fall veg + lentil bowl with goji ginger tahini cream // @thefirstmesspin it!View full post »

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  • While reading your recipe I’ve been mentally checking off all the ingredients and I happen to have everything at home to make this tonight :) This is just the sort of thing I love for a healthy dinner that also takes care of my over-buying at the market haha. Also the sauce! I love topping my meals with something super flavourful too and I can’t wait to try this with gogis!ReplyCancel

  • Maria22/10/2014 - 8:22 am

    It’s like you’ve read my mind / pantry! I soaked puy lentils this morning and in the fridge we have carrots, beets, cauliflower and half an avo! Amazing recipe, thank you so much. Looking forward to dinner already :)ReplyCancel

  • Laurie22/10/2014 - 9:12 am

    Interesting idea re. the dried goji berries. I’ve been wanting to try a tahini dressing so may give this a try —thanks.ReplyCancel

  • Amy @ Parsley In My Teeth22/10/2014 - 9:15 am

    The color of the sauce is beautiful and the warmth of ginger with the tahini sounds splendid!ReplyCancel

  • Ashley22/10/2014 - 9:41 am

    The colors are truly beautiful!! Love love.ReplyCancel

  • Millie l Add A Little22/10/2014 - 10:07 am

    This looks amazing – SO delicious and comforting without weighing you down!ReplyCancel

  • Karishma22/10/2014 - 11:09 am

    One of my roommates is like the queen of healthy salads. I am definitely showing her this one! It looks so satisfying and fresh!ReplyCancel

  • Katrina @ Warm Vanilla Sugar22/10/2014 - 11:57 am

    Loving all those colours! This is such a pretty bowl!ReplyCancel

  • SLauren @ Modern Granola22/10/2014 - 3:22 pm

    Wow! Gorgeous photography and styling!ReplyCancel

  • ALE22/10/2014 - 4:33 pm

    Amazing! Gonna try it!ReplyCancel

  • kristie {birch and wild}22/10/2014 - 9:23 pm

    I just posted a bowl recipe on my blog? Bowl life livin’, for sure
    :) And can I just say : goji sauce!? You constantly raise the bar for all of the health bloggers out there with your recipes that utilize healthy, creative ingredients. Thank you!ReplyCancel

  • Nik@ABrownTable23/10/2014 - 3:07 am

    You’ve given me a new and wonderful use for goji berries! When you shared the tahini cream picture on Instagram, I was eagerly waiting to see what you were up to. You always come up with the tastiest and most innovative dishes.ReplyCancel

  • […] This fall veg + lentil bowl with goji ginger tahini cream is just about the dreamiest thing I’ve seen all […]ReplyCancel

  • Caroline23/10/2014 - 9:25 pm

    I love this colorful and fresh bowl. I could eat this any time of the day…every day. Lovely.ReplyCancel

  • hannah24/10/2014 - 11:13 am

    Laura this looks phenomenal! I can’t wait to try it!
    Quick question – did you make this in the vitamix or do you have a mini-blender for these smaller quantity sauces?ReplyCancel

    • Laura Wright24/10/2014 - 2:17 pm

      Hey Hannah! I did mix this dressing up in the Vitamix. I find as long as I’m about one inch above the blade with liquid/ingredients, I can get the blade going.

  • Renee H.24/10/2014 - 2:09 pm

    I never would have thought to combine goji and tahini! Brilliant. You are right, I eat in a similar way. Make big batches of quinoa or beans and mix with veg through out the week. It really makes things so much easier.

    Your photos are beautiful- do you mostly use natural light?ReplyCancel

    • Laura Wright24/10/2014 - 2:18 pm

      Hi Renee! Thanks for your lovely comment and yes, I always photograph food right by a window or outside. I find it’s the most flattering way to showcase food :)

  • Katy24/10/2014 - 9:12 pm

    I was just looking for some salad inspiration! Thanks! I’m definitely going to be making this! :)ReplyCancel

  • […] veggie lentil bowl with ginger tahini cream. those […]ReplyCancel

  • […] to end, laura’s beautiful roasty fall vegetable + lentil bowl with goji ginger tahini cream. i love her ideas about sauce. and making big abundant meals out of a few simple, make-ahead parts. […]ReplyCancel

  • Kathryne25/10/2014 - 4:36 pm

    I’m a saucy girl myself but never, ever would have thought to make a goji sauce! You genius, you. I have always looked at romanesco with suspicion—looks like alien babies—but it’s probably about time to get over that, huh?ReplyCancel

  • Bec26/10/2014 - 5:16 am

    You’re so right – ensuring you have delicious healthy stuff on hand really makes the lunch time choice much easier. Here’s to eating the rainbow :)
    Bec x

  • Sini | My Blue&White Kitchen26/10/2014 - 7:13 am

    It’s like this dish is singing to me! Gorgeous and a downright genius way to include goji berries in our diet!ReplyCancel

  • ATasteOfMadness26/10/2014 - 1:04 pm

    This looks amazing! This looks like the perfect fall meal!ReplyCancel

  • Love CompassionateLee26/10/2014 - 2:23 pm

    A festival of colors! This dish looks vibrant and tasty. Enjoy a restful Sunday, Laura :)ReplyCancel

  • Carly26/10/2014 - 4:17 pm

    I’m making this right now, but in hopes of keeping it in the work fridge all week I’m also roasting the apples and beets. Fingers crossed!ReplyCancel

  • hannah26/10/2014 - 4:55 pm

    Thanks Laura! I might give it a go in there then with your reassurance I’m not gonna lose it all in the corners ;) although I do have a Tribest personal blender that I usually whip out for bits like this. Also are you a raw or roasted tahini kinda a girl?ReplyCancel

    • Laura Wright26/10/2014 - 8:35 pm

      Hey again Hannah, I’m an unhulled + raw tahini gal if I can get it. But mostly raw just so I can mute any strong sesame flavour if I need to :)

  • Emily28/10/2014 - 12:47 am

    This sounds like such a great recipe! So many healthy and beautiful ingredients.ReplyCancel

  • Musings #8 | bean + nash28/10/2014 - 4:51 pm

    […] Fall foods, aka brussel sprouts, carrots, apples, sweet potatoes, are some of my faves, and this vegetable and lentil bowl does a great job of mixing them all up and adding ginger and tahini to make it […]ReplyCancel

  • Kate29/10/2014 - 12:53 pm

    I made this for dinner last night, subbing butternut squash for the beet. Absolutely delicious — thank you for the recipe and inspiration!ReplyCancel

  • […] as in Vitamin A: What: BEETS (1 cup)  Why: Eat beets, run 3% faster. At least accordinging to an 11-person study. //about the study How: […]ReplyCancel

  • […] Fall veggie lentil bowl with goji ginger tahini cream: need I say more? […]ReplyCancel

  • […] bowls of deliciousness are one of my favorite meals to make and I’m obsessed with this Fall Veg + Lentil Bowl with Gogi Ginger Tahini Cream by The First […]ReplyCancel

  • Link Love #59 | Barr & Table04/11/2014 - 5:03 am

    […] Peas & Crayons Layered Peanut Butter Chocolate Banana Bread – Yeah…immaeatthat Fall Veg + Lentil Bowl with Goji Ginger Tahini Cream – The First Mess Curried Brussels Sprouts Salad – The […]ReplyCancel

  • sara05/11/2014 - 3:01 pm

    GORGEOUS!! This looks completely amazing. :)ReplyCancel

  • […] The colors of this Fall Veg and Lentil Bowl w/ Goji Berries is making me salivate. – The First […]ReplyCancel

  • […] my ‘I WANT ALL THIS FOOD’ list: one. two. three. four. […]ReplyCancel

  • Ella Imison13/11/2014 - 5:58 am

    Looks delish!
    Will definitely try this at home.ReplyCancel

  • […] Fall Veg + Lentil Bowl w/ Goji Ginger Tahini Cream […]ReplyCancel

  • Jenny18/11/2014 - 2:59 pm

    Your pictures are amazing! Do you use a macro lens? Also do you photoshop? You are an inspiration. I look forward to making this salad.

