healthy

HOW TO MAKE VEGAN LABNEH & A FEW WAYS TO USE IT /  by Lindsey | Dolly and Oatmeal

ok, first of all, i’m sure some of you are wondering: what is labneh?

labneh is essentially what you get when you strain yogurt to get a thick, cream cheese-like yogurt - some people have used the term “yogurt cheese” to describe it, but i’m going to lay off that one because i feel like it could perhaps turn some people off. it’s true though, labneh does have a cream cheese-like texture, but i’m going to argue that it’s even better than cream cheese. straining the yogurt gives labneh a distinct tanginess that doesn’t come close to much else. and when you dress it up with toppings it just makes the flavor sing that much more.

vegan labneh is a bit different than traditional labneh. first of all, it contains more water since the one we use here is made from almond milk (ingredients: almonds and water). therefore, i like using a nut milk bag to strain it rather than cheesecloth. we also add a bit more lemon juice and salt, since plant-based yogurt doesn’t inherently have the level of tang that dairy-based yogurt has. the added salt just brings out that tanginess a bit more.

what do i need to make it?

first of all, it’s super easy! all you need are a few essentials that you probably already possess:

  1. a large deep bowl.

  2. a fine mesh strainer.

  3. a nut milk bag.

secondly, you will need 3 ingredients:

  1. kite hill plain unsweetened greek-style yogurt.

  2. fresh lemon juice.

  3. fine sea salt.

plus, 24 hours in a refrigerator. that’s it!

why should i make this labneh?

i can’t tell you what to do, nor do i want to! but, i can nudge you (i’m good at nudging)! firstly, labneh can go with just about anything, and can be made into so many different things - both sweet or savory: cake/cupcake frosting, the base for a fruit compote, eaten plain with a drizzle of honey, used as a dip for your preferred protein, thinned and tossed into pasta, plopped onto flatbread or pizza (see below), sweet or savory toast (also see below), the base for a leaf-less salad - the options are almost limitless. but i nudge mostly because there’s nothing more satisfying than making something this delicious with your own two hands that’s essentially effortless - have i convinced you yet?

in all seriousness this recipe came about because it seems with each of my pregnancies labneh is all i’ve wanted. the first go round with amesy, frank and i would frequently have brunch at a local restaurant in brooklyn, miriam. i would order the israeli breakfast - egg scramble, labneh with a pool of olive oil and za’atar in the middle; breakfast potatoes, israeli salad, and a side of their green tahini - if i close my eyes tight enough, i can still taste that delightful meal.

i don’t generally consume dairy, but that labneh at miriam was all i wanted. though, after i had amesy, the craving for it significantly diminished - until this pregnancy! however, this time around the discomfort that comes with consuming cow-based dairy products is more uncomfortable for some reason. thankfully, with all the amazing plant-based yogurts on the market, making your own vegan labneh is quite easy. why did i choose the almond milk-based yogurt in this recipe? simple, it’s a greek-style yogurt and therefore its’ consistency and flavor is consistent with that of a dairy-based greek yogurt - and it’s so, so good. i can’t wait for you all to try it! and i’d love to hear what you all like using labneh for, there are so many options, but i know i’m probably missing a bunch!

xo’s and happy april!

how to make vegan labneh & a few ways to use it

vegan labneh

| makes just about 3 cups |

ingredients

| makes roughly 3 cups |

method

  1. line a fine mesh strainer with a nut milk bag, and place them over a large bowl, making sure the bowl is big enough that the strainer doesn’t touch the bottom - you want at least an 1 1/2-inches between the bottom of the strainer and the bottom of the bowl.

  2. in another large bowl, stir together the yogurt, lemon juice, and salt. pour the yogurt mixture into your nut milk bag. tie the bag closed, and cover the bowl with a clean dishtowel. place in your refrigerator, and let rest for 24 hours.

  3. after the 24-hour rest period, remove the dishtowel. at this point there will be quite a bit of liquid at the bottom of the bowl - discard it - and when you loosen your nut milk bag you will find that your yogurt has thickened significantly.

