When I first heard that Laura Wright was writing a cookbook about two years ago, I began a very impatient wait for a book that I knew would become very important to me, as well as a staple in my kitchen. Now that the wait is finally over, I truly haven’t been able to stop cooking from this masterpiece of a book, and it has exceeded all of my very high expectations. Every time I set out to read Laura’s blog, The First Mess, I know that I will be walking away with a smile, as well as inspired to cook something bright, comforting and nourishing to the core. Laura’s writing style is so uniquely heartwarming and honest, like being in a conversation with a dear old friend, and that tone is very much echoed in the very well-considered, homey recipes and beautiful photography in The First Mess cookbook. All of the recipes in the book are vegan and whole food/vegetable/fruit-forward, but more importantly, they are delicious, unique yet somehow familiar, considerate of time, and made with accessible ingredients. The book is for absolutely everyone, whether vegan, vegetarian, omnivore, health-conscious or not, and it will get you excited to cook. This all-inclusiveness and approachability is so hard to achieve with a plant-based cookbook, but that is Laura’s genius.
Ever since receiving my copy a few weeks ago, I’ve been floating on a cloud of cooking inspiration, and I’ve already made the French Onion Lentil Pots, Roasted Chili Basil Lime Tofu Bowls, Mustard-Roasted Broccoli Paté, Lazy Steel Cut Oatmeal, Fudgy Nut and Seed Butter Brownies (twice), plus the two recipes in this post, all to insanely good results. I chose to feature the Moroccan Stew recipe here, since I think it really captures the essence of Laura’s cooking. The stew comes together quickly, with pantry and grocery store staples, yet it tastes completely new and luxurious. Plus, it’s a great recipe to make during this seasonal produce limbo that we are in right now. Of course, I couldn’t choose just one recipe to post, so I made the Sunshine Everything Crackers to snack on as well. They are so addictive! As well as gluten-free, colored golden with turmeric, and they taste like better, healthier cheez-its/goldfish crackers. We plowed through them in a few days, and they made for an excellent lunchbox snack for the kid, too.
The First Mess cookbook comes out on March 7th, but you can preorder it now to save a few bucks and to receive the delicious-looking bonus recipe bundle that Laura created for preorder customers.
G I V E A W A Y // We are giving away one copy of The First Mess cookbook. To enter, leave a comment here telling us about your go-to recipe for this transitional time of year, or your favorite recipe from The First Mess blog until next Wednesday, March 8th, 2017. Giveaway is for U.S. and Canada only.
Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.
- 1 cup (250 ml) chickpea flour
- 1 cup (250 ml) gluten-free oat flour
- 2 teaspoons nutritional yeast
- 1 teaspoon fine sea salt
- 2 teaspoons garlic powder
- 1 teaspoon ground turmeric
- pinch of cayenne pepper (optional)
- ¼ cup + 2 tablespoons sunflower oil (I used neutral coconut oil)
- ¼ cup filtered water, plus extra if necessary
- ¼ cup mixed raw seeds (I used flax, hemp, sesame)
- Preheat oven to 350° F (180° C).
- In the bowl of a food processor, combine the chickpea flour, oat flour, nutritional yeast, sea salt, garlic powder, ground turmeric, cayenne pepper, if using, and oil. Pulse the machine to get everything lightly mixed. Mix on high until you have a wet and uniform crumbly mixture.
- With the food processor on low, slowly pour the filtered water through the feed tube of the food processor. The cracker dough should start to form a large ball. If the ball isn't forming, add more water by the teaspoon through the feed tube.
- Open the lid of the food processor and add the mixed seeds. Pulse the dough a couple of times to distribute the seeds.
- Lay a sheet of parchment paper, about the size of a large baking sheet, on the counter. Dump the cracker dough onto the parchment and flatten it a bit with your hands. Lay another sheet of parchment paper on top of the dough.
