holidays

9 (GLUTEN-FREE & VEGAN) POTATO RECIPES FOR YOUR HOLIDAY TABLE / November 24, 2019 by Lindsey | Dolly and Oatmeal

9 (GLUTEN-FREE & VEGAN) POTATO RECIPES FOR YOUR HOLIDAY TABLE | dolly and oatmeal

coming in at the last minute with some of my favorite back pocket potato recipes that are perfect for your thanksgiving table. and instead of the ubiquitous mashed potato recipe, we’ve got roasted, smashed, garlicky, salty, creamy, accordion-style; and my favorite: a vegan potato and shallot gratin! you kind of can’t go wrong with any of these, and the best part is they’re all gluten-free and vegan. so no worries when you have a guest with a specific dietary restriction. i hope these bring you some last minute inspiration.

wishing you all a most wonderful thanksgiving ❤️

PEREFECTLY ROASTED POTATOES, EVERYTIME

this is my go-to roasted potato technique each and every time. it’s a no-fail kind of deal that’s perfect for any kind of occasion - whether that’s a typical weeknight dinner, or a holiday feast. you can dress them up as you like, or leave them as is and finish with some flaky sea salt. i personally love a traditional tuscan-style seasoning.

CRISPY SMASHED POTATOES W/ GARLICKY-YOGURT VINAIGRETTE & PICKLED RED ONIONS

you can never go wrong with smashed potatoes - velvety, fluffy insides, and crisp, golden exterior. add an almost drinkable garlicky-yogurt vinaigrette and you’re good to go. while this takes a couple extra steps, each one is intentional and takes this dish up a notch. crowd-pleaser for sure.

WARM FINGERLING POTATOES W/ GARLIC-TURMERIC SAUCE

a site-favorite for years. this warm potato dish with a creamy turmeric-garlic sauce is classic through and through. it’s what we call a “flavor bomb”. earthy turmeric, mixed with some pungent minced garlic, creamy yogurt, and nutty tahini paste. easy to put together, and visually pleasing for your holiday table.

SALTY SMASHED POTATOES W/ HARISSA YOGURT

more smashed potatoes, because one recipe isn’t enough! this one is a little lighter on the ingredient list, but no less flavorful. again, we par-boil, smash, oil, bake, and let the potatoes get nice and crispy. we serve it with a spicy, yet cooling yogurt dipping sauce, and it makes the most delicious little dish.

HASSELBACK POTATO & SHALLOT GRATIN

this is mother os all holiday potato dishes, and therefore it deserves a little more time to put it together. if you have a mandolin you’re going to want to bust it out, because we’re slicing almost a dozen potatoes, and about a half dozen of shallots. the cheesy sauce relies on cashews and store-bought vegan mozzarella, and it bakes up perfectly browned and creamy, your guests will never know they’re not eating dairy.

TWICE-BAKED SWEET POTATOES W/ PUMPKIN SEED DUKKAH

a slightly healthier version of your dairy/cream-laden twice baked potatoes, this recipe uses garnet yams (sweet potatoes), and vegan cream cheese and butter. the dukkah on top though is the icing on the cake, and offers what is already a delicious potato dish, even more flavor. plus, i love these because they’re an easy make-ahead dish that just needs to be warmed the day of.

ROASTED FINGERLING POTATOES W/ ROMESCO SAUCE & HERBY BLACK QUINOA

i love a perfectly rounded dish, and this one is just that. warm roasted potatoes, freshly cooked quinoa, and a creamy romesco sauce. not a typical thanksgiving dish, but one that will certainly please the folks around your table.

ROASTED SWEET POTATO WEDGES W/ GREEN YOGURT DIP

now that i have children (one of them being a picky toddler), i’m always thinking of options that are kid-friendly. this one surely checks that box. at our house we call these wedges “big orange fries”, and i serve them with some sort dipping sauce, in this case a green yogurt (hidden with all sorts of leafy greens). it’s the kind of side that pleases kids and adults alike - win, win.

