under a cherry tree // the first messpin it!View full post »

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  • Melissa03/07/2014 - 5:52 am

    This looks absolutely delicious. If I don’t have kombucha what would I use instead? It’s winter here in Australia so summer seems like a lid stance memory.ReplyCancel

    • Laura Wright03/07/2014 - 8:05 am

      Hi Melissa, you can sub the kombucha with almond or any other plant based milk.
      -LReplyCancel

  • Kathryn03/07/2014 - 6:07 am

    When the images are as beautiful as yours always are Laura, I don’t think anyone’s going to complain about having more of them! Happy summer friend xoReplyCancel

  • Elzette03/07/2014 - 7:16 am

    Oh wow. Have bookmarked this. I need to host a BBQ day where I make exactly all of this in the post, for the day! Like a copy and past effect… ;)
    Looks SO good! And lovely photos!ReplyCancel

  • Brian @ A Thought For Food03/07/2014 - 8:06 am

    Ok… now I know the two of us would be friends. This has my two favorite things… well, actually, three if we include the cheesecake (I can look past the vegan/raw element because I’m sure it’s incredibly creamy).ReplyCancel

  • mimi03/07/2014 - 9:11 am

    Such beautiful photographs. Your grilled veggies with cherries is really intriguing! I just wish I liked bourbon…ReplyCancel

  • Amy @ Parsley In My Teeth03/07/2014 - 9:18 am

    Wonderful recipes for the holiday weekend! And your gorgeous photos make them even more enticing. Summer’s off to a great start!ReplyCancel

  • michelle03/07/2014 - 9:44 am

    Gorgeous! All of it! I have a giant bottle of Makers Mark that is so ready for that libation this weekend. Also, nice glasses ;)ReplyCancel

  • lynsey03/07/2014 - 10:01 am

    I just bought that big ice cube tray and it is my new obsession… those big ice cubes are perfect for summertime drinks. Beautiful recipes!! xo.ReplyCancel

  • Grace03/07/2014 - 10:45 am

    I just want to soak this all in. So much beauty and feeling. It all looks wonderful!ReplyCancel

  • sil @ entre jardins03/07/2014 - 10:57 am

    That cherry cheesecake is sounds / looks divine, just my kind of dessert! Never used alcohol in my cheesecakes, does bourbon leave a strong taste? *silviaReplyCancel

    • Laura Wright03/07/2014 - 11:01 am

      Hi Sil! Bourbon is a bit strong, but it has a natural sweetness/smoky quality too. If it’s not your kind of thing, feel free to leave it out entirely–it won’t make an absolutely huge difference :)
      -LReplyCancel

  • Claire (Eat Well. Party Hard.)03/07/2014 - 12:05 pm

    I am in love.ReplyCancel

  • Christine03/07/2014 - 12:51 pm

    Everything you make always looks so beautiful! I am excited to try these, you might make a bourbon-drinker out of me yet!ReplyCancel

  • Kasey03/07/2014 - 3:00 pm

    I’m ALL about feeling things this summer. What a beauty! xoxoReplyCancel

  • Kate03/07/2014 - 4:37 pm

    I dig. Times three. Times infinity. Happy summer, Laura!ReplyCancel

  • […] Cherries + Bourbon, Two and a Half Ways from The First Mess […]ReplyCancel

  • […] your Yankee doodle whistle with these totally American beer-ritas or a delicious cherry bourbon summer sipper while rocking your best version of patriotic […]ReplyCancel

  • […] cherries and bourbon! give me all the cherries and […]ReplyCancel

  • Sini | my blue&white kitchen05/07/2014 - 11:38 am

    If you have cherries and Bourbon, nothing can go wrong, rigth? Ever so inspiring, Laura! Hope your July started bright and sunny. xoxoReplyCancel

  • Liz @ Floating Kitchen05/07/2014 - 12:19 pm

    Beautiful photos! I’m eating my weight in cherries this last few weeks. So good. This cocktail sounds really great!ReplyCancel

  • Ami@NaiveCookCooks05/07/2014 - 4:21 pm

    Girl, this cheesecake, those bourbon cherries and salad are so perfect together. Just what you need to enjoy with some friends!ReplyCancel

  • […] Encore une recette (enfin même deux) mais avec des cerises cette fois, et mon cœur balance pour ce… […]ReplyCancel

  • Kelly08/07/2014 - 10:32 am

    Girl, you are just so effing good. Virtual hugging you right now.ReplyCancel

  • Thalia @ butter and brioche09/07/2014 - 9:58 pm

    YUM. awesome flavour combination… thanks for the great recipe and interesting read. glad i stumbled across your website.ReplyCancel

  • Nikki@doctorsliferecipe10/07/2014 - 7:20 pm

    Hello summer !! I feel like I’m in heaven !!ReplyCancel

  • Kate @ ¡Hola! Jalapeño18/07/2014 - 4:48 pm

    Stunning photos! That drink looks killer, going to pour myself a tall one right now!ReplyCancel

  • Kerianne28/07/2014 - 11:42 pm

    I just made the cheesecake for friends of ours and she said “if this is what vegan/gluten free food tastes like, sign me up!”. It was SO delicious and I’m glad I added the Kombucha for the extra tang. Your recipes are my go-to’s. Thx for the constant inspiration and delicious healthy recipes!ReplyCancel

  • hannah22/05/2015 - 3:09 pm

    Hi Laura! So excited spring has come again and Spanish cherries have hit the UK so I’m excited to make this.

