dreamy winter vegetable chowder // @thefirstmesspin it!80pin it!
Happy new year to you! Hugs and positive thoughts going out as we all get another beautiful chance to start again. I hope everyone got a solid stretch of personal downtime over the holidays–to read, create, travel, have a long bath, cook, bake, play, be in nature or just do absolutely nothing. I got in a good mix of all those things and I can’t tell you how vibrant/fortunate I feel because of it. A clear calendar that makes way for just being and doing as the inclination strikes has a powerful restorative effect on your stillness of mind and overall future outlook. This is most especially true if you do creative work I think–time away from screens or just rest in any form lets you get outside of your own head for a moment. This mindful work and rest cycle has proven to be an important and productive way of life for me. Having said that, I’m excited to be back here. I’ve got a lot of delicious things in the works, all scribbly ideas on scrap pages or in semi-organized Word documents.

If you read any number of blogs (food or otherwise), it only seems natural to talk about hopes, new ambitions and the wildest dreams for the year ahead around this time (and to also make a bangin’ salad with lots of fresh things–I swear this is always my favourite week on the lifestyle-focused internet). I’ll spare you that today by simply saying that on a worldly scale, I always hope for peace and more positive union, and for my own path? I’ll work to eliminate fear as an entity through the sheer act of trying and doing. This is a net that casts large for sure. Fear of failure is one of those things that bundles itself in with excessive worrying, self-doubt, negative thought patterns, and lowered sense of worth. If you’re a normal person that feels, I think you can relate to having been caught up with that gross clique before. I’m a grown-ass lady that just doesn’t have time for that stuff anymore.

But also? We adopted a sweet, playful and adorably clumsy rescue pup over the holidays, and her deeply sincere and unconditional love has been keeping me in the bright light so hard. She’s made the turn from timid and fearful over to constant companion and champion-level cuddler in record time. She also grunts a bit when she gives her little kisses. I couldn’t be more in love. There’s a few extra things to handle with Cleo in our little family now, but I feel like my mind is less inclined to go in the direction of worry and doubt since we brought her home. Staying calm and positively focused for her sake is way more important. It’s been a win-win. If you’re thinking about adding a pet to your family, I would gently nudge you in the direction of adopting. It’s worth it! We found our girl through this organization if you’re Canadian and thinking about it.

So now I have a little furry pal that follows me around and takes naps by the kitchen heat vent when I’m cooking. She came all the way from Louisiana so I’m guessing she’s used to just a touch more warmth. The other day we were in the kitchen together while I was fixing up this little chowder number and her little wet sniffer was going crazy! I knew I wanted this to be thick and stew-like with all of the creamy-delicious winter-white veg I could get a handle on. This is all leeks, celery root, cauliflower and parsnips, but turnips, new potatoes and kohl rabi would be excellent additions too. I rely on pungent grainy mustard and bright lemon to really lift the creamy sweetness of the veg. Old Bay seasoning comes in with its celery-saltiness, and then there’s thyme and tons of garlic too. Just puréeing half of the mixture gives us that thick and luscious chowder-vibe we’re after. It’s like magic. Healthy and clean, but it totally sticks to your ribs too (you know I would never go all “detox” on you guys). I roast some cabbage until I get golden brown edges of sweetness and just plunk little tangles of it on top of hot bowlfuls. It feels sauerkraut-ish, which is too good to pass on with the mustard addition.

See you all next week. I still can’t believe it’s 2015 aaah! xo

for a dreamy winter vegetable chowder // @thefirstmesspin it!choppinpin it!dreamy winter vegetable chowder with mustard, lemon + crispy cabbage // @thefirstmesspin it!dreamy winter vegetable chowder with mustard, lemon + crispy cabbage // @thefirstmesspin it!Cleopin it!
dreamy winter vegetable chowder w/ mustard, lemon + crispy cabbage
print the recipe here!
serves: 3-4
notes: Feel free to mix it up vegetable-wise, maybe swapping in some squash, sweet potatoes and carrots for more of a deep orange chowder-ish experience? You could add some cooked white beans for an extra hit of protein too. Also, be aware of your the salt additions. I find the mustard, Old Bay and lemon make for a strong salty vibe from the start, so I would advise on tasting as you go.

