plant based

BAKED KABOCHA SQUASH CHIPS /  by Lindsey | Dolly and Oatmeal

since there’s so many thanksgiving recipes already out there, i thought i’d come in here with something festive, yet a little lighter. personally, with 2 little ones and not much time to cook, we’re planning to order our holiday sides from a local shop (frank and i are making a turkey - it’s become our yearly thing). so i thought i’d share this super easy recipe for homemade winter squash chips!

not only are they aesthetically pleasing, but they taste so good. they definitely bring me back to my Terra chip days - a bit heartier than a potato chip, and a smidge on the sweet side. because they can be a bit time consuming (and by time consuming, i mean you’re mostly just babysitting while they bake in the oven), i like to serve them with other dippers - potato chips, crackers, cut veg, etc. they bring a super festive vibe to the appetizer table, too, which i especially love this time of year :)

baked kabocha squash chips | gf & v

print the recipe!

notes:

  • if you don’t have/can’t find kabocha squash, acorn squash is a great alternative.

  • i like to serve these chips alongside other favorite dippers - potato chips, crackers, cut veg, etc.

  • go wild with seasonings. i went plain, but you could use anything here - get creative!

  • serve this with your favorite dip - hummus (my favorite), vegan onion dip, whipped tahini, or vegan labneh.

  • these are best eaten the day they are made, but will stay fresh in a sealed bag for up to 2 days.

ingredients

  • 1/2 kabocha squash, cut in half and seeds scooped

  • 2 tablespoons extra virgin olive oil

  • 1/2 teaspoon fine grain sea salt

  • fresh ground pepper, to taste

  • flaky salt, to finish

method

  1. preheat oven to 250°F, line 2 baking sheet with parchment or a silpat, and set aside.

  2. use a mandolin to slice the squash super thin - about 1/16-inch. with your hands, toss squash slices with the olive oil, fine salt, and pepper to taste, until all slices are nicely coated (add more oil as needed, but be careful not to add too much). arrange the squash slices in a single layer on the baking sheets.

  3. bake the squash for 1 hour, rotating the sheets top to bottom, halfway through. after 1 hour flip the chips over and continue to bake them until they’re browned and crunchy, about 30-40 minutes.

  4. remove the chips as they bake and become crispy (some chips may take longer to crisp up), transfer them to a cooling rack to cool completely.

  5. once all chips are baked and crunchy, serve with a good sprinkle of flaky salt, and a good dip (like hummus!).

similar recipes:

(bean-less) kabocha squash hummus

(bean-less) kabocha squash hummus

beet techina

beet techina

za’atar spiced chickpea crackers

za’atar spiced chickpea crackers

PREP SAUCE SUNDAY: VEGAN TAHINI YOGURT SAUCE /  by Lindsey | Dolly and Oatmeal

sunday greetings, and happy august!

we’re coming in hot with my forever go-to sauce, vegan tahini yogurt! it is literally the “mother sauce” in our house. over the years of making this in conjunction with a variety of recipes on my blog, i have gotten the most questions on this one. mostly about how to create a flavor and texture similar to a traditional, dairy-based tahini yogurt, what brands to use, how to store tahini, and what to use tahini yogurt for. sit tight, we’re going to talk all about it.

because there are so few ingredients in this sauce, we want to make sure each one is the very best for the ultimate flavor and texture. here are a few suggestions for making a vegan tahini yogurt sauce that’s a total knock out.

yogurt -

traditional tahini yogurt is made with thick greek (or greek-style) yogurt. plant-based yogurt tends to be inherently thinner in consistency. but we use an almond-based, greek-style yogurt that achieves a traditional thickness and texture to dairy-based greek yogurt. i’ve tried countless plant-based yogurts over the years, and this one (by far) provides the best base for this sauce.

tahini -

the other deal breaker is good tahini. when looking for tahini, we look for one that hasn’t separated (with the oil on top, and the paste on the bottom). a few of my favorites include: soom, seed and mill, al wadi, roland, and whole foods’ 365 tahini. with a little shake and stir, your tahini should be smooth and good to go. i prefer to store my tahini in the pantry, but if you live in a moist climate, then i would suggest storing it in the refrigerator.

up the ratio -

even with a plant-based yogurt that’s thicker than most, we still need to fill it out a bit more. while typically there’s a smaller ratio of tahini to yogurt, we use a 1:4 ratio of tahini to yogurt. this gives the sauce a bit more flavor and sturdier consistency.

