garlic

September 28, 2016 by Lindsey | Dolly and Oatmeal

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!

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crunchy crusted sweet potato bowl w/ golden dressing

green soba bowl w/ olive and sesame yogurt sauce

Sprouted Quinoa & Ramp Sliders w/ Garlicky Cucumber Slaw / April 27, 2016 by Lindsey | Dolly and Oatmeal

Sprouted Quinoa & Ramp Sliders w/ Garlicky Cucumber Slaw | dolly and oatmeal #vegan #glutenfree

this time last year i was in full on meltdown mode. we were just about to move and i was in the middle of finishing up the manuscript for my cookbook. there was a month long dispute with our new landlords over the apartment we were supposed to move into, and we were essentially forced to move into the adjacent apartment. all the things worked out, but the apartment was the smaller unit, so aside from our couch taking up what you would call a living room, everything worked out quite nicely. if you've followed along here you know i've talked about some of the work we've done to our backyard. but after some gnarly finds in the soil (oh, hello rusted metal, and partially broken down plastic randomness!) we decided that if we were going to grow any edibles this year they were going to have to be in pots or a raised bed.

frank took on the challenge and whipped up a pretty sizable and impressive raised bed (all the muscle arm emojis!). and since the weather's been super lovely we've been gardening and sprucing everything up! i say this every year, that spring is just the best feel-good season! the market is alive with all the green things, birds so chirpy, flowers popping up, buds, and sprouts - too much to love! and is it just me or are you so much more inclined to be a happier cook? there's such a difference when the windows are cracked, the door to the backyard is open, and you feel that pulse of life in the air.

while we've had some days that reached temps in the 80's (!!!), there are also the days where it's cool in the morning and evening, so a nice warm breakfast or supper is still in order - be it spring veg pasta, or roasted strawberry breakfast bowls. but i'm enjoying mixing those springy greens, especially one of the first greens that hits NYC, ramps. they're a great mix of spring onion meets spring garlic - subtle but flavorful and fragrant.

these sliders are mix of a recipe i developed for a client and these falafel sliders from a few weeks ago. they're made with sprouted quinoa which really helps on 2 levels: one, because sprouted quinoa is awesome for digestion; and two, because i'm terrible at remembering to soak my grains and even worse at sprouting beans and grains : / so, thank goodness for truRoots who has a really awesome line of sprouted and germinated grains, among other products! these sliders are super tasty, fluffy but firm, and so easy to put together; and the coating of breadcrumbs makes them less mushy veggie burger, and more crisp, sturdy burger. plus, the quinoa adds just enough protein to make these a substantial meal on their own, and adds such great texture and a sweet nutty flavor. sometimes i forgo the bun altogether on plop these guys on a bed of greens with a good drizzle of the garlic tahini yogurt sauce. i see them as a forever go-to adding whatever seasonal produce available :)

happy spring! xo. and you can follow me over on snapchat for some garden snaps, pup photos, and daily life :) @dollyoatmeal

* this recipe was created in partnership with truRoots, all opinions, as always, are my own. thank you so very much for supporting dolly and oatmeal's sponsors!

Sprouted Quinoa Ramp Burgers w/ Cucumber Slaw | dolly and oatmeal #vegan #glutenfree

sprouted quinoa & ramp sliders w/ garlicky cucumber slaw | v + gf

look for sprouted quinoa to help save overnight soak time, if you have to use regular quinoa remember to soak overnight to start the sprouting process. i really enjoy the cool cucumber slaw here, but any vegetable will work in its place.

cucumber slaw

1 small cucumber, julienned
half of a small red onion, sliced paper thin on a mandolin
1 teaspoon chopped dill
2 tablespoons sherry vinegar
1 tablespoon garlic tahini-yogurt
1 tablespoon extra virgin olive oil
fine sea salt & fresh pepper, to taste

| makes 12-14 small patties |

1 cup truRoots sprouted quinoa, rinsed
2 cups water (preferably filtered)
big pinch of salt
extra virgin olive oil
1 bunch ramps, stems and leaves roughly chopped (about 1 cup)
1 cup sweet potato puree
1/2 cup italian seasoned, gluten free bread crumbs (or bread crumbs of choice)
2 tablespoons nutritional yeast
1 1/2 teaspoons sumac
fine sea salt & fresh pepper

toppings

vegan garlic tahini-yogurt
microgreens
toasted gluten-free buns (or buns of choice)

Garlicky Cucumber Slaw | dolly and oatmeal #vegan #glutenfree

method

slaw

spread the julienned cucumbers on a dishtowel and allow the towel to soak up any moisture, let sit for about 5 minutes. place cucumbers in a bowl and mix together with the red onion, dill, vinegar, yogurt, and oil. season to taste with salt and pepper, and set aside.