    Just a quick qu – what is “plain” kombucha? is it green or black tea?

    xxReplyCancel

  • hannah22/05/2015 - 3:11 pm

    oh and do you mean a mix of pine nuts/cashews or pick one…? I’ve never done a cheesecake with pine nuts, is that what you used?ReplyCancel

    • Laura22/05/2015 - 3:16 pm

      Hey Hannah! The plain kombucha that I buy is black tea-based from the Synergy/GT’s line. And I’ve made raw cheesecakes with just cashews, just pine nuts, and a mix of the two. All three were delicious! I think a mix with about 75% made up of cashews is preferred for me, but honestly whatever you feel like doing will most likely work out just fine! Let me know how it goes :)
      -LReplyCancel

      • Hannah Phoebe24/05/2015 - 1:16 pm

        Thanks! Most kombucha I’ve seen is made from green tea so I will keep an eye out. Although I got a lovely raspberry one today that’s made me want to try that, maybe less lemon, more raspberry kombucha and a raspberry-rosewater topping?ReplyCancel

  • Rebecca30/06/2015 - 12:10 am

    Laura,
    I just want to say there are sooo many of your recipes that I have tried and absolutely love! I cannot wait for your cookbook to come out. I happened to have all the fixings for this arugula + cherry salad (as is weirdly often the case with your recipes), and I’ve had it saved to try forever. I was quite skeptical about the bourbon vinaigrette but it is perfect with the cherries. It’s absolutely another winner among so many of yours! Cheers and happy cherry season!ReplyCancel

vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first messpin it!lavender // the first messpin it!vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first messpin it!
We’ve had our fair share of rain and thunderstorms in these parts lately. It’s been good for setting the mood when developing some recipes for fall and such, but more importantly it’s made for some cozy , very high quality mornings. Once we get into spring + summer, my days of sit-down breakfasts promptly come to a close. Sometimes I like to fix up a raw chia pudding or buckwheat porridge, but generally coffee/tea is just fine right away, and then maybe I’ll have a smoothie or some fruit (or a pastry, cuz sometimes you got to) later on. Something about the heat and umpteen million things to do outside pulling me away from those solitary early moments. View full post »

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  • Millie l add A Little18/06/2014 - 4:40 am

    This is so gorgeous – I absoloutely love the way you presented it!
    http://youtube.com/addalittlefoodReplyCancel

  • Kathryn18/06/2014 - 5:23 am

    I love the idea of taking a few moments of stillness at the start of the day and channeling that focus into a delicious bowl of goodness. Love your take on Erin’s recipe and the beautiful way you’ve brought it to life.ReplyCancel

  • Anne @AVeganAdventure18/06/2014 - 5:58 am

    This looks delightful! I’ve just started playing with making my own flours, so I’ll have to try this, and Erin’s cookbook as well. I don’t see the vanilla bean in the ingredient list though. Is it added to the porridge or the strawberries? Either would be fantastic I guess. Thanks!ReplyCancel

  • […] Chocolate Espresso Doughnuts // Berry Cobbler with Oat Dumplings // Grilled Polenta and Zucchini Salsa // Amaranth Pancakes // Tomato Basil Socca Pizza // Socca Pizza with Summer Squash and Feta // Nut Flour Crepes with Roasted Fruit //  Rhubarb Blueberry Apple Pie // Vanilla Bean Millet Porridge […]ReplyCancel

  • Anoushé18/06/2014 - 6:29 am

    Such beautiful pictures! I need to try this!ReplyCancel

  • I am so inspired by your peaceful perspective. I love that you see making breakfast as a chance for mindfulness. So often I am so busy multitasking through the breakfast hour I forget if I even had breakfast. It is just the dirty skillet on the stove that confirms that I had it. Love this idea. I have recently started getting into millet. It is a new favorite grain here.ReplyCancel

  • Sheila18/06/2014 - 7:16 am

    You take beautiful photos :)ReplyCancel

  • Leah18/06/2014 - 8:23 am

    There is something really calming about just easing into the day and it is hard to get motivated to put a lot of effort into breakfast and then cleaning it all up. But this is motivating me to do a little more breakfast cooking. Looks delicious! Gorgeous photos!ReplyCancel

  • Abby @ The Frosted Vegan18/06/2014 - 8:53 am

    So so pretty and gorgeous! I love that you capture the light and beauty of the everyday. Your words on just being are well heard, I needed to read that today!ReplyCancel

  • Lindsey18/06/2014 - 8:53 am

    I totally feel you on the being present/still tip! I am feeling that more than ever these days, especially when you feel like it’s all moving too fast. i wish you all the best moving into this new, beautiful season and can’t wait to see what you’re developing for the fall! hugs + deep breaths! xoReplyCancel

  • Ashley18/06/2014 - 8:55 am

    Your photos are a work of art. There’s so much life in them and they mirror your words perfectly. And this sentence… “Every week there are more things to do with new challenges, and in this season of life it feels like that notion has exploded times a thousand.” Your words are the thoughts I have but can’t put into words. :) — I’m kind of in love with millet porridge and Erin’s book is such a winner! Beautiful!ReplyCancel

  • Amy @ Parsley In My Teeth18/06/2014 - 9:03 am

    There is something about lavender that is very calming and peaceful. Such a stroke of brilliance to add it to this delicious breakfast!ReplyCancel

  • lynsey // lynseylovesfood18/06/2014 - 9:32 am

    reading your posts are so calming and energizing all in one swoop!! Mindfulness + the need to run to the kitchen immediately all wrapped into one!! xoReplyCancel

  • Grace18/06/2014 - 9:33 am

    I read your post all wide-eyed without blinking. These pictures, the light, the words and your styling – all so stunning!ReplyCancel

  • cheri18/06/2014 - 10:09 am

    I love Erin’s blog will have to order a copy of her book. Love what you did with the millet, beautiful pictures.ReplyCancel

  • Libby18/06/2014 - 10:15 am

    I feel like if I were to take a photograph of porridge, it would just look utterly unappetizing. But this is so gorgeous and beautiful (as are all of your photographs).
    I’ve never used lavender or millet in my kitchen but your recipes always tend to pull me towards directions that I’ve never taken before. I can’t wait to try it. It sounds truly delicious.ReplyCancel

  • Julia18/06/2014 - 11:20 am

    Laura, how do you grind the millet? Can I do it in an improvised way since I don’t have a coffee grinder?ReplyCancel

    • Laura Wright18/06/2014 - 5:26 pm

      Hi Julia, you could certainly use a food processor or a blender, if either of those options is available to you.
      -LReplyCancel

  • Rose Citron18/06/2014 - 3:43 pm

    Amazing idea! I love millet, I have to try this porridge :)ReplyCancel

  • hannah18/06/2014 - 7:28 pm

    Laura, I ALWAYS find your words and recipes are sooo in tune with what I am thinking/feeling/craving at any given moment. How funny! And lovely.
    How long did the millet take to cook?
    h xxReplyCancel

    • Laura Wright19/06/2014 - 7:59 am

      Hi Hannah! I would say the millet took a good 10-12 mminutes to get to proper thickness, with fairly constant whisking.
      -LReplyCancel

