GARLIC & HERB MAZTO BALL SOUP / November 29, 2018 by Lindsey | Dolly and Oatmeal

GARLIC & HERB MAZTO BALL SOUP | Dolly and Oatmeal

this post was created in partnership with bed, bath & beyond. all thoughts and opinions, as always, are my own.

amesy turned 2 at the end of september, which means a whole lot of things, but mostly that he’s becoming more aware of celebrations, and special events, which is such a thrill. it can also feel like a lot of pressure to create a memory for him. i can often get overwhelmed by something so simple for fear that is won’t be special enough for him. this is silly, i know - it’s part of my brain i’m constantly trying to quiet. i’m learning though, as time goes by, and reminiscing on my own childhood that it’s the occasions, and everyday instances that have always stuck with me. of course there was the birthday or two that i really remember. but tuesday night pizza night before my mom went off to school still resides as one of my favorite memories. or when my parents left me notes telling me to have a good day at school, and that they loved me. the little things mattered in the end, and i only hope to provide amesy with enough of those small quiet moments that they leave an impression.

with the holidays coming up it can feel like even more pressure. but celebrating holidays comes with family traditions which always provides such a grounding force. hanukkah has forever meant latkes and matzo balls, simple as that. my mom would make her grandmother’s german potato pancakes, and we would eat them plainly with applesauce. should would buy matzo ball soup from the store in town, and we would have the coziest celebration. we would light the candles on the menorah, say the prayers, and sing maoz tzur.

this is amesy’s third hanukkah, but perhaps the first one he’ll understand as being a special occasion, or maybe even remember. so i’m going all out with this matzo ball soup, this latke pie from last year, and this chocolate macaroon cake for my family. we’ll all be together under one roof, and i can’t wait to celebrate! the one thing that stresses me out (and i know i’m not the only one with this), is the hustle and bustle of the holiday season. so a reliable store to source all that i’ll need is key. that place for me is bed bath & beyond. everything i could ever need to prepare for the holidays can be found under one roof. and if you’ve ever had a toddler come shopping with you, you know that that’s a deal breaker!

from this sturdy bamboo cutting boards, to my favorite non-toxic cookware. to prep bowls, beautiful serveware and gorgeous black satin flatware, and even cloth napkins, the store provides it all. with helpful in-store and online assistance i can do it all in a one stop shop making it such a breeze. not to mention the range of price points and the variety of products is helpful as well to make your holidays or special occasions that much easier.

wishing you a wonderful start to the holiday season! xo!

garlic & herb matzo ball soup | gf

to fill this soup out a bit you can add some sliced veggies and cook them in the broth either ahead of time or while the matzo balls are cooking. i personally like the combination of celery, carrots, and turnips.

print the recipe!

| makes roughly 18-20 matzo balls |

roasted garlic

1 head garlic
extra virgin olive oil

matzo balls

1 1/2 cups chickpea flour
1/4 cup chopped parsley
1 1/2 tablespoons chopped dill
2 teaspoons baking powder
1 teaspoon salt
freshly ground pepper
3 large free range eggs
3 tablespoons extra virgin olive oil
6-8 roasted garlic cloves
6 cups vegetable or free-range chicken stock

method

preheat oven to 400°F. slice the top of the garlic to expose the garlic cloves. place the garlic head on foil, and spray or drizzle with the oil to coat. fold it loosely to make a packet. cook until the garlic cloves are tender, roughly 30-40 minutes. remove from the oven and let cool. once cool, squeeze out 3-4 garlic cloves into a mixing bowl. smash the garlic with the back of fork until it turns into a smooth paste. set aside.
make the matzo balls. whisk together the flour, herbs, baking powder, salt, and pepper. to the bowl with garlic paste, mix in the eggs, and oil. mix the wet ingredients into the dry until everything is combined and the dough is sticky. cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
fill a large lidded pot three-quarters of the way full with water and bring to a simmer. place the broth in another large pot and bring to a simmer, cover, and turn heat to low.
while the water is heating, remove the matzo ball dough from the fridge. take about 2 teaspoons worth of batter and with wet hands, roll them into balls. when the water is simmering, drop the balls, a few at a time, until they rise to the surface. once they do, turn the heat to a low simmer, cover the pot, and cook for 20-22 minutes, until the matzo balls are cooked through and centers are light in color. (if the center is hard and dark, cook for another 3-5 minutes.) transfer cooked matzo balls to the warmed broth and repeat with the remaining matzo balls.
divide 2-3 matzo balls per bowl, sprinkle with dill, and serve immediately.

