vegetarian

BAKED KABOCHA SQUASH CHIPS /  by Lindsey | Dolly and Oatmeal

since there’s so many thanksgiving recipes already out there, i thought i’d come in here with something festive, yet a little lighter. personally, with 2 little ones and not much time to cook, we’re planning to order our holiday sides from a local shop (frank and i are making a turkey - it’s become our yearly thing). so i thought i’d share this super easy recipe for homemade winter squash chips!

not only are they aesthetically pleasing, but they taste so good. they definitely bring me back to my Terra chip days - a bit heartier than a potato chip, and a smidge on the sweet side. because they can be a bit time consuming (and by time consuming, i mean you’re mostly just babysitting while they bake in the oven), i like to serve them with other dippers - potato chips, crackers, cut veg, etc. they bring a super festive vibe to the appetizer table, too, which i especially love this time of year :)

baked kabocha squash chips | gf & v

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notes:

  • if you don’t have/can’t find kabocha squash, acorn squash is a great alternative.

  • i like to serve these chips alongside other favorite dippers - potato chips, crackers, cut veg, etc.

  • go wild with seasonings. i went plain, but you could use anything here - get creative!

  • serve this with your favorite dip - hummus (my favorite), vegan onion dip, whipped tahini, or vegan labneh.

  • these are best eaten the day they are made, but will stay fresh in a sealed bag for up to 2 days.

ingredients

  • 1/2 kabocha squash, cut in half and seeds scooped

  • 2 tablespoons extra virgin olive oil

  • 1/2 teaspoon fine grain sea salt

  • fresh ground pepper, to taste

  • flaky salt, to finish

method

  1. preheat oven to 250°F, line 2 baking sheet with parchment or a silpat, and set aside.

  2. use a mandolin to slice the squash super thin - about 1/16-inch. with your hands, toss squash slices with the olive oil, fine salt, and pepper to taste, until all slices are nicely coated (add more oil as needed, but be careful not to add too much). arrange the squash slices in a single layer on the baking sheets.

  3. bake the squash for 1 hour, rotating the sheets top to bottom, halfway through. after 1 hour flip the chips over and continue to bake them until they’re browned and crunchy, about 30-40 minutes.

  4. remove the chips as they bake and become crispy (some chips may take longer to crisp up), transfer them to a cooling rack to cool completely.

  5. once all chips are baked and crunchy, serve with a good sprinkle of flaky salt, and a good dip (like hummus!).

similar recipes:

(bean-less) kabocha squash hummus

(bean-less) kabocha squash hummus

beet techina

beet techina

za’atar spiced chickpea crackers

za’atar spiced chickpea crackers

SHAVED BRUSSELS SPROUT VEGAN CAESAR SALAD /  by Lindsey | Dolly and Oatmeal

since i think we’re collectively stress-eating at this point before the election, i thought we could use something a bit wholesome? maybe?

cold-weather salads have the tendency to be a tiny controversial. but if you make them hearty enough, and use a generous amount of creamy dressing, you just might make yourself a cold-weather-salad-convert. this is how it happened for me at least.

today, we’re taking a classic caesar and making it a bit more cold-weather-friendly. instead of using traditional romaine lettuce, we’re using shaved brussels sprouts. it’s an extra step because we’re trimming, then shaving the sprouts, but trust when i tell you that it’s way worth it. they provide a lot of crunch (but not too much) and texture, but the shaved sprouts also stand up to being prepped ahead of time, and/or also being stored in the fridge for a few days. (this even packs up well if you need something to take in line while you wait to vote!) all big pluses in my book. from there, we add chunks of bright chunky apple bits, and some wispy red onions slices; then a generous drizzle of our homemade vegan caesar dressing. toss in some toasted walnuts, and then shave some over top for some faux parm, and you’re all set!

either way, wishing those in the states a successful day at the ballots, whether that’s voting early, or on election day!

shaved brussels sprout caesar salad | gf & v

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notes:

  • the brussels sprouts can be prepped up to 2 days before making the salad. simply shave them and store them raw in airtight container in the fridge.

| serves 4 |

ingredients

  • 1 lb. brussels sprouts, shredded on a mandolin (or with a sharp knife)

  • 1/2 tablespoon extra virgin olive oil

  • juice from 1/2 small lemon

  • fine sea salt

  • 1 honeycrisp apple, cored and cut into small chunks

  • half small red onion, sliced thin

  • freshly ground pepper, to taste

  • 1/4 cup walnuts, toasted and roughly chopped, plus more for garnish

method

  1. make your caesar dressing, and set aside.

