scallion, miso + peanut patties from "My Darling Lemon Thyme" - The First Messpin it!"My Darling Lemon Thyme" by Emma Gallowaypin it!View full post »

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  • Natalia27/01/2016 - 4:19 am

    This recipe sounds beautiful. I also bought the book and love it so much! <3ReplyCancel

    • Laura27/01/2016 - 1:13 pm

      Glad you’re enjoying the book as well!
      -LReplyCancel

  • LISA27/01/2016 - 4:55 am

    Waahh, I love Emma’s way to cook, and yours – of course I do. And patties are kinda special to me. A must try, especially because the peanuts. A little vibrant twist on common patties. xx-LisaReplyCancel

    • Laura27/01/2016 - 1:14 pm

      I don’t eat peanut-y things often (outside of peanut butter), so this recipe was really refreshing to me. Thanks Lisa!
      -LReplyCancel

  • Elenore Bendel Zahn27/01/2016 - 5:00 am

    My gosh do I sink into those moments too from time to time. Obviously I need to get my hands on Emma’s book (because I love her even if I haven’t met her – lucky you, Laura! This is all perfect. I glorious collision of both of your creativity and expression.

    All my love to you, beaut! /ElenoreReplyCancel

  • Anja27/01/2016 - 6:14 am

    omg I NEED to make these for next week! perfect for procrastricooking- I’ll just say it’s meal prep ;) great now I’m here sitting in the library trying to NOT think about peanuts and rice. I love your blog! I’ve made quite a few of your recipes over the past few weeks and they’re all so simple and delicious! xxReplyCancel

    • Laura27/01/2016 - 1:17 pm

      This is so great to hear Anja! If you get around to some procrasti-cooking, I think you’ll like this one quite a bit ;)
      -LReplyCancel

  • This sounds fantastic – I love the recipe and little patties like this would be great for a starter or a bit smaller and made into a canape with a dipping sauce.

    Love the photography on these.ReplyCancel

    • Laura27/01/2016 - 1:18 pm

      Thanks Angela! I was thinking they’d be adorable as a little appetizer as well, with a little creamy drizzle of some kind of sauce on top–I almost photographed them that way! ;)
      -LReplyCancel

  • Sarah | Well and Full27/01/2016 - 9:21 am

    I’ve been reading about this “activated” stuff online too! What the heck does it mean? Just give me some good, REAL food, you know? Stuff like this :)ReplyCancel

    • Laura27/01/2016 - 1:23 pm

      I think it’s generally just a fancy term for “sprouted.” But yeah, a bigger focus on real food is definitely healthier for me :)
      -LReplyCancel

  • Abby @ The Frosted Vegan27/01/2016 - 9:58 am

    Oh gosh, I need this cookbook! I’ve always admired her recipes, but this one is just perfect!ReplyCancel

  • Ashley27/01/2016 - 10:13 am

    I love your guts so dang much! ….”Then I start thinking about Doritos.” GAH. — I am beyond excited about Emma’s cookbook. I received it right before we moved but have yet to really dive in. Cannot WAIT! Heart you.ReplyCancel

    • Laura27/01/2016 - 1:24 pm

      You will looooove it, girl! Big hugs :D
      xo LReplyCancel

  • valentina | sweet kabocha27/01/2016 - 12:00 pm

    I love her book, but I hadn’t the time to try some recipes yet and honestly I can’t remember to have seen this recipe! What I was about to lose?? :OReplyCancel

  • Allyson27/01/2016 - 12:51 pm

    Emma’s book sounds fabulous and nourishing, both emotionally and physically. These patties look like delicious little flavor bombs.ReplyCancel

  • I love this book and I tried most of the recipes. It just works for me. I’ve never met Emma, but even though I like her through her book.ReplyCancel

  • Jo27/01/2016 - 9:53 pm

    I just made these for dinner and they were so good! Next time I’ll play along more of an Asian flavour profile though, adding some ginger and maybe a little Chinese 5 spice and dipping in a teriyaki sauceReplyCancel

    • Laura28/01/2016 - 8:56 am

      So glad you made them and liked them, Jo! 5 spice sounds like a great idea with these! :)
      -LReplyCancel

  • Sophie28/01/2016 - 3:06 am

    I love the sounds of these patties (and the word for that matter). You two ladies making me hungry as ushe!ReplyCancel

    • Laura28/01/2016 - 8:55 am

      Patties is one of the more fun food words for sure. HEH.
      xo LReplyCancel

  • genevieve @ gratitude & greens28/01/2016 - 10:22 am

    You perfectly summed up everything that is wonderful about MDLT! These patties sound so lovely and I wish I had some for lunch!ReplyCancel

  • Keara McGraw28/01/2016 - 7:30 pm

    Peanuts and scallions are absolutely meant to be. What a stunning book, I’ll most definitely have to pick up a copy! Such a great reminder that good food can and should be pretty dang easy. Can’t wait to make these!ReplyCancel

  • Caprice28/01/2016 - 11:02 pm

    You mean I’m not the only one who gets into weird spirals after reading about the optimal state of ingredients and the corresponding lack of perfection in my own pantry?!? Thank goodness! THANK YOU for your honesty in that, Laura. Helps to see we’re not alone in those silly/serious/messy/neurotic moments of being human :)ReplyCancel

    • Laura30/01/2016 - 4:02 pm

      Here to offer encouragement via Doritos any time! ;)
      -LReplyCancel

  • Cindy29/01/2016 - 12:54 pm

    I bought Emma’s book on a pre-order I was so anxious to have it last year! Totally agree with you on all points. She has some really beautiful photography and very inspired recipes! Lucky you that you got to meet and chat with her. :-) Keep up YOUR great work too!! PS…I can totally relate on the whole Dorito’s binging. Have a great weekend!ReplyCancel

  • Cindy29/01/2016 - 1:03 pm

    I also meant to say….a million years ago when I was first married to my vegihusband, I found a recipe for a brown rice patty that used whole wheat flour to bind it. had sesame seeds, and very little else in them. You kneaded them to get the gluten going. You browned them low and slow and they took on this chewy, virtually indestructible form that he would take in his lunches. I kept large batches of them in our fridge back then. He was NOT a good vege and finding things he would eat was a challenge for my novice cooking skills. Over the years that recipe went by the wayside and THIS….is pretty close but with actual flavor and probably less indestructible, therefore …tasty. LOL. Never have been able to locate that original recipe even with determined hunting. Probably just as well…
    Hugs to ya!
    cmacReplyCancel

    • Laura30/01/2016 - 3:49 pm

      I love the term “vegihusband” haha. These patties might be similar–they’re definitely not indestructible though. The peanuts make them a bit more delicate. Hope you’re having a great weekend :)
      -LReplyCancel

  • Jessie Snyder | Faring Well30/01/2016 - 11:08 am

    I am so head over heels for Emma’s blog, you described her essence so perfectly here – and I NEED her cookbook. Oh my goodness. So in love with every recipe you mentioned above, and then these patties?! Peanuts?! Miso?! HEAVEN. Thanks for sharing and further confirming I need to move her book from “wishlist” to “cart” on my Amazon ;). Happy weekend Laura! xoReplyCancel

    • Laura30/01/2016 - 4:00 pm

      So many great things that you would love in Emma’s book, seriously! xoReplyCancel

  • Erin30/01/2016 - 7:23 pm

    No peanuts, need to eat this tonight! Will almonds work? Anyone try that yet?

