(DRY ROASTED) TAMARI PARTY MIX! 🎉 / February 28, 2019 by Lindsey | Dolly and Oatmeal

(DRY ROASTED) TAMARI PARTY MIX! | dolly and oatmeal

i made this party muix the other day on a whim. all i really wanted to do was attempt dry-roasting nuts. for whatever reason, i had it stuck in my head that a dry roast required some sort of fancy machinery. when in fact is really just involves an oven, or a hot skillet and a flame.

there are these little bags of dry roasted tamari almonds that i buy at the store that cost way too much for the teeny portion you pay for. so for curiosity’s sake, and to save a few dollars, i decided to dry-roast my own almonds at home. and i actually liked them better. the store-bought variety lacks consistency. the tamari doesn’t seem to cover each and every almond (first world problems, i know). i then thought how delicious this would be in party mix form. it took a couple of iterations to find which nuts to use and whether to roast the preztels or not. and what i discovered was: don’t use walnuts. maybe it’s a personal preference, but walnuts and tamari isn’t my thing. and roasting the pretzels isn’t necessary at all.

but really, the best part about this party mix? each and every nut and pretzel is coated with an even amount of tamari. that wonderful umami flavor shines through with every bite, as well as the lovely flavor that roasting nuts offers. it’s really the perfect little snack to bring along wherever you’re going, full of healthy fats that keep you full and thriving. plus, who doesn’t love a party mix!? ;)

happy end of february, loves! xo

(dry roasted) tamari party mix | gf & v

you could use any nuts you prefer here, but as i noted above, i tried a mix that involved walnuts and really didn’t like how the walnuts and tamari tasted together. i think next time i’ll try a version that add cereal too, i think it would just add to the “party” vibe, and be perhaps be more kid-friendly ;)

| makes roughly 5 cups |

1 cup raw almonds
1 cup raw cashews
1 cup raw pecans
1 cup raw peanuts
1 cup gluten-free pretzels (or pretzels of choice)
5 tablespoons gluten-free tamari
fresh rosemary sprigs, for garnish

method

preheat oven to 300°F and line 2 baking sheets with parchment paper.
spread the almonds, cashews, peanuts and pecans evenly into 1 of the baking sheets. toast in the oven for 10 minutes. remove the nuts from the oven and use a spatula to turn them over. place them back in the oven for another 7-8 minutes, until lightly toasted and fragrant (if you’re using a convection oven the cook time will likely be shorter; check the nuts after about 4-5 minutes on the second go round).
remove the nuts from the oven, and turn oven off.
place the nuts in a large bowl. add the pretzels and pour in the tamari sauce. use a rubber spatula to mix evenly, until everything is lightly coated, and only a small amount of tamari remains at the bottom of the bowl.
divide the party mix evenly between the two baking sheets and place back in the warm oven to dry for 10 minutes. remove and flip party mix over; place back in the oven to dry for another 8-10 minutes.
once completely dry, remove from the oven and let cool completely before storing, about 1 hour.
store the party mix in air tight containers at room temperature for up to 1 week.

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A (Vegan) Spring Onion Dip! / April 12, 2018 by Lindsey | Dolly and Oatmeal

is there an appetizer than defines your childhood? one that you remember gathering around with family, immediate and/or distant, and noshing on, and catching up, and just having a good time? well, i do, and it was a salad dressing brand's leek soup packet that my mom mixed with sour cream and cream cheese to make an onion-y dip. she served it alongside cape cod potato chips, and it is one of my favorite food memories. my aunt would serve a similar dip at thanksgiving and christmas, so there's all sorts of nostalgic memories of my cousins and me sitting around eating chips 'n dip. i've wanted to recreate a new, vegan/dairy-free version of a traditional onion dip for a long time. whenever i did though the flavor was never right, and i couldn't really do the original recipe any justice.

but with the uptick of really good, tasty, vegan cream cheese brands on the market, i though i'd give it another go. here, there's some vegan cream cheese blended together with soaked cashews, and then mixed with sautéed, melty spring onions. it sets in the fridge and chills for few hours (or overnight), and while it's doing that, the onion flavor is developing a bit deeper as well. you can then serve it with anything you love to dip: chips, crackers, etc. i served with some lightly steamed broccoli rabe and green beans, sliced cucumber spears, and of course, potato chips. it's a pretty straightforward, and definitely a reliable little dish to fall back on when you're heading to a potluck, or having a get-together.

i shared this recipe, along with 2 others (a cashew cream of fennel & pea soup, and falafel-spiced cauliflower wraps - photos below), with my email list, in my first ever "seasonal recipe bundle". my idea behind it is to send out 3 recipes at the beginning of each season to inspire some seasonal cooking. transitions are always a tricky thing, and moving from winter to spring is especially different depending on what part of the country you live in (or world!). so, i created 3 recipes that could easily have a place at the table anywhere, and in any climate. so, if you want to sign up there's still time. you will be sent this (spring) recipe bundle as well as future recipe bundles, my photo guides, and other relevant news :) you can sign up here if you like :) and if you are on my email list, and haven't made this dip yet, then consider this the most subtle nudge to do so ;) if there's a savory spring recipe to make on my site, this one's it!

big, big love to you all!

**and be sure to tag me @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

spring onion dip | v & gf

this dip is best served cold, right out of the refrigerator. i prefer making this at least 1-2 days prior to serving it, only to maximize the flavor.

