May 7, 2020 by Lindsey | Dolly and Oatmeal

ALEPPO PEPPER POTATO SALAD W/ GARLICKY VEGAN LABNEH | dolly and oatmeal

we’ve been eating our weight in potatoes here in the Love household. sweet potatoes, waxy russets, and these banana fingerlings. call it drowning our emotions in carbs, or just that it’s “that time of year” to cook potatoes. the truth is, i’m certainly eating my emotions, but if you look back in my recipe archive you will see a trend - potato salad is my spring/summer go-to (pandemic or not). on the east coast new potatoes don’t arrive until later in june/july, but here in LA they’re everywhere. maybe it’s a bit too early for a classic, cold potato salad. so we’re keeping things a little more on the cozy side (even though it’s nearly been 100°F here), and using fingerlings so we can roast them.

this isn’t your traditional potato salad, clearly. we’re using homemade garlicky vegan labneh that holds everything in place and adds the oomph here. it takes a little time to prepare it (about 24 hours), but it is worth it, trust! we roast up some fingerlings with aleppo pepper until they’re golden and crispy on the outside, and fluffy on the inside. the pepper gives the potatoes a good amount of heat, which i love in contrast to the cool yogurt. we add fresh chives too, adding some green bits, but also so much flavor. we finish it with a hit of fresh lemon juice, just to brighten it up a titch. if you have fingerlings, cool. if you don’t, use what you got, all potatoes are welcome :)

sending love and hugs. xo.

aleppo pepper potato salad w/ garlicky vegan labneh

i love this potato salad with a light protein - i usually go with chicken or fish, but you could certainly go the plant-based route as well. serve it with a simple green salad and you’re good to go.
if you don’t have fingerling potatoes, use another baby potato. if all you have are large potatoes, cut them into 1-inch pieces and adjust the cook time to 30-35 minutes.

print the recipe

| serves 4 |

1 1/2 pounds fingerling potatoes (or another small potato), cut lengthwise

2 tablespoons extra virgin olive oil, more for drizzling
1/2-1 teaspoon aleppo pepper
kosher salt & cracked pepper, to taste
1 1/2 cups vegan labneh*
1/4 cup fresh chopped chives
flaky sea salt
fresh lemon juice

*to make the labneh garlicky, grate 1 large garlic clove over a microplane. mix into the yogurt mixture before your 24 hours strain.

method

preheat oven to 425°F. in a large bowl toss together the potatoes, oil, aleppo pepper, a few pinches salt, and a few cracks of pepper, until the potatoes are evenly coated. dump potatoes out onto a baking sheet and spread into an even layer, making sure that none of the potatoes are overlapping. bake until potatoes are crisp and golden, about 30-40 minutes.
remove from oven and let the potatoes come to room temp.
in a shallow serving bowl, add the vegan labneh. use the back of a large spoon to swirl it around your bowl, add the potatoes in the center, and top with chopped chives, a few drizzles of olive oil, flaky salt, and a squeeze of fresh lemon juice.

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perfectly crispy roasted potatoes, every time

crispy smashed potato salad w/ garlicky yogurt vinaigrette

PREP SAUCE SUNDAY: CHIPOTLE CASHEW CREMA / March 8, 2020 by Lindsey | Dolly and Oatmeal

CHIPOTLE CASHEW CREMA | dolly and oatmeal

happy sunday! we’re back after a little hiatus from prep sauce sunday. i’m super excited to be here with you once again 😊and if you’re new here, prep sauce sunday is intended to help you get through the week, one sauce at a time. most, if not all the sauces i share here are super versatile. meaning, you can use them as a sauce, dip, or dressing, that way you can use it multiple times, for multiple meals throughout the week.

this week we’re making a favorite that i’ve been making almost since this blog’s existence, a chipotle cashew creama. if you’re not familiar with crema, it’s a rich, thick cream used to top all sorts of dishes - enchiladas, tacos, burritos, etc. it sits somewhere between sour cream and creme fraiche. like all the other prep sauces in this collection, it’s a sauce/cream that comes together really quick. at its’ base are raw, soaked cashews - that’s what makes it super rich and creamy. we add a chipotle pepper which provides most of the flavor and a bit of heat too. next, we add lime juice and some vinegar to give it that tang that crema is known for. last, we throw a little garlic and nutritional yeast to round out the flavor and make it really robust.

so what can we use this crema for? just about anything is my answer. we love using it on a ground beef/cauliflower rice taco bowl situation. drizzled over fish tacos is another favorite. you can use it for dipping raw veg or tortillas for snacks, you could definitely add a tablespoon or 2 to a basic oil & vinegar salad dressing to your salad some major flavor. it can be used and repurposed for just about anything savory. i hope you get to make this one!

