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

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  • Kathryn01/07/2015 - 8:29 am

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

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

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

  • Lindsey01/07/2015 - 8:47 am

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

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

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

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

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

  • Alexa [fooduzzi.com]01/07/2015 - 10:01 am

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

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

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

  • reeve01/07/2015 - 1:17 pm

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

    • Laura01/07/2015 - 2:22 pm

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

      • Reeve01/07/2015 - 4:15 pm

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

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

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

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

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

  • Paula01/07/2015 - 2:00 pm

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

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

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

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

  • Abby01/07/2015 - 4:46 pm

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

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

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

  • Jacqui02/07/2015 - 12:19 am

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

  • Danika Maia02/07/2015 - 7:49 am

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

    ReplyCancel

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

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

  • Bridget02/07/2015 - 12:14 pm

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

  • Emily02/07/2015 - 12:33 pm

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

  • Grace02/07/2015 - 3:40 pm

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

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

  • Keara McGraw02/07/2015 - 11:29 pm

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

  • Sherrie03/07/2015 - 4:22 pm

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

  • Clementine04/07/2015 - 2:55 pm

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

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

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

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

  • katy05/07/2015 - 5:46 pm

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

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

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

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

  • Brother Bear07/07/2015 - 4:01 am

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

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

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

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

    It looks amazing!ReplyCancel

  • Anita08/07/2015 - 1:20 pm

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

  • Hannah09/07/2015 - 6:23 am

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

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

  • Anna11/07/2015 - 12:01 pm

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

  • Ines12/07/2015 - 2:09 pm

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

  • Zofia13/07/2015 - 6:46 am

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

  • IAmJ15/07/2015 - 10:42 am

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

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

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

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

    xoxoReplyCancel

  • Chloe19/07/2015 - 12:45 pm

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

  • Chris22/07/2015 - 2:46 pm

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

    • Laura23/07/2015 - 8:14 am

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

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

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

  • Marry08/08/2015 - 12:23 am

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

  • emily12/08/2015 - 1:31 pm

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

    • Laura19/08/2015 - 4:08 pm

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

  • Margo Page24/08/2015 - 7:19 pm

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

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

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

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

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

  • Andrea03/01/2016 - 2:11 pm

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

  • Jen04/03/2016 - 9:48 pm

    This recipe looks absolutely delicious, definitely going to give it a go (with the quinoa included).

    Just wanted to say that your photography is probably the best that I have seen out of all of the food blogs that I’ve visited. Beautiful!ReplyCancel

  • Jlla20/03/2016 - 4:30 pm

    Made this for the second time and changed it up a bit – it was too sweet for me. I added kalamata olives, lemon zest and feta cheese. It’s a great combination.ReplyCancel

  • […] digging on right now. (I’m also loving this balsamic roasted asparagus salad, this moroccan-ish sweet potato sunshine salad,  and this grilled summer squash […]ReplyCancel

  • Liberty15/04/2016 - 5:34 pm

    so yummy! I can never follow a recipe totally so when I blended the dressing I think I added too much date water so to make it creamier I added tahini. It turned out great! Thanks!ReplyCancel

  • Natasha27/04/2016 - 1:58 am

    This salad was amazing! Thank you for sharing. My boyfriend and I kept sneaking into the kitchen for leftovers the rest of the day :)ReplyCancel

cool vegan noodle salad w/ seared tofu + zingy almond butter sauce // via thefirstmess.compin it!cool vegan noodle salad w/ seared tofu + zingy almond butter sauce // via thefirstmess.compin it!View full post »

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  • Michelle @ Hummingbird High25/06/2015 - 5:45 am

    Yum!!! This is all sorts of delicious and gorgeous looking! Good luck in the competition; you have my vote!ReplyCancel

  • Anna25/06/2015 - 7:43 am

    this looks devine!!! Can’t wait to try it at home :D yumm

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • Tori@Gringalicious.com25/06/2015 - 8:16 am

    This looks divine and your photos are, as always, gorgeous!ReplyCancel

  • Sarah Becker25/06/2015 - 10:34 am

    Why is tofu a once-in-a-while treat for you? Is there something unhealthy about it?ReplyCancel

