hummus + pesto veggie wraps, + parting with summer / August 28, 2013 by Lindsey | Dolly and Oatmeal

the last few weeks of summer seem to be slowing encroaching in. and while it's not over yet, i am already missing summer's colorful produce and its sweet smelling berries at the farmers' market. i know i'm totally jumping the gun, and that we have many more days of vibrant fresh greens, and bounties of plums and apples, but to think that these beautiful summer days and beach weekends are numbered makes me a little sad. on the other hand, i'm super excited at the thought of cool fall days, my mind perks up about apple picking, the start of a looong squash season (!), scarves, and snuggling up to my mister on the couch. nature is full of many beauties, and some exciting surprises in the fall season. it's just letting go of summer is what's difficult; of its warmth, sunshine, its edible gifts, and the way that it never lets you down.

most summer weekends are reserved for at least one day at the beach. me and the husband have our little routine of making our lunch, packing our beach bag with the paper or a book, and a big towel to share. we usually head out first thing in the morning after grabbing iced coffee to go, and then we're on our way. our usual spot at the end of the beach will be all ready for us, and sometimes, if we're lucky, it's low-tide and we get to walk out onto the sand-bar. it's usually a perfectly simple day, just me and my love, with sunshine on our faces, wind blowing, and the sound of the tides coming in and out. these are the days i live for.

i made the wraps here with these last few beach weekends in mind. they're simple to make ahead, wrap up, and throw in a container. they're vegan/dairy free, so even if you don't have a cooler they will stay nice and fresh. if you want, cut the time in half and buy your favorite hummus and pesto. if not, i provide a recipe for both below. the pesto recipe was inspired by this beautiful blog post, and my new affinity for cilantro since returning from Costa RIca. i hope you all are enjoying these last few weeks of the summer season!

hummus + pesto veggie wraps

| gluten free + vegan |

| makes 6 wraps |

ingredients

6 large brown rice tortillas (or tortillas of your choice)
1 bunch swiss chard, de-stemmed and chopped (about 4-5 leaves)
1 large cucumber, julienned
1 small red onion, sliced
1 ripe mango, thinly sliced
8 ounces roasted garlic hummus
1/4 cup sunflower cilantro pesto (recipe below)

| sunflower cilantro pesto |

1/2 cup cilantro, packed (1 bunch)
1 garlic clove, chopped
1/4 olive oil
2 teaspoons fresh lime juice
1 tablespoon toasted sunflower seeds
salt to taste ~1/8 teaspoon
cayenne pepper to taste (optional)

instructions

make the pesto

in a small food processor, combine cilantro, chopped garlic, olive oil, lime juice, toasted sunflower seeds, salt, and cayenne. blend, scraping down the sides. transfer to an airtight container and place in the refrigerator until ready to use (i like making my pesto the day before, or early in the day to let the flavors really come together.)

assemble the wraps

one at a time, warm the tortillas between a damp cloth, or 2 damp paper towels, in the microwave for a few seconds (this helps the tortillas not break when rolling them.)
place the tortilla on a clean work surface. using a spoon or small spatula, add the hummus - i used about 2 tablespoons worth. then, add about 2 teaspoons of pesto - use more or less depending on your preference
next, add the mango strips and chopped chard. top with cucumber and red onion
fold the bottom and top of the tortilla in towards the filling, then fold the sides in. tightly roll one side to the other. with the folded side down, use a sharp knife to cut in half. repeat with remaining tortillas

grab a napkin, chow down, and enjoy!

toasted oat + baby zucchini muffins / August 25, 2013 by Lindsey | Dolly and Oatmeal

while these may not look the prettiest, they pack a tasty punch of flavor. the baked goods i make often incorporate some combination of almond flour, oat flour, and coconut oil. and while i'm not totally disappointed by the results, they usually end up having the same texture and density. this is where arrowroot powder/starch comes into play. as i have come to find out, arrowroot powder, an alternative to corn starch, is usually used as a thickener for puddings or soups. however, it can be used for baking as well. and after doing quite a bit of research i took to experimenting with this odorless, white, starchy powder. the first time i baked with it, i used too much and was left with a gummy gooey muffin. i kept adjusting and readjusting the ratio of dry to wet ingredients until i was happy with both the consistency and crumb. arrowroot powder is a finicky ingredient, it absorbs more liquid than other starches, but if met with too much liquid, it will never bake off and you will be left with something too heavy. another thing i came across while researching was that arrowroot powder has a longer bake time, as it allows the some of the starch to dry out. do you have any experience baking with arrowroot powder? i would love to hear any feedback you may have :)

toasted oat + baby zucchini muffins

| makes 12 minis |

ingredients

| dry |

1 cup almond flour (Honeyville brand)
3/4 cup gluten free rolled oats, toasted
1/4 cup arrowroot powder
1 teaspoon baking soda
1/3 cup coconut palm sugar
1/2 teaspoon fine grain sea salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom

| wet |

2 tablespoons ground flax + 6 tablespoons water (or 2 eggs)
1/2 cup grated zucchini (1 medium zucchini)
2 teaspoons pure vanilla extract
1 tablespoon virgin coconut oil, softened

