hearty herb, corn + oat bread /  by Lindsey | Dolly and Oatmeal

if you've read the last couple of posts here, then i'm sure you know how thanksgiving food is not exactly my ideal meal.  i've usually been one to avoid it all - eating/making thanksgiving-type food - but this year i felt it was necessary for both me and my husband's sake that i embrace this holiday and give it a chance (because apparently being married doesn't mean you only get to eat the food you like - it's all compromise i suppose!).  last week i highlighted a simple way to make stuffed acorn squash with a zingy tahini sauce as a possible side dish or entree for thanksgiving.  this week, i'm talking cornbread!  

in the past, it was the one item on the t-giving table that i knew and loved; however, in the last few years as gluten intolerances crept in, my go-to was sadly no more.  in an effort to change that situation, i've been playing around with a few different corn-y bread recipes; and i'm super happy to report that i've found a new appreciation (and recipe) for my old friend, cornbread.  this time around it's a more savory bread with a combo of oat flour and cornmeal; a bundle of chopped herbs, and vegan buttermilk to make sure it's nice and moist. while i can say with confidence that it's the perfect companion to anything thanksgiving, it's also makes a super slick accompaniment to breakfast meals: egg + cornbread breakfasts, or perhaps it could sit beside your bowls of weeknight chili and begged to be dipped.  either way, the herbaceous flavors, and licks of salt in each bite are kind of dreamy (and addicting!).   i'm diving into this thanksgiving thing full force, peeps, and next week i'll be sharing pies, pies, and more pies! (ok, maybe just one pie, but still!)

love + light, y'all! xo

hearty herb, corn + oat bread (gluten + dairy free)

i love this cornbread for so many reasons, but mostly because it's super moist, but also light and fluffy!  if you're looking for a more traditional, non-herby, cornbread, just take the herbs out and replace the olive oil with 1/4 cup coconut oil.  

| makes 8x8 inch square loaf |

ingredients

  • 1 1/4 cups full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 cup (non-gmo) organic cornmeal
  • 1 cup gluten-free oat flour
  • 1 tablespoon natural cane sugar
  • 1 1/4 teaspoons fine grain sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons mixed fresh herbs (i used sage, thyme, and rosemary)
  • 1 free-range egg
  • 3 tablespoons extra virgin olive oil, extra for pan

instructions

  • preheat oven to 350° and grease an 8x8 inch square pan with oil, line the bottom and sides of pan with parchment paper and fold the paper over each side to make "wings".  set aside
  • in a mixing bowl, combine the coconut milk with the vinegar and let the mixture sit for about 5 minutes
  • in a large bowl, whisk together the cornmeal, oat flour, sugar, salt, baking powder, baking soda, and chopped herbs
  • to the coconut milk mix, add the egg and whisk; add the oil and whisk once more.  add the wet to the dry and mix thoroughly until combined.  pour the batter evenly into prepared pan, and place in the center of oven.  bake for 30 minutes, edges should be slightly browned and top should crackle a bit.  remove from oven and place on cooling rack; after 15 minutes, use parchment "wings" to gently lift bread out of pan.  place back on cooling rack and allow bread to cool completely before slicing
  • serve warm and enjoy!

stuffed za'atar roasted acorn squash w/ pepper-lemon tahini sauce /  by Lindsey | Dolly and Oatmeal

with thanksgiving approaching later this month (holy s#!@, is it really november already!?), i've been getting asked about what kinds of dishes i prepare for the holiday.  i have to admit that thanksgiving has probably been my least favorite holiday meal.  turkey was always meh.  in the past, i could get down with mashed potatoes, along with biscuits and cornbread.  but cranberry sauce, what-surprises-are-hiding-in-it stuffing, various casseroles, baby food looking sweet potatoes - perhaps it was all a sensory/food phobia of mine, but on thanksgiving i strictly hung out with all the carbs.

