golden chana masala // via thefirstmess.compin it!my yellow tomatoes // via thefirstmess.compin it!View full post »

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  • Kathryn23/09/2015 - 5:10 am

    Every year, I think that I’m going to be sad about the end of summer but then you get the most perfect autumn days when there’s just a hint of crispness in the air and the nights start getting darker and bowls of comfort just seem so right and I wonder why I ever thought I’d miss the summer. I think this is the perfect kind of dish for these liminal weeksReplyCancel

    • Laura23/09/2015 - 10:59 am

      I’m the same way, always defending summer to the bitter end and resisting any sort of season-pushing. After one cool night with a cozy blanket though? I can’t turn back. xoxoReplyCancel

  • Erica23/09/2015 - 7:25 am

    By far my favorite Indian dish, and your channa masala looks incredible. I love the color, it’s so appropriate for the change in season!ReplyCancel

    • Laura23/09/2015 - 11:01 am

      Yes! I have to order it every time we get Indian food. Thanks Erica!ReplyCancel

  • Katrina @ Warm Vanilla Sugar23/09/2015 - 7:30 am

    So crazy gorgeous! I love the colour and the warm spices you used. Yum!ReplyCancel

  • Tori23/09/2015 - 8:00 am

    This looks fantastic! Your pictures are as stunning as always and the food is making me super hungry! Love it!ReplyCancel

  • Sarah | Well and Full23/09/2015 - 9:41 am

    This is such a beautiful stew! Unfortunately my local farmers’ markets have pretty much stopped offering tomatoes, but to be fair we had a great season so I can’t complain. Still, I’ll keep my eye out in case I can make this beauty of a recipe! :)ReplyCancel

    • Laura23/09/2015 - 11:03 am

      Our season always runs late because, well, it starts later than everyone else it seems. This recipe is really bangin’ with canned tomatoes too :)
      xx LReplyCancel

  • Traci | Vanilla And Bean23/09/2015 - 9:46 am

    Sadly I’ve never tried Chana Masala, but have run across recipes many times and absolutely adore the ingredients. I think you’ve pushed me over the edge with this one! Congratulations on your feature in Chickpea; I’m looking forward to reading. Thank you for this, my dear!ReplyCancel

    • Laura23/09/2015 - 11:04 am

      Hope you try it out! The ingredients are pretty simple/easily available, and I think that’s why I like this one so much. Thanks Traci!

  • This chana masala is absolutely beautiful! I just made a traditional recipe this weekend but the next time I make it I will be making it “golden!” :)ReplyCancel

    • Laura23/09/2015 - 11:05 am

      Hope you give goldy a try ;) Thanks Lauren!

  • Ashlae23/09/2015 - 10:07 am

    I’m so bummed I missed that trip + the opportunity to hang with you babes. IT LOOKED SO FUN. Also? Whole Paycheck was running a deal on La Croix earlier this summer and you can bet your ass I stocked our entryway closet with 20 cases.. that I had delivered via Instacart because I couldn’t be bothered with making THAT many trips on my two-wheeled method of transportation. I need a slow cooker soooooo bad. Gotta good one you can recommend? XOReplyCancel

    • Laura23/09/2015 - 11:08 am

      I’m bummed that you missed it too, but I think you had some better things to do ;) I wiiiiiiiish we had Instacart in Canada! I’m pretty sure you will vibe to a slow cooker. I made a tempeh and walnut chorizo-ish spiced taco filling in mine recently and it was crazy good. I use this one, and I love it mainly because it cooks faster than most slow cookers. I’m an impatient girl sometimes, what can I say. xoReplyCancel

  • Allyson23/09/2015 - 11:21 am

    I love the changing of seasons, but my favorite might be when summer slides into fall. This chana masala looks perfect for now, warming and hearty and fresh. That article sounds fascinating, btw.ReplyCancel

    • Laura23/09/2015 - 12:19 pm

      This micro season is just the best for so many reasons. Keara and Aileen knocked it outta the park with that article, seriously. A great read and an awesome magazine, too. Thanks Allyson!

  • Tyra23/09/2015 - 1:19 pm

    The picture was so inviting I had to come over from Instagram. A good curry is such a warm fall staple and I haven’t made traditional Channa Masala in a long time. I’ve been making sweet and spicy with tamarind. Thanks for giving a use for the chickpeas I always keep stored in the freezer.ReplyCancel

    • Laura23/09/2015 - 8:20 pm

      I loooove tamarind with chickpeas. Such a beautiful pairing. Hope you give this one a try! ;)

  • Keara McGraw23/09/2015 - 4:05 pm

    Reading this RIGHT as I just bought some (kinda sad) canned chana masala from the grocery store for a janky dinner to-go. If I close my eyes while I eat it and think of these stunning photos, it’s almost homemade, right? Once again, all of my gratitude for sharing your story with Aileen and I. Real honored to have you amongst that all-star lineup.ReplyCancel

    • Laura23/09/2015 - 8:20 pm

      Oooooh we do the janky dinners too. No one is immune! Wish I coulda food-faxed you a bowl though ;) Grateful for Aileen’s and your talents. A boat load of inspiration for real. xoxoReplyCancel

  • Emily23/09/2015 - 5:52 pm

    Hey Laura! How could I adapt this to work for a slow cooker? I just got one and I’m v excited about it :)ReplyCancel

    • Laura23/09/2015 - 8:09 pm

      Hey Emily, I’m honestly not sure on that one! My guess would be to sauté the onions and spices on the stove until everything’s soft and cooked out, then transfer that to the slow cooker, add everything else and then set it to “high” for 3-4 hours maybe? If you try it, please let me know how it goes. Very curious now ;)

  • Kathryn @ The Scratch Artist23/09/2015 - 7:01 pm

    These photos are stunning. I love your style. So much color! I was happy t see a new post from you today. I’ve loved following all of your gorgeous photos and adventures on Instagram. Looking forward to trying this recipe.ReplyCancel

    • Laura23/09/2015 - 8:16 pm

      Thanks for following along here and on Insta! Your compliments are so kind :)

  • Karen @ Seasonal Cravings23/09/2015 - 7:49 pm

    Oh my gosh I have been obsessed with chickpeas lately and this looks divine. I just roasted them with carrots and maple syrup and they were delicious. Can’t wait to try this out. Thanks for sharing.ReplyCancel

    • Laura23/09/2015 - 8:10 pm

      Your dish sounds amazing. Love those cozy flavours :)

  • genevieve @ gratitude & greens23/09/2015 - 8:57 pm

    I’m always sad to see summer go but I’m ready for some stew and sweather weather! The weather has been so lovely and I’m very happy to be reunited with my jeans. This chana masala looks perfect for celebrating the end of summer!ReplyCancel

  • Jessie Snyder | Faring Well23/09/2015 - 11:05 pm

    Ryan Adams? I knew I liked you. And this dish. You are singing to my heart’s cravings this week, and the fact I have the majority of these ingredients on hand means my heart’s wish just might come true ;). Big autumn-y hugs to you. And that slow cooker method is brilliant. Slightly regretting giving mine away! Maybe I’ll acquire one again one day and put it to use just for this reason (brilliant!). xoReplyCancel

    • Laura24/09/2015 - 7:48 am

      Sending an autumn-y hug right on back, babe :) xoReplyCancel

  • Anna24/09/2015 - 4:56 am

    looks absolutely scrumptiouuus!! yumy

  • Julia Graham24/09/2015 - 7:32 am

    will be making this asap. please visit while in Montreal!! :)ReplyCancel

    • Laura24/09/2015 - 7:47 am

      We’re driving up tomorrow morning! Maybe a snack stop on our way in? Messaging my road trip partner right now ;) xoReplyCancel

  • Shira24/09/2015 - 10:08 am

    It’s all Ryan all the time in this house…couldn’t agree more about the timing – perfect cozy fall listening (and man it’s so good!). Jeans. I loved reading this Laura! Beautiful recipe.ReplyCancel

