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

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  • Anna30/04/2015 - 4:04 am

    this looks insane!! yumm thanks for sharing :)

  • Kathryn30/04/2015 - 4:25 am

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

    • Laura30/04/2015 - 8:03 am

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

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

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

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

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

  • Shilpa30/04/2015 - 6:32 am

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

    • Laura30/04/2015 - 6:35 am

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

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

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

    • Laura30/04/2015 - 7:50 am

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

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

    • Laura30/04/2015 - 7:52 am

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

  • Sonia30/04/2015 - 7:58 am

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

  • Chloe30/04/2015 - 9:22 am

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

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

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

    • Laura30/04/2015 - 11:49 am

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

  • Emily30/04/2015 - 9:33 am

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

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

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

    • Laura30/04/2015 - 11:46 am

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

  • Eliza30/04/2015 - 10:44 am

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

    • Laura30/04/2015 - 11:46 am

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

  • Grace30/04/2015 - 11:51 am

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

  • Karen30/04/2015 - 11:55 am

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

  • Marie30/04/2015 - 12:48 pm

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

  • Sophie30/04/2015 - 3:01 pm

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

    • Laura30/04/2015 - 3:19 pm

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

      • Sophie30/04/2015 - 4:19 pm

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

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

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

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

    • Laura01/05/2015 - 12:11 pm

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

  • Abby01/05/2015 - 12:05 am

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

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

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

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

    • Laura01/05/2015 - 12:09 pm

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

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

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

  • Charlotte02/05/2015 - 10:55 am

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

  • Linzy02/05/2015 - 1:52 pm

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

  • Sara forte02/05/2015 - 8:33 pm

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

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

  • Kate05/05/2015 - 12:27 am

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

  • Keara McGraw05/05/2015 - 12:50 am

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

  • francesca05/05/2015 - 11:52 am

    tahini really is the best dressing base <3ReplyCancel

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

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

  • Jocelyn07/05/2015 - 10:35 am

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

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

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

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

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

  • LATELY |11/05/2015 - 10:20 am

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

  • Heather14/05/2015 - 4:50 pm

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

  • Harrie30/05/2015 - 6:17 am

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

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

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

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

  • […] a miso newb, start with these sweet potato and broccoli bowls. From there step it up with this bowl and try it in dressings, soups, and sauces galore. Never […]ReplyCancel

raw + vegan chunky monkey ice cream // via thefirstmess.compin it!

raw + vegan chunky monkey ice cream // via @thefirstmesspin it!View full post »

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

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

    • Laura15/04/2015 - 8:45 am

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

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

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

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

  • Natalia15/04/2015 - 5:22 am

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

  • Anna15/04/2015 - 5:57 am

    you made me hungry, as always <3

  • Kathryn15/04/2015 - 7:26 am

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

    • Laura15/04/2015 - 8:46 am

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

  • Erica15/04/2015 - 8:23 am

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

    • Laura15/04/2015 - 8:47 am

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

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

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

  • Kate15/04/2015 - 9:14 am

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

    • Laura15/04/2015 - 12:17 pm

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

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

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

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

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

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

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

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

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

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

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

    • Laura15/04/2015 - 12:15 pm

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

  • Ashley15/04/2015 - 11:27 am

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

  • Heather15/04/2015 - 12:23 pm

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

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

    • Laura15/04/2015 - 12:50 pm

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

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

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

    • Laura15/04/2015 - 5:14 pm

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

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

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

  • Abby15/04/2015 - 2:30 pm

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

    • Laura15/04/2015 - 5:10 pm

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

  • Emily15/04/2015 - 4:20 pm

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

    • Laura15/04/2015 - 5:12 pm

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

  • Alanna15/04/2015 - 7:44 pm

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

  • Tim Sanders16/04/2015 - 4:42 am

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

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

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

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

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

    • Laura16/04/2015 - 12:58 pm

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

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

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

  • Sonja16/04/2015 - 10:45 am

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

  • Ella16/04/2015 - 12:06 pm

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

    • Laura16/04/2015 - 12:56 pm

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

  • Jodi16/04/2015 - 1:15 pm

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

    • Laura16/04/2015 - 4:21 pm

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

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

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

  • Jenné17/04/2015 - 4:26 pm

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

    • Laura18/04/2015 - 1:04 pm

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

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

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

    • Laura18/04/2015 - 1:05 pm

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

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

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

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

  • Sarah B20/04/2015 - 2:08 pm


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

    All love and gratitude,
    Sarah BReplyCancel

  • Keara McGraw20/04/2015 - 10:23 pm

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

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

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

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

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

  • Michelle28/04/2015 - 2:42 pm

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

  • Aysegul29/04/2015 - 9:40 am

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

  • Jessie29/04/2015 - 3:40 pm

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

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

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

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

  • Isabell03/05/2015 - 8:46 am

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

    • Laura05/05/2015 - 4:26 pm

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

  • Grace06/05/2015 - 3:53 pm

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

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

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

  • jackie cohen11/05/2015 - 11:28 am

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

    • Laura15/05/2015 - 3:46 pm

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

  • Heather14/05/2015 - 4:52 pm

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

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

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

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

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

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

    Thoughts, ladies?ReplyCancel

    • Laura20/05/2015 - 1:59 pm

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

  • Isabella22/05/2015 - 3:00 pm

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

    • Laura22/05/2015 - 3:16 pm

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

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

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

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

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

  • Shyerwern01/06/2015 - 11:59 pm

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

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

  • Asha08/06/2015 - 6:33 am

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

    • Laura09/06/2015 - 9:33 pm

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

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

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

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

  • Debbie30/07/2015 - 12:50 am

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

    • Laura05/08/2015 - 11:53 am

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

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

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

  • Olivia B07/09/2015 - 12:34 pm

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

  • […] and packed with antioxidants and plant-based protein. Consider pairing these brownies with Homemade Raw Chunky Monkey Ice Cream for a more traditional […]ReplyCancel

curry garlic sweet potato fries with miso gravy // via @thefirstmesspin it!curry garlic sweet potato fries with miso gravy // via @thefirstmesspin it!View full post »

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  • valentina | sweet kabocha02/04/2015 - 5:08 am

    This could be a perfect recipe for my bf : fries + gravy – he always need a sauce to dip his food, and I have no experience with sauces :P It will be also perfectly healthy for the boring gal – me :D !ReplyCancel

    • Laura02/04/2015 - 8:37 am

      This is one of the easiest and most flavourful sauces I make–definitely foolproof if you’re not too experienced with sauce-making. Oh and girl, there’s NO WAY you’re boring :)

  • Lauren02/04/2015 - 6:13 am

    I love sweet potato fries, and garlic just tastes amazing with anything. I’d definitely chuck in some parsley for a zing of freshness or some mint!

    Lauren x

  • Anna02/04/2015 - 7:39 am

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

  • Clem @ The Vegan Cookie Fairy02/04/2015 - 8:02 am

    Ooooh, you’ve got my interest now! I haven’t had miso in the kitchen since I used up the last jar, er, last summer. Yep, that’s pretty bad. I miss it a lot, so I’m going to have go get some and make this yummy dish because sweet potatoes are just amaaaazing. And I have a feeling my vegetable-hating boyfriend will actually eat this :P Thanks for this recipe!ReplyCancel

    • Laura02/04/2015 - 8:35 am

      It’s definitely vegetables disguised as slightly junky/fun times food, so hopefully your man will be into it ;)

  • Laura02/04/2015 - 8:35 am

    Oh my golly. This looks just a whole lot of awesome. I love miso gravy!!! I made a similar dish the other night using vegan mushroom gravy, but I feel like miso would be incredible!! Thanks for the inspiration:)ReplyCancel

    • Laura02/04/2015 - 8:39 am

      I add sautéed mushrooms to this miso gravy recipe aaaaallll the time. Super delicious.