the past few thanksgivings i've been changing that situation, and have made some seriously tasty meals that could easily replace, or sit beside a thanksgiving classic.  i've been working on the ultimate gluten/dairy free cornbread, which is so super major, and i've also been playing around with a stuffing salad - kind of like a stuffing panzanella (?) if such a thing exists.  but today i'm sharing this super hearty za'atar squash dish, stuffed with lots of all-star ingredients: a spiced kale, shallot, and chickpea saute with quinoa, all topped off with a zesty tahini sauce with a bit of a peppery kick!  i love these acorn squash for a lot of reasons, but mostly because it's a quick meal that allows you to prepare everything while the squash are baking in the oven - yes, friends, these are the things that make me happy :)  

 have a good one, folks! xo

*also, i'm picking a winner for the giveaway of Amy Chaplin's cookbook today! so check your internet mail to see if you're the lucky winner! 

stuffed za'atar roasted acorn squash w/ pepper-lemon tahini sauce 

za'atar is an herby spice blend that can be found in most supermarkerts in the herb + spice aisle.  if you can't find a store that carries it, you can easily make your own.  i have a recipe here for za'atar -  i love making a big batch of this to have when i want to throw it into a meal.  

| 6 servings |

ingredients

  • 3 acorn squash, washed and cut in half
  • 2 tablespoons za'atar
  • 2 cups chickpeas, cooked (or a 15oz can of chickpeas, drained and rinsed) 
  • 1 medium shallot, diced
  • 3 large kale leaves, destemmed and shredded
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne (optional)
  • 1/2 cup quinoa, cooked
  • salt + pepper
  • sesame seeds, for garnish

pepper-lemon tahini sauce

  • 1/4 cup tahini paste
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 1 clove garlic, minced
  • sea salt
  • 1/4-1/3 water

instructions

  • preheat oven to 400° and line a rimmed baking sheet with parchment.  place squash cut side up, and brush with olive oil; season with a pinch of salt for each, and evenly sprinkle the za'atar spice.  place in oven and bake until fork-tender; roughly 40-50 minutes.  remove from oven and set aside
  • while squash are cooking, heat a 8-10 inch skillet on medium, once hot, add the olive oil and shallot; saute shallot for a few minutes, until translucent and soft.  add the chickpeas, cumin, and cayenne pepper, and a couple pinches of salt; cook for 1 to 2 minutes.  add the kale and cook until a bit wilted, 1 to 2 minutes.  remove from heat and set aside
  • in a large mixing bowl, combine the sauteed chickpeas and kale, with the quinoa.  taste for seasoning and adjust if needed
  • stuff each squash half with roughly a 1/2 cup quinoa mix (more or less depending on the size of your acorn squash).  serve warm with a few drizzles of the tahini sauce, and sesame seeds

enjoy!

for the tahini sauce

  • in a small mixing bowl, combine the tahini, lemon juice, pepper, garlic, a few pinches of salt, and 1/4 cup water.  if consistency is too thick, add more water.  taste and adjust.  store in a lidded jar in the refrigerator until ready to use.  (if the tahini sauce has thickened while refrigerated, add more water, a few teaspoons at a time, to thin it out.)

spicy chickpea stew w/ quinoa pilaf + a giveaway! /  by Lindsey | Dolly and Oatmeal

back a few years ago, when my gluten and dairy intolerances came to a head, i remember feeling that there was such a lack of information about food, its importance, how big of a role it plays in just about everything imaginable, and what a person with gluten and dairy intolerance eat?!  like any student who was working a full-time job as well, i turned to the internet, because even though i was on a campus with a library, i had zero time to be in it.  i began following heidi's blog, and then sara's blogs for cooking inspiration, and from there i found laura's gorgeous space and was immediately aware that there was a whole world of amazing people sharing their food journeys through writing and photos.  i then stumbled onto amy's blog, coconut & quinoa (which is now titled amy chaplin), furthering my appreciation for wholesome food, and educating me on what nourishment, in its basic form, is.  

back in my school days, i would make a big old pot of veggie chili on sunday nights, so that way i could have leftovers for lunch or dinner for the week.  it was a big pot of any kind of squash, onions, garlic, herbs + spices, carrots - whatever the season was offering at the time.  in it went into a large soup pot, mixed with crushed san marzano tomatoes, and usually topped off with some variety of rice.  so when i opened amy's stunningly gorgeous book, i knew i wanted to make her variation of a personal fave.  she, not surprisingly, introduced me to a few knew top-notch ideas (chopping up and using parsley stems! nothing goes to waste!), and new-to-me techniques (roll cutting the carrots to make beautiful shapes instead of my usual slice).  there were also so many lovely items to compliment the dish, including the addition of harrisa paste, a qunioa pilaf, and labneh (for all you dairy eaters out there!); making it a super stand-up meal.  each and every one of amy's recipes is beautifully amplified by a large array of seasonal produce, taking you from one season to the next, all with such ease.  

and this post wouldn't be complete without a bit of a shoutout to halloween!  

