When you are looking for a great recipe, is seasonal your thing? How about wholesome? Delicious? With Laura Wright‘s soon-to-be-released cookbook, The First Mess, you can have all of those and so much more! Packed with 125 recipes and gorgeous, rustic photography throughout, this one is a stunner, and so I’m excited to be reviewing it here + offering a free copy of The First Mess Cookbook to one lucky reader through this post!
If you are a reader of Laura’s blog, you’ll know that she has a love for fresh ingredients, a respect towards the process of prepping and cooking them, and an overall approach to keeping it simple. And she does all of that with elegance and grace on her blog, guided by a quiet reverence for food, with statements like:
… A meal is nothing to take for granted, and this blog is a greater reflection of that simple idea.
The First Mess Cookbook is an extension and reflection of this philosophy, and I love Laura’s ability to highlight the sensory experience of an ingredient or dish, connect a memory she had growing up with harvesting and preparing it, and how ethics guided her towards veganism. Reading Laura’s writing is like sinking into a good book, and pairs so well with the culinary offerings that accompany it. After Laura tells us how to stock our pantry and select kitchen equipment, she moves on to morning+breakfast ideas from the sweet (cookies for breakfast) to the savory (miso and turmeric chickpea scramble) to the basics (vanilla coconut coffee creamer).
Laura then moves onward to soups and stews, salads, mains, vegetable sides, small bites and desserts, with equally delicious and doable recipes that will allow you to use up what you already have, encourage you to try something new, or to create your own basics instead of buying them. With a gorgeous earthy+elegant photo to accompany each recipe, Laura has successfully created not only a delicious guide, but also an inspiring and beautiful one.
I’m so happy that Laura’s publisher, Avery Books, has allowed me to share some of her gorgeous photos from the book below, plus a recipe for her Burrito-Stuffed Sweet Potatoes with Rustic Salsa! The First Mess Cookbook is available for pre-order now (it officially releases on March 7), but the nice folks over at Avery Books are offering a free copy to one lucky reader through this blog post!
Eggplant “Bolognese” Pasta. Photo by Laura Wright, posted from The First Mess Cookbook, with permission from Avery Books.
To enter the giveaway:
Leave a comment below that describes your favorite, simple plant-based dish. That’s it! I’ll randomly select and announce a winner on March 6. Shipping is restricted to US only. Good luck!
The winner of this giveaway is Lauren … congrats and thanks to everyone who entered!
Burrito Stuffed Sweet Potatoes. Photo by Laura Wright, posted from The First Mess Cookbook, with permission from Avery Books.
Burrito-Stuffed Sweet Potatoes with Rustic Salsa
Yield 4 servings
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
I rarely eat burritos in their proper, wrapped-up package anymore. Throwing all the components into a bowl is so much easier to eat and involves a lot less effort. Add to this my love of baked and stuffed sweet potatoes, and you have the inspiration for this dish. While the sweet potatoes roast, you have ample time to fix all the filling components: some spiced beans and rice, a rustic salsa, and guacamole.
Ingredients
- 4 small sweet potatoes
- ½ cup (125 mL) uncooked brown basmati rice, rinsed
- 1 cup (250 mL) cooked black beans
- 1 teaspoon (5 mL) ground cumin
- ½ clove garlic, minced
- ½ teaspoon (2 mL) virgin olive oil
- 1 teaspoon (5 mL) tomato paste
- pinch of salt
Rustic Salsa
- 1 yellow or red bell pepper, seeded and chopped
- 1 cup (250 mL) cherry tomatoes, halved
- ½ small red onion, chopped
- 1 tablespoon (15 mL) fresh lime juice
- 2 tablespoons (30 mL) chopped fresh cilantro leaves
- 1½ teaspoons (7 mL) virgin olive oil
- salt and pepper, to taste
Guacamole
- 1 ripe, medium-sized avocado
- ½ clove garlic, minced
- 1 tablespoon (15 mL) fresh lime juice
- 2 tablespoons (30 mL) chopped fresh cilantro leaves
- generous pinch of salt
For serving
- shredded cabbage OR romaine lettuce
- hot sauce (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
- Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes.
- In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour 1¼ cups (300 mL) water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Keep the rice warm.
- Make the Rustic Salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
- Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro, and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
- Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Split the sweet potatoes a little bit to make room for the fillings.
- Divide the rice and bean mixture among the sweet potatoes. Top each bowl with ¼ of the Rustic Salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you like.