  • Lindsey02/04/2015 - 8:40 am

    hot dang, girl, these fries are everything i want in a snack! i was just playing around with miso gravy the other day too and it was a revelation! so i can just imagine how insane it must have tasted with these curried taters! totally loved listening to you and jessica, you two should have a weekly show – too good! cheers to inspiration and april! hope you’re having a good start to the month <3ReplyCancel

    • Laura02/04/2015 - 10:45 am

      So excited that you listened to the podcast, girl! xoReplyCancel

  • Abby @ The Frosted Vegan02/04/2015 - 10:04 am

    Oh man, yesterday I ate gravy by the spoonful and over toast, so I’m alllll over this! I want a gravy duct in my house now.ReplyCancel

  • Keara McGraw02/04/2015 - 10:27 am

    Miso gravy + mayo?! Sweet potato fries have a whole new purpose, this is a must-try. I caught your podcast with Jessica and it was such a great listen. Really helpful to hear from other creatives on the trials that come with generating income as a freelance-based worker and not being afraid to assign value to the work you create. Keep up the super amazing-ness, Laura.ReplyCancel

    • Laura02/04/2015 - 10:51 am

      Yes! We all gotta work hard together to get what’s ours. Our work has worth! Sending hugs, girl. xoReplyCancel

  • Michelle @ Hummingbird High02/04/2015 - 11:13 am

    GASP. these fries!!! they’re everything i want!ReplyCancel

  • S Lauren | Modern Granola02/04/2015 - 11:25 am

    Yum! This looks soooo good! I love your photography and website design. Gorgeous, stuff! I can’t wait to try this recipe. Pinned!ReplyCancel

  • Lisa02/04/2015 - 12:31 pm

    Hi Laura, I love your beautiful website and delicious recipies. At the risk of sounding nitpicky and up tight I wanted to point out that the term ‘douche-y’ is vulgar and unpleasant and in my humble opinion devalues the rest of your writing. That aside, I find your sight inspiring and all class. Cheers.ReplyCancel

    • Laura02/04/2015 - 2:01 pm

      Hi Lisa, you don’t sound nitpicky or uptight at all! I guess this is just a colloquialism that I kind of casually used without really thinking about it. Sometimes I just write things exactly as I would say them to a friend here, and sometimes that doesn’t convey things the way I want. Anyway, I’m going to edit it in light of your comment, and will try to maintain a “keep it classy” sorta mantra :)

  • stephanie02/04/2015 - 1:08 pm

    dang girl….miso gravy on everything please, especially these sweet potato fries. i was wondering what magic you were going to whip up when i saw those tiny cuties on insta. possibly (no, most definitely) the sweetest sweet potatoes i ever did see.

    ps – i feel ya on how what works best is just showing what you eat. sometimes i get caught up in that too, wanting everything to seem “easy.” but hard things can be fun too right? ;)ReplyCancel

    • Laura02/04/2015 - 2:07 pm

      Yes! Some of my favourite foods on the planet are time-consuming/multi-stepped. You always make easy stuff seem fancy/impressive though ;) xoReplyCancel

  • Grace02/04/2015 - 1:10 pm

    Laura, just listed your podcast with Jessica while sitting in my cube at work! So fresh and fun and real. I loved it. Loved listening to your voice and your thoughts on life, your blog, everything! So good. Now it’s lunch time and I’m drooling over these amazing looking fries with that miso gravy(!!!) – not really looking forward to my kinda same-old salad desk-lunch routine. ;)ReplyCancel

    • Laura02/04/2015 - 2:04 pm

      I bet you make a baller salad desk lunch though, lady :) xoReplyCancel

  • Nicole02/04/2015 - 1:15 pm

    I totally feel you on the not feeling inspired thing every once in a while. We go through periods of that every once in a while, especially when it seems like we’re seeing the same ingredients in the markets week after week. Sometimes I find that I can get some of my inspiration back if I do a random cooking “project”. Like the stuff that isn’t really for a meal, but is just fun stuff you’ve always wanted to try–like making fresh pasta, or making cured egg yolks, or making a complicated dessert.ReplyCancel

  • Tessa | Salted Plains02/04/2015 - 1:16 pm

    Good god, this sounds over the top delicious. Super into the sound of this miso gravy – can’t wait to try it. Looking forward to listening to the podcast as well!ReplyCancel

  • lynsey | lynseylovesfood.com02/04/2015 - 1:17 pm

    Um hell yes to that duct with miso gravy thing. I make a sweet potato miso poutine thing with goat cheese.. not the vegan vibes for here but so so good. Love your podcast last week. I love that there is more a voice now when i read these post after hearing you in real life!! love it. xoReplyCancel

    • Laura02/04/2015 - 2:03 pm

      That poutine sounds amazing! Thanks for listening to the podcast too :)

  • Sarah02/04/2015 - 1:25 pm

    Yum! I have to make this!!

  • J.S. @ Sun Diego Eats02/04/2015 - 1:54 pm

    Ha here’s your catchy-Pinterest name: Easy Vegan Poutine !!!!ReplyCancel

  • Abby02/04/2015 - 6:01 pm

    ooh, these fries look delicious, Laura! that miso gravy…. love! <3ReplyCancel

  • Kate02/04/2015 - 7:46 pm

    You’ve really got me with that miso gravy business. I’ve been sick for the last week and been living off miso soup, I’m pretty sure its replaced all blood in my veins, but gravy?! Things are starting to perk up now!ReplyCancel

  • Jodi03/04/2015 - 5:02 am

    So good, Laura! No need to complicate things or over think it, the best meals come together when you’re not forcing it! Way to reunite with your blender, it’s such a confused time of year in terms of fresh, local produce – this dish seems to have solved that problem. Happy long weekend xoReplyCancel

  • Chelsea A03/04/2015 - 8:51 am

    It’s so true that a lot of blog recipes these days seem to be crafted just to get page views, not for the sake of just enjoying the dish and wanting to share it. I like that you stay authentic though. :) These fries look amaaaaaaazing!ReplyCancel

  • Jessica DeMarra03/04/2015 - 10:39 am

    I am currently listening to the podcast wishing I had some sweet potato fries at 10:30am.ReplyCancel

  • Savita @ ChefDeHome03/04/2015 - 6:22 pm

    These fries looks very delicious, Laura! Love the use of miso! yumm!ReplyCancel

  • Alanna04/04/2015 - 2:03 am

    Omg, this is my dream dinner. YUM!ReplyCancel

  • Millie | Add A Little04/04/2015 - 9:04 am

    Oh my gosh this sounds like heaven! Sweet potato fries and miso – count me IN!ReplyCancel

  • Sherrie04/04/2015 - 9:26 pm

    New flavors, new season, holla! These look mighty fine Laura. Thanks for the shout-out too friend, xo.ReplyCancel

  • Jo05/04/2015 - 11:12 am

    I had to stop by and say that I made this last night and it was AMAZING. That gravy is A++. I love relatively easy dinners that I don’t have to go to the store to make!ReplyCancel