    • Laura25/06/2015 - 10:44 am

      Hi Sarah,
      If I eat too much soy–typically in the form of tofu, soy milk or some of the more refined soy foods, I tend to break out. So I definitely take steps to limit my consumption. For a lot of people it’s totally fine to eat on a regular basis though.
      -LReplyCancel

  • Elizabeth25/06/2015 - 10:48 am

    Yep. I feel like I’ve had that exact pie crust experience already the summer. I’m taking notes (on your notes?) here – and taking to heart your smart words about staying organized and slowing down. I try to stop and remind myself to enjoy things, but the lure of whatever’s next is hard to push aside. Happy anniversary! And here’s to a summer of productive times and good times, or working hard and then not working at all. I’m so excited to see that book you’re creating and am positive it’s going to be amazing. Cheers, friend.ReplyCancel

    • Laura25/06/2015 - 2:08 pm

      Pie-related failures are some of the most crushing.I think we both deserve some chill and enjoyment time ;) xoReplyCancel

  • Sydney | Modern Granola25/06/2015 - 11:36 am

    This is gorgeous! When summer kicks in, everything must be chilly or room temperature. It’s the kitchen code! Congrats on all of your success. Fingers crossed on that delicious-sounding smoothie!
    Happy belated blogging birthday!
    xx SydneyReplyCancel

    • Laura25/06/2015 - 2:02 pm

      Thanks so much, Sydney! I totally agree with that kitchen code, except for maybe the odd cookie ;)
      -LReplyCancel

  • Amanda | Pickles & Honey25/06/2015 - 12:39 pm

    That second photo with all of the ingredients laid out is so dreamy! I’m digging all of the flavors and textures you’ve got going on here, especially the peaches!ReplyCancel

  • Sarah | Well and Full25/06/2015 - 1:55 pm

    I love how you use natural lighting in your photos and don’t try to edit it away. It really makes your food photography stand out :)
    Also – good luck on the So Delicious competition! I voted for you :)ReplyCancel

    • Laura25/06/2015 - 2:01 pm

      Thanks so much for your kind words on my photography, Sarah! And thanks for that vote, too ;)ReplyCancel

  • Stephanie @ Girl Versus Dough25/06/2015 - 2:04 pm

    Gorgeous salad! But it doesn’t stand a chance of making it to any potluck or picnic this summer, as I’d put the whole thing in my belly right away. ;)ReplyCancel

    • Laura25/06/2015 - 2:09 pm

      You’ve got your priorities straight ;)
      -LReplyCancel

  • Stephanie25/06/2015 - 2:26 pm

    I have yet to put seared tofu on a salad, but this recipe might push me into doing it. The peaches look like an unexpected, but beautiful, burst of sweetness. Can’t wait to try it this weekend for a friend’s potluck. That is, if I don’t eat all of it first… :)ReplyCancel

  • Nina25/06/2015 - 7:44 pm

    Wonderful! This sounds perfect in every sense, I need to make your almond butter sauce with lime (heart symnol :D) !!ReplyCancel

  • Abby25/06/2015 - 9:38 pm

    What a lovely post, Laura! This noodle salad looks delicious; so perfect for a summer lunch. And your photos are GORGEOUS! <3ReplyCancel

  • Erica25/06/2015 - 9:48 pm

    Your photos are some of my favorites, I love the lighting and the beautiful colors. This noodle salad is definitely something I shall be bringing to this summer’s potlucks. Thanks for the inspiration!ReplyCancel

  • Rachel MacKay25/06/2015 - 10:19 pm

    Thanks for the shout out Laura :) the salad looks DELISH!ReplyCancel

  • lynsey | lynseylovesfood.com25/06/2015 - 10:25 pm

    this is such a crazy beautiful salad and could agree more with other comments about the lighting! killed it!! Also so much love on all those links. xoReplyCancel

  • Kathryn26/06/2015 - 4:30 am

    I think sometimes we/society/the internet puts so much pressure on us to make the most of every single moment of summer and tick off our bucket list items which is all well and good until you’re trying to balance that with working and blogging and all the other general stuff that people need to do in life and you can just end up in this crazy cycle of stress. All of which is to say, I’m all for slowing down and just enjoying the hell out of the season. Summer hugs to you Laura + thank you for providing a salad recipe that I know I’m going to enjoy all season long.ReplyCancel

