Summer Fridays!: Macadamia Ricotta & Black Currant Jam On Toast | V / August 12, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays!: Macadamia Ricotta & Black Currant Jam On Toast | V | dolly and oatmeal

we're embarking on our first "baby class' tonight, although it's more of a partner yoga class for labor and birth. i would lying if i didn't confess that i'm a tad apprehensive. opening up oneself in a vulnerable state is not something that comes easy to me. instead, i prefer to fall apart in safe spaces with the humans that know me best. so, the thought of being in a group, albeit small, and discussing things that are sure to scare the crap out of me is not my idea of a good night. however, i'm super eager to hear a different approach to what i've been reading up on and told by my obgyn. i've found that throughout my pregnancy not one source has been truly correct about one thing or another, but rather, frank and i have really took on this experience and tried to go with the flow and figure things out along the way.

my first trimester was nothing that any book or professional could have prepared us for, it was a scary and lonely time that i'm not sure i'm ready to talk about yet, but nonetheless we got through it and we're better for it. throughout that time we definitely came to appreciate the notion that life happens and you can prepare for things as much as possible, but there are unexpected ups and downs that no one can plan for (just as in non-preganancy life!). as we close in on 5 weeks until this little guy arrives i find myself bopping back and forth between what our post-natal world will look like, how much joy it will bring me seeing frank hold our son, and looking into the face of a teeny human brought to us with every ounce of light and love there is. i'm not sure there's a way to prepare for those feelings, they seem too intense to embrace right now, but we're trying to imagine how it could feel.

one thing i've been coveting the past few months is anything on toast. a few weeks ago i posted this salad on toast. so i wasn't sure this site, or you all, needed another toast "recipe". nevertheless, i came to the conclusion that this cheesy jammy snack was too good not to share! last summer, before babies and other things, frank and i went out to LA to see my brother and his (then girlfriend) fíance. we stopped at one of our favorite spots one morning, sqirl. i had the porridge, frank had their "famed ricotta toast" on brioche with seasonal jam. when i took a bitty bite my tastebuds were so in love. the thick, mushy bread, the creamy and slightly salty ricotta, and that sweet jam. in a matter of seconds all those flavors and textures made so much sense. since then, i've been dreaming of making my own version using the macadamia ricotta from my book. i made the ricotta a bit more friendly to a sweeter dish, taking out the miso and garlic. i used my favorite gluten-free focaccia and made a quick, small-batch black currant jam to go along with it. whether you use a fresh-made jam or your favorite store-bought one, it's sure to be a good day ;)

xoxo!

black currant jam & vegan ricotta on toast

recipe inspired by Sqirl

you can use any jam here. although my favorites are a blackberry, raspberry, or this currant jam. and if you're not sensitive to gluten, use a good brioche or challah bread here.

jam

1 cup black currants
1/4 cup filtered water
2 tablespoons - 1/4 cup organic cane sugar
pinch of salt

ricotta

1 cup raw macadamia nuts, soaked overnight, rinsed and drained
1 1/2 tablespoons nutritional yeast
2 teaspoons apple cider vinegar
1 1/2 teaspoons fresh lemon juice
8-10 tablespoons filtered water
fine sea salt, to taste
1 loaf gluten-free focaccia (or any , cut into 1-inch slices and toasted

method

make the ricotta. in a high-speed blender, blend the nuts, nutritonal yeast, vinegar, lemon juice, and 8 tablespoons of water on high, scraping down the sides and adding more water until you get a smooth, but fluffy consistency. taste and adjust the salt and/or vinegar and lemon juice. place in the fridge until ready to use. macadamia ricotta can be made in advance and will stay fresh in a lidded container in the refrigerator for 1 week.
make the jam. over medium heat, combine the berries and water in a small heavy-bottomed pot. bring the mixture to a subtle boil and stir for about 5 minutes, until the berries break down, and water reduces a bit. turn heat down to a simmer, then add 2 tablespoons of sugar and a pinch of salt, taste and adjust sweetness, adding more sugar if desired. stir every few seconds until the jam has thickened and water has reduced by half, about 7-8 minutes.
spread toast halves with a good amount of ricotta and jam, and enjoy!

similar recipes:

tomato toast w/ macadamia ricotta & shiso

miso-tahini avocado toast w/ black sesame gomasio

Summer Fridays! Cilantro & Hemp Salad On Tahini-Yogurt Toast / July 22, 2016 by Lindsey | Dolly and Oatmeal

happy summer friday, y'all! i hope you've had a good week, and that you have some awesome things planned for this weekend. or maybe your plans are to just chill, which is something i've been super into lately :)

today's recipe (or lack there of) is really just an idea of things i love, coming together in one place. last year i discovered salad toast somewhat on accident. the one ripe avocado i had in the house was super funky, so i had to adapt. i had already made a little salad that i had wanted to top my avo toast with, so i decided to throw some leftover tahini-yogurt over top of my toast. it turned out to be one of those simple, accidental, meant-to-be moments, and i've been excited to share it here ever since. each time i make this the salad is different according to what season it is, or what's in my fridge on a given day.

today, i made a hemp-y cilantro salad because my little baby cilantro plants (that i sprouted from seed!) are mature enough to be eaten, and there's nothing my husband and i love more than cilantro's just-picked fragrance - so in it went! hemp seeds just add a bit of texture, and tomatoes and cucumber slices (also from my garden!) because they were what was hanging around and most fresh on my counter. i personally like using a hearty piece of bread, like a focaccia here (i linked to the gf brand i love below in the ingredients), but a slice of toast should work just fine in a pinch. and you may recognize the tahini-yogurt from a bunch of recipes on my site. sorry it's so ubiquitous, but it's soooo good, you guys.

anywho, here's my personal serving of summer on a plate. i hope you enjoy or at least find some inspiration in this teeny recipe!

xo's!

cilantro hemp salad on tahini-yogurt toast | v/gf

| serves 2 as a snack |

tahini-yogurt sauce (makes extra)

1/2 cup unsweetened cultured coconut yogurt (or yogurt of choice)
1 1/2 tablespoons tahini paste
1 small clove garlic, minced
2-3 teaspoons fresh lemon juice
fine sea salt & fresh pepper, to taste

salad

1 1/2 cups baby greens
1/4 cup sliced baby tomatoes
half a small cucumber, sliced thin
2-3 sprigs cilantro, minced
2 teaspoons hemp seeds, more for topping
extra virgin olive oil
fresh lemon juice
fine sea salt & fresh pepper
4 small toasted slices hearty bread or focaccia (i used my favorite gluten-free focaccia), cooled
cilantro blossoms, for topping (optional)

method

whisk together the tahini sauce transfer to a lidded jar and place in the fridge until ready to use. leftovers can be stored in the fridge for up to 1 week.
toss together the greens, tomatoes, cucumber, cilantro, and hemp seeds. drizzle in a bit of olive oil (about 1-2 teaspoons), a spritz of lemon juice, and salt and pepper to taste. toss everything together once more. taste and adjust if necessary.
spoon a good amount of the tahini-yogurt sauce onto each piece of the cooled bread. divide the salad between each piece of toast and top with more hemp seeds and cilantro blossoms if using.

enjoy!