September 28, 2016 by Lindsey | Dolly and Oatmeal

Creamy Garlicky Pasta w/ Charred Broccoli & Figs | dolly and oatmeal #vegan

this post was created in partnership with Bed Bath & Beyond. all thoughts and opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

where would we all be without pasta? do i dare say it's maybe the most versatile food...? it always has been for me. pasta was probably the first thing i started cooking on my own as a kid for dinner. i remember heating tomato sauce on the stove, cooking up a single-serve portion of it, and adding fresh, creamy ricotta cheese to the mix - that was my go-to, always!

as the years have gone by, that has changed a bit. when i first gave up gluten and dairy i didn't touch it. i couldn't imagine a rice or quinoa-based noodle being al dente or chewy enough that it could live up to traditionally wheat-based pasta that was engrained in my (partially) italian tastebuds. turns out they could!

around here pasta dishes are a weekly affair. sometimes they're tossed with homemade pesto and caramelized balsamic onions. other times it's thrown together with sautéed veg and a tomato-based sauce. or when i plan ahead enough i make the chickpea and cashew alfredo sauce from my book with greens or whatever else i have on hand. but when i'm in a pinch and don't have time to soak nuts, i make a quick cannellini bean sauce that takes all of 5 minutes to whip up. with just a few pantry staples added it turns into a super flavorful sauce that - bonus! - is packed with protein! i personally love something a bit sweet to counter all the savory flavors in a dish like this. so whether it's sweet, summery tomatoes, sautéed balsamic onions, or the sliced figs here, something toothsome is always something i gravitate towards. and the charred broccoli is another staple, especially because it's so fresh this time of year. i prefer using a cast iron skillet, and this one from bed bath & beyond's new artisanal kitchen supply line is twice-seasoned making it so much easier to use right out the gate! this was the best experience i've had with a new cast iron pan without having to season it multiple times (which, when i'm making something like socca, makes all the difference!).

thank you to bed bath & beyond for supplying me with all the pieces you see here from their new artisanal kitchen supply cookware and serveware line, that includes the olive wood tools used for serving. i really love the earthy tones, and simplicity of these products, they're reasonable, simple, and beautiful.

xo's!

creamy garlicky pasta w/ charred broccoli & figs | gf & v

| serves 4 |

garlic bean sauce

1 15-ounce can cannelleni beans, drained and rinsed
1/4 cup filtered water
1 large or 2 small clove garlic, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon nutritional yeast
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon fine sea salt
fresh pepper, to taste

pasta

1 12-ounce package brown rice pasta
1 tablespoon extra virgin olive oil
1 bunch broccoli, cut into small florets (about 3 cups)
fine sea salt & fresh pepper, to taste
1/3 cup toasted chopped walnuts, plus more for serving
6 ripe figs, thinly sliced

method

make the sauce. combine all the ingredients in an upright blender (preferably a high-speed blender such as a vitamix), until smooth and creamy, about 1 minute. taste and adjust the salt, lemon juice, and/or the vinegar if need be, then transfer to a small saucepan and set aside.
make the pasta. cook the pasta according the directions on the package until al dente. drain the pasta and set aside.
while the pasta is cooking, steam and char the broccoli. place broccoli florets in a steamer over 1-inch over water and bring to a boil. steam for 2 minutes until tender but crisp. heat a heavy bottomed saute pan (preferably cast iron) over medium, once the pan is hot add the oil and broccoli. cook the broccoli on each side until charred in spots and tender, about 5-6 minutes per side. remove from heat.
heat the sauce over medium heat until steaming, add more filtered water by the tablespoon until it is fluid but coats the back of a spoon. add the sauce, pasta, and walnuts to broccoli and give it all a good toss. gently fold in the figs, taste and adjust the seasoning adding more salt if needed.
divide the pasta into portions and serve immediately with extra toasted walnuts.

enjoy!

