VEGAN SHAKSHUKA TOASTS / April 22, 2021 by Lindsey | Dolly and Oatmeal

We’re still settling in to life in the new house. It’s a larger space than the apartments we’ve always lived in, so it’s a welcome adjustment. We also have a pretty spacious backyard that I’m looking forward to setting up, and hopefully having friends and family over when it’s safe. Warmer weather, more and more vaccinations everyday, it seems like things are finally inching towards a new day. With that in mind, I can’t help but want to make brunch food. A DIY bagel bar, a make-you-own-toast station, all the pancakes and waffles one could imagine, and a big pot of shakshuka. These are things that run through my head regularly.

In that vein, I thought a combination of a few of those ideas sounded super fun. So here we have it, Shakshuka Toast! Shakshuka is a staple in North African and Middle Eastern cuisine, which consists of: onions, pepper, garlic, spices (I like adding harissa paste, but it’s not a deal breaker), canned tomatoes, and in this vegan variation we use butter beans instead of eggs. We pan-fry some toast with olive oil, rub it with some garlic, sprinkle it with some flaky salt, then on goes the shakshuka sauce. We serve it warm with some chopped radishes, maybe some herbs - you could also top it with a dollop of plant-based yogurt as well. This kind of meal is made for a family style meal, and I actually love that with making this version vegan, here isn’t the pressure to poach the eggs perfectly. Super low maintenance, which is something to love.

We’re using Little Northern Bakehouse Sprouted gluten-free bread here. They sent me some try to a few weeks ago, and my kids and I love it. It does double duty as an everyday sandwich bread, while also being great to jazz up for a fancy toast brunch situation. It has an airy quality, but also has great texture and flavor (if you’re gluten-free, then I’m sure you know that’s a hard thing to come by!). I especially love using their sprouted bread for all these reasons, and also because the sprouting process makes nutrients more accessible and more easily digestible. It stands up great to the shakshuka here (but don’t let it sit too long, like with any bread, it will get soggy), adding a wonderful crunchy texture.

*This post was sponsored by Little Northern Bakehouse, as always all the thoughts and opinions are my own.

VEGAN BUTTER BEAN SHAKSHUKA TOASTS | GF

| makes 8 toasts |

print the recipe

ingredients

2 tablespoons extra virgin olive oil, plus more for frying the bread
1 medium onion, finely chopped
1 red bell pepper, seeded and finely chopped
3 garlic cloves, minced
1-2 tablespoons prepared harissa paste (depending on how spicy you want it)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon coconut sugar
1 (28 ounce) can whole San Marzano tomatoes, crushed with a masher or your hands
1 teaspoon fine salt
Fresh ground pepper, to taste
1 15-ounce can butter beans, drained and rinsed
Spray oil (preferably high-heat oil like avocado)
8 pieces Little Northern Bakery Sprouted 7 Grain Gluten-Free Bread
1 clove garlic, sliced in half
Flaky salt
Sliced radishes, for serving
Fresh dill, for serving

method

Heat the oil in a large skillet over medium-low. Add onion and pepper, cook, stirring every so often until soft; about 15-20 minutes. Add garlic and cook until tender and fragrant, about 30 seconds. Add in the harissa, cumin, coriander, turmeric, and sugar. Stir, and cook for another minute. Pour in the tomatoes, salt, and pepper. Bring everything to a simmer, cover and cook for about 30 minutes, until the sauce has thickened.
Fold in the beans. Taste and adjust any seasonings, adding more salt or spices if necessary. Remove from heat and cover.
Heat a small skillet over medium heat. Once hot, spray with oil, place bread in the pan, and spray the other side of the bread. Cook for 1-2 minutes per side, until toasted. Remove from the pan and rub one side of the toast with the cut side of the garlic. Top with flaky salt, and repeat with remaining pieces of toast.
Serve toasts with a heaping serving of the shakshuka. Top with sliced radishes, fresh dill, and more flaky salt. Serve immediately.