  • Mariela Alvarez03/12/2014 - 10:04 pm

    I have made this sauce three times, and each time it tastes better than the last. Laura, if you don’t start bottling this stuff, I might. ;) So efffffing delicious!!! I want to eat this every day.ReplyCancel

  • Alyx03/01/2015 - 2:37 pm

    Just made this for my family and it worked so well! They all loved it, so delicious!!ReplyCancel

  • 155 | Spices and Spatulas12/01/2015 - 11:02 am

    […] I can get. I make this dressing in bulk for salad days; I’ve made several adaptations of this meal at least tri-weekly (minus the goji berries because when I drop $39.95 at Whole Foods it’s […]ReplyCancel

  • […] Get the recipe for Veggie and Lentil Bowl with Goji-Ginger-Tahini Bowl here from http://www.thefirstmess.com/2014/10/22/fall-veg-lentil-bowl-w-goji-ginger-tahini-cream-recipe/ […]ReplyCancel

  • Ally @ Om Nom Ally14/01/2015 - 7:44 pm

    That sauce sounds divine! Gorgeous photos and delicious sounding bowl :D Thanks for sharingReplyCancel

  • […] Recipe adapted from The First Mess […]ReplyCancel

  • […] do have specific uses for some of these quote unquote functional foods (like this and this), but for the most part they seem to fit in just right with my fancy beverage routine. A […]ReplyCancel

  • Kristen @ The Endless Meal01/03/2015 - 12:43 pm

    I want to reach through my computer screen and eat this right now! I’ve been seriously crushing on za’atar lately and have been looking for any excuse to add it to my meals. I’ll be making this for sure. Pinned!ReplyCancel

  • Trish24/04/2015 - 3:59 pm

    This was the tastiest thing I’ve ever made!! The dressing is killer. So creamy and tasty. Great blend of flavors. I subbed a few things and it turned out great using Mediterranean seasoning on the veg, broccoli carrots and fennel roasted over quinoa with cilantro. the apple and beets add a nice crunch. I’m in love.ReplyCancel

  • […] girl / plank / not afraid / burger / best eyelash / eatfitlive / bowl […]ReplyCancel

  • […] Fall Veg and Lentil Bowl with Goji Ginger Tahini Cream // The First […]ReplyCancel

crispy eggplant polenta fries with honey + lime // @thefirstmesspin it!View full post »

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  • Katie @ Whole Nourishment16/10/2014 - 6:54 am

    I can’t wait to get my hands on this cookbook. These eggplant bites look like a winner!ReplyCancel

  • Hannes Woodlandhalo16/10/2014 - 7:11 am

    Got it a few weeks back, it really is extremely beautiful. Love the chocolate-chili they have.ReplyCancel

  • Abby @ The Frosted Vegan16/10/2014 - 7:28 am

    Oh goodness, so I don’t usually like eggplant, but these could be a game changer!ReplyCancel

  • Brian//A Thought For Food16/10/2014 - 7:44 am

    This was the second recipe I had tagged from the book. From your pics it looks like it was a HUGE success.

    I knew from chatting that we both had a mutual love for this beautifully crafted creation from GKS. It really is a gem.ReplyCancel

  • Laura (Blogging Over Thyme)16/10/2014 - 8:40 am

    Oh my goodness, these look incredible! Eggplant is one of my favorite foods, so it can do no wrong, but polenta coated?! Yes!!ReplyCancel

  • Nataliya M16/10/2014 - 8:47 am

    Wow, so simple and looks so tasty! Very unique idea, looking forward to trying this recipe. This cookbook is definitely on my to buy list.ReplyCancel

  • Sini | My Blue&White Kitchen16/10/2014 - 9:07 am

    Yes!! This was one of the first recipes I fell in love with, although, I still haven’t actually made it. I’m also thinking of substituting eggplant with squash, as there’s a fried pumpkin dish that I’ve once had in Beijing and that I’ve been craving lately. What a beautiful post to celebrate an inspiring cookbook!
    Also, I can only imagine all those thoughts that go along with taking that big leap and seriously getting into food business. You’ll make it, Laura. Believe me, you’re one of the most inspiring souls out there, although, I don’t even follow a vegan / vegetarian diet myself. You have the power to make people see food in new ways, to get them excited about cooking, and to encourage following a healthier lifestyle. Dream big, girl. Dream big.ReplyCancel

  • Katrina @ Warm Vanilla Sugar16/10/2014 - 9:31 am

    Mmm these look fabulous. NEED that book!ReplyCancel

  • Ashley16/10/2014 - 9:35 am

    These sound so freaking good! And the eggplant photos? Luuurve. Must buy this book!ReplyCancel

  • valentina - sweet kabocha16/10/2014 - 9:39 am

    I’m waiting for Christmas to buy all the books I have in my wish list, and obviously Green Kitchen Travels is in there. And your eggplant bites seems so crunchy outside and soft inside *___*ReplyCancel

  • Amy @ Parsley In My Teeth16/10/2014 - 9:47 am

    Great choice to select from their cookbook now that we’re in football season — such a great (and healthier) finger food than regular fries to snack on!ReplyCancel

  • Sarah Mac16/10/2014 - 10:34 am

    These look heavenly, like pretty much everything from GKS. Thank you for sharing Laura :)

    They serve a similar dish of crispy aubergine fries at the wonderful Morito in London, but with whipped feta and pomegranate molasses. Similar sweet and sharp vibe to the honey/lime pairing I suppose, but ramped up a notch. I’ve been wanting to recreate it at home since forever, but have always been put off by deep fat frying – this baked version could be just the ticket! Would probably work just as well with tahini in place of feta, for those skipping dairy.ReplyCancel

    • Laura Wright16/10/2014 - 10:41 am

      Hey Sarah! I love the idea of smothering these in a salted tahini dressing/sauce situation. Sounds amazing. Thanks for sharing that :)))

  • Christine16/10/2014 - 12:04 pm

    I stopped at the photo of these in the book too – they sound delicious! I think the corn meal might be pretty difficult to sub out with something else though, and I have an intolerance. I might experiment ;) On your other thoughts – you’re such an inspiration and honestly, I think you’d find success. We’d be lucky if you were to start something new here in Niagara!ReplyCancel

  • jaime : the briny16/10/2014 - 12:38 pm

    this eggplant recipe looks stellar and is perfectly timed, for me — i just unloaded a few globe eggplants from my CSA bag this morning. i find recipes like this are so inspiring; simple flavors, and just a few of them, arranged in a brilliant, bold, unafraid manner. i love it. thanks so much for sharing.ReplyCancel

  • Kyla16/10/2014 - 12:48 pm

    Love your site. I read this entry particularly close – as I too feel a deep yearning to set aside my fears and follow my food passion full-time. (I read cookbooks with such a sense of longing!). What is fascinating – is that even though I write a food blog, and we (my hubby) runs a local restaurant- I somehow still don’t feel like I am really connected to our local food culture. Because I make my “bread and butter” from another industry (read: office job!), I feel that I am outside the industry looking in. I can’t seem to quiet that voice. Ahh, but the fear that can hold one back! Heading into the unknown. Trusting oneself. Believing it can happen. These are the emotions that can so easily flood over and cloud one’s dreams.

    There. I just put it out there. Hanging.

    Maybe, as you say, the timing may just be right.ReplyCancel

  • Kris16/10/2014 - 2:40 pm

    I just got 3 little eggplants in my CSA share this week. Eggplant polenta bites are on!ReplyCancel

  • Millie l Add A Little16/10/2014 - 3:00 pm

    Looks amazing girl! I love eggplant, I love polenta and your gorgeous photography is ridonkulous!ReplyCancel

  • Eileen16/10/2014 - 10:21 pm

    Those eggplant look so beautiful and fresh! And the polenta crust is such a great idea — sounds like the perfect contrast in textures.ReplyCancel

  • […] Have you seen these crispy eggplant polenta bites? […]ReplyCancel

  • Dina17/10/2014 - 3:52 am

    I first heard about eggplant and honey in Spain when I spent two moths there earlier this year. It was a treat. I just came back from Israel where they serve eggplant with date syrup they call Silan. Exquisite. Love your version.
    Thanks for sharing.ReplyCancel

  • Kate17/10/2014 - 4:43 am

    I’m completely obsessed with their recipes, both from this new Travel book and the original Greek Kitchen. Have you tried the baked bananas too? They taste seriously deep fried and delicious but are totally healthy too. Love the photos in this post too.ReplyCancel

  • […] Crispy Eggplant Polenta Bites with Honey and Lime from The First Mess […]ReplyCancel

  • […] Crispy Eggplant Polenta Bites with Honey and Lime from The First Mess […]ReplyCancel

  • kristie {birch and wild}17/10/2014 - 11:04 pm

    I am so excited to add Green Kitchen Stories to my carefully curated collection of cookbooks. I love everything they do.
    As usual, your photos beautifully capture the essence of the seasons and the spirit of whole food living.ReplyCancel

  • […] crispy eggplant polenta bites. ummmm […]ReplyCancel

  • Kasey20/10/2014 - 4:18 pm

    I’ve long been impressed with that couple’s creativity. I’m really excited to check out the book — and make these! Eggplant is one of my absolute favorite veggies.ReplyCancel

  • Laura, your kitchen is gorgeous! I keep noting that every time I read your posts. I would kill for such a great photography space like that! Did it come like that or did you create it? Would love to see a kitchen tour post.ReplyCancel

    • Laura Wright21/10/2014 - 8:40 am

      Hi Tessa! Thanks for your compliments. We actually gutted the kitchen completely when we got the house about a year ago. So everything you see in the photos is stuff we’ve done ourselves. It’s a smaller kitchen, but we definitely designed it to be a workhorse. I would like to share more kitchen photos of the space in the future, but there’s still just a little bit of work left to be done. Soon though! :)

  • […] Une autre façon de manger des aubergines – j’ai très envie d’essayer! […]ReplyCancel