  4. congratulations! at this point your yogurt is now labneh! yay!

  5. scrape the labneh from your nut milk bag and store in an air tight container for up to 1 week.

labneh dip w/ pistachios, herbs & za’atar

| serves 2-4 |

ingredients

  • 1 cup vegan labneh

  • 2 tablespoons toasted & chopped pistachios

  • 1 tablespoon mixed herbs (i used mint and chives)

  • 1 tablespoon za’atar

  • 1 tablespoon extra virgin olive oil

  • a good pinch flaky sea salt

method

  1. in a shallow bowl (or on a large plate), spoon the labneh into the center. use a spoon to smooth the labneh into the bottom of the bowl, spreading it out to the sides as you go (you could easily just plop it into a bowl, but this creates those lovely little divots into which your nuts, herbs, za’atar, and evoo will pool).

  1. sprinkle with your toppings and serve immediately with crackers, toasty bread, freshly cut veggies, etc.!

charred spring onion & labneh flatbread

| serves 4 |

ingredients

  • half of this gluten-free dough recipe (or dough recipe/store-bought flatbread of choice)

  • 1 tablespoon avocado oil (or another neutral high heat oil)

  • 1 bunch spring onions, white and light green parts cut in half, then in quarters

  • 1/2 cup-3/4 cup vegan labneh

  • 1 tablespoon za’atar

  • 1 tablespoon chopped fresh dill

  • flaky sea salt

  • extra virgin olive oil, for drizzling

method

  1. preheat oven to 500°F and place a pizza stone inside.

  2. press your dough out into a large oval, with about 1/4-inch thickness. once your oven has preheated, bake the crust for 10-12 minutes, until edges are crisp, and the center is cooked through.

  3. let the flatbread cool on a rack while you char the onions. heat a large cast iron skillet to medium-high. once hot, add the oil and half the sliced onion pieces, cut side down. cook for 1-2 minutes, until lightly charred; turn them over and cook the other side for about 1 minute, until mostly tender and golden. remove onions and let them rest on a paper towel-lined plate. repeat with the other half of onions, adding more oil as needed.

  4. spread 1/2 cup labneh evenly across the flatbread (an offset spatula does the trick wonderfully), if you need more, add the additional 1/4 cup. top with the charred onions; sprinkle with the za’atar, chopped dill, and a couple pinches flaky sea salt. finally, drizzle with olive oil, and serve :)

labneh & jam toast

| makes 1 serving |

ingredients

  • 1 slice toasted and cooled bread

  • 1/4 cup vegan labneh

  • pinch sea salt (optional, but highly recommended)

  • 1-2 tablespoons favorite jam/preserve

  • roughly 1 teaspoon toasted & chopped pistachios

method

  1. plop the labneh into the center of your toast. use a spoon to swoosh the labneh out to the corners of the bread, creating little divots. then sprinkle with a pinch of salt.

  2. spoon the jam into the divots, spreading it out toward the edges of the bread. sprinkle with chopped pistachios, then inhale ;)

similar recipes:

macadamia ricotta & black currant jam on toast

macadamia ricotta & black currant jam on toast

chickpea flour flatbread w/ new potatoes & fresh basil

chickpea flour flatbread w/ new potatoes & fresh basil

bean-less sunflower seed & black garlic hummus

bean-less sunflower seed & black garlic hummus

GARLICKY, HERBED CAULIFLOWER RICE W/ PEA SHOOTS /  by Lindsey | Dolly and Oatmeal

spring has sprung in LA! after a pretty cold and wet winter (i heard it was the chilliest one in over 100 years), we’re back in warmer temps, and sunnier days. nothing not to love. i found myself craving lighter meals that still offer a bit of warmth at the end of the day like this rice. while it’s super spring-y, it still provides you that pleasant cozy vibe for the beginnings of spring. if i remember back to living in nyc (i can’t believe it’s almost been 2 years since we moved to LA!), i can imagine the chives just starting to sprout up in our little garden in brooklyn, or the ever so tiny buds beginning to show themselves on the branches of our crab apple tree. here in southern california you can get pretty much any seasonal vegetable year round, which, while wonderful, is still confusing to me and my sense of what others are experiencing across the country.