GARLICKY ACCORDIAN POTATOES

this is one of the oldest dishes on my site (we’re talking 2013, here!), and it still stands the test of time. if you’re a garlic lover, this one’s for you (and if you’re not, you could easily substitute the garlic with sliced shallots). i also love accordion potatoes because they’re visually pleasing and sure to impress whoever you serve them to. i use sweet potatoes here, but feel free to use your preferred spud :)

(INSIDE OUT) CHOCOLATE CHUNK COOKIE BARS / December 6, 2018 by Lindsey | Dolly and Oatmeal

(INSIDE OUT) CHOCOLATE CHUNK COOKIE BARS | dolly and oatmeal

december is undoubtably the season for cookies! so today we’re making these cookie bars. chocolate chip cookies in bar form. that's essentially what these are, but with 2 distinct differences: there's a good bit of almond butter in the batter, which gives them a fudgy quality. and we did an inside out kind of vibe when it comes to the chocolate chips. the chocolate completely melts that way, and creates these perfect little chocolate puddles which are so satisfying. these are actually my favorite cookies to make for the holidays. not because they’re overly holiday - no candy canes, gingerbread, peppermint here. but because they’re quite possibly the easiest to put together. most chocolate chip cookies require chill time in the fridge, but because these aren’t actual cookies (at least in shape) they go right into the oven, and bake in just about 20 minutes. and if i haven’t sold you completely yet, they’re super portable. bake them in the morning, then cover them with some parchment and foil, and bring them to your holiday get together, office potluck, etc, etc!

happy cookie season, friends!

(inside out) chocolate chunk cookie bars | gf & df

print the recipe!

| makes 20 cookie bars |

1 cup raw almonds, roughly chopped
1 1/4 cups fine brown rice flour
1/2 cup arrowroot powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup coconut sugar
1/2 cup coconut oil, melted but cooled
1/3 cup unsalted almond butter
2 large eggs (preferably pasture-raised)
1 teaspoon pure vanilla extract
4 ounces dark chocolate, 55%-65% cacao, chopped into rough chunks

method

preheat oven to 350°F.
spread the chopped almonds onto a baking sheet and toast until lightly browned and fragrant, about 5-6 minutes. let cool completely.
oil and line a 9x13-inch square baking pan with parchment paper, leaving enough parchment to overhang on opposite sides.
in a large bowl, whisk together the brown rice flour, arrowroot, baking powder, baking soda, and salt. in another large bowl, whisk together the sugar, coconut oil, almond butter, eggs, and vanilla. a little at a time, add the dry ingredients to the wet and mix with a rubber spatula until everything is combined. (the batter will be quite thick - basically an arm workout!) add the toasted almonds and mix once again, until evenly distributed.
dump the batter into the pan, using the spatula to evenly spread it into the corners and sides of the pan.
bake in the center of the oven for 12-14 minutes, until the sides are just golden, and the center is puffy. remove from the oven and sprinkle the chocolate chunks over top. place back in the oven a bake for another 5-7 minutes, until the chocolate has melted into little puddles.
remove from the oven and place on a rack to cool. let cool completely, then use the parchment overhangs to carefully lift the cookie brick from the pan. sprinkle with flaky sea salt, and slice into 20 bars. cookie bars can be stored in a lidded container at room temperature for 3 days.

more holiday cookie recipes:

maple, pecan butter chocolate chip cookies

Molly's Chocolate Tahini Cake w/ Tahini Frosting / December 21, 2016 by Lindsey | Dolly and Oatmeal

Molly's Chocolate Tahini Cake w/ Tahini Frosting | dolly and oatmeal

in an effort to make new traditions, i thought making holiday cookies was only fitting. obviously amesy is too young to partake, but the idea of him being in the kitchen with me while i bake seems like the beginning of a tradition we'll hopefully continue as he grows older. but as i was thinking through what cookies to make, it dawned to me that i didn't know frank's favorite christmas cookie/s! after having a quick cookie convo i was informed that his go-to's are a pecan cookie (very much like a mexican wedding cookie) his mom would always make, and jammy thumbprints that i make each year with my mom. so the plan is to have a cookie-making day this week (if the babe permits!) where i'm going to bake up these and these cookies for frank, these almond-based cookies for a naturally gluten-and-dairy-free cookie for my mom and i, and something chocolatey for my dad. we also like to enjoy a light little cake while we open presents and sip on hot coffee, so this cranberry-lemon cake from last year is on the agenda for a christmas morning treat.