similar holiday recipes:

GARLIC LOVER'S MASHED CAULIFLOWER / November 17, 2018 by Lindsey | Dolly and Oatmeal

GARLIC LOVER'S MASHED CAULIFLOWER | Dolly and Oatmeal

i feel like we’ve hit somewhat of a stride with our day-to-day. i just cracked the code on getting dinner on the table for all of us at the same time, which has been a job in it of itself since amesy eats a different dinner than us (small steps!). and while there’s more meltdowns and overly emotional outbursts, amesy is becoming such a little person and it’s just been the biggest joy to witness. he’s recently been talking and chatting, and describing his little world with such enthusiasm (and intensity at times). i couldn’t be more thankful, especially this time of year that i get to call him mine.

part of why i’ve been trying to get us all to eat together is to get amesy more interested in different food since he can be apprehensive in trying new things. that’s where this recipe comes in. it’s easy, a cinch to make, and is so delicious. your toddler will likely love it, and yes, it’s perfect for your holiday table, too! basically, it checks all the boxes.

it’s really just a basic cauliflower whip made a bit more vegan/special diet-friendly, and whipped up with roasted garlic and garlic salt for a garlic lover’s dream of creamy goodness. it’s a riff off of the mashed potatoes my mom used to make with the biggest difference there being that.she used onion salt. but she would whip them so creamy, with little-to-no lumps, so that’s what i was going for here. with all the carb-loading this holiday season this dish is quite the welcome.

biggest holiday hugs going out to you! forever thankful for this community!

xo’s!

garlic lovers mashed cauliflower | v & gf

not all vegan butter is created equal. i tend to use miyoko’s, but earth balance is pretty good too. just keep an eye out for how much salt the butter contains (if any) this will be an indicator of how much salt you use in the recipe.
i call for garlic salt, if you don’t have it, see below for the recipe*

print the recipe!

| serves 4 |

1 head garlic
avocado oil
1 head cauliflower, cut into florets
1/4 cup unsweetened almond milk, at room temp
3 tablespoons vegan butter
1-1/2 teaspoons garlic salt
fresh ground pepper
1 tablespoon chopped herbs (i used a mix of sage, thyme, and rosemary)
1 tablespoon chopped parsley
extra virgin olive oil (optional)

*garlic salt

mix together 1 tablespoon fine sea salt, with 1 teaspoon garlic powder. store in a lidded container at room temperature for up to 3 months.

method

preheat oven to 400°F. slice the top of the garlic to expose the garlic cloves. place the garlic head on foil, and spray or drizzle with the oil to coat. fold it loosely to make a packet. cook until the garlic cloves are tender, roughly 30-40 minutes. remove from the oven and let cool.
place cauliflower florets into the basket of a steamer. bring about 1-inch of water to a boil and set the steamer inside, cover and cook until very tender, about 12-15 minutes.
while the cauliflower is steaming, get your other ingredients ready. place 2 roasted garlic cloves, milk, butter, 1 teaspoon garlic salt, and pepper into the container of a food processor fitted with a metal “s” blade.
carefully transfer the cauliflower to the food processor and blend until creamy and fluffy, scraping down the sides as needed, about 45 seconds. taste the mashed cauli, add more roasted garlic, garlic salt as needed, and pulse once more to combine.
place the mashed cauliflower in a serving bowl and sprinkle with the herbs and a few drizzles of olive oil (if using). serve hot.