  • Lisa @ Simple Pairings18/06/2014 - 9:08 pm

    Love this! I’m a big fan of wholesome dishes like this. My current favorite is buckwheat, but your millet version looks fabulous, too. The strawberries make it look so appetizing. I also love the ‘super seeds’ part!ReplyCancel

  • Jen from New Hippie Kitchen18/06/2014 - 9:22 pm

    Wow! What a great idea. I love polenta and this would be a great alternative to using corn. Can’t wait to try it.ReplyCancel

  • Shelly @ Vegetarian 'Ventures18/06/2014 - 10:15 pm

    Isn’t ‘The Homemade Cookbook’ so wonderful? It’s been rainy here and I’ve been enjoying cuddling up with some new cookbooks as well! This porridge you made is gorgeous as always!ReplyCancel

  • Irene @ {a swoonful of sugar}19/06/2014 - 8:14 am

    This is such a gorgeous post! Now I’m just dying to get my hands on some edible lavender! Beautiful flavour combos :)ReplyCancel

  • […] and Kate (GF) Nut Flour Crepes with Roasted Fruit from Shanna + Tim of Food Loves Writing (GF) Vanilla Bean Millet Porridge with Lavender Strawberries + Super Seeds from Laura of The First Mess (Vegan + GF) Sweet Potato and Lentil Gnocchi from Kathryn of London […]ReplyCancel

  • Ida Skivenes20/06/2014 - 3:40 am

    I just made this (topped with apricots and blueberries instead of the lavender strawberries though), it’s very easy and utterly delicious. The only thing that confused me was where the vanilla bean comes in? It’s mentioned in the title and further up the text but not in the ingredients or the instructions. However, I just threw in some vanilla into the porridge as it was cooking and it worked fine. Thanks for a great new recipe for my breakfast repertoire! :)ReplyCancel

  • […] vanilla bean porridge with lavender strawberries. all over the […]ReplyCancel

  • Alessandra21/06/2014 - 3:23 pm

    You had me at lavender! Looks absolutely amazing as always!ReplyCancel

  • Sini | my blue&white kitchen22/06/2014 - 9:44 am

    This porridge is just way too beautiful. Absolutely in love with this recipe and these pictures!ReplyCancel

  • Our Food Stories23/06/2014 - 10:56 am

    oh my…that looks SO delicious!! can you please send it over to berlin for breakfast ;)
    xx
    laura&noraReplyCancel

  • […] Un porridge au millet et avec… des fraises. […]ReplyCancel

  • Susan25/06/2014 - 2:39 pm

    too tempting not to try!ReplyCancel

  • spotlight | This is for Real26/06/2014 - 6:51 pm

    […] is one of my very favorite grains, but I haven’t tried it for breakfast […]ReplyCancel

  • […] Vanilla Bean Millet Porridge with Lavender Strawberries from The First Mess […]ReplyCancel

  • […] Love this month goes to The First Mess and her take on Vanilla Bean Millet Porridge with Lavendar Strawberries. I imagine eating this is like holding on to spring a little longer, plus it would be a perfect […]ReplyCancel

  • Angela Brown02/07/2014 - 12:44 pm

    Holy God…these pictures are gorgeous! The third in this post is simply beautiful! Really lovely work!ReplyCancel

  • Tom12/07/2014 - 1:04 am

    Hey , this recipe look amazing , but I just wanted to know if I can use ground quinoa instead ground millet ?!?! Have a nice day ….. !!!!!ReplyCancel

    • Laura Wright14/07/2014 - 8:58 am

      Hey Tom, I’ve never tried quinoa in this application, but I think it’s worth a shot. Might have a bit of a stronger flavour profile than the millet–and it’ll definitely cook faster, which is a bonus. Let me know if it works!
      -LReplyCancel

  • […] Vanilla Bean Millet Porridge with Lavender Strawberries + Super Seeds (GF + Vegan) || Laura of The F… Nut Flour Crepes with Roasted Fruit (GF and Grain-Free)|| Shanna + Tim of Food Loves Writing Dark Chocolate & Apricot Oat Cookies (GF) || Shelly of Vegetarian Ventures Chocolate Espresso Doughnuts (GF) || Ashley of Edible Perspective Tomato Socca Pesto Pizza (GF) || Alanna of The Bojon Gourmet Socca Pizza with Summer Squash and Feta (GF) || Kathryne of Cookie and Kate Tomato Basil Socca Pizza (GF) || Winnie of Healthy Green Kitchen Berry Oat Cobbler || Kasey of Turntable Kitchen Sweet Potato Lentil Gnocchi (GF) || Kathryn of London Bakes Buckwheat Dutch Baby (GF) || Sonja + Alex of A Couple Cooks Flax and Oat Porridge with Grilled Peaches (GF) | Adrianna of A Cozy Kitchen Quinoa Crusted Cauliflower Steaks (GF) || Nicole of Eat This Poem Brownie Thins (GF + Grain Free) || Megan from A Sweet Spoonful Cinnamon Raisin Amaranth Pancakes (GF) || Grace from The Sunday Table Grilled Polenta with Raw Zucchini Salsa (GF + Vegan) || Jeanine of Love and Lemons Grilled Polenta with Cooked Zucchini Salsa (GF + Vegan) || Elizabeth of Brooklyn Supper Rhubarb Blueberry Apple Pie || Sarah of The Vanilla Bean Blog Sour Cherry Galette (crust from book) || Alison of This Homemade Life  Sweet Corn and Ricotta Ravioli Zucchini and Corn Empanadas  Grapefruit Barley Scones Mini Spinach Quiche with Flaxseed Crust (on The Kitchn) Berry and Oat Cobbler + Review of the Book on Nourished Kitchen […]ReplyCancel

  • Caitlin @ teaspoon13/07/2014 - 3:54 pm

    I’m so excited to try this! I just found out I’m allergic to oats and eggs and most gluten, so breakfast is a bit difficult to say the least. Millet is all good though! Can’t wait to try it out. That cookbook sounds pretty awesome as well.ReplyCancel

  • Kate @ ¡Hola! Jalapeño15/07/2014 - 6:49 am

    I have everything to make this and now I can’t wait for breakfast! I’m always looking for new ways to eat millet, I’ve found a room temp salad is my favorite, but have never tried it ground. Thanks!ReplyCancel