  • Heather24/09/2015 - 11:19 am

    I will be making this tonight. It is exactly what I was looking for. I just made a batch of chickpeas and was wondering besides hummus what the heck I should make of them. This seems the best of both worlds since I love all the spices used here, I love tomatoes (although red it will be) and I love curries. Win Win. Thanks for another great post. Will let you know how it goes. xo – love and light. – HReplyCancel

  • Jessica DeMarra25/09/2015 - 8:49 am

    It is like a beautiful, warm, and delicious bowl of sunshine on these short cool days. My partner will like this, he claims he needs to be in a “soup mood” and it cannot be pureed. What a weirdo.ReplyCancel

  • Much different from the traditional Chana Masala I had in India, but I think I like it better because of the soupiness factor. It somehow makes it seem like the most comforting bowl of fall loveliness ever. And that color. Damn that is beautiful.ReplyCancel

  • keto recipes26/09/2015 - 11:10 am

    What a beautiful masala dish! Love the shots :) PinnedReplyCancel

  • teri c27/09/2015 - 7:44 pm

    this recipe rocked! I printed it as soon as I saw the yellow tomatoes as I’d just been given the end of garden yellow cherry tomatoes-way more than I could eat. This is yummy, comforting and beautiful! Thanks for sharing!ReplyCancel

  • genevieve @ gratitude & greens27/09/2015 - 9:47 pm

    I so agree with what Jessica said above- this is a beautiful bowl of sunshine! I’m also a fan of Ryan Adam’s 1989. Can’t. stop. listening.ReplyCancel

  • Cara29/09/2015 - 2:07 pm

    I just came across your blog and love it! I adapted your recipe for this masala last night and it was so good :) and these photos are stunning! xoReplyCancel

  • […] – Who can resist golden food?! […]ReplyCancel

  • Angela01/10/2015 - 7:53 am

    Oh, oh, a chickpea recipe! I’ve been looking for a good one for quite some time now. I’m on chickpea spree lately and this is almost all I eat. It really is delicious and goes well with lots of stuff. Your recipe reminds me of Mediterranean cuisine somehow.ReplyCancel

  • Rakhee@boxofspice05/10/2015 - 5:37 am

    Chana masala is very popular in India and in some parts you will even see it as street food! Your version looks lovely. :)ReplyCancel

  • Becca | Spices and Spatulas06/10/2015 - 2:29 pm

    Gorgeous shots of that garden, I want to move in there and stay forever. This chana masala looks fantastic, chickpeas have a place in every meal. Also, I love your turquoise stockpot! xoReplyCancel

  • Lindsey06/10/2015 - 6:03 pm

    Wow, so delicious looking. I really like the way you use natural/afternoon lighting. It makes me feel the warmth in the photo almost tangible! Gorgeous!ReplyCancel

  • Tessa | Natural Comfort Kitchen07/10/2015 - 12:25 pm

    I love the sounds of your dinner routine. Recipe testing and photography can sometimes suck the joy out of my total love for cooking, so I’ll have to try ending the day with some cooking “me time” :)ReplyCancel

  • Benilana11/10/2015 - 7:08 pm

    Such perfect timing! The end of my summer tomato garden yielded a big bowl full of yellow cherry tomatoes, plus I’ve been craving some Chana Masala. Your spice mixture is divine (I tripled the chills because I love extra heat), and I love that you included my favorite curry tip: dry roast the cumin & coriander seeds then grind them up. Thank you for this wonderful recipe!ReplyCancel

  • Katie12/10/2015 - 3:20 pm

    I made this for my family after a long day of rain. It was absolutely delicious and we were quite delighted that it made enough for leftovers the next day.ReplyCancel

  • Sylvie|Roamingtaste14/10/2015 - 10:44 am

    This looks beautiful and warm and filling in the nicest possible way for these cooling days and longer nights with the simplest of ingredients. Yum.ReplyCancel

  • Lynn @ The Actor's Diet25/10/2015 - 9:26 pm

    La Croix can be a very $$$$ habit!ReplyCancel

  • Barbara Davidge27/11/2015 - 1:24 pm

    One of my favorite recipes of the year, the flavors are just perfect. I especially think the lemon peel adds so much flavor and freshness. I even froze the extra orange tomatoes from my garden in specially measured portions so I can continue to make this recipe throughout the winter. Thanks so much for creating a beautiful and delicious recipe :)ReplyCancel

healthy, vegan wagon wheels // via thefirstmess.compin it!raspberry bushes and a bunny // via thefirstmess.compin it!View full post »

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  • eleanor08/09/2015 - 4:11 am

    oooh they look so creamy and satisfying! ii always look forward to your blog posts and your cookbook will definitely be added to the collection when it’s out! so much love + vibes from Australia ReplyCancel

  • Sabrina08/09/2015 - 5:41 am

    Hmmm… these look so moreish! Would love to bite into one right now – despite the current cold and rainy weather who rather calls for apple pies instead of treats from the fridge ;-)ReplyCancel

  • Synnøve08/09/2015 - 6:06 am

    These look summer yummy!ReplyCancel

  • valentina | sweet kabocha08/09/2015 - 7:49 am

    Damn, you’re so perfect.
    Can I come over and have one wheel?? :D Btw, I’m totally with you in your thought about this time of the year… ^_^ReplyCancel

    • Laura08/09/2015 - 8:53 am

      I got a bunch in the fridge still, sooooo… ;) xoReplyCancel

  • Kris08/09/2015 - 8:35 am

    These look so amazing! Can’t wait to give these a try! Wagon Wheels remind me of being at school — I think there was one in almost every lunch I carried! Your recipes are pretty inspired!ReplyCancel

    • Laura08/09/2015 - 8:52 am

      Thanks Kris! I only got to Wagon Wheels later on in life, but they’re still a memorable/nostalgia-y treat to me :)ReplyCancel

  • Honey's Quilling08/09/2015 - 8:46 am

    oh yum!! I love that they use chia jam! It’s perpetually summer here in Malaysia, so I’m saving this recipe to make as soon as I have some room in my freezer, gotta eat up a bunch of watermelon popsicles first!ReplyCancel

    • Laura08/09/2015 - 8:51 am

      I’m still eating tooooons of watermelon, too! ;)ReplyCancel

  • Olivia : Olive Oil Sweet Pea08/09/2015 - 8:48 am

    Can I live in your kitchen?! These look like heaven! Do you think pomegranate seeds could be used instead of berries? Looking for something special to make here in Tel Aviv for the Jewish New Year coming up.ReplyCancel

    • Laura08/09/2015 - 8:50 am

      Thanks! I think pomegranate could work… Might take a bit more time on the stove though. You’d have to be a bit more diligent with the smushing of the seeds while they were in the pan, too. A splash of pomegranate juice in the pan might be helpful to get things gelling with the chia as well. Hope it works because that combo would be delicious :)

  • Lindsey08/09/2015 - 9:07 am

    ha! me and husband did a big purge this weekend and gave our bedroom a new coat of paint – making room for new energy i suppose! wow, big thanks for sharing that article from elephant journal, it totally put a lot of things into perspective :) ugh, these wheels are perfection! late summer is the best time for cool, but indulgent snacks! have the best time in cali! xoReplyCancel

    • Laura09/09/2015 - 8:34 am

      Yes to new energy. Bring it ooooonn! :) xoReplyCancel

  • Maya | Spice + Sprout08/09/2015 - 9:17 am

    WOW these look like the coolest sweetest most satisfying summer treat! The photos of your outdoor space are so gorgeous. They make me crave green smells and earth between my fingers <3ReplyCancel

  • Abby @ The Frosted Vegan08/09/2015 - 9:44 am

    Oddly enough, I’ve never made chia jam OR had coconut butter, whhhat?! I need to combine the two and get on these! Hope you are enjoying the last of summer girl! xoReplyCancel

    • Laura09/09/2015 - 8:27 am

      Oh you got to! Chia jam and a lil’ soft coconut butter on some toast? So satisfying. xoReplyCancel

  • Allyson08/09/2015 - 10:47 am

    Oh man. I’m from the US and I’ve never heard of wagon wheels before but these look perfect for an end of the summer treat. I love this time of year- warmer days, cooler nights, and full of exciting potential. Here’s to a happy late summer/early fall.ReplyCancel

    • Laura09/09/2015 - 8:26 am

      It’s definitely a special time with all this potentiality and good energy flowing around. Happy late summer to you, too!