chowder ingredients:
1 tbsp olive oil
1 large cooking onion, small dice (1 3/4 cups)
1 leek, small dice (white + light green part only)
4-5 cloves of garlic, minced
4-5 thyme sprigs, leaves removed and chopped
1-2 parsnips, peeled and chopped (1 1/2 cups)
1/2 celery root, peeled and chopped (1 1/2 cups)
2 heaped cups of small-chopped cauliflower florets
1 1/2 tbsp grainy mustard
salt + pepper to taste
2 tsp nutritional yeast (optional, but I love it)
1 tsp Old Bay Seasoning (Buy it or make it yourself!)
1/4 cup lemon juice
3 1/2 cups vegetable stock

crispy cabbage ingredients:
1/4 head of a green cabbage, cut into 1/2 inch slices
2 tsp olive oil
salt + pepper
optional seasonings: Old Bay, celery salt, caraway seeds, nigella seeds, za’atar etc.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Heat the olive oil in a large, heavy soup pot over medium heat. Add the diced onions to the pot and sauté until soft and translucent, about 4-5 minutes. Add the leeks and continue to sauté until the leeks are soft, about 4 minutes more. Add the minced garlic and thyme to the pot and cook until fragrant, about 1 minute, stirring constantly. Add the chopped parsnips, celery root, and cauliflower florets to the pot and stir to coat in the oil. Add the grainy mustard, salt + pepper to taste, and Old Bay. Stir to coat all the vegetables in spice. Add the lmeon juice to the pot and stir. Add the vegetable stock to the pot, stir again, cover and bring to a boil. Once boiling, remove the lid and lower heat to simmer. Let the chowder cook and bubble until the parsnips and celery root pieces are tender, about 15-18 minutes.

Ladle half of the chowder into an upright blender and carefully purée until smooth. Pour puréed portion of chowder back into the soup pot and bring it back to a boil. Check the chowder for seasoning, adjust and serve hot.

While the chowder is simmering/cooking, make the crispy cabbage. Place the sliced cabbage onto the parchment lined baking sheet. Pour the 2 tsp of olive oil over top, season with salt and pepper and add any spices you like. Toss lightly to combine and spread cabbage out evenly on the baking sheet. Slide the sheet into the oven and roast the cabbage for 13-17 minutes, or until browned on the edges and crispy in parts. You’ll have to flip the cabbage around a few times while it’s roasting. Serve warm cabbage on top of the hot vegetable chowder.

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  • Kathryn07/01/2015 - 5:51 am

    The happiest of new years to you Laura! I’m glad you got some downtime over the holidays and I can’t wait to see what 2015 has in store for you (and for us!). Plus that cute pup = the best way to start the year ever. This sounds like a perfect comforting and nourishing bowl of food – that mustard/lemon combo with its warmth and brightness just feels so right doesn’t it?ReplyCancel

  • Soupe | Pearltrees07/01/2015 - 6:05 am

    […] Dreamy winter vegetable chowder w/ mustard, lemon + crispy cabbage. Happy new year to you! […]ReplyCancel

  • Lucy @SupergoldenBakes07/01/2015 - 7:21 am

    Glad to have discovered your blog – beautiful photography and inspiring recipes! I see I have a log to catching up to do. Happy 2015!ReplyCancel

  • Lynsey | lynseylovesfood07/01/2015 - 8:20 am

    Puppies, soup and beautiful winter light.. So much goodness in this post!! Happy New Year!!! xoReplyCancel

  • Katrina @ Warm Vanilla Sugar07/01/2015 - 8:26 am

    Oh man. This makes me want to go outside in the cold so that I can come back in with rosy cheeks and a bowl of this!ReplyCancel

  • valentina | sweet kabocha07/01/2015 - 9:03 am

    This soup seems so creamy! Weather here is not so cold as in Canada – thankfully – but I am a cold-hater…hot soups could be my daily food :)
    Ps : Cleo is too pretty ^_^
    xoReplyCancel

  • Arlene07/01/2015 - 9:56 am

    This is perfect for me to make right now, my frig is always full of some kind of soup/stew make a new batch every Sunday for my lunch all week! Need a change from Quinoa/lentil (I love cabbage). Thank you! Your new baby is adorable.ReplyCancel

  • Sini07/01/2015 - 10:39 am

    What a chowder! I’m really looking forward to making a big pot of this goodness. And hello there, Cleo! Furry pals bring so much joy and peace to one’s life. We adopted a little kitten over a year ago so I can totally relate to your feelings. Wishing you a glorious 2015, Laura! May your wishes come true and may your hearth be free of anxiety and fear. (Gosh, I know that feeling; I should start trying to eliminate fear in my life. It’s a grueling companion.) xxReplyCancel

  • Ashley07/01/2015 - 10:53 am

    As beautiful as ever. I always find comfort in your words, but you know this. I took time off but kind of feel like I need a re-do because part of me couldn’t fully relax for about 85% of the time. Still had an absolute lovely time with my parents while they visited and definitely gave my eyes a break from the screen, however, I just haven’t been hit with that “fresh–new year” feeling yet. Maybe next week? ;) Your pup is adorable. So glad she’s keeping you calm. The texture contrast of this soup looks AMAZE. Hearts, girl.ReplyCancel