  • […] Credit / Recipe Link : The First Mess […]ReplyCancel

  • […] healthy living bloggers and their endless iterations of oatmeal.   I practically swooned over this vanilla bean millet porridge with lavender strawberries and super seeds on The First Mess and can’t wait to try all three breakfast oatmeals posted this week on […]ReplyCancel

  • […] tried it once without success, but I saw this recipe and thought I should give it another go. Good thing I did. I think the coconut oil mixed […]ReplyCancel

  • […] Try now: Vanilla bean millet porridge with lavender strawberries + super seeds […]ReplyCancel

  • clp07/10/2014 - 12:53 am

    the pictures are beautiful and recipes sound amazing. on this porridge: how much cinnamon or cardamom? it just says “1/2″… thank youReplyCancel

    • Laura Wright07/10/2014 - 3:16 pm

      Hey clp, fixed up the recipe to clarify. It’s a 1/2 teasoon of either ground cardamom or cinnamon. Thanks for spotting that!
      -LReplyCancel

  • […] to get creative. Having seen this baked beans approach to lentils from Tara and knowing that millet ground for porridge is very corn/polenta-like, I sort of stumbled into a solution. I like Kristy’s book because, […]ReplyCancel

  • […] Now that you’re informed with millet, start incorporating it into your diet with a honeyed recipe speckled on The First Mess. Get a full recipe here. […]ReplyCancel

  • […] and Kate (GF) Nut Flour Crepes with Roasted Fruit from Shanna + Tim of Food Loves Writing (GF) Vanilla Bean Millet Porridge with Lavender Strawberries + Super Seeds from Laura of The First Mess&n…(Vegan + GF) Sweet Potato and Lentil Gnocchi from Kathryn of London Bakes (GF) Chocolate […]ReplyCancel

  • […] time I wanted to try a creamed version, and I thought this recipe from The First Mess sounded delicious. I didn’t have lavender on hand, so I tried a version of a spiced strawberry […]ReplyCancel

Kimberleypin it!View full post »

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  • Jo from yummyvege12/06/2014 - 6:43 am

    Wow this looks amazing, love the colour sombinations and “meaty” portobellos are making me hungry!ReplyCancel

  • Millie l Add A Little12/06/2014 - 7:09 am

    Yum! These look so delicious – love the sound of the marinade on the mushrooms and I would love to grill them on the bbq!
    http://youtube.com/addalittlefoodReplyCancel

  • How to Philosophize with Cake12/06/2014 - 7:27 am

    That cookbook DOES sound mind-blowing. Will have to check it out sometime! Love the banh mi with homemade pickled vegetables, that sounds delicious. :)ReplyCancel

  • Abby @ The Frosted Vegan12/06/2014 - 8:34 am

    I’m totally not a mushroom person (I know!), but this still looks amazing, I can’t wait to pick up her book!ReplyCancel

  • la domestique12/06/2014 - 8:43 am

    All I can say is, “Amen, sista!” Love what you say here about cookbooks and recipes. I can’t wait to get my hands on Kimberley’s book!ReplyCancel

  • Sini | my blue&white kitchen12/06/2014 - 9:26 am

    You’re such a talented writer; once again, I loved to read your post. I can’t wait to get my hands on Kimberley’s book! It seems like (almost) the whole food blogging community is raving about it. It must be truly stunning. In the meantime, I might make these banh mi which look absolutely delicious! The portobellos sound wonderful; I don’t think I’m going to have a craving to add any meat. Really who need meat when there are this amazing vegetables in the game?ReplyCancel

  • Kathryn12/06/2014 - 10:08 am

    I’m anxiously awaiting the arrival of my copy. I’m sure, as you predict, that it’s going to be one of those game-changer cookbooks that changes the way I think about food. I love your interpretation of this recipe too and the way you’ve captured it; it does true justice to Kimberley’s book.ReplyCancel

  • Rachael | Spache the Spatula12/06/2014 - 3:31 pm

    I am a bahn mi junkie, but I’ve never had one with portobello. These look fantastic and I need to be eating one right this second!ReplyCancel

  • shanna mallon12/06/2014 - 4:27 pm

    What a beautiful tribute and a meaningful one. Also girl. YOUR PICTURES! Prettier with every post, I mean it.ReplyCancel

  • […] craving a Bahn Mi with Portobellos and Pickled Vegetables from The First […]ReplyCancel

  • Sara13/06/2014 - 6:22 am

    Hi Laura,
    In which culinary school did you go ?

    (Oh, and sorry for my poor English)

    SaraReplyCancel

    • Laura Wright13/06/2014 - 7:49 am

      Hi Sara! I attended the nutritional culinary program at George Brown College in Toronto, Ontario.
      -LReplyCancel

  • […] would love to get my hands on one of these portobello bahn mi’s, some of this coconut and pistachio vegan ice cream and a few beer-battered onion […]ReplyCancel

  • Grace13/06/2014 - 10:33 am

    Dang Laura, so fabulous! This is the ultimate summer sandwich, piled high with fresh veg and fragrant herb. Your pictures make me want to grab a sandwich, stand on your porch, chow down and chat about vibrant food!ReplyCancel

  • Kimberley13/06/2014 - 12:39 pm

    I love all of this so much. I cannot wait to make your version with portobellos. I love your creativity with food, it’s so inspiring. And I was kinda floored by your words. You rule!ReplyCancel

  • ATasteOfMadness13/06/2014 - 11:19 pm

    Oh my god. I want the book!ReplyCancel

  • kristie @ birchandwild.com14/06/2014 - 8:59 pm

    This looks so delicious. I might have to try to make a gluten free version. The colors of the vegetables really pop in your photos, which are beautiful. Thank you for sharing!ReplyCancel

  • […] On enchaîne avec une recette de banh mi vegan qui me fait saliver. […]ReplyCancel

  • […] Banh mi with portobellos and pickled vegetables ~ this sounds amazing. […]ReplyCancel

  • Pre17/06/2014 - 4:24 pm

    This looks amazing! So happy to have found your blog. I can’t wait to try this recipe.ReplyCancel