  2. add the shredded brussels sprouts to a large bowl. drizzle over the olive oil; add the lemon juice, and a couple pinches of salt. toss everything together. add in the apple chunks, red onion, and a few cracks of pepper. drizzle about half the dressing over the salad, and toss to combine until everything is generously coated. give the salad a taste, add more salt and/or dressing if necessary, then toss in the chopped walnuts.

  3. transfer salad to a serving bowl. shave about 4-5 walnuts over a microplane to garnish (this is totally optional), and serve.

  4. leftover salad can be stored in an airtight container, in the fridge, for up to 3 days.

similar recipes:

vegan caesar pasta salad

vegan caesar pasta salad

brussels sprout, honeycrisp & cabbage slaw w/ spicy almond butter sauce

brussels sprout, honeycrisp & cabbage slaw w/ spicy almond butter sauce

HARISSA HUMMUS /  by Lindsey | Dolly and Oatmeal

closing out august with one of my very favorite things: hummus. this time around we’re adding a healthy dose of fiery harissa paste. harissa varies widely, but it’s a spicy-smoky aromatic chile paste. typically harissa is made from a blend of fresh or dried chiles, olive oil, garlic, and lemon juice; and spices such as: caraway, cumin, and coriander. it’s bright and a bit fiery, and just a little adds so much to such an array of meals.

this harissa hummus was inspired by one of mine and frank’s favorite spots we would frequent often in brooklyn: sahadi’s. we would go there almost every weekend to pick up their spicy hummus, mujedara, and some grocery items. but that hummus, guys. it was the highlight to the weekend. we would bring it to our local park, louis valentino on a breezy summer night and watch the sun set behind the statue of liberty. so while i can’t replicate that park or the view we once had, but i can make a hummus that comes pretty close to sahadi’s spicy hummus.

we essentially start by making a batch of my sunflower seed hummus (you can use a typical chickpea-based hummus recipe if that’s what you prefer). from there, we simply add a few teaspoons of harissa paste (this is my favorite), and blend it all up. it gives the hummus a beautiful muted orange color that i like to jazz up with toppings. i usually go with chopped herbs, toasted sesame seeds, harissa oil, and a good couple pinches of flaky salt. serve it up with some gluten-free pita bread and you’ll be one happy camper. ❤️

big end-of-summer hugs!

harissa hummus | gf & v

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| makes roughly 1 1/2 cups |

  • this hummus recipe uses sunflower seeds. however, if you can tolerate beans/legumes you can use this classic recipe, or this mung bean recipe and add the amount of harissa pasta indicated below.

  • i like serving this with warm gluten-free pita bread, but cool crisp veggies are just as good, too :)

  • as for harissa paste, you can certainly make your own. but if you want to purchase it, i highly suggest ny shuk, it’s the best. you can also find a good one on the east side of LA at cookbook in echo park.

ingredients

  • 1 cup raw sunflower seeds, soaked for at least 3 hours, rinsed and drained

  • 1/2 cup tahini

  • 2-3 tablespoons fresh lemon juice

  • 2-3 teaspoons harissa paste

  • 2 cloves garlic

  • 1 1/2 teaspoons salt

  • freshly cracked pepper

  • 1/3 -1/2 cup water, to thin

toppings (optional):

  • chopped dill

  • toasted sesame seeds

  • harissa oil*

  • flaky sea salt

method

  1. add the sunflower seeds, tahini, 2 tablespoons lemon juice, 2 teaspoons harissa, garlic, salt, a few cracks of pepper, and 1/3 cup water to the container of a high-speed blender (preferably a vitamix). whiz everything together on high, scraping down the sides of the blender as you go.  add more water as needed to get everything blended and smooth, making sure the hummus is uniform in color.

  2. once it's blended to your desired consistency (i tend to like it a bit on the fluffy, silkier side), taste and adjust the lemon juice, harissa, and salt if needed.

  3. spoon the hummus into a bowl. top with a few sprigs of dill, toasted sesame seeds, harissa oil, and flaky salt, if you’re not eating it right away, scrape the hummus into an air-tight container and store in the refrigerator for up to 3-4 days. take out of the refrigerator 1 hour before serving so it’s not too cold.

*harissa oil:

  • whisk together 1/2 - 1 teaspoon harissa paste with 2 tablespoons olive oil. taste and adjust, adding more oil or harissa paste as needed.

similar recipes:

SUNFLOWER SEED & BLACK GARLIC HUMMUS

SUNFLOWER SEED & BLACK GARLIC HUMMUS

KABOCHA SQUASH HUMMUS

KABOCHA SQUASH HUMMUS

SALTY SMASHED POTATOES W/ HARISSA YOGURT

SALTY SMASHED POTATOES W/ HARISSA YOGURT