  • Amy @ Parsley In My Teeth07/01/2015 - 11:02 am

    What a darling, sweet dog! It’s always nice to have a little helper in the kitchen. Love love love this soup!ReplyCancel

  • KittNoir07/01/2015 - 11:08 am

    Looks so delicious!ReplyCancel

  • Jessie Snyder07/01/2015 - 11:12 am

    This whole post is beautiful. I love your words and this gorgeous recipe. Especially the kitchen photo where you can see the snow outside! YAY snow :). Congrats on your new pup and a merry happy 2015!ReplyCancel

  • Grace07/01/2015 - 11:35 am

    Puuuppy!!! Such a cutie! That picture of her is adorable – warms the heart right up, even on the coldest of days! Happy new year to you Laura, you beautiful grown-ass lady! ;)ReplyCancel

  • Elizabeth07/01/2015 - 11:38 am

    Yeses all around. That pup!!!!! Love the call on fear –– I’ve totally been having a few grown-ass lady talks like that with myself lately. And hurray for not being de-toxy.

    Sending New Year’s love from VA––this feels like a big year and I totally can’t wait to see all the great stuff coming next for you.ReplyCancel

  • Malin07/01/2015 - 12:03 pm

    Looks amazing!ReplyCancel

  • Andrea07/01/2015 - 1:06 pm

    Your pup is breakin’ my heart. Can’t imagine not having rescued my little ragamuffin a few years ago. They’ll change your life with that unconditional love. You can see it in her eyes already :)

    And the soup– so wonderful to feel renewed inspiration with wintery produce. Can almost feel it cutting through the cold-ass weather ’round here.ReplyCancel

  • Caitlin07/01/2015 - 1:19 pm

    cleo is adorable. there is nothing like the companionship a pup brings into your life. their love is unending and unconditional.

    in other news, this chowder looks so good and i’m totally making it. one problem- i don’t care much for parsnips. will i be able to taste them in here?ReplyCancel

    • Laura Wright07/01/2015 - 1:26 pm

      Caitlin! I’m honestly not crazy for parsnips either, but felt like I needed to use some up that I had leftover from a freelance job. They didn’t seem as cloyingly sweet in this soup/stew to me, what with all the mustard and nutritional yeast. And the simmering time makes them nice and tender for sure. You can always just sub in the same amount of cubed potatoes, more celery root etc. if you’re weary :)
      -LReplyCancel

  • Libby07/01/2015 - 1:37 pm

    This soup looks like hearty perfection. What a great way to use those CSA veggies that I am less familiar with! Your new dog looks so sweet and tugs at my heart to get a little pup for myself.ReplyCancel

  • Eileen07/01/2015 - 3:16 pm

    Yes please! This looks like the most delicious and warming soup for a chilly winter night. I just want to climb into the bowl and roll around. :)ReplyCancel

  • Katie @ Whole Nourishment07/01/2015 - 3:35 pm

    Yep, this is the epitome of the perfect winter meal. Love the crispy cabbage and that sweet pup!ReplyCancel

  • Blaine Arin07/01/2015 - 4:14 pm

    “Detox” in air quotes. Ha, love it. Looks incredible! And your pup is adorable. Those soulful eyes!ReplyCancel

  • Your posts always make me smile and salivate! The soup looks delicious, and just what we need this week in Ontario. Happy New Year + congrats on your new pup!ReplyCancel

  • Trang's corner07/01/2015 - 10:04 pm

    I’m so excited to try this recipe. So delicious! So inspirational!

    Happy new year!
    http://www.trangscorner.comReplyCancel

  • Trish08/01/2015 - 12:07 am

    This soup does look dreamy! I love the addition of mustard. And congrats on your puppy!
    TrishReplyCancel

  • Nissrine08/01/2015 - 3:45 am

    Happy New Year! Love the sound and look of this and I’m all over your suggestion to go the Orange route, will be trying it for sure. Thanks for the inspiration as always. We were in Canada visiting my family for the holidays and left just before temps hit Antarctic levels. Thankfully it’s warmer in Italy, but the dampness here really gets inside you, so I’m all about hot soups and chowders this time of year.ReplyCancel

  • Jennifer @foodprocessor0708/01/2015 - 7:22 am

    Love this recipe. Simple but at the same time would not mind having that for lunch every day this week.ReplyCancel

  • Jessica DeMarra08/01/2015 - 11:07 am

    I am always try to convince my boyfriend to eat more soup with me. He is weird and doesn’t enjoy pureed soup since he claims to like “solid” food better. I think this recipe will make a soup-lover out of him. All the best in the new year with your new furry friend!ReplyCancel