    Thanks!
    EHReplyCancel

    • Laura30/01/2016 - 7:25 pm

      I think almonds, cashews or sunflower seeds would all work!
      -LReplyCancel

  • Emma Galloway01/02/2016 - 5:18 am

    It’s not often that you read something that another person has written about you and your work which is as life-confirming as this. Thank you for ‘getting me’. Much love xx EmmReplyCancel

  • Pat28/02/2016 - 4:44 pm

    Delish! I just baked them for 20mins and they were so yummy and crispy! I used cashews, peanuts, sesame seeds and added grated carrots. Didn’t have quinoa flakes so used oats and worked out great. I’m gonna check out this cookbook! Thx!ReplyCancel

peanut butter vanilla green shake // via thefirstmess.compin it!
Let’s try something different here! I’ve said before that I could start a blog based solely around the theme of “Wellness Drinks,” but I always feel a creeping sense of guilt when I post a smoothie or other beverage as the weekly offering here. It seems too easy and just not interesting enough. And yet!, health-supporting beverages are most definitely having a sustained moment on the internet/in real life. I’ve always maintained that arming yourself with a few good smoothie, juice, and hot bev recipes is a smart strategy when you’re trying to make-permanent some healthy habits. Thoughtful drinks seem to punctuate my days out of necessity, so I’m going to start sharing those here as a little weekly supplement along with some links–stuff and things about food, health, a few randoms in there, and just some general things to make you go hmmm. We’re gonna call it happy hour. Cool? Cool. View full post »

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  • Ana @ Ana's Rocket Ship23/01/2016 - 9:50 am

    I don’t drink – so I can’t wait for there to be a Happy Hour I can participate in!!! Especially if all the smoothies look as yummy as this one!ReplyCancel

    • Laura23/01/2016 - 12:31 pm

      I’m planning to keep this series booze-free :D
      -LReplyCancel

  • Shelley | Sevengrams23/01/2016 - 11:53 am

    Love the new series, and the oh so moody shot to kick it off! Also, totally going to look into this oil cleansing method…Montreal winter has my skin on a whole new level of dryness.ReplyCancel

    • Laura23/01/2016 - 12:33 pm

      Thanks Shelley! The results have been pretty epic for me so far, but our winters definitely aren’t as harsh as Montreal’s ;)
      -LReplyCancel

  • Sarah | Well and Full23/01/2016 - 2:19 pm

    I am all for a messy happy hour!!! Also stoked to get a little insight into what’s catching your eye on the interwebs ;)ReplyCancel

  • sofie23/01/2016 - 2:34 pm

    Looks so good :) xx SofieReplyCancel

  • Amanda23/01/2016 - 3:07 pm

    My read / watch list just doubled! Good thing this is a pretty slow weekend. Thanks for all the goodies!ReplyCancel

    • Laura23/01/2016 - 4:06 pm

      Hope you enjoy and have a relaxing weekend!
      -LReplyCancel

  • Renee23/01/2016 - 3:18 pm

    Exciting new series :) I love wellness drinks and think they are so much fun to make. I can’t wait to see what ones you come up with. Also loving all the links you shared. Great idea xReplyCancel

    • Laura23/01/2016 - 4:06 pm

      They are, admittedly, my favourite recipe to dream up. So fun and sorta minimal time investment, too ;) Thanks Renee!
      -LReplyCancel

  • Nina Olsson23/01/2016 - 3:50 pm

    The smoothie sounds delicious, peanut butter and cinnamon with vanilla and banana sounds like my favorite smoothies.. And great list of inspiration, found them all inspiring especially the acai sellers story. Thanks for inspiring and sharing all this goodness. Looking forward to the next Happy Hour!ReplyCancel

    • Laura23/01/2016 - 4:05 pm

      Thanks so much, Nina! I think the açai story was my fave of the bunch, too <3
      xo LReplyCancel

  • genevieve @ gratitude & greens23/01/2016 - 9:22 pm

    I love the idea behind this! I am so excited for the Michael Pollan Netflix series- I’ve read all his books and can’t wait to see what the series is like. What oil do you use for oil cleansing? I don’t wash my face with soap or anything, I just use water and then moisturize with a facial oil- but my skin has been so so dry this winter and I’m curious about oil cleansing!ReplyCancel

    • Laura24/01/2016 - 8:24 am

      Thanks Genevieve! Since I’ve only just started with the oil cleansing method, I’ve honestly tried a new blend almost every night. So far, I think I like a mix of castor oil and sweet almond oil the best. Sometimes I spike the basic mix with a drop of lavender or sea buckthorn oil as well. The amount of droppers and bottles on my bathroom counter is kind of crazy right now ;)
      -LReplyCancel

  • Kiki23/01/2016 - 10:47 pm

    YESSS! This is similar to my long-time fave. Vanilla Vega is so good in smoothies, gives you that thicky thick smoothie texture, it’s also amazing in a blueberry smoothie, just fyi (I just do bluebs, frozen banana, cashew milk and vega – the best!)ReplyCancel

    • Laura24/01/2016 - 8:25 am

      The new formulation of Vega sport is sooooo creamy. Even just mixed with water, it feels sorta rich. Your smoothie sounds so good! Like a blueberries and cream kinda vibe :D
      -LReplyCancel

  • Thank you for posting this. I was thinking of making something a little less healthy for breakfast, but you make this look so good I’ll have to have it instead!ReplyCancel

  • Jodi24/01/2016 - 8:36 am

    Always up for happy hour – of course you manage to make it the happiest of hours :) Loving this new series, Laura. I love health as much as the next gal but I always struggle a little with green drinks, but you’ve managed to keep this one looking + sounding delicious. Happy hour + Pollan. I’m in. xReplyCancel

  • Sus // roughmeasures.com24/01/2016 - 3:24 pm

    Loving this new post series here Laura! I can’t get enough of spinach in smoothies at the minute. This one looks like the perfect post-gym drink for my weekday fuel! xReplyCancel

  • Keara McGraw24/01/2016 - 5:49 pm

    Looove everything about this! Excited for happy hour! And gosh dang, what can’t peanut butter make even more delicious these days? I’m going to add this to my power drink lineup for the next week :-) ALSO, hooray hooray for Shelly and blogs–>books!!ReplyCancel

    • Laura25/01/2016 - 9:25 am

      I think I would wither up and die if I suddenly became allergic to peanut butter :/ReplyCancel

  • Amy | Lemon and Coconut24/01/2016 - 6:18 pm

    Healthy drinks are always welcome! Especially such stunning one’s as yours, that photo is so beautiful. We all need to keep hydrated to keep happy :)ReplyCancel

  • Chelsey25/01/2016 - 12:10 am

    Happy Hour :D love it!ReplyCancel

  • Smadar25/01/2016 - 10:18 am

    Delicious as always. You make a damn good drink Laura!ReplyCancel

  • Allyson25/01/2016 - 5:20 pm

    I’m so digging this new feature. The shake looks fantastic, and I’m excited to see what next week is bringing.ReplyCancel

  • Angelica25/01/2016 - 5:51 pm

    I feel you on the refusing plant based milk shakes. I sometimes feel like I’m cheating by blending up store bought non dairy milk and greens, instead of eating the whole food. But I got over it, realized I am lucky to live in the days of Vitamix and delicious prepared non dairy milk! Thanks for another delicious plant shake recipe :)ReplyCancel

  • Shelly @ Vegetarian 'Ventures25/01/2016 - 6:13 pm

    Love this new series – you always have the best gifs sprinkled throughout your posts so a whole post dedicated to links is just too perfect! Also, you are the absolute best for mentioning my upcoming book! We are going to make 2017 the best cookbook year yet! :)ReplyCancel

  • Jessie Snyder | Faring Well25/01/2016 - 7:45 pm

    SO JAZZED on this new series Laura. And you linked to my sprouting guide?! Just doing a little happy dance over here NBD (thank you!!!). And now I am all committed to this oil cleansing thing and am about to hop over and read all about the roots of the acai guy cause I totally got hooked on my latest vacay home to CA. You nailed it with these, thanks for the goodies! Hope you had a fun weekend – xoReplyCancel

  • I know it’s probably really stupid to say – but I just don’t like spinach, is the taste in this recipe strong? The green colour really puts me off, I’m sorry!

    Thanks for the links – the Bowie clip is brilliant! I saw him in Glastonbury in 2000 and it was one of the best gigs ever.

    Lovely photos, you’ve made me tempted to try the green stuff!ReplyCancel

    • Laura26/01/2016 - 12:14 pm

      I find baby spinach to be so mild that you really don’t taste it with this shake. You could always try an equal amount of an even milder green like romaine lettuce :)
      -LReplyCancel

  • Thnak you for few more inspirations.ReplyCancel

  • Grace26/01/2016 - 12:07 pm

    I’m so excited about this new series! Cheers!ReplyCancel

  • Mary29/01/2016 - 11:12 pm

    this looks so yummy. im going to have to try it. I love the links.ReplyCancel

  • krystal01/02/2016 - 4:19 pm

    this….shake….!!!!!!! It’s so, so, so good and going on heavy rotation around these parts. :)ReplyCancel

  • […] butter and Vanilla Green Shake – The First Mess | Arm yourself with this healthy and yummy smoothie that also has peanut butter in it! Peanut. […]ReplyCancel

Seven spice chickpea stew with tomato + coconut via thefirstmess.com #veganpin it!

This post is sponsored by Muir Glen Organic.