  • […] First Mess shared a Cool Vegan Noodle Salad with Seared Tofu and Zingy Almond Butter Sauce that looks perfect for a hot summer […]ReplyCancel

  • kristie {birch and wild}26/06/2015 - 4:52 pm

    This is for sure the perfect potluck food for a summer day. Love the almond butter dressing. I have yet to experiment much with nut butters for dressings, but I am going to have to get on that.ReplyCancel

  • Jessie Snyder | Faring Well26/06/2015 - 6:00 pm

    I feel like I was right there in your mess with you while reading this! I hope you can get some time away to reset through the crazy cookbook process and soak up some rejuvenating summer vibes soon. Adventures have a way of bringing us back into the world as better people, don’t you think so?! I’m excited to see what your summer has in store and am gonna be your little adventure cheerleader mmmk!? ;)ReplyCancel

  • Ami@NaiveCookCooks27/06/2015 - 4:40 pm

    Laura so many good happy things happening in your life!! Best of luck and yes ENJOY LIFE! This salad is on my to make list asap!ReplyCancel

  • Emilie M.28/06/2015 - 2:28 pm

    Eating this at the moment. MIND : BLOWN.ReplyCancel

  • steph29/06/2015 - 12:32 pm

    happy blog birthday! what an awesome way to celebrate! cold noodle salads are exactly what i want to be eating when the weather is all hot and soupy…i can just imagine the flavors of this one with the thai basil and tofu. YUM
    xoxo

    ps – totes voted for you lady!ReplyCancel

  • Keara McGraw29/06/2015 - 8:44 pm

    What a great post, Laura. This recipe is the best (I love easily adapted yet endlessly delicious summer foods!) and the photographs are SO. fricken. lovely. When your career matches your passion, aka it’s what you also have done for enjoyment most of your life, it’s important (yet feels so hard) to sit down and make just for the hell of it. Here’s to practicing patience with passion.ReplyCancel

  • Kate29/06/2015 - 10:16 pm

    Hi, this looks delicious! Do you think I could substitute peanut butter for the almond butter? Thanks!ReplyCancel

    • Laura30/06/2015 - 1:33 pm

      Hey Kate, I think you could definitely sub peanut butter for almond–with delicious results too :)
      -LReplyCancel

  • Corey Cananza30/06/2015 - 5:46 am

    I’ve tried all three diets- veganism, vegetarianism, and a meat diet and I’ve always felt the healthiest with a vegan diet. Eating meat always made my energy levels decline and milk and eggs did the same but to a lesser degree. Plenty of protein can be found in so many natural vegan sources so the myth that vegans don’t get enough protein is wrong too. Keep up your good work.ReplyCancel

    • Nina04/11/2015 - 9:40 am

      I agree! WHO says about 10% protein. Dr. Fuhrman talks about how we can’t repair ourselves on a high protein diet because of the push for growth rather than regeneration. I know that is what I need. Have no idea if works for others.ReplyCancel

  • […] just want to be Laura Wright‘s roommate so I can eat like this all the […]ReplyCancel

  • Claudia17/07/2015 - 8:14 pm

    I’m going to cook this for a potluck tonight. But what I wanted to say was that you have ads popping up that cover half the screen (iPad) and there is no way to get rid of them, thankfully I was able to print it because otherwise I couldn’t have made it.ReplyCancel

    • Laura20/07/2015 - 1:40 pm

      Hi Claudia, I’m so sorry about this. I will email my ad providers about these pop-up ads right away. (I hate those so much) Thanks for your patience.
      -LReplyCancel

  • sara forte31/07/2015 - 6:15 pm

    this is exactly what I have been feeling like as of late – cold noodles, a nutty sauce and some salty tofu chunkies. Your pictures are motivating me :) I hope that you find that recipe or have the memory to recreate it – sounds wonderful! Proud of how hard you are working! I know it will pay off – still awhile from now, but it WILL!ReplyCancel

