Weeknight Peanut Vegetable Curry / January 31, 2018 by Lindsey | Dolly and Oatmeal

Peanut Vegetable Curry | dolly and oatmeal

hey there! first, i want to thank you for taking the time out a couple weeks ago to fill out the dolly and oatmeal reader survey! you all gave me so much valuable feedback, and i can't wait to start implementing some of the ideas i've come up with to serve you better! i so appreciate the time you've taken, and will actively use it to make our collective experience here more enriched.

one of the questions i asked you in the survey, was: what do you want to see more of on D&O? one of the top 3 answers was dinner preparation for more than 1 person. this is something i still struggle with too! so i'm super happy that we can navigate this together. ready?

beyond the multiple recipes and pictures on this site, since having amesy, the struggle to get dinner on the table most nights has been real. sometimes it's just a super busy work week, other times it's been scheduling conflicts with amesy's part-time nanny, and most times i'm just too caught up in the weekend spending time with my family that i don't want to spend 2 hours in the kitchen prepping food for the week! and based on your survey answers, i think that's basically your experience as well!

truth is, we had been ordering dinner in a lot since moving to LA. i never hit a stride in making our meals for the week like i had in the past, and it's just way too easy to order great food here (i know, what a problem to have 😉). when the new year rolled around it was a good time to buckle down and make homemade meals a priority. but making 5-7 meals for the week is no easy fete, especially considering breakfast and lunch meals. i feel you. which is why i teamed up with folks at plated to help us out!

if you're not familiar with plated, it's a meal kit delivery service designed for those of us who love good, flavorful, exciting food. you can curate how many meals a week you want, and how many servings you want within those meals. so whether you need your meals during the week when time is not on your side, or, if you want them for a chill weekend, it's up to you! plated is offering dolly and oatmeal readers 60% off your first order (an introductory offer for those who are wondering if plated is right for you)!! just use the code DOLLY60 at checkout to claim your discount! i hope you all enjoy the service as much as we do!

**printable recipe option below!!

this post was created in partnership with plated. all thoughts and opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

peanut vegetable curry

recipe from: P lated

there's quite a bit of heat in this curry. to reduce the amount of spice, add the gochujang paste a little bit at a time, tasting as you go.

PRINT THE RECIPE!

| serves 2 |

3/4 cup sticky rice
8-ounces chinese broccoli, divided
1 red bell pepper
1-ounce pea shoots
1 lime
1/4-ounce (about a 1-inch piece) fresh ginger
1 13.5-ounce can coconut milk
1 packet (about 2 tablespoons) peanut butter
1/2 tablespoon red curry paste
1 packet (about 2 teaspoons) gluten-free soy sauce
1 teaspoon sweetener of choice
1 teaspoon gochujang paste

method

cook the rice. in a small pot, combine the rice, 1 1/4 cups water, and 1/4 teaspoon salt and bring to a boil over high heat. stir once, reduce heat to low, then cover and cook until water is fully absorbed, 10-12 minutes. remove pot from heat and let stand, still covered, for 10 minutes. fluff rice with a fork, then cover again to keep warm.
while rice cooks, cut chinese broccoli into 1/4-inch pieces, keeping stems and leaves separate. cut bell pepper into 1/2-inch pieces. cut pea shoots into 2-inch pieces. halve lime and set 1 half aside for curry; cut remainder into wedges for serving. trim and discard skin of ginger.
place coconut milk in a medium pot over medium-high heat. whisk in peanut butter, curry paste, soy sauce, sweetener, gochujang, and juice of 1/2 lime to fully combine. add whole ginger knob to pot. increase heat to hihg and bring to a boil, then reduce heat to medium and simmer until slightly reduced, about 5 minutes.
while curry simmers, heat 1 tablespoon neutral oil (i used avocado oil) in a large pan over medium-high heat. when oil is shimmering, add the broccoli stems and cook until beginning to soften, about 3 minutes. add pepper to an and saute until tender, about 3 minutes more. add broccoli leaves to pan and cook until wilted, 3 minutes more. season with 1/4 teaspoon salt, and pepper as desired.
transfer cooked rice to a clean, dry surface. using a spoon, spread into an even layer. flatten and knead rice, folding it over itself repeatedly, until grains become sticky. divide rice, roll into 2 balls, and divide between serving bowls.
remove and discard the ginger knob from curry. transfer broccoli and pepper to pot with curry, stir to combine, then taste and add salt as desired. spoon curry around sticky rice and garnish with pea shoots and lime wedges.