  • Christine08/01/2015 - 2:47 pm

    Can’t wait to try this one! I just saw chowder while watching food tv and have been craving hearty, warming soups since. Perfect timing :)

    Also – big happy congratulations on your adoption! She looks like such a sweet heart! My family adopted a 2 year old boxer last year and it’s like she’s always been there now. It’s amazing to see them become comfortable after sometimes really sad pasts. Happy 2015 Laura!ReplyCancel

  • Emily08/01/2015 - 9:44 pm

    Looks heavenly. I’ve always wondered about roasted cabbage, but never actually tried it myself. What a wonderful garnish to such a beautiful soup!ReplyCancel

  • Shannon Murphy08/01/2015 - 10:31 pm

    This is perfect. I remixed this one a bit, went the mustard/white wine/smoked paprika route and after taste-testing I couldn’t help but dose it with heavy cream. But yes.ReplyCancel

  • […] cold, I think I’m allowed two links to soup – especially when they look this […]ReplyCancel

  • Sherrie09/01/2015 - 2:09 pm

    Dearest Laura, I find solace in these words. Cleo is the cutest little thing I ever did see!! I’m so happy for you guys, how much fun is a new family addition. And dreamy this bowl of chowder is indeed, wowza that light. xo sherrieReplyCancel

  • Julianne | Radishes on Toast09/01/2015 - 10:06 pm

    Wow, this is packed with my favorite things and looks exactly like what I’d want to serve my friends on a chilly night!ReplyCancel

  • […] winter vegetable chowder. […]ReplyCancel

  • Liren10/01/2015 - 1:30 pm

    Happy New Year, Laura, and welcome home to your sweet new pup! What a lucky one (both of you!) – I imagine there will be some delicious scraps going her way. This bowl of chowder is just my kind of thing in the new year, hearty and comforting.ReplyCancel

  • Liz @ Floating Kitchen10/01/2015 - 3:50 pm

    Ohhh….that pup. Adorable! Congrats! I adopted my Sheri-dog from a shelter 4 years ago and it was pretty much the best decision I ever made. I can’t imagine my life without her and I can’t imagine ever buying a dog now. She loves me in a way that no other animal ever has. And this soup – gorgeous! I’m freezing my bum off over here, so I’m in need of a big bowl of this!ReplyCancel

  • Nik@ABrownTable11/01/2015 - 10:12 am

    Happy belated New Year, Laura! Your new pup is adorable and I am sure you guys will have wonderful time together. The best thing about winter is looking forward to delicious bowls of soup like this one, love it.ReplyCancel

  • Active Vegetarian11/01/2015 - 4:18 pm

    Your site is beautiful!! Love all the recipe ideas and more :) Thanks for sharing!ReplyCancel

  • […] This winter vegetable chowder. All I want to eat this time of year. […]ReplyCancel

  • Shaun11/01/2015 - 9:08 pm

    I made this tonight and it’s great! I really enjoyed the addition of the crispy cabbage. Next time I would add half the lemon juice and then later add more to taste, since the mustard is already tangy. It was fun to use an array of winter produce!ReplyCancel

  • Abby12/01/2015 - 11:37 am

    I made this last night and it was delicious! Perfect for a chilly winter night. I have never used celery root before! Delicious!ReplyCancel

  • […] they come in all shapes and sizes and right now {for obvious reasons} I’m super into them. Laura’s bowl of dreamy wonder will be one the first things I make – as soon as my kitchen magically sets […]ReplyCancel

  • rachel13/01/2015 - 12:55 pm

    this was delicious! did it with more of all the vegetables and it turned out wonderfully. added a dollop of greek yogurt on top of each bowl. yummmmy!ReplyCancel

  • Soups/Salads | Vegetal Matters14/01/2015 - 8:57 pm

    […] Winter Vegetable Chowder with Mustard, Lemon, and Crispy Cabbage – I’ve been drooling over this soup since Laura posted it last week. Such interesting vegetables and flavor combinations! It did not disappoint, with brightness from the lemon and mustard that we need on chilly days. The cabbage topping was my favorite part, which I can foresee on many a future soup. Pairs very well with white wine. […]ReplyCancel

  • […] More comfort: Dreamy winter vegetable chowder […]ReplyCancel

  • allison17/01/2015 - 4:49 pm

    Happy New Year to you and so great about Cleo, I have 3 rescues now and I wish you all the best with her. They rescue you right back. I love this chowder! It’s simmering now on the stove, smells delicious( also love the hint of lemon and grainy mustard flavor) and I have the cabbage cooking up with Old Bay, a good crusty bread and I’m all set! Thanks so much again, I’m so glad I found your blog!ReplyCancel