- With a rolling pin, evenly roll the cracker dough out to roughly an ⅛ inch (3mm) thickness. Remove the top sheet of parchment paper. Carefully transfer the parchment with the rolled-out cracker dough to a large baking sheet.
- With a knife, score the cracker dough into a gird, forming 1-inch (2.5 cm) square crackers. Slide the baking sheet into the oven and bake until the edges of the crackers have browned slightly, about 20 minutes. Let the crackers cool completely before storing in a sealed container. The crackers will keep for about 5 days.
- 2 teaspoons coconut oil
- 1 medium yellow onion - small dice
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon dried chili flakes (optional)
- 2 cloves garlic - minced
- 3 to 4 Medjool dates - pitted and chopped
- 2 carrots - chopped into ½-inch (1 cm) pieces
- 1 large sweet potato - peeled and chopped into ½-inch (1 cm) pieces
- salt and pepper - to taste
- 1 can (28 ounces/769 ml) crushed tomatoes
- 3 to 4 cups (750 ml to 1 L) vegetable stock
- 1 yellow bell pepper - stemmed and chopped into ½-inch (1 cm pieces)
- 2 cups (500 ml) cooked chickpeas
- pitted green olives
- lemon wedges
- cooked brown rice, millet or couscous
- Heat the coconut oil in a large, heavy-bottomed soup pot over medium heat. Add the onions and immediately lower the heat until they are sizzling quietly. When the onions are soft and translucent, add the cinnamon, cumin, coriander, and chili flakes, if using. Slowly sauté and stir the spiced onion mixture until the onions are quite soft, about 5 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped dates, carrots, and sweet potatoes. Season the vegetables with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the crushed tomatoes and stir. Add 3 cups (750 ml) of the vegetable stock.
- Bring to a boil uncovered, and simmer until the sweet potatoes are just tender, about 10 to 12 minutes. Add the yellow bell pepper and chickpeas and stir. Season the whole thing again with salt and pepper. If the stew seems too thick, add the remaining 1 cup (250 ml) of vegetable stock.
- Simmer until the yellow bell peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Check the soup for seasoning and adjust if necessary. Serve the stew hot with a few green olives per portion, lemon wedges and warm cooked grain.
Sj Dc says
love the sweet potato ravioli with kale pesto
Annette says
I love cooking with root veggies in the colder weather, so I transition to a veggie/bean soup that uses canned ingredients. Less hearty and it doesn’t heat up the house, because the oven isn’t involved. My favorite such soup is Tuscan Vegetable Soup.
michele says
I like the masala chai spiced multi-grain porridge.
Kyle P says
Sweet Potato Dal is incredible!
Jenn messierr says
It’s still chilly here in Maine and we still have a decent supply of rutabagas which I like to make “fries” with. My girls eat them up before I get my fair share!
Nesrien says
My favorite recipe from Laura’s blog is the sweet potato dal. It’s so simple and so delicious!
Kriss says
I am a small scale farmer, so for me at this time of year, it’s all about enjoying the storage potatoes and carrots in my cooler, and simmering down old laying hens for incredibly rich stock. These sunshine crackers are great with all of those soup recipes!
Natalia says
I have been waiting for this book to appear since I discovered Laura’s blog! That cover is so unique and says so much about the book!
I have already made something from this book(the sunflower butter cookies which were so good that I had to order some more seeds to make them again) and can’t wait to make ‘The brownies’ this weekend too! Thanks for sharing this recipe, Anya: we all love crackers home and I always make /have them, and a new recipe is always welcome, especially when knowing that it comes from such a beautiful book!
Thank you for this giveaway, everyone wants this book and even I don’t live in US/Canada, I am so grateful to have there friends :)
cheri says
Living on the Central Coast of California, we are lucky to have the first asparagus of the season right now, so that has been my transitional food of the moment, simmered leeks with asparagus, finished off with white wine then tossed with pasta and lots of parma, so good and simple after a long wet winter. Love the First Mess and I must try those beautiful crackers. Thank you for your lovely site too!
thefolia says
I love me a bowl of pureed lentils with plenty of fennel and spices and a side of roasted cauliflower dusted with plenty of sumac. Happy Feasting!