  • […] honestly so beautiful so make sure to check them out: Vegetarian Pho by Kelsey from Happyolks. Crispy Eggplant Polenta Bites with Honey + Lime by Laura from The First Mess. No Noodle Pad Thai by Anya from Golubka. Lemongrass & Coconut […]ReplyCancel

  • […] Crispy Polenta Eggplant Bites with Honey + Lime by, The First Mess {{via Green Kitchen Travels}} […]ReplyCancel

  • Judie Keech29/10/2014 - 7:36 pm

    I love roasted veggies with a lemon Rosemary sauce drizzled over. That is my favorite fall meal. I believe I got the recipe here from you!ReplyCancel

  • Ellen30/01/2015 - 11:38 am

    Love crispy eggplant! Can this be made in advance and reheated the next day, or will it lose the crunch?ReplyCancel

    • Laura Wright31/01/2015 - 11:01 am

      Hi Ellen, I’m not sure on how well the pieces would fare the next day. I think if you reheat the pieces on a rack instead of directly on the baking sheet you might have a fighting chance at crispness. Or even if you coat the eggplant and get it all set up ahead of time, cover and refrigerate the pieces on a baking sheet, and then bake them the next day–I think that method might be a safer bet.

cauliflower, kale + chickpea curry pot // @thefirstmesspin it!View full post »

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  • Katrina @ Warm Vanilla Sugar02/10/2014 - 5:58 am

    This is definitely my kind of “happy meal”. Love this!ReplyCancel

  • lynsey02/10/2014 - 6:20 am

    I am glad I am not alone in the introvert/extrovert battle. Never apologize for too many soups and stews. They are perfectly comforting and the world needs more of that. This looks amazing xoReplyCancel

  • valentina - sweet kabocha02/10/2014 - 6:29 am

    I tried a tuscan kale massaged salad but my boyfriend hated it. Damn. Kale is full of healthy properties! Maybe with this curry I’ll succeed in my aim :DReplyCancel

  • Brian02/10/2014 - 8:30 am

    It really was a special weekend. And I’m so glad we got to meet!

    Thrilled that you had a nice time on your slow trip back home. I really need to get to Philly. It’s been too long.

    This dish looks amazing! And it’s funny because I was just working on a kale, chickpea dish last night! Different. But funny how we crave these things this time of year.ReplyCancel

  • Elizabeth02/10/2014 - 8:30 am

    We’ve been eating nothing but stew lately; I think it’s that whole desire to embrace the season and the easy way all the fall ingredients work together. And the weekend? I had such a good time hanging out and came back feeling inspired. My return to normal life was also a bit frustrating and, as luck would have it, my own heap of a car is heading to the shop today. Womp womp.

    You know I feel this way, but you’re *absolutely* doing everything right –– real life, blog life, and all.ReplyCancel

  • Adrienne02/10/2014 - 8:54 am

    Wow, that soup looks amazing. I also LOVE the moody photos. Is it all natural or are you using lighting?

    Laura: Hi Adrienne, it’s natural light. Just right by a window on an overcast day :)ReplyCancel

  • Abby @ The Frosted Vegan02/10/2014 - 8:56 am

    I’m totally with you in this introvert/extrovert thing. I like people, but I just need quiet and alone sometimes! Also, thanks for broaching the ‘why not me?’ subject, as a blogger, I feel like it’s a tough one : )ReplyCancel

  • Joy Kurland02/10/2014 - 8:57 am

    Would love to “pin” this but don’t see a button.

    Laura: Hi Joy, there should be a small one when you hover over the photo with your cursor. Near the top left corner of each photo I think. I’ll look into this.ReplyCancel

  • Christine02/10/2014 - 9:19 am

    I love one-pot meals like this – so comforting and hearty, and packed with veggies. I have the same sort of experience with the intro/extrovert tendencies but I honestly think that speaks to the complexity of each person … it’s so hard to put a polarized label on an individual. I find the whole discussion of it really interesting. Have you heard of the book, “Quiet”? I heard the author speak a couple months ago. Good stuff :)ReplyCancel

  • Ashley02/10/2014 - 9:29 am

    I can definitely relate on the intro/extro thing. I also always say I’m half type A and half type B, haha. Hopefully the comfort from this soup helped you replant your feet in the ground. I think those moments of question are important, though. It makes us reflect on what we’re doing, question ourselves and our work, and then make a change or realize no change is needed. xoReplyCancel

  • Valentina @Hortus02/10/2014 - 9:33 am

    Omg I have all the ingredients to make this! This is probably dinner happening tonight. Wonderful!

    I never commented, but I love all of your blog so much :)ReplyCancel

  • Amy @ Parsley In My Teeth02/10/2014 - 9:50 am

    Great post – I think we can all find some of ourselves in there. And this is exactly the kind of thing I like to make now – curry with anything and everything. Now I know what to do with that head of cauliflower sitting in the back of my fridge!ReplyCancel

  • Lane | Green Spirit Adventures02/10/2014 - 10:09 am

    I’ve only ever tried curry once before and didn’t care for it all that much (I think it may have just been a gross brand a curry powder), but this has me so convinced to give it another go.
    I love the photos too, and your words; so refreshing and grounding to read. :)ReplyCancel

  • Emily02/10/2014 - 2:39 pm

    Just wanted to echo that you are so not doing the blogging thing wrong. I love your writing, recipes, and photography, and while I don’t mind occasional sponsored posts from other bloggers, I think your blog has a special authenticity to it. I really trust your taste, and that is why I cook from your blog more than other blogs. Thanks for all of the effort you put into this space!ReplyCancel

  • […] Cauliflower, Kale & Chickpea Curry Pot. […]ReplyCancel

  • Jilli Joffe02/10/2014 - 5:24 pm

    Mmm this looks delicious! Can’t wait to try! :)

    xo. Jilli


  • Eileen02/10/2014 - 7:14 pm

    This sounds super delicious! A huge pot of greens and veg and beans is exactly what I want when it’s chilly out. :)ReplyCancel

  • Paige02/10/2014 - 7:16 pm

    If you didn’t want to use chickpeas, what other beans might you use in this?ReplyCancel

  • Paige02/10/2014 - 7:18 pm

    One other thing: please keep doing what you’re doing. I really love your site and getting excited every time I see a post from you. As another writer pointed out, I too trust your food sense.ReplyCancel

  • Kale is hands-down my favorite green, and chickpeas are my favorite bean. LOVE this recipe.ReplyCancel

  • kristie @ birchandwild.com02/10/2014 - 10:07 pm

    This is the kind of fall meal I crave. Warm from the spice and full of end of season produce. I will make this tomorrow, as my kale is still quite prolific in the garden.ReplyCancel

  • Renee H.03/10/2014 - 12:00 am

    I love posts like this. It shows that behind all our beautiful blogs that there is a real person with a real life. I have never been to a conference like that one you attended. I would love to learn more about it! I’m new to the blogging world and really want to learn as much as I can and make new like-minded friends :)

    I also like seeing what foodies can come up with when they don’t have an entire kitchen stocked with beautiful, fresh, local yummies. Sometimes the best things come out of situations where we have to really get creative. Love your photos!ReplyCancel

  • Jess03/10/2014 - 5:04 am

    In a situation like that I’m pretty sure I would of just called in for take out. That looks absolutely delicious, well done on turning around what could of been a horrible night.ReplyCancel

  • […] for cool fall days: Cauliflower, Kale, and Chickpea Curry Pot from The First […]ReplyCancel

  • Sini | My Blue&White Kitchen03/10/2014 - 10:15 am

    I love your words and I love this curry recipe. So much comfort in one bowl. Also, I’m glad to hear your conference weekend went well!

    an intro/extroReplyCancel

  • Heather03/10/2014 - 11:55 am

    Sounds like a great weekend! I love the Philadelphia area. We live in Southern Chester County near the border with Delaware. This recipe looks amazing!!!ReplyCancel

  • […] my list of edifying reads for the second week in a row is the latest post from Laura which I won’t summarize because I think you should see it for yourself. […]ReplyCancel

  • Sara03/10/2014 - 4:33 pm

    I love finding new options for a meat-less stew. This looks so rustic and inviting.ReplyCancel

  • Evan McGinnis03/10/2014 - 5:12 pm

    My girlfriend introduced me to your blog and I’ve been loving it ever since. Made this last night and it was delicious!ReplyCancel

  • Sherrie03/10/2014 - 5:53 pm

    I love everything about this. You are one of the greats Miss Laura — I totally mean that. I have admired and been inspired by your photos, your recipes, your work for years. Super honored to have spent some time with you and to be able to call you a friend.

    You. are. the. best.
    xo sherrieReplyCancel

  • […] Cauliflower Kale Chickpea Curry Pot (The First Mess) […]ReplyCancel

  • Millie l Add A Little05/10/2014 - 3:11 am

    Looks amazing!! I love how easy it is too – make a big batch and freeze it for a cold winter evening!ReplyCancel

  • […] this is my soul food. also, i {heart} this blog so much…you’ve got to check it […]ReplyCancel

  • Kelley Green06/10/2014 - 7:10 pm

    This was a real winner at our house. Both kids gave it an enthusiastic thumbs up. Thanks so much!