  • thefolia05/04/2015 - 1:49 pm

    Viva la sweet potato fries…I love them with cumin and this dish looks like I can enjoy it as a meal and with all the variations you offer in this post…well that’s sweet potato every night of the week! Happy Feasting.ReplyCancel

    • Laura05/04/2015 - 3:19 pm

      Yes! Cumin and sweet potatoes are a total dream team. One of my favourite go-to combinations. I could definitely do a sweet potato every night too ;)

  • […] ultimate sweet potato fries! OH MY […]ReplyCancel

  • Ana @ Ana's Rocket Ship06/04/2015 - 3:36 am

    I love the idea of the miso gravy!!ReplyCancel

  • Emanuele @ guyslovecooking06/04/2015 - 12:41 pm

    This is seriously good, I just love sweet potatoes. I did add half teaspoon powder made from fennel seeds crushed with mortar& pestle.ReplyCancel

  • Sarah O08/04/2015 - 2:32 am

    This recipe looks delicious, I love all your posts! I was wondering if they sell the Westbrae White Mellow Miso anywhere in Canada?ReplyCancel

    • Laura08/04/2015 - 6:22 am

      Hey Sarah! Thanks so much. I actually picked up the Westbrae miso in the USA on a recent trip. We live really close to a border crossing, so we make fancy grocery runs sometimes ;)

  • Brian @ A Thought For Food08/04/2015 - 12:37 pm

    A vegetarian gravy… be still my heart! Wouldn’t mind taking a spoon to that deliciousness!ReplyCancel

  • Jenné09/04/2015 - 1:49 am

    MmMmMm! This looks and sounds so super tasty. I will definitely be making it tomorrow. I think I’ll throw some broccoli into the roast with the sweet potatoes too :)

  • Lily | Kale & Caramel09/04/2015 - 7:00 pm

    UM MISO GRAVY HELLURRRRRRR. Can we just stop and talk about this for like a crazy long time. Preferably while making it. With the fries in the oven. And some yummy superfood lattes in our hands? Yah? Ok yah. I cannot wait to try this.

    Also, I know it’s not a real barrier, but it feels like a big deal to break the Insta-barrier and say hi over here on your gorgeous blog. Which was, truly, one of the very first that inspired me. Ok, fangirling over. You rock. xo’s from LA.ReplyCancel

    • Laura10/04/2015 - 1:53 pm

      I just smiled huge reading this! I love your work, Lily so this is some real fine mutual admiration :) xoReplyCancel

  • Naomi10/04/2015 - 4:24 am

    So I’ve been reading The First Mess for years.. and I simply always love everything you do Laura! Your recipes are ever reliable, creative and just gosh darn tasty. I just had to comment on this one though – I lived in Vancouver for a year around the corner from the Naam and have been craving their Miso gravy ever since. No longer. This recipe is the bomb! Thanks so much from a happy, full bellied fan. xReplyCancel

    • Laura10/04/2015 - 1:55 pm

      Hey Naomi! Thanks for this incredibly kind comment. So lovely of you to say hello. Stoked that you enjoyed the miso gravy too! :)ReplyCancel

  • Drumles Den Haag10/04/2015 - 8:24 am

    This looks and must taste absolutely awesome! Thank you for this inspiring recipe. I’m definitely going to make it!! :)ReplyCancel

  • genevieve @ gratitude & greens11/04/2015 - 6:31 pm

    Would it be wrong to call this poutine? I’m loving the sound of the miso gravy and this just screams pure comfort and deliciousness to me- can’t wait to try this, mmmm! I also roll into work with jars of goodness blended from my Vitamix, and I am not exaggerating when I say I have no idea how my life would be like without a great blender!ReplyCancel

  • Sini12/04/2015 - 8:14 am

    This looks and sounds amazing, Laura! Miso gravy? Seriously? And how on earth did you know that I’ve dreamt of a dish with black beans and sweet potatoes? Love it. xxReplyCancel

  • kristie {birch and wild}13/04/2015 - 10:26 pm

    All of my favorite foods. In a bowl. I am so loving this!ReplyCancel

  • Lacey13/04/2015 - 10:48 pm

    Sooo, I just made this tonight. It was delicious! And pretty easy too. I used dried thyme instead of fresh because I didn’t have any.
    My boyfriend, who is definitely not vegan, also said it’s some of the best (almost) poutine he’s ever had. He still wants cheese curds, but close enough. Thanks for the great recipe!!ReplyCancel

  • […] curry sweet potato fries with miso gravy. They’re vegan so they must be healthy, […]ReplyCancel

  • Kasey14/04/2015 - 6:39 pm

    This sounds So bomb. I love sweet potato fries, but I kinda struggle to make em ‘wow.’ This is it!! xReplyCancel

  • The Yummy Lounge16/04/2015 - 1:47 pm

    I love healthy and nutritious recipes….like this one ofcourse…ReplyCancel

  • […] Fries: Curry Garlic Sweet Potato Fries with Miso Gravy. Imagining all of these flavors together is making my taste buds do a little jig on my […]ReplyCancel

  • Jacqui13/06/2015 - 3:23 am

    OMG this gravy was to die for! I’ve never had normal gravy on chips before because it never appealed to me, but man oh man I will be making this to go on everything now! So quick and easy too. I didn’t have any sweet potato so made potato, parsnip and carrot fries and was also delicious.ReplyCancel

  • […] Garlic Sweet Potato Fries. Miso Gravy. We are bordering on poutine territory. | via the First […]ReplyCancel

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

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

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

  • Jo Busck12/03/2015 - 5:49 am

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

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

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

  • Liz S.12/03/2015 - 5:53 am

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

  • Anna12/03/2015 - 6:41 am

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

  • Courtney12/03/2015 - 6:56 am

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

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

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

  • betsy12/03/2015 - 7:17 am

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

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

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

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

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

  • Jennifer12/03/2015 - 8:12 am

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

    Happy Spring, Laura!ReplyCancel

  • Cheryl12/03/2015 - 8:28 am

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

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

    I want a truer relationship with food.