| streusel | - optional

1/4 cup oat flour (any flour just about works here)
2 tablespoons sunflower seeds
2 tablespoons coconut palm sugar
pinch of fine grain sea salt
1/2 teaspoon ground ginger (optional)
2 tablespoons virgin coconut oil, hard

instructions

preheat the oven to 375°

oil a mini muffin pan, or use paper liners

| make the streusel |

in a small bowl, combine the flour, sugar, salt, ginger, and seeds. with a fork, combine the coconut oil until the mix is crumbly. let it harden in the refrigerator while you prepare the muffin batter

| make the batter |

spread rolled oats on a baking sheet, bake for 5-7 minutes, until they are fragrant and browned in spots. remove from oven and let cool
prepare your flax eggs; combine the ground flax with 6 tablespoons of water. let the mixture sit until it is absorbed - about 10 minutes. *if using eggs, skip this step
in a large bowl, combine the dry ingredients with a whisk, making sure to break up any lumps - set aside
in a medium bowl, combine your flax eggs with the shredded zucchini, vanilla extract, and coconut oil. using a spoon or spatula, combine the wet ingredients into the dry. mix until combined - the batter will be quite thick, that's ok
remove the streusel from the refrigerator. divide the batter into the muffin pan, filling it up to the top. using your hands or a fork, break up the streusel and sprinkle on each muffin. (if you have leftovers, they can be stored in an airtight container in the freezer.)
bake in the oven for 35-37 minutes, or until a tester comes out clean. let them cool a bit. serve and enjoy!

charred corn salad with spicy cilantro vinaigrette / August 21, 2013 by Lindsey | Dolly and Oatmeal

the thought of changing my last name was never a big deal for me. i think it's rather romantic to share a name with the one you love. but it was something i hadn't given much thought to. over the past couple weeks, as i slowly wrapped my head around this whole marriage thing, i have given a lot of thought to not having the same name i grew up using. it made me think about how much i love my name, and how special a name can be. it is something that really identifies us - how we identify ourselves, and how others identify us. to me, my name is not only is an identifier of myself, but my family, my extended family even. names can also be something that solidifies and bonds individuals together. not to say that names are the only things that bring us together, there are many other many other significant forces that drive relationships and bonds with one another. but, if given enough thought, the severity of a name is something pretty cool and powerful. i definitely see it as perhaps one thing i own; something that is inherently mine without the cost of anything monetary.

i'm not sure what category corn falls under. it is certainly a versatile vegetable. one that lends itself to both the sweet, and the savory. whatever category it belongs to is besides the point. freshly picked, sweet, crisp, crunchy, corn. i would say that fresh corn is perhaps one of my favorite summer veggies. i have fond memories of family bbqs, eating burgers, hot dogs, a big salad, and corn on the cob! as my dad would get the grill ready, my mom would take day old newspapers, lay them out on the table, and we would peel the ears of corn, layer by layer. my mom would boil the ears until they were just tender enough to be eaten. then, that first bite! when your teeth sink into the juicy kernels as they pop and crunch in your mouth. this was the first corn of the season for us two married folk, and it was pretty amazing. i chose to "grill" the corn on the stovetop for only a few minutes, keeping the crunchiness alive and well, and threw it together with a spicy cilantro vinaigrette. i chose to leave lettuce greens out this time around, but feel free to throw them in for some extra nourishment.

| serves 2 |

ingredients:

2 ears fresh corn, grilled
1 large heirloom tomato, chopped small
1/4 of a small red onion, sliced thin
1/2 of a ripe avocado, cut into small chunks
1 tablespoon cilantro, torn into pieces
1 handful pepitas, toasted

dressing:

1 small garlic clove (or 1/2 of a large clove)
1/4 cup packed cilantro
1/4 cup olive oil
2 tablespoons fresh squeezed lime juice
1/4 teaspoon fine grain sea salt
1/8 teaspoon ancho chili powder
a pinch of cayenne pepper (optional)

instructions

prepare the dressing

using a mortar and pestle, crush the garlic with a pinch of salt until you have a paste. then add the 1/4 cup of cilantro; grind until the cilantro is crushed and fragrant. in a small mixing bowl, combine the lime juice, salt, chili powder, and cayenne (if using), whisk until combined. drizzle the olive oil while whisking. add the cilantro-garlic paste, and whisk again *if you do not have a mortar and pestle, use a knife and chop the cilantro and garlic together until minced. alternatively, you could blend all the ingredients in a small food processor

char the corn

because i don't have a grill (or an outside area) i grilled my corn on my gas top stove.
over a low flame, let the corn cook in 20-30 second intervals. using tongs, turn the ears of corn to cook and char evenly - you should hear a crackling sound (this is normal) and smell the corn cooking. cook until all sides are browned in spots
if using a grill, the same technique applies

assembly

once the corn has cooled, stand it upright. using a sharp knife, start from the top of the ear and cut straight down to dislodge the kernels from the cob. rotate and repeat on all sides of the ear
in a large bowl, combine the corn kernels, chopped tomato, sliced red onion, chunked avocado, toasted pepitas, and torn cilantro, mix until combined
using a spoon, dress the salad with the vinaigrette to your liking

enjoy!