New breakfast smoothie recipe up on the blog for you that's perfect for early Spring.

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Spring Thaw Smoothie I say it so many times on my blog when I come up with an unusual combination of ingredients, but I'll say it again for this smoothie: I know it sounds weird, but it's so good! This is the perfect blend for the seasonal transition that's currently upon us. Citrus, frozen banana, chopped carrots, warm spices, peanut and coconut butters, non-dairy yogurt, and a few more odds and ends. It all just somehow works! I really do hope that you'll give it a try and that you're also keeping well these days. Happy Spring! Laura Click here for the recipe and post More plant-based goodness: Lemony Spring Pasta Salad with Vegetables & Herbs. This pasta salad is a great vegan potluck option for spring holiday gatherings. Loaded with vegetables, chickpeas, and a zingy lemon dressing. Easy to make ahead and naturally nut-free too. Maple Mustard Tempeh. Protein-rich tempeh is coated in a sauce made with two types of mustard, maple syrup, white wine, shallots, garlic, thyme, miso, and lemon. This plant based main cooks up in 25 minutes. Vegan Kale Cobb Salad. This salad is a hearty main course with flavourful add-ins like smoky almond "bacon" bits, homemade red wine vinaigrette, chickpeas, avocado, crunchy vegetables, and crumbled vegan cheese. Follow me on Instagram Find your next vegan dinner and so many more ideas her​​e. You received this email because you subscribed to our list. You can unsubscribe at any time. The First Mess My Kitchen Niagara Region ON Canada