Reina says
One of my absolute favorites from Laura’s blog is her cozy & spicy breakfast skillet w/ cilantro jalapeno sauce. I’m a sucker for a good breakfast skillet and I’ve been hooked on this one ever since she made the post! Both the soup and the crackers sound amazing though, super excited to try them :)
Valentina | The Blue Bride says
I love Laura, she’s always been a huge source of inspirartion for me <3 I died over so many recipes of hers, like the CREAMY VEGAN FARROTTO WITH BUTTERNUT SQUASH. So dreamy!
Evan says
I absolutely love Laura’s blog and I can’t wait to get a copy of her cookbook. I’ve made many recipes of hers but one that I keep coming back to for its soothing brightness and its ease of preparation is her ginger sweet potato dal with coconut leeks (http://thefirstmess.com/2014/12/11/sweet-potato-carrot-dal-with-coconut-leeks-and-a-wine-country-ontario-giveaway/).
Christina Alexander says
I always go back to the Spaghetti Squash Noodle Bowl! It tastes so indulgent and homey. I’ve actually made a few of the recipes with my college age son and I’m proud to say cooking healthy with him has paid off as I often get texts asking for recipes he wants to try out on his room mates!! On to the warm weather recipes.. :-)
jacquie says
roasted root vegetables on a salad of fresh new greens would be a favorite. And of course anything with rhubarb especially a rhubarb crumble.
SusanR says
Laura’s photographs are stunning and I find her writing so inspiring.
I live in California, so we have fresh veggies all year. But it’s been rainy and cold this winter. So I make huge pots of vegetable chowder with coconut milk as the base. I eat it for breakfast, lunch and dinner!
Kiki says
I love the Wagon Wheels recipe on her blog! They were so good and a novelty for this US girl!
Sarah says
I have not had the pleasure of cooking from her recipes yet, but I love to take advantage of seasonal veggies like fava been risotto. Thank you for the giveaway and I would love to win a copy!
Marlies says
I love her sweet potato dal! The lentils get so creamy and delicious :)
Sarah says
I have not had the pleasure of cooking from her recipes yet, but I love to take advantage of seasonal veggies like asparagus, fresh peas, and fava beans in risotto. Thank you for the great giveaway and I would love to win a copy!
Thia says
My late winter go-to recipe is a kind of hash, with butternut squash, Brussels sprouts, red or gold potatoes, onion, and garlic. Sometimes I also add beans. I change up the spices or herbs I use.
It’s great for supper, served with quinoa or other grain, and for breakfast, too.
Juniper says
I’ve been eating tons of beets at this time of year. A good salad is always my go-to dish. In winter, I tend to use beets instead of tomatoes for a seasonal pop of color and nutrients. Greens with beets, green onions, avocado, pine nuts, and thinly sliced daikon–yum! I love The First Mess blog and would looooove to win the cookbook!
Amy Porter says
Favorite late winter (sigh…almost spring!) recipe is a Yogi Bhajan kitchari that I discovered on longtimesunlifestyle.com.
I keep thinking about “The First Mess,” and would absolutely love the addition to my home!
Thanks for sharing ??
Lani Strom says
I love a lentil meatloaf asthey can be used for sandwiches ,for sloppy Joe’s or just eaten as a light entrée. I have been following the first mess for years .I would love to get a copy of her cookbook
Nicole says
My go to recipes lately have been light and tasty soups like ramen and miso veggie soups. I cant wait for the cookbook to come out! Would love to win this copy!
Justine says
Roasted butternut squash and cauliflower curry with chickpeas and kale, topped with a mint and cilantro yogourt.
Fanny says
Aloha everybody!