similar recipes:

creamy garlic pasta w/ charred broccoli & figs

butternut squash chili w/ cilantro-lime yogurt

Cozy Weeknight Staple: Creamy Vegan Tomato Sauce / January 26, 2018 by Lindsey | Dolly and Oatmeal

Cozy Weeknight Staple: Creamy Vegan Tomato Sauce | dolly and oatmeal

you guys have completely inspired me to come up with quick, delicious add-ins to make meals more fun and easy-going. i didn't know just how many of us truly struggle to put dinner on the table. or how much we all need help menu planning for the week, meal prepping, etc. so, i'm popping in here with this super easy weeknight sauce that can go on all the things. i prepped on sunday while amesy was napping, and then cooked it on tuesday night - easy-peasy. my sincere hopes that this back pocket recipe gives you some inspiration, perhaps this weekend! ☺️

the sauce is my grandmother's recipe. her name was florence, and she was from naples, italy. regrettably, i never got to meet her, she passed away when my dad was young. but my uncle kept this single recipe of hers alive and taught my mom and dad how to make it when i was a kid. the tomato sauce was almost a weekly staple in our house. on weekends my dad would make pizza and slather it all over. the sauce was the best part. and other times my mom would make an easy weeknight pasta, or meatballs if there was enough time. always the all-purpose topping!

the sauce is pretty rustic. you start with whole, peeled san marzano tomatoes (sclafani brand is my favorite, even though they're no where to be found in LA), and from there you add a good amount of fresh herbs (parsley, basil, oregano, and thyme), diced onion, minced garlic, and a bit of coconut sugar to cut through the acidity of the tomatoes. from start to finish the sauce takes about 30 minutes depending on how good you are with a knife. the cashew cream takes less. the only thing that requires your attention is remembering to soak the cashews the night before, or the morning of (depending on when you're making it). and if you're really in a pinch, buy a store-bought variety you love and add the cashew cream to that (i have a couple favorites in the notes below, if you're looking for a good brand). once you add the cashew cream though the sauce turns into something that feels indulgent, but isn't, and truly makes a cozy winter weeknight (or weekend) meal!

i hope it comforts you as much as it does us! big hugs! xo

**BIG NEWS! there's an option to print recipes now! yay! find the link below just above the ingredient list

creamy vegan tomato sauce

PRINT THE RECIPE!

this is the perfect recipe to shortcut! if you don't have the desire/time to make the sauce, just buy a 24-ounce jar of your favorite store-bought variety. i personally like lucini or rao's brands. frank and i have been topping everything with this sauce, from pasta (duh), roasted chicken breasts, you could add a big pot of gigante beans to it, there are infinite ways to utilize it.

| serve 2 as a main, or 4 as a side |

cashew cream

1 1/2 cups raw cashews, soaked overnight
1/2 cup filtered water
2 teaspoonS apple cider vinegar
1 garlic clove
salt & fresh pepper

creamy tomato sauce

| makes about 3 cups |

1 28-ounce can peeled san marzano tomatoes
1/4 cup minced basil
1/4 cup minced parsley
1 tablespoon minced oregano
2 teaspoons chopped thyme
1 tablespoon coconut sugar
salt & fresh pepper
1 small onion, diced small
3 garlic cloves, minced
1/2 cup cashew cream

method

place cashews, water, vinegar, and garlic in a high-speed, upright blender (preferably a Vitamix) on high for a few minutes, scraping down the sides of the blender container, until creamy. season with salt and pepper. if your cream is too thick, add more water a 1/2 tablespoon at a time until it's reached your desired consistency. you don't want the cream too thin, think: greek yogurt consistency. scrape the cashew cream into an air-tight jar and store in the refrigerator. the cream can be made a few days in advance if need be.
to make the sauce, add the can of tomatoes to a large mixing bowl, and crush them until the tomatoes are broken (i find that using a potato masher works really well for this). add the chopped herbs, sugar, a few big pinches of salt, and a few grinds of ground pepper. let it sit and marinate while you cook the other ingredients.
heat a large lidded pot over medium heat, once hot, add the onion and stir, cook until the onion is soft and translucent, about 5 minutes. add the garlic and stir, cook for 1 minute. then add the tomato sauce mixture, increase the heat and bring it to rolling simmer. give it a stir, then cover. turn the heat down to low, and let the sauce cook for 20 minutes, until the sauce has reduced and thickened a bit. remove from heat and stir in the cashew cream (if you want it creamier, add 1/4 cup more cream).
top your favorite pasta, roasted chicken breasts, a bean and quinoa mix, ground beef, lamb meatballs, etc, etc.!

