paleo

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

GARLIC LOVER'S MASHED CAULIFLOWER / November 17, 2018 by Lindsey | Dolly and Oatmeal

GARLIC LOVER'S MASHED CAULIFLOWER | Dolly and Oatmeal

i feel like we’ve hit somewhat of a stride with our day-to-day. i just cracked the code on getting dinner on the table for all of us at the same time, which has been a job in it of itself since amesy eats a different dinner than us (small steps!). and while there’s more meltdowns and overly emotional outbursts, amesy is becoming such a little person and it’s just been the biggest joy to witness. he’s recently been talking and chatting, and describing his little world with such enthusiasm (and intensity at times). i couldn’t be more thankful, especially this time of year that i get to call him mine.

part of why i’ve been trying to get us all to eat together is to get amesy more interested in different food since he can be apprehensive in trying new things. that’s where this recipe comes in. it’s easy, a cinch to make, and is so delicious. your toddler will likely love it, and yes, it’s perfect for your holiday table, too! basically, it checks all the boxes.

it’s really just a basic cauliflower whip made a bit more vegan/special diet-friendly, and whipped up with roasted garlic and garlic salt for a garlic lover’s dream of creamy goodness. it’s a riff off of the mashed potatoes my mom used to make with the biggest difference there being that.she used onion salt. but she would whip them so creamy, with little-to-no lumps, so that’s what i was going for here. with all the carb-loading this holiday season this dish is quite the welcome.

biggest holiday hugs going out to you! forever thankful for this community!

xo’s!

garlic lovers mashed cauliflower | v & gf

not all vegan butter is created equal. i tend to use miyoko’s, but earth balance is pretty good too. just keep an eye out for how much salt the butter contains (if any) this will be an indicator of how much salt you use in the recipe.
i call for garlic salt, if you don’t have it, see below for the recipe*

print the recipe!

| serves 4 |

1 head garlic
avocado oil
1 head cauliflower, cut into florets
1/4 cup unsweetened almond milk, at room temp
3 tablespoons vegan butter
1-1/2 teaspoons garlic salt
fresh ground pepper
1 tablespoon chopped herbs (i used a mix of sage, thyme, and rosemary)
1 tablespoon chopped parsley
extra virgin olive oil (optional)

*garlic salt

mix together 1 tablespoon fine sea salt, with 1 teaspoon garlic powder. store in a lidded container at room temperature for up to 3 months.

method

preheat oven to 400°F. slice the top of the garlic to expose the garlic cloves. place the garlic head on foil, and spray or drizzle with the oil to coat. fold it loosely to make a packet. cook until the garlic cloves are tender, roughly 30-40 minutes. remove from the oven and let cool.
place cauliflower florets into the basket of a steamer. bring about 1-inch of water to a boil and set the steamer inside, cover and cook until very tender, about 12-15 minutes.
while the cauliflower is steaming, get your other ingredients ready. place 2 roasted garlic cloves, milk, butter, 1 teaspoon garlic salt, and pepper into the container of a food processor fitted with a metal “s” blade.
carefully transfer the cauliflower to the food processor and blend until creamy and fluffy, scraping down the sides as needed, about 45 seconds. taste the mashed cauli, add more roasted garlic, garlic salt as needed, and pulse once more to combine.
place the mashed cauliflower in a serving bowl and sprinkle with the herbs and a few drizzles of olive oil (if using). serve hot.

similar recipes:

roasted fingerlings w/ garlicky-turmeric sauce

flourless almond cake w/ kombucha macerated berries & a brunch menu / April 8, 2017 by Lindsey | Dolly and Oatmeal

flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal

we spent the better part of last week sitting my parents' dog at their house upstate. it was great spreading out, so to speak, and actually having room in our living space! amesy transitioned really well to sleeping in his little travel crib, and i've finally began putting him down for naps without rocking him to sleep first. this has been such a relief because babies falling asleep on their own doesn't come as easy than when they're teeny infants apparently - it's been a learning curve to say the least! there are so many things happening in his little world these days, so many developments and progressions. last week was all about his teeth, and now this week he's been eating solids for a whole a week and absolutely loves sweet potato and avocado (he is definitely my little guy). he's beginning to show curiosity in crawling and standing, and now i'm beginning to see how this whole baby thing passes by way too quickly. a month ago he was still and an infant, and now there's this huge emergence of a little personality. he voices when he doesn't like something, when he does, and when he's having the best time ever. my whole heart could explode at how amazing it is to witness it all each day.

that's not to say that trying to fit everything into a working day with a babe, doesn't have its challenges. it is THE challenge if anything. i have a lot more grey hairs, way more stress, and have morphed into the person who wears yoga pants and big comfy flannel shirts every day. but i'm ok with that ;) one huge constant in my life is the whole foods market that's a quick drive away and totally comes in clutch all the time! frank and i usually have some sort of super casual, buffet-style brunch thing for an easter/passover mashup. so this year i've teamed up with the whole foods market team to show you what i'm serving up from their menu, and how to make this super easy almond cake with kombucha macerated strawberries. i found that ordering online saved me that awkward phone call with a cooing (or screaming) baby in the background, but i'm sure it's just as convenient for anyone sans baby. it makes the whole process super fast and simple, and when i went to pick up my order, it was really convenient to snag the flowers for the table (i bought a big pot of pansies and transplanted them to smaller terracotta planters), and other groceries to make the cake and its topping. the cake is simple to make, and only uses a handful of ingredients, most of which are pantry staples. it's one of those back pocket recipes that comes in handy, all while being super nourishing as well. the berries are macerated a bit in kombucha and a little coconut sugar to give it that spring feel :)

happy brunching <3

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

a brunch menu

wild basmati rice w/ peas & pistachio

roasted fingerling potatoes w/ horseradish

carrots & parsnips w/ coriander honey

grilled asparagus

hard-boiled eggs & toast

flourless almond cake w/ kombucha macerated berries

flourless almond cake w/ kombucha macerated berries | gf & df

you could use any fruit or berries you like here, just keep in mind the fruit's natural sweetness and adjust the sugar as necessary. as for the kombucha, i like a ginger variety (this gingerade is my go-to) as i find it gives the berries a subtle flavor, but you could use any flavor.

| makes a 9-inch cake |

4 large pasture-raised eggs, separated
1/2 cup coconut sugar (or regular sugar)
3 tablespoons extra virgin olive oil
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 1/4 cups almond flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/4 teaspoon salt

berries

1 cup strawberries, sliced
1/4 cup kombucha
1 tablespoon coconut sugar

method

preheat the oven to 350°F and oil a 8-inch round pan with coconut oil. set aside.
In a stand mixer, beat together the egg yolks, 1/4 cup of the sugar, the oil, and the almond and vanilla extract. in a separate bowl, whisk together the almond flour, arrowroot, baking powder and salt. then combine with the egg yolk mixture (batter will be very thick, that's ok), and set aside.
using a stand mixer or electric mixer, whip the the egg whites on medium-high until they get nice and fluffy. a little at a time, add the remaining 1/4 cup of sugar until soft peaks form. a spoonful at a time, fold the egg whites into the batter. (the batter with start out thick and will become more and more airy as the whites are incorporated.)
spoon batter into the prepared pan and bake for 30-35 minutes, until the top is golden brown and the cake pulls from the sides a bit.
place cake on a rack and let cool completely.
while the cake is cooling, make your berries. place the berries in a bowl, stir in the kombucha, and sugar. stir the berries occasionally for about 30 minutes.
top the cake with macerated strawberries, and a sprinkle of toasted sliced almonds. slice and serve.