  • Heather Wischmann03/08/2015 - 1:12 pm

    This looks absolutely delicious. I mean, almond butter sauce? I’m in!ReplyCancel

  • Carolyn Wyse20/08/2015 - 11:09 am

    I made this salad last night and it was absolutely delightful. The sauce is amazing, and the veggie and peach combination works really really well. I’ll be adding this to my recipe rotation for sure. Thank you so much for sharing this with the world. What a gift! I’ll definitely be trying more recipes in the very near future.ReplyCancel

  • Laura Nanette15/09/2015 - 6:17 pm

    I think it’s pretty normal to stress about these things; yet find it great that you prioritize fun and enjoying the time.. It’s so important!
    I’ve recently started stressing myself as well over food that didn’t look as I had imagined it or the photos that didn’t look as great on the mac as they did on the camera. You give great inspiration with your work and I hope you continue that – which comes down to not stressing oneself. :)
    Best,
    Laura
    http://www.stylephantom.comReplyCancel

  • […] 1. This Cool Vegan Noodle Salad With Seared Tofu and Zingy Almond Butter Sauce (from The First Mess): […]ReplyCancel

  • Nina04/11/2015 - 9:36 am

    This was delicious! We spiralized the zucchini to make noodles on our handy dandy spiralizer. Cut back a little on almond butter and added a drizzle of sesame oil. Had with arugula and licked the bowl…thanks!ReplyCancel

vegan strawberry milk // thefirstmess.compin it!tools for dealing with fresh coconuts // thefirstmess.compin it!View full post »

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  • […] Why Drink It? – Chelsea CrockettPodcast: Hemp juice, the new contender to coconut water?on dealing with fresh coconuts + strawberry milk9 Insanely Refreshing Popsicles {that you and your kids will love!} — Traditional Cooking School […]ReplyCancel

  • valentina | sweet kabocha10/06/2015 - 4:56 am

    I love so much young coconut! I used to eat it when I lived in France, I could find it at the supermarket there! Here in Italy unfortunately is pretty unknown, therefore stores doesn’t sell it. So sad. And if you think “hey, you live in Italy, you have wonderful veggies and weather, would you change that for young coconuts?” I would say “yes!”. (I live in the northern Italy, where the weather is cold in winter and hot in summer, but always moist and best veggies are cultivated and sold only in the south!) You make me want a coconut right now so badly!! :(ReplyCancel

  • Libby10/06/2015 - 10:08 am

    This looks completely incredible.ReplyCancel

  • Alissa | The Solstice Table10/06/2015 - 10:17 am

    You’ve instilled me with confidence! I’m going to go buy a young coconut on my lunch break and get after it. I’ve done mature coconuts before but never a young one so wish me luck!ReplyCancel

  • Anna10/06/2015 - 10:31 am

    loove this!! thanks for sharing :)

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • Erin10/06/2015 - 11:46 am

    Your step by step illustration is super helpful! Gorgeous photos :)ReplyCancel

  • Jessie Snyder | Faring Well10/06/2015 - 2:20 pm

    YES – this has always terrified me but its one of those things I’ve been itching to do. Love your words on overcoming your fears – you gots to believe! Going to try this one day when Scott’s not home to spare him the freak out. As much as he loves me I know he likes me best with fingers still attached ;). Extra awesome points for the Leslie Knope fist pump, and strawberry milk for the WIN! I was all about that horrible syrup growing up too – yikes!ReplyCancel

  • Jessica DeMarra10/06/2015 - 6:12 pm

    I definitely lack the confidence, wimp out and make my boyfriend do it with his giant cleaver. On a resort, there was a man with a machete opening coconuts everyday for the guests. It was paradise! Loving these instructions and confidence boasters, I CAN do this!ReplyCancel

  • Tamanique10/06/2015 - 8:27 pm

    Thanks! This is really helpful. I’ve always wondered what a fresh coconut would taste like, versus all the canned stuff. And that strawberry milk looks and probably tasted so much better than the grocery store stuff!ReplyCancel