Seven spice chickpea stew with tomato + coconut via thefirstmess.com #veganpin it!View full post »

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  • Oh this looks so delicious, I love chickpeas! I definitely have to try this, the spice mix sounds really lovely.ReplyCancel

  • Lisa20/01/2016 - 5:41 am

    Waahhh, Laura! I love the fact that we love and use exactly the same kinda ingredients (daily). xx-LisaReplyCancel

    • Laura20/01/2016 - 8:33 am

      I guess we just have excellent taste ;)
      xo LReplyCancel

  • Katrina20/01/2016 - 9:45 am

    All of those spices together make this dish sound so inviting! Perfect for winter :)ReplyCancel

    • Laura20/01/2016 - 9:58 am

      It’s definitely a Winter warmer kinda dish :) Thanks Katrina!
      xo LReplyCancel

  • Sarah | Well and Full20/01/2016 - 9:57 am

    This chickpea stew looks so dreamy served over that creamy polenta! I’ll have to look out for those Muir Glen jarred tomatoes at the grocery store! :DReplyCancel

    • Laura20/01/2016 - 9:59 am

      Yes! They are so good. If you find them, I really recommend the Arabella Select ones. Such bright, beautiful flavour! :D
      xo LReplyCancel

  • Umm Salma20/01/2016 - 10:44 am

    Hi, this looks too good to not try. Just a question about how much of the spice blend to add. Do i make it all and add all of it to the stew or just like a tbsp of it?ReplyCancel

    • Laura20/01/2016 - 11:21 am

      You use all of the spice blend for this recipe!
      -LReplyCancel

  • Heidi20/01/2016 - 11:25 am

    Yum! I plan on making this tonight. I actually have all of these ingredients( except I have a different brand of tomatoes). That is so cool you got to visit Muir Glens factory! I’d love to do that. One question – you mentioned millet polenta – do you have a recipe for them as well? I’ve been try to cook more millet, but I’m still new to working with it. Thanks! ☺ReplyCancel

    • Laura20/01/2016 - 11:28 am

      Hi Heidi,
      I have a recipe for the millet polenta in an older post right HERE :)
      -LReplyCancel

      • Heidi20/01/2016 - 11:38 am

        Sweet! Thank you very much. ☺ReplyCancel

  • valentina | sweet kabocha20/01/2016 - 11:54 am

    I have their roasted tomatoes in the pantry – my boyfriend bought a can!
    Anyway, I’m going to pin this recipe since I just started to live together with him and I’ve never ideas for dinner :DReplyCancel

    • Laura22/01/2016 - 7:25 am

      Your boyfriend is a good man for buying those ;) Hope you get around to trying it!
      xo LReplyCancel

  • renee (will frolic for food)20/01/2016 - 2:23 pm

    this. sounds. delicious! going to make this to combat the cold / oncoming snow storm here in virginia. stews and soups and one pot meals + tons of greens are my staple always. i can see this recipe entering my regular rotation. also, your photos are such a constant inspiration!ReplyCancel

  • Kiki20/01/2016 - 3:08 pm

    I follow you from Australia and although its boiling hot here I’m still gonna make this deliciousness. Also, Wegman’s is the Mecca of Upstate NY. I miss it!ReplyCancel

    • Laura22/01/2016 - 7:24 am

      The American dollar is quite high compared to the Canadian dollar right now, so we haven’t been over to Wegman’s in mooooonths! Slight withdrawal. Once you’ve been to one, every other grocery store is kinda “meh.” ;)
      -LReplyCancel

  • Allyson20/01/2016 - 3:32 pm

    A good canned tomato is sunshine during winter.This looks so good and warming.ReplyCancel

  • Maggie20/01/2016 - 7:47 pm

    I made this for dinner tonight! It was the perfect dish for this cold Michigan weather. Super yummy and bonus is I feel great after eating it! I threw in a handful of spinach just to my bowl and it worked great. The millet polenta was also on point. Can’t wait to go to my candlelight stretch yoga tonight now that my belly is so happy :)ReplyCancel

    • Laura20/01/2016 - 8:10 pm

      Your turnaround time is amazing! So glad you made it and loved it. Stay warm :)
      -LReplyCancel

  • Katherine21/01/2016 - 12:03 am

    Made this tonight after seeing your post last night and the picture looked so good I had to try it. It turned out amazing! ! I followed the recipe as written and added chopped spinach at the end and served it over whole wheat cous cous. The whole family loved it. Will definitely be making it again. Super easy to make and so good when the weather is chilly. Had it with a Moroccan carrot salad and roasted cauliflower on the side. Love this recipe!ReplyCancel

    • Laura21/01/2016 - 3:18 pm

      Woohoo! So glad that you and your family loved it, Katherine. The sides sound amazing too :D
      -LReplyCancel

  • Sarah21/01/2016 - 12:07 am

    Chickpea stews are my fave – always nourishing and filling and hearty and, when done right, tasty. Looking forward to giving this one a go, sounds like a winner!ReplyCancel

  • Tieghan21/01/2016 - 12:51 am

    This is my kind of comfort food!! So pretty and healthy and flavorful!! YESS!ReplyCancel

  • Anna Balaton21/01/2016 - 9:24 am

    I’ve just made this dish and it is the most perfect food I’ve eaten in quite a while. It is even better than the chickpea stew I ate in an excellent moroccan restaurant. Thank you!ReplyCancel

    • Laura21/01/2016 - 1:40 pm

      Thanks for the wonderful comment, Anna! So glad that you enjoyed it :)
      -LReplyCancel

  • Lindsey21/01/2016 - 12:49 pm

    i couldn’t feel you more on the canning thing. brooklyn is so into their canning/preserving that it’s hard to go to a store or market and not find some piece of awesome produce canned like a boss. and what an awesome partnership, love me some muir glen : ) xoReplyCancel

  • Keara McGraw21/01/2016 - 11:20 pm

    I can alwaaays get down with meals that use what ya got goin’ on in the fridge! Gotta get on my tomato game, that’s definitely been something I’ve missed this winter. Looks so SO good!!ReplyCancel

    • Laura22/01/2016 - 7:22 am

      Preserved tomatoes save me from being a grump in the Canadian winters. Like a lil’ bit of sunshine :D
      -LReplyCancel

  • Justine22/01/2016 - 8:11 am

    Wow! This looks so delicious!! :-) Where can I buy this amazing pan? It looks so cool :-)

    Cheers, JustineReplyCancel

    • Laura22/01/2016 - 8:16 am

      Thanks Justine! The pan is by Finex and you can find them HERE. :D
      -LReplyCancel

  • genevieve @ gratitude & greens22/01/2016 - 9:48 am

    Bowl-meals that come together in 20 minutes are my favourite kinda meal! I love all the spices in this, too. Perfect for the cold weather! <3ReplyCancel

  • Best Bake22/01/2016 - 2:21 pm

    Amazing Post! Images you have updated are really attractive. I enjoyed my stay here…

    Thanks for sharingReplyCancel

  • renee (will frolic for food)22/01/2016 - 8:37 pm

    just FYI i made this and it’s bonkers good. i licked the bowl clean. i want to eat this pretty much every night. the addition of balsamic was so perf. this deserves fancy claps.ReplyCancel

  • Sandra Lea23/01/2016 - 9:15 pm

    I made this today and it was absolutely delicious. When you throw that spice mix in with the onions the aroma is just heavenly. This recipe is a keeper.ReplyCancel

    • Laura23/01/2016 - 9:28 pm

      Throwing the spices in is my favourite part! I always breathe it in deep after :D
      -LReplyCancel

  • […] Seven Spice Chickpea Stew with Tomato + Coconut […]ReplyCancel

  • Emily25/01/2016 - 9:17 am

    Looking forward to making this! Love your measuring cups! Where are they from?ReplyCancel

    • Laura25/01/2016 - 9:24 am

      They’re from Pier 1 Imports (HERE), but honestly I wouldn’t recommend them! The copper finish has been rubbing/chipping off some of them and the handles are a little flimsy. I’ve seen similar ones at Anthropologie and Crate & Barrel that may be better quality for the price.
      -LReplyCancel

      • Emily25/01/2016 - 3:17 pm

        Thanks for letting me know! I was looking at a set from World Market but I imagine the quality would not be much better. I will look around :) Making the cauliflower, kale + chickpea curry pot tonight! My seven-year-old son loves it!ReplyCancel

  • Dana Wms.25/01/2016 - 10:06 am

    Hi, I would like to try your chickpea stew with tomatoes and coconut, but I don’t like chickpeas. Can you recommend some peas, beans, and other veggies that can take the place of the chickpea? I notice a few of for recipes have chickpeas trying to ear a little healthier. Thanks.ReplyCancel

    • Laura25/01/2016 - 10:23 am

      Hi Dana, you could use the same amount of cooked green or French lentils or navy beans. Even some lightly blanched cauliflower florets would be delicious in place of the chickpeas.
      -LReplyCancel

  • ruchi kasajoo26/01/2016 - 1:40 pm

    This looks amazing!! I am definitely making this for weekend lunch. And your pictures are amazing :DReplyCancel

  • Jen27/01/2016 - 5:37 am

    Made this for date night on Monday, and OMG it was so good. And we felt virtuous enough after having this for dinner that we could splurge on dessert! :) Sharing this recipe with everyone I know!!! Thanks!!!ReplyCancel

  • Carolyn27/01/2016 - 10:47 am

    this is soooooooo good and comforting and balanced!!! I am cooking my way through your blog and have yet to be disappointed. I almost just made rice to go with this, but am SO glad I tried the millet polenta, it is so delicious and innovative and went perfectly with the stew. Thnk you for another awesome recipe!!ReplyCancel

  • Vanessa Pita29/01/2016 - 4:41 am

    Hi Laura,

    I would just like to commend you on this recipe. I made it last night! It was the most amazing vegan dish I have ever had in my life. I have recently become vegan, and I don’t know why I didn’t become vegan sooner! The flavors of this meal just ooze in your taste buds and your nostril buds HEHE. I made GMO free Polenta to compliment the Chickpeas, and it is divine! I will definitely be making this again! Thank you!