  • I am so glad I found your blog through Molly Yeh! These wagon wheels are a dream come true! SO delicious!ReplyCancel

    • Laura09/09/2015 - 8:24 am

      Whoop! I do love that Molly Yeh. Glad to have you here :)

  • Sophie08/09/2015 - 11:27 am

    I seriously haven’t thought about wagon wheels for ten years, at least. But growing up they were always a special school treat for my sister and I. She’s going to freak out and demand these as soon as she sees them! Beauty!!ReplyCancel

    • Laura09/09/2015 - 8:24 am

      I hadn’t really thought about them for a while either, but randomly saw a picture of one on Instagram last week (a malted one, no less) and just instantaneously NEEDED one, ya know? Such a classic nostalgia treat. xoReplyCancel

  • Sydney | Modern Granola08/09/2015 - 1:10 pm

    I’m unfamiliar with wagon wheels, but after these gorgeous pictures, I’m anxious to change that. These sound so insanely delicious! Can’t wait to try them out!
    xx SydneyReplyCancel

  • Hilarious that you mention the full moon in pi(e)ces, because these look the American treat called Moon Pies!

    But… yours look waaay better! Love the chia jam addition!ReplyCancel

  • Aysegul08/09/2015 - 3:33 pm

    Oh so yum! Something that looks like this is healthy at the same time!! YAY to that!

  • Sophie | The Green Life08/09/2015 - 8:07 pm

    Ooh, these look AMAZING. It seems like the most perfect combination of flavours and textures. These photos are truly gorgeous. And your garden is beautiful! <3ReplyCancel

    • Laura09/09/2015 - 8:18 am

      Thanks so much, Sophie! Although, full disclosure: the shots of the raspberry bushes and the bunny lurking in the garden rows are from my parents place in the country :)

  • Sarah | Well and Full08/09/2015 - 10:23 pm

    I love your conceptualization of the transition between late summer + early fall as its own mini-season. I definitely also get reminiscent of my back to school days during this time. I remember the chilly September mornings waiting for the school bus, then a few hours later sweltering in the fervid heat of late summer afternoons. The trees would start timidly shedding their leaves and I’d try to crunch as many as I could while I waited for the bus. I loved school so this was a magic time for me. I miss not being a student anymore but there are still some autumn traditions that hold true :)
    P.S. I’ve actually never heard of a “wagon wheel” as a dessert before, they look very good! :DReplyCancel

    • Laura09/09/2015 - 8:17 am

      I totally remember wanting to wear my new jeans and other fall gear at the start of the school year, and then just wilting in the heat by lunchtime! Such a funny, but dreamy and wonderful, time of year :)

  • Sarahhh09/09/2015 - 2:06 am

    “Vibrate at a higher frequency”? I like your choice of words.:) And those cookies do indeed look delicious especially since I’ve been wanting to bake/make healthier treats.ReplyCancel

  • Patrizia09/09/2015 - 4:22 am

    Just 1 word: WOW.ReplyCancel

  • Wagon wheels were always my dad’s favourite – so nostalgic! I just love your high vibe version here and with the crazy heat still happening, they look like the perfect treat! As much as I’m craving Autumn, I really do want to stretch out summer just a little longer. Have a fantastic time in Cali, we were there in February and had the best time! xoReplyCancel

    • Laura09/09/2015 - 8:09 am

      This heat has been wild, eh? But it makes for some amazing end-of-summer produce goodies, so I’ll resist complaining about it :) Thanks so much Christine! xxReplyCancel

  • Grace09/09/2015 - 10:02 am

    oh what i would give to hangout on your lovely porch with you, one of these absolutely amazing(!!!) moon pies (as we call them down south) melting between my fingers. We could talk about nothing and everything or just watch summer turn into fall.ReplyCancel

  • Shanna | Kiss My Bowl09/09/2015 - 11:21 am

    Oh my gooooooood! I NEED these right now! It’s been pretty chilly in Calgary/area this week, so much rain.. turning to snow. These gorgeous wagon wheels would brighten up the day, though that’s for sure!ReplyCancel

  • Heidi Kokborg09/09/2015 - 11:27 am

    Gosh, this looks amazing! :)ReplyCancel

  • These looks splendid! If only I had this in middle school way back when. I have never heard of wagon wheels, we had Moon Pies growing up that were nowhere near as pretty or flavorful as your recipe, never mind all the fillers and junk they contained! My boys will just squeal with delight when they see this in their lunchbox. I just may have to keep more than a few for myself, you know, for quality control purposes! Thanks for sharing :)ReplyCancel

  • Sarah from Soymilk + Honey09/09/2015 - 1:04 pm

    Holy cow these look amazing. I’ve never heard of a wagon wheel but I think we need to become friends!ReplyCancel

  • Keara McGraw09/09/2015 - 2:01 pm

    These sound amazing! Fresh and vibrant yet a cozy treat at the same time. Definitely speaks to that in-between seasonality. Summer hasn’t let go of it’s swelter-y hold quite yet, so these are a must.ReplyCancel

  • renee (will frolic for food)09/09/2015 - 9:52 pm

    i absolutely LOVE these. blender vibes and freezer easiness. done and done. also that Pisces full moon!!! all the feels. can’t wait for your book!ReplyCancel

  • Diane Powell09/09/2015 - 10:30 pm

    I haven’t seen wagon wheels for a lo-o-o-o-ong time. Like around 30 or more years. (I’m from the NE US and these cookies were common in my childhood, but slowly disappeared from store shelves.) I was recently thinking I should experiment and make my own version of them, but you beat me to it! What a delight to see! Definitely gonna give these a try.ReplyCancel

  • jaime10/09/2015 - 1:59 pm

    i’m totally going to let your positive vibes rub off on me this season. i’m not sure why, but this end of summer/early fall business is always a struggle for me. this particular one has been way more emotionally weirded than others, and your link to elephant’s piece on full moon in pisces was the first i’d heard of that phenomenon. i think i’m only slightly on board with astrological analysis as a general rule (or at least as a basis for making personal decisions), but if there’s encouragement to be found that the weirdness is coming to a close, than i’m gonna hold onto that real tight. haha. xo.ReplyCancel

  • thefolia12/09/2015 - 2:10 am

    Come to Mama…these look incredible…happy feasting!ReplyCancel

  • Tori@Gringalicious.com13/09/2015 - 1:34 pm

    These look to die for amazing and I can’t believe they’re vegan! So amazingly yum!!!ReplyCancel

  • Rachel // hearts & beets13/09/2015 - 9:58 pm

    The photo of the rabbit in the field looks allllllmost as amazing as the wagon wheels do. Makes me wanna eat em while listening to some Old Crow Medicine Show!(Reference:

  • Kate13/09/2015 - 11:13 pm

    Oh good grief. I’ve never heard of this wagon wheel phenomenon until now, but WANT. Love to hear your perspective on this time of year. I can feel fall coming and I am not ready to slow down. :)ReplyCancel

  • Becca | Spices and Spatulas14/09/2015 - 8:10 am

    oh MY goodness these look incredible! Such beautiful colors..and those layers when sliced through? perfection! Totally agree about the fall inspirations too..there’s just something about a little crispness in the air that makes me want to accomplish things! xoReplyCancel

  • Austin14/09/2015 - 12:32 pm

    These look insanely good and chia seed jam sounds AWESOME!ReplyCancel

  • Jess | Urban Alchemy14/09/2015 - 5:34 pm

    I am obsessed with your blog! This looks beyond delicious! Thanks so much for posting:)ReplyCancel

  • Laura Nanette15/09/2015 - 6:19 pm

    I love this recipe already! I’ll definitely try out the glutenfree version of it – and lactose while we’re at it (and because I’m left with no choice). Thank you for sharing :)