Vanilla Corn Cake with Roasted Strawberries. Photo by Laura Wright, posted from The First Mess Cookbook, with permission from Avery Books.
My favorite simple plant-based meal is Chickpeas, Brussels Sprouts, Rice, and Sweet Potatoes.
Veggies, rice & tofu
Roasted cauliflower, greens and quinoa ~ with lots of hot sauce
Avocados on toast
My favorite would be roasted eggplant with tahini
I love to whip together a quick batch of chili with onions, peppers, garlic, beans, tomatoes and chipotle peppers and serve over rice. Yum!
Marinated baked tofu with roasted veggies.
Lentils with Wine Glazed Vegetables from Deborah Madison. I use them for everything from Shepherd’s Pie to Taco Salad.
I love a tofu scramble with sauteed veggies! <3
My go-to simple dish is a kale salad with Beyond Meat and roasted pistachios! Thanks for the chance to win.
My favorite is zoodle stir fry
Stirring up a batch of whatever looked best at the market (and was on sale) vegetables with garlic, onion and spices in my cast iron skillet, finishing it in the oven and serving it on the grains I went for that day! (Topped with hot sauce or sided with pickle)
One of my favorite simple meals is stir fried veggies with tofu.
I live in the Highlands of Scotland and by chance have just eaten my favourite dish. It was one shared asparagus spear, the first of the season that was grown on our allotment. This for us heralds the start of spring and hopefully the start of a wonderful season of home grown fruit and veg plus meals
As for the recipe, lightly steamed
https://flic.kr/p/Sf9nwQ
My absolute favorite simple meal is piling a bunch of fresh greens (mesclun mix, spinach, arugula, Romaine lettuce, green onions, sunflower sprouts -any or all) on top of a large vegan tortilla. For a spread, I’ll use about 1 tsp of Hampton Creek Just Mayo and about 1/2 tsp Dijon mustard, and a sprinkle of sea salt. That’s it! Just roll it up and enjoy!
My favorite dish is the vegan ramen I learned to cook from this site. I am now customizing it for guests!
Thank you for sharing and having this giveaway! My favorite easy meal is usually a bowl. I love farro with roasted sweet potatoes, beets and massaged kale. I always make a sauce or dressing to go with it (easier route is oil-based and more involved route is nut-based).
I use a vegetable peeler to make “linguine noodles” from my zucchini, toss them in some oil and seasonings, then roast them in the oven with sliced peppers and onions. Serve with tomato sauce or cubed sweet potato.. easy dinner that tastes amazing!
I call it the studio apartment special (from my days living on a very limited budget in NYC): croutons made from day-old French bread topped with onions caramelized in balsamic vinegar, misc. greens (kale, spinach, even carrot or radish tops) sauteed with garlic and a squeeze of lemon, and topped with 1-2 poached eggs. Deeply delicious and satisfying, and barely takes 15 minutes to assemble.
Cashew, potato, onion and carrot with Nutritional yeast “cheese” for Mac and cheese.
I love the simple lunches I bring to work. I just throw various leftovers into a container – it’s usually a combination of some cooked veg, some raw veg, a grain/pasta/or starchy veg, a protein like beans/tofu/veg burger, and some seasonings that seem right – nutritional yeast, herbs, drizzle of oil, nuts. I’ve been pleasantly surprised by new flavor combos. Thanks for the giveaway – I’m a big fan of The First Mess blog.
Simple quinoa salad with tomato,cucumber and partly with a white balsamic vinaigrette
Roasted tomato, eggplant and garlic pureed with basil and balsamic vinegar over pasta.
Tacos! Filled with mushrooms or tofu or tempeh or beans or….
Mmm… avocado toast with nutritional yeast & topped with bruschetta. Thanks!
A tofu scramble! Just saute onions, peppers and tomatoes, add tofu, spinach, spices and done!
Peanut Sweet potato smokey stew with red beans. Yum!
i would make a roasted spaghetti squash with roasted vegetables .
My favorite would be a spicy chickpea, kale, tomato and onion stew.
A Philadelphia Style everything bagel with tofutti cream cheese, slices of tomato and avocado, dusted with sea salt, black pepper and nutritional yeast.
My favorite is green curry. With tofu and whatever veg I have on hand. It’s especially nice when I have Thai basil on hand.
Broccoli tofu with peanut sauce and cauliflower rice!
I like rice, beans and veggies or a salad with beans and a grain.
Lentil and vegetable balls with a simple tomato basil sauce.