    Just a question though – I could not find any jarred tomatoes :-(. So I had to buy cans. Would it be wise and would it taste the same buying organic tomatoes and dicing them up myself?

    Vanessa from Cape Town, South Africa.ReplyCancel

    • Laura29/01/2016 - 12:39 pm

      Hey Vanessa!
      Thanks for this lovely comment. I’m so glad that you liked the recipe! And to your question: you want to use preserved tomatoes for this as opposed to fresh diced–that’s what gives this the stew-y texture. I don’t always have access to jarred tomatoes and use canned ones quite often! :)
      -LReplyCancel

  • […] Cozy Winter Meal: Vegan Seven Spice Chickpea Stew. All of the spices in this sound so warming and healthy. Plus, it’s made in one pot. You can’t […]ReplyCancel

  • […] love. seven spice chickpea stew quinoa with chai-spiced almond milk vegan chai cheesecake with earl grey fig […]ReplyCancel

  • vivian31/01/2016 - 11:14 am

    I made this for dinner last night and loved it, as I knew I would. The surprise was that my husband, who is usually a meat and potatoes guy, agreed to try some with his chicken dinner, and then asked for seconds! That’s the true sign of a winner in my books. I served it over firm polenta slices sautéed till just crispy on the outside, still creamy on the inside. Thanks for a wonderful recipe!ReplyCancel

  • Weekend Love - Fab Giovanetti31/01/2016 - 1:00 pm

    […] there is a reason if they call them ‘one pot wonders’. This Vegan Seven Spice Chickpea Stew is a great alternative to soup, and warms up my little […]ReplyCancel

  • […] Adapted from The First Mess […]ReplyCancel

  • Mary Ann01/02/2016 - 9:14 am

    My guy made this Saturday night, omg, so delicious! Can you help with your preferred way to cook dried chick peas?ReplyCancel

    • Laura12/02/2016 - 7:55 pm

      Sorry this reply is so late! I use THIS slow cooker method from The Kitchn every single time.
      -LReplyCancel

  • […] tomato, avocado, corn tortilla) Mon – 8th           Seven Spice Chickpea Stew served over grits Tues – 9th           Slow cooker creole chicken […]ReplyCancel

  • […] Seven Spice Chickpea Stew with Spinach (slightly adapted from The First Mess) […]ReplyCancel

  • […] roasted sweet potatoes and broccoli Thurs – 10th – Citrus chicken quinoa salad Fri – 11th – Seven spice chickpea stew served over grits (made this for the first time last month – it was ah-mazing!) Sat – 12th – […]ReplyCancel

  • Luisa23/03/2016 - 8:16 am

    Hello!
    I’ve made this today and I loved it. It is so so conforting! And the creamyness of the millet polenta is wonderful!
    Thank you for such a great recipe! Kisses from Portugal :)ReplyCancel

creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!

This post is sponsored by USA Pulses & Pulse Canada.

for creamy French lentils with mushrooms and kale // via thefirstmess.com #veganpin it!View full post »

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  • Sammie13/01/2016 - 4:30 am

    This dish looks dee-lish. Really hearty and tasty. Perfect for cold winter days. I always keep pulses as they add so much to a stew or soup and like you say, they are very economical. Bring on the year of pulses. SammieReplyCancel

  • Tori13/01/2016 - 5:49 am

    This looks like the most perfect and lovely way to cozy up on a stressful weeknight! I adore mushrooms and lentils together!ReplyCancel

  • Hannah | The Swirling Spoon13/01/2016 - 6:17 am

    Unf, this looks so inviting with those toast slices poking out of the side! I reaaally want a big bowl of this.ReplyCancel

  • christine13/01/2016 - 6:59 am

    This looks super warming and delicious – some of my favourite ingredients all together in one bowl – yummy:)ReplyCancel

  • Nora13/01/2016 - 7:00 am

    Your light capturing skills are truly inspiring / as are your recipes oc ,) / . They just make me want to jump right into your pictures >^<.
    xo NoraReplyCancel

  • Sofie Bollen13/01/2016 - 7:34 am

    Wow this looks so good!! The pot you made it in looks so cute :) xx SofieReplyCancel

  • Marsha Gibbons13/01/2016 - 8:46 am

    I am going to try this! What if I use coconut milk? I drink regular milk, but am interested in the health benefits of plant based. So I tried some almond milk. I really do not like the flavor. It tastes really powdery and off. Any suggestions?ReplyCancel

    • Laura13/01/2016 - 9:45 am

      Hi Marsha!
      I find certain types of almond milk can go funny texture-wise as well. My go-to plant based milk from the grocery/health food store is the unsweetened coconut milk from So Delicious. You can check it out HERE!
      -LReplyCancel

  • Dianna13/01/2016 - 9:23 am

    I got to be out with my lab in white out conditions here in southwestern Ontario. He doesn’t understand wait. This recipe looks so good. I am going to try it today. Just not sure where to buy the French lentilsReplyCancel

    • Laura13/01/2016 - 9:43 am

      Hi Dianna! Do you have a Bulk Barn store in your region of Ontario? I can usually find French lentils there. Hope this helps. Health food stores are usually a good bet as well–most seem to carry the “Inari” brand of French lentils.
      -LReplyCancel

  • danielle & rooting the sun13/01/2016 - 9:40 am

    oh laura – my calling too. i could excuse the occasional flurries, but it’s the uninterrupted blanket falling from the sky that coaxes my soul like nothing else. – – delicious & warming dish, much pulse love. ♥ReplyCancel

  • Amy13/01/2016 - 9:49 am

    This looks so comforting! Not something I usually say about kale!ReplyCancel

  • Taylor @ Food Faith Fitness13/01/2016 - 9:51 am

    I have been going crazy for both mushrooms and lentils lately! How have I never thought to put them together!? I want a bowl of this today!ReplyCancel

  • Katrina13/01/2016 - 9:53 am

    I love how creamy this soup looks! We have a ton of snow here in Montreal – most of it arriving yesterday! A big bowl of this sounds like the exact thing I need.ReplyCancel

  • Jen @ Coco et Cocoa13/01/2016 - 10:01 am

    I live in Waterloo and yes, we finally got snow in Ontario and seems to have made up for all the snow missed in December. These lentils strike all the right chords in this weather. Gorgeous post, thank you!ReplyCancel

  • Lynn13/01/2016 - 10:02 am

    this looks outstanding! Mushrooms are my weakness and combined with these creamy lentils…oh my. I’m curious what plant based milk you use.