i was at my favorite neighborhood market, cookbook, the other day. they had artichokes, cauliflower, snap peas, every kind of fresh herb, and a big bowl filled with pea shoot bouquets. it’s times like these that the excitement of picking out what’s calling to you, bring it home, and cooking up a meal on the fly. that’s what this dish was.

a meal on the fly that just happens to be something lovely enough to share here. i’m a sucker for a garlic & herb situation, and i’m always on the lookout to make cauliflower rice more palatable. so this dish combines great flavor, but also a super easy technique for making really tasty cauliflower rice. the result is a flavor you know and love mixed with a side of health - win, win!

so what’s the technique that takes a gritty, riced cauliflower to one that’s supple and actually rice-like? butter! every time i’ve made cauli rice in the past, i’ve sautéed in olive oil. and while i’m sure it might taste ok for most people, i always felt there was something missing. the (vegan) butter makes everything more luscious and full of flavor, something olive oil just can’t offer here. i also used about 2 tablespoons more of water to steam the cauliflower than i have in the past, which made a huge difference in its texture. the addition of both them here makes this cauliflower rice a bit more next-level 👌🏼

xo!

garlicky, herbed cauliflower rice w/ pea shoots | gf & v

  • i like serving this on the side of cooked fish or chicken (although it would be lovely with any animal protein), i also think adding cooked, marinated lentils or chickpeas would be a great addition for a plant-based version.

print the recipe

| serves 4-6 as a side |

  • 1 head cauliflower, cut into medium-sized florets

  • 3 tablespoons vegan butter (i use miyoko’s brand)

  • 2-3 cloves garlic, minced

  • 1/4 cup water

  • 1/2 cup chopped herbs (i used an equal amount of chives and parsley)

  • salt & fresh pepper

  • 5-6 radishes, sliced thin on a mandolin or with a knife

  • 1-2 cup pea shoots, microgreens, chopped baby spinach, etc.

  • squeeze of lemon juice

method

  1. start by ricing your cauliflower. in a food processor fitted with a metal “s” blade, or in an upright blender, rice the cauliflower florets in batches, blitzing them just until they reach small rice-sized pieces (over-blitzing will result in cauliflower mush, so be on the lookout). set the cauli rice aside.

  2. heat a large rimmed saute pan over medium heat, once hot. add the vegan butter. once it’s melted and bubbly, add the garlic and stir, cooking the garlic until fragrant; about 1 minute. add the cauliflower rice and the water, stir, cover, and turn the heat down to medium-low. let the cauliflower rice cook 6-7 minutes, until the water has evaporated and the cauli rice is tender but not overly mushy. remove from heat and add salt and pepper, to taste.

  3. throw in the sliced radishes, pea shoots (or whatever tender green you’re using), and squeeze everything with a splash of lemon juice. toss it all together, taste and add more salt/pepper, or lemon juice if need be. serve immediately.

more spring recipes:

sweet pea oven risotto w/ garlicky pea shoots

sweet pea oven risotto w/ garlicky pea shoots

GREEN & WHITE SOCCA PIZZA /  by Lindsey | Dolly and Oatmeal

happy first spring friday! that feels so good good to type :) . even if it’s still chilly, and there’s little-to-nothing sprouting, the beginning of spring feels like such an exciting time - full of possibility and hopefulness. but it’s also a time where you’re still craving something warm and cozy, that’s also light and refreshing. this is where this green socca comes in.