  • Denise08/10/2014 - 11:07 am

    Dear Laura,

    You won’t believe how much this post means to me. It just came at exactly the right time. That ‘why not me’ question has been bugging me a lot lately, and somehow reading this from someone I highly admire (=you) helps. And puts things in perspective as well, because you’re so right. Those things are not what’s it’s all about. Not in blogging, not in work and definitely not in life.

    Thank you for always inspiring me. And this curry pot? Definitely gonna make it soon.ReplyCancel

  • agustina09/10/2014 - 2:41 am

    this is SO going on my meal plan for next week! thank you :)ReplyCancel

  • Borough 22 Brownies09/10/2014 - 8:48 am

    Pictures speak a thousand words and my eyes are the window to my belly. This looks amazing. And its getting cold in London so will be trying this out soon!!!ReplyCancel

  • Ani {@afotogirl}09/10/2014 - 12:08 pm

    Pinned! This is right up my alley. Yummy.ReplyCancel

  • Valentina Duracinsky - BLOG09/10/2014 - 6:12 pm

    craving chickpeas forever! need this soon!

    xx love


  • […] cauliflower, kale and chickpea curry. so […]ReplyCancel

  • ATasteOfMadness11/10/2014 - 9:32 pm

    This looks amazing! I love chickpeas. I need to make this!ReplyCancel

  • aimee @ small eats12/10/2014 - 7:47 pm

    The entire week after Big Harvest Potluck was filled with cooking from the pantry and whatever sad vegetables I had left too!

    And I totally feel you on getting stuck in the comparison game. We’ve just gotta keep cooking and doing our thing.ReplyCancel

  • Any curry recipe always gets the thumbs up from me. I really need to start experimenting with coconut oil. I always use olive oil at the moment (I guess my Italian genes are showing!) but would like a change every now and then.ReplyCancel

  • Kate14/10/2014 - 10:08 pm

    I just found your website and this recipe at the perfect time – I just started Eat to Live and was looking for recipes that fit the eating plan and your recipe will fit right in. Thank you! I know there are different types of curry, is there a particular kind you used for this recipe?

    And I understand the need for quiet and to decompress. It’s totally human and healthy, and I commend you for recognizing it’s something you need and is important for you to do. I think more people need to make the effort to unplug and detach and see how great it feels.ReplyCancel

    • Laura Wright15/10/2014 - 2:03 pm

      Hello Kate! Thank you for your kind comment. Lovely of you to take the time. And in terms of curry powder, by default I always go for a mild-natured, non-sweet version. Just whatever generic, no name brand they have at the store usually does nicely for me :)

  • erin {yummy supper}15/10/2014 - 12:39 pm

    Laura, I totally hear you about the introvert extrovert thing…. reading your post today felt like you were expressing so many of my own thoughts and conflicts at the moment.

    It’s super easy to do the comparison thing… Have you heard the quote “Comparison is the thief of joy?” Ain’t that the truth? Nothing calms my mind like cooking for my family, being in the garden, breathing and taking in nature. It’s easy to forget the power of those things in the midst of all the social noise out there, but I keep trying to remind myself.

    Keep doing the beautiful, delicious, soulful work you do. I’m grateful for it.


  • In The Pipeline - Chino House18/10/2014 - 7:05 pm

    […] this curry to my winter rotation this year for […]ReplyCancel

  • Ana21/10/2014 - 9:11 am

    This is my favorite recipe for a cozy autumn dinner. I simply love the kale photo!ReplyCancel

  • Lou22/10/2014 - 8:52 am

    This was AMAZING! I made it last night and I brought some today for lunch. What an amazing comfort food.ReplyCancel

  • Brande Plotnick30/10/2014 - 9:57 am

    I can’t wait to try this one! So much kale from the garden and I’m jonesing for SPICE. Thank you.ReplyCancel

  • Grace31/10/2014 - 7:18 pm

    I’m a newby to your site. I can’t even begin to tell you what a blessing it has been. This was the fourth thing I’ve made from your site and WOW!!! This soup is so flavorful. So hearty. So complete. My husband also loved it. This is my new fave.
    Thank you:)ReplyCancel

  • Reads and Recipes: November 101/11/2014 - 3:09 am

    […] Cauliflower, Kale + Chickpea Curry Pot from The First Mess         I would swap out the kale in favor of spinach. A big bowl of this looks so warm and cozy on a blustery fall day. […]ReplyCancel

  • […] temperatures hovering around 2 and 3 degrees makes me crave hearty home cooked meals. I came across this recipe on Pinterest and knew it would be perfect as soon as November hit. I’m really […]ReplyCancel

  • Audrey05/11/2014 - 4:05 pm

    This dish looks wonderful….would like to make it tonight !
    Just a question …. It says cooked chickpeas…. So I’m assuming dried and not canned. How did you cook the chickpeas??
    Or can I use canned?ReplyCancel

    • Laura Wright10/11/2014 - 8:39 am

      Hi Audrey,
      You could cook some dried chickpeas first, but canned ones are completely fine :)

  • johanna19/11/2014 - 11:02 am

    i made this last night, and it was AMAZING! I omitted the potatoes, realized too late I was out of chick peas, doubled the jalapenos (left in seeds and membrane – it gave it a little kick! perfect!) and put a half a lemon’s worth of juice in to kick up the flavors.

    it was a shame i was out of chickpeas, because i know it would have made it even heartier and more delicious. HOWEVER! it was still one of my favorite new recipes, and this is definitely going into my regular rotation.

    I am perusing some of your other recipes, and everything looks amazing. Thanks!!ReplyCancel

  • katie04/12/2014 - 1:36 pm

    I have a couple things in the fridge that will go bad soon and I knew I could come to your site for a hearty, healthy stew to put them to good use.

    Glad this is the recipe I clicked on, because I think I may have actually needed the words you wrote more than the recipe. Beautiful recipe, photos and words, as usual. Thank you.ReplyCancel

  • Lori04/01/2015 - 6:34 pm

    Just made this at it is amazing! I can’t wait to try some of your other recipesReplyCancel

  • Tesni05/01/2015 - 9:46 am

    Stumbled across this delightful recipe on my lengthy never ending search for the perfect vegetarian curry recipe… Well I think I’ve finally found the ! Absolutely delicious ! Will be checking this blog regularly from now on.

  • […] love one-pot meals, and coming across this blog and recipe, I was all for trying it out. Considering, I had all the ingredients, it was a no […]ReplyCancel

  • Thalia @ butter and brioche10/01/2015 - 12:57 am

    Love everything about this chickpea curry – think it would make such an awesome dinner for myself and my vegetarian family tonight. Thanks for the recipe!ReplyCancel

  • Katie04/03/2015 - 3:00 pm

    Girlfriend, you have got my dang number with this one. I have made this three times since you posted the recipe. I don’t often repeat recipes with that frequency, but I am in love with this meal. Twice I’ve made it for myself as my lunch for the week – at no point did I get sick of it. Once I doubled it and made a huge batch for a bunch of hungry friends after a day of skiing – they all loved it! Each time there have been slight variations, but it has been incredibly tasty nonetheless. I especially love that it’s a one pot meal! So little clean up! And so healthy! And SO delicious! Keep up the great work :)ReplyCancel

  • Sonya25/03/2015 - 8:13 pm

    Hooray for healthy one-pot meals! I made this tonight for the family and it was a hit! Even our 3 year old ate it:) It was so good, used ingredients we have on hand, and so simple. Love it, and thank you!ReplyCancel

  • Sonya25/03/2015 - 8:15 pm

    Hooray for healthy one-pot meals! I made this tonight for the whole family and it was a hit! It was so good, used ingredients we have on hand, and so simple. Love it, and thank you!ReplyCancel

  • Keri30/04/2015 - 6:19 am

    Just made this for dinner tonight and I loved it! I added 1 tsp of cumin because I love the flavor it brings to curry, and 1 tsp of crushed red pepper because I like a little heat. Nothing better than a good curry. Thanks for the recipe!ReplyCancel

  • […] found this recipe on my new favorite vegan blog, The First Mess. I followed her recipe almost exactly, just adding a couple of my own additions. I can’t wait […]ReplyCancel

  • Weekend Link Love |03/07/2015 - 12:49 pm

    […] Looking for a cozy recipe to whip up this weekend? Try this. […]ReplyCancel

  • Lauren10/09/2015 - 5:21 pm

    I absolutely loved this recipe!! I made it last night for my boyfriend who is a chef, and he devoured the whole bowl! I did however, make a few tiny adjustments; I added turmeric, cumin, coriander and cinnamon to the curry with the onions, and I used sweet potatoes instead of waxy potatoes. I also roasted the cauliflower and sweet potatoes beforehand and then added them in at then end. Thank you so much for this amazing recipe!!!ReplyCancel

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

  • Renee22/09/2015 - 10:40 pm

    This looks amazing.. I really wish someone would just make this for me tonight, I feel like it would definitely become a favourite of mineReplyCancel

  • […] my list of edifying reads for the second week in a row is the latest post from Laura which I won’t summarize because I think you should see it for yourself. […]ReplyCancel

  • Nina15/10/2015 - 4:34 am

    Hi, greetings from the UK. Love your blog! This curry looks amazing. I am hosting a ‘curry night’ this weekend and I going to add your fab recipe to the list of dishes I am preparing. Where I live I can only find bags of kale cut up (not on stems) any ideas of how much in weight to use in your recipe. It would speed things up for me as I don’t have time to experiment as I am making other dishes. Thanks in advance.ReplyCancel

    • Laura15/10/2015 - 7:23 am

      Hey Nina! I would use 3 solid handfuls of chopped kale for this.

