Garlicky Tamari Roasted Chickpea Salad / January 11, 2018 by Lindsey | Dolly and Oatmeal

Garlicky Tamari Roasted Chickpea Salad | dolly and oatmeal

Happy New Year, sweet friends! how was your celebration? what did you do?! ours was pretty chill. we had my parents over for a little bit of noshing, then watched the ball drop on the east coast (9pm here on the west coast), so we were in bed by about 10pm. ha! so is life when you have a little munchkin who wakes up early 😉.

2018 not only marks a new year, but it's also the year that dolly and oatmeal will celebrate its 5th year in existence. yay! looking back on 5 years i would never have thought that this space would serve to be what it is today - many thanks to you wonderful people ❤️

but what i resolve to do this year is make this space more of a conversation, a community. you have listened to me talk for 5 years about my life, my husband, my home, my thoughts/ideas, etc. i want to hear about you! i want to get to know you better. what you want to see more, or perhaps less of. what kinds of recipes you want to see moving forward. what you struggle with.

i am here with an open heart and ears. it would awesome if you could take a couple minutes to fill out this **Q UICK POLL** so that way we can get the convo started and i can create content that we all have enthusiasm for, and that can facilitate meaningful conversation about your needs and desires!

i'm so excited for this year, you guys! it's going to be a good one 💕 sending you all big squeezes!

garlicky tamari roasted chickpea salad | v & gf

there are a couple of tricks to get super crisp roasted chickpeas. 1. drain, rinse and completely dry your chickpeas. it takes a bit of planning ahead to let them properly dry, but it's worth the wait. 2. roast them on a baking sheet - no parchment paper. this seems to crisp them better. 3. serve and eat them pretty much out of the oven. let them cool for 5-10 minutes so you don't scorch your mouth. but they should generally be eaten on the warm side.

| serves 4 |

dressing:

2 tablespoons white wine vinegar
1 tablespoon mayonnaise (i use this one)
2 teaspoons dijon mustard
1 teaspoons coconut nectar
1/4 cup extra virgin olive oil
salt & pepper

salad:

1 bunch curly kale, shredded
8 ounces brussels sprouts, shredded using a mandolin or a sharp knife
half of a small red onion, sliced thin
1 crisp apple (such as a honeycrisp, pink lady, or gala), cut into matchsticks
garlicky tamari chickpeas
2 tablespoons toasted sesame seeds

chickpeas:

1 15-ounce can chickpeas, drained and rinsed, and dried completely
1 tablespoon extra virgin olive oil
2 1/2 teaspoons gluten-free low sodium tamari sauce
1/2 teaspoon garlic powder
1/4 teaspoon fine salt
pinch of cayenne (optional)

method

whisk together the vinegar, mayo, mustard, and coconut nectar until the mayo is dissolved. drizzle in the oil until the dressing is creamy and emulsified. season with salt and pepper and store in a lidded container in the refrigerator until ready to use.
preheat oven to 400°F. combine the chickpeas, oil, tamari, garlic powder, salt, and cayenne (if using) until combined. dump chickpeas out onto a baking sheet and cook for 25-30 minutes, shaking the pan every 10 minutes. remove from oven and let cool for 10 minutes.
while the chickpea are cooking, combine the kale and brussels sprouts with about 1 tablespoon of dressing and give everything a 3-minute massage, until the kale has softened a bit. then toss in the onion and apple.
drizzle the dressing over top and toss everything once more. top the salad with the warm garlicky tamari chickpeas and sesame seeds, serve immediately.

more chickpea recipes:

turmeric-chili roasted chickpeas & pear salad

romesco pizza w/ spiced chickpeas & lemony arugula

chickpea bean bowl w/ toasted breadcrumbs & dill tahini

Nina's Moroccan Harissa Salad / October 26, 2017 by Lindsey | Dolly and Oatmeal

Nina's Moroccan Harissa Salad | dolly and oatmeal

we took amesy to the beach this past weekend for his first real walk on the sand and his inaugural splash in the pacific. frank and i love the beach, so when we found out i was pregnant, we selfishly wondered if our babe would share in our love of the ocean and salty air as well. luckily our trip on sunday confirmed amesy's love for sand, and salty water, and plentiful sunshine; he also accumulated a good amount of sand in just about every crevice of his body, and didn't mind one bit. and once he got acquainted with the waves, he was waddling down the shore chasing after them - our little adventurer.

if you've been in and around southern california then you know this past week has felt anything like autumn. temps have been over 100 degrees, and aside from the sun being a bit lower in the sky and setting earlier, you would think it's the height of summer. i've only been using my oven in the mornings (when there's a 30 degree temperature difference), to roast ames some carrots and sweet potatoes. other than that it's been really exciting dinners for frank and me, like smoothies and room temp. food ;)

but before the heatwave kicked in i cooked from nina olsson's beautiful book, bowls of goodness. nina's book was released last year in europe, but we're celebrating because now it's out in the US for us americans to enjoy!! the book, as you may have guessed, is filled with vibrant meals in bowls, and i'm not sure what's better than that! i first "met" nina over on instagram. her food photos were stunning, and her recipes involved flavor combinations i would never think to combine. from there, i had become smitten with her blog, nourish atelier. i remember reading through her entire recipe index not knowing what recipe to start with.

