KABOCHA SQUASH TAHINI / February 7, 2019 by Lindsey | Dolly and Oatmeal

(BEAN-LESS) KABOCHA SQUASH HUMMUS | dolly and oatmeal

we’re coming in hot this week with this bean-less (!!) hummus! why bean-less? mostly because i can’t really do beans without severe stomach pains, but also because while i was on this bean-less hummus journey i found that a hummus without chickpeas can in fact taste like magic, AND have a similar whipped consistency to traditional hummus. hence, me sharing this recipe with you!

if you haven’t noticed around here, i loooove kabocha squash over all other winter squash. it’s slightly sweet and earthy, and has the most luscious texture, which lends itself so nicely to a fluffy, creamy hummus. all we did here was remove the chickpeas, and in its place, added roasted kabocha squash. all that’s added is a good bit of tahini (the more the merrier), lemon juice, garlic, some ground cumin, and some water to thin it all out some. it’s blended up in a food processor, and can stay in your fridge for up to 4 days. you can add just about any seasonings you like, whether that’s swapping in some smoked paprika for the cumin, maybe some roasted shallots for the garlic, or swapping the kabocha with another winter variety (although i do nudge you to give the kabocha squash a go if you can get your hands on one).

happy february, loves! xo

KABOCHA SQUASH TAHINI | v & gf

print the recipe!

kabocha squash is my preference here, but if you can’t easily access it, then using acorn, or butternut squash will be just as good. you could also use one medium-sized sweet potato as well.

| makes about 1 1/2 cups |

1/2 large kabocha squash, cut in half (or 1 small kabocha squash, cut in half

avocado or olive oil

1/3 cup tahini paste

1-2 tablespoons fresh lemon juice

2 garlic cloves

1/2 teaspoon ground cumin

salt & pepper

water, to thin

toppings:

toasted pumpkin seeds

extra virgin olive oil

thyme sprigs

rosemary sprigs

method

preheat oven to 400°F and line a baking sheet with parchment paper. oil the cut sides of the squash, and place cut side down. cook for 45 minutes - 1 hour, until it’s tender when pricked with a sharp knife. remove from the oven and let cool completely.

once cool, scoop the seeds and the stringy bits from the center of the squash and discard. then scoop out the flesh and place it into the cup of food processor fitted with a metal “s” blade. add the tahini, 1 tablespoon lemon juice, garlic, cumin, and salt & pepper. blend, drizzle in the water through the spout, a little at a time, scarping down the sides as you go, until you get a smooth consistency. taste and add more lemon juice, salt, pepper, spices, if need be.

scoop hummus into a large lidded container. store in the fridge for up to 4 days. once ready to serve, let it sit out at room temp for roughly 30 minutes. give it a good stir, then plate your hummus and top with a drizzle of olive oil, toasted pumpkin seeds, and fresh herbs. serve with crackers, fresh sliced veggies, or warm crusty bread :)

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beanless sunflower seed & black garlic hummus

Chocolate-Drizzled Tahini Granola Bars From "The Pretty Dish" / April 5, 2018 by Lindsey | Dolly and Oatmeal

Chocolate-Drizzled Tahini Granola Bars | Dolly and Oatmeal

spring is definitely here in LA. (and i say this with the deepest acknowledgment that so many of you are still feeling the wrath of winter-spring snowstorms, or just general yucky weather. this former, life-long new yorker gets it - i am with you!) and i can't believe it, but we're coming up on a whole year of living in southern california. i feel like i'm just beginning to feel a real vibrational shift in the seasons though. maybe it was daylight savings that tipped the scale, maybe the almost 2 weeks of on-and-off rain; but there is green grass, birds happily chirping, and weeds! i never thought i would miss weeds, but i do/did! most neighbors are trimming them down, but for a few days these lovely, untamed, wild shrubs were lining the sidewalks, and it made me the happiest :)

i decided to keep this week's recipe a, not-so-seasonal recipe. we're all experiencing so many various climates depending on where we live that i didn't want to hit you with a salad, or some sort of asparagus recipe when you have snow coming down outside. so i thought something we could all get behind is chocolate!