      • Nina16/10/2015 - 3:56 am

        Hi Laura, thanks for the information and for replying to my question so quickly! Very much appreciated. Have a good weekend.ReplyCancel

  • […] slicing daikon. But this post concerns the second stupid thing I did that day which was make a fucking awesome vegetable soup for dinner and then leave it sitting on the element, and now for the stupid part, without turning […]ReplyCancel

  • Carolyn15/11/2015 - 8:16 pm

    Made this tonight, and it was soooooo good and warm and comforting!!!! I LOVE your blog and everything I’ve made so far has been wicked pissah. Thank you thank you thank you!!!!ReplyCancel

OMG-vegan butternut queso // @thefirstmesspin it!View full post »

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  • Katrina @ Warm Vanilla Sugar24/09/2014 - 4:10 am

    This queso is straight up dreamy!! So creative!ReplyCancel

  • valentina - sweet kabocha24/09/2014 - 4:35 am

    This seems so much delicious! Are pickled jalapeños essential? In Italy we haven’t this kind of products :)ReplyCancel

    • Laura Wright24/09/2014 - 7:13 am

      Hey Valentina! I wouldn’t say it’s totally necessary. Maybe if you make it, just try to find a bigger jalapeño pepper and use a bit of extra lime juice when you’re blending it all up.
      xo LauraReplyCancel

  • Katie @ Whole Nourishment24/09/2014 - 7:25 am

    Butternut squash queso!! Wow, I love it. I’ve had a pasta cheese sauce based on butternut so I can imagine this is delicious. And though I’ve had some good cashew-based sauces, I completely agree they can be flat sometimes, and that’s why this sounds like the best reinvention, ever!ReplyCancel

  • Claire (Eat Well. Party Hard.)24/09/2014 - 7:29 am

    Looks insane (the good kind), but it was the stellar .gif placement that won me over.ReplyCancel

  • Dillon24/09/2014 - 8:39 am

    OMG is right. This is creative genius right here. Can’t wait to try…ReplyCancel

  • Amy @ Parsley In My Teeth24/09/2014 - 9:01 am

    If this tastes anywhere near as good as it looks, it’s a winner. I haven’t been able to make a vegan cheese successfully yet, so I definitely want to give recipe a try!ReplyCancel

  • Abby @ The Frosted Vegan24/09/2014 - 9:24 am

    Ohhh lawd I am allll over this!! You are a genius Laura!ReplyCancel

  • Isadora @ She Likes Food24/09/2014 - 9:58 am

    Oh my gosh, you just combined two of my favorite things: butternut squash and nachos!! These nachos and that sauce look so amazing and I want to put that sauce on all the things :)ReplyCancel

  • Caitlin24/09/2014 - 10:50 am

    love your eloquent write up on this omg butternut squash cheese. it looks like everything and more a vegan cheese should be. also, you are queen of the gifs. ps- where in pennsylvania are you staying? i live near philly.ReplyCancel

    • Laura Wright24/09/2014 - 2:19 pm

      Hey Caitlin! We’re going to be in the area of Bethlehem Pennsylvania. I have no clue what the geographical relation to Philly is there–just a point B programmed into my GPS at this point ;) Wish I was going to be around longer so we could have a little coffee hang.

  • Nik@ABrownTable24/09/2014 - 10:55 am

    You’re a genius! The texture and color look perfect, I’m going to give this a shot soon, I know a few people that would love to try this.ReplyCancel

  • lynsey24/09/2014 - 11:21 am

    OMG yes… I love that this doesn’t have cashews. Not that I don’t love cashews, but they are kind of in a lot of things like this and this switch up is so wonderful. The colour too….. just one more OMG. xoReplyCancel

  • Lindsey24/09/2014 - 11:26 am

    i always notice the butternut mac & cheese recipes out there and think how would you cut the sweetness?! salt on its own can’t do it, so the fifth taste makes so much sense, laura! a perfect way i’m sure to make it all come together like a proper cheesy dish! have fun in PA!ReplyCancel

  • Millie l Add A Little24/09/2014 - 11:39 am

    This looks ridiculously tasty Laura!!! Yummy!ReplyCancel

  • Sophie24/09/2014 - 12:41 pm

    OH ho hohoho. This is so bitchin, Laura! Look at that consistency! That color! I love how you considered all the flavor profiles and how to achieve them, it must be insanely delicious. Dang! Although I do eat cheese, I am definitely going to try this — for health, and for my vegan/DF pals. What a treat! I LOVE YOU FOR THIS. And for all the gifs today!ReplyCancel

  • michelle24/09/2014 - 1:21 pm

    Laura, pretty please open a vegan restaurant!!!!
    Another inventive, healthy and gorgeous recipe.ReplyCancel

  • jaime // the briny24/09/2014 - 1:53 pm

    Laura, I so admire the way you communicate, both through word and through your beautiful photographs. your idea + recipe is brilliant, and I love all this talk about umami; it makes me really think about how I can pair tastes and play with flavors and ingredients in general. you are an inspiration!ReplyCancel

  • J.S. @ Sun Diego Eats24/09/2014 - 2:55 pm

    Not sure what kind of sorcery and magic is at your disposal but I think you just convinced me to buy nutritional yeast O_OReplyCancel

  • Brandon @ Kitchen Konfidence24/09/2014 - 7:44 pm

    Uhhhh, this looks pretty incredible. I’m not vegan, buuuuut I really want to try this recipe out. So creative!ReplyCancel

  • kristie @ birchandwild.com25/09/2014 - 10:55 am

    Oh.my. this sauce looks amazing. and these nachos remind me of a 27 ingredient nacho i had at a vegetarian restaurant in banff. they were amazing, but they didn’t have an amazingly colorful sauce like this!ReplyCancel

  • Pat25/09/2014 - 11:54 am

    Valentina, what about trying pickled pepperoncini peppers?ReplyCancel

  • Heather25/09/2014 - 12:11 pm

    This looks amazing! Reminds me I need to post the tex-mex hummus I make that keeps me from craving queso dip!ReplyCancel

  • renee (will frolic for food)26/09/2014 - 11:18 am

    holy mother of nacho cheese. the vegan cheese gods obviously shone down on your butternut squash baking brain because THIS. good god. me and fiancee (both dairy intolerant and all about the nooch) are going to be trashy nacho-fying this butternut queso recipe all the way. pile it up baby!!! thanks for developing this beauty!ReplyCancel

  • Christine26/09/2014 - 12:39 pm

    I can’t wait to make this – queso dip is one of those recurring cravings that I haven’t really satisfied since switching to a dairy-free diet. And with all the nacho fixings? Amazing!ReplyCancel

  • […] not only created what appears to be a spot-on vegan butternut queso, but she accompanied the recipe with insights and glimpses into her process which get my mind […]ReplyCancel

  • Karishma26/09/2014 - 5:12 pm

    being lactose intolerant, i always love tasty alternatives! this looks so gooood!ReplyCancel

  • […] vegan butternut queso. […]ReplyCancel

  • SouthernSpoon27/09/2014 - 8:15 am

    Delicious~ yet another use for butternut, love it. My lactose-intolerant sister-in-law is going to flip over these.ReplyCancel

  • Emily @ Sweets and Beets27/09/2014 - 6:41 pm

    That’s awesome. What a great idea!!ReplyCancel

  • Baby June28/09/2014 - 8:49 am

    Yessss! That looks incredible! I will definitely have to try this sometime this season, love love love that it is vegan :)ReplyCancel

  • Elenore28/09/2014 - 3:36 pm

    Yeeeeessss! I love a good butternut mac’n cheese but this?! I mean yeah. OMG!ReplyCancel

  • Shelly @ Vegetarian 'Ventures28/09/2014 - 8:29 pm

    Uh – you are a genius! Seriously – your creativity with both your recipes and photographs blow me away every time! PS Have a great tip! Looks like a blast!ReplyCancel

  • Kate @ ¡Hola! Jalapeño30/09/2014 - 5:33 pm

    This is no joke!! Brilliant idea!ReplyCancel

  • Meredith01/10/2014 - 1:25 pm

    Your pictures are always so beautiful!!! I will certainly have to try this soon now that the temperature is dropping a little. Have fun in PA!ReplyCancel