Hard to pick a favorite, but I’m very fond of the chickpea (tuna-ish) salad with celery, artichoke vegan mayo and a touch of pickle or capers. Best thing about it; my husband makes it!!
Tostadas! I fry a tortilla in coconut oil and then pile on refried beans, avocado, sprouts, salsa, and tofu “sour cream”. I make a mess of myself eating it, but it’s delicious!
I can’t cook to save my life, perhaps this book can help me !!!!!!
tempei lettuce tomato onion on a bagel. a kinda copy of tim hortons bagel b.e.l.t is my fav I love it!
Zoodles with veggie and fake chicken with cashew sauce
Noodle bowls. Miso broth, rice noodles and whatever veg we’ve got in the fridge. Quick, easy and super delicious!
I love a fresh from the garden kale salad. Massaged kale with diced apple, sesame seeds and an orange vinaigrette.
I eat with my eyes! My favorite meal is your last photograph. Seriously, all I want to do is create food that looks as glorious as your photos.
A big mess of roasted vegs (cauliflower, broccoli, mushtooms, zucchini, etc.) simply seasoned with salt pepper and olive oil and a side of either brown rice or farro.
My favorite simple meal is a savory oatmeal bowl – sounds strange but it is sooooo good! It’s Caprese oatmeal that I first enjoyed at a local establishment. Combine cooked oats and quinoa, top with halved cherry tomatoes, diced avocado, vegan parmesan, fresh ground black pepper, truffle salt, and a drizzle of basil olive oil. Has to be tried to be believed. Delicious!
Simple middle-eastern theme: couscous with kalamata olive dressing, stir-fried spicy okra and roasted chickpeas, topped off with fresh tomato and cucumber in lemon and oil.
A simple dish of crispy, roasted vegetables (potatoes, carrots, brussels sprouts, beets, and turnips) drizzled with a garlic-lemon-tahini dressing, served with a side of lentils. Delicious!!
One of my favorites would be Spicy Red Lentil Soup.
Oh how I love seeing mentions of Laura’s book everywhere! It really seems nothing short of amazing and I’m so excited about this giveaway, so thank you 🙂
That said,one of my favorite simple meals is definitely good old oatmeal -boring I know, but I’m basically the queen of oats haha. Should this not count as a meal though, I will admit that I am a huge fan of simple “buddha bowls” consisting of a mountain of spinach, generally some romaine lettuce, cucumber, bell pepper, julienned carrots, sometimes grilled corn, quinoa/potatoes/spelt bread, and steamed peas/ spiced roasted chickpeas/ oven baked tofu with soy sauce and spices.
I love Tu-no salad made from chick peas.
I love Spicy Vegan Peanut Butter Tofu with Sriracha served with steamed vegetables–broccoli, cauliflower, etc.
Vegan chili. Yum
My favorite dish is quinoa, black beans and corn with sauteed onions, cumin and cayenne
a favorite dish is a nice salad of fresh greens, grilled veggies and some beans with a side of whole grain bread toasted.
I love cilantro and lime rice with pinto beans, salsa, avocado and green olives-sometimes I’ll add some roasted potatoes.
My favorite simple recipe would have to be fried rice with tofu and peas and carrots.
My go to recently has been whole grain sourdough bread, smashed avocado, smoked paprika, and sauerkraut. Sooooo tasty!
My favorite quick dish is lightly sautéed kale, adzuki beans, avocado, & kimchi. It’s my go to lunch!!
A chopped veggie salad with lemon / oil dressing is my all time simple vegan meal!
Thank you for the nice review and giveaway.
Love Buddha bowls with avocado & hot sauce!
Hmm. My favorite is roasted root veg hash over cooked freekeh with a parsley, avocado, basil pesto. Yum!
“Creamed” spinach. Comforting and hardy
Tacos! There’s a million ways to enjoy them.
A tofu scramble with sweet potatoes, whatever veggies are in the fridge, and whatever spices I grab is always good, and it’s usually enough for three meals. I also make a killer avocado-basil salad dressing.
Any type of hummus!
I love hummus made with cannelini beans instead of garbanzos!
Root vegetables oven roasted with an avocado sauce on a bed of spinach
My staple is chickpea scramble.
Favorite fresh pesto tossed with angel hair and topped with pan roasted cherry tomatoes and more, more, more basil! Could eat it EVERY day!
Indian baigan bharta.
I love leeks sautéed in lemon juice with white beans, garlic, maybe some dill.