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

  • Erin12/03/2015 - 8:50 am

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

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

  • Amanda12/03/2015 - 9:03 am

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

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

  • Danielle12/03/2015 - 9:25 am

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

  • Adrienne J12/03/2015 - 9:26 am

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

  • Jo Busck12/03/2015 - 9:39 am

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

  • Jacky12/03/2015 - 10:22 am

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

  • Sheila L12/03/2015 - 10:27 am

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

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

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

  • Eunice Price12/03/2015 - 10:41 am

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

  • Ingrid12/03/2015 - 10:54 am

    Hi Laura,

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

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

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

  • Abby12/03/2015 - 11:02 am

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

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

  • Kathryne12/03/2015 - 11:16 am

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

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

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

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

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

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

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


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

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

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

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

  • cori12/03/2015 - 12:10 pm

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

  • Daria12/03/2015 - 12:16 pm

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

  • Jamie G12/03/2015 - 12:17 pm

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

  • Megan Gordon12/03/2015 - 12:21 pm

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

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

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

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

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

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

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

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

    • Victoria14/04/2015 - 4:13 am

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

  • Alissa12/03/2015 - 12:55 pm

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

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

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

    On a lighter note, this recipe? Gorgeous.ReplyCancel

  • Lauren12/03/2015 - 1:01 pm

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

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

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

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

    And a little more yoga for me!ReplyCancel

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

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

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

  • Maggie12/03/2015 - 1:38 pm

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

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

  • kelsey12/03/2015 - 2:03 pm

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

  • Jeni12/03/2015 - 2:15 pm

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

  • Erin12/03/2015 - 2:22 pm

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

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

  • Dayl12/03/2015 - 2:22 pm

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

  • Ashley12/03/2015 - 2:25 pm

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

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

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

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

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

  • hannon12/03/2015 - 2:42 pm

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

  • Lauren12/03/2015 - 3:00 pm

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

  • Brittany12/03/2015 - 3:14 pm

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

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

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

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

  • Siobain12/03/2015 - 3:49 pm

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

  • Andrea12/03/2015 - 4:01 pm

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

  • Emily12/03/2015 - 4:51 pm

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

  • Milica Loncar12/03/2015 - 5:29 pm

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

  • Arlene12/03/2015 - 5:42 pm

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

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

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

  • Stephanie12/03/2015 - 8:47 pm

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

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

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

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

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

  • Abby12/03/2015 - 10:02 pm

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

  • Grace13/03/2015 - 12:06 am

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

  • Ella Weed13/03/2015 - 1:05 am

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

  • Jodi13/03/2015 - 3:39 am

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

  • jennfier13/03/2015 - 9:37 am

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

  • Linzy13/03/2015 - 10:14 am

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

  • Riley13/03/2015 - 1:54 pm

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

  • Sara13/03/2015 - 2:23 pm

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

  • Zanna F13/03/2015 - 2:53 pm

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

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

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

  • Casey13/03/2015 - 4:39 pm

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

  • Tiffany13/03/2015 - 4:42 pm

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

  • Neko13/03/2015 - 4:51 pm

    This was a simply beautiful post.ReplyCancel

  • Kristin13/03/2015 - 5:01 pm

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

  • Zanna F13/03/2015 - 6:10 pm

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

  • Chris13/03/2015 - 8:01 pm

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

  • Alissa13/03/2015 - 11:25 pm

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

  • Brigitte13/03/2015 - 11:57 pm

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

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

  • Laurén14/03/2015 - 11:51 am

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

  • Jane14/03/2015 - 2:32 pm

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

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

  • Lori15/03/2015 - 7:36 am

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

  • thefolia15/03/2015 - 10:31 pm

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

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

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

  • Kate19/03/2015 - 8:25 am

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

  • dedietrich19/03/2015 - 11:13 am

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

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

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

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

  • John21/03/2015 - 6:11 am

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

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

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

  • olly23/03/2015 - 3:59 am

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

  • Elena23/03/2015 - 12:32 pm

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

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

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

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

    Keep up the great work girl.


  • Kari27/03/2015 - 2:19 pm

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

  • Jordan27/03/2015 - 3:21 pm

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

  • Renee28/03/2015 - 2:43 pm

    Love this comfort-y looking bowl of deliciousness!ReplyCancel

  • Leo Sigh31/03/2015 - 3:54 am

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

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

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

  • krystal02/04/2015 - 5:27 pm

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

  • lydia17/04/2015 - 2:40 pm

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

  • Karen29/04/2015 - 2:06 pm

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

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

    • Laura30/04/2015 - 7:56 am

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

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

  • Theresa10/06/2015 - 8:24 pm

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

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

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

  • Marry09/01/2016 - 1:50 am

    Made the BBQ Lentil part of this tonight and served it over traditional polenta. The sauce was too sweet for me and I love sweet. I added more vinegar which helped. Maybe my maple is sweeter?ReplyCancel

    • Laura09/01/2016 - 8:02 am

      Hi Marry,
      I actually made this sauce for some beans the other night (just roughly without measuring), and used at least 1/2 the amount of maple syrup. I liked it just the same and I tend to like sweet things as well. Although I liked the original formulation, too. The only thing I can think of: did your jarred tomato sauce have any added sweetness in the ingredients? Or you really cooked the sweetness out of the shallot? I’m a little stumped on this one. I’m going to make a note on the recipe though.

  • Erin Jenkins13/01/2016 - 11:20 am

    This bbq sauce was crazy delicious! my 5 year old gobbled it up like mad. We put it over quinoa and it was great. thanks for the recipes here.ReplyCancel

  • […] when I saw this millet polenta recipe on Laura’s blog, it reminded me of those days. I thought that it was such a clever way of using […]ReplyCancel

  • […] sauce adapted from The First Mess and also my Vegetarian Sloppy Joes with Lentils and Chickpeas recipe.BBQ Black Bean & Quinoa […]ReplyCancel

vegan chocolate passionfruit cupcakes + coconut cream frosting // www.thefirstmess.compin it!vegan chocolate passionfruit cupcakes + coconut cream frosting // www.thefirstmess.compin it!View full post »

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  • steph26/02/2015 - 4:43 am

    biggest congrats laura!!!! I’m so happy for you and your latest adventure!! to cupcakes, chocolate, passion fruit, cookbooks, and life!! ♡♡♡ReplyCancel

  • Kathryn26/02/2015 - 5:08 am

    I was so hoping that this was the project that you were hinting about in the Pure Green Podcast interview I heard with you and I can’t tell you how excited I am about the prospect of having some of that First Mess goodness in my hands and in my kitchen. Huge congrats to you lady, it never feels to inspire when I see someone who is so talented + so passionate really find their path in life.

    PS happy happy birthday!! So far, I’m very much of the opinion that your thirties are way better than your twenties.ReplyCancel

  • KathrynH26/02/2015 - 5:16 am

    Congrats for the book! Looking forward to it!ReplyCancel

  • valentina | sweet kabocha26/02/2015 - 6:06 am

    Yeah!!! I can’t wait to see your book!!! Congratulation!!
    Ps : does your coconut milk contain any other ingredients than coconut and water? I tried last year to whip the solid cream but it didn’t increase in volume :/ReplyCancel

  • Michelle @ Hummingbird High26/02/2015 - 6:07 am

    CONGRATULATIONS ON YOUR COOKBOOK! It’s going to be all sorts of gorgeous and lovely and tasty, I know it. Just like these cupcakes… SWOON SO HARD.ReplyCancel

  • Anna26/02/2015 - 6:38 am

    Yum, yum!! Congratulations on your book <3 Can't wait to read it!!

  • Clem @ The Vegan Cookie Fairy26/02/2015 - 7:16 am

    Congrats on the cookbook! That’s so exciting, I’ll definitely preorder it because I’m sure it’s going to be as fabulous as your blog!

    I always shake the coconut milk cans in the supermarket to see if the milk is really creamy. I probably look demented when I do that but hey, it saves me buying shitty cans of coconut milk. I also much prefer using coconut cream for cupcake icing — it’s so much tastier than buttercream.

    And happy birthday!xoxoReplyCancel

  • Kristin | Tasty Joy26/02/2015 - 7:33 am

    Having just recently discovered your blog, you don’t know me, but congratulations on the book! :-) I don’t mind the less frequent posting, because that means I can explore your archives some :-)

    I love the addition of coffee to the cupcakes!ReplyCancel

  • Dina26/02/2015 - 8:41 am

    Happy Birthday Laura!

    Turning 30 was a real game changer for me and by the sounds of it, the same seems true for you. Congratulations on all your success. I love reading your weekly posts. Your messages always bubble with wisdom and and optimistic realism. Looking forward to when I can purchase your cookbook.