  • Kris01/10/2014 - 5:10 pm

    This is totally my dinner on Friday night. OMG can’t wait!ReplyCancel

  • Steve Lassoff01/10/2014 - 11:03 pm

    These look so good! We will share these on Pinterest.ReplyCancel

  • […] Butternut squash queso… are you kidding me? YUM! […]ReplyCancel

  • […] the biggest squash fan, so I’m always looking for unique squash recipes. I saw Laura’s OMG-Vegan Butternut Queso and knew I had to try it. It was so good! You definitely can’t skip the pickled jalapeño […]ReplyCancel

  • […] don’t think you need to be vegan to drool over this butternut queso. And now I want […]ReplyCancel

  • angela brown15/10/2014 - 5:16 pm

    Oh my gosh, this is genius! Such an awesome idea. I plan to eat a (giant) batch of this over the weekend! Thanks for sharing. Also, beautiful pics! – angela :)ReplyCancel

  • michelle17/10/2014 - 2:27 pm

    Soley upon your recommendation, I bought Green Kitchen Travels. The photos are in fact gorgeous and the food does look delicious. But in my opinion, your food is even more elevated and interesting. The flavor combinations and mix of ingredients in your work is just downright fantastic. I have made a ton of your recipes and every one has been delicious. You have opened up door to food I would have never tried be it for your recipes. We need more awesome female chefs. Especially those cooking vegan and whole foods. I sincerely hope that you will follow up on your obvious talents. Open a restaurant, start a kickstarter to create a food truck…Here in NYC there is always a line down the block at the Cinnamon Snail food truck. Laura, go for it!ReplyCancel

  • Lora18/10/2014 - 9:32 am

    This looks like a great recipe and I am going to give it a try tomorrow. Question though… what do you mean by trash?ReplyCancel

    • Laura Wright18/10/2014 - 12:13 pm

      Hi Lora, I think when I said “trashy” I was just recalling those crazy movie theatre/baseball game nachos with the radioactive-looking cheese goo on top. Nothing too serious ;)

  • […] OMG. Need to make this STAT. […]ReplyCancel

  • Elizabeth25/10/2014 - 9:14 pm

    Made this tonight for vegan nachos and it was AMAZING. I used the juice of 1 lime plus a fair bit of water to keep our (lousy) blender going, since I had no veggie stock. I didn’t see the minced pickled jalepenos mentioned in the instructions so I forgot them. But it was perfect! Seriously, this is one of my favorite things I’ve ever eaten. Thanks for a fantastic recipe! :]ReplyCancel

    • Laura Wright26/10/2014 - 12:03 pm

      Hey Elizabeth! Glad you liked the b’nut queso and I’ll fix up that pickled jalapeno error right now. So sorry about that!

  • Audrey04/11/2014 - 10:58 am

    So – I tried making this and felt like I followed the recipe to the T, but it just didn’t come out well. From your pictures, it looked like a melted cheese gooey mixture which is what I wanted, but no matter how much i cooked it or added more veggie broth, it was still a mashed butternut squash type of texture (a little creamier maybe). Not sure what I did wrong…ReplyCancel

    • Laura Wright10/11/2014 - 8:45 am

      Hi Audrey,
      I’m sorry this recipe didn’t work out for you! Were you using a food processor or blender to purée the squash? I used a powerful blender so that might have accounted for the ultra smooth texture. Although, I know some people have already made this with a more typical blender and had no problems, so I’m not sure. If you found you were adding more liquid to the processor/blender, it’s also important to use a bit of extra oil in the mix as well to get that lush texture. Perhaps your squash was a bit bigger than mine and this could have accounted for the need to add more liquid? Either way, your notes are very helpful and I’ll be making some adjustments for this recipe. I hope it doesn’t discourage you from trying again!

  • juyne15/12/2014 - 11:17 am

    Holy Yum with a capital Y!!!! This recipe is so delicious I did not think it was going to make it to the table. I had to make it non spicy for my daughter and it still was amazing!!!ReplyCancel

  • Ursula13/01/2015 - 9:22 pm

    Finally got to making this, it’s as delicious as it looks! It’s perfect. Thanks!ReplyCancel

  • […] are veg and gluten-free friendly, but if you want to take it the extra mile and make them vegan, Laura’s butternut queso would put these over the […]ReplyCancel

  • […] I didn’t have tofu on hand and my cashew supply is running a little low (because I was making this and just inhaling it like nobody’s business). So, I set out to create a vegan lemon bar […]ReplyCancel

  • Cecile21/02/2015 - 1:49 pm

    Thank you thank you thank you, it’s amazingly good! I used Espelette pepper instead of jalapeños because… well… I’m in France but it works pretty well. Did I mention thank you?ReplyCancel

  • • Breatheasyoga & Wellness08/03/2015 - 4:47 am

    […] OMG-vegan butternut queso via The First Mess  […]ReplyCancel

  • Cuban Nachos - Sun Diego Eats28/04/2015 - 9:45 am

    […] Vegan Nachos (not an ethnicity mind you but could be construed as a culture no?) with chunks of avocado and a nacho cheese doppelgänger in the form of butternut squash queso. […]ReplyCancel

  • Links I Love | title28/05/2015 - 5:31 pm

    […] a killer plate of nachos with cheese sauce all over it, right? Wrong. The First Mess created a Vegan Queso made with butternut squash. While she’s not claiming that it tastes just like the goopy […]ReplyCancel

  • Vegan Quesadillas29/05/2015 - 6:52 pm

    […] Cashew Cheese 3 Ways. Healthified – so delicious – remakes for get togethers like Laura’s Butternut Queso. You name it, some beautifully creative soul has whipped up their own version…   (except […]ReplyCancel

  • […] l’’ai repérée sur le site http://www.thefirstmess.com/2014/09/24/omg-vegan-butternut-queso-recipe/ en fouinant pour retrouver les délices de cette sauce ultra-riche dont je me suis gloutonnée […]ReplyCancel

  • jaime / the briny21/10/2015 - 8:40 pm

    laura! i finally got around to trying this, having kept it in the back of my mind since you first posted it: OMG is right. i’m still short on words from the euphoria blast these flavors gave me. i had to make some minor changes (no broth, so a combo of water, jalapeno brine, and a splash of lime at the end, etc.) and i had to add a lot more liquid than i had imagined, but i was so content to travel on this recipe adventure train despite any uncertainty. i put the queso on nachos with spanish green olives, crumbly sunflower seed cheese, crispy-fried cuminy mung beans, quick pickled onions, and fresh jalapeno slices and cilantro. it was magic. i’m so glad there’s a big jar of it left and i’m so so so glad you shared this recipe, you brilliant creature!ReplyCancel

  • Beverley27/10/2015 - 9:04 am

    I have made soooo many vegan queso’s from bloggers recipes and they’ve all been fine enough, and I though, oh well, a sacrifice has to be made in the name of veganism. But it turns out: no sacrifice necessary. This queso is beyond awesome. Better than the cheese version. Here in London we’re going to be having this every single day from now on! Wow, thanks for sharing.ReplyCancel

really good, really easy tomato soup // @thefirstmesspin it!View full post »

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  • valentina - sweet kabocha17/09/2014 - 4:50 am

    I made something similar 2 weeks ago (http://sweetkabocha.com/last-tomatoes/) ^_^ I used cashew for a basil cream to add as topping, but I’m sure that your soup is so creamy with cashews blended in it!ReplyCancel

  • RB17/09/2014 - 6:02 am

    If this sounds delicious at 6 a.m., imagine how it will taste this fall weekend.
    Doing it.ReplyCancel

  • Betty Bake17/09/2014 - 6:31 am

    loved the talk about life hacking! it made me smile and laugh – Im so with you, I life intentionally and enjoy the journey

    high five and hugs… (loved your writing)

    enjoying the journey

    Betty BakeReplyCancel

  • Katie @ Whole Nourishment17/09/2014 - 7:05 am

    I agree, a present and inspired life doesn’t mean everything is perfect or we have the perfect way to deal with things. For me it’s more about learning to let things be the way they are and doing my best to accept them and move/adjust with them instead of fighting against. It’s a hard lesson to learn but so glad to know I’m not alone. And this roasted tomato soup looks amazing, especially with the chickpeas. Great fall transition soup. :)ReplyCancel

  • Patti17/09/2014 - 8:12 am

    Oh my goodness! This has to be the most beautiful post on tomato soup if ever there was one! I am completely inspired with the photos, recipe and message :) Thank you.ReplyCancel

  • Emma Galloway17/09/2014 - 8:25 am

    Those are some damn fine looking tomatoes Miss Laura!!! Beautiful.ReplyCancel

  • ana @ eats and shoots17/09/2014 - 8:28 am

    Those pictures look so amazing! I love your posts!
    Oh, and one day I hope I’ll have a garden that is half as beautiful as yours :-)ReplyCancel

  • Okay, I have to be honest, I haven’t read every word of this post yet, but your photography is AMAZING. So refreshing and unique from almost any other food blog–I literally race over here when I get a notification of a new post in email. I love that all your shots are different and not 7 different angles on the same setup. Beautiful!ReplyCancel

