CREAMY BROCCOLI CHOP / October 18, 2018 by Lindsey | Dolly and Oatmeal

CREAMY BROCCOLI CHOP | Dolly and Oatmeal

before we get deep into winter squash and pumpkins, i have to share this autumn side/chop salad. the main star is broccoli. it’s one of my all-time favorite vegetables to eat , even since i was a kid. and right now, at the markets, it's at its peak! i think the best part about broccoli is its versatility. roasted, grilled, sautéed, or steamed. and whether it’s topped with sauce, a bit of lemon juice, or just some oil and salt & pepper, if it’s fresh, it has the possibility to be a great compliment to whatever main you’re serving.

in this case, the broccoli is lightly steamed, until just tender. it’s chopped, along with some purple cabbage for crunch and some pop of color (it also helps to fill the dish out a bit). we add chunked asian pear and thinly sliced red onion which offers the most perfect tart bite when you get one on your fork. the sauce/dressing is yogurt-based (i use a plant-based greek-style yogurt - linked below), with lots of tangy lemon juice and vinegar, giving it such a great creamy punch. if you can’t tell, this is by far one of my favorite recipes on the site, and i just hope you all love it as much as i do! xo!

creamy broccoli chop | gf

if you’re planning to prepare the salad ahead of time, great! add the dressing just before you serve it, as the once the salad gets thoroughly mixed, the cabbage turns the pears and sauce a (beautiful) shade of purple ;)

| serves 4 as a side |

creamy yogurt sauce

1/4 cup greek-style (plain/unsweetened) plant-based yogurt (i use this one)
2 tablespoons avocado oil mayonnaise
1 1/2 tablespoons extra virgin olive oil
1 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon good maple syrup (or honey)
salt & pepper, to taste

broccoli chop

1 head broccoli, cut into florets
1 cup cabbage sliced thin (preferably on a mandolin), and roughly chopped
1/4 red onion, sliced thin
1 asian pear, cut into small chunks
salt & pepper
1/4 cup chopped and toasted blanched almonds

method

make the sauce. whisk together all the sauce ingredients, taste and adjust vinegar, salt, and/or pepper. set aside for later.
place broccoli 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 just tender, about 2 minutes. set aside and let cool.
roughly chop the broccoli and add to a large serving bowl. add the cabbage, onion, and pear. season with a few pinches of salt, and cracks of pepper.
pour over roughly 3/4 of the sauce and toss until everything is evenly mixed together. top with the almonds and serve.

more broccoli recipes:

spicy broccoli bowl w/ creamy ginger lentils

creamy garlicky pasta w/ charred broccoli & figs

charred broccoli & red on ion salad w/ shaved apples & arugula

1 Summer Salad, 2 Ways: Spicy Tomato, Peach & Avocado Salad / July 12, 2018 by Lindsey | Dolly and Oatmeal

1 Summer Salad, 2 Ways: Tomato, Peach & Avocado Salad | Dolly and Oatmeal

here in LA we had temps reaching between 110-115°F, we're still in the thick of it, even though the temperature has dropped about 10 degrees. so as you can imagine, there's no turning my oven on - at least for dinner. frank and i have been subsisting on dinner smoothies, stovetop dinners like fritattas, and this salad!

when i think of summer produce at its' height this salad comes to mind. it's got most of the summer all-stars wrapped up into one cool, lettuce-less dish to keep you super refreshed throughout these blazing days. you may remember a similar salad that i posted nearly 2 years ago, when we were going through a similar heatwave in NYC, and i was 8 1/2 months pregnant with amesy! so, if you can't tell already, we love this salad! it usually gets draped over a protein, either a roasted fish filet (like halibut), or over a sliced chicken breast, but i could see it being used to stuff roasted zucchini boats; or, if chopped smaller, a really salsa variation.

the core ingredients:

avocado
cucumber
peach
tomato

variation #1: jalapeno, chopped red onion, chopped cilantro, lime juice, s & p.

variation #2: pine nuts, za'atar pesto, flaky sea salt

i love these 2 different takes. #1 is punchy and bright, and #2 has some deeper herb-y flavors, they're both so satisfying. i also love that because it doesn't contain any lettuce or greens, it keeps well in the fridge for a couple days, and packs up well for a picnic, beach day, or hike. win, win!

xo, dear friends!