    In support,

  • Cheryl26/02/2015 - 8:41 am

    Yes!!! (with air fist-pump). I stumbled onto your blog about two months ago and from the first reading I said (to myself and everyone else I told about your site), “If this girl writes a cookbook – I’m buying it!”. I’m so happy for you , and me. Happy Birthday and enjoy the journey. I wait with great anticipation.ReplyCancel

  • Amy | Sobremesa26/02/2015 - 8:51 am

    Laura! First off, happy happy day to you! You have been such an inspiration for my cooking and I love coming to this space each week to read your stories and see what you’ve cooked up. I read cookbooks like novels, and I’ve never been as excited about one as I am for yours :) Good luck and big hugs to you! xxReplyCancel

  • Tiffany26/02/2015 - 9:14 am

    Congratulations! I look forward to adding it to my collection.ReplyCancel

  • Sherrie26/02/2015 - 9:25 am

    Happiest of birthdays my sweet Laura! Yeah, yeah, yeah – fuck yeah. I’m sure it feels awesome to let this news flow out into the universe. Your future is bright, your soul is beautiful and I can’t wait to watch this journey unfold. xo, sherrieReplyCancel

  • Jackie26/02/2015 - 9:27 am

    This is the best news!! Congrats on the cookbook – it’s about time! So love reading your posts and trying out new recipes. Happy, happy birthday too!ReplyCancel

  • Kate26/02/2015 - 9:29 am

    This is such good news! I’ve just come out the other side of the cookbook process (or writing at least anyway, book isn’t in shops til June) and it’s so much fun. Hard work and tiring and stressful at times but so rewarding to cook and eat and write and be paid for it! Enjoy every moment – I can’t wait to see the beautiful book I know you will produce xReplyCancel

  • Izy26/02/2015 - 9:31 am

    Lovely, lovely! Hooray and congrats :) Looking forward to seeing the book in all its gorgeous glory xReplyCancel

  • Alex26/02/2015 - 9:35 am

    Happy Birthday! Thirties rock. So excited to hear about your cookbook! Here’s to a year of balanced work and golden light!ReplyCancel

  • Lindsey26/02/2015 - 9:36 am

    happiest of birthdays to you, laura. i’ve been embracing and loving everything about the 30s, so i wish you all the good things! couldn’t be more thrilled for this next journey of yours, you and your work are ever so deserving. big, big hugs to you! xoReplyCancel

  • Emiliemurmure26/02/2015 - 9:39 am

    Happy Birthday Laura!! And I’m so happy about your cookbook!!! I’m sure It will be awesome !!! Congratulations!! :)ReplyCancel

  • Brian @ A Thought For Food26/02/2015 - 9:42 am

    So much good news in a single post! First off, happy birthday! I hope it’s full of friends, family, this cake, and lots of cocktails.

    And CONGRATS on the book! That is such wonderful news. I can’t wait for the day when I can hold it in my hands (and, of course, cook from it).ReplyCancel

  • Rose26/02/2015 - 9:47 am

    This recipe looks incredible. I’m dying to try my hand at coconut milk frosting. Looks so rich and delicious. Thanks!ReplyCancel

  • Smadar26/02/2015 - 9:57 am

    HAPPY BIRTHDAY! And the cookbook news made me do a happy dance. I have been hoping for this for awhile. Your blog has changed the way I cook and see food. I think you are brilliant and your recipes have added so much deliciousness to my life!ReplyCancel

  • Anze26/02/2015 - 9:59 am

    I noticed you’re writing a cookbook like two weeks ago or so when I saw the line cookbook in your notebook. Congrats lady! If you need recipe testers, let me know. And I’m pretty sure I’ll be the first person to preorder it.

    XX, Prince AnzeReplyCancel

  • Kelsi | Savour the Sweet26/02/2015 - 10:02 am

    So many congrats! I cannot wait to get my hands on this book.
    I have always shied away from passionfruit, but these cupcakes make me brave – I’m very intrigued by the flavour combination.ReplyCancel

  • Elizabeth26/02/2015 - 10:08 am

    Yes! Wishing you the happiest-ever entrance into a new decade of life. I had a lot of fun in my twenties, but the thirties are a great time in a whole human way. So far, they’re my favorite.

    And you know I’m over the moon to hear about the book! It’s truly thrilling news, and so well-deserved. I love everything you do, and just know that you’re going to raise the bar even further with the book. Cheers to all of this really, really good stuff!ReplyCancel

  • Ashlae26/02/2015 - 10:09 am

    I’ve been waiting for this announcement for foreeeeeever! So, so excited for you, babe. This cookbook is going to be HUGE. Happy happy day! <3ReplyCancel

  • lynsey | lynseylovesfood26/02/2015 - 10:17 am

    Laura, happiest of birthdays and well wishes for the new decade! you are definitely kicking it off right… cupcakes and cookbooks!! Congratulations. This new decade and new project are sure to push you and grow you in ways you never dreams. Nothing but the warmest wishes for everything. xoReplyCancel

  • Shannon26/02/2015 - 10:25 am

    Congratulations! Can’t wait to get your book :)ReplyCancel

  • betty | le jus d'orange26/02/2015 - 10:25 am

    YAY congrats!!! Can’t wait :)ReplyCancel

  • Dillon26/02/2015 - 10:40 am

    Laura this is the best news! I cannot wait to hold it in my hands. It’s going to be sensational. Happy Birthday!ReplyCancel

  • Ashley26/02/2015 - 10:42 am

    The biggest congrats to you, girl!!!! So happy this new is out into the world now!! I cannot wait to get my hands on it. It’s going to be one of those everyday types of cookbooks that can also stand up as a coffee table showpiece…I just know it! (No pressure ;)) Wishing you the happiest of days as you turn 30! The craziest times have hit since that age and the most growth within myself. I know you’re going to keep rocking life and I so enjoy following your journey. xoxoReplyCancel

  • Christine // my natural kitchen26/02/2015 - 10:43 am

    This is so wonderful! For so long now, I’ve wondered when you might announce that a cookbook is on the horizon. I certainly am excited to see it come to fruition and would be so happy to recipe-test for you! Big big big congratulations, Laura! Also wishing you the happiest of birthdays!ReplyCancel

  • Yoojin26/02/2015 - 10:57 am

    congrats on the cookbook!! i can’t wait for it.. i know it’ll be amazing :)ReplyCancel

  • Lizzie26/02/2015 - 11:05 am

    Yay! I’m so excited for you. You bring so much beauty to the art of living well. I cannot wait to have a copy in my spelt flour dusted hands. And happy birthday, too! Eat all the cupcakes!ReplyCancel

  • Megan Gordon26/02/2015 - 11:15 am

    Yay! Congrats, Laura! The book sounds incredible. So happy for you.ReplyCancel

  • Pragati // Simple Medicine26/02/2015 - 11:17 am

    Congratulations!!! I can’t wait to check out your book. I’m sure it will be amazing <3ReplyCancel

  • Anastasija / Grandmother's Figs26/02/2015 - 11:18 am

    Oh my! This is such an exciting news! Proud of you, Laura! Wish you happy birthday again, and much of inspiration to complete the project at your greatest! Big Love,
    An xReplyCancel

  • Lane | Green Spirit Adventures26/02/2015 - 11:56 am

    I’ve been swooning over your blog for a long time and just waiting and waiting for you to say you were doing a cookbook! I’m so excited for you and this cookbook cannot come soon enough!! A big huge happy birthday to you as well. :) I hope it’s a fabulous, beautiful year!!ReplyCancel