  • Kate16/09/2015 - 8:56 am

    I would take a freezer stocked with these–yes please!!!!ReplyCancel

  • Rosie @ Notes of Bacon17/09/2015 - 6:16 am

    Such gorgeous photographs and MOUTH WATERING recipe! And this is coming from a carnivore. How is that vegan?! Impressive, I must say.ReplyCancel

  • Renee Kemps18/09/2015 - 10:03 am

    These look so so so insanely good. The combination of everything, the bright jam, the beautiful layer of chocolate. Can’t stop staring and wishing I could have one right now.ReplyCancel

  • Lakshmi Mahas21/09/2015 - 2:25 am

    Wow, looks really yummy. I want to try this now. Thanks for the share.ReplyCancel

  • […] 1. Free-Wheelin’ Wagon Wheels from The First Mess 2. Peanut Butter Stuffed No Bake Cookie Bites from Minimalist Baker 3. Double Chocolate Almond Butter Trail Cookies from Oh, Ladycakes 4. Zucchini Bread Cookies With Pecans + Chocolate from me 5. Frozen Salted S’more Sandwiches from Dolly and Oatmeal 6. Oatmeal Raisin + Apple Sandwich Cookies from Nutrition Stripped 7. Jam Thumbprint Cookies from With Food + Love 8. Pecan Cookies With Chocolate Whipped Filling from me (see above) […]ReplyCancel

  • Velvet & Vinegar28/09/2015 - 4:32 pm

    This looks absolutely delicious, pinned and on my bucket list :)ReplyCancel

  • Brian @ A Thought For Food29/09/2015 - 10:30 am

    I hope you get some time to relax once the book is finished. I can’t imagine how exhausting it all must be.

    I’m such a fan of Indian food, but I often leave it up to the pros and go out to eat it instead of making it at home. I’m making it my mission to try my hand at a few dishes this winter. Seems like a good activity for a brutally cold and snowy day.ReplyCancel

  • […] last but not least, these (vegan) Wagon Wheels from The First Mess made me seriously drool. I mean look at […]ReplyCancel

  • […] ∴ It is hard to believe something that looks this good is vegan and healthy: Vegan Wagon Wheels  […]ReplyCancel

  • Sarah05/10/2015 - 1:52 pm

    I stumbled upon your blog through the Local Milk’s blog. These will have to be made asap. Thank you for sharing!ReplyCancel

  • Natalya Seabrooke23/11/2015 - 9:48 am

    I have a friend who’s vegan and we both enjoy trying out recipes. This will be the next one! Looks delicious. Thank you for the great tips! I will have a lovely Saturday in the kitchen :)ReplyCancel

  • Laura03/12/2015 - 6:12 am

    Hi, I want to make these as a Christmas present, how long will they last in the fridge and could they be frozen? Thanks!ReplyCancel

    • Laura03/12/2015 - 6:39 am

      Hi Laura, I would say these could keep in the refrigerator for a week at the maximum. Since this is a mostly raw cookie, the texture would definitely suffer if frozen.

zaatar eggplant meatballs with lemony kale pesto // thefirstmess.compin it!my wild vegetable patch // via thefirstmess.compin it!View full post »

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  • Julia20/08/2015 - 6:09 am

    I’m so jealous on your little vegetable garden which I don’t think is very messy ;). Curious to try the recipe!ReplyCancel

    • Laura20/08/2015 - 10:26 am

      I think I took the picture of the garden from the most flattering angle possible. It’s weed city in there! Thanks Julia :D

  • Jess @ alittlealice.com20/08/2015 - 6:27 am

    oh my gawd these look so good i could eat them through my screen!!!! and hehe <3 vegetable gardens <3 :DReplyCancel

  • Lisa20/08/2015 - 8:04 am

    Laura, I love all the pictures. This recipe really tells a story, pretty nice. Actually feels like being in your vegetable garden and while harvesting eggplants and baby kale. XX LisaReplyCancel

    • Laura20/08/2015 - 10:25 am

      Thanks Lisa! You’re welcome in my veggie patch any time ;)

  • Jessica @jessicatom.com20/08/2015 - 9:13 am

    Yes! I love this. Sorta subverting/lightening the proportions of a falafel. Summer perfection!ReplyCancel

    • Laura20/08/2015 - 10:24 am

      Yes exactly! The eggplant kinda aerates the whole texture.

  • Kathryn @ The Scratch Artist20/08/2015 - 9:33 am

    Hi Laura,
    I started following you several weeks ago when you posted the rosemary watermelon-ade and I am so happy to have received a new post today. I have been following you on Instagram and enjoying all the beautiful food you have been eating/creating recently. I always feel a bit stalky if I follow people without properly introducing myself, so HI! I look forward to seeing more garden photos and hearing about your creations. I hadn’t heard of chickpea brine and it sounds amazing.ReplyCancel

    • Laura20/08/2015 - 10:24 am

      Thanks for saying hello, Kathryn! Your comment is so generous and lovely. I’m glad that you’re enjoying the site/Instas :)

  • Abby @ The Frosted Vegan20/08/2015 - 9:55 am

    I have to admit, I am not a fan of eggplant or kale (how am I vegan?!), but rolled into meatballs, I could probably get down with them! Your garden is gorgeous my dear and I can’t wait to see that beautiful book of yours. xoxoReplyCancel

    • Laura20/08/2015 - 10:23 am

      I still think you’re an awesome vegan, even if you don’t vibe to kale and eggplant ;) If these little ball babes were smothered in marinara, you’d never guess that they had eggplant in them, seriously!
      xo LReplyCancel

  • Eliza | Pen + Pan20/08/2015 - 11:08 am

    AQUAFABA! Its many uses were a fairly recent discovery for me. I can’t wait to see how it works out as a vegan “meat”ball binder.ReplyCancel

  • Austin20/08/2015 - 1:05 pm

    I can’t wait for your cookbook! Also my friend text me the other day about the chickpea juice and I’m pumped to try to whip up some meringue – F I N A L L Y ! As always, this recipe looks killer :)ReplyCancel

  • Allyson20/08/2015 - 1:53 pm

    I have garden envy right now- your plants look gorgeous. These “meatballs” look incredible, and I’m stealing your pesto idea to play around with tonight. I can’t wait to see your cookbook!ReplyCancel

    • Laura21/08/2015 - 8:09 am

      Thanks so much, Allyson. Hope you liked the pesto!

  • Abby20/08/2015 - 2:01 pm

    So lovely, Laura! xoReplyCancel

  • Hannah | The Swirling Spoon20/08/2015 - 6:58 pm

    Laura, these are the best darn looking meatless meatballs I ever did see! They look so tender and not crumbly.. mega excited to try this out!ReplyCancel

    • Laura21/08/2015 - 8:10 am

      They are totally tender/weirdly meaty (in a good way). Hope you give them a try! ;)

  • Keara McGraw20/08/2015 - 9:11 pm

    It all… seems… too… simple!! Chickpea brine??! Bring on all the recipes ever ever that I’ve thought *meh* to about subbing eggs with flax/chia. Thanks for the tip, Laura. Your garden is gorgeous. So are your photos. So will be your cookbook. Summer smiles from Chicago! xoReplyCancel

    • Laura21/08/2015 - 8:15 am

      I know, the chickpea brine solution seems almost TOO easy, but it’s been effective in everything I’ve tried so far! Couldn’t be happier since we eat soooo many chickpeas in this house. Sending a summer smile back too ;)

  • Claudia | The Brick Kitchen20/08/2015 - 10:49 pm

    Your photos are gorgeous! As is your vege garden – I am very jealous, can’t wait until I have enough garden space to grow my own. These meatballs are so unique – I love eggplant and chickpeas (and kale pesto) so it just looks like a stellar combination of flavours. Can’t wait to see your cookbook when it comes out! XReplyCancel

  • thefolia21/08/2015 - 7:04 am

    Viva la luscious garden!ReplyCancel

  • Jessica21/08/2015 - 7:22 am

    The recipe looks amazing and I can’t wait to make it! To make GF, I’m thinking of replacing the bread with cold (cooked) quinoa, as I’ve used quinoa as a binder in other similar recipes. What do you think – will it work?ReplyCancel