similar recipes:

crunchy crusted sweet potato bowl w/ golden dressing

green soba bowl w/ olive and sesame yogurt sauce

Roasted Garlic Basil Pesto Potatoes with Arugula / September 21, 2016 by Lindsey | Dolly and Oatmeal

Roasted Garlic Basil Pesto Potatoes with Arugula | dolly and oatmeal #vegan

if there's any month out of the year that i'm super predictable in terms of what i'm craving and end up preparing, it's september. while i love everything about this seasonal in-between, a month where the abundance of late summer produce bumps into, and overlaps with the beginning of autumn, it leaves me totally stumped. the copious amounts of fresh vegetables and fruit this time of year can often lead me to a boggled brain that can't focus on a specific dish to prepare. so i'm always selfishly thankful that the fall cookbook season falls around this time!

potatoes, fresh tender greens, and herbs like basil are still at my local market sitting right alongside first-of-the-season winter squash, sweet potatoes, and hearty greens like kale and collards. i'm still favoring a bit of summer mixed in with the coziness of a roasted dish. so when i was turning the pages of angela liddon's beautiful new cookbook, oh she glows every day, i knew that this roasted potato recipe culminated all the feelings i have about food this season into one simple, tasty dish.

there's so much goodness to choose from in this book. it starts with smoothie and smoothie bowls, then moves to breakfast recipes, and snacks. there's a slew of in-between meals including salads (including a sorghum-based gluten-free tabbouleh that i'm super excited about), side dishes and soups, and mains. but what caught my eye in the index initially was the homemade staples section! i love quick, easy, go-to staples that i can make in advance and have to make meals that much easier to compose. all-in-all it's a wonderfully comprehensive book, full of beautiful photos shot by my pal ashley mclaughlin, that will for sure be a kitchen companion for years and years!

xo's!

roasted garlic pesto potatoes with arugula | v

notes: angela notes that leftovers can be served straight from the fridge as a cold potato salad.

| serves 4 | prep time: 15 minutes cook time: 40 minutes

for the potatoes

2 pounds (900 g) yukon gold or red potatoes, unpeeled, chopped into 1-inch cubes (about 6 cups/1.5 L)
1 tablespoon plus 1 1/2 teaspoons (22 mL) extra-virgin olive oil
fine sea salt and freshly ground black pepper

for the roasted garlic

1 large garlic head
1/2 teaspoon (2 mL) extra-virgin olive oil

for the pesto

1 cup (250 mL/3/4 ounce/20 g) lightly packed fresh basil leaves
3 to 4 tablespoons (45 to 60 mL) hemp hearts
1/4 cup (60 mL) extra virgin olive oil
2 tablespoons (30 mL) fresh lemon juice, or to taste
1/4 teaspoon (1 mL) fine sea salt
freshly ground pepper

for the salad

3 cups (750 mL) baby arugula, chopped
fresh lemon juice, for serving (optional)
1 tablespoon (15 mL) hemp hearts, for garnish

method

preheat the oven to 400°F (200°C). line an extra-large baking sheet (15x21-inches/38x 53 cm) with parchment paper.
make the potatoes. place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. spread the potatoes into an even layer. season with a couple pinches of salt and pepper.
make the roasted garlic. slice the top off the garlic bulb so all the individual garlic cloves are trimmed. place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
make the pesto. in a food processor, combine the pesto ingredients and process until mostly smooth, stopping to scrape down the bowl as necessary. keep the pesto in the processor because we will add the roasted garlic as the final step.
remove the potatoes and garlic from the oven. carefully unwrap the garlic bulb and let cool for 5 to 10 minutes, until it's cool enough to handle.
turn off the oven and return the potatoes to the oven with the door ajar so they stay warm. (you can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) squeeze the roasted garlic cloves out of the bulb. you should have about 2 packed tablespoons (30 mL) of roasted garlic. add it into the food processor with the pesto. process until mostly smooth - you can add a touch more oil if necessary to get it going.
assemble the salad. this is the important part where you need to act fast (angela notes that she likes to assemble the salad quickly so that it stays warm when she serves it.) grab a large serving bowl and place the arugula in the bottom of the bowl. you can break it up into smaller pieces with your hands a bit. then, remove the potatoes from the oven and quickly place them into the serving bowl on top of the arugula. toss the potatoes and arugula with the pesto until thoroughly combined. taste and season with salt and pepper. add another drizzle of lemon juice if need be. sprinkle on the hemp hearts and serve immediately.