  • Kate23/01/2015 - 1:44 pm

    Oh gosh this looks so good! So creamy and comforting, yet dairy-free (hubba…)ReplyCancel

  • […] love this winter vegetable chowder, oh boy. this roasted nourish bowl with lemon tahini dressing. this INSANE boston cream pie french […]ReplyCancel

  • […] Dreamy Winter Vegetable Chowder by, The First Mess […]ReplyCancel

  • Shannon27/01/2015 - 10:53 pm

    Dear Laura, I just discovered your blog through my friend and I think it’s my new favourite. I browsed all your soup/stew posts today at work (plus your gorgeous photos)…There are so many recipes I want to try. Tonight, I cooked this chowder and ……it is delicious! Thanks so much. And congrats on your puppy… Best from Toronto… ShannonReplyCancel

  • […] week. And I definitely want to make this butternut squash soup before spring arrives too. OH and this winter chowder! I made this mushroom soup yesterday for dinner this week… REALLY excited about […]ReplyCancel

  • […] the recipe here – Via: […]ReplyCancel

roasted carrot, chickpea + harissa dip // via @thefirstmesspin it!roasted carrot, chickpea + harissa dip // via @thefirstmesspin it!the vegetarian flavor bible // via @thefirstmesspin it!roasted carrot, chickpea + harissa dip // via @thefirstmesspin it!
Oh hey there. I posted this on Instagram last year around this time and you know? I’m not as much of an absolutist on that front anymore. There WERE some big answers, but also some surprisingly mountainous questions put forth this year. All one big whirlwind now that I’m tracking back. I think when you get yourself in deep with that distracting, non-intentional mindset of “uuuugh so busy” you forget that you’re a real human accomplishing cool things and making mistakes along the way. It’s a satisfying way to live and whoa, it’s taken me a while to get there.

We settled more into home life, with some frustrations over the pace at which things seem to get done (that was predominantly on my end). I mostly realized that I need to make a sincere effort to relax and not worry so much. It’s okay if some walls are empty and I’m also not the most negligent person in the world if I buy Dawn dish soap out of last-minute necessity vs. Seventh Generation brand. I’ve just accepted the incompleteness and I repeatedly tell myself that I’m waiting for the right piece of art, effective ecologically-friendly product, piece of furniture, vibe etc. to just grab me/make sense at the time. Houses can be nice but homes are built up and filled over years. They’re also lived-in with rough edges.

My career changed quite a bit with certain opportunities that popped up this year. There are some really exciting things on the horizon for next year and quite frankly, I’m shaking in my boots. But also, I really can’t wait for it all to unfold and to just stretch my patience/abilities a bit. I barely work at the restaurant anymore, but I know in my heart of hearts that I could never totally give it up, no matter how much other stuff I have going on. That interaction and the necessary, frenzied sensation of things happening in real time is too important to me. Also, I got a test-batch sticky toffee pudding for dinner during my shift the other night and I mean, how could anyone pass on that?

So also, my eating patterns and scheduled exercise bouts were admittedly all over the place. In the interest of full disclosure and transparency, I think I’m actually in the worst shape I’ve been in for a while. I feel great in a day-to-day sense, but sometimes a few extra stairs has me feeling a little flushed in the cheeks. My sleep schedule has been especially wonky the last 6 months or so. I’m just going to chalk it up to irresponsible freelance scheduling and call it a day. I’ve read that some of the most productive and really well people build habits/routines around the start of their day as well as their winding down time. So! Some overhauling is necessary, but I’m not waiting until 2015 to get on that. I’m gonna drink some greens (with frozen pineapple, cinnamon, and fresh turmeric yummm) tomorrow morning and hopefully conquer my corner of the world by noon.

Lastly, I have a new guiding mantra for negotiating work and life: If it doesn’t add, it subtracts. Cue the power. Actually though? I stole that line from a chef I used to work for, and he was talking about filling out a scallop-centric appetizer. I do think that it speaks to building yourself up to the fullest potential, while also nodding in the direction of learning to say no. Mostly, I’m just in this thing of life to see, create, love and build something that feels/is bigger than just me alone. Having that basic idea in mind makes it a hundred times easier to cut away the bullshit. It’s seeped into my life with possessions too, so now I really can’t wait to read this book.