  • lynsey | lynseylovesfood.com11/06/2015 - 6:42 am

    oh i have never attempted this, but i feel like i need to get a belly full of confidence (like you said real or not- maybe some liquid courage?) and just go for it! love your step by step photos!! xoReplyCancel

  • Becca | Spices and Spatulas11/06/2015 - 7:59 am

    Thank you SO much for these instructions. I’ve always been so intimated by fresh coconuts, but you’ve given me the confidence (and the step-by-step photos) to just go for it..and then make some strawberry milk for a victory sip!ReplyCancel

  • Amy @ Parsley In My Teeth11/06/2015 - 9:47 am

    Fear of the coconut has kept me away from tackling it head on, so thanks very much for these instructions! Summer is looking much brighter now!ReplyCancel

  • Abby11/06/2015 - 11:49 am

    I love, LOVE this post, Laura! What stunning photos. And I agree… there’s just something about strawberry drinks. That color! <3ReplyCancel

  • Nicole11/06/2015 - 12:42 pm

    Is Munchies the best or what!?!!? Every time I watch an episode, I’m always mad that all food tv isn’t that good.ReplyCancel

  • Keara McGraw11/06/2015 - 10:14 pm

    Agh, the self-manifested eff-up – a little too familiar with that one! Love all the positive vibes here, and the photos are gorgeous as always. I feel ready to tackle some wild culinary goals with confidence :)ReplyCancel

  • Sarah | Well and Full12/06/2015 - 12:27 pm

    Your photos are so consistently stunning. And now I’m really craving strawberry mylk :) :)ReplyCancel

  • renee (will frolic for food)13/06/2015 - 4:25 pm

    there are no words to describe my obsession with young coconuts. the water, the meat. it’s in my top 5 favorite foods. my man and i are going to be selling fresh coconuts and coconut water at Floydfest here in Virginia and we’re really excited! there are almost 20k attendees. so you know i love this tutorial! and i just KNOW this recipe is bomb! fun fact, you can also open coconuts by puncturing the top with a sharp paring knife in just the right spot. in unshaved green coconuts you puncture one of the “eyes” at the top of the coconut. it’s a lot easier than shaving it down, surprisingly! then you just chop it in half with a machete. haha. and trust me i have dreams of blood spatter, but thankfully we know what we’re doing. xoReplyCancel

  • Stephanie15/06/2015 - 5:12 pm

    Do you think this would freeze well into a popsicle?ReplyCancel

    • Laura23/06/2015 - 3:23 pm

      I think that would actually be amazing :DReplyCancel

  • Paula16/06/2015 - 4:53 am

    It took you some time to prepare everything! But they all look amazing, especially in the final photos on the grass, amazing. I find it difficult to prepare, I don’t know if I have the patience.ReplyCancel

  • Susanne16/06/2015 - 4:26 pm

    That must taste a-ma-zing. I ‘ve never tried opening a coconut but I might just after seeing these pictures :)ReplyCancel

  • Diana19/06/2015 - 4:57 pm

    Hi Laura,
    I have tackled young cocnuts many times, motivated the first time by the desire to feed my dairy-intolerant son something akin to yogurt (add some probiotics, and it really is yogurt! :).
    But I still have one question, and maybe you know this: how can you tell a good one from one that has gone bad? Some say if the water is pinkish in hue, the coconut is spoiled. Other say brown spots on the outer husk are bad news. Or moldy spots on the husk. Any insight on this?ReplyCancel

    • Laura23/06/2015 - 3:27 pm

      I’ve heard that thing about the pink water/flesh as well. But I’ve also read that the pink hue just indicates a much younger coconut, which makes sense because the flesh always seems to be thinner when it’s pink. I’ve never discarded coconut water/flesh for being pink and I’ve never been sick outright. A company that I buy fresh coconut water from sometimes (Harmless Harvest) has pink-ish hued bottles in the mix, so I’m assuming this is perfectly fine.