similar recipes:

warm fingerling potato salad w/ garlic-turmeric sauce

twice baked sweet potatoes w/ pumpkin seed dukkah

Maca Cacao Puff Cereal / September 14, 2016 by Lindsey | Dolly and Oatmeal

Maca Cacao Puff Cereal | dolly and oatmeal #vegan

we're in a bit of a transition over here. frank and i are all ready for the babe, as he can come any day now, but still living a our normal day-to-day life. and it's felt very strange to me, as i'm very much a structured person. i function best when i have a schedule and routine. so all the in-between, not-knowing limbo has been messing with me a little. just the other day i finished up all the work i had taken on before my "leave", which i thought would feel great and give me some much needed rest. but i still find myself craving some sense of normalcy, because thinking about how our sweet baby is going to forever alter our reality just seems way too big to imagine without it actually happening. so, naturally, working is what has kept mind mind in-check.

so basically this recipe was born out my restless brain! i planned on sharing it later in october when i knew there would be a lull here, but i was too excited not to share it sooner, so here it is! it's a riff off a cocoa granola that i frequently buy at the grocery store. but i wanted an everyday breakfast cereal that didn't have brown rice syrup in the mix, included nuts in some fashion, had a bit more of a lick of salt, and increased crunchiness. i also didn't want to post another granola recipe because i think there are two already on the site, and i wanted to get away from oats for a second.

this cereal's base is made from puffed brown rice and puffed millet, mixed with a good amount of raw mixed nuts, and a couple servings of maca powder. since frank's started a more rigorous work out in the mornings, he's been trying to work more amino acids into his diet post-workout. so aside from maca being an all-star superfood, it also holds an awesome flavor that pairs perfectly with cacao. the wet mix is made up of almond butter, maple syrup and some coconut oil to help bind the cereal making it a bit clumpy :) this has been a favorite morning meal or mid-afternoon snack eaten either as cereal, dry out of the jar, or to top some ice cream! i hope you all enjoy as much as we do!

xo's!

*and if you haven't entered last week's giveaway of my book, there's still time to do so here! :)

maca cacao puff cereal | v & gf

| makes about 4 cups |

2 cups puffed brown rice
1 cup puffed millet
1 cup raw chopped nuts (i used a mix of almonds, walnuts, and pecans)
2 tablespoons maca powder
1/4 teaspoon fine sea salt
1/4 cup creamy unsalted almond butter
1/4 cup grade b maple syrup
1 tablespoon extra virgin coconut oil
1/4 cup cacao powder

options to serve with:

almond milk
sliced bananas
toasted pepitas, or seeds of choice

method

preheat oven to 250°F and line a baking sheet with parchment paper, set aside.
in a large bowl, mix together the brown rice puffs, millet, puffs, chopped nuts, maca powder, and salt. set aside.
in a small saucepan, whisk together the almond butter, maple syrup, and coconut oil over medium-low heat until almond butter and coconut oil are melted. remove from heat and whisk in the cacao powder until combined.
pour the wet cacao mix over the dry mix and use a rubber spatula to combine thoroughly, about 2 minutes, until everything is coated evenly.
transfer the cereal mixture onto the prepared baking sheet and spread in an even layer. bake for 20-25, rotating the baking sheet halfway through for even cooking.
remove and cool the cereal completely before storing in a large lidded jar.
serve with your favorite milk, toasted pepitas, and sliced banana.

enjoy!