these delicious granola bars come from jessica merchant's newest book, the pretty dish. they're pretty low maintenance as far as granola bars go, in that they're a no-bake situation, and they're also made with mostly pantry ingredients. i would say these came together in about 30 minutes from start to finish. out of the amazing 150 recipes in jessica's book, i was drawn to this one, particularly because it uses tahini, giving them a beautiful flavor. i think so many of us think of tahini as a savory ingredient, but it pairs so incredibly well in sweeter dishes, especially with the chocolate here. the recipe also makes a generous amount, certainly enough for the entire week. these impressive little granola bars check the box on just about any list you may have, including that i swapped some ingredients to give the bars a lower glycemic index. and i also went ahead and swapped the butter for coconut oil, making them vegan. (you can see my notes at the bottom of the ingredient list.)

big spring hugs! xo

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

chocolate-drizzled tahini granola bars

see my notes at the bottom of the ingredient list for a vegan, and low glycemic version.

recipe from: The Pretty Dish by Jessica Merchant

| makes about 12 |

6 tablespoons unsalted butter
6 tablespoons tahini
1/2 cup honey
1/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1 cup quick-cooking oats
1 1/2 cups brown rice cereal (i used puffed quinoa)
3 tablespoons ground flaxseed
2 tablespoons chia seeds
2 tablespoons hemp hearts
1/2 teaspoon salt
1 cup chocolate chips, melted, for drizzling
3 tablespoons sesame seeds, for topping

*my notes to make these vegan or dairy-free, and refined sugar-free:

replace the butter with equal amounts melted coconut oil
replace the honey with coconut nectar (you could also use maple syrup, but i prefer coconut nectar because it has a lower glycemic index)
swap the light brown sugar for equal amounts coconut sugar
i replaced the melted chocolate chips with this raw chocolate sauce

method

line a 13" x 9" dish with parchment paper. spray the paper with cooking spray.
in a saucepan, heat the butter, tahini, honey, and sugar over low heat. whisk until the butter melts, the sugar dissolves, and the mixture is warm. remove the pan from the heat and stir in the vanilla.
in a large bowl, stir together the oats, cereal, flaxseed, chia seeds, hemp hearts, and salt. pour the butter mixture over the dry ingredients and use a spatula to gently combine until everything is moistened. press the the mixture into the pan. drizzle with the melted chocolate. sprinkle the sesame seeds over the top. refrigerate the bar for 4 hours, or until set.
remove from the fridge and lift the parchment out of the dish. slice the bars into squares or triangles.

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A Winter Mezze / December 13, 2017 by Lindsey | Dolly and Oatmeal

i don't know about you, but the holidays, and more specifically christmas, has always meant a good amount holiday hors d'oeuvres. my family's christmas eve tradition was to basically snack on a whole spread of cheeses, fruit, bread, crackers, nuts, etc. throughout the night. it was my favorite! it was a special night where we gather around the coffee table in our living room that my mom would set up with all the snack-y items along with special little hors d'oeuvres forks, fancy paper napkins, and sparkling apple cider in our nice glassware. my dad would make a fire, and we would sit and snack and chat and have the best time.

our christmas eve tradition was something that always stuck with me, not the gifts, or which year's christmas tree was the best. the moments i spent with my family, in that living room, munching on finger food was. i yearn for traditions like that to continue with amesy. we're still in the everyday hustle of having a little one running around that it's difficult to see how or where those traditions will be molded and made, but i have great hopes that they will naturally take place.

