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

(VEGAN) HASSELBACK POTATO & SHALLOT GRATIN / November 9, 2018 by Lindsey | Dolly and Oatmeal

(VEGAN) HASSELBACK POTATO & SHALLOT GRATIN | Dolly and Oatmeal

i’m going to keep this short since i think we can all agree that potatoes - especially creamy potatoes - speak for themselves. essentially, this dish is a combination of the thin slices of hasselback potatoes, combined with the creaminess that is a potato au gratin. there’s a sauce that includes almond milk simmered with garlic, and mixed with soaked cashews, some nutritional yeast, and a couple other pantry goods. it smothers said potato slices, and then is topped with vegan cheese shreds. it’s a pretty easy dish to compile, and quite inexpensive as well, if i may add. the most labor intensive part comes when you arrange the potatoes and shallots vertically in your pan, other than that, it’s a pretty smooth ride for something so delicious :)

this pot of potatoes could possibly feed a small army, or some very hungry guests at your thanksgiving or holiday table. i’ve included some recipe notes below that may answer some questions. i truly hope you get the chance to make this one, it’s so good :)

happy days, friends. xo!

HASSELBACK POTATO & SHALLOT GRATIN | v/gf

notes -

using a mandolin is your best bet here. it streamlines the process, and gives you even slices and guarantees even cooking.
vegan cheese tip - if there’s a preferred shredded vegan cheese brand you like, go for it. however, i prefer using miyoko’s vegan mozzarella. the flavor is on point, and it melt, bubbles, and browns like dairy-based cheese. the only down side is that it’s super soft. while you could definitely crumble the cheese, i like throwing it in the freezer for 10-15 minutes, then using the large holes on box grater.
this dish is best made the day of. unfortunately it tends to dry out if you make it ahead and try to reheat (i haven’t tried to reheat leftovers in the microwave, however. let me know if you try!).

PRINT THE RECIPE!

cream

3/4 cup cashews, soaked for at least 3 hours or overnight, drained and rinsed
2 cups unsweetened almond milk
5 cloves garlic
2 1/2 teaspoons salt
a few cracks fresh pepper
1/2 cup nutritional yeast
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons apple cider vinegar

potatoes & shallots

extra virgin olive oil
salt & pepper
4-5 lbs (about 6-8) russet potatoes, peeled
5 shallots
2-3 sprigs fresh thyme, plus more for garnish
4 ounces shredded vegan cheese

method

preheat oven to 325°F.
make the cream. combine the almond milk, garlic, salt and pepper in a small saucepan. bring to a simmer, and whisk frequently, until the garlic cloves are tender, about 12-15 minutes. let cool for about 10 minutes.
pour the almond milk mixture into the container of an upright blender. add the cashews, nutritional yeast, dijon, and vinegar. blend on high until everything is creamy and smooth, about 45 seconds. taste and adjust any seasonings (keep in mind: the sauce will be quite salty, that’s ok since we don’t season the potatoes). set aside.
oil the bottom and sides of a 3 - 3 1/2 quart baking dish, braiser, cast iron pan, etc. sprinkle the bottom with coarse sea salt, a couple cracks of fresh pepper, and a few thyme sprigs.
using a mandolin (or if you have really great knife skills, a sharp knife), carefully slice the potatoes and shallots very thin, about 1/8-inch thick. fan the potatoes out vertically, making your way from the edge of the pan into the interior as you go. wedge the shallot slices between the potatoes. you want everything to cook evenly, so pack them, but not too tightly. sprinkle over the remaining thyme, then evenly spread the cheese over top as well.
cover tightly with parchment paper, and then with foil. carefully transfer to the oven and bake for 60-80 minutes, until potatoes are tender. remove the parchment and foil and increase the heat to broil. broil until the cheese is lightly browned in spots and bubbling, about 5-10 minutes.
remove from the oven and garnish with more thyme. let the potatoes cool for 20-30 minutes before serving.

more thanksgiving recipes:

vegan twice baked potatoes w/ pumpkin seed dukkah

A Chilled Summer Soup w/ Charred Corn & Poblano Peppers / August 30, 2018 by Lindsey | Dolly and Oatmeal

A Chilled Summer Soup w/ Charred Corn & Poblano Peppers | Dolly and Oatmeal

happy end of august! i had been wanting to share this soup with you for most of the summer. it's creamy, and splendidly sweet (like good summer corn always is), and then there's a bit of heat and poblano flavor in there, which i love. i'm not the biggest pepper fan, particularly bell peppers. i love them in a good romesco, or muhammara dip/sauce, and then there are chili peppers that i'm always a fan of. but i love how poblano peppers are somewhere between a bell pepper and a chili pepper - perfect amount of flavor and heat.

this technique in this soup is what summer is all about - minimal prep and big flavor. you start by charring the corn and poblano pepper (over your gas stovetop, broiler, or grill). from there, there's a quick saute of onion and garlic, with a little bit of ground cumin. everything is then combined in a blender - salt, pepper, and lime juice are added. then there's an overnight chill in the fridge. dare i say this is the perfect end-of-summer bowl, perhaps for your holiday weekend?

in any event, i hope your summer was full and bright. here's to september! xo!

a chilled summer soup: charred corn & poblano soup | gf & v

this is best served alongside a hearty piece of toasted bread (a gluten-free sourdough is my favorite), your favorite grilled veggie sides, grilled fish or another protein. possibilities are endless :)

print the recipe!

| makes 4 servings |

1 poblano pepper
4 ears corn
2 tablespoons avocado oil (or another heat tolerant oil)
1 good-sized onion, diced
1 garlic clove, roughly chopped
1 teaspoon ground cumin
3 cups vegetable broth, or water
salt & pepper
lime juice from 1 small lime
cilantro for topping

method

over a gas stovetop, under a broiler, or over a hot grill, char the pepper on all sides. place in a bowl covered with cling wrap, or in a sealed plastic bag. using your preferred method, char the cobs of corn until darkened in spots. let the corn cool, then cut the kernels from the cob. remove the pepper from the bowl or bag, and rub the skins off with your fingers. rinse under water, removing any skin that remained.
cut the pepper away from the core and discard the ribs (reserve seeds if you like a little kick of heat).
place a saute pan over medium heat. once hot, add the oil and onion. stir and cook until soft and transparent, about 5 minutes. add in the garlic and cumin; stir and cook for roughly 30 seconds, until garlic is fragrant. remove from heat and let cool.
add the corn, pepper (and seeds if using), onion saute mixture, and broth (or water) to the container of an upright blender. blend on high, stopping to scrape down the sides as you go for about a minute. season with salt and pepper, and the juice from 1/2 lime. blend once more. taste and adjust, adding more salt and pepper, and/or lime juice.
let the soup cool, then transfer to a sealed container or large jar and let cool completely, preferably overnight.
divide the soup between 4 bowls and garnish with cilantro, more pepper, and a drizzle of olive oil.