    • Laura21/08/2015 - 8:13 am

      Hi Jessica,
      I’ve never tried cooked quinoa as a binder before, but that totally makes sense because I’ve used cooked millet to bind a veggie patty before. I’d say give it a try, but keep an eye on the moistness level. Maybe try about 1/2 cup of cooked quinoa? The mix should be kind of wet, but not too sticky. Would love it if you let me know how it works when you try it out! :)

      • Jessica21/08/2015 - 1:13 pm

        Ok I’ll give the recipe a try with the quinoa substitution, will let you know how it goes…hoping it’s a delicious success!ReplyCancel

  • Sarah | Well and Full21/08/2015 - 8:16 am

    WHAT aquafaba works as a binder too?? I’ve been having similar problems with vegan fritters holding together but I never thought to use chickpea water other than for meringues!! I AM SO EXCITED TO TRY THIS NOW!! :DReplyCancel

  • Pragati // Simple Medicine21/08/2015 - 8:24 am

    Your garden is my goal for next summer! Do you have any organic gardening tips for pests? All my crops were destroyed by bore worms and I’m not sure how to proceed.ReplyCancel

  • Lee21/08/2015 - 9:28 am

    Can you tell me what this is? I am not familiar with this at all.ReplyCancel

    • Laura21/08/2015 - 1:23 pm

      Za’atar is a middle eastern spice blend. I usually pick it up at spice shops or I order it online if I find a mix I like. There’s a recipe to make it yourself here. You could also sub in the same amount of any herbs/spices that you like!

  • Jessica DeMarra21/08/2015 - 9:32 am

    Aquafaba for the win!
    I have yet to have a “meaty” vegetable meatball, without soy anyways, and I am so glad to see these. They *almost* have me thinking about the cooler months, tucking into a bowl of these with the stash of summer tomato sauce I keep in the freezer and lots of twirly pasta. In the meantime, I plan eat my fill of this bright green pesto.
    P.S. I think your garden is a magical place, like a writer would describe it as a place where fairies live. Just saying.ReplyCancel

  • Shanna21/08/2015 - 12:16 pm

    LOVE IT! I didn’t used to be a fan of eggplant, at all, until I started eating it in curries and now – well I’m sold. These little balls sound delightful, they look absolutely wonderful and I just cannot wait to try them out! Beautiful work!

    Also – chickpea brine is the bomb dig, I’ve been using it all over the place lately too! xxReplyCancel

  • Valentina @Hortus21/08/2015 - 4:28 pm

    Love this recipe! I’m happy I have found a recipe for eggplant meatballs that does not involve breadcrumbs. We do have a special recipe in Italy for eggplant meatballs, but it’s essentially…well, bread. Pinning! <3ReplyCancel

  • Inês22/08/2015 - 3:12 am

    Hi Laura,

    This sounds so good! :) as always.

    Do we really just need to add the chickpea liquid that comes with the canned chickpeas or does it have to be the aquafaba method?

    Thank you :)


    • Laura22/08/2015 - 7:42 am

      Hi Inês, I really just added the liquid from the chickpeas to this with all the other mix-ins in the food processor. No pre-whipping with starch or anything else :)

  • Brian @ A Thought For Food22/08/2015 - 9:03 am

    I’m so glad your summer is going well. I’ve been following along to the book coverage over on Instagram. I can’t begin to imagine how much work is involved, but every picture I see makes me more and more excited for its release. So, you go girl!!! :-)

    These meatballs look right up my alley. I’ve done ones with mushrooms and eggplant, but didn’t think to add chickpeas and the za’atar!ReplyCancel

  • Marianne22/08/2015 - 12:00 pm

    These look totally yummy.

    If I want to make these without GF bread as the binder and still stay gluten-free, what do you recommend? Would coconut flour work? If I use eggs, will take provide enough binding?ReplyCancel

    • Laura23/08/2015 - 3:49 pm

      Hi Marianne, I think if you subbed the chickpea water/aquafaba with an egg, you might be in business. Although I am concerned that the mixture might be too wet. Coconut flour tends to be super drying, so if you’re using that, I would start with 1 tablesoon, mix it up in the food processor, stop the machine, and then see if the mix is pinching together. If it still fells too soggy/totally wet, add another spoonful of coconut flour. The resulting mix should be sort of tacky (enough to hold together with minimal pressing/forming), but not really wet. Let me know if your attempt works! ;)

  • Rosie22/08/2015 - 4:17 pm

    I find this aquafaba thing amazing- who first realised you could use it in place of egg white? ‘Meatballs’ with aubergine (sorry, eggplant!) sound brilliant :)ReplyCancel

  • […] These eggplant meatballs with kale pesto: OMG. […]ReplyCancel

  • […] go with these “meat”-balls with kale pesto. A wonderful dipping situation if I’ve ever seen one. Laura blows me […]ReplyCancel

  • Jo23/08/2015 - 5:14 pm

    I love the laid-back routine of summer too..BBQs, harvests, beach picnics. I’ve been hearing so much about aquafaba lately so this is the perfect excuse to try it out! I am so excited for your book Laura! xxReplyCancel

  • Julie23/08/2015 - 7:08 pm

    Made these tonight with a traditional basil pesto and a quick tomato sauce on the side (needed to use up basil and tomatoes from our garden) and it was delicious! I cooked a spaghetti squash on the side and it was perfect. Thanks!!!ReplyCancel

  • kristie {birch and wild}23/08/2015 - 10:59 pm

    These photos slay me. So. Good. I have yet to play around with chickpea water, but I am very intrigued by the concept. As I am by these meatballs.Japanese eggplant looks so beautiful growing. I will have to add it to my garden next year.ReplyCancel

  • Alice24/08/2015 - 8:53 pm

    We made this tonight–utterly delicious, and a great find for my eggplant-skeptical husband.ReplyCancel

  • Sophie | The Green Life24/08/2015 - 10:13 pm

    Oh this is genius! I’ve never used chickpea water before but I think I might give it a try with this one. Everything in this recipe sounds so perfect! I love za’atar so much, I would literally put it in every single one of my meals if I could.
    And I must say that your garden is my new life goal.:) Thank you for this gorgeous post!ReplyCancel

  • Jessie Snyder | Faring Well25/08/2015 - 9:07 am

    Can I just say for the um-teenth time how stoked I am for your cookbook?! I may need to shut my blog down for a month when it is released so I can cook from it and only it (!!!). And now these meatballs. Ive been so scared of aquafaba, but now feel it has validity after getting your seal of approval. Imma thinking these need to happen real soon. And your garden? LOVE. <3ReplyCancel

  • Iyja26/08/2015 - 1:01 pm

    Laura, you’re the best! I look forward to every new post, and we (my meat-and-potatoes-raised partner included) unequivocally love each recipe- I can’t wait for your cookbook! Milles mercis and tonnes of good vibes from Winnipeg.ReplyCancel

  • […] Eggplant “Meatballs” with Za’atar and Kale Pesto […]ReplyCancel

  • Noknok28/08/2015 - 1:39 am

    These look amazing – can’t wait to try. As we head into busy school months, I’m wondering if any of this could be frozen? Is acquafava affected by temperature? Would you bake the eggplant balls part way to keep them stuck together? Thx!ReplyCancel

    • Laura28/08/2015 - 8:11 am

      I’m honestly not sure if freezing changes the texture of these! I did make an extra batch myself and froze them just to see how they would perform. I think pre-cooking them at least a little bit is be the way to go. That way they won’t soak up excessive moisture as they thaw. Plus it makes things go a bit quicker at meal time too. Hope you try them out!

  • […] Eggplant Meatballs with Za’atar & Kale Pesto Via The First Mess […]ReplyCancel

  • mardi28/08/2015 - 8:31 am

    i cook my chickpeas from dried…the water that they cook in, will it suffice for what you call for from the canned ones?ReplyCancel

    • Laura29/08/2015 - 3:37 pm

      I think aquafaba refers to the chickpea soaking liquid, so if you store your chickpeas with that cooking water, I’d go for it. There’s something about what the cooked chickpeas emit into the soaking water that creates the binding/volumizing potential.