3 tablespoons extra virgin olive oil
1 1/2 cups chopped spring onions
1 1/2 cups raw cashews, soaked overnight or at least 2 hours
fine sea salt
1/2 cup vegan cream cheese (such as kite hill)
1 tablespoon lemon juice
1 1/2 teaspoons apple cider vinegar
1 teaspoon gluten-free tamari
1/4 teaspoon garlic powder
1/3 cup filtered water, plus more if necessary
chives, for garnish

method

heat a large skillet over medium heat. add 2 tablespoons of olive oil, add the onion, and a few pinches of salt, stir. cook the onions for 10-12 minutes, stirring every few minutes until they are very soft and melty. transfer to a paper towel-lined plate and let cool.
meanwhile, add the cashews, cream cheese, lemon juice, vinegar, tamari, garlic powder, water, and 1/2 teaspoon salt to the container of an upright blender (preferably high-speed). whiz everything together on high, scraping down the sides until the dip and smooth and creamy. taste and adjust the salt and/or lemon juice, as needed.
pour the dip into a bowl, and fold in the onions.
transfer to an airtight container and refrigerate for at least 3 hours, or overnight to really develop the onion flavor.
serve with sliced veggies, chips, crackers, etc.! store the dip in an airtight container, in the fridge, for up to 4 days.

Cashew Cream of Fennel & Pea Soup | Dolly and Oatmeal

Falafel-Spiced Cauliflower Wraps | Dolly and Oatmeal

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A Latke Party! / December 6, 2017 by Lindsey | Dolly and Oatmeal

this post was created in partnership with bed bath & beyond.

i think we're all murmuring with slight anxiety/disbelief: it's december already, and feeling those go, go, go holiday vibrations. there's a very present buzz in the air this time of year, and i find myself taking those few extra deep breaths in a given moment to try to let it all go. i'm not a huge holiday shopper, the crowds and hubbub and music and lights can be overwhelming. so, when i do venture out, i have to make a concerted effort not to be overstimulated by everything that's surrounding me. and that means finding effective and efficient ways of going about shopping and preparing for holiday get togethers. like this latke party!

lists are my favorite way of getting organized. i usually start out with ideas on my notes app on my phone. from there, there's likely another rough draft, but written on paper. if i have the time, i'll go over my list again, and write a final copy. that might sound like a lot of time spent on lists, but it's done over a few days when i can squeak in a minute or 2 to jot an idea down. another thing that helps me streamline is going to one store for everything. and since the holidays are gearing up, i needed to add some dinnerware pieces to our very minimal assortment of all things entertaining.

but if you had told me i could find everything i needed for this latke party at one store (that i would have actually liked), i would have laughed at you. turns out that was totally a possibility. bed bath & beyond has a huge selection of items to choose from, but i found so many things that were totally my style and complimented other pieces i already had in my possession. i already owned some of their pieces from the Artisanal Kitchen Supply collection and love them. so, i decided to go with more of the same dinner and salad plates. because it was an easy-breezy latke party, i wanted the table to be minimal, but still really inviting, and candles usually set that tone without having to think much about a centerpiece. i went with these (baby-safe) electric wax candles that i never thought i would love, but totally do! and because much of the food was going to be brown (potatoes, on potatoes, on potatoes), i used light and airy colors to keep things glowing - whites, light grey, muted green, and these blushy pink napkins. everything came together so much more beautifully than i could have imagined. one stop shopping, truly at its finest :)

these latkes are a bit lacey and delicate, and super crunchy and craggy. they're my great-grandmother, nana helen's recipe that has taken on minor iterations throughout the years, but the core ingredients always stay the same. russet potatoes, onion, enough baking powder and cream of tartar to cover the tip of a butter knife (as per my great nana helen), some salt, and an egg. easy-peasy. a lot of times you'll find horseradish or herbed sour cream to serve with latkes, but i love how those light flavors pair right alongside the potatoes, so i added them to the mix and served them with traditional applesauce, and a (dairy-free) garlicky yogurt sauce, so good 👌🏼 so whether you're making your traditional latkes, my nana helen's latkes, or something else entirely, enjoy the sweet moments with the ones you love.

big huge hanukkah hugs! xo

horseradish, shallot & herb latkes | gf

if you don't like horseradish/or just want a more simple latke, omit the horseradish all together. i call for avocado oil and ghee for cooking the latkes, both have high smoke points so they're great for frying.

| serves 4-6 |

3 russet potatoes, scrubbed and dried
4 large shallots
1 large pasture raised egg, whisked
3-4 tablespoons jarred horseradish, drained
3 tablespoons fresh chopped chives
1 tablespoon fresh chopped dill, plus more to serve
1/2 teaspoon fine salt
1/8 teaspoon baking powder
pinch cream of tartar
avocado oil
ghee (optional)

to serve alongside:

unsweetened applesauce
garlicky yogurt sauce (i doubled the recipe)

latke pie

i used this recipe, swapping q potato out for 3 small (or 1 large) parsnip

method

using the course section of a box grater, carefully grate the potato and shallot. using a dishtowel (or cheesecloth) squeeze as much liquid as possible from the potato mixture. place the potato shreds in a large mixing bowl and mix in the egg. then add 3-4 tablespoons horseradish (depending on your preference), herbs, salt, baking powder, and cream of tartar and stir until combined.
heat a large skillet over medium-high heat. while it's heating, line a large plate or baking sheet with paper towels, rip a few extra paper towels and set aside to drain the oil from the latkes as you cook.
add 1/4-inch of oil to the hot skillet, add a little knob of ghee if desired (the ghee adds a bit of buttery flavor). once the oil is hot, use a spoon to drop heaping tablespoons of latke mix into the hot skillet, use the spoon to spread the mixture a bit. cook 3-4 minutes on each side, until golden brown and crisp. transfer to paper towels to drain, and repeat with the remaining mixture.
eat right away or keep warm in the oven. serve with more chopped dill (optional), and sour cream and/or applesauce.