    Thanks, LYnnReplyCancel

    • Laura13/01/2016 - 10:09 am

      Hi Lynn! Thanks so much. My go-to plant based milk is the unsweetened coconut one from So Delicious. You can find some info on it HERE!
      -LReplyCancel

  • Trish @infinebalance13/01/2016 - 10:12 am

    The flavours remind me of a creamy mushroom soup. So comforting. We had snow too for the first time…. and have to say our new puppy was beyond excited. :)ReplyCancel

    • Laura13/01/2016 - 2:03 pm

      It’s the best seeing them so ecstatic in the white fluffy stuff! The purest joy imaginable :)
      -LReplyCancel

  • Alissa13/01/2016 - 10:37 am

    I want to live in that photo of lacinato kale! Make me tiny like “honey I shrunk the kids” style and let me live in the kale.ReplyCancel

  • genevieve @ gratitude & greens13/01/2016 - 10:38 am

    I am loving all the snow! We really haven’t gotten much snow this winter and I was so excited to walk through a winter wonderland yesterday. I’m excited to cozy up with a bowl of this! I am definitely a big pulse lover, no need for converting here ;)ReplyCancel

  • Jessica DeMarra13/01/2016 - 11:16 am

    When I opened this page, I just wanted to tuck right into that creamy and dreamy bowl of lentils + mushrooms. I was less than thrilled about the snow, still having to commute to work on public transit, but if it means coming home to making this dinner then I can’t complain. Such beautiful photos-as always. Do you know when your book is available to pre-order?ReplyCancel

    • Laura13/01/2016 - 1:56 pm

      These lentils are kinda like a cozy blanket :) I used to haaaaate the snow when I was taking public transit. All the delays felt way too out of my control haha. And I’m honestly not sure about the book pre-order. I know from other cookbooks that were published last spring, their pre-orders started around holiday time the year before. I’m going to estimate November/December of this year, but maybe don’t hold me to that? ;)
      xoxo LReplyCancel

  • Abby @ The Frosted Vegan13/01/2016 - 11:32 am

    I HATE going out into the winter but I secretly love cozying up inside too, especially if I’ve got some tortilla chips and a lot of salsa, I’m good to go :)ReplyCancel

    • Laura13/01/2016 - 12:18 pm

      I just realized that we don’t have tortilla chips and now I feel like the worst planner ever :O
      xx LReplyCancel

  • Wonderful and whimsical13/01/2016 - 12:00 pm

    This looks delicious, I just posted a recipe similar to it the other day.

    wonderfulandwhimsical.comReplyCancel

  • Heather13/01/2016 - 12:26 pm

    I am such a dork, but I am absolutely thrilled that you are being sponsored to create pulse recipes! What those little gems do for our bodies, soils, and farmers makes me happy. OH! And I have yet to read it but a book on my radar is “Lentil Underground” by Liz Carlisle — may be of interest to you as well! Cheers to you and and your cozy snow view from not-so-snowy Texas.ReplyCancel

    • Laura13/01/2016 - 1:53 pm

      Making a note of that book! Thanks so much Heather :)
      -LReplyCancel

  • Sarah | Well and Full13/01/2016 - 1:11 pm

    Two thumbs up for pulses!! They are a huge staple in my pantry too :) But at first when I read this, I was like “pulses?!” Here in the states we call them legumes most often. But legumes or pulses, you certainly showcased them in a stunning way here! :)ReplyCancel

    • Laura13/01/2016 - 1:53 pm

      Thanks Sarah! I think part of the campaign is to get people identifying these crops as pulses, so hopefully people can get on board. We mostly call them legumes up here in Canada too ;)
      xo LReplyCancel

  • Lily | Kale & Caramel13/01/2016 - 1:14 pm

    Obsessed with beans and lentils as I am, this stewy bowl of goodness is seriously calling to me. All that creamy umami mushroom business laced with kale and lentils? HOLY YUM. Come to mama.ReplyCancel

  • Linda | The Baker Who Kerns13/01/2016 - 2:06 pm

    One of my new years goals this year is to get into lentils. I think I just don’t fine them appetizing but this makes me actually want to buy lentils! This looks so yummy!ReplyCancel

  • Keara McGraw13/01/2016 - 2:25 pm

    Laura, this looks and sounds sooo soul-soothing. Cold, COLD winter has finally hit Chicago and I could definitely use a warm-up meal like this. Something about crunchy, crusty bread + warm stew is so strengthening. And booya, I already have lentils stowed away in the cupboard :-)ReplyCancel

  • Moira13/01/2016 - 2:30 pm

    Something about these pictures screams “Cozy Canadian Winters”. Maybe I’m used to these dark Vancouver days. The pictures are gorgeous (something I’m striving towards!). Stay warm in the blustery East!ReplyCancel

  • Agnes {Cashew Kitchen}13/01/2016 - 3:38 pm

    Sounds like such a cosy meal! And probably oozing with those more-ish umami flavors <3 Will for sure try it ASAP!

    xx
    AgnesReplyCancel

  • Stacy13/01/2016 - 3:57 pm

    Laura, this looks AMAZING! I’m so glad you are hunkering down and relishing your snow days. I have to say that I never quite acquired that level of enthusiasm (in my adult life, at least) for the long, lingering winter days of Michigan, but I do miss the snow day here and there – and, of course, the strong sense of cozy. Though we have no snow, it’s a bit cold and rainy here in the Bay, and I very much want to eat this soon. xoxoReplyCancel

  • Sarah S.13/01/2016 - 6:09 pm

    This looks AMAZING! All my favourite things in one bowl. If you’re doing the “pulse pledge” (sounds like a Pilates challenge…) you should cook up a “big mess’ of black eyed peas, nothing like having them sauteed with green onions and some salt and pepper… :)ReplyCancel

  • There’s something comforting about lentils. I love it in my soup :)ReplyCancel

  • Emily13/01/2016 - 10:19 pm

    I hopped right on over here after seeing this on IG! Seriously all of my favorite foods in one bowl. And gorgeous gorgeous photos. Printed out the recipe and is going on next week’s menu!ReplyCancel

  • Kristen14/01/2016 - 12:49 am

    Do you think cow’s milk or cream would work in this recipe, too?ReplyCancel

  • Melissa14/01/2016 - 11:00 am

    Laura, where do you get Nutpods in Ontario? Aching to try!ReplyCancel

    • Laura14/01/2016 - 11:11 am

      Hey Melissa!
      The company actually sent me a bunch to try. I know that it’s available on Amazon, but I don’t think they’re shipping to Canada yet. When I spoke to their representative, they mentioned trying to sell in the Canadian market soon. So, fingers crossed! I’d love to access it more easily for sure (since they sent it to me as a one time thing) :)
      -LReplyCancel

      • Melissa14/01/2016 - 8:51 pm

        Fingers crossed for sure! In the meantime, I’ll just have endless fun with all of the delicious pulse recipes flooding my blogroll.ReplyCancel

  • Leslie15/01/2016 - 12:14 am

    We’re still waiting for snow around here. Will definitely need to make a pot of this when we finally get some. Thanks for sharing!ReplyCancel

  • Lauren @ Lauren Caris Cooks15/01/2016 - 5:13 am

    This is just stunning! Mushrooms and lentils are some of my absolute favourite foods, this meal sounds like perfection to me. I really think I will make this some time next week for dinner! Pinning for later.

    Your photography and blog is just stunning. I have been a reader for a long time but don’t think I’ve really commented before! So Hi! :)ReplyCancel

  • Allyson15/01/2016 - 3:28 pm

    My least favorite thing about snow is that I don’t have a job that allows me to hole up at home and watch it fall. Next time I have a snowy day that I don’t have to share with work I’m definitely making this.ReplyCancel

  • Jessie Snyder | Faring Well15/01/2016 - 6:54 pm

    I’m one of those really weird people who craves raw veggies and juices in the winter – but even this dish has me craving something warm and soothing! Goodness you know how to make one cozy bowl Laura. You could probably do a whole cookbook just on them! I love this partnership too, as a vegan who strangely doesn’t eat many beans I’m excited to be inspired by what you create here – xoReplyCancel

    • CCasey17/01/2016 - 8:25 am

      Hi Jessie,
      Im curious what do you eat instead of beans to get enough protein? Ive been suffering from severe bloating from too many beans. So much so as ive been considering adding pastured eggs to my diet, though om not totally comfortable with the idea. Thanks!
      P.s.i love your blog as well!!!ReplyCancel

  • Karen15/01/2016 - 11:35 pm

    I made this for dinner tonight. Mmmmmmm yummy! My belly feels so warm and happy. Thank you! This recipe will be on repeat for sure.ReplyCancel

  • […] bookmark love. blueberry-carrot muffins vegan special sauce and everything about detoxes and January wellness I spent ten hours last weekend trying to put into words, said effortlessly in about two sentences. creamy french lentil, mushroom, + kale stew […]ReplyCancel

  • WEEKEND NOTES | Home with Her16/01/2016 - 7:35 am

    […] stumbled across The First Mess and we can’t get enough of her gorgeous photos and recipes.  Creamy French Lentils Mushrooms and Kale…yes […]ReplyCancel

  • […] is the Year of the Pulse! This and this and this look like good places to […]ReplyCancel

  • Gena18/01/2016 - 8:33 am

    Lentils are essentially my comfort food, and this creamy bowl looks absolutely divine, Laura! <3ReplyCancel

  • Jodi19/01/2016 - 9:47 am

    Pulses, yay my beating heart! Love this campaign, Laura. Such quality staples for any diet and I’m totally on board with sharing some good cozy recipes with pulses as the star. This dish looks like a giant hug. xReplyCancel

  • Heather19/01/2016 - 10:23 am

    This was pretty good. I didn’t bother with the milk, as all I had was almond milk and I don’t like cooking with it. I did have regular milk in the freezer, but figured I’d give it a go without since my bf doesn’t always react well to dairy. I found it creamy enough by just running some of the mushroom and broth mix through the blender. I did add a little pat of butter at the end.