  • alia18/06/2014 - 12:42 pm

    This recipe is what dreams are made of. Would it be ok to pickle the veggies overnight? or are they really only meant for a short pickle period? also, how long might they keep? (i’m dreaming of making a big batch and eating them throughout the week)
    thanks!ReplyCancel

    • Laura Wright19/06/2014 - 8:03 am

      Hi Alia, I think you could pickle the veggies overnight if you cut them thicker than what I show in my photos. I only did the julienne strips so that I could have them right away. In Kimberley’s book she recommends draining the pickles once their soft enough and storing them in a covered container in the fridge. I imagine if you cut the vegetables into bigger pieces, you could get away with leaving the pickling liquid while they refrigerate overnight. Hope this helps!
      -LReplyCancel

  • Sara27/06/2014 - 4:23 pm

    Oh hi Vibrant Table on your bookshelf :-)ReplyCancel

  • […] banh mi sounds […]ReplyCancel

  • […] green rice salad with nectarines and corn // summer squash pasta with green goddess dressing // grilled halloumi with blueberries // grilled halloumi with strawberries // vegan banh mi […]ReplyCancel

  • annie tucker23/09/2014 - 3:53 pm

    i just got kimberly’s book and i am loving it! her banh mi definitely stuck out so I love seeing your version of it!

    your food is beautiful!ReplyCancel

  • Simone06/10/2014 - 9:19 pm

    I LOVE this recipe! Made these last night, but sautéed little nut burgers with the same flavors you recommended for marinating the mushrooms PLUS I baked my own Vietnamese baguettes! It was an incredible dinner (albeit 5.5 hours in the making). I feel like my victory is OUR victory. Thanks Laura! High five!ReplyCancel

    • Laura Wright07/10/2014 - 3:18 pm

      Hey Simone,
      You made your own baguettes too?!! So great! Love that level of commitment and the sound of your version with nut-based burgers. Too cool. Glad it worked out!
      xo LReplyCancel

  • […] First Mess –  Kimberley’s banh mi with portobellos + pickled vegetables […]ReplyCancel

  • Abigail23/02/2015 - 12:42 am

    I have made these sandwiches several times and I love them! I’m not vegan though so I use regular mayo to make the aioli. It’s a fresh, quick light meal- perfect for a weekday night.ReplyCancel

  • […] If you love portobello mushrooms, check out The First Mess recipe for banh mi with portobellos and pickled vegetables. […]ReplyCancel

charred broccoli + tofu stuffed avocados with  sweet lemon curry sauce // the first messpin it!chive blossoms // the first messpin it!ingredients for charred broccoli + tofu stuffed avocados with  sweet lemon curry sauce // the first messpin it!marinating some tofu // the first messpin it!to be grilled // the first messpin it!
I took a little holiday from here and I really hope you don’t mind. Two weeks away from this space in the middle of spring-to-summer felt a bit indulgent and lazy until I realized that hey, I was never aiming for an endless conveyer belt of super-pretty-health-fun-wow-tasty-vibes with this site anyway. Almost three years of creating and sharing here, and I think I finally just grasped what the point of it really is. View full post »

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  • Emily @ Cortado Chronicles05/06/2014 - 6:14 am

    Um, yes. Yum. What a great recipe to come back with.
    Being a vegetarian, BBQs in the summer months have been lingering in the back of my mind – how will others cope with my dietary requirements?!
    I might throw my own ‘veggie’ BBQ party. Show non-veggies that BBQs sans meat can be exciting and fun too.ReplyCancel

  • Valentina05/06/2014 - 7:10 am

    Your photos make me really hungry!!! :D I’ll try this recipe, my boyfriend ate grilled avocado some years ago in Spain and sometimes it asked to make it for him – I’ve never tried it yet!ReplyCancel

  • Magda05/06/2014 - 7:23 am

    Indeed, if your blog was a conveyer-belt of recipes and photos, it would be a bad thing. Spontaneity and people writing after they have lived something in the real world, it’s what it’s all about.
    Thanks for your words and for a great recipe.ReplyCancel

  • anoushe05/06/2014 - 7:53 am

    This looks amahzing!! :)ReplyCancel

  • Millie l Add A Little05/06/2014 - 8:59 am

    Gorgeous post as usual and those charred avocados look super tasty!
    ReplyCancel

  • Sini | my blue&white kitchen05/06/2014 - 9:06 am

    Grilled avocado? And if that’s not enough, filling that damn delicious looking grilled avocado? Girl, you’re a genius! Can’t wait to get into some summer grilling at our summer cottage. Will definitely make this recipe. Also, that second photo just blew my mind. Nature’s beauty which you’ve captured so perfectly.ReplyCancel

  • The Naked FIg05/06/2014 - 9:21 am

    This looks out of this world! I don’t even have words. Just WOW.ReplyCancel

  • Monica05/06/2014 - 9:21 am

    These photos are gorgeous, this recipe looks amazing, and I have those same flats! :) Therefore, this post is awesome.ReplyCancel

  • Amy @ Parsley In My Teeth05/06/2014 - 9:35 am

    Wow! Wherever you went for two weeks, can I go there?? Profound writing. Out of the box recipe. You go girl! Total awesomeness.ReplyCancel

  • Kierstan05/06/2014 - 9:38 am

    Well deserved time away from this beautiful blog.

    Your photos and recipe are deliciously amazing. A perfect meal for a summertime BBQ, enjoyed with friends.ReplyCancel

  • cynthia05/06/2014 - 10:21 am

    Holy wow. This looks and sounds so phenomenal, Laura. If this isn’t super-pretty-health-fun-wow-tasty, I don’t know what is.