  • sue obryan17/09/2014 - 8:50 am

    I absolutely am in love with the 5th and 6th photographs, as well as the shot of the parchment paper after you have removed the tomatoes. I have to tell you, I read a metric ton of food blogs that are all really photographed and written very well, but I must say yours really stands out and this post is a perfect example. Oh, and I’m sure the soup is delicious!!! :)ReplyCancel

  • this whole set of photos tell such a lovely story. i also love the idea of blending in cashews to make the soup creamy… i guess it’s a bit like thickening curry sauce.ReplyCancel

  • jodi17/09/2014 - 9:34 am

    These photos, Laura. So good. I’m home back in Canada for a few weeks and together with this gorgeous soup who have capture September here perfectly. Can’t wait to get back to my kitchen to try it, avo toast on the side always! xReplyCancel

  • Ashley17/09/2014 - 9:38 am

    Absolute tomato soup beauty! Just lovely. {THESE PHOTOS} And yes, waffles. I always have to click on every single link you make because they’re just too good. Also, next weekend…I think 6 forced hugs per day will be appropriate. xoReplyCancel

  • shanna mallon17/09/2014 - 9:54 am

    I love efficiency, I mean, I looooooove efficiency and hate wasting time waiting for something and will always look for “smarter not harder,” so I am the perfect audience for those quick tips and fast solutions, but even I have to admit that feeling like a person can sometimes get lost in that super speedy process and feeling like a person (and making other people feel like persons) is not a thing worth losing. We’re remodeling a house we just bought (I know you can relate to this and ps the pictures of your kitchen/dining area here are gooorgeous) and while we are doing the big things just this month so we can move in, even that short one month involves lots of sloooow projects. Like pulling down a wallpaper border in four separate days (!!!) or ripping up linoleum side by side with Tim drenched in sweat and working our butts off but, strangely, loving it. I painted one fireplace three times. It was in the first few days of owning the house and the longness of the process almost broke me. But then I had this flash of “one brick at a time!” and I swear it changed everything. I think that’s kind of what you’re saying here. One batch of tomatoes at a time. Step by step. There’s beauty in it.ReplyCancel

  • kristie @ birchandwild.com17/09/2014 - 10:12 am

    This is the lunch of my dreams. Seriously stunning photos here. Wow. And it is vegan? Yes!ReplyCancel

  • Nik@ABrownTable17/09/2014 - 10:40 am

    When you shared the picture of those tomatoes on Instagram, I was blown away. So many gorgeous colors and types. The tomato soup looks pretty delicious and if tomatoes were grown year round, I’d eat this daily :)ReplyCancel

  • Corey17/09/2014 - 10:40 am

    I have about 6 gallons of tomatoes (not an exaggeration. Will this soup freeze well? I’d love to make it now and eat it later this winter!ReplyCancel

  • lynsey17/09/2014 - 10:40 am

    I am beyond excited to seriously settle into fall and cozy up to a soup like this. I am just writing an article on slowing down, and this was the perfect reinforcement for it. Beautiful as always! xoReplyCancel

  • Sam @ PancakeWarriors17/09/2014 - 10:46 am

    This is beautiful and I have about 4 lbs of tomatoes needing a home. This will be their fate! Amazing photosReplyCancel

  • Caitlin17/09/2014 - 11:20 am

    i love the way you think and couldn’t agree more. i love slow roasted tomatoes. they are like candy.ReplyCancel

  • Amy @ Parsley In My Teeth17/09/2014 - 11:48 am

    Amen, sister! I completely agree with your opnions about “hacking.” I love this soup and your photo of it in a big mug – that’s exactly how my mom used to serve us tomato soup as kids.ReplyCancel

  • tanya17/09/2014 - 12:55 pm

    Thanks for sharing your thoughts on lifehacks. I’ve been feeling vaguely uneasy about those things for a long time and you expressed it for me so perfectly here. Plus, can’t wait to try the soup recipe!ReplyCancel

  • Sherrie | With Food + Love17/09/2014 - 1:20 pm

    I like your style. To long, slow, days full of soul soothing soup.ReplyCancel

  • lisa17/09/2014 - 1:23 pm

    laura, this recipe is gorgeous, and all the pictures are so damn wonderful. it was a pleasure to read it!ReplyCancel

  • Ashlae17/09/2014 - 1:28 pm

    Life hacks are for bitches. I SAID IT. But I’m only being a liiiiittle serious. Your garden is sexy. This soup looks baller. Can’t wait to slow roast some ‘maters once the weather cools down.ReplyCancel

  • Eileen17/09/2014 - 3:54 pm

    You have such a beautiful garden — and just check out that bounty of tomatoes! I love it. Also, now I’m wondering why I have never thought to make a cream of tomato soup with cashews before. Such a good idea.ReplyCancel

  • Grace17/09/2014 - 3:56 pm

    So warm and inviting. The pictures, like you’ve invited me into your home as a friend – this soup, so cozy and comforting. I want to hangout and slow cook with you.ReplyCancel

  • Meg @ Beard and Bonnet17/09/2014 - 5:34 pm

    I love everything about this soup including the fact that you took the time to slow roast the tomatoes. So many tomato soup recipes online call for canned tomatoes. Sure canned tomatoes are convenient, but you miss out on that beautiful soothing aroma that only slow roasting on a leisurely day can offer. This is just gorgeous!!!ReplyCancel

  • hannah17/09/2014 - 6:04 pm

    Hi Laura, I lvoe this post, your words really ring true and I totally agree with your stance. Whilst it’s tempting to “get shit done” as fast as possible it inevitably reduces all those small tasks, which are in fact the stuff of life, to “shit”.
    Also, I would be really interested if you were to post your recipe for stock. I usually follow the recipe in “reFresh”*(by Ruth Tal) but I’m ALWAYS interested in variations. I guess some people might think it’s boring but I find it totally exciting getting new ideas (like corn cobs!!!)
    ANyway… I’m a stock geek I guess
    hannah xReplyCancel

  • justabtvegan17/09/2014 - 7:40 pm

    What a beautiful soup! I’m always amazed at the richness and complexity of tomatoes and cashew cream together. And it really does capture the essence of this time of year. I’m making a similar soup tonight with our last tomatoes and Carmen peppers.ReplyCancel

  • molly yeh17/09/2014 - 9:47 pm

    “getting lost in the journey is one of the cool things about being interested in something” <—– my new mantra when i'm stuck in the middle of my 27th failed honey cake (which at the rate of things, is where i'll be by the end of this week). but it is just SO MUCH MORE rewarding when it works.

    thank you for this post.

    and for this recipe, which will help me with my 30,000,000 tomatoes from my garden.ReplyCancel

  • Liz @ Floating Kitchen17/09/2014 - 10:37 pm

    Stunning photos and beautiful words. I read this article in Huffington post a few weeks back on the topic of life hacking and I think you might enjoy it. http://www.huffingtonpost.com/rich-roll/stop-life-hacking_b_5522006.htmlReplyCancel

  • Tieghan17/09/2014 - 11:57 pm

    These are some of the most GORGEOUS photos in this post. So pretty! Delicious end of summer dinner!ReplyCancel

  • Meghan18/09/2014 - 1:39 am

    I am so incredibly in love with everything that is this post. I can’t stand lifehacks, and often find that haste really does make waste. But the time you have put into this recipe, everything from your gorgeous garden to the soup itself, is apparent and much appreciated. This is slow living, and I could think of no better way to go about just that than with a really good tomato soup.ReplyCancel

  • Lindsey @ Piecemaker18/09/2014 - 11:31 am

    Laura, I wholeheartedly agree that sometimes taking the long way around lends for more enjoyment in the end :) Thanks for the reminder and I’ll be roasting my tomatoes first before making my sauce this weekend!ReplyCancel

  • joyti19/09/2014 - 1:38 am

    I think “life hacking” only works on the small things, there’s no shortcuts for the big, important stuff.

    The soup sounds absolutely delicious!ReplyCancel

  • […] Mmm … The First Mess shared a recipe for Really Good Tomato Soup. […]ReplyCancel

  • tamara m.19/09/2014 - 10:09 am

    Amaaazing soup! I just made it today (and eating the second helping as I type, actually) with homegrown tomatoes and it’s just… so comforting of the fact that fall really is here.

