I had already heard of Laura Wright through her gorgeous blog The First Mess, so when I heard she was writing a cookbook, I couldn’t wait to get my hands on it.
I wasn’t exactly sure what the name The First Mess referred to, but according to Laura, “’The First Mess” is taken from M.F.K. Fisher’s An Alphabet for Gourmets, where she refers to the arrival of the first run (or mess) of peas in early spring as ‘the day with stars on it.’” The name now makes sense, as Laura’s recipes are all inspired by fresh, seasonal, straight-from-the-earth produce. She grew up working at her family’s local food market and vegetable garden in southern Ontario, so fresh fruit and vegetables were always on the menu.
The First Mess Cookbook is full of simple yet delicious plant-based recipes. These are the kinds of dishes that look like meals you’d be served at an upscale vegan restaurant, but they’re actually easy to make using simple ingredients. These recipes will take you from breakfast to dinner, with everything you could possibly crave in between.
The book’s seven chapters are:
- Mornings and Breakfast
- Soups and Stews
- Salads and Dressings
- Hearty Mains and Big Plates
- Vegetables and a Couple of Grains
- Energizing Drinks and Small Bites
- Desserts and Small Treats
Mouth-watering recipes include Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu. Laura has also included information on stocking your pantry and essential kitchen equipment for healthful cooking, for those who are new to vegan cooking.
This gorgeous cookbook is loaded with 125 delicious recipes, loads of gorgeous photos, and Laura’s fun storytelling. I’m not sure if I should put it on my coffee table or my bookshelf! If you want to add more vegetables into your meals, learn to cook with fresh produce, or just add some more vegan recipes to your repertoire, The First Mess Cookbook is for you.
- 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
- 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
- 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
- shredded cabbage OR romaine lettuce
- hot sauce (optional)
- 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.
This is gorgeous. Your post inspired me to take a look at the book. Lots of inspiring and elegant meals that seem very manageable. Thanks for the review!