1 summer salad, 2 ways | v & gf

i think this salad would be great with nectarines or cherries, too. as for the jalapeno, if you're not into spice, feel free to leave it out, or add a pinch of cayenne pepper.

print the recipe!

| serves 2-4 |

1 ripe avocado, sliced into eighths, then cut into small chunks
1 medium cucumber, quartered, then cut into half-inch chunks
2 peaches (or nectarines), cut into eighths, then sliced into half-inch chunks
1 pint grape or cherry tomatoes, cut in half
half a small red onion, chopped fine
half a jalapeno, seeded
1/4 cup chopped cilantro
juice from 1 large lime
1 tablespoon extra virgin olive oil
salt & fresh ground pepper

summer salad #2 can be found here :)

method

to a large mixing bowl, add the avocado, cucumber, peaches, tomatoes, and red onion. using a microplane, grate the jalapeno over the salad mixture (if you don't have a microplane, simply mince the jalapeno with a sharp knife), then add the cilantro.
add the lime juice, oil, and season with salt and pepper. give everything a good toss, and taste for seasoning; add more if desired.
store in the fridge for up to 2 days, or serve as is :)

similar recipes:

Spicy Broccoli Bowl w/ Creamy Ginger Lentils / March 8, 2018 by Lindsey | Dolly and Oatmeal

Spicy Broccoli Bowl w/ Creamy Ginger Lentils | Dolly and Oatmeal

i had originally planned to tell you all about cauliflower pizza and how amazing and easy it is to make at home. but clearly by the title and the photo thus far, that isn't happening! i really never knew how difficult it was to make a cauli-based crust until i tried, and tried, and tried again - and miserably failed at it each time! the internet would have you believe that it's easy. it's not, guys. my pal ashley said that my failures could have something to do with attempting to make it vegan-friendly - no parmesan or eggs to bind could have been my problem, i suppose. but when something is so delicate and difficult to make, i ask myself: why make something that's not moving us to our collective goal: getting a meal on the table! i'm all about taking challenges in the kitchen, but there's a time and place for everything. so whether you have babies, or you're putting in long hours at work, what i think we collectively need is composed, but easy-to-put-together food, something that nourishes each part of us.

that's where this bowl comes in. it's definitely a nod in a few directions: it's meal-prep easy, it provides leftovers for the week, and it's a bright little bowl that definitely has spring in its sights! there's 3 major components of the dish, (all of which can made ahead of time for easy execution) the spicy broccoli, cooking the lentils, and whisking together the sauce.

the broccoli stays super bright here because all you're doing is a quick steam; it's then tossed with chili oil, lemon, and some salt -- so good! the lentils are cooked easy-peasy, and the tahini-based sauce is simply whisked together. you can make the components the day/night of, or make them on your designated food prep day (if you have one. don't feel bad if you don't, i'm all over the place with prepping food these days!) and refrigerate them until you're ready to make the bowl. the only component that requires your time the day/night of is a super quick saute of onion, ginger, and garlic 👍🏼so while the ingredient list may look like a beast, it's really not when it's broken down - promise!

big love to you all, and happy almost spring equinox! 🙌🏼

**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!

spicy broccoli bowl w/ creamy ginger lentils | v & gf

you could easily double this recipe for more leftovers (especially if you're making this recipe for 2) throughout the week. while i love lentils as a protein, if you're not strictly plant-based, shredded chicken could be a great substitute. the sauce makes a bit extra, i used it up as a dressing for salads, or a dip for an afternoon snack.

| makes 4 servings |

sauce

1/4 cup tahini
2 tablespoons lime juice
1 tablespoon coconut aminos (or gluten-free tamari)
1 teaspoon sweetener, such as coconut nectar or maple syrup
water to thin
salt & pepper

lentils

1 cup green french lentils, rinsed and picked over for any shriveled lentils
3 cups water
1 tablespoon extra virgin coconut oil
3 spring onions (or 2 bunches green onions), light and white green parts sliced thin
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/4 cup chopped cilantro

broccoli

1 head broccoli, cut into florets
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1 teaspoon spicy sesame oil (i like this one)*
pinch of salt

*if you don't have spicy sesame oil, or don't want to purchase it. simply use 1/2 - 1 teaspoon crushed red pepper flakes.

method

for the sauce. whisk together the tahini, coconut aminos (or tamari), lime juice, and sweetener. drizzle in water, a little at a time, until you get a runny consistency that coats the back of a spoon. season with salt and pepper. set aside.
for the lentils. place lentils in a lidded pot with the water. bring to a boil, and cover, reduce the heat to a gentle simmer, and cook the lentils until they're tender, about 15-20 minutes, drain the lentils, and set aside.
wipe the pot out with a clean dish towel and set it back on your stovetop over medium heat. once the pan is hot, add the coconut oil. then add the onions and stir, cook until tender, about 1-2 minutes. then add the garlic and ginger, stir, and cook for about 1 minute. then add the lentils and cook for another minute. remove the pot from the stove and add half the sauce and stir everything together, add more sauce, and salt, if desired. then fold in the cilantro.
for the broccoli. place broccoli florets into the basket of a steamer. bring about 1-inch of water to a boil and set the steamer inside, cover and cook for 3-4 minutes, until broccoli is tender. (you want to try and time the broccoli to cook in the last few minutes of the lentils cooking. that way everything is nice and warm when you serve it.)
place the broccoli to a mixing bowl, toss with the oils, lemon juice, garlic powder, and a pinch of salt.
serve the lentils and broccoli hot, garnish with sliced radish sticks, toasted peanuts, toasted sesame seeds, fresh cilantro, and extra lime juice, if desired.