  • Bowhaus29/08/2015 - 10:15 am

    I’ve just made the aubergine balls, and in order to get the consistency right, I think I should have processed things separately. Mine was really runny, and the toast didn’t break up until the whole thing was really, really soft. Was okay after being in the oven, but after putting soooo many lovely things in it, I was a bit disappointed with the flavour – couldn’t distinguish aubergine, or chick peas, or almonds or z’atar. Will make the pesto later and see if that improves things. I love the blog, though, and your beautiful photos.ReplyCancel

  • Becca | Spices and Spatulas30/08/2015 - 10:25 am

    These look incredible!! Is there nothing aquafaba can’t do? So glad you posted a new recipe here, I’ve missed looking at your gorgeous photos in non-instagram form. Can’t WAIT for your book! xoReplyCancel

  • Anna31/08/2015 - 8:29 pm

    Love the realism in your photos and it gives me hope that someday I can have a messy garden too! I’ve just made these after staring at a bunch of tiny eggplants from my CSA all week and drawing a blank. Your recipe couldn’t have come at a better time.

    Subbed garbanzo flour for almond meal, spinach for kale, and added a tsp of aleppo pepper to give the balls a little kick. They were delightful and I thought the flavors played very well together. Reminded me of Ottolenghi. Thanks for this inspired mess, Laura :)ReplyCancel

  • erin {yummy supper}03/09/2015 - 12:28 pm

    Laura, you’re blowing my mind with this aquafaba thang… Somehow I missed it, but can’t wait to experiment. I love the zero waste thing.
    And your eggplant meatballs look amazing. Must try before summer’s over.

  • PatMad08/09/2015 - 6:45 pm

    Delicious recipe! Tried it tonight and absolutely loved it. Thank you!ReplyCancel

  • Elena20/09/2015 - 7:22 pm

    Made a double batch of these…twice this week!! SO GOOD!ReplyCancel

  • […] Eggplant Meatballs with Za’atar and Kale Pesto from The First Mess is already on my to make list in the next week. I just need to pick a day when […]ReplyCancel

  • Nina22/09/2015 - 6:34 pm

    The sounds and looks of this is heavenly!ReplyCancel

  • […] – eggplant meatballs with za’atar and kale pesto / Eggplants are about to go out of fashion (season) for another three seasons so get your fix in […]ReplyCancel

  • Nissrine @ Harmony à la Carte29/09/2015 - 5:27 am

    I love everything about this recipe Laura. The za’atar, the kale pesto, the combination of it all together and your gorgeous garden and all that Mediterranean flare. It reminds me of all things home. My mother has always used chickpea brine to bind stuff,it’s a Lebanese kitchen trick apparently, so it kind of makes me laugh that it has suddenly become this internet phenomenon. Although I will say that the thought never crossed her mind to make a pavlova, meringue or macaroon out it, that’s pretty genius and I’m in awe of the recipes I’ve seen out there. Best of luck finishing up the cookbook. Yours is one I look forward to buying.ReplyCancel

  • […] Eggplant Meatballs with Za’atar and Kale Pesto from The First Mess is already on my to make list in the next week. I just need to pick a day when […]ReplyCancel

  • Mahée Ferlini29/10/2015 - 1:43 pm

    This is a beautiful dish, hope it’s as good as it looks. Great job on the pictures. It looks like you have a great garden as well. Thank you for the recipe!ReplyCancel

  • […] I literally cannot wait until Wednesday so that I can eat these amazing “meat”balls by The First Mess.  Satiable and hearty but seriously healthy. Can you say kale pesto? (sub GF bread if GF + V) RECIPE […]ReplyCancel

  • Eleanor23/01/2016 - 3:57 pm

    Oh my!!! The meatballs are AH-MAZING! So fragrant and delicious! Well done! Will 100% be making these again :)ReplyCancel

frozen rosemary watermelon-ade // the firstmess.compin it!frozen rosemary watermelon-ade // the firstmess.compin it!View full post »

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  • Alexa []22/07/2015 - 8:21 am

    Wow – if this isn’t the most perfect summer refreshment, I don’t know what is! I love playing with my blender, adding in whatever ingredients I have on hand to create a kick-butt drink. I love that you added fresh herbs to this – I’ll have to try that next!ReplyCancel

    • Laura23/07/2015 - 8:21 am

      I have a serious abundance of herbs this time of year because of the garden, so they’ve been going into every shake. Mint + basil in a green shake is so heavenly ;)

  • Sophie22/07/2015 - 9:05 am

    Holy moly, this looks perfect! I’ve been on a watermelon juice kick lately (mixed with gin and seltzer, it’s amazing!), but I’m kind of digging the healthiness of this version. Also, tossing an avo is always so heartbreaking. I’m sorry for your loss!ReplyCancel

  • Cady | Wild Heart of Life22/07/2015 - 11:05 am

    What a beautiful smoothie! I love the jalapeño idea so much! During summer I crave the foods of my SoCal upbringing and peppers + watermelon = a big ol’ YES. On the need for routine- I feel ya girl. I cannot function without knowing what’s ahead most of the time. Spontaneity is wonderful, but should be used as a seasoning, not a base in the recipe of my life. That was a gross analogy k bye.ReplyCancel

  • GraffitiGrammarian22/07/2015 - 12:10 pm

    What about protein? Think it would be work to add a quarter cup of soaked cashews? Would a different nut be better?


    • Laura23/07/2015 - 8:15 am

      If I were to add a protein source to this one, I’d probably go with a tablespoon or two of hemp seeds, just because their mild flavour/texture won’t take away from the freshness of the smoothie.

  • Sydney | Modern Granola22/07/2015 - 1:06 pm

    This looks so refreshing, my goodness! I’m a total fan of herbs and watermelon, especially in drink form. Going to make this and stand by the AC (heaven on earth!)
    xx SydneyReplyCancel

  • Abby22/07/2015 - 3:12 pm

    These photos are utter perfection, Laura! I adore them. Summer is an icky time of year (at least in my opinion ;) ), but these refreshing drinks make it worth it. :DReplyCancel

    • Laura23/07/2015 - 8:16 am

      It can definitely get sticky out there ;) Thanks so much, Abby! xo

  • Felicia@Ingredient122/07/2015 - 4:03 pm

    We love Tess Masters and all of the healthy and innovative ingredients she uses. We’ll have to try this recipe!ReplyCancel

    • Laura23/07/2015 - 8:17 am

      It’s true–she is such a whiz with the combining of flavours and health benefits!

  • lynsey | lynseylovesfood.com23/07/2015 - 7:09 am

    I love the rosemary in these!! Photos are lovely. And big love to you and your pup… what a ways to start the day. xoReplyCancel

    • Laura23/07/2015 - 8:19 am

      The rosemary is so unexpected! But that little hit of “pine-y-ness” is so nice with the citrus. And pup is back to normal these days, so all good :)

  • Sarah | Well and Full23/07/2015 - 8:19 am

    Oh no!! I hope your pup feels better. My baby is a little under the weather too, she has kennel cough :( Hopefully they both feel better soon!ReplyCancel

  • Kathryn23/07/2015 - 8:41 am

    I’ve had a lot of those ‘Crap, it’s 9pm and we haven’t even thought about dinner’ moment recently (+ almost as soon as I have them, I realise that I’m starving). Love the combo of watermelon + rosemary here, just a perfect blend of sweet/tart/savoury/floral/everything.ReplyCancel

  • Jessie Snyder | Faring Well23/07/2015 - 5:16 pm

    Its too funny, I was thinking about how I had wrote in a previous comment that I would be your adventure cheerleader, and was about to send you a little message encouraging you – and then your camping pic popped up on my Insta feed! I was so so so happy for you when I saw it :) glad you got some r&r time out of town (and on that gorgeous beach, jeez!). I wish I had a Vitamix to blend up everything in site, especially on hot days like today. This watermelon-aid sounds amazing! <3ReplyCancel

  • Golda23/07/2015 - 7:42 pm

    There’s heaps of great summer ingredients in this drink! I’m planning on throwing some flax seeds in there for an added boost. Thanks!ReplyCancel

  • Brian @ A Thought For Food24/07/2015 - 8:13 am

    Yes… summer has a way of doing this to us. And going by WAY TOO QUICKLY! Poor pups, too. I know how rough those times can be. Hope he’s recovered.