similar recipes:

miso-tahini avocado toasts w/ black sesame gomasio

Cilantro & hemp salad on tahini yogurt toast

Hickory Smoked Salmon Skewers / July 6, 2016 by Lindsey | Dolly and Oatmeal

Hickory Smoked Salmon Skewers | dolly and oatmeal

everyone always says: it's never the right time. but as my due date approaches all i can think about is how much this little guy is going to shift and change so many things, for like, the rest of our lives. frank and i keep trying to put it into some form of perspective by naively comparing this life-altering baby to our dog, quint. we can't imagine life without him, and certainly cannot remember what our daily life without quint was like. i know that feeling will be the same with our baby (magnified by at least 1 million percent, i imagine!), but there's a part of me that is scared stupid that these life moments will pass too quickly. i panic sometimes and say to frank that we need to remember these 9 nine months of pregnancy, that we'll never get them back. but in doing so, and probably getting too anxious, i feel like i lose sight of what's in front of me. i'm trying to be mindful that these moments are what we make them, how we see them is how they are defined. and so i'm hoping i can keep that notion in mind for as long as it serves me.

and what's serving me in terms of diet these days is a craving for more protein. i'd be lying if i didn't say that i'm a little apprehensive about sharing a recipe that's not plant-based here. while my eating habits are not centered around a vegan lifestyle by any means, i don't actually cook any kind of meat. i leave that to my husband! and this recipe was actually inspired by him and where he grew up. my man's informed that there's a huge difference between eastern and western north carolina style bbq, and south carolina bbq, so the marinade for the salmon is a riff on carolina bbq flavors in general. combining the vinegar-based bbq from the east, and the mustard-based bbq from south carolina, gave this dish a bit of every sauce that makes up what my husband loves about those hometown-y flavors. we smoked out the grill with hickory chips just to give the skewers that authentic bbq flavor (which i'm sure our neighbors loved - wink-wink), and cooked them with a bit of oil and used reynolds foil so as to have them stick to the grill grates - which is a total life-saver when it comes to cooking fragile things like fish on the grill! and if you're not into salmon, or fish in any capacity, i'm sure this marinade would be awesome with veggies as well! :)

lastly, a quick note! the saveur blog awards are in full swing for the 2016 calendar! every year i'm so incredibly excited about the inspiration and talent that's out there in the blog world, it's both a thrill to be real life friends and acquaintances with some of these fine peeps, and also be super-fans of their work! this blog has been fortunate enough to be nominated a couple of times, so i know how special being recognized can be. you can vote here, and if you feel so inclined to vote for dolly and oatmeal, i think it fits best into the food obsessive category because of the blog's focus on a gluten-free lifestyle. however, feel free to nominate it for whatever category you think fits :) and be sure to vote as many times for all your favorite blogs, voices, recipes, videos - all of it! thank you so very much, and much gratitude! xo's!

*this post was created in partnership with reynolds kitchens in celebration of their endless summer table, you can also check out their super awesome endless table on instagram, too! all opinion, as always, are my own. thank you so much for supporting the sponsors that help keep dolly and oatmeal going!

hickory smoked salmon skewers

i served these skewers with a simple summer salad of garden arugula, and nasturtium leaves and flowers with a spritz of fresh lemon juice, a drizzle of evoo, and some salt and pepper. you could just as easily serve this with a grain salad, or maybe some leftover veg. (i have a few recipes below in case you're in need of some inspiration). limitless options!

| serves 4-6 |

1 pound salmon, skinned and deboned
2 lemons, sliced into thin coins
6-8 wooden skewers, soaked
1/4 cup dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons worcestershire sauce
1 teaspoon hot sauce (i like tabasco or sriracha)
1 teaspoon fine sea salt
1/2 teaspoon fresh pepper
1 tablespoon extra virgin olive oil
handful chopped parsley
reynolds wrap non-stick foil

method

cut the salmon into 2-inch chunks. fold the lemon coins in hlaf and thread the salmon and lemon on the soaked skewers, alternating between the them. place the salmon skewers in a shallow dish and set aside.
in a large bowl, whisk together the mustard, vinegar, honey, worcestershire sauce, hot sauce, salt, and pepper to taste. pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
while the skewers are marinating, prepare your grill. cut a large piece of reynolds wrap non-stick foil and firmly fir it over the grill grate. preheat the grill to medium heat. for a charcoal grill, place 4-5 hickory chunks on top of hot coals and close the grill cover to let the smoke accumulate. for a gas grill, place the chunks in a smoker box or in a large piece of foil; fold up the sides to make a packet. poke holes with a fork and place on the grill. close the cover to let smoke accumulate.
open the grill and lightly oil the foil.
cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color. plate the salmon skewers and sprinkle with parsley. serve hot.

enjoy!