      In terms of picking a good one though? I’m not sure. I’ve had good luck with coconuts when I try to pick the heavier ones in the mix, but that’s about all I can say for sure :)ReplyCancel

  • Heghineh21/06/2015 - 12:54 am

    Love your food photography and details, really helps,
    thank you so much for sharingReplyCancel

  • Crista26/06/2015 - 12:51 pm

    This post takes me back to a time when I sat on a beach in Costa Rica trying to open coconuts with a pocket knife, blood dripping down our fingers but quickly washed away by the ocean water…. In other news, I haven’t had strawberry milk in forever, forever – I see a coconutty weekend project in my future…ReplyCancel

  • […] The prettiest photos ever! […]ReplyCancel

  • […] ways, including using a chef’s knife (genius), or roasting in the oven. Also, Laura opened a young Thai coconut and made some delicious strawberry milk. I’m opening a “mature coconut” – those brown hairy […]ReplyCancel

Tarapin it!Tarapin it!View full post »

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  • valentina | sweet kabocha21/05/2015 - 4:19 am

    I’m not really into fried food, but this is absolutely a great idea for colder months – macrobiotics says that frying is a good thing in winter to heat the body – and I’m sure everybody would love it!ReplyCancel

  • jessica @ bakecetera21/05/2015 - 6:20 am

    you just fried chive blossoms !! you are now my favourtie person.ReplyCancel

    • Laura22/05/2015 - 11:58 am

      They were really good! Maybe a touch delicate for this preparation, but still tasty :)
      -LReplyCancel

  • Victoria21/05/2015 - 6:41 am

    Wow Laura, your photography here is awesome!!!ReplyCancel

    • Liesel21/05/2015 - 9:12 am

      Ditto!! Simply beautiful!ReplyCancel

  • Emilie21/05/2015 - 7:11 am

    Agreed! Eating for pleasure first and oh, I’m all in for anything ‘chickpea’. Maybe I can even get my kids to try these, minus the chutney, substitute the jam.ReplyCancel

    • Laura22/05/2015 - 11:57 am

      It’s suuuper kid-friendly (at least the big kid in me thinks so)! I feel like you could batter and fry any vegetable and kids would gobble it up :)
      -LReplyCancel

  • dorota @ plants on the plate21/05/2015 - 7:16 am

    those look amazing, and i guess treating yourself every now and then is well just a normal part of life. i grew up eating cauliflower fried in beer batter, the only way my little brother and i would allow this vegetable onto our plates, and i would sure try this pakora with tiny white florets, but i must say, frying eggplant sounds heavenly as well, i can imagine how velvet-y it has to become.
    also, your kitchen looks so serene on those photos. and cookbook collection envy over here hehe.
    have a good day!ReplyCancel

    • Laura22/05/2015 - 11:55 am

      Deep frying was the only method that would get me to eat cauliflower when I was young too :) And yes!, any time eggplant is fried the texture is just so irresistible. I can’t wait to try this recipe again when I have some eggplants in my garden. Thanks for your kind words on my kitchen too!
      -LReplyCancel

  • Abby @ The Frosted Vegan21/05/2015 - 9:14 am

    I’m with ya, if you are going to fry it..just fry it! I keep reading about how awesome Tara’s book is so I just need to get it already!ReplyCancel

    • Laura22/05/2015 - 11:53 am

      Can we get twin teeshirts that say “JUST FRY IT”??? xoReplyCancel

  • Ashley21/05/2015 - 9:16 am

    STUNNING! You captured such beauty in this recipe. Love love.ReplyCancel

  • Keara McGraw21/05/2015 - 10:01 am

    Laura, these photos are beyond! A beautiful display of some kitchen storytelling in real time. Love. I too share a fascination with chickpea flower… brownies?! pancakes?! fritters?! So frickin versatile. Will definitely have to add these pakoras to the to-do list (as well as snagging a copy of Tara’s book).ReplyCancel

  • Sarah | Well and Full21/05/2015 - 11:45 am

    I love how the batter is made without eggs!! I haven’t really worked with chickpea flower that much, so I didn’t realize it was so binding. And your photos are absolutely brilliant, I love how you style your shots! XoReplyCancel

  • Jessica DeMarra21/05/2015 - 12:44 pm

    Hometown pride indeed! I am also from Niagara (currently living in Toronto) and reading the Globe & Mail article and the mention of butter tarts at an Avondale made me a little nostalgic. I am a lover of fried foods, my ultimate guilty pleasure, but usually (try) to shy away from it. This recipe I refuse to shy away from and I will eat my fill without an ounce of guilt but plenty of sauce.ReplyCancel