I must say that I’m a big fan of the Creamy French Lentils with mushrooms& kale ; it is comforting and I make lighter portion not to feel too stuffed ;)
Jennifer says
It’s so hard to choose one recipe, but if I have to, it’s her veggie version of the Nicoise salad. It’s so so delicious and has so many flavours mixed in it.
Valentina says
Sunshine crackers will be it!
Tasha says
My go to this time of year is a butternut squash and/or sweet potato bisque, especially curried with cocnut milk! The Sunshine crackers will be an excellent addition!! Thank you so much for sharing
Ruthy says
So so many incredible recipes on the blog… and in this book — I can’t wait to dig in!! How do you choose one but, the “Dirty Deluxe Latte”… I mean THAT NAME :)
Annie says
One of my all time favorites is the “veggie burger of my dreams” from 2013!
Stephanie Nelson says
Well mine aren’t as creative as others but I have extremely picky eaters at my house. My go to recipes always involve some sort of taco style and tortillas. I can use fresh ingredients to make all different types of tacos and dressings to go on them. I have even done like an omelet style taco. We can’t live without them. This cookbook looks fantastic! I look forward to getting a copy! This recipe also looks so tasty. Just my style!
Erika says
During this transitional time of year, I find myself still craving something hearty that has a little lightness. One recipie that I have on repeat is from Laura’s blog. Her creamy lentils with mushrooms and kale satisfies that something hearty without being too heavy. As the Spring settles in I like to add in that first mess of peas and a little bit of mint as it begins to break ground under my rose bushes. I think Laura would approve of that.
Debbie D says
I have not made the transition to spring yet. However, I have been eating my dried white peaches like crazy lately. I am craving summer fruit but am still cooking lots of stews, etc.
Amy Carlston says
I cannot wait to grab this book and start cooking! Everything I have seen you post so looks amazing! Butternut squash soup is my favorite this time of year ?
Sonia says
Hi! My go to recipe w(coming very soon and maybe earlier this year as its so warm!) is pasta or rice with fresh asparagus from the garden.
Nini says
My Favorite from Laura’s blog is the Raw Fruit Crumble!
Kelly says
My go to recipe for this time of year is blood orange and fennel salad. I always need some freshness after hunkering down with warm cozy foods all winter long.
manda says
I like anything using green fresh veggies this time of year.
Susi Brust says
My favorite recipe is Ginger Sweet Potato Dal with Coconut Leeks, the flavors are amazing. I can’t wait to get my hands on The First Mess Cookbook. Susi.
Jennifer Hutzel says
I enjoy making salads with lots of fresh greens combined with roasted veggies since its still cool here but I’m excited for the fresh produce of spring!
Viviana says
Seattle hasn’t decided yet if it’s winter or spring (we had snow and hail just two days ago, the next day was bright and sunny, and today was gloomy and rainy!) so it has been difficult figuring out which food will make both myself and my fiancee feel warm inside during this transition time. The best recipe for us at this time is tofu and broccoli stir-fry with quinoa “risotto.” It has its veggies, it has some protein, but it’s also warm, and my fiancee loves to put a bit of scorpion salt in it for an extra kick at the end!
judith says
i love making roasted veggie salads
Steph says
Sweet potato dal for sure
Mithra says
Thanks for the recipe !!
Smadar Brandes says
I adore Laura and her blog. I think the Moroccan stew from her blog might actually be my favourite winter recipe… but she has a bunch of AMAZING summer salads that I enjoy as well… and lattes and smoothies and soups. It’s impossible to choose!
Wanda Bee says
My favourite recipe from The First Mess Blog is Rice Paper “Bacon” Bits and Almond “Parm”. I know this is a recipe that my whole family would love.
Ariela says
Yum! And so exciting about Laura’s beautiful new book. I expect nothing but great things from her and especially love her raw taco recipe for summer gatherings (made it for my birthday party a few years ago!). Right now my favorite seasonal transition meal is a big salad that combines both cooked and raw vegetables with a nourishing dressing that pulls everything together.
Thanks Anya!
