The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons | 
pickThis is my third recipe from the cookbook. I‘m writing a review because I do like enough recipes that i will cook more and I do not feel overwhelmed by what i have prepared so far. Although oil is in these recipes I still feel like they are fairly healthy and tasty. this is the immunity soup. I did add mushroom and white beans. #mtcookbook
I had to get this cookbook after seeing @Nan2 ‘s pictures of the contents. This was my first recipe from it. So far, pretty good- it‘s smoky lentil tomato soup in my opinion. One day i‘m going to get a bread maker to make healthy minimally processed bread to go with my soups. #mtcookbook
Made the vegan eggplant “bacon” from this #cookbook for brunch today and it was even better than I had hoped.
We are trying to go more dairy-free, and this book has some beautiful inspiration. We made the vegan pancakes today with some coconut butter and pure maple syrup and berries 🍓! So YUM.
pickThe subtitle “Vibrant Plant-Based Recipes Through the Seasons” sums up this cheerful #cookbook better than “First Mess” (Wright‘s blog). Great vegan brunch ideas: I‘m a vegetarian & allergic to eggs. Signature ingredients: coconut (in every form); raw nuts; maple syrup; mustard; medjool dates (in coffee creamer, baked beans, stew, smoothies, scones & raw desserts). Unusual ingredient: vanilla powder. Everything I tried turned out well. 👍🇨🇦
About her Banana Bread Scones, Wright says: “I‘ve tried vegan scone recipes with cold coconut oil cut into the ingredients but I honestly like these better and they‘re much easier to make.” These have liquid coconut oil and, while I concede that they probably taste great, there‘s no way I would call them a scone. More like a big soft cookie. If you want a vegan scone-like scone, check out recipes by Bryant Terry.
I‘m dubious about this recipe: Crispy Salt and Vinegar Potatoes with Lemon Garlic “Aioli” —and not because of the vegan aioli (made from pine nuts). The potatoes are cooked in a half-&-half mix of vinegar and water until tender, then flattened & roasted until crisp. It just sounds so vinegary I can‘t imagine it tasting good. On the other hand, I‘m also not a fan of packaged salt & vinegar potato chips/crisps. Any thoughts, Littens?
I named my blog after a passage in M.F.K. Fisher‘s An Alphabet for Gourmets, where she discusses the first planting and “mess” of peas in the spring. She seemed to speak to all the things I wanted to share—a reverence for something delicious that came from the earth, style in simplicity, seasonal eating, and that explicit connection between eating well and living well.
Spice-crusted Cauliflower with Cashew Celery Sauce. Supper is served. 😁
I want to make EVERYTHING in this vegan cookbook! First thing today: Savoury Ginger Green Onion Crepes. I added a broccoli and butternut squash filling and the whole thing turned out beautifully. And tasty. They‘re made with half buckwheat and half chickpea flour, and the taste is reminiscent of Breton buckwheat crepes.