  • Kris26/02/2015 - 11:56 am

    You KNOW I’ve been waiting for this day to come!! Soooo excited for you (and for us that we’ll all be able to have a copy of your book, in hand!). Well done, friend. And a super, duper happy birthday to you! Big hugs your way.ReplyCancel

  • Amy @ Parsley In My Teeth26/02/2015 - 11:56 am

    Great news! I’m so looking forward to your book – I’m sure it will be a huge success. Can’t wait to see what wonderful little morsels you’ll be cooking up for us!ReplyCancel

  • Jo26/02/2015 - 12:10 pm

    HOOOORAY! I had a feeling this was coming and I’m so excited! Congrats!ReplyCancel

  • Eve26/02/2015 - 12:10 pm

    I knew it. I just knew this day was coming. Can’t wait to sit back with a pot of tea and read it cover to cover. :)ReplyCancel

  • Meredith | Coats and Kahvi26/02/2015 - 12:10 pm

    Congratulations! I can’t wait to get my hands on your cookbook – I know it’s going to be beautiful and delicious! It’s so great that you’re getting to realize this dream of yours.ReplyCancel

  • Alissa26/02/2015 - 12:31 pm

    Congratulations on the book and Happy Birthday! I can’t wait to get your gorgeous photos and recipes in my hands! I too turn 30 this year and am excited for new opportunities!ReplyCancel

  • Amy26/02/2015 - 12:35 pm

    Yay! I’m happy to hear this; I know it’ll be great. I’m keeping an eye out for your call for recipe testers too. I’ve done it before for another vegan cookbook, and it was really fun! :)ReplyCancel

  • Jessie26/02/2015 - 12:41 pm

    CONGRATS AND HAPPY B-DAY!!! Ive been following your blog for a little over a year now (don’t comment often thow) and i truly love it! Now cant wait to look at ur BOOK everyday IN MY KITCHEN!
    Good luck! xxReplyCancel

  • Shelly @ Vegetarian 'Ventures26/02/2015 - 12:52 pm

    Oh man – your words are just as beautiful today as your photos! Cheers to starting the new decade with a BANG! You are gonna kill this cookbook thing and I am going to be (/ already am) your biggest fan! Can’t wait to see your beautiful talent in tangible form that I can hold. <3 <3 <3 PS Happiest of Bdays to you as well!ReplyCancel

  • Winnie26/02/2015 - 1:03 pm

    I am so happy for you, Laura! Your book is going to be so beautiful. And Happy Happy Birthday!ReplyCancel

  • Sarah b.26/02/2015 - 1:05 pm

    Omg yayyyyy!!! Such beautiful news! You’re going to kill it at the book girl! I’m so so excited ahh best news! Had a feeling after that pure green mag pod. Happiest birthday girl!! xoReplyCancel

  • Happy birthday! And congratulations! I’ve been hoping you would write a cookbook at some point. :)ReplyCancel

  • Emily26/02/2015 - 1:22 pm

    Big congratulations! And happy birthday! I’ve just started digging into your archives and finding such inspiration. You have a great writing voice and a lovely perspective on food and cooking. Can’t wait for the book.ReplyCancel

  • Abby26/02/2015 - 1:31 pm

    Oh, Laura!!

    What wonderful news! This post truly made my day. I cannot. wait. to get my hands on your lovely cookbook!

    And the photos in this post… perfection. Seriously.


  • cynthia26/02/2015 - 1:57 pm

    Oh my goodness, this is the absolute BEST news, Laura!! I could not be happier or more thrilled for you (or for us, to have such a lovely cookbook coming into the book world soon!) Like Kathryn said, you’re an absolute inspiration. As these lovely words in this and these insane cupcakes just go to show. So, so excited for you. Happiest of birthdays and hugest of congratulations to you, friend!!!ReplyCancel

  • Keara McGraw26/02/2015 - 2:20 pm

    Such thrilling news, Laura! I cannot wait to follow the journey and see this come to fruition. You have a true gift for storytelling that has always resonated with me (and I’m sure many more) in a very impactful way. Best of luck to you in the process + warmest wishes on your birthday :) keep on killin’ the game. <3ReplyCancel

  • Deniy26/02/2015 - 2:55 pm

    Happy Birthday and congratulations on your book deal! Very well deserved! Looking forward to holding it in my hands some day! And I’m feeling with you, it’s so hard not to shout out loud about a cool project such as writing your own cookbook! I myself told my readers that I have a cookbook coming out in two month (very niche though, on fructose malabsorption and all things sugarfree and wheatfree ;)

    Enjoy the process of writing this cookbook! You will be surprised, how much work and fun it is at the same time! Cheers from Istanbul!ReplyCancel

  • Sarah @ SnixyKitchen26/02/2015 - 2:55 pm

    Congrats on the cookbook (and the birthday! I’m just two weeks behind you on that one:) ! I’m certain it will be beautiful and filled with your inspiring passion for food. Also – I love the passionfruit topping on these cupcakes!ReplyCancel

  • molly yeh26/02/2015 - 2:56 pm

    oh for joy!!!!!! happy birthday and congratulations!!! this is wonderful news and your book is going to kick major ass. just like the cupcakes :)ReplyCancel

  • Tara26/02/2015 - 3:19 pm

    Happy birthday and congratulations :) And enjoy your project!ReplyCancel

  • Sara26/02/2015 - 3:23 pm

    Been hoping for a cookbook from you for AGES. So exciting! Well deserved and congrats!!! I can’t wait.ReplyCancel

  • Jessie Snyder | Faring Well26/02/2015 - 3:34 pm

    Laura! Happy birthday! How exciting. The big 3-0. AND a cookbook announcement?! I feel like you are giving us a gift on your b-day. Hope you super crazy enjoy the day, you deserve it, and I’m so stoked to see all you create in the next year! – xoReplyCancel

  • Millie l Add A Little26/02/2015 - 3:42 pm

    Happy birthday! Hope you’ve had an amazing day and these cupcakes look amazing, I especially love the simple coconut icing! ALSO, YOU ARE GOING TO HAVE A COOKBOOK OUT?! I nearly stopped breathing, that is so exciting and I can’t wait to get my hands on it!!ReplyCancel

  • sarah26/02/2015 - 3:45 pm

    Oh, I knew you must be working on some secret book. I’m so excited for you! And, these photos are so so beautiful. And, happy birthday! Much love. xxReplyCancel

  • Charity26/02/2015 - 4:21 pm

    A very happy birthday to you, dear! Congrats on the cookbook – I will be buying one, and I couldn’t be more excited. I know it will be beautiful and full of excellent recipes and content.

    Any suggestions on what to do with the leftover coconut milk/watery residue? I have several recipes that incorporate the cream, and I always feel bad throwing the rest down the sink. I usually add it to a smoothie, but I don’t always want a smoothie.ReplyCancel

  • Kimberly/TheLittlePlantation26/02/2015 - 5:19 pm

    Congratulations! Such great news for you and us. I can’t wait for the book! How exciting :)ReplyCancel

  • Grace26/02/2015 - 5:29 pm

    Laura! Do you know how long I’ve been wishing for you to make a cookbook?! Since like forever. I’m gonna pre-pre-pre order that beautiful piece of art with yummiest recipes ever! So excited and so happy for you! And these cupcakes! And your birthday! Gah, it’s just all so good!ReplyCancel

  • dana26/02/2015 - 5:54 pm

    Congrats lady!!!!! Super happy for you and cannot wait to purchase that thang. Also, happy bird day!ReplyCancel

  • Blaine Arin26/02/2015 - 6:43 pm

    Big big congrats!!! Sending you the best vibes. I’ve been through the process of making a cookbook (not my own) and it’s trying, but remember to connect with why you love what you do in the moments you hit the wall.

