This root vegetable dal is vegan and gluten-free, and is a delicious, hearty, protein-rich meal. Serve with grains or riced cauliflower, bread, and limes.

This righteous root vegetable dal recipe comes from The First Mess cookbook by my friend Laura Wright. I was honored to provide a blurb for this sensational debut based on Laura’s award-winning blog. Laura’s no-fuss, simple but stylish approach to healthy food is as bold as it is beautiful. Her magical mess is a joyful celebration of eating well and living well.

With more than 125 nourishing plant-based recipes and stunning photography, Laura’s journey through the seasons is a feast for your eyes and tastebuds. The recipes are divided up by type so you can easily find something tasty for any occasion: mornings and breakfasts, soups and stews, salads and dressings, hearty mains and big plates, vegetables and grains, energizing drinks and small bites, and desserts and small treats.

Some of my favorite recipes include: mango ginger kombucha mimosas, breakfast cookies, savory ginger onion crepes, miso and turmeric chickpea scramble, red flannel beet hash, creamy winter vegetable stew, bloody caesar gazpacho, caramelized onion potato salad, shaved root salad with crispy lentils, warm balsamic mushroom salad with pine-nut parmesan, butternut and pesto cream lasagna, tandoori-rubbed portobellos, spice-crusted cauliflower with walnut sauce, miso millet polenta, crispy maple mustard cabbage, matcha chia limeade, turmeric cider, fudgy nut and seed butter brownies, coconut cream tart, and the beet velvet slice with tangy citrus dressing,

All of the recipes have symbols flagging dishes that are gluten-free, nut-free, oil-free, cane sugar-free, or no added sugar to help you quickly choose recipes based on dietary restrictions.

Laura also shares her tips for stocking your kitchen with staple ingredients and go-to kitchen tools.

I really love this book, and this dal is really easy to throw together, and Laura elevates the simple to the sublime with the toasted seed and oil garnish. I served this dal with toasted crusty bread, and it was a huge hit. Let me know what you think.

Get your copy of The First Mess, and learn more about Laura Wright.