    Also, it was so crazy awesome to meet you last week! You are every bit as chilled-out rad and fabulous that I imagined you to be.ReplyCancel

  • Erica C. Barnett05/06/2014 - 12:36 pm

    Wow. That photo of the tofu and garlic chives looks like a flower garden. Lovely (and I can’t wait to make this!)ReplyCancel

  • Sophie05/06/2014 - 6:27 pm

    Yum, this looks amazing! Thank you so much for your honest words, Laura. Sometimes I need to be remined that trying my hardest and learning along the way is the best accomplishment of all.ReplyCancel

  • kristie @ birchandwild.com05/06/2014 - 8:24 pm

    This looks so delicious and summer perfect! I can’t wait to try it. And beautiful photos, as usual!ReplyCancel

  • Sophie05/06/2014 - 8:28 pm

    Wow, I don’t think I’ve ever seen tofu looking so beautiful! It must have been difficult to remove it from the marinade.. beautiful blog and photos.ReplyCancel

  • Dick Punch05/06/2014 - 11:30 pm

    I thought doze purdy purple flowers were fireworks in the dark picture. Mad decent.
    Laura: Hi Nicole!ReplyCancel

  • Légumes | Pearltrees06/06/2014 - 4:03 am

    […] charred broccoli + tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • […] Linked from: www.thefirstmess.com […]ReplyCancel

  • This just looks SOOOOO gooood!!!!!! I’m in love with tofu and have recently started cooking a lot with this magic ingredient! I love the charred look on the broccoli and that curry sauce is like the best thing ever!!!!!!!ReplyCancel

  • sarah06/06/2014 - 3:20 pm

    ‘but I’ve always been more interested in growth and how we get to there as a community, even if the “there” changes and moves along. How we work together and relate to pull ourselves out of a difficult spot or a challenge, I’m into that.’ Yes. Most my life I focused on end points and was always trying to arrive at some perfect place, or state. But it’s just all about the process, and one I figured that out, life became a much more beautiful place.

    I appreciate your musings and thoughtfulness so much. And I never got to hug you goodbye! But that just means we have to see each other soon, right?xx

    ps. grilled avocados? amazing.ReplyCancel

  • […] stuffed avocados with sweet lemon curry. i can get behind this […]ReplyCancel

  • jade08/06/2014 - 7:00 am

    These photos are simply stunning – I am completely blown away.
    You are a very talented lady, Laura.ReplyCancel

  • la domestique08/06/2014 - 7:33 am

    I love everything about this post. The sun is shining and I’m off to fire up the grill!ReplyCancel

  • […] permanent auf der Suche nach vegetarischen Grill-Rezepten – und bin fündig geworden: bei The First Mess sah ich gegrillte Avocados, mit einer Tofu-Brokkoli-Füllung, dazu gibt es eine süße […]ReplyCancel

  • Jeanee09/06/2014 - 10:18 am

    This loos SO GOOD! The photo of the seasoned tofu needs to be hung on the wall as a piece of framed art.ReplyCancel

  • Lindsay10/06/2014 - 8:13 am

    Thanks for this timely post. Love all of your images and recipes. Keep up the good work!ReplyCancel

  • Grace from The Big Reveal10/06/2014 - 11:51 am

    These look so delicious! I can’t wait to try it out. You have never steered me wrong, so I know it will be fabulous. And, your photography is always so stunning it makes me gasp out loud..at my desk. (I’m sure my coworkers think I’m nuts, but it’s worth it!)

    Thanks for being a continued source of inspiration.ReplyCancel

  • Kate10/06/2014 - 5:57 pm

    This meal is absolutely stunning, improvised or not. I hear you—I’ve been feeling like a recipe factory lately and took a much-needed weekend break from my phone and my computer and cooking. I want to hang that sliced tofu photo on my wall. :)ReplyCancel

  • […] seen a recipe calling for warm or cooked avocado, I throw up in my mouth a little…until THIS. Another lovely vegan meal on The First Mess, and I’m pretty sure I’m going to want to […]ReplyCancel

  • Danny Farrington14/06/2014 - 8:37 am

    This all looks scrumptious – may I ask you where you got your lovely tableware from? I’ve been searching for weeks for bowls and plates like that!ReplyCancel

    • Laura Wright15/06/2014 - 11:29 am

      Hi Danny, I picked up the enamelware plates from a local antique shop.
      -LReplyCancel

  • […] Asparagus Salad with Sweet Curry Sauce Serves 2. Adapted from The First Mess. You could cook the tofu more, or even fry it for more crispiness – same goes with the […]ReplyCancel

  • Hungry? | Wilderness & Gold17/06/2014 - 1:42 pm

    […] Image of Charred Broccoli + Tofu Stuffed Avocados with Sweet Lemon Curry Sauce. […]ReplyCancel

  • Links We Love | Roost Books20/06/2014 - 12:43 pm

    […] * A new take on avocados, transitioning into summer, and seeing everything as just right, as it is—effortless. […]ReplyCancel

  • Laetitia24/06/2014 - 9:32 am

    Wow, this looks amazingly delicious.ReplyCancel

  • […] * Charred broccoli & tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • Shea26/06/2014 - 1:32 pm

    This is the first of your recipes that I’ve made and I just had to comment to say it is so good! Particularly the sweet lemon curry sauce, YUM. A perfect dressing for other salads, too, if you’re like me and tired of the same old balsamic vinaigrette. I don’t have a grill, so I ended up roasting the marinated broccoli and tofu, and it came out great. I’ll definitely be trying more of your recipes!ReplyCancel

  • […] Thursday – charred broccoli + tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • Recettes | Pearltrees12/07/2014 - 11:03 am

    […] charred broccoli + tofu stuffed avocados with sweet lemon curry sauce […]ReplyCancel

  • Stephanie14/07/2014 - 1:29 pm

    Holy moly! This recipe looks wonderful. Thanks for sharing – adding this to my BBQ bucket list!ReplyCancel

  • […] Charred broccoli and tofu stuffed avocado with sweet lemon curry sauce. (via The Kitchn) […]ReplyCancel

  • jacqueline30/07/2014 - 10:42 pm

    This was seriously good. Had to make a couple modifications as I had some treats from my CSA to use but the dressing and marinade I kept the same. The smokiness of the veg/tofu meeting the creaminess of the avocado was delicious. Thanks for an awesome recipe!ReplyCancel

  • […] ‘Charred Broccoli + Tofu Stuffed Avocados‘ — Well, anything with avocado is a given obviously. And anything […]ReplyCancel

  • Catie03/08/2014 - 5:53 pm

    These pictures are so gorgeous! Making food into art (and delicious! definitely going to try the next time avocados go on sale) Thanks!ReplyCancel

  • Julia10/10/2014 - 12:15 am

    I made this for dinner tonight, and it was incredibly delicious, and so creative!!!