    Can’t wait see what you create! <3ReplyCancel

  • Happy Birthday Laura! I can’t wait for your cookbook! All of your recipes are super inspiring so I can only imagine what a sunshine-filled delight those printed pages are going to be :)
    All the best with this project, and put my copy aside now!ReplyCancel

  • Shelley @ sevengrams26/02/2015 - 9:11 pm

    Happy Birthday Lady! And a huge congrats on the book — such an incredibly exciting endeavour. Can’t wait to get my hands on a copy!ReplyCancel

  • thefolia27/02/2015 - 12:12 am

    They look like pieces of art!ReplyCancel

  • renee (will frolic for food)27/02/2015 - 12:24 am

    *does freak out happy jig in excitement* HEEEEEELL YEEEEES!!!! You completely deserve this. Penguin! Avery! *geeks out* I’m so happy for you and so ABSOLUTELY excited for your cookbook to come out so that I can devour every recipe with passionate gusto. This is such a dream. Can we all make cupcakes in your honor to celebrate?! Also, count me in for recipe testing when the time comes!ReplyCancel

  • Jodi27/02/2015 - 2:10 am

    Ohhhhh happy dance + heart explosions and all of the above. Happy Birthday to you, Laura! You are so right, sometimes the best things in life need to happen on their own time, without rushing or fussing – so thank you for all the inspiration you have been bringing here every week, can’t wait to see what goodness the pages of your book will hold! So, SO deserving, a million congratulations xoReplyCancel

  • sara forte27/02/2015 - 2:48 am

    can’t freaking wait! so incredibly proud of you. I know it’s a big job and I’ll be sending you all the good juju for a smooth and inspired process. Big hugs!!!ReplyCancel

  • JJ - 84thand3rd27/02/2015 - 3:51 am

    Congratulations and happy birthday! What an exciting time :)ReplyCancel

  • sil @ entre jardins27/02/2015 - 4:59 am

    Congratulations and a very happy birthday! It’s about time you have your cookbook out there, I’m sure it will be inspiring and I’m soo looking forward to it!
    All the best to you and cheers to a year full of beauty, excitement and creativity! **silviaReplyCancel

  • Paige27/02/2015 - 8:19 am

    First things first–Happy 30!

    Secondly, I am so happy to hear you are creating a book that I will be able to have in my home. I always prefer a book to a computer but have leaned in to the blogs for some time–when in Rome, right? Of all the blogs I’ve subscribed (and unsubscribed) to, however, yours stands alone for me in quality and ease. I love the humanity you bring to your narrative and recipes. Thank you for gracing my home.ReplyCancel

  • Linzy Jensen27/02/2015 - 12:46 pm

    This is so exciting. I would love to see what you come up with for some delicious summertime foods. Happy birthday, and I hope that this next decade brings you more happiness than you ever thought possible.ReplyCancel

  • anel27/02/2015 - 1:31 pm

    YAY SUCH great news! I LOVE your recipes! Good luck and can’t wait to get my paws on the final result! You are inspirational :)ReplyCancel

  • Kari27/02/2015 - 10:04 pm

    I love passion fruit. These look so delicious!

  • Jo | The Nectar Cafe28/02/2015 - 11:05 am

    Congratulations Laura! That’s fantastic news. I had a sneaky feeling it might be in the pipeline for you! I can only imagine what beautiful stories, photos and recipes it will be full of! Everything you write, make and capture is beautiful. I can’t wait! Hopefully I’ll be able to get my hands on one over here in the UK. Wishing you all the best for the process! And yum.. cupcakes : ) xxxReplyCancel

  • kristie {birch and wild}28/02/2015 - 12:02 pm

    Yes! Here’s to a year of beautiful light, bountiful produce and good vibes for the making of your book. So excited to see more Canadian bloggers writing cookbooks!ReplyCancel

  • Hilary28/02/2015 - 1:49 pm

    YES! so excitedReplyCancel

  • kelsey28/02/2015 - 3:28 pm

    Many congrats and happy (belated) birthday, you!ReplyCancel

  • […] 100% confident that Laura’s new cookbook will be […]ReplyCancel

  • Nikolina28/02/2015 - 5:27 pm

    Congratulations, Laura!

    Happy belated birthday! You will like your 30s and will make the most of them.:)
    I am so happy that you have arrived to this “Laura is working on her book” place. SO excited for you (and for all of us, your little happy fans)!
    If you ever need just one more tester, I hope, oh I so hope that maybe I can be of any help to you. :)

    Thinking happy thoughts and wishing best of wishes and sending all of them your way!ReplyCancel

  • Aimee @ Simple Bites28/02/2015 - 8:25 pm

    Happy Birthday, Laura, and warmest congratulations to you. This is very exciting! You’ll love working with Penguin and the team there. Yay!ReplyCancel

  • Agnes {Cashew Kitchen}01/03/2015 - 1:28 pm

    WHOA I’m so excited about this!! Congratulations!!
    Your blog has been a go-to for me for a loong time. This is the place where I find most of my favorite everyday recipes that go for both parties and simple weekday lunches. I SO look forward to dirty up and make dog ears in your cookbook once it’s out! Good luck with the work and big hugs <3 Oh and happy birthday! :)

  • Kasey01/03/2015 - 1:57 pm

    Hooray! I was wondering when this announcement will come. I’m confident your cookbook will quickly become a favorite of mine :) xoReplyCancel

  • abby01/03/2015 - 6:15 pm

    so so thrilled.

    just, thrilled.ReplyCancel

  • kelly01/03/2015 - 10:06 pm

    yaaaaaaayyyy!!!! i’ve been waiting and hoping and wishing for this great news!!! so exciting!

    happy birthday girlfriend!!!!ReplyCancel

  • Dawn02/03/2015 - 6:21 am

    Excellent. Another cookbook to look forward, I’m so happy it’s vegan. My hands are up to help test your recipes! Happy birthday!!!ReplyCancel

  • kate02/03/2015 - 10:35 am

    it’s going to be beautiful! i have to say, i love the style of photographs you have on this post, and those you’ve been showing us lately. they are JUST stunning, and so different. i love that you dare to be so different and yet, everything is delicious, healthy and satisfying. carry on!!ReplyCancel

  • Penny02/03/2015 - 6:40 pm

    I am so so excited to hear this news, yay! I know already that it will be my favourite cookbook on my shelf. I actually already have a cookbook of yours as well…I spent a whole afternoon at work printing off every recipe of yours from the blog and filing into a little folder!! Haha. Congratulations, you must be just bursting with excitement. xxReplyCancel

  • Bonnie02/03/2015 - 9:14 pm

    Congratulations!! I’m SO VERY EXCITED to hear the news. I’m trying to keep my cookbook collection very small, but since discovering your blog about a year ago I have been wondering why on earth my favourite food blogger does not have a cookbook to showcase her sumptuous cooking and beautiful writing and photos…I need wonder no more! I hope it will be easy enough to get my hands on it here in Australia, I will be ordering a few copies!ReplyCancel