    It reminded me of risotto…although not as tasty ;P But a solid lentil dish!ReplyCancel

  • Brian @ A Thought For Food19/01/2016 - 5:53 pm

    What a gorgeous, comforting bowl of food! This, a warm fire, some red wine. What more could one want? Stay warm and dry up there! We’re gearing up for some snow of our own (we only have a few inches on the ground here right now… but we’re expecting a storm this weekend).ReplyCancel

  • Carolyn20/01/2016 - 8:25 am

    I made this last night and it was so good with fresh local crusty bread and the cold wind whipping around outside! gotta love shroomies!!!ReplyCancel

    • Laura20/01/2016 - 8:31 am

      The cold wind makes it especially good ;) Thanks so much, Carolyn!
      -LReplyCancel

  • Denise20/01/2016 - 4:10 pm

    We ate this last night and it was delicious! Even my 12 year old mushroom hater had to grudgingly admit it was pretty darn good.ReplyCancel

    • Laura20/01/2016 - 8:15 pm

      Denise, that’s great! Mushrooms are a tough one for kids (big and small–my partner hates them), so I’m glad yours found a little bit of enjoyment there ;)
      -LReplyCancel

  • […] PPS – I’ve got my eye on these two fun pulse recipes floating around right now: warm chickpea salad and creamy French lentils. […]ReplyCancel

  • […] found the recipe on Pinterest at The First Mess. I doubled the recipe and with 5 people eating ended up with maybe one serving left over. I’m […]ReplyCancel

  • SLJ24/01/2016 - 7:43 pm

    This recipe is off the charts tasty! The depth of flavour is really wonderful. The only sub I made was to use a leek instead of a shallot (which I usually have on hand but didn’t). I want to eat another bowl of it, but I’ll control myself. It was so easy to put together as well. Thanks for the great recipe, it will be going into high rotation around here :)ReplyCancel

  • Katie24/01/2016 - 8:30 pm

    We just made this for dinner and spread it on sourdough! Delish!ReplyCancel

  • ofoodie24/01/2016 - 10:32 pm

    This was yummy. I omitted the non-dairy milk options, sautéed mushrooms in loads of butter and added a couple splashes of Brag’s apple cider vinegar at end. Really lovely. A friend called it ‘winter in a bowl.’ perfect blizzard cooking! Thank you for another amazing recipe!ReplyCancel

  • jen25/01/2016 - 5:05 pm

    yummmmmmmmReplyCancel

  • Clare26/01/2016 - 2:50 pm

    I tried this recipe last night for dinner and even though I used regular green lentils and not the fancy French kind, this recipe was absolutely delicious. I may ask that some recommended mushrooms be provided because I’m not sure which ones would add the best flavour and richness to the dish.
    Thanks for all of the amazing recipes. I love this blog.ReplyCancel

  • […] Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and […]ReplyCancel

  • Kate01/02/2016 - 7:43 am

    What a cozy winter meal. I’ve been missing lentils in my life, I might need to add this to the grocery list this week!ReplyCancel

  • […] particular recipe is delicious stew that comes to you from the kitchen of Ontario food blogger, The First Mess.  I loved the creamy base and the hearty combination of the French lentils, mushrooms and kale. […]ReplyCancel

  • Gretchen02/02/2016 - 9:43 pm

    Just made this dish tonight and it was amazing! My sixteen-year-old daughter and husband gobbled it up! It was the first time I’ve made something with kale and had no complaints ☺ReplyCancel

  • Dot03/02/2016 - 9:17 am

    I made this dish the very evening I saw it posted! I happened to have mushrooms and red lentils (not French) in the house, and it came out great. I’ve since ordered French lentils through Vitacost (my go to online source for natural foods), so I’m ready for the next dinner. My husband loved it!ReplyCancel

  • p03/02/2016 - 9:36 pm

    Excellent recipe! Yummy dish as a side or mainReplyCancel

  • gina03/02/2016 - 10:20 pm

    Your photos are stunning!ReplyCancel

  • Lianne04/02/2016 - 4:53 pm

    This is amazing! My roommate just made it and it was absolutely delish!ReplyCancel

  • Jim K10/02/2016 - 9:32 pm

    Excellent healthy recipe I made and adjusted it a bit. I added way more garlic and put in a lot more coconut milk and stock turned out yummy. Next time I’m going heavier on the onions they flavor everything more intense.ReplyCancel

  • Gaelle / My nomad cuisine14/02/2016 - 11:10 am

    This looks amazing! Lentils+mushrooms+kale, everything I love.
    And I’ve got all the ingredients at home… Definitely having this for my dinner tonight! Thanks Laura =)ReplyCancel

  • Amanda14/02/2016 - 7:39 pm

    i made this tonight. It was amazing! Hubby approved. He loved it even though he does not like lentils. It was easy to double the recipe…and I just used cheap button mushrooms and regular onions. I love tasty and vegan, especially with this cold weather. Thanks! Looks forward to trying other recipes on your site.ReplyCancel

  • Anna15/02/2016 - 10:25 am

    Hi, I am wondering how this is to freeze? I’d love to double it and freeze half but I wanted to check with you first. Thanks!ReplyCancel

    • Laura16/02/2016 - 5:17 pm

      Hi Anna,
      I’m not sure about freezing this because I haven’t done it myself. I know the lentils and greens would be fine, but I’ve never frozen any kind of stew mixture with mushrooms. I imagine it would be fine! Let me know what it’s like if you do try it.
      -LReplyCancel

  • Ru18/02/2016 - 9:50 am

    I have recently become vegetarian again… Words cannot describe how much i love this blog! Completely saves my life everyday.

    Today I tried this recipe, my tastebuds are still having a flavour party :) comfort food so good and guilt free, what a win! #fullflavourbehaviour

    Thank you thank you thank you! <3ReplyCancel

    • Laura19/02/2016 - 8:38 am

      Thank you for this very generous comment, Ru! Making my day right now :)
      -LReplyCancel

  • Katie19/02/2016 - 9:59 pm

    i made this subbed things like shallot for small white onion and alil bit of rice wine vinegar as i didn’t have white on hand and used almond milk turned out delish putting this in my keepers pileReplyCancel

  • […] Creamy French Lentils with Mushrooms and Kale from The First Mess […]ReplyCancel

  • Shanna21/02/2016 - 8:52 pm

    This. Was. Epic.

    I did sub red onions for the shallots and garlic powder for the garlic because I didn’t have them on hand and I didn’t use any tahini again because I didn’t have any. Next time I make it, I will be sure to have these items on hand. It was still yummy regardless. This is a receipie that will be on constant rotation in my house!ReplyCancel

  • Kay25/02/2016 - 2:30 pm

    Laura, I am not inclined to write comments on blogs, but I just had to tell you how stunning your photos are. They are so crisp and clear and beautifully styled . Your site is on the top of my list!ReplyCancel

  • Ana @ Ana's Rocket Ship29/02/2016 - 5:59 pm

    Wow this looks so creamy and comforting. Like a vegan macaroni cheese with lentils!ReplyCancel

  • Kate29/02/2016 - 10:14 pm

    This was great – thx for a healthy and satisfying recipe!!ReplyCancel

  • Liz03/03/2016 - 7:47 pm

    This is a truly divine recipe. I adjusted it to suit the ingredients that I had on had and the results where amazing. This will be my go to comfort food from now on!!ReplyCancel

  • lucy james05/03/2016 - 4:18 am

    Superb photos! love how buttery this soup looks! Absolutely eating this for my feast tonight. Thanks for sharing this wonderful recipe.ReplyCancel

  • Nayanna Holley11/03/2016 - 9:57 pm

    THIS.WAS.AMAZING!! I was so tired of eating meat and your pictures just screamed, “eat me!!!!”. So I got the stuff. Man I wish I had doubled the recipe. It looks, smells, and tastes incredible! Thank you as always.ReplyCancel

  • […] Creamy French Lentils with Mushrooms and Kale, Ciabatta. I had put this on the menu plan a couple of weeks earlier, and bought the stuff for it too, but kept putting it off. I guess a dark part of me didn’t want to eat a bowl of lentils and kale made creamy with “plant milk.” By the time I got around to making it, one of my mushroom containers was moldy. Did you know mushrooms could get moldy? That seems weird to me, that a fungus can grow other different kinds of fungi. I threw that package away and made the recipe anyway, even though the other package of mushrooms was probably suspect. My picture won’t inspire anyone to make this, but you ought to click through and look at the photo of the dish on The First Mess (I accidentally typed The Fist Mess at first, which would probably lead you to a very different sort of blog)- it will inspire you and it should- this dish is beautiful. You sort of make a creamy mushroom soup and then toss it with tender lentils and shredded kale, and it’s good and vegan, unless you eat it with warm, thickly-buttered bread like we did. […]ReplyCancel