My favorite plant based dish is my homemade vegan Brie en croute with toasted walnuts, carmelized onions tossed in fig jam wrapped in puff pastry then baked to yummy goodness
I’ll have some of that, please
I love just throwing things together and trying different seasonings to make soup. Then I often thicken the soup up and put it over noodles or rice.
I love to make a veggie Mediterranean casserole. I like to pack in as many veggies as possible.
My go to is brown rice, mains and diced avocado with nooch!
I meant aminos! LOL
Soup comprised of vegetables from the fridge (or garden depending on the season), beans, and a grain.
My favorite fast meal is Tempeh tacos with shredded cabbage, squeezed lime and corn tortillas!
My fave dish is thin crust pizza with sun-dried tomato, pine nuts and spinach
Chicken fried portobello mushrooms & chickpea waffles.
My favorite simple dish is a one-pot pasta dish, with whatever green veggie I have in the frig.
Last time I made it, I had asparagus. I set the pasta water to boil, then clean and prep the “star” veggie (in this case, the asparagus). While the pasta cooks, I chop some red onion, bell pepper, and/or cherry tomatoes, and toss them into a large bowl.
I add the asparagus to the pasta pot in the last few minutes of cooking. Then, when it’s finished cooking, I strain it and add it to the bowl with the other veggies. I add some coconut oil, garlic powder, tamari, and some tarragon, or other herbs…, Then I give it all a good stir, and dig in! Simple, delicious, and nourishing.
I forgot to write the splash of lemon juice to brighten it all up!
A couple of thick, crunchy slices of rustic bread with avocado, sea salt, red pepper flakes, and a squeeze of lemon juice.
I love to do this simple tofu stirfry, but mix up the veggies and homemade sauce. For the tofu, I marinate it quickly in liquid Aminos, then toss the pieces with nutritional yeast, pan seat them (they form a crunchy type crust!) and then add the veggies. I’m partial to baby bok choy, and usually a stir fry mix, but I’ve also made it with random veggies I have that i need to use up. Add some brown rice, more liquid Aminos, sesame seed oil, rice wine vinegar, and maybe a little store bought sauce to jazz it up, and top with sesame seeds and green onions!
Currently loving the kale, red cabbage and lentil dish from food52
I really love warm, roasted new potatoes with a dill and lemon vegenaise dressing.
burrito bowl is my go to! black beans, brown rice, cilantro, sweet plantains and avo-cilantro sauce. Yum!
Red beans and rice, with some smokey yummy cooked greens.
My favorite easy dish is kale and collards saluted I. Coconut oil eitherwirh side of veggie bacon or sausage yum
A baked sweet potatoes stuffed with veggies and beans. Maybe a tahini or peanut sauce over it.
One of my favorite easy plant based meal is wheat toast avocado and a sprinkle of black salt
Love tofu and spinach combinations…like in a scramble. Also with black rice and mushrooms. Yum.
Mushroom ragu served over pasta and baby kale.
Tofu salad in various flavors on toast with sliced tomatoes.
My favorite easy, plant-based meal is broccoli stir-fry with pan-fried tofu. So good!
Spaghetti with marinara sauce!
My favorite simple plant-based dish is a hummus, avocado, and tomato sandwich. So simple, but so delicious!
Hi! Man those pictures look good. I am anxiously awaiting Laura’s book! My favorite easy plant dish is brown rice and steamed kale drizzled with flax oil and soy sauce or balsamic dressing. Thanks for the chance to win her book!
One quick easy meal-we are vegan- we enjoy are grilled portabella steaks with Italian Parsley pesto on a mound of mashed potatoes with steamed blue kale on the side. Cooking organic, whole foods is our passion and we hold great respect for the process.
I enjoy a big bowl of mixed anythings that don’t have a face with a dressing of ACV, horseradish mustard and maple syrup.
Polenta with any seasonal vegetable.
I love to make raw zucchin noodles tossed with whatever else is in season – espeically fresh herbs from the garden
lentil salads and taco nights
I love baked potatoes with homemade pesto
My favorite plant based dinner is a taco. I use corn tortillas then fill it with beans, any veges or greens that I have on hand then top with things like radish. avocado, sliced jalapeño, cabbage with lime and a few pepitas. I could eat this everyday!
I make a simple skillet meal with gnocchi, greens, beans, canned tomatoes, basil, onion and garlic, Aleppo pepper flakes and a little red wine. Garnish with some walnut parm for a delicious, quick and easy meal.