and speaking of starting new traditions, i think molly's tahini cake will have to join the ranks! it's a no brainer that if you know molly and her blog, then you know that she knows cake! in her new book, molly on the range she highlights quite a few of them, one of them being this tahini chocolate cake with tahini frosting. i love tahini, in any and all applications, but adding it to sweets is something i reserved for another, more brave, day. so when i saw the recipe in her book, i knew i needed to try it. the tahini mixed into the chocolate cake adds just the right amount of nutty flavor that you can taste in each bite! and while i would normally think the tahini added to the frosting would be overpowering, it's actually quite balanced and lovely. and to make the cake a little more festive, i substituted the ground cinnamon in the frosting with gingerbread spice, as well as added some sugared cranberries and winter trees for a decorative topping.

i'm pretty sure you all know, but molly's book is genius! not only are there awesome recipes, but her writing is so beautiful and whimsical. when i had first received it, i sat there with amesy (all of a few days old) and read through parts of it with him. i'm not sure if he was staring at the beautiful photography, or the colorful illustrations, but he was entranced just like the rest of us, i'm sure. so if you're looking for a gift this holiday season, there's no better book than this one!

wishing you all the brightest of days, and the happiest of holidays! xo

Molly's Chocolate Tahini Cake w/ Tahini Frosting

recipe from Molly On The Range by Molly Yeh. reprinted with permission.

i made some substitutions to make this cake gluten and dairy-free, which came out really delicious. you can follow the notes below :) i also substituted 1/2 teaspoon gingerbread spice for the cinnamon for a more festive, holiday flavor.

| makes one 8-inch layer cake, one 13-inch by 9-inch sheet cake, or 24 mini cakes |

cake

1 3/4 cups sugar
1 3/4 cups flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 large eggs
1 cup whole milk
1 tablespoon vanilla extract
1/4 cup flavorless oil
1/2 cup tahini
3/4 cup boiling water

frosting

1 cup unsalted butter, at room temperature
1/2 cup tahini
2 cups powdered sugar
1/8 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract

toppings

notes:

to make the cake gluten-free, i substituted the flour 1:1 with an all-purpose gluten-free flour mix, i used arrowhead mills heritage gluten-free flour mix (which i found at my local whole foods). i also replaced the sugar 1:1 with coconut sugar. to lessen the amount of refined sugar. to make the cake dairy free, i substituted the whole milk 1:1 with califia's unsweetened almond creamer. and i opted for melted coconut oil instead of flavorless oil for a more wholesome substitute.
to make the frosting dairy-free, you can replace the butter 1:1 with non-hydrogenated palm oil.

method

to make the cake: preheat oven to 350°F. grease and line the bottom of two 8-inch cake pans or one 13x9-inch baking dish.
in a large bowl, whisk together the sugar, flour, cocoa powder, salt, baking powder, and baking soda. in a medium bowl, whisk together the eggs, milk, vanilla, oil, and tahini. add the wet ingredients to the dry ingredients and stir to combine. whisk in the boiling water.
pour the batter into the cake pans or baking dish until a toothpick inserted into the center comes out clean. begin checking for doneness at 28 minutes for round cakes and 32 minutes for a sheet cake.
let cool in the pans or dish for 10 minutes and then remove to a rack to cool completely.
to make the frosting: in a stand mixer fitted with the paddle attachment, mix together the butter and tahini until creamy. gradually ass the powdered sugar and mix to combine. mix in the salt, cinnamon, and vanilla.
for a layer cake, level the round cakes and stack them with a layer of frosting between them. frost the top and sides of cake.
for a sheet cake, spread the frosting on top and cut into squares, or chill in the refrigerator until the frosting is firm and use a biscuit cutter to cut into mini cakes.