similar recipes:

roasted fingerlings w/ garlicky-turmeric sauce

(VEGAN) HASSELBACK POTATO & SHALLOT GRATIN / November 9, 2018 by Lindsey | Dolly and Oatmeal

(VEGAN) HASSELBACK POTATO & SHALLOT GRATIN | Dolly and Oatmeal

i’m going to keep this short since i think we can all agree that potatoes - especially creamy potatoes - speak for themselves. essentially, this dish is a combination of the thin slices of hasselback potatoes, combined with the creaminess that is a potato au gratin. there’s a sauce that includes almond milk simmered with garlic, and mixed with soaked cashews, some nutritional yeast, and a couple other pantry goods. it smothers said potato slices, and then is topped with vegan cheese shreds. it’s a pretty easy dish to compile, and quite inexpensive as well, if i may add. the most labor intensive part comes when you arrange the potatoes and shallots vertically in your pan, other than that, it’s a pretty smooth ride for something so delicious :)

this pot of potatoes could possibly feed a small army, or some very hungry guests at your thanksgiving or holiday table. i’ve included some recipe notes below that may answer some questions. i truly hope you get the chance to make this one, it’s so good :)

happy days, friends. xo!

HASSELBACK POTATO & SHALLOT GRATIN | v/gf

notes -

using a mandolin is your best bet here. it streamlines the process, and gives you even slices and guarantees even cooking.
vegan cheese tip - if there’s a preferred shredded vegan cheese brand you like, go for it. however, i prefer using miyoko’s vegan mozzarella. the flavor is on point, and it melt, bubbles, and browns like dairy-based cheese. the only down side is that it’s super soft. while you could definitely crumble the cheese, i like throwing it in the freezer for 10-15 minutes, then using the large holes on box grater.
this dish is best made the day of. unfortunately it tends to dry out if you make it ahead and try to reheat (i haven’t tried to reheat leftovers in the microwave, however. let me know if you try!).

PRINT THE RECIPE!

cream

3/4 cup cashews, soaked for at least 3 hours or overnight, drained and rinsed
2 cups unsweetened almond milk
5 cloves garlic
2 1/2 teaspoons salt
a few cracks fresh pepper
1/2 cup nutritional yeast
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons apple cider vinegar

potatoes & shallots

extra virgin olive oil
salt & pepper
4-5 lbs (about 6-8) russet potatoes, peeled
5 shallots
2-3 sprigs fresh thyme, plus more for garnish
4 ounces shredded vegan cheese

method

preheat oven to 325°F.
make the cream. combine the almond milk, garlic, salt and pepper in a small saucepan. bring to a simmer, and whisk frequently, until the garlic cloves are tender, about 12-15 minutes. let cool for about 10 minutes.
pour the almond milk mixture into the container of an upright blender. add the cashews, nutritional yeast, dijon, and vinegar. blend on high until everything is creamy and smooth, about 45 seconds. taste and adjust any seasonings (keep in mind: the sauce will be quite salty, that’s ok since we don’t season the potatoes). set aside.
oil the bottom and sides of a 3 - 3 1/2 quart baking dish, braiser, cast iron pan, etc. sprinkle the bottom with coarse sea salt, a couple cracks of fresh pepper, and a few thyme sprigs.
using a mandolin (or if you have really great knife skills, a sharp knife), carefully slice the potatoes and shallots very thin, about 1/8-inch thick. fan the potatoes out vertically, making your way from the edge of the pan into the interior as you go. wedge the shallot slices between the potatoes. you want everything to cook evenly, so pack them, but not too tightly. sprinkle over the remaining thyme, then evenly spread the cheese over top as well.
cover tightly with parchment paper, and then with foil. carefully transfer to the oven and bake for 60-80 minutes, until potatoes are tender. remove the parchment and foil and increase the heat to broil. broil until the cheese is lightly browned in spots and bubbling, about 5-10 minutes.
remove from the oven and garnish with more thyme. let the potatoes cool for 20-30 minutes before serving.