similar recipes:

crusty-baked vegan alfredo w/ caramelized shallots & kale

Garlicky Tamari Roasted Chickpea Salad / January 11, 2018 by Lindsey | Dolly and Oatmeal

Garlicky Tamari Roasted Chickpea Salad | dolly and oatmeal

Happy New Year, sweet friends! how was your celebration? what did you do?! ours was pretty chill. we had my parents over for a little bit of noshing, then watched the ball drop on the east coast (9pm here on the west coast), so we were in bed by about 10pm. ha! so is life when you have a little munchkin who wakes up early 😉.

2018 not only marks a new year, but it's also the year that dolly and oatmeal will celebrate its 5th year in existence. yay! looking back on 5 years i would never have thought that this space would serve to be what it is today - many thanks to you wonderful people ❤️

but what i resolve to do this year is make this space more of a conversation, a community. you have listened to me talk for 5 years about my life, my husband, my home, my thoughts/ideas, etc. i want to hear about you! i want to get to know you better. what you want to see more, or perhaps less of. what kinds of recipes you want to see moving forward. what you struggle with.

i am here with an open heart and ears. it would awesome if you could take a couple minutes to fill out this **Q UICK POLL** so that way we can get the convo started and i can create content that we all have enthusiasm for, and that can facilitate meaningful conversation about your needs and desires!

i'm so excited for this year, you guys! it's going to be a good one 💕 sending you all big squeezes!

garlicky tamari roasted chickpea salad | v & gf

there are a couple of tricks to get super crisp roasted chickpeas. 1. drain, rinse and completely dry your chickpeas. it takes a bit of planning ahead to let them properly dry, but it's worth the wait. 2. roast them on a baking sheet - no parchment paper. this seems to crisp them better. 3. serve and eat them pretty much out of the oven. let them cool for 5-10 minutes so you don't scorch your mouth. but they should generally be eaten on the warm side.

| serves 4 |

dressing:

2 tablespoons white wine vinegar
1 tablespoon mayonnaise (i use this one)
2 teaspoons dijon mustard
1 teaspoons coconut nectar
1/4 cup extra virgin olive oil
salt & pepper

salad:

1 bunch curly kale, shredded
8 ounces brussels sprouts, shredded using a mandolin or a sharp knife
half of a small red onion, sliced thin
1 crisp apple (such as a honeycrisp, pink lady, or gala), cut into matchsticks
garlicky tamari chickpeas
2 tablespoons toasted sesame seeds

chickpeas:

1 15-ounce can chickpeas, drained and rinsed, and dried completely
1 tablespoon extra virgin olive oil
2 1/2 teaspoons gluten-free low sodium tamari sauce
1/2 teaspoon garlic powder
1/4 teaspoon fine salt
pinch of cayenne (optional)

method

whisk together the vinegar, mayo, mustard, and coconut nectar until the mayo is dissolved. drizzle in the oil until the dressing is creamy and emulsified. season with salt and pepper and store in a lidded container in the refrigerator until ready to use.
preheat oven to 400°F. combine the chickpeas, oil, tamari, garlic powder, salt, and cayenne (if using) until combined. dump chickpeas out onto a baking sheet and cook for 25-30 minutes, shaking the pan every 10 minutes. remove from oven and let cool for 10 minutes.
while the chickpea are cooking, combine the kale and brussels sprouts with about 1 tablespoon of dressing and give everything a 3-minute massage, until the kale has softened a bit. then toss in the onion and apple.
drizzle the dressing over top and toss everything once more. top the salad with the warm garlicky tamari chickpeas and sesame seeds, serve immediately.