    But I think there’s a direction/ingredient error. Is there supposed to be avocado in the lemon curry sauce? I had assumed that was the case, looking at the photos, and noting that it lists the avocados twice in the ingredient list, but the directions don’t say to add avocado to the sauce. I added it anyway, and it was yummy …

    Thanks for an amazing site – I discovered it about two weeks ago, and I’ve already made five of your recipes!ReplyCancel

    • Laura Wright10/10/2014 - 3:07 pm

      Hi Julia, I triple checked the recipe, and I’m pretty certain I only specified avocados once in the ingredients list. Although on a first pass, I saw “apricots” and mistook that for the avocados, so maybe that was it? Regardless, the lemon curry sauce doesn’t require avocado blended in it, but I can imagine that would be delicious. Glad you enjoyed it!
      -LReplyCancel

  • […] 3. Loaded Baked Potatoes by Namely Marly 4. Veggie Meat Balls by Diethood 5. Broccoli Tofu Stuffed Avocados by The First Mess 6. Veggie Sliders by Minimalist Baker 7. Olive Garden Slow Cooker […]ReplyCancel

chickpea, cauliflower + Old Bay veggie burgers // the first messpin it!View full post »

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  • Rosie @The Porridge Pot15/05/2014 - 5:43 am

    I love old neighbors sharing their wisdom!ReplyCancel

  • Lauren15/05/2014 - 5:48 am

    these burgers look so yummy, i will definitely be making these !
    Lauren x
    ReplyCancel

  • Deena kakaya15/05/2014 - 5:56 am

    Whenever I think of making bean or pulse burgers I always wonder if they will feel too dense. Your recipe looks light and crisp and your pictures are beautiful. XReplyCancel

  • Jo from yummyvege15/05/2014 - 6:41 am

    These look great and I’ll definitely be trying the cashew mayo as I don’t like soya mayo.ReplyCancel

  • Katrina @ Warm Vanilla Sugar15/05/2014 - 7:35 am

    This sounds so yummy!! Love that burger recipe – it looks so easy!ReplyCancel

  • lynsey //lynseylovesfood15/05/2014 - 7:46 am

    I love this story and I love the sounds of this burger. Makin’ it better! xoReplyCancel

  • Anne @AVeganAdventure15/05/2014 - 8:27 am

    Old Bay seasoning is a great idea! The burgers look delish!ReplyCancel

  • I love trying new veggie burger recipes! Pinning this to make it later. :)ReplyCancel

  • Kate15/05/2014 - 9:02 am

    Amen, Laura. I’d rather focus on small, tangible, good-for-us pleasures like cauliflower veggie burgers than the inevitable collapse of the ice sheet (yikes!). These burgers sound fantastic.ReplyCancel

  • Lisa @ Simple Pairings15/05/2014 - 9:07 am

    This looks like such a flavorful veggie burger, especially with that cashew lemon mayo. I think this is something that would be even better than a standard burger – more complex and dynamic! Pinned.ReplyCancel

  • Amy @ Parsley In My Teeth15/05/2014 - 9:50 am

    These sound fantastic. I love the punch you give it with the Old Bay spice!ReplyCancel

  • Mila15/05/2014 - 2:47 pm

    Great recipe and beautiful pics as usual!ReplyCancel

  • Grace15/05/2014 - 4:27 pm

    Beautiful outlook on life and a beautiful burger to go with it!ReplyCancel

  • Tieghan15/05/2014 - 11:04 pm

    These look so amazing. Love that cashew mayo!ReplyCancel

  • links for you | jenneng16/05/2014 - 8:53 am

    […] Something healthy. […]ReplyCancel

  • Ellen16/05/2014 - 10:04 am

    Love your recipes and photography! I’m wondering what kind of blender is shown there and how long does the mayo last?ReplyCancel

    • Laura Wright16/05/2014 - 12:59 pm

      Hi Ellen! Thanks for your comments. The blender is a 5+ year old Vitamix, which I will add has been worth the investment and then some for myself. And the mayo should be good in the fridge for 5 days if you cover it up. I would recommend a little stir each time you get it out. Side bar: this mayo is really delicious with sweet potato fries if you want to use some up :)
      -LReplyCancel

  • Ellen @ The Perennial Style16/05/2014 - 5:06 pm

    Yum! This looks delicious – Cannot wait to try it!ReplyCancel

  • abby - little city adventures16/05/2014 - 5:48 pm

    Well this looks amazing! Wish I had seen this recipe before I did my grocery shopping!ReplyCancel

  • Brian @ A Thought For Food17/05/2014 - 8:45 am

    So… yeah, I’ve been thinking about these burgers all week. Thank you for that. Seriously, thank you. :-) I think they’re going to have to happen over Memorial Day, since everyone will be eating and dogs and I’ll just be left with pasta salad.

    Aren’t neighbors the best? We actually talk to ours now (unlike the meatheads who we lived next to in our apartment). It’s pretty wonderful.ReplyCancel

  • Valerie17/05/2014 - 9:43 am

    These absolutely look amazing! I’m definitely giving these a try!ReplyCancel

  • Suzanne17/05/2014 - 11:15 am

    Wow, this looks amazing! Did you include a link to the Old Bay recipe? If so, I’m not finding it/able to click on it. Thanks!!ReplyCancel

  • Suzanne17/05/2014 - 11:17 am

    gahh! of course, the link worked AFTER my last comment. :) Sorry! and thanks so much for sharing!ReplyCancel

  • Heather | Heather Christo17/05/2014 - 8:11 pm

    I love the flavors in this recipe! Your pictures are making my mouth water! PinnedReplyCancel

  • Kahlin18/05/2014 - 12:58 am

    You’re not alone in the weeding. My brother forages dandelions to make dandelion honey (syrup). I’m not too fussed on it but he really likes it. Maybe worth exploring?ReplyCancel

  • […] Chickpea, Cauliflower, and Old Bay Veggie Burgers with Lemon Mayo. (♥) […]ReplyCancel

  • Colleen18/05/2014 - 6:21 pm

    I love the sound of this burger, but like with most veggie burgers, instructions are to saute. I am curious if you would recommend baking this veggie burger as an alternative way to cook it? Or have a suggestion for a baked veggie burger recipe…?ReplyCancel