And today I made up a little recipe from an excellent book that is adding to my life big time. I think you’re all well-aware of how much I love The Flavor Bible, so when Karen and Andrew sent me their just-released Vegetarian Flavor Bible, it might be a touch predictable to say that I got lost in it for a few hours. A short rundown: this is a thorough examination of which naturally occurring flavours and foods combine best for delicious results. Under each alphabetized ingredient, there’s a list of other vegetables, proteins, spices, herbs, general flavour groupings etc. that just work with that ingredient. There are no definitive recipes, but it’s easily the most useful cookery book I own, and not just in a recipe-development sense. It’s waiting to be used when there’s scraps and dregs left in the crisper or when I have to satisfy a picky eater along with everyone else at the table. Where a traditional cookbook is more of a HOW, this is decidedly an adventure in WHY. It’s required reading for the plant-inclined as far as I’m concerned. You can get it here–perhaps in time for the holidays? ;)

So when I looked under the section for carrots, I read cumin, coriander, citrus etc. and thought about mixing the gentle, sweet creaminess of roasted carrot into a dip with fiery harissa, savoury chickpeas, and fresh lemon. Totally delicious and easy results. The carrots and chickpeas make this so smooth and, combined with the harissa flavours, make it gorgeously bright orange. I love a textural, almost salad-ish mix on top of dips for visual interest and flavour contrast. With this one I did a little tart pomegranate, parsley, buttery pine nuts, and crispy, highly addictive roasted brussels sprout leaves. It’s recommended! (duh, captain obvious). Anyway, going to send this one off by wishing you all happy holidays and peaceful gathering :) Big hugs.

the vegetarian flavor bible // via @thefirstmesspin it!roasted carrot, chickpea + harissa dip // via @thefirstmesspin it!roasted carrot, chickpea + harissa dip // via @thefirstmesspin it!roasted carrot, chickpea + harissa dip // via @thefirstmesspin it!
roasted carrot, chickpea + harissa dip recipe
print the recipe here!
serves: makes roughly 1 1/2 cups of dip
notes: I used about half a chili with the seeds, but please moderate the level of heat to your liking. Also, I kind of just threw harissa components into the food processor for this, but if you have some prepared harissa on hand, you could just spoon a couple hearty dabs of that into the food processor along with the carrots, chickpeas, tahini, lemon, salt and pepper. It’s even faster that way! :)

for the dip:
4-5 medium carrots, scrubbed
1/4 cup + 2 tsp olive oil, divided
salt + pepper
1 cup cooked chickpeas
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground caraway
1 fat clove of garlic, peeled + chopped rough
rough diced fresh chili, to taste (I used 1/2 of a standard red chili)
zest and juice of half a lemon
1 tsp tomato paste
2 tbsp tahini

garnishes to top the dip:
pomegranate seeds
toasted pine nuts
crispy brussels sprout leaves (quarter brussels sprouts and try to separate the leaves, toss with oil, salt + pepper, then roast in a 400 degree F oven for 15 minutes or until crsipy and browned)
chopped flat leaf parsley
extra drizzles of olive oil

Preheat the oven to 400 degrees F. Line a small baking sheet with parchment. Trim the ends off of the carrots and place them on the baking sheet. Toss the carrots with 2 teaspoons of the olive oil and some salt and pepper to taste. Slide the carrots into the oven and roast until tender and lightly browned on all sides, flipping them over at least once. This took about 25 minutes for me. Cool the carrots thoroughly.

Meanwhile, in the bowl of a food processor fitted with the “S” blade, add the cooked chickpeas, ground cumin, coriander, caraway, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop the carrots into smaller pieces and add them to the food processor as well. Pulse the mixture a few times until you have a coarse mixture. Scrape the bowl down with a spatula and put the food processor on “high” while you drizzle the remaining 1/4 cup of olive oil into the bowl via the feed tube.

Once you have a smooth purée, check the dip for seasoning. Adjust the seasoning level to your liking and then scrape the dip into your serving vessel of choice. Top the dip with suggested garnishes and serve with crackers, endive leaves, rough cut veggies etc. (I heart Mary’s Crackers big time)

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  • valentina - sweet kabocha18/12/2014 - 5:34 am

    I have loved so much the flavor bible and I bought the vegetarian one ten days ago – as ebook, to have it always with me :) It is really the bible for a cook! :DReplyCancel

  • Gina18/12/2014 - 7:31 am

    Don‘t think I have ever left a comment here before, but today I just decided to let you know that a lot of the time to me coming to your blog is like coming into a cozy living room with an open fireplace after a long walk through a snowy forest. Reading your words feels often like warming your ice cold/wet feet by the fire and getting handed a cup of hot chocolate and having a really nice conversation. Thanks for that!