mellow that garlic -

we mellow the garlic in the lemon juice first. this softens the garlic a bit, and takes away that punchy, spiciness that can overpower a sauce like this.

what to use tahini yogurt for -

we love this in and on everything, truly. layer it on flatbread (or pita) with fresh sliced tomatoes, olive oil drizzle, salt & pepper. you could add a good plop to a bowl, or thick toast, and shower it with roasted or fresh vegetables. serve it alongside skewered poultry or fish for a cooling drizzle. serve it in a bowl garnished with spices and olive oil as a dip for sliced vegetables and grilled bread. the options are limitless.

big hugs, and i hope you find some inspiration with this recipe! ❤️

tahini yogurt sauce | v

| makes 1 heaping cup |

print the recipe

method

  1. in a mixing bowl, combine the lemon juice and garlic. let it sit for roughly 1 minute. this makes the garlic a little less spicy and punchy.

  2. whisk in the yogurt, 3 tablespoons tahini, and salt. give it a taste and adjust the seasoning as necessary, adding an additional tablespoon of tahini, or more salt and/or lemon juice.

  3. pour the sauce into lidded jar, and store in the fridge for up to 5-6 days.

ingredients

  • 2 tablespoons fresh lemon juice

  • 1 clove garlic, grated over a microplane or very finely minced

  • 1 cup unsweetened greek-style kite hill yogurt (this one)

  • 3-4 tablespoons tahini paste

  • 1 teaspoon fine sea salt

PREP SAUCE SUNDAY: CHILI OIL, GARLIC & LIME TAHINI SAUCE /  by Lindsey | Dolly and Oatmeal

sunday greetings! we're here with another sauce to get you through the week.  i'm still cooking everyday here at home for my boys (hence my absence from this space).  i made this sauce weeks ago when i got a CSA from a local farm. it had a bunch of cabbage, which is generally not my go-to vegetable - especially this time of year. however, whenever i do prepare cabbage, i always go the route of a slaw. this particular one i made had green and purple cabbage, slivered kale, chopped cilantro, segmented cara cara oranges, a ton of toasty sesame seeds; and this chili oil, garlic & lime tahini sauce. i kind of just threw it together based on a spicy almond butter sauce i make, and it turned out so much better than i had anticipated (which is always a victory). i’ve been making it now for a few months to have on hand for dressing salads, chops, slaws; but also for dipping and thinning out for hearty leafy dishes as well. it’s become a reliable staple here, and i wanted to share in hopes that it becomes one of your favorites too :)

like our last sauce/dressing, it relies heavily on a handful of pantry goods: chili oil, rice vinegar, tahini, etc.  along with a few counter-friendly items: ginger, garlic, and a good amount of lime juice.  they come together to make a fiery, and super punchy and flavorful sauce. a lot like most of the sauces/dressings/dips in this prep sauce series, it can be used for a number of dishes: pour it over a slaw, or for a salad with dark leafy greens (kale, chard, spinach, etc.). drizzle it over roasted vegetables such as: broccoli, brussels sprouts, roasted carrots, etc. i could see this being a delicious satay-style dip for chicken satay, or even sweet potato wedges. the list goes on. hoping this sauce provides you a little breather in your cooking hustle this week.

xo

Chili Oil, Garlic & Lime Tahini Sauce | gf & plant-based

| makes roughly 1 1/2 cups |

print the recipe

notes: this sauce is pretty flexible in terms of substitutions. if you don’t have tahini, use almond or cashew butter in its place (you can use peanut butter, but it’s going to change the flavor substantially). you may not stock your pantry with chili oil, i get it. you could certainly use sriracha in its place. coconut aminos can also be substituted with gluten-free tamari, or a gluten-free soy sauce. if you don’t have fresh ginger, start with about 1/4 teaspoon of ground ginger and go from there. if you don’t like or have honey, simply replace it with maple syrup or another sweetener of choice.

ingredients

  • 1/2 cup tahini

  • 1/4 cup water

  • 1/4 cup rice vinegar

  • 1/4 cup olive oil

  • juice from 2 limes

  • 1 tablespoon coconut aminos

  • 1-inch knob of ginger, grated over a microplane

  • 1 clove garlic, grated over a microplane

  • 1 1/2 tablespoons raw honey

  • 1-3 teaspoons chili oil, depending on how spicy you want it

  • fine salt & fresh ground pepper

method

  1. in a medium bowl, whisk together all the ingredients, and season with salt & pepper. taste and adjust, adding more seasoning to your liking.

  2. pour sauce into a tightly fitted lidded jar and store in the fridge for up to 1 week.