    This ade/smoothie creation looks like something I’d totally go crazy over. Mind you, I immediately thought about how great some vodka or tequila would be in it. So, there’s that.ReplyCancel

  • Keara McGraw25/07/2015 - 11:53 am

    Every time I see you’ve posted something new, I no joke set aside some time during the week to sit down, slow down and pour through your post/a couple recipes. I’m only 3 days behind on this one! ;) I love the addition of rosemary. It makes a quick, simple blend seem a little more… artisanal? Definitely fun. Beautiful photos, Laura. I wish there was a way I could take some of that garden-fresh kale off of your hands!ReplyCancel

  • GraffitiGrammarian25/07/2015 - 10:50 pm

    wow thanks for the hemp seed suggestion. I didn’t even know hemp seeds have a lot of protein — as much as nuts!ReplyCancel

  • Laura & Nora@Our Food Stories26/07/2015 - 4:28 am

    absolutely love it! looks so refreshing and the color is great! hope your dog feels better soon :)ReplyCancel

  • Kristie {birch and wild}28/07/2015 - 10:11 pm

    Oh, my. Rosemary and watermelon? That sounds amazing. I am lucky if i have time to brush my teeth these days, let alone make dinner,but I think I could manage making this lovely recipe.ReplyCancel

  • Becca | Spices and Spatulas30/07/2015 - 10:30 pm

    Thank you thank you thank you for posting this! I make a green smoothie every morning, but sometimes I find myself wanting something a little pinker. Can’t WAIT to try this!ReplyCancel

  • […] This can be the perfect poolside drink: Frozen rosemary watermelon-ade. […]ReplyCancel

  • […] This may be the ideal poolside drink: Frozen rosemary watermelon-ade. […]ReplyCancel

  • meghan31/07/2015 - 7:36 pm

    I love adding watermelon to smoothies for sweetness and increasing the liquid without watering them down. I also find blending some frozen berries with watermelon, coconut water, and a splash of non dairy milk is the MOST refreshing hydration smoothie. :)ReplyCancel

  • Zuzia02/08/2015 - 4:44 pm


  • Meg | Bread+Barrow13/08/2015 - 9:51 am

    I totally sympathize with your feeling of summer throwing you off. Every winter I get so psyched for the sticky heat and the abundance of produce – but once I am in it, I remember that I am exhausted by the sun, my allergies are killing me, and the tomatoes are taking over my kitchen. I am ready for fall. Great recipe, Laura!ReplyCancel

  • […] This may be the ideal poolside drink: Frozen rosemary watermelon-ade. […]ReplyCancel

  • Kate18/08/2015 - 12:12 pm

    Well, I’m pretty late to the game here, but I’m feeling you on this post now! Cookie nabbed at least four slices of bread from the counter when I wasn’t looking (must have been a very stealth move, as the bag appeared undisturbed after the fact) and made herself sick the other day. :( Hope you’re having a stellar summer, lady. Looks like you have been busy!ReplyCancel

  • George SSF19/08/2015 - 1:23 am

    This is my first time visit to your blog! I love watermelon! This is so refreshing! Thanks for the post!ReplyCancel

  • Mitch22/08/2015 - 11:29 am

    I need to go buy a watermelon pronto and make some for myself! Thanks.ReplyCancel

  • Wednesdays | 926/08/2015 - 2:45 pm

    […] This frozen rosemary watermelon-ade […]ReplyCancel

  • sneha13/09/2015 - 4:10 am

    Thank you thank you thank you for posting this! I make a green smoothie every morning, but sometimes I find myself wanting something a little pinker. Can’t WAIT to try this!ReplyCancel

moroccan-ish sweet potato sunshine salad // thefirstmess.compin it!moroccan-ish sweet potato sunshine salad // thefirstmess.compin it!View full post »

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  • Kathryn01/07/2015 - 8:29 am

    I totally admit to not being a huge dog person (mainly because I’m absolutely terrified of them) but even I have to admit that Cleo is one cute pup and you guys have done a great thing in giving her such a loving and stable home. Like Cleo, I have a soft spot for sweet potatoes although I tend to neglect them in the warmer months. Loving the summer vibes of this dish and can’t wait to make it.ReplyCancel

  • Jessie Snyder | Faring Well01/07/2015 - 8:36 am

    Your words were so touching in this post, Laura <3. I love your connection to your pup and this organization. Totally voted for you, girl! And this salad? How do you do it. Always, AMAZING. <3ReplyCancel

  • Lindsey01/07/2015 - 8:47 am

    Yes, the sweet pups in this world could definitely teach us humans a thing or two! I totally feel you on getting choked up thinking about where Cleo came from and all the hardship she had to endure; our pup came from the streets of LA and ended up in NY by way of an animal rescue org, but that’s about all we know about him. That’s so awesome that you guys were able to know more of her backstory, and how she came to be in your sweet home :) Loving this salad big time – date vinaigrette!? Too good! xoReplyCancel

  • Tori@Gringalicious.com01/07/2015 - 9:04 am

    Gorgeous salad and I love the ish in the title, so awesome!ReplyCancel

  • Anna01/07/2015 - 9:10 am
  • Abby @ The Frosted Vegan01/07/2015 - 9:21 am

    Gah. The animal stories KILL me. Our kitty came from a shelter and whenever I think about all those animals I just want to rescue ALL of them! Let’s start a farm and rescue all the animals, ok?ReplyCancel

  • Alexa []01/07/2015 - 10:01 am

    OMG! I could eat this every day! What a beautiful summer salad!ReplyCancel

  • Sydney | Modern Granola01/07/2015 - 11:55 am

    This salad is so beautiful! What a heavenly mix of flavors! I can’t wait to try this!
    xx SydneyReplyCancel

  • reeve01/07/2015 - 1:17 pm

    Hey There! This looks amazing. I will be trying it asap. Can you suggest something to use instead of ginger. I love ginger but I’m allergic to it…ugh, so sad.ReplyCancel

    • Laura01/07/2015 - 2:22 pm

      Hey reeve, If you can find it, I would recommend subbing about the same amount of lemongrass. And if lemongrass isn’t available, I’d use just a little extra lemon juice and some of the zest as well, about 1 teaspoon. You could also use a garlic clove instead and take it a different direction entirely!

      • Reeve01/07/2015 - 4:15 pm

        Thanks SO much! I love lemongrass…yea! And garlic, sadly that’s a no-no for me as well. But that keeps me trying new herbs and spices all the time;)ReplyCancel

  • Sarah | Well and Full01/07/2015 - 1:23 pm

    Laura, I can’t tell you how much I admire and respect you for rescuing your little pup, Cleo! I rescued my own baby in September 2013, after she was found abandoned and starving in Arkansas. She was in such bad shape when I got her that she still suffers from minor medical issues to this day. But she is the sweetest little ray of sunshine, and I can’t imagine my life without her. She really is my baby! I wish I could give every abandoned, neglected dog a happy home. In a perfect world, right? But I can’t commend you enough for advocating such an amazing cause. Much love to you and Cleo, from Ivy and me!! :)ReplyCancel

  • Emily | Gather & Dine01/07/2015 - 1:56 pm

    Oh these colors! I want this for lunch now. :) I always love seeing what you come up with. Just voted for you as well!ReplyCancel

  • Paula01/07/2015 - 2:00 pm

    Again, a colorful and delicious salad. It looks great. It’s so inviting to taste and enjoy..ReplyCancel

  • J.S. @ Sun Diego Eats01/07/2015 - 4:09 pm

    Hehe me and my sister are the queen of baby animal Instagrams. She cried when one of the bunnymama’s rabbits died. I hope you follow the baby hedgehog and baby goat instagrams.

