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The First Mess Cookbook by Laura Wright


The First Mess Cookbook
The US book cover on the left and the Canadian version on the right.

The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons, is now available! I poured my whole heart into this collection of new recipes, all inspired by the seasonal, wholesome, and delicious dishes you’ve grown accustomed to enjoying here.

WHAT’S INSIDE THE BOOK?
-125 vegan recipes: all brand new aside from a tiny selection of re-visited blog favourites.
-There are also notations for gluten-free, sugar-free, oil-free, and nut-free options throughout.
-Seasonal combinations and comforting flavours spanning over the following sections: Mornings & Breakfast, Soups & Stews, Salads & Dressings, Hearty Mains & Big Plates, Vegetables & A Couple of Grains, Energizing Drinks & Small Bites, and Desserts & Small Treats.
-A pantry and kitchen equipment guide for making vibrant and seasonal meals.
-Beautiful photography for every single recipe.

WHERE TO BUY – USA 🇺🇸
Amazon // Barnes & Noble // Books-a-Million // Indiebound

CANADA 🇨🇦
Indigo // Amazon

WORLDWIDE 🌍
Book Depository (free shipping worldwide)

ELECTRONIC VERSIONS 🖥
Google Play // iBooks // Kindle // Kobo // Nook

The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons

PRESS
17 Wellness Books Worth Reading in 2017 // mindbodygreen
9 New Healthy Cookbooks Worth Getting Excited About // Tasting Table
Q&A with Blogger Laura Wright, Author of The First Mess // Food Network’s Healthy Eats Blog
An Alphabet for Vegans // The Los Angeles Review of Books
An easy grain bowl built on roasted tofu, broccoli — and a killer dressing // The Washington Post
5 Days of Healthy Meals: Anti-Inflammatory Cauliflower and Tahini Edition // mindbodygreen
Laura Wright’s First Mess of a Cookbook // Good Food Revolution
A Smarter Way to Make Almond Milk // Food52
Get Out of Your Lunch Rut with 3 Instagram-Perfect Recipes // FLARE
This Millet Polenta is Our Kind of Comfort Food // Bon Appétit via healthyish
Make This One Dressing, Let It Guide 7 Vegan Meals // Food52
The Rushed, Tired Cook’s Key to Steel-Cut Oats // Food52
Eggplant Bacon is Here for Vegans Who Still Want Their Bacon Fix // The Huffington Post
Embracing plant-based cooking with quinoa risotto: Cook this book // The Toronto Star
10 spring cookbooks we want on our bookshelf // Chatelaine
2017 Vegan Cookbooks We Can’t Cook Without // PETA
In My Fridge: Inside The First Mess’ Stunning Seasonal Arsenal // The Chalkboard Mag
4 Filling, Healthy Snack Bites to Keep at Your Desk // Oprah.com
In the Kitchen with Laura Wright of The First Mess // The Kitchn
Six O’Clock Solution: A fine mess of chickpeas // National Post
Clean Cookie Dough Truffles from Plant-Based Blogger, The First Mess // The Chalkboard
From blog to cookbook: Plant-based eating catching on–without the dogma // Chicago Tribune
Clean Swaps: Two Easy Midday Snack Upgrades // GOOP
Perception-busters: Plant-based dishes from The First Mess Cookbook ought to placate any omnivore // National Post


BLOG LOVE
Roasted Chili Basil Lime Tofu Bowls // BLDG 25 by Free People
Crispy Salt and Vinegar Potatoes with Lemon Garlic Aioli // Harvest & Honey
Green Noodle Soup with Coconut Lemongrass Broth // The Bojon Gourmet
Thanksgiving Panzanella // Oh She Glows
Creamy Garlic Dressing // Eat This Poem
French Onion Lentil Pots with Onion Cream Toasts // Kale and Caramel
Miso Millet Polenta & Eggplant Bacon // A Cozy Kitchen
Crispy Avocado Tacos // Pickles & Honey
Cookies for Breakfast // The Crunchy Radish + Will Frolic for Food + Veggies Don’t Bite
Vanilla Corn Cake with Roasted Strawberries // Apt. 2B Baking Co.
Mega Clump Granola // Brewing Happiness + Foodess
Red Flannel Beet Hash with Dill // W U H A U S
Warm Balsamic Mushroom Salad with Pine Nut “Parmesan” // Happy Hearted Kitchen
Thai-ish Cabbage Salad // Two Peas & Their Pod
Small Batch Roasted Soup // Well and Full
Fudgy Nut and Seed Butter Brownies // One Part PlantWhat’s Cooking Good LookingDouble Thyme + A Couple Cooks + Linden and Lavender + Vegan Huggs
Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets // Vegetarian VenturesThe House by Greenhouse Juice + A Beautiful Plate + Love & Lemons + Naturally Ella
Cider and Sunflower House Dressing // Faring Well
Moroccan Stew + Sunshine Everything Crackers // Golubka Kitchen
Seedy Sesame Granola Bars with Chocolate // Flourishing Foodie
Broccoli Caesar with Smoky Tempeh Bits // Earth & Oven
Lentil Crunch Salad with Pepperoncini Dressing // With Food + Love
Sunshine Everything Crackers // The Fauxmartha
Easy Gluten-Free Waffles + Maple Spice Buckwheat Crispies Cereal // Tending the Table
Brussels Sprouts Salad with Lime and Miso // The Green Life
Weeknight Root Vegetable Dal // The Healthy MavenBlissful Basil +The Blender Girl
Sweet and Sour Cabbage Stew with Rosemary // Wholehearted Eats
Burrito-Stuffed Sweet Potatoes with Rustic Salsa and Guacamole // Yum UniverseCookie + KateVegan Yack Attack + Connoisseurus Veg + Olives for Dinner
Whipped Lentil Chipotle Dip // Spabettie
Book Club Tuesday Review // Shipshape Eatworthy
Book Review // eat. live. travel. write
Roasted Cauliflower with Green Tahini // A Brown Table
Brussels Sprout and Shiitake Potstickers // Brooklyn Supper
Spiced Cauliflower Steaks with Walnut Sauce // Sprouted Kitchen
Vanilla Coconut Coffee Creamer // Dishing Up The Dirt
Lazy Steel Cut Oatmeal // Heart of a Baker
Plant-Powered Protein Pancakes // Dolly & Oatmeal
Eggplant “Bolognese” Pasta // A Sweet Spoonful
No-Bake Salted Peanut Butter “Cookies” // Sweetish + Hummingbird High
Roasted Chili Basil Lime Tofu Bowls // Floating Kitchen
Creamy Winter Vegetable Stew with Mustard and Lemon // Amy Chaplin
Matcha Chia Limeade // A Wildflower Spirit
Kitchen Tour // Nutrition Stripped
Cookbook Review // Vegan Eats and Treats
Spring cookbooks preview: The Canadian edition // Simple Bites
Laura Makes Root Vegetable Dal // Sunday Night Dinner Podcast
Review // T.O.F.U. Magazine
Review // Vegan Crunk



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