Canadian plant-based food blogger and author Laura Wright provides a preview of nourishing and delicious vegan recipes from The First Mess Cookbook, along with two exclusive recipes just for you.
At one point, I looked down at my plate, a gorgeous colour palette of plant-based nourishment, and I immediately knew I wanted to nourish myself that way for the rest of my life.
As I leaned further into a fully plant-based diet, I noticed that I felt more energetic; I was finally getting some restful sleep and, unbelievably, my entire outlook on life changed. My relationship with those important to me became richer and fuller because of the everyday gratitude that veganism had brought into my life.
It felt like a sense of true alignment had been finally achieved. This lifestyle bridged my love for the planet and all of its creatures and my need for true self-care, and it helped me discover my passion for cooking and nourishment.
After attending culinary school and working in a variety of restaurants, I knew that I wanted to share what I had learned to help people make the transition to being plant based. My friend, knowing that I also enjoyed photography as a hobby, casually suggested that I should start a cooking blog, just to see how it went.
A few years later, I continue to share seasonal and beautiful vegan recipes on my blog, The First Mess, which eventually turned into a cookbook of the same name. A lot of vegans cook from my site, but so many omnivores go 100 percent plant based a few times a week because of my recipes. That kind of small change, the kind that shifts people’s perceptions and helps them to live better, is what inspires me to keep going.
Try out these delicious plant-based recipes—the first three excerpted from my book The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons—and the last two original alive-exclusive recipes just for you.
Recipes
Vegetable and Bean Pot Pies with Potato Crusts
Broccoli Caesar with Smoky Tempeh Bits
Shaved Root Salad with Crispy Lentils
Creamy Zucchini and Walnut Gratin
Gingered Sweet Potato and Mung Bean Curry with Coconut
Copyright © 2017 Laura Wright. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