Melanie says
Lately my go to recipe seems to be roasted cauliflower soup, roasting the garlic and onion along side the cauliflower allows me to prep this ahead of time. Super easy, warming and nourishing. The Sunshine Crackers sound super tasty. Laura’s blog posts are always wonderfully inspiring. Her new cookbook looks terrific! Thanks and enjoy the journey. – Melanie
Vita says
Melanie,
Your roasted cauliflower soup sounds great!
Would you be willing to post the recipe???
Suzan says
A favorite recipe of mine from the first mess blog is the butternut queso.
Rachel Chen says
I love the carrot ginger lemondade; I’ve been loving ginger in everything lately!
Rebecca says
Honestly, I love 90+% of every recipe by Laura I’ve tried. And I’ve made my way through a significant portion of her blog’s material. Like you, I’ve been waiting not so patiently for her cookbook to come out. Can’t wait to get a copy!!
Natalia M says
I love Laura’s blog, and keep coming back to it constantly for recipes or just simply inspiration. My favorite recipe of hers is the Garden Keepr’s Pie, especially this time of year. It’s such a comforting dish, but also bursts with so much flavor and the addition of beets just takes it over the top. It’s also a good way to use up those root veggies, since it’s still winter and there’s not much fresh seasonal produce around.
Genevieve M says
Laura’s Earl Grey Chocolate Milkshakes are my fave! I’m in love with anything earl grey, combine that with a milkshake and I’m in nirvana!
Linda says
My favourite go-to recipe for this time of year is a chicken pilaf.
Christina says
I first found the Caponata Panzanella a few years ago and I absolutely loved it. It was the perfect way to use up whole grain sourdough bread, tomatoes, and the capers in the back of my fridge that I never knew how to use. What a delicious summer dish!
Heidi C. says
Laura’s Split Pea Patties are a great go to meal.
Kendall Kibby-Deck says
My new favorite transitional dish is a crock-pot kichiri with brown rice, mung beans, sweet potato, and leeks. As it starts to get warmer, I feel less inclined to turn on the oven or stove, so the crock pot is a great stand-in to have something warm without warming up the kitchen. The kichiri is finished with greens, mustard seeds, and cumin. A flavorful, one-pot dish!
Emily says
If I was a vegetable, I would definitely be a cabbage and this time of year I throw one in my shopping cart every week. Laura has a recipe for a winter vegetable chowder with crispy cabbage that is perfect for this time of year.
Carol Ezovski says
The Romanesco Confetti Salad with Meyer Lemon Dressing would definitely turn into a favorite recipe! Sounds delicious!
Roshni says
I love making curries loaded with vegetables. They’re still warm and comforting in the cold weather, but I also get to use the very first spring veggies that start appearing in markets.
Jessica says
I just made Laura’s stuffed spaghetti squash with chickpeas and garlicky arugula sauce last week and it was DELICIOUS! I made it for an omnivore friend and he devoured the whole thing, didn’t even question the lack of animal products! I love this time of year because squash is in season and it is one of my favorite vegetables!
Clean College Cook says
Cannot go wrong with her butternut squash risotto- especially in these colder months! Even my meat loving bf devours this dish when I make it for him. I could cozy up to a bowl of this stuff any day!
alice says
Ooh we would love this! Our favorite go to recipe this time of year is peanut sauce tofu with a simple side of rice and some greens :)
Jo says
Aaaah gosh I hope I’m not too late – I would love this book! Laura’s recipes are always wonderful. And I’m usually prone to making a lentil soup with a fresh salad using the spring veggies that are starting to creep up – mmmhm :)
Katie says
I’ve just discovered the First Mess blog, and I can’t wait to make Golden Chana Masala. Chana masala is a huge favorite of mine, and this sounds like a fun spin!
Candace Kita says
I love roasted Brussels, garlic, and toasted almonds this time of year!
Julie says
I echo the other mentions of sweet potato dal, but so many of Laura’s dishes are perfect for this time of year.