    P.S. rescue pets are the only way to go, Cleo is adorable :DReplyCancel

  • Abby01/07/2015 - 4:46 pm

    Oh, Laura, you are so talented! I adore this. <3ReplyCancel

  • Amanda | Pickles & Honey01/07/2015 - 6:54 pm

    I loved reading this post. Anything with animals is so close to my heart. <3 Just voted and it looks like you're in the lead! This salad is beautiful, as always. My dogs will be pumped when I make it because like Cleo, they adore sweet potatoes (and chickpeas!).ReplyCancel

  • Jacqui02/07/2015 - 12:19 am

    Love it! Just voted and this salad has so many of my favorite things!ReplyCancel

  • Danika Maia02/07/2015 - 7:49 am

    Gorgeous! I love Morrocan food with dates in it, this is definitely going on my to do list!


  • lynsey | lynseylovesfood.com02/07/2015 - 9:11 am

    your story of cleo is heartbreaking. i am so glad she found you guys… but who would leave her and her siblings like that? My heart. Fingers crossed and votes cast for your smoothie. Also that dressing….yes. yes. yes! xoReplyCancel

  • Bridget02/07/2015 - 12:14 pm

    Such a lovely recipe. And you’re right, it is like a salad version of a Moroccan stew. I’m always looking for more ways to use sweet potato so will give this a try. Thanks.ReplyCancel

  • Emily02/07/2015 - 12:33 pm

    I think salads are where you really shine through. This is such a cretive mix of flavors and textures. Also, not fussy at all! Easy peasy. A lot like your last post, which was equally fabulous. I look forward to making it!ReplyCancel

  • Grace02/07/2015 - 3:40 pm

    Cleo is the cutest! I love seeing pics of her, you should totally submit her pics to And I voted for your smoothie! Hope you win!ReplyCancel

  • […] weekend could do with some sunshine in a bowl with this sweet potato […]ReplyCancel

  • Keara McGraw02/07/2015 - 11:29 pm

    Agh that date vinaigrette sounds insane! I can’t wait to make it. Gave your treat a good solid vote because DUH great cause, great lady, great smoothie (win-win-win)ReplyCancel

  • Sherrie03/07/2015 - 4:22 pm

    Aww little Cleo is the cutest, I can tell from the way you talk about her and her photos that she has such a soft, sweet soul. This post is wonderful Laura, and that salad is pretty magical. I love how saturated the colors and flavors are, so good, xo!ReplyCancel

  • Clementine04/07/2015 - 2:55 pm

    Laura this salad looks so glorious, I can’t wait to give it try and such beautiful photos – as always. Little Cleo is so sweet xReplyCancel

  • Sus @ roughmeasures.com05/07/2015 - 9:28 am

    Cleo is adorable! She’s lucky to have you guys giving her the best possible life after a traumatic start. A great cause too, you got my vote!
    This salad looks sensational. All my fave ingredients and love that date dressing!ReplyCancel

  • […] sweet potato salad – seriously, what could be more […]ReplyCancel

  • katy05/07/2015 - 5:46 pm

    i love this vinaigrette. will make extra next time!ReplyCancel

  • Brian @ A Thought For Food05/07/2015 - 10:33 pm

    So proud of everything you’re doing with So Delicious! Wishing you lots of luck. You definitely got my vote!

    This salad is my idea of the perfect vegetarian meal. Healthy, satisfying, loaded with flavor. So, I’m right there with Cleo. ;-)ReplyCancel

  • Brother Bear07/07/2015 - 4:01 am

    This salad has everything Mediterranean about it. I’m gonna mix up the sweet potato variety when I make this. Thank you for sharing. It’s beautiful.ReplyCancel

  • Tamanique @ The Maximalist!07/07/2015 - 9:07 am

    So beautiful and tasty looking – this, and your cold vegan noodle salad just made my menu for next week! Whenever I’m not sure what to make, I check your blog first :)ReplyCancel

  • Reduceri online07/07/2015 - 1:18 pm

    It looks amazing!ReplyCancel

  • Anita08/07/2015 - 1:20 pm

    Made this salad last night and it was so delicious! Tweaked the sauce a bit according to personal preference, added some ground cumin, a tablespoon each of tahini and keffir. Leftovers even better then next day as all potato salads are (I am eating them as I write this comment).ReplyCancel

  • Hannah09/07/2015 - 6:23 am

    Amazing combination of herbs and zestyness. Everything good comes out of this salad including satiated smiles!ReplyCancel

  • […] Moroccan Sweet Potato Sunshine Salad via The First Mess – Happiness in a bowl. […]ReplyCancel

  • Anna11/07/2015 - 12:01 pm

    Dear Laura, I’ve exploded with happiness! Thank you!ReplyCancel

  • Ines12/07/2015 - 2:09 pm

    I tried your recipe this week (with more sweet potato and less other vegetables) and it was amazing! I had to stop myself from “testing the seasoning” =P I cut up the sweet potatoes in bite sized pieces and then steamed them and stirred them into the dish while slightly warm, which was great!
    Thank you for the recipe!ReplyCancel

  • Zofia13/07/2015 - 6:46 am

    Cleo looks so cute! It’s good to know she found a loving owner. And the recipe looks delicious!ReplyCancel

  • IAmJ15/07/2015 - 10:42 am

    This was delicious! I ended up roasting the carrots and sweet potatoes, no changes otherwise. The dressing was divine. It makes great leftovers, too.ReplyCancel

  • […] And finally, summer on a plate. […]ReplyCancel

  • Velvet & Vinegar18/07/2015 - 5:19 pm

    I don`t even know which recipe I want to check out first everything looks just so yummy. Love it, got a new reader :)


  • Chloe19/07/2015 - 12:45 pm

    YUM! I have no other words except for “yum.”
    this seriously looks too delicious and i will mot definitely be testing out this recipe myself sometime soon :)

  • Chris22/07/2015 - 2:46 pm

    Being the owner of a rescue dog myself I love the story. The colors in this salad are fantastic as is the photography.
    Can you use turmeric instead of ginger?ReplyCancel

    • Laura23/07/2015 - 8:14 am

      Hey Chris! I think you could use turmeric instead, but the flavour of the vinaigrette will me much milder if you do.

  • […] when healthy food inspires me to eat it and be […]ReplyCancel

  • […] Vous retrouverez la recette ICI. […]ReplyCancel

  • Marry08/08/2015 - 12:23 am

    Love this salad! Why I never thought to use sweet potatoes I don’t know. And dates instead of honey, yum. Every bite was delicious. I love all the different flavors. Thank you so much.ReplyCancel

  • emily12/08/2015 - 1:31 pm

    this looks amazing — perfect for my farmer’s market goodies :)
    question: what’s the best way to store left overs ? i’d love to make a big batch and eat throughout the week. should i store dressed or store separately ?ReplyCancel

    • Laura19/08/2015 - 4:08 pm

      I store leftovers lightly coated with about half of the dressing and then re-up my dressing as I eat it :)

  • Margo Page24/08/2015 - 7:19 pm

    Your pictures a so lovely! and this salad is blowing my mind right now! Thanks for the wonderful recipe.ReplyCancel

  • […] Vous retrouverez la recette ICI. […]ReplyCancel

  • […] Moroccan-inspired sweet potato salad (recipe) with a […]ReplyCancel

  • […] not just the stuffed courgette flowers that I want, I want to crash this whole gathering. This sweet potato salad by The First Mess. Lots of doggy cuteness […]ReplyCancel

  • […] Morocco Sweet Potato Sunshine Salad: So many flavors come together to pack a punch in this Morocco Sweet Potato salad. […]ReplyCancel

  • Andrea03/01/2016 - 2:11 pm

    You should make this! Now! I just made this for lunch with only one modification – I used shallot instead of red onion only because I didn’t have red onion and I had just gotten back from the grocery. Everything else, the cilantro, mint, pistachios, even the purple carrot I followed exactly. I also liked your suggestion at the end of your post to add a grain, so I ended up adding a cup of brown rice. OMG!! This is so good! Such interesting flavors. This is a keeper and I am thinking of making it for my party next month.ReplyCancel