    • Laura Wright19/05/2014 - 2:28 pm

      Hi Colleen, I’ve never baked a veggie burger patty in my life! But I’ll try to help. I think if you bake them on a rack set into a cookie sheet, it would be do-able. Maybe set the oven to 375 degrees F and brush a bit of oil on the tops of the patties before putting them in. I’m guessing these would take 25 minutes or so with a little flip halfway through. If you try it, let me know any feedback. Curious!
      -LReplyCancel

  • ATasteOfMadness18/05/2014 - 11:14 pm

    I seriously JUST ate dinner, and this made my stomach rumble. I have recently become OBSESSED with chickpeas, so this came at the perfect time.ReplyCancel

  • Amy19/05/2014 - 1:23 pm

    Anything made with Old Bay is worth trying in my book!ReplyCancel

  • michelle19/05/2014 - 1:47 pm

    can i use reg. flour in place of the oat and chickpea flour?ReplyCancel

    • Laura Wright19/05/2014 - 2:29 pm

      Hi Michelle, I think regular, all purpose flour would be fine. You might even be able to get away with using less of it too.
      -LReplyCancel

  • […] chickpea old bay veggies burgers. um… […]ReplyCancel

  • elizabeth19/05/2014 - 4:01 pm

    If my neighbors asked for a veggie burger recipe, I think I’d faint. But then any little thing can happen. These burgers look delicious. I love the idea of wrapping them up in big lettuce leaves.ReplyCancel

  • […] chickpea, cauliflower + Old Bay veggie burgers w/ vegan cashew lemon mayo […]ReplyCancel

  • abigail20/05/2014 - 8:23 am

    o.m.g i’m making these tonightReplyCancel

  • Adrienne23/05/2014 - 11:53 am

    Yes!!! You read my mind lady. I’ve been wanting a new bean burger recipe to try. Thank you!ReplyCancel

  • katie24/05/2014 - 2:27 pm

    I just want to thank you for this recipe. My 18 month old son has been diagnosed with many allergies and cant’ eat a whole lot on his elimination diet. I made these into “nugets” and he can not get enough! He just keeps saying “more, more”. We’re enjoying them too.ReplyCancel

  • links for you | My Blog26/05/2014 - 7:10 pm

    […] Something healthy. […]ReplyCancel

  • Kasey28/05/2014 - 1:12 am

    Can I come live with you? Because your little neighborhood (John, included) sounds dreamy. Beautiful storytelling (as always) lady. xoReplyCancel

  • Jordan @ The Blonde Vegan01/06/2014 - 12:28 pm

    YUM… these look ridiculously amazing. And your food photography is seriously impressive. I am so glad that I stumbled across your blog today. You most definitely have a new reader!! I think I am even going to add you directly to my blog roll– I am so impressed!! XoxReplyCancel

  • Allison02/06/2014 - 9:57 am

    What a fantastic recipe! And the neighbour story is so cute! I need to locate some old bay seasoning immediately. I’m a newbie to your blog and am loving it! Gorgeous photos, recipes, and stories. :)ReplyCancel

  • Elena02/06/2014 - 4:50 pm

    I love this post. We pull out our dandelions too. But, our neighbor story isn’t as great, once our neighbors took it upon themselves to spread fertilizer/weed killer on our lawn, thinking they were doing us a favor. Super. Awkward. And very upsetting! Saving the world, one dandelion at a time.ReplyCancel

  • sweetashoney.co.nz02/06/2014 - 8:35 pm

    Hi Laura, I found your blog on Saveurs and what a lovely surprise. I started following you on pinterest and facebook. I can not wait for the next recipes!ReplyCancel

  • Isadora @ she likes food03/06/2014 - 2:18 pm

    I LOVE your cashew mayo!! I always use veganaise, but I much prefer the idea of making some myself! I am definitely going to be making it this weekend. I’ve also been on the hunt for a good veggie burger recipe and this one looks great!ReplyCancel

  • Kristen06/06/2014 - 10:30 am

    These patties on a bed of sturdy greens seem like an excellent airport/travel meal. :)ReplyCancel

  • The Knotty Dog Walker20/06/2014 - 10:07 am

    Going to try these on the grill this weekend! Yummy and healthy :)ReplyCancel

  • […] 2. Chickpea, Cauliflower + Old Bay Veggie Burgers With Cashew Lemon Mayo from The First Mess […]ReplyCancel

  • sil @ entre jardins03/07/2014 - 10:48 am

    Hi Laura, just wanted to thank you for this recipe, we made these burgers, with a couple of modifications, for lunch and they were delicious! I also used whole rolled oats and a bit of almond meal for crunch. Also, we thought dividing the dough in 4 made extremely large patties, so we opted for 6. Cheers *silviaReplyCancel

  • Claire19/07/2014 - 6:36 pm

    Hi, Laura! I am interested if you have ever tried substituting the cauliflower for another vegetable… broccoli, spinach, etc. I impulsively get the LARGE bags of broccoli at Costco every time (once a week!) and so am always looking for ways to use it up!!! Also, cauliflower never seems to make it past the hummus platter in our house ;) Thanks!ReplyCancel

  • Claire19/07/2014 - 6:42 pm

    P.S. – Or how about mashed potato?ReplyCancel

    • Laura Wright21/07/2014 - 2:20 pm

      Hey Claire, I think between broccoli or mashed potato, the potato would fare better in this recipe. The broccoli kinda lacks the creamy-ness that really helps with this recipe. Of course, you can always try it and report back! ;)
      -LReplyCancel

  • […] Veggie Patties with Vegan Cashew Lemon Spread. I made some personalizations to the original recipe by adding cayenne and turmeric for added flavor and a healthful […]ReplyCancel

  • Valeria15/09/2014 - 8:17 am

    I miss having neighbour exchanges like these sometimes, it was definitely easier to do in the small Italian town I grew up in rather than here in London! Anyhow, I at least have someone in the house with whom I share wisdom and meals, and these burgers look like they would make for the most amazing meal, and somehow I feel they need to be shared. Thanks for posting always such genius recipes! xReplyCancel

  • […] I decided to base the burgers off my sweet potato and black bean burgers, which are my idea of a perfect veggie burger, and pull in flavors from the baked falafel. I’d use cauliflower to lighten up the texture so the burgers aren’t so dense in the middle. I turned them into “rice” (basically, just cauliflower pulsed into little pieces in the food processor) à la Laura’s cauliflower veggie burgers. […]ReplyCancel