  • what i'd love to dress our dog as this year!
  • this extremely rad nod to halloween.  all i have to say is: batman pumpkin!
  • the past 3 years halloween has either been a crazy snow/ice storm, a superstorm sandy evacuation, and then last year we were in europe. so this year, we plan on sitting back watching one of our favorites to celebrate 
  • and perhaps to go along with said favorite movie, i'll make a variation of these homemade peanut butter cups!
  • and, my brother is a super talented illustrator, each october he participates in something called Inktober, where he (and other artists) ink an illustration a day, for the entire month.  just thought i would share, since i think they're pretty super!

*TO ENTER THE GIVEAWAY* of Amy Chaplin's At Home in the Whole Food Kitchen: please leave a comment (with your name and email) about your favorite go-to meal that lasts for the week!  contest ends at 6pm on tuesday, november 4th.  (sorry, open to US residents only.)  have a great halloween!  :) xo

spicy chickpea stew and quinoa pilaf w/ golden raisins + almonds 

from At Home In The Whole Food Kitchen by Amy Chaplin

here, amy uses butternut squash and i indicate that below in the ingredient list, however, i chose to use delicata squash (just a personal preference),  if using delicata, proceed with the same preparation as the butternut squash, except for peeling the skin.  

| serves 6 |

ingredients

  • 1 medium butternut squash, peeled, seeded, and cut in 3/4-inch pieces (about 6 cups)
  • 3 tablespoons extra virgin olive oil
  • sea salt
  • freshly ground pepper
  • 2 medium onions
  • 8 large garlic cloves
  • 1/4 cup chopped parsley stems
  • 1 1/2 teaspoons toasted ground cumin (ground cumin if you don't have cumin seeds)
  • 1 teaspoon paprika
  • 3 medium carrots, cut in 1/2-inch pieces
  • 1 cup chickpea cooking liquid, or filtered water
  • 1 28 ounce can crushed tomatoes
  • 2 1/2 cups cooked chickpeas
  • 3-4 teaspoons harissa, or to taste
  • 1/2 cup chopped parsley, plus more to garnish

quinoa pilaf

  • 1 1/2 cups quinoa, washed and soaked 12-24 hours in 4 cups filtered water (optional)
  • 1 3/4 cups filtered water
  • 1/2 teaspoon sea salt
  • 1/3 cup unsulfered golden raisins ( i used dried currants because it's what i had on hand)
  • 1/3 cup toasted almonds, chopped
spicy chickpea stew w/ quinoa pilaf | dolly and oatmeal

instructions

  • preheat oven to 400°.  line a rimmed baking sheet with parchment paper and add squash.  add 1 1/2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and a pink of pepper, and toss well.  spread out over single layer and roast for 30 minutes.  stir, and continue roasting for another 10-15 minutes or until browning and cooked through.  remove from oven and set aside
  • warm remaining 1 1/2 tablespoons olive oil in a large pot over medium heat.  add onions, saute for 5 minutes or until golden. stir in garlic and cook for 3 minutes more.  add parsley stems, cumin, paprika, and 1/2 teaspoon salt; cook for 1 to 2 minutes.  stir in carrots and 1 cup chickpea cooking water (or water), and bring to a boil over high heat.  cover pot, reduce heat to low, and simmer for 10-12 minutes.  add chickpeas and crushed tomatoes, then stir in harissa paste, chopped parsley leaves, and roasted squash; simmer uncovered for another few minutes to allow flavors to meld
  • season to taste and serve warm

quinoa pilaf

  • rinse and drain quinoa.  Place in a 2-quart pot and add filtered water, salt, and raisins.  bring to a boil over high heat.  cover pot, reduce heat to low, and cook for 15 minutes or until all water is absorbed.  remove from heat, and let sit for 5 to10 minutes before fluffing with a fork.  add almonds and mix gently to combine.  serve warm