  • […] main course was this hearty kale and lentil mushroom stew from The First Mess. I could not believe this dish didn’t have meat in it. The mushrooms […]ReplyCancel

  • virginia27/03/2016 - 1:01 am

    Oh my…this was SOOOO delicious and I felt so nourished afterwards we had it was walnut wholegrain sour dough bread and the nuts complemented the mushrooms perfectly. I had enough left over for lunch the next day and next time will make a much bigger batch! Thank you! So looking forward to trying more of your recipes!!ReplyCancel

  • Sharon03/04/2016 - 1:05 pm

    This is amazing. I doubled the wine and added a pat of vegan butter at the end. Melts in your mouth.ReplyCancel

  • […] curried chickpeas and spinach via The Full Helping Nourishing Buddha bowls via Nourish Atelier Creamy french lentils with mushrooms and kale via The First Mess Crispy carrot + sunflower falafel with hemp sauce via Wholehearted […]ReplyCancel

vegan special sauce + a roasted broccoli bowl // thefirstmess.compin it!vegan special sauce + a roasted broccoli bowl // thefirstmess.compin it!View full post »

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  • Nora07/01/2016 - 5:46 am

    Such gorgeous light! And the sauce looks divine.

    xoReplyCancel

  • Mary Ann07/01/2016 - 7:45 am

    Hi Laura and thanks for this recipe. What do you think about replacing the turmeric root with fresh ginger? Too much ‘ sassy’?ReplyCancel

    • Laura07/01/2016 - 9:49 am

      You could leave the turmeric out all together if you want! But I think the ginger would be tasty as well :)
      -LReplyCancel

  • katy07/01/2016 - 8:58 am

    just wondering why you always direct us to amazon when you’re mentioning specific products. these products (in this case vitamix, cholula) ARE available locally, at independently owned stores. i love your blog, but this irks me as the owner for 30 years of a natural foods market that now is up against the big boys. there are many ways to show the products you believe in.

    going to make this divine-sounding sauce tonight for a whole head of roasted cauliflower….in my kitchen which looks a lot like yours! thanks for listening and hope i don’t sound too bitchy.ReplyCancel

    • Claire07/01/2016 - 9:42 am

      Katy, she provides the links to Amazon because she gets a cut if you buy it from her link. Many, many bloggers do this – it’s one way to make some income from their blogs which often start off as a labor of love. If I kept a blog, I would do the same thing.ReplyCancel

    • Laura07/01/2016 - 9:47 am

      Hi Katy,
      Your comment doesn’t sound bitchy at all! I’m always happy to engage thought-provoking questions/topics, especially this one because I come from a small business family as well. When I first started thinking up ways to actually make a living maintaining this site, Amazon associates/affiliate sales was one of the easier and non-invasive ways to go about it. Since that time though, I’ve taken on ad space and well-fitting sponsorships and honestly (without getting into it too much), I HAVE been re-thinking the role Amazon has here in light of all the changes. Linking to them has become more of a bother than anything else and, as you say, there are better ways to showcase these products and ingredients that I love.

      Anyway, I’m grateful for your message. Sometimes I get into habits here without thinking about how my words/images/links read on the other side of the screen, and just the true nature of the actions in general. Blogging is weird that way. This exchange may inspire some action sooner rather than later ;)

      Thanks again (and I hope I can make it to one of your beautiful stores some day),
      LauraReplyCancel

      • Christine07/01/2016 - 2:02 pm

        The power and kindness of this exchange made me feel incredibly grateful. Thank you, Katy and Laura, for investing and engaging in your respective missions. And thank you, further, for offering your respectful dialogue to thoughtfully remind us of the importance of conscious consumerism.ReplyCancel

  • danielle & rooting the sun07/01/2016 - 10:13 am

    laura, i really enjoy the option of ‘staying true’ and balance over the harshness of the word ‘detox’. it’s always seemed a rather alarming way to embrace the new year. – – also, this sauce is delicious! grinning at the idea of it with tacos. happy 2016 lovely lady. ♥ReplyCancel

  • Tyra07/01/2016 - 10:16 am

    I love this post. It gives one the much needed permission to not be pressures into this New Year, new you, new health craziness but advocates one to simply stay the course, which is so much more realistic. Looking forward to making the recipe this weekend. Keep up the great work!ReplyCancel

  • Katrina07/01/2016 - 10:17 am

    Well, landing on the name special sauce sounds good to me! This whole bowl looks magical! And sooooo tasty :)ReplyCancel

  • Vittoria07/01/2016 - 10:20 am

    I haven’t made this sauce yet (and I will), but I just made your kale and brussels sprouts caesar slaw this week, which has a similar dressing. I started soaking the sunflower seeds before work, then used my food processor when I get home and it worked out great.ReplyCancel

  • Mariela07/01/2016 - 10:32 am

    Oh my! If this is half as good as the Goji Berry sauce, I am making it tonight. YUM!ReplyCancel

    • Laura07/01/2016 - 10:35 am

      It’s a definitely a different vibe than the goji sauce–but I think I like this one better ;)
      -LReplyCancel

  • Lyndsay07/01/2016 - 11:41 am

    I’m always looking for ways to sauce it up for our veg/tofu bowls! Yum to dousing it on roasted broccoli ! Looks so delicious and the photos are lovely (despite the darker light these days!?) I bet this would be so good over roasted potatoes too … XoReplyCancel

    • Laura07/01/2016 - 7:37 pm

      We totally had it over roasted regular and sweet potatoes last night! :D
      xo LReplyCancel

  • genevieve @ gratitude & greens07/01/2016 - 12:20 pm

    I love that line about staying true instead of detoxing. There’s no detoxing on my end, haha! I can’t wait to make this special sauce and pour it on everything!ReplyCancel

  • Libby07/01/2016 - 12:36 pm

    This sounds magnificent! Thank you for sharing these treats.
    And reading through the comments, I love the graceful way that you engage with your readers. It’s inspiring.
    I hope your day is beautiful.ReplyCancel

  • Erica07/01/2016 - 12:39 pm

    I really appreciate your take on the new year – sometimes trying to completely re-do yourself is exhaustive and anxiety inducing. I like the idea of staying true and giving yourself a pat on the back, I don’t do that enough in my life! So thanks for the gentle reminder :)ReplyCancel

  • Sarah | Well and Full07/01/2016 - 12:58 pm

    Ahh Laura this looks so good! I’m about to soak some sunflower seeds right now, I bet this sauce is going to be amazing with home fries ;)ReplyCancel

  • Elizabeth07/01/2016 - 1:33 pm

    Hi Laura. This looks fantastic… like all of your recipes!
    I was wondering if I could replace the sunflower seeds with tahini, in case I want to make a version of this sauce but forgot to soak the sunflower seeds.
    Do you think 1/3 cup would do the trick? Thanks for your feedback!ReplyCancel

    • Laura07/01/2016 - 7:27 pm

      Hi Elizabeth!
      I think you COULD sub in that amount of tahini, but you may have to add a little more sweetener since tahini can be slightly bitter in large quantity. Also, you might be able to get away with less oil. Maybe start with a 1/4 cup and keep checking and tasting it. Curious to hear how it turns out if you try it! :)
      -LReplyCancel

  • Hnade sh07/01/2016 - 1:43 pm

    This looks soooo amazing… Id love to make it today but I don’t have any sunflower seeds is there a replacement I can use?!ReplyCancel

    • Laura07/01/2016 - 6:20 pm

      You could use cashews or almonds as well! (Hope I’m not too late on the feedback)
      -LReplyCancel

      • krystal08/01/2016 - 8:52 am

        I made this last night as a dip for sweet potato fries and it was AH-MAZING. I used cashews since I didn’t have sunflower seeds and it turned out great.ReplyCancel

  • Anneli07/01/2016 - 2:44 pm

    I’m so excited to try this sauce!

    We have so many food restrictions in our household that it’s sometimes disheartening to see a recipe and then find out it’s not going to work. One kid is allergic to cashews, both to peanuts and legumes plus a multitude of other things. This sauce looks amazing and has none of the ingredients that they can’t have! I’m heading out to buy me some sunflower seeds :) My daughter wants to be vegan (we are all just about there anyway) but, with all the nut, soy and other allergies it makes it more of a challenge.