i find socca to be the perfect canvas for about any topping, and for every season. in the winter you can pile it next to a hearty soup or stew; summer it can be served with a big garden salad; autumn paired with roasted vegetables; and spring served with everything green! i’ve been making socca for such a long time that i’m surprised it never occurred to me to bulk its’ nutritional value up by adding a handful of greens to the mix. i’ve been working with a nutritionist here in LA for a while, and her approach to creating a balanced lifestyle is keeping your blood sugar in check. i find that my mind is clearer, when i limit my carb intake. but every few weeks we make pizza, and i if i can sneak everything in a pie that keeps me thriving, and my blood sugar in check (with a few carbs thrown in there) then i’m ok. so here we have it: a socca that’s full of protein, healthy fats (we add olive oil), fiber, and greens!

i love the pure ease in a meal like this. the batter gets thrown in a blender (or food processor), rests for 30 minutes-1 hour. then partially cooked, topped, cooked again, and served. it’s one of those cornerstone meals; whether your’e making it into a pizza, throwing a salad on top, serving it beside breakfast eggs. it has the ability to be whatever you need it to be, for whatever meal you need it for.

but here we’re making pizza, because if fridays and weekends aren’t a good time for pizza, then i don’t know when is! this pizza is topped with a vegan ricotta cheese, wild arugula, shaved red onion, pine nuts, olive oil, chives, and flaky sea salt. i’m not sure what flavor profile i was going for, but it all works out in the end for a seriously tasty combination. i hope you get the chance to make this one, i think you’ll really love it :)

xo!

green & white socca pizza | gf & v

  • while socca batter can be made ahead of time, cooked socca is one of those dishes best served fresh. whenever i reheat leftovers, they tend to dry and disappointing, not inedible, but not the best. so unfortunately this isn’t a pizza i would advise you freeze and reheat.

  • feel free to use whatever toppings you prefer, but i would advise you not to use any cheese that’s too milky or watery, like a burrata for example.

print the recipe

| makes one 12-inch “pie” or 8 slices |

green socca

  • 1 cup chickpea flour (also called garbanzo bean flour)

  • 1/2 cup baby spinach

  • 1/2 cup mixed chives and parsley

  • 1 cup water

  • 4 tablespoons olive oil, divided

  • 1-2 cloves garlic, smashed

  • 1 teaspoon salt

  • fresh ground pepper, to taste

toppings:

  • vegan ricotta or mozzarella (for ricotta i like kite hill brand, and for mozzarella i use miyoko’s brand)

  • 1/4 cup baby arugula, divided

  • 1/4 small red onion, sliced paper thin

  • 1 tablespoon pine nuts

  • olive oil, for drizzling

  • 1-2 teaspoons chopped chives (optional)

  • flaky sea salt

method

  1. in a blender or food processor, combine the flour, spinach, herbs, water, 2 tablespoons olive oil, garlic, salt, and pepper. whiz on high until the batter is a vibrant green color, scraping down the sides as needed. pour the socca batter into a large bowl, and let it rest for 30 minutes-1 hour.

  2. 20-30 minutes before you cook the socca, place a 12-inch cast iron skillet in the center of your oven (rack should be placed in the middle). and preheat oven to 400°F with the skillet inside.

  3. remove the skillet from your oven and pour in the remaining 2 tablespoons of olive oil, carefully swishing it around to make sure it covers the bottom of the pan evenly. then pour in the batter, tilting the pan to spread the batter evenly across the pan. place back in the oven and cook for 8-10 minutes, until cooked through, but not browned.

  4. remove the socca from the oven and turn the heat up to 500°F. top socca with arugula, ricotta, shaved onion, and pine nuts. drizzle the top with some olive oil and place back in the oven (by this time your oven should have come to temp., if not, wait until it has). cook socca for another 5-8 minutes, until edges are browned, onions are soft, and nuts are toasted. remove from the oven and let cool for 5 minutes.

  5. slice the socca pizza into 8 pieces and serve with the remaining arugula, chopped chives, and another drizzle of olive oil. finish the pizza with a sprinkle of flaky sea salt, if desired, and serve immediately.

similar recipes:

socca salad

socca salad

super simple spring green broth w/ soba noodles

spring onion + pea tendril flatbread

spring onion + pea tendril flatbread