GREEN GODDESS DRESSING (VEGAN) / August 11, 2019 by Lindsey | Dolly and Oatmeal

GREEN GODDESS DRESSING (VEGAN) | dolly and oatmeal

if there was ever a universal sauce, green goddess dressing is it! while this isn’t an exclusively “summer” sauce, i love it best during the hot summer months. the yogurt, and fresh herbs lend a cooling vibe to each and every meal it graces. it’s creamy, yet light, and adds so much flavor, while not being overpowering. there are quite a lot of vegan green goddess versions out there in grocery stores and the internet, but nothing compares to a homemade version with your designated mix of herbs and seasonings; and most importantly: no weird emulsifiers or additives (as many bottled brands can have, unfortunately).

if you’re familiar with a lot of the creamy recipes on this site, then you’re used to me referencing this greek-style plant-based yogurt that i love for just about everything from making vegan labneh, yogurt-tahini, and this vegan caesar dressing. while you can use your preferred yogurt of choice, i lean on that greek-style yogurt once again here. to it, we add a whole bunch of fresh summer herbs, and squeezes of tart lemon juice. and in leui of anchovies, we coconut aminos (of miso paste) for a bit of umami flavor. it’s essentially a super simple list of ingredients for what results in a powerful little dressing that also qualifies as a sauce and dip.

a few things i love using it for (in no particular order):

used as a sauce over vegetable, chicken, or fish kebabs
mixed into a potato salad instead of a traditional mayonnaise base
drizzled over your favorite green salad or a wedge salad situation
used as a dip for fresh cut vegetables and grilled (or toasted) bread
a dip for roasted or grilled sweet potato wedges
slather it over bread and make a green goddess sandwich
or use it as a dressing for a cold, green goddess pasta salad

sky’s the limit! xo!

green goddess dressing | v

| makes 1 1/4 cups |

print the recipe

method:

in the cup of a food processor fitted with a metal “s” blade, combine the herbs, garlic, lemon juice, nutritional yeast, tahini, vinegar, mustard, capers, and yogurt; season with salt and pepper. blend, stopping to scrape down the sides of the container. taste and add more vinegar, and/or salt & pepper if necessary and blend once again.
once the dressing is to your liking, transfer to a lidded bottle or jar and store in your refrigerator for up to 5 days.

ingredients:

1/4 cup fresh parsley
1/4 cup fresh basil leaves
2 tablespoons fresh chives
1-2 cloves garlic, peeled and smashed
2 tablespoons lemon juice
1 1/2 tablespoons nutritional yeast
1 1/2 tablespoons tahini paste
2 teaspoons white vinegar
1 teaspoon dijon mustard
1 teaspoon capers, drained
10 ounces unsweetened plant-based yogurt (preferably greek-style, like this one)
salt and fresh ground pepper

YOGURT-TAHINI & ISRAELI SALAD TOAST / August 8, 2019 by Lindsey | Dolly and Oatmeal

YOGURT-TAHINI & ISRAELI SALAD TOAST | dolly and oatmeal

the ease of summer cooking (or lack thereof) is one of the most refreshing characteristics of the season. (especially right now as i’m hitting 40 weeks pregnant in the next few days 😅😬). take this salad and toast. not one thing is cooked (unless you consider toasting bread cooking). rather, we take the peak of summer produce, chop it all up, top it over crusty bread, and a big splotch of the creamiest, yogurt-tahini. it’s quite literally the simplest of dishes/snacks/appetizers, but by far one of the most satisfying. i love the combination of anything with yogurt-tahini, but when paired with vegetables it just takes everything up a notch.

i generally make a this recipe as my summer veg + yogurt-tahini go-to, and then there’s this veg + yogurt-tahini winter go-to that i shared a few months ago. the crispy veg, toasty bread, and creamy medley here is perfect for hot summer nights, a little date night situation with your loved one, a perfect nibble with your girlfriends accompanied by your favorite chilled cocktail. whatever the occasion, these little toasts are sure to brighten them up quite a bit. i hope you get to make this before the summer is up, it’s a good one that hits all the right spots!

yogurt tahini & israeli salad toast | v & gf

i have quite a few recipes on this site for a yogurt-tahini sauce. this one uses thick greek-style yogurt, but i also don’t call for water to thin it. i found that if it’s thinned out, it doesn’t make a thick enough nest for the salad to sit in.
i use a gluten-free boule from a local maker (if you’re in LA, i buy loaves by gjusta that are sold at erewhon, or gluten-free sourdough made by a local shop, honey hi. if you can get your hands on either i highly recommend them (they both also happen to be vegan).

print the recipe!