    • Laura22/05/2015 - 8:04 am

      Yes! The article was so great. Waving hello from Niagara :)
      -LReplyCancel

  • Abby21/05/2015 - 2:22 pm

    This post is incredible, Laura! Your photos are so stunning – you have such a gift, and that light is amazing.
    Tara’s book looks lovely, and this recipe! Yum! <3ReplyCancel

  • Anna21/05/2015 - 2:39 pm

    absolutely love this!! amazing :)

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • Claudia22/05/2015 - 6:31 am

    Disapointed I cant find any way of printing this to try it. The print buttons both in my email and this page just lead to a dead end as it is unreadable and ctrl P would print everything but the recipe, sigh another dissapointment in life.ReplyCancel

    • Laura22/05/2015 - 8:02 am

      Hi Claudia,
      I’m sorry that you’re disappointed by this. I find it strange that the Google document for printing leads to a dead end for you. Even after signing out of my google/gmail account and clearing the cache, I was able to access the recipe document on two devices… I will look into this. If you have a word processing program or even a simple note program on your computer, you could always copy + paste in the meantime I suppose?ReplyCancel

    • Edlyn01/06/2015 - 1:25 am

      Hi Claudia, I’m not sure if this helps or not but select the recipe + instructions using your cursor. Then hit Ctrl P and when the window for print options comes up, select “Print selection” from the list. Hope this helps for next time.ReplyCancel

  • clara22/05/2015 - 9:14 am

    Your recipes are delicious, food presentation lovely and dishes scrumptious!ReplyCancel

  • Sherrie22/05/2015 - 11:05 am

    Laura, these words and photos are so captivating, I love everything about this. Tara’s book sure is a real stunner, and I really need to set some more time aside to spend with it. All my love, all the time, xo!ReplyCancel

    • Laura22/05/2015 - 11:53 am

      Hope you get a little cookbook browsin’ time over the holiday weekend babe :) xoxoxReplyCancel

  • […] about. 2. This cake may not be the prettiest, but it looks hella tasty. 3. I could feast on these crispy vegetable pakoras all day, every day. 4. Popcorn, rice crackers, soy sauce, butter, sugar!? Yes please, hurricane […]ReplyCancel

  • Grace22/05/2015 - 3:14 pm

    Dang Laura, it’s like that page in Tara’s book just came bursting to life with rich color and story! The “treat yo self” song will be playing in my head for the rest of the day and the urge to make that fresh green chutney again is taking over, gah, isn’t it the best?! Gorgeous post and recipe to celebrate a beautiful book! Love!ReplyCancel

  • Kasey22/05/2015 - 6:27 pm

    My eye was totally drawn to this recipe, too (how could it not be?) Absolutely stunning execution, Laura.ReplyCancel

  • lynsey | lynseylovesfood.com22/05/2015 - 8:15 pm

    oh this reminds me of the little shop across the street from me when i lived in japan with all there bounty of tempura. i was such a sucker for pumpkin but these little spring delights are totally feeding my eyes! xoReplyCancel

  • […] Veggie pakoras! […]ReplyCancel

  • Sara24/05/2015 - 10:52 am

    Hi Laura, I really love your website but it takes FOREVER to load… I’ve tried it on my phone, laptop, and work computer and it loads really slowly every time. I think it may be because of all the ads on the side? Which is unfortunate, because you have a really great website.ReplyCancel

    • Laura24/05/2015 - 4:06 pm

      Hi Sara, I’ve recently had an analysis run on the site for speed and it’s a bunch of underlying issues with the site’s theme and the images. Even without the ads in place, it ran just as slow. I’m in the process of fixing this though. Sorry for the inconvenience in the meantime.
      -LReplyCancel

  • Kate24/05/2015 - 7:36 pm

    This sounds so good! I’ve never tried working with chickpea flour, but I’m going to pick some up and make this. I too will eat just about anything fried. :)ReplyCancel