    Wishing you all the best for your upcoming ventures & so excited for what you are going to create within the new year! <3ReplyCancel

  • FoodCrafters18/12/2014 - 7:50 am

    Very interesting post AND recipe. I’m often scared to make carrot/pumpkin/sweet potato pastes like this one – feels like they’re just too sweet to go well in a “hummus” configuration. Or maybe it’s just that I just love hummus with loads of lemon and garlic a little too much…

    Will need to try this!ReplyCancel

  • Liz @ Floating Kitchen18/12/2014 - 9:58 am

    I can’t get over how gorgeous this dip is! We used to make something very similar at the restaurant and we used it as a veggie sandwich spread. But minus the harissa, which is a shame because HARISSA! So good. Can’t wait to try this. Looking forward to hearing about all your new adventures in 2015!ReplyCancel

  • Abby @ The Frosted Vegan18/12/2014 - 10:16 am

    I adore the Flavor Bible! I met the authors when they were here in Milwaukee for a signing and talk about the sweetest people EVER. Karen shook my hand and said ‘You are a baker, aren’t you? I can tell by the muscles in your hands’. Adore your words lady, they always bring me comfort and make me think : )ReplyCancel

  • Amy @ Parsley In My Teeth18/12/2014 - 10:26 am

    Just ordered my copy of The Vegetarian Flavor Bible! I love what you created here. Just the kind of inspiration I’m looking for. Such a gorgeous dish!ReplyCancel

  • Amanda @ Pickles & Honey18/12/2014 - 10:37 am

    “If it doesn’t add, it subtracts.” <–I love the simplicity of that statement. That's been my giant learning experience these last few months. I'll have to check out The Life-Changing Magic of Tidying Up. I just finished Essentialism along those same lines–highly, highly recommend it.

    Gorgeous writing and photos, as always.ReplyCancel

  • Ashley18/12/2014 - 11:12 am

    Do you know how much I love you + your words? I’m not sure there is anyone else who I’ve related too so much with work/home/life ever before. So I can only say I am SO so so happy you have this space here on the interwebs and that I found it. I can’t wait to see how 2015 unfolds for you. I have a feeling it’s going to be better than great. xoReplyCancel

  • michelle18/12/2014 - 12:02 pm

    GORGEOUS! So going to make this, soon. Your lentil sriracha dip was a big hit at a pot luck last year. Also, J and I are HOOKED on Mary’s Crackers. All about that Costco box.ReplyCancel

  • Brian @ A Thought For Food18/12/2014 - 1:22 pm

    I have been a fan of The Flavor Bible for quite some time. Need to get my hands on The Vegetarian Flavor Bible because I have no doubt I’d use that thing at least once a week.

    Beautiful flavors here. It’s always so nice to see a vegetarian dip that doesn’t load in the cheese and cream.ReplyCancel

  • Emily18/12/2014 - 3:19 pm

    This is so completely stunning and gorgeous! The bright colors, the freshness, the combination of flavors… love everything!ReplyCancel

  • Katrina @ Warm Vanilla Sugar18/12/2014 - 3:48 pm

    This is such a comforting looking meal! So much colour! Love it.ReplyCancel

  • Eileen18/12/2014 - 3:56 pm

    This dip sounds so good, and I love its vibrant color! So beautiful! And those endive boats are a brilliant idea. More vegetables!ReplyCancel

  • S Lauren | Modern Granola18/12/2014 - 4:03 pm

    Oh my goodness! This looks so incredible! I am always on the lookout for fun ways to eat veggies, especially around the holidays, and this is perfect! I cannot wait to try this.ReplyCancel

  • Francesca18/12/2014 - 4:37 pm

    Might have to try this one- it looks so colourful.ReplyCancel

  • in love with those garnishes!!!ReplyCancel

  • Jaclyn18/12/2014 - 7:25 pm

    This dip looks amazing! Cant wait to give it a try.

    http://www.cinnamonstreet.coReplyCancel

  • Nicola18/12/2014 - 7:42 pm

    I totally relate to your comment about houses vs homes. None of us live in a magazine. Each home is individual, and that individuality takes time to develop. We’ve been in our new/old house 10 months and there are still plenty of blank white walls. Enjoy the nesting, its more than half the fun.ReplyCancel

  • dorota @ plants on the plate19/12/2014 - 5:58 am

    what wise words. thanks. i’m at this point of life where all still seems an open possibility and i can’t focus on anything, jumping from one thing to another… i know it’s time to assess what i’m really good at and what i enjoy as opposed to just adding new skills which are now so many it’s impossible to “level up” – less would indeed be more. for now. i must keep that in mind!

    i made a mash of roasted carrots with tahini and dukkah the other day and it was so good, so i roasted another bag of carrots – i think i’ll make this instead, seems like a fuller flavor with the heat and lemon.

    thanks! happy holidays and all the best, d.ReplyCancel

  • lynsey // lynseylovesfood19/12/2014 - 8:58 am

    the brightest of dips for the darkest of days. perfect! can’t wait to get my hands on a copy of that book! xoReplyCancel