| serves 4-6 as a side |

yogurt tahini

1/3 cup tahini
3/4 cup unsweetened greek-style almond milk yogurt (i love this brand)
1-2 tablespoons fresh lemon juice
1 clove garlic, grated over a microplane (or minced)
salt and pepper, to taste

israeli salad

6 ounces cherry tomatoes, cut in half
4 persian cucumbers (about 1/2 pound), seeds scooped, and cut into small chunks
1/4 red onion, chopped small
2 tablespoons chopped parsley
1/2 lemon, juiced
1 tablespoon extra virgin olive oil, plus more to drizzle
1 1/2 teaspoons ground sumac
1 gluten-free boule or artisan loaf of bread, sliced and toasted or grilled
yogurt-tahini (recipe above)
herb flowers, to garnish (optional)

method

make the yogurt-tahini. whisk together the tahini, yogurt, lemon juice, and garlic. season with salt and pepper. set aside.
make the salad. in a large bowl, toss together the halved tomatoes, chopped cucumbers, red onion, parsley, lemon juice, olive oil, and sumac. generously season with salt.
spoon the toasted (or grilled) toast with a big swoosh of yogurt-tahini, then top with a big spoonful of israeli salad, a drizzle of olive oil, a pinch of flaky sea salt, and herb blossoms (if using). serve immediateily.
if you’re prepping ahead of time, store yogurt-tahini in a lidded jar for up to 1 week, and israeli salad in an airtight container for up to 3 days (drain off excess liquid from salad before you top toast).

similar recipes:

sumac-roasted veggies with yogurt-tahini

PERFECTLY CRISPY ROASTED POTATOES, EVERY TIME / August 1, 2019 by Lindsey | Dolly and Oatmeal

PERFECTLY CRISPY ROASTED POTATOES, EVERY TIME | dolly and oatmeal

hands down potatoes are best in the summer. unlike the winter varieties, they’re fresh, and tiny, and delicate. and they make for the most tender insides and offers the most crisp skin provided you cook them in the right way. i’m sure the technique i’m about to wax poetic about has been used time and time again, but i wanted to share it in case there’s anyone out there reading this that hasn’t tried it before.

perhaps this recipe is more of a weekend dish, as the technique adds one extra step, and therefore adds some more time. but i guarantee you, the extra time will be worth it! so what do we do?

we par-boil the potatoes - whole. i’ve tried boiling them cut, but in the end i found that it adds too much moisture which takes away from how crispy they could potentially get.
then we let the potatoes cool completely, then cut them into quarters. (if you really have the time, let them cool, then refrigerate them overnight and cooked the potatoes the next day.)
next comes the roasting. i’ve found that spraying parchment with avocado or olive oil then laying the potatoes in an even layer, then spraying their tops and sides to be best. otherwise you run the risk of adding too much oil, which can also take away from their crispness.
let them cool for at least 10 minutes before you serve them. as the potatoes cool slightly their skin becomes a bit more crisp.

and that’s it! i really hope you all give this recipe a try, it’s definitely been a game changer around here!

happy august, everyone. i hope this last month of summer is especially good to you! xo.

perfectly crispy roasted potatoes, every time | v & gf

i prefer to use baby yukon gold potatoes here, but red or purple potatoes would be great here too. i still have yet to try fingerling potatoes, but have a feeling they would be delicious too!

print the recipe

| serves 4 as a side |

1 pound new potatoes (see notes above)
fine sea salt
avocado oil spray (or olive oil spray)
flaky sea salt

tuscan-style potatoes:

leaves from 2 sprigs rosemary, minced
leaves from 3 sprigs oregano, minced
zest from 1/2 lemon
1 clove garlic, grated over a microplane or minced
1 tablespoon extra virgin olive oil
salt & freshly ground pepper

method

place the potatoes in a large pot with a few fat pinches of salt; cover them with about an inch of cold water. bring the potatoes to a boil, then turn heat down to a steady simmer, and cook for roughly 8-10 minutes, until a potato pierced with a sharp knife slides off the blade. strain the potatoes and let them cool completely.
preheat the oven to 450°F, and line a baking sheet with parchment paper.
once the potatoes are cool, slice them into quarters (or halves, depending on their size). spray the parchment paper with a layer of oil, and place the potatoes in a single layer, making sure they’re not touching. spray the tops and sides of potatoes and place in the center of the oven. bake 30-35 minutes, flipping them every 15 minutes, until their edges are lightly golden and crisp.
remove from oven and let cool for 10 minutes, liberally add flaky sea salt then serve.
to make tuscan-style potatoes: in a small bowl, combine the minced herbs, lemon zest, garlic, and olive oil. season with salt and pepper. after the potatoes have cooled for 10 minutes, toss in the tuscan seasoning, taste and adjust salt, if needed. then serve immediately.