    Cheers from Slovenia.ReplyCancel

  • lana19/09/2014 - 11:54 am

    OMG Laura! I am making this on Sunday. The slowest of all days. And your kitchen looks awesome!ReplyCancel

  • Elizabeth19/09/2014 - 4:43 pm

    Oh my god, YES! As an artist and printmaker at heart, I am ultra suspicious of anything that doesn’t take at least four hours. I don’t want to cut cherry tomatoes faster or make 5 dinners in 5 minutes. And since I think “hacks” might be the new “You’ll never believe what happen’s next,” I am so happy and relieved to read this perfect defense of things that are slow and hard won. This is such a great post, summing up so many thoughts I’ve had buzzing in my head, but never really been able to pin down. I’m going to head into a too busy weekend armed with this post, and knowing that experience is better than any old hack. Cheers x 1,000. (Also, so much tomato goodness –– I can hardly take it.)ReplyCancel

  • soysusu20/09/2014 - 4:17 am

    Your pictures are beyond beautifulReplyCancel

  • […] vegan tomato soup. […]ReplyCancel

  • Ami@NaiveCookCooks20/09/2014 - 3:00 pm

    I am so jealous that you have tons and tons of fresh homegrown tomatoes!!! Totally gorgeous . I wish I was your neighbour!ReplyCancel

  • […] finally, a few quick notes about this corn soup! I used  a simple cashew cream (idea courtesy of Laura’s recent soup post where she did the same thing with a tomato soup – genius!) to make the soup creamy and give […]ReplyCancel

  • sioushi21/09/2014 - 12:28 pm

    I love your recipes, but it’s actually ““Always assume the best about your significant other” that’s inspiring my first comment – sorry! I agree that article sounds poorly written. The idea it was trying to convey is better worded as “Don’t ascribe ill intent to your partner; if you habitually do so, the relationship is not healthy.” For example, one night they slam the lid of the toilet and wake you up. Do you think “Oops, must have slipped out of their hand” or “That inconsiderate jerk, I’ve told them a million times not to do that” or “Oh no, what are they mad about NOW?” Those snap reactions are largely unconscious but have a huge effect on your next interaction with your partner.ReplyCancel

    • Laura Wright21/09/2014 - 1:22 pm

      Hi Sioushi,
      Thanks for commenting–regardless of your motivation! I really appreciate your perspective on this, especially since shifting away from possibly negative thought patterns is something I’m constantly working towards. Thanks for helping me read that differently :)

  • Kimberley21/09/2014 - 1:10 pm

    Hi I love this. Being in SF where the tech thing is at fever pitch and everyone wants to hack and disrupt the shit out of everything, this really resonates. The slowness and intentionality of cooking is what drew me to it in the first place. And on top of that I love what you’ve done with tomato soup. Feeling it.ReplyCancel

  • ATasteOfMadness21/09/2014 - 8:57 pm

    This tomato soup is gorgeous! I probably could eat the whoe batch!ReplyCancel

  • Ashley22/09/2014 - 9:17 am

    My friend was asking me if I wanted some heirloom tomatoes from his garden the other night and of course I said YES. He then said they’re a little past their prime and might be good for making sauce or something. I was like…SOUP! This was such a unique recipe in that the soup was really cooked in the oven! Loved that. I threw in some rosemary [with the other herbs] and a bit of sweet onion because I only had 1 shallot. Lunch leftovers today! Thanks for this recipe!ReplyCancel

  • Marissa22/09/2014 - 7:56 pm

    Those are the most beautiful photos of tomatoes I have ever seen. I really enjoyed your writing, as well. Too often lately I’ve been swept up in doing everything as quickly as possible or not doing anything at all. I would love to take my time on something I loved, whether that be cooking a meal for my husband and I or admiring and exploring the woods around my home. Good luck with your lovely garden. I am envious of it and hope I can grow beautiful things next spring.ReplyCancel

  • Kim23/09/2014 - 12:03 pm

    This sounds delicious. At what temperature did you roast the tomatoes?ReplyCancel

  • annie tucker23/09/2014 - 1:24 pm

    this looks incredible! your recipe just went to the top of my must-cook in fall list!ReplyCancel

  • Isadora @ She Likes Food24/09/2014 - 12:22 am

    Haha, I love the name of this soup!! That’s awesome! I also am obsessing over all the delicious tomato photos you have on here! I pulled out my tomato plants a week ago, but now I’m wishing I had them back! I can’t get enough tomato soup and this really does look really good :)ReplyCancel

  • […] about time we all started thanking the recipe gods for creating tomato soup. And then went and made this slow, simple, and intentional version of it. And this yellow tomato version with halloumi […]ReplyCancel

  • Renee H.01/10/2014 - 11:15 am

    To hell with hacks! Sometimes (often times) we need to let things slowly simmer in order to truly develop into something magnificent- in cooking and in life. We are all to concerned with efficiency and rushing about (guilty).

    I can be down right impatient and I have to consciously remind myself to slooooow dooowwwn. I tend to have the “fear of missing out” mentality that makes me want to do it all, and fast, so I can move on to the next thing. This post has served as a wonderful reminder this morning to really savor the process of living, rather than only strive for the final result. Bravo!ReplyCancel

  • Sarah01/10/2014 - 9:17 pm

    Stunning photos! And the soup sounds delicious. What’s on top? Roasted chickpeas?
    Amen to slow days and no bull. :)ReplyCancel

  • […] devoting your time, your being, taking some necessary space, practicing, and then giving something your full attention doesn’t always get the job done quickly, but bonus: you get to feel like a real person finding their way. {source} […]ReplyCancel

  • Samantha Attard08/10/2014 - 3:32 pm

    Hi Laura!

    1. Love the sentiment about the life hacks (and agreed…talking instead of assuming is a really good idea). Totally appreciate that your delightful response is to make food very slowly. Awesome.
    2. I am so impressed by your garden!! Your kale is out of control.
    3. Thanks for another delicious looking recipe. I look forward to trying my hand at it!

    Have a great day,


  • Borough 22 Brownies09/10/2014 - 8:50 am

    Yep. Making this one too! Yummmers!ReplyCancel

  • Creamy Roasted Tomato Soup23/10/2014 - 6:27 pm

    […] during the cold-weather season, which lasts approximately an eternity here in Michigan. When I saw this recipe for a cashew based roasted tomato soup, I knew I had to try it. I love roasting tomatoes for the […]ReplyCancel

  • […] SEASON! I was smitten when I saw this recipe for vegan tomato soup by Laura of The First Mess a few weeks back. LOOK AT THOSE PICTURES! She […]ReplyCancel

  • Marta Potoczek12/11/2014 - 9:56 am

    It’s so nice to find someone with similar love for growing veg. I can see our similar love for tomatoes and kale as my veggie patch looks so alike! Huge hugs.ReplyCancel

  • 4myveggies13/11/2014 - 11:33 pm

    2nd time making this. My whole family and I just love it!!!
    Thanks for yet another wonderful recipe :)ReplyCancel

  • […] 3. Really Good Tomato Soup […]ReplyCancel

  • carmit levin17/11/2014 - 4:33 pm

    hi! i love your tomatoes photo and I just found your blog. would you mind if I reposted it from the pinterest page to our facebook page? thanks! CarmitReplyCancel

  • Molly06/01/2015 - 12:26 am

    I just made this in the dead of winter and it was incredibly flavorful and a beautiful creamy texture. I might make it again without the broth as a decadent pasta sauce. Thank you!ReplyCancel

  • Soups on! | All Things Tridad12/01/2015 - 8:57 pm

    […] followed this vegan recipe for the soup. Roasted up the tomatoes, shallots and garlic and blended it all up. It was, as its name says, […]ReplyCancel

  • Katie01/03/2015 - 11:04 am

    I made this last night after a request for tomato soup from my daughter. It was delicious and I’m sure will be on heavy rotation in our house. The addition of cashews is brilliant. What a wonderful and healthy way to make it creamy. Thanks! I’m anxious to try more of your recipes ;)ReplyCancel

  • Annie18/04/2015 - 10:11 pm

    Second time I’ve made this recipe, and as delicious as ever. Have you ever tried freezing it? It would be a great meal to have on hand on busy days, alone or over pasta. Thanks! :)ReplyCancel

    • Laura21/04/2015 - 1:44 pm

      Hi Annie! I haven’t tried freezing this one, but I think it should be fine. The cashews provide a good amount of fat to help preserve the soup in the freezing process. Let me know how well it works if you try it!

  • […] love the photos in these posts: really good tomato soup, (gluten-free + vegan) chocolate hazelnut torte, and the cauliflower and chickpea “rice + peas” […]ReplyCancel

  • […] tell Jay… Here are some stunning tomato soups from around the blogosphere: -Really Good Vegan Tomato Soup from The First Mess gets creaminess from pureed cashews -Heather Christo’s Creamy Tomato […]ReplyCancel

  • Gina19/07/2015 - 1:32 pm

    Hello. Just discovered your interesting blog–how have I not seen it, for all the time (a fair amount; too much) I’ve spent perusing vegan/healthy cooking blogs during the past several years. Glad to know about it.

    Although I want to try so many of the recipes I’ve checked out in your recipe section, the impetus for this comment is this: The photo of your tomatoes, on the baking tray, pre-roasting, is the most beautiful photo of fresh tomatoes I have ever seen. To call them ‘gorgeous’ is not adequate to describe the beauty of that photo.


  • […] Original Recipe […]ReplyCancel

  • […] tell Jay… Here are some stunning tomato soups from around the blogosphere: -Really Good Vegan Tomato Soup from The First Mess gets creaminess from pureed cashews -Heather Christo’s Creamy Tomato […]ReplyCancel

  • Melissa Diehl05/10/2015 - 3:56 pm

    Hi. Made this soup, so very good, thanks! Do you have nutrition info for it?