sliders

preheat oven to 375°F, line a baking sheet with parchment and brush with olive oil to coat; set aside.
place the rinsed quinoa in a saucepan with the water and salt. bring the quinoa to a boil, stir, cover, and turn heat to low. simmer the quinoa for 20-25 minutes, until the water has completely evaporated. remove from heat and let the quinoa come to room temp.
while the quinoa is cooking saute the ramps. heat a fry pan over medium heat, once it's hot add enough oil to coat the bottom of the pan. add the ramps, a pinch of salt and pepper, and stir. cook for about 1 minute, until wilted and bright green. remove from heat and set aside.
in a large bowl, thoroughly combine 2 cups cooked quinoa, ramps, sweet potato, 1/4 cup bread crumbs, nutritional yeast, sumac, 3/4 teaspoon salt, and fresh pepper to taste.
place the remaining bread crumbs in a shallow dish, set aside. using a tablespoon measure, scoop 2 tablespoons worth of the mixture and form into patties. dip the tops and bottoms of the patties into the bread crumbs and place on the prepared baking sheet. gently brush tops of patties with a light coating of oil and bake for 25-30 minutes, flipping patties over halfway through, until edges are lightly brown and crisp.
schmear 1 or both sides of the bun with garlic tahini-yogurt, then top with microgreens, a slider, and some garlicky cucumber slaw.

enjoy!

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black beluga lentil hummus w/ roasted fennel + garlic / February 4, 2016 by Lindsey | Dolly and Oatmeal

Black beluga lentil hummus w/ roasted fennel + garlic | dolly and oatmeal

me and frank generally wake up super early - he likes to get the gym before it turns into a madhouse, and i basically like to get up with the stars, the earlier the better, most times. i'm not a big gym person, something about the fluorescent lights, music blaring, metal machines, and various personalities makes me want to scratch my eyes out first thing in the morning. but this also could have to do with the fact that i'm also very much a me person; i like alone time, personal space, and proper chill time all by my lonesome. so, my early mornings are centered around my yoga mat, our bedroom window, the morning stars, and the first bits of light that appear on the horizon.

because frank is the most easy going, go-with-the-flow dude i've ever known, we tend to do things that i want to do or that i like. the only things he gets super opinionated about are the movies we go see and in what format, and technology in general. almost everything else is up for grabs. so usually the conversations surrounding most weekends are: me: whatcha wanna to do this weekend? frank: whatever you want to do, babe. and mostly it's me mentioning some restaurant, or park i want to check out, or driving upstate to see trees. so when he told me, somewhat adamantly, that his home state's football team, the panthers, made it to the super bowl this year, and that he wanted to watch it, i was like, YESSS! yes, i would love watch it with you because you're the best, most patient soul there ever was! and i'm going to make you some hummus, too!

where do i even start with hummus? it's basically a food group in our house. i usually cook up some chickpeas, mung beans, etc., freeze half the portion and make hummus with the remaining bit so that i have easy access to preparing it later on. while i love chickpea hummus, it hasn't been loving me back lately - no matter how much i soak them for or how much baking soda i add. so, heidi's mung bean hummus is my go-to since they're a lot more digestible. but a few weeks ago i had some leftover black lentils, a hankering for hummus, and an empty freezer with zero frozen beans/legumes! in went the lentils. i was surprised by how tasty and creamy they became when blended up with usual hummus suspects. it made me want to try it with some other flavors to jazz it up. i love fennel, especially when it's roasted - that caramelization is just so good. and even better when providing some elemental flavor to this solid hummus. :)

winter xo's and.... go panthers!!!

black beluga lentil hummus w/ roasted fennel + garlic | v + gf

if you don't have black lentils on hand, i imagine that any lentil would prove to work just as well here (red lentils might have a thicker and creamier outcome), or feel free to use chickpeas, or another bean of choice.

| serves 4-6 |

1/2 cup black beluga lentils, soaked and rinsed
1 large fennel bulb, fronds reserved
4 cloves garlic, skins on
1 tablespoon olive oil, more for serving
salt + fresh pepper
1/2 cup tahini paste
2 tablespoons fresh lemon juice
1/2-3/4 cup water

toppings:

crispy lentils
fennel fronds
chopped parsley
olive oil
flaky sea salt

method

preheat the oven to 400°F and line a baking sheet with parchment paper, set aside.
place the drained lentils in a small saucepan, and cover them with about 2 inches of water. place over high heat, and bring to a boil, then reduce heat to a simmer; cook for 15-20 minutes, until tender. remove the lentils from the stovetop and drain off any remaining water, set aside and allow to cool.
cut the fennel in half, then in fourths; cut core through the bottom and discard. slice the 4 pieces in half. place the fennel pieces and garlic cloves on the parchment, drizzle the oil, and a pinch of salt and pepper; use the paper to toss it all together. roast until edges of the fennel are sufficiently caramelized and garlic is tender, about 25-3o minutes. once cool, peel the skins from the garlic, discard, and set aside.
in an upright blender or food processor, add the lentils (reserve a handful for serving), fennel, garlic, tahini, lemon juice, 1/2 teaspoon salt, and a few cracks pepper. blend a bit, then add the water and blend on high until for about 1 minute, until the hummus is smooth and creamy. refrigerate for at least 2 hours, then serve with crackers, bread, vegetable spears, or whatever you prefer.

enjoy!