    Thank you for all of your wonderful recipes… I’ve tried out several.ReplyCancel

    • Laura07/01/2016 - 7:35 pm

      Thanks for making my day, Anneli! I hope your family likes the recipe :)
      -LReplyCancel

      • Anneli09/01/2016 - 5:50 pm

        I made the sauce yesterday. It is so good!! So, far I’ve poured it over left over steamed broccoli, on a bun with a vegan burger, and over my leftover pasta. I’m so happy wth it! I’m going to try making a vegan caesar salad with it… my son will be thrilled because that is one thing he misses!ReplyCancel

  • Chelsea | Whole Bite Blog07/01/2016 - 3:50 pm

    Laura, I love your outlook on the start of a new year. So refreshing! I tend to get a little bummed out, come January and the end of the holidays. But viewing these winter months as a special, calming time is such a better approach. Thank you for your encouraging words.
    And this sauce looks so good! I love a good go-to sauce that you can use on everything. It adds so much!ReplyCancel

  • hahaah it must be a good sauce then :D Happy New Year!ReplyCancel

  • Jessie Snyder | Faring Well07/01/2016 - 5:37 pm

    I love this sauce Laura! One of my favorite sauces I make is a sunflower seed based one, aren’t they just the best? Cannot wait to give your version here a try, it sounds so stellar. And I love how you described winter, as someone who struggles with the winter time now that I live in a place that experiences it – it was nice to read about your positive emotions connected to it. Lots of hugs, and happy new year!

    Ps. I feel the SAME way about December. Yay for it being January! xoReplyCancel

    • Laura07/01/2016 - 7:29 pm

      January high five! Sunflower seeds always blow me away with their diversity. Just wild.
      Hugsss!ReplyCancel

  • isabel07/01/2016 - 5:52 pm

    feeling like we’re on the same wave length – i just roasted some broccoli last night and was in the process of cooking chickpeas and making rice when i read this post. definitely just made the sauce, and am happily eating a big bowl of love and yum right now :).

    happy new year, and happy relaxing in january. sending lots of good vibes your way :)ReplyCancel

    • Laura07/01/2016 - 7:30 pm

      I love big bowls of yum and love! ;) Happy new year to you as well, Isabel!
      -LReplyCancel

  • Jacqui07/01/2016 - 7:52 pm

    Oh man, special sauce on everything!! I’ve made something similar, but using tahini and I love it so much, especially on roasted veggies. Love the idea of a sunflower seed version though!ReplyCancel

  • atiya08/01/2016 - 5:28 am

    This sauce sounds amazing. I’ll give it a try and let you know my feedback.ReplyCancel

  • Tori08/01/2016 - 7:18 am

    You have such a way with making nutrition look to-die-for, and this bowl does! A delicious meal that packs a really healthy punch, so yum!ReplyCancel

  • I was literally just telling my husband this morning I wanted to do something with roasted broccoli for dinner. This is PERFECT! Pinning!ReplyCancel

  • Helen09/01/2016 - 2:26 am

    Just love reading/seeing your recipes and looking forward to trying this one here. One question about chili powder: Is this chili as in cayenne or chili as in a mix of spices from the southwest US? I consider myself a pretty well-read cook, but I am always thrown off by “chili powder”, especially, say when it appears in recipes for Indian or southeast Asian cooking. Any insights? Can chlli powder also be neither of the above? Thanks!ReplyCancel

    • Laura09/01/2016 - 7:56 am

      Hi Helen!
      If I specify just plain chili powder, I just mean the ground up milder chilies–THIS is the one I use. Although I also keep chipotle chili powder and ancho chili powder around as well. In this case, I’m just talking about ground chilies :)
      -LReplyCancel

      • Karen09/01/2016 - 10:54 am

        Hi Laura

        I used hot chilli powder and the result was too hot, so I made double, leaving out the chilli powder in the second lot. The sauce is AMAZING! Well done! However, my question is, since I have so much of it now, do you know if it freezes?ReplyCancel

        • Laura09/01/2016 - 10:49 pm

          Hmmmm, I haven’t froze this sauce or anything like it in the past. If I was attempting to freeze this, I’d probably do it in a ziploc bag, trying to squeeze as much air out as possible before sealing it up. After thawing, I’d re-blend it for sure. If there’s a little ice build-up, it shouldn’t hurt too much. Let me know how the whole thing goes if you try it ;)
          -LReplyCancel

      • Helen09/01/2016 - 6:50 pm

        Thanks for the clarification!ReplyCancel

  • Debi ford09/01/2016 - 3:24 pm

    This sounds great! I don’t use oils-would there be something else I can use?ReplyCancel

    • Laura09/01/2016 - 10:45 pm

      Hi Debi,
      If you want to try this without oil, I would try to replace the oil with a 1/4 cup of water (in addition to the 3/4 cup). See what the texture is like from there–you can always add more water if you want the sauce to be thinner. I can’t vouch for this though because I haven’t personally tried it. The sauce’s texture will definitely be different.
      -LReplyCancel

  • […] for a healthy recipe to kick start your new year? Check out this super simple broccoli bowl. (The First […]ReplyCancel

  • […] I wanted to share a sauce recipe that I adapted from this recipe via The First Mess. Laura’s version is vegan and whilst I have nothing again vegan food, I didn’t have the […]ReplyCancel

  • Christy10/01/2016 - 3:53 am

    Hello, I’m really interested in the beautiful glass canisters with wooden tops that you have on your wooden shelf in your next to last picture. I have been looking for something similar. Would you mind sharing the brand? Thanks!ReplyCancel

    • Laura10/01/2016 - 8:22 am

      Hi Christy!
      I got half of them from Home Sense/Home Goods and they weren’t marked with a brand or anything. But then I found some that were really similar in Food 52’s online shop. They can be found HERE :)
      -LReplyCancel

  • Jodi10/01/2016 - 9:48 am

    “Instead of shouting “DETOX,” we should be whispering “Stay true,” and administering a gentle pat on the back.”

    mega high fives for the words + the special sauce, lady. all the love for 2016 xReplyCancel

  • Sofie Bollen11/01/2016 - 4:07 am

    Looks really great and beautiful pictures :) xx SofieReplyCancel

  • Carolyn11/01/2016 - 7:22 pm

    This sauce is amazingly delicious and the recipe is so simple, low maintenance, but totally satisfying! Thank you Laura!ReplyCancel

  • lynn @ the actor's diet12/01/2016 - 2:05 am

    Hey, I have nutritional yeast! I can make this!ReplyCancel

  • Natasha12/01/2016 - 7:51 am

    Looks amazing! Brocolli is one of my favourites! xx
    http://www.chestnutandacorn.comReplyCancel

  • Denise13/01/2016 - 10:09 am

    This recipe is fantastic… A keeper! I would eat this sauce on nearly everything. Thank you, Laura!ReplyCancel

    • Laura13/01/2016 - 10:10 am

      That’s great to hear! Thanks so much, Denise :)
      -LReplyCancel

  • […] a store bought. Lastly, we made a Vegan White Bean & Sunflower Sauce that was inspired by Laura’s Special Sauce. Her sauce has a whole array of spices to boost flavour but since we made this for the kid we went […]ReplyCancel

  • […] am very interested in this special sauce recipe on The First […]ReplyCancel

  • Natalie15/01/2016 - 10:54 am

    I soaked the sunflower seeds overnight and used an immersion blender – worked super well!ReplyCancel

  • atiya25/01/2016 - 8:27 am

    Vow…this is such a simple, healthy, fresh and delicious sauce! I made it a few days ago and loved it. I might try it with pumpkin seeds next time. It is a good way of getting those healthy seeds into your diet.

    Thank you for this recipe.ReplyCancel

  • Brenna27/01/2016 - 3:19 pm

    MMmmmm I made this last night and it was delish! The sauce is definitely special, no doubt about it. I must say you are the Queen of dinner bowls! Thanks for all the great recipes!ReplyCancel

  • Jeremiah02/03/2016 - 9:30 pm

    I made the recipe this evening and loved it. However, I was halfway through the sauce and had the broccoli in the oven before realizing I didn’t have nutritional yeast (only active) so I omitted it. What does the yeast do to the sauce? I don’t typically keep nutritional yeast in my kitchen and want to know if I should start.ReplyCancel

    • Laura08/03/2016 - 6:41 am

      Hi Jeremiah,
      Nutritional yeast just gives foods a very savoury, almost cheese-like flavour. I sprinkle it on roasted veggies, popcorn, and include it in a lot of my savoury vegan sauces. It’s a decent source of Vitamin B12 too.
      -LReplyCancel

  • Melissa Sobey21/03/2016 - 5:35 pm

    Made the sauce only- just as written, for a rice bowl with veg & black bean patty. It was lovely! ThanksReplyCancel