  • Kathryn26/05/2015 - 4:11 am

    I am basically terrified of anything involving hot oil but I’ve been trying to work up the confidence to make this ever since I flipped through the pages of Tara’s book (and yes, to everything that you say about it here). And ps, your photos are absolutely stunning, as ever.ReplyCancel

  • Lily | Kale & Caramel26/05/2015 - 4:51 pm

    YES to frying (I actually need to learn how! maybe I’ll start here) and YES to the magic of chickpea flour! I once dated a very groovy type dude who swore by everything chickpea. He also played the tamboura like 23 out of 24 hours in the day. But I digress. These are gorgeous—cannot wait to try them and explore Seven Spoons! Hope you’re having a sweet week, Laura <3. xo's from LA.ReplyCancel

  • Bec29/05/2015 - 11:03 pm

    These look fantastic!!!!ReplyCancel

  • Harrie30/05/2015 - 6:15 am

    This is making me so hungry! I’m for sure going to try this recipe!ReplyCancel

  • Brian @ A Thought For Food30/05/2015 - 3:46 pm

    Everything in Tara’s book is stunning. I’ve fallen totally in love with every recipe and now I have this one to add to my list of things to make. Also, can I just tell you that I have kitchen envy? We’re figuring out what to do with renovating it… in the meantime, it’s small and dated (yet still functioning). :-)ReplyCancel

  • Edlyn01/06/2015 - 1:31 am

    This is one of those recipes my dad made for us on random days for tea time (3-4pm) when we were kids. It was my most favourite thing in the world and has always made me enjoy pakoras (or what we called bhajiyas) with zero-guilt. I was going to write a story/recipe about it sometime soon when the inspiration hit. I’m glad to see you have done it and done it well. Your plate looks happy and I’m sure you were too. Thank you for doing this crazy blogging thing so damn honestly.ReplyCancel

  • Ashley L. Basla07/06/2015 - 11:12 am

    These look amazing! I have to try them. I never thought to use asparagus. Recently I was diagnosed with celiac’s and this is a great way to add crunch without using white flour. http://www.sugarpeel.comReplyCancel

  • chloe08/06/2015 - 11:44 am

    i wasn’t hungry when I started reading this post, but now I’m STARVING ;)
    i will definitely be trying this recipe out soon!
    xox
    chloe
    http://popcosmo.comReplyCancel

  • […] I served mine alongside these vegetable pakoras. […]ReplyCancel

  • Mahee Ferlini11/06/2015 - 1:12 am

    I could almost see how crispy and tasty these great vegetables were! Thanks for the recipe!ReplyCancel

  • Amanda18/08/2015 - 10:56 pm

    I love your entire website! This recipe is beautiful and while I want to try it with the chickpea flour, I was wondering if you could use coconut flower or some other non-legume flour and yield similar results? I’m not sure if an alternate flour would work as well? Thank you!ReplyCancel

    • Laura19/08/2015 - 4:06 pm

      Hi Amanda, I haven’t tried this with anything other than chickpea flour, unfortunately. A coconut flour version may work, although I am a little skeptical since it tends to be very, very drying. You’d have to use much less. I’ve heard some great things on the workability of cassava flour, if you can find it!ReplyCancel

  • […] 2009 Location: BC, Canada Posts: 15,178 Crispy vegetable pakoras with green chutney: http://www.thefirstmess.com/2015/05/…akoras-recipe/ Recipe: http://www.elephantasticvegan.com/cr…iracha-swirls/ Vegan Snickerdoodle Cupcakes: […]ReplyCancel

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 :)

    https://aspoonfulofnature.wordpress.com/ReplyCancel

  • 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.
      -LReplyCancel

  • 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 :)
      -LReplyCancel

  • 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!
      -LReplyCancel

  • 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! ;)
      -LReplyCancel

  • 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! :)
      -LReplyCancel

      • 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!
      -LReplyCancel

  • 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!
      -LReplyCancel

  • 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

  • […] want to use peanut butter, you can use your go-to nut/seed butter (almond butter is delicious) (Sara’s amazing tahini dressing would be good, too). I prefer to serve the sauce straight from the refrigerator, but if you’d […]ReplyCancel