  • Millie l Add A Little19/12/2014 - 11:16 am

    I love the look of this dip Laura – so delicious!ReplyCancel

  • Kelly19/12/2014 - 2:12 pm

    So excited about this! I’ve been making food & wine’s carrot Harissa dip in the winter for awhile now. http://www.foodandwine.com/recipes/carrot-harissa-hummus but I’ve got to switch to your delicious dip instead! I bet roasting the carrots brings in an awesome taste, verses boiling them. The flavor bible is one of my favorites but you tell me that there is a veg version? Music to my ears! Love your blog!ReplyCancel

  • […] (needing?) this book after Laura posted about it and this dish that has my taste buds […]ReplyCancel

  • Agnieszka20/12/2014 - 9:38 am

    This recipe looks delicious. I love all the bright colors! I can’t wait to make this for my family.ReplyCancel

  • kristie {birch and wild}20/12/2014 - 10:20 pm

    Crazy beautiful colors and words in this post. I love everything about it. All the best to you in 2015!ReplyCancel

  • […] Dips 5ever, especially if they contain roasted carrots and chickpeas! […]ReplyCancel

  • Sarah @ Soymilk + Honey21/12/2014 - 12:13 pm

    There’s Harissa in it? I’m in! This looks fabulous!ReplyCancel

  • Mahee Ferlini24/12/2014 - 9:00 pm

    Gorgeous dish!ReplyCancel

  • amy26/12/2014 - 4:55 pm

    This looks so stunning! The color, the garnish, everything! It also sounds really good!
    Thanks for sharing Laura.ReplyCancel

  • Traci28/12/2014 - 3:18 am

    It is hard to find balance, isn’t it? Sounds like you are on the right track with the greens, and eats like this. So vibrant. I plan on coming back to this recipe, thanks.ReplyCancel

  • Deryn @ Running on Real Food28/12/2014 - 4:48 pm

    Your photos are so beautiful and that dip looks so lovely! I think “If it doesn’t add, it subtracts.” is a good mantra to keep in mind this coming year. We are all being pulled in so many directions, sometimes you just have to say no and do what’s best for you at that time! Thanks for the recipe and always gorgeous photos, improving my photography is on my to-do for 2015 so I’m always stopping by to be inspired by your shots. Have a great new years!ReplyCancel

  • Sini | My Blue&White Kitchen30/12/2014 - 10:44 am

    A post that put into words so many important things I’ve been wondering myself this past year and a truly stunning, festive looking dip. Wishing you an exciting 2015 filled with love, new projects (both personal and professional), and happy moments!ReplyCancel

  • Hannah Phoebe30/12/2014 - 3:17 pm

    Thank you so much for sharing these thoughts Laura, I love your writings so much! 2015 can and will be a warmer, compassionate year, I feel more people are becoming aware if self love and forgiveness. I am trying to curate it, I’ve decided to embrace my full name – Hannah Phoebe – and my full self, flaws and all. Like homes, the best people grow slow.
    Hope my ramble makes sense, now is this raw tahini or did you go traditional for hummus (I’m a big fan of a cheap Yemeni brand atm for really authentic stuff!)
    hp xxReplyCancel

    • Laura Wright04/01/2015 - 4:27 pm

      Hi Hannah! I used roasted sesame tahini for this one, but I do really love the raw stuff when I can get a hold of it. Peace and blessings to you in the new year!
      -LReplyCancel

  • Kasey31/12/2014 - 6:32 pm

    Laura, your posts continue to inspire me. I love the honesty here, and I can relate to so much of it. I can’t wait to hear about your new adventures, and I hope you remain kind to yourself — I want to do more of that, too. Happy New Year! xoReplyCancel

  • Patricia04/01/2015 - 3:13 pm

    This looks gorgeous! Great taste combination and thanks for the introduction to the Flavor Bible. Sounds like a fun read!!!ReplyCancel

  • Kate05/01/2015 - 6:11 pm

    Those photos are so gorgeous. The light, the color combination, all so stunning. Happy New Year, I can’t wait to make this!ReplyCancel

  • The Gilded Sprout05/01/2015 - 6:37 pm

    This looks absolutely delicious! I am a fan of hummus but always on the lookout for new ways of spicing it up both figuratively and literally in this case. Beautiful post!ReplyCancel

  • Victoria06/01/2015 - 12:00 pm

    That looks so amazing !! One of my goals this year is to do more cooking so this is something that I really want to try and have a go at making ! It look delicious !

    Victoria @ http://alfandemilio.co.ukReplyCancel

  • […] Roasted Carrot, Chickpea, & Harissa Dip Via The First Mess […]ReplyCancel

  • Sarah @ Soymilk + Honey09/01/2015 - 8:28 pm

    This looks so delicious! I’m a huge carrot fan, so this is a must-try. Beautiful photos!ReplyCancel