xo!

chipotle cashew crema | v/gf

| makes roughly 1.5 cups |

print the recipe

method

in the container of an upright, high-speed blender, place the drained cashews, water, chipotle pepper, lime juice, nutritional yeast, vinegar, flax, garlic, and salt. blend on high, scraping down the sides the of the container as you go until silky smooth.
taste and adjust seasoning if needed, adding more salt, lime juice, or vinegar.
store crema in a lidded jar in the refrigerator for up to 7 days.

ingredients

1 cup raw cashews, soaked for at least 5 hours, drained and rinsed
1/2 cup filtered water, plus more if needed
1 chipotle pepper in adobo
1 clove garlic
2 tablespoons nutritional yeast
3 tablespoons lime juice
1 teaspoon apple cider vinegar
1 teaspoon ground flax
salt, to taste

ZA'ATAR GARLIC KNOTS (GLUTEN-FREE & VEGAN) / February 20, 2020 by Lindsey | Dolly and Oatmeal

ZA'ATAR GARLIC KNOTS (GLUTEN-FREE & VEGAN) | dolly and oatmeal

hi! it’s been a minute!

sorry for the unintentional break from this space, but i have been completely consumed with a little 6 month old (!!!). right around christmas joey went through the “4-month sleep regression”, which lasted a good 2 months. frank and i were sleep deprived on a daily basis, and we thought we could power through. but it got to the point where we were actually putting ourselves, our babies, and the rest of LA in danger. so we buckled up and did some sleep training a few weeks ago. i’m happy to report we’re all getting more sleep, joey’s in a crib (no longer the bassinet), and we’re functioning on all 4 cylinders (most of the time).

anywho, sleep aside. let’s talk about these garlic knots! they’re a riff off of my gluten-free and vegan pizza dough recipe, but with an extra rise, and a bit more time to shape them. aside from that, they bake up quick, are delicious reheated, and have that airy/doughy texture that takes me right back to my childhood. while you can certainly make these plain (without the za’atar), i love the subtle kick of the herb and seed mix here. i usually make these in lieu of pizza and serve them alongside zucchini noodles (sometimes with this sauce), or as a super flavorful addition to any soup you’re serving. you totally just each them plain, too. you really can’t go wrong.

za’atar garlic knots | gf & v

| makes roughly 20 knots |

dough

1 1/2 cups water, warmed to 110°-115°F
1 teaspoon cane sugar
1 packet instant yeast (roughly 2 1/4 teaspoons)
1 tablespoon pysillium husk powder
2 cup fine brown rice flour
1 cup arrowroot powder
1 1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 egg whisked or 2 tablespoons unsweetened almond milk, for

za’atar garlic topping

3 tablespoons vegan butter (i use miyokos’)
3 garlic cloves, minced on a handheld grater
3-4 tablespoons za’atar

method

preheat your oven to its lowest temperature. as soon as it's preheated turn the oven off.
in a wide, shallow bowl, stir the warmed water with the sugar until it dissolves. sprinkle your yeast over top, let it sit for a couple minutes. once you know it’s active, whisk in the physillium husk powder. let it sit for 5-7 minutes, until the mixture is a bit gel-like.
in a large mixing bowl, whisk together the brown rice flour, arrowroot, and salt. make a well in the center of the flour mixture, and add the yeast mixture, and the olive oil. use a rubber spatula to incorporate the flour into the wet mixture until a dough starts to form. set the spatula aside and use your hands to knead the dough until it comes together in a smooth dough. transfer dough to an oiled bowl, and pat the top and sides of the dough with oil. cover with a clean dish towel. at this point your oven should be warm, if it feels too hot, vent it a bit, opening the oven door for a few minutes. place the covered dough in the warm oven for about 45 minutes - 1 hour, until it has puffed up and nearly doubled in size.
portion the dough into 2 even pieces, then cut each half into 8 even pieces.
dust a clean work space with flour. use your hands to roll each piece of dough into a long snake, about 8-9 inches long. gently tie each piece into a knot, and place on floured baking sheet. cover with a clean dish towel and place in a warm, draft-free area until they’ve puffed up, about 1 hour.
preheat your oven to 400°F.
brush the tops and sides of the garlic knots with the egg wash or milk, bake in the oven for 18-20 minutes, until a bit golden and crisp.
while the knots are baking, make the za’atar garlic topping. add the butter and garlic to a small saucepan, and cook over low heat swishing the pan every now and them. cook until the butter is melted and the garlic is fragrant, about 5 minutes. remove from heat.
brush the tops and sides of the cooked knots with the garlic butter, then sprinkle on the za’atar and some flaky sea salt. serve warm.