  • Grace03/03/2015 - 12:21 am

    yeah lady! So excited for you!! I know the book is going to be a stunner. Happy belated birthday as well.ReplyCancel

  • Rebecca03/03/2015 - 1:07 am

    SUPER congrats and HAPPY birthday!ReplyCancel

  • Heather05/03/2015 - 10:38 am

    Eeeek! Happy (belated) birthday and congratulations!!! As a non-vegan or vegetarian who leans toward a plant-based diet, you are my go-to in the food blog world. I love your creativity and humility, it is going to be so awesome to have a compilation of your ingenuity in the flesh (ahem, well, paper). Also, cannot wait to see your photos for the book. It’s gonna be gorgeous and delicious!ReplyCancel

  • Reese06/03/2015 - 7:28 am

    My my, I’ll be looking forward to you new book Laura. This whole magnificent collection in print. This is what you’ve been doing with your spare time. Anyway how timely of this recipe to fall in my care. Just as the passion fruit tree is in bloom in my front yard. I’ve got my baking mittens on for this one. Thank you Laura.ReplyCancel

  • chrysta@noshed06/03/2015 - 7:43 pm

    CONGRATS!!! and these cupcakes look so freakin’ amazing..gah…looking forward to new book darlin!ReplyCancel

  • […] chocolate passionfruit cupcakes. […]ReplyCancel

  • Matea07/03/2015 - 2:26 pm

    Love coconut cream frosting!! Passionfruit cupcakes sound amazing :)ReplyCancel

  • Tina08/03/2015 - 5:29 am

    Gorgeous images and those cupcakes look delicious!ReplyCancel

  • Sini08/03/2015 - 8:26 am

    Laura, you beautiful soul. I was beyond excited when I first stumbled upon this piece of news on social media (Twitter?), and this post just left me teary-eyed. I love seeing you being so passionate about what you’re doing, and to have just a fraction of that passion in my home, on my kitchen counter, feels extra special. So thank you for being so awesome. Hugs and cheers! xoxoReplyCancel

  • Lindsey @ Lou Lou Biscuit09/03/2015 - 5:23 pm

    These are gorgeous and unique! Thanks for sharing :)ReplyCancel

  • Mike10/03/2015 - 5:14 am

    Just a comment on these photographs. Such interesting dynamic of light and shadow. It complements these delicious chocolate passion fruit cupcakes very well. Keep up the good work and congratulations on the book.ReplyCancel

  • Kathryne10/03/2015 - 8:26 pm

    GIRL!!! Been meaning to send you so many congrats. Jeanine may have spilled the beans in Austin. :) Thrilled for you and cannot wait to see the undoubtedly gorgeous cookbook that you are creating. Hooray!ReplyCancel

  • Laurel12/03/2015 - 4:04 pm

    A little late here – but wanted to say congratulations. I am currently eating your recipe entitled “fall vegetable slaw with hot + sweet ginger dressing” and it is AMAZING! It’s probably the 5th or 6th recipe I’ve made of yours and they are always much more delicious than I expect them to be. Now I just trust I will like whatever recipe of yours I’m using whether I think I like the ingredients or not. I love your recipes because I get a CSA box and they allow me to use up my produce in delicious and creative ways. All of this is to say I am very excited about you publishing a cookbook and I will buy it as soon as it becomes available! Thank you so much for helping me eat delicious, healthy, wonderful meals!ReplyCancel

  • kate19/03/2015 - 12:22 pm

    Very much looking forward to your book! Congratulations!
    These cupcakes also look divine – I wish I could get my hands on some passionfruit to make them! :)ReplyCancel

  • SouthernSpoon24/03/2015 - 2:44 pm

    A belated happy 30th and huge congrats on the cookbook! I find inspiration from your blog all the time and am constantly recommending it to friends. What a joy it will be to have a hard copy version on my cookbook shelf. Good luck!ReplyCancel

  • Kate26/03/2015 - 1:40 am

    Holy mackerels, this BBQ sauce is AMAZING! I just had some with tinned lentils on top of buttery toast.ReplyCancel

  • Peri27/03/2015 - 6:34 am

    Best cupcakes recipe ever. Fresh and with fruits and awesome look!ReplyCancel

  • Bella06/04/2015 - 2:36 pm

    wow, these look mouthwateringly good! I live in Hawaii and we just reached the end of our passion fruit (a.k.a. lilikoi) season, and I’m so sad about it. Just a month ago I could take a five minute walk from my house and pick up a shirt-full of passion fruit from vines growing on the side of the road. I’ll keep this recipe in mind for next season. Thanks so much!
    p.s. I made a passion fruit sangria a couple months ago, and it turned out a-maz-ing!ReplyCancel

  • Theresa21/04/2015 - 1:25 pm

    First of all: I love browsing through your blog, it’s full of inspiration! I have been a reader for a while and when I first saw this recipe, I couldn’t wait to finally try it myself. But unfortunately, the cupcakes didn’t turn out as imagined, I am quite disappointed. It took twice the baking time (40 minutes!), the consistency before was pudding-like. Furthermore, the cupcakes ended up not rising at all – they flattened more and more during the baking process and turned out dense (now it’s as much cupcake as topping). And the taste… in my opinion it should be more chocolatey. There is also some weird unexpected flavour, I guess it’s the vinegar. Not really happy with these cupcakes…

    All the best from far away Austria,

    • Laura21/04/2015 - 2:34 pm

      Hi Theresa,

      I’m so sorry that these were a disappointment for you! I know at least a few people have made this recipe with good results. I’ll try to address some of the problems here, but I’ve only made these one way (as described in the recipe), so I’m not sure how helpful I can be.

      Honestly, I can’t explain the longer baking time. Maybe my oven is hotter and I’m just not aware of it? Do you live at a higher altitude than sea level possibly? This observation is troubling to me because the baking time is such a crucial component. I don’t want to lead others astray. I wonder if your flour was fresher than mine? This definitely isn’t a poofy, super-domed cupcake, but they shouldn’t have flattened more as they baked either. Did the surface appear sort of mottled when they were done baking? These cupcakes rise because of the interaction between the baking soda and acidic components (cocoa + vinegar). Because I use that interaction as the leavening agent, as soon as you’re done mixing the batter, it has to be scooped into the cupcake tins and baked immediately. I just realized that I did not specify this in the recipe and will do so now.

      I’m sorry they weren’t chocolaty enough to suit your taste either. I’m curious if you made any adjustments to the recipe at all? Or if European versions of tablespoons/teaspoons etc are different than the North American counterparts and THAT may have effected the recipe..? Any other feedback that you feel comfortable sending my way would be so appreciated! I might even try making these up this afternoon just to re-visit the recipe.

      Thanks so much + all best,

  • […] or whathaveyou. And although I had not yet tried a vegan cake recipe before, this one based on Laura’s vegan chocolate passionfruit cupcakes worked out splendidly. No milk, no eggs, no problem. And sweetened coconut cream creates the most […]ReplyCancel

  • […] Chocolate Passionfruit Cupcakes. FYI Passionfruit is my new […]ReplyCancel

  • Emma - She can't eat what?!08/05/2015 - 12:34 pm

    These look absolutely stunning – and are suitable for a low FODMAP diet if I use gluten free flour so I’m over the moon! Can’t wait to try the coconut and passionfruit flavours together!ReplyCancel

  • Alicia (lisa louloubel)19/10/2015 - 4:05 am

    These look amazing, chocolate and passionfruit = heaven!!ReplyCancel