her book it just as enticing. it's complete with breakfasts, smaller plates, heartier meals, and desserts. many, if not most of her recipes, are gluten free and dairy free/vegan. and this moroccan inspired salad is just one example of nina's ability to create a dish with such thoughtfulness. the base of this salad is harissa-roasted cauliflower. its mixed with raw carrot ribbons, sliced avocado, roasted red onion, raisins, almonds, and topped with an orange tahini sauce. each ingredient compliments the next and makes for one of my favorite cauliflower dishes to date. if nothing else, make the harissa cauliflower! complete game changer :)

xoxo!

moroccan harissa salad | v & gf

recipe from Bowls Of Goodness, by Nina Olsson

| serves 4 |

2 tablespoons olive oil
1/4 cup harissa Mina sauce (or 2 tablespoons harissa pasta with 2 tablespoons water)
1 medium cauliflower, florets separated
salt
2 red onions, cut in wedges
8 carrots, shaved into thin bands
4 avocados, pitted, peeled, and cut into small pieces
1/2 cup raisins
1/4 cup toasted almonds

orange tahini dressing

juice and zest of 1 oragne
1 garlic clove
3/4 teaspoon salt
1/4 cup tahini
2 tablespoons agave or maple syrup
2 tablespoons extra-virgin olive oil

to serve

sesame seeds
moroccan mint leaves

method

preheat oven to 400°F and line a baking sheet with parchment.
blend the dressing ingredients into a smooth sauce, adding small amounts of water while blending until it is at your desired consistency. store in the fridge until ready to serve.
arrange the cauliflower on the lined baking sheet. mix the olive oil with the harissa and pour over the cauliflower, making sure they are well coated. sprinkle with salt and roast with the onion wedges for 35 to 40 minutes. toss the cauliflower and onion wedges after 20 minutes. once tender, remove from the oven.
mix the roasted veggies with the carrot, avocado, raisins, and almonds. top with sesame seeds, and mint leaves. serve with the tahini dressing.

similar recipes:

fennel roasted carrot & shallot salad w/ shaved apples

miso-tahini avocado toast w/ black sesame gomasio

Vegan Caesar Pasta Salad / October 12, 2017 by Lindsey | Dolly and Oatmeal

Vegan Caesar Pasta Salad | dolly and oatmeal

every time autumn rolls around another pasta dish accompanies this blog. it's almost as if the two compliment each other in the coziest of ways. however, i was a little concerned if that fall/pasta sentiment would carry through to living in LA. aside from a few days last week, it seems as though summer really has no end - at least not yet. i so vividly remember what fall on the east coast feels like, so it's difficult to adjust to such a different climate, and different ways of looking at, and cooking within the seasons.

i've been missing new york a lot lately. most of it is just sentimental, but a lot of it has to do with missing the familiar. i knew where to go to get cute birthday candles, or where to go when i was craving a good tuna salad. it's silly, but those little things make all the difference. there was a cafe/"gourmet" food establishment in the town i grew up in. when i was young we would get many of our meals from there. when there were birthdays, or bridal showers, or amesy's baby naming, we had them cater it. they were essentially a big part of our family. when i was a kid, i would get their caesar pasta salad. it was always super simple: chopped romaine, some cabbage or radicchio, bowtie pasta, and good amount of shaved reggiano on top. but the best part was the dressing. it was a tangy, pungent, creamy buttermilk dressing that was so good you could almost drink it. (i would sometimes get a cup of it and make pasta, just to dunk them in it.)

so when i was thinking of a pasta dish that was cozy for those fall-like evenings, and those summer-like days here in los angeles, a pasta salad came to mind. and i didn't have to think very much about trying to recreate that favorite buttermilk-pasta situation. the dressing base is thick and luscious, and comes together with a dairy free yogurt, and tahini at its base. from there, some lemon juice, nutritional yeast, garlic, and dijon mustard is added. it thins out pretty nicely when its added to the salad, while coating every bite in the best way. i used a new-to-me brand of pasta, gogo quinoa which i really dig. it cooks up perfectly al dente - zero mushiness. and the ingredients are on point - no weird additives. i'm excited that they'll be launching in costco stores across the US soon (but if you're in the bay area, costco is already carrying them). hoping this fall pasta dish finds you all well <3

love & cozy hugs!

this post was sponsored in partnership with gogo quinoa. all thoughts and opinions, as always, are mine. thank you for supporting the sponsors that help keep dolly and oatmeal going!

vegan caesar pasta salad | v & gf

| serves 4 |

dressing

1 cup cultured coconut yogurt
1/4 cup tahini
1-2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil
1 clove garlic, roughly chopped
2 teaspoons dijon mustard
salt & fresh pepper
water, to thin, if necessary

salad

8 ounces GoGo Quinoa pasta*
roughly 4 cups chopped romaine
1 cup shredded radicchio
1/4 cup toasted slivered almonds
salt

*about the pasta: ingredients: organic sorghum flour, organic white quinoa flour, organic amaranth flour, organic chia flour.

method

combine the yogurt, tahini, lemon juice, nutrtional yeast, oil, and garlic in a blender or food processor. blend until everything is combined. season with salt and pepper. blend again, and taste for seasonings and more acid, adjust if necessary. you want the dressing to be somewhat pungent, as it will dilute a bit when you dress the salad. store in a lidded jar in the refrigerator until ready to use.
cook the pasta according to the instructions, until al dente. drain and rinse with cold water.
in a large bowl, toss together the romaine, radicchio, and half the toasted nuts. add the pasta and half the dressing. toss again, then taste, adjusting the seasoning and adding more dressing if you like.
serve, and sprinkle with remaining nuts.