this year i wanted to keep that snack-like tradition going, but make a change to be more friendly to how we generally eat nowadays. so i made a cozy, winter mezze. there's a take on a dish that was my favorite from a restaurant in brooklyn called, tanoreen. it was a fried cauliflower dish with tahini sauce and pomegranate molasses that i would scarf alongside a big helping of mujadra. the spiced cauliflower i made here is my iteration of it. we season it with 7 warm spices, then roast on a high heat so it gets a bit of carmalization on its edges. from there it's served warm with a creamy tahini sauce, and a few drizzles of the punchy pomegranate molasses. there's also a beet techina (tahini dip) that's perfectly smooth and creamy, and seasoned with a bit of cumin, a good amount of lemon juice, some earthiness from the beet, and little flecks of crunch from the poppy seeds. it's all served with falafel, warm flatbread, hummus, fresh cut veg, some briny olives, and some sweet fruit.

i'm so grateful to simply organic for their, cook for a change initiative that's highlighting ways we can change the way we're cooking, connecting with others through food, transforming classic dishes into ones that fit your lifestyle, or trying different cooking techniques. and you can get involved for such a wonderful cause. simply organic and the Ceres Community Meals Healing Project are teaming up to deliver organic meals to critically ill people during this holiday season. if you would like to participate: take a photo of how your cooking change tagging it with, #cookforachange. tag a friend and challenge them to #cookforachange as well. 1 tag + 1 hashtag = 1 meal delivered. i love the idea that no matter what you're cooking, or how you're cooking it, that you can relate and connect through the nourishment of food. whether that's in the physical act of eating it, or sharing moments with those you love.

wishing you all cozy times ❤️ xo

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

beet techina (tahini dip) | v

| serves 4-6 |

1 small red beet, root and top trimmed
1 cup tahini
3 tablespoons fresh lemon juice (from 1 large lemon)
1 clove garlic, crushed
1/2 teaspoon Simply Organic ground cumin
filtered water
fine salt & fresh pepper
2 teaspoons Simply Organic poppy seeds
fresh dill, to garnish

7-spice roasted cauliflower

| serves 4-6 |

1 large head cauliflower, cut into small florets
extra virgin olive oil
1 1/2 teaspoons 7-spice mix (ingredients below)
kosher salt
tahini sauce (recipe below)
1/4 cup toasted pine nuts
2 tablespoons pomegranate seeds
pomegranate molasses, for serving
chopped parsley, to garnish

7-spice mix:

1 teaspoon Simply Organic allspice
1/2 teaspoon Simply Organic ground cinnamon
1/2 teaspoon Simply Organic ground cumin
1/4 teaspoon freshly ground pepper
1/4 teaspoon Simply Organic ground nutmeg
1/8 teaspoon Simply Organic ground cardamo m
1/8 teaspoon Simply Organic ground ginger

tahini sauce:

1/4 cup tahini
1 small clove garlic, minced
1-2 tablespoons fresh lemon juice
fine salt & fresh pepper
filtered water

method

preheat oven to 400°F. prick the beet all over with a fork, drizzle with olive oil and wrap in foil. bake for 45 minutes - 1 hour, until fork tender. let cool completely.
beet techina. add the cooled beet, tahini, lemon juice, garlic, cumin, and 1/2 cup water to a high-speed blender or food processor. blend until combined, stopping to scrape down the sides, and adding more water for desired consistency. season with salt and pepper. scrape the dip into a lidded container and store in the refrigerator until ready to use (dip can be made a couple of days in advance).
spiced cauliflower. preheat oven to 425°F and line a baking sheet with parchment paper. add the cauliflower florets to a large bowl and drizzle well with olive oil. mix in the spice mix, and season with salt. spread the cauliflower out onto the baking sheet. cook for 30 minutes, tossing the cauliflower halfway through, until edges are golden.
while the cauliflower is cooking, make the tahini sauce. whisk together the tahini, garlic, and lemon juice, add water a couple tablespoons at a time until the sauce is runny. season with salt and pepper, and set aside.
place warm cauliflower in a serving bowl, drizzle with tahini sauce. top with pine nuts, pomegranate seeds, pomegranate molasses, and chopped parsley. serve warm.